In 2006, after purchasing a nineteenth-century ancestral home on Sugar Hill Road in Brome Lake, Yvan Saint-Hilaire and Alicia Pelechacz set out to create their vineyard. Just over a decade later, they were ready to bottle their first wine.

Sugar Hill Vineyard boasts 30,000 Adalmina, Seyval Blanc, Petite Perle, Maréchal Foch, Vidal, Marquette, Frontenac Blanc, Ste-Croix and St-Pépin vine stocks. Cellar master David Cottineau keeps a close eye on vineyard operations with help from Christophe Peyre.

Sugar Hill produces high-quality wines known for their finesse: a semi-dry white wine that pairs wonderfully with fish and white meats; a white wine with citrus notes that’s perfect for a brunch or an aperitif; a rosé that enhances pasta, fish and seafood; and a bold red with woody undertones that is a wonderful accompaniment to red meats.