Vignoble Camy

Fred Tremblay and Isabelle Leveau planted the first vines at Vignoble Camy only ten years ago, but they make wines the old fashioned way – starting in the fields, listening to nature, and responding from there. They’ve earned a regional reputation for their winemaking in their comparably short tenure. You’ll find their wine in some of the best restaurants in Quebec, but it is not available for sale to the public, nor do they typically host visitors. Needles to say, it’s pretty exciting that they have invited us to set our table in their beautiful vineyards. Keep an eye out for Champlain Sea shells in the limestone soil (artifacts from 15,000 years ago when this whole region was underwater!) as we walk through their rows of Chardonnay, Pinot Gris, and Pinot Noir on the way to the table for dinner by Josh Crowe from Taverne Monkland. Chef Josh is a passionate advocate of using Quebecois ingredients. His relationships with farmers across the region help him source the best products for his thoughtfully prepared “cuisine du marché”, keeping Taverne Monkland on top of lists of local favorites even 26 years after its opening.