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Our Products
Our premium vinegars are made using the traditional Shutzenbach Method of 1823 from cider, wine and beer from our orchards, local wineries and breweries near St. Eugène, Ontario.
Aged Cider Vinegar
Our aged apple cider vinegar starts with a blend of local apples that make a cider as complex and interesting as any wine. This is then aged for 6-24 months to develop its color and aroma. Then it is fermented with toasted Cherrywood and aged again, further developing its color and aroma.
Red Wine Vinegar
Our red wine vinegar starts life as a wonderful fruit-forward, aromatic full bodied red wine made locally at Vankleek Hill Winery, just a stones throw away from our orchards.
Our Frontenac Noir red wine vinegar features a very rich, deep red color and flavor notes reminiscent of black fruit like blackberries and dark cherries.
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Upcoming Tasting Events
Don't take our word for it. Come and try our vinegar!
Sun, Sep 07Vankleek HillCelebrate the HARVEST with St Eugène Vinegar at the beloved Festival of Flavours! This is Vankleek Hill’s BIGGEST festival of the year—and it’s not to be missed! Join us from 10AM to 4PM on Sunday, September 7, 2025, for a vibrant day full of food, laughter, and community spirit.
Great apple cider vinegar starts with superior apples!
Why having your own small orchards matters
There are many classic apples from France, UK and North America which have proven their worth to cider makers through the centuries. Ten years ago, we carefully selected our own assortment of superior “cider apple” trees from all over the world, planted and cared for them organically. Today we have 35 different varieties of apples available for blending into remarkable cider – the foundation of our apple cider vinegar!
Being small means that we still pick each apple by hand at the peak of ripeness and press them promptly, right here in St. Eugène. So drop by for the autumn harvest to lend us a hand.
More different apple types = better cider
Each apple has a unique taste and smell. Cider apples are distinguished from dessert apples because they feature elevated tannins, acid, astringency or sweetness which makes their taste bitter-sweet or bitter-sharp. By blending different apple juices, we create great tasting, bold, well-balanced cider – perfect for making flavor-forward apple cider vinegars (ACV). Our favorite heirloom apples include: Bulmers Normand, Golden Russett, Cox Orange pippin, Yarlington Mill, Chisel Jersey, Northern Spy and crab-apples like Dolgo or Virgina crab.
Meet Jeff & Ian
We’re your neighbours who farm in the orchard, pick and press the apples into juice, make the cider and then ferment it into vinegar.
Vinaigrerie Artisanale St. Eugène was started by Jeff Turner, a passionate apple guy and retired entrepreneur looking for a way to “bottle and share the taste and flavours of his heritage cider apple orchard”. Chef Ian Ruckriegel joined the quest and has crafted a unique vinegar using a traditional double fermentation process from 1823.
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