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As the Niagara wine industry is shaken by the sudden loss of one of their greatest talents, the Niagara College community mourns an inspirational alumnus, dedicated industry partner, and friend.

Winery and Viticulture alumnus (2006) Paul Pender, who was the Director of Viticulture and Winemaking at Tawse Winery, passed away suddenly on February 3, 2022 at the age of 54.

Pender and his wife Allison Findlay (2014) – head winemaker at Flat Rock Cellars – both have a special place in the College community, as prominent alumni from the Winery and Viticulture program.

Pender was enrolled during the early years of the program was a graduate of its trailblazing second class. After completing his studies, his career quickly blossomed within the heart of Niagara’s booming wine industry, and he became one of the most celebrated winemakers in Canada.

He joined Tawse in 2005 and became Head Winemaker in 2006. Under his leadership, Tawse achieved EcoCert Organic and Demeter Biodynamic certification and was named Canadian Winery of the Year in 2010, 2011, 2012 and 2016 – repeat wins that were unprecedented. Pender was awarded the prestigious title of Winemaker of the Year at the Ontario Wine Awards in 2011.

In 2012, NC nominated Pender for a prestigious Premier’s Award in Technology, in recognition of his early industry success and his leadership in organic and biodynamic farming.

Through the years, Pender kept close ties with his alma mater. He participated in two advisory committees for the Winery and Viticulture Technician program and consulted with the College regarding its Artisan Distilling program. He also returned to the College on several occasions to speak to students and share his expertise.

“The Niagara wine community has not just lost one of its signature and most important winemaker but it has lost a true friend,” said Canadian Food and Wine Institute Dean Craig Youdale. “My heart is truly broken for Allison and his entire family, but I am also hopeful that his legacy will continue to inspire young winemakers of the future, and they will look to his body of work not just in the bottle, but in the people he inspired and his family he cared so much for.”

Youdale recalled how, when he came to Niagara in 2009 as Associate Dean for the CFWI, Pender was one of the first winemakers he met with. They enjoyed discussing wine, the program and Pender’s vision for the region.

“He was one of our well-known graduates at the time, and Tawse was quickly becoming the jewel of winemaking in Niagara,” said Youdale. “I was met by the most friendly, humble and engaging person you could imagine. His sense of humour, and obvious passion for what he was doing, was infectious and inspiring.”

Over the next decade, they connected countless times, and Youdale noted how Pender never wavered from who he was, and how he viewed his life as a winemaker.

“His pride for his wines, his team, and the region was clear and defined in each conversation,” he said.

“Whenever we had VIP guests to the College, I always chose Tawse as a must-see destination. It was not just about the world-class wines, but it was that I wanted them to meet Paul, and be equally inspired and excited about wine as when I first met Paul.”

College Winemaker Gavin Robertson reflected on the tragic loss of Pender, which shocked the Niagara and Canadian wine communities, and beyond.

“This is a devastating loss for everyone who loved Paul dearly, and especially for his wife, Allison, who, like Paul, is part of the NC family,” he said.

“The enormity of Paul’s impact on Canadian wine can only be matched by the impact he had on the people who knew him and by their memories of his good-humored affability, his spirited sense of fun, his camaraderie and appreciation for a good, cold beer and a joke or two after a hard day’s work. He’ll be missed.”

Robertson recalled how he had just begun working at the Teaching Winery about 10 years ago when they collaborated with Pender and Tawse for a few seasons, selling them grapes from the campus vineyard.

“I would pick his brain at every opportunity on all things viticulture because he seemed to have an uncanny eye for vine health and fruit quality,” said Robertson. “He was endlessly generous with his time and with his palate, eager to share his knowledge and enthusiasm with a young upstart in the industry.

“He had a cool calmness about him, even in the midst of the most grinding of harvest seasons, that just totally impressed me.”

For Robertson, it was astonishing to learn that Pender had only gravitated into winemaking during middle age, studying at NC as a mature student. He recalled how Pender had settled into his second career so easily and completely.

“He was comfortable in his own skin and he had a charm and charisma which, along with his stellar wines, endeared him to everyone he met,” he said.

Pender never forgot where started out on his wine journey and made an effort to help aspiring winemakers. Robertson noted how Pender hired NC practicum students to work in the vineyards and cellars that he managed for every vintage.

“He trained more established wine professionals in the Canadian industry and beyond than I can name,” said Robertson.

Always eager to host NC classes on field trips, Robertson recalled how he took time to speak to students. He started out by talking about fundamental technique and simplicity of craft and then zeroed in on wine’s true origins in their well-tended organic vineyards.

“But he would also elaborate on all of the innovations and new projects he was endlessly working on, whether it was the new sparkling program that took off like a shot flooding market shelves, their new cider program, or the new still they brought in to make artisanal spirits,” said Robertson. “He was energized and excited to be trying new things, while steadily turning out top-notch Pinots, Chards, Riesling and Cab Francs that remain benchmarks for our region.

“His wines speak for themselves: they are exquisitely balanced, honest, and true to their varietal and vineyard origins.”

Steve Gill, General Manager of the College’s Learning Enterprises, was shocked and saddened to hear about Pender’s passing.

He noted that he first met Paul almost 20 years ago when, as a prospective student, he inquired about signing up for the Winery and Viticulture program when Gill was Program Coordinator.

“We had a great meeting and I toured him around to see the Teaching Winery and the campus. He ended up enrolling, being a great student and evolving into an incredible winemaker,” said Gill. “He has been involved with Niagara College through various committees and has always stayed in touch.

“My heart goes out to his wife, Allison, and the rest of his family at this tragic time.”

College Wine Instructor and Technologist Amanda Leduc has fond memories of Pender as a former Winery and Viticulture classmate and friend.

“Paul was determined to do well,” she said. “He always asked thought-provoking questions in class that benefitted all of us.”

As a wine student in 2005, Paul Pender samples wine from a stainless steel vat.

She recalled studying for wine chemistry courses together and working with Pender on a viticulture assignment.

“He insisted on planting Chardonnay and Pinot Noir (of course). He was always interested in what was happening in the vineyard, truly understanding its role in good winemaking very early on,” said Leduc.

She remembers Pender as one of the students who would often volunteer to help clean up after sensory courses, which allowed him to continue evaluating wines, and connect with professors and fellow students.

“I remember his excitement when he returned from his practicum at Tawse, bringing some great bottles of Riesling to share with the class,” she said. ”I don’t think anyone was surprised at his success there.”

Pender also took the lead in organizing get-togethers, and Leduc will remember the many conversations they had about great wine and food, as well as the other great things life has to offer.

“Paul had joie de vivre that was contagious and will be missed.”

Paul Pender (right) joins Steve Gill (middle) and winemaker Rene Van Ede at Benchmark Restaurant in celebration of the Ontario Wine Awards in 2017