About Us


Blue Gypsy Wines is owned and operated by husband-and-wife team Louis Gaal and Claire Faguy. Several years in the making, our fruit winery opened its doors in October 2011 in Oxford Mills, Ontario, about 45 minutes south of Ottawa, 2 hours from downtown Montreal, and 2 hours north of Syracuse, NY. Our farm is open to visitors from Victoria Day weekend to Thanksgiving Day weekend.

Our Ottawa-area winery is situated on 62 acres of fertile, pesticide-free farmland, formerly part of an 1800s apple orchard. We are currently planting a wide variety of fruits so that Blue Gypsy Wines will eventually be able to grow much of the fruit it uses--making it a truly local fruit wine product. To date, we've planted cherries, plums, pears, Asian pears, cider apples, strawberries, raspberries, blackberries, black currants, and rhubarb.

In keeping with our low-impact approach to fruit-wine making, Blue Gypsy Wines will try to operate completely off-grid, but may connect eventually to feed surplus energy back into the grid. The winery's building is constructed of metal for minimal maintenance, has radiant (in-floor) heating, and is powered by a combination of solar panels and a generator.

When you purchase our wines, you'll know that you have bought a product that was hand-crafted and has had no sulfites added.

Your Hosts


Independent Business Consultant since 1992 who specializes in business process analysis, including production methodology, efficiency analysis, risk analysis and marketing. His assignments have included in depth analysis of procedures for several regulatory bodies within the Canadian Food Inspection Agency Import, Export, Plant Health and (Science) divisions. This experience has given Louis a solid understanding of inspection methods and sanitation standards. Louis has been making beer and wine, often experimenting with various blending methods since 1989. His family traces its roots to the Normandy region of France; their family crest consisting of 4 bunches of grapes. Always an avid gardener, Louis has been actively studying farm methods for over 20 years, experimenting on small-scale plots. A strong believer in organic methods, Louis is investigating methods for fertilization and pest control with little or no use of chemicals.


As a pastry chef, Claire splits her time between Blue Gypsy Wines and Simply Baked Catering in Winchester, ON where she is a partner.
Drawing on her administrative background, Claire’s attention to detail injects a sanity factor into long-term planning and is critical in the evaluation process of contracts. Claire’s culinary training has developed her palate in a manner that makes her invaluable in wine blending. In her capacity as head of quality assurance, she has tested every experimental wine blend and recipe. Claire has final word on whether a recipe remains part of the repertoire or not.