Wine, Beer & Cider
Wine, beer and cider are all produced in Victoria and on Vancouver Island. The Island’s vineyards and breweries are small, but are doing grand things. Having been in operation for only the past decade or so, Vancouver Island’s wineries are relative newcomers to the world's wine industry. But, as a result of the determination and talent of a few pioneer wine makers in the region, Island wines have developed and become internationally recognized and respected. Victoria’s breweries have also developed products that are earning a reputation worldwide. Victoria’s many micro-breweries, including Canada’s oldest licensed brewpub, produce award-winning and hand-crafted ales, lagers and stouts. Vancouver Island is also home to BC’s first estate cidery.
Island Vineyards
Southern Vancouver Island is the second largest wine region in British Columbia - next to the Okanagan Valley. The majority of Vancouver Island’s wineries and its lone cidery are located in the Cowichan Valley, 45 minutes north of Victoria. The Cowichan Valley means the “warm land” in its native tongue and the vineyards located here enjoy a unique location with ideal growing conditions on southern, sun-drenched slopes. Vancouver Island’s coastal climate is mild by comparison to other major wine growing regions in North America, yet well-suited to grape growing.
Crisp, fruity and clean white wines are Vancouver Island’s trademark product. Vancouver Island’s red wines are also delicious and Pinot Noir, a sophisticated medium-bodied red wine, has probably had the most success on the Island. Unlike in France and Germany, here in Canada the name of the grape is retained as the name of the wine. Some wineries also produce blends and these wines warrant an original name. The standard grapes grown and wines produced on Vancouver Island are: Bacchus, Gamay Noir, Gewurztraminer, Ortega, Pinot Auxerrois, Pinot Gris and Pinot Noir.
Although some of the finest ice wines are created right here in BC, the climate on Vancouver Island does not allow local winemakers to produce ice wine. The temperature here rarely reaches the minimum -8°C which is necessary to freeze the grapes on the vines and make the famed dessert wine.
The scenery surrounding Vancouver Island’s vineyards also warrants recognition. Rolling pastures framed by ocean and mountain views make a self-guided tour of the wineries a must for any wine enthusiast. Guided tours as well as cycling tours are also available.
Alderlea Vineyards
Prior to 1911, the town of Duncan was known as Alderlea. Now Alderlea has returned as a vineyard and winery. Alderlea Vineyards came to life in 1992 when Roger and Nancy Dosman moved from Vancouver to the rural setting of Vancouver Island's Cowichan Valley. Their beautiful, south sloping 10-acre vineyard overlooking Quamichan Lake possesses all the requirements for producing quality cool climate grapes. From the rocky soil to the grafted vines recommended by a French research institute, some of Europe's best known grape varieties such as Pinot Gris and Pinot Noir flourish in the warm Cowichan Valley summer. Other quality white wine varieties, Pinot Auxerrois and Bacchus, and a dark full-bodied red "Clarinet," made from 100% Marechal Foch grapes round out their varietal releases. Alderlea also produces a powerfully aromatic white blend called "Angelique" and a very dark rich port style wine called "Hearth".
Blue Grouse Vineyard
Blue Grouse Vineyards and Winery, one of the founding Estate Wineries of Vancouver Island, was started in 1989 and is the exquisite labour of love of vintners and winemakers Dr. Hans and Evangeline Kiltz from Germany. The 10-acre vineyard is located on southern, sun-drenched slopes in the heart of the Cowichan Valley. A unique place to visit, Blue Grouse is very well known for its exclusive premium wines which are 100% estate grown, produced and bottled. Visitors to the winery are welcomed by the Klitz’s daughter and manager, Sandrina. For more information visit www.bluegrousevineyards.com.
Cherry Point Vineyards
Vancouver Island’s Cowichan Tribes have purchased Cherry Point Vineyards from original owners Wayne and Helena Ulrich. A 14-hectare farm with 10-hectares of grapes, Cherry Point is the second largest winery in the Cowichan Valley, located 45 minutes north of Victoria. Cherry Point produces award-winning wines including Pinot Noir, Pinot Gris, Gewurztraminer and Ortega. The Cowichan Tribes are currently expanding the tasting room and outdoor patio scheduled to be completed this summer. A new demonstration vineyard is underway with one row each of Cherry Point's regular varieties as well as some special interest varieties for visitors wishing to take a self-guided tour. Cherry Point currently serves catered lunches and dinners, but plans to hire an in-house chef. The Cowichan Tribes also plan to turn the farmhouse into a Bed & Breakfast. The Ulrichs will stay on as management consultants
for at least two years. For more information visit www.cherrypointvineyards.com.
Godfrey-Brownell Vineyards
Situated in the heart of the Cowichan Valley, the twelve acres of Godfrey-Brownell Vineyards is nestled in the southern corner of sixty acres of meadow and forests. Their property is part of an unusual climate area – the temperate rainshadow forest. Godfrey-Brownell whites include Pinot Gris, Bacchus and Chardonnay. Their reds predominantly include Pinot Noir, Gamay Noir and Maréchal Foch. They are also experimenting with Agria and Lemberger. Godfrey-Brownell grow their grapes using natural methods to fertilize, plus no pesticides or herbicides. Their wine-making also uses the most natural, non-interventionist methods possible. Winery tours include tastings, an explanation of the wine-making process and, when timing permits, sampling from the barrel. Picnics are encouraged as are hikes down to the salmon stream. For more information visit www.gbvineyards.com.
Marley Farm Winery
A family-run boutique winery, located 25 minutes north of Victoria on the Saanich Peninsula, Marley Farm is owned by Mike Marley, the second cousin of musician Bob Marley, and his wife Beverly, an ardent winemaker of many years. Marley Farm Winery is the only fruit winery on Vancouver Island and produces blackberry, kiwi, loganberry, raspberry, rhubarb and quince fruit wines. They also produce pinot noir, pinot grigio, novine red and novine white grape wines. Marley Farm uses produce from their farm and local growers in all their wines. Resident sheep and geese help to weed and fertilize the 5-acre vineyard and Marley Farm is also home to chickens, turkeys, ducks, horses and horse-drawn carriage trials. Visitors are welcome to the farm and tasting room year-round. For more information visit www.marleyfarm.ca.
Saturna Vineyards
Saturna Island Vineyards was established by Larry and Robyn Page in 1995 with the planting of 5 acres of the Rebecca Vineyard and continues to be run as a family business. There are now four vineyards that comprise the 60-acre site surrounding the winery. They include the Rebecca, Robyn, Longfield and Falconridge vineyards. Planting was completed in the spring of 2000 and varieties under cultivation include Pinot Noir, Chardonnay, Pinot Gris, Gewürztraminer and Merlot. The vineyards and winery is sited at the foot of a soaring, sandstone cliff on a bench of land ideally suited to the cultivation of classic European vinifera grapes. The climate at the vineyard is northern Mediterranean in nature and provides for long warm summers and mild winters, resulting in a long growing season. The winery building is crafted on a massive post and dowel frame and is built from 80 year old reclaimed fir. Centered in the vineyards, the winery overlooks Plumper Sound to Pender Island and the San Juan Islands beyond. For more information visit www.saturnavineyards.com.
Venturi-Schulze Vineyards
Venturi-Schulze Vineyards, winery and balsamic vinegary are located in rural Cobble Hill. All their wines are grown, produced and bottled on site, assuring they are a true reflection of the local terroir. Through meticulous vineyard management, Venturi-Schulze are able to naturally grow grapes of the highest possible quality without using any pesticides or herbicides. The vineyard was established in 1988 with five acres on a gentle, south slope planted to meticulously tended vinifera grape varieties including Pinot Noir, Pinot Gris, Pinot Auxerrois, Madeleine Sylvaner, Siegerrebe, Schönburger, Ortega and Kerner. Ten more acres are left as a kaleidoscope of forest, creek, pond and wildflowers. A 15-acre parcel of neighbouring land was purchased in 1999 to expand the vineyards. Venturi Schulze Vineyards is not open for drop-in tours or tastings, but invite visitors to contact them if they would like to be informed of tasting dates.
For more information visit www.venturischulze.com.
Vigneti Zanatta
Vigneti Zanatta, translated as Zanatta Vineyards, is owned and operated by the Zanatta family. Vigneti Zanatta was originally the site of a 120-acre dairy when the property was purchased in the late 1950's and was operated as such until the early 70’s. With plantings starting in 1983 and their first vintage produced in 1990, Vigneti Zanatta officially opened Vancouver Island's first commercial vineyard in August of 1992. Since then, 30-acres have been planted to vines including such varieties as Ortega, Auxerrois, Muscat Pinot Gris, Pinot Noir, Merlot and Cabernet Sauvignon to name a few. In all, there are over 40 different varieties on site (experimental or otherwise). All wines are produced 100% from grapes grown on their vineyards. Italian educated winemaker Loretta Zanatta's forté is champagne-style wines with a strong emphasis on wines for food pairing. This is the perfect compliment for the onsite restaurant, Vinoteca on the Vineyard. Opened in the spring of 1996, Vinoteca is housed in a charming,1903 farmhouse. For more information visit www.zanatta.ca.
Island Breweries
Beer in Victoria has its roots in the early 1840's. This sense of history still thrives in the city’s many breweries and brewpubs. Every beer is brewed with respect to tradition, but with a modern touch.
Victoria has several micro-breweries; many of whom only produce less than 15,000 barrels annually. Micro-brewed beers are considered to be local, more authentic and more unusual. Victoria’s brews are definitely local with most breweries within walking distance around the city’s historical, but vibrant downtown core. Visitors can follow the self-guided “Ale Trail” to visit one or all breweries, meet the brew masters and sample such unique brews as oatmeal stout, cherry blossom ale, ginger-ginseng cream ale and India pale ale.
Canoe Brewpub and Restaurant
Canoe is housed in the historic City Lights Building, circa 1894. It was originally built to house coal fired generators that powered downtown Victoria’s first electric streetlights. It has also been used as a warehouse and a garbage wharf. In 1996, the building was purchased and renovated. In May 1998 it opened its doors to the public. The brewery at Canoe was built from scratch. Sean Hoyne, the brewmaster, was responsible for the planning and construction of the brewery. With an Applied Science degree from Vanier College and a Bachelor of Arts from Concordia University, Sean began his brewing career with a formal apprenticeship under the watchful tutelage of renowned brewmaster Frank Appleton. Using the Bavarian Purity Law of 1516, which states that the only ingredients to go into beer are malted barley, hops, water and yeast, Sean brews a variety of beers available exclusively at Canoe. For more information visit www.canoebrewpub.com.
Hugo’s Brewhouse
At the base of the Magnolia Hotel and adjacent to Hugo’s Grill, sits Hugo’s Brewhouse. An ornate chrome
tower with custom chrome handles supplies the house beers which have only a short distance to travel from the colourfully painted serving tanks in the glass-walled room above the bar. For over eight years Benjamin Schottle, Brewmaster, has been perfecting his craft. Beginning at the University of Western Ontario where he earned a degree in Biochemical Engineering, he has since been creating unique and distinctive brews across Canada. Schottle’s strong Eastern European influences set Hugo’s apart from other brewing operations. Visitors can choose from such unique brews as the Candy Ass Belgian Strong Ale, the Super G made with ginger and ginseng and Pale Moon Ale. For more information visit www.hugoslounge.com.
Spinnakers Gastro Brewpub
As Victoria’s only “gastro” brewpub, Spinnakers defines the art of combining regional cuisine with hand-crafted beer. Spinnakers is Canada’s oldest licensed brewpub and a pioneer of the North American micro-brewing renaissance. Spinnakers Brewery features a wide range of real ales and lagers brewed right on the premises and has a history of crafting traditional and specialty beer – over 2000 brews! A local legend, Spinnakers is loved by both resident and visiting beer aficionados and is a favourite stop on Victoria’s self-guided Ale Trail. Another distinctive aspect of Spinnakers is the on-premise malt vinegar brewery, unique in North America. Also, ardent support of Vancouver Island’s farmers is reflected in Spinnakers menu which uses almost 100% local product. Guests of Spinnakers Gastro Brewpub can also spend the night in Spinnakers heritage guest suites. For more information visit www.spinnakers.com.
Swans Suite Hotel and Brewpub
Buckerfield's Brewery is located in Swans Suite Hotel and produces traditional British ales and Canadian and Bavarian lagers that are served on tap in the pub and the hotel’s Wild Saffron Bistro. Buckerfield's hearty brews are also bottled in distinctive 650 ml bottles and sold in their own Wine & Beer Shoppe. No syrups, sugars or "adjunct" are used in Buckerfield's 100 percent grain mashes—only barley and wheat malts, plus some oatmeal in their special stout. All of their specialty malts are imported from the United Kingdom, as is their unique strain of yeast. The ales are naturally carbonated and left to settle or "fine" at cold temperatures, rather than being filtered. Filtration can remove much of the goodness from beer along with the haze. Another negative practice Buckerfield's Brewer, Chris Johnson, avoids is pasteurization. His natural and healthy brews are more lightly carbonated than the factory product, and served at a palatable 45 degrees to bring out the fullness of the flavour. For more information visit www.swanshotel.com.
Merridale Ciderworks
Merridale Ciderworks is Vancouver Island’s only cidery, BC’s first estate cidery and Canada’s only orchard dedicated solely to cider making. Merridale Ciders are all natural and made from 100% undiluted juice, not from concentrate. There are several different varieties of apple in the Merridale orchard: "bittersweets" for body, "sweets" for a full fruity nose, "sharps" for a tangy flavour and stable product. Few other ciders are made from true cider apples. The varieties grown are proven performers imported from Europe and include cultivars with exotic names like Tremlett's Bitter, Chisel Jersey, Hauxapfel and Frequin Rouge. Seasonal precipitation and temperature affect the flavour of the apples and yield a distinctive vintage for each pressing. La Pommeraie which means “traditional apple orchard”, is the most recent addition to Merridale. Following the Merridale philosophy of bringing “farms to their farm,” La Pommeraie uses Vancouver Island specialty foods and local seasonal ingredients in its culinary creations. La Pommeraie offers guests a choice of dining in the west coast style cider house with vaulted ceilings and a grand river-rock fireplace or al fresco on the wrap-around deck overlooking the orchard, deer pond and rolling pastures. Merridale encourages visitors to take a stroll through the orchard, chat with the cider makers about their craft and see the apple mills, presses and fermentation casks where fresh apples and champagne yeast become English-style cider. Cider is considered more refined that beer, more robust than wine and no visitor leaves without enjoying a complimentary sample of cider or “scrumpy.” For more information visit www.merridalecider.com.
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