Image Derek Ford
Blue Grouse today. Tasting Room below
A Decade of Blue Grouse
B
lue Grouse Estate Winery is commemorating ten incredible years since Paul, Cristina and Paula Brunner purchased the property from the Kiltz family, who owned and operated the winery from 1989 to 2012. Over the past decade many things have evolved at this Island winery, here are some highlights… MAKING THINGS GREENER A new, modernized winery and tasting room opened to the public incorporating sustainable and greener architecture. The tasting room is illuminated by the thoughtful placement of windows that keep the heat from the sun out during summer and allow it to naturally warm the concrete floor throughout the winter. The barrel and sparkling wine rooms are underground to take advantage of the earth’s natural cooling potential, moderate temperature fluctuations reduce the need for mechanical cooling. GEOTHERMAL HEATING AND COOLING Our heating and cooling are provided by an in-ground geothermal loop that transfers energy back and forth from Mother Earth to our building. Our wine tanks and concrete floor are hooked into this system.
14
SMART WATER USE Water is drawn from two on-site wells for irrigation and potable needs. After use, the winery and domestic wastewater are processed through a series of in-ground bioreactors and allowed to percolate back to the aquifer. In addition, the roads and parking areas are not paved, to allow between 5% and 10% of rainwater to soak into the ground and help recharge the aquifer below ground. WINEMAKING FOCUS Blue Grouse Estate Winery sits on top of one of the oldest vineyards on Vancouver Island. The winery itself is the second oldest on the Island, releasing its first commercial vintage in 1990. The Quill wine label was launched by Blue Grouse in 2014 to give winemaker Bailey Williamson a chance to
