A Decade of Blue Grouse

Image Derek Ford

Blue Grouse today. Tasting Room below

Blue 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.

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

Blue Grouse before. Former Tasting Room below

experiment with other varietals and flavour profiles outside of the Estate vineyard.

COWICHAN VALLEY SUB GI

In 2020, Bailey Williamson and the winery team led the efforts to establish the first SubGeographic Indication outside the Okanagan Valley and are now proud to label estate wines as Cowichan Valley Sub-GI. A Sub-GI is an official and protected term in B.C. used to help people identify local wine origins. Cowichan’s region is defined as covering the area from the Cowichan watershed, the coastline from Mill Bay to Maple Bay, to the and the area of Cowichan Lake. Wines labelled with this new sub-GI indicator let consumers know that the wine was made with at least 95% grapes grown from the Cowichan region – a true commitment to the localfirst focus Cowichan is known for. Our hard work in the vineyard, followed by gently shepherding the wine as naturally as possible, delivers a final product that is helping to define and reinforce the unique flavours of the Cowichan Valley.

VINEYARD EXPANSION AND MORE

The first new plantings in more than 20 years at Blue Grouse winery took place in 2017 under the supervision of vineyard manager, Michael Abbott. Chardonnay, Pinot Gris, Pinot Meunier and Pinot Noir were planted to increase the winery’s portfolio, and more plantings came along in 2021 and 2022. ON OUR WAY TO ORGANIC Our transition from traditional agriculture to certified organic is underway and will be complete by the end of 2023. All vineyard and winery practices will comply with the Organic Production Systems, General Principals and Management Standards as established by the Government of Canada and will be subject to independent audit.

COMPOSTING and COVER CROPS

All winery and vineyard waste (grape skins, stems, seeds, and pruned vines) are collected, composted (in situ or separately) and returned to the soil as organic fertilizer. One of the alternatives to artificial soil correction are cover crops grown around the vines. These plants are selected to improve soil characteristics, prevent erosion, and provide nutrients. Healthy soil is the key to healthy vines and highquality fruit.

THE FUTURE

In 2021, the Brunner family purchased another 43 acres and a large barn approximately half a kilometer north of the winery. This property will be one more vineyard expansion with a focus on cool climate whites and rosé.

The Blue Grouse team’s commitment to the future is to never stop learning or experimenting. If we are not evolving, we are dying. Bailey says it nicely: “Mother Nature is a fickle mistress. You don’t get the same results every year no matter how hard you try. You must plan to be flexible. You must be humble enough to learn and change.”

The Blue Grouse anniversary will be celebrated for the entire month of July. Please come in and join us for a celebratory glass of sparkling wine for the entire month at $10/glass.

Blue Grouse Estate Winery 2182 Lakeside Road, Duncan www.bluegrouse.ca

Jenny Garlini Head Office Maven Blue Grouse Estate Winery and Vineyard

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