PRESS KIT 2015 - bluegrouse.ca

PRESS KIT 2015

2 · BLUE GROUSE WINERY

Quick Facts ........................................ 3

Story Starters ...................................... 5

Visitor Experience ............................... 6

Estate Wines ....................................... 7

Quill Wines ........................................ 15

The Labels ........................................ 21

Winemaking Philosophy .................... 22

Winemaking Program ........................ 24

On Sustainability ............................... 26

MEET THE TEAM

Brunner Family PROPRIETORS ................ 28

Bailey Williamson WINEMAKER ............... 29

Jenny Garlini OFFICE MANAGER ............... 30

TABLE OF CONTENTS


WINERY Blue Grouse Estate Winery and VineyardFOUNDED Vines planted in 1983, Winery founded in 1990, new ownership in 2012ADDRESS 2182 Lakeside Road Duncan, BC, V9L 6M3 WINE SHOP HOURS Daily from 11:00 - 5:00 pm (May to October) and at the Duncan Farmers Market

every Saturday from 10:00 am – 2:00 pm. Otherwise by appointment. Visit our website for Fall, Winter and Spring hours.

PHONE NUMBER 1-250-743-3834EMAIL [email protected] www.bluegrouse.caFACEBOOK facebook.com/BlueGrouseWinesTWITTER @BlueGrouseWinesINSTAGRAM @BlueGrouseWines

WINESBlue Grouse currently produces a focused portfolio of white and red wines from vines that have been growing in the Cowichan Valley for more than 20 years – varietals that capture the essence of the vineyards’ climate and soil. The white wine portfolio currently includes single varietal Pinot Gris, Ortega, Siegerrebe and Bacchus, while the estate red line-up includes Pinot Noir and Black Muscat. A traditional method sparkling wine, named ‘Paula’ was released in 2015. A second label – Quill – was introduced in 2014, allowing winemaker Bailey Williamson to blend estate and non-estate grapes from Vancouver Island with specially selected grapes from the Okanagan. Quill wines currently include a dry and an off-dry white blend, a Riesling, a red blend and a 100% Island-sourced Gamay Noir Rosé.

QUICK FACTSQUICK FACTS


HISTORY OF THE VINEYARDSBlue Grouse sources estate grapes for its eponymous label exclusively from its 45 acre property, which was purposefully selected in 1977 as an ideal site for growing vitis vinifera grapes.

Pioneering Island viticulturist John Harper planted an experimental vineyard on the Blue Grouse site in 1977 trialing upwards of 150 different types of grape vines, some of which are still in production. In 1988, the vineyard was purchased by the Kiltz Family, who released the first wines under the Blue Grouse label in 1990. Most of these wines were from rejuvenated vines from the original plantings.

There are currently six-and-a-half acres planted to vine, with another two acres currently in development, set to be harvested for wine production in 2017, primarily Bacchus and Ortega. Six additional acres are to be planted in Spring / Summer 2016. The estate vineyard currently grows Pinot Noir, Pinot Gris, Ortega, Bacchus, Siegerrebe, Gamay Noir, Black Muscat, Pearl of Csaba and Müller-Thurgau. Many of the vines are more than 20 years old, most of which were propagated on their own vinifera rootstock. Selected vines, including the Pinot Gris, were propagated on 3309 (Riparia x Rupestris) rootstock, which allows for moderate vigour over a variety of soil types.

AVERAGE CASE PRODUCTIONIn a good year, the vineyard produces approximately 1800 cases under the estate Blue Grouse label, with the Quill wines adding an additional 1000-1500 cases annually.

DESIGNATED VITICULTURAL AREACowichan Valley, Vancouver Island.

SOIL TYPE & ASPECTDetailed analysis of the vineyard soils is ongoing under the direction of noted soil specialist Dr. Pedro Parra, which will further allow the Blue Grouse team to select, grow and vinify the correct vines that suit the soil. Generally, the site features three distinct soil types: Fairbridge (silty loam with elements of marine deposits), Hillbank (similar to Fairbridge, but with better drainage characteristics) and Qualicum (gravelly loam with excellent drainage). There are also seams of clay and gravel through parts of the vineyard. Other soils include deposits from glacial till and old riverbeds, which are free-draining and well-suited for growing grapes. The vineyards are planted on one of the sunniest slopes in the Cowichan Valley, on a south-south-west aspect.

OWNERS The Brunner Family (Paul, Cristina and Paula)

WINEMAKER Bailey WilliamsonOFFICE MANAGER Jenny Garlini

QUICK FACTS


STORY STARTERS

OLD ISLAND VINES ARE INDEED CREATING NEW CLASSIC WINES.

Considering the history of the winery, the natural beauty of the surrounding area, and the investment that has been poured into the land and new building by new owners, there is plenty to write about when it comes to Blue Grouse. Consider these story starters:

1 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. Celebrating its 25th harvest in 2015, what does winemaker Bailey Williamson do to continue the legacy of this great estate?

2 The new Blue Grouse facility was conceived and constructed with many sustainable elements involved, from the sourcing of local materials to the shape and look of the building itself (more details found on page 26).

3 The Quill wine label was launched by Blue Grouse in 2012 to give winemaker Bailey Williamson a chance to experiment with other varietals and flavour profiles outside of the estate vineyard. How does a winemaker approach two different labels in order to maintain their distinct profiles while creating balanced wines?

4 There’s plenty for everyone to do in Vancouver’s Cowichan Valley. A food and outdoor-lovers’ paradise, a day trip from Vancouver could include a morning hike along the Cowichan Valley Trail to the breathtaking Kinsol Trestle, followed by visit to a local artisanal cheese maker, a leisurely browse through the Duncan Farmers Market, and of course, a wine tasting at Blue Grouse Estate Winery.

5 Blue Grouse Estate Winery is recognized for such well-known varietals as Pinot Gris and Pinot Noir. The terroir of the estate lends itself to creating aromatic and balanced wines from left-of-centre varietals such as Bacchus, Ortega, Siegerrebe and the rare Black Muscat. What is the story and flavour behind these lesser known wines, aiming for their chance at the spotlight?


VISITOR EXPERIENCE

Whether you’re a first time visitor, or a loyal member of the Fan Club, the friendly tasting room staff will make sure you feel right at home. Taking a trip upstairs to the observation deck, christened ‘The Kiltz Aspect’, you’ll be able to take in an expansive view of the Blue Grouse vineyard nestled within the Cowichan Valley. With this view you’ll begin to understand why John Harper chose these sunlit slopes to grow grapes. While the sight might be a great reason to visit, tasting our wine is the real reason you’ll want to visit, with a sample flight of wines that usually includes one or two wines that are available exclusively at the winery.

Blue Grouse Estate Winery offers daily tastings and tours, as well as a few fun events throughout the year, which are always posted at bluegrouse.ca. We believe your visit to Blue Grouse will be an experience you will remember for a very long time and we can’t wait to welcome you.

The Blue Grouse tasting room is open daily from 11:00 - 5:00 pm from May to October. Call us for Fall, Winter and Spring hours at 1-250-743-3834 or visit the website for the latest updates.


BLUE GROUSE ESTATE WINES

Our Blue Grouse Estate wines come entirely from our own Cowichan Valley vineyard where we have the most control over the quality of our grapes. These include the original vines that the Kiltz family rejuvenated after buying the Blue Grouse property in the late 1980s, the plantings from the early 1990s when Hans Kiltz transplanted French vines, and as our recently plantings mature, those grapes will find their way into our Estate wines too.

2182 LAKESIDE ROAD | DUNCAN, BC V9L6M3 | P: 250-743-3834 F: 250-743-3836 | [email protected]


2014 ESTATE PINOT GRISVITICULTUREThe Pinot Gris is the only vine that is on root stock at Blue Grouse. They are cane pruned and dry farmed in Qualicum soils. 2014 was a warm growing season and it lasted until late in the year. As is the usual west coast weather, the rains began in the 2nd week of October and then we began our harvest.

WINEMAKINGThe grapes were crushed, destemmed and the juice was cold settled. 20% was then moved to barrel for fermentation and the balance remained in stainless steel tanks. This was done to develop the mid palate and structure.

TASTING NOTES

The nose begins with peach and melon, and then exhibits notes of vanilla from the oak. A generous mouthfeel with a bright seam of acidity carries it.

ALCOHOL 13.1% | RS 0.4 | PH 3.4 | TA 5.7

HARVEST DATE October 2014

BOTTLING DATE June 2015

PRODUCTION 250 cases

SKU 977330

UPC 626990179689

ESTATE WINES



2014 ORTEGAVITICULTURE

The Ortega plants are all self-rooted and generally around 20 years old, fully mature and at the peak of their production, yielding high quality, authentic Ortega wine from the Cowichan Valley.

WINEMAKINGThe Ortega was harvested on two dates, half the block was harvested on October 9th for acidity and the other half was harvested on October 25th for depth and dried fruit flavours. After gently pressing the grapes the juice was cool settled in the tank before it was racked off. The juice was then inoculated with yeast and kept at a moderately cool temperature during the fermentation to retain the aromatic characteristics.

TASTING NOTESOrtega, a cross of Siegerrebe and Müller-Thurgau, is one of the most planted grapes on Vancouver Island. The flavours are clear and bright with a bouquet of Meyer lemon and elderberry. A light to medium bodied wine balanced with refreshing acidity and flavours of dried apricots and apple sauce to round out the palate.

ALCOHOL 11.2% | RS 3.4 | PH 3.2 | TA 5.2


BOTTLING DATE September 2015


SKU 969600

UPC 626990232568

ESTATE WINES



2014 BACCHUSVITICULTURE

Bacchus, which received varietal protection and was released for general cultivation in 1972, is a cross of Silvaner x Riesling with Müller-Thurgau. Its name is taken from Roman name of the Greek wine god Dionysus. Our Bacchus grapes are grown on 20-year-old, self rooted vines in clay loam soil and cane pruned on pendelbogon trellis.

WINEMAKINGLong cool fermentation with extended lees contact in 100% stainless steel with no malolactic fermentation.

TASTING NOTESIts stunning bouquet of elderflower and a honeyed hint of pear are the first to amuse the senses. The wine glides across the palate leaving a light touch of peach, acidity and a lovable lingering finish.

ALCOHOL 12.0% | RS 1.0 | PH 2.9 | TA 6.8


BOTTLING DATE August 2015


SKU 969725

UPC 626990179610

ESTATE WINES



2014 SIEGERREBEVITICULTURE

Siegerrebe, from the German meaning “Victory Vine”, is a cross between Madeleine Angevine and Gewürztraminer. Our grapes are grown on 20-year-old, self-rooted vines in clay loam soil, trained to Pendelbogon and cane pruned.

WINEMAKINGAfter a very warm growing season we harvested before the rains came and the fruit looked to be near perfect, 21 brix at harvest with a TA of 5.5. In hindsight we should have picked a bit earlier to maintain more acidity. The juice was cold settled and then racked and fermented in 100% stainless steel with no malolactic fermentation.

TASTING NOTESThis vintage is clear and bright with aromas of ripe apple, grapefruit, spring blossom and pineapple. This light-medium-bodied wine has a smooth yet refreshing mouthfeel with flavours of papaya, tangerine and floral aromas lingering on the finish.

ALCOHOL 11.5% | RS 5.5 | PH 3.4 | TA 4.5




SKU 712893

UPC 626990179573

ESTATE WINES



2013 PINOT NOIRVITICULTURE

The Pinot Noir vines on the property are all south facing on a 10% slope; the soil is a mix of clay, loam and rock. The clones are unknown at this time but hopefully with a bit of sleuthing we can determine their origins. They are all 20+ years old and at their peak of flavour production.

WINEMAKINGThe grapes were de-stemmed to one tonne open top fermenters and left to soak for three days, then warmed up and inoculated. Primary ferment was complete in two weeks and the grapes were pressed to tank and left for 24 hours to settle off the heavy lees. At this point the wine was moved to barrel and left to complete malolatic ferm entation. The 30% new French oak barrels were from Master Cooper, Eric Fourthon, made specifically for Pinot Noir and Blue Grouse. After diligent monitoring, the decision was made to remove the wine from barrels to allow the fruit to shine and have the oak as a strong supporting character.

TASTING NOTESOur Pinot Noir exhibits aromas of cherry, nutmeg and allspice. The oak is well integrated with a hint of earth-iness and eucalyptus followed up by flavours of plum and black licorice. This complex wine shows elements of minerality and flint. Fine tannins and firm acidity round out the finish.

ALCOHOL 13.2% | RS 0.1 | PH 3.6 | TA 6.2


BOTTLING DATE June 2015


SKU 932111

UPC 626990232537

ESTATE WINES



2012 PAULAWINEMAKINGThe wines chosen to construct this blend are a true representation of what we grow at Blue Grouse Estate. The Müller-Thurgau was a natural fit to contribute the acid and backbone. The Ortega and Pinot Gris make up 75% of the blend and bring both fruit and body to the party. The 5% Pinot Blanc that hails from Oliver was the outlier and was added to help with the weight of the mid-palate. Secondary ferment began in September 2013 and was 20 months.

DOSAGEAs the wines were fairly mature when set for tirage it was not necessary to add dosage liqueur for balance.

GRAPE VARIETALSPinot Gris 38%, Ortega 37%, Müller-Thurgau 10%, Pinot Blanc 5%

TASTING NOTESThis sparkle starts with aromas of pear, biscuit and a bit of earthy mushroom followed by flavours of green apple and toast with a fine mousse on the palate. Well-balanced and off-dry it finishes with elderflower and a lingering lemon lime citrus.

ALCOHOL 13.0% | RS 7.3 | PH 3.2 | TA 7.4

HARVEST DATE September 2013

DISGORGING DATE May 2015


SKU 869073

UPC 626990179658

ESTATE WINES



ESTATE WINES

2012 BLACK MUSCATVITICULTURE

To our knowledge, Blue Grouse grows some of the only Black Muscat vines in Canada. Around the world the grapes are referred to by a variety of names: Hamburg, July or Black Muscat. Ours are estate grown on self-rooted vines with clay loam soil, spur pruned to a sprawl trellising system.

WINEMAKINGAfter pressing, the grapes are inoculated with specific yeasts and fermented in older, neutral oak barrels. After completing malolactic fermentation, the wine rests for 12 months in neutral barrels to concentrate its flavours, aromatics and structure.

TASTING NOTESThis wine is Blue Grouse’s “wild child”, it is a very unique wine considering we are the only Canadian vineyard growing it. This wine is deep red in colour with powerful, unmistakable aromas of lavender, lychee, blackcurrant and sweet spices. It has been aged in older French oak for added body and finesse. Can be cellared for 2-5 years.

ALCOHOL 11.4% | RS 0 | PH 3.7 | TA 7.5


BOTTLING DATE May 2013

PRODUCTION 46 cases

SKU 494898

UPC 626990179641



Quill wines were developed to showcase what the best of Cowichan Valley and the Okanagan could deliver. The Brunner Family turned winemaker Bailey Williamson loose to develop these unique wines. Sourcing some of the best grapes grown in British Columbia and blending them meticulously, Bailey has struck a balance between the high acid grapes from our cool Island climate and the more fruit-forward grapes from the Okanagan. Crafted to pair with your favourite dishes – or to be enjoyed on their own – Quill wines really hit the mark with their quality and value.

QUILL WINES



ALCOHOL 13.1% | RS 1.9 | PH 3.4 | TA 6.1


BOTTLING DATE May 2014


SKU 494880

UPC 626990044925

2013 QUILL DRY WHITEVITICULTURE

More than 50% of this blend is from our estate which shows the minerality and acidity in this vintage. The Gewürztraminer and some Pinot Gris both come from a vineyard just north of Summerland overlooking Okanagan Lake.

WINEMAKINGThe wine is a blend of 36% Ortega, 39% Pinot Gris, 15% Gewürztraminer and 10% Müller-Thurgau, all fermented separately in stainless steel tanks. The wine is blended after primary fermentation and no malolactic fermentation takes place.

TASTING NOTESA bright and lively blend of Vancouver Island and Okanagan grapes. Quill White boasts generous notes of apple, peach and lime with an underlying mineral nuance and a lush, round mid-palate. Hints of sweet tropical fruit and a crisp, racy finish complete this well-balanced wine.

QUILL WINES



2014 QUILL ROSÉVITICULTURE

This Rosé was made from 100% Cowichan Gamay Noir. Some from our estate and the rest from another grower who we worked with to achieve the best possible fruit.

WINEMAKINGThe Gamay was de-stemmed and crushed into the press and left to soak for 18 hours. It was then pressed into tank and settled for 24 hours before racking off the heavy lees. After fermentation, it was left in tank for lees contact.

TASTING NOTESThis dry, light-bodied Rosé has a bright redcurrant colour with ripe fruit aromas of crushed raspberry and cranberry with a touch of summer rose fragrance. On the palate, fresh strawberries shine through followed by candied fruit and rhubarb.

ALCOHOL 11.7% | RS 4.9 | PH 3.4 | TA 7.0




SKU 38927

UPC 626990179597

QUILL WINES



2013 QUILL REDVITICULTURE

The grapes for this wine were sourced from Vancouver Island and the Okanagan. The Marechal Foch is from the Cowichan Valley and the Cabernet Franc and Merlot were from a grower in Oliver, BC.

WINEMAKINGMarechal Foch is the predominant grape at 44%, Merlot 28% and Cabernet Franc 28%. The grape varieties were fermented separately and completed malolactic fermentation in the barrel. We employed a mix of new and old French oak for 18 months.

TASTING NOTESThe nose on this wine exudes blackberry and raspberry along with a slight vegetal aroma. Flavours of blackcurrant lends itself to cassis and subtle spicy notes. The wines were aged in oak barrels to develop the mid-palate and as a result, exhibits notes of vanilla and cocoa.

ALCOHOL 13.5% | RS 1.5 | PH 3.6 | TA 7.1


BOTTLING DATE July 2015


SKU 712752

UPC 626990232544

QUILL WINES



2014 QUILL SWEET WHITEVITICULTURE

The Pinot Blanc is from Secrest Mountain Vineyards in Oliver and the Pinot Auxerrois is from the Kelowna area on the east side of Lake Okanagan. The Siegerrebe, Müller-Thurgau and Pinot Gris are estate grown.

WINEMAKINGThe blend for this wine is 49% Pinot Blanc, 40% Pinot Auxerrois, 5% Siegerrebe, 4% Müller-Thurgau and 2% Pinot Gris all fermented in stainless steel tanks and blended after primary fermentation was complete with no malolactic fermentation.

TASTING NOTESAn off-dry and lively blend of Vancouver Island and Okanagan grapes. This medium bodied wine boasts generous aromas of stone fruit, ripe peach and lemon. The underlying mineral nuances lead into a lush, round mid-palate. Flavours of sweet tropical fruit and honey complete this well-balanced wine.

ALCOHOL 12.1% | RS 20 | PH 3.3 | TA 4.9



SKU 541029

UPC 626990179672

QUILL WINES



2014 RIESLINGVITICULTURE

This single varietal wine was sourced in the Okanagan located at east Tuc-el-Nuit Lake in Oliver, BC. These self-rooted vines are grown in gravely sandy soils.

WINEMAKINGThe grapes were received in great condition with 19.5 Brix and TA of 7.9 at harvest. They were de-stemmed immediately then gently pressed to tank. We cold settled the juice and racked prior to inoculation. After fermentation the lees were left in the tank for extra contact.

TASTING NOTESThis vintage exemplifies Riesling characteristics starting off with petrol notes as well as steely minerality. The fresh acidity highlighted by herbaceous notes and citrus fruit awakens the palate in this medium-bodied wine.

ALCOHOL 11.8% | RS 2.7 | PH 3.2 | TA 6.9




SKU 60277

UPC 626990179665

QUILL WINES


Everyone wants to leave their mark on something, and with their new winery, the Brunners were no different. They were thinking about a name change and had been brainstorming ideas in the weeks leading up to a strategy session facilitated by Okanagan Crush Pad. However, the outcome was entirely unexpected.As the meeting got underway, questions started flying about the family’s mission and vision for Blue Grouse; where did they see Blue Grouse in five years or ten years; did they want to make it a Vancouver Island destination; what did they think about the environmental impact of the winery; did they want to be sustainable, organic, biodynamic; and so on. They were overwhelmed, so stepped back and took a breath. They realized that they were merely “stewards of the land” for a time (hopefully a long time), and while they hoped they could improve it, what was most important to them was to ensure the continuity and enhancement of what the Kiltz family had built.The Brunners knew that while there were some issues with the brand, it had a 20+ year history and a very good reputation for its wines. That’s when the penny dropped, the combination of stewardship, legacy and reputation sealed the deal. They decided to stick with the Blue Grouse name and build on its history and reputation adopting the tag line “Old Island Vines, New Classic Wines”.The decision to refresh the brand led to Boxwood, the winery’s architectural firm, who were given a directive to develop three brand tiers: a Blue Grouse Estate brand; a Blue Grouse Reserve brand; and a Blue Grouse secondary brand with a mission of developing wines that highlighted the best of Vancouver Island and Okanagan grapes.

Once again the desire to be good stewards of the land came to the fore and the decision was made to use authentic representations of the Blue Grouse in all aspects of our brand and not caricatures. We purchased a beautiful photograph of the blue grouse and started work on brand ideas. The results of that effort are seen in the brands we have today; Blue Grouse Estate wines show a curved section of the body of a female grouse, our secondary brand called Quill is represented by the tail feather of the male grouse, our wine club called the Fan Club is represented by the tail feather fan of the male grouse. The Blue Grouse Estate Reserve still re-mains a tightly guarded secret. It’s also interesting to note that the new winery building adopted the same authenticity to the grouse in its design.

THE LABELS


WINEMAKING PHILOSOPHY

Our winemaker, Bailey Williamson, has been on a career-long mission to involve himself in the pro-duction of high quality food and beverages made in an artisan fashion. His attraction to Blue Grouse was the combination of this mission, with a purpose-built vineyard that had an incredible history that still has a lot to teach us about what the soils and climate on Vancouver Island could deliver in wines. The grape varieties grown on the Estate are time-tested and particularly suited for the terroir. Most of the vines are more than 20 years old, which allows the fruit to develop to its full potential. When these mature vines are combined with an undeniably cool climate region, it allows the grapes to show case a unique flavour that is so special in the world of wine.

The work in the vineyard is done with the least amount of chemical intervention possible. It is simply not necessary and it keeps our environment healthy and our wines from tasting too manu-factured. When Bailey tastes a wine he can tell if it has had tannin added or if it has been manipulated in other ways. “This is not a judgement,” Bailey says. “It’s not bad and it’s not illegal, but these wines offer no distinctiveness. No authenticity.” It is the winemaker’s job to allow the uniqueness derived from our special place to show through. Our hard work in the vineyard, followed by gently shepherding the wine as naturally as possible, delivers a final product that is helping to redefine and reinforce the unique flavours of Cowichan Valley wine.

Bailey Williamson is a former chef. He has tasted so many flavours in his career that he can visualize flavour profiles. When he works on a wine, he takes the vision of the wine he is trying to achieve, the taste he wants in the end, and builds it block


WINEMAKING PHILOSOPHY

by block. Hey – he’s no scientist, but he does embrace a clinically-minded, organic process that involves all of his senses at each and every stage of wine making. From the vineyard to the winery, he tries to see the wine, touch the wine, smell the wine and taste the wine that he is trying to make.

As for the future, we are not afraid to experiment. We are looking at working with wild yeasts, with an aim to create small lots of natural wines. Fermentation is one of the most natural and flavourful processes. It is part of trying new things. The art of winemaking needs to speak for itself, with the winemaker understanding enough of the science to track its progress – why it worked or why it didn’t work – and then getting better and better at realizing the full potential of the vineyard.

The Blue Grouse team never stops learning or experimenting. If we are not evolving, we are dying. It is also important to be flexible. As Bailey likes to say: “Mother Nature is a fickle mistress and you won’t get the same results every year. You almost have to plan to be flexible. You have to be humble enough to learn and change.” We are interested in positive incremental change. As stewards of the land and protectors of the rich Blue Grouse history, it is very important to us to play the long game. Blue Grouse aims to take what John Harper and Hans Kiltz have ach ieved, the strong foundation they laid down, and move it to the next level.


WINEMAKING PROGRAM

Our barrel program is small and focused. Most of what we use are older, neutral barrels, about 70% French and 30% American. We add a couple of barrels of new oak every year.

All whites are treated similarly. Each wine is cold-stabilized and starts with a wild ferment. Yeast and white wine nutrients are added and fermentation takes between 10-14 days. In order to preserve fresh fruit flavours, there is no malolactic fermentation on any of the whites. In particular, our Bacchus, Siegerrebe and Ortega, are cold-stabilized and inoculated with specific strains of yeast that bring great aromatics to the fore. They experience a long, cool ferment (approximately 20 degrees Celsius), that can take anywhere from two to four weeks. Malolactic fermentation, the process that converts sharp malic acid into soft lactic acid, sometimes known as secondary fermentation, is not generally done, but has been done in the past in cooler vintages. We haven’t used it on our whites since 2012, which allows the wines to maintain their freshness and bright aromas. With our Pinot Gris, 20% of it is fermented in older neutral oak, which gives the wine a richer, rounder texture.

Our Pinot Noir starts with a wild ferment and is not inoculated with other yeasts. It is fermented in 20% new oak with the balance being neutral French and American barrels. After full malolactic fermentation, the wine is allowed to rest in neutral barrels for eight to ten months. We will often blend in up to 15% of our estate Gamay Noir to round out the flavours.

The rare Black Muscat starts by inoculation with specific yeasts and ferments in old, neutral oak barrels. After malolactic fermentation, it will rest for about 12 months in neutral barrels.


WINEMAKING PROGRAM

The winemaking process for the Quill brand is similar to the estate wines. The challenge is to see what we can do when we blend premium Vancouver Island with Okanagan fruit. When blending, quality of inputs is critical and therefore we only work with those growers that we trust implicitly. It is vitally important to have a good, and ideally, long term relationship with our growers, so that we know we are always going to get great fruit. It also keeps us abreast with what is happening in other growing regions across the province. Our Quill wines are meant to be approachable, fuller bodied and juicy, with balanced tannins. Think something for pizza night on Tuesday, or for sharing on the patio with good friends.

The Quill White is a great all-around white, perfect for any occasion. The Pinot Blanc, coming from a great vineyard in Oliver, is always good quality. The Riesling comes from a small vineyard in the Mission district of Northeast Kelowna, and we balance the rest with our own estate Ortega.

While we do grow our own Gamay Noir at Blue Grouse, it is dedicated to blending with our Pinot Noir. The Gamay we use for the Quill Rosé is sourced from other vineyards on Vancouver Island. It is crushed and de-stemmed straight into the press and after soaking on its skins for 18-24 hours, the grapes are pressed before the juice continues its fermentation in stainless steel tanks. Just like our whites, there is no malolactic fermentation on this delicious wine.

For the Quill Red Island grapes we work with what are known as “Blattner hybrids”. These are vitis vinifera vines crossed North American varieties to form a hardier species. Many of these were

developed in the Jura region of Switzerland in the 1980s and 90s by Swiss grape geneticist Valentin Blattner. They are less susceptible to powdery mildew and are perfectly suitable for cooler climate growing areas. In our 2012 vintage we sourced our Cabernet Foch from the Fraser Valley, Cabernet Libre and Marechal Foch (itself a hybrid developed in Alsace in the early 1900s by grape hybridizer Eugene Kuhlmann) from Vancouver Island and Merlot from Oliver. In the 2013 vintage, we blended the Island Marechal Foch with Cabernet Franc and Merlot from Oliver. Sure, the blend may change, but the resulting flavours will always be delicious and balanced.


ON SUSTAINABILITY

As soon as you arrive in front of the new Blue Grouse winery and tasting room, you become aware that you have arrived somewhere special; a special facility that embraces the elements of air, land and sea. The entrance itself welcomes you with graceful dogwoods, gorgeous maples and bright evergreen trees that circle a man-made pond, which provides water for irrigation, acts as storm water collection and is a water source for geothermal heating and cooling for the building. The pond is teeming with wildlife – birds, insect and tadpoles have established homes surrounding the pond, adding to the bio-diversity of the property.

And for the water that is not visible: it is drawn from a well on site. Winery waste water and domestic waste water are processed through a series of bioreactors in the ground that adjust the pH, aerate and filter the water prior to ending it through a series of leach and dispersion fields. The parking area and

most of the roads on the property have not been paved so that rain water runoff has a chance to soak into the ground again, recharging the aquifer rather than flowing off the property through the river system to the ocean. The pond and its surrounding area contribute to increasing bird and reptile life at the entry of the estate.

The winery itself, completed in May 2015, was constructed with a shape and colour inspired by the blue grouse itself. The lovely curve of the grouse’s head and neck inspired the roofline. Inside the tasting room, a curved ceiling reminds visitors of a grouse’s belly, and the new entrance highlights a beautiful shade of blue from the grouse’s tail feathers.

The proprietors made the conscious decision not to seek LEED (Leadership in Energy and Environmental Design) certification. LEED is a rating system that is recognized as a mark of excellence for green building throughout more than 150 countries. The red tape and cost for certification proved to be too much of a barrier, but since architect Joe Chauncey is LEED-certified himself, many facets of the construction were done with sustainability in mind.


ON SUSTAINABILITY

HERE ARE SOME EXAMPLES:• Large 12-foot overhangs on the South façade keep

the sun out of the tasting room throughout the summer months but allow it in during the winter to naturally warm the polished concrete floor.

• The barrel and sparkling wine rooms are under-ground to take advantage of earth’s natural cooling abilities, moderating temperature fluctuations and reducing the need for mechanical cooling.

• The original insulated concrete structure was not demolished and is used for all winemaking functions, creating less waste and reinforcing the legacy of the Kiltz family.

• Mechanical systems capture unused energy from heating and cooling to increase efficiency.

• The balcony flooring and stair treads are made from strand woven bamboo, a sustainable, long-lasting and rapidly renewable resource.

• The lighting is controlled by room occupancy sensors to save electricity. With thoughtful placement of windows, natural sunlight is welcomed into the tasting room which reduces the demand for artificial lighting. This will save up to 66% on the energy that would have been devoted to electrical lighting. A large glass overhead door was added to the winery to allow views to the outside, again reducing electric energy usage.

• Most of the construction materials were sourced locally in British Columbia to reduce transportation costs and thereby reducing production of greenhouse gasses.

Along with the many sustainable works in the vineyards and winery, it is the hope that the new building itself will also serve as a model of sustainability to all visitors to Blue Grouse.


THE BRUNNER FAMILY PROPRIETORS

The Brunners are wine lovers, not yet wine makers, but that’s all changing, with a passionate team of wine experts to lead the way.

Paul and Cristina Brunner grew up in big families with international roots. Paul is a mining engineer and Cristina is an artist. Their only daughter, Paula, is an aspiring math student, who loves the arts and in particular, opera. The family has lived in Canada, Chile, Peru, South Africa, and the United States, and along the way Paul spent an inordinate amount of time in Australia.

The family’s interest in wines and vines stems from Paul’s need to repent for his sins (after a life in mining he’s going green), Cristina’s passion for endless landscapes (to paint and inspire), and Paula’s desire to practice arias unimpeded by the neighbours. Combine this with the desire to be closer to family, years of collecting and drinking New World wines, and the Brunners ended up with the Blue Grouse Estate Winery on Vancouver Island.

MEET THE TEAM


BAILEY WILLIAMSON WINEMAKERHow many wineries, Canadian or otherwise, can claim that their winemaker met Her Majesty Queen Elizabeth? We’re pretty sure we’re in an elite club. Bailey Williamson, Blue Grouse Estate Winemaker, grew up in the Vancouver suburb of Burnaby. At university, Bailey wrote a food column for the school newspaper suggesting simple recipes for broke college students, and afterward, spent a good chunk of his life pursuing work in the culinary arts. In 1993 he relocated to Victoria and became involved in the “farm to table” movement, embracing the philosophy before it became a catchphrase.

Working his way from the bottom up at several wineries, Bailey managed to learn enough about wine making to impress his wife Jenny, who was working in the wine industry in the Washington State when they met. Bailey spent five years as assistant winemaker at Road 13 Vineyards before accepting the call of the Grouse to serve as winemaker. Bailey, his wife, and their family have settled in the Cowichan Valley where he tends vine and tank while pining for Her Majesty’s next visit.

MEET THE TEAM


JENNY GARLINI OFFICE MANAGER

Jenny serves as the office manager for Blue Grouse – which means, of course, that she’s the glue that holds the team together. Jenny grew up in Wenatchee, in Central Washington, and took off to the big city of Seattle to attend culinary school. Quickly becoming Seattle’s corporate poster child, Jenny worked at Amazon in its infancy, (packing boxes next to Jeff Bezos), as well as Starbucks and Microsoft.

When the grunge rock scene died down Jenny headed back to Wenatchee and worked as general manager for St. Laurent. It was a blind date orchestrated by her employer that eventually landed Jenny in the immigration system and moved her to Canada to marry none other than Bailey Williamson, future Blue Grouse winemaker.

Today Jenny looks after their children, Porter and Gabi, as well as their garden, and keeps the entire Blue Grouse operation running smoothly. So far she hasn’t bumped into any retired rock stars at the winery, but we’re sure it’s only a matter of time.

MEET THE TEAM

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