Jun 12

Written by: John Gerum
6/12/2010 9:58 AM 

 

In the past the wines of Vancouver Island were hit and miss. Wineries such as Venturi-Schulze Vineyards and Cherry Point Vineyards showed promise but failed to deliver on consistency across the board. These wineries had difficulty because of the sometimes cool summers and early and late frosts that affected the vineyards on the Island.

A physician from Alberta, Andy Johnston, was raised on a Welsh farm and the passion for the land has not forsaken him. He spent many years traveling the globe working vintages in France, Australia and New Zealand. He looked at the Okanagan to begin his own winery but many of the better sites were already taken. After much research and patience he found an ideal site in the Cowichen Valley in the rain shadow of the Olympic Penninsula and the Malahat. This site provided dry summers and ideal soils for the growth of the pinot family of grapes.

After much expense and hard labour in preparing the vineyards, the first vintage was produced in 2004. The first few vintages were difficult due to inconsistent weather patterns but hard work has paid off and the wines are ready for market. About 7,000 cases of wine have been produced from this sustainable winery.

I had the pleasure of welcoming Denis Chen, Marketing Director with Averill Creek, to our Tasting Lounge to sample the new Averill releases.

First up we explored the 2009 Dry Gewürztraminer, which had an aromatic nose of lychee and peaches. A bit drier than your typical Gewürztraminer it shows a good balance of fruit and acidity. This wine could match well with lighter seafood and poultry dishes.

One of the most interesting duo of wines that I have tasted are the Pinot Gris and Pinot Grigio releases. Both wines come from the same vineyards but are made in two distinct styles.

The 2009 Pinot Grigio is fermented and aged in stainless steel tanks and therefore shows citrus, apple, and pear notes. The natural, bright fruit flavours mingle easily with the refreshing acidity and clean finish.

The 2007 Pinot Gris has been fermented and aged and has undergone full malolactic fermentation which has given it a smooth and buttery flavour. It displays peach, honey and some yeasty fresh bread notes and finishes with some creamy notes but still retains balanced acidity.

The 2007 Pinot Noir is a textbook example of a well put together cool climate pinot. Red ruby in colour with lifted red cherry and spice fragrances. It retains supple tannins together with cleansing acidity. A sure fire match for BBQ salmon this summer.

The 2007 Prevost is a blended red wine with smooth, chalky spice and red berry richness. Medium bodied with an extended finish, this wine would pair well with BBQ pork or beef.

These wines are well worth purchasing. I'm delighted that Averill Creek wines can now be compared to the better wines from the Okanagan and a new chapter has begun on the future of British Columbian wines.