The 65 acres of Blue Grouse Estate lies on a sunny slope of Vancouver Island’s Cowichan Valley. 10 acres of the estate is a wild riparian area. The valley enjoys one of Canada’s warmest mean temperatures.
The winery was named Blue Grouse by the original owner of the winery Hans Kiltz as there are many Blue Grouse living in the area. Paul and Cristina Brunner purchased Blue Grouse Estate Winery and Vineyards in 2012.
Before we go to the tasting notes for the three Blue Grouse wines we recently tasted here are winemaker Bailey Williamson’s harvest notes for the two vintages.
Harvest 2019
“Bud break was roughly last week of April, flowering had great weather, sunny and warm which led to a great fruit set. Drought conditions necessitated irrigation in August to hasten veraison. Everything was shaping up nicely until October 10 full moon and frost, this meant everything came in. This was fairly consistent throughout BC, friends in the Okanagan said many areas were frosted on the same day.
Weather aside, the white wines we bottled were beautiful. Just the right amount of natural acidity and minerality while still aromatically expressive.
The reds in barrel currently are showing great poise and complexity if not lower alcohols, fresh rather than robust and again great natural acidity and minerality.”
Bailey Williamson, Winemaker
Harvest 2020
Bud burst in April followed the usual timeline and pattern, only to be followed by a cool slightly damp spring which resulted in marginal fruit set through flowering. July and August were fairly standard but there were very few + 30 days.
In September the high smoke rolled in and cooled the first half of the month which put us behind slightly for sugar accumulation. Things brightened up after that until we received 7 cm. yes you read that correct, in 3 days, not optimal when the grapes are at their most vulnerable. Again the skies brightened up and allowed us to harvest into October, the last of the Pinot Noir came off on the 19th .
Having gone through the cellar early this week I feel the wines, although with slightly elevated acid, are going to show well the character of the Cowichan Valley. The Pinot Noir and Pinot Gris will show a bit leaner but that bodes well for age ability and elegance.
Bailey Williamson, Winemaker
Blue Grouse Wines
Blue Grouse Ortega 2020 ($24)
WINEMAKER’S NOTES
Alcohol 12.0% | pH 3.4| TA 5.0 | RS 1.0
Ortega is Vancouver Island’s signature grape, and this wine is its perfect ambassador. Ortega is a cross between Siegerrebe and Müller-Thurgau (itself a cross between Riesling and Madeleine Royale). Most grapes come from vines at least 25 years old, fully mature and at the peak of their production, grown in Fairbridge soils that vary from fractured silt-loam to gravel and sand.
However, young plantings from 2014 are starting to add fresh full clusters to the vintage. The grapes are 100% organically farmed using cover crop rotations, minimal irrigation, full leaf stripping and crop thinning to hit peak phenolic ripeness. The grapes were hand-harvested with a yield of 2.49 tonnes per acre.
The Ortega grapes were harvested over two days and pressed whole-cluster into three tanks, with each tank following its own path through fermentation. All exhibited similar dynamics and finished fermenting between 2 and 3 weeks. The wine was left on lees for two months and then racked off to remain on fine lees for another two months to develop structure. No malolactic fermentation occurred.
PROFILE & FOOD PAIRING
This is a beautifully fruity wine. Lovely subtle aromas of white flowers and peach. Medium-bodied, savoury, and well-balanced acidity, with flavours lemon zest, Mandarin orange, caramel, and white peach with a long finish. 92 Points
Great with oysters or rockfish with a beurre blanc.
Blue Grouse Quill Pinot Noir 2019 ($28)
WINEMAKER’S NOTES
Alcohol 12.5% | pH 3.8| TA 5.3 | RS 0.7
The two Pinot Noirs (78% Okanagan / 22% Cowichan Valley) were fermented and allowed to develop separately before blending. Each was left on skins for four days, had no yeast added, and experienced only a small addition of nutrients. Fermentation was completed in ten days. After pressing, the wine was moved into two-year-old French oak barrels to complete malolactic fermentation, which was followed by twelve months of ageing in French and American oak.
PROFILE & FOOD PAIRING
The Pinot is a transparent ruby colour. Lovely aromas of red cherries and cranberries. Vibrant flavours of strawberry and cherry pie, baking spices and a hint of the forest floor. Light bodied with smooth tannin. 91 Points
It is a perfect accompaniment to a rack of lamb, wild sockeye salmon or hearty pasta dishes.
Blue Grouse Quill Syrah 2019 ($28)
WINEMAKER’S NOTES
Alcohol 12.9% | pH 3.6| TA 6.4 | RS 0.8
This Syrah is from a Blue Grouse grape growing partner just north of Oliver. The vines grow in Parkhill soils that are sandy loam formed from fluvioglacial deposits.
The 2019 grape season was a cooler year in the Okanagan. The grapes arrived at the end of October and cold settled for 3 days. The Syrah was then inoculated with yeast and the ferment lasted 10 days with the temperature remaining constant. After pressing, the wine was moved into older French and American
oak barrels to complete malolactic fermentation, which was followed by twelve months of ageing.
PROFILE & FOOD PAIRING
This is an elegant, old-world style Syrah. The wine opens with moderate aromas of red and black fruit. On the palate, vibrant flavours of cherries, cedar, espresso and chocolate. Perfectly balanced acidity, smooth tannins and a hint of pepper on the finish. 91 Points
Pair with beef stew or braised vegetables.
Please visit Blue Grouse Estate Winery to see their complete wine portfolio.