One of the oldest Estate Wineries in British Columbia, nestled on a 65-acre piece of unspoiled Cowichan Valley countryside, this family owned winery and sustainably farmed vineyard produces some of the most awarded wines on Vancouver Island.
Named Best Island Winery two years running, Blue Grouse produces a focused portfolio of white and red wines from vines that have been growing in the Cowichan Valley for more than 30 years – varietals that capture the essence of the vineyards’ climate and soil. The white wine portfolio 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 allows winemaker Bailey Williamson to blend estate and non-estate grapes from Vancouver Island with specially selected grapes from the Okanagan. Quill wines include a dry and an off-dry white blend, Pinot Noir, a red blend and a 100% Island-sourced Rosé.
Winemaker Bailey Williamson has been on a career-long mission to involve himself in the production 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 with history that still has a lot to teach us about what the soils and climate on Vancouver Island could deliver in wines.
The winery and surrounding vineyards are a sought after destination not only for sampling the winery’s award-winning portfolio of Estate and Quill branded wines, but also for vineyard retreats, events, picnics and family adventures.