“OUR AIM IS TO PRODUCE HONEST WINES THAT REFLECT OUR SITE AND THE VINTAGE, BUT THAT FIRST AND FOREMOST GIVE PLEASURE. BY INTERVENING LESS, WE ARE ABLE TO PROVIDE A CLEAR SEGUE FROM VINEYARD TO GLASS.”
OUR STORY
Averill Creek was established by owner Andy Johnston, who formerly worked as an MD, and wine educator in Edmonton. By the late nineties, he was ready to dive completely into his greatest passion.
Andy proceeded to stage at several international producers including Villa Delia in Tuscany, McGuigan Wines in Australia, Château de Terride in France, and both Trinity Hill and Escarpment in New Zealand, determined to achieve the insight necessary to open a world-class Pinot Noir producing winery in Canada.
Having grown up on a Welsh hill farm, Andy's return to his agricultural roots has brought him full circle, and proved a natural transition. Lured by its climate and its great potential for Pinot Noir, Andy ultimately settled in the Cowichan Valley, selecting and planting our site on the side of Mount Prevost in 2001.
VINEYARD
We are estate producers, growing the vast majority of our fruit, with a small percentage sourced within 2km. Our site consists of 30 acres of planted vines on the side of Mount Prevost, on a moderate southeast facing slope, just 12km from the coastline.
The property is surrounded by old-growth forest, which provides not only protection but a range of growing conditions, and hence character in the fruit, owing to varying amounts of sunlight and shade in different plots.
The vineyard is situated on Royston-Qualicum soil: a blend of glacial stone, clay, and old-growth organics, which allows sufficient drainage and root penetration. In the vineyard, we take cues from both organic and biodynamic principles, taking both a permacultural and regenerative farming approach, with particular emphasis on soil.
WINEMAKING
Our aim is to produce honest wines that reflect our site and the vintage, but that first and foremost give pleasure. By intervening less, we are able to provide a clear segue from vineyard to glass.
That said, our approach is one of pragmatism. Being in a cool climate, we want to demonstrate the inherent elegance, texture, perfume and refreshing quality of our wines. We often employ techniques such as foot-stomping, skin contact, whole-bunch fermentation, pigeage, and lees ageing to enhance these characteristics.
Beginning in 2018, with the arrival of our Winemaker, Brent Rowland, our wines are wild fermented, no enzymes or nutrients are added, and little to no sulphur is added. Most are unfined and unfiltered.
REGION
The Cowichan Valley was designated as an official sub-region of Vancouver Island in 2020. Averill Creek is situated in the Somenos region of the Cowichan Valley, located at the south end of Vancouver Island, one hour north of Victoria, BC.
The region was coined Cowichan or “Warm Land” by First Nations, fittingly: with warm, dry summers and mild, wet winters, it is Canada’s only Maritime-Mediterranean climate. Consistent warm, dry summer days ensure phenolic ripeness, while coastal influence and overall latitude equate to persistent acid and freshness in the fruit.
Soil profile varies throughout the Valley, and can consist of glacial sand, glacial stone, clay and loam. Given the relative infancy of the region, soils are fairly pristine and many producers are committed to preserving the region by farming sustainably.
Treve Ring for Wine Anorak provides a more in-depth perspective on the region here.
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