Averill Creek Vineyard
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.
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 theri site on the side of Mount Prevost in 2001.
Beginning in 2018, with the arrival of Winemaker, Brent Rowland, their wines are wild fermented, no enzymes or nutrients are added, and little to no sulphur is added. Most are unfined and unfiltered.
Their aim is to produce honest wines that reflect our site and the vintage, but that first and foremost give pleasure. By intervening less, they are able to provide a clear segue from vineyard to glass.
That said, the Averill Creek 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. They often employ techniques such as foot-stomping, skin contact, whole-bunch fermentation, pigeage, and lees ageing to enhance these characteristics.
