Victoria/Vancouver Island Wineries, Brew Pubs, Cideries and More from The World's Greatest Honeymoons

• Victoria/Vancouver Island •

Wineries, Breweries, Cideries—and More

• Grape Varietals • Vineyards • Breweries • Cideries • More •

In Canada the name of the grape is retained as the name of the wine. Some wineries also produce blends, thereby warranting an original name. Many non-mainstream and even a few rare varietals are grown on Vancouver Island, but the standard grapes/wines of are these:

Bacchus: A German varietal that fares better on Vancouver Island than in Germany; has a riesling background crossed with a sylvaner, which itself is crossed with Mueller-Thurgau. Bacchus has a fruity flavor with prevalent muscatty, earthy tones.

Gamay Noir: Gamay Noir makes a light, fruity wine with a berry bouquet/flavor.

Gewurztraminer: The word "gewurz" means "spice" in German and reflects the floral and spice aromas/flavors of this Alsatian varietal.

Ortega: A German varietal, Ortega produces a peachy, apricot bouquet.

Pinot Auxerrois: Pinot Auxerrois is an Alsatian varietal with earthy tones.

Pinot Gris: Pinot Gris is a crisp, clean French varietal. The food-friendly Pinot Gris is particularly friendly to fish.

Pinot Noir: This French varietal possesses a light taste, but with pronounced fresh fruit. A Pinot Noir champagne is also made on Vancouver Island.

The Island's Vineyards

Alderlea Vineyards: Prior to 1911, the town of Duncan was known as Alderlea. In 1992, with the establishment of Alderlea Vineyards, the old name was reborn. Situated in the Cowichan Valley, the beautiful, south-sloping, 10-acre vineyard overlooks Quamichan Lake. The rocky soil and warm summer climate allow Alderlea to produce grapes like Pinot Gris and Pinot Noir. Other white wine varieties (Pinot Auxerrois and Bacchus) and the dark full-bodied red Clarinet (made from 100% Marechal Foch grapes) round out the varietal releases. Alderlea also produces Angelique, an aromatic white blend; and Hearth, a dark, rich, port-style wine.

Blue Grouse Vineyard: Blue Grouse Vineyards and Winery, one of the founding Estate Wineries of Vancouver Island, was started in 1989 by vintners and winemakers Dr. Hans and Evangeline Kiltz, originally from Germany. The 10-acre vineyard is located on southern, sun-drenched slopes in the heart of the Cowichan Valley. Blue Grouse is known for premium wines that are 100% estate grown, produced, and bottled.

Cherry Point Vineyards: A 14-hectare farm with 10-hectares of grapes, Cherry Point is the second largest winery in the Cowichan Valley. The vineyard is planted on a glacial moraine, a gravel and stony hill rich in minerals on top of the surrounding clay countryside. White round stones exposed under the vines retain and reflect the sun’s heat and help ripen the fruit long after the sun sets. The grapevines thrive in the gravel and sandy soil, thrusting roots down deep in a search for water and nutrients. Cherry Point's award-winning wines include Pinot Noir, Pinot Gris, Gewurztraminer, and Ortega.

Godfrey-Brownell Vineyards: Situated in the heart of the Cowichan Valley, 12-acre Godfrey-Brownell Vineyards is nestled into a 60-acre southern corner of meadow and forests. The property is part of an unusual climate area (temperate rainshadow forest). Godfrey-Brownell whites include Pinot Gris, Bacchus, and Chardonnay. Their reds predominantly include Pinot Noir, Gamay Noir, and Maréchal Foch. Godfrey-Brownell grows grapes using natural fertilization methods, plus no pesticides or herbicides, as well as other natural, non-interventionist methods. Winery tours include tastings, an explanation of the wine-making process and, when timing permits, barrel sampling. Picnics and hikes to the salmon stream are encouraged.

Marley Farm Winery: A family-run boutique winery on the Saanich Peninsula, Marley Farm is owned by Mike Marley, a cousin of musician Bob Marley, and his wife Beverly, an ardent winemaker of many years. The Island's only fruit winery, Marley Farm produces blackberry, kiwi, loganberry, and other fruit wines, as well as pinot noir, pinot grigio, novine red, and novine white grape wines; all wines utilize only Marley Farm or other locally-grown produce. Resident sheep, geese, chickens, ducks, turkeys, and horses help weed and fertilize the 5-acre vineyard. The Farm welcomes visitors to the farm and tasting room year-round.

Saturna Vineyards: Saturna Island Vineyards was established in 1995 with a 5-acre planting; today, 60 acres are planted with Pinot Noir, Chardonnay, Pinot Gris, Gewürztraminer, and Merlot grapes. The vineyards and winery sit at the foot of a soaring, sandstone cliff on land ideally suited to the cultivation of classic European vinifera grapes. The climate's long, warm summers and mild winters result in a long growing season. The winery building, crafted on a massive post-and-dowel frame, is built from 80-year-old reclaimed fir. Centered in the vineyards, the winery offers a panoramic view from Plumper Sound to Pender Island, and beyond to the San Juan Islands.

Venturi-Schulze Vineyards: Venturi-Schulze Vineyards is located in rural Cobble Hill. All wines are grown, produced, and bottled on-site, assuring a true reflection of local terroir. No pesticides or herbicides are used. The vineyard was established in 1988 with 5 acres on a gentle south slope planted to vinifera grape varieties (including Pinot Noir, Pinot Gris, Pinot Auxerrois, Siegerrebe, Schönburger, and Ortega); an additional 15 acres were purchased in 1999, and 10 more acres are left as a kaleidoscope of forest, creek, pond and wildflowers. Venturi-Schulze also operates a vinegary that produces barrel-aged Balsamic vinegar. Venturi Schulze Vineyards is not open for drop-in tours or tastings.

Vigneti Zanatta: Zanatta Vineyards was originally the site of a 120-acre dairy. Grape plantings began in 1983; the first vintage was produced in 1990; and in 1992 Zanatta Vineyards became the Island's first commercial vineyard. Since then, 30-acres have been planted to such varietals as Ortega, Auxerrois, Muscat, Pinot Gris, Pinot Noir, and Cabernet Sauvignon (40 varieties in all). All wines are produced from grapes grown on the property. Italian-educated winemaker Loretta Zanatta's forté is champagne-style wines. Vinoteca on the Vineyard, the on-site restaurant, is housed in a charming 1903 farmhouse.

Victoria's Breweries

Spinnakers Gastro Brewpub

Canoe Brewpub and Restaurant: Canoe is housed in the historic City Lights Building (1894), which originally held coal-fired generators that powered Victoria’s first electric streetlights. Brewmaster Sean Hoyne was responsible for planning and construction of the brewery, which opened in 1998. Sean began his brewing career with a formal apprenticeship under the tutelage of renowned brewmaster Frank Appleton. Using the Bavarian Purity Law of 1516—which states that beer's only ingrediienets are malted barley, hops, water, and yeast—Sean brews a variety of beers available exclusively at Canoe.

Hugo’s Brewhouse: At the base of the Magnolia Hotel and adjacent to Hugo’s Grill sits Hugo’s Brewhouse. An ornate chrome tower with custom chrome handles supplies house beers that travel a short distance from the colorful serving tanks in a glass-walled room above the bar. Brewmaster Benjamin Schottle is known for creating unique and distinctive brews with a strong Eastern European touch. Visitors can choose from unique brews such as Candy Ass Belgian Strong Ale or Super G (made with ginger and ginseng).

Spinnakers Gastro Brewpub: As Victoria’s only “gastro” brewpub, Spinnakers defines the art of combining regional cuisine with hand-crafted beer. Spinnakers is Canada’s oldest licensed brewpub and a pioneer of the North American micro-brewing renaissance. Spinnakers Brewery features a wide range of ales and lagers brewed on the premises; it's known for crafting traditional and specialty beer—over 2000 brews! A local legend, Spinnakers is loved by both resident and visiting beer aficionados and is a favourite stop on Victoria’s self-guided Ale Trail. Another distinctive aspect of Spinnakers is the on-premise malt vinegar brewery, unique in North America. Spinnakers menu uses almost 100% local product. Guests of Spinnakers Gastro Brewpub can also spend the night in Spinnakers super-charming guest suites.

Swans Suite Hotel and Brewpub: Buckerfield's Brewery, located in Swans Suite Hotel, produces traditional British ales and Canadian/Bavarian lagers; they're served on tap both in the pub and in the hotel’s Wild Saffron Bistro. Buckerfield's hearty brews are also bottled and sold in the on-site Wine & Beer Shoppe. Buckerfield's uses 100 percent grain mashes—only barley and wheat malts, plus some oatmeal in the stout. Ales are naturally carbonated and left to settle or "fine" at cold temperatures, rather than being filtered (which often removes taste along with haze). No pasteurization is used. Brews are served at 45° to bring out the full flavor.

The Island's Cideries

Merridale Ciderworks: Merridale Ciderworks was Vancouver Island’s first cidery. Merridale Ciders are all natural and made of 100% undiluted juice from true cider apples. Merridale grows several different varieties, proven performers imported from Europe with exotic names like Tremlett's Bitter, Chisel Jersey, Hauxapfel, and Frequin Rouge. "Bittersweets" are grown for body; "sweets" for a full fruity nose; and "sharps" for tangy flavor and stability. As with wine grapes, each year's temperature and rain levels affect the apples' flavor and yield a distinctive vintage. The on-site Bistro la Pommeraie offers full meals and a cider pairing menu. Visitors can stroll through the orchard and examine the apple mills, presses, and fermentation casks. No visitor leaves without enjoying a complimentary sample.

Sea Cider Farm & Ciderhouse: Sea Cider grows certified organic heritage apples selected for superior cider qualities. The apples are pressed using the traditional rack and cloth method, fermented slowly using champagne and wild yeasts, then aged to perfection. The result: a selection of critically acclaimed traditional ciders from robust to delicate, and still to sparkling. The lineup of ciders include Flagship (entirely free of sulphites), Rumrunner (aged in rum barrels), and Pomona (crabapple juice is first concentrated by freezing and then slowly fermented at room temperature). Open year round for tastings, tours, and sales.

Victoria Gin: Winchester Cellars produces BC's first handcrafted premium gin (first released in 2008). Victoria Gin blends ten organic and wild botanicals (see note below) and one secret ingredient into a complex spirit that balances the characteristic evergreen flavor of juniper with notes of citrus, floral, and spice. The gin is distilled in small batches in a gleaming, handmade, wood-fired copper pot-still. Only the middle part of each batch, the "heart," is bottled. The result? An intensely flavored spirit that's as full-bodied and complex as a single-malt whisky. Victoria Gin is packaged in heavy French flint bottles that bring to mind gin's original reputation as a medicinal spirit.

Note: Victoria Gin's 10 known ingredients are: Juniper Berries, Coriander, Angelica, Orris Root, Lemon Peel, Orange Peel, Cubeb Berries, Star Anise, Cinnamon Bark, and Rose Petals.

Article courtesy of Tourism Victoria, edited by WGH. Photos: Cherry Point Vineyards; Suzanne Rodriguez (Swans Suite Hotel)