Some things in life are worth waiting for… six years in the making, a limited number of cases of 2010 Averill Brut, Champagne method sparkling wine are finally available to purchase. Cowichan Valley’s Averill Creek Vineyard founder Andy Johnston says the special Brut was the result of a mild summer and cool autumn during the 2010 vintage which resulted in excellent fruit for sparkling wine production
The base wine, a 50/50 blend of estate-grown Pinot Noir and Pinot Gris was barrel fermented and aged sur lie in neutral French oak for one year at Averill Creek Vineyard. Second fermentation, in the Traditional Method, occurred at Summerhill Pyramid winery, where the wine aged in bottle for nearly four years. “The result is very special,” says the Vancouver Island winery pioneer. “Because it sat for such a long time it is well-aged and toasty with an essence of stone fruit and citrus flavours.”
Johnston says Averill Creek is also known for their Charme de L’ile, Prosecco-style sparkling wine produced in the classic Charmat Method. “Vancouver Island is the perfect place to make sparkling wines. The fresh acidity that results here makes it a no-brainer. I would love to see a Champagne house developing on the island.”
Future plans for Averill Creek Vineyard include higher volumes of wine production to keep up with growing demand. “Our Pinot Grigio is very popular with Vancouver restaurants selling by the glass and we are really happy with that.”
Averill Creek is the largest estate winery on Vancouver Island located in the heart of the Cowichan Valley wine region. Established in 2001, the picturesque winery is built into the side of Mt. Prevost.

(pictured: Andy & Wendy Johnston and Ezra Cipes tasting the dosage samples for the Averill Brut at
Summerhill Pyramid Winery.)
~ Elaine Davidson