Warm days and crisp nights, gravelly soil rich with minerals, and lush aquifers imbue Cowichan Valley wines with fruit-forward flavors that deliver a crisp, dry finish. The conditions are similar to what’s found in the northern regions of Germany and France. The main difference is: Cowichan vines are relative babies.
The oldest operating winery can trace its lineage back more than 1,150 years. By comparison, the first commercial wineries on Vancouver Island appeared just 100 years ago, making wine from local loganberries. It wasn’t until the 1980s that grapes were planted in Cowichan Valley, located on the southern end of British Columbia’s Vancouver Island.
But make no mistake — this quaint slice of paradise produces exceptional grapes. It’s a fact that was recognized in June of 2020 when Cowichan Valley was formally given a sub-geographical indication (sub-GI). An official and protected term in B.C., it helps people identify local wine origins, signifying that at least 95% of the wine was made with regionally grown grapes.Read more