Averill Creek Vineyard
Wineries, Cideries & U-Brew
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.
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. We often employ techniques such as foot-stomping, skin contact, whole-bunch fermentation, pigeage, and lees ageing to enhance these characteristics. Most are unfined and unfiltered.