A two-hour ferry across the Salish Sea from the city of Vancouver is the 285-mile-long Vancouver Island, a picturesque landscape that delivers classic Pacific Northwest panoramas: crystalline lakes, dense forests and cold beaches. Plus, wouldn’t you know it, high-quality, under-the-radar wine.
Most wine is being made in Cowichan Valley, a bucolic pocket on the southern half of the island that orbits around Cowichan River, Cowichan Bay and Cowichan Lake.
Winemakers there have been slowly building and finessing the region’s potential. But if you’ve never heard of Cowichan Valley, you’re not alone.
“Historically Cowichan Valley, alongside the tiny island wineries that dot the Strait of Georgia, have been so small with miniscule productions that the wines rarely left the islands,” says Brad Royale, a Calgary Alberta-based sommelier and wine consultant who works with a handful of Cowichan wineries. “You really had to travel to them to drink them. As such, knowledge of the wines through the rest of Canada was extremely limited.”
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This Article was originally published on Wine Enthusiast
