Beaufort Vineyard and Estate Winery

Month: November 2020

By in winery news Comments Off on Pinot Noir Release & Holiday Hours

Pinot Noir Release & Holiday Hours

Contrary to what Angela Carter once proposed, anticipation isn’t always the greater part of pleasure. We can say that with conviction because… 2018 Pinot Noir is here and the wait is finally over!

Terroir—from the French terre, meaning land—is a valuable concept in appraising Pinot Noir on Vancouver Island. A narrow understanding of terroir will invariably include reference to the soil composition in a given wine region or vineyard. A more holistic comprehension encompasses a multitude of factors that affect a wine’s phenotype: everything from climate (sunlight, temperature and precipitation) to topography (elevation, slope and aspect), as well as hydrology, and even the scale and type of human intervention in the vineyard and winery are considered. Pinot Noir is a grape that, given the right circumstances, loves to tell the story of where it’s from. In cooler climates like ours, it’s a grape with a robust following and oodles of potential. We’ve been looking forward to sharing this one with you for a while.

We used 100% Vancouver Island grown fruit (sourced from Cherry Point vineyard in Cobble Hill) for our first ever single varietal red Pinot. In the glass, it’s more deep pink than red. The nose is all cherry cola, and cranberries, and those red toffee-dipped apples at Halloween. On the palate, Island acidity is a jovial counterpart to huckleberry, cranberry and clove. Some fine silky tannins add texture & just a little weight on the finish, balancing an otherwise bright mouthfeel. Aged in premium French oak barrels for 16 months. This is a Pinot to pair; try it with wild mushrooms or cedar plank salmon. This is a TASTING ROOM EXCLUSIVE; 2018 Pinot Noir is available online and in-store only.

12% alc./vol.
3.3g/l RS (dry)
93 cases produced
$29.90 in the tasting room

We also wanted to let you know that the winery store will be open on the following dates in December (10am to 3pm all dates): 4th-6th, 11th-13th & 18th-20th. While the STORE will be open on the above dates for wine and gift card sales and pick-ups, we WILL NOT be hosting tastings on-site this holiday season. Our tasting room is just too cosy (and the deck too chilly) to safely and comfortably host guests at this time of year. However, we still have a few virtual tasting appointments available — click HERE for details.

By in recipes Comments Off on Zeballos Inlet

Zeballos Inlet

Riffing on a classic Americano, Mike Norbury’s Zeballos Inlet is a delectable and thirst-quenching gin-based highball; bright, citrusy white vermouth and the delicate botanicals of Sheringham Distillery’s Kazuki are buoyed by the addition of lavender soda. Great anytime, as long as there’s a bowl of salty potato chips nearby! Photography and styling by Danika Sea Design. Recipe by Mike Norbury.

Zeballos Inlet

1 ½ oz Beaufort vermouth
½ oz Kazuki gin
3 dashes of Ms. Better’s Trans Canada bitters (or orange bitters instead)
4 oz dry lavender soda

Build in a Collins glass and serve long, on the rocks. Garnish with a lemon wheel and add a reusable straw.

By in recipes Comments Off on Alpine Resort

Alpine Resort

This one is a favourite. Reminiscent of a fancy cough drop in cocktail form, the Alpine Resort is a perfectly balanced combination of zingy ginger, zippy lemon and sweet honey syrup. Curating a small, high quality bar at home isn’t hard, and certainly doesn’t need to be expensive. Invest in some high quality tools and ingredients and you’ll be able to shake your way into anyone’s affections. Photography and styling by Danika Sea Design. Recipe by Mike Norbury.

 

Alpine Resort

1 ½ oz Sheringham akvavit

½ oz Beaufort vermouth

¾ oz lemon juice

½ oz honey syrup*

1 coin of ginger

3 dashes of root beer bitters

Combine all ingredients in a shaker, muddle ginger. Flash chill and double strain. Serve over crushed ice in a large rocks glass and garnish with a spanked mint sprig.

*To make honey syrup at home, combine 2 parts honey with 1 part boiling water and stir well. Allow to cool.

By in recipes Comments Off on Megin Lake

Megin Lake

This Mike Norbury original riffs on an old classic; the Tom Collins. It is a pretty fresh take of course, but we’re okay with being iconoclasts. The recipe incorporates Beaufort vermouth and Sheringham Distillery’s vodka, and is named for Megin Lake in the northeast portion of Clayoquot Sound.  Give it a go and tell us what you think! Photography and styling by Danika Sea Design.

 

Megin Lake

1 oz Sheringham vodka

1 oz Beaufort vermouth

¾ oz lime juice

½ oz vanilla syrup

3 strawberries

2 oz soda

Place vodka, vermouth, lime juice, syrup and strawberries into a shaker, muddle the strawberries. Flash chill and double strain. Serve long, on the rocks, in a Collins glass and top up with soda. Garnish with a lime wheel and add a reusable straw.

By in recipes Comments Off on The Comox Cocktail

The Comox Cocktail

Although Mike Norbury spends a lot of his time behind the bar at some of Victoria’s most illustrious watering holes and eateries, he nonetheless found time to whip up 6 unique cocktails for us. Each recipe is an Island celebration, incorporating Beaufort vermouth alongside Sheringham Distillery’s world class spirits.

Over the coming weeks, we’ll share all six recipes right here (and on our socials). To kick things off, try this exceptionally good riff on a Bronx at home. Photography and styling by Danika Sea Design.

 

The Comox Cocktail

 1½ oz Kazuki gin

¾ oz Beaufort vermouth

6 dashes Peychaud’s bitters

¾ oz grapefruit juice

¼ oz lemon juice

¼ oz honey syrup*

 

Combine all ingredients and shake over ice. Double strain and serve in a chilled coupe. Garnish with a grapefruit twist.

*To make honey syrup at home, combine 2 parts honey with 1 part boiling water and stir well. Allow to cool.