It’s happening! If you want in on all the deets, CLICK HERE for a link to our spring newsletter.
We’re Hiring!
***EDIT***
This position has been filled. Thank you to everyone who took the time to apply.
Tasting Room Associate (part-time for 2021)
Beaufort is a family-run winery and Organic vineyard 10kms north of Courtenay. We’re up to some great things in the winery, and certainly in the vines, having received the first Organic vineyard certification on Vancouver Island in 2019. We make exciting, clean wines that speak to our region and to our efforts. Our team in the vineyard, winery and tasting room is small, talented, and passionate about our cool, coastal climate. We are looking forward to meeting you!
Description:
We are seeking a part-time Tasting Room Associate for our busy guest season. Our tasting room and wine store is open from April through September on Thursdays, Fridays, Saturdays and Sundays from noon until 5pm. A part-time position is offered (18-24 hours per week) and weekend availability is essential.
Responsibilities:
- Greet guests and facilitate wine tastings; inform guests of Beaufort’s farming practices,
winemaking methods and wine styles. A successful candidate will facilitate excellent guest
experiences with efficient, prompt and friendly service - Promote Wine Club and other winery products
- General cleaning tasks and product restocking
- Operate POS
- Possible light vineyard and cellar work during quieter periods
- Ensure all safety protocols and house policies are followed (COVID, liquor service, WorkSafe etc.)
An ideal candidate will:
- Love working as part of a small, dedicated team
- Have excellent interpersonal and communication skills
- Be able to lift 40lbs
- Have an attention to detail and presentation (while being on their feet for extended periods in a
fast-paced hospitality environment) - Have a genuine interest in regenerative farming, wine and hospitality (plus a desire to learn even
more) - Have successfully completed a Serving it Right certification
$18/h, plus tips and lots of wine perks
Please send a cover letter and resume to katie[at]beaufortwines.ca
TASTINGS IN 2021
Sure, there’s still snow on the ground in the Comox Valley, but we’ve just opened our booking portal for tastings in 2021. If you’re keen to have something to look forward to (we know exactly how you feel!), head to our booking pages to secure your preferred date and time.
You can access the booking portal here. You can’t even imagine how excited we are to see you again soon!
Florencia Bay
Florencia Bay is the final cocktail instalment from our collab with Sheringham Distillery, so we’re making this one extra. Head over to our Instagram for info on a sweet giveaway. Big thanks to Mike Norbury for the recipes, and to Danika Sea for photography and styling. We hope you’ll enjoy recreating these cocktails at home over the holidays. Be sure to tag us in your social posts!⠀
Florencia Bay
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1 oz Seaside gin
1 oz Beaufort vermouth
3 dashes Ms. Better’s Cypress Bowl bitters
½ oz lemon juice
½ oz lime juice
¾ oz Oolong Honey ( 2 parts local honey, 1 part hot oolong tea)
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Combine all ingredients, shake, double strain. Serve on the rocks in a camping mug or copper cup. Garnish with a toasted marshmallow and chocolate shavings.
Nootka Sound
One way to deftly sidestep the gin v. vodka martini debate is to include both. Bond’s vesper is shaken of course, but this recipe deviates from the Casino Royale original and calls for a stir. If ever there was a cocktail to showcase the elegance of Vancouver Island’s craft spirits and vermouth, it’s Mike Norbury’s Nootka Sound. Photography and styling by Danika Sea.
Nootka Sound
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1 ½ oz Sheringham Seaside gin
1 oz Beaufort vermouth
¼ oz Sheringham vodka
2 dashes Ms. Better’s Orange Tree bitters
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Stir all ingredients over ice before straining into a chilled coupe. Express the oil from a 1” piece of lemon peel over top and garnish with a dried rose bud (or a Nootka rose petal if the season allows).
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.
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.
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Zeballos Inlet
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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
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Build in a Collins glass and serve long, on the rocks. Garnish with a lemon wheel and add a reusable straw.
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.
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.
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.