Beaufort Vineyard and Estate Winery

Author: Katie Phelan

By in tasting room events, things to do in courtenay, offers, winery news Comments Off on end of vintage sale!

end of vintage sale!

Hear ye! Hear ye! We need room, and you love wine, so we’re having a good ole fashioned end-of-vintage SALE!

WHEN: Saturday 14th March, 10am to 5pm

WHERE: At the winery

WHAT: ONE DAY ONLY & WHILE STOCKS LAST. Discounts offered on tasting room sales only. No holds! Feel free to send an ‘of age’ pal for pick up on the day. Usual Wine Club discounts apply on all non-sale wines. No further discounts on sale wines. There’ll be up to 25% off select 2017 whites & 20% off select 2018 whites, PLUS some extra special discounts on the day. Stock up and save! No minimum purchase for these fantastic discounts but stocks are limited. See you soon!

By in Uncategorized Comments Off on A harvest vignette

A harvest vignette

Our pals Alex and Liam of Lobby Studio in Vancouver shot this short vignette for us during harvest 2019. Take a peek…

By in tasting room events, things to do in courtenay, offers, winery news Comments Off on Tasting Room dates in December

Tasting Room dates in December

 

The tasting room will be open three weekends in December! Pick up your reserved winemaker’s case (see photo for details), or just a few bottles for the festive season. Either way, be sure to try our brand new Vermouth!

We’ll be in the tasting room on the following dates in December 2019: 14th & 15th; 21st & 22nd; 28th & 29th (noon until 5pm all dates).

Looking forward to seeing you!

By in winery news Comments Off on Beaufort Vermouth

Beaufort Vermouth

After almost 12 months of research and recipe development, we are excited to introduce our first ever vermouth at Beaufort. Vermouth, a fortified, aromatized wine has its roots in ancient Europe, where it was originally used a digestive tonic. Bitter herbs, spices, and citrus fruit are often used in flavouring either the base wine, or the fortifying liquor. Often sweetened, though sometimes not, vermouth can be enjoyed solo over ice, or as an ingredient in cocktails and mixed drinks.

 

Ours is a modern take on an ancient wine. We fortified our base wine – a single varietal Madeleine Sylvaner – with vodka from Sheringham Distillery in Sooke. We infused the vodka with a secret blend of 11 botanicals including wormwood, rosemary, vanilla, lemon and juniper. Our vermouth is sweetened with natural cane sugar to off-dry. A real small batch Island vermouth – every bottle was hand-filled, and hand-labelled. Only 100 cases produced. Contact the winery directly for sales and stockists. And don’t forget that the tasting room will be open on the following dates in December; 14th & 15th; 21st & 22nd; 28th & 29th.

 

We suggest pouring a glass of Beaufort Vermouth over ice and adding a twist of lemon or orange for a refreshing aperitif. Alternatively, try Beaufort Vermouth as an ingredient in a classic cocktail like a Vesper Martini or, better still, a White Negroni. $32.00 +tax in the tasting room

By in pairing suggestion, recipes, whole food, plant-based Comments Off on Maple Balsamic Vinaigrette

Maple Balsamic Vinaigrette

A couple of hard frosts in the Comox Valley recently have more or less finished off the most delicate of outdoor salad greens; but there’s still plenty of kale! If you’re on the fence about a raw kale salad, try drizzling the leaves with this balsamic vinaigrette. Add some lentil dal and serve with a glass of Ça Beautage and all will be well!


INGREDIENTS Makes enough to dress a salad for 3-4 people

4 tablespoons olive oil

1 tablespoon of balsamic vinegar

1 tablespoon maple syrup

1 tsp Dijon mustard

1 tsp wholegrain mustard

Half a small clove of garlic, finely grated

Salt and pepper

 

METHOD

Place all of the ingredients in a glass mason jar and secure the lid tightly. Shake well to mix and emulsify. The vinaigrette will keep in the fridge for a week – just bring to room temp and shake well.

 

By in vineyard news, winery news Comments Off on Organic certification at beaufort

Organic certification at beaufort

It’s been a while; it’s been a wait; it’s been a lot of work. However, it’s been WORTH IT!

We have just received official notification of our organic cert, which makes Beaufort the first vineyard on Vancouver Island to receive organic certification. Our vines and crop lands are now FULLY certified by PACS (The Pacific Agricultural Certification Society) and we are beyond excited to share this news.

This is a big milestone for us, as it provides a solid verification for the work we’re already committed to in the vineyard. In the field, we’ve seen a steady improvement in the quality and quantity of our grapes. The soil, too, is thriving; teeming with earthworms and coming into balance in terms of nutrient levels. But we won’t  rest easy; we’re eager to continue to push the envelope of sustainable viticulture on Vancouver Island. And we will.

And so, with this new chapter for Beaufort as an organically-certified vineyard, we’d like to say thank you! Thank you for choosing to support sustainable agriculture, and thank you for supporting Beaufort.

 

By in pairing suggestion, recipes, whole food, plant-based Comments Off on BBQ mushroom sliders x Ça Beautage

BBQ mushroom sliders x Ça Beautage


This recipe should help you squeeze the last out of summer – smoky BBQ mushroom sandwiches, paired with 100% Beaufort-grown Ça Beautage. We’ve long since figured that Marechal Foch pairs like a charm with mushroom based dishes, so grab a bottle of the recently-released 2017 vintage Ça Beautage and give this recipe a go!


INGREDIENTS Makes 4 sandwiches/sliders

4 large portabello mushrooms

1/2 cup ketchup

1 tblsp molasses

2 tblsp white vinegar

1 tblsp demerara sugar

2 tbslp soy sauce

1 tbslp Dijon mustard

1 tsp sriracha (or your favourite hot sauce)

1/2 tsp sweet smoked paprika

1/2 tsp garlic powder

salt and pepper

*You will also need 4 buns or sliders (or you can use a baguette cut into 4 as we did in the photo)

*Other sandwich fixings of your choice; we used coleslaw and lettuce but we think red onion and avocado would be a great addition too!

METHOD

  1. Preheat oven to 350°F. Slice the mushrooms into .5cm slices and arrange on a baking tray in a single layer. Drizzle with a little olive oil, and season with some salt and pepper. Bake for 20-25minutes or until tender, turning once half way through the baking time. Set aside to cool slightly. In the meantime, prepare your BBQ sauce…
  2. Combine the ketchup, molasses, vinegar, sugar, soy sauce, mustard, sriracha, and spices with 4 tablespoons of water in a small saucepan. Bring to the boil over a high heat, stirring constantly.
  3. Reduce the heat and allow the sauce to simmer gently for approximately 10 minutes, or until the sauce has reduced and is thick and glossy. Season to taste with salt and pepper.
  4. Toss the mushrooms in the hot BBQ sauce and divide between 4 buns. Add you favourite sandwich fixings and serve immediately.

 

By in winery news Comments Off on 2018 Epic release

2018 Epic release

The wait is over Epic fans! 2018 vintage is set for its tasting room debut on Thursday August 22nd. It’ll be on the list all weekend so be sure to stop by Thursday to Sunday from noon until 5pm for a sip.

Showcasing Epicure from Woodvine Estate in Comox, with 20% Ortega from Beaufort, this 100% Comox Valley grown blend offers a great snapshot of our cool, coastal terroir. It’s bright, crisp and lemon-hued, and we can’t wait to share it with you.

 

By in pairing suggestion, recipes, whole food, plant-based Comments Off on Guacamole x Ortega

Guacamole x Ortega

 

Life would be so dull without avocados, and tortilla chips! This is a super simple recipe for summertime snacking. Use ripe avocados and a vegetable masher for the best consistency. Make lots and keep leftovers in the fridge in a tall Tupperware container (or a glass jar) with a layer of olive oil on top to prevent oxidation.

Have you tried our 2018 Ortega yet? If not, stop by the tasting room soon! This guacamole is a perfect accompaniment to a chilled bottle of Ortega. Just add a couple pals and a big bowl of Abuelo’s corn tortilla chips. You can find Abuelo’s chips in our tasting room, as well as at the Courtenay Farmer’s Market on Saturdays.


INGREDIENTS Makes about a pint

4-5 large ripe avocados

1 medium tomato

1/4 of a small red onion

juice of 2 limes

1/2 tsp dried granulated garlic

1 tsp ground cumin

2 tsps ground coriander

2 large handfuls of cilantro

salt and pepper to taste

METHOD

  1. Peel and pit the avocados and place the flesh in a large bowl. Give them a rough mash.
  2. Finely chop the tomato (leave the skin on!) and the onion.
  3. Add the tomato, onion, lime juice, granulated garlic and spices to the avocados; mash to mix.
  4. Finely chop the cilantro (leaves and stalks), and add that to the guacamole. Give the mix one final mash (it should still be a little lumpy). Season to taste.
  5. Serve heaped up in a big bowl for dipping.

 

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