Photo by Jacqueline Downey
Bailey Williamson
Bailey Williamson hard at work at Blue Grouse Estate Winery.
A ‘double-threat’ winemaker-chef with a heart for terroir, Bailey Williamson is the winemaker at Blue Grouse Estate Winery.
Before turning to winemaking, Bailey pursued a career in the kitchen. He attended culinary school in Vancouver, and then worked in high-end restaurants such as Il Caminetto in Whistler. In 1993 he moved to Victoria and became a noted proponent of the farm-to-table movement.
After about 10 years in kitchens across Canada, Bailey made a change to the world of wine. He worked his way up, in the tasting room and then cellars at a handful of BC wineries.
After working five years as an assistant winemaker at Road 13 in the Okanagan, in 2012 Bailey accepted the call to Vancouver Island, to become Blue Grouse Estate Winery’s winemaker. Here, he guides the estate wine portfolio and the popular Quill label.
After 25 years working in food and beverage, Bailey maintains a strong interest in exploring flavours. He’s an advocate for the Slow Food movement and led the way in the implementation of the Cowichan Valley as a recognized sub-geographical indication (sub-GI), a sub-region to the official Vancouver Island wine region of British Columbia.
At Blue Grouse, Bailey is guided daily by his mission of practising terroir-driven winemaking. Organically farmed grapes are treated with minimal interventions in the cellar, as Bailey wants the place and grape to shine through in the finished wines.
“It is important that we take what our terroir gives us, rather than trying to force the terroir to give us what we want,” he says.
His approach is working. The wines sell out and capture accolades year over year.
O&V - How did you get started in the wine industry?
Bailey Williamson - After working in the culinary industry for 10 years, I made the switch to wine.
I started in the tasting room, then the cellar, and eventually worked my way up.
There is no easy path in a small industry with few formal educational routes. I took the cellar assistant course at Okanagan University College (OUC), and with a day timer and mobile phone, walked around and sourced any work I could.
In 2000 there were not many full-time jobs, but I did get to meet many influential people who I was later able to call upon for advice and guidance.
O&V - Where did you go to school or apprentice?
Bailey Williamson - I attended culinary school at Pacific Vocational Institute, the forerunner to Vancouver Community College (VCC). Then I took a break from cooking and received an Arts degree from Mount Allison University in the early 90’s.
I later apprenticed at Road 13 in the Okanagan for five years as The Cellar Master.
I have since completed the Extension Program for Enology at Washington State University.
O&V - Have you worked in any other countries?
Bailey Williamson - In 2002 I did a six-month stint in South Australia at Hardys Tintara winery. I still have dreams of going overseas again, hopefully New Zealand.
O&V - What is your favourite varietal to work with?
Bailey Williamson - Pinot Noir; because it is most expressive and doubly so in this region, geography has much to do with it, it is the most noble of the grapes in this region. It never lets you relax you have to be attentive to it from growing to making. The challenges are great but so too are the rewards.
O&V - What is the best thing about your job?
Bailey Williamson - Completing a variety of tasks, constantly learning, seeing people smile, and providing visitors and wine drinkers with an escape (especially in these times).
O&V - Is there a particular wine or vintage that you have made that you are most proud of?
Bailey Williamson - The 2006 Sparkling Chenin Blanc from Rd. 13. This wine marks a pivotal moment in my career development, and still stands the test of time in the bottle.