We are a husband and wife team. Robert farms the grapes using regenerative farming practices. To us that means no chemical pesticides, herbicides, or fungicides; no till; no chemical fertilizers; and livestock integrated. Tilar is the winemaker. Natural wines to us means no filtering, no fining, no additions, no sulfites used in the winemaking process (just the naturally occurring ones in our wines, except for small amounts in our traditional method sparkling for bottle safety), and native yeast fermentations. We are the first winery in BC (and the only as far as we know) to have approval to use returnable wine bottles (“growlers”). Tilar was a wine writer in the US before opening Parsell, writing for Food and Wine, publishing books such as The Back Lane Wineries of Napa, The Back Lane Wineries of Sonoma, and the New York Times bestselling “oenobiography” The Widow Clicquot. She has guest lectured at the San Francisco Wine School, the Symposium of Professional Wine Writers in Napa, the Women of the Vine conference, Bubbly Fest, etc. and completed the winemaking post-graduate certificate at the University of California-Davis. Our passion is for small lots, obsessive farming, and 5-mile winemaking. All our fruit comes from the same village, and we are excited to be experimenting with local Garry Oak in our barrel aging. Our website is www.parsellvineyard.com. We have a tasting room. We don’t distribute and are direct to consumer only.
WineThis grower-maker grows all their own grapes.
- Size of their farm: 4 (ha)
- Size of farm under vine: 3 (ha)
- Not all grapes are dry-farmed. Some are irrigated (We irrigate 1 of our 3 vineyards due to marine clay until mid-July (shoot growth period). The other 2 are dry farmed. We are a Med climate and often do not get any significant rain from April-Sept. Hail is not an issue.).
- All grapes are harvested manually.
Average production of wine: 6000 (btl)