Alderlea Vineyards is one of the oldest family-run wineries on Vancouver Island and in the Cowichan Valley, founded in the 1990s by Roger and Nancy Dosman. In 2017, ownership passed to Zac Brown and Julie Powell, who carried forward the winery’s legacy with a renewed focus on sustainability and ethical winemaking.

Zac and Julie have embraced a path of low-intervention, sustainable viticulture, producing vegan wines free from pesticides and herbicides. Their approach relies on natural pest control (beneficial insects), water recycling, wastewater filtration, and smart irrigation with sensor technology. Even the vineyard tractor runs on biodiesel made from recycled restaurant oil.

The winery is open for visits year-round, but by appointment only, ensuring a personalized and intimate experience for guests.

Alderlea produces vegan wines crafted with low-intervention fermentation, passive cooling, and minimal energy use. Their portfolio includes classic whites — Bacchus, Pinot Gris, and Sauvignon Blanc (one of the few producers of Bacchus on the island) — as well as reds, including Pinot Noir, Clarinet (from Maréchal Foch), Merlot, and Matrix (a blend of Cabernet Foch, Merlot, and Cabernet Libre).

Their commitment to high standards has earned widespread recognition, with numerous awards highlighting the winery’s excellence — a list worthy of a dedicated article.