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Andy worked as an MD in Edmonton for several decades establishing a successful chain of primary-care clinics. All the while, he had an intense interest in wine, which lead him to a role as a Wine Educator in his spare time. The 80s and early 90s were focused on raising a family and growing the business, but by the late 90s, he was ready to change directions completely towards his other great passion.

Andy gained experience working at wineries in Tuscany (Villa Delia), Australia (McGuigan Wines), France (Chateau de Terride), and New Zealand (Trinity Hill, Escarpment). Lured by its dry summer and subtropical-Mediterranean climate, Andy settled in the Cowichan Valley. It just so happened that he could run the vineyard in the morning and find himself sailing in Maple Bay by the afternoon, which has rendered our situation most ideal for his lifestyle.

Having grown up on a Welsh hill farm, Andy's return to his agricultural roots has proven to be a natural transition. His favourite place to be is in the vineyard, pruning vines by hand with the rest of the Averill Creek crew.



In his twenties Brent travelled extensively, surfing during the day and running wine programs as a Sommelier at night. After 10 years he decided to move into the production side of the industry.

Brent graduated with distinction from the University of Adelaide’s Oenology & Viticulture program and has worked in renowned wineries such as Alpha Box & Dice and By Farr in Australia, Calera in California, and Escarpment in New Zealand. He was Winemaker at Niagara’s Pearl Morissette for four years before joining the Averill Creek team in 2018.

The approach to his career was premeditated, focusing on Pinot Noir production. He selected estates that he felt were most successful in taking the Burgundian philosophy and adapting it to their specific region. He takes the same approach here:

“I feel that Averill Creek has all the components required to make quality, focused wines with complexity, amazing perfume, poise and restraint.”



Born and raised in Winnipeg, Courtney joined the Averill Creek team in the summer of 2020, but was no stranger to us, having helped in the cellar during Harvest in both 2018 and 2019. During her visits she fell in love with Vancouver Island, and later decided to make the move to the Coast.

Courtney came to us with nearly 20 years in Food, Beverage, and Event Management. She built wine and cocktail programs at several Winnipeg institutions including Segovia Tapas Bar (Enroute Magazine Canada’s top 50 restaurants) and Hy’s Steakhouse. In her spare time she co-founded Winnipeg Supper Club, working to raise funds for community based organizations by creating unique pop-up events.

She now oversees many aspects of the winery operations, the Tasting Room and Events. She is responsible for our Summer Dinner Series, NOIR Fest, and has also recently introduced our new food program. She is continually developing new experiences for guests visiting the vineyard.

If you bring your dog along during your visit, you're guaranteed to meet her!



Ask Yonadav about his approach in the vineyard, and you’ll be entering a conversation about systems theory and ecosystem dynamics. He sees farming a bit like a puzzle, with the aim of piecing nature back together. 

Originally from California, Yonadav has bounced back and forth between Sonoma and BC. He graduated from the University of Victoria with a BSc in Biology and a BA in Environmental Studies, and proceeded to study viticulture through the Oregon State University Viticulture & Oenology program.

Why did he transition to agriculture? Soil plays a critical role in resolving some of our most pressing environmental challenges, and a farmer can be at the forefront of the solution.

Yonadav aspired to work with a cool climate site adjacent to critical habitat—to blur the lines between rows and riparian. Joining Averill Creek has allowed him to do just that. 

“Winemakers and consumers wax poetic about soils and terroir, and I see this as a perfect opportunity to leverage their obsession to make farmland more resilient. If we farm better now, we can drink more wine later.”



Kali joined our team in 2019, returning to the Island after working as a wine & spirits agent in Scotland for several years.

She grew up on the Island adjacent to hospitality, working at her family’s hotel and restaurant from a young age. She graduated from the University of Victoria, before re-entering the hotel industry for a few years more. Meanwhile, she became absorbed in drinks books and podcasts, transitioning to the industry on the sales and marketing side in 2014.

Kali is responsible for the design of our new branding and labels. She is also our ambassador for retail stores and restaurants. Her ultimate goal is to share Averill Creek’s story with transparency, and to educate on Vancouver Island style.

In her spare time she’s found chipping away at her WSET Diploma with the Napa Wine Academy, or chasing after her hyperactive doggo Heidi.



Adrienne Gilbert

Brooklynn Foster

Maile Davis

Jasmin Gill



Julie Michaud

Terry Klassen


Shelby Mitchell


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