Patrick has been making wine since we purchased the farm and when his ‘hobby’ got out of hand he decided it was time to share his passion with others.

In 2007, Patrick turned this hobby into a full-time endeavour into the start of the winery. Much of Patrick’s influences, in his growing and wine making techniques, come from traveling to winemaking regions around the world and getting hands on with small family run wineries. This passion for old world techniques combined with courses at University of California’s UC Davis has formed his own unique style of winemaking.

Lee operates The Preservatory and is the creator of the Pizzam menus – her artisanal preserves, made from fruit grown right outside her back door, have been featured in Country Living magazine, enRoute, Canadian Living, and many other publications, Lee’s experiences as a freelance writer honed her writing and recipe building skills and led to her first cookbook, The Preservatory, released by Random House in the Spring of 2017.

With a background in accounting and bookkeeping, Lee ran several successful small businesses from the farm, including a Bed & Breakfast, a catering company and a cooking studio. In 2003 she followed her passion to Northwest Culinary Academy of Vancouver where she received a culinary diploma with honours. Her flair for flavour pairing and dedication to local, farm-fresh ingredients led her to the creation of a unique line of artisanal preserves. The Preservatory preserves have gone on to win awards, are sold around the world.