I've seen most sides of the grape, wine, and cider industries. Working as a commercial winemaker in Niagara-on-the-Lake, we specialized in Pinot Noir and Chardonnay but made Riesling, Pinot Gris, Merlot, Cabernet Franc, Cabernet Sauvignon, Icewine, and Sparkling. I also spent a lot of time making improvements in the vineyard, as great wine is ultimately made in the field. All that work led us to a top 5 finish in the InterVin 2011 Winery of the Year awards.
Then I returned to Brock University to help teach the next generation of winemakers and to help support the important research happening at the Cool Climate Oenology and Viticulture Institute (CCOVI).
In 2017, I began working with the Cider Institute of North America in their cider and perry education initiative. Ever since I've been working with producers across the country, helping to ensure their production is science-based and quality-assured.
There's lots more in-between (ask me about the summer I spent working as a VQA inspector - or my time on an organic vineyard in the Gaspereau Valley in Nova Scotia - or, heck, I've even worked at one of those grocery store retail outlets), but I'll save those stories for later.
"All the years I worked and learned from Steve, first as a student, now as a cidermaker, I can always count on his valuable feedback on any questions I had over the course of time. Working with Steve and using his outstanding knowledge is a valuable asset to any starting or established cider maker. I love working with Steve and will keep doing that just to become a better cider maker."