S A N DY L E I E R Winemaker, Sandhill Wines hen Howard Soon retired in 2017, after 37 years as a winemaker for Andrew Peller Limited, Sandy Leier stepped in, skillfully filling his Sandhill shoes. Leier explains how she became a winemaker: “I had a friend in university working at Sandhill with Howard. She used to bring wines and talk about how they were made. We were doing a chemistry degree and I realized there’s a lot of chemistry involved in making wine, as well as biology and microbiology—right up my alley,” she says. “I became intrigued, so my friend introduced me to Howard. She ended up going on maternity leave, so I got the job as the assistant. She never came back. “Howard and the other winemakers taught me so much. Here I am today, still learning and loving the process!” Leier concludes, “I love wine because I know how much personal touch and science goes into making it, and the realm of possibilities is endless.” SIP TIP: Sandhill Small Lots Viognier
Sandhill Wines photo
W
“Winemaking never ceases to surprise me.
That sense of newness I found when I got into winemaking is as strong as ever. SANDRA OLDFIELD Co-founder, Tinhorn Creek Vineyards Co-founder, Elysian Projects
A
fter more than 20 years at Tinhorn Creek’s helm, Sandra Oldfield, long one of the leading figures in B.C.’s wine community, is embarking on a new venture. “I found winemaking after going through a difficult transition in my life—it was so exciting,” Oldfield notes. “I got my master’s degree in winemaking from University of California at Davis. I find myself, 24 years later, going through another difficult transition after the winery we built was sold last year. “My husband and I have started a winery consulting company. Elysian Projects focuses on ways to help wineries realize their dreams. Along the way, I’ve discovered the place and the grapes take a back seat to the real stars: the people. I hope to teach that. “Winemaking never ceases to surprise me,” she adds. “That sense of newness I found when I got into winemaking is as strong as ever. I see it from a much larger lens now. It’s not the person with the degree that makes the wine—it’s everyone involved, from vineyard to cellar, hospitality, sales and administration.” S I P T I P : Va n e s s a V i n e y a r d C a b e r n e t Fr a n c
29
