Conversations In Wine – Stacy Hornemann from Blue Grouse Winery

The Vancouver International Wine Festival is on, and we’ve interviewed a few winemakers that you could meet at the 2025 Festival. Here’s our Q&A with Stacy Hornemann from Blue Grouse Winery in the Cowichan Valley on Vancouver Island.   Find more on the Wine Festival here. Read more about the women winemakers at this year’s festival in Vita here.

Embarking on a compelling journey through the realms of viticulture and enology, Stacy Hornemann brings a rich blend of passion, precision, and innovation to Blue Grouse Estate Winery. Stacy joined the team in May 2024, fresh from her significant tenure at Stonestreet Estate Vineyards in Sonoma County, California, in the U.S. Stacy got her start in the industry in 2012 at Trefethen Family Vineyards, then in 2013 at Mumm Napa a vintage and lab intern respectively. Her career trajectory blossomed with future roles as Estate Horticulturist at St. Supéry Estate Vineyards and Winery to Enologist and Assistant Winemaker at Materra | Cunat Family Vineyards.

In 2017, Stacy joined the team at Jackson Family Wines, lending winemaking support to Legacy Wines, Matanzas Creek, Windracer, and Capensis, before assuming her long-term position as Facility Winemaker at Stonestreet Estate Vineyards. Her dedication to excellence was evident in her roles in sustainability initiatives, winery renovations, and the introduction of avant-garde winemaking practices. Now at the helm of winemaking at Blue Grouse, Stacy’s vision and mastery are propelling the winery toward unprecedented achievements. Merging time-honored enological practices with modern innovations, she is at the forefront of producing wines of extraordinary quality and distinction.

When and how did you know the wine industry was where you belonged?
I was very interested in being outside when I was growing up. I spent a lot of time on the beach which was awesome. We had a veggie garden in the backyard and I always liked to watch things grow, eating the stuff we grew at different stages. I didn’t experience too much wine growing up, but found the idea of it really intriguing. When I found out studying wine was an option when applying for college, I thought, wow, that sounds like a great mix of things I like to do. I took a bit of a leap in choosing it, but throughout my schooling and my professional experience, I can’t really think of what I would be doing if it wasn’t in the wine industry.

Who, or what, inspired you to be in wine? Do you have a mentor?
I was in high school, junior year when it was time to apply for college. I knew I wanted to be in the sciences. I cast a wide net in the sciences when applying for different colleges: biology, marine biology, environmental science, and viticulture and enology. I knew I wanted to move out of the town I grew up in, get out of town and do the college thing. The program at UCD ticked a lot of boxes academically and interest wise as well as got me out of town. It was a stretch school for me, so I am grateful to have been accepted. I think I have had a lot of mentors, the normal suspects like my parents and professors. I also have a lot of mentors that aren’t necessarily my superiors or people that I have worked for, but people that I have worked with. I have been able to work with some amazing people that I have learned a lot from, about wine and vineyards, but also about life.

Where did you study/learn to make wine?
I studied at UC Davis then continued to learn out in the world through internships. I was able to focus on different areas: vineyard, lab, winery as time went along. I was able to get a lot of great experience at a range of different sized wineries as well as the varieties they brought through.

Do you have a favourite style of wine?
I enjoy traditional method sparkling, both drinking and making it. It is like baking a cake for a long time and I don’t really bake. I am really into aromatic white wines with good acid and a bit of well-played structure.

What is your favourite food & wine pairing?
I really like a (late harvest, sauternes, etc.) and salty cheese or.…foie gras.

Do you have a favourite wine region aside from where you are working/living?
I really enjoyed working and living in New Zealand. I was in Blenheim, which is a bit warmer than the Cowichan Valley, but a cooler climate than my experience thus far. I think when a region becomes known for something (like New Zealand Sauvignon Blanc), it is always a good idea to see what else they are doing well as far as grape varieties planted, as well as local produce and foods. I had some of the best sheep yoghurt, pineapple guavas, and golden kiwis there, not to mention the pies and kumera. That is the great part about working in wine: you get to go to some amazing places and meet interesting people.

What are you doing when you are not in the vineyard/winery?
I like to cook, garden, tend to my houseplants, take walk/hike, and go to the beach. I like little projects and fermenting things on my counter.

How are you reacting to climate change in your part of the world?
Being newer to the area, I don’t have much as far as acute reactions but there have been comments on the weather and how the forecast changes. I think climate change in the Cowichan has been discussed recently for its Sub GI recognition, a climate that has grown more Mediterranean and more consistent to be able to ripen noble varieties like Pinot Noir with less likelihood of rain in summer months and cold weather systems being buffered by the Pacific Ocean. I think as time goes on, I will be able to comment more on this.

What do you love about your current winery/role/job?
Well, this is a new role for me. There are a lot of novel things here to learn and discuss. I have a special opportunity to move into a role during an exciting time. The Cowichan Valley and Vancouver Island are relatively new regions for winegrowing and with the Cowichan’s recent Sub GI recognition, this region is coming into its own in a big way. Learning about the different microclimates and varieties that are grown here has been invigorating and a new challenge. The people here are passionate about their craft, cheese making, brewing, etc.

If wine wasn’t your career, what would you be doing?
I love plants and plant science, something involving one or both of those.

Are you part of an organization for women in wine?
I am not currently, I have previously met with the Women for Winesense out of Napa and Sonoma. This group is packed with amazing humans that are working to collaborate and empower the women around them.

Any advice for women wanting to follow in your footsteps?
Seek out opportunities to work with people that are ridiculously engaged in what they’re doing. Ask questions and consider the point of view of the person with which you are speaking. Work hard and lean into what you are doing in the moment, be present and treat people with respect.