Gougér Cellars offers internationally awarded wines that are made on-site and wonderful food from our full restaurant. We have seating in our converted firehouse dining area, on our covered back patio with fire tables and heaters, or you can wander up to the the rooftop to check out the panoramic view of the local area and mountains.
Winemaker and Owner, Gary Gougér, started his winemaking journey after a career as a Pharmacist and Optometrist. Early success (an international gold medal) in amateur wine making with a friend led to achieving a degree in Enology (winemaking) from the University of Adelaide, Australia in 2005. He opened the winery in downtown Vancouver in 2009 and in 2012 moved to the current location in the old Ridgefield Firehouse. He has been enjoying making wine and serving up his culinary creations for customers to enjoy ever since.
Check out our food menu but whatever you do, don't miss our locally famous Reuben. It's grilled on New York rye with pastrami, house-smoked swiss, seasoned sauerkraut, and our special house sauce. Warning - habit forming!
Gougér Cellars has had car clubs, weddings, bridal showers, retirement parties, rehearsal dinners, fundraisers, and book signings to name a few. We have inside space and nice outside areas as options where your event could be held. If you would like to know more, give us a call and we can discuss your needs and help you plan the perfect event.
We have entered our wines in major national and international wine competitions and we are pleased to have received so many medals over the years. Our 2019 Sangiovese received a Silver Medal in the San Francisco International Wine Competition in 2021. Other recent awards fron this compeition include GOLD MEDALS for our Sparkling Rose, 2012 Petite Syrah, and 2014 Zinfandel. We also received a DOUBLE GOLD for our 2015 Syrah. The San Francisco Chronicle wine competition (ovr 7,000 wines) awarded a BEST IN CLASS for our 2015 Chapter 2 Red Blend. (Sorry, sold out but try our latest Chapter). While the awards are great, what's most important is producing wines that our customers enjoy.
We made 5 different wines this year and the final varietals are pressed and in the tank! We made Sangiovese, Barbera, Malbec, Zinfandel, and Syrah. Harvest is always a busy time of year waiting for the grapes to be ready to pick, arranging for shipment, 7-10 days of fermentation which involves testing, adding yeast and multiple daily punch downs. Then with the yeast have done their job and converted all the grape sugars into alcohol, it's time to press, (see picture above). After pressing there's racking, adding oak staves and monitoring the wine while it develops character and flavor until it's ready to be bottled and sold. It's a lot of work but knowing how much our customers appreciate the wine makes it all worth it.
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