How WineCrush™ came to be.
One day while cycling around Summerland, BC, Bill noticed wild Pinot Noir grapes growing on the trail side. He wondered if the grapes could be used to start a mother for sourdough bread. As he had a sensitivity to gluten, he had begun to eat and bake his own slow-rise sourdough, which depletes the gluten in the bread making it easier to digest.
The Okanagan is a very special biome. Only a few areas in the world have perfect climate, terrain and soil for promoting the growth of grapes from seed as there is no phylloxera. That pest came from Eastern North American grafts and infected the vineyards of Europe in the 1800s, decimating the wine industry for 10 years.
The absence of phylloxera allows local vineyards to plant from seed rather than from grafts. This means it is possible to find wild grapes in the Okanagan Valley from varietal fruits.
Bill picked kilos of grapes to make the mother and then made a slurry in his blender from the remainder to add to the bread for extra flavour. A few weeks later while visiting a winery, he saw the workers disposing of the seeds and skins from the press, chock full of vitamins and phytonutrients. It looked like the delicious slurry he had used earlier. The owner of the winery said the cost of disposal was a heavy burden, and Bill could have all he wanted if he had a use for it. Bill had a eureka moment and WineCrush was born!