You might say that Katie Dickieson was destined to be a Winemaker. As a young girl growing up on a farm, Katie had a strong appreciation for the potential of each harvest and enjoyed the exciting challenge each harvest brought.
Throughout Katie’s career as a Winemaker, she has taken this childhood appreciation and love of agriculture with her. Though Katie joined the Peller Estates Winery team as Winemaker in June 2012, her roots run deep with the winery, having spent time working with the Winemaking team in the Niagara Peninsula and the Okanagan Valley in 2006.
Since then, Katie has explored and worked at wineries overseas including Omihi Hills in Waipara, New Zealand and Man O’ War Vineyards in Waiheke Island, New Zealand. Here, she gained experience with cool climate Pinot Noir as well as red Bordeaux varieties, Syrah and Sauvignon Blanc. Katie also held a position at Domaine du Monteillet, Vignobles Montez in the Rhone Valley, France - a small quality producer.
Back on Canadian soil, Katie once again has the exciting opportunity to produce terroir-driven wines in a region that she is passionate about.
As a graduate of the Food Science program at the University of Guelph, Katie learned there was a natural way to combine her love of agriculture, an affinity for science and a keen interest in sensory studies.
A self proclaimed ‘foodie’, Katie enjoys crafting wines that marry perfectly with Chef Jason Parsons’ dishes; wines that are well-balanced, with the perfect freshness, acidity and structure for the table.