Simon Rafuse
Owned by the Ramey Family since 2007, Blomidon Estate Winery is a boutique winery nestled on the shore of the Minas Basin, near Canning, in the picturesque Annapolis Valley of Nova Scotia. With nearly 40 acres under vine over two distinct sites, Blomidon is committed to producing 100 per cent Nova Scotia-grown grapes and wines. Already, the winery has won numerous national and international awards.
Winemaker Simon Rafuse was born in Halifax, and has been the winemaker at Blomidon Estate Winery since 2009. Like many of Canada’s best winemakers, Blomidon learned his craft both in Canada and abroad. Today, he is also an instructor with the Canadian Association of Professional Sommeliers - Atlantic Chapter.
O&V: How did you get started in the wine industry?
Simon Rafuse: I came at winemaking in a roundabout way, while studying anthropology of all things. I had become interested in wine and grape-growing, and so I did my thesis on the response to climate change in the Languedoc-Roussillon region of France. This was shortly after the big European heat wave of 2003, when a lot of growers were prioritizing sustainability and quality over yields. Anyway, I became really interested with the vineyards and winemaking, and I went from there. I did a couple of years in wine retail in Halifax and Vancouver, and then went back to school.
O&V: Where did you go to school or apprentice?
Simon: I went to school at SupAgro Montpellier, in France, and did a Masters of Viticulture and Oenology there as well as the Diplôme Nationale d’Oenologue. It was a great experience, with students from all over the world. Being in France, I got to experience a wide range of wine styles, varieties, and terroirs, all close by. We spent a few months in Bordeaux as well, and took class trips to Italy, Switzerland, and around France. I wouldn’t trade it for the world.
O&V: Have you worked in any other countries, and what was that like?
Simon: I’ve worked in the Languedoc and Alsace in France, and did a season in Central Otago, New Zealand. I really enjoyed the opportunities to see something different, work in different climates, and make different styles of wine. I really like travelling to wine regions. You always learn something you can apply.
O&V: What is your favourite varietal to work with, and why?
Simon: I wouldn’t say I have a favourite varietal, but I do really enjoy making sparkling wines. I like making the press cuts, all the different fermentations, and then the blending and ageing process. Dosage trials are always interesting. I find it amazing how big of an impact all those little choices you make have years down the line. It takes a lot of patience, but it’s very rewarding too when the wines are finally ready to be released.
O&V: What is the best thing about your job?
Simon: How different it is! It’s nice to change up what you’re doing all the time. We’re a small enough operation that it’s still very much all-hands-on-deck when something needs to get done. Harvest season is
obviously the big one, but I like doing all of it. Bottling and disgorging, driving the forklift, trade shows, deliveries, whatever. It’s great.
O&V: Is there a particular wine or vintage that you have made that you are most proud of?
Simon: There are a few that stand out I suppose for different reasons. The 2009 vintage was my first here at Blomidon, and the weather was horrible. It rained so much. I couldn’t believe what I had gotten myself into, but in the end, we managed to make some pretty good wines despite the conditions. There’s a barrel-fermented L’Acadie Blanc from 2009 that still holds up. I’ve also been happy with some of the blended sparkling wines too, like our NV Cuvée L’Acadie and Brut Réserve. I think they’re a great representation of what we’re trying to showcase here at Blomidon and I’m always happy to pour them for people.
