Winemaker at
Peller Estates Winery

Katie Dickieson

Katie Dickieson

Our Winemaker

Peller Estates Winery

Meet Winemaker, Katie Dickieson

From growing up on a farm to experiencing grape harvests in New Zealand and France, Katie’s path has led her to the exact place she should be.

Did you always know you wanted to make wine?

I can’t say that as a child I knew I wanted to be a winemaker, but growing up on a farm I always had a really strong appreciation for the land, a love for the excitement of harvest season and I just knew from a very young age that I wanted to work in agriculture in some way.

When did you decide to focus in on the wine industry?

When I went to the University of Guelph I majored in Food Science and was thrilled to discover that the field of winemaking offered a perfect way to combine my love of agriculture and affinity toward science with the more right brain, sensory side of things.

Where have your winemaking travels taken you?

Working in the wine industry is a great way to see the world! I actually started with the Peller Estates Winery team back in 2006 in Niagara and then eventually moved to BC’s Okanagan Valley as a winemaker. After that I spend time in New Zealand working at Omihi Hills in Waipara and Man O’ War Vineyards on Waiheke Island. I learned a lot about cool climate Pinot Noir there, as well as red Bordeaux varieties, Syrah and Sauvignon Blanc.

From there I took a position in France at Domaine du Monteillet, Vignobles Montez in the Rhone Valley, before returning to Niagara. I’ve been the Winemaker at Peller Estates since 2012, and I can’t think of a place I’d rather be.

Why is Peller Estates the perfect place for you?

Well, in addition to getting to work with some of Niagara’s best vineyards, I’m a foodie, so working at a winery that has Jason Parsons at the helm in the kitchen is a really great fit. To get to craft wines that enhance the dishes he is creating is a pretty amazing job perk, but it goes beyond that. Our winery and our wines seem to really speak to people who love food, so making wines that are well-balanced, with the perfect degree of freshness, acidity and structure for the table is a real priority.