Winecrush® infuses gourmet foods with crushed wine grapes (hence our name) that we collect from Okanagan wineries, and then stabilize it. This innovative artisan food additive is full of wine flavour It is also full of antioxidants, vitamins and minerals. You've heard of the nutrient value of red wine; our process concentrates those nutrients.
Founder Bill Broddy started the business after seeing a bear feasting on a pile of crushed winery grapes. He discovered what bears already knew, that the crush still had most of the flavour and almost all the nutrients left in them.
He initially developed a Winecrush-infused sourdough bread, with the assistance of Alexandra Broddy and other members of the team. It was the healthiest, tastiest bread in the market because of its resveratrol-rich skins and antioxidant seeds.
The team then developed recipes for other gourmet products such as, sausage, cheese, and Malbec & Herb Sea Salt.
We also offer the base ingredient, Winecrush® Powder, to consumers for smoothies and cooking. We have worked closely with other chefs in BC, showing them how to the improve their offerings by infusing Winecrush.
Helping wineries become sustainable
It costs wineries time, money, and resources to safely compost their marc (crushed wine grapes) and Lees (sediment from tanks or barrels). By taking and re-purposing it, we save the wineries time and money, and we provide you with tasty, healthy products
The MarLee Project provides a cost-effective solution for the wineries, and gives food processors a highly nutritious, flavourful, natural enhancer.