Bench 1775 is a family owned and operated winery located at the epicenter of the renowned Naramata Bench. Carefully managed vineyards and beautifully balanced wines could not be produced without an amazing team of dedicated and focused individuals all working together. The team, led by General Manager Henry Bian, is supported by Winemaker Richard Kanazawa and Sales Manager Tina Ma. Our tireless vineyard workers, our diligent cellar staff and our enthusiastic sales and marketing group round out our team.
Richard was born in Vancouver and raised in Langley. After travelling abroad playing rugby overseas, he was offered a summer job delivering wines for Domaine de Chaberton Winery. Instead of going back to post-secondary studies, he decided to stay on at the winery and learn everything he could from being around the vineyard and the cellar. He studied Food Technology at BCIT before heading to Australia to work multiple vintages in Mudgee, NSW and the Yarra Valley, Victoria. He continued his studies by taking courses through Charles Sturt University.
He returned to Canada in 2004, where he accepted the head winemaking position at Red Rooster in Naramata. After three vintages at Red Rooster, he moved onto the head winemaking position at Blasted Church in OK Falls. Richard is proud of the wines that he made at both wineries, winning Lieutenant Governors Awards of Excellence at Red Rooster and Blasted Church. Before his departure, both wineries were ranked in the Top 20 wineries in Canada through the Canadian Wine Awards.
This is Richard’s second time with Bench 1775. His first vintage with Bench 1775, was in 2012. He went on to run his own brand for 8 years, before returning to Bench as the head winemaker. His 2012 Blanc de Blanc went on to win a platinum award at the National Wine Awards of Canada. Since his return to Bench 1775 in April of 2020, Richard has started a sparkling program and has implemented his minimalist winemaking style to all the wines in our portfolio. His goal is always to make every wine unique from the next. No two wines should taste the same and each wine should be varietally correct.