Our People


Ryan DeWitte  - Winemaker at Rust Wine Co. Oliver


The 2019 harvest will be overseen by Ryan DeWitte a recent transplant from Niagara where he has been the Assistant Winemaker at Leaning Post Wines, a super-premium small lot winery, for the past 4 vintages. A passion for single vineyard wines, an adept taster (WSET Level 3), and a spirit of experimentation made him a perfect fit for the vision of Rust Wine Co.

Ryan has enjoyed recent acclaim with Leaning Post Wines single vineyard Pinot Noir and Chardonnays which won two consecutive Platinum awards at the Nationals. He is also known for a line of unique experimental projects including various natural wines, an orange wine, and (for the past three vintages) a Pet Nat under his own label called First Fruit Wines which will continue under Rust. He is thrilled to be able to use the knowledge and experience he has gained to craft more amazing, small-lot terroir driven wines.

“I love to experiment, and try new things but my guiding principle
is that the wines need to be delicious.”


Kane Morgan was instrumental in the building of Rust Wine Co. in all of its various facets including design of the labels, winery, and overall philosophy.

Kane has also created his own personal wine brand – Prima Volta. Look for this wine on Rust’s shelves in the near future.

Kane’s goal for guests to the winery is simple –professional service, consummate hospitality, and no pretention. He and his team pride themselves on providing some of the best service and personality in the British Columbia wine industry.

Kane Morgan - Hospitality Manager - Rust Wine Co.
Brett Thiessen - Manager of Viticulture - Oliver


Born and raised on a purebred cattle ranch, farming was far from the top of the list of future career choices for Brett Thiessen.  However, after years of working in restaurants as a culinary and bar manager in Alberta, wine became an irresistible passion. After studying at Okanagan College in Penticton, he became the Vineyard Manager at Summerhill Pyramid Winery where he started developing a background in organic and biodynamic viticulture.

Brett now has ambitious plans to pull the chemicals out of the quiver in all of the Rust Wine Co’s vineyards and substitute them with organic practices, farming each site as their own ecosystems.  This task may take a few years to achieve, but will result in long-term sustainability and ultimately increasingly honest and pure wines.