What Time of Year Should I Come?

Winter

The glaciated terrain up at Sorcerer gives us a great deal of flexibility in catering to people’s different ideas of a ski holiday. We run much later in the season than do most lodges. If you are looking for "in your face" powder you should book early in the season. January, February and early March are the times for those in search of the deepest and the fluffiest. Temperatures in Jan and Feb can drop as low as -30 degrees Celsius (-20 F?), but these days are usually accompanied by sunshine as they are related to our Arctic High Pressures. When the Maritime Low moves in, it can warm up to a balmy -5 degrees C and dump a meter of snow! The days are shorter, but you'll get in plenty of skiing!

Spring

For those of you who are more interested in doing some touring and taking a shot at getting to the top of some of the big peaks around, the latter part of March, April and May would be better. You will experience fewer bad weather days, warmer temperatures, more hours of daylight and generally better travelling conditions. Spring is the time of year we play the aspect game. North faces stay cooler and offer great powder turns but we'll hunt out the afternoon corn snow on the south faces. It’s the time of year we attempt the ascent of Mt. Iconoclast, usually a 12 hour, 5000’ day! It's also the best time to dig big sun pits, sit back and share a bottle of wine (usually the day after Iconoclast).

Having said all that however, We really don’t know what kind of weather you’ll encounter! It rained in January a few years ago and was -34 in March. If you’re considering coming into Sorcerer, I’m sure you have enough mountain experience to know there ain’t no guarantees.... We are adaptable and you’ll have a great trip regardless.

Summer

Mountaineering trips and courses can be offered late July, throughout August and early September. Trip date options may vary from year to year as we deal with snow packs and weather. We do require a minimum group size of six for a full service booking.

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