Food & Wine Trails July-Aug 2020

AN HOMAGE TO THE MT. BOUCHERIE VOLCANO: WHAT’S OLD IS NEW AGAIN

ROSLYNE BUCHANAN

Mt. Boucherie Winery welcomes you to its new Wine Experience Centre after a complete re-envisioning of the site. The stunning architecture pays homage to the former Mt. Boucherie volcano, active more than 60 million years ago, for which the winery was named.

General manager Jesse Harnden is proud that the “roots run deep” at Mt. Boucherie and respects its legacy. “Mt. Boucherie owns and manages some of the oldest vineyards in British Columbia, growing the best quality vinifera grapes on estate vineyards in the Okanagan Valley, Golden Mile Bench and Similkameen Valley. Brett Thiessen as Vineyard Manager leans into organic methodology, ensuring this important resource is nurtured and sustainable practices are ramped up.”

Optimizing the glorious views of the vineyards, Okanagan Lake and the surrounding hills, Mt. Boucherie Winery portrays a modern, almost Scandinavian, façade designed by Vancouver’s Ciccozzi Architecture. Stepping into the 15,000-square-foot facility (with extra cleaning, sanitizing and physical distancing protocols), you’ll find a stoneaccentuated foyer leading to the restaurant and lounge with a huge wraparound balcony. As tantalizing aromas waft from the kitchen and the ring of glasses reverberates from the bar, it’s easy to envision yourself spending many social hours here as you absorb that Okanagan vista. The third-level deck, intended for private functions, tastings and wine-paired dinners, provides a lookout with the feel of a castle turret.

DAYLIGHT RETAIL

The downstairs walkout is the retail, tasting area and barrel room. Here, too, massive windows ensure the sense of place is not lost. Patio doors allow festivities to spill out onto the deck and lawn, where perhaps you could play bocce as you sip your wine. The extensive windows capable of opening wide on each level are part of the architectural intention to blur the transition from indoors

FROM THE EDITOR

JULY/AUGUST 2020

to outdoors. The mix of timbers and local rock facing softens the contemporary concrete lines. Key to the ambitious construction is a new winemaking facility with updated equipment.

Winemaker Jeff Hundertmark was appointed head winemaker in 2019. An award-winning winemaker and sommelier, he relocated from Ontario to BC in 2017. He spent just over a year in charge at Mt. Boucherie’s sister property in Oliver, Rust Wine Co. He is even, perhaps, a catalyst for additional migrations, with Rob Hundertmark joining the team as retail manager.

THE MODEST BUTCHER

Head chef Dan Carkner of the onsite restaurant, The Modest Butcher, also came to Mt. Boucherie from Ontario. He spent time in the House of Commons kitchens and Petit Bill’s Bistro in Ottawa before working at Jack’s Pizza and Liquor in Kelowna.

The Modest Butcher, open 11 am to 9 pm daily, has a simple philosophy: “Modestly the best,” inviting you to “Indulge. Relax. Laugh. Eat a steak.” Chef Carkner champions the approach of “familiar dishes done well.” Classic wines from around the world will eventually complement Mt. Boucherie’s own, and the restaurant features full bar service with an “epic cocktail menu, craft beers and world-class spirits.” Even when The Modest Butcher opened with an abbreviated menu, the locals from the surrounding region seemed eager to make it their regular haunt.

THE WINES

About 30 per cent of the 200 acres of vineyards have been replanted over the last three years with vines propagated in Mt. Boucherie’s own greenhouse––the first order of business under its new ownership. Vineyards are in West Kelowna, Okanagan Falls, Oliver’s Golden Mile, and North and South Cawston.

Winemaker Hundertmark takes the philosophy of making the wine for each bottle seriously. He “believes there is a place for wines to be cherished for years as big ageworthy collectables, and a place for fresh wines ready for early consumption.” Mt. Boucherie’s portfolio is made in distinct tiers, with snazzy new labels to distinguish them. The white-label wines are made in a crisp, refreshing style meant for early consumption.

Reserves are barrel-aged for 12 to 22 months and are meant to age gracefully in your cellar. At the pinnacle, showcasing the best blocks and barrels from Mt. Boucherie, are Summit, Contessa and the newly released Original Vines series.

Another new addition is the tier of “Modest Wines,” which are a fit for the restaurant and sport cheeky selections such as the Elder Vicar, an Alsatian-style co-fermented blend of Muscat, Pinot Gris, Gewürztraminer and Riesling.

Check out the story on each of these labels at mtboucherie.com.

It’s been a strange first half of 2020. Most of us have had to change how we live our lives – and that includes wineries. They’ve been working hard in the vineyards, fermentation rooms and bottling rooms to create the wines you’ve come to know and love. Our wine industry experts are a flexible bunch. They’ve switched up their business models so we can still get out and taste the fruits of their labour.

Some tasting rooms have been moved outside; other wineries have occupancy limits for their indoor tasting rooms. Wineries with restaurants are spacing out their tables, so you can socially distance to protect your health while still enjoying their delicious food and wine. Many servers wear masks, and kitchen staff have put safety measures in place to ensure your food is safe too. Several of the wineries I spoke to were pleasantly surprised by the increase in online sales and deliveries. It shows that people who love BC wines are loyal and are willing to change their own habits in order to enjoy their favourite vino.

Darcy Nybo

On another note, rosés are going strong for the summer. The beauty of a good rosé is that it lands somewhere in the middle when it comes to flavour profiles. That makes it very versatile and it pairs well with darn near everything. It’s also great to drink on its own as you enjoy the summer sun. Rosé should be served in a medium-sized wine glass and slightly chilled. It’s recommended to serve about 20 minutes after you remove it from the fridge, if you can wait that long. Our BC wine makers are grateful for your continued support, whether you visit the wineries or order online. We hope you enjoy their new vintages and varieties as we continue on through the rest of 2020.

KELOWNA

ROSLYNE BUCHANAN

The culinary team at Summerhill Organic Bistro, with the influence of culinary and hospitality director Jeremy Luypen, has been refining their cuisine to best match the internationally acclaimed organic wine produced at Summerhill Pyramid Winery. They are excited to share the full menu at last. “Since the beginning, the Cipes family made organic winemaking practices an integral part of Summerhill and have championed the cause to tread lightly on the environment,” says Chef Luypen. “They have proven that these techniques create exceptional wine with the many awards they have received. Since 2012, the property has been a Demeter-certified organic property. In the kitchen, our goal is to celebrate the Okanagan’s local bounty with that same reverence.”

In developing the menu, Chef Luypen has created “Mediterranean-inspired soul food that promotes a healthier way of eating while layering in the flavours and textures. The approach is a perfect fit for what the Okanagan provides, and allows for a lot of creativity.”

When you think of the Mediterranean, the cuisine has lots of cultural diversity with key ingredients such as olive oil, whole grains, nuts, seeds, fish, legumes, herbs, spices, fruits and vegetables. Soul food conjures up basic, down-home cooking with roots in the rural South, with staples such as greens, cornmeal, root vegetables and pork.

PLANT-BASED –– LOCAL FOCUS

Rather than focusing on the protein on the plate, selections will be more plant-based, capitalizing on the abundance of local organic vegetables, particularly those from the winery’s biodynamic gardens. The Summerhill culinary program sources organic, ethically raised meats and poultry, sustainably farmed fish and organic aquaculture, and will continue to present them thoughtfully. However, Chef Luypen notes, “At Summerhill, we fundamentally believe a plant-based diet –with better, not more, meat – is the way to go.”

Expect clean, simple dishes representing the region that pop with colour, flavour and texture on your plate. They pair magnificently with Summerhill organic wines and other local beverages. For example, west coast mussel saganaki with tomato, garlic, crushed peppers, mint leaves and feta cheese is paired with Cipes Blanc de Blanc sparkling organic wine. Think vegan options such as spinach and mushroom spanakopita with tzatziki; sweet potato bravas with romesco sauce, fresh herbs and slivered almonds; vegan calamari or tempura oyster mushrooms with tzatziki and pickled red

Chef Castro Salad

onions; spinach and sun-dried tomato pasta; and grilled artichoke hearts.

ORGANIC TAKE-HOME DINNERS

Additionally, chef-prepared, hot, organic take-home dinners are offered daily, with grocery needs including fresh produce, frozen soups, frozen meats and frozen entrees available to order online. The weekend family-style dinners, created for two, four or six people, have also proven popular.

“When you think about it, the Okanagan is similar in many ways to the Mediterranean. We have the climate to create great wines and grow superior fruit and produce. And we can live a healthy lifestyle with lakes, rolling hills and mountains to keep us entertained,” said Chef Luypen.

The approach ties in perfectly with Summerhill’s vision, as described by founder Stephen Cipes: “Be a conduit and allow your vision, your dream, to come through, and fortify it every day. We are all connected and it is our sincerest hope that we can enhance your life through extraordinary organic pyramid-cellared wines, organic local cuisine, and all of our interactions together.”

EXTRA CARE

Summerhill Pyramid Winery reopened its tasting rooms and Summerhill Organic Bistro this season to offer guests a reconceived, “more intimate (as in a little less busy) and even more caring” welcome, says CEO Ezra Cipes.

Table space has been increased in the outdoor and indoor dining areas, with increased vigilance in sanitation procedures to ensure you can relax and dine in comfort. Summerhill has posted its safety protocol and its WorkSafeBC safety plans are available for your review. Tasting stations in the wine shop are wellspaced, with every precaution taken to protect everyone’s health. Rather than cozying up to the bar as in previous years, your group is led to its own tasting station at least six feet from the next group. For further details, current hours and news, see summerhill.bc.ca.

RECIPE

Dressing

RASPBERRIES, YOUNG COCONUT, CURRY AND VANILLA DRESSING RECIPE COURTESY OF CHEF CASTRO, HOUSEOFBOATENG.CA

• 125 ml curry powder

• 30 ml turmeric powder

• 750 ml vegetable oil

• 1 vanilla bean

• 125 ml white balsamic vinegar

• 1 Tbsp Dijon mustard

• 1 Tbsp preserved lemon

• Salt to taste

• 2 young coconuts

• 3 large avocados

• 1 lb mixed greens

• 1/4 lb fresh raspberries

• A few edible flowers (optional)

• 1/4 carrot, julienned (optional)

Paste

1. Combine turmeric, curry powder and 250 ml of oil in a small saucepan. Place on a very low heat to simmer. Stir using a wooden spoon.

2. Cut vanilla bean in half, scrape off the seeds with the back of a small knife. Add both the seeds and the pod to the spice mixture.

3. Stir and continue to simmer on low heat for 6-8 minutes to make a paste. Set aside to allow the paste to cool (you will have more paste then you need for the recipe).

1. Combine 2 Tbsp of the paste with vinegar, Dijon mustard, preserved lemon, salt and pepper into a blender.

2. Start the blender for 15 seconds so all the ingredients combine. On low speed, slowly drizzle in the oil to create an emulsion. Dressing should be emulsified.

3. Save the remaining paste for later use. It’s best to cover the paste with a few tablespoons of oil, then place it in the fridge.

Assembling the Salad

1. Cut the top off the young coconut by using a large, sharp chef’s knife. This is tricky, but the key is to angle your knife slightly downwards towards the coconut.

Take your time and cut five corners off the top. Drain the coconut water and drink the water (if you have made it this far, you deserve to drink the coconut water!).

2. Scoop out the coconut using a tablespoon and remove any excess shell.

Julienne the coconut and set aside.

small cubes.

5. To serve, place some of the dressing in the bottom of a bowl. Add the avocado. Toss the greens with the coconut. Lightly drizzle some of the dressing on to the greens. Place the greens in the bowl. Garnish with raspberries, edible flowers and julienned carrot.

3. Remove the pit from the avocado, carefully remove the avocado from the skin, then cut into

4. Peel and julienne carrot, if using.

Summerhill Culinary and Hospitality Director, Chef Jeremy Luypen

CRESCENT HILL’S NEW WINEMAKER FEELS PRIVILEGED

ROSLYNE BUCHANAN

In joining the team at Crescent Hill Winery as winemaker and viticulturist, Erich SmithPeter feels privileged to work with some of the oldest vines in the Okanagan. “It’s a rare opportunity to have exceptional-quality grapes from vineyards around 50 years old,” says Smith-Peter. “Plus, there’s untouched land available to plant new vines. It’s a dream come true to add a creative side to my scientific background.”

Crescent Hill owner Teresa Murray notes Smith-Peter’s molecular biology master’s degree, combined with his winemaking and vineyard experience, is a valuable asset. “He brings a lot of technical know-how, practical experience and positive energy. We’re excited about this new phase for the winery as we move forward.”

Smith-Peter was born in Quebec and attended Sherbrooke University. With a father of German and Hungarian descent, he grew up making wine with his family, creating some 20 barrels––not a bad scale for a home operation! He came to BC to write his thesis after hearing about the Okanagan and Naramata particularly. He fell in love with the region and found himself working with iconic winemakers who helped shape his style and approach.

Among his mentors are: Jacq Kemp of Therapy Vineyards, previously with Moraine Estate Winery, now with Therapy Vineyards; Paul Gardner of Pentage Winery; and Dwight Sick of Moraine Estate Winery. Like Lock and Worth Winery and the Similkameen wineries, they instilled a low-intervention approach with respect to the grapes and their terroir. On-the-job training of roughly five years reinforced to Smith-Peter that striving for sustainable practices is key. To make good wine, you need good grapes. “You need to work through the magic to produce quality grapes by cropping techniques, keeping the vines focussed––shoots, leaves and all aspects with climate dictating your actions.”

Notes Smith-Peter, “Minimal intervention is required at times. If you were guaranteed the grapes would be perfect every time, the winemaker would just drink wine.”

PERSONAL VARIETAL CHOICES

In terms of grape varietals, Smith-Peter is excited to work with muscat, such as the Pearl of Csaba for which Crescent Hill is known, and the Gewürztraminer and Verdelet. “These grapes make it like working in European wineries with the privilege of old vines. It’s exciting to be making sparkling wine, too.”

He noted his interest in the Okanagan sub-regions and how the grape varietals that grow best are truly terroir-driven. He cited differences in Pinot Blanc, Riesling, Chardonnay and Syrah, to name a few. To date, his favourite wine that he was instrumental in making is a 2018 vintage Private Reserve Chardonnay with time in neutral oak, blended and bottled. His favourite wines that he hasn’t been involved in making are Italian wines. As for other alcohol-based beverages of choice, he favours tequila, mezcal and scotch whisky. Unlike many other winemakers who swear it takes a lot of beer to make wine, he declines to drink it because he is affected by celiac disease.

TRENDS AND CHALLENGES IN THE WORLD OF WINE

Smith-Peter is intrigued by the renewed interest in pairing wine with food. “The epicurean side of wine is fascinating. Experiencing the dynamics unfolding between different wine styles and different plates of food is enthralling.”

His favourite food/wine pairing is scallops and white wine, which can change dramatically depending on how the dish is prepared. “Take a huge scallop, add some lobster bits and black aioli and try it with a softly oaked Chardonnay, gentle on fruit complexity and balanced acidity.” While he admitted he has many favourites, another is osso bucco with a deep tomato sauce, paired with Merlot/Cabernet Sauvignon oaked in respect for the fruit.

He says it’s an ongoing challenge for the BC and Canadian wine industries to educate people that wines go well beyond ice wine. Climate change is another huge issue, with warmer summers and the impact of forest fires and smoke. And for the smaller wineries, the pressure of the expansion of the bigger wineries can be an added challenge, although he sees opportunity for both types to excel in BC.

CRESCENT HILL INITIATIVES

Taking on Crescent Hill’s successful wine portfolio and growing it has Smith-Peter stoked. “Crescent Hill is expanding its winemaking facilities and wine shop. Typically, I’ll start in the vineyard and end inside with lab work and winemaking––a perfect balance.”

Watch for the evolution at crescenthillwinery.com.

Moroccan-Style Roast Chicken with Couscous RECIPE

COURTESY OF OLIVER TWIST WINERY

Spiced Couscous with Raisins and Almonds

Ingredients:

2 C hot water

3/4 C raisins

4 Tbsp butter, divided

3 Tbsp Oliver Twist Kerner wine

1/2 tsp saffron threads (optional)

1 C couscous

1 medium onion, diced

3/4 C sliced, toasted almonds

2 Tbsp ground cinnamon

Salt and pepper to taste

METHOD:

1. Soak raisins in hot water for 15 minutes to soften, then drain water into a large saucepan (reserve raisins).

2. Add 2 Tbsp butter, Kerner and saffron (if using) to the pan with the water, and bring to a boil.

3. Stir in couscous, cover and remove from heat. Let stand for about 15 minutes to absorb the liquid.

4. Melt 2 Tbsp butter, add onion and cook until translucent.

5. Mix the onion, raisins, almonds and cinnamon into the couscous.

6. Add salt and pepper to taste, and serve warm with the roast chicken. Pair with roast vegetables and your favourite people.

Moroccan-Style Roast Chicken

• 1/4 C butter, melted

• 1/4 C honey

• 1 tsp ground cinnamon

• 1/4 tsp turmeric

• 1 4.75- to 5-lb whole chicken, rinsed and patted dry

METHOD:

1. Position rack low in oven and preheat to 400°F.

2. Whisk butter, honey, cinnamon and turmeric in a small bowl, reserving ¼ of the mix.

3. Brush the chicken with the honey butter, then season with salt and pepper.

4. Bake until the thigh of the chicken reaches 165-170°F (usually 1.5-2 hours). Cover with foil if browning too quickly.

5. Serve with reserved honey butter.

VINEYARDS AND GROWERS HONOURED AT DA SILVA VINEYARDS AND WINERY

The Da Silva family's deep farming roots and direct experience farming across the region have instilled in them an understanding of the grapes’ growing sites and their nuances. In visiting, you’ll learn the wines’ stories, whether they are bottled or boxed, premium or valuepriced. “Wines of place,” reflecting the grapes’ terroir, remain central to the Da Silva vision.

Make time, too, for The Kitchen at Da Silva, where Chef Abul Adame adds culinary acumen to the winery’s attributes.

CHECK THE BOX

One of the many reasons to include Da Silva Vineyards and Winery in your wine touring is their delightful boxed wine. They produce three convenient three-litre bag-in-box selections: Rosé, Viognier and a Merlot/Malbec blend. North America lagged in giving bag-in-box packaging a fair shake. Respected wine reviewer and writer Anthony Gismondi recently wrote in the Vancouver Sun, “It could be boxed wine's time to shine.” Gismondi noted a “renaissance of sorts” is happening globally: bag-in-box wine is favourably perceived in places like Scandinavia, Germany, Ireland, Australia and France.

As Canadian consumer attitudes mature, embracing wine as liquid food to

accompany meals and lifestyles, rather than forbidden fruit, it makes sense to start exploring handier formats. An eco-friendly option, bag-in-box wine has many benefits. It’s easy to tote, cheaper to ship, and best of all, when opened and kept in the fridge, it’ll last a month –unlike bottled wine, which diminishes in just days. It’ll never be corked, and there’s no air contact to oxidize it, given that the bag collapses as it’s poured. Says Richard Da Silva, the winery’s proprietor, “In the past in Canada, boxed wine wasn’t the quality it could be. For me, Twylla and our team, the difference is the passion we have for farming our vineyards, working with top growers and making great wine.” This passion, he says, carries throughout, no matter the wine’s format.

Boxing is more economic than bottling, so savings can be shared. Production is limited, though, so you may need to join the Wine Club to snag one. For hours, details on the wines and more information on the Wine Club, see dasilvavineyards.com.

AWARD-WINNING WINES EMERGE FROM FOUR SHADOWS WINERY

Winemaking is an expression of both land and people, and when exceptional examples of both of those meet, it makes for an extraordinary bottle of wine. When the Okanagan first lured Joka and Wilbert Borren to Penticton’s Upper Bench nine years ago, they saw potential in a neglected little vineyard.

While they had no experience in viticulture itself, the two of them were seasoned farmers and quickly learned the tricky intricacies of growing grapes (to be fair, they also had a little help from their four sons, for whom the winery is named).

After years of growing award-winning wines for other vineyards, the Borrens

decided it was time to make wines under their own label. Their decorated line includes a Pinot Noir, Merlot, Riesling and Chardonnay, all of which have been award-winners. And with their wine shop now open for tastings, patrons can sample these prestigious wines alongside their newest addition, a second interpretation of Riesling that’s drier than most. It illustrates the incredibly diverse flavour profile that this little grape can pack!

Their 2019 Rosé is pleasingly salmoncoloured with a complex body of strawberries and citrus, accompanied on the nose by the lingering aroma of vanilla. It pairs best with a sunny afternoon.

BLAKE ALLEN

SPIRIT RIDGE: WELCOMING GUESTS BACK POST-COVID-19

REBECCA DUMAS

Even though Spirit Ridge Resort remained open throughout the height of COVID-19, many of its amenities were either closed or restricted. As British Columbia continues to move forward in its reopening, Spirit Ridge is excited to resume its featured offerings with newly implemented protocols to ensure the health and safety of its guests.

RESTAURANT OPEN

Spirit Ridge’s signature restaurant The Bear, The Fish, The Root and The Berry has now reopened with various social distancing measures in place. Hand sanitizing stations are accessible and all tables are spaced two metres apart with a maximum allowance of six people at a single table. Another safety measure includes tables being set in the presence of guests. Tables will have been cleaned by a member of Spirit Ridge’s highly trained staff and will be set upon a guest’s arrival.

All suites at Spirit Ridge contain fully equipped kitchen facilities, which also allows guests to cook and dine in their own unit if they prefer.

GOLF, RELAX, SIP WINE OR VISIT THE DESERT

Sonora Dunes Golf Course, Solterra Desert Spa, Nk’Mip Cellars and Nk’Mip Desert Cultural Centre have also resumed their services. Each of these will have social distancing measures in place and spa attendants will wear masks throughout procedures.

Wine tastings at Nk’Mip Cellars are by appointment so that the winery can maintain social distancing requirements, while maintaining their reputation as one of the top wineries in Canada. Visitors will still experience their exceptional wines and return home with newfound knowledge and appreciation.

HEALTH AND SAFETY #1 PRIORITY

Patrons may be reassured that Spirit Ridge has taken all recommended measures to ensure the health and wellbeing of their clientele. Housekeeping throughout the resort continues to be extremely thorough and extra Hyatt-certified cleaning protocols have been put in place. Throughout Spirit Ridge’s extensive property, continued social distancing protocols are in place. Guests will note plexiglass protective shields upon initial checkin, with social distancing lineups for services (asking guests to stand at least two metres apart). Hand sanitization will be accessible throughout the resort. To ensure the safety of individuals who wish to swim and

enjoy leisure at the pool, all lounge chairs are spaced two metres apart.

One of the resort's main attributes is its expansive outdoor area for guests to enjoy – a perfect feature for allowing guests to easily physically distance. The resort shuttle continues its service and patrons are ensured continued safety throughout their transportation. Guests will note changes and new formalities, yet Spirit Ridge promises continued excellence as Canada’s first resort in the Unbound Collection by Hyatt. Notwithstanding plexiglass shields and social distancing measures, guests can be assured of a quality-focused, luxurious and relaxing stay at Spirit Ridge Resort.

KISMET ESTATE WINERY: WHERE CULTURE AND WINE CREATE THE PERFECT BLEND

JENNA HICKMAN

Let Kismet Estate Winery spark your senses. Inhale aromas of exotic Indian spices and feel the warmth of the sun on your skin as you enjoy views of lush vineyards and arid mountains. Located just off Highway 97 in Oliver, Kismet Estate Winery offers a unique experience combining Indian flavours with spectacular wine. Although wine doesn’t have a strong history or presence in India, Kismet has found a way to meld the flavours perfectly.

“Wine brings people together, and Indian culture is all about bringing people together,” says Kismet’s operations manager Neelam Dhaliwal. “This is our way of connecting with the community.”

Kismet carefully selects the finest 10 per cent of their grapes for their own wine production, with the remaining grapes going to other wineries in the Valley and the Lower Mainland.

Tastings at Kismet are available from 10 am to 6 pm every day (booking in advance is highly recommended) and their Masala Bistro is open from noon until 7 pm daily. Tasting fees are by donation, with all proceeds going towards the BC Children’s Hospital.

VIRTUAL GUIDED TASTING

If you can’t make it out to the winery in person, Kismet makes it easy to bring the wine to you. Through their virtual wine tasting option, you can order three bottles online, and one of the experts at Kismet will guide you through a 45-minute virtual tasting.

With a name meaning “destiny” or “fate,” Kismet is run by the Dhaliwal family. With decades of farming experience, the Dhaliwal family are premier grape growers in the Okanagan. After their grapes started winning multiple awards, the family decided to take on the challenge of opening their own winery. After only seven years under the Kismet label, they continue to win awards, but now for their wine as well as their grapes.

“Every time we receive an award it’s just like the first time we won – it’s quite humbling,” says Dhaliwal. “We work very hard, and we believe we were at the right place at the right time, surrounded by the right people.”

WINE CLUB

You can also join Kismet’s exclusive wine club, which has two membership options: the Connection Club and the Devotion Club. Connection Club members receive one case of wine per year and 10 per cent off all purchases in the wine shop or online. Devotion Club members receive two cases per year and 15 per cent off all purchases.

“The great thing about our wine club is you are in full control,” says Dhaliwal. “You can select all the bottles yourself, or you can select a few and let us choose the rest based on your previous selections. There really is something for everyone.”

Whether you’re dining at Masala Bistro or drinking their wine at home, Kismet is a must-try.

FROM GROWING GRAPES TO AWARD-WINNING WINES

EVER EVOLVING AT DESERT HILLS ESTATE WINERY

ROSLYNE BUCHANAN

“It is a new year for Desert Hills, and with a new year come new changes,” notes Steven Pawluch, Desert Hills’ social media, marketing and events manager. “As a winery we have decided to work towards becoming environmentally and socially aware in all aspects of our operation. The biggest step we have taken is in our vineyards with the start of our transition to organic farming!”

RAVEN

Leading the way to healthier organic soils, a healthier vineyard and a healthier ecosystem are new organic composts and minimal intervention in growing Desert Hills vines. Additionally, Desert Hills has pledged to become more socially aware, especially in local communities. As part of that initiative, Desert Hills has an ongoing commitment to donate $300 for every one of its new releases to RAVEN (raventrust. com). RAVEN (Respecting Aboriginal Values and Environmental Needs) is a nonprofit charitable organization that raises

legal defence funds to assist Indigenous peoples within Canada in ensuring industrial development is reconciled with their traditional ways of life, in a manner that addresses climate change and other sustainability challenges.

With this change, Desert Hills decided it needed a new identity to represent its new outlook. Therefore, with the release of its 2019 white wines, its label has a revised, clean and focused design to mirror its campaigns and values.

BLACK SAGE BISTRO

Along with the changes to the winery, its restaurant, Black Sage Bistro, has been re-envisioned. Andrew Kraeft, the new head chef, has launched a “Canadian comfort food” menu in the redesigned dining room space. Lunch, dinner, private events and parties are offered on the beautiful estate property with all your favourite wines from Desert Hills. Preview the menus online at deserthills.ca/BlackSage-Bistro.

MERITAGE PROPRIETOR’S RESERVE PROVIDES A NEW TWIST AT OLIVER TWIST

ROSLYNE BUCHANAN

With its inaugural release of 2017 Meritage Proprietor’s Reserve, Oliver Twist Estate Winery presents a rich and sensuous premium Meritage that achieved gold at the Savor Northwest Wine Awards.

CABERNET SAUVIGNON, MERLOT AND MALBEC: A WINNING COMBINATION

“All our Cabernet Sauvignon is from my father’s vineyards on the Osoyoos East Bench, right on the US border – as far south as possible,” says owner/winemaker Gina Fernandes Harfman.

Established in 1999, this vineyard’s southeastern exposure and Osoyoos Lake’s moderating effect allow for maximum ripeness.

The Cabernet Sauvignon makes up the majority of the Meritage’s voluptuous, complex blend, along with Merlot and Malbec. It is aged 12 months in French and American oak barriques, then allowed an 18-month beauty sleep in the bottle before a release of only 268 cases. Enjoy from 2020 to 2029.

Ripe blackberry, raspberry, blackcurrant and cherry mingle with toasty cedar, nutmeg, cardamom and light lilac/violet florals, with savoury, earthy notes of coffee, cocoa, sage and dry tobacco leaf. Serve with grilled T-bone steak and crisp, butter-fried mushrooms, braised short ribs with savoury risotto, spiced beef tenderloin or eggplant parmesan.

WONDERFUL WHITES

Every vintage brings out different characters in Oliver Twist’s wines, and 2019 is shaping up to be a great release for whites. It’s a small vintage in crop volume, so stock up early before whites sell out in the summer.

“We’re excited to share our 2019 white wines,” says Harfman. “The Viognier has so much peach, pineapple and blood orange, the Chardonnay has a lot of apple and citrus character, and the Kerner is like a fresh slice of key lime pie!”

For best access to releases and special wines, join the Twist Club where you control your wine selection at olivertwistwinery.com/ twist-club.

“I’m always thinking of exciting new wines to make exclusively for Twist Club members,” says Harfman. “I have a few surprises up my sleeve in 2020!”

With new distancing procedures, Oliver Twist is open daily for tastings, indoor and outdoor, from 10 am to 5:30 pm. Crave Creative Food Truck joins the Oliver Twist team for summer 2020. Come for the wine, stay for lunch!

OLIVER

SINGLE-VINEYARD WINES AT RUST WINE CO.

ROSLYNE BUCHANAN

Three single-vineyard Syrah wines are offered at Rust Wine Co. from their 2017 vintage. This is a continuation of Rust Wine’s top-tier “wines of purpose” – small-lot, single-vineyard wines such as Syrah and Merlot.

Each of these Syrah wines are crafted as similarly as possible. Major differences that shine through the glass are strictly related to the terroir of their respective vineyards. The vineyards are in the Okanagan Valley, Golden Mile Bench and the Similkameen Valley. Why not showcase the distinct qualities of extraordinary vineyards planted as far back as the late ‘60s? In one, find bold ripe black fruits, pepper and olive; in another, raspberry, cola, cherry, plums and vanilla; and in another, dried fruit such as figs, prunes and spices. Taste them to detect the differences.

NEW WINEMAKER, GREAT WINES

New winemaker Ryan de Witte just released his 2019 wines, done in his signature artisan style. There’s an unoaked Chardonnay with no malolactic fermentation, a Pinot Grigio with a bit of skin contact, a Gewürztraminer from the property’s own 50-year-old vines, and an all-new Gamay, released in 750-ml and

magnum sizes, where $5 from each bottle goes directly to the BC Hospitality Foundation (BCHF).

BCHF, especially after the last few months of COVID-19 conditions, has proven itself as a great organization and Rust Wine was keen to support it. The 2019 Gamay is a departure from previous vintages, with lower alcohol and a slightly lighter body, while still displaying notes of cracked pepper, red fruits and tobacco.

The 2019 Pinot Grigio, with aromas of lemon, pear and peach, was chosen for BC Liquor Stores’ Wine Enthusiast program. The 2019 Gewürztraminer shows classic notes of ginger and florals with an unctuous mouthfeel. Of the 2019 Chardonnay, noted wine reviewer and author John Schreiner said, “The wine is reminiscent of Chablis: crisp, fruit-forward, with citrus and green apple on the palate."

Coming most recently from Niagara’s Leaning Post Wines as assistant winemaker, de Witte has spent time in New Zealand and has a passion for single-vineyard wines. Known for his spirit of experimentation and palate, he achieved WSET Level 3. Rust Wine fits with his goal of “crafting small-lot wines with a strong sense of place.”

REJUVENATION AND CHANGE

The name Rust is a nod to the rejuvenation and change of the former winery and the unscripted evolution of rust as a metaphor for wine. People can nudge the process along its way, yet the final product is determined by the vines, the development of the vintage, and memories of its enjoyment.

A comfortable and casual setting with enhanced cleaning and sanitization protocols in place, Rust Wine is open daily from 11 am to 7 pm. Learn more at rustwine.com.

PICNIC IN EUROPE AT ADEGA ON 45TH ESTATE WINERY

JENNA HICKMAN

With the warm weather finally here and wineries opening up again, now is the perfect time to take a trip to Osoyoos and visit Adega on 45th Estate Winery. This family-run Estate Winery is known for their fruit-forward, dry-finishing wines that leave you wanting more.

As its name suggests, Adega on 45th Estate Winery is located on 45th Street in Osoyoos, BC. After immigrating to Canada from Portugal in 1958, the Farinha family grew tree fruits. However, in 2009 they made the shift to growing premium grapes, and in 2011 they opened Adega on 45th. Owned by Fred Farinha, his sister Maria Nunes, and their partners Pamala Farinha and Alex Nunes, the foursome have found a way to balance old-world charm and modern-day flavours to create exceptional wine.

VIEWS, VIEWS, VIEWS!

With a panoramic view of Osoyoos Lake, Adega on 45th is an idyllic place for an afternoon picnic.

“From our patio you can see all the way to the States, and almost to Oliver,” says co-owner Pamala Farinha. “It’s very relaxing to sit on our patio and sip on a glass of wine. You could almost picture yourself in Europe.”

Guests can bring their own cutting board and knife, and purchase from a fully stocked deli fridge to create their own picnic. If you visit, you might even get a sneak peek at their new 2018 Syrah reserve. With its spicy notes of white pepper, anise plum and black cherries, and hints of strawberry jam, this release is not one to miss.

COME OUT AND TASTE

Adega’s tasting room is open seven days a week from 10 am until 5 pm. If you have a group of six or more, it is highly recommended that you call for a reservation. In lieu of a tasting fee, the winery asks for a cash donation towards the BC Children’s Hospital and Ronald McDonald House.

CELEBRATING NEW RELEASES

DARCY NYBO

All new vintages of whites are now available at Hidden Chapel Winery, as well as their new releases. This summer, look forward to a new red called Hallelujah 2018, which is a Malbec/Cabernet Sauvignon. This is a dry red with hints of dark plum, dark cherry and blackberry, with a suggestion of rose petal on the nose. It would pair well with red meats, stronger cheeses, portobello mushroom dishes and so much more.

Hidden Chapel also has a new sparkling release, Honeymoon. It goes along with White Wedding, Blushing Bride and Made of Honour. Honeymoon can turn every day into a special occasion. “It’s like our White Wedding wine, which is a Sauvignon Blanc/Viognier/Riesling, only this sparkling blend has more Riesling,” said Hidden

Chapel’s Deborah Wilde. “It has a bit of citrus, green apple and gooseberry. It’s a really fresh sparkling wine, great for the patio, and pairs well with almost everything summer.”

WINE CLUBS

Hidden Chapel Winery has been busy over the past couple of months with lots of online sales. Hidden Chapel Cellar Club shipments went out in June. “When you join the Cellar Club, you get the new releases sooner, and you have access to library wines and free shipping to most parts of Canada,” said Wilde.

HIDDEN CHAPEL CELLAR CLUB

Each Cellar Club shipment has 12 bottles of Hidden Chapel wines and includes a combination of current and library vintages available at the time. You can choose 12 white/rosé, 12 mixed white/rosé/red, or 12 reds. “Great wine at a great price isn't the only benefit,” said Wilde. A Cellar Club membership also entitles you to:

• Discounts (depending on your membership level) off any wine purchased at the winery;

• Invitations to special events; and

• A newsletter with all the upcoming vintages and news.

Choose the club membership level that works best for you at hiddenchapelwinery. com/wine-club.html or call 250-490-6000 for more information.

WELCOME BACK TO QUINTA FERREIRA ESTATE WINERY

Quinta Ferreira Estate Winery is thrilled to welcome guests back to their wine shop on Black Sage Road in Oliver. It’s been a complex time for us all. While life might never be quite the same, the things worth having are worth waiting for. Christina Ferreira, who handles Quinta Ferreira’s marketing and communications, reports that the support the winery received throughout the season’s pause was reassuring.

Production continued full steam ahead with winemaker Michael Ferreira and team. Accordingly, Quinta Ferreira is delighted to reveal new releases of white, red and rosé wine throughout the summer. And, if you need more time before venturing out, just order online and your shipment will be delivered to your door. Watch for a rotating array of case specials all summer.

SAY CHEESE

Is there anything that pairs better with wine than cheese? Quinta Ferreira is excited to announce a partnership with Terroir Cheese and Carmelis Goat Cheese of Kelowna to offer wine and cheese packs.

Order online at quintaferreira.com/ shop and check back regularly, as wine and cheese combinations will change throughout the season.

COME EXPERIENCE QUINTA FERREIRA

Tasting appointments are encouraged, but not required, to visit Quinta Ferreira’s wine shop. Book online on the Quinta Ferreira website to reduce your wait time. Along with the wine releases, browse the wine shop for newly acquired gift items and Carmen Tomé’s latest art.

Quinta Ferreira is open daily from 10 am to 6 pm. Plus, from Thursday to Monday, enjoy tasty lunch and snacks available for purchase from the onsite food trailer. Many annual events were cancelled for the safety of patrons and staff, but while the rhythm and routine of wine touring has been altered, it provides a reminder of what hasn’t changed. The picturesque surroundings and the beauty of the vineyards remains, as does Quinta Ferreira’s commitment to delivering delicious vintages. The Wine Club continues to provide front-of-the-line access, discounts and other benefits. For the latest news, follow Quinta Ferreira on Facebook, Instagram and Twitter.

ROSLYNE BUCHANAN

NIGHTHAWK’S NEW VINEYARD KITCHEN AND WINE BAR REBECCA

DUMAS

Summer has finally arrived, and so too has Nighthawk Vineyards’ brand-new Vineyard Kitchen and Wine Bar. After a year and a half in the making, Nighthawk is excited to welcome guests to their signature outdoor restaurant.

WOOD-FIRED OVEN

Nighthawk’s Vineyard Kitchen and Wine Bar hosts an authentic wood-fired oven from Portugal.

Traditional thin-crust pizzas will be featured on the menu, as well as artisanal charcuterie and cheese boards. Lunch offerings will include hearty sandwiches on freshly baked breads, savoury soups, pastries, organic salads and a selection of signature entrees. Sundays will highlight an à la carte brunch, which is not to be missed. If the menu items aren’t enticing

StrictlyCellars&Accessories

enough, the patio overlooking Nighthawk Vineyards and stunning Green Lake Valley surely is.

INTRODUCING CHEF CARSON BIBBY

Nighthawk is exceptionally proud to announce their new winery chef Carson Bibby. The son of owners Daniel and Christy, Carson’s presence at the winery will continue tradition by keeping their farmgate winery “all in the family.”

Carson has achieved high accolades in the culinary world and has worked

in several top restaurants. While attending the culinary arts program at Okanagan College, Carson spent two seasons at Liquidity Bistro (named one of the top 100 restaurants in Canada) working under Chef Rob Walker. During this time, he assisted competing chefs in the Canadian Culinary Championships held in Kelowna. He was promptly hired as chef de partie by Marc Lepine (Canadian Culinary Championships gold medalist and winner of Canada’s Most Innovative Chef Award in 2018) and spent a year in Ottawa working at the famed restaurant Atelier. Carson later completed a stage at the Savoy in London and spent a working holiday traveling throughout Italy before becoming chef at Bella Italia in Sun Peaks. The Bibby family is excited to welcome Carson’s culinary talent to their guest experience and continue the

FOREST GREEN MAN LAVENDER NOW IN DOWNTOWN NARAMATA

BARB AGUIAR

Now in its third year, Forest Green Man Lavender Products has made the successful transition from their farm shop to a new space in downtown Naramata. The charming new store offers all the lavender products you can imagine, ranging from soap to chocolates. The naturally derived products are handmade by owner Karolina Born from her private garden of 400 lavender plants. Born has also introduced a new line of rosewater products that includes soap and bath salts. Browse through linen imported from France, pick up a beach towel or explore

tradition of personal, elevated service that the winery has become known for. The restaurant is open from 11 am to 5 pm daily. Reservations are recommended due to limited seating.

the small souvenir items that readily fit in travellers’ suitcases.

The shop has been sanitized and is following protocol to keep customers safe.

VOLCANIC HILLS CELEBRATES 10 YEARS

BARB AGUIAR

Bobby Gidda, president of Volcanic Hills Estate Winery in West Kelowna, credits the work ethic of his grandparents and parents for the family winery’s success as it celebrates its 10th anniversary in 2020.

A FAMILY BUSINESS

“If you can work with your siblings and your family members, there’s nothing that can stop you,” says Bobby, who, with his brother Amit and sister Christina, established Volcanic Hills Winery in 2010. In 1958 their grandfather Mehtab came to Westbank from India, bringing not only his agricultural knowledge but his wife and three sons to become the Westside’s first Indo- Canadian family.

Mehtab’s son Sarwan – Bobby, Amit and Christina’s father – began helping him at a young age, and by the time Sarwan was 12 the family purchased their first property, an apple orchard.

The family gradually purchased more land, and in the late ‘70s Sarwan began growing grapes.

By the early ‘90s, the family was farming over 250 acres of grapes. In 1999, they opened a winery they had built.

While school was top priority, when Bobby and Amit were old enough they helped with the irrigation in the apple and cherry orchards behind the family home. They helped with the summer cherry harvest, and at 15, Bobby was managing the workers during the harvest.

At college, Bobby focused on taking courses to help him manage the winery. The lessons he learned growing up allow him to get his hands dirty with any job at the winery.

FOUR GENERATIONS

The family now has four generations who have lived in West Kelowna, with the fourth generation growing and healthy. Bobby, Christina and Amit learned from the work ethic of their parents and grandparents.

Even in his 80s, Mehtab enjoyed working and was pruning in the vineyard months before he died at 83.

Sarwan never needed an alarm and was always out working at sunrise. He is still active in the vineyard, while their mother Sudarshana is the glue that holds everything together.

“Without family, we definitely wouldn't be in the position we are,” says Bobby.

RED ROOSTER: NEW SEATED TASTINGS AND GREAT NEW WINES AT RED ROOSTER

The sun is shining, the grapes are growing, and Red Rooster has some great new wines to enjoy this summer. Sit under the trees surrounding the vineyard, or enjoy a flight of wine on the patio overlooking the lake. Flights are designed for you to sample small-production and hard-to-find reserve wines. The tasting fee is waived with purchase. Due to limited seating, reservations are highly recommended. Just give Red Rooster a call at 250-4922424 and they’ll find you a seat at the tasting table.

New and exciting for Red Rooster, their first NV Brut has been in the works for years, and it’s now been released.

Celebrate the everyday with this delicious sparkling wine. Let the bubbles tickle your nose as aromas of citrus and apples greet you. It has a creamy texture and a deliciously nutty finish.

“This non-vintage Brut is Red Rooster's first sparkling,” Burke Ganton of Red Rooster explained.

“It’s a traditional-method sparkling wine with Chardonnay and Pinot Noir. All grapes were sourced in the Okanagan Valley.”

Most will agree this sparkling wine pairs well with almost everything, from Eggs Benedict to rich seafood dishes. “Bubbles are a jack of all trades,” Ganton said. “Go ahead, experiment.

There’s almost no wrong pairing to go with this inviting, bright, refreshing wine. Serve it chilled, kick back and enjoy.”

RARE BIRD SYRAH 2016

Red Rooster has created yet another award-worthy wine with their 2016 Syrah. “This wine is co-fermented with just a splash of Viognier,” Ganton said. “It’s got a light pepper hit and lots of black fruit. It’s a really lovely, smooth, complex Syrah that goes absolutely amazingly with chocolate. If you like savoury foods, it is great with meaty and cheesy dishes; for example, a sausage lasagna. It’s also a nice barbeque accompaniment with a sweet essence of smoke to it.” Red Rooster is well-known for awardwinning Syrah. “We make very good coolweather, expressive Syrahs here,” Ganton said. “We’ve won multiple Lieutenant Governor’s awards with it. Because ours is a Rare Bird, you can only get it through our wine club. Come pick it up at the wine shop or order it online.”

RARE BIRD PINOT GRIS 2018

This Pinot Gris is one of those wines that is perfect to sip after a long day. “I call our Pinot Gris lemonade for adults,” Ganton said. “It’s great with light summery meals. It has a lovely mouthfeel: not too airy or light. Imagine green apple and green pear.” This wine pairs fantastically with crab cakes, smoked salmon with cream sauces, pasta and seafood in cream sauces, quiches or sweet potato ravioli.

“It’s perfect for nice sunny Okanagan days,” Ganton said. “As it is from our Rare Bird collection, it is small-batch and only available through the wine club or in person at the winery. Our Rare Bird Club members only get Rare Bird wines. However, if you aren’t a member yet, and come to the winery, you get a bonus by being able to taste and purchase it here.”

RARE BIRD ROSÉ 2019

While sipping this rosé blend, it’s easy to imagine yourself relaxing in a courtyard in the middle of the afternoon. This blend is made up of Pinot Noir, Malbec, Syrah and a dash of Grenache.

For more information, visit redroosterwinery.com/wine-club.

THE PERKS OF THE WINE CLUB

Want to be able to enjoy a seated tasting for free with up to five of your friends? Join the club and you can. Red Rooster has two wine club programs you can choose from: the Adopt-a-Row program and the Rare Bird Club.

THE ADOPT-A-ROW PROGRAM is a great way for members to handle the plants and the grapes and, in the end, get a bottle of the wine they had a part in creating. If members don’t want to toil in the vineyards, they can come and watch Red Rooster staff toil away.

THE RARE BIRD CLUB offers members three wine deliveries per year, as well as recipes, tasting notes, and discounts on Classic and Rare Bird Series wines, as well as merchandise and free shipping on 12 or more bottles. In addition, you receive a 15% discount on all wine purchases.

DARCY NYBO

NEW SPARKLING WINES AT RED ROOSTER

NEW BUBBLES ARE POPPING UP AT CIAO BELLA WINERY

BLAKE ALLEN

Far from the busy highway, nestled between a sea of vines and an authentic Neapolitan garden, sits Ciao Bella Winery, a family-run winery in West Kelowna celebrating its five-year anniversary this year. If an escape to the Italian countryside is what you’re looking for, then look no further than West Kelowna. With the wine shop now open at Ciao Bella, guests can sample award-winning wines or just relax in the garden with a glass of wine in their own little corner of Italy.

WINE SHOP OPEN

The wine shop is now open and pouring Ciao Bella’s newest wine, the Pinozannte: a traditional Italian-style sparkling wine that’s perfectly paired with an Okanagan summer. Guests here are always welcomed into the famiglia by the Fiumes – as was celebrated winemaker Jim Faulkner, who has worked with the family to ensure the wines are made using traditional Italian styles. The new cellar, tucked away on the other side of the vineyard, is fitted with the newest ecologically sound technologies. This ensures that even more wine will soon be pouring from this celebrated little corner of Italy.

MUST-TRY WINES

2018 Pinot Grigio: A classic off-dry white with strong notes of green apples and apricots complemented by a calming citric nose.

2019 Rosé: A perennial favorite for picnics and trips to the beach. Well known for its distinctive fruitful aroma and bold array of citric flavours.

2017 Pinot Nero: The subtle flavour of cherries accompanies the more prominent profile of dark chocolate. There’s a reason Ciao Bella has been recognized as the home of BC’s best Pinot Noir in the past, and this vintage is a fine illustration of why. Pinozannte: This Italian-style sparkling wine bursts onto the palate with citrus notes and a smooth hint of honey to finish. Pop a bottle and enjoy la bella vita.

CiaoBella w in ery

2016PinotNeroGoldMedal atthe2018AllCanadianWine Championships.GoldMedalat the2018NationalWineAwards ofCanada(WineAlign)

RECIPE

Dry Negroni

• 1 oz Ampersand Gin

• 1 oz Woods Amaro

• 1 oz Imperative Dry Vermouth

Stir all ingredients with ice and strain over rocks. Top with a lemon twist.

WineshopandPicnicareaopenwithCOVID-19protocolsineffectsuch associaldistancing,sanitizer,max6guestsfromsamegroup,etc. Appointmentsfortastingsarestronglyrecommended. Pleasevisitourwebsiteforcurrentdaysandhoursofoperationofthe wineshopandpicnicarea.

DuetoCOVID-19youmaynotbeabletovisitourwineshop/picnicarea andassuchwewillcontinuetoofferCubsidepickup,FreeLocaldeliver 3bottleminpurchase,FreeShippingoutoftheCentralOkanaganmin 6bottlepurchase*Northernareasmaybesubjecttoshippingfees”

**Subjecttochanges-pleaserefertowebsiteforupdates

PHOTO BY KATIE CROSS PHOTOGRAPHY, RECIPE COURTESY OF AMPERSAND DISTILLING CO.

UPSIDE CIDER PROVES WHY ORGANIC FARMING IS DELICIOUS

JENNA HICKMAN

As soon as you pull into Upside Cider, you’re already planning your next trip back. Tucked on the hillside on Gale Road, just behind Highway 97 across from the Kelowna International Airport, Upside Cider produces fresh organic cider and tasty food.

Established in 2017, Upside Cider is Kelowna’s first organic cidery. It prides itself on its sustainability and its environmentally conscious approach to farming. Originally from Cawston, BC, co-owner Isaac Potash grew up knowing the importance of sustainable farming. His father founded Cawston Cold Storage, now the largest organic fruit-packing house in Canada, and helped to create the Certified Organic Associations of BC (COABC) movement. Farming also runs in co-owner Mike Large’s family, as the property itself was purchased by his father in the 1970s.

RESPECT FOR THE LAND

From pouring tastings straight from the keg, to not supplying any plastic bags, to not using any pesticides, to composting, the team at Upside Cider is committed to respecting the land they farm. As a constant reminder of the greater ecosystem, they even have a family of red-tailed chicken hawks who have lived right next to the property for 14 years.

“We’ve been organic farming from the beginning – before it was a ‘thing’,” says Potash. “You do it because that’s the way you want to live – you want to create something that is beautiful.”

It comes as no surprise that this way of farming also produces better-tasting cider.

“We have some of the best cider in the world because we have access to the best apples in the world,” says Potash. “We use over 50 different varieties of cider apples. I just planted winter banana apples – they’re bright yellow and have a bit of a banana aroma to them.”

EAT, DRINK, ENJOY

If you don’t feel like drinking cider, Upside Cider has many local wines, craft beers, and spirits from Okanagan Distilleries to choose from. Their entire bar menu, and nearly everything on the food menu, is local.

“Supporting our community is very important to us,” says Potash. “We want to support people pursuing their dream, the same way we are.”

Potash and Large wanted to create an atmosphere where people could come and enjoy themselves, whether for a family outing or on a date.

Upside Cider has spaced out their tables throughout their patio, lounge and market space, and has live music booked for the summer. Due to COVID-19 restrictions, the cidery has scaled down the market side of the building –limiting it to just products they grow, to allow more room for socially distanced tables.

The cidery is open Sunday to Wednesday from 11 am to 8 pm and Thursday to Saturday from 11 am to 10 pm. Whether you’re visiting for the crisp cider, delicious food or the live music, Upside Cider is where you want to be.

Rory, Chef Luypen and Helen enjoy some welldeserved patio time. On the table are meat and pickled things with the addition of local cheese, potato truffle pizza and vegan calamari.

On the cover this month is the patio at Summerhill Pyramid Winery. Our photographer, Faith Peters, had this to say about the photo shoot: “I had a great time working with the staff at Summerhill Pyramid Winery to get the right shot for the cover. The entire photoshoot was filled with laughter, stories and amazing appetizers, all with their beautiful vineyards as a backdrop.”

The patio and dining room at Summerhill are open, as are many winery restaurants. There are, of course, a few changes to the rules. Social distancing is a must and groups of up to six people are allowed to sit together – more than that and you’ll need to start a new table.

At the beginning of their shift, all kitchen staff get their temperature taken. Servers and bussers are doing things differently as well. You may notice the servers wear masks, and they will not take away your finished plates. That’s where the dirty-dish folks come in, wearing gloves, to clear away your table.

There are hand sanitizer stations throughout Summerhill, and all menus are wiped down after orders are taken. Should you decide to sit inside, your food and beverages will be dropped off at the end of the table for you to pass around. We hope you all enjoy patio season with your favourite wine at your favourite winery this summer.

We’ve all heard of the farm-to-table movement, but did you know there’s also a farm-to-flask movement?

Tyler Dyck, CEO of Okanagan Spirits Craft Distillery, has a passion for farm-to-flask. “People are becoming more invested in what they put into their bodies,” he says. “They aren’t just asking how products are made, they want to know where grains and fruit are grown. We can answer their questions with 100 per cent certainty.”

With a fourth-generation Okanagan family at the distillery helm, the journey for Okanagan Spirits began in 2004 with a mandate to use only 100 per cent locally grown fruits and grains.

“There were thousands of pounds of fruit being wasted in the Okanagan at that time. That would never occur in traditional distilling regions in Europe,” Dyck reminisces. “In the beginning, we hardly had to buy fruit because farmers were grateful to have someone come and take surplus fruit off their hands.” Their long-term relationships with local farmers save old-growth fruit trees that would normally be culled in favour of higher-yielding varietals. These old trees provide richer and more complex flavours, especially for fruit brandies.

SPIRITS AND TERROIR

“Everyone in the wine industry talks about the importance of terroir,” Dyck explains. “The same is true for spirits, to

a more amplified degree. We use six times the agricultural volume to make 750 ml of spirit compared to what winemakers use. To us, terroir is everything.”

EXPERIENCE FARM-TO-FLASK IN THE OKANAGAN

“We don’t sell alcohol,” says Dyck. “We sell an experience. We want you to leave our tasting room with a desire to know more about where your food and drink comes from.”

Okanagan Spirits’ product line now includes more than 30 internationally awarded spirits ranging from whiskies to gins, vodkas, fruit liqueurs and brandies, aquavit and even Taboo Genuine Absinthe.

You can begin your own farm-to-flask experience at one of their two beautifully appointed tasting rooms/distilleries in downtown Vernon or Kelowna (okanaganspirits.com).

COVID-19 RESPONSE

When COVID-19 hit, it provided a legacy moment and an opportunity for Okanagan Spirits to give back to their communities. “In March 2020 we destroyed thousands of litres of whisky to meet the province’s critical need for hand sanitizer to keep frontline medical heroes safe in the fight against the coronavirus. This was when hand sanitizer was almost impossible to find,” Dyck says. “To date, we have made and donated over 40,000 bottles of hand sanitizer and we are still going strong.

“We had just won Distillery of the Year at the World Spirits Awards in Austria and within days we were turning our beautiful world-class distillate into hand sanitizer. We just gave it away because we knew it was the right thing to do.”

ENJOY THE CAREFREE OKANAGAN LIFESTYLE AT

BARB AGUIAR

Located in Lake Country, The Villas at Lakestone by Carrington Homes offer a carefree Okanagan lifestyle in an area of stunning natural beauty that is close to shopping and restaurants.

The 28-villa development is located within the greater Lakestone community, where residents can enjoy a variety of amenities while living in a small community where neighbours have a chance to get to know each other. The walk-out and walk-up bungalows will appeal to professionals, retirees or people downsizing after their children have left home, as they offer the perks of a twostorey home with fewer stairs.

GORGEOUS

INSIDE AND OUT

The contemporary-style homes are built to maximize their sweeping views of the serene Okanagan Lake. They offer high-end finishes such as quartz countertops and Samsung

LAKESTONE

stainless steel appliances. Luxury vinyl plank flooring throughout the home offers the look of hardwood with superb durability and easy care. The waterproof, scratchresistant flooring is great for people who are frequently outdoors.

There's no need to worry about dings and scratches if dirt gets tracked inside or when grandchildren and pets visit. With accordion-style doors on the deck or back patio, homeowners can invite the beautiful Okanagan outdoors right into their main living area.

The attractive landscaping includes low-maintenance native plants, so residents can spend less time on yard work and more time relaxing and entertaining.

RELAX AT THE CLUBHOUSE

The Villas at Lakestone are within walking distance of a private clubhouse where residents can work out in the fitness centre, cool off in the swimming pool or relax in the hot tub. The community has a homeowners’ association, so residents can lock their doors to take a summer getaway or go south in the winter without worrying about the outside maintenance of their home.

Residents can take advantage of the magnificent outdoors in the greater Lakestone community with its extensive hiking trails, panoramic views, boat dock and access to the water. Nestled in the Okanagan Valley’s Lake Country between Kelowna and Vernon, the Villas at Lakestone are a fiveminute drive away from plenty of restaurants and shopping, and 15 minutes away from Kelowna International Airport.

WINE AND GOLF

With a population of approximately 15,000, Lake Country is close to wineries, championship golf courses and skiing.

OTHER DEVELOPMENTS

Carrington Homes built and operates Kelowna’s Tower Ranch Golf Course, and has developed land at SilverStar Mountain Resort and Lone Pine Estates. Carrington Homes’ latest development is Essence Condos, a 21-unit luxury boutique condo building in Kelowna.

While fairly new to the Kelowna area, Carrington Homes is part of the Carrington Group of Companies, which has been around for 45 years.

WILDEN: EXPLORE THE WORLD APART NEXT DOOR

KELOWNA KIM FOREMAN-RHINDRESS

One of the great joys travel brings is the opportunity to explore and learn new things. Along with worldclass wineries, Kelowna travellers are surprised to also discover a unique housing development that pushes the boundaries of blending homes with nature.

LARGEST MASTER-PLANNED COMMUNITY IN BC

Located 10 minutes from downtown Kelowna, Wilden is the largest master- planned community in BC. It has become synonymous with environmentally and socially responsible innovation.

“Seeing the different show homes was a real eye-opener to what’s possible,” said visiting Langley resident Joanne Martin. “I had no idea this type of technology could be affordable for regular working people like me.”

Five different show homes, built by top local builders, range from detached houses to townhomes and are guaranteed to impress. The show homes embody the vision of founder Gerhard Blenk of Blenk Developments Ltd.

A VISION BECOMES REALITY

In the mid-1990s, people thought Blenk had lost his mind when he purchased roughly 2,000 acres of forest, hills and wetlands just north of downtown Kelowna. At the time, the area was considered inhospitable to all but the most intrepid of hikers, despite its close proximity to downtown. But Blenk had vision and, more importantly, patience.

People who have worked with Blenk admire him as a man who is willing to take the time to do things right. While some developers view their investment with an eye on how to turn a profit as quickly as possible, Blenk’s vision for Wilden could take more than 40 years to complete. With a variety of wetlands, mountain ridges and valleys, Blenk was excited rather than daunted by such a challenging and diverse canvas to work with. A nature lover at heart, his vision became a passion to create a place that could coexist with the natural flora and fauna of the area.

“This is just the best place to live,” says five-year Wilden resident Twyla Vogt. “So many of our neighbours have become trusted friends. We watch each others’ homes when we travel and never have to worry about who will watch our puppy.”

“I love how close it is to everything,” Twyla’s husband Mark Vogt added. “We both work downtown and it takes us about 12 minutes to get to work. Where else can you get a commute like that?” He laughs. “Not anywhere else I’ve lived!”

Other residents say they enjoy the cool winds in Kelowna’s famous summer heat, fantastic views of the lake and valley, plus the huge network of hiking trails that are an integral part of the development. Almost half of the total acreage will remain undeveloped, dedicated to ponds, wetlands and a whopping 50 kilometres of walking trails. The Hidden Lake trail is a family-friendly gravel path that winds its way for 1.8 kilometres next to the lake, with a nearby playground for children.

GROWING ALONG WITH THEIR RESIDENTS

“Included in the master plan is an elementary school as well as a town centre we call Wilden Market Square,” adds Karin Eger-Blenk, director and co-chair, who, together with her brother Martin Blenk, has taken over the reins from their father. “Eventually there will be commercial properties, a waterfront plaza and community centre with restaurants and cafés, as well as smaller condos and rentals. We want to be able to provide something for everyone who chooses this special place.” Working with FortisBC and UBC on research projects for sustainable homebuilding, Wilden is leading the way toward carbon-neutral, climate-friendly living. First buyers of Wilden’s highly energy-efficient townhomes have the option to choose renewable natural gas by FortisBC for one year free of charge. Gerhard Blenk is well aware that he may not live to see the final completion of his dream. His children and now grandchildren are on hand to ensure that his vision is adhered to down to the last detail.

“There is nothing they haven’t thought through here,” adds Mark Vogt. “We have traveled the world and can’t imagine living anywhere else.”

The show homes are available for viewing every day from 1 to 5 pm, except Fridays, and are open to anyone wishing to learn more about this unique place.

REALIGN

Through this time of constant change, all of us are challenged to adapt to new realities. It has also become essential that we stay true to our values. In Wilden, we are putting more effort than ever into managing our ecological footprint. We are dedicated to growing this sanctuary that we call home mindfully, preserving its pristine beauty. Wilden is passionately investing in research and progress towards sustainable home building and energy conservation. More and more families are choosing to build a future in this vast, master-planned community. Buying in Wilden means investing in balance and lasting values. Visit us to dive into all the possibilities.

Currently selling: Single family lots and semi-detached townhomes, just a ten-minute drive from downtown Kelowna and the airport.

Parade of Showhomes and Presentation Centre open daily from 1-5pm except Fridays · 1454 Rocky Point Drive · Kelowna Wilden Sales: 250.762.2906 · sales@wilden.ca · #WildenKelowna