BCFood&Wine Trails Mar Apr 2016

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WT MARCH / APRIL 2016

w w w. w i n e t r a i l s . c a B r i t i s h C o l u m b i a

PF FG G P W , ,   W  

25

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ANNIVERSARY WINE R IE S

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British Columbia

M AY / J U N E

EA AT T T,, DRI Wine Coun

WINE

Vanilla Pod Restaurant Delights

Legend Distilling Opens in Naramata

ESTATE

 

A PINOT OF UNPARALLELED POTENTIAL- AT THE 50TH

5

Celebrated international wine writer & critic, Jancis Robinson with winemaker Grant Stanley.

www.winetrails.ca

0th Parallel Estate Winery has become a leading winery in the North Okanagan. With a focus on quality through every intricate detail from vineyard row orientation to the décor of the wine bar, clearly no detail is too small.

The founding management team of Sheri-Lee Turner-Krouzel and Curtis Krouzel were meticulous in the design elements of the winery from the start, seeking to create a masterpiece of wine production and sales.

The person tasked with actually creating the wines of such a detailed venture would have to be equally fastidious and equally enthralled with Pinot Noir as Sheri-Lee and Curtis. Grant Stanley answered the call in 2013 and became winemaker and partner. With 15 years of winemaking experience in Pinot-centric wine regions as New Zealand and Oregon’s Willamette Valley plus another full decade at the helm of Quails’ Gate, Stanley’s long-term focus on Pinot Noir was exactly what 50th Parallel needed to create spectacular Pinot Noir.

“The concept of single vineyard, terroir specific wines is where we want to be at 50th Parallel,” explains Stanley. With 61 acres of vineyards and 8 different clones of Pinot Noir to work with, there are lots of options at harvest time.

Sometimes the different clones are blended in the fermentation tank at harvest time and sometimes they are blended post-fermentation. As the winemaker, Stanley tries not to get too overwhelmed with thinking too far ahead. The wines spend a full nine months in barrel before

any decisions about blending are made. There is a possibility that in the future, a separate batch of individual standout clones may be bottled separately. “We may break out some of the clones in the future,” says Stanley. “A lot of people in the Pinot Noir world are looking for small lots like that.”

The 2014 vintage, Stanley’s second vintage at the helm, provided a unique opportunity to raise the bar to a new level. “You get to a point where the vineyards get a bit of age and you start seeing some terroir,” explains Stanley. The vintage was a beautiful one with lots of sunshine and dry conditions through to the harvest. There was excitement in the air as everyone seemed to know that something special was going to come out of this vintage. This was confirmed a full year later when the wines were evaluated for blending.

A small amount (well under 10%) of the total 150 barrels of Pinot Noir was kept out by unanimous decision.

This small batch came from three of the estate’s vineyard blocks and represented four different clones of Pinot Noir. The results of this spectacular vintage will be released later this spring as the Unparalleled Pinot Noir 2014. “I like to let it go for at least six months in bottle,” says Stanley.

Currently available by pre-order in half-cases, the 2014 Unparalleled Pinot Noir will also include a custom set of Riedel Oregon Pinot wine glasses. More information about ordering is available on the website at 50thparallel.com. ~ Luke Whittall

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 3

  GRAY MONK – THE SECRET TO THEIR SUCCESS

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ray Monk Estate Winery is BC’s oldest family run winery under the guidance of George and Trudy Heiss and their three sons. Trudy explains the success of their amazing award-winning wines very simply.

“We have always aimed to achieve high quality and keep it consistent.

We focus on getting better, not bigger,” she says.

This winter they’ve been busy with bottling, planning, budgeting and developing advertising plans.

“Spring and fall are great times for corporate retreats. We can comfortably seat about 50 people.

July and August are very busy with the touring market.”

The wines themselves are testaments to their success. They’ve bottled their perennial favorites such as Siegerrebe,

Kerner and Gewürztraminer in time for the spring Okanagan Wine Festival.

“Our signature wine is the Pinot Gris.

It is a benchmark for Okanagan Pinot Gris wines. We have old vines and good minerality in the soil on site. Our Pinot Gris is a natural with our west coast cuisine,” Trudy said.

The Grapevine Restaurant, a favorite with locals and visitors alike, will be open for lunch daily from Easter weekend through October 31st.

Dinner service is available May 1st through October 15th.

Watch for Taste Lake Country April 23th and be sure to attend Blossom Into Spring on April 30th, featuring a Sparkling Reception and five course wine paired dining experience. Visit graymonk.com for details. ~ Deanna Rainey

ScenicSipYLW2014:YLW connection 14-05-27 2:13 PM Page 1

THE LEGENDARY NEGRONI



[sce•nic sip•pers]

• 1 oz. Doctor’s Orders Gin • 1/2 oz. Manitou Orange and Sumac Liqueur • 1/2 oz. Campari • 1/2 oz. Cinzano • Orange Slice

The cutting edge trendsetters who know where to find fabulous wine.

 Pour over ice in your best crystal rocks glass, stir and enjoy!

ScenicSipYLW2014:YLW connection 14-05-27 2:13 PM Page 1

ScenicSipYLW2014:YLW connection 14-05-27 2:13 PM Page 1

[sce•nic sip•pers] The cutting edge trendsetters who know where to find fabulous wine. [sce•nic sip•pers]

Visit scenicsip.ca for your guide to the stunning wineries of Lake Country’s Scenic Sip Trail.

ScenicSipYLW2014:YLW connection 14-05-27 2:13 PM Page 1

The cutting edge trendsetters who know where to find fabulous wine.

ScenicSipYLW2014:YLW connection

14-05-27 2:13 PM Page 1

[sce•nic sip•pers]

Visit scenicsip.ca for your guide to the stunning wineries of Lake Country’s Scenic Sip Trail.

Page 4 • B.C. Food & Wine Trails • MARCH | APRIL 2016

The cutting edge trendsetters who know where to find fabulous wine.

[sce•nic sip•pers] The cutting edge trendsetters who know where to find fabulous wine.

Visit scenicsip.ca for your guide to the stunning wineries of Lake Country’s Scenic Sip Trail. Visit scenicsip.ca for your guide to the stunning wineries of Lake Country’s Scenic Sip Trail.

www.winetrails.ca

   

’ 

All She Wrote ...................................................................................28

2016

BC Food & Wine Trails 25 Year Anniversary ....................................14 Dames Wine .....................................................................................27 Great Canadian Bubble Bash & Beach Party ...................................38 Osoyoos Oyster Festival ..................................................................37 Tribute to Aaron ...............................................................................21

,    50th Parallel .................................... 3

Monte Creek Ranch ........................ 7

Adega On 45th ............................. 38

Moraine ......................................... 25

Bench 1775 ................................... 25

Mt.Boucherie................................. 15

Burrowing Owl .............................. 33

Naramata Bench Winery Assc. ..... 22

C.C. Jentsch Cellars ...................... 35

OK Falls Winery Association......... 29

Clos Du Soleil................................ 36

Oliver Twist.................................... 31

Culmina ......................................... 39

Quails’ Gate .................................. 12

Desert Hills .................................... 35

Quinta Ferreira .............................. 32

Dirty Laundry................................. 17

Recline Ridge .................................. 6

Fairview Cellars ............................. 31

Red Rooster .................................. 24

Gehringer Brothers ....................... 36

River Stone .................................... 32

Gray Monk ...................................... 4

Serendipity .................................... 23

Hester Creek ................................. 34

Spierhead ........................................ 9

Hillside Winery & Bistro ................ 26

Summerhill ...................................... 8

Kalala ............................................. 13

Therapy ......................................... 22

Kraze Legz ..................................... 28

The Scenic Sip-Lake Country ....4

Larch Hills ........................................ 6

The View ....................................... 11

Legend Distilling ........................... 23

Thornhaven ................................... 16

Lunessence.................................... 19

Upper Bench Winery & Creamery ....20

Meadow Vista .............................. 11

Volcanic Hills ................................. 13

Meyer Family Vineyards................ 30

Wild Goose ................................... 30

   Bonfire Grill at The Cove..................................................................12 Duffers ................................................................................................9 RauDZ Regional Table/micro bar.bites .............................................10 Terrafina at Hester Creek................................................................. 33 The Bench Market ............................................................................21

   Chefs in the Classroom ............10 DeLong Studio .........................15 Grape Escapes ...... ...................20 Lone Willow Wine Jelly ............39

Okanagan College ...................20 Sandy Beach Lodge .................26 Strictly Cellars.............................39 The Cove Lakeside Resort ......12

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 

Crab Cakes....................................27 The Legendary Negroni...............4 www.winetrails.ca

marks Food & Wine Trails Magazine’s 25th Anniversary!

Launched in 1991 by its original creator, Mr. Dave Gamble, it provided insights into our burgeoning wine industry, uniquely sharing stories about the people behind the labels, tracking the industry’s evolution.

Our team took over many years later and since then, we have proudly continued to walk beside the industry as it has soared to international recognition. Personally, this will be my eighth year at Food & Wine Trails magazine and what an exciting journey it has been! Thank you to all of our advertisers who participate each issue, allowing us to continue as a community publication, touring guide and news source. We are survivors of the print world and for good reason. Thank you to local wine historian Luke Whittall, who has written four installments of the magazine’s history for us to feature this year. We have a lot to celebrate!

The wine buzz is full of excitement as palates await the first tastings of the epic 2015 vintages. The crazy weather paid off in the end after a nail-biting season for our vineyard managers and winemakers. Thankfully Mother Nature turned down the heat in time for the grapes to perfectly ripen after taking full advantage of the sunshine hours. The wild fires last year came heartbreakingly close to our beautiful Oliver wine region, but this time we had human intervention to thank- our firefighters rock!

So onward we cruise into 2016, with amazing wines to look forward to, farm crops that continue to flourish in our lush valleys, and a worldclass food and wine community that continues to thrill. Note the exciting festivals coming up in this issue! The Oyster Festival returns to Osoyoos end of February for a 5th year of shucking success. Osoyoos will also be home to the brand new sparkling wine festival planned for July 3rd at Walnut Beach Resort – The Great Canadian Bubble Bash & Beach Party, which is going to be a blast! So get out your planners – BC wine country has events to last all year long. And, in between those celebrations, please make time to visit the wineries and drinkeries and support our local farmers and farmers markets.

Cheers to the next 25!!

Jennifer Schell

    Writers: Blake Allen, Cassandra Anderton, Roslyne Buchanan, Lorne Eckersley, Courtney Fossett, Lindsey Kelm, Laura Lushington, Deanna Merrick, Terry Meyer-Stone, Henrietta Poirier, Jennifer Schell, Dona Sturmanis, Abbey Westbury, Luke Whittall.

WT Food &

BRITISH COLUMBIA

Published 4 times/year: March/April, May/June, July/August and September/October by

2250 Camrose Street, Penticton, B.C. V2A 8R1 Tel: (250) 492-6036 Fax: (250) 492-9843 Email: jennifer.schell@winetrails.ca

Subscription rate Canada $16.00 per year (GST Incl.)

U.S. $18.00 U.S. per year International $20.00 Can. per year

Publisher: Lorne Eckersley Editor-In-Chief: Jennifer Schell Creative: Greta Snodgrass Circulation: Sue Kovacs

View the B.C. Food & Wine Trails’ website on the Internet: www.winetrails.ca ISSN 1188 - 1348 Publications Mail Registration No. 10195

BC Food & Wine Trails articles, columns, pictures and illustrations are copyrighted and may not be reproduced in any other publication without the expressed written consent of the Publisher. Although every effort has been made to verify the accuracy of information received and printed in BC Food & Wine Trails, we cannot be held responsible for errors or omissions, E&OE.

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 5

  RECLINE RIDGE READY FOR SPRING

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estled in the heart of the picturesque Shuswap area of British Columbia, Recline Ridge Winery will be offering some unique and delicious new wines in 2016.

They have been busy bottling the 2013 Marechal Foch and creating the popular 2013 Just Being Frank, a 100% Blaufrankisch, which will be ready in April.

The big news, though, is the

introduction of their new 100% Zweigelt, which translates loosely to mean “too many.” It’s a humorous nod at the many varietals available from Recline Ridge, and – in particular - the numerous feral cats who have made the property home. Look for pictures of kitties on the label!

Later in the spring, look for the 2015 Make Me Blush Rosé.

Proprietor Graydon Ratzlaff says

rosé wine is making a comeback.

“We’re almost sold out of the 2014 Make Me Blush. Our rosé is described as dry, is not sweet, and presents wonderful aromatics and fruity flavour. People who try it love it. It’s great with food or as a stand-alone wine,” he said.

Recline Ridge wines are available at select licensed retail stores, private liquor stores and restaurants in the Shuswap, Okanagan and BC

Coast. Recline Ridge wines are also available in the new VQA outlets in grocery stores.

2012 Recline Ridge Zweigelt This Zweigelt is fruity, light red in colour, and very aromatic with some tannins. This light-style red is ideal with red meat, and light enough for poultry. ~ Deanna Rainey

S

avour the flavours of our unique, award-winning vintages, and experience the harmony of our wines and this peaceful setting in the beautiful Shuswap.

Recline Ridge Winery

Opening hours: 10-5 July - August 12-5 April, May, June, September & October By appointment November to March Hwy #1 West to Kamloops

Exit Trans-Canada Hwy. #1 at Tappen Valley Road

A cat friendly winery!

Hwy #1 to Salmon Arm, Vernon, Kelowna

2640 Skimikin Rd., Tappen, B.C. V0E 2X3 Phone 250-835-2212 Visit our website at:

www.reclineridgewinery.com

LARCH HILLS…WINTER AT THE WINERY

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hile the vineyards aren’t filled with plump grapes right now, this is a busy time for Larch Hills Winery, just south of Salmon Arm. A newlyinstalled bottling line has allowed for greater production of their award-winning cool climate wines.

Proprietor Hazel Manser says Larch Hills is open year-round, and

many people also visit the area for the nearby cross-country skiing.

“We have some of the best cross-country skiing in BC,” says Manser. “Larch Hills is a four season destination. We ask that people give us a call if there has been fresh snow so we can advise them about access.”

Larch Hills owners Hazel and Jack spend a great deal of time in the winter working in the wine cellar, creating and bottling the new wines. They’ll soon release the 2015 Lemberger and their Grandview Bench; a very promising rosé will be available in the spring.

Hazel said 2015 was an outstanding year.

“The grapes were excellent. We don’t irrigate the vineyard so the long hot summer was quite a challenge at times, but the wine will be delicious!”

Their wines have created a lot of Larch Hills fans. Look for them at private wine stores in Revelstoke, Kamloops, Salmon Arm and the Okanagan. ~ Deanna Rainey

Jack & Hazel Manser 110 Timms Road, Salmon Arm, BC 250-832-0155

Page 6 • B.C. Food & Wine Trails • MARCH | APRIL 2016

www.winetrails.ca

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ow frequently do our out of province guests, in pursuit of quality British Columbian wine, pack up their cars and follow the Trans-Canada Highway south to the Okanagan Valley without realizing that they’ve just passed through one of the province’s most promising viticultural regions?

When thinking of Kamloops, one’s first thoughts might not be of wineries, however, overnight this has become a reality in the Thompson Valley. And while one certainly can’t blame the people of Kamloops for wanting to keep their wines to themselves, it’s becoming a region of quality wines which are impossible to ignore.

The best way to experience Thompson Valley wines is to pull off the Trans-Canada at Miner’s Bluff Road, just outside Kamloops.

At the site where Billy Miner conducted the last train robbery in Canada, you’ll now find the

GET HELD UP IN BC’S NEWEST WINE REGION AT MONTE CREEK charming Monte Creek Ranch Winery. A working ranch with a commitment to local agriculture where you’ll find grass-fed Black Angus cattle, an impressive bee colony, and batches of haskap berries. But most importantly, you’ll find a large selection of local wines. Sourced from estate vineyards on both sides of the river, and guided by winemaker, Galen Barnhardt, who brings to Monte Creek his experience from the Okanagan, Oregon, Australia, and New Zealand, these wines show a healthy balance of aromatics and body. But it is not the winemaker alone that is responsible for such great wine. Those familiar with the Okanagan might notice the visual similarities between the two valleys, the chaparral landscape dotted by sage brush. But this is where the similarities end, as geography blessed the Thompson with a terroir that distinguishes its

wines from its southern cousin.

The magnificent coastal mountains surrounding the valley leave the region in a rain shadow, which produces hot days and cold nights, perfect for maintaining both the ripeness and acidity of the grapes.

Meanwhile the infrequent humidity minimizes the need for sprays.

The most notable distinction however, lies in the valley’s glacial history, which has left in its place calcareous soil like that of the Champagne region of France. With a world-class terroir and experienced winemakers taking root the Thompson Valley should be on any wine lover’s list, for much like Billy Miner, you’re bound to find a rewarding bounty out here. ~ Blake Allen

winemaker Galen Barnhardt

Just a 10 minute drive outside of Kamloops City Limits, Monte Creek Ranch aims to follow in the footsteps of the area’s early explorers. Come experience the beauty that first brought these pioneers out West.

2420 Miners Bluff Rd Monte Creek, BC (10 mins from Kamloops)

- TASTING ROOM OPEN DAILY www.montecreekranchwinery.com

250-573-5399

www.winetrails.ca

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 7

 SUMMERHILL PYRAMID WINERY CELEBRATES 25TH HARVEST YEAR

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wo stories from the early years of what was then known as Summerhill Estate Winery are now integral chapters in the history of the Okanagan wine industry.

First was when Steve Cipes, not so long after relocating his wife, Wendy, and four sons to Kelowna from New York, donned a pair of coveralls and mask and dutifully began spraying chores on his newly purchased vineyard. As he sprayed the vines he saw his little boys playing nearby and began to think of what potential harm he was doing with the chemicals.

Steve’s commitment to organics started at that moment.

Then, in 1990, a visit from Jack Davies of the famed Schramsberg “champagne” house in California set the direction that would cement Summerhill’s future. Steve told the story in a 1999 Wine Trails edition.

“You have the most ideal growing conditions to produce intensely flavoured grapes that will hold their flavor through the second fermentation in the bottle. We

should make sparkling wines that will rival any in the world,” he quoted Davies.

This year, Summerhill Pyramid Winery celebrates its 25th harvest, and a quarter century of making sparkling wines of distinction, putting BC’s fledgling wine industry on the international stage.

With Wine Trails celebrating its own quarter century mark in 2016, we look back to past issues that covered some of some Summerhill highlights.

In a 1999 edition, Steve Cipes told the Jack Davies story, and announced the release of Cipes 1991 Schramsberg Traditional Cuvee, made under the supervision of Davies’ lead winemaker, Allan Tencher. “This very special wine has been released for Year 2000 celebrations as one of the ten Summerhill sparkling wines,” Wine Trails founder Dave Gamble wrote.

Only a year earlier, Gamble had written a story that featured a photo of a pyramid under construction. “It is dramatic. A 56-foot pyramid that is a 1/8-

size replica of one of the great pyramids of Gizeh and it is nearing completion at Summerhill Estate Winery in Kelowna! The pyramid is only part of the new attractions that will make Summerhill even more of a destination spot this summer.” With his boundless energy, Steve Cipes had also been working with the Kelowna Museum to authentically furnish Mallam House, a log cabin he had restored on the property. Dating back to the 1800s, the cabin remains as one of the oldest reminders of European settlement of the Okanagan area. In that same story, reference is made to the construction of “an authentic native Indian earth house which was recreated by members of the Okanagan Indian bands,” a tribute to centuries of First Nations culture prior to the arrival of white settlers.

In 1993, a Wine Trails feature celebrated the mark that Summerhill sparkling wines were making beyond Canada’s borders.

“Most New Yorkers, it is safe to say, have never drunk holiday

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toasts with a sparkling wine from British Columbia. And many, it is safer to say, will usher in 1993 with Champagne and other bubblies inferior to Cipes Brut from Canada,” said a New York Times story the previous year. “Cipes Brut tastes like Dom Perignon! Cipes Brut which I found startlingly like a “Champagne” of prestige quality.

My guests at dinner guessed it as Dom Perignon because of its tiny bubbles, its great spray in the mouth and its wonderful balance, great aromas and long finish,” wrote the president of the International Wine Society.

Summerhill CEO Ezra Cipes invites visitors to sample two particular sparkling wines that prove their age-worthiness. 1998 Ariel, released in 2012, and 1996 Traditional Cuvee, released in 2015, are prime examples of great structure, fine bubbles and sense of place. Both are made from estate-grown grapes from the Summerhill property. ~ Lorne Eckersley

You have the most ideal growing conditions to produce intensely flavoured grapes... We should make sparkling wines that will rival any in the world.

Page 8 • B.C. Food & Wine Trails • MARCH | APRIL 2016

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www.winetrails.ca

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I

Linger over a glass of one of our award winning wines,

enjoy the view from our picnic area and ask us about our Wine Club.

In April and May, we are open on weekends from 11 to 530 and on weekdays by appointment. Daily openings begin on June 1 and go through to the end of October.

Member of the Kelowna Fab Five Wine Trail.

3950 Spiers Rd., Kelowna 250.763.7777 info@spierheadwinery.com spierheadwinery.com

SUMPTUOUS SPIERHEAD WINERY

n the hills of southeast Kelo w na yo u’ ll f ind a rema rka ble gem, Spierhead Winery, which has gained a solid reputation for its outstanding Pinot Noirs.

Spierhead grows its grapes in three distinct blocks, each with their own mini-microclimate, within its Gentleman Farmer Vineyards. Vineyard expansion is ongoing with new Pinot Noir grapes on the west facing slopes and a likely extension of Riesling planting.

As the 250 wine club members will agree, Spierhead’s events are creative and unique. In the spring there is a vertical tasting of five or six vintages of a single variety of wine.

Also, watch for the Spring Okanagan Wine Festival events. Late summer sees members blending their own Pinot Noir. There are plenty of other advantages… check them out or join the club at spierheadwinery.com.

This year the focus is on the new patio and event area beyond the patio, which will hold 50 to 100 guests….an ideal spot for corporate get togethers, small events or

receptions. The picnic area is open to the public.

New releases coming in April include Riesling, Chardonnay and Pinot Gris, all 2015 vintages. Spierhead Winery is open in April and May on weekends; mid-week guests must make an appointment.

From June 1st through the end of October, the winery is open daily from 11:00 am to 5:30 pm.

Just a few minutes from downtown Kelowna, you’ll drive through beautiful orchards and vineyards en route to Spierhead Winery. Make 2016 your year to drop in and sample some award winning wines. ~ Deanna Rainey

A FRIENDLY, FINE DINING EXPERIENCE WITH A FRESH TWIST

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personal twist on it?”

This creative culinary thinking has created successful signature dishes such as seared tuna with avocado basil cream and citrus gel with miso, the highly popular fresh mussels bowl with grilled lime and white wine broth, as well as the classics such as organic beef burgers and signature frites.

Following the farm-to-table philosophy, 70% of all produce is locally sourced, and during the summer months Chef Alex is first MISSION CREEK GOLF CLUB at the Kelowna Farmers Market, the produce to to the ne w Duffers. We hope you enjoybuying our ne w farm to table finest men u. We have par tnered up w ith several local suppliers to ensure that weause only inspire menu full of fresh, clean, the b es t quality ingredients. Our bread is baked on a farm 5 minutes up the road by bright flavors.

Bread on Wheels. Our meat is supplied by Tw o Rivers. Our Beef Striploin is aged Open for breakfast, lunch and on the b on e for 30 days, it is raised w ithout any hormones, steroids or anti-biotics, Wlocally ELC O M E grown. dinner, can drop in for a as well as o ur chicken bacon. The chicken is sourced from farm crest inguests salmon locally raised.andlocally sourced. arm an d our beef is from cache creek, B.C, our bacon is from johnsonsof pork in the kickback on the patio, game golf, Frasier Valley. All of our oceanw ise and sustainable seafood is supplied by Codfaappreciate views of the green, and thers. We have also w orked w ith Sysco to supply our produce from S&G Farms in enjoy fine Oliver an d Other Farmers w ithin the Interior. The rest of our produce a comes fromdining experience in a Don O Rays farm just a stones throw from our Golf Course.

You can taste their relaxed atmosphere. lovely tomatoes in our soup and our signature burger. Enjoy. ~ Henrietta Poirier

ooking for a restaurant to suit all members of the family?

Consider Duffers. A brand new, comfortable and casually elegant location with a deliciously fresh menu.

Head chef, Alex Lavroff runs a creative kitchen where his crew of

AT

passionate chefs collaborate to carry the fine dining experience to casual food.

“We offer classic dishes in a casual restaurant, but (we ask ourselves) what can we add to make it better and what can we do to put a

EnjoyOUR NEW FARM TO TABLE MENU W E LC O M E

to the n e w Du ffe r s . We ho pe yo u e n joy our n e w f arm t o t ab l e

me n u . We have par tn e re d u p w i th s e ve r al lo c al s u ppli e r s to e ns ure t h at we us e on l y the be s t q u ali ty i n gre di e n ts . Ou r bre ad i s bak e d o n a far m 5 min ut es up t h e road by

Bre ad o n W he e ls . Ou r me at i s s u ppli e d by Tw o R i ve r s . Ou r Beef St rip l oin is ag ed o n the bo n e fo r 30 days , i t i s r ai s e d w i tho u t an y ho r mo n e s , s t eroid s or an t i- b iot ics ,

as we ll as o u r c hi c k e n an d bac o n . Th e c hi c k e n i s s o u rc e d fro m f arm cres t in s al m on

ar m an d o u r be e f i s fro m c ac he c re e k , B. C , o u r bac o n i s fro m joh n s on s p ork in t h e

Fr as i e r Valle y. All o f o u r o c e an w i s e an d s u s tai n able s e afo o d is s up p l ied by Cod f athe r s . We have als o w o rk e d w i th Sys c o to s u pply o u r pro du ce f rom S & G Farm s in

Oli ve r an d Othe r Far me r s w i thi n the In te r i o r. Th e re s t o f o ur p rod uce com es f rom

Do n O R ays far m ju s t a s to n e s throw fro m o u r Go lf C o u r s e. You can t as t e t h eir love ly to mato e s i n o u r s o u p an d o u r s i gn atu re bu r ge r. En joy.

Si n c e re ly,

Ch e f Al e x L a v ro ff a n d th e D u ff e r s Te a m

10AM – 8PM DAILY

SA L A DS MISSION CREEK GARDEN SALAD www.winetrails.ca

L o ca l Gre e n s a n d Sh a ve d Ve g e t a b l e s , Ro a st e d Nu t s, C h a mp a i g n a n d Or a n g e Blo sso m Vi n a i g re t t e . . . . . . . . . . $ 7 . 5 0

QUINOA SALAD

SALA DS

L o ca l Gre e n s, St r a w b e r r y Vi n a i g re t t e , Go a t C h e e se , Sh a ve d Ve g e t a b le s a n d Cr a n b e r r i e s. . . . . . . . . . $ 1 0 . 5 0

GRILLED CAESAR SALAD

Cr i sp y Pa n ce t t a Cr u n ch & Pa r m e s a n , Ga r l i c Cro st i n i a n d C a p e r s, Gr i lle d Ro m a i n e Ho me Ma d e Dre ssi n g . . . . . . . . . . $ 1 1 . 0 0

MI SSION C R EEK GAR DE N SA L A D

Add Ons Hot Butte re d Pr awn s or a Gr ille d Loca l

L o c a l Gre e n s a n d Sh a ve d Ve g e t a b l e s ,

250.762.3230

Sin cerely,

C hef Al ex L avroff and th e D uffers Team

MAI NS

DESSER T

Oc e a n w i s e , Su s t a i n a b l e , Sa l t Sp r i n g Mu s s e l s Su p p l i e d By Co d f a t he r s , W h i t e Wi n e , Ga r l i c Bro t h, Gr i l l e d Bre a d Ac c o m p a n i e d w i t h o u r Si g n a t u re Fr i t e s . . . . . . . . . . $ 1 2 . 9 5

Ch o c o l a t e Sa u c e , Nu t s a n d St r a w b e r r y $8.00

MUSSELS AND FRITES

MISSION CREEK CHEESEBU RGER

Tw o R i ve r s Or g a n i c Be e f, L o c a l A g e d Che d d a r, L e t t u c e , To m a t o , Pi c k l e , On i o n , Ao l i a n d Ke t c hu p. Ac c o m p a n i e d w i t h o u r Si g n a t u re Fr i t e s . . . . . . . . . . $ 1 5 . 0 0

MAINS

( Best Su n da e Yo u Ever Ha d… Even on a Tuesd ay)

VANILLA BEAN GELATO SUN DA E

Oc e a n w i s e , Su s t a i n a b l e L i n g Co d f ro m Co d f a t he r s , L o c a l Be e r & Vo d k a Ba t t e r,

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 9

K I DS MENU Fo r c h i l dren 12 & Un der

C h i c k e n Fi n g e r s a n d Fr ie s o r Gr il l e d C h e e s e a n d Fr i e s f o r $ 6 .9 5

Su b Gr i l l e d , L o c a l Ch i c k e n Bre a s t f o r $ 2 . 5 0 Ad d L o c a l Ba c o n f o r $ 2 . 5 0

FISH AND FRITES MUSSE LS A N D FRITES

Chef Alex Lavroff

Oce an w i se , Sust ai n ab l e , Sal t Sp r i n g Mu ssels

DESSE RT

(Bes t Sundae You Ever Had… Even on a Tues day)

VANIL L A B EAN GEL ATO SUNDAE

 SAME RAUDZ – REFRESHED

R

eborn as a casual restaurant from four-diamond Fresco, RauDZ opened in 2009 with the philosophy, “Support local, buy local, eat and drink local.” After seven years, thousands of guests, litres and litres of wine, and dozens of awards, the well-loved restaurant earned a refresh said owners Audrey Surrao and Rod Butters.

In keeping with the commitment to the community and partnership with regional farmers, ranchers and food artisans, all elements of the redesign dovetail with the 115year old heritage brick building’s history. And you guessed it, local interior designer Jorin Wolf and Tim Bullinger of Arca 3 Design who created RauDZ sexy sister property micro bar • bites, were engaged for the transformation. While the 21-foot heritage pine table lingers as centrepiece, the renovation goes well beyond cosmetics. Even the industrial-style restrooms are converted to an upscale at-home environment. The entire bar is reconfigured for efficiency and

showcases the liquid chefs and their mixology magic. On-tap beer selection doubles to accommodate the explosion of local craft brews. The glassed exhibition kitchen stays, although behindthe-scene refinements increase efficiencies. The blackboard of quotes bids farewell creating a backdrop for a local artist’s 3-D metal-wire sculpture. Wooden tabletops and expansive 28-foot bar are distressed complementing the warmth of the eye-catching pendant lighting. Working with Spatula Media + Communications on the new look menu for guests to explore, Rod Butters and Executive Chef Brock Bowes continue to develop seasonally-inspired dishes. Clearly, RauDZ embraces the tenet of American business magnate and philanthropist John Davison Rockefeller Sr., “Don’t be afraid to give up the good to go for the great.” Feast your eyes on RauDZ, open daily at 5 pm. ~ Roslyne Buchanan

To p s h e l f s p i r i t s , w i n e s f r o m a r o u n d t h e w o r l d craft beers on tap, innovative tapas 5 menu items for only $5 each, $2 off pints daily from 3 - 5

mic ro bar bi tes • &

Creatively Simple 1500 Water Street, Kelowna www.microkelowna.com Connect with us on facebook, twitter and instagram @microkelowna

- alice waters

RauDZ Open at 5:00 pm daily 1560 Water Street, Kelowna www.raudz.com Proud members of RauDZ Creative Concepts Ltd.

Modeled after successful edible education classes all over North America, Chefs in the Classroom is unique as it is an Okanagan inspired, hands-on curriculum with links to our Aboriginal community and practices Created by the Okanagan Chefs Association Launching Spring 2016 in select School District 23 classrooms Learn more at ChefsIntheClassroom.ca

Page 10 • B.C. Food & Wine Trails • MARCH | APRIL 2016

www.winetrails.ca

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 THE VIEW’S TRIO OF NEW SMALL LOTS SPRING RELEASES

he View Winery in southeast Kelowna recently rolled out the barrels for a pre-bottling sample of their scintillating new limited release wines scheduled to hit the shelves this spring. Proprietor Jennifer Molgat and winemaker Mike Anderson hosted me for a memorable taste tour in The View’s historic wineshop.

1-2287 Ward Road, Kelowna, BC theviewwinery.com (p) 250.860.0742 Just look for the RED Shoe

October 15 - April: November – April: 12pm-5pm • Tuesday-Saturday View Our Website

THE VIEW

Find Your

bliss L

at Meadow Vista Honey Wines 3975 June Springs Road, Kelowna BC

Gluten free No added sugar No tannins

2015 The View White Pinotage The first of its kind in North America, Mike’s uniquely delicious White Pinotage. Flavours of gooseberry and citrus are complemented by a hint of orange blossom and warm grassy notes. Crisp and dry, it is a wine you won’t want to miss. Just 100 cases produced.

2015 The View Ehrenfelser A cool climate standout. Aromatic and reminiscent of every tropical fruit you can think of, the Ehrenfelser is going to be a crowd pleaser. Only 200 cases of this new release will be available.

Hours: May - October 14: April 28 – October 31: 11am-6:30pm • 7 days aDaily week 11am-6:30pm,

WINERY & VINEYARD

2015 The View Pinot Gris Our first treat was the Pinot Gris.

Fresh and fruit forward, it contained flavours and aromas of apricot, pear and apple along with a pleasing hint of oak. Just 100 cases will be available only at the winery.

winemakers Mike Anderson and Kristy French

All three limited release wines will be bottled with The View’s flirty red shoe label and will be featured with weekend food and wine pairings during Spring Wine Fest. For more information go to theviewwinery.com. ~ Deanna Rainey

THE ART OF WINE & WELL-BEING

ooking for a way to bring Joy and Bliss into your life? There is a place not far from town, a friendly space where you can relax, breathe, and be surprised by the award-winning honey wines of Meadow Vista.

Queen Bee of this honey hive is Judie Barta, winemaker, entrepreneur and RMT; Judie combines her knowledge of wine and health to make exceedingly fine honey wines.

The statement “wow I can’t believe this tastes so good” has been heard so often that Judie is considering putting it on a t-shirt.

Oenophiles are hooked on first sip, and happy to hear there are no added colours, tannins, natural or synthetic flavourings.

At Meadow Vista, Judie’s hospitality is apparent in the relaxed atmosphere; guests stroll through her garden, or wile away the afternoon on the patio, sipping a refreshing glass of Joy,

or experiencing the revitalizing effervescence of Bliss.

More than a meadery, and not just a winery, Meadow Vista is a unique honey boutique where Judie extends her ecofriendly commitment into allnatural, handmade beauty products and gifts baskets.

This summer Judie is opening a tea garden where visitors can unwind and enjoy the Okanagan sunshine. Oh Joy, such Bliss! ~ Henrietta Poirier

Just honey & cherries

250.862.2337

•

meadowvista.ca Queen Bee, Judie Barta buzzing around the tasting bar.

www.winetrails.ca

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 11

  NEW EXECUTIVE CHEF WELCOMED TO THE COVE’S BONFIRE RESTAURANT

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s we look forward to its waterfront patio opening for the season, The Cove Lakeside Resort/Bonfire Restaurant & Lounge proudly announces the arrival of Brian Fowke as Executive Chef. A multi-award-winning chef, Fowke relocated his family from Vancouver where most recently he was owner/chef of Kitsilano Daily Kitchen. Among his extensive career highlights, he was executive chef of the legendary Joe Fortes Seafood Restaurant from 1999 to 2004. Given his commitment to coming to the Okanagan for many years to cultivate relationships with local farmers and produce growers, it’ll be a smooth transition. Fowke shares President/ Owner of The Cove Group of Properties Sam Trethewey’s vision and passion for locallysourced food, complemented by Bonfire’s Culinary Garden and extensive wine list that highlights Okanagan wines produced by world-class operations to familyrun boutique vineyards. Watch

for Fowke’s featured cuisine, rare vintages, debuting wine labels and his collection of group dining experiences hosted in the Culinary Garden that focus on the seasonal bounty. Take your visit to The Cove to the ultimate level with a package such as the Indulge in Wine offer, which includes: an overnight stay for two in a luxurious suite; $50 credit for the Bonfire Restaurant per person; in-room locally-inspired chef’s sampler to tease your taste buds

with a bottle of Quails’ Gate wine and welcome gift to pamper you; plus a guided wine tour with one of three recommended wine tour operators. Package starts from

$256.50 per person. For details on these and other exciting offers, visit covelakeside.com and bonfirerestaurant.ca ~ Roslyne Buchanan

e g l u d In in The Cove Lakeside Resort

There are so many delightful activities to experience that enjoying a stay at The Cove Lakeside Resort is a great way to explore and indulge in our picturesque region.

Inquire about our Indulgence Package Offers.

Call now & secure your reservation 1.877.762.2683 or email info@thecovekelowna.com

The Cove Lakeside Resort

4205 GELLATLY ROAD | WEST KELOWNA | BC

executive chef Brian Fowke

1.877.762.2683 | 250.707.1800 www.covelakeside.com

www.outbacklakeside.com

QUAILS’ GATE WINE CLUBS… MEMBERSHIP IS A MUST

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n a mid-week January day in Old Vines Restaurant at Quails’ Gate Winery, the place is packed with locals and visitors alike. Many have discovered the best way to enjoy the best of Quails’ Gate wines and experiences, through their Cellar Door Club and Barrel Club membership.

Quails’ Gate’s Bill Wightman says the wine club is one of the winery’s top priorities, and exceeding their members’ expectations is simply to be expected.

“We have about 1,500 people in the Quails’ Gate Wine Club now,” he says.

“We could have as many as 2,000 members by the end of the year.”

What is it that is bringing wine aficionados flocking to Quails’ Gate’s Cellar Door Club? First, it is the advance news of Quails’ Gate’s new releases, and wine shipped directly to your door three times a year! And your personal concierge service will assist with tours, tastings, restaurant reservations and onsite accommodations. Add in private wine classes, Dinner in the Vineyards events, barrel samplings, pick up parties for parcel pickup and exclusive club events throughout the year, and you’ve got a program that will tantalize your taste buds year round. Enjoy networking opportunities with other wine aficionados, viticulture classes, cooking classes and even preferred pricing and extended benefits at their sister winery. The outstanding Barrel Club offers even more benefits.

Also make note that in house sommelier Mike Lee is also offering an exciting array of wine classes to the public until the middle of May. ~ Deanna Rainey

3303 Boucherie Rd. West Kelowna 1-800-420-9463 | quailsgate.com

In-house sommelier, Mike Lee.

Page 12 • B.C. Food & Wine Trails • MARCH | APRIL 2016

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 

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FROM FIRST CRUSH TO AWARD-WINNING WINES

ibby Erdelyi experienced his first crush at 11 and it’s been a lifelong love ever since. A love of wine, of course. His Hungarian uncle passed on a passion for wine, and today he would surely be proud of the impressively long list of awardwinning wines that have proven Tibby’s innate talent for winemaking.

Tibby’s philosophy is holistic: being in touch with the land, the seasons and the vines is vital to the final results.

Each grape harvest is carefully monitored to make sure the product is of the quality needed to make a wine of distinction. The quality of the wine is determined in the vineyard. At Kalala there is no settling for second best, which is why their organic Chardonnay Icewine has always won first place.

Tibby, and owner Karnail Singh Sidhu, are long-time friends and promoters of organic viticulture.

Well known and respected throughout the Okanagan Valley, they have helped many of the new vineyards adopt organic practices.

Kalala Organic Estate Winery is well worth visiting, the breathtaking views, the peaceful nature, warm welcome and, of course, damn fine wines, are guaranteed to satisfy the most discerning oenophile.

Visit Kalala.ca to find out about upcoming events and the forthcoming wine club where you can catch Kalala’s wines before they sell out, and be warned - they do frequently sell out. ~ Henrietta Poirier

Tibby Erdelyi

CREATIVE WINEMAKING PHILOSOPHY PRODUCES VOLCANIC HILLS’ UNIQUE, UNUSUAL BLENDS

“W

e believe in making wine with minimal interference and low impact techniques to showcase varietal characteristics, through our sustainable grape growing practices,” says Bobby Gidda, proprietor of Volcanic Hills Estate Winery in West Kelowna. “Our winemaking philosophy is also very creative when it comes to making very unique and unusual blends.”Volcanic Hills is a truly family business. The Giddas

Bobby Gidda

www.winetrails.ca

have been growing grapes since 1978, and in May 2010, the children of Sarwan Gidda fulfilled their father’s dream of establishing Volcanic Hills Estate Winery. “Our focus is to produce distinctive, fruit forward wines by utilizing premium grapes,” says Bobby Gidda. “The vineyards are located on volcanic soils which impart a distinct minerality to our wines.” Currently there are 65 acres of vineyards in West Kelowna within 10 kilometers of the winery.

Bobby says that for new releases, Volcanic Hills is planning to add a reserve Viognier that has been barrel aged and a regular Viognier without any oak. Their wines are made from a number of varietals growing in their estate vineyard, but they are well known for their flagship wines made from Pinot Noir, Gewürztraminer and Pinot Gris.

“We are also trying to increase production,” says Bobby. “We doubled the grapes we purchased from 2014 to 70.20 short tons. “We also had all our tanks added to our automated temperate control system—before we only had 10 tanks.” ~ Dona Sturmanis

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 13



25 YEARS OF BC FOOD & WINE TRAILS MAGAZINE

BC Food & Wine Trails has reached a significant milestone in Canadian wine publishing. At 25 years old, it is the longest running publication devoted to the BC wine industry. How did this publication, known within the industry as “Wine Trails”, get its start and why?

by Luke Whittall

T

he wine industry in 1990 was dismally pessimistic. It had been just over a year after beginning of the Canada-US Free Trade Agreement and the prospects for any kind of wine industry in B.C. appeared bleak at best. Growers had been paid to rip up their vines.

The glorious vineyards on Black Sage road south of Oliver had been replanted with alfalfa and other crops. More than two thirds of all the Okanagan’s vineyards had been removed; replanted with other agricultural crops or simply grubbed up and abandoned. The local grape growing and wine industry appeared to be doomed.

Where most people saw defeat, a few saw opportunity. The big influence was a tiny group of smallproduction estate wineries like Sumac Ridge, Gray Monk, Gehringer Brothers, and CedarCreek who were making quality wines using vinifera grapes. That first generation had been in business for almost a decade by 1990 and became the template for others to create their own new wineries. At the same time, the BC government created a new smaller winery license called a Farmgate license. With vineyard

Page 14 • B.C. Food & Wine Trails • MARCH | APRIL 2016

land selling at highly reduced prices, abandoned vineyards were soon purchased and replanted by these new farmgate and estate wineries at an increasing rate that exceeded anyone’s predictions. Wild Goose, Lang, Hillside, Kettle Valley, and Poplar Grove all got their start at this period in the early 1990s.

Okanagan journalist David Gamble witnessed this change. In his jobs at CKOK radio and editing two community newspapers, Gamble had his ear firmly to the ground for 20 years when it came to the state of the Okanagan’s wine industry.

After selling two Summerland community newspapers in 1990, he planted grape vines on his Summerland property with the intention of becoming a grape grower. In seeking vineyard advice from his many contacts in the grape and wine industry, he soon discovered that they all had a unique story to tell.

He left the grape growing and winemaking to be a serious hobby and returned to the newspaper world in 1991 with the first edition of British Columbia Wine Trails. As Gamble recalls, he designed it “to tell the stories of the industry”.

www.winetrails.ca

  | 

“

Such an interesting story was taking place and we were in the position to become a chronicler.

“Such an interesting story was taking place and we were in the position to become a chronicler,” says Gamble. New wineries were emerging more quickly with each year. In the pre-Google world of the early 1990’s, people only heard about BC wine through mainstream media. Wine was usually confined to specialinterest wine columns and the very occasional major news story.

A few people wanted to know and, more importantly, the growing wine industry wanted to tell their story.

The timing couldn’t have been better for a new publication. British Columbia Wine Trails was ready to document an inside look into the re-birth of the local wine industry.

”

Part one of a four part story – stay tuned for the May/June edition of Food & Wine Trails Magazine.

The Kelowna Public Archives, located at the Okanagan Heritage Museum houses all of the back issues of Wine Trails Magazine.

Luke Whittall is a wine professional living in the south Okanagan and is currently writing a book about the history of BC wine.

Fine Silver Jewellery U ni q u e H a n d c ra fte d D e s ig n s • O p e n D a ily 1 0 - 5

250.494.5155

Visit DeLong Studio: Turn off Hwy 97 at Travel Land, onto Wharf St., right on Nixon and right on Williams. 4420 Williams Ave., Summerland (in Trout Creek).

w w w. d el o n g s t u dio . c o m www.winetrails.ca

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 15

 RAISE A GLASS TO 15 YEARS OF THORNHAVEN ESTATES WINERY

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15th anniversary is traditionally celebrated with gifts of crystal, or in modern times, glass. Either way it’s crystal clear that this small family-run estate winery is committed to filling our glasses with delicious wine for years to come as it has done in the past 15 years. Jan and Jack Fraser bought the winery with the thought that it would be a great retirement project. Says Jan, “Little did we know, we’ve never worked harder in our lives and now our whole family is fully engaged in every aspect.”

Son Jason is the vineyard manager for the family’s three Summerland vineyards. Jason maintains the Thornhaven vineyard and is cellarmaster/winemaker with help from the highly regarded consulting winemaker Christine Leroux. Daughter Cortney Riep has a lead sales and marketing role and contributes to label design. You’ll see Cortney’s artwork featured in the wine shop. Cortney’s husband Nick, when not teaching school, is the Okanagan sales representative and runs the wine club. Together with their children, Peyton, Colten and Brooklyn (namesake of the Brooklyn’s Blend), they maintain Elmo’s Vineyard, home of the highly sought after Orange Muscat grapes. Jan and Jack maintain the Jackson Heights vineyard.

The seasoned and knowledgeable staff is also an important element of Thornhaven’s success.

Planning is in full swing for 15th Anniversary at this stunning southwestern style winery tucked into the slopes of Little Giant’s Head Mountain with a magnificent Summerland vista. You’ll see revised labels unveiled and Thornhaven will be releasing their XV, which is the Syrah-Cabernet Sauvignon blend exclusively available at the winery, to mark the occasion. The popular music on the patio is back with a big line up of entertainment including some regulars and a few surprises.

No reservations are required for first come/first serve seats to enjoy wine tasting and the live music featured 1 to 4 pm on weekends throughout the summer. Light snacks such as bruschetta, cheese, charcuterie and crackers are available to buy along with Thornhaven wine by the glass. Guests are encouraged to bring their own picnics— you’d be amazed at the sumptuous spreads folks prepare to enjoy with their Thornhaven favourites.

Wine tastings are free. For hours and details on 15th Anniversary and other events, see Thornhaven’s brand new website thornhaven.com ~ Roslyne Buchanan

Celebrating 15 Years LIMITED EDITION XV CAB SYRAH

Enjoy Complimentary Wine Tastings 10am - 5pm • Mon - Sun 250.494.7778

6816 Andrew Ave. Summerland, BC

The Fraser clan!

Page 16 • B.C. Food & Wine Trails • MARCH | APRIL 2016

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

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SEAFOOD CELEBRATIONS AT DIRTY LAUNDRY WINERY

ne of the first wineries to open on Bottleneck Drive, Dirty Laundry Winery continues to expand, increasing offerings each year. The winery recently launched their Bordello Wine Club, with five levels of membership to choose, ranging from whether you want all of their releases, or just a select few. Unlike most other clubs, members can pick the wines they would prefer, and their choices determine recommendations for the future.

Members enjoy free shipping, access to exclusive releases, 10% off shopping online and 10% off instore purchases. Sign up online or at the wine shop when you stop in to try their upcoming spring releases.

This season Dirty Laundry is seafoodfocused in their celebrations. On May 7th during the Okanagan Spring Wine Festival, the winery is hosting a Spring Patio Lobster Party at 6 pm. Lobster will be flown in fresh and cooked right out on the patio. There will be entertainment and of course, lobster-friendly wine pairings all for just $95 + tax.

Saturday and Sundays starting June 25th there is live entertainment at the winery from 1-4 pm. Local favourites are returning and the schedule will be up shortly on the

winery’s website. Every Friday starting July 1st, with reservations, join the winery for their lobster lunch from 12-2 pm for just $34.95, and the “build your own picnic basket” offering is available as well. Plates, napkins and cutlery are provided and guests then shop the food selection choosing meats, cheeses, paté, bread, crackers and sandwiches to fill in. Throw in a bottle of wine, and a lunch for four can be had for around $85.

The 100 seat patio has always filled up quickly on warm days, but they are expanding the patio this year to accommodate more guests. ~ Cassandra Anderton

“

Unlike most other clubs, members can pick the wines they would prefer...

”

The patio at Dirty Laundry bekons.

www.winetrails.ca

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 17

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HARMONIOUS NOTES AT LUNESSENCE

ucked away off the beaten trail lies a little vineyard where vines grow to the vibrations of classical music.

Wine and music make excellent companions, and at Lunessence combining these bacchanalian elements in the vineyard and the winery was a natural conclusion.

Harmony and rhythm is a vital component of music, each note playing with and off the other, just as the notes of a fine wine should work together without discord.

And just as in classical music the study of harmony involves the correct placing of chords in relation to each other, maintaining the health of a vineyard requires maintaining the ecological balance.

Balance and harmony are necessary components in supporting a healthy terroir to ensure vitality and longterm sustainability. And harmony and balance are equally important when it comes to taking the grape from the vine to the bottle.

It is harmony that guides the philosophy of Lunessence: harmony with land and seasons, with the vines and wines. With the belief that all life energy can be affected by subtle influences, the vines in the vineyard are treated with as much sensitivity as the wines in the winery.

Visitors to the winery may be welcomed to the sounds of Rossini or Ruggero; it depends on which wine is being made, since each wine requires a different technique, different music and feeling.

The notes of Verdi, Mascagni or Mozart reverberate throughout the vineyard and the winery, bringing a sense of peace and well being to Lunessence where traditional old school wine making methods are combined with integrating farming practices to maintain a sustainable relationship with the land. The goal at Lunessence is to minimize loss of natural habitat while contributing to sustainable wine production.

“The more we are listening and respecting the vineyard, the more nature is giving it back to us a thousand times.”

Ecological balance is of the utmost importance to winemaker Michael Mosny and wife and vintner Martina.

On Lunessence lie two wetlands, a sanctuary for wildlife and quite a unique location for a vineyard.

Wetlands are extremely sensitive areas where the delicate balance must be maintained in order to provide the necessary breeding ground for the highly sensitive salamanders, insects, and birds. In the dry Okanagan, wetlands provide

much needed refuge for the native flora and fauna.

Michal and Martina take stewardship of this land as seriously as growing the vines and making the wines.

They are committed to maintaining sustainable and environmentally sensitive viticulture practices that respect the vineyard as a living and varied ecosystem.

This is a labor of love and dedication, by carefully watching and listening to the health of the vineyard; Martina and Michal make daily decisions that are focused on protecting the land.

The vineyard offers views of yellow mustard, crimson and white clover growing amongst the vines to help fertilize the soil, dry farming is used to conserve moisture during the long dry Okanagan summers, and since too much water during growing season can dilute the quality of the grapes, the practices at Lunessence prove that protection and product can work symbiotically when guided by the right hands.

It is well known that a fine wine is the product of the terroir, and with such dedication to maintaining the harmony and health of the land, the wines of Lunesssence are sure to be an expression of the earth that gave life to the vines. ~ Henrietta Poirier

“

The more we are listening and respecting the vineyard, the more nature is giving it back to us a thousand times.

”

The sound of music in the Lunessence vineyards.

www.winetrails.ca

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 19

 STORY TIME AT UPPER BENCH WINERY & CREAMERY

E

very artisan is a storyteller.

Culinary craftsmen Gavin and Shana Miller might not use words as their mediums, but their stories are clear in their exceptional wines and cheeses.

Gavin & Shana

Driven by passion and creativity, these two spent the winter perfecting their latest artistic expressions, and the result is a spring full of delights for the rest of us!

Shana is always practicing her custom cheesework–recipes she creates to keep her motivated.

Award Winning

Not one to hibernate, Gavin was diligently perfecting the exemplary new releases: the popular Cab Franc Rosé returns after a three year hiatus. They’ve produced only 100 cases of this liquid gem, so check it out early!

Making its public debut is a co-fermented Merlot/Cabernet Sauvignon/Cabernet Franc blend, anecdotally named Yard Wine, replete with its own beautiful legend.

Brand new this year is the single-vineyard Merlot, grown at neighbouring Four Shadows Vineyards.

The tasting room at UB is open year round, and as of April 1st will extend its hours (10-6 daily). Spring is the perfect time to drop by for storytime. The quiet hum of the early season means fewer crowds and more time to meet the proprietors, learn about their passions, and taste the love in their products. At Upper Bench Winery and Creamery, they’ve established their own tiny artists’ colony, and they have plenty of delicious tales to tell. ~ Abbey Westbury

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Page 20 • B.C. Food & Wine Trails • MARCH | APRIL 2016

Register at www.okanagan.bc.ca/cs Now accepting applications for the Viticulture, Winery Assistant and Wine Sales Certificates

cssouth@okanagan.bc.ca

LN2675

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May 13 - 15, Fri - Sun, 9 a.m. - 4 p.m.

Okanagan College • Penticton $650 + GST

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

S

Keeping it local, making it fresh!

Open 7am-5pm Mon - Fri 8am-5pm Sat, Sun & Holidays 368 Vancouver Ave. Penticton 250-492-2222 www.thebenchmarket.com

THE BENCH MARKET… FOCUS ON COMMUNITY

tep inside Penticton’s The Bench Market for great food, coffee, ambiance and local artisan retail goods. You’ll also discover a strong sense of community that is apparent right from its location within a residential neighbourhood, to its friendly atmosphere and the local artwork adorning its walls.

Stewart and Heather Glynes are the owners of this cozy and eclectic spot, and they also offer much-needed assistance to local charities. From January through April they donate one dollar to a local charity for every soup-and-half-sandwich combo they sell. January’s benefactor was the Penticton Soupateria; February’s was the Penticton Boys and Girls Club. March’s donation will go to the South Okanagan Victims Assistance Society (SOVAS) and in April, they will donate to the Salvation Army Food Bank.

In addition, the Glynes were recently involved with February’s BC Winter Games as a gold-level supporter. Being able to sponsor a grassroots event like the BC Winter Games was a perfect fit for them and a full-circle moment for Stewart.

He won the curling Gold medal at the 1990 BC Winter Games – the last time they were held in Penticton – and through their support for the 2016 games, Stewart presented the curling medals. The Bench Market provided local retail gift baskets which were given to various other supporters of the Games, as a way to take a delicious piece of Penticton home with them.

The Bench Market is open daily until 5:00 pm. Look for the 2016 opening of their large, sunny patio in April. ~ Deanna Rainey

A TRIBUTE TO AARON

L

ast October, the world of wine in British Columbia lost Aaron Peter Olfert just shy of his 37th birthday. Aaron was a well-known face in the BC wine industry, due to his many years working in wine sales, most recently, the last nine years at the BC Wine Information Centre VQA store in Penticton.

Aaron’s personality filled the spaces between the thousands of bottles in that store. He was casually intellectual about wine, never taking it too seriously. This casual nature concealed a vast knowledge of local wines. When faced with very wine-knowledgeable customers, he was always able to meet their experiences and offer new information for them to explore.

This made him very approachable for all kinds of customers who enjoyed his recommendations and advice when buying wine. Regular www.winetrails.ca

customers often relied on his deep wine knowledge when looking for that perfect wine. He was a natural communicator and loved what he did. Even customers who visited the store once a year on their vacations knew Aaron and more often than not, he could remember them and their wine style preferences.

A memorial service was held at Poplar Grove Estate Winery on the Naramata Bench on October 30, 2015. If there was any doubt as to just how many people were touched by Aaron’s personality, those doubts were cast aside as the wine shop was filled to capacity and soon overflowed to the patio outside. Family, friends, and many co-workers in the wine industry came together that day to pay tribute to Aaron. Our thoughts and prayers are with his family. ~ Luke Whittall

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 21

 SPRING THERAPY PRESCRIPTIONS

Go Camping BC Guide 2015 - Ad Proof

S

pring is a time of growth 1-20 guests (girls’ getaway, anyone?). everywhere. At Therapy, things Attend to a glass of sparkling are coming up in the vineyard, Fizziotherapy as you soak in the hot tub and soak up the views. Shoulder and also in the winery.

Production doubled in 2015, bringing season rates available until June 15th, even more treatment to you than which is an excellent reason to write ever before. As such, even the tanks yourself a prescription for some R&R. are growing…up! Several stainless If you’re not ready to be committed for steel tanks are being customized -- an overnight stay, you can always do a stretching upwards to accommodate drop in at the Farmacy tasting room.

Open all year, seasonal daily visiting the higher volume.

Also popping up at the winery is a new hours (10-6) return as of April 1st. food vendor. As of May 20th, you’ll Among the many premium Therapy find morsels from Sig’s Grill @ Therapy. elixirs awaiting your analysis this Chef Ken Lauzon’s menu items are spring, the rich meritage Super Ego makes itsAd first •appearance since 2008, designed to specifically Therapy compliment Vineyards Go Camping BC Guide 2015 and the stunning new label on the the winery’s creations.

1/4and Page: (w) x Artist 3.5” Series (h) • Proof 4 • Jan 23/15 Winemaker’s 2015 Fumé While the vineyard blooms the 4.65” Go Camping BC Guide 2015 - Ad Proof winery buzzes, it’s a perfect time Blanc showcases the artistry of both to take advantage of the charming the winemaker and the visual artist. guest house. Its expansive views, No matter what remedy you seek this comfortable common spaces and spring, a visit to Therapy is bound to well-appointed guest suites can be be just what the doctor ordered! ~ Abbey Westbury configured to accommodate between

Therapy Vineyards Ad • Go Camping BC Guide 2015 1/4 Page: 4.65” (w) x 3.5” (h) • Proof 4 • Jan 23/15

Open 10-6 Daily

940 Debeck

• Stunning Views • Award-Winning Wine • Vineyard View Rooms • Hot Tub & BBQ • Sig’s GrilleBC at Th•erapy Road, Naramata, www.therapyvineyards.com

940 Debeck Road, Naramata, BC • www.therapyvineyards.com Page 22 • B.C. Food & Wine Trails • MARCH | APRIL 2016

www.winetrails.ca

 B.C. Winery of the Year - 2013 New York International Wine Competition

Order Online at: www.serendipitywinery.com

Open for the season May 1, 2015. Open 10am-5pm, 7 days a week.

Before May 1, please call for an appointment: 250-486-5290 990 Debeck Rd., Naramata, BC

serendipitywinery.com Serendipity Winery

info@serendipitywinery.com @Winespiration

C

PICNICKING AT SERENDIPITY WINERY

hange is routine at Serendipity Winery, where the dynamic mother-daughter duo of Judy Kingston and Katie O’Kell, continue to make an indelible stamp on the BC wine scene. Katie, who made a last minute plan not to pursue a legal career, graduates this spring with her winemaker’s degree from UC Davis. Working alongside winemaker Brad Cooper, Katie gets plenty of on the job training, too!

Visitors to the winery this year can look forward to a new treat. A picnic license will allow the sale of meat, cheese and bread to be enjoyed on site, along with a glass of wine. With French-trained chef Judy overseeing the quality, picnics will definitely become a must-do at Serendipity.

After a winter of careful watch and fine-tuning in the winery, new releases are sure to please. The popular Red-Handed is no more (“I’ve moved on!” says Judy) but The Next Step takes its place.

Among the new vintages of reds and whites to be released this spring will be Sauvignon Blanc, Rosé, Serenata, Merlot, Cabernet-Franc and Syrah.

When hunger sets in on the wine trail, think Serendipity and the new picnic license. Cheers!

F

2014 Serendipity Viognier Viognier is the hot new white on the BC wine scene, and Richmond News writer Eric Hanson doesn’t hold back on what he thinks: “The 2014 Serendipity Viognier is one of the tastiest BC Viogniers I’ve had.

On the nose, there’s flowers and a hint of orange. On the palate, expect intense flavours of white peach and pears with honeysuckle.”

Can you say “Stock up now!”? ~ Lorne Eckersley

THE GOOD TIMES LIVE ON AT LEGEND

ollow the winding wine trail down the Upper Naramata Bench and you’ll find a warm welcome at the end of the road.

Legend Distillery offers visitors a break from a hard day’s wine tasting in a beautifully comfortable location where they can perk up the palate with a refreshing cocktail infused with revitalizing botanicals.

Dawn & Doug Lennie are waiting to pour you a delicious cocktail.

www.winetrails.ca

Katie & Judy

Owners, designers and distillers, Dawn and Doug Lennie, partners in love, life and liquor, established the craft distillery with a vision of creating more than just a space; this is a destination where visitors and locals can kick back, relax and enjoy a cocktail or three.

The finely crafted liquor is infused with locally sourced herbs. Pots of rosemary, lavender and sage lie between the sleek stainless steel and copper stills waiting to be instilled into the next batch of legendary gin… or vodka…or whisky, whatever your prescription for a happy hour may be.

The menu offers wine, beer, savory snacks and legendary libations.

Feeling cheeky? try the Dirty Bee with rosemary smoked gin. Need a kick in the pants? Have a Moscow Mule! Are you a traditionalist with a twist? Then a Doctor’s Gin and Tonic infused with locally foraged juniper berries, coriander and citrus, may be the remedy for you!

If you are looking for something to do or somewhere new to go, this location is one to mark on the map. Check out the website at legenddistilling.com to find out about the foot stomping, freewheeling, fine feeling, live music evenings, coming soon. ~ Henrietta Poirier

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 23

 HEEDING THE RED ROOSTER’S CALL

T

he sun is rising on a new chapter of British Columbian wine. Around the world the connoisseurs are taking note of the distinct ‘Okanagan style of wine’ that has emerged in our valley lately. At the iconic Red Rooster Winery, just outside of Penticton, one can experience the full range and diversity of this style with either a public tasting or a prearranged private tasting upstairs in “The Coop”. And from May long weekend until Thanksgiving patrons will also be able to unwind afterwards at the Pecking Room Patio Grill, open noon to five daily.

Winemaker Karen Gillis has capitalized on the winery’s success which has allowed her to source her grapes from the finest growing regions of the Okanagan; be it the estate’s own vineyards in Naramata, as with the Malbec, or from the southern benches of Osoyoos, as with the Syrah. Once in the cellar the winemakers utilize a blend of both the more time-tested and orthodox methods of the old world

with some less orthodox methods, such as concrete eggs, wooden vats, and a computerized system that grants the cellar hands the freedom to focus on the finer points of the cellaring process.

This attention to quality allows the cellar to produce some of the best examples of the region’s unique take on its many varietals.

Consider the Riesling, a classic in its own regard with a price point that’ll allow you to buy two.

As is characteristic of Okanagan Riesling, this displays a distinct aroma that’s coupled by a wine which is playful with the natural acidity and sugars of the famous German grape. Contrast this to the Merlot with its hint of light oak and just a touch of savoury, a wine which proves that this French varietal has received a bad reputation lately. Both are examples of how the world of viticulture is ‘heeding the rooster’s call’ and increasingly recognizing the “Okanagan” label as a product of distinction and quality.

2013 Red Rooster Syrah Amongst the many wines which stand out at Red Rooster, one can’t help but take special note of the Syrah. Its royal purple hue alludes to its smooth and silky body, distinguished by notes dark chocolate before, as if it’s almost forgotten that it was a

Syrah, finishing with a light touch of pepper. Lightly cellared for 14 months, it pairs with everything from a formal meal of steak to a barbecue with friends. ~ Blake Allen

(l-r) Chef Darin Paterson, estate manager Katherine Mackenzie & winemaker Karen Gillis having fun at the winery.

Page 24 • B.C. Food & Wine Trails • MARCH | APRIL 2016

www.winetrails.ca

 WINE COUNTRY’S BEST VIEW AT BENCH 1775

P

erched exquisitely on a vineyard-scape on the Naramata Bench, Bench 1775 has been called ‘The Best Patio in the World’ by wine writer Anthony

Gismondi. And well, he isn’t exaggerating. GM and winemaker Val Tait explains that the view is extraordinary and provides an ‘old school view’ of Naramata’s now

An Experience To Remember

WINERY & TASTING ROOM 1775 Naramata Rd, Penticton, B.C. V2A 8T8 250.490.4965 | winery@bench1775.com | Open Daily 11am - 5pm

famous wine region. “It provides a look back in time,” she says, because of the unique angle, the sightline blocks out much of the areas urban growth and buildings and instead, features endless lake and mountain vistas.

Val Tait sparkles with an energy of one that is truly in their element. Her studies included plant biochemistry and molecular genetics before she went on to viticulture and oeneology at UC Davis providing her with a complete insight into her wines from vine to glass. The manifestation of the stunning property and winery at Bench 1775 offer her an opportunity to share both her passion for winemaking and for celebrating the lifestyle in wine country. ‘Fun’ is a word she uses frequently when describing the spirit of the events planned at Bench 1775. The winery offers a wide range of guest events, many with live music on that super stage of a patio. The venue is available to

book for private events.

As for the new vintage white winesthey are an extension of Val and the Bench 1775 brand. Lively, full of bright flavours and Okanagan fruits, and so very easy to drinkthey are a celebration of summer in a glass. And, as Val says, she loves to be able to enjoy one glass after another, so her technique of combining white grapes picked earlier (for their bright, green flavours) with the same fruit picked at a later date (for their ripe, sweeter flavours), blend together to provide the perfect balance of zestiness with a round finish.

Can’t wait for the spring releases! ~ Jennifer Schell

Val Tait & Lulu, the wonder dog

A TRIUMPHANT 2015 FOR MORAINE ESTATE WINERY O P E N D A I LY 1 0 A M - 6 P M M A Y T H R O U G H O C T O B E R

ESTATE WINERY

T: 250 460 1836

www.morainewinery.com

www.winetrails.ca

M

ore Gold medal wins for this radiant winery in Naramata.

Moraine’s luxurious sloping vineyards that lazily gaze over to Lake Okanagan, offer its vines a unique and winning soil and sun combination to draw from. This formidable Moraine terroir continues to create awardwinning wines under the gentle touch of winemaker Jacq Kemp, who has whispered their ‘heartbreak grape’ into its full potential.

Most recently, Moraine took a Double Gold medal for their 2013 Pinot Noir at the well-regarded International Pinot Noir challenge.

“The International Pinot Challenge (IPC) was created to challenge the Pinot Noir industry from around the world. Wines receive a double blind tasting from judges accredited by the Wine Judges of Canada as well as experienced, international tasters such as wine writers, sommeliers, and educators.”

Moraine also literally swept the 2015 B.C. wine awards in November, winning awards for almost every one of their wins. They received three Silver medals (for the 2012 Pinot Noir, 2014 Cliffhanger White and the 2014 Viognier), as well as six Bronze medals (for the 2013 Malbec, 2013 Syrah, 2013 Pinot Noir, 2012 Red Mountain, 2014 Riesling, and the 2014 Twin Peaks Ice Wine).

Proprietor Oleg Aristarkov is looking forward to the 2016 releases and says, “The new vintages are looking fantastic – we increased production for about 30% this year as were completely sold out on whites last year during summer.”

Time to join their wine club and book a visit to the winery this spring for a tasting!

2013 Pinot Noir This wine exhibits aromas of violets, cranberries, lingonberries and exotic tamarillo. Its supple palate is nicely balanced with natural acidity and lingering juicy tannins. ~ Jennifer Schell

winemaker Jacq Kemp

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 25

 HILLSIDE ROLLS OUT A PERFECT WINE COUNTRY EXPERIENCE

H

illside Winery and Bistro may rest upon a magnificent slope, but this Okanagan gem couldn’t be more approachable.

The talented team behind this farm gate operation offers visitors a quintessential wine country drinking and dining experience.

It’s easy to be captivated by this place. This hillside has produced fruit for over a century, but none so lovingly as the rolling rows of vines that have been cultivated here for more than 30 years. Lush and bountiful, the vineyard provides a striking backdrop to the graceful winery building and painstakingly landscaped surrounds. It beckons you to visit. That allure is powerful at the indoor/outdoor Bistro, as well.

Chef Brent Pillon takes over as executive chef in the Bistro.

www.hillsidewinery.ca - (250) 493-6274 1350 Naramata Road. Penticton, BC493-6274 V2A 8T6 www.hillsidewinery.ca - (250)

This spring, Hillside is buzzing with excitement as the talented Brent Pillon (Hillside’s chef de cuisine) climbs into his new role as executive chef. It’s an easy transition for Pillon; he has a flavourful, uncomplicated approach to food and a charming enthusiasm befitting this welcoming eatery. Showcasing Hillside’s diverse collection of wines, OpenTable 2015 Votes Hillside Bistro in the Pillon creates dreamy pairings from Top 100 Outdoor Restaurants in Canada! fresh local, sustainable ingredients.

The highly lauded restaurant re-opens March 23rd, 11-8 daily (limited-yetdelectable menu available from 2-5).

Make a date to visit this spring for the enchanting Easter weekend brunch, as well as special Mother’s Day and Father’s Day events. www.hillsidewinery.ca - (250) 493-6274 Meanwhile, everyone at Hillside is busy accruing a small mountain of accolades.

1350 Naramata Road. Penticton, BC493-6274 V2A 8T6 www.hillsidewinery.ca - (250) The latest additions to the list: Open Table has listed the Bistro among the Top 1350 Naramata Road. Penticton, BC V2A 8T6 100 Outdoor Restaurants in Canada, and the Globe and Mail recently awarded 91 We invite you to enjoy Hillside Winery & Bistro on the beautiful Naramata points to Hillside’s 2013 Malbec-Merlot.

Bench– exceptional and unique wines, creative locally-inspired cuisine With remarkable meals, an extensive and striking views of Lake Okanagan. selection of premium wines, and abundance Bistro Open March to October; Tasting Room493-6274 open year round. www.hillsidewinery.ca - (250) of appeal, be assured that a visit to Hillside is anything but an uphill climb.

1350 Naramata Road. Penticton, BC493-6274 V2A 8T6 www.hillsidewinery.ca - (250) ~ Abbey Westbury

1350 Naramata Road. Penticton, BC V2A 8T

1350 Naramata Road. Penticton, BC V2A 8T6

NARAMATA’S SANDY BEACH LODGE: CHARACTER, COMFORT AND GREAT AMENITIES

S

andy Beach Lodge is a fourstar lakeshore resort on beautiful Okanagan Lake, featuring old world charm and today’s luxury. With character, comfort and convenience, it offers over 400 feet of sandy beachfront —an ideal and picturesque location for a weekend getaway, family holiday, group retreat or wedding.

Because Sandy Beach Lodge is located just moments away from renowned Naramata Bench, it is perfect headquarters for your local wine touring as well as many other recreational pursuits.

Guests can choose from six bed

and breakfast bedrooms located in the restored 1940’s log lodge offering adult guests a quiet retreat with breathtaking lake views from private verandas. Scattered throughout the expansive two acres you’ll also find 13 log cottages that include two bedrooms, a fully equipped kitchen, a gas fireplace, and a large deck area with gas barbeque. Each cottage can accommodate up to six guests.

The lodge and cottages overlook a wide green courtyard leading to the sandy beach and a panoramic view of Okanagan Lake.

Shared amenities include two floodlit

tennis courts, a heated swimming pool and hot tub, rowboats, canoes and a playground area. The private beach is ideal for swimming, canoeing, sailing, windsurfing and

stand up paddle boarding. Laundry facilities are available.

Stay at Sandy Beach Lodge and experience a world of relaxation! ~ Dona Sturmanis

LODGE & RESORT An ideal, Okanagan waterfront resort in the heart of Naramata Bench Wine Country.

• Plan your next intimate or group getaway offering luxury log cottages, B&B Guestrooms and much more!

• Seasonal Specials & Events Available

Reservations & Info: sandybeachresort@shaw.ca

1-866-496-5765

4275 Mill Rd., Naramata, BC Page 26 • B.C. Food & Wine Trails • MARCH | APRIL 2016

www.sandybeachresort.com www.winetrails.ca



A

unique winemaking project is underway in the Okanagan, as Mireille Sauvé, a member of the BC chapter of Les Dames d’Escoffier, oversees the creation of the “dames wine”.

Dame Mireille has been visiting the Okanagan from her home base in Vancouver to shepherd this fundraising project, supporting scholarships for BC women pursuing their education in wine and food. Les Dames d’Escoffier is an international organization and the only Canadian chapter is in British Columbia.

The red and white dame wines which will be bottled this spring, and a limited number will be available. All of the profits will go back to Les Dames d’Escoffier.

The wines are unique, and Mireille, who became Canada’s youngest sommelier with funds from a Les Dames scholarship, says they are already showing great flavours and sophistication.

The white is a light straw colour with aromas of apricot, apple, pineapple and a hint of lime zest and mineral undertones. On the palate -- light-bodied with lively acidity, racy lemon and lime. Pear, apricot and lychee fruit flavours finish with a cleansing dryness that prepares a mouth-watering palate for its next juicy sip.

As for the red? This will be a “fireplace” wine, enjoyed on its own or with friends with charcuterie, cheeses, burgers or stews. It has a deep crimson colour and a rich, vanilla-infused mulled berry aroma with bright red cherry juice and notes of star anise. Medium bodied, velvety tannins, and an abundance of dark fruit flavours, as it finishes with a spicy, toasted finish. Guaranteed to be your next winter wine.

Visit dameswine.com for details on how you can buy these bottles.

~ Dame Allison Markin

LES DAMES WINE

Dame Mireille Sauvé thewineumbrella.com

CRAB CAKES

Chef Alex Lavroff, Duffers Restaurant & Lounge

 

CRAB SALAD • 8oz Dungeness crab meat • 1 Yukon Gold potato • 1 jalapeno • 1 red pepper • 1 shallot • 1 clove garlic • 1 inch of ginger • 1 lemon and 1 lime • 2/3 cup mayonnaise • salt and pepper • 1 bunch fresh cilantro • 1 bunch fresh parsley • 1 bunch fresh dill You will also need: flour, egg, panko bread crumbs FENNEL AND APPLE SLAW • 1 bulb fennel • 1 Granny Smith apple ORANGE BLOSSOM VINAIGRETTE • 1/2 cup rice wine vinegar • 1 Tbsp honey • 1/2 cup olive oil • 1 Tbsp orange blossom water www.winetrails.ca

Cook potato in salted boiling water until cooked all the way through.

Peel and then chop into small pieces.

Finely chop jalapeno (no seeds), red pepper, shallot, and herbs. Grate ginger, garlic and zest of lemon and lime.

In a bowl, add chopped vegetables and herbs with grated zest ginger and garlic. Squeeze the juice of 1 lemon and lime. Add crab meat and potato. Mix with mayonnaise.

Form crab salad into desired size for crab cake. (size of your palm) Prepare three bowls one with flour, one with a beaten egg and one with panko breadcrumbs. For each crab cake, first dredge with flour, then dip into egg wash, and bread crumbs. Pan fry in grapeseed or canola oil until golden brown on each side. Finish in the oven at 400° degrees for 7 minutes!

Tip: Crab salad will feel loose to the touch when breading. This is okay!

When you coat them with breadcrumbs they will shape up nicely. If you want to make breading easier, you can shape and then freeze the crab cakes. Then begin your breading process.

Shave fennel and apple on a mandolin and mix together in a bowl.

Mix all ingredients in a bowl, or place all ingredients into a squeeze bottle and shake well.

Dress slaw with vinaigrette and place on top of crab cakes. Enjoy!

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 27

KALEDEN | FEATURE WHEN REMAINING SMALL MAKES SENSE

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or most wineries expansion is the name of the game if white and rosé wines sell out in the calendar year of release, and after aging 20 months in French oak barrels the red wines are snapped up quickly, and customers scribe their names on a waiting list for notification of new releases.

That’s not the case for Sue and Gerry Thygesen owners of Kraze Legz Winery SKAHA Vineyard, producing only 2,000 cases annually.

“Differentiation is critical and our niche is hand-crafting stellar wines from our estate, single vineyard grown grapes. The uniqueness of SKAHA Vineyard’s fossilized sanstone substrate expresses itself

in the finished wine that’s obviously a recipe for success.” Adding to the aforementioned reasons for expansion, over the first six vintages, every wine released received at least one major industry award.

The “Joe Sent Me “ wine club is popular with its different approach - rather than shipping a specific allocation quarterly, members simply order what they want when they want it, and shipping is free.

That is as long as the small-lot wines are still available. First access to new vintage wines goes to members, followed by those on the waiting list with the remainder divided into inventories for the tasting room, restaurants and stores.

The best way to taste the wines of the Kraze Legz / SKAHA Vineyard is to visit the winery in Kaleden. Open for Easter and April 29th to October 15th, 10 am to 6 pm daily. You’ll be glad you came to sample these award-winning varietals and to drink in the views of Skaha Lake and valley vineyards. The wine tasting, and entertainment by the affable proprietors, are free. ~ Roslyne Buchanan

THE GROWTH OF BC WINE TOURISM

T

he Okanagan is becoming a buzzword in travel circles.

The valley has been on so many top ten lists in the last year, it’s hard to keep track of all the accolades. And destinations as urban as Victoria and as “off the beaten track” like Tofino are being touted as foodie destinations.

Chefs seem to be migrating to spots where farm-to-table is as easy as a walk to a local market, and quality proteins from arctic char to elk sausage are lovingly raised and processed by a family just down the road.

We are, as yet, undiscovered, but on the cusp of being a draw for culinary travelers seeking an authentic experience, and culinary tourism is the fastest growing travel segment worldwide. We want to go where we can taste a flavour, or a dish, or a

Page 28 • B.C. Food & Wine Trails • MARCH | APRIL 2016

wine that will linger on our tastebuds and in our memory for years.

IWINETC brings together tourism agencies, travel planners, wineries and more to discuss and share knowledge on wine tourism practices worldwide. From the first year, which required showing a map of Canada to point out BC and its wine-making regions and numerous requests for icewine, the attendees are starting to ask more about how to get here, what the chefs do, and what grapes are being grown.

It’s an ongoing education, but an exciting one. The challenge, though, is first getting tour operators here to experience the Okanagan, and BC in general, first-hand. Then they can take the next step to create in-bound tours to get culinary enthusiasts to book their visit.

Is it time for us to host an international food and wine conference? We have excellent established events like the Vancouver International Wine Festival, the seasonal Okanagan wine fests, and Kelowna hosts the growing Canadian Culinary Championships each winter. Or do we create something new?

The momentum is frvesh, the ideas are ripe, and the potential to attract wine and food tourists is growing.

Let’s keep telling our story and storyboard a successful 2016. ~ Allison Markin

www.winetrails.ca

The Heart of Wine Country wraps around the Okanagan Falls area stretching from Skaha Lake to Vaseux Lake. The area is famed for some of Canada’s top wine production with the highest quality wines in the valley. What has largely been kept a secret only sought out by those wine lovers in the know, these hidden gems of small wineries offer a taste of some of the finest wines, wonderful people and the heart of the Okanagan wine experience. Call each winery for wineshop hours.

Yorkton Ave e Rd

Skaha Lak

Crescent Hill

3 Kraze Legz Winery & SKAHA Vineyard 141 Fir Ave., Kaleden 250.497.6957 www.krazelegz.com

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Topshelf 12 Winery 3 Krāzē Legz

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Christie Memorial Park

Synchromesh Wines 11

PENTICTON

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Holiday Beach Resort Motel

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5 Meyer Family Vineyards

Keogan Park

Wild Goose Vineyards Stag’s Hollow

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Liquidity 2 Blue BlueMountain Mountain Vineyard Cellars Vineyard and&Cellars

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6 Noble Ridge Vineyard & Winery

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www.winetrails.ca

OKANAGAN FALLS

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13 Wild Goose Vineyards & Winery 2145 Sun Valley Way, OK Falls 250.497.8919 www.wildgoosewinery.com

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12 Topshelf Winery 236 Linden Ave., Kaleden 778.515.0099 www.topshelfwine.ca

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11 Synchromesh Wines 4220 McLean Creek Rd., OK Falls 250.535.1558 www.synchromeshwines.ca

OKANAGAN FALLS

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en

10 Stag’s Hollow Winery 2237 Sun Valley Way, OK Falls 250.497.6162 www.stagshollowwinery.com

Painted Rock Estate Winery

nd

9 See Ya Later Ranch 2575 Green Lake Rd., OK Falls 250.497.8267 www.sylranch.com

7

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7 Painted Rock Estate Winery 400 Smythe Dr., Penticton 250.493.6809 www.paintedrock.ca

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6 Noble Ridge Vineyard & Winery 2320 Oliver Ranch Rd. ,OK Falls 250.497.7945 www.nobleridge.com 8 Pentâge Winery 4551 Valley View Road, Penticton 250 493 4008 www.pentage.com

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SKAHA LAKE

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Pentâge Winery

Skaha Bluffs Provincial Park

yt

East Side Rd

5 Meyer Family Vineyards 4287 McLean Creek Rd., OK Falls 250.497.8553 www.MFVwines.com

8

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4 Liquidity Vineyards 4720 Allendale Rd., OK Falls 778-515-5500 www.liquiditywines.com

Rd

PENTICTON

Lakeside Rd

2 Blue Mountain Vineyard and Cellars 2385 Allendale Rd., OK Falls 250.497.8244 www.bluemountainwinery.com

14 Nighthawk Vineyards 2735 Green Lake Road, OK Falls 250-497-8874 www.nighthawkvineyards.com

Valleyview Rd

1 Blasted Church Vineyards 378 Parsons Rd., OK Falls 250.497.1125 www.blastedchurch.com

VASEUX LAKE

Nighthawk Vineyards 14

www.ofwa.ca #SipOKFalls For the latest information on all happenings in the heart of wine country, contact us: www.ofwa.ca e: info@ofwa.ca

2016 EVENTS Thursday June 2nd: Summer Kick Off! All 14 Okanagan Falls Wineries will be participating in our 5th annual Trade & Media Kick Off event, 10am-6pm. Email info@ofwa.ca for more info. ____________________

Friday July 8th: Party in the Park Kenyon Park in Okanagan Falls.Tickets on sale soon for our 5th annual Party in the Park at Kenyon Park in beautiful Okanagan Falls, check our website for more details! ____________________

Holiday Cheer Open House November 19th and 20th A Weekend of Holiday Cheer Come visit our 14 member wineries and celebrate the Holiday Season with special gifts, food and wine pairings!

Check our website for more details to come!

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 29

  MEYER FAMILY VINEYARDS- WORLDWIDE LOVE & A SPARKLING YEAR AHEAD

B

C Wines continue to garner to their wine club and only a select world attention and yet another few restaurants; the wine is a blend of article was just published in Chardonnay and Pinot Noir.

California’s SOMM Journal. One Saturday May 21st marks the first of the foremost wine critics in the ever Meyer Family Reunion & annual world, the UK’s Steven Spurrier, Spring Release Party. Enjoy newly writes about his trip to BC in the released wines, a delicious BBQ story “The Best of British Columbia” prepared by Chef Jordan Ash from and paid particular attention to Flambé Catering, and take in the Meyer Family Vineyards. The stunning views from their family Chardonnays and Pinot Noirs owned vineyard on McLean Creek the winery is so well known for all Road. Later, sip on a glass of your scored above 90 points, the highest favourite MFV wine and enjoy live being the 2013 Pat Quinn Tribute music featuring the very talented Series Chardonnay at a stunning duo Aidan Mayes and Mandy 93 points. This should fare well for Cole. Tickets can be purchased online the winery as they now have a UK at MFVspringrelease.eventbrite.com ~ Cassandra Anderton presence in the Marks and Spencer wine selection.

Meyer has recently released their 2014 single vineyard Chardonnays and Pinot Noirs which are available online or in their tasting room. The Meyer team has also been busy hand-riddling 8,000 bottles of their nonvintage sparkling which Something Blue Photography is bubbling away and Spring release party at MFV! will be released shortly you can stroll upstairs to the Smoke & Oak Bistro, the winery’s barbeque garden patio. A new chef brings some exciting changes, though you can count on the delicious Kruger family recipes to be on offer for 2016, t’s tough to be innovative when too. The Bistro opens in early May. you’re the cornerstone of an Adjacent to the Bistro is the industry. As one of BC’s oldest welcoming Tasting Room and family-run wineries, Wild Goose Wine Shop, open daily from April has long been a 1st-October 31st, benchmark for quality including Easter and consistency. weekend. Stunning Happily, the winery’s views over the oldKruger family also growth vines and the has a history of being hills beyond (even groundbreaking, and the local bighorn they’re not standing sheep can’t resist still anytime soon. pausing to take Instead, they’re rolling in the scene) will out the dance floor inspire you to linger this spring for their while you explore Vineyard Stage concert the delectable pours (l-r) Hagen & Roland Kruger series, which kicks with winery dog Quira. from the Wild Goose off during the Spring award-winning Wine Fest and promises excellent portfolio. Vintners’ Club members, live entertainment throughout the among other benefits, will receive season. Featuring Wild Goose’s priority access to the newly released phenomenal wines, mouth-watering wines (available in May), including the food and talented musical guests, Mystic River varietals and the beloved these events are sure to sell out signature Autumn Gold blend. quickly! On May 1st, catch Johnny This season, find the perfect harmony Cash tribute artist, David James and between innovation and tradition, Big River, tickets online or by phone. and fly down to Wild Goose.

Even when the music isn’t playing, ~ Abbey Westbury

Become a part of the Family when you join our Wine Club!

Receive 4 bottles of award-winning wines 3 times a year, sign up online at www.MFVwines.com

UPCOMING EVENTS ... SAVE THE DATE May 21st ~ Meyer Family Reunion & Spring Release Party June 18th ~ Wine Club Pick-Up Party

NEW RELEASE WINES 2014 Tribute Series Chardonnay ~ Art & Viv Meyer 2014 McLean Creek Rd Vineyard Chardonnay 2014 McLean Creek Rd Vineyard Pinot Noir 2014 Reimer Vineyard Pinot Noir

Tasting Room Open Easter Long Weekend 10AM to 5PM 4287 McLean Creek Rd, Okanagan Falls | T 250.497.8553 “crafting single vineyard wines of excellence”

WILD GOOSE FLYING HIGH WITH EVENTS GALORE!

I

Page 30 • B.C. Food & Wine Trails • MARCH | APRIL 2016

A Canadian Icon! wildgoosewinery.com

Opening April 1 for Complimentary Tastings 10 - 5

Johnny Cash Tribute Show!

May 1, 12 - 3pm $79 Includes buffet lunch and a glass of wine

Vintners Club members get 10% off

Check online for tickets to our 2016 Vineyard Stage Concert Series!

Home of the Smoke & Oak Bistro!

2145 Sun Valley Way, Okanagan Falls wildgoosevineyards 250.497.8919 @wildgoosewines info@wildgoosewinery.com www.winetrails.ca

FAIRVIEW CELLARS From the Heart For the Heart

Open Open. 1pm-5pm Tuesday to Saturday.

By appointment only between Nov. 15th. and April 1st.

www.FairviewCellars.com Just off Old Golf Course Rd. 989 Cellar Rd., Oliver, BC

(250) 498-2211

 FAIRVIEW CELLARS PORTFOLIO EXPANDS

F

a ribbon of beautiful acidity. This wine will be more than your food’s best friend – it will want to spend the night.

2014 Eagle Bluff Vineyard Pinot Noir This new Pinot is an intensely aromatic wine with equally pronounced flavours. Though it is lighter in colour than other Fairview red wines (other than the aforementioned Crooked Post Pinot Noir), the huge flavor of this wine is pure Fairview-style: intense red cherries and wild strawberries wrapped in a light package of baking spices all held together with

2014 Gusto Bianco This exciting new offering is made from Sauvignon Blanc, it has complex aromas of ripe ambrosia apples, lemon meringue, and a steely, mineral component that makes it a new experience with every sniff. With a little residual sugar, this wine has smoothness and that makes it a perfect pairing for spicy foods that would otherwise conflict with more perfumed aromas of most off-dry wine varieties like Gewürztraminer. ~ Luke Whittall

airview Cellars owner Bill Eggert has added two new wines to the portfolio. For fans of Fairview’s Crooked Post Pinot Noir, a new Pinot Noir will be released this spring.

I

t’s been a full year since the unveiling of Oliver Twist Winery’s new design, and the results have been amazing. The shiny, custom calligraphic logo and vibrant colors resembles their wines-- fruity, fun and one of a kind. This is all the

Bill Eggert

OLIVER TWIST GETS ROCKIN’ more evident in the release of their newest wine called Boogie Woogie White. It is the second wine to become a part of the hot-rod/ rockabilly-themed Nostalgia series which also includes the Rockabilly Red. Fans of Oliver Twist’s Embrace will recognize this wine as it features a beautiful blend of Chardonnay and Viognier. Revving up the label is the image of Ellie Mae, who brings an exciting element of style to this fruity and vibrant wine.

The 2015 harvest was not the only event to happen early for Oliver Twist Winery last fall. Baby Vida came into the world a little earlier than planned which caused Gina to miss out on much of the harvest.

Denice and Trevor did a fantastic job with harvest and Gina reports that the wines are beautifully crisp and “showing strong varietal fruit flavor characteristics and aromas”.

New spring releases: 2014 Pinot Gris The Pinot Gris features flavours of honey, Asian pears and caramelized apples. A perfect way to celebrate spring!

2013 Syrah The Syrah, aged for 12 months in French and American oak, offers up smoky bacon, blackberry, black plum, and warm spice aromas. ~ Luke Whittall

www.olivertwistwinery.com • info@olivertwistwinery.com

www.winetrails.ca

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 31

 A TASTE OF PORTUGAL AT QUINTA FERREIRA

Chef Jeff Van Geest from Miradoro Restaurant creates the gorgeous Paella.

T

our guides often recommend travelling to Portugal in spring for the beauty of blossoms brightening up the countryside.

You’ll find a drive along Oliver’s Black Sage Road to visit the Quinta Ferreira Estate Winery presents a similar seasonal awakening. The wine shop, open daily from 10 am to 6 pm, awaits to showcase the new releases: Malbec (small lots only 120 cases), Cabernet Sauvignon, Cabernet Franc, Rosé, and Sauvignon Blanc. On the licensed patio, you can purchase Quinta Ferreira wine by the glass to sip with your own packed picnic or with a selection of meats, cheeses,

olives and crackers available to buy from its deli fridge. The Bifana’s, Wine and Live Music event returns Sunday, May 1st from 11 am to 3 pm. At it, treat yourself to a glass of wine, salad, and this traditional Portuguese sandwich, the Bifana (slowly, marinated pork in a bun), for $15, while they last. Back by popular demand is live music on the patio every Sunday from 12 to 4 pm, July 3rd to September 4th. Returning July 17th is Paella and Wine, another Portuguese-style event. Buy tickets now for Quinta Ferreira’s always sold out Harvest Lamb Dinner, October 1st. For the aspiring or accomplished artist, spend an evening of painting and drinking wine with resident artist Carmen Tome. Be sure to follow Quinta Ferreira on Facebook and watch the website for dates and more details. Also offered is a helicopter landing pad – perfect for a private stop at the winery or helicopter wine tour. With flexible venue options for groups up to 200 people, Quinta Ferreira is a stunning choice for that special occasion. ~ Roslyne Buchanan

RIVER STONE ESTATE WINERY RELEASES A MALBEC

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inemaker Ted Kane consistently takes a steady and measured approach to each vintage. No short cuts, just a determination to work with Mother Nature and the grapes that grow on his land capturing the best of what each season offers.

The many fans of River Stone will be pleased to hear that for the first time, Ted will be releasing a dark, richly textured Malbec. (only 125 cases). The Malbec at River Stone has been growing for 13 years and, until now has only been seen in the unique Malbec Rosé and the much sought after Bordeaux style blends, Corner Stone and Stones Throw.

On the white side, last year’s inaugural release of Ted’s “R & D” Sauvignon Blanc was so well received that production has doubled to 120 cases. It will be released in the early spring, in time for those hot summer days when only a crisp, refreshing white wine will do.

Fans of River Stone’s single varietal Cabernet Franc, one of the province’s best, will see the 2014 vintage released in early spring.

There will be 140 cases available this year but they will sell quickly.

Guests are invited to visit the tasting room opening from 11 – 6pm for the Easter weekend. Looking ahead to Spring Wine Festival, foodies should call now (250-498-0043) to reserve a seat for the Friday May 6th Spring Release cooking class with well-known local Chef Roger Planiden of Culinary Adventure (culinaryadventure.ca).

There are 25 seats available for the class and it is a steal at $55 including tax and gratuities. ~ Lorne Eckersley

Page 32 • B.C. Food & Wine Trails • MARCH | APRIL 2016

Hand crafted single vineyard wines.

Come Savour the Journey.

and passion at this new winery. www.riverstonesstatewinery.ca Lorraine & Ted Kane

e/mail: riverstone@eastlink.ca Ph: 250 498-7798 143 Buchannan Drive, Oliver, BC. www.winetrails.ca

 BURROWING OWL – A CULINARY HIGHLIGHT OF THE SOUTH OKANAGAN

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ining at Burrowing Owl Estate Winery’s Sonora Room Restaurant is a culinary highlight when you are touring the South Okanagan’s wine country. In 2014 the Sonora Room won the Georgia Straight’s Golden Plate for Best Winery/Vineyard Restaurant, and the restaurant is consistently one of TripAdvisor’s top recommendations. Reviews on OpenTable are almost universally five stars.

To celebrate Spring Wine Festival, the Sonora Room Restaurant will be offering a nightly six-course wine paired dinner April 29th— May 8th, 2016, starting at 5:00 pm. Each splendid course by the culinary team will be expertly paired with library and current vintage wines from Burrowing Owl’s cellar. The cost is $100 plus tax and gratuities; dinner only (no wine pairing) is $70. Reservations are strongly recommended. Email restaurant@burrowingowlwine.ca or visit burrowingowlwine.ca.

The philosophy of the talented culinary team at the Sonora Room Restaurant is to embrace

A

s Terrafina re-opens this spring there’ll be exciting changes.

“This year as we welcome back our guests for another season, I will be introducing the dynamic new owners of Terrafina!” says April Goldade.

Her decision wasn’t made lightly. As a Mom, April recognizes the years before her toddler goes to school are precious, and while to her Terrafina was always her other baby, all the elements fell into place and it was time to let it go, so it, too, can grow.

Proud of how the Tuscan-style restaurant has developed in her five seasons, and

From the earth Comfortable Old World charm with a New World approach A taste of Tuscany in your own backyard Open for lunch & dinner | 11.30a - 9p | Reservations recommended | +250.498.2229 887 Road 8, Oliver, British Columbia

www.winetrails.ca

www.terrafinarestaurant.com

Chef Jenna Pillon

the privilege and the opportunity to showcase many of the South Okanagan’s local producers with their array of local organic produce, fresh, seasonal fruits and artisan breads and cheeses. The restaurant’s wine list, features not only a selection of Burrowing Owl library wines no longer publicly available, but also alternate premium Okanagan wines that are carefully chosen to complement the menu.

The Sonora Room at Burrowing Owl Estate Winery is renowned for its epicurean excellence, superb service, relaxed style and of course scenic splendour. The restaurant overlooks 140 acres of picturesque vineyard from both the patio or inside the warm and inviting dining room. ~ Dona Sturmanis

WITH SPRING COMES NEW BEGINNINGS AT TERRAFINA

the relationship that has cultivated between Terrafina and Hester Creek, April admits “it is such an important and vibrant part of the legacy, along with our full time staff, that finding the right match was imperative.”

Anxious to make the Okanagan their permanent home, and with a culinary and boutique inn background perfect for the transition, Erwin Huber and Cindy Evans are eager to be part of all that is happening in the South.

Ever talented Chef Jenna Pillon will continue to hold court in the kitchen sharing her passion for Terrafina.

April will be working with Erwin and Cindy easing in the changeover until March 31st and invites you to visit and welcome them to the South Okanagan.

Mark Sheridan, Hester Creek president, comments, “Working with April and her team over the last five years has been an absolute pleasure and we look forward to welcoming Cindy and Erwin to the Hester Creek family”.

Watch terrafinarestaurant.com for all of the great spring features and events such as the popular Bubbles and Pizza Grazing during the Osoyoos Oyster Festival in April. ~ Roslyne Buchanan B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 33



HESTER CREEK WINERY – SPRING IS IN THE AIR

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scaping to wine country in the cooler months means you often get the tasting counters all to yourself and your dialogue with the shops wine experts can be much lengthier and personalized.

Stay for a few days in elegant accommodations in the heart of the southern Okanagan wine region, at Hester Creek’s Villa, and thoroughly explore the region. The Mediterranean-styled suites are situated high on the hill in Oliver with a view over the valley all the way to Osoyoos Lake. There’s nothing quite like gazing at snowcovered vines while you are cozied up with geothermal heating, soaker tubs, HDTV, fireplaces and even a homemade breakfast delivered daily.

The onsite restaurant, Terrafina, is a delight and although long-time owner April Goldade is moving on to other adventures, the new owners, Cindy and Erwin Huber, have made a smooth transition and will continue in her footsteps. Mark Sheridan, Hester Creek president, says, “It has been an absolute pleasure working with April and her team over the last five years and we look forward to welcoming Cindy and Erwin to the Hester Creek family”.

Time your visit right and you can not only enjoy dinner at Terrafina, but also join local chefs for a cooking class based on locally sourced ingredients. There are only 14 seats around the demonstration kitchen, so you have a very personalized experience and can interact with the chef as they prepare your meal and dole out cooking tips. Classes start at 6:30 pm and the cost for these evenings includes all your food, wine and a shuttle for guests staying in the Oliver or Osoyoos areas. Cost is $120 per person plus tax and gratuity.

With summer just around the corner, BBQ lunches are back at Hester Creek Winery. Enjoy a locally-sourced spit roast such as Fraser Valley porchetta or Pemberton Meadows prime rib with unique produce from local farms and a seasonal dessert. Your meal is served outdoors on the private Tuscan-style patio in a family-style setting; each course is expertly paired with Hester Creek wine. The BBQ is offered on Fridays in the summer for $69 per person plus tax and gratuity. ~ Cassandra Anderton

TRUE WINE EXPERIENCE

Experience the Hester Creek Villas.

Page 34 • B.C. Food & Wine Trails • MARCH | APRIL 2016

www.winetrails.ca



W Who & Where the eck re hese uys?

6 minutes south of Oliver, BC

A “Golden Mile Bench” Winery Home of many nternational wards

FREE Canada-wide shipping hrough our online store Visit our website to see all the fine restaurants and retail outlets that carry C.C. Jentsch Cellars wine

4522 Hwy 97 | 778.439.2091 | ccjentschcellars.com

CHECK OUT OUR NEW RELEASES Check Out AND EXPERIENCE Our New OUR NEW WINE Releases SHOP!

C.C. JENTSCH’S NEW SMALL LOTS

inemaker Amber Pratt is clearly enjoying the craft of blending wines. The flagship wine for C.C. Jentsch, The Chase, is a Bordeaux-style blend of Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot, and Malbec. Sometimes batches come along that are just too good on their own, so Amber sets it aside to bottle for the Small Lots series. Chardonnay and Viognier have been featured as Small Lots previously, but the only red to be featured has been Malbec.

With only two barrels made of the highly successful 2013 Malbec, Amber was able to save an extra barrel for the 2014 Small Lots Malbec release. Due for release in late spring, this will be the first of the Small Lots series to be available.

A special event during the Spring Wine Festival is being planned around the release of the Small Lots wines.

This year will see the release of two new Small Lots varieties and both will be made entirely from fruit on the new BC VQA Golden Mile Bench. Though they won’t be the first wine made with that designation

D

www.winetrails.ca

winemaker Amber Pratt

STELLAR LINEUP IN THE DESERT HILLS CELLAR

esert Hills is getting their 2015 whites ready for the busy season. Winemaker Anthony Buchanan is ready to make sure that the Pinot Gris, Gewürztraminer, Viognier, Chardonnay, and Cactus White are all ready for the beginning of the season. Buchanan has been consulting since November but recently came onboard fulltime as winemaker. “There’s room to grow here,” says Anthony. “Working with 100% estate fruit is going to be a lot of fun.” With his experience in producing top flight award-winning Pinot Noir, is there going to be a new wine in the Desert Hills portfolio? “Absolutely!” says Anthony.

“We will have a Pinot Noir starting from the 2016 vintage.”

A preview of tank samples shows that the 2015 vintage was nothing short of spectacular at Desert Hills. Even when extremely chilled, the Cactus White is intensely aromatic. Here are a few tasting notes for what to expect: 2015 Viognier Beautiful nose full of peaches, flowers, and orange blossom while the palate is dry with big peaches, nectarines, and honeysuckle.

2015 Cactus White Nothing can keep this wine’s aromas down. Huge floral, mango, and peach aromas with similar flavours on the palate. There’s a lot of energy in this wine that will make you want to dance!

2015 Rosé A beautiful bright light purple in the glass, this wine has big aromas of maraschino cherries, fruit salad, and strawberries. The palate is slightly off-dry with fruit salad and sweet cherry flavours. ~ Luke Whittall

2 TIME RECIPIENT OF THE LIEUTENANT GOVERNOR’S AWARD FOR EXCELLENCE IN WINEMAKING, WINNER OF CANADA’S BEST RED & 2 TIME WINNER OVERALL BEST WINE! Wine Shop Open April – Oct., 10am – 5:30 pm, 7 days/wk Desert Hills Estate Winery | 4078 Black Sage Road, Oliver, BC | Phone: 250-498-6664 | www.deserthills.ca

(that honor will go the upcoming release of The Chase), they will be part of the first generation of wines from C.C. Jentsch to show what that region will taste like. A Small Lots Cabernet Sauvignon will be followed by a Small Lots Cabernet Franc. Cabernet Sauvignon, ever the favorite with wine lovers worldwide, will surely be a favorite in the wine shop. Of course Cabernet Franc, which is becoming the ‘it’ grape of a younger generation of wine lovers, will also be a hit. ~ Luke Whittall

winemaker Anthony Buchanan

B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 35

 |  AUXERROIS BRINGS THE KING OF THE PLATINUM CROWN TO GEHRINGER BROTHERS

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ehringer Brothers Estate Winery has been crowned “King of the Platinum” by Wine Press Northwest at the 16th Annual Platinum Judging that determines the best of the best of wines from the Pacific Northwest. It is a tough event to get into as only wines that have won at least a Gold medal at a professionally judged competition are allowed to be entered. Over the years, Gehringer has won an average of 3.5 Platinum medals per year for a total of 56 and are not likely to be dethroned anytime soon. Second place is held

by Mary Hill Winery from Washington State with 31 Platinum awards.

(l-r) Brothers, Gordon and Walter Gehringer

If there is a standout wine in this competition, there is one better than the Platinum award. A “DoublePlatinum” award means that the wine was selected the best in a category by a unanimous decision among the judges. Gehringer Brothers’ Old Vines Auxerrois was honored with a Double-Platinum, which is the second year in a row that it has won this prestigious award. If you have never taken the time to get know Auxerrois, it should be on your list. “It has layers of subtleties,” says winemaker Walter Gehringer. “It has soft acidity and is not aggressive.” A medium-bodied wine, it pairs well with consommés, pasta with cream sauces, and squash soups. Today’s wine lovers are trending towards lesser-known, expressive wines that are regionally unique. This makes Gehringer’s 3.5 acres of 33 year-old Auxerrois vines an amazing treat. “It is really well adapted to the Okanagan,” says Walter.

For more information on Auxerrois and the many other wines in Gerhinger Brothers Winery’s portfolio, head to gehringerwines.ca ~ Luke Whittall

CLOS DU SOLEIL: UNIQUE, WELCOMING, AWARD WINNING WINES

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ery exciting things have been happening at Clos du Soleil Winery. Last season they completed their new state-of-the-art winery and new tasting room. “When we re-open May 1 this will be the first full season for visitors to fully appreciate the new facility,” says Michael Clark, managing director and winemaker.

“We are eager to welcome people, show them our new project and share our award-winning wines.”

Clos du Soleil has been fortunate to receive many awards for their wines over the years. “Most recently we submitted three wines to the International Wine & Spirits Competition in London, England, and won Silver medals for every one of our wines,” says Michael.

“Additionally, last year, our flagship white wine, Capella, was selected to be served to Her Majesty Queen Elizabeth at Canada House in London, UK, also a great honour.”

New Clos du Soleil wines are released on the Spring Equinox (March 20th) each year, and will be available for sale and tasting in the Tasting Room. “This includes our Fumé Blanc 2015, a wine which sells out very quickly every year,” says Michael. “Signature

2013, our well known award-winning Bordeaux-style blend, has also just been released and will be available to taste and purchase.”

Beginning May 1 the Clos du Soleil Tasting Room will be open 7 days per week, but before that date is open by appointment and people are encouraged to book a tasting.

“With friendly faces, a relaxed atmosphere, and a picnic area surrounded by our organic vineyard, a visit to our tasting room is not just about tasting wine,” says Michael.

“It is about experiencing what makes Clos du Soleil such a unique place.” ~ Dona Sturmanis

Old world elegance... ... New world edge.

Wineshop Open Daily May 1- Oct 31 10am to 5pm Winery Direct Sales Available Online

closdusoleil.ca Visit the gorgeous new tasting room at Clos du Soleil.

Page 36 • B.C. Food & Wine Trails • MARCH | APRIL 2016

2568 Upper Bench Road, Keremeos, BC 250-499-2831 wine@closdusoleil.ca www.winetrails.ca

5 Annual th

April 20 – 24 , 2016 th

th

Wednesday April 20 Miradoro Long Table Dinner

@ Miradoro at Tinhorn Creek Winery

Thursday April 21 Under the Tuscan Sea

@ Terrana at Hester Creek Winery

2016 Oyster Open

@ Osoyoos Golf Club

Friday April 22 Whiskey & Oysters @ Sol at Holiday Inn

International Oyster Night

@ Spirit Ridge at Nk’Mip Resort

Saturday April 23 Deep Sea Garden Party @ Walnut Beach Resort

Art of the Oyster Pearl Gala @ Spirit Ridge at Nk’Mip Resort

Amateur Shuck 'n Suck Competition

@ The Sage Pub

Sunday April 24 Under the Sea Brunch

@ Watermark Beach Resort

All event details and ticket purchases can be found online at: www.osoyoosoysterfestival.com Ph: 250.495.5070 ext 206

 THE PLACE, THE PEOPLE, THE WINES - IT ALL WORKS FOR ADEGA ON 45TH ESTATE WINERY

A

dega on 45th Estate Winery in Osoyoos (Adega means wine cellar in Portuguese) is located on the road to Spirit Ridge and has quickly established a reputation that deserves a visit this spring. It's a family affair with Fred Farinha and wife Pamala, and sister Maria Nunes and husband Alex, at the centre of the family business, with children pitching in to help in the tasting room. "My parents were some of the first Portuguese families to farm in this area, and purchased an orchard in 1966, but it came to a point- as for many

orchard farmers -that we had to either sell our land or make a shift," says Fred," it was really about keeping another generation here on the land.” They first switched their personal vineyard over six years ago, and their winery vineyard four years ago. They've built a beautiful European style tasting room to showcase their wines, with a barrel room cave dug into the side of the hill and spectacular view of Lake Osoyoos and surrounding vineyards and orchards.

Two of their wines are named as a tribute to their parents; the ‘Manuel’ and the 'Felicidade', a red blend and white blend respectively.

A must try is their Portao, a port style made with Merlot grapes.

Portao (Port Style wine) Made with Merlot grapes and spirits for fortification. Aroma of spice and anise and lots of ripe fruits of plum with flavours of vanilla, chocolate and tobacco box. Cellar for 10+ years. ~ Terry Meyer-Stone

(l-r) Fred, Pamala, Maria & Alex

SPARKLING WINE FESTIVAL SUNDAY, JULY 3RD, 2016 WALUT BEACH RESORT,OSOYOOS

wineparty.ca Tickets $60, available on eventbrite.ca

Join us for a Sparkling wine festival On Canada’s only licensed beach!

5-7pm bubble tasting 7-9pm beach party Sponsored by: Page 38 • B.C. Food & Wine Trails • MARCH | APRIL 2016

www.winetrails.ca

 Strictly Cellars & Accessories Wine Care Specialists

Artisan Beer and Wine Jellies -custom made for your special event or wine shop.

Call proprietors Ric and Shelagh Stacey 1.866.946.1803 or visit winejelly.ca

•Wine Cellars from 50 to 500 bottles • Wine Racking & Cooling Systems • Wine Accessories & Glassware

@RicTheJellyMan

250-448-7225 or 1-866-396-7225

www.strictlycellars.com

ADVERTISE HERE FOR ONLY $99! email Jennifer at:

jennifer.schell@winetrials.ca to book your space in our next Marketplace Directory.

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www.winetrails.ca

Kalayra Angelyys Independent Thermomix Consultant BC REGIONAL TEAM 250-868-9421 kba8@shaw.ca canada-west.thermomix.com recipecommunity.ca

8310 - 2nd Ave. Osoyoos, BC

www.larianacellars.com wine@larianacellars.com Ph: (250) 498-9259

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B.C. Food & Wine Trails • MARCH | APRIL 2016 • Page 39