Elephant Island Orchard Wines

October 5, 2008.

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Details

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2730 Aikins Loop, Naramata BC | V0H 1N0 | RR1 S5 C18
Follow Naramata Rd 9 km North to Aikins Loop
(if you get to Naramata you’ve gone to far)
Phone: 250.496.5522 | Fax: 250.496.5521
Email: info@elephantislandwine.com
Web: www.elephantislandwine.com

Gallery

  • Elephant Island Orchard Wines | Miranda & Del Halladay
  • Elephant Island Orchard Wines | Pink Elephant
  • Elephant Island Orchard Wines
  • Elephant Island Orchard Wines | Pink Elephant
  • Elephant Island Orchard Wines
  • Elephant Island Orchard Wines
  • Elephant Island Orchard Wines

The People Who Make it Happen

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Owners: Miranda & Del Halladay
Winemaker: Del Halladay
Consulting Winemaker: Christine Leroux

About Elephant Island

Magenta

Elephant Island – Not your typical wine moniker…not your typical wine.

Fusing classic wine making processes with an unconventional line-up of fruits – Stella cherries, organic Bartlett pears, Goldrich apricots, Heritage raspberries, and Black Currants. Tradition with a twist, wine with a spine…this is what we aspire to create at Elephant Island. Over the last 6 years, and many bottles (ok we’ll be frank – cases) of ‘experimenting’ we have expanded the Elephant Island repertoire to include bone dry wines, lip-smacking dessert style wines, fortified wines, a port style wine, and even methode champeniose sparkling wines. All told in the 2008 vintage over 260,000 lbs of fruit were processed to produce 6,000 cases of wine.

Recognizing that our 20’s were spent consuming large quantities of beer (and being only shortly into our 30’s) we brought professional winemaker Christine Leroux in to the fold. Thank goodness Christine was up for a challenge – sure the science of winemaking is the same but in the world of Elephant Island you’re dealing not with 1 fruit with 30 different varietal expressions, you deal with 13 fruits and the exponential permutations that follow. Together we have learned what works and what doesn’t…and we’ve drunk a lot of wine. Bottom line: exceptional fruit – nothing else, stainless steel aging, and defining a style that suits the fruit.

Wines

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From bone dry wines, to lip-smacking dessert style wines. Check out the line-up and reviews at www.elephantislandwine.com.

Pet Projects

The Cocktail Program – In the company of good friends and a bottle of Grey Goose, the cocktail project was born. Mixing a little Apricot Dessert Wine 2004 with a little more Grey Goose was dangerously delicious…imagine what the professionals could come up with. Enter Chris Stearns, mixologist extraordinaire, and the results are more elegant, more refined and double the drinking pleasure for our dessert wine customers. Artisnal, handcrafted and locally grown the dessert wines offer the new generation of mixologists a beautiful addition to their well.

The Little King – A sparkling wine made in the traditional method (Methode Champenoise) crafted in the memory of our infant son Rex who died in 2002. Rex died as a result of suffocation in his mother’s hospital bed when he was 3 hours old. The Little King is dedicated to his memory and to tell his story. Committed to preventing through sharing, Miranda and Del donate all proceeds from the sale of the wine to the Rex Halladay Memorial Fund at BC Children’s Hospital which was formed to support the education of regional and rural hospitals in best codes of practice for peri- and post-natal care.

The scout Community

49th Parallel Coffee Roasters Abbey, The Abigail’s Party Acorn Alibi Room Araxi Ask For Luigi Bambudda Bao Bei Chinese Brasserie Beach House Bearfoot Bistro Beaucoup Bakery & Cafe Bel Café Bestie Beta5 Chocolates Biltmore Cabaret Bishop’s Bistro Pastis Bistro Wagon Rouge Bitter Tasting Room Bittered Sling Blacktail Florist Blue Water Cafe + Raw Bar Bottleneck Bufala Burdock & Co. Butter On The Endive Cadeaux Bakery Café Medina Caffè Artigiano Campagnolo Campagnolo ROMA Cannibal Cafe Chambar Chefs’ Table Society of BC Chewies Oyster Bar Chez Christophe Chocolaterie Patisserie  Chicha Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante Cioppino’s Mediterranean Grill Commune Cafe Cuchillo Culinary Capers Catering Curious Oyster Catering Co. District Brasserie Diva At The Met Doi Chaang Coffee Co. Earnest Ice Cream East Of Main Cafe Edible Canada El Matador Espana Exile Bistro Farm 2 Fork Farmer’s Apprentice Fish Counter Forage Grain Greenhorn Espresso Bar Hapa Izakaya Hart House Harvest Community Foods Hawksworth Restaurant Heirloom Vegetarian Homer Street Cafe & Bar Irish Heather Joy Road Catering Juice Truck Keefer Bar Krokodile Pear L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Lazy Gourmet Les Amis du Fromage Little District Local Philosophy Catering Lolita’s South Of The Border Cantina Los Cuervos Taqueria & Cantina Lukes General Store Lupo Restaurant Maenam Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meat & Bread Miku Restaurant Milano Coffee Minami Miradoro Mogiana Coffee Nicli Antica Pizzeria Notturno Nuba Oakwood Canadian Bistro Oyama Sausage Co. Oyster Seafood & Raw Bar Pacific Institute of Culinary Arts (PICA) Pallet Coffee Roasters Parker, The Pat’s Pub & BrewHouse Pidgin Pink Elephant Thai Pizza Fabrika Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn Pourhouse Prado Cafe Railtown Cafe Rain Or Shine Ice Cream Rainier Provisions Re-Up BBQ Red Wagon, The Revolver Coffee Rocky Mountain Flatbread Co. Salt Tasting Room Salty Tongue Café Savoury Chef Settlement Building Shameful Tiki Room Shebeen Whisk(e)y House Shelter Sidecut | Four Seasons Whistler Siena Six Acres Spotted Bear Tableau Bar Bistro Tacofino Tapenade Bistro Tavola Terra Breads The Stable House Thierry Thomas Haas Chocolates & Patisserie Timbertrain Coffee Roasters Truffles Fine Foods Two Rivers Specialty Meats Urban Digs Farm Uva Wine Bar Via Tevere Pizzeria Napoletana West Restaurant Wildebeest Wolf In The Fog YEW seafood + bar

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .