Elephant Island Orchard Wines is now a proud member supporter of Scout. We will be publishing their news and press releases on our front page and hosting a page for them in our list of member wineries and breweries here. We’d like to take this opportunity to thank them for their support of our little website. Click ahead to read on or jump directly to their Scout page. Read more
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
[flickrset id="72157624259524168" thumbnail="square" overlay="true" size="medium"]
The People Who Make it Happen
Owners: Miranda & Del Halladay
Winemaker: Del Halladay
Consulting Winemaker: Christine Leroux
About Elephant Island
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.
From bone dry wines, to lip-smacking dessert style wines. Check out the line-up and reviews at www.elephantislandwine.com.
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.