The GOODS from Hester Creek Estate Winery
Oliver, BC | Get to know garlic all over again at the third annual Garlic Festival, to be held Saturday, Oct. 4, from 11am to 4pm at Hester Creek Estate Winery near Oliver.
A member of the onion family, there are hundreds of varieties of garlic used widely around the globe for both culinary and medicinal purposes. Find out all about it when local growers share their aromatic wares at Hester Creek’s Garlic Fest. Held in conjunction with the Okanagan Fall Wine Festival, the festival features samples and sales of garlic and other local products; wine and food pairings from Hester Creek and Terrafina Restaurant; live, local entertainment; and much more.
Admission is by donation to the Farm to Table Lunch Program at nearby Oliver elementary school. Twice a week between October and May, students are treated to lunch made with ingredients from local farms, including plenty of fresh, seasonal vegetables. “It’s a terrific program, one that we’re very proud to support,” says Mark Sheridan, General Manager of Hester Creek Estate Winery. “It promotes the use of ingredients from our local producers as well as healthy eating. It also helps raise awareness in the next generation of Okanagan Hester Creek Estate Winery is located at 877 Road 8, in Oliver, B.C. Visit Hestercreek.com for more information about the winery, about dining at Terrafina at Hester Creek and about the Third Annual Garlic Festival. Read more
The GOODS from CedarCreek Estate Winery
Kelowna, BC | Join us under the starlit Okanagan sky on Saturday, October 4th at 6pm to enjoy a tasting menu paired with our ‘Vineyard Designate’ wines. Wines that truly reflect the very soil they come from. Pairing menu is created by our Chef Jeremy Tucker who follows our Farm to Table philosophy of serving local, seasonal ingredients at their freshest. This will be a rare experience you will cherish, on that you have our word. Tickets are $75 plus tax. To purchase yours and get more information, please contact Heather Courtney at 778.738.1022 or hcourtney [at] cedarcreek.bc.ca.
A few vintages ago, we began a shift toward block-designation in our Platinum wines. We felt our vines had arrived at an age where they could really tell the story of our land. And what a story they’re telling. The difference between our Block 2 and Block 4 Pinot Noirs, made identically from grapes grown only meters apart, is so striking we had to go into the vineyard and dig ten-foot trenches to see what was down there. And you can too if you drop by our website and watch the video. It’s pretty interesting stuff. On that, you have our word. Read more
The GOODS from Forbidden Fruit Winery
Cawston, BC | On the banks of the Similkameen River near Cawston, Forbidden Fruit Winery has been welcoming guests to its tasting room for ten years. The winery gets its fruit from the family-owned Ven’Amour Organic Farms, which encompasses 142 acres of orchards, vineyards and natural habitat. The farm is bounded to the east by pine and sagebrush slopes, and to the west by a cottonwood riparian forest nestled into a bend in the river.
The tasting room is in a modest bungalow. Open the door, and the character and passion of the owners Steve Venables and Kim Brind’Amour are immediately evident. Kim’s brilliant-hued paintings, mosaics designs and jewellery glow from walls and shelves, reflections of the fruits, flowers and natural landscapes of the farm.
Steve purchased the property in 1977 and by 1984 it was a certified organic farm. On most summer days, Steve is behind the tasting-counter so visitors can hear first-hand how the wines are made and how the winery developed. Forbidden Fruit is best known for its stellar fruit wines with cheeky titles such as “Crushed Innocence”, “Adam’s Apple” and “Pearsuasion”. “Caught”, an apricot mistelle, recently won a Gold Medal at the 2014 WineAlign National Wine Awards. Read more
The GOODS from Cannery Brewing Company
Penticton, BC | It was a long and busy summer for our nation’s wildland firefighters and emergency service workers that bravely fought so many forest fires in our region this year. As a tribute to those that work so hard to fight these fires, Cannery Brewing has brewed another limited release batch of Wildfire IPA.
Patt Dyck, owner of Cannery Brewing explained, “This unique dark IPA (India Pale Ale) started as a one-time limited release, but due to ongoing requests for this beer, it has now become an annual tradition that many look forward to. We are pleased to launch our 2014 Limited Release Wildfire IPA as we again thank the firefighters and emergency service workers that we desperately rely on each summer. We had so many fires burning in our region this year and we are so grateful for all that they do to keep us safe.”
As in previous years, to further acknowledge the work of these brave men and women, Cannery Brewing has partnered with the Canadian Fallen Firefighters Foundation (www.cfff.ca) and will provide a portion of the proceeds from the sale of this beer to the Canadian Fallen Firefighters Foundation.
Wayne Jasper, Director / LODD Application Committee Chairman for the Canadian Fallen Firefighters Foundation is thankful to partner with Cannery Brewing again this year. “The partnership between Cannery Brewing and the Canadian Fallen Firefighters Foundation is a partnership that I am pleased to help grow each year. We appreciate both the financial support and the awareness that Cannery Brewing’s Wildfire IPA brings to the hardworking firefighters across our country and to the Canadian Fallen Firefighters Foundation. Our mission at CFFF is to honour and remember firefighters who have been killed in the line of duty and to support their families. Partnerships like this help us to deliver on these goals.”
Patt describes the Wildfire IPA as “intensely dark, but with malts that are subtle and smooth. While this beer has all of the hop bite that is expected of an IPA, that bite has been tamed by the addition of dark malts. It features both Simcoe and Amarillo hops. The dark colour is surprising and the layers of flavour are rewarding.”
The 2014 Limited Release Wildfire IPA is available now in Penticton at Cannery Brewing and at select liquor, craft beer stores and restaurants throughout BC. For a full list of locations carrying the Wildfire IPA, click here. This limited release is sure to fly off the shelves again very quickly. Once it’s gone, it’s gone again for another year. Read more
THE GOODS FROM Le Vieux Pin
Oliver, BC | With past reviews giving the Èquinoxe Syrah and Cabernet Franc 90 points plus, this year’s highly anticipated release of both wines has the Le Vieux Pin team very excited. For the Èquinoxe Syrah, most of fruit grown was grown from a single vineyard in North Oliver on an extension of the Black Sage Bench. This flagship wine captures the unique characteristics of the South Okanagan, with the heat of the desert days marrying the cold of desert nights. It’s an intensely aromatic wine with a refined elegance. The Èquinoxe Cabernet Franc was produced from just one row in the Feuille D’Or vineyard, resulting in a single barrel. More vines have been planted but won’t be included until they reach the same levels of maturity and flavour profile as the already established old vines. Le Vieux Pin will release these wines on September 20th to their wine society members first, before it is available to the public. However, all pre-release orders are now being accepted at sales [at] levieuxpin.ca. Learn more about the wine after the jump… Read more
We’ve invited the Similkameen Valley’s Clos du Soleil to join the Wine & Spirits section of our GOODS program as a recommended local winery. They are now proud members of Scout, and as such we will be sharing their news and employment needs on our front page in addition to hosting a page for them in our archive of local and independent goodness. We thank them for their support and for making BC a more delicious place to be.
(via) This two storey “Soulbox” modular cabin by German design firm allergutendinge really trips the Dr. Seussian light fantastic. It was created as an escapist “research station” for one or two people looking to get away from their busy city lives. We don’t even have to squint to imagine it plopped down somewhere in the recesses of a Naramata orchard. “Oh, the fun we’ll have…”
The GOODS from LaStella
Osoyoos, BC | If there is a LaStella wine with a style evocative of another region, it’s their La Sophia Cabernet Sauvignon, which reflects Cabernets made in Washington State rather than the plusher and fatter examples that come out of Napa Valley. With glowing past reviews from esteemed wine writers such as David Lawrason, the winery expects to sell out of this vintage quickly. La Stella will release the wine in October to their wine society members first, before it is available to the public. However, all pre-release orders are now being accepted at sales [at] lastella.ca… Read more
The GOODS from Culmina Family Estate Winery
Oliver, BC | Celebrate the Harvest on October 4th in a spectacular evening of wine and gastronomy (6:00-9:30pm). Guests will be treated to an intimate multi-course dinner at Culmina featuring the incredible talents of Chef Mark Filatow of Kelowna’s Waterfront Restaurant paired with the winery’s entire portfolio. Tickets are strictly limited at $115 per person. To avoid disappointment, secure your tickets here; call (250) 498-0789; or email info [at] culmina.ca to reserve your seat. Shuttles are available from select locations in Oliver and Osoyoos. Details after the jump… Read more
The GOODS from Quail’s Gate Winery
West Kelowna, BC | Located in the beautiful Okanagan Valley, Quails’ Gate’s Old Vines Restaurant offers an excellent venue to build or continue your career in the culinary arts. Open year-round, opportunities exist for advancement and gaining knowledge of pairing wines with the bounty of ingredients we are so fortunate to have in the Okanagan Valley. Our belief in farm to table cookery marries well with our family business values and philosophy.
Our successful candidate will assume the position of Pastry Chef- maternity leave. This position is responsible for managing the Pastry station and supervising 1-2 Pastry Cooks. Pastry is responsible for production of all breads & pastry items, all plated desserts and special occasion items. Pastry Chef duties include but are not limited to line service, staff leadership and inspiration, inventory and ordering. Pastry Chef works amongst and in support of the ingredient inspired Culinary brigade.
Applicants must have successfully completed a formal culinary training program or have equivalent years experience in the industry. Applicants must have 2+ years’ experience in a similar leadership role, preferably in a fast-paced, fine dining establishment and demonstrate excellent line cooking skills. As business levels fluctuate throughout the year, applicants must be able to work a flexible schedule.
If you are seeking a position with a dynamic winery that is intent on establishing itself as Canada’s leading premium brand, please forward your resume with covering letter to employment [at] quailsgate.com. Read more
The GOODS from Burrowing Owl Estate Winery
Oliver, BC | Burrowing Owl Estate Winery is seeking a new Guest Experience Manager. This is a full time, year round position based in Oliver, B.C. The successful candidate will manage day to day operations in the Wine Shop (including staff supervision and Wine Shop Merchandising), on-site grounds care taking, and some Guest House operations in a manner which actively promotes the premium nature of the Burrowing Owl brand.
The successful candidates will have a University degree in communications, sales, wine education, and or tourism/hospitality as well as 3+ years working in a related area of the Wine Industry. Retail merchandising experience is a must. Strong computer skills are required, and the ability to communicate effectively with guests and staff alike.
Other skills that are beneficial include the ability to pay acute attention to detail as well as possessing versatility, flexibility, and a willingness to work within constantly changing environment. The successful candidate will frequently be required to walk, kneel, bend, stand for extended periods, and lift 35-50 pounds. Interested candidates should forward their resumes and a cover letter that includes compensation expectations to firstname.lastname@example.org. Read more
2568 Upper Bench Road | Keremeos, BC | V0X 1N4
Telephone (250)499-2831 | Email: email@example.com
Web: www.closdusoleil.ca | Twitter | Facebook
Tasting Room Hours: 10am-5pm Every day except Tuesday (May through October)
Outside of these tasting hours, please call 250-808-7744 to book an appointment
The People Who Make It Happen
Spencer Massie- Managing Director and Cellar Rat
Michael Clark- Managing Director and Winemaker
Ann Sperling- Winemaker and Viticulturist
Les Le Quelenec – Managing Director- Alberta
About Clos Du Soleil
We are committed to making handcrafted, limited production wines in the heart of the Similkameen, which we have been doing since 2006. This starts in our organic and bio-dynamic vineyards in Keremeos,which showcase the unique terroir of the Similkameen Valley, where we grow only the famous varietals of Bordeaux, allowing us to create complex and structured New World wines infused with Old World spirit that are full of ageing potential.
The flagship White Label wines of the winery are our Signature red blend, Capella white blend and the Saturn dessert wine. The Signature, is a blend of all five varietals originally found in Bordeaux: Cabernet Sauvignon, Cabernet Franc, Merlot, Petite Verdot, and Malbec.
This allows us to create a sophisticated and elegant Old World wine that also bursts with the concentrated fruit of the best of the New World. The Capella is blend of Sauvignon Blanc and Semillion in the tradition of the finest Bordeaux Blanc. It is Clos du Soleil’s ultimate expression of Sauvignon Blanc, elegant yet rich, and made for ageing. Saturn is our homage to the dessert wine of Bordeaux, Sauternes. This wine is pure enjoyment notes of mandarin orange and crême brûlée on the nose, with flavours of vanilla and lime peel, with bright acidity that creates a wine that is hedonistic now, but will develop more complexity as it ages.
Our Black Label wines, Fumé Blanc, Rosé, and Célestiale, are high quality wines that are designed for every day enjoyment. The Fumé Blanc is made for oysters, our Rosé is summer in a bottle, and the Célestiale is a full bodied fruit driven perfect for the BBQ.
We also celebrate our growers who provide us vintage after vintage with world class fruit, with our Grower’s Series of wines, including our award winning Middle Bench Vineyards Pinot Blanc and Guild Vineyards Merlot.
Signature 2011 – Silver Medal at the National Wine Awards of Canada 2014
Saturn 2011 – Silver Medal at the National Wine Awards of Canada 2014
Capella 2011 – Best White Wine in BC, BC Wine Awards 2013
Rosé 2012 – Best Rosé in BC, Okanagan Spring Wine Festival 2013
Growers Series Pinot Blanc 2012 – Best Pinot Blanc in BC, Okanagan Spring Wine Festival 2013
The GOODS from Blue Mountain
Okanagan Falls, BC | We are pleased to announce the release of our 2013 Gamay Noir and Pinot Gris. Bright fruit and complex flavours characterize the 2013 vintage. If you find yourself in the Okanagan Valley we welcome you to visit the winery to taste and pick up your 2013 vintage wines. The 2013 Gamay Noir ($22.90) displays good acidity and juicy raspberry flavours, with notes of black currant and a long, spicy finish. Its balanced structure will allow the wine to age for 4-6 years. The 2013 Pinot Gris ($20.90) has a citrus, mandarin, orange nose with rich dense orange and lemon flavours across the palate with notes of orange peel and spice on the finish. The structure of the wine will allow it to age beautifully for 4-6 years. Read more
by Treve Ring | Here’s how wine geeks think: “Lessee what would happen if I took all my grape pressings leftover from the entire Riesling vintage and squeezed them together really hard to capture all the juice and good bits and then fermented it entirely with wild yeast…”
Tantalus Vineyards Riesling Lab 2013 | Kelowna, Okanagan Valley, BC | $19
Kiwi-Canadian wine geek and Tantalus winemaker David Paterson isn’t afraid to push – or in this case press – the envelope of experimentation. With Riesling Lab, the atypical results have proven so consistently interesting that the winery decided to slap labels on the bottles and sell them. The first Lab experiment (2011 vintage, #1) was tiny – just a handful of cases were produced. 2012’s Lab #2 was more of a purpose-driven exercise, with production bumped up to 70 cases or so. And last year, proven in method, Paterson produced 155 cases of Lab #3, sold solely out of their East Kelowna tasting room (also to a very few restaurants in Vancouver).
The playfully nerdy label is a clear departure from the norm (an indication that this ain’t your typical Tantalus wine), but the #03 Lab Results: Riesling is nevertheless a firm handshake. Pink and orange flowers, ripe peach and pear, apricot pit and a broad, solid, textured palate, amped up further through fermentation in old chardonnay-use barrels. Not shy on sugar, acidity or alcohol, the trio striking a chord that sounds like more, please. Especially at the price ($19!). Intrigued, I put the following 5 questions to Paterson…
Straight up – why did you make this wine? I originally created this wine in 2011, which was a cold growing season. I felt that the Riesling (Our biggest sku) would need some weight in a cold year and I did not want to use manufactured products to do so. I pressed all the Riesling really hard after making my original cut and took the resulting phenolic brown juice and fermented it wild in barrels. I did this to naturally oxidize out the phenolics. When it came time to put the 2011 wines together this new piece of the puzzle just didn’t fit but was really interesting and textural on its own…. so we bottled it. Since then we have made it every year and has been a really successful little wine in our tasting room with the general public and also with wine geeks because it has that different
Where are the grapes from? All the wines made under the Tantalus label come from our own 75 acre estate in SE Kelowna.
Your ideal pairing with this wines would be…? This wine is very versatile to pair with but I would say that something with sweetness and a little heat from the huge world of Asian food would go down pretty well. A classic Alsatian bacon and caramelized onion tart would be mighty fine, too.
What do you drink when you’re not drinking BC wine? When I’m not making wine, I’m golfing in the summer and skiing in the winter, so I’m drinking German and Burgundian wines.
Favourite BC wine, other than yours? Blue Mountain stripe label Pinot Noir or any of their vintage bubbly wines. They are always consistently excellent from vintage to vintage and their pricing has remained low compared to the demand for their product. They are the benchmark that the rest of the Okanagan should look too when deciding pricing and quality parameters.