The GOODS from Fort Berens Winery

Lillooet, BC | In what continues to be a year of growth and expansion for Fort Berens Estate Winery, Dylan Foss has recently joined the award-winning winery team as Executive Chef of The Ponderosa Kitchen, soon to open at the winery. Rolf de Bruin, co-founder and co-owner of Fort Berens explained, “We are absolutely delighted to welcome Red Seal Certified Chef Dylan Foss to our team to lead up our new patio restaurant called The Ponderosa Kitchen. Since Dylan joined us, we have been hard at work building our new kitchen, establishing partnerships with local food suppliers, designing our new menu and hiring staff. The Ponderosa Kitchen is set to open for the season on June 20th.”

Rolf noted, “Dylan brings a broad range of expertise to Fort Berens with a commitment to sustainability and creating high-quality dishes featuring locally-sourced ingredients. His views are very consistent with our goals at the winery and Dylan is already proving to be a fantastic addition to our team. Like our wine, our goal at The Ponderosa Kitchen is for people to taste what is grown locally. The Ponderosa Kitchen will offer daily lunches that feature fresh, predominantly local cuisine and occasional special dinners. Dylan has done an amazing job designing the menu so that the dishes will beautifully complement our wines.”

With a diverse background and experience gained working at Nu Restaurant in Vancouver, Long Beach Lodge in Tofino, Bear Foot Bistro and Nita Lake Lodge in Whistler, and Tyax Wilderness Resort and Spa as well as a 2-year culinary sojourn travelling around Europe, Chef Dylan Foss is passionate about working with quality local ingredients and helping people understand the importance of making sustainable food choices. Dylan explained, “Food is one of the most intimate things we provide for people. We are creating food for people that is nourishing their bodies and minds. My goal is to feature simple ingredients and simple techniques in creating classic, healthy Mediterranean-style dishes. I’ve had some amazing mentors throughout my career and I’ve learned so much about the importance of where our food comes from and the importance of making sustainable food choices. As food prices continue to rise, choosing locally, sustainably produced and grown food is important for all of us going forward. I am looking forward to working with the other chefs and farmers in the area to help nourish our collective ability to prepare locally available food and preserve it. I am passionate about teaching people in our community how to prepare high-quality food in an affordable way.”

Dylan continued, “We have been working with a number of local and regional suppliers to source our ingredients and our intention is to bring attention to the people responsible for providing these ingredients. We will feature quality food, meat that is hormone-free and ethically-raised. Because we will feature locally-grown produce, our menu will change regularly as the available produce changes throughout the season. We will also showcase a variety of house-made condiments and preserves. I am excited to offer old-world style bread that is fresh baked daily to complement our menu and preserves.”

Not only can you enjoy the award-winning wines from Fort Berens with your meal, The Ponderosa Kitchen will also offer fresh made-in-house iced teas, kombuchas and sweet waters.

The Ponderosa Kitchen will be open June 20th to September 20th daily from 11am – 4pm. Chef Dylan and the culinary and winemaking team will periodically offer a variety of dinners from multi-course wine-paired dinners to family-style dinners to winemaker dinners.

The Ponderosa Kitchen opening is just one expansion this season. Rolf continued, “We are also thrilled to see the expansion of grape growing in Lillooet. This spring we worked with our neighbours Keith and Jodi Pawloski as they planted Chardonnay vines on their Fraser Bench vineyard. Their property is on the West Bench of the Fraser, just south of Lillooet. We are thrilled to have new, fellow grape-growers in the area and we are looking forward to tasting their fruit.”

Fort Berens Estate Winery is a culmination of the dreams, vision and pioneering spirit of several entrepreneurs – Heleen Pannekoek, Rolf de Bruin, Hugh Agro, Sean Harvey, Jason Neal, John McConnell, Dan Barnholden and Patrick Downey. The eight owners of Fort Berens share a common belief in the incredible winemaking potential of the area and a shared vision to make Fort Berens into one of Canada’s leading producers of fine wine. With its vineyards on sagebrush-covered benchland along the Fraser River at the base of towering mountains, Fort Berens embraces the spirit of Lillooet. Alpine breezes, lingering summer sunlight and moderate winters provide a unique terroir ideal for growing premium grapes. Discover Fort Berens Estate Winery, Lillooet’s first winery, in BC’s newest wine region and explore 150 years of pioneering spirit. For more information, call 1.877.956.7768, visit www.FortBerens.ca, or follow them on Facebook and Twitter.

DETAILS

1881 Highway 99 North | PO Box 758 | Lillooet, BC V0K 1V0
Phone: 250-256-7788 | Toll free; 1-877-956-7768
Email: info [at] fortberens.ca
Web: www.fortberens.ca | Facebook | Twitter | YouTube

GALLERY

The Pioneers

Owners, from left: Rolf de Bruin, Hugh Agro, John McConnell, Jason Neal, Heleen Pannekoek, Sean Harvey. (not pictured: Dan Barnholden and Patrick Downey)

About Fort Berens Estate Winery

Fort Berens Estate Winery is the first winery in Lillooet, BC. It is located on a sage-brush covered bench at the base of the Fraser Canyon’s snow-capped mountains. It was established by Dutch immigrants, Rolf de Bruin and Heleen Pannekoek. Rolf and Heleen embarked on the venture in 2005, when they left the Netherlands and shifted from corporate careers to living and working on a farm. With the founding of Fort Berens, Rolf and Heleen turned their lifelong dream of running a vineyard and winery into a reality.

In 2010 and 2011, the team was further strengthened when ownership of the winery was expanded by way of a major investment from Toronto and Vancouver-based mining and investment banking executives, Hugh Agro, Sean Harvey, John McConnell and Jason Neal.

Fort Berens is currently in the process of building a new 9,500 square foot winery, which will include a 1,100 square foot tasting room overlooking the vineyards with a gorgeous view of the mountains in the background. It has been designed to allow visitors to watch the winemaking process and see the internal workings of the winery through the windows as they approach the tasting room. The anticipated opening date is summer, 2014.

Our Vineyard and Wines

Our vineyard is located in the Fraser Canyon across the Fraser River from the town of Lillooet. While Lillooet is one of the “Hot Spots” in Canada, our average summer temperatures are slightly lower than the South Okanagan, because our night-time temperatures are lower. These cool nights are ideal as they allow the vines to rest before another hot day in the summer sunshine. The Cascade Mountains to the west keep rain and clouds away, ensuring that the vines receive plenty of sunshine.

In May 2009 we planted 20 acres with six varietals: Riesling, Pinot Gris, Chardonnay, Pinot Noir, Cabernet Franc and Merlot. After careful consideration, we have chosen various rootstocks and clones to ensure early ripening and increase the complexity of our wines. We strive to craft a portfolio of balanced and distinctive wines that are pure and reflect the unique terroir of this new region and the spirit of our winemaker.

Our Philosophy

We are pioneers and explorers. We are helping to break ground for the growing wine region in Lillooet. We invite our guests to join us and explore the land with us and experience the thrill of discovery. From the first taste of a new vintage to walking the vineyard with the winemaker, we invite our guests to be a part of the discovery. In every journey there are many explorations, but only one first step.

Reviews and Accolades

“At just over 50 degrees latitude, Fort Berens, in Lillooet, sits at the northern limit of the wine-grape belt. But it’s blessed with clearer skies and drier air than pretty much any other wine district at that boundary. Owners Rolf de Bruin and Heleen Pannekoek had been sourcing chardonnay from the Okanagan to supplement their estate fruit because it takes time for vines to yield much quality fruit. This is their first 100-per-cent all-estate chardonnay. Remarkable, too. Full-bodied and mellow, it shows surprisingly ripe pineapple and stone-fruit flavours, with a buttery texture enlivened by bright acidity. If this were made in California, it would easily fetch twice the price. 90 points.” – Beppi Crosariol, The Globe and Mail, September 17, 2013 on our 2012 Chardonnay

“The latest FB Meritage is another step up the notch for winemaker Rolf de Bruin and puts a spotlight on the Lillooet meso-climate. There is a freshness and balance to this wine that I like and with 65 percent merlot some built in drinkability and softness that has appeal. The nose and palate mix black fruits, with a savoury edge but all in all a ripeness plus acidity and smoothness that makes it food friendly. Well done and fair value. 88 points.” – Anthony Gismondi, Gismondi on Wine, January 12, 2013 on our 2010 Meritage.

“This is a blend of Lillooet grapes and fruit from the Sundial Vineyard on Black Sage Road. The wine is 47% Merlot, 34% Cabernet Sauvignon and 19% Cabernet Franc. It was aged 12 months in French and American oak barrels and another six months in bottle before release. Dark in colour, it begins with an appealing aroma of black cherry, black currant and vanilla.  On the palate, the wine’s long ripe tannins give it a generous richness. The flavours echo the aroma with added touches of chocolate and spice. 91 points.” – John Schreiner, John Schreiner on Wine, October 19, 2013 on our 2011 Meritage.