Bill Eggert at Fairview Cellars. Photo by Claire Sear

Winemaker Jay Martiniuk at Stoneboat Vineyards passes the glass to Bill Eggert at Fairview Cellars.

Quick Stats:

• Born in Ottawa and raised on a family farm in Ontario.
• Cellar rat: grew up growing grapes in Ontario. Diploma in Agriculture from the University of Guelph. Vineyard Manager at Covert Farms, Charal Winery, and Paradise Ranch. Owner of Fairview Cellars since 1989.
• During his tenure teaching and developing the viticulture program at Okanagan University College, Bill mentored many up and coming Okanagan winemakers including those at Orofino Vineyards, Noble Ridge Vineyard, Le Vieux Pin and Van Western Vineyards.
• Small lot producer, 3500 cases annually.
• Varieties: Cabernet Franc, Merlot, Cabernet Sauvignon, Malbec, Petit Verdot, Syrah, Sauvignon Blanc and Pinot Noir.
• Still a one man show, if the winery is open, Bill is in the tasting room.
• His personality can be found in the names of his wines: Two Hoots is named after the owls in his vineyard but also applied to wine critics (“I don’t give two hoots what you think”); Madcap Red  is for a nickname of his, Madcap; The Wrath is a nod to John Steinbeck’s The Grapes of Wrath; and Iconoclast, describing this grape-growing farmer and the name for his top Cabernet Sauvignon, starting with the 2008 vintage’s best barrel.

How did you become a Winemaker?

I grew up on a farm in Beamsville, Ontario where, along with other fruits, we grew grapes for Jordan Wines. I went to the University of Guelph and graduated with a diploma in agriculture. My first job after university was working with my uncle in Beamsville. In 1983, after a dispute with my uncle (who refused to plant vinifera grapes) and the realization that the farm would not be passed down to me, I decided to head west for the ski hills. I was hired at Covert Farms as the farm manager. I briefly returned to Ontario where I managed Charel Winery and Vineyard founded by Alan Eastman near Blenheim in Ontario. Charel Winery was where I met and worked with Ron Giesbrecht who today is the winemaker at Henry of Pelham. In 1989, I returned to British Columbia as the vineyard manager at Covert Farms and during this time bought the land for my own vineyard. I then worked at Paradise Ranch which is now See Ya Later Ranch for two years as the vineyard manager. In 1993, I planted my grapes and in 1997 my first commercial wines were produced. From 1998 to 2002, I taught the viticulture course at Okanagan University College to finance my own vineyard. In 2000, I opened the tasting room at my winery Fairview Cellars. In 2002, I was able to fulfill my dream of working full-time on my own vineyard.

Wine experience that influenced you as a winemaker?

I grew up growing grapes and attending grape growing conferences. As a young grape grower, I knew and was exposed to many of the progressive thinkers of the Canadian wine industry in Ontario who realized that good wine could be made in Canada. Gordon Schwenker, Helen Fisher, and the Wiley Brothers all influenced me as a young grape grower. It was a big turning point for me when I realized that the vines growing in my uncle’s vineyards couldn’t produce good wine.

Epiphany wine?

There have been several over the years. I remember when we were trying to get Riesling planted in the Niagara area and I tried a Riesling from Pfaffenheim located in the Alsace region of France which literally “blew the doors off”.  In the 1980’s I remember trying a Chateau des Charmes Chardonnay www.chateaudescharmes.com which showed me that a wine made in Canada could be phenomenal. After trying a 1982 Bordeaux wine from Chateau Branaire, I knew that this was the level that as a winemaker I wanted to achieve.

Favorite grape variety?

It is the vineyard that will determine what varietal. However, I have always loved Cabernet Sauvignon.  I love to grow it, I love the wines and it is best suited for my vineyard.

Favorite wine region outside of Canada?

Sonoma.

Favorite wine tradition?

When Norm Cole, an assistant winemaker at Tinhorn Creek winery, started his own independent mobile wine bottling service in 2005, I was his first customer. I gave him a bottle of my 2003 The Bear as a thank you which he passed onto the next winery. It has now become a tradition with all of the wineries that use Artus Bottling to pass on a bottle to the next winery.

Favorite home-cooked meal and wine pairing other than your own wine?

I love lobster and Chardonnay. I usually pair it with a Chardonnay from Nk’mip Cellars or the now-sold Antelope Ridge.

Favorite home-cooked meal and Fairview Cellars wine pairing?

Prime Rib with Yorkshire puddings and a baked potato with The Bear. (Fairview Cellars The Bear is a blend of five of the classic Bordeaux cultivars: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot).

First restaurant to carry your wine?

Kaleden’s 1912 Restaurant and Naramata’s Country Squire Restaurant which was owned by Ron and Patt Dyck who now own Cannery Brewing.

Can you find your wines outside of BC?

My wine is carried in a few select locations in Alberta. I make only 3500 cases per year.

Favorite cocktail?

A Caesar.

Beer currently in your fridge?

A growler from Firehall Brewery.

What was the last restaurant you ate at?

When I was in Vancouver for the Vancouver International Wine Festival this year. I enjoyed a meal at La Regalade French Bistro in West Vancouver. 

Wild animal encounter?

That’s almost an everyday experience with deer and bears. However, one that really stands out was when I was working at Paradise Ranch. We had grapes still on the vine for icewine and I received a call from Guy Wilson that the bird bangers hadn’t been turned off for the evening. I drove up to the vineyard and turned of the bird bangers and as I was getting into my truck, I heard a loud rumbling. At first I thought it might be an earthquake. As I looked I saw a huge herd of elk heading straight for me. I got into the truck and literally the entire herd of over a hundred elk ran around the truck. I think that was the scariest experience I have had to this point.

Favorite vineyard shoes?

Merrell hiking boots or my Kodiak boots.

Best thing about living in the Okanagan?

Sailing, skiing, dry weather, long summers, short winters, plethora of local food and of course, wine.

Pitfalls that winemakers should watch out for?

Two biggest dangers are cellar palate and arrogance.

Last wines tasted?

Last night we tried a killer Cabernet Sauvignon Bordeaux Blend from Napa Valley’s Blackbird Vineyards.

Anything new?

Building a new cellar, which will open this spring.

BC winemaker that you are currently taking note of?

Honorable mentions go to Bill Dyer and Rusty Figgins. This winemaker is making some killer wines……….

various tools of the kitchen.

Okanagan Valley

Question:

What are the five kitchen utensils/gadgets/tools that you can’t live without?

Answer:

Executive Chef Bernard Casavant ∙ Smack Dab Restaurant at Manteo Resort. 

An offset palette knife kept in my pocket. Thousands of uses, needed by everyone.

Produce pocket knife, from Lyon France. Awesome knife.

Tasting spoon in my shoulder pocket. NEVER use your fingers to taste with.

Pocket infrared thermometer. For tempering chocolate, checking coolers, confirming meat temps. etc.

Wüsthof fish spatula for use on line, plating supreme!

Mike Wrinch ∙ General Manager ∙ Knifewear 

A Microplane box grater kicks ass.

Kuhn Rikon vase grinder with interchangeable canister for my custom spice mixes.

Larch Wood cutting board.

Best roux whisk.

And of course a good Chef’s knife.

Annina & Jörg Hoffmeister ∙ Dolci Deli Artisan Fare

Scale.

Zwilling knife.

Cast Iron Pan.

Mandolin.

Stick Blender.

Executive Chef Mark Filatow ∙ Waterfront Restaurant & Wine Bar

A sharp knife.

A 9inch cast iron pan.

Meat Grinder.

Wooden cutting Board.

Good lifter/fish Spatula.

Executive Chef Roger Sleiman ∙ Old Vines Restaurant at Quails Gate Winery

My trusted 10″ Wüsthof chef knife which I have had since the beginning of my career.

Vitamix blender.

A super fine Chinois strainer.

Japanese mandolin.

Tasting spoon.

 Jennifer Schell ∙ Cookbook Author, The Butcher, The Baker, The Wine & Cheese Maker

-An Okanagan Cookbook

Microplane Zester and Grater.

My Thermomix  which I call Klaus.

Mandoline.

Food Scale.

Mortar & Pestle.

Ben Boschman ∙ Owner of LakeHouse Home Store.

Vitaquick Pressure Cooker.

Microplane Box Grater.

Lodge Skillet.

All-Clad Stainless 8” Fry Pan.

Le Creuset 4.7L Caribbean Oval Casserole.

Silpat non-stick baking mat.

Executive Chef Jeff Van Geest ∙ Miradoro Restaurant at Tinhorn Creek Winery 
High quality sharp Santoku knife

Sausage stuffer

Vitamix blender (it could probably make a velvety smooth puree out of gravel)

Vac pac

A black permanent sharpie marker

Executive Chef Bernard Casavant (left) Executive Sous Chef Brad Horen (right). pizza made in Smack Dab’s new state-of-the-art gas Forno oven. Photos by Claire Sear

Manteo Resort Waterfront Hotel’s new restaurant, Smack Dab, officially opens on Monday, March 18th, 2013.  The waterfront patio with over 120 seats will open on the May long weekend. The 1.5 million dollar renovation of the former Wild Apple Restaurant has unveiled a modern gastro-lounge and restaurant with stunning lake views. The floor to ceiling glass sliding doors allow for the restaurant to flow naturally onto the lakeside patio which will be a big draw this summer.  Both tourists and locals will enjoy the contemporary and sleek design combined with a casual and relaxed atmosphere.

British Columbia and Pacific Northwest micro-breweries take centre stage and there are over 22 beers on the menu. Currently the 12 selections on tap include Crannóg Ale’s Gales Blood Potato Ale,   Mt. Begbie Brewery’s High Country Kolsch, Tin Whistle Brewing’s Peach Cream Ale, Steamworks Brewery’s Pilsner, Barley Station Brewery’s Talking Dog Wit Beer, Lighthouse Brewing’s Keepers Stout, Granville Island Brewery’s Island Lager,  Phillips Brewery’s Blue Buck, Firehall Brewing’s Stoked Ember Ale,   Russell Brewing Company’s Black Death, Fernie Brewing Company’s Big Caboose Red and Deschutes Brewery’s Chainbreaker White IPA. Beer selections will change according to the season.

Following the soft opening, Daniel Vogel, the manager of Smack Dab restaurant says: “We hear from local craft beer enthusiasts that our selection is fantastic and that they’ve been waiting for something like this in Kelowna for a long time.”

Wine-lovers will enjoy the carefully chosen wine list highlighting many local Okanagan wines.  Wines are available by the glass in a 3 or 6 oz pour and bottles start at just $33.00.  Wineries currently showcased include Cedar Creek Estate Winery, Mission Hill Winery, Wild Goose Winery, Blue Mountain Vineyard, Quails Gate Estate Winery, Burrowing Owl Estate Winery, La Frenz Winery, Black Hills Estate Winery, Moon Curser Vineyards, Van Western Vineyards, Pentage Wines, Nk’Mip Cellars, Road 13 Vineyards, Howling Bluff Estate Wines, Kettle Valley Winery, Hester Creek Estate Winery, Foxtrot Vineyards and Painted Rock Winery. Lead Bartender, Kyle Yrjola will be creating Smack Dab’s specialty hand-made cocktails as well as premium mixed drinks. Beer or wine flights allow guests to sample and taste a selection of five different beers or wines. Smack Dab is the perfect combination of gastro-pub and wine bar complete with breath-taking views of Lake Okanagan.

Smack Dab’s culinary team is overseen by Canada’s legendary Executive Chef Bernard Casavant. The well-priced menu includes pizza made in Smack Dab’s new state –of-the-art gas Forno oven which reaches temperatures of 850 degrees. Executive Sous Chef Brad Horen who designed the menu says Smack Dab offers “classics with a twist & big bold flavors. Comfort food”.  Highlights include the Tomato Soup with mini Grilled Cheese Sandwich, Fish Tacos, Grilled Caesar Salad and Deli boards for sharing. High end pub grub includes French fries, Korean Chicken Wings and a Smokin’ Beef burger perfect for lunch or a casual dinner by the lake. The Fork and Knife section of the menu provides some fine dining options including Wild Salmon Fillet, Short Ribs & Prawns and a Grilled New York Steak. Smack Dab’s private dining room and patio can be booked for up to 36 guests.

“We are so pleased to be offering our premium casual food and craft beer selection to the Kelowna market.  During our soft opening this week, we have been receiving very positive feedback on our crazy good food, fun craft beer flights and upbeat atmosphere.  Our private dining room is already receiving bookings which is great to see. We feel this is a much needed addition for business and pleasure – and you can’t beat the view!” said Heather Schroeter, general manager of Manteo Resort.

With the biggest selection of craft beers in the Okanagan, great local wines, a relaxed menu and Kelowna’s now largest lakefront patio expect Smack Dab to be the place to be seen this summer.

Smack Dab Restaurant at Manteo Resort Waterfront Hotel

3762 Lakeshore Road

http://www.manteo.com/

250-860-1031 / 1-800-445-5255

The Westside Wine Trail  wineries return for their annual Sip with Your Sweetheart Event in celebration of Valentine’s Day.  All nine wineries of the Westside Wine Trail open their doors on Sunday, February 10^th, 2013 from noon til four pm offering complimentary wine and heavenly chocolate pairings. For romantics, chocolate and wine lovers- The Sip with Your Sweetheart event is not to be missed.

Westside Wine Trail wineries and their carefully selected chocolate & wine pairings for 2013 include:  

Beaumont Family Estate Winery

Selection of Wine & Bernard Callebaut Chocolates

Bernard Callebaut chocolate bread from Artisan Breads and specialty cheese made in the Okanag

an Valley will be paired with a selection of Gamay Noir, Pinot Noir and Late Harvest wines.

Late Harvest Viognier

Kalala Organic Estate Winery 

Late Harvest Viognier and Merlot Ice

wine & White & Dark Chocolate Truffles

Viognier infused white chocolate truffles paired with a Late Harvest Viognier and dark chocolate truffles infused with Merlot paired with a Merlot Icewine.

Little Straw Vineyards 

Pinot Rose & Chocolate Lava Cake

Barrel Top Grill’s Chef Trevor will be welcoming guests with chocolate lava cakes which will be paired with a 2011 Pinot Rose.

Bliss Sparkling Cherry Honey Wine & Chocolate Walnut Bark

Meadow Vista Honey Wines 

Bliss Sparkling Cherry Honey Wine & Chocolate Walnut Bark

Be the first to try the newly released Bliss, a sparkling cherry honey wine which will be paired with their Harvest Table Chocolate Bark, featuring dried cherries and farm walnuts.

Mission Hill Winery 

Merlot & Dark Chocolate Mousse

Delight your senses with dark chocolate mousse topped with raspberry caviar and paired with a 2009 Reserve Merlot.

Summit Reserve Melange Noir & Bliss Bakery’s Chocolate Cinnamon Heart Tart

Mt. Boucherie Winery 

Summit Reserve Melange Noir &  Bliss Bakery’s Chocolate Cinnamon Heart Tart

Will be serving their “2006 Summit Reserve Melange Noir” wine with Bliss Bakery’s decadent “Chocolate cinnamon heart tart”  – a  shortbread crust, dark chocolate with a hint of spice, delicate cinnamon flavour and infused with Mt. Boucherie’s wine.

Merlot & Salted Chocolate Caramel Bar

Quails’ Gate Winery 

Merlot & Salted Chocolate Caramel Bar

Add something savoury to your day! The dedicated pastry chef at Old Vines Restaurant will be whipping up a delectable salted chocolate caramel bar to pair with the Quails’ Gate 2010 Merlot. The test trial in the Wine Shop had them all raving, so be sure to drop by for something extraordinary.

Rollingdale Winery

 La Droite Merlot & Cherry, Chocolate Truffle Cookie

Chef James O’Riordan will be enticing guests with a cherry, chocolate truffle cookie which will be paired with their 2008 ‘La Droite’ Merlot.

Volcanic Hills Estate Winery 

Selection of Wines & Rogers Chocolates 

Will be pairing their wines with decadent Rogers Chocolates and Heart Icewine Chocolates (Chocolates, Truffles & Fudges).

For more information, visit Westside Wine Trail or follow on twitter @WestWineTrail.

left: Knifewear specializes in beautifully hand-crafted knives. right: The Butcher, The Baker, The Wine and Cheese Maker, An Okanagan Cookbook

The Butcher, The Baker, The Wine and Cheese Maker, An Okanagan Cookbook is a veritable who’s who of the Okanagan culinary scene. Authored by food and wine columnist Jennifer Schell, it features treasured recipes from the Okanagan’s best chefs, and is a must-have for the food-lover on your list. An Okanagan Cookbook is a behind-the-scenes look at the chefs, farmers, and artisan producers whose passion and commitment to the local food scene has helped shape the Okanagan as a culinary destination. Available at selected Okanagan locations.

A great chef knife is a must for the serious home cook on your holiday list. Already a major destination for chefs from far and wide, Kelowna’s newly-opened Knifewear specializes in beautifully hand-crafted knives. Sure to please any home chef, the best-selling Masakage Kumo knives are handmade in Japan by blacksmith Katsushige Anryu, a fourth generation knife-maker. Don’t forget to pick up the knife sharpening stone and register for the knife sharpening and cutting classes.  Starting at $175.00.  Knifewear. 2983 Pandosy Street. Kelowna.

Great gift ideas at Lakehouse

LakeHouse, A Home Store  is the place for sourcing a vast array of kitchen gadgets, cookbooks, beautiful aprons and Nespresso machines.  The friendly staff will help you find the perfect gift to suit your budget, be it big or small. Le Creuset dishes are always sure to please, or perhaps a Kitchen Aid Mixer in the color of the season, candy-apple red, is on a special someone’s list. Coveted gifts this year include the Penguin SodaStream ($279.95), a gadget with a cool, sleek design that, with the push of a button, turns ordinary water into a sparkling sensation, and the Vitamix 5200 Blender ($699.95), known as the “Ferrari of blenders” and favorite of professional chefs, now available for the home.  Gifts starting at $3.95.  LakeHouse, A Home Store. 510 Bernard Avenue. Kelowna

Kelowna’s Valaroso Foods, takes pride in sourcing the best of Italy and has a huge selection of gourmet pastas, olive oils, and balsamic vinegars—including the traditional aged balsamic of Modena. For the holiday season, Valarosa Foods brings in special, seasonal European items—biscuits, cakes, and candies vie with dishware from Italy and Panettone from the Veneto region. Put together your own gift basket from anything in the store, or choose from the section dedicated to Valaroso’s favorite gift items. Valoroso Foods. 1467 Sutherland Avenue. Kelowna.  2441 Main Street. West Kelowna.

Agent 007, James Bond, uses the Chemax coffee brewer for his daily cup. Elevate the coffee aficionados on your list to super spy status by packaging together the Chemax coffee brewer, a pound of the special Jack Frost Holiday Blend and an afternoon brew school class. Available at Cherry Hill Coffee.   Cherry Hill Coffee. 1404 Hunter Court. Kelowna.

What to get for the food lover who already has everything?  Handmade preserves from the Okanagan’s best chefs are surefire winners. Exclusive, handmade preserves are available at: RauDZ; Wild Apple Resort at Manteo Resort; Mission Hill Winery; The Bench; Sonora Room at Burrowing Owl Winery; and new this year, Miradoro Restaurant at Tinhorn Creek.

For the host and hostess:  A box of macarons from Sandrine’s French Pastry and Chocolate will bring smiles. Or make the occasion sparkle and bring a bottle of BC bubbly made in the traditional champagne method—Summerhill Pyramid Winery’s Cipes Gabriel; Blue Mountain Winery’s Brut Rose; Bella Wines 2011 ; Haywire Winery’s The BUB.

Happy Holidays!

Jay Martiniuk at Stoneboat Vineyards

“Winemaker Chris Tolley at Moon Curser Vineyards passes the glass to Jay Martiniuk at Stoneboat Vineyards.”

Quick Stats

• Born in a vineyard. Cellar-Rat: Herder Vineyards, Osoyoos Larose  and family vineyard Stoneboat.
• While the winery only opened in 2005, this family has been growing grapes for over thirty years. Patriarch, Lanny Martiniuk helped with the replanting of vinifera grapes across the valley in the late eighties and early nineties and today is known as one of the Okanagan’s leading propagators of vines.
• While official family titles do hold some merit, Jay “Winemaker”, twin brother Tim “ Marketing Manager”, younger brother Chris when not flying planes “ Tractor-Pilot”, dad Lanny-“Grape Grower”, and mom Julie “Lab Technician and Tasting Room Manager”, this is clearly a family venture. Family discussions in the vineyard, lab room and cellar along with the dining room table ensure their very best is showcased in the bottle.
• Musical talent also runs in the family, and the grand piano in the tasting room can be played by most family members. According to rumour, Jay could have had a career as Opera singer and while grapes remain his primary audience, he is known to belt out a song after a glass or two.
• Varieties:  Pinot Blanc, Müller-Thurgau, Schönburger, Kerner, Pinot Gris, Viognier, Cabernet Franc, Pinot Noir and Pinotage.
• If the wine begins in the vineyard, it is no surprise that Stoneboat Vineyards, with their solid legacy of growing grapes for many of BC’s first wineries, has established a reputation for making excellent wines that reflect the Oliver terroir.

How did you become a winemaker?

Our family has been growing and selling grapes since the early eighties and we had been discussing the idea of making our own wine. After completing my first year at Queen’s University, I returned home for the summer to work in the vineyard. I was involved in a car accident where I broke both my legs and had to take the year off to recuperate. While I was still recovering, my dad said why don’t you try making our first wines? I helped make our first 2005 vintage and then continued my training at Osoyoos Larose for a couple of years as cellar master. I did eventually return to university and completed my degree in Food Science at UBC Vancouver. While completing my degree, I remained in the vineyard during the summers and on the weekends.

Wild Yeast Experimentation?

As part of my undergrad thesis I worked with UBC’s Wine Research Centre to study and evaluate the natural different yeast strains and fermentations that could be found in our vineyard.  I also studied several pinot noir wild yeast fermentations to try and identify their strains and help in our own pinot noir winemaking.

Why the name “Stoneboat”?

Stoneboat is a flat sledge that you drag behind a horse or a tractor to remove heavy rocks.  It is reflective of our vineyards as we have very rocky soil on the top surface with gravel soil beneath.  We believe the stoneboat also represents our family values of hard work, perseverance and tradition.

First BC wine?   

I grew up on the vineyard, so it was homemade wine.

Favorite Grape varietal?

Pinot Noir, because of how it expresses the terroir – the styles of Pinots out there are so diverse.

Other BC Pinot Noirs that you enjoy?

Quails’ Gate Pinot Noir.

Burgundy or Bordeaux?

I do have a soft spot for Bordeaux, but ultimately I would choose Burgundy.

Dead-man walking last wine request? 

I would want to try Domaine de la Romanée-Conti Pinot Noir.  (A small wine producer in Burgundy with the reputation for making the best Pinot Noir in the world).

Favourite wine region outside of BC?

Oregon and the Willamette Valley. They make excellent Pinot Noir.

Favorite wine pairing?

My brother’s Tim’s home cooked Thai dishes with a bottle of Tantalus Riesling.

Favourite Stoneboat wine and meal pairing?

My mom’s Eggplant Parmesan with our Pinotage. If I’m cooking it’s either a steak with our Pinotage or grilled prawns with our Pinot Gris.

Why the variety Pinotage?

In the late nineties, we grew some grapevines for Lake Breeze Vineyards. The original owners were South African and asked us to grow Pinotage. We were able to keep a couple of vines; my dad really liked how the vines grew and found the variety well suited to our vineyards. When we opened our own winery, we decided to make Pinotage and propagated all the vines for our blocks.

What beer is currently in your fridge?

Naramata Nut Brown Ale  and Blanche de Chambly from Unibroue, a brewery from Quebec which I discovered during my days at Queen’s University.

Last wines tasted?

I have been very busy with harvest so not much time for wine drinking. The last wine I had was an Oyster Bay Sauvignon Blanc – tried, tested and true.

What were the last restaurants you ate at?

Bistrot Bistro in Vancouver and Terrafina Restaurant at Hester Creek Winery.

First Restaurant to carry your wines?

Bistrot Bistro in Vancouver.  Owners Valerie and Laurent came by the winery very early on and have been carrying our wines ever since.

What other restaurants carry your wines?   

Local Lounge • Grille in Summerland, Edible at the Market in Vancouver, Arm’s Reach Bistro in Deep Cove, Stage Wine Bar & Vis a Vis in Victoria, Shelter Restaurant  in Tofino…

Can you find wines outside of BC?

We’re just starting to get our wines into Alberta, so stay tuned…

With so many wine competitions, which ones do you focus on and why?

We are a small winery so we do not enter a lot of wine competitions. We are very proud of our three Lieutenant Governor’s Awards for our 2009 Pinot Noir, 2007 Pinotage, and our 2006 Pinot Noir.

Favorite vineyard shoes?

Dunlop Insulated Green Gumboots on the crushpad  and Dayton work boots for the vineyard.

Wild animal encounter in the vineyard?

We have lots of wild animals in the vineyard but I do not like running into our Black Widow spiders, which love to live in the milk cartons at the bottom of the vines.

Best thing about living in the Okanagan?

The view is great from virtually anywhere you go here!

Anything new?

Yes, we just released our 2010 Reserve Pinotage, Solo.

Your vision for the future of Stoneboat?

We still grow 50% of our grapes for other wineries so our vision for the future is to use all of our own grapes for making Stoneboat wines.

BC winemaker that you are currently taking note of?

This winemaker marches to his own drum and is very passionate about wine – makes great reds. He is now making some great Pinot Noir…….

OKANAGAN

All you need is bread. Handmade artisan bread baked daily is one of life’s best affordable luxuries.  A bowl of soup with a freshly made loaf transforms into a gourmet feast. Sandwiches become extraordionary. French toast made from challah/brioche turn sinful. Croissant and a latte equals a moment of aha in a busy day. A slice of foccacia is all it takes for a cheap gourmet lunch. Baguette, cheese and wine, whether outside in the sunshine or inside by the fire, is the recipe for picnic perfection. Don’t settle for grocery store mass marketed tasteless loaves. You deserve the best – which is where our guide to the Okanagan’s artisan bakeries comes in:

Kelowna

The Bread Co sourdough bread

The Bread Company  

Handmade on site, their daily bread line-up includes San Francisco sourdough, ciabatta, European rye, cranberry pumpkin seed and ancient grain, as well as organic loaves of multigrain, whole wheat and rustic garlic. Enjoy weekly bread special features such as fig and anise. This popular downtown eatery is known for their excellent sandwiches, salads, lattes and desserts but locals know to pick up their bread. 363 Bernard Avenue Monday through Friday 6am to 6pm. Saturday 7am to 6pm. Sunday 8am to 6pm

Debakkers Kitchen 

Debakkers Kitchen Foccacia

Mary De Bakker and her husband, Sandy Lukic started selling their homemade breads including spelt, potato and onion, Luker’s sourdough (named after their son) and Sasha’s crown (named for their daughter) as well as cookies at the Kelowna Farmers’ Market, quickly establishing a loyal clientele. In 2011, they opened their own bakery, restaurant and pizzeria “Debakker’s Kitchen” across the street from the Kelowna Golf and Country Club. Their sought-after breads are baked on site daily in an apple wood burning oven. In addition to the pizzas, do not miss the foccacia – it’s the best in the Okanagan. 1014 Glenmore Drive. Tuesday through Saturday 11am to 9pm. Sunday 10am to 3pm. Monday  5pm to 9pm.

Mount Royal Bagel Factory

Imagine Paris without the baguette, San Francisco without sourdough or Montreal without the bagel. And yes, tucked away on a side street in Kelowna is the Okanagan’s only bagel bakery. Here you can enjoy freshly made bagels made in the Montreal tradition: boiled then baked. Or pick up a bag of bagels and a tub of the natural cream cheese to go. This is also home to the Okanagan’s biggest selection of flavored cream cheeses (I’m partial to the  honey vanilla cream cheese).  1551 Sutherland Avenue.  Monday through Friday 8am to 5pm.  Saturday 9:30am to 3pm. 

Okanagan Grocery Callebaut Loaf

Okanagan Grocery Artisan Breads Bakery

This tiny Kelowna bakery opened in 2004 and one cannot imagine the Okanagan food scene without it. Daily breads include a wide variety of baguettes, alpine loaf, Okanagan Grocery loaf, Callebaut Chocolate loaf and focaccia. Owner Monika Walker also does daily specials, such as Tuesday’s fragrant potato and scallion sourdough, Thursday’s peanut butter and jelly loaf and Friday’s organic apple raisin sourdough. On Saturdays enjoy hand shaped butter croissants, pain au chocolat and heavenly brioche. Okanagan Grocery Artisan Breads is also home to gourmet cheeses, soups and artisan jams. Main Shop Guisachan Village, 2355 Gordon Drive. Tuesday through Saturday 9:30am to 5:30pm. Bake Shop, 115-1979 Windsor Road, Tuesday through Friday 7am to 6pm. Saturday 8am to 5pm.

Sandrine French Pastry & Chocolate

Sandrine Pear Croissant

Sandrine Pastry is the Okanagan resident’s trip to a Parisienne Bakery via Hwy. 97.  Although Sandrine does not carry traditional French baguettes, arrive early to pick up her heavenly croissants as late comers face bitter disappointment. Plain, almond, chocolate, and beautiful fruit croissants including pear, peach and blueberry are bites of buttery gold perfection. Also home to macrons, handmade chocolates, divine paté and the Okanagan’s best quiches to go. 1865 Dilworth Drive (Orchard Place). Monday through Saturday 8:30am to 6pm.

Urban Fare 

Kelowna’s new upscale grocery store carries many of the Okanagan’s best local products including croissants from Sandrine’s Pastry and breads from Okanagan Grocery Breads. 3155 Lakeshore Road. Daily 8am to 10pm.

Peachland

Bliss Bakery 

Peachland is anchored by this busy and popular bakery cafe. Bread and delicious treats are baked in house daily and the rotating line up includes baguettes, cheddar ale potato bread, sourdough from an Okanagan starter using wild yeast from local grapes, and their own Bliss Braid- a baguette combining their three most popular sellers: espresso dark rye, Italian white and multigrain. An outdoor sidewalk patio with stunning views of Lake Okanagan is one option for your cuppa, as well as an inviting long table and cozy seating inside. They also make gourmet sandwiches, soups, quiches, lattes, cookies and treats. Home to the biggest cinnamon buns in the Okanagan. #101 – 4200 Beach Avenue, Peachland. NEW Kelowna Location:109-1289 Ellis Street, Kelowna.  Both bakeries: 7:30am to 5pm daily.

Summerland

True Grain Bakery Pretzels

True Grain Bakery 

True Grain Bakery, an organic bakery from the Citta Slow community of Cowichan Bay on Vancouver Island, chose the Okanagan for their third location and happily opened their doors this fall in downtown Summerland. Passionate about old world techniques and local grains, their daily line-up includes Red Fife cracked grain, sourdough, German rye, light spelt, flax’n rye, Kamut pumpkinseed, cinnamon raisin made with organic Thompson sun-dried raisins, ciabatta and the Ogopogo loaf. The ample seating inside is perfect for indulging in the not-to-be-missed croissants, cookies and old world salted pretzels offered with a side of organic grain mustard. 10108 Main Street.. Wednesday through Sunday. 8am to 5:30pm.

Penticton

Walla Foods Authentic Mediterranean & Middle Eastern Foods

Hidden away in the Cannery Trade Centre in Penticton, this bakery has a charm all its own. The weekly line-up includes focaccia, whole wheat cranberry walnut, whole grain rye, Jewish rye with caraway puttanesca, sour dough, and brioche. Check the website for the daily offerings. Don’t miss the “Quign Aman” a salted caramel croissant (seriously addictive).  This tiny bakery also serves housemade sandwiches, soups and their signature brioche French toast. Cannery Trade Centre and Market.1475 Fairview Road. Monday through Friday 8am to 6pm. Saturday 9:30am to 3pm.

Wouda’s Bakery

Wouda’s Bakery is located in the Apple Plaza and has a loyal local following. Daily offerings include rye, baguettes, potato rosemary, cinnamon sugar loaf, multigrain and sourdough. Personal favourites include cranberry walnut sourdough and raisin bread. The bakery also serves sandwiches and soups as well as pastries and coffee. Apple Plaza. 146-1848 Main Street.  Tuesday through Saturday 8am to 5:30pm.

Osoyoos

Lakeview Bakery

The Lake Village Bakery 

The Lake Village Bakery opened their doors this summer and already has become a local and tourist favorite. The daily line-up of fabulous handmade breads includes baguettes, Lake Village loaf, anarchist loaf, sourdough, east side rye, as well as croissants, muffins and classic brownies. Local owner, Shannon Peltier trained with Monika Walker of Kelowna’s Okanagan Grocery before opening the bakery with her husband, Sean. Enjoy weekly specials such as pumpkin and chai, Portuguese corn bread, and the incredible Sicilian chocolate bread. Local cheeses also available.  Arrive when the door opens to avoid disappointment. This bakery has been discovered. 6511 Cotton Wood Plaza Unit 4, Osoyoos

The Penticton Farmers Market. Photos by Claire Sear

Heirloom Tomatoe

PENTICTON

The Saturday morning Penticton Farmers’ Market is one of the best in British Columbia. The market is held in the heart of downtown, stretching over four city blocks and closing Main Street to all vehicle traffic. With over five thousand estimated visitors (not including pets) every Saturday, it has become one of Penticton’s main tourist attractions. It is also a Saturday morning tradition for locals – both for grocery shopping and for catching up with friends.

What’s the draw? You can wander pretty tree-lined Main Street and meet the South Okanagan’s local farmers selling the best of their in-season fruit and vegetables, enjoy the entertainment of buskers and musicians on every corner, visit the regular stalls for homemade treats such as baklava and spinach pies from Penticton’s Greek Orthodox Church. Don’t forget the handmade tarts like the old-fashioned “Love is a butter tart” from the Twisted Tart and homemade soups from the soup stall. Find frozen at sea wild British Columbia spot prawns, as well as jams, salsas, vinegars and preserves.  In the centre of the market there is an array of food trucks and stalls with organic smokies, Pad Thai, sweet and savory crepes, smoothies, gluten-free baked treats, potatoes-on-a-stick, freshly squeezed lemonade, meat pies, perogies, and the famous chip truck, Jeffers Fryzz.  The Penticton Farmers Market is a food-lovers paradise with plenty of nearby grassy areas including downtown Gyro Park to enjoy an impromptu picnic breakfast or lunch.

Five must visit stalls at the Penticton farmers market:

Joy Road Catering

Joy Road Catering  www.joyroadcatering.com  Run by the Okanagan’s top catering chefs, Cameron Smith and Dana Ewart sell their signature galletes (a traditional French tart) filled with the best of  in-season Okanagan fruit including cherries, peaches, pears and apples along with their heavenly breads, jams and preserves.  Also not to be missed are their wonderful cinnamon buns perfectly paired with nearby vendor Backyard Beans coffee. http://www.backyardbeanscoffee.com  Backyard Beans happily sells their coffee in real mugs and asks customers to drop them off in the recycling mug bins located thru-out the market.

Rain Shields is the owner of the fabulous Starsicles Gourmet Popsicles. www.starsicles.ca  These handmade popsicles have become a local favorite. With over twenty flavors to choose from there is a gourmet popsicle sure to please every palate. Choose from adult-only flavors such as the Crimesicle – a refreshing tequila, cranberry and lime combination or the OooLaLasicle made with rum, watermelon and lime. Most popular flavors include the BlimeyLimeysicle a perfect combination of lime and honey, the PieceofmyHeartsicle a scrumptious raspberry and cream blend or the BiteMesicle a heavenly marriage of dark chocolate mousse & raspberry. Starsicles are a perfect treat for a hot market day.

Little Farm dark chocolate baguettes

Rhys Pender and wife, Alishan Driediger were the original founders of Kelowna’s Okanagan Grocery Artisan Breads and now sell their wonderful artisan breads at the stall called Little Farm Bread. Don’t miss their to-die -or dark chocolate baguettes as well as their rustic French loaves (locals know to arrive early or face bitter disappointment). Alishan’s beautiful hand-painted French linens tablecloths are also available for sale at the side of the stall.

Blackbird Organics

Corey and Colleen Brown of Blackbird Organics from the Similkameen Valley have a cult following for both their eggs and chickens. Blackbird Organics raise their chickens the old-fashioned way as well as sourcing the best organic feed, free of all animal-derived byproducts, antibiotics, hormones, pesticides and GMO grains. Chickens, due to market regulations, are available freshly frozen. Taste the difference of a farm-raised organic chicken and you will join the Blackbird Organics Saturday line-up for your weekly chicken roast.

Jars of Similkameen Honey

Blair and Cheryl Tarves of the Similkameen Apiaries sell their pure honey in glass jars with beautifully decorated colored lids. Their certified organic apiary is located in Cawston, Canada’s organic capital. Their honeybees enjoy a local diet of honey plants such as sweet clover, alfalfa, elderberry, goldenrod, and mint as well as the fruit of the nearby orchards. The result is a wonderful intense and unique flavored honey, hotly coveted by local chefs.  Similkameen Apiaries:  2098 Ritchie Drive, Cawston, BC.
(250) 499-2555

Heirloom Vegetables – Don’t miss the opportunity to try the many heirloom vegetables for sale including tomatoes, dragon carrots, purslane, stinging nettles and onions. Various stalls.

Theatre in the Vines at Township 7 Winery.

August in the Okanagan. No need to smuggle that bottle of wine for a picnic in the Okanagan. Most wineries allow picnics and  wine, purchased (chilled-of course) from their winery, be consumed on their grounds.

Eat magazine’s top picks for August include:

Wednesdays thru-out August. 6:30pm to 9:30pm. The Great British Menu. Poppadoms Indian Restaurant.  Kelowna

The Dosjan family who run Poppadoms, are originally from England and they know a thing or two about good British fare. In fact, this delightful Indian restaurant has become a hub for Okanagan British expats. On Wednesday evenings in August, Poppadoms celebrates The Great British Menu presenting English pub classics with an Indian twist. Reserve a table or pull up a seat at the long communal table and get to know the Okanagan’s British ex-pat community. Info/reservations: Poppadoms Indian Restaurant. 778-753-5563

Thurs. Aug. 2^nd -5:30pm. Many Happy Returns Gala Dinner. Kelowna

Did you know that many moons ago, sockeye salmon thrived in Lake Okanagan? Human destruction of their natural river passages between Lake Osoyoos and Lake Okanagan all but wiped out the sockeye salmon. However, excitedly due to the dedicated work of the Okanagan Nations Alliance who are restoring traditional river passages between Lake Osoyoos and Lake Okanagan, sockeye salmon are returning and could one day prove to be a thriving source for fresh local salmon. Join the Pacific Salmon Foundation and the Okanagan Nature Alliance for a gala dinner at the Delta Grand Hotel and help the continued efforts to bring back Lake Okanagan’s sockeye salmon!  Enjoy a two hour sparkling reception with stations from Okanagan restaurants including RauDZ,  the Hooded Merganser, the Grapevine Restaurant at Gray Monk Estate Winery and Codfathers before sitting down to a gourmet dinner followed by live auction and music. $100.00 inclusive. Tickets/more info: Okanagan Nation Alliance: 250-707-0095.

Sat, Aug. 4^th -Celebrate Food Day Canada 

The official day to celebrate the local food of Canada!  Plan your own party using Canadian only ingredients with wonderful ideas from the official website. http://fooddaycanada.ca/.  Or reserve a table at one of the participating restaurants across Canada for a truly special evening. Okanagan restaurants showcasing local Canadian cuisine as part of the official celebration include Waterfront Restaurant and Wine Bar, Summerhill Winery’s Sunset Organic Bistro, RauDZ , Quails Gate Old Vines Restaurant and Mission Hill Estate Winery’s the Terrace Restaurant.

Sat. Aug. 4^th – 6:30pm. Visa Infinite Card Dinner Series. Miradoro Restaurant at Tinhorn Creek 

A reason to sign up for a Visa Infinite card or rally up a friend with a card. Miradoro’s Chef Jeff Van Geest hosts Top Chef Canada winners Chef Dale MacKay and Carl Heinrich along with runner-up Trevor Bird for a collective culinary extravaganza. Sparkling reception followed by wine-paired dinner. For Visa Infinite Card holders only- $175.00 plus. Tickets/more info: 1-888-711-9399 Visa Infinite www.visainfinite.winebc.org.

Sat.Aug. 4^th & Sun. Aug 5^th -6pm. Bard on the Bench at Naramata’s Township 7 Winery 

This year’s performance is the light-hearted Shakespearean comedy “As you like it” with the beautiful vines in the background.  Many guests use this as an excuse to hold an elaborate pot-luck picnic. Tables and chairs can be reserved. Tix: $20.00 Info/tix: Township 7 Winery. 250-770-1743.

Thurs. Aug. 9^th – 6:00pm Feasting in the Vineyard at Cedar Creek Estate Winery. Kelowna.

A fundraiser for the Okanagan Symphony with live music from the Insansan Percussion Duo. Enjoy a beautiful evening dining in al fresco in the vines. Cedar Creek Winery’s Chef Chris Thomas hosts Chef Geoffrey Couper (Okanagan Chef’s Association), Chef Jesse Croy (Summerhill Winery’s Sunset Organic Bistro), Chef Matthew Batey (Mission Hill Winery’s Terrace Restaurant) and Chef Bernard Casavant (Manteo’s Resort-Wild Apple Grill). Tix: $160.00 plus. Contact/more info: Cedar Creek Estate Winery: 250-764-8866 ext. 102

Sun. Aug. 12^th  -1pm to 5pm. Feast of Fields. 

The always sold-out Okanagan Feast of Field’s celebrates this year at Claremont Ranch Organics in Lake Country. Shuttle service available. Tickets/more info: Okanagan Feast of Fields. 250-328-4894

Wed. Aug. 15^th – 6:30pm Julia Child 100th Birthday Celebrations.  Across BC

Les Dames d’Escoffier, BC Chapter presents Grande Dame Julia Child 100^th Birthday Celebrations at various locations across BC at the same time, same night and same price. Join the celebration at the Okanagan’s only participating restaurant, Waterfront Restaurant and Wine Bar

$69.00 not including gratuity. Tickets/Info: Les Dames d’Escoffier British Columbia

Sun, Aug. 19^th -10am-5pm. Grindrod Garlic Festival. 

Fun for the whole family. Held in Grindrod at the Grindrod park. This year’s theme is “Homegrown, Homemade, Organic”.  Join the fun with competitions for biggest garlic, best garlic braid, most varieties of garlic, best garlic pickles and home-baked garlic bread.  Contact: Gabriele, Garlic Festival Co-ordinator 250-838-6581 or Green Croft Gardens. www.greencorftgardens.com

Sun. Aug. 25^th -6:30pm. Sea to Sea II Chef Collaborative Dinner. The Terrace at Mission Hill Family Estate Winery. West Kelowna.

Chef Matthew Batey hosts Chef Jeremy Charles of Raymonds, Derek Dammann of Maison Publique opening fall 2012, Anthony Walsh of Canoe, Michael Noble of Notable, and David Hawksworth of Hawksworth Restaurant for a wonderful wine-paired Sea to Sea Collaborative dinner. Tickets $225.00 plus. Available to Visa Infinite cardholders only. Tickets/More info: 1-888-711-9399. Visa Infinite. www.visainfinite.winebc.org.

Plan ahead- September

Sat. Sept. 8^th – 5:30pm. Naramata Tail Gate Party. Naramata.

The Naramata Tail Gate Party triumphantly returns. Join 21 Naramata Bench Wineries at the ultimate tailgate party at Manitou park on the shores of Okanagan Lake. From $89. Tickets/More info: Narmata Tail Gate Party:

Sun. Sept. 9^th -7pm-10pm. Le Diner Okanagan.  Secret Location by invitation only.

Vancouver celebrates the official Le Diner en Blanc http://dinerenblanc.info/ which originated in Paris on August 30th.  This beautiful event now occurs in major cities around the world. Although a non-profit event, the $59.00 per couple fee covers overhead costs only, such as transportation, rental of the location, sound, lighting, associated permits fees, insurance, and security.  To sign up for an invitation or to learn more visit the website. The Okanagan hosts a secret sparkling white picnic on Sunday, September 9th.  Your only hope of snagging an invitation to this exclusive Okanagan event is to sign up on the website in hopes of receiving a coveted invitation.  Tix: $25.00 per guest, $50.00 per couple. (Plus guests bring their own picnic dinner and BC wine.) To sign up for an invitation/more information visit Le Diner Okanagan.

Sat. Sept. 15th -7:30am-5pm. Similkameen Sizzle Pepper Festival. Keremeos

Now in it’s 11^th year the Similkameen Sizzle provides a fireman’s pancake breakfast, a beer garden with live music, a chilli cook-off, and a Hot Pepper Eating Contest. Eat magazine along with BC Wine Trails sponsors the 1^st annual Hot Sauce Competition of the festival.  Anyone can enter but beware many of the Okanagan chefs’ take great pride in their home-made hot sauces and competition is expected to be fierce. Great prizes to be won. For more info: visit Similkameen Sizzle Pepper Festival.

“Winemaker Adrian Cassini at Cassini Cellars passes the glass to Chris Tolley at Moon Curser Vineyards.”

Chris Tolley at Moon Curser Vineyards

OKANAGAN

Quick Stats:

• Born in Ottawa and raised in Montreal.
• Engineering and Computer Science Degree, University of Calgary. Graduate Diploma in Viticulture and Oenology, Lincoln University, New Zealand
• Cellar-Rat: Chris and his wife, Beata fell in love with wine, packed up their established careers and bought a vineyard. They’ve been cellar rats in their own vineyard since 2004 and they have never looked back.
• Varietals: Tannat, Tempranillo, Carmenere, Syrah, Pinot Noir, Malbec, Petit Verdot , Viognier, Roussanne, Marsanne, Chardonnay and Arneis.
  • Reputation for being a rebel in the vineyard, working with varietals not previously grown or rare to the Okanagan.  Proven that varietals such as Tannat, Tempranillo, Carmenere, Marsanne & Roussanne can make award-winning Okanagan wines.
  • Moon Curser Vineyards has become the independent darling of the Okanagan wine scene.

How did you become a winemaker?

By chance. I enrolled in the International Sommelier Guild course in Calgary because I enjoyed drinking wine and wanted to learn more. At the time Brad Royale was teaching the course and his passion for trying new varietals proved to be a big influence. After completion of the first course, I was completely hooked and along with my wife enrolled in the WSET program where we both completed the three courses leading up to the Diploma level. We decided that owning a winery was a dream we wanted to pursue seriously. We left our jobs in Calgary and moved to New Zealand where we both completed the one year Graduate Diploma in Viticulture and Oenology at Lincoln University. In 2004, we bought an old cherry orchard with a fruit stand in Osoyoos and the next year we planted our first vines. In 2006 we opened our winery.

First BC wine?  Burrowing Owl Chardonnay

Epiphany wine?  Orlando St. Hugo Cabernet Sauvignon  because the wine shows what a winemaker can do brilliantly to such a BIG Australian couch wine.

Favorite grape varietal? 

Dolcetto- which means little sweet one in Italian and we just planted this year.

Favorite wine region outside of Canada?

Piedmont, Italy

Favorite home-cooked meal wine pairing?

Massaman Curry which is a special occasion curry dish from Thailand with Blue Mountain Winery’s Pinot Blanc. (We have some cases stored in our cellar.)

Favourite Moon Curser wine and pairing

Our Syrah with a Rack of Lamb.

Dead-man walking last wine request?

Any one of the First Growth Bordeaux wines at its peak. (Chateau Lafite Rothschild, Chateau Latour, Chateau Margaux, Chateau Haut Brion or Chateau Mouton Rosthschild)

Best thing about living in the Okanagan?

The wine!

Favorite Cocktail?

Tom Collins

What beer is currently in your fridge?

I don’t have any beer in my fridge because my favorite beer is Guinness and it has to be on tap.

What were the last restaurants you ate at?

Benja Thai Restaurant in Keremeos.  Dolci Deli  and Campo Marina in Osoyoos.  Also my wife and I just had a very wonderful meal at Miradoro Restaurant at Tinhorn Creek Winery in Oliver to celebrate our 20^th Anniversary.

Favorite restaurant anywhere in the world?

La Toque in Napa.

First Restaurant to carry your wines?

Vanilla Pod Restaurant  in Summerland and now located at Poplar Grove Winery  was the first restaurant to carry our wines and has remained a loyal customer.

What other restaurants carry your wines?

You can find our wines at Edible Canada and Bao Bei 

both in Vancouver.

Last wines tasted?

Last night, we enjoyed with our friends Severine Pinte who is the winemaker at Le Vieux Pin  and her husband Mike who works at Road 13 Vineyards  a 2000 Pio Cesare Barolo and a 2006 Cavallotto Barolo.

Special wine memory:

Upon graduating from Lincoln University, eight of us from the program went to a private dinner at Cloudy Bay Winery  to celebrate. It was a very special evening.

You have established a reputation for planting varietals not known in the Okanagan and succeeding. With the varietal success stories such as Tannat and Tempranillo, what have been some of the challenges? What varietals have failed?

In 2006, we planted a plot of Corvina which didn’t even get close to ripening. We ripped it out and replaced it with Viognier. Syrah can be a challenge in the vineyard – we are always losing plants and we lost a lot of vines in the 2009 freeze. It has taken us until 2012 to re-establish our Syrah vines. Also, Tempranillo is an early grape which needs a lot of heat and 2011 with its late summer was a tough year. We had to drop a lot of fruit to ensure the quality. The challenge in the vineyard does pay off in the bottle.

Any varietals you would like to grow but can’t due to the Okanagan climate?

My wife loves Riesling but our vineyard is not suited to this varietal. However, the valley’s micro-climates do allow this varietal to excel in other parts of the Okanagan. We are both fans of Okanagan Rieslings including Summerhill Pyramid Organic Riesling, 8^th Generation and Similkameen’s Orofino.

You are not afraid to experiment with blends and even your single varietals often have a slight twist. How do you base your decisions?

Tannat is traditionally blended with Cabernet Sauvignon. I decided to experiment and blended our Tannat with Cabernet Sauvignon and then with Syrah. In a blind-tasting, both my wife and chose the Tannat/Syrah blend and it is now our top selling wine “Dead of Night”.  I also thought that the toastiness and tones of coffee and spice found in Hungarian Oak would be a good match for our Syrah and I have been experimenting with aging our Syrah in both French and Hungarian Oak.

Why the name change from Twisted Tree to Moon Curser?

Our focus when we opened the winery was on the wine and that remains our focus. As our winery grew, we realized that marketing our wine was important and we worked with Bernie Hadley-Beauregard from Brandlever to help us. We have been pleased with the name Moon Curser which reflects the history of the Osoyoos area when miners would try and smuggle gold into the Unites States. Our passion and focus remains making good wine and ensuring what is inside the bottle is our very best.

With so many wine competitions, which ones do you focus on and why?

As a small winery, we choose our wine competitions carefully. Having done well in Canadian competitions including the All Canadian Wine Championships and the BC Wine Awards, we have recently been focused on choosing competitions where our wines can compete on a world stage.  Our premium wine, Dead of Night, won gold medals at the 2011 Los Angeles International Wine and Spirits Competition, the San Francisco Wine Competition and in 2012 a gold medal and best of class at the Pacific Rim Wine Competition.

Can you find wines outside of BC?

Yes our wines are in very small quantities in both Ontario at the LCBO and Alberta in private wine stores.

Anything new?

Last year we went to Italy to investigate white Nebbiolo, also known as Arneis, which means little rascal because it can be a difficult varietal to grow. We decided that it would be worth planting and we expect our first small vintage in 2013.

Your vision for the future of Moon Curser?

We are very focused on the varietals we are currently growing and the wines we are making. However,   there may be room for just one more varietal in the future. I have always wanted to grow Touriga Nacional which is often considered to be one of Portugal’s best red grapes.

BC winemaker that you are currently taking note of?

This winemaker picks varietals that matches the climate and only grows what is suited to the vineyard…

Moon Curser Vineyards


3628 Highway 3 East

Osoyoos, BC,

T: 250.495.5161

Website