Tastings in the Vineyard
Our unique Tasting Experience:
Sample our bold reds in the vineyard with pairings of fresh-baked artisan sourdough Epi. You’ll never forget the experience of taking in the warm Okanagan sun, sampling a bite of Gorgonzola and Fig Epi bread with a sip of our Estate grown Cabernet Sauvignon. The rolling green vineyards make a beautiful backdrop for your visit.
Dog Friendly
Tastings & Wine & Bread Sales.
Hours:
OCT 15 2024 – CLOSED FOR THE SEASON
Mar 29 to May 6 – Fridays to Mondays at 10:00a – 5:00p
May 9 to Oct 14 – Open Daily at 10:00a – 5:00p
First tastings 10:30a – Last Tastings 4:30p
No Reservations Required
Winemaker Murray
Murray had no idea when he was living in the Peg that life would take him to Oliver and a new career as a winemaker. Viticulture and Winemaking courses at Okanagan College taught him the fundamentals of winemaking, and his friendships with industry greats Harry McWatters and Dick Cleave added insight and support. Murray oversees the cultivation of the vineyard, tends to the grapes, and makes the decisions on what to grow and how to grow it.
You can see the difference between a Manitoba wild blueberry and a blueberry grown in a hothouse. Your small little Manitoba berry has struggled throughout its existence. It has thick skin and it’s tiny. Your hothouse berry is a big fat sweet sucker, almost flabby, with little taste. The difference is all the phenolic compounds found in the skin, which make wine (and grapes) yummy.
The smaller the grapes, the more tannins you’re going to get, the more colour, the more phenolic compounds, and the more flavourful, smooth, and soft it’s going to be. Small grapes mean great wine.
We’re aggressive about quality, and everything we do is focused on getting small, consistent fruit. By lessening the load in the vineyard, we get higher quality fruit and better wine.
Visit us to learn more about Murray’s winemaking philosophy—he’ll be happy to pour you a taste while he regales you with stories of the winemaker’s life.
