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  • Judgment of Geyserville

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    Judgment of Geyserville 2016We were surprised and delighted to see our 2012 Syrah included in a blind tasting this spring by a small, exclusive group of wine critics in California.  The judges meet annually in the quaint Sonoma wine community of Geyserville for the “Judgment of Geyserville”. Each year they select a theme, then select three examples each from various regions across North America.

    This year, the theme they chose for their tasting was cool-climate Syrah, and the judges found superb examples from up and down the West Coast (California, Oregon, Washington State and BC).

    They noted one of the most difficult tasks of this particular judging was defining what “cool climate” means. The participants decided that in this case, cool-climate Syrahs come from regions that have somewhat cooler and longer growing seasons but are still capable of reliably ripening Syrah grapes each vintage. The goal was to find examples of Syrah that were not big, rich and overripe. Rather, they hoped to taste Syrahs that showed complexity that goes well beyond the jammy, ripe flavours often found from inexpensive Aussie Shirazes or California Syrahs — i.e. one reason Syrahs grown in France’s northern Rhône Valley are so great is the cooler climate — and the complexity of aromas and flavours that follows.

    The participants consisted of :

    • Mike Dunne – longtime wine columnist for The Sacramento Bee and one of the top wine judges in California.
    • Ellen Landis, master of wine, former Sommelier for the Ritz Carlton Half Moon Bay California, and one of the top professional wine judges in the United States, wine blogger at Ellen On Wine
    • Eric Degerman, president and CEO of Great Northwest Wine, is co-founder of Wine Press Northwest magazine and a regular judge across western North America
    • Andy Perdue, editor and publisher of Great Northwest Wine, is the wine columnist for The Seattle Times
    • Ron Washam – former Sommelier of the Year by the Southern California Restaurant Writers’ Association, a regular wine judge for Bay area competitions, and writes the HoseMaster of Wine blog

    We have summarized their interesting results (see the blog links above for the full articles), and we are thrilled that our inaugural 2012 Syrah was honoured with a silver (one of the 12 medalists). They describe the Vanessa Vineyard Syrah as:

    “It is rare to find wines from the remote Similkameen Valley, which is west of the Okanagan Valley in British Columbia’s Interior region. This is a classic cool-climate Syrah with aromas of wild mushroom risotto, dried herbs, jasmine and vanilla bean. On the palate, flavors of Marionberry and dusty black cherry are backed by juicy, fine-grained tannins. This will be fascinating to taste again in another half-decade.”

    We look forward to many more “judgments” in the coming months and years!

  • Savouring the Similkameen

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    Savoring the SimilkameenWe’re thrilled to be part of a hidden culinary and wine gem.  In honour of Canada’s National Tourism Week what better time than to start planning your trip to the Similkameen?  enRoute Magazine described our area as “one of the world’s 5 best wine regions you’ve never heard of” and Vines Magazine named our Valley “one of the 6 most underrated wine regions in the world.”

    Recently, several publications have focused on our “obscure” region, such as SIP Northwest out of Portland which noted, “Yet the striking slopes that surround the valley almost defy belief, and the best wines achieve a degree of complexity that demands they be taken seriously.”

    And Vancity Buzz suggested a hike in Cathedral Provincial Park, “Before making your way back home, visit this beautiful green space south of Keremeos. You’ll have the chance to take short or long hikes in areas filled with craggy peaks and stunning azure-coloured lakes.”

    Similarly, Naramata’s talented and engaging Jennifer Cockrall-King has just published the ultimate self-guided food lovers’ tour of the ‪Okanagan‬ and Similkameen. Discover our local edible delights in this curated overview of more than 125 artisans, with 15 recommendations for the ‪Similkameen‬, in “Food Artisans of the Okanagan: Your Guide to the Best Locally Crafted Fare“.  One of our faves — Farmersdotter Organics in Cawston — quite possibly the most delicious homemade breads you’ll ever taste.

    Heralded as the fruit stand capital of Canada and the organic capital of Canada, Keremeos and Cawston respectively, are bursting with life from the spring through the fall. Come for a visit, stay in the charming nearby lakeside community of Osoyoos and enjoy the bounty of this special little slice of terroir.  (Although we do not have a tasting room open yet at Vanessa Vineyard.  You can still enjoy our wines here. Our Syrah and Meritage are available at Twin Lakes Golf Resort and Local Lounge + Grille.)

     

  • How to Grill a Moose

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    steaks-with-mushroom-sauceIt’s Victoria Day weekend and officially barbeque season! What could be more Canadian than grilled moose steaks?

    Our co-owner John Welson has shared his recipe for how to grill a moose, which he pairs with the Vanessa Syrah.  This full-bodied and earthy red is a delightful match to the strong flavoured game and mushroom elements of the meal.

    Originally published in Western Living Magazine, this meat lover’s dish is fantastic with a porcini sauce drizzled over the grilled steak. His chef’s tip – keep in mind that wild game is low in fat and easy to overcook; thus he recommends not to cook beyond medium-rare.

    NOTE: if you don’t have a hunter in the family, the moose can be substituted with venison (perhaps a bit easier to find) or traditional beef steaks. If desired, you can also replace the porcini with portobello mushrooms.

    Serves: 4

    Wine Marinade
    2 cups Vanessa Vineyard Syrah
    1/4 cup olive oil
    2 carrots chopped
    1 onion chopped
    2-3 garlic cloves, crushed
    1/2 cup chopped parsley
    freshly ground black pepper
    1 sprig fresh rosemary, crushed and chopped
    2 large or 4 small moose or venison steaks (a tbone or porterhouse cut is best)
    olive oile

    Simmer wine for 10 minutes over low heat to cook off alcohol; allow to cool.
    Mix all ingredients in stainless steel, add steaks and cover bowl; marinate overnight in fridge.
    Remove steaks, preserving marinade. Pat steaks dry and brush with olive oil. Grill over hot coals, turning only once. Allow meat to rest on a warm plate for 10 minutues before serving.

    Porcini Sauce
    1 cup boiling water
    2 cups dried porcini
    reserved wine marinade
    1/4 cup demi-glace
    2 tbsp flour
    1-2 tbsp soft butter

    Soak dried porcini in boiling water for 15-20 minutes; drain and reserve liquid. Coarsely chop porcini and set aside. Reduce reserved marinade by half in a heavy skillet over medium heat. Add porcini soaking liquid and reduce again by half. Add porcini, stir in demi-glace and simmer for 5 minutes. (Note: you can make your own demi-glace by cooking 1 cup of good quality beef stock in a saucepan over medium heat until it reduces to 1/4 cup.) In a separate pan, toast flour over medium high heat until golden, tossing so it won’t burn, about 2 minutes. Put toasted flour into a small bowl and work in butter to make a paste or roux. Slowly add paste to sauce until it thickens, stirring constantly. Serve over grilled steaks.

  • Starstruck! Vanessa Vineyard Debuts at Four Seasons Hotel Vancouver

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    Starstruck! Vanessa Vineyard Debuts at Four Seasons Hotel Vancouver With The First Forbes Travel Guide Five-Star Ceremony in Canada

    VANCOUVER, BC – APRIL 13, 2016: Vanessa Vineyard is honoured to debut at Four Seasons Hotel Vancouver for the Forbes Travel Guide Five-Star dinner. The winery’s 2012 Syrah was chosen as the entrée wine pairing by Four Seasons Hotel Vancouver for the prestigious Forbes Travel Guide Awards Ceremony this evening, the first time it has been held outside the USA in its 58-year history.

    Four Seasons Hotel Vancouver was selected by Forbes to host the annual gala celebrating the worldwide recipients of the prestigious Forbes Five-Star Hotel Rating, of which Four Seasons Hotel Vancouver is one. The evening will be attended by the 250 General Managers of each Forbes 5-Star property from around the world. It is the first time the event has been held internationally, and is a rare opportunity to showcase British Columbia to the world with a Pacific Northwest inspired evening.

    Vanessa Vineyard is situated on a hillside overlooking the Similkameen Valley, comprising 75 acres of extremely rocky terrain. Planted in 2006 under the guidance of renowned viticulturists Robert Goltz and Richard Cleave, the quantity of rocks on the site initially made vineyard development exceedingly challenging. The rocks, however, are a key asset to the property’s unique terroir, allowing day heat to be harnessed and imparted throughout the cooler nights enabling the fruit to produce flavours and minerality that are truly distinctive. In 2012 the owners Suki Sekhon and John Welson transitioned from grape growers to vintners. After ensuring the fruit was of superior quality, they began crafting small quantities of fine wine for their two reds, a premium Syrah and Meritage.

    The Vanessa Vineyard 2012 Syrah is a full-bodied wine with well-integrated tannins, superior structure and concentrated flavours. Black fruits, leather, white pepper, and chocolate notes fill the mouth layered over silky tannins. A small percentage of Viognier was co-fermented with the Syrah in the traditional northern Rhone style. Produced in a small lot of 200 cases, the 2012 vintage retails for $33.83 and is sold out. The 2013 vintage will be released in May and available at vanessavineyard.com, as well as select fine dining establishments in Vancouver and the Okanagan.

    “We are very excited to be showcasing the Vanessa Vineyard Syrah as we host the Forbes Travel Guide Five-Star Awards Gala. As the Similkameen & Okanagan valleys continue to gain notoriety internationally, specifically for Syrah, we felt that Vanessa was a benchmark for B.C. in terms of its elegant styling via its Rhone Valley inspiration, without sacrificing the opulence and richness that the great reds from 2012 show. It was the perfect selection to present B.C. wine at its best for this highly influential global hospitality celebration,” said Steven Lane, Sommelier, Yew Seafood + Bar, Four Seasons Hotel Vancouver.

    “A decade ago when we first started planting, we were overwhelmed by the sheer amount of rocks on the property, which covered the majority of our arable land. This has however, proven to be a phenomenal and unique attribute in the Valley with the vineyard transcending our expectations on its ability to produce quality fruit and wine,” said Suki Sekhon, co-owner Vanessa Vineyard. “We were honoured when Four Seasons Hotel Vancouver approached us to provide the red wine for their Forbes Five-Star Gala. Four Seasons extraordinary level of excellence is truly worthy of the Forbes Five-Star rating and is a perfect pairing with Vanessa.”

     

  • Our Wine Tasting

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  • Wine Tasting – You’re Doing It Wrong

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    You may be great at drinking wine – but do you know how to taste it? Here are the top tips we’ve found on how to properly taste wine and impress your friends in the process.

    So you’ve read our blog post on serving temperature, decanting and glass choice HERE. And you’ve read all about aerating your wine in our blog post HERE. So now you’re ready to taste it! Start by making sure you’re out of the way of other odours and that you’ve cleansed your palette – you want to be able to concentrate on the wine at hand. Continue reading Wine Tasting – You’re Doing It Wrong

  • Aeration – When, Why and How?

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    Aeration is often touted as a ‘must-do’ for wine enthusiasts looking to get the most out of their wine – but what is it really all about?

    Aeration is the process of letting a wine ‘breath’. When you pour wine, the wine is suddenly exposed to oxygen. The level of oxidation that occurs can play a role in how the wine actually tastes – it allows the wine’s aromas to open up and the flavour profile to soften and improve. The difference in aroma and taste will vary with types of wine, age of the vintage, and level of tannins. Reds usually require more aeration than whites, older more than young, and wine with higher tannins more than those with fewer tannins. The more dense and concentrated a wine is, the more it will benefit from aeration. Continue reading Aeration – When, Why and How?

  • What is a Syrah?

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    Have you ever wondered what a Syrah wine is? Or whether it bears any similarity to a Shiraz or a Petite Sirah? Let us walk you through a brief history of Syrah so you can become a well-versed wine enthusiast.

    Syrah is one of the darkest red wines you can find today. It is full-bodied and has a medium to high level of tannins, depending on the terroir it is grown in. While flavours vary in Syrah wines, those that are often noted include dark berries, pepper, chocolate and espresso. In our Vanessa Vineyard 2012 Syrah, notes of black fruits, leather, white pepper, and chocolate fill the mouth over silky tannins. Continue reading What is a Syrah?

  • Wine 101: Learn the Basics, Look like a Pro

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    Whatever the occasion, impress your guests by following these basic tips for a perfectly served wine. It will make you look and feel like the ultimate host.

    Have you ever been underwhelmed by a well-rated wine? Odds are that one of the following steps was missed by the server. Many factors go in to how a wine tastes – from the serving temperature to the type of wine glass you use. Here is a brief overview of tips, from the Wine Spectator, to help you bring out your inner sommelier. Continue reading Wine 101: Learn the Basics, Look like a Pro