• Team Spotlight – Timothy Monaghan

    Team Spotlight | Timothy

    TEAM SPOTLIGHT

    Timothy Monaghan, Associate in The Tasting Room

    The next time you visit us in The Tasting Room, make sure to say hello to Timothy, our Associate in The Tasting Room. He has been with Vanessa Vineyard since 2018 and is a wealth of knowledge.

    Where did your love of wine come from?
    It came from my days as a waiter working at Bridges Restaurant on Granville Island. I worked there during the summers while going to BCIT. It was at Bridges wine bar that I became exposed to wines from across the globe and it was here that I began formulating my appreciation of wines.

    What is your favourite Vanessa Vineyard wine?
    My all-time favourite wine produced at Vanessa is one of the Bordeaux blends. My particular favourite is the 2014 Right Bank. I use that wine as my benchmark to measure against all other red wines in the valley. I still have a number of bottles in my wine cellar and they have all been tasting fantastic.

    Any pets?
    I have one dog here on my farm with me. His name is Radar. He’s a FrenchBo which is a hybrid cross of the French Bulldog and Boston Terrier. I love those two breeds so it was the perfect
    compromise.

    What do you like to do on the weekends?
    I work at Vanessa Vineyard a couple of days a week but the rest of my time I’m working on my commercial farm. I have a seven acre organic apple operation that more than takes up the other five
    days of the week that I have available. It’s my retirement project…something to keep me busy.

    Favourite quote?
    “All we have to decide is what to do with the time that is given to us.” – Gandalf, Lord of the Rings: The Fellowship of the Ring

    What was the best advice you have received?
    It was given to me by my brother-in-law in 1983. His advice: “Look at building a career in communications. That’s where the opportunities will be”. This invaluable piece of wisdom led me to focus my post secondary education in the field of marketing & communications. This, plus my personal drive to excel resulted in my 30+ year career as VP Media Director at Cossette, Canada’s largest independent advertising agency at that time.

    Our team may be small but our expertise is vast. Thanks to our extraordinary people, we are able to craft profound wines that reflect this truly distinctive vineyard. Learn more about our team here.

    ~

  • Brandy Peppercorn Sauce – From Predator Ridge

    It’s Time to Grill & Chill

    There’s something about grilled steak and red wine that go hand-in-hand. We are proud to feature a recipe from the award-winning Range Lounge & Grill located at Predator Ridge. This exclusive recipe comes from their Executive Chef, Nik Roy and just happens to pair perfectly with our 2018 Right Bank, sold exclusively at the resort.

    Brandy Peppercorn Sauce
    1/4 medium red onion, diced
    1 tsp chopped garlic
    1 fl.oz black pepper whole
    50 ml green peppercorn
    3 fl.oz molasses
    100ml brandy
    200ml beef stock
    800ml heavy cream 33%
    1/4 fl.oz fresh thyme chopped

    Sauté onions, garlic, green peppercorn for 5 minutes, add brandy and all ingredients. Simmer for 15 minute.

    Braised Beef Obie
    2 cups chopped carrots, onion, celery
    3kg beef chuck flat or obie
    1 can Guinness beer
    1 sprig Thyme
    3 bay leafs
    4 garlic cloves
    1/4 cup tomato paste
    2 cups beef stock

    Sauté all vegetables, herbs and tomato paste. Add all other ingredients except beef. Simmer for 10 minutes. Add beef, cover with foil and bake in a 300f oven for 2 hours till beef is tender. Cool in the liquid overnight.

    If you try this recipe, remember to tag us on Instagram so that we can feature you on our feed!

  • Sip, Sip, Hooray! Howard Soon wins Winemaker of The Year

    Howard Soon, Master Winemaker

    Sip, Sip, Hooray! 

    Our very own Howard Soon, Master Winemaker was the recipient of The Karl Kaiser Canadian Winemaker Award, presented by the Wine Growers British Columbia and Wine Growers Canada at the Wine Growers British Columbia Industry Recognition Awards’ virtual ceremony on July 21, 2021.
    The Karl Kaiser Canadian Winemaker Award was created in 2018 to celebrate great Canadian winemakers, in honour of the legacy of the late Karl Kaiser, a Canadian wine industry pioneer and viticultural visionary.
    Since joining the wine industry in 1980, Howard Soon has earned innumerable awards and accolades. In 2017 Vanessa Vineyard welcomed Howard to the team as Master Winemaker. In doing so, we’ve been able to produce some of the most profound reds in Canada. A true pioneer in the BC wine industry, Howard has been on the leading edge of winemaking innovation for over three decades, one of the first people to be named to the Order of Canada for everything he’s accomplished and contributed to the wine industry, and continues to create the most precise flavour profiles that reflect our unique vineyard.
    From the entire team at Vanessa Vineyard, Congratulations Howard!
    Read more about the award here.
  • Summer Recipe Series – Black Lentil Salad

    Recipe – Black Lentil Salad with Roasted Vegetables

    BBQ season is upon us! Our Estate Manager, Blair Dufty has shared one of his favourite recipes – Black Lentil Salad with Roasted Vegetables.  Our Meritage is the perfect pairing, the palate is elegant and full bodied with notes of ripe raspberry, blueberry, savoury herbs, and a hint of smoke with a long rich finish – the perfect complement for a BBQ!

    Black Lentil Salad with Roasted Vegetables
    Serves two

    Ingredients
    2 cups butternut squash, cubed
    2 cups Brussels sprouts, quartered
    1 red onion, thickly sliced
    1 tbsp olive oil
    1 tsp fresh thyme
    1 tsp fresh parsley
    1 cup black lentils, rinsed
    3 cups water or vegetable broth
    3 tsps balsamic syrup (balsamic vinegar can be reduced as a substitute)
    pinch kosher salt
    pinch ground pepper

    Directions
    1. Preheat oven to 400°F
    2. Line a baking sheet with parchment paper, add butternut squash, Brussels sprouts, and red onion. Season with olive oil, salt, and pepper. Mix until seasoning is fully distributed.
    3. Bake for 20 minutes, flipping halfway through.
    4. In a medium saucepan, add black lentils and water. Bring to a boil.
    5. Reduce heat and cover, simmer for 20-25 minutes or until lentils are tender. Drain excess water.
    6. When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
    7. In a bowl, combine balsamic syrup (or reduced balsamic vinegar), thyme, salt, and pepper; whisk until blended.
    8. Pour dressing over lentils and vegetables, toss until fully coated. Sprinkle fresh parsley and serve.

    ~

  • Team Spotlight – Kristi Short

    Kristi Short | Tasting Room Manager

    TEAM SPOTLIGHT

    Kristi Short, Tasting Room Manager
    Our newest team member has been with Vanessa Vineyard for about 5 months now and we are excited to share a little more about her. You can find Kristi in person at our Tasting Room this summer.

    Where did your love of wine come from?
    I’ve always found wine very fascinating, the history, the traditions, I’ve just always loved it.

    What is your favourite Vanessa Vineyard wine?
    It is hard to pick just one, but I think I’d go with the Right Bank.

    Do you have any pets?
    I have one cat and her name is Shula.

    What do you like to do during your time off?
    I either like to head to the beach and relax or go golfing.

    What was the best advice you have received?
    Never sell yourself short!

    Secret spot in the Similkameen Valley?
    Before starting at Vanessa Vineyard, I hadn’t ventured out into the Similkameen Valley too much. I live in Osoyoos, but definitely looking forward to finding some hiking or fishing spots this summer.

    Our team may be small but our expertise is vast. Thanks to our extraordinary people, we are able to craft profound wines that reflect this truly distinctive vineyard. Learn more about our team here.

    ~

  • Team Spotlight – Suki Sekhon

    Father's Day 2021

    TEAM SPOTLIGHT

    Suki Sekhon

    A decade ago, President and CEO of CRS Group of Companies, Suki Sekhon, discovered and identified a unique opportunity and acquired a rock-strewn 220-acre piece of land in the Similkameen Valley. Known today as Vanessa Vineyard, Suki is not only a passionate philanthropist and businessman, but a husband and father of 4-children. In honour of Father’s Day, we decided to interview Suki and get to know him and what he loves about fatherhood. Happy Father’s Day, Suki!

    Tell us about your family!
    We have four adult children.

    What is a great memory you have about a family vacation or trip?
    My favourite is celebrating my 50th birthday with the family in Disneyland.

    What adjectives would your children use to describe you?
    Generous, caring, and big hearted.

    What piece of advice did your own father give you that you still hold with you today?
    Be disciplined in your decisions.

    What do you enjoy most about being a father?
    Seeing my kids grow up and seeing their achievements.

    What’s your biggest life lesson?
    After the passing of my dad, I realized how important family is.

    How did you choose your career? What do you like most about it?
    I was always interested in real estate from a young age.  I like the challenges in the business and interacting with people from diverse backgrounds.

    What makes you successful at work?
    I am good at processing information quite quickly!

    What is your biggest accomplishment?
    My family.

    What are you most proud of in life? Any advice for dads to-be or new dads?
    Cherish each moment with each of  your kids.           

    Our team may be small but our expertise is vast. Thanks to our extraordinary people, we are able to craft profound wines that reflect this truly distinctive vineyard. Learn more about our team here.

    ~

  • Team Spotlight – Nathan Goltz

    TEAM SPOTLIGHT

    Nathan Goltz, Site Manager
    A fourth-generation farmer from Oliver, British Columbia, Nathan brings a strong history of innovative agricultural techniques to Vanessa Vineyard.
    His dedication to producing quality fruit, and improving the vineyard’s operations can be attributed to the legacy of his late father Robert Goltz, and the Goltz family, who have been leaving a footprint in the Okanagan for many years.

    Facts:
    What is your favourite thing to do during the off season?
    Hunt, fish and be outdoors.

    Where would you like to go once the restrictions are lifted?
    Belize is at the top of my list.

    Secret spot in the Similkameen Valley?
    There is a spot up the hill in Cawston where you are surrounded by old growth fir trees. They are large and gnarly looking, you walk through them to the start of a ravine where the water first percolates out of the ground, which starts the Cawston Creek.

    Who makes you laugh the most?
    My sister Sarah Goltz.

    What do you think is your dad’s greatest legacy?
    His known generosity and kindness, while at the same time being firm and direct and he did this in bare feet.

    What is your beverage of choice?
    Beer!

    Favourite quote?
    “Starve the ego, feed the soul.”

    What was the best advice you received?
    What you can’t get done in 6 days you won’t get done in 7. So it’s ok to take a day off for yourself.

    Our team may be small but our expertise is vast. Thanks to our extraordinary people, we are able to craft profound wines that reflect this truly distinctive vineyard. Learn more about our team here.

    ~

  • World Book Day Giveaway

     

    ~ GIVEAWAY NOW CLOSED ~

    World Book Day is just around the corner. What better way to curl up with a great book than with a great glass (or two) of Vanessa? In celebration of World Book Day on April 23, we invited our friend, Lisa Tant, to share the top three Canadian books currently on her radar. Make these your must-reads by entering our contest for your chance to win:⁠

    To Enter:⁠

    1. Follow @vanessavnyrd @lisatant⁠
    2. Like this post and tag 2 friends in the comments section who are book lovers too!⁠ This is one entry. ⁠

    ⁠*Get the word out! MORE tags = MORE entries!⁠
    *Bonus 5 entries! Add this post to your stories and tag @vanessavnyrd so we can tally it up. ⁠

    Contest ends April 22, 2021 at 11:59pm PST. Winner will be announced via our Instagram stories on Friday, April 23, 2021. The winner will receive the three Canadian books recommended by @lisatant. ⁠

    This contest is not sponsored by Instagram. Open to Canada residents only.⁠

    *NOTE: unless you are the winner, we will NOT contact you for any additional information*⁠

    #worldbookday #worldbookday2021 #tantrumreads

  • M is for…

    …Minami’s Miso Pecan Mocha Mousse!

    With stay-at-home orders still in place, the next best thing to enjoying our favourite desserts in restaurants is bringing those desserts into our homes. Celebrated Head Pastry Chef Nikki Tam of Minami Yaletown never fails to delight her loyal patrons with desserts that truly wow without the intimidation factor and this Miso Pecan Mocha Mousse is the perfect dessert to enjoy with a glass of Vanessa Vineyard wine.

    Photo by Cody Chan of Minami Yaletown

    Makes 6 servings

    Ingredients:

    For the mocha mousse:

    1.5 cups dark couverture chocolate chips

    2 cups whipping cream

    1 tablespoon instant coffee

    1 teaspoon vanilla extract

    For the miso pecan crumble:

    3 tablespoons butter (cold)

    1/4 cup pecans

    1/2 cup all-purpose flour

    3 tablespoons brown sugar

    2 tablespoons saikyo miso

    For the mascarpone cream:

    3 tablespoons whipping cream

    1/2 cup mascarpone

    For the garnish (optional):

    Edible flowers

    Directions:

    For the mocha mousse:

    Place chocolate chips in a medium-sized bowl.

    Heat cream in a saucepan until it comes to a simmer, turn off heat, and add instant coffee (adjust amount to taste).

    Stir cream to melt the instant coffee, then pour the mixture over the chocolate chips. Keep mixing to melt the chocolate completely. Add vanilla extract to the mixture and make sure all ingredients are incorporated.

    Once the mixture cools down, refrigerate overnight.

    Whip the mixture with an electric mixer until it reaches stiff peaks. Be careful not to overwhip.

    Fill a piping bag with mixture (star tip optional).

    For the miso pecan crumble:

    Preheat the oven to 350°F.

    Cut cold butter into small cubes 1 centimetre per side, then combine all the ingredients in a bowl and mix together by hand. Keep mixing until it resembles coarse cornmeal with small chunks of butter throughout. Place mixture on a half sheet pan and refrigerate for 30 minutes.

    Bake crumble until golden, approximately 8–10 minutes. Rotate the baking tray once and break apart the crumble with a spatula halfway through to ensure even baking.

    For the mascarpone cream:

    Whip cream until medium-soft peaks. Fold into mascarpone until incorporated.

    Fill a piping bag with the mixture (round tip optional).

    To assemble (can be assembled 1 day in advance):

    Place a spoonful of crumble in preferred glassware (6–8-ounce glasses work best).

    Pipe a layer of mocha mousse on top of crumble, then pipe a layer of mascarpone cream, then pipe another layer of mocha mousse.

    Top off the dessert with more crumble and decorate with mascarpone cream and/or edible flowers as desired.

     

    Enjoy!

    Originally published in Nuvo Magazine and shared with permission from Minami Yaletown.