Mirabel Pinot Noir “of wondrous beauty” publicly launched

Mirabel Vineyards

Note from Leeann Froese:

If you follow us on social media, you will note that our design team has been working on a beautiful new label with an illustration from Darrell Underschultz, for the Reimers, a lovely Kelowna couple, for their new Mirabel Vineyards Pinot Noir.

This limited release Pinot made by Matt Dumayne is both bold and silky at the same time, and with only a few cases made, is sure to go quickly.

We are very proud to also handle the publicity for this new wine, and here is the official press release.

Mirabel Vineyards Announces Debut Release
Reimer Family focused on terroir-driven Pinot Noir

Doug and Dawn Reimer are pleased to launch their inaugural Mirabel Vineyards wine with the release of the 2015 Pinot Noir, sourced exclusively from their South East Kelowna hilltop estate and vineyard overlooking the Okanagan Valley.

Mirabel, meaning “of wondrous beauty”, perfectly represents the Reimer family’s stunning South East Kelowna hilltop estate and vineyard overlooking the beautiful Okanagan Valley.

The sustainably-farmed Reimer Family Vineyard was planted in 2006 on a steep hill with both southwesterly and northwesterly aspects. Grapes were planted at high elevations over complex soils. Analysis of the terroir suggested the estate was best planted to specific clones of Pinot Noir, to be blended together for optimum colour, flavour, acidity, tannin and length. The yield is cropped at a low 2.5 tons per acre and harvested by hand. One-and-a-half acres of Chardonnay will be planted this spring.

The family’s commitment to quality is realized with this first vintage release of 237 cases of a luscious, elegant, sustainably-grown Pinot Noir.

The 2015 Mirabel Pinot Noir ($70.00 for 750ml, $160 for 1500ml Magnum) was aged 11 months exclusively in French oak (30% new). Gentle handling, including gravity transfer from barrel to bottle, helped to maintain the subtle texture, rich fruit, soft spice and generous length. As the Reimers do not yet have a winery, this wine was made at Okanagan Crush Pad by chief winemaker Matt Dumayne.

Mirabel Vineyards was founded through Doug and Dawn’s shared love of travel, and the belief that the creation and sharing of wonderful food and incredible wine is one of life’s greatest joys. Following a vacation to the Okanagan in 2004, the couple purchased an exclusive piece of property that was ideal for growing grapes. The fruit was previously sold to other wineries, but it will now be reserved for the Mirabel Vineyards label.

Initial praise for the Pinot Noir includes a review from noted BC wine authority John Schreiner, who described it as having “great purity of fruit”. A saignée-method Pinot Noir Rosé and a Chardonnay will be released later this year. 

“We believe that what is in the bottle is more than just wine; it is a place and time; a snapshot of the vineyard. We invite you to join us, as we pursue our dream.” – Doug and Dawn

Those seeking access to these limited-production wines are invited to sign up at mirabelvineyards.com.

If you are a member of the trade seeking an allocation, please contact info@mirabelvineyards.com.

For media, or anyone who wants to know more about the Mirabel Vineyards story, download the information kit HERE.

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What Foods Will Trend in 2017?

Wish you had a crystal ball to predict 2017’s hottest food trends? BBQ champion and culinary expert Angie Quaale of Langley’s Well Seasoned Gourmet Food Store has compiled a list of her predictions of the foodie fads for next year.

1. Reduction of Food Waste

  • Using everything from bones to vegetable stems, tops, and peels, Quaale suspects that this eco-friendly trend will skyrocket in 2017.

2. Coconut Flour

  • This item is going to gain popularity, and not just for people with gluten sensitivity. It is delicious and will appear in kitchens as a more widely used flour option.

3. Soup

  • From simple bone broth to zesty gazpacho, soup’s popularity will contribute to the reduction of waste while simultaneously feeding your soul.

Cauliflower Cheddar Soup

4. More Veggies

  • Meat isn’t going anywhere in 2017, but veggies as sexy sides are going to get more attention – especially if they’re charred.

Simple Roasted Roots

5. Fried Chicken

  • There are many types of fried chicken, but Quaale predicts that the Nashville Hot variety will specifically be more visible next year. This particular variation is super crisp and soaked in hot sauce – not for the faint of heart.

Pretzel Crusted Oven "Fried" Chicken

6. Avocados

  • Avocados keep getting bigger and bigger – and not size. They are showing up in breakfast and as the main feature in desserts, used to thicken sauces and add texture and richness to countless dishes. Avocados aren’t going anywhere in 2017, especially Mexican because they are available every season of the year!

Avocado Fries. You're Welcome!

7. Big Bowls

  • Soups, salads, noodles, acas – big bowls are easy to eat, and can usually be made well ahead of time, making them super convenient. They are also usually fast and fresh.

8. Craft Cider

  • Step to the side craft beer, craft cider is hot on your heels!

9. Iced Tea

  • In 2017, Quaale foresees the rise of this classic beverage brewed from real tea, tweeted naturally with honey and fruit juices; also made into cocktails.

10. Pimento Cheese

  • The caviar of the south. If it isn’t a trend in 2017, it should be and it will be in Canada soon… it is too delicious not to start popping up!

What are your food predictions for 2017? Let us know below!

Hot Photographer of Today Uses Wet Plate Collodion Technique of Yesterday

By Leeann Froese

In today’s digital age, it’s easy to forget the roots of photography, when we can whip out our IPhones and take a photo with the tap of a screen in less than a couple seconds.

One renowned Vancouver photographer, Phillip Chin, is taking a step into the past and connecting with a pioneering method of photography called the Tintype Process, also known as Wet Plate Collodion Photography, which was introduced in the 1850s and thrived until the 1880s. Town Hall Brands’ team had the privilege of getting their photos taken by him.

wpp029_Leeann_02wpp036_laurisha_02_LR wpp_amy wpp_andy_LR WPP_sujinderwet plate Kathleen Beveride, credit Phil Chin

The process is not quick. Chin brought with him a light-tight tent as his portable dark room. To begin the photo process, a chemical called Collodion is poured over a plate of glass or aluminium. After this, the plate goes into a Silver Nitrate bath for three minutes, which makes the plate sensitive to light. The plate is then taken (in a plate holder to protect it from light) to a wet plate camera. The shutter is kept open for 6-10 seconds while the person being photographed sits very still.

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Vancouver photographer Phillip Chin prepares to take a wet plate collodion photograph.

Back in the ‘darkroom’, the plate is covered with developer. And then placed in a chemical (Chin used silver thiosulfate) which takes the negative image and turns it into an enchanting black and white photo.

Chin fell in love with photography all over again with the help of Wet Plate Collodion Photography because of the process and the hands-on nature of the craft. Unlike digital photography, a photo is taken every 15 minutes, and he remarks “you really have to put thought into each image to make it count. It also takes a great understanding your camera, chemistry and lighting,” a challenge he was willing to immerse himself in.

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With the help of Wet Plate Photography, Chin hopes to “capture the true essence of each subject [he] photographs” and “help people appreciate what a great photo really is”.

Phillip Chin is a commercial photographer who has been shooting campaigns and images for clients across Canada for more than 25 years. He specializes in capturing images of people, and has had the pleasure of working with families, corporations, chefs, athletes and musicians in action. He shoots on film, digital, and now wet plate formats.

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To learn more about Chin and his work, contact him in Vancouver (604) 874 2444, or by email at phillip2446@gmail.com

Summerhill Pyramid Winery Wins Gold in France and Rosé is Named in World’s Top 10 Sparkling Wines

 

Client News – photo download at end of story

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Suggested Tweet:

Best bubble! @summerhillwine Cipes Rosé named in Top 10 in the world http://bit.ly/1dSKgbY #bcwine #organic

The News:

Cipes Rosé Brut

Cipes Rosé Brut

They have done it again! The Cipes Rosé sparkling wine from Summerhill Pyramid Winery, Canada’s acclaimed organic and biodynamic winery, has been given a gold medal and named one of the Top 10 Best Sparkling Wines in the World at the 2013 Effervescents du Monde held on November 13-15 in Dijon, Burgundy, France.

Of the 46 gold medals awarded, the Cipes Rosé is the only North American wine to win a medal, as well as make the top 10. Other countries that placed in the top 10 included France, Italy, Spain, South Africa and Brazil.

The Effervescents du Monde, now in its 11th year, has established itself as the leading authority on quality sparkling wine. Utilizing strict guidelines, more than 100 international expert judges, including 50% from outside of France, sampled over 600 wines representing almost 30 countries.

The Cipes Rosé is a 100% organic Pinot Noir cuvee grown at multiple vineyard locations around the Okanagan Valley that were planted and are maintained specifically for sparkling wine production to express a crisp, bright style.

Made in the traditional Champagne method, this wine offers notes of raspberry, strawberry, kiwi, blood orange, vanilla, almond and white toast. Extremely versatile, the wine pairs well with charcuterie, salmon, grilled chicken, duck, pork, quiche, roast turkey, or with family and friends.

Perfect for the holidays!

Download the bottle shot here.

 

 

 

 

 

British Columbia Icewine Harvest Begins

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British Columbia Icewine Harvest Begins at Summerhill Pyramid Winery in Kelowna

Summerhill Pyramid Winery Team Braves Sub-Zero Temperatures For A Sweet Reward

Suggested Tweets:

Brrrr! The #icewine harvest began tonight @summerhillwine Superb grapes will yield delicious nectar. #bcwine #organic

or

Want to learn more about #bcwine and #icewine? @summerhillwine tells us more about it in Icewine: The Essence of the Grape

Here’s The Story:

 

Pickers bundled up to pick frozen grapes at Summerhill Pyramid Winery

Pickers bundled up to pick frozen grapes at Summerhill Pyramid Winery

Summerhill Pyramid Winery, Canada’s acclaimed organic and biodynamic winery, started its harvest of Icewine at their Kelowna vineyard tonight. Following an already excellent growing season and table wine harvest, the ideal weather situation occurred that allowed the team to harvest Riesling, Chardonnay, Pinot Noir and Zweigelt from the winery’s estate vineyard.

“To make superb Icewine, the first thing you need is superb grapes,” said Summerhill CEO Ezra Cipes. “The Okanagan Valley is singularly blessed because not only have we had a growing season that produced perfect grapes, but we had the temperatures that froze our grapes on the vine to produce this delicious nectar. It’s perfection in a glass.”

Frozen grapes are poured into a bin at  SummerhIll Pyramid winery

Frozen grapes are poured into a bin at SummerhIll Pyramid Winery

In the previous vintage, Summerhill picked grapes for the 2012 vintage Icewine on January 12, 2013.

Vineyard manager Willem Semmelink suggested, “After a challenging growing season that saw heavy rain in June, followed by damaging hail in some parts of the Valley, the weather ultimately delivered a long, warm Autumn that produced wonderful grapes. We are pleased that the arctic express has arrived so early, allowing us to capture this amazing fruit so early in the season and avoid damage to nature’s gift.”

So what exactly is Icewine?

summerhillicewine

Grapes left to hang on the vine that when frozen, will be made into Icewine

Icewine is a style of sweet dessert wine produced from grapes that have frozen naturally on the vine to a level of at least -8 degrees Celsius. Grapes left on the vine late in the season begin to lose their stored water content and start to shrivel. The sugars within the core of the grape do not freeze, which produces a concentrated grape must at time of pressing, resulting in a small yield of sweet and concentrated juice. Ice wine usually offers mouth-coating balanced with high acidity and moderate alcohol.

Frozen grapes are picked for Icewine at Summerhill Pyramid Winery

Frozen grapes are picked for Icewine at Summerhill Pyramid Winery

Icewines are generally more expensive than table wines for several reasons. Labour costs are higher than normal as a large group of grape pickers must be assembled with sometimes little notice, who are able to pick the entire crop within a few hours before the grapes begin to thaw, often in the middle of the night. The potential for damage to grapes left on the vine also increases due to weather, predators, rot and disease. Conditions in the cellar are also more challenging as the grapes must be pressed while still frozen and special equipment may be used. Fermentation also takes months instead of weeks and unique varieties of yeasts must be used in the process.

Since many of the world’s wine growing regions will not experience such extreme temperatures, Canada and Germany produce most of the world’s Icewine, usually sold in 375 or 200ml bottles

Summerhill Winery has produced a short video titled Icewine: the Essence of the Grape which can be viewed HERE.

Learn About Summerhill Pyramid Winery:

 

 

Summerhill Pyramid Winery  Kevin Trowbridge photo

Summerhill Pyramid Winery – Kevin Trowbridge photo

Summerhill Pyramid Winery, located for more than 20 years in the Lakeshore district in Kelowna, BC, is Canada’s premier certified organic winery, BC’s first Demeter certified biodynamic vineyard, and Canada’s foremost producer of sparkling wine.

Winemaker Eric von Krosigk oversees the portfolio of BC VQA wines that suit every occasion and has earned the winery the ‘Canadian Wine Producer of the Year’ award at the International Wine & Spirits Competition in London, England. The winery, owned by the Cipes family, is also home to the Sunset Organic Bistro, serving food grown and raised by local organic producers, including Summerhill’s own on-site permaculture-style vegetable garden. The mission of the entire Summerhill team is to produce exceptionally good-tasting wines organically, support local organic food growers, and provide unforgettable experiences for all guests.

More background reading on Summerhill Pyramid Winery’s organic and biodynamic farming practices can be found here.

For more information, visit www.summerhill.bc.ca, find Summerhill on Facebook or follow the winery on Twitter @summerhillwine.

Download photos:

1. Pickers bundled up to pick frozen grapes at Summerhill Pyramid Winery click here

2. Frozen grapes are poured into a bin at SummerhiIll Pyramid Winery click here

3. Frozen grapes are picked for Icewine at Summerhill Pyramid Winery click here

4. A bottle of Summerhill Pyramid Winery’s finished Pinot Noir Icewine click here

Need something you can’t find here? Email leeann@townhallbrands.com or sujinder@townhallbrands.com

Okanagan Crush Pad’s Latest Wine Release is Dynamite

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Okanagan Crush Pad’s Latest Wine Release is Dynamite

TNT, the 3rd Wine From Okanagan Crush Pad’s Okanagan Wine Campus Series, Released

Suggested Tweet:

The wine from Sommelier @terry_threlfall is released by @OKCrushPad #bcwine

The Story:
November 6, 2013 [Summerland, BC] BC’s Okanagan Crush Pad, producer of Haywire and Bartier Scholefield announces the release of 150 cases of BC TNT ($22.90) made by 2012 Sommelier of the year, Terry Threlfall.

TNT is the third wine release from the winery’s Okanagan Wine Campus program. Threlfall’s Chardonnay is named TNT after Terry Nicholas Threlfall, but of course the wine’s name does offer a fun play on words.

Okanagan Crush Pad chief winemaker Michael Bartier and Terry Threlfall

Okanagan Crush Pad chief winemaker Michael Bartier and Terry Threlfall. Lionel Trudel photo.

Threlfall shares, “Yeah, that’s a little cheeky, hey? First of all, my initials are TNT and a favourite reference for me from those that know me well. Secondly, do not expect an oak-bomb here – this wine is aged in steel and concrete. Where it does detonate is with its exuberant pure fruit, minerality, and vibrant natural acidity.”

The TNT Chardonnay is pale yellow with a tinge of green; this wine has aromas of bright citrus fruit and apricot, with hints of green apple and a chalky minerality. Multiple layers of complexity from concrete and native fermentation keep this wine changing every time one smells it. The weight is amazing, with a lively, tangy acidity that is bolstered by a lovely, gentle creaminess and elegant fruit. A salty mineral character helps round out the refreshing finish. TNT cries out for a plate of freshly shucked BC oysters. Dynamite, one might say…

Okanagan Wine Campus, created in 2011 by Okanagan Crush Pad, is a mentorship program that provides the person named Vancouver’s Sommelier of the Year a chance to make a small lot wine using the grape variety and style of wine they wish. In 2012 Vancouver Magazine, Vancouver International Wine Festival and California’s Sunset Magazine each named Terry Sommelier of the Year. So when harvest 2012 occurred, Threlfall visited Okanagan Crush Pad in Summerland and worked alongside chief winemaker Michael Bartier to create the wine.

“It was an absolute pleasure to work with Michael,” says Threlfall. “His patience in describing some of the more technical parts of the process was legendary. I learned a huge amount about the winemaking process and the difficulties of trying to make a wine in as natural a way as possible. Also, I picked up so much while spending time with Michael and Alberto Antonini (who was in town), touring various vineyards of the Okanagan — they were both inspirational in sharing their thoughts and experiences about the history, current state and future of viticulture in the Okanagan.”

The TNT Chardonnay is released from Okanagan Crush Pad.

The TNT Chardonnay is released from Okanagan Crush Pad.

The proceeds from the sale of TNT Chardonnay will be given to the BC Hospitality Foundation wine scholarship fund to support students who are pursuing their higher level wine education certification. To date, $10,000 has been awarded to 11 individuals with further scholarships. Okanagan Wine Campus projects to date include Kurtis Kolt (2010), Owen Knowlton (2011), Terry Threlfall (2012), and Samantha Rahn (2013).

As of the time of this notice, TNT Chardonnay is available by contacting the order desk at 250-494-4445 ext 2 or orderdesk@okanagancrushpad.com

Okanagan Crush Pad Winery, located in Summerland, BC, is home to Haywire and Bartier Scholefield wines, and also makes wines for other BC vintners who are seeking to establish their own wineries. Haywire wines are directed by winery owners Christine Coletta and Steve Lornie, while Bartier Scholefield is a collaboration between OCP’s chief winemaker Michael Bartier and wine advisor David Scholefield. The winery team focuses on crafting natural wines that are pure expressions of the vineyards they were grown on.  The winery is open seasonally June 1 to September 15 and by appointment off season. For more information visit www.okanagancrushpad.com.

Need a bottle image for TNT Chardonnay? RIGHT CLICK HERE, then save to your computer to download.

View the TNT information kit here. (To download the kit, RIGHT CLICK on the link).

Canadian Wine Culture Debated

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Canadian Wine Culture Debated
Webcast Tasting & Discussion Trended Across Canada

Suggested Tweet: WATCH highlights from Canadian #wine culture panel via @plwinescanada: http://bit.ly/plwines #plwines #Kelowna

The Story:
A first-of-its-kind webcast tasting and discussion on Canadian wine culture took place last week. Organized by Australia’s Peter Lehmann Wines, the groundbreaking event, called The National Tasting, featured writer and broadcaster Anthony Gismondi, along with a panel of top sommeliers and wine educators gathered from across Canada.

Panel moderator Ben MacPhee Sigurdson

Panel moderator Ben MacPhee Sigurdson

Seven minutes of video highlights from the 1.5 hour event are now online at www.nationaltasting.ca.

The panel discussion was webcast, with queries submitted via social media. Supporting this, a conversation on Twitter was fast and lively, making the #plwines hashtag a trending topic across the country at the time.

Wide participation in the national tasting made the #plwines hash tag trend in canada

Wide participation in the national tasting made the #plwines hash tag trend in canada

Topics covered included how Canadians can make wine fit into their lifestyle, whether or not the Canadian wine industry is driving our food culture or vice versa, how social media is humanizing the wine business, and how Canada needs to embrace a unified national wine culture in order to make itself stand out on a world stage.

A few users noted technical issues at the time of the webcast, so if anyone missed part of the discussion, they may catch up via the key points in the summary video.

Peter Lehmann Wines' Matt Lane

Peter Lehmann Wines’ Matt Lane


It’s an incredible accomplishment that a world renowned Australian winery held its inaugural mentorship retreat in the heart of British Columbia’s Okanagan Valley. The program was aimed at building bridges between Canada’s thriving wine trade, industry professionals and wine enthusiasts. This gesture of selecting Canada to launch this international program, was made with the intention of giving back to the wine community and to help unite Canada’s wine scene.

Due to feedback gained from the retreat, Peter Lehmann wines expects to hold regular online chats on the topic of the development and future of wine culture in Canada. Details will be announced soon.

About the Mentor Award and National Tasting:

Screen Shot 2013-10-28 at 10.45.41 AM The first-ever Peter Lehmann Wines Mentor Award was aimed at bringing together industry professionals and wine enthusiasts with an opportunity for up-and-coming Canadian oenophiles to grow and share their knowledge.
A two-day retreat took place in Kelowna, BC on October 20-23 and was led by noteworthy author, internationally acclaimed wine expert and inaugural program mentor, Anthony Gismondi.

The following are the mentees for 2013:
Britnie Bazylewski, student liaison & instructor, Canadian Food & Wine Institute at Niagara College, St. Catharines, Ontario
Taylor Douglas, assistant manager, Kitsilano Wine Cellar, Vancouver, British Columbia
Jonathan MacCalder, sommelier, e11even (Air Canada Centre), Toronto, Ontario
Alex Keevil, assistant manager, Bin 905, Calgary, Alberta
Michaela MacMullin, sommelier & manager, Bertossi Group, Dartmouth, Nova Scotia
Agostino Teixeira, sommelier & director of purchasing, 40 West Steakhouse & Raw Bar, Montreal, Quebec

This December one of the mentees willl be selected by a panel of esteemed judges to travel with Gismondi to Australia in 2014, and take part in the annual grape harvest. This five-day trip will further acquaint this year’s recipient mentee with the Peter Lehmann winery and with Australia’s famed Barossa Valley wine growing region – truly a once in a lifetime opportunity.
For more information, visit mentoraward.ca or follow the conversation on Facebook and Twitter.

More Concrete Tanks for Okanagan Crush Pad

PRESS RELEASE October 21, 2013

Media Contact: Leeann Froese | Town Hall – 604-321-3295

More Concrete Tanks for Okanagan Crush Pad

Old practice made new again bears wines ‘Raised in Concrete’

Suggested Tweet: New concrete fermenters debute @okcrushpad, celebrating their 2nd birthday. http://bit.ly/OCPconcrete

The Story:

Concrete Tanks

Okanagan Crush Pad’s Newest Concrete Fermenters – Lionel Trudel Photo

(Summerland, BC) Okanagan Crush Pad Winery (OCP) just celebrated its second birthday at the end of September. To celebrate, the winery received a very heavy package, just in time for 2013’s harvest.

Six 4,400-litre concrete tanks, weighing a total of 39 tons, arrived from Italy to join six 2,000-litre black egg-shaped concrete tanks that the winery purchased from a supplier in Sonoma in 2011.

The new tanks had a long journey, which started at the Nico Velo factory in Vicenza, Italy, before arriving at their ultimate resting point in Summerland, BC.

Nico Velo, established in 1943, makes all types of concrete prefabricated structures, from bridge columns to wine tanks, and offers first class workmanship.

Matt Dumayne & Michael Bartier

OCP winemakers Matt Dumayne and Michael Bartier – Lionel Trudel Photo

The decision to purchase the concrete tanks from Nico Velo came at the urging of Okanagan Crush Pad’s consulting winemaker, Alberto Antonini, who uses the same tanks at his Poggiotondo winery in Tuscany, and is very impressed with the results. OCP winemakers Michael Bartier and Matt Dumayne concur with the idea of using concrete fermenters. Concrete had been used for centuries in winemaking, but was more or less abandoned with the arrival of stainless steel. These modern day concrete tanks take a forward- thinking approach to the old world practice.

“Okanagan Crush Pad is my first experience using concrete tanks, and I am very impressed with the results. We now have just over 38,000 litres in concrete tank capacity,” notes Dumayne. “They have excellent fermentation kinetics such as temperature retention. The conical shape of the tank moves the fermenting juice around in a vortex, which produces wines with enhanced depth, complexity and roundness of tannins. We have found that the resulting wines have a complexity and an enhanced creamy mineral character.”

OCP original concrete fermenters

OCP’s original concrete fermenters – Lionel Trudel Photo

To date, Okanagan Crush Pad has made and released several wines that were fermented and aged in concrete, including the 2011 and 2012 vintages of the Haywire Switchback Vineyard Pinot Gris and the recently-released and much anticipated 2011 Haywire Canyonview Vineyard Pinot Noir. These wines were made in Canada’s first temperature controlled egg-shaped concrete fermenters. Each wine that was created in concrete carries the “raised in concrete” trademark on the front label.

Okanagan Crush Pad Winery, located in Summerland, BC, is home to Haywire and Bartier Scholefield wines, and also makes wines for other BC vintners who are seeking to establish their own wineries. Haywire wines are directed by winery owners Christine Coletta and Steve Lornie, while Bartier Scholefield is a collaboration between OCP’s chief winemaker Michael Bartier and Scholefield family member David Scholefield. The winery team focuses on crafting natural wines that are pure expressions of the vineyards they were grown on. The winery is open seasonally June 1 to September 15 and by appointment off season. For more information, visit www.okanagancrushpad.com.

Okanagan Crush Pad is a place for collaboration; we want to talk to you!
Tweet with us: @okcrushpad
Join the conversation on Facebook: facebook.com/okcrushpad

Click here to download this press release as a PDF.

Harper’s Trail Named Best Winery In Kamloops

PRESS RELEASE October 15, 2013

Media Contact: Leeann Froese | Town Hall – 604-321-3295

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Best Winemaker in Kamloops goes to Harper’s Trail Winery

Suggested Tweet: #Kamloops public votes @harperstrail as the best, via @KamNews  #BCwine

The Story:

(Kamloops, BC) Harper’s Trail Winery proudly shares that is has been selected by the readers of Kamloops Daily News, in their annual Readers’ Choice Awards Survey, as best winemaker.

Harper's Trail owners Ed and Vicki Collett walk through their Thadd Springs vineyard in Kamloops  (photo by Linda Williams)

Harper’s Trail owners Ed and Vicki Collett walk through their Thadd Springs vineyard in Kamloops
(photo by Linda Williams)

Vicki Collett, Harper’s Trail winery co-owner, is delighted. “When we first opened our doors, we hoped the community would accept and welcome us with open arms. The people of Kamloops have done this, and well beyond our expectations. We are blown away, ” she continues, “and so thankful for the ongoing support from our community.”

The entire Harper’s Trail team, while in the thick of the 2013 harvest now, would like to thank everyone who supported this winery thus far, and visited this summer.

The 2013 visitor season has now ended, and Harper’s Trail is open only by appointment over the fall and winter. Please contact the winery at 250-573-5855 for operating hours or to schedule a visit.

About Harper’s Trail

Harper’s Trail, is the first estate winery from Kamloops. Tucked into the city outskirts on the bank of the South Thompson River, Ed and Vicki Collett’s vineyard sits among rolling hills of sage and grass, home to bighorn sheep, bears, and myriad birds. The backdrop of limestone, hoodoos, and a natural spring in the vineyard contribute to the biodiversity of this rare place.

The wines, made by Michael Bartier of Okanagan Crush Pad, reflect this emerging region with minerality and crisp acidity. Enjoy the winery’s current releases and taste the flavours that will soon be known as characteristic for the Kamloops region. For more information visit www.harperstrail.com

Click here to download this press release as a PDF.

Australian Icon Celebrates Thriving Canadian Wine Culture

Client News:

[Kelowna, BC] October 8, 2013

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Australian Wine Icon Celebrates Thriving Canadian Wine Culture

Aussie-hosted Interactive Wine Tasting Centres in Kelowna

Suggested Tweet:

Discuss #wine culture with renowned online panel, in the @plwinescanada www.nationaltasting.ca Oct 21, 4pm PST #plwines

gismondi

Journalist and broadcaster Anthony Gismondi will be Peter Lehmann Wines’ first mentor

In Short:

Those from the wine world and beyond are summoned to be online on Monday October 21 at 4pm PST and join the conversation on wine culture in an online interactive event.

Organized by Peter Lehmann Wines, this first-of-its-kind event features writer and broadcaster Anthony Gismondi, and a panel of top sommeliers and wine educators opening the floor to wine lovers across Canada.

Pose questions to the panel and RSVP at www.nationaltasting.ca.

The Full Story:

Every industry has its pioneers. Radio had Marconi. Phones had Graham-Bell. Automobiles had Ford. You can’t start a fire without a spark…

The wine industry also has those that created legacies. Champagne had the widow Cliquot and Dom Perignon. The California industry owes a debt to Robert Mondavi. And there’s Australia’s recently-late Peter Lehmann.

During his 50-year career, Peter Lehmann inspired countless people by sharing his talent, wit and passion for winemaking. Peter Lehmann Wines was founded in 1979 to assist the grape growers of the Barossa Valley in Australia, who at the time were facing financial ruin; now, the winery and the region mutually enjoy an international reputation for excellence in wine production.

It is this continued spirit of collaboration and inclusion that brings The Mentor Award – a first of its kind event – to Kelowna, BC, from October 20-22, 2013.

The Mentor Award, a two-day intensive retreat and seminar series to take place in West Kelowna on October 20/22, features inaugural mentor, acclaimed BC wine writer and broadcaster Anthony Gismondi, along with a panel of top sommeliers and educators.

The program, aimed at building bridges in Canada’s thriving wine trade, brings together industry professionals and wine enthusiasts from cities across Canada, and provides opportunities for up-and-coming Canadian oneophiles to share and grow their knowledge. Delegates will gather to learn international perspectives from Gismondi and other leading wine experts, gaining insight to share with customers and colleagues in their home cities, ultimately helping to shape Canada’s burgeoning wine culture from coast-to-coast.

Matt_Lane,_Peter_Lehmann_Brand_Ambassador

Matt Lane, VP Americas for Peter Lehmann Wines, wants to help grow Canada’s wine scene.

While the Mentor Retreat is small, wine lovers across Canada are invited to join a highlight event: a spirited online panel discussion on the business of wine and how to foster a world-class wine culture. Conversation will touch on the value of high-quality wines and what they add to life, the current state and future of wine in Canada, as well as encourage friends and family to gather and conduct their own tastings at home while linked online.

Participants are encouraged to submit questions to the panel via YouTube and Twitter for a chance to win prizes from Peter Lehmann Wines. Online guests will also be encouraged to taste along with the panel from home using the #plwines hashtag.

The live discussion will be webcast on Monday, October 21 at 4pm (PST) and wine enthusiasts and consumers from anywhere in the world are invited to join in. Moderated by Ben Macphee-Sigurdson, wine columnist at the Winnipeg Free Press, confirmed panelists include Gismondi, Zinta Steprans, manager and sommelier of Toronto’s Soho House, Harry Hertscheg, executive director of the Vancouver International Wine Festival, Samantha Rahn, wine director of Whistler’s Araxi Restaurant and Matt Lane, VP Americas for Peter Lehmann Wines.

While on the surface it would seem to be only for the wine engaged, this retreat is an event to be recognized and celebrated. It’s a rare honour that a world renowned Australian winery is holding its inaugural mentorship retreat in the heart of British Columbia’s Okanagan Valley. This gesture of selecting Canada to launch this international program, and shoring up support for BC’s rapidly-advancing wine industry, shows further leadership by Peter Lehmann Wines to propel an emerging wine region.

Aside from lively classroom-style seminars, and the webcast panel discussion on wine culture, one delegate will walk away having earned a five-day trip to Australia with Gismondi, to take part in the annual grape harvest. This will further educate this year’s recipient with the Peter Lehmann winery and acquaint the mentee with Australia’s famed Barossa Valley wine growing region.

“We want to give to the wine community, and help grow Canada’s thriving wine scene,” says Peter Lehmann’s Matt Lane. “We see this program establishing lasting friendships, inspiring a new generation of wine lovers, and sharing the rich winemaking traditions of the Barossa Valley.”

 

About the Mentor Award:

The first-ever Peter Lehmann Wines Mentor Award is aimed at bringing together industry professionals and wine enthusiasts with an opportunity for up-and-coming Canadian oenophiles to grow and share their knowledge.

A two-day retreat will take place in Kelowna, BC on October 20-22 and will be led by noteworthy author, internationally acclaimed wine expert and inaugural program mentor, Anthony Gismondi. Following the retreat, one participant will then be selected by a panel of esteemed judges to travel together with Gismondi to Australia, taking part in the annual grape harvest. This five-day trip will further educate this year’s recipient with the Peter Lehmann winery and acquaint the mentee with Australia’s famed Barossa Valley wine growing region – truly a once in a lifetime opportunity.

In addition to the retreat, Canadians are invited to attend a spirited online panel discussion on the business of wine and how to foster a world-class wine culture. The event will be webcast on Monday, October 21 at 4pm PST.

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