To mark Valentine's Day, Okanagan Crush Pad sparkling winemaker Lynzee Schatz made a very limited quantity of delicious Haywire Pink Bub using Pinot Noir and Chardonnay grapes.
By: Amy Chen As the clock strikes midnight on November 1st, we said goodbye to Halloween 2016 and hello to the piles of chocolates and candies that your child has collected in the few hours of trick-or-treating.
Instead of trying to give away the mountains of Halloween treats to everyone in the office or anyone that you see in the next few months, why not turn it into a fun #WineWednesday pairing!
Yes, candies and chocolates paired with wine.
It's inexpensive and fun. Everyone will love you and actually accept your leftover treats. It'll also save you from the headache of dealing with your child's sugar-high or melt-down from discovering that you have secretly taken from their stash of treats. It's a win-win for all.
If you're (un)lucky enough to not have piles of treats at home or a coworker who has brought in a stash of Halloween treats (secretly taken from their child), there is still time for you to head over to your local grocery store and stock up on those heavily discounted candies and chocolates.
Here's our suggestion of chocolate and candy pairings but feel free to experiment and let us know what pairs well or not.
- Fruity candies- Such as Skittles, Starburst
- Nutty chocolate- Such as Aero, Coffee Crisp
- Nutty chocolate and sparkling wine always make a great pairing! The acidity of the wine cuts through the richness of the chocolate leaving a warm and nutty flavour that is not too sweet. When in doubt, just match the bubbles (from your wine) with the bubbles (in your Aero).
- Sour candies- Such as Maynards' Fuzzy Peach, Sour Patch Kids
- Sugar coated chocolate- Such as Smarties and M&Ms
- Pair sweeter chocolates, especially ones that are sugar-coated, with reds such as Cabernet Franc, for a classic aroma with firm but approachable tannins to balance off the sweetness.
- TIME Cabernet Franc 2014- $19.99
- Pair sweeter chocolates, especially ones that are sugar-coated, with reds such as Cabernet Franc, for a classic aroma with firm but approachable tannins to balance off the sweetness.
Leave a comment below or tweet us your pairing @TownHallBrands, using the hashtag #WithTownHall.
Okanagan Crush Pad is Five today!
This winery is located in beautiful Summerland, heart of the Okanagan Valley, and is one of the Bottleneck Drive wineries. The surrounding views are breathtaking and the hospitality and community are so welcoming in this small town.
2. Respecting history to make wines of today
Since constructing its state-of-the-art winemaking facility and visitor center in 2011, Okanagan Crush Pad Winery has been regarded as one of the most innovative wineries in Canada. One of these reasons is because of its return to yesterday's wine making techniques using the science and knowledge of today. The use of concrete tanks and clay amphorae really work to bring out the terroir of their Haywire and Narrative wines, which personify where they are grown.
3. International insights
The Okanagan Crush Pad Winery team has pulled in consulting minds from Alberto Antonini and Pedro Parra, who have used their global perspective to help the Okanagan Valley shine.
4. For the love of the earth and all of its animals
Switchback Vineyard, where Okanagan Crush Pad Winery is located, is certified organic. Garnet Valley Ranch, where vines are grown for Okanagan Crush Pad Winery, is also organic from day one. There are animals onsite, including chickens, ducks, dogs, sheep, cows, worms and bees, which help to keep the biodiversity alive.
5. A dream team
Owners Christine Coletta and Steve Lornie have assembled an amazing team around them: Christine, Steve, David, Alison, Matt, Julian, Jordan, Megan, Tyler, Theo, Duncan, Kristina, Mike, Lisa, Rebecca, Amy, Rebeka, Paula, Alberto, Pedro, and many more, and we are proud to be part of it!
Congratulations to the entire team at Okanagan Crush Pad Winery on your fifth birthday; we are so proud of all of you.
Okanagan Crush Pad is proud to partner with the PNE Prize Home Lottery to raise funds for variety of non-profit programs. This year’s Grand Prize Home features one of the biggest Prize Homes yet, with a large open concept and patio space perfect for entertaining. It is adorned with stylish furniture, modern appliances, an outdoor hot tub and sauna and a floor-to-ceiling wine cooler.
This West Coast modern home will be perched on a breathtaking lake view property right on the Naramata Bench, looking across Okanagan Lake to Summerland.
How fitting that Okanagan Crush Pad, a Summerland winery, located on a 10-acre Switchback Organic Vineyard, is playing a role in the grand prize package. The winner and new neighbour will receive a personalized VIP tour and tasting at the winery to welcome them to the community and give them a chance to fill their wine cooler.
In Summerland, the winner will get a chance to enjoy a unique winery experience. At Okanagan Crush Pad, a spectacular guest center and private upstairs tasting lounge are built into the heart of the winery, offering an in-depth view into the art of winemaking. Visitors wander past large concrete tanks, clay amphorae, sparkling wine cages, barrels and a small still, to learn how vineyard inspired natural wine and spirits are made. Here time-honoured, generations-old winemaking techniques are married with the most advanced technology with stunning results.
The PNE is on now until September 6 and the exhibition’s crowd favourite has people dreaming of what life would be like if their winnings swept them away to the rich landscape of valley vineyards and desert hills of the Okanagan.
Tickets can be bought at the fair, or onsite here.
Established in 2011, Okanagan Crush Pad's reputation has grown quickly in regard to their efforts in organic growing and natural wine making. Owner Christine Coletta credits international consultants Italian winemaker Alberto Antonini and Chilean soil expert Pedro Parra for the winery's vision. While Antonini has been working with the winery since 2010, Parra joined the winery team in 2012 in order to choose and design a new vineyard site, Garnet Valley Ranch. Its first harvest will be this year.
“We are all on the same page with respect to the direction we are traveling. The real heavy lifting falls to our viticulture and winemaking teams who have followed the road map drawn by Antonini and Parra perfectly,” notes Coletta.
Representing the winery at Prowein will be owner Christine Coletta, her daughter Alison Scholefield, winery business partner David Scholefield, and brand ambassador Michael West. The natural wines from Haywire will be showcased, made from grapes grown on Switchback Organic Vineyard, as well as their Ancient Method sparkling wine from the Narrative roster.
NOTE to those headed to Prowein: go see Haywire with all the Canadian wineries, who will be located in Hall 9/D48.
Take a photo of yourself with the winery principals or the wines and send it to us on social media @townhallbrands. Tag it #gohaywire #prowein - we can't wait for you to meet our amazing clients!
What’s Happening this Fall We have been trying to find dates to plan activities for our clients and it has become obvious to us how BUSY the schedule is and everyone's calendar is.
We find the best way for you to know about a client or project is to meet them in person, and the best way to do that is to hold an event, so everyone is hosting something.
We like to use PlanitBC which has a public face as well as an industry planning back end, so we advise anyone who both wants to plan or attend something look there. It's not expensive and helps keep everything in one spot, and then has a way to publicize the events that are public.
For whatever reason, we have found that not everyone is signing up for Planit, so we have gathered everything we know of as of the beginning of August.
Note: this is for planning purposes and will change - check back often.
September 10, Design Event (Story PR)
September 14, Chile Sommelier Challenge (Trade only)
September 15, IVSA New Product Salon (Vancouver)
September 16, Colour BC Fall VQA Tasting (Industry)
September 16, ChefmeetsBCGrape Signature Tasting
September 19, Lilloet Beer and Wine Festival
September 21, Invite Only Trade Wine Event
September 22, Sparkling Wine Event (invite only featuring Town Hall clients Summerhill Pyramid Winery)
September 22, Kate Colley PR Event
September 22, IVSA New Product Salon (Victoria)
September 23, Lifestyle, Fashion, Fitness Event
September 25, Victoria Wine Festival
September 26, Victoria Wine Festival
September 27, Slow Fish Dinner (hosted by Town Hall clients The Chefs' Table Society of BC)
September 27, Victoria Wine Festival
September 30, Lifestyle Event
October 1, Discover BC VQA Tasting (Calgary)
October 1, Lifestyle and Fashion Event
October 5, Town Hall media event-by invitation only
October 5-9, Tourism Vancouver Open House
October 7, Town Hall trade event - by invitation only
October 8, Home and Lifestyle Event
October 15, Town Hall wine media event- by invitation only
October 15, Abbotsford Circle Farm Tour
October 18, CONNECT Food + Drink + Lodging Expo 2015
October 19, CONNECT Food + Drink + Lodging Expo 2015
October 21, Vancouver Magazine Judging
October 22, Vancouver Magazine Judging
October 22, Vancouver Home + Design Show Opening Party (invite only)
October 22, 2nd Annual Tea Sparrow Tea Festival
October 23, Vancouver Magazine Judging
October 26, A Taste of Wines from Italy (Trade)
October 28, Wine, Food & Lifestyle Tasting
October 29, Design & Lifestyle Event
November 7, 26th Annual Fraser Valley Wine Festival
By Amy Chen
October, perhaps the most delicious month, is home to Thanksgiving, Halloween and now… Pizza Month.
To show support for North American’s growing pizza love, Gerry Durnell, pizzeria owner and founder of Pizza Today Magazine, launched a national pizza-focused magazine in October 1984 and designated the month as Pizza Month. If you don’t already know, Town Hall is all about celebrating the bounty of good food and great wine. When we sat down with our team to plan this special foodie month, we unanimously agreed that any idea we came up with needed to include what we love most: wine. With this in mind and a certified wine scholar on the team (Sujinder Juneja), it only made sense for us to do a series of wine and pizza pairings to share with all of our friends! For the next five #WineWednesday in October, grab a slice of pizza, sit-back, and follow us on our blog to find the perfect wine pairing for that slice in your hand. Let us know if you have a favourite wine and pizza pairing that we can share with our readers. Looking forward to celebrating Pizza Month and #WineWednesdays with you this October.
WEEK 1 (OCTOBER 1)
October 1st is not only the start of Pizza Month but also World Vegetarian Day. It makes perfect sense for our very first #WineWednesday #PizzaMonth post to pair great wines with vegetarian pizzas. Michael Pollan, in his acclaimed book In Defense of Food: An Eaters Manifesto (Penguin Books, 2009) suggests that as a responsible species, we should “Eat food. Not too much. Mostly plants.” With a cornucopia of sustainable, locally-sourced and delicious fruits and vegetables to choose from in British Columbia, the possibilities for veggie-themed pizzas are near endless. Here are a couple favourite pairings from two of Town Hall’s sustainably-minded wineries:
Summerhill Pyramid Winery’s 2013 Small Lot Pinot Gris is a certified-organic custom blend from winemaker/viticulturalist Eric von Krosigk, which includes 8% Chardonnay and 5% Viognier, both fermented in oak barrels, plus 2% Pinot Blanc, each of which add gorgeous aromatics and balanced structure. The bright stone fruit and citrus tones of this wine will pair perfectly with pizza topped with fresh sliced pear, caramelized onions, extra virgin olive oil, organic goat cheese and coarse sea salt.
Already well-known for terroir-driven Pinot Gris, Summerland’s Haywire Winery has created quite a stir with their 2012 Gamay Noir, which offers a nose of bright red fruit and sweet earth, leading to flavours of raspberry, strawberry and cherry. Consider pairing with a vegetarian pizza topped with spinach, Portobello mushrooms, sweet and spicy peppadew peppers with a homemade garlic pesto base.
WEEK 2 (OCTOBER 8)
100% Okanagan and 100% to charity. The gold-medal winning (2014 BC Wine Awards) 2013 Rosé from The Girls (produced and distributed by Time Estate Winery) is a food-friendly blend that shows a soft pink colour with an intensely fragrant, floral nose of raspberry and wild strawberry. It’s dry and medium-bodied, with a thread of refreshing acidity. Pizza toppings with a bit of “spice” would work very well with this vivacious charmer – try with your favourite ground meat (spiced and pan-fried before baking), black olives, green onions, fresh BC tomatoes, pickled jalapeños and a mozzarella and Monterey Jack cheese.
A new favourite of ours is the just-released 2012 Quill Red blend from Blue Grouse Estate Winery in the Cowichan Valley. It’s a unique and deliciously balanced blend of Cabernet Foch, Marechal Foch, Merlot and Cabernet Libre sourced from Vancouver Island and the Okanagan Valley. This robust red calls for a hearty pizza with pepperoni, spicy capicola, Italian sausage, red onions and mozzarella cheese with a tomato sauce base.
Both wines are priced at under $20 – you might just want to grab two of each and share with friends.
WEEK 3 (OCTOBER 15)
Well Seasoned is THE foodie paradise in the Fraser Valley. The store has just celebrated 10 successful years of being the go-to gourmet superstore in the region and has just moved to a brand new location at #117-20353 64 Ave in Langley. Angie Quaale,Well Seasoned’s owner, believes that the best pizza can only be made with the best ingredients and a few key tools.
Angie says the best homemade pizzas are made in the oven with a pizza stone, guaranteeing your pie even heat distribution so that the crust cooks evenly on the top as well as the bottom. You can get a good oneat Well Seasoned for around 20 bucks. She also recommends a pizza ‘peel’ – a handle with a flat wooden carrying surface – to keep the pizza from falling on the floor as it goes in and out of the oven. They are a great investment for any serious pizza maker.
Of course, it’s not even toppings that matter most, but the base that will make the pizza perfect.
Angie suggests always having a package of frozen pizza dough on hand (she uses the ones from local Calabria Bakery). Making your own sauce from canned and peeled Italian tomatoes is always a great idea, seasoned with your own choice of dried herbs and specialty salts. Well Seasoned has plenty to choose from. Be creative. Have fun. Eat Pizza!
Need more inspiration? Well Seasoned is offering a “Killer Pizza” class with Chef Carl Sawatsky on October 30 at 6:30pm. For just $60, you can learn to make pizza like a boss.
WEEK 4 (October 22)
This week, we’re pleased to introduce you to a newcomer to the BC wine scene – Kamloops’ Monte Creek Ranch. Their wines are now arriving at select liquor stores and restaurants across the province and we know you’ll be impressed. Amazing flavours, great packaging and a unique history all add up to a sensational experience. Their 2013 Riesling offers mid-week friendly low alcohol, fresh acidity and notes of balanced minerality, along with a crisp lemon/lime citrus and grapefruit finish. Try it with a pizza topped with savoury grilled chicken and pineapple, on a freshly-made crust brushed with olive oil, lemon juice and citrus sea salt. A dollop or two of gooey mascarpone cheese would round things out nicely.
While the debate rages on about what a “signature grape” could or should be for the British Columbia, there’s no doubt that Syrah is often name-checked as one of the front-runners. Mt. Boucherie Family Estate Winery has been farming grapes throughout the valley since the late 1960s and their passion for the land is evident in each and every one of the wines they produce. Their 2010 Syrah is sourced from family-owned vineyards in the picturesque Similkameen Valley. Aromas and flavours of dark plum, blackberries, leather and black pepper lead a velvety long finish. To balance the rich fruit and spicy notes of the wine, we’re thinking Genoa salami, bacon and ham with a blend of mozzarella and parmesan cheese over a tomato sauce base.
WEEK 5 (October 29)
Ever since we first met Judy and tasted through her wines, we were hooked. The love, care and attention that she and her team devotes to every bottle is earning them accolades beyond our provincial borders. Planning a visit to Naramata? Make sure you stop in to say hi to Judy and her second-in-command, Katie, who are always there to greet visitors with a smile and a glass. We’ve long been fans of their Viognier, and the 2013 vintage shows notes of orange blossom and tangerine with notes of toasted coconut, blood orange and apricot, balanced with refreshing acidity. How about a pizza with a creamy Thai curry sauce base, topped with wild shrimp (Ocean Wise, naturally), red onions, red and orange peppers, pineapple, coriander and mozzarella.
Oliver’s legendary Sundial Vineyard was planted on the Black Sage Bench in South Okanagan in 1992. For more than 20 years, the vineyard has produced some of the most sought-after and award-winning wines in the province, based mostly on Bordeaux varietals. TIME Estate Winery, launched by vineyard owners Harry McWatters and Bob Wareham continues the tradition of producing premium fruit under direction of viticulturist Richard Cleve. The 2011 Meritage (Red) is a blend of Merlot, Cabernet Sauvignon and Cabernet Franc. It offers classic aromas of red berries, black cherries and pepper with a character that suggests rose petal and sage. Inspired by the artisan thin crust pizza from Summerland’s Local Lounge • Grille, we suggest a pizza topped with olive oil, arugula, roasted local garlic and braised short rib.
Thank you to everyone that followed along with our #PizzaMonth wine and pizza suggestions. Were you inspired to try these recipes yourself or do you have other suggestions to share? We’d love to hear from you. Send a photo, write us an email or leave a comment below. Happy eating!
By Leeann Froese
I recently made a vineyard visit to one of our clients, Okanagan Crush Pad, in Summerland British Columbia, and share some of the updates.
For full disclosure: this is a special place to me personally, in that I have been a part of this company’s team since the vineyard was planted, and I even have a row named after me: Row 38! (If you visit – take a #selfie with ‘my’ row and send it to me!)
The vineyard, called Switchback Vineyard, provides Pinot Gris grapes for Haywire wines. In 2007 winery owners Christine Coletta and Steve Lornie planted the 10 acre vineyard to one clone, all Pinot Gris, with the idea that they were going to value add to their land and sell all of their grapes to one buyer. They were not planning to be winery owners or get into the business of making wine.
What actually happened over the next few years is that they did create their own wine: Haywire. First, virtually, then eventually under their own brick-and-mortar winery Okanagan Crush Pad, which has been constructed adjacent to the Switchback Vineyard.
In the time since becoming grape growers the couple has learned a lot more about how they want to farm their property, and now Switchback Vineyard is on its way to becoming certified organic; yet it did not always start out that way. Under consulting Italian winemaker Alberto Antonini’s guidance, the winery team changed the way they farm and stepped up its game to make better wine. After conventionally farming the vineyard for its first few years, the team switched to organic growing practices, and applied for certification in spring of 2014.
They’ve said goodbye to herbicides. Instead, they’re controlling weeds with tilling, beneficial cover crops and the addition of baby doll sheep to graze in between rows. Also, they have stopped mowing the grass between rows. While this makes the vineyards look “weedy”, it lets ground cover grow and it reduces vigour on the vines.
Ducks & chickens have been added, and they live in the “Okanagan Chicken Pad”, which has got to be the nicest chicken coop one has ever seen. Made by winery owner Steve Lornie, the chicken, sheep and ducks happily coexist in a beautiful wooden coop that has incorporated repurposed wine barrels.
These critters are charming, but they have jobs. Chickens provide beautiful and delicious eggs, provide manure to fertilize and they eat insects. The ducks do the same. Baby doll sheep graze ground cover and also provide manure - all animals contributing to a whole farm approach.
The winery is also practicing integrated pest management, inviting beneficial insects to take up residence so they can eat any insects that eat grapevines. Recently a swarm of bees was discovered on one of the grapevines, so they were harnessed and put into a hive. Now the vineyard has built-in pollination (and perhaps honey one day soon?) and in addition to the bees, ‘insect hotels’ have been erected: a few cute small ones, and one large one, created as a DIY project involving children.
The overarching idea is to have minimal intervention between the growing and winemaking, to keep things as natural as possible to make the wines without any chemical intervention. This practice requires a lot of attention and despite all the focus, the vineyard rows look rather wild and unkempt. It's interesting and cute to see the animals running around between the vines, but these animals, insects as well as the many birds in the area all show that there's a very alive ecosystem in play and that the grapes are being tended for lovingly.
It has been a three-year process to get to the point of being able to seek certification, but the result is amazing wine that is gentler on their land.
I raise a glass to that.
By Leeann Froese Oh it's on!
Vancouver International Wine Festival runs from February 24 to March 2, 2014. Our Town Hall team is attending various events throughout the festival, and we have two winery clients that are exhibiting: Haywire, and Summerhill Pyramid Winery. Both will have amazing VQA wines and bubbles you HAVE to try!
Now we will share the details on what you can expect from each of our BC winery clients during the festival, and we have some handy image downloads at the end.
Haywire Winery, Summerland BC
Of special note:
• Haywire will be making its inaugural appearance at this festival
• Meet the Bub herself, Alison Scholefield, who is likely the youngest winery principal in the room (25)
• Haywire is co-owned by Christine Coletta, who is an iconic Canadian wine marketer
• The Vancouver Sun has a table and they will also be featuring Haywire at their table
Wines you will find at the Haywire table:
• Haywire Rosé 2011 - $20 New release! #365 days of rosé indeed
• Haywire Switchback Vineyard Pinot Gris 2012 - $23 Taste the difference of a wine that has been Raised in Concretetm
• Haywire Canyonview Pinot Noir 2011 - $35 Critically-acclaimed, concrete-aged Pinot
• Link to Global Focus: the Bub 2012 - $25 taste why everyone loves this crisp sparkler
Who you might meet:
Alison Scholefield is arguably the youngest winery principal you will find in the room and she has been in the wine industry since birth. Now as the winery ambassador and sales team liaison for Haywire, it's her job to communicate with customers, the public and wine club members. You can ask her about where to find the wines, and anything that's happening at the winery. Also find out why she has Haywire’s Sparkling wine the Bub named after her.
Julian Scholefield is the operations manager at the winery, and also president of the Summerland area Bottleneck Drive winery association. Julian oversees the coordination in the cellar of Haywire, Bartier Scholefield, client Bartier Brothers as well as several other client wines, including bottling, deliveries, on-site activities, as well as liaising with the vineyard teams, including the team that is planting the new Garnet Valley Vineyard.
Matt Dumayne is the winemaker for Haywire. Originally from New Zealand, and with 25 vintages under his belt crafting award-winning wine in Central Otago, California, Australia, and Oregon, Matt brings unparalleled insight and passion to the winemaking program. You can speak to Matt about the ways that he is approaching the Haywire portfolio, as well as some of the special projects he's working on which *sneak peek* include an orange wine…
Bonus events where you will taste Haywire wines:
BC PAIRED: INDULGE YOUR SENSES - Gamay Noir 2012, Gewürztraminer 2012
25 UNDER $25 - The Bub Traditional Method Sparkling Wine 2012
Haywire is an old Canadian term that refers to wire once used for baling hay, which tended to tangle in a chaotic way. It is also an apt description of Christine and Steve’s transition from the city to owning a vineyard and winery. The learning curve was steep, but as the first wines hit the market (in 2010) it became apparent that the journey was the reward. Since planting the 10-acre Switchback Vineyard, Christine and Steve have gone on to open Canada’s first purpose-built custom crush facility (Okanagan Crush Pad Winery in 2011) and are now getting ready to plant the first 20 acres of vines at their 312-acre Garnet Valley Ranch. Haywire is committed to crafting wines that tell the story of the New Okanagan.
Summerhill Pyramid Winery, Kelowna BC
Of special note:
• Stephen Cipes is a pioneer of the BC wine industry and the grandfather of BC’s organic wine movement, and you can meet him
• You are lucky, lucky, lucky that Summerhill is pouring Cipes Ariel at this festival. In late 2012 Summerhill Pyramid Winery held a tasting at Hawksworth where in this fascinating tasting event, celebrated sommelier instructor, wine judge and journalist DJ Kearney guided guests through the taste experience of the lovely Cipes Ariel, side by side with France’s iconic Champagne, Krug Grande Cuvee. The wines were accompanied by a unique tasting menu that celebrated British Columbia ingredients as inspired by the tradition of French degustation, prepared by Chef David Hawksworth and his talented team.
The idea to pour the Ariel beside Krug was sparked by a wine shop host and tour guide from Epernay, (who has worked at both Moët and Krug), who suggested the wine reminded him of the Krug style. Winery CEO Ezra Cipes was inspired to conduct his own research. The media in attendance thought putting the Ariel beside the richness, layered complexity and elegance of the Krug was very brave, and while this was never intended to be a competition, the idea was to illustrate how this special sparkling wine can stand alongside the world’s best. And it did. And it does.
• Bonus: taste the Cipes Rose and Cipes Ariel over at the special Vancouver Sun table as well
• Bonus 2: the BC Wine Institute will be pouring Cipes Brut at their table
Wines you will find at the Summerhill table – All link to the Global Focus of bubbly wines!
• Cipes Brut - $26.95 The winery’s flagship bubble, which has won gold medals internationally every year since its release in 1991
• Cipes Rosé - $26.95 Gold Medal, Top 10 Sparkling Wines of competition - 2013 Effervescents du Monde
• Cipes Blanc de Noirs 2008 (pre release) Sneak peek! Say no more...
• Cipes Ariel 1998 - $85 Gold Medal - 2012 World Wine Awards, Chicago, Illinois; 92 points - Anthony Gismondi; 90 Points: Beverage Testing Institute
Who you might meet:
Founder Stephen Cipes moved to Kelowna in 1987 after a successful real estate career in New York. Ready for a career move to get in touch with the earth, Stephen was horrified when he saw the pesticides sprayed on his new vineyard and immediately transitioned to organic growing. With his jovial, convivial personality, Stephen Cipes is the spiritual guide and visionary behind Summerhill Pyramid Winery. He has so much to share.
Ezra Cipes is proud to carry on the family legacy at Summerhill Pyramid Winery as CEO. Like his father Stephen, Ezra has a multitude of passions and talents. At Summerhill Pyramid Winery, Ezra Cipes is responsible for day to day operations, marketing, and leadership. He is a talented musician, and has completed courses in vineyard management and in permaculture design.
Eric von Krosigk is winemaker and viticulturist at Summerhill, and as the winery’s first winemaker, has been associated with Summerhill since its inception. Leading the winery’s organic growers, von Krosigk works with some of the Okanagan’s best grapes to produce world-class wines. Despite the fact he wins numerous awards each year, Eric remains one of the most approachable and humble BC vintners. Also notable is that Eric is president of the Okanagan Wine Festival board.
Bonus events where you will taste Summerhill wines:
BC PAIRED: INDULGE YOUR SENSES - 2011 Baco Noir, 2010 Cabernets
ALL ABOUT BUBBLY! - Cipes Brut
About Summerhill Pyramid Winery
Summerhill Pyramid Winery, located in the Lakeshore district in Kelowna, BC, is Canada’s largest biodynamic and organic winery, producing more organic wine than the rest of the Canadian wine industry combined. In addition, Summerhill is Canada’s most visited winery and foremost producer of sparkling wine. Winemaker Eric von Krosigk oversees the portfolio of BC VQA wines that earned the winery the Canadian Wine “Producer of the Year” trophy at the International Wine & Spirits Competition in London, England in December 2009 as well as a trophy for “Best International Bottle Fermented Sparkling Wine” from this same competition in 2010. The winery, owned by the Cipes family, is also home to Summerhill’s organic Sunset Bistro, serving food grown and raised by local organic producers, including an onsite permaculture-style vegetable garden. The mission of the entire Summerhill team is to produce exceptionally good tasting wines organically, support local organic food growers in the bistro, and provide unforgettable experiences for all its guests.
Enjoy and use these downloads:
Need an image you don't see here, or more info? Contact our media team email@example.com or firstname.lastname@example.org
Do you like the group photo of bottle above? Download a copy.
Client news: Haywire winery Posted by Leeann Froese
Last year at this time, Haywire released an experimental lot of their sparkling wine, the Bub, with a pink dosage and released it just in time for Valentine’s Day. The wine was a hit beyond expectations and sold out in a week and a half!
Well, the Pink Bub is back, and this time, it has its own pearly white label (designed by our team) and we are so excited to share that the press is just as excited for this year's release.
There are many positive reviews and 'love' for the Pink Bub, just in time for Valentine's Day.
Kurtis Kolt from WE | The Westender says "Pink peppercorns galore entertain raspberries."
Jurgen Gothe from The Georgia Straight says "A delicious and deep-fruited bubble."
Editor Jim Tobler's #WineWednesday Pick in MONTECRISTO Magazine "People will be impressed just looking at it [we'll take that], but even more so when they imbibe."
Treve Ring from WineAlign says "Forget flowers, buy rosés."
Treve also includes the Pink Bub in her regular column in EAT magazine and says "A fitting pick for St. Valentine’s Day and celebrating the sweethearts in your life."
Kayla Bordignon writes about it on her blog Uncork BC
In Stimuli magazine, Kristine Carrick includes the Pink Bub in her Valentine's Day roundup: "I’ve decided that the pink and red day on the calendar should be a reminder to treat yourself."
If you don't already know about the Pink Bub, this sparkling wine is a true labour of love and is a tribute to the lovely Alison Scholefield, known as the Bub, Bubba, Bubster, or Alibubba in her early days.
This wine was made with 51% Pinot Noir and 49% Chardonnay grapes grown in a cool mountain vineyard site near Oliver. Whole cluster pressed, fermented cool, and secondary bottle-fermented. At disgorging, a dosage made from red wine was added to give Pink Bub its lively colour.
Closed with a crown cap to ensure this wine tastes just as winemaker Michael Bartier intends. This wine bursts with crisp and elegant green apple with a slight cherry note – a lively expression of Okanagan freshness. At just $24.90 per bottle; get yours now!
Have you seen a recent review of the Pink Bub that we've missed here? Tell us about it.