First course: Chef Brock Johnson, Dahlia Lounge Canapés: Bacon jam and apple on toast Tantalus Vineyards, 2012 Riesling
Second course: Chef Brock Johnson, Dahlia Lounge British Columbia lingcod fritter, tarragon aioli and olive St. Hubertus Estate Winery, 2013 Pinot Blanc Tinhorn Creek Vineyards, 2013 Pinot Gris
Third course: Chef Trevor Bird, Fable Kitchen, Vancouver, B.C. Grilled fruit salad, Fable made ricotta, pickled berries, radish, end of the season strawberry vinaigrette Quails’ Gate Winery, 2012 Pinot Noir
Fourth course: Chef Trevor Bird, Fable Kitchen Confit Point Grey salmon, beet carpaccio, crispy business, herbed yogurt, pickled fennel and dill Meyer Family Vineyards, 2012 Chardonnay
Fifth course: Chef Brock Johnson, Dahlia Lounge Beef tenderloin and wine braised beef heart, smoked wild mushroom, parsnip and nutmeg Black Hills Estate Winery, 2012 Nota Bene Nk’Mip Cellars, 2012 Merlot
Sixth course: Chef Brock Johnson, Dahlia Lounge British Columbia cheese plate, roasted fig, pecan flax toast Burrowing Owl Estate Winery, 2011 Cabernet Franc
As mentioned, wines from these participating wineries are now available at Whole Foods, so if you can’t visit Beautiful British Columbia’s growing wine country, you can still taste the wines right here.
Thanks for inviting us to the delicious dinner and introducing B.C. wines to Washington and Oregon, Wines of British Columbia.
Other posts in this series:
Beautiful British Columbia Part 1 Beautiful British Columbia Part 2: Tinhorn Creek Vineyards Beautiful British Columbia Part 3: Fairview Cellars
Tinhorn Creek Vineyards, quite simply, is a must-stop destination for any visit to British Columbia wine country. September 23rd marked the 20th anniversary of Tinhorn Creek, which has grown from barrels of wine in the basement of a house to 150 acres of vines on a beautiful estate in Oliver Osoyoos wine country, in the south Okanagan’s “Golden Mile” region.
Over the years, Tinhorn Creek has also become known in Canada as one of the most progressive wineries, focusing on sustainability and being environmentally friendly.
This winery is the epitome of what we consider a top pick: Good juice, good people and good events such as concerts and winemaker dinners at their onsite restaurant, Miradoro.
Sandra Oldfield, co-owner, president, CEO, and the face and voice of Tinhorn Creek, has been active in the wine community on Twitter for years. She embodies the experience declared on their website:
“We grow grapes and we make wine. There are many steps between the field and the bottle, but at the end of the day it’s about farming the land responsibly, having fun, and making wines to share with family and friends. Because that’s what we are: friends, family – and friends who become family.”
Sandra also was the winemaker until this year, when Andrew Windsor joined the team, after after spending the past eight years in wine regions of Australia, New Zealand and France.
The winemaking team works from vines on two very distinct parcels of land:
50 acres at the Tinhorn Creek Vineyard on the west bench, which benefits from sunrise and morning light, and is perfect for Gewürztraminer and Muscat
100 acres on the Black Sage bench of the Diamondback Vineyard across the valley, which soaks up the intense afternoon heat, and therefore works well for Cabernet Franc and Merlot
So let’s talk about the wines, starting with Tinhorn Creek’s Cab Franc, surely the best in Canada. We’ve tasted two vintages and enjoy the rich flavors that exemplify the varietal characteristics. This is a fantastic food wine, particularly with hearty beef stew or prime rib.
Earlier this year, the B.C. Wine Appreciation Society held a blind tasting of eight B.C. Cab Francs against four from other wine regions of the world. Tinhorn Creek 2010 Oldfield Selection Cab Franc, the winery’s first reserve version, won by a wide margin.
Going back several years, our first taste of Tinhorn Creek wine was at Whistler, back in the late 1990s — a 1995 Pinot Gris that set the bar for all the Pinot Gris we tasted in the following years.
More recently, last month, we visited the vineyard and tasted the 2013 vintage, which is crisp, balanced and brimming with citrus, pear and apple aromas and flavors.
In the late summer heat, we were also wowed by the Oldfield Series 2013 2Bench White, a delightful blend of Chardonnay, Semillon and Sauvignon Blanc that screams for seafood to pair with it.
Tinhorn Creek is also known for its Merlot; the 2012 vintage is not at all jammy, and has a bite at the front palate that will taste marvelous with steak.
Chef Brock Johnson and B.C. Chef Trevor Bird of Fable Restaurant in Vancouver (and Top Chef Canada) created west coast cuisine perfectly paired with the eight featured B.C. wines.
Coincidentally, this amazing evening came on the heels of a trip we took to parts of BC wine country in mid-September.
We will be writing in detail about both of those events in the future. In the meantime, we wanted to share the names of the wineries where we tasted some pretty good B.C. wine. I was born and raised in B.C., and I can truly say, “B.C. wine, you’ve come a long way, baby!”
Wines from these participating wineries are now available at Whole Foods:
Tinhorn Creek Vineyards
St. Hubertus Estate Winery
Meyer Family Vineyards
Quails’ Gate Estate Winery
Black Hills Estate Winery
Burrowing Owl Estate Winery
Additional BC wineries we visited in Osoyoos and Kelowna:
Stay tuned for more details in future blog posts. In the meantime, we encourage you to visit Beautiful British Columbia and its growing wine country.