Get to know...Michal Mosny

Photo credit: Penticton Herald (with his wife Martina)

Michal Mosny
Vintner, Winemaker's Cut
Oliver, BC


Michal has been the consulting winemaker and general manager for Summerland's foreign-owned, Lunessence Winery and Vineyard, for the past two years and is shepherding his own label, Winemaker's Cut.

Get to know Michal and get to know the wines of Winemaker's Cut a bit better...

Key wines to try:
Sauvignon Blanc: 2016, 2017
Syrah: 2015, 2016

What do you enjoy most about making wine?

Winemaking is my life. I enjoy it as a whole, starting in the vineyard each winter/spring until bottling, labelling and sharing wine with friends and customers. I enjoy working with mother nature, learning to understand the vineyard and terroir. Especially enjoy to work with same vineyards for long time to see the differences between vintages, how our work in the vineyard reflects in wine and how we learn to understand each vineyard. And there is lots to learn every year and that is fascinating.

What inspired you to become a winemaker?

I was inspired by the fact, that there is some tradition in making wine in our family that goes back to France. I love the whole life around growing grapes then helping them to become wine. Vineyard is one of the most important part of winemaking to me. I believe that the decisions you make in the vineyard reflects in wine more than anything you do in the cellar. Winemaking is a different world, different matrix in the world of nature. Never ending search for that perfect formula for your wine or vineyard where the variables are constantly changing.

What causes you the most stress during harvest?

I am trying to enjoy each harvest without stress. But when it comes to important steps during harvest, fun is over, grapes and wine are on the first place. The biggest stress is mostly when the weather changes unexpectedly and we have to rush picking. 

What is your favourite and/or least favourite wine cliché?

That is tough because many favourite cliche became my least favourite over the years seeing how they are being miss-used by “marketing". But my most favourite always is: In wine is the truth.

Away from the cellar and vineyard, what’s your greatest passion in life?

Spending time with my wife Martina and our dog Milo and traveling, exploring new cultures, places, wines, food.

After a long day of work in the cellar, what do you turn to for refreshment?

A glass of wine that we are making. It is very rewarding and keeps me being motivated.

If you could take credit for one other BC wine on the market today, which would it be and why?

With all respect to other BC wines, being busy in the vineyard and cellar, I have absolutely no time to tour wineries or taste wines from other BC wineries. But my choice would be a wine from small-mid size winery owned by a passionate winemaker.

Of the wines in your portfolio, do you have a favourite food pairing to go with one of the wines?

Winemaker’s CUT Sauvignon Blanc 2016 and sable fish. Heaven in my mouth.

What do you think will be the next big trend in BC wine over the next few years?

For us, small wineries, vintners, the best is to stay focused on wine because at the end, that is all that matters. I wish wine will become free in Canada one day and not considered as “bad alcohol” that has to be regulated.

Screwcap or cork? What’s your preference?

It all depends on wine and the vineyard the grapes are coming from. I like to make wines that go under cork. But I like screwcup on some types of wine.

 - Liam Carrier ©copyright 2018 IconWines.ca

Get To Know... Bill Eggert

Bill Eggert
Vintner, Fairview Cellars
Oliver, BC
fairviewcellars.ca

Describing the wines of Fairview Cellars is a little like describing the man behind the winery, proprietor and winemaker Bill Eggert: lively, intense, charming layers of discreet refinement and a whole lot of outward character.

Eggert is one of the most personable (and knowledgeable) characters in the BC wine industry. The quintessential farmer-turned-winemaker who understands that great wines come from great terroir and careful vineyard management. His 6 acre home vineyard has long been a bastion of ripening Cabernet Sauvignon which forms the core component of his Premier Series wines. 

Get to know Bill and get to know Fairview Cellars wines a bit better...

Key wines to try:
The Bear: 2003, 2004, 2007, 2008, 2009, 2010
Cabernet Franc: 2007, 2009, 2010
Sauvignon Blanc: 2008, 2009, 2010, 2011, 2012

1. What do you enjoy most about making wine? 

Observing the satisfied faces of those who taste my wine

2. What inspired you to become a winemaker?

I have always been a farmer. The land I purchased was perfect for grapes. It was a natural progression to convert those grapes into wine.

3. What causes you the most stress during harvest?

The availability of people to hand pick the grapes.

4. What is your favourite and/or least favourite wine cliché? 

Answer to what is your favourite wine; “the one that is in my glass at the time”. 

5. Away from the cellar and vineyard, what’s your greatest passion in life?

Up until recently it was skiing, but the knees have told me to search for a new passion. Sailing is in the running.

6. After a long day of work in the cellar, what do you turn to for refreshment?

It takes a lot of beer to make good wine......

7. If you could take credit for one other BC wine on the market today, which would it be and why?

There are many (wines to be proud of), but Quail’s Gate Pinot Noir Family Reserve comes to mind.

8. Of the wines in your portfolio, do you have a favourite food pairing to go with one of the wines?

Oysters with the Sauvignon Blanc, Salmon with the Pinot Noir, Moose with The Bear.

9. What do you think will be the next big trend in BC wine over the next few years?

Authenticity and sense of place.

10. Screwcap or cork? What’s your preference? 

I’m still divided. Screwcap for whites, no question. I’m experimenting with varying levels of oxygen permeability in screwcaps. I have wines as far back as 2007 in screwcap, and they are ageing beautifully. Marketers still pushing for cork wines.  

 - Liam Carrier ©copyright 2015 IconWines.ca

Get To Know... Michael Bartier

Photo courtesy Bartier Bros.

Michael Bartier
Vintner, Bartier Bros., Okanagan Crush Pad Winery 
Summerland, BC
bartierbros.com
okanagancrushpad.com 

Bartier's CV is about as long and respected as it gets in the Okanagan's (relatively) youthful wine industry. He's held just about every job the industry has to offer from sales rep to cellar hand to head winemaker; learning and absorbing everything he can along the way. After stints as the winemaker for Hawthorn Mountain Vineyards (now See-Ya-Later-Ranch), Township 7 and Road 13, Bartier set out on two new projects; developing his own label (in partnership with his brother Don) and helping Okanagan Crush Pad Winery establish itself as a premier custom crush facility.

Bartier has been major contributor to BC wine over the years, helping to raise the bar of quality at every winery he's worked at and by broadening the reach and diversity of the sometimes homogenic industry via the many micro-labels he's consulted for.

Get to know Michael and get to know Bartier Bros. wines a bit better...

Key wines to try:
Bartier Bros. Semillon: 2013 
Bartier Bros. Barrel Fermented Chardonnay: 2013 
Bartier Bros. Syrah: 2011

1. What do you enjoy most about making wine? 

I enjoy most that it is a cycle on every level, through the planning, growing, the processing of fruit, and the all important and satisfying finishing of the wine. However, despite the cycle, it is always a learning experience. As soon as we think we know it all, along comes another vintage . . . 

2. What inspired you to become a winemaker? 

I can't say that I was inspired to be a winemaker, the opportunity appeared in front of me and I embraced it. I think I can honestly say, though, that I would have embraced other opportunities just as enthusiastically; I enjoy process and I immerse myself in whatever is in front of me.

3. What causes you the most stress during harvest? 

The local wine festival sometimes applies marketing demands on my time when I am definitely in a farming (read antisocial) frame of mind! Having said that, I can't complain; the wine festival has done as much, or more, for our little wine industry in the Okanagan than any other single event.

4. What is your favourite and/or least favourite wine cliché? 

The word "balance" is so overused, - it is a cliche, - but it is a cliche for a reason.  Balance is everything in wine; flavour, texture, fruit, minerality - these all play each other and must be in balance. For these to be in balance, the vines must be in balance. To me a vine in balance is one that grows just enough leaf canopy to ripen the fruit - no more - and the rest of the vine's energy goes into the fruit. Anything more is just wasted vigour in vegetative growth, and eventually wasted flavour leading to off-balance. The single most important job I have as a winemaker is to achieve balance in the vineyard - healthy vines in healthy soil, which grow just enough to make balanced wines. 

5. Away from the cellar and vineyard, what’s your greatest passion in life? 

My wife and son - nothing else comes close.

6. After a long day of work in the cellar, what do you turn to for refreshment? 

Exercise outside - mountain biking or trail running - followed by a crisp light beer. . . 

7. If you could take credit for one other BC wine on the market today, which would it be and why? 

I'm very proud of the consulting work I do with Harper's Trail winery in Kamloops.  Riesling, Kamloops, Limestone . . . a very important combination.

8. Of the wines in your portfolio, do you have a favourite food pairing to go with one of the wines? 

Our Syrah is typically lighter in style (very Pinot like) with refreshing structure and acidity. It goes great with a rustic pasta dish I love to make which involves lots of garlic, onion, chilies, fresh tomatoes, and chorizo. The acidity of the wine matches the difficult tomato pairing, and of the spiciness of the wine very much matches the spiciness of the dish.

9. What do you think will be the next big trend in BC wine over the next few years? 

The articulation of wines being Okanagan, rather than compared to reference points like Rheingau, Burgundy, or Bordeaux. These are important places making delicious wines, but we are getting the confidence now to start referring to our own style which reflects what the Okanagan is; fresh, alive, pristine, mineral, juicy, and delicious.

10. Screwcap or cork? What’s your preference?

Screwcap, hands down.

 - Liam Carrier ©copyright 2015 IconWines.ca

Get To Know... Jim Faulkner

Photo courtesy Mt. Boucherie Winery

Jim Faulkner
Vintner, Mt. Boucherie Estate Winery
West Kelowna, BC
mtboucheriewinery.com

After stints in various positions at CedarCreek, Summerhill Pyramid Winery and Church and State, Jim Faulkner took on the head winemaker duties at West Kelowna's Mt. Boucherie Estate Winery in 2009.

Over the past 6 years, Faulkner has helped to elevate the quality of the wines at the family run Mt. Boucherie and the firm has been collecting medals for their efforts.

Get to know Jim and get to know Mt. Boucherie's wines a bit better...

Key Wines To Try:
Family Reserve Chardonnay: 2011
Family Reserve Gamay Noir: 2012
Sémillon: 2011

1. What do you enjoy most about making wine?
Everyday day is different. Some days it’s in the vineyards, some days it’s squishing grapes, some days it’s physical, some days it’s social, but every day is good.

2. What inspired you to become a winemaker?
Winemaking was something that was not planned. I had just left the nightclub industry and was open to a new career. I took some time off to ponder my future. Took a crush job to fill in some time, and fell in love with the industry. It was really exciting to see and taste how things changed daily. Went to winemaking school and here I am today.

3. What causes you the most stress during harvest?
If I am all planned out, not a lot can stress me. Perhaps the weather, it’s about the only thing I can’t plan for.

4. What is your favourite and/or least favourite wine cliché?
I not a big fan of the term “wine diamonds”. They are tartrates.

5. Away from the cellar and vineyard, what’s your greatest passion in life?
Spending time with my wife and two children. Preferably in a foreign country with wineries and vineyards.

6. After a long day of work in the cellar, what do you turn to for refreshment?
A Beefeater 24 Gin martini with three olives. Gently stirred, not shaken.

7. If you could take credit for one other BC wine on the market today, which would it be and why?
There are wines out there that I like to drink and I wish I had made, but I can’t take credit for somebody else’s efforts.

8. Of the wines in your portfolio, do you have a favourite food pairing to go with one of the wines?
If I could be greedy here, I would have two wines paired with the same dish. The 2012 Family Reserve Chardonnay and the 2010 Family Reserve Pinot Noir both paired with mushroom risotto.

9. What do you think will be the next big trend in BC wine over the next few years?
Sub appellations, or at least people lobbying for them.

10. Screwcap or cork? What’s your preference?
Tough question. They both have their place in the market. I have had some really nice wines in both. Not all lesser quality wines go in screw. Nor do all better quality wines go in cork. If I was forced to give an answer and could not find a corkscrew, I would have to say screwcap.

 - Liam Carrier ©copyright 2015 IconWines.ca

Get To Know... Judy Kingston

Photo courtesy of Serendipity Winery

Judy Kingston
Proprietor, Serendipity Winery
Naramata Bench, BC
serendipitywinery.com

The youthful industry that it is, many who venture into the production of fine wine in British Columbia come to do so by way of financial success in a previous career. Judy Kingston's path to proprietorship ventured through many careers, including a long stint as a top technology lawyer in Toronto, before her dream to own a winery was ignited on a wine tour in the Okanagan in 2005.

Wanting to be a knowledgeable, hands-on winery owner, Kingston studied viticulture and winemaking at Okanagan College and has played an active role in the production of her firm's wines since inception. With the hiring of the talented Bradley Cooper in 2014, Kingston will be able to focus more on the on-going evolution, or maturation, of her business and the all-important exercise of brand-building to help distinguish the Naramata Bench based winery from its competitors.

Key Wines To Try:
Reserve Serenata: 2010
Viognier: 2013
Sauvignon Blanc: 2013

1. What do you enjoy most about making wine?
I love that every year, mother nature brings you totally different challenges and flavours to harvest. In the most natural way possible, I try to bring out the best characteristics of the grapes that year. Because I am a frustrated chef – my metal knee prevents me from working in a kitchen full time – it is really important to me that each grape variety is able to express as many of its characteristics as possible to allow it to pair with as many foods as possible.

2. What inspired you to become a winemaker?
I love to cook, but because of my metal knee I can’t stand for long periods of time at a chef’s station to work in a restaurant, and in my mind winemaking was the closest to cooking as I could get.  I find that growing the grapes and making the wine gives me the same creative outlet that I had with cooking.

3. What causes you the most stress during harvest?
Harvest to me is the best part of the winemaking experience. While it is a very busy time, I don’t find it stressful but you have to manage your time properly as there is a lot going on. It is exciting to see the grapes when they come in and to visualize the potential for the wine of that vintage.

4. What is your favourite and/or least favourite wine cliché?
You can’t make a great wine without great grapes – I love this cliché, because it gives the farmers the credit that they truly deserve. People think that all we do is sit around and drink wine all day. And the (few) days that I get to do that, I really enjoy that cliché!

5. Away from the cellar and vineyard, what’s your greatest passion in life?
I really love to cook, particularly when it’s for friends and family. I’ve started to get known around the valley for the elaborate meals that I will sometimes make for the workers that come here, particularly during harvest. When I cook, I really try to think about the person that I’m cooking for, and the meal becomes an expression of my feelings for them.

6. After a long day of work in the cellar, what do you turn to for refreshment?
It depends on the season. This summer I really got into mojitos, and in the winter I love a warm cup of herbal tea.

7. If you could take credit for one other BC wine on the market today, which would it be and why?
Blue Mountain, I like them because each wine is very varietal specific, and they’re very true to the nature of the grape, totally expressing itself in the wine.

8. Of the wines in your portfolio, do you have a favourite food pairing to go with one of the wines?
Definitely salmon with my rosé. Because my rosé is dry and has five different red varieties in it, it is a quite versatile wine to pair with. Salmon brings out these beautiful notes in both the fish and in the wine. It’s quite magical.

9. What do you think will be the next big trend in BC wine over the next few years?
The wines are starting to get drier, which we’re starting to see in the rosés and I think will shift towards all varietals. I think this shows growth and maturity in our winemaking region as a whole.

10. Screw cap or cork? What’s your preference?
As a winery owner, my preference is the use screw cap. When you use cork, there will always be a certain percentage of your wine that has cork taint, and many customers don’t know what that tastes like. You run the risk of a customer trying a cork-tainted bottle, and having a tarnished image of your brand if they don’t know what cork taint tastes like. While it’s hard to do an analysis of long-term ageing in screw caps since they haven’t been around for very long, my experience is that there is no detriment to ageing your wine in screw caps instead of cork.

 - Liam Carrier ©copyright 2015 IconWines.ca

Get To Know... Daniel Bontorin

Daniel Bontorin
Vintner and Consultant
Seven Directions Wine and Wine Country Consulting
West Kelowna, BC
sevendirectionswine.ca
winecountryconsulting.ca

Operating as a consultant winemaker since 2005 where he contributed to the early success of notable BC wineries such as Le Vieux Pin and Quinta Ferriera, Daniel has since added to his growing portfolio his own label, Seven Directions, which focusses solely on producing single-vineyard rosé wines - the first winery of its kind in the Okanagan. 

Get to know Daniel a bit better and get to know Seven Directions' wines...

Key Wines To Try:
Zweigelt Rosé 2013
Kalala Vineyard Pinot Noir Rosé 2012,  2013

1. What do you enjoy most about making wine?

I enjoy how each season brings on new challenges through growing conditions and mother nature. Every vintage invokes its own unique flavours into the wine. Like a chef, having the freedom to create a wine that I created and appreciate, knowing that this wine will be enjoyed by many others. I am Italian and grew up with food, wine and Sunday family gatherings. Winemaking to me is not only an art but a lifestyle to be shared.

2. What inspired you to become a winemaker?

Besides growing up with my father always making wine at home, I was introduced to winemaking by a family friend who lived below a winery here in the south Okanagan. The winemaker of that winery would help him out with his home winemaking from time to time. Over a short period of time getting to know this winemaker, he saw that I had a naturally good palate and nose. I took his advice and pursued winemaking. I have no formal wine schooling, instead hard work dedication and knowledge from working along side some of the best in the Okanagan.

I believe in a hands off minimalist approach to winemaking and have always made single vineyard wines as this is truly the only way to showcase terroir. The winemaker Frank, passed away in a tragic winemaking accident a few years after meeting him.

3. What causes you the most stress during harvest?

I am a father of three and a winemaking consultant for a few wineries in BC so the most stressful part of harvest is maintaining a level of sanity over the immense long hours and not having enough of them in a day. It pays to have an awesome crush crew. I love what I do and wouldn't change a thing. Year after year my perseverance and the passion for wine pays off in the end.

4. What is your favourite and/or least favourite wine cliché

Favourite - It takes a lot of beer to make good wine, in my case gin and tonic.

Least favourite - The use of 'terroir' when soil type is only used. There are many other factors that contribute to the terroir of a vineyard and wine.

5. Away from the cellar and vineyard, what’s your greatest passion in life?

Besides my kids and fiancé, I enjoy reading up and collecting wine books both technical and practical; I have 110 in my library currently. I enjoy doing an array of things such as camping, puttering and tasting wine both locally and in the USA. We lead a simple everyday life.

6. After a long day of work in the cellar, what do you turn to for refreshment?

Depending on the weather, if it is really hot out, I'll enjoy a nice cold beer. Other times gin and tonic is my go to drink now. I think its better for you than rum and coke! If that's even possible.

7. If you could take credit for one other BC wine on the market today, which would it be and why?

The 2006 Maestoso Merlot from La Stella Winery. A monumental wine that shows what this region can produce when the right variety is teamed up with amazing terroir, great minds and old school techniques. 

8. Of the wines in your portfolio, do you have a favourite food pairing to go with one of the wines?

Our focus is making dry Rose wines, which are very food friendly and versatile. I really don't have a favourite paring, but turkey dinner comes to mind this season; charcuterie, meaty salads and even foie gras. I could say the classic salmon but honestly, our French oak fermented Pinot Noir rose when young can stand up to steak nicely.

9. What do you think will be the next big trend in BC wine over the next few years?

You will see more appellations/ sub appellations being mentioned and enforced, and with that a better sense of place. I feel grape producers will focus on what will grow best on their vineyard site and less on what is trending. What will be trending will be what wines we can make best in the valley in that particular area. As is all around the world, each area specializes in a specific variety, and from then different styles within that area, that is how a region gets better, focus! 

10. Screwcap or cork? What’s your preference?

For me style and price point of the wine drives this decision. Certain wines have the feel and luxury that scream a nice long cork, while other wines that are quick to be consumed only need a screw cap. It is definitely a preference of the maker and buyer. However some very expensive Australian Shiraz are under screw cap.

- Liam Carrier ©copyright 2014 IconWines.ca

Get To Know... Bertus Albertyn

Photo courtesy Maverick Estate Winery

Bertus Albertyn
Vintner, Maverick Estate Winery
Golden Mile Bench, BC
www.maverickwine.ca

South African transplant Bertus Albertyn may be best known in BC as Burrowing Owl's long serving winemaker who recently left his post at the famed Black Sage Bench property heading to the other side of the valley in order to focus on building his own label: Maverick Estate Winery. His new venture launched with 3 impressive whites all worth a taste and forthcoming red wine releases are sure to have been handled with the same attention to detail that helped make the Burrowing Owl reds collectable commodities.

Get to know Bertus a bit better and get to know Maverick Estate Winery's wines...

Key wines to try
Sauvignon Blanc 2011
Pinot Gris 2011
Origin 2011

1. What do you enjoy most about making wine?

The challenge of expressing the grapes that we grow in the wine we produce. Trying to get wine with immense character and the pleasure of enjoying the wine if we get it right.
 

2. What inspired you to become a winemaker?
There is no definite time and place that I can pin point. For me it was a gradual progression over time and when I look back now, it is who I am. A wine lover trying to produce something that he can enjoy and share with others who have the same passion.

3. What causes you the most stress during harvest?
Waiting for the harvest to start. The harvest itself is a very exciting and inspiring experience.

4. What is your favourite and/or least favourite wine cliché?
I am not big on cliché. I have a quote that I like, puts the world in which we live in perspective. This is a quote that my father in law, Schalk De Witt, shared with me - he is the philosopher and historian in the family.

The wine urges me on, the bewitching wine, which sets even a wise man to singing and to laughing gently and rouses him up to dance and brings forth words which were better unspoken. The Odyssey 800 BC - 700 BC

5. Away from the cellar and vineyard, what’s your greatest passion in life?
My family, I have a beautiful wife and two small daughters. I also have a few hobbies: woodworking, beekeeping and cheese making and I do love a game of Golf!

6. After a long day of work in the cellar, what do you turn to for refreshment?
A great glass of white wine, boring I know ... but it is what I love.

7. If you could take credit for one other BC wine on the market today, which would it be and why?

A tough question, I am currently drinking wines from Europe and I am not up to date with the current BC wines out there. I would have to say that my favorite wine at this time is: Allain Graillot - Croze Hermitage. One of my favourite winemakers and I have been privileged to spend a harvest with him.
 

8. Of the wines in your portfolio, do you have a favourite food pairing to go with one of the wines?
I would have to say that Bison steak, grilled over a open fire, paired with our Rubicon.

9. What do you think will be the next big trend in BC wine over the next few years?
I think there will be a world trend moving towards individual, authentic wines

10. Screwcap or cork? What’s your preference?

Cork, a little old school I know, and not the popular choice a this point in time but I think it is still the best all-round closure.
 - Liam Carrier ©copyright 2013 IconWines.ca

Get To Know... Dwight Sick

Dwight Sick
Vintner, Stag's Hollow Winery
Okanagan Falls, BC
www.stagshollowwinery.com

Comparitively speaking, Dwight Sick is late to the world of winemaking having first spent parts of three decades in another vocation before entering the BC wine industry. But man, has he caught-up quickly. Stag's Hollow Winery may be hidden from the highway and out-of-sight from the casual Okanagan wine tourist too easily drawn to the Corporate-backed traps, but they are fast becoming a top Canadian boutique winery and helping to put Okanagan Falls on the map. Dwight's impressive consistency dealing with vintage variation and changing consumer palates has gone a long way to making Stag's Hollow a reliable selection in the wine shop, year-in, year-out.

Get to know Dwight a bit better and get to know Stag's Hollow Winery's wines...

Key wines to try:
Heritage Block 2007, 2008, 2010
Cabernet Franc 2009, 2010
Syrah Rosé 2009, 2011, 2012

1. What do you enjoy most about making wine?

The constant and ever changing challenges that each vintage presents. They keep me sharp and honest when it comes to winemaking. I think when I reach the point that I feel that I have seen it all, I will want to quite winemaking.

2. What inspired you to become a winemaker?

Truthfully? I was working in the airline industry prior to my starting in the wine industry and I hated it. I spent my last ten years working there searching for a way out and then one day I realized that the answer was right in front of me. I live in the heart of wine country, I have a strong interest in sciences, I have a strong palate and sensory skills, and I have numerous friends that work in the wine industry around the world. It was then that I spent the next 4 years repositioning my career and when a 'golden handshake' opportunity presented itself to leave the airline industry, I dove head into the wine industry.

3. What causes you the most stress during harvest?
Actually, very little stresses me during harvest. I love vintage. I have come to expect the unexpected during vintage and as such, I have learned to roll with it and not sweat the small stuff. Pet peeves during vintage? Running out of coffee beans first thing in the morning pre ferment punchdowns and when we run out of beer to drink during the end of the day crushpad clean up and nobody has told me that we need to get more of either.

4. What is your favourite and/or least favourite wine cliché?

Least fav line / Wines made with passion... They all are or at least they all should be. Fav line / ??? Wine, it is not just for drinking at breakfast...

5. Away from the cellar and vineyard, what’s your greatest passion in life?
My family. After 24 years of marriage, I am proud to say that my wife is still my best friend. We have 3 daughters, 1 son in law, and a grandson together. Sunday family dinners are a highlight of our week.

6. After a long day of work in the cellar, what do you turn to for refreshment?
There is nothing better for me than a few hours of riding on my mountain bike to rejuvenate my mind set, and pump up my energy levels. Post ride, you will often find me sipping a 'recovery' beer which will most likely be a Hefeweizen of some sort.

7. If you could take credit for one other BC wine on the market today, which would it be and why?

There are several that I wish I could say I had made. The world class bubbles from Blue Mountain, the intense dry Rieslings from Tantalus, the perfectly balanced rich Rhone white blends from Moon Curser....

8. Of the wines in your portfolio, do you have a favourite food pairing to go with one of the wines?

Although our Tempranillo based wines are relatively new in our portfolio, they have become my current favourite. Their tarry, smokey nose and palate, with medium firm tannins, and vibrant juicy fruit make food pairings with them endless. A shredded slow cooked BBQ shoulder of pork with lots of homemade BBQ sauce was our latest paring. I'm super excited about our 2010 Cachet No.3 and 2011 Tempranillo which will be released later this summer.

9. What do you think will be the next big trend in BC wine over the next few years?
We will see more of everything. Diversity in wines will be what the Okanagan will become known for. Can we make world class Syrah, Pinot Noir, Riesling, Viognier, Albariño, Merlot, and Gamay? Sure we can. You just have to find the right site, find the right micro climate, plant the right varieties in the right spots, and farm the site right.... easy right?

10. Screwcap or cork? What’s your preference?

Both and then some others as well. Every wine has a closure that will perform best for it. We are currently using both and I don't plan on that changing anytime soon.

 -  Liam Carrier ©copyright 2013 IconWines.ca

Get To Know... Your Vintner

You know their wines, but do you know the people who made them? The winemakers, the small business owners, the viticulturists, the marketers; all have important roles to play in getting your favourite bottle of wine to your door or local wine shop. At the larger firms, each role may be supported by a dedicated department, but as often as not at the smaller shops, one or two people perform all of the keys roles themselves.

It takes a special kind of business and crafts person to bet on Mother Nature providing the essential elements needed to produce one's product every year. This line of work tends to attract the more eclectic characters among us; storytellers, risk takers and impassioned farmers. We like to Get To Know... these folks to enhance the overall experience of appreciating their wines and we hope you'll be interested as well. Each interviewee answered a series of questions that gives insight into how they became involved with winemaking and their experiences in the industry.

Alan Dickenson - SynchroMesh Wines

Sandra Oldfield - Tinhorn Creek Vineyards

Bradley Cooper - Township 7 Winery and Vineyards

The Stohlers - SummerGate Winery

Dwight Sick - Stag's Hollow Winery
Bertus Albertyn - Maverick Estate Winery
Daniel Bontorin - Seven Directions Wine
Gavin Miller - Upper Bench Estate Winery
Judy Kingston - Serendipity Winery
Jim Faulkner - Mt. Boucherie
Michael Bartier - Bartier Bros.
Bill Eggert - Fairview Cellars
Michal Mosny - Winemaker's Cut

 - Liam Carrier ©copyright 2015 IconWines.ca

Get To Know... The Stohlers

Photo courtesy of SummerGate Winery

Gillian and Mike Stohler
Vintners, SummerGate Winery
Summerland, BC
www.summergate.ca

Running any small business is difficult and all-encompassing. Running a small business where you must rely on the unpredictability of Mother Nature dials the stress amplifier up to "11". Add to the mix raising four children while staying positive and welcoming to your paying customers (and occasional workforce) takes a special kind of person. I give you the Stohlers, the charming, down-to-earth couple behind one of the Province's smaller wineries, SummerGate, who manage to keep it all together while producing some of the best (and certified organic) white wines on the market today.

Stop-by their winery/house in Summerland for a taste of their pure, un-manipulated, Summer-in-a-glass whites.

Get to know the Stohlers a bit better and get to know SummerGate's wines...

Key wines to try:
Riesling
Muscat Ottonel
Kerner

1. What do you enjoy most about making wine?
Being outdoors with nature; or working late into the evening in the winery; hearing the great stories from our customers how they saved a bottle of wine and shared it with friends or family on a special occasion. We’re really glad we’re able to be part of that in a meaningful way. Seeing our repeat customers come back year after year and seeing them be part of our wine making process; our winery production area has basically become part of the tasting room where we’re always happy to invite someone into the tank room for a tank sample.

2. What inspired you to become a winemaker?
Tired of other people messing around with what we’re eating and drinking. I am amazed by the number of chemicals used and additives winemakers put into wines that don’t require any disclosure; from invert sugars (like fructose, glucose) to increase residual sugars, to sorbates as preservatives, to di-ammonium phosphates as yeast nutrients; yuck! We just wanted to create quality wines using the most natural techniques possible; without all the “junk”. Our customers appreciate it too.

3. What causes you the most stress during harvest?
Weather. You almost need to be a meteorologist; plus many of our loyal harvesters are actually really good customers coming in from Vancouver or other areas so it’s hard to plan in advance when you will pick. Sometimes even day-of you wake up see the clouds on the horizon and have to evaluate to “go” or “no go”. We’re very careful not to pick wet fruit; inadvertently it waters down the juice!

Being a small winery and not knowing for sure if there is enough tank capacity for the pressed juice was a problem for us this past year. A few anxious moments and a few calls later and we had secured some rented tanks which turned into an order for about 4800litres more capacity with local Ripley Stainless – I have a video coming which shows the tanks being created from a flat piece of steel into the three-dimensional tank!

4. What is your favourite and/or least favourite wine cliché?
Making wine is effectively a lot of good old fashioned farming; so my favourite is “It takes a lot of beer to make good wine”; after a long day of work in the hot fields I head for the fridge and pull out a beer!

5. Away from the cellar and vineyard, what’s your greatest passion in life?
Family; growing a business and growing a family is what we are doing hand in hand.

6. After a long day of work in the cellar, what do you turn to for refreshment?
Howe Sound Brewing Beer

7. If you could take credit for one other BC wine on the market today, which would it be and why?
Tough one; Gehringer Brothers Riesling (consistent award winner; and great value) or something like Gray Monk; from a business point of view and costing model I love that their properties and infrastructure are paid for in 1960’s and 1970’s dollars and what a wonderful price point for their wines $12-$15. This is where our entire industry needs to be but makes it much tougher on the small guys who have to pay $100k per acre plus start-up costs and much of the equipment has a 100 year payback life cycle or more ; i.e bottling lines; thank goodness for Artus Mobile Bottling.

8. Of the wines in your portfolio, do you have a favourite food pairing to go with one of the wines?
Pan Seared Bay Scallops, or black pepper crusted pacific northwest halibut with our Muscat Ottonel (or as you said once just a pair of sunglasses and sunny patio) Sweet Chili Currie with the Kerner; Cedar Plank Sockeye Salmon with a bit of Soy Sauce with the Riesling

9. What do you think will be the next big trend in BC wine over the next few years?
Probably see some more consolidation of smaller wineries as interest from Chinese investors continues and who will then produce and export product (especially ice wine) to that market. The virtual winery concept scares us a bit because we’re seeing saturation for BC wines already in the market; I think this will put downward pressure on prices but at the cost of quality too. From a tasting perspective, more cooler climate, aromatic styles will prevail; watch for some great Gewurtz, Muscat, Pinot Noir, Chardonnay from Summerland!

10. Screwcap or cork? What’s your preference?
Has to be screwcap for whites for sure; I came across a study a while back from Ontario where the some white wines were bottled under screwcap and some under cork and after two years put in front of a panel of judges for blind tasting; the screw capped whites were still lively and crisp; full of aroma and flavour; the cork wines were flat and flabby. Some exceptions could be Chardonnay. Our style is fresh and crisp and aromatic; so SummerGate will always be screwed! (lol!)

 - Liam Carrier ©copyright 2013 IconWines.ca

Get To Know... Bradley Cooper

Photo Courtesy Black Cloud Wines

Bradley Cooper
Vintner, Township 7 Vineyard and Winery,  Black Cloud Wines
Naramata Bench, BC
www.township7.com
www.blackcloud.ca


To BC wine connoisseurs, the other Bradley Cooper (Silver Linings Playbook) is "the other" Bradley Cooper, ours is the original and that's 'original' with a capital 'O'! An early pioneer of engaging consumer via social media (@Bradinator), Cooper transfers his quick wit charm and off-beat humour to 140 character tweets easily and is a regular participant in the weekly #BCWineChat discussion on Twitter. 

As winemaker and chief bon vivant at Township 7 Vineyard and Winery he has helped raise the profile and quality of the wines of the longstanding Naramata Bench winery (which also operates a Fraser Valley vineyard and tasting room). The proof is in the pudding, as they say, and Township 7 wines have gotten better and more acclaim in recent years.

Cooper also runs a Pinot Noir-only side project called Black Cloud which is slowly developing a loyal following amongst BC's Pinot lovers. The micro-winery only produces two wines, a lighter, Spring released Pinot for early consumption called Fleuvage and a cellar-worthy Pinot released each Fall called Altostratus. Both can be found at private wine shops with a little hunting.

Get to know Bradley a bit better and get to know both his Township 7 and Black Cloud wines...

Key wines to try:

Township 7 Sauvignon Blanc

Township 7 Merlot

Black Cloud Altostratus Pinot Noir

 

1. What do you enjoy most about making wine?
Everytime I start making a wine, a journey begins. Parts of that journey are familiar, but none of those journeys are the same. The ever-changing dynamic of wine making offers challenge and inspiration at every step.
 

2. What inspired you to become a winemaker?
I fell into wine making haphazardly from a consumer perspective to a production professional. I enjoyed the physical robustness of the work and having a hodgepodge of skill set developments take place. Farmer sometimes, technician sometimes, food manufacturerer sometimes, salesman, sometimes. The hats, they are many.
 

3. What causes you the most stress during harvest?

Stress is a direct result of expectations not being met. Some of those shortfalls are human generated, some are naturally occurring. The trick is to mitigate where you can to reduce the potential for stress. As an example: a highly-skilled crush crew can balance other shortfalls in production like poor weather or sub-standard fruit quality.

4. What is your favourite and/or least favourite wine cliché?

Favourite: It takes a lot of beer to make good wine.

Least favourite: Any cliche using the word "soul" to describe wine.

5. Away from the cellar and vineyard, what’s your greatest passion in life?

If I have to use the overused word 'passion', I would have to say that living is my passion.

6. After a long day of work in the cellar, what do you turn to for refreshment?

Beer. Preferably a craft-brewed IPA like Lighthouse's Switchback

7. If you could take credit for one other BC wine on the market today, which would it be and why?

Stomeboat's Piano Brut. I like charmat, I like the flavour profile and I like what Alison Moyes is doing in the cellar.

8. Of the wines in your portfolio, do you have a favourite food pairing to go with one of the wines?

2009 Black Cloud Altostratus Pinot Noir with roast rack of lamb, lightly seasoned. No mint jelly, please.

9. What do you think will be the next big trend in BC wine over the next few years?

I'm hoping for less pretension and more grounded value. I'd like to see the emergence of genuine negociant style winemaking and marketing. It may be the only way to crack the export market.

10. Screwcap or cork? What’s your preference?
Few things bore me to tears faster than a discussion about the merits and drawbacks of bottle closures. Apples and oranges. As a consumer, I see the value in both. I really can't begin to worry about how the bottle is sealed, unless it is patently flawed.

 - Liam Carrier ©copyright 2013 IconWines.ca

Get To Know... Sandra Oldfield

Photo courtesy Tinhorn Creek

Sandra Oldfield
Vintner and CEO, Tinhorn Creek Vineyards
Golden Mile Bench, BC
www.tinhorn.com

As head of the winemaking team and as CEO of Tinhorn Creek Vineyards, Sandra Oldfield is involved in nearly every aspect of the business. Whether it be deciding the approach each varietal will receive or championing the winery's involvement in social media. As host of the weekly #BCWineChat on Twitter, Sandra directly engages the public in a range of subjects from food'n'wine pairing to navigating the strange liquor laws of the Province. It's a forum that attracts both the public and her fellow winery representatives and gives direct access to the people behind the products you love so much. In fact, she does this so well, that you may already know Sandra thanks to her always-honest approach to all topics and witty tweets, but we never miss an opportunity to engage her at IconWines and are thrilled she's participated in this series.


Get to know Sandra a bit better and get to know Tinhorn's wines...

Key wines to try:
Oldfield Series Cabernet Franc
Pinot Gris
Oldfield Series 2Bench Rosé

1. What do you enjoy most about making wine?
It's the bridge between farming and people's enjoyment. What could be better?

2. What inspired you to become a winemaker?
When I was put into the lab to work at Rodney Strong I found I wanted to stay longer at work when my shift had ended and I showed up to work early. Once I realized that was happening for the first time in my life I told myself I had to pay attention to that.

3. What causes you the most stress during harvest?
I guess I used to say "weather" but really that's not the case anymore. I guess I'd say it's usually when a piece of equipment breaks down what I most need it. It doesn't happen a lot but certainly it is the most stressful part of the job.

4. What is your favourite and/or least favourite wine cliché?
Great wine is made in the vineyard--is both my least and my most favourite wine cliche. It has become trite but it certainly is true. Sometimes though I think it overlooks the fact that it takes really great dedicated individuals to make great wine too.

5. Away from the cellar and vineyard, what’s your greatest passion in life?
That's hard because obviously my family is my greatest passion but a more complete answer is traveling with my family--I love going to other countries with them and seeing what's out there.

6. After a long day of work in the cellar, what do you turn to for refreshment?
Whatever is open! Does a hot tub count?

7. If you could take credit for one other BC wine on the market today, which would it be and why?
I'd say a really great Riesling (although I've never made one) perhaps like the one from Orofino.

8. Of the wines in your portfolio, do you have a favourite food pairing to go with one of the wines?
2012 Pinot Gris is what I'm drinking a lot of right now and it goes with so many things, but I love it with the split pea risotto at Miradoro Restaurant!

9. What do you think will be the next big trend in BC wine over the next few years?
Sub Appellations

10. Screwcap or cork? What’s your preference?
Screwcap, or course. Someone contacted me today with my thoughts on a vertical they are doing of our Oldfield Series Merlots from 2001-2008 and I'm only nervous that the 2001 might be off because it's the only one with a cork. I find it interesting though that if the others are "gone" or over the hill it is because they are truly over the hill....not because they were sealed improperly.

More on visiting Tinhorn Creek and their family-friendly winery, here.

- Liam Carrier ©copyright 2013 IconWines.ca

Get To Know... Alan Dickinson

Alan Dickinson
Vintner, SynchroMesh Wines
Okanagan Falls, BC
www.synchromeshwines.ca

How do you fill the void of a lack of terroir-driven Rieslings produced in your home wine region? If you're Alan Dickinson, together with your family, you open your own micro-winery and create the minimalist Riesling of your dreams. 'Minimalist' in the way it's made, with little-to-no intervention during winemaking, not 'minimalist' in regards to the impression it makes on the nose or palate.

SynchroMesh, whose name is an ode to the Dickinson's love for vintage cars and racing and which refers to many intricate parts working together seamlessly, is not the first winery whose central focus revolves around producing top-notch Riesling that transmits the terroir from whence it came into the glass (see Tantalus Vineyards). Nor will they be the last (we hope), but they have helped raise the bar and, arguably, produce one of the Province's best under the direction of Alan's hands-off approach.

However, a new business based on a a single-sku product is less likely to achieve financial success and thus, the small winery also produces a few other labels that fit their "what we like to drink" criteria. A Rosé, a Gewurztraminer and a red blend fill-out the portfolio of wines which are available via their mailing list or at the many restaurants that have snatched-up their allotment of these food-friendly wines. For 2013, this portfolio will expand to include a second Riesling label sourced from a Naramata Bench vineyard and a Pinot Noir from an East Kelowna vineyard.

Get to know Alan a bit better and get to know their wines...

Key wines to try:
Stormhaven Vineyard Riesling 2014
Thorny Vines Vineyard Riesling 2012

1. What do you enjoy most about making wine?
Working with the vines and unique properties that bring such different expressions of the same varietals. Producing single vineyard wines focussed on specific varietals allows me to experience the influence that terroir has on finished wines. Farming really is the basis of the wine business and the part I love the most. I don't think the dogs would disagree either, they never looked back when we moved here from Vancouver.

2. What inspired you to become a winemaker?
I was fortunate to taste and work with some of the top wines of the world in my previous employment. I fell hard for Riesling but discovered that most of the wines that I truly loved, were produced with a similar philosophy to that which we follow at Synchromesh. Sustainable vineyard practices, natural low cropping, extensive use of indigenous yeasts and no manipulations or additives in winemaking. I think it makes better wines but it certainly makes more unique and terroir driven wines.

3. What causes you the most stress during harvest?
I actually really enjoy harvest time. It is super long days and nights, crippling back pain, numb fingers and constantly being sticky, but for us it is the first chance to see what our hard work in the vineyard and the unique vintage qualities will bring to our new wines. If I had to say one thing that does stress me out, it would be all the wild fermentation we do. The potential of things going sideways or in a really weird direction is definitely there. Especially at the beginning of our Pinot Noir ferments, they always start off with some concerning aromatics until the right yeasts build up their populations and take over and everyone around has to put up with me thinking I've ruined everything until they sort themselves out.

4. What is your favourite and/or least favourite wine cliché?
It takes a lot of beer to make great wine... I live by it!

5. Away from the cellar and vineyard, what’s your greatest passion in life?
Along with my wife, Amy and our Terriers Morris and Darby, I love vintage cars. Just ask my wife how often I stay up half the night looking through craigslist ads across North America looking for another rusty old car to park on the property.

6. After a long day of work in the cellar, what do you turn to for refreshment?
Guinness

7. If you could take credit for one other BC wine on the market today, which would it be and why?
I love the McLean Creek Pinot Noir from Meyer Family across the road, they are another great family producer and have similar philosophies to us. It must be the terrior!

8. Of the wines in your portfolio, do you have a favourite food pairing to go with one of the wines?
It goes against what most people think but our 2011 Riesling with lots of residual sugar and acid is a perfect pairing for a rich red meat dish like braised beef with goat cheese. I discovered this pairing eating at The Portly Chef in North Van. The wine cuts through the salt and richness and refreshes the palate.

9. What do you think will be the next big trend in BC wine over the next few years?
I think the keg wine movement will continue to gain momentum in Vancouver's restaurant scene. It's a great, sustainable option for by the glass wines and great way for wineries to provide good value, simpler and more accessible wines at competitive pricing. With talk of a looming oversupply of BC wines in the market, this is a good way for local producers to be competitive with international wines in the entry level price points, gain some of that market and to move their lower tier wines.

10. Screwcap or cork? What’s your preference?
I'm not sold one way or another. I like Screwcaps on aromatic whites and Pinot Noir to keep freshness and delicacy intact as they age but I'm not sold on Bordeaux varietals. There is something magic that happens under cork that we don't fully understand yet.

How to contact Alan and the SynchroMesh/Alto Wine Group team:
Alto Wine Group Inc.

4220 McLean Creek Road

Okanagan Falls, BC

V0H 1R0

wine@synchromeshwines.ca

  - Liam Carrier ©copyright 2013 IconWines.ca