Tinhorn Creek vineyards, Okanagan Valley DVA, BC

I like to support local industry. I especially like supporting local industry when they are producing quality goods, but I love supporting local when they produce quality products in a responsible manner.

   Let me introduce you to Tinhorn Creek vineyards (www.tinhorn.com).

   Tinhorn creek is Canada's first carbon-neutral winery and, just as important, they produce quality wines. Sandra Oldfield is the newly appointed CEO and President of the winery, as well as wearing the hat of winemaker and so it truly is under the leadership and guidance of Sandra that Tinhorn Creek has become a fixture of BC winemaking.

2010 Pinot Gris

$18   ** Good Value **

Awards:   SILVER - San Fransisco International Wine Competition, 2011

Maturation:   one third sur-lies for approximately 8-10 weeks, then blended with the rest. 100% stainless steel

• nose:   clean; fully intense and youthful aromas of dusty summer florals and orchardfruit with a light mineral backbone
• palate:   clean; dry, moderate+ (green apple) acids, moderate+ intense and youthful flavors mimicking the nose. Good balance and structure, medium length
• PAIRINGS:   vibrant yet restrained acids made me think of a lighter flavored and less fatty fish such as our local shark; dogfish... try grilled shark with salsa verde and watch the grill bring dimension through contrast and the pungent herbaceousness of the salsa open the Pinot Gris naturally light herbal notes

2009 Chardonnay

$17   *** Very Good Value ***

Awards:   SILVER - World Value Wine Challenge, 2010 JUDGES CHOICE International Value Wine Awards, Wine Access Magazine, 2010

Maturation:  28% in new French oak for 2-3 months

• nose:   clean; moderate+ intense and youthful aromas of buttery pear, light exotic fruit and grilled pineapple... very modern BC
• palate:   clean; dry, moderate+ (very well balanced lemon zest) acids, moderate+ intense and youthful flavors mimicking the nose in a cool-climate manner... refreshing~! Very good balance and structure, medium length
• PAIRINGS:   with the acidity and nuanced buttery/exotic/stonefruit flavors my mind immediately went to roast turkey with white-truffled chestnuts and perhaps a savory focaccia, sage and apple stuffing... but that's just me

2010 Gewurztraminer

$18   *** Very Good Value ***

maturation:   4 weeks stainless steel

• nose:   clean; moderate+ intense and youthful traditional aromas: rich rosehips, lush lychee, grapefruit marmalade, apricot coulis
• palate:   clean; dry, fully intense (very well integrated green apple) acids, moderate+ intense and youthful flavors mimicking well the nose. Very good balance and structure, medium length
• PAIRINGS:   the rich flavors and strong structure allow this wine to be paired with stronger flavored foods, whilst the natural fruitiness will soften spicy food... consider this as a natural not only with Vietnamese or Thai foods, but also East Indian food from any number of regions (from vindaloo to tiki masala)... for myself I thought of grilled chicken with spicy peanut and cilantro dipping sauce

2008 2-bench white

$23   *** Very Good to EXCELLENT Value ***

AwardsSILVER - West Coast Wine Competition, 2011
BRONZE - NorthWest Wine Summit, 2011
BRONZE - Canadian Wine Awards, 2010

varietals:   44% Chardonnay, 26% Sauvignon Blanc, 17% Semillon, 12% Viognier, and 1% Muscat

maturation:   Sauvignon Blanc was fermented in a stainless steel tank by itself, Semillon and Viognier were co-fermented together in stainless steel as were the Chardonnay and Muscat

• nose:   clean; moderate+ intense and developing aromas of papaya, ripe stonefruit, gala apples, strawberries and dried raisins
• palate: clean, dry, moderate+ to fully intense (green apple and lemon balm) acids, moderate+ to fully intense and developing flavors that mimick the nose. Very good balance and structure with a long length
• PAIRINGS:   although this layering in this wine would do well with the lighter green curried dishes, my mind went to Provencal bouillabaise with slight spicy rouille and grilled flatbread

Kenn at work in the field

Sandra's husband, Kenn Oldfield chairman, owner and co-founder of Tinhorn Creek, started his career in Alberta working the oilfields. Not much to do with wine, but it must have given him the passion to work with something sustainable and more picturesque then Northern Alberta tarsands. Kenn worked 14 years in the oil industry before turning his attention to wine and by 1994 had taken all the courses necessary for a Master's degree in viticulture from the University of California at Davis.

Sandra just happens to be originally from California and it was here that she got her first taste of the industry - working at the noted Rodeney Strong Vineyards in Sonoma. Sandra eventually came back from her new home in BC and finished her Master's of Enology from UC Davis as well. Together, husband and wife have a powerful amount of learning, but it is perhaps their tie with their land that sets them most apart.

Many champions of great winemaking will talk about the necessity of working with their land; of the harmonious co-existence that should take place between viticulturist and vineyard. Sandra and Kenn have done more then talk about it.

TLC, The Land Conservancy has recognized their work in creating a balanced ecosystem where everyone and everything is taken as having importance. Indigenous flora has been replanted in the vineyard to allow the natural system of the terroir to function as it should, and animal corridors have been created as well. Tinhorn Creek has even taken the effort to source 90% of their bottles from within 500 km (a short distance in Canadian terms) and of that, 35-50% is recycled glass.

2008 Pinot Noir

$20   *** Very Good to EXCELLENT Value ***

maturation:   old French oak 10 months, 24 months in bottle

• nose:   clean; moderate+ intense and developing bouquet of dry dusty soil, layers of cherries, light herbaceousness and fungal-mushroomy notes... slightly spicy finish
• palate:   clean, dry, moderate+ (red currant) acids, moderate+ to fully intense (chalky) tannins, moderate+ intense and developing flavors that mimick well the nose. Excellent balance and structure with medium+ length
• PAIRINGS:   Pinot Noir can be said to have one true food partner, and to me that is boeuf bourguignon... I would pair mine with spicy parmesan crisps

2008 Merlot

$18   *** Very Good Value ***

AwardsGOLD - All Canadian Wine Championships, 2011
GOLD - World Value Wine Challenge, 2010
SILVER - NorthWest Wine Summit, 2011
SILVER - Grand Harvest Awards, 2011
SILVER - New World International Wine Competition, 2011
SILVER - West Coast Wine Competition, 2011
BRONZE - Intervin Wine Competition, 2011
BRONZE - Canadian Wine Awards, 2010
BRONZE - Pacific Rim International Wine Compeition, 2011
BRONZE - San Fransisco International Wine Competition, 2011
Honourable Mention - International Wine & Spirit Competition, 2011
TOP100 - Vancouver Magazine Wine Awards, 2011

maturation:   new to 3-year old French oak for 12 months

• nose:   clean; moderate+ to fully intense and developing bouquet of cherries, strawberries, raspberries, blackberries, red and black currants, dry dusty soil, slightly hot cinnamon-peppery finish
• palate:   clean, dry, fully intense (red currant) acids, moderate+ (chalky) tannins, moderate+ to fully intense and developing flavors mimicking the nose with a restrained mushroom-fungal note. Good balance, Very good structure and long- length
• PAIRINGS:   good merlot needs good steak~~ I would grill a simple striploin and finish with an herbed butter and a Chiliwack corn salsa

2007 Oldfield Series Merlot

$25   **** EXCELLENT VALUE ****

AwardsGOLD - Grand Harvest Awards, 2011
SILVER - All Canadian Wine Competition
BRONZE - Canadian Wine Awards, 2010
BRONZE - Intervin Wine Competition, 2010
BRONZE - BC Wine Awards, 2010

varietals:   92% Merlot, 5% Cabernet Franc, and 3% Syrah

maturation:   8 months in 100% French oak (new to two year old), then 15 months in bottle

• nose:   clean; fully intense and developing bouquet of red and black cherries, strawberry compote, red and black currants, black roses, strong terroir
• palate:   clean, dry, moderate+ intense (red and black currant) acids, moderate+ (very well integrated chalky) tannins, moderate+ intense and developing flavors that mimick the nose with the finish of old leather and light tobacco. Excellent balance and structure with long length
• PAIRINGS:   I said that a good merlot needs a good steak, and thus greatness deserves greatness: spend the money and buy the best ribeye or prime-rib you can... free-range, local, organic, Kobe if you can find it... then grill it with a hint of olive oil and sea-salt. That's it... maybe a piece of parsley for garnish **grin**

Tinhorn vines in autumn

I certainly do believe that supporting local industry is important for sustainable business to take place. That being said, I don't believe in supporting local just for the sake of supporting local. Local businesses, to me, need to provide a commodity that is competitive on a global level. Tinhorn Creek is doing that, and doing it in an environmental responsible manner. Tinhorn Creek has my business.

As always, I look forward to your questions and comments.

CINCIN~!!!     SLAINTE~!!!     CHEERS~!!!