• Ontario Partridge Ballotine

    Ontario Partridge Ballotine
    “One of the unique dishes we are having on the upcoming event is Ontario Partridge Ballotine which is a French term stand for a deboned thigh or can be described as roulade, the leg of the bird will be deboned and transformed into a stuffing for the partridge breast.” – Chef Adi

    We are thrilled to be taking part in Whistler’s annual Food & Drink Festival – Cornucopia once again this year on November 17, 2023. Howard Soon, our Master Winemaker, will host this iconic dinner at Fairmont Chateau Whistler, where we will sip and savour our way through a five-course dinner, perfectly paired with our Vanessa Vineyard wines.  In honour of Cornucopia and the harvest season that is upon us, Chef Adi Anas from Fairmont’s The Grill Room has shared a recipe that will be featured at the dinner.

    Step 1 – Partridge Stuffing
    200g partridge leg
    55g double cream
    150g black trumpet
    15g pistachio
    30g confit shallot
    10g confit garlic
    1 whole egg

    Step 2
    Put the deboned partridge leg, double cream, salt + pepper into a food processor, and blend till it’s smooth, pass it through a fine mesh sieve then add the rest of the ingredients.
    Cut the mushrooms into small cubes, and fry them in a hot pan with some olive oil, salt and pepper, for about 1-2 minutes. Cool them down, and add them to the chicken paste made earlier.

    Step 3
    Lay some plastic wrap film on the table, and with the help of a piping bag apply the partridge mix into in between the partridge breast and roll it as tight as you can, and seal with aluminum foil.

    Step 4
    Cook the 60 minutes at 65 degrees in sous vide.

    Step 5
    Let it rest for 10 minutes then pan- seared with butter until its golden, serve with preserved BC apricot, braised red endive and partridge jus.

  • April is BC Wine Month


    BC Wine Month

    We’re Celebrating BC Wine Month with Rosé and BC Wild Salmon

    Spring has arrived in the Similkameen Valley and we are thrilled to partner with Wines of British Columbia to celebrate April is BC Wine Month. Our very own Master Winemaker Howard soon sat down with Award-Winning Cook Book Author Jennifer Schell to discuss the best pairings for Wild BC Salmon and decided on – you guessed it – Rosé! Watch the entire interview here.

    Jennifer’s recipe for Salmon Wellington pairs perfectly with our Vanessa Vineyard Rosé and we are pleased to share the recipe below for you to try at home.


    BC Wine Pairing; pair with Vanessa Vineyard Rosé

    Serves 2
    Adapted from The B.C. Wine Lover’s Cookbook published by Appetite by Random House
    Total time: 60 min | Prep time: 20 min | Cook time: 38-40 min

    2 – 6 oz skinless Wild BC Salmon Fillets
    1/2 cup mayonnaise
    1/4 cup Dijon mustard
    1/2 cup thinly sliced leek (white and light green part only)
    1/2 cup packed baby spinach leaves, chopped
    1/4 cup feta cheese, crumbled
    2 Tbsp fresh dill, chopped
    2 tsp lemon zest
    1/4 tsp garlic powder
    1 sheet frozen puff pastry, thawed
    1 egg, beaten
    salt & freshly ground black pepper

    Preheat oven to 375 degrees.
    Season fish with salt and pepper.
    In a medium sized bowl mix together the mayonnaise, Dijon mustard, leeks, spinach, feta, dill, lemon zest and garlic powder.
    Gently unroll the puff pastry and cut sheet in half.
    Place the salmon grey side up (skin side) in the centre of the rectangle of puff pastry and top with half of the filling.
    Fold each side of the pastry over the fillets, then fold ends over and pinch to seal.
    Place seam side down on a parchment paper lined cookie sheet.
    Cut 3 vents on top of the pastry with sharp knife, and brush with egg.
    Pop into oven for 37-40 minutes or until golden brown.

  • Kootenay Bison Striploin – Executive Chef Derek Bendig

    Kootenay Natural Meats Bison Striploin

    Recipe courtesy of Executive Chef, Derek Bendig of The Josie Hotel 

    “This dish was inspired by the devastating fires we have seen this year here in British Columbia. When I arrived to Red Mountain the first week we saw terrible smoke in the region and as someone who is inspired by my surroundings I wanted to put a dish together that celebrated not only the wonderful produce available by the many terrific producers here in Rossland and the Kootenays but also make a statement about the reality of wildfires here in BC we seem to be continually dealing with year after year.” 

    Kootenay Natural Meats Bison Striploin with Kicking Horse coffee soil, Happy Hills Farm leeks, Earthy organics Broccoli, forest fire butter & parsnip bark

    For the forest fire butter:

    3 large leeks, halved lengthwise
    28g dried black trumpet mushrooms
    2g smoked maldon salt
    Cedar butter (see below for recipe)

    Place leeks on a parchment lined baking sheet and roast at 400F until black and completely dry, about 3 hours. Remove from the oven and let cool completely.
    Break up the burnt leeks and place in a clean blender along with the dried mushrooms and smoked salt. Process until the mixture is a fine powder. Reserve.
    Melt the strained Cedar butter over medium heat and mix just enough with the leek powder to create a paint like texture. Keep the mixture warm.

    For the Cedar Butter:

    1 lb salted butter
    2 cups Cedar greens
    Preheat water bath to 65C

    Using the back of a knife, crush the cedar greens to bring out the oils and aromas, Put the cedar greens in a vacuum bag with the butter and seal. Cook in the circulator 3 hours, remove and let cool in an ice bath.

    For the coffee soil:

    100g unsalted butter
    150g ground almonds
    100g flour
    50g cocoa powder
    100g kicking horse ground espresso
    10g salt
    150g sugar

    Put all ingredients in a bowl and rub them together with your fingertips until they resemble breadcrumbs.  Scatter over a baking tray and bake at 170C for 30 min.  leave to cool till crisp then pulse in robot coup.

    For the Leeks:

    Preheat a water bath to 85C
    3 Happy Hills Farm Leeks (cut into 3 equal lengths)
    1 Tbsp Cedar butter
    Salt and pepper to taste

    Place the leeks on a hot grill and char the outside. Remove from the grill and cool.
    Place leeks in a vacuum bag with the cedar butter, salt and pepper. Seal and place in water bath, cook until tender, (approx. 20 minutes depending on the size of the leeks). cool in an ice bath.

    For the earthy Organics Broccoli:

    Trim the florets to 1 inch pieces, reserving the stems for broccoli puree.
    Blanch florets in boiling salted water and cool in an ice bath.

    For the purée:

    Sauté some shallot in a little cedar butter add the broccoli stems and a ¼ cup of water, pinch of salt and cover. Cook until the broccoli stems are tender, transfer to a blender and blend with a couple ice cubes until smooth, pass through a fine chinois and adjust seasoning.

    For the Parsnip Bark:


    100g sugar
    30g vegetable stock
    30g Wynndel Distilleries Sternwheeler Apple Gin
    30g Robertson Estate Cabernet sauvignon vinegar
    Pinch of salt
    Place the sugar in a small pan and caramelize, once the caramel is amber add the vegetable stock, stir to dissolve and hardened sugar. Add the bourbon and salt and remove from the heat.
    Preheat the oven to 350F.

    Roast the parsnips until tender, while still hot slice the parsnips lengthwise through the skin. Gently peel the parsnips trying to keep the skin in as large a piece as possible. Remove any excess flesh that may still be attached to the parsnip skin. Spread the peels on a piece of parchment skin side down and brush with the glaze. Place in a dehydrator and dehydrate at 60C for 1.5 hours, flip the skins and continue to dehydrate until crisp. Deep fry the skins until golden and resemble tree bark. (these can be fried up to 1 hour before serving)

    To Complete the Dish:

    Season the Bison Striploin with salt and pepper and grill to the desired doneness (recommend rare to medium rare) and let rest.

    Warm the leeks and broccoli florets, in a little butter and stock. Sautee some black trumpet mushrooms with some julienned leeks. Paint the plate with a generous amount of the forest fire butter, top with a sprinkle of the coffee soil, 2 pieces of leek and place dollops of broccoli puree around the leeks. Slice the bison and place on the leeks. top with the mushrooms and broccoli florets and garnish with the parsnip bark. Serve immediately.

    If you try this recipe, remember to tag us on Instagram so that we can feature you on our feed!

  • Team Spotlight – Timothy Monaghan

    Team Spotlight | Timothy


    Timothy Monaghan, Associate in The Tasting Room

    The next time you visit us in The Tasting Room, make sure to say hello to Timothy, our Associate in The Tasting Room. He has been with Vanessa Vineyard since 2018 and is a wealth of knowledge.

    Where did your love of wine come from?
    It came from my days as a waiter working at Bridges Restaurant on Granville Island. I worked there during the summers while going to BCIT. It was at Bridges wine bar that I became exposed to wines from across the globe and it was here that I began formulating my appreciation of wines.

    What is your favourite Vanessa Vineyard wine?
    My all-time favourite wine produced at Vanessa is one of the Bordeaux blends. My particular favourite is the 2014 Right Bank. I use that wine as my benchmark to measure against all other red wines in the valley. I still have a number of bottles in my wine cellar and they have all been tasting fantastic.

    Any pets?
    I have one dog here on my farm with me. His name is Radar. He’s a FrenchBo which is a hybrid cross of the French Bulldog and Boston Terrier. I love those two breeds so it was the perfect

    What do you like to do on the weekends?
    I work at Vanessa Vineyard a couple of days a week but the rest of my time I’m working on my commercial farm. I have a seven acre organic apple operation that more than takes up the other five
    days of the week that I have available. It’s my retirement project…something to keep me busy.

    Favourite quote?
    “All we have to decide is what to do with the time that is given to us.” – Gandalf, Lord of the Rings: The Fellowship of the Ring

    What was the best advice you have received?
    It was given to me by my brother-in-law in 1983. His advice: “Look at building a career in communications. That’s where the opportunities will be”. This invaluable piece of wisdom led me to focus my post secondary education in the field of marketing & communications. This, plus my personal drive to excel resulted in my 30+ year career as VP Media Director at Cossette, Canada’s largest independent advertising agency at that time.

    Our team may be small but our expertise is vast. Thanks to our extraordinary people, we are able to craft profound wines that reflect this truly distinctive vineyard. Learn more about our team here.


  • Brandy Peppercorn Sauce – From Predator Ridge

    It’s Time to Grill & Chill

    There’s something about grilled steak and red wine that go hand-in-hand. We are proud to feature a recipe from the award-winning Range Lounge & Grill located at Predator Ridge. This exclusive recipe comes from their Executive Chef, Nik Roy and just happens to pair perfectly with our 2018 Right Bank, sold exclusively at the resort.

    Brandy Peppercorn Sauce
    1/4 medium red onion, diced
    1 tsp chopped garlic
    1 fl.oz black pepper whole
    50 ml green peppercorn
    3 fl.oz molasses
    100ml brandy
    200ml beef stock
    800ml heavy cream 33%
    1/4 fl.oz fresh thyme chopped

    Sauté onions, garlic, green peppercorn for 5 minutes, add brandy and all ingredients. Simmer for 15 minute.

    Braised Beef Obie
    2 cups chopped carrots, onion, celery
    3kg beef chuck flat or obie
    1 can Guinness beer
    1 sprig Thyme
    3 bay leafs
    4 garlic cloves
    1/4 cup tomato paste
    2 cups beef stock

    Sauté all vegetables, herbs and tomato paste. Add all other ingredients except beef. Simmer for 10 minutes. Add beef, cover with foil and bake in a 300f oven for 2 hours till beef is tender. Cool in the liquid overnight.

    If you try this recipe, remember to tag us on Instagram so that we can feature you on our feed!

  • Sip, Sip, Hooray! Howard Soon wins Winemaker of The Year

    Howard Soon, Master Winemaker

    Sip, Sip, Hooray! 

    Our very own Howard Soon, Master Winemaker was the recipient of The Karl Kaiser Canadian Winemaker Award, presented by the Wine Growers British Columbia and Wine Growers Canada at the Wine Growers British Columbia Industry Recognition Awards’ virtual ceremony on July 21, 2021.
    The Karl Kaiser Canadian Winemaker Award was created in 2018 to celebrate great Canadian winemakers, in honour of the legacy of the late Karl Kaiser, a Canadian wine industry pioneer and viticultural visionary.
    Since joining the wine industry in 1980, Howard Soon has earned innumerable awards and accolades. In 2017 Vanessa Vineyard welcomed Howard to the team as Master Winemaker. In doing so, we’ve been able to produce some of the most profound reds in Canada. A true pioneer in the BC wine industry, Howard has been on the leading edge of winemaking innovation for over three decades, one of the first people to be named to the Order of Canada for everything he’s accomplished and contributed to the wine industry, and continues to create the most precise flavour profiles that reflect our unique vineyard.
    From the entire team at Vanessa Vineyard, Congratulations Howard!
    Read more about the award here.
  • Summer Recipe Series – Black Lentil Salad

    Recipe – Black Lentil Salad with Roasted Vegetables

    BBQ season is upon us! Our Estate Manager, Blair Dufty has shared one of his favourite recipes – Black Lentil Salad with Roasted Vegetables.  Our Meritage is the perfect pairing, the palate is elegant and full bodied with notes of ripe raspberry, blueberry, savoury herbs, and a hint of smoke with a long rich finish – the perfect complement for a BBQ!

    Black Lentil Salad with Roasted Vegetables
    Serves two

    2 cups butternut squash, cubed
    2 cups Brussels sprouts, quartered
    1 red onion, thickly sliced
    1 tbsp olive oil
    1 tsp fresh thyme
    1 tsp fresh parsley
    1 cup black lentils, rinsed
    3 cups water or vegetable broth
    3 tsps balsamic syrup (balsamic vinegar can be reduced as a substitute)
    pinch kosher salt
    pinch ground pepper

    1. Preheat oven to 400°F
    2. Line a baking sheet with parchment paper, add butternut squash, Brussels sprouts, and red onion. Season with olive oil, salt, and pepper. Mix until seasoning is fully distributed.
    3. Bake for 20 minutes, flipping halfway through.
    4. In a medium saucepan, add black lentils and water. Bring to a boil.
    5. Reduce heat and cover, simmer for 20-25 minutes or until lentils are tender. Drain excess water.
    6. When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
    7. In a bowl, combine balsamic syrup (or reduced balsamic vinegar), thyme, salt, and pepper; whisk until blended.
    8. Pour dressing over lentils and vegetables, toss until fully coated. Sprinkle fresh parsley and serve.


  • Team Spotlight – Kristi Short

    Kristi Short | Tasting Room Manager


    Kristi Short, Tasting Room Manager
    Our newest team member has been with Vanessa Vineyard for about 5 months now and we are excited to share a little more about her. You can find Kristi in person at our Tasting Room this summer.

    Where did your love of wine come from?
    I’ve always found wine very fascinating, the history, the traditions, I’ve just always loved it.

    What is your favourite Vanessa Vineyard wine?
    It is hard to pick just one, but I think I’d go with the Right Bank.

    Do you have any pets?
    I have one cat and her name is Shula.

    What do you like to do during your time off?
    I either like to head to the beach and relax or go golfing.

    What was the best advice you have received?
    Never sell yourself short!

    Secret spot in the Similkameen Valley?
    Before starting at Vanessa Vineyard, I hadn’t ventured out into the Similkameen Valley too much. I live in Osoyoos, but definitely looking forward to finding some hiking or fishing spots this summer.

    Our team may be small but our expertise is vast. Thanks to our extraordinary people, we are able to craft profound wines that reflect this truly distinctive vineyard. Learn more about our team here.


  • Team Spotlight – Suki Sekhon

    Father's Day 2021


    Suki Sekhon

    A decade ago, President and CEO of CRS Group of Companies, Suki Sekhon, discovered and identified a unique opportunity and acquired a rock-strewn 220-acre piece of land in the Similkameen Valley. Known today as Vanessa Vineyard, Suki is not only a passionate philanthropist and businessman, but a husband and father of 4-children. In honour of Father’s Day, we decided to interview Suki and get to know him and what he loves about fatherhood. Happy Father’s Day, Suki!

    Tell us about your family!
    We have four adult children.

    What is a great memory you have about a family vacation or trip?
    My favourite is celebrating my 50th birthday with the family in Disneyland.

    What adjectives would your children use to describe you?
    Generous, caring, and big hearted.

    What piece of advice did your own father give you that you still hold with you today?
    Be disciplined in your decisions.

    What do you enjoy most about being a father?
    Seeing my kids grow up and seeing their achievements.

    What’s your biggest life lesson?
    After the passing of my dad, I realized how important family is.

    How did you choose your career? What do you like most about it?
    I was always interested in real estate from a young age.  I like the challenges in the business and interacting with people from diverse backgrounds.

    What makes you successful at work?
    I am good at processing information quite quickly!

    What is your biggest accomplishment?
    My family.

    What are you most proud of in life? Any advice for dads to-be or new dads?
    Cherish each moment with each of  your kids.           

    Our team may be small but our expertise is vast. Thanks to our extraordinary people, we are able to craft profound wines that reflect this truly distinctive vineyard. Learn more about our team here.


  • Team Spotlight – Nathan Goltz


    Nathan Goltz, Site Manager
    A fourth-generation farmer from Oliver, British Columbia, Nathan brings a strong history of innovative agricultural techniques to Vanessa Vineyard.
    His dedication to producing quality fruit, and improving the vineyard’s operations can be attributed to the legacy of his late father Robert Goltz, and the Goltz family, who have been leaving a footprint in the Okanagan for many years.

    What is your favourite thing to do during the off season?
    Hunt, fish and be outdoors.

    Where would you like to go once the restrictions are lifted?
    Belize is at the top of my list.

    Secret spot in the Similkameen Valley?
    There is a spot up the hill in Cawston where you are surrounded by old growth fir trees. They are large and gnarly looking, you walk through them to the start of a ravine where the water first percolates out of the ground, which starts the Cawston Creek.

    Who makes you laugh the most?
    My sister Sarah Goltz.

    What do you think is your dad’s greatest legacy?
    His known generosity and kindness, while at the same time being firm and direct and he did this in bare feet.

    What is your beverage of choice?

    Favourite quote?
    “Starve the ego, feed the soul.”

    What was the best advice you received?
    What you can’t get done in 6 days you won’t get done in 7. So it’s ok to take a day off for yourself.

    Our team may be small but our expertise is vast. Thanks to our extraordinary people, we are able to craft profound wines that reflect this truly distinctive vineyard. Learn more about our team here.