• Gotham Steakhouse – Valentine’s Recipe

    Celebrate Valentine’s with Vanessa Vineyard & Gotham Steakhouse! ❤️

    Here at Vanessa Vineyard, we salute Valentine’s Day and know how important it is to celebrate this romantic occasion with a loved one. We are thrilled to have partnered with Gotham Steakhouse this year to bring you one of their delicious crab cake recipes which pairs perfectly alongside our 2017 Syrah. This pairing will be sure to make your Valentine’s experience a memorable one!

    Crab Cakes with Pickled Cucumber and Roasted Jalapeño Tartar Sauce



    • 1 jalapeño pepper
    • 1 tsp canola oil
    • 1 cup mayonnaise
    • 1 tbsp green relish juice of ½ lemon (1 tbsp)


    • 1½ cups water
    • 1 cup granulated sugar ½ cup white vinegar
    • 1 small English cucumber or 2 Persian cucumbers, thinly sliced


    • 3 tbsp unsalted butter (divided)
    • ½ onion, finely chopped
    • ½ red bell pepper, seeded and finely chopped
    • 12 oz fresh Dungeness crabmeat, picked of shells or cartilage
    • 2 tbsp mayonnaise
    • 1 tbsp Dijon mustard
    • 1 tbsp chopped fresh Italian parsley 1 cup panko crumbs (divided)
    • Microgreens, for garnish (optional)
    • Cherry tomatoes, halved, for garnish



    Preheat oven to 400° F.

    Lightly coat the jalapeño with oil and place on a small baking sheet. Roast for 20 minutes, then place in a small bowl. Tightly seal the bowl with plastic wrap and set aside for 1 hour, until cooled to room temperature.

    Peel, devein and seed pepper. Chop, then mix it with remaining ingredients. Cover and refrig­erate until needed.


    Place water, sugar and vinegar in a saucepan and bring to a simmer. When sugar is dissolved, remove from heat and refrigerate for 1 hour, until chilled. Place cucumber slices in chilled pickling solution in the fridge for at least 1 hour or overnight.


    Preheat oven to 400° F.

    Heat 1 tablespoon butter in a small sauté pan over medium heat, add onions and peppers and cook for 7 minutes, until onions are translucent. Set aside to cool.

    In a medium bowl, combine crab, mayonnaise, mustard, parsley and onion-pepper mixture and mix gently, trying not to break up the crabmeat.

    Add ½ cup panko crumbs and mix until every­thing binds. Form into 4 cakes and lightly coat each cake with remaining panko.

    In a large oven-proof frying pan, heat remaining 2 tablespoons of butter over medium heat.

    Add crab cakes and pan-fry for 5 minutes, turning once very carefully, until golden on both sides. Bake in oven for 8 minutes.

    Divide crab cakes between 4 small plates and garnish with pickled cucumbers, a spoonful of roasted jalapeño tartar sauce, and microgreens and tomatoes (if using).


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

  • 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!

  • 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.


  • 2015 Cabernet Franc has arrived!

    Father to Cabernet Sauvignon and Merlot, 3rd wine of Bordeaux, Cabernet Franc has arrived!

    Nature’s Drama

    Centered in one of the hottest vineyards in British Columbia, Vanessa Vineyard Cabernet Franc vines are ideally located to make the most of all that sun.

    Growing Cabernet Franc is not easy. Most viticulturists will tell you it is one of the harder varietals to grow successfully. It’s an extremely vigorous grape that wants to run away on you if you are not paying attention.

    Rocky soil is the perfect balance for an energetic vine. To produce high quality grapes, the vines must first be tamed. Vanessa Vineyard’s location offers some unique advantages in this regard. The rocky soil helps to control the vines natural instincts to grow and strikes a perfect balance that creates a more concentrated grape.

    Mature vines + lots of heat = Opportunity!

    2015 marks the first year that Vanessa Vineyard produced a single varietal Cabernet Franc. This is a creation that is the result of tremendous faith and passion. Just a couple of bins came from the first crop in 2008, but the potential was clear from the first barrel. The wine was sublime, and Master Winemaker Howard could not wait to share the results with Proprietors Suki and John.

    We have reached the culmination of all of that work. Eight years have passed and the vines have settled down and matured. The sun and rocks have done their job well and surrendered their future to the winemaker’s skill.

    After 20 months in the barrel, the results for this 2015 vintage are outstanding. Big fruit, big body and generous flavour characterize this premier vintage.

    Cabernet Franc Quick Facts:

    Vanessa Vineyard Firsts:
    A single barrel of Cabernet Franc was one of the first single varietal wines made from Vanessa Vineyard grapes at Sandhill as a test of the vineyard’s grapes capabilities by Howard Soon. Now Vanessa Vineyard has released it’s inaugural 2015 vintage.

    Distinctive Shaped Leaf:
    The Cabernet Franc leaf has a distinctive sawed tooth edge which looks like Rod Stewart’s hair.

    Decanting Enhances:
    Cabernet Franc is a wine that benefits tremendously from decanting. After 30 minutes, its natural spiciness will mellow into something softer and richer.

    First Batch Planted:
    Vanessa Vineyard Cabernet Franc vines were planted in 2006 with the first crop coming in 2008.

    Food Pairings:
    Cabernet Franc pairs well with a variety of foods due to its higher acidity. Pair it with roasted pork, lamb, and well herbed BBQ meats. It also goes well with rich cheeses, vegetables and fresh herbs.

    Cabernet Franc is grown in many regions around the world. France is the largest, followed by Italy and the United States. Canada, Chile, Hungary and South Africa are some of the newer regions bringing outstanding examples to the market.

    With only 220 cases produced, we hope you’ll enjoy this inaugural gem with family and friends. Learn more about the Wine Club here, or by contacting us at thewineclub@vanessavineyard.com or +1.604.689.3882.