Things are gearing up for a great season at Red Rooster Winery. At the restaurant, The Pecking Room Patio Grill, Chef Darin Paterson, owner of the renowned Penticton restaurant Bogners, has created a seasonal farm-to-table menu highlighting the very best of local flavours and produce. It’s both imaginative and inviting. There’s something for everybody with delicious vegan plates, seasonal vegetarian options, made-by-hand charcuterie boards and homemade pizzas – perfect for sharing.

The winery is also offering new flight selections of wine. This tasting option offers guests the opportunity to learn about each wine’s distinctive properties. It features bigger pours and specially-made tasting sheets. The flights also include little bites so it’s a great way to socialize over good food with a group of friends or hang out with one special friend. This is one of the most romantic settings on the Naramata Bench. The patio faces acres of scenic vineyards and an amazing view of Okanagan Lake.

Rare Birds and Golden Eggs

Like the roosters that adorn the winery’s labels, Red Rooster is a rare bird, proudly unconventional, while at the same time sophisticated, a competition winner happiest surrounded by others. It’s a landmark winery that makes everybody feel at home and offers a choice for every taste. The kind of place one flies back to year after year.

While you’re visiting, you’ll have to try the Rare Bird Viognier 2016. For the second year running, it’s won Best Viognier at the BC Best of Varietal Wine Awards. This wine is a showstopper with big texture, big flavour and a big finish. Another of this season’s prize winners is the iconic Golden Egg. This is award-winning winemaker Karen Gillis’ passion project — a Rhone-style red made with Okanagan-grown Mourvedre, Syrah and Grenache vines.

Wine aficionados are loving The Rare Bird Pinot Gris 2017 released this spring. This wine is a classic with citrus, grapefruit and floral aromas. It was made just for drinking outside under a warm summer sun. There are hints of vanilla, black fruit, blueberry, cedar and sandalwood. It’s a spice bomb!

Another must-try wine just perfect for drinking under the sun is the Rare Birds Rose 2017. This Cabernet Franc dominated wine is almost copper in colour because it has very little contact with the skins. It’s packed with red berry flavours. There’s so much here, it’s almost difficult to know where to start. It’s absolutely delicious. These Rare Bird wines are available exclusively online or at the winery.

Wine-tasting Unrushed

Red Rooster Winery is one of Naramata’s most popular destinations so it has introduced a new wine-tasting opportunity for those who like a more intimate feel. You can now have private tasting sessions in the Roost, the Sensory Room and the Coop. This way there’s no need to rush. Book ahead for this oasis-style experience. It’s a great way to unwind.

Try the Truffles

Do you have a sweet tooth? If so, you’re going to love the Syrah-infused truffles made especially for the winery. It’s impossible to just eat one. The best way to enjoy these is with a glass of the Rare Birds Syrah 2015. Each sip of the wine enhances the flavour of the chocolate and vice versa. It’s addictive. A great birthday or anniversary treat. A must-try for icewine lovers is the icewine and chocolate tasting experience for only $3.

Wine Club Perks

Members of Red Rooster Winery’s exclusive wine club are a lucky bunch. Not only do they have access to perks like the winery’s private tasting rooms, where they can bring friends for tastings and nibbles, they also get free shipping, discounts and the chance to enjoy limited edition vintages such as Rare Birds Malbec 2015. Estate-grown by the winery’s Adopt a Row members, it’s harvested and tended to with love. There are just 500 cases produced. A medium-bodied wine, it tastes of blackberry, clove and blueberries with a subtle hint of oak. It’s flavourful with red currant, blackberry and blueberry. The finishing is lasting. Think black tea, currant and spice.

This is a wine that loves meats: steaks, ribs, burgers, kabobs. It wants fire. Drink it with a barbecue at home or out camping. Vegetarians enjoy it with charred vegetables — try corn, asparagus or blackened peppers, or experiment until you find the right mix.