By Amber Rae Bouchard
2020 signifies a new decade for winemaking in the Okanagan, and the team at Desert Hills Estate Winery is already making decisive strides in a new direction. Passion and quality are the driving factors behind their latest vintage. Concentration on good growing practices and minimal intervention in the cellar are key to let the grapes shine through as the stars of the show. There is much to be excited about at Desert Hills, including their new creative series of non-conventional wines, Flora & Fauna. The series includes a Pinot Gris aged sur lie in concrete, a skin-contact Gewurztraminer and an ancestral-method sparkling wine.
The winery’s new vision begins by breaking down the barriers of convention and the stigmas of industry wine-snobbery that make wine seem inaccessible and intimidating for many. At Desert Hills you can expect to find a warm, welcoming approach that empowers you to find an appreciation for wine. All the while you’ll be learning in an open and accepting environment. The knowledgeable tasting room team is confident they can guide you to your next favourite when you stop by. It’s no wonder Desert Hills has been recognized as Canada’s No. 3 Small Winery by WineAlign.
Planning to drop by Desert Hills? Check out the revamped Black Sage Bistro this spring for an elevated dining experience prepared by Chef Andrew Kraeft of Toronto. Chef Kraeft is keen on exploring the gastronomic offerings of the valley in a new farm-to-table style menu. It brings together the big flavours of the city with the idyllic setting of a rustic vineyard viewed from newly completed gazebos. It’s the next step in the ever-evolving plans of this ambitious winery, a place this writer looks forward to visiting every season!