Autumn is an opportune time to visit Tinhorn Creek Vineyards to savour delicious local ingredients while watching grape harvest. Sip the ever-evolving wines that celebrate two distinct vineyards: one on the Golden Mile at the winery, Tinhorn Creek Vineyard; and the other across the valley off Black Sage Road, Diamondback Vineyard. Taste the creative seasonal cuisine at the onsite award-winning Miradoro Restaurant.
Enroll in events that herald the harvest. For Hops, Grapes & Grub, September 30th, the Miradoro team takes on the challenge of creating a scrumptious family-style, three-course dinner to match both with wine and ale; each course is paired with a Tinhorn Creek wine and a Cannery Brewing beer. Tickets are $85 inclusive. Partake in another elevated evening of exceptional food and wine during the Okanagan Wine Festival, October 4th, at the Guest Chef Dinner. Miradoro Chef Jeff Van Geest invites Chef Chris Whittaker from Vancouver’s Forage Restaurant to partner in creating a multi-course dinner paired with Tinhorn Creek wines. Dinner, wine and gratuities are included for $125 plus GST. Seating is limited so reserve your spot soon. For these dinners call Miradoro at 250-468-3742 or email email@example.com for reservations.
Another perennially popular Okanagan Wine Festival event is Grazing in the Vineyard, from 11 am to 1:30 pm, on October 3rd, 4th or 5th. Purchase your $55 ticket in advance at tinhorn.com to enjoy a hike through the vineyard with proprietors Kenn and Sandra Oldfield while sampling Tinhorn Creek wines with canapes from Miradoro Restaurant. Afterwards enjoy a three-course lunch by Miradoro. For members of perhaps the Okanagan’s most generous wine club, sign up early for the Crush Club’s Pick Up Party, 1 to 3 pm, October 1st, for an afternoon of music, wine and food.
~ Roslyne Buchanan, Food & Wine Trails Magazine, Sep 2016.
Anthony Gismondi: Tinhorn Creek's Sandra Oldfield a trailblazer Vancouver Sun wine columnist Anthony Gismondi in Vancouver.
Published on: April 21, 2016
When Sandra Oldfield, CEO of Tinhorn Creek Vineyards, speaks the rest of the Okanagan should listen.
The transplanted American, now proudly Canadian, has blazed a trail few others have in the Okanagan and as she closes in on 25 years at Tinhorn the valley should be thankful for her enormous contribution to the culture of British Columbia wine.
Oldfield has never sought the limelight but it is hard not to think she shouldn’t be in it given her list of substantive accomplishments at Tinhorn, many of which have inspired others across the valley to reach for higher levels.
The environment has been a big focus for Oldfield over the last decade — or to be more precise, her focus is the impact the winery operation places on the delicate ecosystem of the south Okanagan desert.
Oldfield’s team has worked closely with The Land Conservancy of BC to protect indigenous plants, animals, birds and reptiles that lived in the neighbourhood long before the winery came into play. All the property not under vines has been restored to native vegetation.
Oldfield has taken up the challenge of converting seasonal employees into full time assets by encouraging her best workers to acquire new skills and work efficiently inside and out of the winery year round. The winery recently added an employee mentorship and education program to its group of benefits to encourage employees to improve their education or access other staff members for mentoring.
The mantra at Tinhorn is safe people are happy people, and the winery is entering year three of its “serious plan for workplace health and safety.” The winery team recently received an Occupational Safety Standard of Excellence certification, the first small business in B.C.’s food manufacturing industry to do so.
There have been many other firsts at Tinhorn: it is also the first carbon neutral certified winery in B.C.
There is a huge commitment to hiring and buying local at Tinhorn to help it stay rooted in the community. It’s no wonder the average employee has been around over six years. In fact, if you stick around for a decade of employment you can take a two-month paid sabbatical to as they say “rest, recharge and come back rejuvenated.”
Oldfield is also a social media maven, with more than 12,000 Twitter followers and her weekly #BCWineChat at 8 p.m. Wednesdays has engaged consumers on a wide range of topics. It’s not a Tinhorn discussion group but rather an open forum for wine drinkers that is now an important link to the Okanagan Valley wine culture.
Tinhorn’s wines have never been better. Oldfield hired viticulturalist Andrew Moon and winemaker Andrew Windsor to lead the charge and clearly things are turning the corner. And, with a little more time to tend to running the day-to-day operations of Tinhorn, Oldfield pulled off another first with some help from her neighbours — securing the Okanagan Valley’s first approved sub–appellation, or GI, known as the The Golden Mile Bench.
Last weekend I tasted the Oldfield Series Chardonnay and Gewürztraminer, the first two Tinhorn labels to sport the Golden Mile Bench GI on the front label. I don’t mind saying they taste as appealing as the screwcap that closes every bottle of Tinhorn wine looks, yet another first in the valley.
Oldfield and her team run a crack concert series and the winery’s Crush Club is one of the best run in the country. To top it all off, Miradoro, the on-site winery restaurant, just won Vancouver Magazine’s Best Winery Restaurant Award in B.C., for the fifth year in a row.
If you love fruity sweet wines, you must try this recipe!
1 bottle Tinhorn Creek Gewürztraminer
Zest of 2 lemons
1/2 cup granulated sugar ( to your taste)
1/4 cup fresh lemon juice (from two lemons)
1 Granny Smith apple, cored, halved, and thinly sliced
1 Bartlett pear, cored, halved, and thinly sliced
1 can (12 ounces) seltzer
In a large pitcher, combine wine, lemon zest, and sugar. Stir until sugar dissolves. Add lemon juice, apple slices, and pear slices and mix well. Place pitcher in refrigerator for 4 hours to chill and allow flavors to blend. Just before serving, top sangria off with seltzer.
Tinhorn Creek Vineyards Mulled Wine with Cabernet Franc
2 - 750 ml bottles Tinhorn Creek Cabernet Franc
2 cups of water
1 cup of sugar
1 orange sliced
Juice of one orange
2 tart apples thinly sliced
2 cinnamon sticks
12 whole cloves
2 star anise
6 cardamom pods
3-4 thin slices of fresh ginger
6 inch piece of fresh lemon grass, bruised
Combine all ingredients in a heavy bottom stock pot.
Cover and let simmer over low heat for half hour to blend flavours.
Remove fruit and spices and ladle into mugs.
By Blane Bachelor
Published July 16, 2015
Dotted with gleaming lakes, surrounded by majestic mountains and abundant in grapes that produce some of the best wines in North America, British Columbia’s Okanagan Valley is a beloved summer vacation spot for Canadians....(read more)
As spring was ushered in, the 11 wineries of the Golden Mile Bench received long-awaited news that they were officially declared as British Columbia’s first official sub-appellation. The announcement came from Agriculture Minister Norm Letnick March 30 at Tinhorn Creek Vineyards in Oliver.
“Anyone can tell a story about their area, but a sub-appellation allows us to characterize unique geological characteristics that tie us all together,” says Sandra Oldfield, Tinhorn Creek’s president and CEO. “In addition
, the consumer now has the confidence that the grapes [at least 95 percent] came from that specific area on the label and they can start seeing how these wines relate to one another over time.”
The designation is a significant step for the province, as it’s the first major change the B.C. wine map has seen since the early 1990s, when the five current wine regions were carved out: Okanagan Valley, Similkameen Valley, Fraser Valley, Vancouver Island and Gulf Islands.
These regions are vast, however, and carry many geographical differences even within themselves. Breaking them into smaller zones allows producers to build a more meaningful reputation on the global market by demonstrating the wine style, varietal or characteristics unique to more specific appellations.
It took over six years for proponents of the Golden Mile Bench to systematically delineate why the area is distinctly separate from others in the region, but their efforts have at last paid off.
“The British Columbia Wine Authority . . . conducted a review of the application made by wineries from the area and recommended that the B.C. government approve the new sub-geographical indicator,” says Dave Townsend, government communications officer for the Ministry of Agriculture.
Criteria that the Golden Mile had to meet included grape production at commercially viable levels, a geographically distinct area with clearly defined boundaries, and wines consistently demonstrating distinctive characteristics relating to shared soil, topography and climate.
“Our grapes grow on a series of alluvial fan material that is very rocky with amazing minerality,” says Oldfield. “The soil is not from glacial deposits and silts as the majority of the valley is, but from the mountain ridge the Golden Mile Bench backs up onto. The area is defined not only by its unique alluvial fan soil but also as an east-facing bench, higher elevation off the valley floor and a 5-15 percent slope allowing for frost-free growing conditions.”
We are celebrating Canada's birthday with our own special Red and White Day!
Starting at midnight on June 30, 2015 and ending at midnight on July 1, 2015 order a case (12 bottles) of any of the following wines and receive FREE SHIPPING!
To place an order:
select your wines from the list above (minimum of 1 case)
at checkout, enter coupon code: Canada15
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