Interested in organic winemaking, meeting our growers and our visionary Stephen Cipes, in-depth tasting notes, or being tantalized by Chef Croy's mad cooking skills?  Pick a category on the right to delve in.

Ezra Cipes
 
October 30, 2014 | Ezra Cipes

Sponsoring the Blue Dot Tour

David Suzuki is a Canadian icon. I have known of him as a public figure since elementary school, and have always thought of him as a beloved national figure. But in recent years I have come to understand that he is considered a little controversial by some - that not everyone shares his point of view as I do.

In recent years, Summerhill has developed a professional relationship with the David Suzuki Foundation, beginning with the launch of our Alive Organic Wine series. When asked to provide in kind sponsorship to support the Blue Dot Tour, we did not hesitate for a second.

David Suzuki's message is brilliant and simple and true: Every Canadian should have the right to a healthy environment. We're proud to support his efforts out on the road, getting the message out there and hopefully starting a national debate on this bold and righteous premise.

Hope to see you there!

 

 

Ezra Cipes
 
October 22, 2014 | Ezra Cipes

Federweisser Ceremony

Federweisser is a name for young fermenting wine. In this harvest ceremony of thanks giving, some is poured back in to the vineyard to thank the earth, and more is enjoyed with Zweibelkuchen (onion pie) to celebrate!

Federweisser Ceremony from Summerhill Winery on Vimeo.

 

Ezra Cipes
 
October 3, 2014 | Ezra Cipes

Biodynamic Compost

Gabe Cipes adds biodynamic preparations to the compost at Summerhill Vineyard. Oct 2, 2014.

 

Biodynamic Compost from Summerhill Winery on Vimeo.

Ezra Cipes
 
September 24, 2014 | Ezra Cipes

Grape Sorting

Eric von Krosigk showing how our new automated berry sorter works:

 

Grape Sorting from Ezra Cipes on Vimeo.

 

 

Ezra Cipes
 
April 1, 2014 | Ezra Cipes

Deer Fence

Deer Fence

 

This picture of a buck quite at home in the middle of our parking lot was taken in November 2012:

 

Later that winter, the buck and his family ate an entire block of Chardonnay hanging on the vine for icewine. The next spring they nibbled all of the green growth from the newly planted vineyard blocks:

Summerhill Vineyard was first planted to grapes in the 1940s, and it has never been fenced. The property has always contained multiple nature habitats, both wetland and dry gully preserves, as well as a meadow area. We have always considered the property to be a nature preserve along with being a farm. However, with the development all around our farm, and the proliferation of deer fencing around nearby properties, the pressure that the dear deer have exerted has become too much, and we have decided to fence the vineyard to keep them out.

The dry gully, where the deer seem to spend most of their time, will be outside the fenceline, but the wetland preserve will now be enclosed. This will have serious repercussions for the ecosystem, which we can't pretend to understand or accurately predict. We will do our best to keep the deer out, but assume the coyote will be able to traverse the cattle gaurds and will remain as predators for small mammals... or at least we hope they will remain.

This was a big decision, with much pulling of hair and gnashing of teeth. We don't take these things lightly. However, after sustaining significant losses due to deer pressure over the last three seasons consecutively, we have to deal the economic realities of farming.

Here are some more pics of the dry gully and the fenceline:

 

 

 

Jesse Croy
 
December 10, 2013 | Jesse Croy

Recipe: Squash Baked Cornish Game Hen

Squash Baked Cornish Game Hen
"The Festive Edible Crock Pot"
 
The Bird Ingredients:
 
1 cornish game hen, room temp or slightly warmed ( choices market)
1 large turban squash or small pumpkin, room temp or slightly warmed
150g chorizo sausage
1 onion
3 sprigs thyme
1 sprig rosemary
2 tbl Butter
3 cloves garlic
1 tsp dried sage
1 tsp himalayn pink salt or celtic salt
Black pepper
 
Method:
 
Preheat oven to 350 F
Remove the seeds and pulp from the squash/pumpkin, season .
Season the bird cavity with salt and pepper.
Combine the herbs with the butter and rub under the skin of the bird, season.
Truss the bird with butchers twine making a figure8 under the drums, flipping onto the breast and tie behind the wings. Leave a tether of twine about 6inches to pull the bird out later.
Place the chorizo, and aromatics into the squash. Place the bird in, cover with more herbs and aromatics. Put the squash "lid" back on and place in a cast iron pan.
Roast in the oven on the middle rack @ 350 for 4 hours. Use a meat thermometer to ensure the center of the bird reaches 150 degrees.
Remove from the oven, remove bird and allow to rest covered.
Use the liquid in the squash to deglaze the caramelized bits from the pan. Reserve Chorizo for stuffing. Use remaining aromatics and a cup of the squash with the liquid to reduce with the pan drippings to form a gravy. Adjust the seasonings and puree using a hand blender.
Add the butter to the sauce while hand blender is on. Hold for plating.
 
The Stuffing Ingredients:
 
2-3 day old pretzel buns diced and dried
1 rib celery diced
1 onion diced
1 apple diced
1 pear diced
250 ml cider
1/3 cup raisins
Chorizo (reserved from previous recipe)
1tsp sage
1 tbl butter
 
Method:
 
Heat the cider and add to the raisins. Do this while preparing the bird in the morning.
Saute the onions, celery chorizo and apple/pear mix until softened.
Add the raisins and cider, allow to slightly reduce
Add the pretzel dice, season with salt, pepper and sage
Allow the mixture to moisten, add butter.
Reserve for plating.
 
The Root Veg Ingredients:
 
1 bunch kale
5 root vegetable varieties
50g camembert cheese
3 tbl pumpkin seeds
 
Method:
 
Preheat oven to 400
Select root vegetable varieties, peel and process according to spec, season with salt and oil.
Place on a baking sheet with parchment spaced enough for air flow to allow even roasting.
Roast until caramelized.
While still hot, toss with kale and camembert.
 
To Plate:
 
Carve bird into quarters.
Slice a sliver of the soft baked squash onto the plate.
Mound a serving of the cheesy root veg into the crescent.
Place desired portion of game hen onto vegetable, top with stuffing and a swirl of the squash gravy.
Ezra Cipes
 
September 9, 2013 | Ezra Cipes

Investing in Quality

Elevage is a French winemaking term that The Oxford Companion to Wine defines as "the series of cellar operations that take place between fermentation and bottling, suggesting that the winemaker's role is rather like that of a loving parent who guides, disciplines, and civilizes the raw young wine that emerges from the fermentation vessel."

Every year we make a few investments to bring up the overall quality of our wine. Last year it was a cluster sorting table, and this year it is a new destemmer/deleafer, which our excellent winemaker Eric von Krosigk introduces in this short video:

Ari Cipes
 
July 8, 2013 | Ari Cipes

Ari's Vineyard Blog III

We were blessed with wonderful planting weather as we got the last vines into the ground this season. The clouds and rain provided a gentle, nurturing environment for the vines to set root.

Planting out the new blocks of Gruner Veltliner has been an absolute treat compared to inter-planting established blocks. The ground has been freshly prepared, and we are working on a blank canvas, digging into soft dirt where we are not competing with established root systems. I am taking a particular satisfaction in setting up these new blocks. It is an opportunity to see the entire process through, and will serve as a great learning experience for the next few years, watching and engaging with these plants through the most critical stages of their development.

Late last fall, we tore up all the old posts, removed the wires, and dug up all the existing vines in a .8 acre block, leaving the ground lumpy and unsettled, holes and mounds everywhere. Once the ground had thawed in early spring, we prepped the earth by deep ripping and then discing.

Preparing a field is a very meditative experience, driving straight up and down the rows at a slow speed, carefully watching the tractor tires to ensure a straight line. As the soil is worked, the tractor is followed by a loyal bunch of blackbirds and robins, hopping behind, stuffing their beaks with worms.

As well as planting, we have been slowly chipping away at tucking and shoot thinning the older vines. It is a very slow pass through each row, as we are mindful of many things at once. It is a job that will greatly determine our yield and quality of fruit come fall. As a general rule, we try to leave one hand space between each shoot growing up from the tied canes. This allows for good airflow and more space through the canopy and fruiting zone to keep mildew down. We are also suckering the vines, removing new shoots on the trunk, and siting good options for next year’s canes. The catch wires are pulled over the chosen shoots and are clipped together on both sides of the row to make the familiar vertical shoot positioned (VSP) vineyard hedge. We are aiming to allow dappled light to come through the canopy, as congestion or clumps of growth will culture an environment ideal for mildew and bortrytis. A vineyard mentor once told me that in a perfectly thinned canopy, you would not know whether a naked person walking on the other side of the row is a man or woman. Upon sharing this information with the crew, it was suggested that we all work naked to ensure good quality control... Maybe next year.

Ari Cipes
 
May 30, 2013 | Ari Cipes

Ari's Vineyard Blog II

At the end of March the first signs of life had started to show in the vines. Sap was flowing, and the canes that had been painstakingly pruned during the winter months started to soften and bend, ready to be tied to the fruiting wire. Pruning was a very cool experience, probably my favorite job last season. You see the vine completely differently when there is no foliage on the canes. Siting good options for next year’s growth, I was taught to choose canes that were at least the thickness of a pencil, as anything skinnier would likely not be able to push the required energy through the cane to produce enough leaves to ripen a cluster of grapes. I was also taught not to choose wood that was too thick, with buds spaced too far apart. This was referred to as 'bull wood.' Apparently growth from bull wood tends to be vegetative, focusing more of its energy on producing foliage than grapes. This along with proper positioning and considering the level of vigor appropriate for each individual plant made pruning a bonding experience with each individual vine. Though the job was slow and cold, it was definitely fun, and I am excited to go back to the rows that I pruned to see how my choices affect the vines this year.

After we finished pruning the vineyard, a small crew was assembled to pass through every row to tie down the chosen canes. This was very satisfying because it is one of those jobs where you can look back on what was accomplished that day and really see the results of your efforts. Over the two weeks that were spent combing through the rows, grasses and various other plants started emerging from the ground, and before long things went from brown to green. It never ceases to amaze me how fast seasons change in the Okanagan. One day it feels as though everything is still dormant and dead, the next day life springs forth from the ground and falls from the sky. Buds on the grapes had started to swell and we knew that we didn't have much time before we would be making our second pass of the spring through the rows to start dis-budding.

Through my time in the vineyard it has become clear to me that virtually every job with the vine serves to direct the flow of energy in the plant. Dis-budding is a process of removing buds from the trunks and crown to allow the plant to focus its growth on the buds that will bear fruit. Part of this job that I find very engaging is training next year's canes and replacement trunks. At Summerhill Vineyard we have a few blocks of older vines with thick gnarly trunks, and sometimes these plants don't seem to be able to push enough energy through the old wood to reach the desired destination. The process of training a new trunk rejuvenates the vine. We choose a sucker (a shoot that is growing from the base of the trunk) that is sturdy and growing straight up. If over the course of the season, this shoot is nurtured and trained, and all goes well, next season there may be an option to completely chop the old wood out, making way for a fresh start. It really is one of the more satisfying moments of pruning when you can take out a bunch of aged wood and allow the plant to breathe. I always felt that the vines were thanking me when I was able to rejuvenate them.

We got through dis-budding the vineyard just after May long weekend, which was absolutely perfect, because we are planting out many new vines on the farm this year and the planting weather has been ideal. We have started with inter-planting our blocks that are already established, just to fill in any holes there might be. So far we have planted Riesling and Muscat, and we still have Pinot Noir and Chardonnay to go. After this we will be planting two new fields that I am personally very excited about. We are introducing a new varietal into the Summerhill portfolio called Gruner Veltliner. This Austrian varietal is known for its strong minerality and distinct celery leaf note. The wines that I have had from this grape have been phenomenal, and since Austria's brother grape Zweigelt does so well here, I really wanted to bring it in and give it a go. It is fairly rare in the Okanagan, although I’ve heard that at least one other high-profile vineyard has planted it recently. I am eager to see what the Okanagan Valley can do for this varietal.

Before planting, we clip the ends of the roots to stimulate them, and soak the plants for several days to bring them out of dormancy. Once they are ready to plant, we inoculate them with mycorrhizal fungi to help the roots absorb nutrients from the soil, and to create symbiotic exchanges with other plants in the ground cover. We also supplement our planting holes with compost to ensure a healthy start. Unlike some annual crops, an immense amount of care must be taken when planting vines. If any of the roots are bent, pointing up in the planting hole, the vine is doomed. If the vine is not pressed into the soil just right, it will dry out easily and die. Growing grapes is truly a labor of love, as they are so sensitive and require so much care and patience, but it is so worth it when September rolls around and you are eating the tastiest fruit imaginable. It's no wonder people have stewarded these plants for so many generations.

This pretty well brings us up to speed on the activity thus far in the vineyard. Over the next few weeks we will be finished planting, and will be on to shoot-thinning and tucking. I will be following up with another update shortly to go over these activities and to talk a little bit about my experience with caring for young vines as well.

Ari Cipes
 
May 21, 2013 | Ari Cipes

Ari's Vineyard Blog

Growing up around the winery, I have many fond memories that come flooding back when I work in the fields. They encompass all of my senses. Seeing the Okanagan sun pouring in through the lush green canopy of the vineyard, or recalling the smell of my dad's coat after he would come home from a full day out on the tractor, all covered in silty fine grey dust, and realizing that when I get home from work, I smell the same way. I remember watching the wheels of the Fendt compressing the soft dirt on the vineyard roads and finding a certain satisfaction in following the never ending pattern created by the tread. I would stomp my five year-old self around, up and down the rows followed by my German shepherd, Butler. Some days my dad would sit me on his lap and we would cruise around the perimeter trails in the tractor together for what seemed like ages. Inevitably I would fall asleep, either from the throaty diesel engine or the bumpy terrain, but probably both. It was always such a treat, and I never turned down the chance to go check things out with pops.

Though life has certainly spun me around in many directions, and I’ve followed different paths, when I recall these memories it is clear that my roots were set in my youth, and that there is grape juice in my blood. I am thrilled to be learning the language of the vine, and to have the chance to participate in this ancient ritual.

Though growing up on the farm instilled a love for the visceral experience of the vineyard, I did not develop an appreciation for wine, or what it takes to make it, until only a few years ago. I had worked as a cellar hand off and on through the latter half of my teenage years, working the bottling line, labeling, disgorging, and cleaning, but only developed a keen interest when I took a summer job several years later in the wine shop. At the time, my knowledge of wine tasting was somewhat limited, though I had picked up enough lingo to be passable. A large part of the job is being familiar with the product, like any job in sales, and the staff in the wine shop answered many primary questions over and over for me until I got the general feel for the job. Learning to recognize the expression of terroir in the glass, and observing the many nuances and layers of aromas and flavors, was truly mind blowing for an epicurean like myself, and when my interest in developing my pallet became apparent on the job, I was invited by my brother Ezra to participate in the WSET (Wine and Spirits Education Trust) Level 2 course. Here you are taught a systematic way to taste and assess wines through observing color, aroma, intensity, flavor, body, ripeness, acidity, etc. I became very excited as once every week, we tasted wines of varying quality from nearly every major wine making region on the planet. I suppose it is true of many things, but the wine world is one where the more you know, the larger that world becomes. The vast depth and cultural significance found in viticulture around the world is staggering.

I returned to the cellar that autumn to work crush, with a real desire to see the wine making process through from fruit to bottle. I will spare the details of scrubbing tanks and fixing pumps, but I will say that working crush at a winery is an intense experience that is absolutely worth doing in your life in my opinion. I conquered my fear of heights and confined spaces, learned a heck of a lot about the broad strokes of wine making, and learned that I can work almost a twelve hour shift five days in a row in the freezing cold through the middle of the night and survive. Never have I drunk so much coffee in my life. The most amazing part about working crush for me though, was tasting the grapes when they came off the truck and onto the crush pad. Noting where each load of fruit came from, and tasting the same variety of grape from one part of the valley and then from another part of the valley was truly amazing. The range of flavors, colors and intensities were so diverse that I really understood why I have always heard so many people say: "great wine starts in the vineyard".

Last spring I entered the vineyard for the first time as a daily job, doing grunt work and learning the basics of what it is to work with the vines. I had spent a few seasons traveling around the coast and interior of BC interning on organic farms and had nurtured a deep love for plants and a keen interest in Permaculture design, which allowed me to feel at home even more so in the vineyard. After spending a full season from suckering to pruning, I knew that walking the vineyard rows was going to be a must for me for years to come. This year I am very fortunate to be apprenticing under Summerhill's winemaker/viticulturist Eric von Krosigk and vineyard manager Willem Semmelink to further my education in vineyard management. My intention for this blog is to document my journey into the world of wine growing, and to entice others to join this wonderful industry. I hope to bring a fresh perspective in organic management to the current paradigm and to share my findings and collaborations.

Stay tuned for updates, insights, stories, and anecdotes.

Here's to grapes!

Time Posted: May 21, 2013 at 12:21 PM
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