media welcome After growing and selling award winning grapes to other wineries for the past 20 years we decided it was time to make our own. Liquidity’s land is rich in history, just as its soils are rich in the perfect minerals to grow a range of varietals. 10,000 years ago, glaciers covering the landscape, deposited sand and gravel soils onto the south-facing property which created ideal growing conditions for fruits. Back in the 1930s, entrepreneur and engineer Charlie Oliver came to the area and developed Oliver Ranch. There he planted over 110 acres of luscious fruit trees, including cherries, peaches, apricots and pears. It has been said that in its day the Oliver Ranch was the largest soft fruit orchard in the British Empire. A pioneer in the development of irrigation systems, he built the ponds and pipelines that still feed our vineyard. Oliver Ranch was sold and broken up in 1971. A 30 acre portion of the original ranch became what is now Liquidity. Some German grape varietals were first planted on the site as far back as 1976. Starting in 1991 all non-vinifera vines have been replaced with our current varietals, which include Pinot Noir, Chardonnay, Pinot Gris, Viognier, Merlot, Riesling and Dornfelder. We use sustainable and time-tested viticultural practices to provide the finest growing environment for our vines. Great wines start with great grapes. Liquidity. Fine wines. 20 years in the making and now ready to share with everyone. 4720 Allendale Road, Okanagan Falls, BC V0H 1R2 | (778) 515-5550 | liquiditywines.com our team IAN MACDONALD - president Ian MacDonald is the hands-on manager and creative mind of Liquidity. Born in Montreal, Ian’s professional life had him work as vice-president of sportswear-maker Sunice at the 1988 Winter Olympics. He fell in love with the Olympic games and formed his company Moving Products Inc., which has been involved in arranging non-athletic uniforms at every Olympics since then. However his passion for wine and art drew him and his business partners to the Okanagan Valley. They wanted to create a place that showcases the natural beauty of the South Okanagan along with its world-class wines. Ian has been creating his vision of a culinary experience, designing the Liquidity brand from the ground up. His goal is to have Liquidity recognized as one of the premiere boutique wineries in Canada. When not pouring wine at the tasting room or chatting with customers on the patio, Ian can be found hunting for new art and design ideas. Matt Holmes - WineMaker Australian born Matt Holmes spent a good portion of his 20+ years experience gathering knowledge around the globe. He was learning from well-established winemakers in Australia, USA, Italy, France and New Zealand before he came to Canada in 2005. The combination of science and hard work in beautiful surroundings paired with challenges of different climates and cultures, make him enjoy his passion for winemaking even more. “Even though there are so many contributing factors and science involved with winemaking, it is quite a personal process. I try to make wine that tells the most compelling story of site, season and varietal. If people enjoy that wine with friends, family or on special occasions my work is done.” If not at the winery or travelling, Matt usually spends time with friends, enjoying good wine and food and the occasional beer as a reward after extensive biking, running, swimming and other countless sport activities. our team RUTH HANBURY - GENERAL manager Ruth, originally from Derbyshire in England, grew up being able to travel extensively across the European wine growing regions thanks to her food and wine loving family. Ruth developed this same love and finally sealed her passion for the wine industry whilst working in the vineyards of New Zealand in 2001. After receiving her MA in Management from the University of St Andrews in Scotland, Ruth went on to work as a consultant to English local authorities on the implementation of Government Policy. She spent 7 years working as Project Manager for a large-scale urban regeneration development company in the UK, working to rejuvenate some of the Country’s most deprived areas. Ruth’s love for the wine industry finally brought her back in 2012 when she was given the opportunity to move to the Okanagan Valley to follow her dream. Since then Ruth has immersed herself into the Okanagan wine industry and has enjoyed being given the opportunity to be part of all aspects of the winery business. She still enjoys the opportunity to get involved in the vineyard and can be found helping (and enjoying the views) whenever she can. When not ‘living her dream’ Ruth enjoys continuing her travel to the world’s wine regions, particularly if there is a patio with wine and cheese. andrew STONE - vineyard manager Born in Northern Alberta, Andrew Stone split his childhood between Malaysia and Calgary, which started his interest in travelling and exploring foreign cultures, their art and food. Andrew’s professional background includes more than 20 years of operation and supervision in the oil and industrial / military ceramics industry, along with experience as a Systems Engineer for Microsoft. The combination of working outdoors in a beautiful setting paired with operating heavy machinery and using IT skills makes the wine industry the perfect place for Andrew. His passion for wine, food and nature along with his attention to detail contributes to producing the best possible fruit each season. “I want Canada to be known as an interesting, complex country that has a thriving arts and culture community and I definitely feel that the wine industry is an important part of this identity.” When not in Liquidity’s vineyard Andrew spends a lot of time producing his own wine under his label Anarchist Mountain. His goal is to produce a limited production “cult” wine that people will open on special occasions. the wines Liquidity is proud to be making handcrafted wines that express the individuality of the vineyard, variation of the season and varietal. Liquidity’s property has 30 acres under vine. The ages of our plants range from over 20 years for some blocks of our Pinot Noir, Chardonnay and Pinot Gris to newly planted Riesling in 2014. We are proud to grow five Dijon clones and three ‘Heritage’ clones of Pinot Noir to give our wine added complexity and depth. Alongside the classic Burgundy varietals we are successfully growing Pinot Gris, Viognier, Merlot and are happy to own a rare small lot of mature German Dornfelder. Harvesting is done by hand in September and October. While the majority of our fruit is estate-grown we sometimes augment with grapes from carefully selected growers in the Similkameen Valley and the Naramata Bench. The winemaking process is catered to each individual variety and its characteristics. That being said, whole-bunch pressing, wild fermentation, gentle maceration, intricate blending and the use of French oak only are just a few of our winemaking practices. All in all our passion is wine with purity, dimension and presence. We are applying the highest standards of sustainable viticulture and winemaking to create wines that fulfill the proven potential of our vineyard. Great wines start with great grapes. NV bubbly A clean and fresh sparkling with noticeable citrus and light peach aromas. The palate impresses with grapefruit, green apple and notes of nuts and vanilla. Viticulture Liquidity’s Chardonnay and Pinot Noir have been cane pruned and then shoot and fruit thinned to produce up to 2.5 short tons per acre. Winemaking Chardonnay from the 2012 vintage was kept on fermentation lees in older French oak for 15 months. Early harvested Pinot Noir was blended for freshness; the wine was bottled with minimal dosage. Grape Varieties: Alc % volume: Production: Bottled: pH: TA g/L: RS g/L: 70% Chardonnay and 30% Pinot Noir 13.5% 71 cases March 24th, 2013 3.11 8.5 3.2 riesling 2013 Clean, crisp and fresh with prominent Granny Smith apple and citrus aromas. Hints of ripe pear, tropical fruit and minerality make this a classic dry Riesling. Viticulture Carefully selected fruit of clone 21B and 49 from O’Rourke Family Vineyards in Naramata, cane pruned and then shoot and fruit thinned to produce 4 short tons per acre. Winemaking The fruit was hand harvested in mid October whole bunch pressed and slowly fermented and matured in stainless steel tanks. The finished wine was racked and filtered to bottle in February. Grape Varieties: Alc % volume: Production: Bottled: pH: TA g/L: RS g/L: 100% Riesling 13.0% 97 cases Feb 19th, 2014 2.79 10.9 5.2 pinot gris 2013 Peach, grapefruit and pear aromas characterize this Pinot Gris. Hints of subtle herbaceous notes paired with coconut, orange blossom and a delicate spice make this a sophisticated and elegant Pinot Gris. Viticulture Our 1996 planting of own rooted clone 457, cane pruned and then shoot and fruit thinned to produce 3.8 short tons per acre. Winemaking The fruit was hand harvested from the Liquidity Vineyard in late September/early October. Fermentation was long and steady with selected cold tolerant yeast strains in stainless steel tanks. Grape Varieties: Alc % volume: Production: Bottled: pH: TA g/L: RS g/L: 100% Pinot Gris 13.5% 417 cases Feb 19th, 2014 2.95 8.1 5.6 viognier 2013 Apricot, peach, floral and herbaceous notes are very evident on the bouquet, while the palate adds a hint of lime and green apple to give the aromatic Viognier a balanced lift for a finish. Viticulture Liquidity’s 2005 planting of clone 642, cane pruned and then shoot and fruit thinned to produce 3.7 short tons per acre along selected fruit from Blind Creek Vineyard in the Similkameen Valley. Winemaking The fruit was hand harvested in mid October and whole bunch pressed, with a small component of skin contacted fruit. Fermentation was mostly by wild yeast; matured for four months in older French oak. Grape Varieties: Alc % volume: Production: Bottled: pH: TA g/L: RS g/L: 100% Viognier 13.5% 465 cases Feb 19th, 2014 3.23 7.0 6.2 white blend 2013 A medium-bodied summer sipper with noticeable blood orange, ripe grapefruit, peach and floral flavors. A hint of lime and ginger gives the White Blend a wonderful tang and a long finish. Viticulture Liquidity’s planting of Chardonnay along with carefully selected Chardonnay from Duncan Vineyard, Viognier from Blind Creek Vineyard and Pinot Gris from Forgotten Hill combine for a complex wine. Winemaking All fruit was hand harvested in early to mid October and whole bunch pressed. The individual varietals were fermented separately in stainless steel and French oak before blending and maturation (4 months). Grape Varieties: Alc % volume: Production: Bottled: pH: TA g/L: RS g/L: 64% Chardonnay, 25% Viognier and 11% Pinot Gris 13.5% 394 cases Feb 19th, 2014 3.25 7.4 7.5 chardonnay 2012 While butterscotch, hazelnut and tropical fruit flavors dominate the bouquet, citrus and warm mineral notes surprise on the palate to make this Chardonnay stand out in its complexity. Viticulture Liquidity’s 1994 planting of own rooted clone 76, cane pruned and then shoot and fruit thinned to produce 2.5 short tons per acre. Winemaking The fruit was hand harvested in early October and whole bunch pressed. The juice was settled overnight and then racked to French oak barrels (20% new) for fermentation. Partial malo-lactic fermentation was followed by aging on lees in oak barrels for 11 months. Grape Varieties: Alc % volume: Production: Bottled: pH: TA g/L: RS g/L: 100% Chardonnay 14.0% 330 cases Aug 14th, 2013 3.09 8.8 1.5 rosé 2013 Strawberry, white chocolate and cheesecake aromas are balanced well with notes of cranberry and hints of mushroom. Viticulture Known for its color and high vigor, Liquidity’s own rooted Dornfelder has been spur pruned and then shoot and fruit thinned to produce four short tons per acre. Winemaking The fruit was hand harvested in late September, destemmed, crushed and left on skins for about three hours. The wine was 100% wild fermented and matured in older French oak for four months. Grape Varieties: Alc % volume: Production: Bottled: pH: TA g/L: RS g/L: 100% Dornfelder 12.0% 90 cases Feb 20th, 2014 3.04 7.2 6.2 pinot noir 2012 Apparent black and red fruits with hints of dried mushroom and cocoa. Notes of nuts, caramel and espresso along with some subtle spice make this a very complex and confident Pinot Noir. Viticulture Liquidity’s 1994 planting of own rooted clone 115 along with fruit of clones 667, 777, 828 and 91, all cane pruned and then shoot and fruit thinned to produce 2 short tons per acre. Winemaking The fruit was hand harvested in late September and destemmed. A majority of ferments were via wild yeast, typically on skins for 20 days. Liquidity uses no enzymes or added tannin and minimal new oak (all French). Grape Varieties: Alc % volume: Production: Bottled: pH: TA g/L: RS g/L: 100% Pinot Noir 13.0% 405 cases Aug 14th, 2013 3.62 6.3 1.0 pinot noir 2012 RESERVE Dark cherry, red plum and raspberry aromas go along with hints of dark chocolate, caramel and spice. The palate is dominated by red fruit, currant, vanilla and hints of spicy liquorice to make this a smooth, classic mediumbodied Burgundian-style Pinot Noir. Viticulture Liquidity’s 1994 planting of own rooted clone 115 has been cane pruned and then shoot and fruit thinned to produce 2 short tons per acre. Winemaking The fruit was hand harvested in early to mid October. One third was whole bunch fermented, the remaining two thirds destemmed, but not crushed and wild fermented. This wine was in French oak for 14 months (1/3 new) and has been racked (unfiltered) immediately before bottling. Grape Varieties: Alc % volume: Production: Bottled: pH: TA g/L: RS g/L: 100% Pinot Noir 13.3% 55 cases Feb 20th, 2013 3.60 6.3 1.1 merlot 2012 Blackberry and cherry aromas are paired with hints of cassis and dark chocolate. Notes of mint, caramel and liquorice give the palate a velvety, smooth long finish. Viticulture Liquidity’s Merlot plantings from 1996 and 2005 have been cane pruned and then shoot and fruit thinned to produce 2 short tons per acre. Winemaking The fruit was hand harvested in mid October, destemmed and crushed to one-ton fermenters, with one third being wild fermented. It was settled before going to French oak barrels for 14 months (20%new) and racked twice with minimal filtration before bottling. Grape Varieties: 86% Merlot, 10% Cabernet Franc, 4% Cabernet Sauvignon Alc % volume: 13.6% Production: 345 cases Bottled: Feb 20th, 2013 pH: 3.44 TA g/L: 6.8 RS g/L: 1.0 bistro Liquidity Bistro offers a modern urban take on classic Canadian wine country cuisine with influences from around the Okanagan Valley and Pacific North West. Our menu evolves with the seasons to show off the area’s amazing bounty. Liquidity Bistro is a reflection of the terroir that is Okanagan Falls. The menu combines produce from our local farmers and purveyors with select ingredients chosen from the chef’s own garden. An extensive range of wines from all members of the Okanagan Falls Winery Association are featured, representing this unique micro climate that sits at the south end of Skaha Lake. Our food philosophy at the bistro is to represent the area’s farmers and producers and the hard work they do day in and day out by keeping the food simple, clean, fresh and non-pretentious and respecting the ingredients in all their simplest forms. The food, the service and the wine are paired to deliver a wine country experience unique to Okanagan Falls. MEET THE MANAGEMENT Dave Keeler is the creative force behind Vintage Hospitality Ltd, a restaurant development and management company focused on the South Okanagan wine region. A seasoned veteran of the restaurant industry, Dave has developed and opened multiple restaurant concepts over the past 15 years, located in Vancouver, the Okanagan Valley and London, England. Highlights of this include opening the first Romano’s Macaroni Grill outside of the US in conjunction with Brinker International, working with Paramount Pictures to create the concept for the Cheers Restaurant and Bar located on Regent Street in London England, and opening both the Quails Gate Old Vines Patio Restaurant and Bonfire Restaurant & Bar in the Okanagan Valley. With 30 years of experience in the hospitality industry, Dave has developed a unique skill set and refined knowledge of the intricacies of exceptional service. Vintage Hospitality currently operates The Sonora Room Restaurant at Burrowing Owl Estate Winery and The Gunbarrel Saloon at Apex ski resort. The company is built around the culture of delivering quality food and beverage with exceptional service. the chef Rob Walker - chef Executive Chef Rob Walker is a Canadian born and BC raised chef. He trained most of his career in the Okanagan Valley and is a true local chef. Rob graduated from the culinary arts program at Okanagan University College in 2001 while working at Kelowna’s Lake Okanagan Resort under a Culinary Team Canada Chef. He then worked at Okanagan Golf Club, where he apprenticed under and was mentored by chefs from Culinary Team BC. After his time in Kelowna, Rob moved to Vancouver where he developed his skills at The Westin Bayshore Hotel. In 2004, Rob completed his apprenticeship with dean’s list academic standing. Rob is an active competitor in the culinary world; some of his accomplishments include two gold medals in the Western Canadian Culinary Arts Festival, as well as honourable mentions in both the BC Place Food Service Expo 2005, and the EAT! Vancouver-City TV’s Master Chef Competition 2005. While in Vancouver, Rob pursued his growing interest in the marriage of food and wine, training with the International Sommelier Guild and through The University of British Columbia wine program. In 2008 Rob returned to Kelowna to participate in the growing trend towards “farm to table” cuisine utilizing the plentiful products of the Okanagan Valley. Rob was the Executive Chef for Bonfire Restaurant & Bar at the Cove Lakeside Resort for 4 seasons. While at Bonfire, the restaurant gained many awards and features in magazines, radio and newspaper, most notably the Okanagan Life magazine award for “Best Repast” award for a resort restaurant. For the past two years Rob has been Executive Chef of Mica Restaurant at Spirit Ridge Resort. He is very much looking forward to the opportunity of taking the reins as the chef at Liquidity Bistro. “I look forward to continuing to support and showcase products from the local farmers and artisan purveyors of Okanagan Falls at Liquidity and to help showcase their amazing wines”. the art The Liquidity experience extends beyond wine and food and showcases another passion of ours, art. Art installations in the vineyard grounds go along with paintings and photographs in the bistro and tasting room. All design aspects of this property have been carefully chosen by the owner Ian MacDonald. The main lobby, tasting room and bistro flow seamlessly onto a large outdoor patio that frames the awe inspiring view over the edge of our infinity pond. The whole complex, both indoors and out, is over 4,000 sq.ft. Inside we continue with clean modern lines and a colour palette that is predominantly white and grey. There are elements of texture with the rough wood wall and ceiling treatments as well as the board formed concrete accents of the tasting and service bars. We felt any other tones would detract from the large window walls that frame the views and the art being displayed. ARTIST PIECES The Shattered Sphere Brent Comber | North Vancouver, BC Ten Thousand Dots Teo Gonzalez | Brooklyn, New York Rebar Trees Ian MacDonald | Naramata, BC Rice Terraces David Burdeny | Vancouver, BC Dandelion Mark Baltes & Ken McCall | Boise, Idaho Mash Up Girl Roselina Hung | Vancouver, BC Okanagan Falls Valley Jeff Burgess | Vancouver, BC Storm on Canola Fields Ian Sheldon | Calgary, AB Abstract Entrance Piece Vaughn Neville | Hornby Island, BC Arbutus II John Dann | Canada Black & White Photo Composite Images Jim Kazanjian | Portland, Oregon A Wake Dylan Pilshka-Humphreys | BC Relational Aethetics Artist: Sean Mills Untitled (grid painting) Jonathan Syme | Vancouver, BC MARTHA STURDY EXHIBIT Liquidity is pleased to announce hosting an exhibition of selected pieces of well-known artist Martha Sturdy this summer. The pieces that will be showcased at Liquidity include “People”, “Jackson Sphere” and “Tree”. vip suite On par with the World’s great winery estates Liquidity has a created an elegant and private VIP residence with which to host our most important guests. The clean modern design features walls of glass that frame spectacular sweeping views over rolling vineyards to Vaseux Lake and the McIntyre Bluffs. This unique geological remnant of the last Ice Age is one of the most photographed sights in British Columbia. Relax beside the swimming pool on your private patio, prepare a meal in your designer Italian kitchen of local edible delights from nearby farmer’s markets or better yet have one prepared by our Executive Chef. Join us and see why Liquidity is the ultimate winery experience. AMENTITIES OF THE VIP SUITE • Open Concept Living & Dining Space • Private pool and deck • 2 Bedrooms with Ensuite Bathrooms • Panoramic Views of the Vaseux Lake and the McIntyre Bluffs • Never rented to the public • Original artwork throughout the suite • Ability to create a custom dining experience with our Bistro Chef vip suite media 8 Spots to Wine & Dine in the Okanagan By Seattle Travels | 09 Sep 2014 “The view alone is worth the visit to Liquidity, but the food is pretty incredible too. In the heart of Canada’s only desert, what better way to refresh than with a little liquid? Liquidity provides that and more, overlooking the surrounding hills, behind a sparkling pool of water.” The Okanagan: Upscale and down to Earth By Linda Bates, The Vancouver Sun | 22 Sep 2014 “At Liquidity, you might think you’d stumbled into New York or California: Forget the comfortable cottage or Austrian chalet esthetic we’re used to seeing in smaller wineries. Here, a wall of glass looks out over a peerless vineyard view, and works by prominent B.C. artists Martha Sturdy, Brent Comer and Jeff Burgess are highlighted in the gallery and garden.” Message in a Bottle By Treve Ring, Scout Magazine | 5 Sep 2014 “Location, location, location. Liquidity Winery is flawlessly nested up in Okanagan Falls, sharing a ‘hood with Blue Mountain, Synchromesh and Meyer Family Wines, among others. Here on this picture-perfect peak between lakes Vaseux and Skaha is some of the finest terroir in the Okanagan Valley.” Ranked #2 in Okanagan Falls Trip Advisor | Oct 2014 Winery Restaurants in the Okanagan By Roslyne Buchanan, Super Natural BC | 8 Sep 2014 “Executive Chef Rob Walker matches the modern architecture with an “urban take on classic Canadian wine country cuisine with influences from around the Okanagan Valley and Pacific North West.” Linger over lunch or delight in dinner while feasting on the vista of vineyards, Vaseux Lake and McIntyre Bluff.” Exploring Canada’s Top Wine Regions By Tracy Clark, Westjet Up! | 2 Sep 2014 “Art Walk at Liquidity – Impressive work by some of North America’s top artists, including Brent Comber, Martha Sturdy, Charles Malinsky and Jeff Burgess, are scattered throughout the gorgeous Liquidity Wines, located close to Penticton. Go on a short self-guided tour of the paintings and sculpture park, then stop at the bistro for wine-country cuisine at its best.” find us Come visit us at Liquidity. Treat your tastebuds to a meal at our new bistro. Our mission is to pair our wines with local fresh ingredients that share the same terroir and climate for the ultimate culinary experience. Explore the gallery artwork and installations throughout the property. Everywhere you look there is a new experience to behold. Charge your car at our Tesla station. All of this, set against one of the most beautiful vistas in the Okanagan Valley. HOURS Bistro noon to 8:00pm (Thursday to Sunday) till December 14th Sunday December 14th – Thursday February 12th Closed Except for Xmas Parties – call for details! Tasting Room 11:00am to 6:00pm (May to October) To Penticton Liquidity Wines 4720 Allendale Road (take Oliver Ranch Road off of Highway 97) Okanagan Falls, BC Canada V0H 1R2 Tasting Room & Bistro: (778) 515-5500 OKANAGAN FALLS Ian MacDonald President [email protected] Ruth Hanbury General Manager [email protected] Matt Holmes Winemaker [email protected] Andrew Stone Vineyard Manager [email protected] To Osoyoos Dave Keeler Bistro Manager [email protected]
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