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]