Summer has Arrived!

With temperatures approaching 35 degrees Celsius, we are now officially on our way into another glorious Okanagan summer. Needless to say the grapes and the wine aficionados are loving it!

In preparation for this year’s opening, we have completed a few projects that we are sure you will appreciate on your next visit. Our wine shop is now double the size and our Barrel Room Bistro has had a new face lift as well as a new patio with a spectacular view of the vineyards and Okanagan Lake. It’s the perfect setting to enjoy a bottle or two of our award winning wines and some of Executive Chef Peter Young’s exceptional cuisine. Life doesn’t get any better!

New Wine Releases

Have we got some wines for you! The recently released 2005 Syrah is tasting great and has been described as “Godzilla with Silk Stockings.” Remember, we only produced a limited number of cases so get your orders in now to avoid disappointment.

The 2006 Pinot Gris has finally made its way into the tasting room along with the 2005 Cabernet Franc which won a Silver Medal at the All Canadians in Ontario.

We will also be releasing our new 2005 Cabernet Merlot in the next few weeks as well as our new 2005 Merlot which has been described as “Red Velvet in a Glass.” Both are recent medal winners that we are sure you will enjoy.

And we can’t forget the Old Vines Gamay Noir. What a wine! Planted in 1984, our Gamay Noir vines are some of the oldest in the Okanagan Valley. Aged in French oak barrels, this wine is made in a Beaujolais-style, resulting in a medium bodied, fruit forward wine. Cherries and white pepper are predominant throughout this wine while the palate contains moderate well-balance tannins. A Gold Medal winner at the All Canadians. The Best in the West!

Winemaking Notes from Kelly

Now that we’ve finished bottling all of our 2006 white wines and they are resting comfortably in our warehouse and on our shelves, my focus has shifted to the 2006 reds. They have been lazing about in barrels now for about 9 months and I am itching to get them out so I can start to work on them. My favourite parcel so far is a little batch of Merlot grown in our own vineyard here on the Naramata Bench. The warm Oliver region wines are also extremely good. Wines to be on the lookout for from the 2006 vintage are another powerful Syrah, a massive gorgeous Reserve Merlot, a delicate Old Vines Gamay Noir and a smokey, well-balance Pinotage. Look for the 2006 reds in the fall of 2008. As for the 2005 reds that are now just being released, don’t miss out on the Cabernet Franc. The tannins roll on forever … I think it’s the best one so far.

Recent Awards

2007 All Canadian Wine Championship
Silver – 2005 Cabernet Franc
Silver – 2005 Cabernet Merlot
Silver – 2006 Muscat Ottonel

2007 NorthWest Wine Summit
Gold – Hidden Valley Old Vines Gamay Noir
Silver – 2006 Hidden Valley Rosé
Silver – 2005 Mosaic
Silver – 2005 Pinot Gris
Bronze – 2005 Cabernet Franc
Bronze – 2005 Estate Merlot
Bronze – 2005 Reserve Merlot
Bronze – 2006 Gewurztraminer

News from the Barrel Room Bistro

Now that summer is here, the patio is open, the food is tasting fantastic, the wines are delicious, and the views are beautiful. It is the perfect pairing.

We are open daily for lunches from 11:30 until 3:00 pm and dinners are from 6:00 until 9:00 pm. Spend the afternoon enjoying the breeze or the evening watching the sun set over the vineyards and Okanagan Lake. For a look at our new and improved menu, visit our website located at www.hillsideestate.com. Don’t forget to also ask for a glass of our Kerner, only available in the Bistro by the glass or the half-litre.

Here is a recipe from Executive Chef Peter Young's kitchen that you can create at home.

Bing Cherry Clafouti

6 tbsp white sugar, divided

1 lb of Bing cherries halved and pitted, and soaked in Late Harvest Riesling

3 eggs

1 1/3 cup milk

2/3 cup all purpose flour

1 ½ tsp grated lemon zet

1 pinch salt

½ tsp ground cinnamon

½ cup slivered almonds

2 tbsp confectioners sugar

-          Preheat oven to 375 degrees. Butter a 10 inch pie plate and sprinkle 1 tbsp of sugar over the bottom

-          Arrange the cherry halves, cut side down so that they cover the entire bottom of the pie plate. Sprinkle 2 tbsp of sugar over the top of the cherries. In a blender combine the remaining 3 tbsp of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla and salt.  Process until smooth, about 2 minutes. Pour over the fruit in the pan and top with slivered almonds.

-          Bake for 50-60 minutes in the preheated oven or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners sugar before serving.

Pair with a glass of Hillside Estate Late Harvest Riesling and enjoy!!

Upcoming Events

Tailgate Party
Don’t miss the 4^th Annual “Naramata Bench Tailgate Party” to be held at Red Rooster Winery on September the 8^th, 2007. This is always a sold out event, so order your tickets early to avoid disappointment. Tickets can be ordered by going to www.naramatabench.com and clicking on “Our Latest News” and then “Events.” Hope to see you there!

LobsterFest
Once again we are hosting our 8^th annual LobsterFest during the Fall Wine Festival. A night of Fabulous Wines, Fresh Atlantic Lobsters and Fantastic Entertainment. This event sells out quickly, so book your table early. Make a reservation at (250) 493-6274 or on the link below:

www.hillsideestate.com/restaurant_menu_lobster.asp

***Please note that LobsterFest Dinner on Saturday, September 29^th is already SOLD OUT!! We are happily selling tickets for Sept 28^th, Oct 5^th and 6^{th ***}