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Join Us at Rouge Restaurant for the Blue Mountain Wine Makers Dinner

Tuesday August 16th, 2017
Reception at 6:30pm, Dinner at 7:00pm at Rouge Restaurant

Join Blue Mountain’s Christie Mavety as she leads a technical tasting through the Blue Mountain portfolio.

Rouge Chef Brian Diamond & his culinary team will prepare a five-course meal showcasing the remarkable compatibility of Blue Mountain’s wines to Rouge’s modern Canadian cuisine.

$175.00 includes tax & gratuity, seating is extremely limited.

Tickets available at Rouge Restaurant.

The Rouge Restaurant Summer 2017 Wine Focus

Pinot Gris 2015

In another league from most BC pinot gris, and from around the world for that matter. A ripe year has brought more orange and aromatics to the 2015. Texture and weight manages the bright orchard fruit notes flecked with tropical melons and pineapple. There’s just enough acidity and minerality to keep it all together. Normally this wine needs time but you can start drinking it now. Today the vines are 29 years old. Some 60 percent is wild fermented in stainless steel, and the remainder is fermented in new to 4th fill oak. Anthony Gismondi – www.gismondionwine.com (January 2017)

Pinot Noir 2014

This pale ruby-shaded pinot has a splendid, very complex nose centred on cherry fruit and embellished with fine toast, evergreen forest floor, herbs, floral notes, cinnamon and vanillin. It is medium weight, quite elegant, open knit and warm. The tannins are fine; the length is excellent to outstanding. Great focus and poise. Best 2018 to 2025. It is perhaps become too common to refer to some pinots as “Burgundian” and I try not to do it often, but when I put this wine to my nose I was transported to Burgundy right away – specifically into Beaune or surrounding vineyards like Aloxe or Savigny. But is also defines BC, with that herbal/evergreen note. David Lawrason – www.winealign.com (April 2017)

Gamay Noir 2015

The warm 2015 vintage has spawned a juicy, dark, fresh, floral-scented gamay noir that was aged in old French oak for about four years. A flatter, ripe, candied-cherry flavour dominates the palate with some savoury, lemon/pine undercurrents. Soft and mild with supple dusty tannins it is ready to drink now. Try this with veal or salmon. Anthony Gismondi – www.gismondionwine.com (January 2017)

The Estate

Along with exceptional terroir, owners Ian, Jane, Matt and Christie Mavety credit their success to the integrity of their estate. To the Mavety family, “estate” means more than the piece of land; it extends to the practice of both viticulture and wine making by the same owner-operators.

At Blue Mountain, it also means the use of 100% estate-grown grapes. Following the estate concept to its fullest extent sets Blue Mountain apart from most North American wineries. Indeed, in the burgeoning industry of the Okanagan Valley, Blue Mountain can make the rare claim of 43 years of continuous grape production by one family.

Vineyard Practices

With a belief that the best quality wine starts in the vineyard, Blue Mountain uses several sustainable practices in the vineyard that continue the commitment to creating the smallest “footprint” possible. The overall goal for the viticulture is to produce the highest quality of fruit that is possible in the Okanagan Valley.

The Okanagan region is ideal for minimal input viticulture due to a very favourable climate. The extremely dry climate (average of 300 mm precipitation annually) leads to a minimum of disease pressure such as threats like Powdery Mildew or Botrytis. Pest pressure is also small, leafhoppers being the only threat. This all means that the need for chemical spraying is substantially low and has a minimal impact on the fruit.

Several soil fertility concepts have been developed which are unique to the vineyard; diversification of cover crops and use of on-farm composting. Cover crops are used to: maintain a diversity of flora and fauna in the vineyard, protect the soil from erosion and compaction, and improve the overall soil fertility. The cover crop includes a selected blend of grasses, legumes and flowering species. The objective is to have a cover crop that is not too competitive with the vines for both nutrition and water resources. Composting of cow manure, wheat straw and winery marc is also used. Organic fertilizers are used to improve the nitrogen availability in the vineyard. A continuing evolution exists to determine the best fit for the local environment and management system.

Labour intensive cultivation is required to obtain the highest quality of fruit that is available in the vineyards. Most of the plant work is completed by hand in the vineyard from suckering, shoot thinning, shoot positioning, and fruit thinning. The grapes are hand harvested to preserve the integrity of the fruit.

Weed management is primarily obtained through mechanical operations under the vine. The series of actions includes hilling up and ploughing back under the vine. The timing is coordinated to minimize the number of passes required through the vineyard. Lower powered tractors are used to minimize impact on the soil.

The Winery

The winery building rests on a bench overlooking the southern-most part of the vineyard. Construction of the winery was completed in two stages over 1992 to 1993 and in 1999. Today, the building houses the tasting room, the production facility, and the administration offices.

The production facility incorporates several “rooms”, all of which are temperature controlled to ensure the integrity of the wine. All aspects of winemaking are completed in the building: from crush, to fermentation, to barrel aging, and finally to bottling and labeling are handled in the winery.

We look forward to seeing you on this magical night.