A VISA Infinite Dining Experience is really an experience like no other. When that dining experience is presented in collaboration with a winery experience it is a one of a kind, never to be repeated opportunity for lovers of wine and fine dining to come together for enjoyment and pleasure.
At the most recent Mission Hill Family Estate VISA Infinite Dining Experience evening guests were treated to an opportunity to explore and investigate the winery beginning with a curated barrel cellar tour and mingling, patio wine tasting with scrumptious canapés all served with the outstanding views from the estate courtyard. Read my culinary review of the VISA Infinited Dining Experience at Mission Hill Family Estate Winery here.
These are the wines that were served, including two 2012 library wines from the Mission Hill Family Estate Winery Legacy collection:
NV Mission Hill Family Estate Exhilaration Brut Rosé
Each one of our vineyards has a distinct microclimate, lending unique flavour characteristics to the Pinot Noir used in this Brut Rose.
A summer bouquet of raspberries, peach, and freshly cut watermelon. The effervescence and bright acidity develop in to an uplifting and crisp finish.
Winemaker Notes
Our sparkling Rose is sourced from two of our estate vineyards stretching across Black Sage Road and Golden Mile Bench in Oliver. Each one of our vineyards has a distinct microclimate, lending unique flavour characteristics to the Pinot Noir used in this Brut Rose. First planted in 1996, our Oliver vineyards are incredibly diverse with more than 60 different individual blocks, affording us an amazing array of premium quality fruit.
Tasting Notes
A summer bouquet of raspberries, peach and freshly cut watermelon. The effervescence and bright acidity develop in to an uplifting and crisp finish.
Beautifully refreshing, delicate and subtle fruit undertones of delicious bubbles. Bursting with minerality and an ever so slight herbanceous note. The perfect level of acidity remains fresh and vibrant on the palate.
Paired with canapés; Sungold Tomato, Side Stripe Shrimp, Shiso; A5 Wagyu, fermented Garlic Scape; Dill Cured U-10 Scallop Tao;
Bacon Dashi Chawanmushi Caviar and Chef Patrick Gayler: Amuse Bouche; In House Salami & Bresaola; Golden Beets & Estate Seabuckthorn; Vancouver Island Seaweed Tempura & Umami Mayo
2021 Mission Hill Family Estate Terroir Collection
Jagged Rock Vineyard Sauvignon Semillon
Winemaker Notes
71% Sauvignon Blanc | 29% Semillon
The uniqueness of site and soil; a depiction of the diverse Okanagan microclimates.
JAGGED ROCK VINEYARD
Jagged Rock Vineyard, surrounded by steep rocky cliffs at 1,400 feet elevation, is a remarkable spot. The sparse, sun scorched soils and heat reflecting off the cliffs provides an ideal viticultural environment. Each area of the vineyard has its own unique growing condition, allowing the winemakers to choose specific blocks to get the most out of the Sauvignon Blanc and Semillon used to create this refreshing wine.
TASTING NOTES
Packed with citrus and drive. Grassy, textural and vibrant.
Light scents of citrus, stone fruits and apricot. A tempting and fruity, flavourful wine that is crisp with good acidity. Smooth on the palate with pleasantly lingering herbaceous notes.
Paired with Chef David Leeder: Baked Haida Gwaii Halibut, Late Summer Squash and Caulini, Saffron Beurre Blanc
2021 Mission Hill Family Estate Legacy Collection Perpetua*
100% Chardonnay
The Ultimate Expression of the Okanagan Valley.
Perpetua means long-lasting… continuous, which represents to our family the concept of generations – our roots and our future.
Harvested from four individual blocks in at our Border Vista Vineyard in Osoyoos. Historic French Burgundian Dijon clones were used for this Chardonnay, lending a unique flavour and an aromatic profile.
VINTAGE REPORT
Average Okanagan temperatures provided a warm and dry start to the year. The hot summer produced good growth permitting all varieties to ripen with excellent balance and incredible flavour intensity. Veraison was near perfect as a result of the warm, dry summer conditions extending into October harvest, marking a short, but beautiful vintage in the Okanagan.
WINEMAKER NOTES
The fruit from our 2020 Perpetua came from Border Vista (77%) and Naramata Bench (23%). Each vineyard has a distinct microclimate lending unique flavour characteristics to the varietal before it becomes part of the final blend.
FLAVOUR PROFILE
Bright and intense with complex aromas of flint, lemon grass, and pear. A rich fruit-forward entry supported with subtle oak and a fresh finish.
Lovely, delicate notes with just the slightest, but pleasant, hint of oak, subtle. Inticing aromas of fresh, crisp Fall apples, and white peaches.
Some light oak notes, smooth but also crisp with ideal acidity and good minerality. Very enjoyable and an excellent pairing for the Fois Gras Poached in Porcini & Pine Mushroom Broth.
*Currently available online the 2020 vintage $65.00
Paired with Chef Patrick Gayler: Foie Gras Poached in Porcini & Pine Mushroom Broth, Okanagan Sweet Corn, Shishitos
2017 Mission Hill Family Estate Legacy Collection Quatrain
44% Syrah | 25% Merlot | 24% Cabernet Franc | 7% Cabernet Sauvignon
QUATRAIN is four lines of verse that we interpret as four varietals giving balance and structure to this wine. We painstakingly managed each vine from distinct blocks to ensure perfect ripeness and opulent flavours from our vineyard estates in eastern Osoyoos. This unique cuvée was fermented in small, specially designed French oak fermenters.
Tasting Notes
The wine introduces itself with a nose distinguished by perfumed violets and blue fruits, nuances of black pepper, and savoury spices. The palate brings a rich concentration of ripe bramble fruit and impressions of sweet licorice and an earthiness. The satin-smooth finish is beautifully persistent with silky fine grained texture to finish.
Exquisite ripe, dark fruit assail the nose with cherries and blackberries. Jammy, ultra juicy with ripe dark fruits. Tannins go from medium to light. A lingering richness, smooth with deep fruit flavours. Quartrain never disappoints.
2012 Mission Hill Family Estate Legacy Collection Quatrain
45% Merlot, 21% Syrah, 18% Cabernet Franc, 16% Cabernet Sauvignon
QUATRAIN is four lines of verse that we interpret as four varietals giving balance and structure to this wine. We painstakingly managed each vine from distinct blocks to ensure perfect ripeness and opulent flavours from our vineyard estates in eastern Osoyoos (80%) and the Black Sage Bench in Oliver (20%). This unique cuvée was fermented in small, specially designed French oak fermenters. It was
aged in French oak barrels for 14 months. 82 barrels produced.
VINTAGE REPORT:
The 2012 season started well and early Spring conditions were settled with a couple of chilly mornings, but no frost damage. Bud break was nearly on time, but June brought cooler weather with consistent, intermittent rainfall – nearly half of the normal annual
precipitation. A warm and dry summer ensured ideal fruit development resulting in slightly reduced workloads in our vineyards. Yields were spot-on and summer pruning (leaf-thinning, etc.) was not as involved as in previous years. Veraison took place under nearly ideal conditions that lasted from mid- August to the end of September. The continuation of mild, sunny autumn weather allowed the grapes to develop thick skins and gave rise to expectations of flavourful, extracted wines. Cabernet and Merlot flavours in particular were well developed at an earlier stage of sugar ripeness than in previous years, allowing us to harvest earlier and setting up the winemaking team to create wines that reflect the personality of the vintage, and of course, Mission Hill.
TASTING NOTES:
This vibrant red displays black cherry and licorice notes which are framed by hints of mint chocolate and orange peel. The 2012 Quatrain is a rich and dense red with a long savoury aftertaste that is reminiscent of mincemeat tarts. Balanced with a firm, earthy finish.
With possibly the exception of the slightly nore approachable tannins this vintage carries the same characteristics present in the 2017 vintage.
Slightly lighter aromas of cooked fruits, hard candy, Italian plum. Somewhat noticably finer than the 2017 vintage due to it’s advantage of aging. Softer tannins, smooth, rich and lingering on the palate. An exceptional wine.
Each paired with Chef Matthew Batey: Rolled Innisfall Lamb, Pistachio, Pain Perdu, Quatrain Shallot Jus
2017 Mission Hill Family Estate Legacy Collection Compendium
38% Cabernet Sauvignon | 38% Merlot | 24% Cabernet Franc
A Compendium is a compilation of concise items on a subject, in our case, the combination of soil, climate, clone selection, and hand-harvesting of grape clusters to create this unique wine. The fruit was selected from specifically designated blocks within our estate vineyards. The fruit was selected from specifically designated blocks within our vineyard estates in Osoyoos (90%) and Oliver (10%) where the porous soil forces the vines to search for nutrients. This struggle results in elegant and luscious fruit.
Tasting Notes
On the nose, notes of ripe red cherries and fresh cassis bound from the glass with subtle expressions of fresh blackberry and leaf to support. The palate shows a great depth of intense ripe dark fruit with hints of dried herbs. The wine is structurally complete with fine and explicit tannins that support the powerful body resulting in a long, persistent finish.
Delightful and tantalizing the wine exhibits scents of wild berries, blackberry followed by boysenberry and currants. The most approachable of tannins grace this luscious wine.
2012 Mission Hill Family Estate Legacy Collection Compendium
42% Cabernet Sauvignon, 41% Merlot, 17% Cabernet Franc
A COMPENDIUM is a compilation of concise items on a subject, in our case, the combination of soil, climate, clone selection, and hand- harvesting of grape clusters to create this unique wine. The fruit was selected from specifically designated blocks within our vineyard estates in Osoyoos (95%) and Oliver (5%) where the porous soil forces the vines to search for nutrients. This struggle results in elegant and luscious fruit. Following fermentation and extended maceration, this wine was aged for 14 months in French oak barrels. 103 barrels produced.
VINTAGE REPORT:
The 2012 season started well and early Spring conditions were settled with a couple of chilly mornings, but no frost damage. Bud break was nearly on time, but June brought cooler weather with consistent, intermittent rainfall – nearly half of the normal annual precipitation. A warm and dry summer ensured ideal fruit development resulting in slightly reduced workloads in our vineyards. Yields were spot-on and summer pruning (leaf-thinning, etc.) was not as involved as in previous years. Veraison took place under nearly ideal conditions that lasted from mid- August to the end of September. The continuation of mild, sunny autumn weather allowed the grapes to develop thick skins and gave rise to expectations of flavourful, extracted wines. Cabernet and Merlot flavours in particular were well developed at an earlier stage of sugar ripeness than in previous years, allowing us to harvest earlier and setting up the winemaking team to create wines that reflect the personality of the vintage, and of course, Mission Hill.
TASTING NOTES:
The 2012 Compendium is distinctive, with black currant, Italian plum aromas and flavours up front, but also displays blackberry, wild herb and star anise notes. Elegant and concentrated, this wine presents a core of fruit accented by youthful
tannins that will soften in the short term.
Of course, another exceptional blend of red wines. A smoother, slightly more sophisticated vintage than its predecessor. This blend excites the palate with its lingering richness.
Each paired with Chef Patrick Gayler: Crab Apple & Estate Garden Bay Sorbet, Wine Earth Ginger & Wild Choke Cherry Blossom Cordial and Chef Patrick Gayler: Tanariva Ganache Glazed in Dark Berries, Summerland Walnut Praline
About the Terroir Collection
The Terroir Collection artfully showcases the Okanagan Valley. Each wine expresses distinct viticultural aspects of our vineyard estates driven by soil, clone, climate, and precision organic farming. Extremely limited, only the top 3% of all of our estate fruit is hand-selected for these wines and each individual lot is carefully tasted throughout the winemaking process to ensure its quality level before the final blend.
About the Legacy Collection
The Legacy Collection is Mission Hill Family Estate’s ultimate expression of the Okanagan Valley. The grapes are hand-harvested and hand-sorted, consisting of the top 1% of the harvest from all of our vineyards. They benefit from extended barrel aging which is followed by a 24-month period in-bottle prior to release.
These wines are small lot and limited production collectibles. Cellar-worthy, you can age them for decades. The collection includes Compendium, Quatrain, Prospectus, Perpetua and our flagship wine, Oculus.
About the Terrace Restaurant
Everything we do is connected to the valley. The menu we create, our kitchen’s intention, and how we source ingredients are all focused on one thing: To celebrate the Okanagan Valley.
There are four elements that guide everything we craft. Locality: we look to the estate, valley, and province to gather your food. Seasonality: the plates we serve you are plates that are greatest at that moment. Simplicity: quality ingredients need less manipulation. Resourcefulness: by using everything we take, we can sustain the valley.
This ethos is at the centre of everything we do, especially the sourcing and promotion of local, sustainable, seasonal food. Mission Hill Family Estate’s organic growing practices stretch beyond the vineyards, into our estate garden, orchard, and composting program.
Your plates are best paired with wine and enjoyed on the Terrace Restaurant, looking over the Okanagan Valley. By working closely with the winemaking team, we are able to craft dishes that enhance or complement certain wines. Your plates, pairings, and view are designed to immerse you in the Okanagan Valley.
What is beautiful today, might not be tomorrow. Our menu reflects the seasonality of the Okanagan Valley — you’ll find different dishes depending on the time of year.
Using in-season ingredients allows us to take a light-handed manner of preparation that respects the character of the food and where it is grown.
If you know where to look, you can find a myriad of edible flora growing in the Okanagan Valley. Our foraging partners bring us rare ingredients found within the region like edible flowers, wild lilies, and seasonal mushrooms.
ABOUT PATRICK GAYLER
Since 2014, Patrick Gayler has been Executive Chef at Mission Hill Family Estate. Previously, he was Executive Sous Chef at Victoria’s Inn at Laurel Point, a member of Culinary Team Canada (2009 to 2012) and Restaurant Chef at Calgary’s Catch
Restaurant. He has a passion for the fine ingredients of the Okanagan Valley, and for pairing them with Mission Hill Family Estate’s exceptional wines.
ABOUT MATTHEW BATEY AND DAVID LEEDER, TEATRO
Matthew Batey grew up in the Okanagan Valley and spent five years as Mission Hill’s Executive Chef before passing the torch to Gayler. He has successfully represented Canada in several international culinary competitions, garnering many gold medals and one World Championship. He is now Chief Operating Officer / Director of Culinary of Calgary’s Teatro Group, overseeing operations at its seven restaurant properties, including the crown jewel, Teatro Ristorante.Teatro’s newly appointed Executive Chef David Leeder hails from Edmonton, but for the better part of a decade has cooked with some of the best chefs in the world including: working at the three Michelin starred Restaurant Martin Berasategui in Spain; under Rene Redzepi at Noma in Copenhagen; and Michelin stared Frenchie in Paris.
Wine notes and bottle shots courtesy of the winery. My notes (in italics). I received two complimentary VISA Infinite dinners. Read my culinary review of the VISA Infinited Dining Experience at Mission Hill Family Estate Winery here. I have previously attended a VISA Infinite dinner at Home Block at CedarCreek Estate Winery and you can read that review here.
