When life hands you lemons, source your grapes elsewhere.
Faced with the challenging conditions affecting many B.C. vineyards, Clos du Soleil turned to Washington State growers to help craft its 2024 vintage. After thorough inspections and close collaboration, the team identified the ideal fruit for their needs. Not only did they select the grapes themselves, but they also traveled south to oversee the growing and harvesting process—ensuring the same hands-on approach they bring to their Similkameen Valley wines.
The result? Grapes grown in Washington, transformed into wine in British Columbia—a bold and adaptive move that supports both the continued operation of B.C. wineries and the sustainability of the local wine industry.
“We see our job at Clos du Soleil as translating terroir—the unique geography and growing conditions of the grapes we work with—directly into every bottle we produce,” says winemaker Michael Clark. “We took this same approach with our Washington grapes, ultimately producing wines that reflect both our winemaking philosophy and the landscape just south of us, with all its subtle differences.”
2024 Sauvignon Blanc
Clos du Soleil
Keremeos, BC
“The grapes for this wine came from the Andrews Family Vineyards, a part of the Horse Heaven Hills AVA in Washington. It is 100% Sauvignon Blanc and is aromatic, complex and concentrated. Fermented in stainless steel and French oak puncheons. Pale-gold colour. Expect ripe grapefruit and lemons, green apples, along with honeysuckle, peaches and lime leaf. On the palate, concentrated grapefruit, lemon, lime, and guava. Lees aging gives the wine a soft creamy mouthfeel. There is a touch of white pepper on the finish. Dry, crisp and refreshing which makes it both age-worthy and a versatile food wine.”
659 cases
$24.90
My notes:
Lemon-yellow with green highlights and medium-minus intensity. The nose offers citrus, peach, melon, fresh peas, grass, honey, and a subtle touch of white pepper. Crisp and balanced, the palate mirrors the nose with a bright, mouth-watering finish. Extremely food-friendly.
2024 Chardonnay
Clos du Soleil
Keremeos, BC
“These grapes were sourced from Airport Ranch Estates in Washington’s Yakima Valley, AVA. Rich and complex with golden colour, the nose shows aromas of apple, pear, chamomile, honeysuckle, beeswax and wild grass. Pineapple, baked apples,
honeycomb, and quince on the palate. This rich Chardonnay is made for food.”
334 cases
$29.90
My notes:
Lemon-yellow with medium-minus intensity. Aromas of citrus, melon, banana, and floral notes lead to a medium-light bodied wine with flavours of grapefruit, pineapple, and apple. Bright and crisp, it evokes a subtle nod to Chablis. Excellent with seafood or creamy pasta dishes.
2024 Rosé
Clos du Soleil
Keremeos, BC
“Again, another wine sourced from the Airport Ranch vineyards. An attractive 100% Sangiovese rosé with rose buds, strawberries, lavender, and stone fruit on the nose. Fruit forward on the palate with flavours of peach, white nectarine, strawberry, and cherry with a juicy mid-palate. Serve with salmon, roasted chicken, soft cheeses, or just a sunny day and a picnic blanket.”
679 cases.
$24.90
My Notes:
Little needs to be added beyond what’s already noted—a delightful and inviting rosé.
All of these wines were vinified in Canada by Clos du Soleil’s winemaker Michael Clark, maintaining the winery’s commitment to high quality and low-intervention techniques.
Clos du Soleil has also introduced a new offering: the Lumière Collection—a line of low-alcohol (9% ABV) wines. The inaugural releases include a Sauvignon Blanc and a Rosé, with plans for expansion. These wines are reminiscent of traditional German Rieslings in alcohol level, but not in residual sugar. Staying true to Clos du Soleil’s style, they are dry, bright, and terroir-driven—designed for both aging and enjoyment with food or during light, casual sipping occasions.
For those seeking elegant, lower-alcohol wines without sacrificing character or quality, the Lumière Collection is worth discovering.
Look for these new wines in the tasting room or online.
(All photos – Sam Hauck)
