Summerland’s Secret – Garnet Valley Ranch

The Garnet Valley Ranch truly is a magical place. Located just over 15 kilometres from downtown Summerland along the bucolic, gently winding Garnet Valley Road, this property is home to vineyards, organic vegetables, and a lavender farm. It is a place where the land speaks-and the growers listen. Here, nature leads. The crops, the vines, the soil, the weather – they rule the rhythm of the ranch.

I never tire of visiting this property. Most recently, I attended their Season Opener, an intimate event that offered a taste of both the current offerings and the property’s evolving vision.

Guests were greeted with a refreshing Blanc de Blanc—classic in character, dry, citrusy, and leesy. I sat with other media colleagues, including Alison Markin (All She Wrote) and Roslyne Buchanan (freelance). When a light rain began, no one moved.

When it intensified, a few scrambled for cover while most remained seated under tarps, but no one left. These are wine people, after all, not about to be deterred by a little inclement weather.

Garnet Valley Ranch, one of Okanagan Crush Pad’s properties, was mapped out by world-renowned terroir expert Pedro Parra, who determined that the site was best suited to Chardonnay and Pinot Noir, along with Gamay and Pinot Gris. Remarkably, there are only 400 tonnes of Gamay in the entire Okanagan Valley, and Okanagan Crush Pad produces a quarter of that.

I spent time chatting with winemaker Matt Dumayne about how the property fared during last year’s challenging winter. They removed about 15 acres of high-elevation vines and replanted them with Chardonnay, Riesling, Gamay, and Pinot Gris. Two acres were devoted to 40 varieties of heritage apples suitable for cider production, and one acre to Haskap berries, expanding their range of products available to the public. Matt also mentioned they had planted two acres of Pinot Meunier for their sparkling wine program.

While we chatted, Matt poured me a sample of the Free Form 2020 Riesling. Peach and minerality emerged on the nose, with a touch of classic petrol. Very well balanced and riper in style than in previous years, it was full on the palate with a medium-long finish—thoroughly enjoyable.

The beauty of the Garnet Valley Ranch site is its adaptability: in cold years, they can focus on sparkling wines that benefit from high acidity levels, while in warmer years, the grapes are perfectly suited to table wines.

Next, I tried the 2021 Garnet Valley Ranch Chardonnay—toasty, buttery, citrusy, and nutty. Very well balanced with a creamy texture and integrated flavours on the palate, followed by a long, lingering finish. The wine spent time in amphora, stainless steel, and oak barrels, showcasing the winemaker’s thoughtful approach.

Overall, Okanagan Crush Pad fared quite well this year and didn’t need to import any grapes. The 2018 and 2019 vintages were substantial, and being savvy growers, they ensured ample supplies to weather any storms.

Finally, Matt poured the 2020 Free Form Pinot Noir Rosé, made with grapes from an organic vineyard using minimal intervention. Whole-bunch pressed to preserve fruity freshness, this amber-orange wine showed medium intensity. It’s a substantial rosé with a fruit-forward nose, medium-plus body, and excellent balance with lingering flavours on the palate—juicy and packed with fruit, finishing medium-plus.

As the event wrapped up on a warm, bright, cloud-dappled afternoon, I caught up with owners Christine Coletta and Steve Lornie, who are passionate about their winery and especially about Garnet Valley Ranch.

Guests were entertained by Barb Samuel and Neal Klassen of the band Sista B and the Boys, delivering hit after hit that had people tapping their toes and getting up to dance.

Chef Miguel Curiel of La Chula Mexi-Can Kitchen manned the grill, providing guests with delicious bites.

Miguel’s company produces a range of spices and rubs, and he was specifically brought in to cater this event.

“The property is now open for tastings of up to six people for $25 per person,” explains Christine. “We’re open seasonally, Wednesday to Saturday by reservation only, to preserve the natural beauty and intimacy of the site.”

The story began in 2012 when Christine and Steve were searching for untouched land, never farmed, full of possibility. A friend tipped them off to a 320-acre parcel up Garnet Valley Road. It wasn’t listed on the 1964 Okanagan Grape Atlas, which outlined agricultural land suitability for vineyards, but the atlas stuck to obvious places back then. Steve saw promise: a natural amphitheatre with minimal infrastructure and maximum potential.

They brought in Alberto Antonini and terroir expert Dr. Pedro Parra. Pedro, known as “Dr. Terroir,” had worked across Patagonia, Chile, Italy, and Burgundy. His philosophy was simple: protect the soil, embrace the natural contours, and build vineyard islands in harmony with the land. He called the site “magnificent.” Pinot Noir, Chardonnay, and Riesling became their foundation.

Another guiding light was Alan York, the legendary biodynamic consultant featured in The Biggest Little Farm. Alan’s final project was theirs, and his wisdom grounded them, especially his reminder: “You’re doing this for the next generation. Keep it living. Keep it thriving.”

When you visit this unique spot, you’ll notice what’s not there—no paved roads, no overbuilt structures, minimal buildings, and nothing that can’t be undone. Just thoughtful simplicity. Yes, your car might get dusty, but as Joni Mitchell sang, “They paved paradise and put up a parking lot…” They won’t. There are many other wineries with fancy settings and stunning buildings, but that’s not them. It’s all about the land and the wine.

As you arrive, you’ll pass fields of lavender and organic vegetables before reaching The Outlook, their intimate visitor centre. From there, they’ll guide you by golf cart through vineyards and farm plots. Back at The Outlook, you’ll taste Free Form and Garnet Valley Ranch wines—expressions of this singular site crafted by Matt Dumayne. Each vintage is unique, shaped by nature and the season, far from commercial sameness. The wines are, in their words, “Wild + Spectacular.”