Valerie van der Gracht 
With something like 35 wineries pouring fabulous Pinot Noirs the day couldn’t have possibly been any better. I tasted many, but not all, wines on offer and snacked on some delicious bites along the way. The setting was ideal and the slightly overcast day turned out to be perfect for strolling at our leisure tasting wines.
Something Old, Something New This session was so worth the price of admission and a must of Pinot Noir lovers. Four wineries were represented; Averill Creek with owner and General Manager Andy Johnston, Cedar Creek with winemaker Taylor Whelan, Meyer Family Vineyards with winemaker Chris Carson, and Tantalus with winemaker & GM David Paterson.
Another of my #FavouriteThings wine touring regions is the Sub-GI Okanagan Falls. The overall size of the area is not large but it has so many excellent wineries, making exceptional wines, that are so worth a visit.
Don’t let September slip by without making a trek to the Similkameen my #FavouriteThings list of wineries you should be visiting in Keremeos and Cawston.
Before we began our tasting we took some time to stroll the grounds and vineyards. The vines are amazingly close and it is interesting to take the opportunity to do a little exploring.
Happy Hours special menu is available Monday to Friday 3 pm to 6 pm and unlike many other places the special menu is also available Saturday and Sunday 4 pm to 6 pm. What a deal!
On this afternoon the tasting was a prelude to our Tasting Menu dinner at the Liquidity Bistro. I highly recommend and suggest a lunch or dinner prior to or following your tasting to enhance your visit. Both the Vertical Tasting or the Reserve Tasting are a leisurely exercise that takes time to enjoy.
We have been fans of Liquidity Bistro for a few years and never pass up the opportunity to enjoy lunch, weekend brunch or dinner when we visit Okanagan Falls. The ideal spot to “do lunch” between wine tastings.
Offering the most fabulous of dishes featuring their organic fruits and vegetables in season supplemented with at least two meat dishes, local and ethically sourced. Home baked breads and delicious desserts round out the culinary options at this brand new restaurant.
The farm is 650 acres with 300 acres leased to Peller Estates and 40 acres leased for the production of organic fruits and vegetables. There is a store with Secrest organic produce and even fields of u-pick, just like a real farm because it truly is a real working farm.