Curtis Krouzel and Sheri-Lee Turner-Krouzel have created a world-class wine destination by crafting international award-winning wines and hosting five-star events. The winery is also located only 15 minutes from the Kelowna Airport and 10 minutes from the Sparkling Hill Resort and the Predator Ridge development.
Curtis and Sheri-Lee are part of a new breed of farmers and winemakers that are changing the landscape. Sheri-Lee calls it “Glamour Farming”. “We farm in our glasses and our sparkly nails and sometimes our heels,” she says showing off her stylish stilettos. <1>
For wine tourism, 50th Parallel is only a 30 minutes drive from Kelowna and Vernon. A shuttle bus takes guests from the Delta Hotels by Marriott Grand Okanagan Resort in Kelowna and the Sparkling Hill Resort.
50th Parallel Estate was built in stages from the ground up. In 2009, the couple hand-planted the first 10-acres of vines. Curtis then engineered a planting machine, tuned to the needs of the steep rocky property, and planted another 40 acres.
In 2011, the first wines were released from 50th Parallel, a mere 700 cases. By 2016, the winery produced close to 14,000 cases of BC wine. The first portion of the main winery building opened for the 2014 harvest and the BLOCK ONE restaurant in 2018.
The 50th Parallel Team
The Co-Owners
Curtis Krouzel is a first-generation Canadian born in Winnipeg to Czech and Slovak parents with a scarce blue bloodline to some great Austrian winemaking families. Curtis was raised in Edmonton before coming to Calgary in 1997 and starting an oil and gas design engineering company.
Sheri-Lee Turner-Krouzel is also a highly successful entrepreneur with a Bachelor of Commerce majoring in marketing, and a history of building great businesses in media, marketing, and fitness.
The Winemaker
Winemaker Matthew Fortuna has been with 50th Parallel since 2013 and shares the same infectious passion for Pinot Noir. He is a graduate of winemaker program at Okanagan College. Prior to this tenure, he worked in an assistant role at Quail’s Gate Estate Winery. In addition, Matt worked overseas in the Mornington Peninsula with Dr. Richard McIntyre at Moorooduc Estates, a legendary Pinot Noir producer in Australia.
Matt has set his sights on taking the vineyards to another level of quality products with the help of his experienced vineyard team. With parts of the vineyard at the estate now entering into the tenth year of maturity, Matt is dialled into using his new state-of-the-art gravity-flow winery to produce some of the world’s finest Pinot Noir.
Matt provided the following thoughts on why Lake Country is so well suited for award-winning Pinot Noir.
“As for my thoughts on growing Pinot Noir in lake country, I believe our site has some great viticultural advantages that suit Pinot Noir nicely. Its definitely a combination of several factors, soil, light, and climate.
Our proximity to the lake has two major influences that suit Pinot well, it moderates temperature, while still providing ripening capabilities through a mirror like light reflection. We have two main soil types that allow for the complexity of expressing differences in one varietal, finer clay soils for fruit expression, and coaser sandy loam soils for texture, intesity and depth.
And our climate seems to be a few degrees cooler than the south, and even Kelowna in some years, which again, keeps things cooler and slower for a longer hanging time, allowing for phenolic ripeness without pushing sugars too high.”
Matthew Fortuna
The Executive Chef
Kai Koroll is the creative genius behind our regional seasonal restaurant BLOCK ONE and the entire culinary program at 50th Parallel Estate. Chef Kai brings his unique talents to the kitchen, executing incredible dishes for both the restaurant and our special events.
Chef Kai prepares with local ingredients, many of which come from the 50th Parallel one acre of culinary gardens. The focal point in the outdoor dining area is the wood-fired Forno stage. The BLOCK ONE food uses the high heat of the Woodstone oven, which creates amazing aromas and incredible flavours that can only be built in wood-fire.
BLOCK ONE
Although we have visited the winery many times this was our first meal at BLOCK ONE. The BLOCK ONE restaurant menu by Executive Chef Kai Koroll features farm to table delicacies. The restaurant is a great spot to visit year-round and is frequented by local wine enthusiasts, wine tourists and skiers.
We were warmly greeted by Ericka who led us to a lovely window table with a great view of Lake Okanagan.
Our waiter Mark suggested a glass of 50th Parallel Estate Glamour Farming Pétillant 2019 to start the meal.
For our shared appetizer we selected the Grilled Octopus and Spicy Chorizo. The Octopus was cooked to perfection using the Sous Vide technique. The octopus was then grilled and accompanied by patatas bravas, spiced tomato, caramelized fennel, aioli and scallions.
Sous vide (Under Vacuum) cooking utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. The reason–when using traditional methods of cooking, you don’t have control over heat and temperature. Food ends up overcooked on the outside, with only a small portion in the centre that is cooked to the temperature you want.
The 5-Star appetizer pairs naturally with the 2018 50th Parallel Estate Riesling.
For the main course, we both selected Crispy Steelhead Trout with confit fingerling potato, cherry heirloom tomatoes from the estate greenhouse, lemon & tarragon cream and trout roe.
The trout pairs delightfully with 50th Parallel Estate Rose 2018.
Our next visit to BLOCK ONE was for Happy Hour to enjoy the $2 oysters.
We loved the new glamorous Chandeliers. What’s next? Persian rugs to cover the concrete floors?
If you love fine food be sure to make a BLOCK ONE reservation at OpenTable.
The Vineyard
The 61-acre property is a sun-bathed slope stretching down to the eastern shore of Okanagan Lake. Since 2009 41 acres were planted with Pinot Noir and the remainder is Pinot Gris, Riesling, Gewürztraminer and Chardonnay.
Harvest 2019
The 2019 growing season had its challenges, but those don’t always translate into comprised wine quality. We are Pinot Noir growers, so we are battling botrytis from the get-go, assuming it will show itself if not properly managed.
We work our canopies and spray programs to avoid worst-case scenarios. That being said, if you escape the disease pressure you were still most likely dealing with the potential for under ripeness. Or so is the concern while picking! In the end, the result was lower alcohol wines, balanced by naturally lower acidity, and bright with ripe fruit flavours.
I feel optimistic about the Pinot Noir resting un-sulphured in our cold cave, waiting for spring MLF. I think the trend for Pinot is moving away slightly from the big, robust style, and more toward a delicate and nuanced style, exactly what a cooler year like 2019 has forced upon us. If we gauge by what the aromatic whites just bottled are showing us, it is exactly that. The flavours are expressive and bright, the alcohol and acidity naturally balanced.
The Wines
50th Parallel Estate Glamour Farming Pétillant 2019
12.5% Alcohol. The nose is elegant and inviting with floral aromas interlaced with hints of citrus. The palate is bright and lively with delicate suggestions of grapefruit. Brisk and refreshing, like a cool coastal breeze. The wine is made by the Charmat Method.
The Charmat Method also referred to as ‘Metodo Italiano’, is the process where the wine undergoes first or secondary fermentation in large pressurised stainless-steel tanks rather than individual bottles and is bottled under pressure in a continuous process. The process was first studied by the Italian enologist Federico Martinotti and patented in 1907 by French winemaker Eugene Charmat.
50th Parallel Estate Riesling 2018
12.1 % alcohol. Aromas of orange zest, lush nectarine, white peach and key lime pie. On the palate, tangerine, key lime, ripe apple with a hint of slate and petrol. Bright, fresh and well-balanced acidity.
50th Parallel Estate Unparalleled Pinot Noir 2014
150 barrels of estate Pinot Noir aged in premium French Oak was tasted. 14 barriques representing 3 vineyard blocks and 4 Dijon clones. Block 3 Clone 115 – Block 3 Clone 667 – Block 5 Clone 144 – Block 6 Clone 828 came together to create this exceptional Pinot Noir.
Distinctive character, with rich palate coating textures and lots of layers and depth. Brooding dark purple edges with an intense dark red rose coloured centre. Savoury herbs and warm earth, a hint of rose petal, toasted walnut and anise.
On the palate ripe black staccato cherry, black currant, baked blueberries, and a breath of roasted red pepper. The initial power gives way to layers of structured tannin that promise years of drinkability but still with the silky presence to drink now. The finish presents the impression of freshly toasted cashews, black pepper, and slatey minerality.
The truly quintessential Okanagan Pinot Noir. A DOUBLE GOLD for 2016 Best of the Best Platinum Awards Wine Press Northwest. Decanter World Wine Awards 2016 SILVER (see my earlier post for details).
50th Parallel Releases for 2020
50th Parallel Estate Chardonnay 2018
Pale golden hue. A lightly oak buttery beauty that should be opened 30 minutes before drinking.
Aromas of ripe pineapple and toasted oak. Flavours of Anjou pear, baked apple, vanilla, key lime and a hint of caramel. A rich and full mouthfeel. 92 Points.
The chardonnay paired perfectly with BBQ Halibut and Tarragon.
The 2016 vintage won a Gold medal and the 2018 vintage won a Silver at the Chardonnay Du Monde 2020.
50th Parallel Estate Pinot Gris 2019 ($22.50)
A straw-coloured PG with a lovely floral nose. Flavours of pear, white peach, honey and Meyer lemon with a hint of ripe Fuji apple. Great balance and luscious mouthfeel. 90 Points
If you are drinking the Pinot Gris on its own try pairing with a selection of Gone Crackers. For ideas on what meals are good with this wine, please see the “What to pair with Pinot Gris/ Pinot Grigio? ” section in Top 10 Best Value BC Pinot Gris / Grigio.
50th Parallel Estate Rosé 2019 ($23.50)
An impressive salmon hue. Aromas of wild strawberries and floral notes. On the palate, ripe strawberries, watermelon, rhubarb and pink grapefruit with a hint of minerality. A dry, crisp and juicy Pinot Noir Rosé. 91 Points
50th Parallel Estate Blanc de Noir 2017 ($85)
What a fantastic sparkling wine. The excitement starts when you pop the cork!
This cuvée is made traditional ‘Methode Champenoise’ using the premium estate Pinot Noir clones 115 and 777, from Block 1.
A gorgeous pale salmon hue. Aromas of fresh strawberries, rose petal and earthy mushroom. Full of luscious butterscotch, ripe apple, and baked pear flavours with a hint of earthy bread. A creamy mousse, dry and refreshing. 93+ Points.
50th Parallel Gewürztraminer 2019 ($20.50)
This is an Alsace off-dry style but with enough body and acidity to balance the aromatics.
The wine has the classic aromas of lychee, kiwi, gooseberry and rose petals.
Meyer lemon to passionfruit to more lychee floods the palate. Your taste buds are excited by the acidity. 91 Points
50th Parallel Estate Pinot Noir 2017 ($34)
Blackberry red hue. This is a bold pinot at 14.5% alcohol. Aromas of violets, cherries, tobacco, sage, rosemary and forest floor.
Flavours of strawberry, black cherry, dark chocolate, leather and spice. The acid level complements the higher alcohol content. Full mouthfeel and bold long finish. 92 Points
For the complete selection of 50th Parallel Estate BC wines, please visit the winery website.