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In 2016, Mr Richter Bai purchased Becker and Phantom Creek Vineyards, where his dream of starting a winery in the Okanagan Valley began. The new state of the art Phantom Creek Estates, designed by Napa firm Backen Gillam Kroeger, was built on the Sundial Vineyard property.

The 78,000 square-foot destination winery showcases estate-grown, limited production premium wines crafted by a winemaking team led by Olivier Humbrecht MW and offers visitors an experience that highlights the best of the Okanagan Valley’s hospitality.

The winery opened to wine enthusiasts in 2020. The annual production was about 16,000 cases. The estate can handle 25-40,000 as vineyard production grows.

We were able to visit the winery in late March for a morning wine tasting.

The Vineyards

Phantom Creek

Established in 1996 by pioneering viticulturist Richard Cleave, Phantom Creek Vineyard is consistently recognized for producing some of the best red wines in Canada. And its tiny acreage is in sharp contrast to its ability to produce powerful, opulent wines.

Located on the lower terrace of the southwest-facing Black Sage Bench, it sits just above the valley floor, ensuring full access to the warm afternoon sun. Its well-draining sandy soils were caused by streams that slowly deposited nutrient-rich sediment over thousands of years.

Varieties: Cabernet Sauvignon (clones 169, 15, 191), Syrah, Malbec, Petit Verdot, Merlot.

Becker

Planted in 1977 to Germanic white varieties as part of the Becker Project, Becker was replanted in 1993 to some of the first late-ripening red varieties on the Black Sage Bench. This would prove a historic shift, helping to change the winegrowing philosophy of the region and prove that Cabernet family varieties could not only survive here—they would thrive.

Located on the upper terrace of the Black Sage Bench, the steeply sloped, Southwestern-facing aspect of this vineyard receives afternoon sun, yet a more gradual growing season due to its higher elevation, producing richly concentrated and aromatic wines.

Varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Carmenere, Syrah.

Kobau

Kobau Vineyard is found on the Golden Mile Bench, BC’s first official sub-appellation. Planted in 2005, this acclaimed vineyard has consistently produced exceptional wines that balance ripeness with fresh acidity. Upon acquiring this vineyard in 2017, the transition to organic and biodynamic farming practices was started.

The unique minerality in the wines grown from this vineyard is due to its complex, gravelly soils paired with early morning sunshine and afternoon shade cast by Mount Kobau.

Varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec, Viognier, Syrah

Winemaking

The first vintage at Phantom Creek Estate Winery in 2016 was made under the direction of Anne Vawter, a renowned California winemaking consultant. The next three vintages were under the direction of New Zealander Ross Wise MW. When he moved on to be the senior South Okanagan winemaker for Andrew Peller Ltd., Phantom Creek recruited another New Zealand winemaker, Francis Hutt. As well, a team of European consultants led by Olivier Humbrecht MW from Alsace have had a major role in making the white wines.

Director of Winemaking

On July 15th, Phantom Creek Estates announced the appointment of Mark Beringer to Director of Winemaking.  Beringer will work closely with the winery’s winemaker for the white wine program Karin Grosstessner-Hain, who has been with the winery since the inaugural 2016 vintage, and internationally renowned winemaking team Philippe Melka and Olivier Humbrecht MW.

Mark Beringer, great-great-grandson of Beringer Vineyards’ founding brother Jacob Beringer, was immersed in wine from the moment he was born in the heart of the Napa Valley.  As the direct descendant to Beringer’s first winemaker and steward of one of the most iconic family names in California wine history, he knew from a young age that he would follow in the footsteps of his forefathers.

After receiving an Enology degree from California State University in Fresno, Beringer spent a year in the cellars at Benziger Family Winery in Sonoma before joining Duckhorn Vineyards as an enologist in 1992, where he worked his way up to Vice President of Winemaking.  In 2009, Mark joined Artesa as Vice President and Winemaker.

In 2015, Mark Beringer returned to his namesake Beringer Vineyards, joining as Chief Winemaker and following in the footsteps of acclaimed Winemaker Emeritus Laurie Hook.

“The Okanagan Valley really excites me as it shows so much potential and there is an incredible opportunity to help this region achieve global recognition. Phantom Creek Estates has invested significantly in acquiring some of the region’s most acclaimed and historic vineyards, technology, architecture and talent, so I believe that the winery will be the premier property in the region, if not Canada, and that’s a goal I’m inspired to be a part of.”

Mark Beringer.

As the Director of Winemaking at Phantom Creek Estates, Beringer looks forward to making terroir-driven wines with minimal intervention to ensure the delicate qualities of the unique vineyard sites are thoroughly expressed in each wine.  Beringer joins an elite team of wine legends, including Alsace superstar Olivier Humbrecht MW, who he has admired throughout his winemaking career and looks forward to learning from, especially in regards to his unrivalled knowledge of biodynamic and organic farming practices.  Philippe Melka, acclaimed for his art of blending and consulting winemaker for the red wine program, brings an interesting perspective on the region that Beringer appreciates and eagerly awaits tasting through the winery’s portfolio with him.

2017 Harvest

2017 growing season got off to a slow start with bud break occurring nearly two weeks later than average. But this was followed by a hot and dry summer that really allowed the grapes to fully ripen.

This was also a year of reduced yields however, it resulted in small, concentrated berries that produced wines of pronounced depth and intensity.

The Wines

Phantom Creek Estate Riesling 2018 ($33)

From a 11 year old parcel in East Kelowna, this dry Riesling was gradually fermented over six months by indigenous yeasts to bring additional richness and complexity and matured for 10 month in stainless steel.

13.0% Alcohol, pH 3.1, TA 6.3 g/L, RS 3.2 g/L.

This wine is crisp and dry, with lime on the nose and palate and with a spine of minerality. Delicate hints of honey and orange peel on the palate and a fine line of elegant acidity that pulls through to the finish. The maturation on the lees has added a hint of brioche to the aroma and flavour. 93 Points.

Phantom Creek Estate Pinot Gris 2017 ($30)

The grapes from two Okanagan Falls vineyards were fermented with indigenous yeasts over seven months. About 60% was aged 10 months in stainless steel; the rest was aged oak casks.

13.0% Alcohol, pH 3.7, TA 4.7 g/L, RS 3.9 g/L.

The texture is luscious. The wine begins with aromas of pear, orange zest and a hint of oak. On the palate, there are flavours of ripe pear and apple with a touch of spice on the lingering finish. 92 Points

Phantom Creek Estate Petite Cuvée 2017 ($40)

The Estate Petite Cuvée comes from two Estate vineyards: Becker vineyard on the Black Sage bench and Kobau vineyard on the Golden Mile bench. Becker Vineyard produces finessed, elegant wines from the upper terrace of the Black Sage bench while the southerly aspect of the Kobau vineyard allows the vines to bask in the early morning sun. On gravelly soils, wines from this vineyard are known for being mineral-driven, well structured, with balanced ripeness and fresh acidity.

14.0% Alcohol, pH 4.0, TA 6.2 g/L, RS 0.4 g/L.

This is a blend of 74% Merlot, 18% Cabernet Franc and 7% Cabernet Sauvignon, 1% Syrah aged 19 months in French oak.

Select barrels were chosen from across the Estate vineyards to create a distinct and full-bodied red wine. The wine is vibrant and juicy with aromas of blackberries, red plums, dark chocolate and dark spices. On the palate, there is a core of ripe black fruit with plum and a hint of desert sage. Fine-grain tannins carry through an impressively long and fresh finish. 93 Points

Phantom Creek Estate Cabernet Franc Merlot 2017 (Sold Out)

14.0% Alcohol, pH 3.9, TA 6.1 g/L, RS 0.4 g/L.

Cabernet Franc 68% and Merlot 32% aged 19 months in French oak.

Aromas of cherry blossom and black fruit. Flavours of ripe plum, black cherry and fine grain tannins, just the right amount of toasty oak and an impressively long and fresh finish.  The wine exhibits intense depth and flavour intensity. 93 Points

To purchase these outstanding wines please visit the Phantom Creek Estates website.

The Restaurant at Phantom Creek Estates

We had the opportunity to revisit the winery in June for a wonderful lunch at the new restaurant before it opened on Saturday, June 12.

Born and raised in Toronto, Ontario, Sarah Fiore started her culinary career at one of Canada’s best restaurants in Toronto, Buca Osteria & Enoteca at age 15. She spent 8 years working with Chef Rob Gentile, opening up new locations, with a Sous Chef promotion and having responsibility for menu creation. She then spent a year working at Ignacio Mattos’ restaurant Estela in New York City, which gained a Michelin Star during her tenure. Back to her roots in Canada, she is ready to put all her knowledge together to create an ultimate dining experience.

“Cooking with my grandmother is my first memory of my love for cooking. It was always so magical watching her cook. Everything that she made always tasted so amazing. It was simple but it always tasted really good.

I remember she had this big wooden table in her basement where she would make all her fresh pasta and bread. She had a little stool for me to stand on. I’d watch and help her roll-out pasta. That’s what started my love for cooking”.

Sarah Fiore

Before the meal, we shared a glass of Rosé with Anahita Pouget, the Sales and Marketing Director for Phantom Creek Estates, and discussed the BC Wine industry challenges. The Oliver area has some terrific winery restaurants and I would expect reservations will be difficult to come by this summer, once the BC travel restrictions are lifted.

Our hostess Bailey showed us to our table where we were seated with a fabulous view of the vineyard and mountains in the background. Chef Fiore has developed an elegant menu with dishes that deliver intense flavours with magical spice notes. We enjoyed the meal captured in the collage below.

Cured Rainbow Trout – house xo sauce, spicy pickled cucumber, cured yolk caramel, cilantro. Chef Fiore has created the perfect sauce to complement the sweetness of the candied trout.

Burrata charred and pickled ambrosia apples, wildflower honey, toasted Marcona almonds, bee pollen. If you love soft cheeses like me, this is the perfect combination to start for any meal.

Poached Lingcod with roasted leek, radish, and kombu beurre blanc. The generous fish portion was cooked to perfection.

Aged Duck – Fraser Valley duck breast and thigh, red cabbage, pickled cherries and mustard greens. The duck is prepared sous-vide with a final crisping of the skin making a delicious meal enhanced further by a glass of Phantom Creek Estate Cabernet Franc Merlot.

For dessert, we shared a light and tantalizing chocolate tart.

For all the foodies out there I can definitely recommend the Restaurant at Phantom Creek Estate. Here is the link to the restaurant page for the menu and reservations.

Disclosure: Complimentary restaurant meals provided by Phantom Creek Estates