The original Red Rooster Winery was founded in 1990 by a European couple who settled in the Okanagan Valley. The first vintage was released in 1997, and it wasn’t long before the winery became synonymous with the production of award-winning wines that showcase the very best of the Okanagan.
Red Rooster Winery, now owned by Andrew Peller Limited, is perched proudly atop the scenic Naramata Bench, near Penticton BC. Red Rooster Winery blends the craft of winemaking, a love of local art and a taste for delicious seasonal food. Here visitors discover high-quality, approachable wines and a not-so-typical winery experience.
The Winemaker
After completing a Master’s degree in Molecular Biology at the University of Victoria, Elaine Vickers moved to Vancouver for her first career as a Cancer Researcher. This move ended up plunging her into wine culture that quickly turned an interest in wine into a passion for it. After completing wine education courses through the Wine & Spirit Education Trust (WSET), broadening her palate by working at a respected wine shop on weekends, and glimpsing all aspects of winemaking by job shadowing at a local winery; she decided it was time for a career change.
With this newfound conviction, and belief in the importance of a strong academic background, Elaine returned to school and earned a Graduate degree in Oenology at the prestigious University of Adelaide in Australia. It was an immersive, hands-on experience that continues to inform her winemaking approach today.
Upon returning to British Columbia, she worked her inaugural Okanagan harvest at Jackson-Triggs before joining Blasted Church Winery in 2010. She quickly progressed from cellar hand to assistant winemaker then winemaker, under the careful guidance of her mentor Mark Wendenburg. He refocussed her scientific mind to embrace winemaking artistry quickly and it paid off when their wines gained acclaim and recognition, including a coveted BC Lieutenant Governor’s Wine Award for the 2012 Holy Moly, a 100% Petit Verdot.
The result of Elaine’s talent and dedication culminated in joining the winemaking team at Andrew Peller Ltd. as the harvest winemaker for the 2018 vintage at the acclaimed Black Hills Estate Winery. In August 2019, she moved into the position of winemaker at Red Rooster Winery. Elaine’s niche expertise in the Okanagan Valley made her the perfect fit for the ambitions of Red Rooster Winery and the region-specific wines they are producing.
The 2020 and 2021 Harvests
“2020 harvest was challenging working through covid but the grapes didn’t seem to mind. We had great citrus flavours at the beginning leading to stone fruits on most of the whites and the reds came in showing lovely structure and concentration of flavours. We had a bit of a challenge with an early frost but the reds are shaping up nicely.
2021 has arrived early! We have processed our sparkling grapes already and have moved directly into the whites for still wines (usually we have a week of rest between them). Sugar ripeness in the fruit with some nice high levels of acid as well so far so good. We also usually have a bit of a break between whites and reds but again I’m not sure we will see that happen this year.
One of our growers commented on how their Pinot Gris and Merlot grapes underwent veraison at the same time this year. I’m not sure if that means we will see an extended season with the reds or whether harvest will finish early, we will have to wait and see.”
Elaine Vickers – September 3,2021
The Wines
Red Rooster Sauvignon Blanc 2020
The grapes are from the Oliver Vineyard with glaciofluvial rock soils that support minerality and freshness. 100% stainless steel ageing. 12.5% Alcohol.
Clear and bright with an aroma of white blossoms and stone fruit. The dry SB has a light to medium body and a smooth yet refreshing mouthfeel. Flavours of green apple, passionfruit and Meyer lemon with a hint of honeycomb and minerals on the refreshing finish. Enjoy now with seafood. 91 points
Red Rooster Cabernet Merlot 2019
Aromas of black currant, blueberries and a hint of oak. This medium-bodied red has soft tannins. Flavours of juicy blackberry, black cherry and black tea with baking spices linger on the extra-dry finish. Ideal for drinking now with beef, pork or lamb. 90 points.
For the complete wine portfolio please visit the Red Rooster Winery Website.
Note: Winery and winemaker information provided by Red Rooster Winery.