Monte Creek Winery 2026 Subscription

2022 Ancient Waters Riesling

Tasting Notes by Valerie van der Gracht

Geographical Indication: Thompson Valley VQA
Vineyard: Monte Creek Ranch and Lion's Head Vineyard
Varietal: 100% Riesling
Alcohol: 10.8%
Residual Sugar: 9.5 g/L

Style: A traditional, flavourful, low-alcohol Riesling: fresh, smooth and acidity-driven, with some depth. Winemaker Jesse Steinley calls it the most underestimated wine in the lineup, a reminder that Riesling is not always sweet.

Quality Score: 92. Four months in stainless steel. Riesling benefits from a little air, so let it lose its chill for a few minutes.

Appearance: A pale, clear gold in the glass.
Nose: Diesel comes first, then tangy citrus, white grapefruit and a touch of kiwi, finishing with light brioche.
Palate: Diesel and citrus mingle over a base of acidity; stone fruit shows as the wine sits. Smooth and a little richer as it warms, with some depth.
Serving Temperature: 8–10 °C.

Starter: Corn chowder with sweet corn and a little cream. High acidity refreshes the cream.
Cheese: Young white cheddar on plain crackers. The acidity cuts through the fat.
Meat: Roast chicken with lemon and thyme. Lemon echoes the wine's acidity, and a light bird matches its light body.
Vegetarian: Green salad with pear, soft goat cheese and a light vinaigrette. The wine is as acidic as the dressing.
Dessert: Salted almonds with thin slices of fresh green apple. A sweet dessert would make the wine taste thin, so finish light and not sugary.

Additional Notes: Grown on scuitto soil, deep glaciolacustrine silty loam over volcanic bedrock. The 2022 season was a slow burn, so acids stayed high into harvest. 346 cases were made.

2022 Living Land Cabernet Merlot

Tasting Notes by Tony Aspler

Vineyard: Monte Creek, Keremeos and Nettle Rd (Oliver)
Varietal: Merlot and Cabernet Franc
Alcohol: 14%
Residual Sugar: 0.2 g/L

Style: A medium to full-bodied, dry red: juicy blackcurrant and plum on lively acidity, finishing on ripe, firm tannins.

Quality Score: 90. 24–36 months in French oak. Awards: Gold, 92 points, National Wine Awards of Canada 2025 (lineup sheet).

Appearance: Deep ruby.
Nose: Cedary, with blackcurrant and baking spice.
Palate: Medium to full-bodied and dry, with juicy blackcurrant and plum carried on lively acidity to a firm finish of ripe tannins.
Serving Temperature: 16–18 °C.
Drinking Window: Hold 1–2 years.

Starter: Sea-salted olives and warm sourdough. Salt softens the tannins.
Cheese: Young Gouda cubes. Fat and salt soften the tannins.
Meat: Roast chicken with butter and sea salt. Salt and butter soften the tannins; a plain roast lets the fruit lead.
Vegetarian: Roasted carrots and parsnips with olive oil and sea salt. Caramelised roots echo the ripe fruit, and salt softens the tannins.
Dessert: Roasted salted walnuts. No sugar: a sweet dessert would make the tannins taste harder.

Additional Notes: Wood-fired pizza and spaghetti and meatballs are the winery's own suggestions.

2023 Living Land Cabernet Franc

Tasting Notes by Leah Spooner

Vineyard: Nettle Rd (Oliver) and Bordertown (Osoyoos)
Varietal: 88% Cabernet Franc, 12% Merlot
Alcohol: 14.4%
Residual Sugar: 0.2 g/L

Style: Full-bodied and well balanced, with concentrated fruit and good oak integration. The tannins are ripe, granular and sand-like.

Quality Score: 93. 15 months in French oak. Awards: Silver, 93 points, IWSC 2026 (lineup sheet). Excellent quality. Delicious Cab Franc! Leah says it would still reward further ageing, 5–10 years.

Appearance: Purple/red.
Nose: Intensely perfumed with violets, black caps, cherry, vanilla and nutmeg.
Palate: Bright black raspberry, pepper and purple plum, married with warm, toasty oak and baking spice (cedar, nutmeg, vanilla). Dark chocolate notes arrive on a long finish.
Serving Temperature: 16–18 °C.
Drinking Window: Now, or hold 5–10 years.

Starter: Salted pretzel bites with whole-grain mustard. Salt softens the tannins.
Cheese: Gruyère cubes. A firm, nutty cheese with enough fat to soften the tannins.
Meat: Slow-roasted turkey with butter and herbs. A plain roast lets the oak and fruit lead, and butter softens the tannins.
Vegetarian: Roasted root vegetables with rosemary and sea salt. Caramelised flavours echo the ripe fruit.
Dessert: Salted roasted pecans. No sugar: a sweet dessert would make the tannins taste harder.

Additional Notes: Bottled July 2025. 1,300 cases were made.

2023 Ancient Waters Pinot Noir

Tasting Notes by Tony Aspler

Vineyard: Keremeos
Varietal: 100% Pinot Noir
Alcohol: 13.8%
Residual Sugar: 0.5 g/L

Style: Medium-bodied, dry and earthy, with black cherry flavour and a tannic structure. Best served slightly chilled.

Quality Score: 88. 18 months in French oak barriques. Can be opened now and served through 2027.

Appearance: Ruby.
Nose: A lifted, slightly volatile nose of black raspberry with oak spice. The winery describes dark cherry, raspberry, black tea, leather and rose petal.
Palate: Medium-bodied, dry and earthy, with black cherry. The winery notes medium-minus acidity, excellent mid-palate weight, a long finish and velvety tannins.
Serving Temperature: 14–16 °C.
Drinking Window: Now through 2027.

Starter: Mushroom tart. Earthy flavours echo the wine's earthiness, and its tannins are moderate.
Cheese: Brie with crusty bread. Mild and creamy, it won't overpower a medium-bodied red.
Meat: Roast chicken thighs with mushrooms and thyme. A medium-weight dish for a medium-bodied wine.
Vegetarian: Roasted beet salad with goat cheese and walnuts. Earthy again, and light enough not to bury the fruit.
Dessert: Toasted walnuts with a mild, nutty cheese. No sugar: a sweet dessert would make the wine taste thin.

Additional Notes: 111 cases were made.

2025 Living Land Frontenac Gris Organic

Tasting Notes by Valerie van der Gracht

Geographical Indication: Thompson Valley
Vineyard: Lion's Head and Monte Creek
Varietal: 100% Frontenac Gris
Alcohol: 12.2%
Residual Sugar: 10.5 g/L

Style: Lush but never heavy, and never too crisp: a refreshing, focused wine with acidity that never quits. Best-selling wine in the winery's tasting room, and winemaker Jesse Steinley's pick if you open only one bottle.

Quality Score: 92. Four months in stainless steel. Awards: 89 points, Gismondi on Wine (lineup sheet).

Appearance: A light yellow with a very slight green tinge, clear as crystal.
Nose: Floral, with fresh pear, underlying citrus and honey notes. A faint essence of freshly chopped parsley and the tiniest hint of oak. The winery adds gooseberry and candied citrus.
Palate: The richness of oak leads, then lush, fresh fruit with citrus keeping it tight. Pineapple, mango and tangerine from the winery's notes. It gets more flavourful as it sits.
Serving Temperature: 8–10 °C. Beautiful straight from the fridge, richer after a few minutes.

Starter: Scallop crudo with lime and olive oil. Delicate seafood matches a wine this fresh, and lime echoes its acidity.
Cheese: Fresh goat cheese on crackers. Its tang matches the wine's acidity.
Meat: Steamed Dungeness crab with butter and lemon. The acidity cuts the butter; the crab is sweet and delicate like the wine.
Vegetarian: Mango and chickpea salad with lime and mint. Fruity and acidic, like the wine.
Dessert: Fresh pineapple with a pinch of sea salt. Light fruit with little sugar stays close to the wine's own sweetness.

Additional Notes: Few wineries grow Frontenac Gris, so this is a chance to try a new varietal. Bottled February 26, 2026. 545 cases were made.

2025 Living Land Chardonnay Organic

Tasting Notes by Tony Aspler

Varietal: Chardonnay

Style: Medium to full-bodied and dry, richly extracted, with mouth-watering acidity and well-integrated oak.

Quality Score: 89. Drink now and through 2027. Awards: Gold, All Canadian Wine Championship 2025 (lineup sheet).

Appearance: Pale straw.
Nose: Green apple.
Palate: Richly extracted apple and pear flavours with mouth-watering acidity. Well-integrated oak and a lovely mouth feel.
Serving Temperature: 8–10 °C.
Drinking Window: Now through 2027.

Starter: Roasted butternut squash soup with a swirl of cream. A creamy dish for a rounded wine; the acidity keeps it fresh.
Cheese: Brie. Creamy texture meets the wine's rounded body.
Meat: Roast salmon with lemon butter. The acidity cuts through the richness and the lemon echoes it.
Vegetarian: Creamy leek and potato gratin. Rich but not heavy; the wine's acidity lifts it.
Dessert: Toasted salted hazelnuts. No sugar: a sweet dessert would make the wine taste thin.

2025 Living Land Sparkling

Tasting Notes by Tony Aspler

Vineyard: Monte Creek Ranch and Lion's Head
Varietal: 100% La Crescent
Alcohol: 12.7%
Residual Sugar: 8.2 g/L

Style: A fresh, ready-to-drink sparkling wine made in the tank (Charmat) method. Light to medium-bodied and just off-dry, with a gentle mousse. An aperitif or patio party starter.

Quality Score: 89. Drink now. First fermentation four months in stainless steel, then two months in Charmat tanks.

Appearance: Pale straw with a gentle mousse.
Nose: Smoky, with citrus zest. The winery adds peach, pineapple and green apple.
Palate: Floral, with peach and apple. Good length.
Serving Temperature: 6–8 °C.
Drinking Window: Drink now.

Starter: Salted almonds and green olives. Salt and bubbles are a classic pair.
Cheese: Fresh mozzarella with olive oil. Light and creamy, so it does not weigh down the bubbles.
Meat: Sushi rolls with pickled ginger. Acidity and bubbles cut through rice and fish.
Vegetarian: Crispy vegetable tempura. High acidity and fizz cut through fried food.
Dessert: Fresh strawberries. Light fruit with little sugar stays near the wine's own sweetness.

Additional Notes: Bottled May 14, 2026. 1,110 cases were made.

2025 Ancient Waters Rosé

Tasting Notes by Valerie van der Gracht

Geographical Indication: Similkameen Valley
Vineyard: Keremeos
Varietal: 100% Pinot Noir
Alcohol: 12.5%
Residual Sugar: 5 g/L

Style: Not your aunt's Rosé: bright, vibrant and serious, with a firm body that hits close to medium without any heaviness. Fresh cranberry gives it its backbone. Half of the Pinot Noir is saignée: the juice sits on the skins for 24 hours before some is bled off for fermentation.

Quality Score: 92. Decanting is not necessary. Don't drink it too cold: let it sit a little for richer flavour.

Appearance: Crystal rose gold, somewhere between pale and shimmering. Like a jewel.
Nose: Subtle wild strawberry with light florals and a hint of candy and almond. The winery adds ripe cherry and honeysuckle.
Palate: Fresh cranberry, juicy raspberry and sweet cherry. Fresh and silky, with a smooth finish.
Serving Temperature: 8–10 °C.

Starter: Spiced olives with orange zest. Salt and gentle spice suit the wine's freshness.
Cheese: Double cream brie. Creamy richness balanced by the wine's acidity.
Meat: Pan-seared sockeye salmon with lemon and dill. A richer fish that stands up to the wine's firm body; lemon echoes its acidity.
Vegetarian: Tomato, cucumber and feta salad with a light vinaigrette. Acidic food needs a high-acid wine, and this is one.
Dessert: Marcona almonds with a few slices of firm cheese. No sugar: a sweet dessert would make the wine taste thin.

Additional Notes: 202 cases were made.

2024 Living Land Gamay Noir

Tasting Notes by Tony Aspler

Varietal: Gamay Noir

Style: Medium-bodied and dry, with richly extracted black cherry and a firm tannic structure. Chillable. Organic.

Quality Score: 89. Drink now.

Appearance: Ruby.
Nose: Cherry pit.
Palate: Richly extracted black cherry flavour, firm tannic structure and good length.
Serving Temperature: 12–14 °C, lightly chilled.
Drinking Window: Drink now.

Starter: A charcuterie plate. Fat and salt soften the firm tannins.
Cheese: Mild cheddar. Medium weight, so it does not overpower the fruit.
Meat: Grilled sausages with mustard. Fat and char match a juicy, tannic red.
Vegetarian: Roasted mushroom and onion pizza. Savoury and medium in weight; the tannins are moderate.
Dessert: Toasted almonds with a few cubes of mild cheese. No sugar: a sweet dessert would make the wine taste thin.

2023 Living Land Foch

Tasting Notes by Tony Aspler

Geographical Indication: Thompson Valley BC VQA
Vineyard: Monte Creek
Varietal: 100% Foch
Alcohol: 13%
Residual Sugar: 0.5 g/L (dry)

Style: Medium to full-bodied, dry and savoury, with an herbal blackberry flavour finishing on dry tannins. Earthy and mushroom-like on the winery's palate, with red berries and plums.

Quality Score: 87. Hold 1–2 years to allow the tannins to soften. 32% aged nine months in French oak; 68% four months in foudres, then five months in barrel.

Appearance: Deep purple-ruby.
Nose: Toasty blackberry with a smoky note.
Palate: Medium to full-bodied, dry and savoury, with herbal blackberry and a finish of dry tannins.
Serving Temperature: 16–18 °C.
Drinking Window: Hold 1–2 years.

Starter: Charred eggplant with labneh and herbs. Smoky and rich, like the wine.
Cheese: Firm, nutty cheese. Fat and protein soften the dry tannins.
Meat: Lamb burgers with mint and red onion. Rich, fatty and full-flavoured, as the winery suggests.
Vegetarian: Mild lentil curry. Savoury and earthy; keep the heat low.
Dessert: Roasted hazelnuts with a few squares of firm cheese. No sugar: a sweet dessert would make the wine taste thin.

Additional Notes: 725 cases were made.

2023 Hands Up Red

Tasting Notes by Tony Aspler

Varietal: Frontenac Noir, Merlot and Cabernet Franc

Style: Full-bodied and dry, with juicy black fruit carried on lively acidity to a firm finish.

Quality Score: 88. Hold for 1 year to allow the tannins to meld.

Appearance: Deep ruby-purple.
Nose: Spicy, with blackberry and vanilla.
Palate: Full-bodied and dry, with juicy black fruit carried on lively acidity to a firm finish.
Serving Temperature: 16–18 °C.
Drinking Window: Hold for 1 year.

Starter: Salted pretzel bites with grainy mustard. Salt softens the tannins.
Cheese: Young Gouda. Fat and salt soften a firm finish.
Meat: Roast pork loin with sea salt and rosemary. Fat and salt soften the tannins; the dish has enough weight for a full-bodied wine.
Vegetarian: Roasted cauliflower with olive oil and sea salt. Salt softens the tannins and roasting adds weight.
Dessert: Salted roasted walnuts. No sugar: a sweet dessert would make the tannins taste harder.