2420 Miner\'s Bluff Rd, Monte Creek, BC V0E 2M0, Canada
Description of Business:
Locally owned by a BC family, Monte Creek Winery has 75 acres of vines planted at three unique estate vineyards: Monte Creek, Lion’s Head, and the Keremeos Vineyard. Their products showcase what makes their vineyards so special, including a range of reds, whites, rosés, and sparkling wines. The result is fruitier, more approachable wines with subtle oak and natural acidity in the reds and whites. The winery also grows 2.8 acres of Haskap berries, a berry in the honeysuckle family that is native to Siberia! To learn more, check out their website or social media pages.
Website: https://www.montecreekranch.com/
Facebook: https://m.facebook.com/profile.php?id=1530493847097097
Instagram: https://www.instagram.com/explore/locations/353398764/monte-creek-ranch/?hl=en
What microorganism(s) are used?
Monte Creek Winery uses a combination of wild yeasts and commercial yeasts, both which are chosen based on the textures and flavors they produce. The commercial yeast comes from France or the USA, primarily Lactobacillus pediococcus, a genus of gram-positive lactic acid bacteria, is used to inoculate their grape juice. Wild yeast, including Candida and Saccharomyces species, are common species present in the vineyard and the processing plant
What is your production/fermentation process? (scale, quantity produced (ex. Number of Bottles per batch or year))
Monte Creek Winery produces 300 tons of wine per year.
White and red wines are each made in unique processes that result in distinct textures and tastes. To make white wine, grapes are crushed and the juice is filtered from the other organic materials into large tanks or oak barrels. From here, the grape juice is inoculated with commercial yeast to begin alcoholic fermentation, where yeasts metabolize the grape sugars to produce ethanol and carbon dioxide. On the other hand, red wine is made from the fermentation of the whole grape (skins and all). After the fermentation is complete and the grapes are pressed to separate the juice, the red wine is left with a distinct flavour due to compounds released in the grape skin.
Monte Creek Winery takes pride in its smooth aged wines, available in both red and white. They achieve this through malolactic fermentation in oak barrels, which takes place typically for months.
What raw materials do you use? How do you source them (local or not?)
Grapes are harvested from the Monte Creek Winery vineyard on site at the winery. They also harvest grapes from Lion’s head vineyard in the South Thompson Valley and the Keremeos vineyard in the Similkameen Valley.
How do you handle waste management?
Monte Creek Winery composts a high percentage (99%) of their organic waste, including skins, stems, leaves and spoiled fruit. This compost is mixed with manure and used to fertilize their 55 acres of vineyards at their Kamloops location. The 1% of organic waste that is not composted is instead refermented and pressed to produce the light, refreshing, and lower alcohol content Monte Creek Piquette wine.
Do you have a product list? Highlighted or recommended products, consumption amount recommendation, parring recommendations?
The Monte Creek Winery company produces various types of red, white, rosé, fruit and sparkling wines. See their website for more details.
When did you open? Why did you open? Any fun/interesting history? (Any background information on company would be appreciated)
The Monte Creek Winery property was purchased in 2009, and has since been growing a strong vineyard. The winery opened to the public in 2015, and has since opened the Tasting Room and the Terrace Restaurant.
Where are the products available for purchase?
Available from the Monte Creek Winery store, or various liquor stores and restaurants around BC, Alberta, Saskatchewan, Manitoba, Ontario and Quebec
Product shelf life/storage conditions?
Red wine: store in a dark and dry place to preserve the flavors and taste.
White wine: store in a dark and cool (7 to 18 °C) location, such as a wine fridge.
Wine can be further aged in wine cabinets or cellars.