Not long after we meet, Mark Beringer tries to get his friend and colleague, Olivier Humbrecht MW, to admit that heâs a little bored, what with his family making pretty much the same wines in the same place for the last 400 years or so. Humbrecht just shakes his head, smiling.
Weâre hanging out at Phantom Creek Estates, the winery on B.C.âs Black Sage Bench where Beringer is director of winemaking, with an affinity for red wines, and Humbrecht is consulting winemaker for the white wine program.
To say that these two men are legends in the industry is an understatement. Beringer is the great-great-grandson of that Beringer, Jacob Beringer, Napa Valley royalty. He was previously, among other things, director of winemaking at Duckhorn Vineyards and chief winemaker at Beringer Vineyards.
Humbrecht, meanwhile, is not only the owner and winemaker of Zind-Humbrecht, which produces some of the worldâs best Pinot Gris and Riesling and has been in his family since 1620, he is also Franceâs first Master of Wine, a champion of biodynamics and president of Biodyvin.
So what are they doing so far from home? They are, of course, making exceptional wine. But they are also having fun exploring what a new region can do. For a couple of memorable days, a few of us got to tag along for the ride.
Itâs mid-July and itâs not only hot, but weirdly humid for the south Okanagan Valley. âActually, today it is exactly the same temperature in Alsace as it is here,â Humbrecht tells a slightly sticky gathering at the Restaurant at Phantom Creek.
Weâre indulging in an Alsatian-themed dinner as envisioned by the talented chef Alessa Valdez, which means perfect little onion tarts, seared foie gras on pain dâĂ©pice, Road 17 char with choucroute and spaetzle, truffled Cornish hens and, for dessert, kouglof, a kind of fancy brioche, paired with a luscious 2018 Domaine Zind-Humbrecht GewĂŒrtztraminer.
âTo make good wine you need good people. You need the proper climate. And you need good soil,â Humbrecht says. All of these, he suggests, are what heâs found here in Oliver. âIâm not trying to replicate Alsace. Iâm not trying to make Alsace wine.â
The next day, we get a better idea of what these two are trying to achieve. François Mateo, the wineryâs managing director, who has worked at top wineries in France, Chile and Oregon, describes how their goal is not just to promote Phantom Creek, but to support other independent wineries by putting the entire region on the world map.
But first, they are working to identify what grows best here.
Beringer and Humbrecht lead us on a tour of the winery, from the Kobau Room where Beringer goes over the history of the famous vineyards, through the crush pad with its dazzlingly expensive gear, into the cellar and the famous octagonal tasting room. Under a magnificent golden Dale Chihuly sculpture, we taste through a lineup of Phantom Creek wines while the winemakers explain how the terroir in each of the historic vineyards the grapes come fromâKobau, Becker, Phantom Creek, Everndenâaffects their flavour.
âItâs the mix of soils that makes a region unique,â Beringer says, noting that we are standing on a rare mix of tectonic, volcanic and sedimentary soil. One of Humbrechtâs goals is to transform that soilâsome of which is so depleted, Beringer says, âeven weeds donât growââto biodynamic.
âThe biodynamic is not that complicated,â Humbrecht says. âItâs complicated to understand, but itâs not that complicated to put into the ground. Whatâs really complicated is going organic.â Itâs as clear that he has his work cut out for him as it is that he relishes the challenge.
Our last night is the SoirĂ©e en Rouge, Phantom Creekâs signature summer event, where guests decked in crimson finery party throughout the winery. Beringer is unmissable in a scarlet sequinned dinner jacket; Humbrecht casual in a rosy shirt. A band plays in the amphitheatre as we meander throughout the grounds, grazing on gourmet bites and sipping cool rosĂ© in the sweltering heat.
As the guests start to leave, we gravitate to the restaurant patio, where Humbrecht magics up a a magnum of Kobau Cuvée and we chat about wine and family and travel, and what they see for the future of Phantom Creek and the Okanagan Valley. Humbrecht muses about working with Pinot Noir and Chardonnay; Beringer with more RhÎne varieties and maybe some Gamay.
Mostly, they are excited to discover what this young region can do.
âItâs intellectually challenging and it makes your brain work,â Humbrecht says. âAnd I was a little bored.â
Beringer crows: âHe said it!â Humbrecht just smiles serenely, and tops up our glasses.
Phantom Creek Estates Riesling
(Black Sage Bench, $33) Apple, lime zest, lemongrass, sweet spice, flinty minerality, petrol.
Phantom Creek Estates Organic Pinot Gris 2020
(Okanagan Valley, single vineyard, club exclusive) Crisp pear, white peach, white floral notes, juicy.
Phantom Creek Kobau Cuvée 2019
(Golden Mile Bench, $80) Ripe black plum, dark chocolate, earth, refined.
Joanne Sasvari is editor of Vitis and The Alchemist magazines. She also writes about food and drink for WestJet and Vancouver Sun, and is author of the Wickaninnish and Vancouver Eats cookbooks.
Joanne Sasvari is editor of Vitis and The Alchemist magazines. She also writes about food and drink for WestJet and Vancouver Sun, and is author of the Wickaninnish and Vancouver Eats cookbooks.
@ Vitis Magazine