Harvest 2016: Picking

Just at the 50 acre home vineyard of CedarCreek, we have 67,500 individual vines. Each picked by hand . . . that's a true labour of love. 

 

Farm to Table Series: Vivreau Advanced Water Systems

Following our 'Farm to Table' philosophy, our Executive chef, Jeremy Tucker showcases, local, seasonal ingredients at their freshest. Find out where your food comes from and meet the partners who make our sustainable dining program possible. And don't forget to reserve your spot at our Vineyard Terrace Restaurant by calling 778-738-1027 or on OpenTable.

 

Farm to Table Series: Ocean Wise

Following our 'Farm to Table' philosophy, our Executive chef, Jeremy Tucker showcases, local, seasonal ingredients at their freshest. Find out where your food comes from and meet the partners who make our sustainable dining program possible. And don't forget to reserve your spot at our Vineyard Terrace Restaurant by calling 778-738-1027 or on OpenTable.

 

Farm to Table Series: Arlo's Honey Farm

Following our 'Farm to Table' philosophy, our Executive chef, Jeremy Tucker showcases, local, seasonal ingredients at their freshest. Find out where your food comes from and meet the partners who make our sustainable dining program possible. And don't forget to reserve your spot at our Vineyard Terrace Restaurant by calling 778-738-1027 or on OpenTable.

 

Bunch Thinning in the Vineyard

A lot happens in the vineyard year round. Driven by quality decisions, some vines are bunch thinned, which is essentially dropping clusters of grapes to the ground allowing the vine to focus on those that are left. This leads to concentrated flavours and increased quality in the grapes. Sadly, it also leads to a smaller harvest, but that's the price to pay for great wine.