The 2014 harvest is shaping up to be a beautiful one at Tinhorn Creek Vineyards


This year’s harvest is coming to a close at Tinhorn Creek Vineyards and Mother Nature provided a summer that not only was the hottest in a decade but that has also brought the grapes in the vineyard to perfect ripeness. Cool nights in September and October have allowed the acidity of the fruit to remain so that Tinhorn Creek has had a great balance of very ripe fruit and wonderful acidity: the hallmark of a great vintage.

Tinhorn Creek’s new winemaker Andrew Windsor, who joined the winery this year, adds his expertise and depth of knowledge to a team that includes Viticulturist Andrew Moon as well as Sandra Oldfield, CEO, who bottled her first vintage 20 years ago. Winemaker Andrew has never seen the quality of fruit this high in the eight years he has been in the industry, including harvests in New Zealand, Australia and France. “With perfect weather, Tinhorn Creek has seen no disease pressure that often forces picking decisions and it has been our choice when to cull the vines this harvest, based on perfect ripeness.”, he says.

Tinhorn Creek Vineyards began harvesting on September 12 and the picking started with Sauvignon Blanc and Muscat to go into the Oldfield Series 2Bench White; followed quickly by Chardonnay. In addition, the fewer cool weather spells have allowed the flavour ripeness to catch up to the sugars, perfect for reds such as Merlot and Cabernet Franc.

Miradoro Restaurant is also embracing the bounty of the region and the season with communal dinners that celebrate the gifts of Tinhorn Creek’s unique wine country terroir this fall. Indulge in the best local seasonal produce the region has to offer with the Tuesday Communal Table Dinners, beginning October 21 and taking place every Tuesday until the end of 2014. Enjoy fare that is local, rustic, spontaneous and seasonal; the best of the harvest season. Reservations from 6:30-9:30pm, $30pp.

All fall events can be booked online at: or by calling 250.498.3742.