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					                                                                   TINHORN CREEK
                                                                     VINEYARDS




O      n a hillside overlooking vineyards, sagebrush, and the old gold mining creek that is its namesake,
       Tinhorn Creek Vineyards has been owned and operated by the Shaunessy and Oldfield families
since 1993. The winery is located south of Oliver, BC, at the junction of Highway 97 and Road 7 in the
famed Golden Mile wine-growing district. This area, named for its rich history of farming that dates back
to the early 1900s, is home to several quality wine producers. Tinhorn Creek sources fruit exclusively
from its own vineyards: 150 acres of prime land on two very distinct benches. This land lends to the
creation of terroir-driven wines that are classic illustrations of the place they are grown. The 100-acre
Diamondback Vineyard on the Black Sage Bench is planted with a mix of red and white varieties, primarily
Pinot Gris, Merlot and Cabernet Franc. The 50-acre Tinhorn Creek Vineyard on the Golden Mile Bench is
also planted with a mix of red and white grapes, but primarily features Gewürztraminer.
Farming their own vineyards using sustainable practices allows Tinhorn Creek full control over the
quality of fruit delivered to the crush pad for each vintage. The winery produces wines in two tiers
under one dynamic and compelling label. The single-varietal series includes a Gewürztraminer, Pinot
Gris, Chardonnay, Cabernet Franc, Pinot Noir and Merlot. Only worthy wines are selected each year for
the winery’s top tier, winemaker Sandra Oldfield’s signature wines, named the Oldfield Series. This tier
provides Oldfield with a playground for experimentation and is a creative showcase for the best wines
from each vintage. All Tinhorn Creek wines evoke the unique terroir of the region: the sage-covered
desert terrain.
Tinhorn Creek was the first winery in Canada to bottle its entire portfolio with Stelvin screw-cap closures
ensuring consistent aging and a guarantee that the wine will be enjoyed as it was intended.




                                         www.tinhorn.com
                                                                        TINHORN CREEK
                                                                          an overview


Open year-round, the winery offers a tasting bar, a wine store and gift shop. The friendly, outgoing
winery team will enthusiastically walk visitors through the wine tasting experience and make the culture
of wine approachable. A self-guided tour featuring education stations and a demonstration vineyard
provide both enthusiasts and those overwhelmed by wine with a comfortable environment to expand
their wine knowledge at their own pace. Build a picnic from the deli case and enjoy it on the winery
grounds, an ideal location to relax.


During the summer, the winery offers concerts and theatre productions in an outdoor amphitheatre
set amid the vines. The Tinhorn Creek Canadian Concert Series provides one of the best entertainment
experiences in the south Okanagan. For the past five years, the winery team has booked Canadian talent
exclusively and has attracted some big names in the music industry, such as Blue Rodeo, Spirit of the
West, 54–40, Lisa Brokop and Colin James.


A great way to stay connected with the winery throughout the year
is through its “Crush Club.” Benefits include access to special small
lot and pre-release wines, discounts on wine and merchandise, as
well as invitations to attend member events to taste the latest
releases, meet new people, and mingle with winemaker Sandra
Oldfield.


Tinhorn    Creek has been family owned and operated since
inception in 1993. Before it became fashionable to do so, the
owners and management were committed to sustainable practices
at the winery and in its vineyards. Tinhorn Creek is passionate
about taking care of the environment. Environmental initiatives
include native plant restoration, a beetle release program and the
installation of a fence to separate snakes from field workers and
equipment.
Approaching    its 15th anniversary, Tinhorn Creek remains the
number one winery destination where people throughout the
west will continue to enjoy the wines for many occasions to come.
Evoking classic south Okanagan terroir, Tinhorn Creek offers wines that rank among the best in the
world. The winemaking team continues to find new inspiration and, with the winery’s approach to
community and sustainability, the future looks brighter than ever.


For  more information on Tinhorn Creek Vineyards call 1.888.484.6467, visit www.tinhorn.com or
facebook.com.




                                          www.tinhorn.com
                                                                   TINHORN CREEK
                                                                     an overview


QUICK FACTS:

The Winery: Tinhorn Creek Vineyards
Year Established:     1993
First Release: 1994 – Pinot Gris and Chardonnay
Location:      Road 7 and Highway 97, Oliver, British Columbia
Winemaker: Sandra Oldfield – Chief winemaker & director of
               operations
Assistant Winemaker:   Korol Kuklo
Viticulturist:         Kenn Oldfield
Key Grape Varieties:   Gewürztraminer, Pinot Gris, Chardonnay,
               Kerner, Cabernet Franc, Merlot, Pinot Noir, Syrah
Wines:         Tinhorn Creek Varietal Series wines
               Oldfield Series premium offerings
               65% red and 35% white wine production
               37,000 cases annually
               1,100 oak barrels; mixed American and French
               100% Vintners Quality Alliance (VQA) approval
Ownership:     Bob and Barbara Shaunessy,
               Kenn and Sandra Oldfield
               Shaun Everest, David Johnson
Winery:  Opened May 1996; an 836 sq. metre production facility,
      279 sq. metre tasting room/admin, 465 sq. metre barrel cellar


Visitor Experience:    Self-guided winery and vineyard tours
                       Winery tasting bar and gift shop
                       Deli case and picnic sites
                       Summer Concert Series
                       Golden Mile hiking trail
                       Special winemaker events and activities




                                        www.tinhorn.com
                                                                  TINHORN CREEK
                                                                    an overview


OUR WINEMAKER – Sandra Oldfield

                            A native of California, winemaker and owner Sandra Oldfield arrived at
                            Tinhorn Creek from Santa Rosa, California in time for the 1995 crush. Since
                            then she has taken the production from 1,000 cases to more than 35,000
                            cases. Now that the vineyards have reached full production, Sandra can
                            focus her talents on the Oldfield Series, a premium line of wines created
                            from the very best fruit that the mature vineyards have to offer.


                            Sandra gained her early wine experience at Rodney Strong Vineyards in
                             Sonoma, CA. Before leaving California, Sandra had been studying enology
                             at the University of California at Davis (UC Davis). She put her studies on
hold while her time and energy went to getting the winery up and running. She then resumed her
winemaking studies (along with studying Canadian history). Her efforts were rewarded in the spring of
2002 with a master’s degree in Enology from UC Davis and Canadian citizenship in October 2002. Sandra,
her husband, Kenn Oldfield, and their daughter Melody live in a house perched at the top of the Tinhorn
Creek winery vineyards.




MEDIA CONTACT                                                   WINERY CONTACT
Sue Alexander                                                   Lindsey White – Marketing Coordinator
Alexander Ink Public Relations Inc.                             Box 2010, Oliver, BC V0H 1T0
105 – 1333 Hornby Street                                        E-mail: lindsey@tinhorn.com
Vancouver, BC V6Z 2C1                                           Phone: 250.498.3743
E-mail: sue@alexanderink.com                                    Toll Free: 1.888.484.6467
Phone: 604.331.0907


                                      WINERY ADDRESS
                                      PO Box 2010
                                      32830 Tinhorn Creek Road
                                      Oliver, BC V0H 1T0



                                        www.tinhorn.com
                                                   TABLE OF CONTENTS




1.    Tinhorn Creek History and Timeline
2.    What To Do At The Winery
3.    Land Stewardship and Environmental Efforts
4.    Taking Care of People
5.    The Okanagan Valley
6.    The Vineyards
7.    Bios
8.    Winemaking Practices
9.    Vintage Reports
10.   Current Tasting Notes




                               www.tinhorn.com
                                                                     HISTORY
                                                                history and timeline


A RICH MINING HISTORY
The south Okanagan has a history of gold and silver
mines that date back to the 19th century. Tinhorn
Creek Vineyards takes its name from the creek that
runs above the property and an historic mining site
that drew miners hopeful of making a quick fortune.
The site still draws interest from current day miners.
The Tinhorn mine claim site is located on the north
side of Tinhorn Creek, 5 km southwest of Oliver, BC.
It lies along the southern edge of the historic Fairview
mining camp.

The    Tinhorn, Big Horn and Fortune claims were
owned and operated by the Tinhorn Quartz Mining
Co, and staked on a vein of quartzite in 1896. It has
been recorded that 274 tonnes from which 1400
grams of gold and 467 grams of silver were recovered
was produced from the Tinhorn mine site. Most of
the gold was recovered in 1898, with the remaining
ore recovered in 1910, probably from the old stamp
mill tailings.

While visitors to the area today are unlikely to strike gold, a rich experience awaits at the winery and
the surrounding Golden Mile hiking trail that travels past the old mine site.


TINHORN CREEK VINEYARDS HISTORY
The original owners of the three properties at the Tinhorn Creek site were Walter and Martha Reid. They
moved to the site in the 1960s, and after much earth moving, developed the land into vineyard. When it
came time for Walter to retire, he subdivided the property into two large vineyards, and retained some
acreage to work on during his retirement. Tinhorn Creek purchased one of the vineyards, 25 acres in
size, bought from Terry and Halina Wells (Terry was a schoolteacher at South Oliver Secondary School
and built the house that Sandra and Kenn Oldfield reside in). The other vineyard was first sold to Peter
Serwo (founder of Golden Mile Cellars, recently renamed Road 13 Vineyards), who sold it to Hans Fischer,
who then sold it to Tinhorn Creek’s owners. Hans Fischer stayed on as Tinhorn Creek’s vineyard manager
until retirement in 2003.




                                          www.tinhorn.com
                                                                TINHORN CREEK
                                                                   timeline


1993   Purchased 80 acres vineyard land (22 planted)
1994   Purchased 79 acres vineyard land
              Planted 38 acres of vineyard land
             Made initial vintage of 1,200 cases wine, 4 of 6 varieties
1995   Planted 34 acres new vineyard
                Open for initial sales in the fall
1996   Planted 18 acres new vineyard
1996   Opened 1115 sq. metre winery and retail facility in May
                Initial Alberta sales in November
1997   Planted final 48 acres. Planting complete
                Fourth vintage of 14,200 cases, all varieties
1998   Introduction into Manitoba market
1999   Redesigned Tinhorn Creek label introduced across the whole portfolio
                Completed construction of 400-seat outdoor natural amphitheatre
2000   Introduction to Ontario market
                Initial year for positive cash flow
2001   Awarded Canadian Wine Awards’ “Red Wine of the Year” for the 1998 Merlot
2002   Opened 465 sq. metre barrel cellar – home to over 1100 barrels
2003   At age 65, Hans Fischer retires as vineyard manager
2004   10th anniversary
                Introduced Oldfield’s Collection reserve Merlot
                Introduced the Stelvin (twist-off) closure
2005   Bottled 200,000th case of wine
2006   Moved production to 100% Stelvin closures
                Introduced re-designed label across the whole portfolio
                Achieved milestone sales of 41,497 cases
                Launched new 2Bench white blend under the Oldfield’s Collection banner
2007   Released first Syrah (2004) under the Oldfield’s Collection banner – 50 cases
2008   Kenn Oldfield retires as general manager to pursue special projects on behalf of
                Tinhorn Creek. Shaun Everest assumes the role of general manager.
2009   New packaging unveiled in spring 2009. A subtle change in the winery’s top tier with
       the name changed from Oldfield’s Collection to Oldfield Series.
2009   The winery’s 15th anniversary. Join the winery team on September 19 at the
       Grand Finale Concert and BBQ. Visit the website for more information.




                                       www.tinhorn.com
                                                                 TINHORN CREEK
                                                              what to do at the Winery


THE WINERY FACILITY
Tinhorn Creek Vineyards is situated on a hillside, surrounded by
vineyards and sage-covered terrain. A poplar tree lined drive leads
visitors to gardens and a fountain – designed to resemble Tinhorn
Creek, which runs above the property. Visitors are ultimately led
to a beautiful, rich yellow-coloured winery facility, which acts as a
beacon, welcoming wine lovers to the south Okanagan Valley.
The   winery overlooks lush vineyards with views of the grape
crush pad. The impressive interior galleries have a view of the
stainless steel tanks, oak barrels, and the cellar below. All the stone
structures around the winery – the arch, the central garden, the walls along the east edge – were built
from rocks sourced from the vineyard when the land was prepared for the Gewürztraminer planting.

SELF-GUIDED TOURS
Tinhorn Creek’s innovative self-guided tour of the winery, barrel cellar and demonstration vineyard
enables visitors to stay as long as they wish, and provides ample information about viticulture and
winemaking for beginners or wine aficionados. Taste grapes right off the vine and compare a glass of
wine from the same varietal. The friendly and knowledgeable wine shop staff is on hand to fill in any gaps
and answer questions.

TASTING BAR AND GIFT GALLERY
The tasting room and wine shop are well stocked with many gift ideas for the wine enthusiast. Buses
and groups are welcome, and a picnic can be assembled from the deli case to be enjoyed under an
umbrella on the sun-drenched patio. The wine shop and tasting room is open November to April from
10 a.m. to 5 p.m., and May to October from 10 a.m. to 6 p.m. Special or guided tours can be arranged
by appointment.

CRUSH CLUB
The “Crush Club” offers members year-round perks from Tinhorn Creek. Benefits include access to
special small lot and pre-release wines, discounts on wine and merchandise, as well as invitations to
attend member events to taste the latest releases, meet new people, and mingle with winemaker Sandra
                            Oldfield. Events and offerings change annually and are listed on the website.
                            A one-year membership to the Crush Club is a unique gift idea and the winery
                            staff is happy to arrange gift memberships.
                            For Crush Club members, discounts start immediately upon joining. There
                         is no membership fee; the only stipulation is that members commit to
purchase one case of wine per year that has been personally selected by winemaker Sandra Oldfield.
(The membership discount will apply.)
Crush Club members may select from three different programs. Visit the website for details.

                                          www.tinhorn.com
                                                              TINHORN CREEK
                                                           what to do at the Winery


THE AMPHITHEATRE
Constructed in 1998, Tinhorn Creek’s amphitheatre was originally
a gully that was back-filled with earth removed from where the
winery stands. The new slope created a bowl overlooking the
breathtaking south Okanagan Valley, and is now a spectacular
400-seat outdoor venue – home to the winery’s annual Summer
Concert Series.


THE CANADIAN MUSIC SERIES AT TINHORN CREEK
Tinhorn Creek’s concert series consists of five concerts, one each month from May through September
From the outset, the series has been extremely successful with each performance selling out well in
advance. After a number of successful seasons, Tinhorn raised the bar from a music perspective and
                                        had Colin James perform (another sold-out performance) at a
                                        special 10th Anniversary Concert. This event proved that the
                                        demand was hot for Canadians to see Canadian artists while
                                        enjoying Canadian wine and an idea was borne. Now, each
                                        year, Tinhorn Creek holds a special “Signature Concert” where
                                        one of Canada’s premier artists plays the final September show
                                        of the season. Past performers for the “signature concert” have
                                        been Colin James, Spirit of the West, 54-40, Prairie Oyster, Lisa
                                        Brokop, and Blue Rodeo.




THE GOLDEN MILE TRAIL
For active guests, Tinhorn Creek has developed a short “Golden Mile” hiking trail featuring stunning
valley views that takes hikers past vineyards and the Tinhorn Creek stamp mill ruins.

The Golden Mile Trail was the brainchild of Tinhorn Creek employees in the mid 1990’s who thought
that the hills made a perfect hiking loop. They wanted to create a place where visitors to the winery
would hike, enjoy the wilderness around the winery and embrace the history of the area. To get things
happening, they spearheaded the project by mapping out the trail, arranging signposts, and talking with
local landowners and rangeland lessees. In 1997, the trail was ready for hiking, and was expanded in 1999
through a government work program to include Hester Creek and Gehringer Brothers estate wineries. At
the same time, an information kiosk was installed. Tinhorn Creek spruces up the trail annually to keep it
in good repair for all visitors.




                                         www.tinhorn.com
                                                                 CARE FOR THE LAND
                                                                 land stewardship and
                                                                 environmental efforts


Tinhorn Creek owners, Kenn and Sandra Oldfield, have embraced a multifaceted stewardship approach
to protect the critters in the vineyards and the environment in their care. As a result of their efforts,
The Land Conservancy (TLC – www.conservancy.bc.ca) has recognized Tinhorn Creek Vineyards as a
Conservation Partner. The ongoing stewardship programs include:


ENDANGERED SNAKE PROTECTION PROGRAM
Tinhorn Creek partnered with the South Okanagan-Similkameen Stewardship Program (SOSSP) on a
Snake Pilot Project to protect snakes and workers. The project included snake barrier fencing and worker
safety training.
The fence, just over a foot high, keeps the snakes out of the vineyard and in their natural areas. When
visiting the winery, visitors can see the fence off to the left as they drive up the main driveway.
Based on the success of this pilot project, the SOSSP reports that snake fencing is being used in many
other local areas including residential developments, a resort, and a hydroelectric substation. Fencing is
also used to keep snakes off roadways where traffic mortalities are high.
The    success of the Worker Safety workshops prompted the Agricultural Environment Partnership
Initiative to fund this project for another season.


ANTELOPE BRUSH HABITAT RESTORATION PROGRAM
The Antelope Brush habitat of the south Okanagan is a fragile ecosystem. In 2004, Tinhorn Creek staff
with TLC and SOSSP replanted over 600 native shrubs, wildflowers and bunchgrasses at the top of the
Tinhorn Creek vineyard. This was the second replanted area on the property.
In 2006, an SOSSP representative reported a high survival rate of most species including sumac, rose,
mock orange, yarrow, brown-eyed Susan, sage and buckwheat. Unfortunately, many of the antelope
brush plants have not survived. This is not surprising, but still disappointing, as larger plants do not
replant well. Maintenance and supplemental planting was performed in 2008.


ENVIRONMENTALLY FRIENDLY DALMATIAN TOADFLAX WEED CONTROL
In June 2004, Tinhorn Creek looked for an environmentally friendly way to deal with the non-native
Dalmatian toadflax weeds. Instead of using herbicides, 400 Mecinus Janthinus (stem-boring beetles)
were released. Although the adults feed on leaves and stems, the damage is done after the females lay
eggs inside the stems. As the larvae mature, they feast on the inside of the stems and disrupt the weed’s
growth.
The goal is to establish a long-term balance between the beetle and toadflax populations. The program
is working successfully. Most of the plants in the target area are stunted and not flowering. The beetles
are busy doing their jobs and have spread to patches of toadflax more than 100 metres from the original
release site.




                                          www.tinhorn.com
                                                            PROTECTING THE NATURAL
                                                                   HABITAT


The   team at Tinhorn Creek Vineyards
believe that as stewards of the land,
they must strive for a balance between
agriculture and nature. They work hard to
protect the indigenous plants surrounding
the vineyards and have reintroduced
many plants to areas razed during past
construction projects. The goal is to
create a natural habitat that promotes and
fosters a place for beneficial critters and
bugs. Some replantings include:


Smooth     sumac (Rhus glabra – Rhus,
meaning “red” and glabra, meaning
“smooth”) – its name denotes the
smooth bark of this plant combined with
the deep red hue of its leaves in the autumn. Smooth sumac is found at lower elevations of the Okanagan
Basin. It spreads rapidly and forms an excellent slope stabilizer. The berries of this shrub provide an
important winter food source for birds. Throughout the year this plant changes its look considerably.
In spring, it blossoms with small pyramid-shaped yellow flowers. In the summer, its leaves look bright
green and waxy. In the autumn, the leaves of this deciduous shrub turn vibrant red for a short time and
then fall off for winter.


Antelope Brush (Purshia tridentada) – a “signature plant” that only occurs south of Penticton. Sometimes
referred to as the antelope-brush ecosystem, this plant community is globally imperilled and is one of
Canada’s most endangered ecosystems. The majority of the remaining tracts are on privately owned land.
Antelope brush is a member of the rose family; in May it blooms with tiny, brilliant yellow flowers. It
grows in well-drained soils, composed of windblown sand and gravel deposited by the melt waters of the
Ice Age glaciers. Cryptogrammic crust – a layer of lichens and mosses over the soils – retains moisture,
aids with seed propagation and helps to prevent weed establishment.


Brittle prickly-pear cactus (Opuntia fragilis) – the only species of cactus found in the southern Okanagan
Basin. Interior native people used the inner stem of this cactus as an additive to soups or mixed with
fat and berries in cakes. The brittle prickly-pear cactus is found throughout Tinhorn Creek’s property.
While patches were disturbed during the building of the winery, the team’s sensitive approach since
construction has helped to retain many plants. In late spring to early summer, look for small peach-
coloured flowers that turn to yellow on this cactus.




                                          www.tinhorn.com
                                                                  SUSTAINABLE PRACTICES


IN THE WINERY AND THE VINEYARD
Because the winery enjoys a desert climate, fungicide, pesticide and herbicide sprays are minimally used
compared to wetter viticulture areas in the world.

•        The team monitors crop and canopy of the vines on an ongoing basis, which is important for early
detection of any mould and pest problems. Weather stations help them predict mould conditions so that
they can reduce their spray program.
•        When the winery planted their vineyards, they chose pest-
resistant rootstocks to match drought and soil conditions.
•        The vineyards utilize a mixture of grass seeds for vegetation
between the vine rows. This permanent cover crop helps to enhance
the soil quality and reduces erosion and runoff. In addition, all prunings,
leaves and clusters removed during the year are left in the vineyard rows
to add to the soil’s organic nutrient content.
•        Diesel used for the vineyard is stored in a double walled
enviro-tank.


HABITAT SURROUNDING THE WINERY
•       No toxic baits or fumigants are used to control vertebrate pests
in the Tinhorn Creek vineyards. Instead the team modifies the pests’
habitat (such as removing unnecessary brush and rocks) and also uses
exclusion techniques (such as snake fencing, deer fencing, netting and
sound repellents for birds).
•       Habitat for beneficial birds (such as owls, hawks and eagles) is maintained, including all trees
bordering the vineyard property. The winery team has also encouraged songbirds with bluebird nesting
boxes throughout the winery land.
•       Tinhorn Creek has protected areas of their property through agreements with The Land Conservancy
so that sensitive areas will not be developed.
•       All of Tinhorn Creek’s vineyards have a buffer zone between the vineyard blocks and surrounding
sensitive areas – either in the form of other neighbouring vineyards’ blocks or a cleared zone of at least 6.1
metres.
•       The winery team consults frequently with local biologists that are familiar with the sensitive species
on the winery’s property to help the team make decisions on how to manage their vineyard operations
around these species. The winery also participates and hosts various collaborative year-round seminars in
the south Okanagan to help identify and protect sensitive species they may come into contact with during
normal vineyard operations.
•       Native grasses, shrubs, and xeriscape are used whenever possible around the property. The team
uses native bunchgrasses, plants and hydro seeding to renew areas that have been disturbed.




                                             www.tinhorn.com
                                                            SUSTAINABLE PRACTICES



WINERY CELLAR AND GROUNDS
•    Landscape residuals are chipped and used again on the property as mulch or added to
     compost.

•    All grape pomace (seeds, skins and stems during harvest) is composted on-site for direct
     application to the vineyards.
•    Diatomaceous earth (DE) used in wine filtration is incorporated into the compost.
•    More frequently, cold stabilization of white wines (tartrate stabilization) utilizes a filtration
     technology that no longer requires the use of bulk chilling of tanks – a very costly use of
     energy in a wine cellar.
•    Used barrels are sold or recycled – approximately 200 wine barrels per year.
•    Barrels are treated with steam rather than hydro-filling to reduce water usage at the winery.
•    All wines undergo analysis “in house” which reduces the need to ship samples to be analyzed
     off-site.


PACKAGING AND SHIPPING
•    The winery’s wine bottles are made from 35–50% recycled glass and 90% of the glass is
     produced within 190 km of the winery. All of the glass comes in on full truckloads to reduce
     the winery’s carbon footprint.
•    The amount of glass bottles purchased from Europe is decreasing year by year and the winery
     does not source any packaging products from Asia – again to reduce the carbon footprint.
•    All bottles poured in the tasting room are recycled.
•    All cardboard received into the winery is recycled.
•    All used paper is recycled. Paper stock and cash register tapes are made from 100% recycled
     paper.
•    All plastic pallet wrap waste acquired during bottling (approximately 90% of all pallet wrap that
     comes into the winery) is recycled.
•    All wooden pallets that arrive at the winery from glass manufacturers are recycled back to the
     manufacturers.
•    All wooden pallets used for shipping wine to market are recycled in a province-wide pallet
     system.
•    All shipping case inserts come from recycled material cardboard.
•    Closer to home sales reduce the winery’s carbon footprint; 95% of Tinhorn Creek’s wine is sold
     within British Columbia and Alberta.
•    Whenever possible, the winery consolidates pallet shipments of wine to reduce shipping.



                                       www.tinhorn.com
                                                         SUSTAINABLE PRACTICES



AREAS OF SUSTAINABILITY BEING ADDRESSED IN FISCAL 2009

•    Expanding the compost program to include filter-pad sheets and other organic wastes from
     winery operations.
•    Replanting the area disturbed by the construction of a new septic system with native shrubs
     and grasses.
•    Converting a portion of the existing vineyard from overhead irrigation to drip irrigation.
•    Purchasing an additional diesel enviro-tank for vineyard operations.
•    Using biodiesel for tractors and other vineyard machinery.
•    Reducing the amount of water used for tank cleaning in the cellar.
•    Moving to paperless faxes, CFL lighting and green cleaning products in the offices.




                                      www.tinhorn.com
                                                           TAKING CARE OF PEOPLE


CHARITABLE GIVING

In 2005, Tinhorn Creek named the Boys and Girls Clubs of Canada as their charity of choice for their
corporate giving program. While the team at the winery has always worked to be good corporate citizens
and supported many charities, the winery felt the time had come to put some structure to their efforts
and truly make a difference. In true Tinhorn Creek fashion, they developed the criteria for the program
and then began identifying organizations that best met Tinhorn Creek’s priorities. The “Three C’s” quickly
came to the forefront in the criteria for consideration.
CANADIAN – a must. Tinhorn Creek thinks Canadian first.

CHILD FOCUSED – something that is very important to Tinhorn Creek. They want to leave this world a
better place than they found it and know of no better way than to make sure kids are well taken care of.


COMMUNITY BASED – in the communities where they do business. With 95% of Tinhorn Creek’s wine
sold in BC and Alberta, they felt it was most important to support an organization that has chapters in
Vancouver, Victoria, Calgary, Edmonton and, of course, Oliver.


                                                How   much to give? Another question they asked
                                               themselves. They’re proud to say that the figure arrived
                                               at was 2.5% of their annual net income before taxes. As
                                               a yardstick, they feel this level of giving measures up to
                                               corporate social responsibility standards. It’s important
for the amount they give to increase as they become more successful. There’s a built-in incentive for a
win-win outcome.


To   date, the winery has donated over $50,000 to the Boys and Girls Clubs. Each year, through
consultation with the individual chapters, the organization selects projects that support children across
the spectrum of age ranges. The chapters can rely on this funding and plan on it being there for them
to fund the many valuable services they provide to young people. These include programs such as Food
and Nutrition at School or the Beltline Youth Initiative, which exposes marginalized high-risk youth to
mentors, leadership, cultural awareness, volunteerism, positive adult role models, a safe place to belong
and a stable support system.


Tinhorn Creek also gives back to the community in many other ways through the donation of stays in
a guesthouse among the vines at the winery. The “Vineyard Getaway” package has been an extremely
popular item in the myriad of silent and live auctions to which it has been donated in British Columbia
and Alberta over the years.



                                         www.tinhorn.com
                                                            THE OKANAGAN VALLEY




Located in the southwestern interior of British Columbia, The Okanagan Valley lies in a rain shadow
situated between the Coastal and Monashee mountain ranges. The lack of precipitation combined with
a warm climate makes it one of the warmest and most arid places in Canada. Imposing mountain ridges
and a chain of freshwater lakes play host to orchards and vineyards and spectacular natural sage and
grass-covered terrain. The area between Oliver and the US border is the northernmost tip of the Sonora
Desert, which begins on the Baja Peninsula in Mexico.
With over 2,000 hours of sunshine and 12 inches of rain annually, summers are generally very hot:
daytime temperatures in July and August can reach 40°C, and are often above 30°C for several days in
a row. The 250-kilometer chain of lakes that runs along the valley floor (Lake Okanagan is the biggest
at 144 kilometres long and 3.5 kilometres average width) is the source of irrigation water for the area.
The lakes also have a moderating affect on the vineyards, with nighttime summer temperatures often
dropping to 12°C. These cool evenings result in the development of intense flavours and natural acidity
in the grapes.
In summer there can be a four-degree average daily difference in temperature between Kelowna (in the
central Okanagan Valley) and Osoyoos (in the south near the US border). This results in a preference to
grow red varieties in the south and white varieties in the cooler north.
Precipitation is spread evenly throughout the year and averages 16
inches in the north and 8 inches in the south. Winters can be cold and
can see temperatures dropping below zero for short periods of time.
The   central part of the Okanagan Valley, between Kelowna and
Naramata, is narrow and marked by steep hillsides, making the area for
planting vineyards limited. The Naramata bench area (near Penticton)
is marked by sloping vineyards in close proximity to the lake, with
excellent exposure to the afternoon sun.
Higher-altitude vineyards, some of which are planted on slopes, dot
the Okanagan Falls area, with a few vineyards planted on terraces. From
Oliver to Osoyoos, the valley fans out with flatter land in the Black Sage Bench area. This is where the
majority of grape acreage is planted, and is the area with the greatest potential for new development.
There are widespread differences in the soils and climates of the various grape-growing sub-regions
throughout the valley; Kelowna, Naramata, Okanagan Falls, Golden Mile and Black Sage/Osoyoos Lake
Bench. The southern part of the valley has deep sandy soils whereas the area around Kelowna is mainly
composed of clay and gravel.




                                        www.tinhorn.com
                                                                     THE VINEYARDS


Tinhorn Creek sources fruit exclusively from its own vineyards: 150 acres of prime land on two very
distinct benches. This land lends to the creation of terroir-driven wines that are classic illustrations
of the place they are grown. The 100-acre Diamondback Vineyard on the Black Sage Bench is planted
with a mix of red and white varieties, primarily with Pinot Gris, Merlot and Cabernet Franc. The 50-acre
Tinhorn Creek Vineyard on the Golden Mile Bench is also planted with a mix of red and white grapes, but
primarily features Gewürztraminer. Farming their vineyards using sustainable practices allows Tinhorn
Creek full control over the quality of fruit delivered to the crush pad for each vintage.
At the Tinhorn Creek and Diamondback vineyards workser pruce using a “bilateral cordon, vertical shot
position” training system. This means that two arms (cordons) split from the truck and the shoots are
positioned vertically, to allow more sunlight to reach the grape clusters. It is fortunate that, on both the
Tinhorn Creek and Diamondback acreages, vine rows can be planted in a north-south orientation.
Since the valley is narrow and runs north-south, it tends to funnel weather patterns in these directions.
Rain and morning dew can accumulate on the clusters and cause mould to form on the clusters if not
quickly dried out. The north-south alignment of the rows lets the wind blow through the rows, drying
the clusters quicker and reducing the amount of fungicide needed in the vineyard. The north-south
orientation also helps to ripen the grapes quicker as the clusters are more fully exposed to the morning
and afternoon sun.




                                          www.tinhorn.com
                                                                  VINEYARD PROFILE -
                                                                    DIAMONDBACK


DIAMONDBACK VINEYARD ON THE BLACK SAGE BENCH

Tinhorn Creek’s 100-acre Diamondback Vineyard is located on the Black Sage Bench, which is home to
approximately one third of the Okanagan Valley’s vineyards. This area was first planted with hybrid grape
varieties that were later removed in 1988 under a government program to replace less desirable grape
varieties with premium vinifera grapes. The land sat fallow for several years before replanting began.
                                                            Twenty minutes north of Osoyoos, the Black
                                                            Sage Bench sits on top of sandy soil that
                                                            can be up to 300 feet deep. Affectionately
                                                            known as “The Beach”, the soil on the upper
                                                            elevated area of Black Sage Bench makes
                                                            planting challenging, as a freshly dug hole
                                                            fills with sand immediately. The soil has
                                                            lower nutrient and organic matter content
                                                            than other areas in the valley. Moreover,
                                                            there is a high evaporation rate as water
                                                            drains right through soil; thus requiring
                                                            more irrigation than other sites. Fortunately,
                                                            the benefits outweigh the challenges, which
                                                            is apparent each year upon harvest.


The Black Sage Bench area is a protected ecological habitat that preserves antelope-brush, bunchgrass,
sage and prickly pear cactus. These plants are critical habitat for the survival of several animal species,
including the burrowing owl, tiger salamander, sage thrasher, night snake and badger. Today, the Black
Sage Bench is planted with primarily vinifera grapes and is one of the most important viticulture regions
in the Okanagan Valley. Its changeable mesoclimate makes for completely different grape ripening
conditions.
The Diamondback Vineyard has a southwest facing elevated location and enjoys both early morning and
late afternoon sun. In the summer months, the site can get anywhere from two to three additional hours
of sunlight per day compared to the Tinhorn Creek Vineyard. The grapes planted at this site can ripen
one to three weeks prior to the same varieties at Tinhorn, in part due to this sun exposure.
The Diamondback Vineyard has 100 acres planted with eight varietals. Planting began in 1994 with Pinot
Gris and Cabernet Franc. More plantings followed including Merlot, Pinot Noir and Chardonnay. By 1997,
the Diamondback Vineyard planting was finished. More recently, Semillon, Syrah and Malbec have been
planted at this site.




                                         www.tinhorn.com
                  VINEYARD PROFILE -
             DIAMONDBACK AERIAL MAP




www.tinhorn.com
                                                                   VINEYARD PROFILE -
                                                                    TINHORN CREEK


TINHORN CREEK VINEYARD ON THE GOLDEN MILE BENCH
The 50-acre Tinhorn Creek Vineyard on the Golden Mile Bench is also home to the winery, amphitheatre,
wine shop, barrel cellar and the oldest block of vineyards.

The Golden Mile Bench region starts at Fairview Road in Oliver and extends to Road 18. Although this
area measures longer than a mile, it was first referred to the “Golden Mile” in the mid 40s as it gained its
reputation as rich farmland.

In the late 1910s, the area was divided into plots for soldiers to farm upon returning from World War 1.
An open irrigation canal that was completed in 1929 between Vaseaux Lake and Osoyoos turned the arid
land into a lush area suitable for ground crops and tree fruits in the mid-1930s. At the same time an old
mine site reopened and the area enjoyed an economic boom. The reputation of this farming community
combined with the area’s history of gold and silver mining, led to the area’s name “Golden Mile”. The
area became a highly desirable viticulture site beginning in the late 1960s when vineyards were first
established.

The Golden Mile is located on an upper bench, with the elevation making it significantly warmer than the
valley floor, and helping the vineyard escape damaging spring and fall frosts. The Tinhorn Creek vineyards
at this site get the first morning sunlight. By late afternoon, the sun dips behind the hills, and in the cool
summer evenings, the grapes develop their exquisite flavours. The unique mesoclimate for this vineyard
includes the east-facing site, which offers good early morning sun exposure. To the west of the vineyards
lies the Thompson Plateau. The sun goes behind this ridge early in the day relative to the other side of
the valley. This vineyard can be in shade as early as five o’clock in the summer months making it a cooler,
slower ripening area. The downward slope of the vineyards provides good airflow and, mainly due to
water drainage, varietals ripen differently uphill versus downhill.

The soils on the western side of the valley, known as the Golden Mile Bench, consist primarily of clay
loam soil with various sized rocks. In fact, the stone archway above the winery entrance was constructed
with rocks from the Gewürztraminer vineyards. These heavier soils are more difficult to plant due to the
large number of rocks; but the soil holds moisture longer, so less irrigation is required. Additionally there
are high amount of nutrients, so less fertilizer is needed. With these conditions, the vines grow more
vigorously. As a result, the vineyard team does shoot removal and leaf thinning during the summer to keep
the fruit exposed to the sun and to ensure the vine is in balance.


The previous owners planted Pinot Noir in 1989, Merlot between 1989 and 1991, and Kerner and Chardonnay
in 1990. Today, there are eleven varieties of grapes planted at this site including Gewurztraminer, Pinot
Gris, Syrah, Viognier, Sauvignon Blanc, Malbec, and Petit Verdot.




                                          www.tinhorn.com
                  VINEYARD PROFILE -
            TINHORN CREEK AERIAL MAP




www.tinhorn.com
                                                                           BIOS


SANDRA OLDFIELD – Chief Winemaker & Director of Operations
Sandra Oldfield grew up in Marin and Sonoma counties in California. She received her bachelor of arts
in business administration with a focus in international business. After graduation, Sandra chose to work
in the tasting room at Rodney Strong Vineyards while she decided what she wanted to pursue with her
degree. After a year of working in the tasting room, a position came up in the cellar for a lab person. It
was then that she realized that she preferred working on the production side of the wine business. After
this revelation, Sandra took two years of prep courses (chemistry, physics, etc.) at Santa Rosa before
starting at University of California at Davis (UC Davis) in the summer of 1993. Her research focus was
the ripening Cabernet Sauvignon. Seven different wineries allowed Sandra to use their vineyards for her
research and she was given the use of the Mondavi facilities to make her wine.

While attending UC Davis, Sandra met Kenn Oldfield. Kenn had recently purchased the Tinhorn Creek
Vineyard and was at UC Davis learning more about vineyard care and practices. Kenn convinced Sandra
to get involved and they struck an agreement. Serendipitously Kenn found both his winemaker and a
wife. Sandra was excited about the opportunity to get involved in the still young wine industry in British
Columbia and was very optimistic about the region’s ability to produce great quality wines.

Sandra oversaw the first vintage at Tinhorn Creek in 1994 by commuting between BC and California
while on a work visa. In 1995, Sandra moved north to Oliver and married Kenn that summer. The pair
settled in a house perched at the top of the vineyard with a sweeping view of the valley and of the winery
goings on.

Sandra brought the production from 1,000 cases in 1994 to over 37,000 cases in 1999. Sandra put her
studies on hold while getting the winery up and running to full production. Once at full production,
Sandra resumed her studies and was awarded her master’s of Enology in 2002.

In 2002, while watching the men’s gold medal hockey game during the Salt Lake City Olympics, Sandra
noticed that she was not cheering for the Americans, but for the Canadians to win. It was in that
moment that Sandra realized that she had become Canadian and needed to make that official. She began
preparation for a series of exams and, in October 2002, she officially became a Canadian citizen – a proud
moment for the entire winery team.

Sandra firmly believes that the wine is made in the vineyard and the winemaker just babysits the wine
until it goes into the bottle. For this reason, she strongly supports a winery being an estate winery
because of the full control they have over vineyards.




                                         www.tinhorn.com
                                                                     WINEMAKER
                                                                SANDRA OLDFIELD


Sandra loves winemaking as it is such a diverse job. She is involved in everything from the vineyard,
production, marketing, food and wine pairing, and education (of staff and visitors). In March 2008, she
added the title and responsibilities of director of operations at the winery while still maintaining her
winemaker status. She now oversees the Tinhorn Creek and Diamondback Vineyards, tourism at the
winery and, of course, winemaking.


In December 2004, Sandra and Kenn adopted their daughter Melody Grace Oldfield when she was two
days old. Over the years, Sandra and Kenn had assembled five dogs and a cat; so Melody came home to a
house full of playmates.


Living on a hill has its advantages and its drawbacks, such as teaching Melody how to ride a bike. As a
result Sandra found a new use for the cellar… it makes a great place for Melody to learn how to ride a
bike. One of Sandra’s next goals is for Melody to get tall enough so that she can work the off-pack table
on the bottling line.


When Sandra is not down in the cellar overseeing her team or minding Melody, she is stealthily hunting
down vintage items on eBay, driving her 1966 Mustang, taking a dip in the pool, or soaking in the hot
tub.




                                         www.tinhorn.com
                                                                             Q&A
                                                                   SANDRA OLDFIELD


INTERVIEW Q & A – Sandra Oldfield
Q: What made you decide to become a winemaker?
A: Quick answer: I got tired of selling dresses at Macy’s! Real answer: I fell into wine sales at Rodney
Strong winery in Healdsburg [California] and one season I luckily got a harvest job in the QC lab. I found
I was coming to work early and leaving late for no pay, and that was when I decided I needed to go into
winemaking as a career. There had never been a job before that I wanted to soak up as much as I could
every waking hour.

Q. What is your winemaking philosophy?
A. Winemaking is not really a philosophy, it’s a beverage; but my thoughts toward winemaking are 1)
Know your grapes because then you can know your wines. 2) Do your job right in the vineyard. 3) Pick
’em ripe. 4) Don’t screw it up after they’re picked. 5) Lastly, have a good time doing what you do and the
wines will respond. To summarize... “It’s the grapes, Stupid.”

Q. What excited you most at the prospect of making wine in the Okanagan Valley?
A. Most exciting was the newness – new vineyards, new plantings, new wines, new winery with new
equipment, new employees, new role as a winemaker, new husband and kids, new country, etc., etc.
Everything was new.

Q. When did you realize that the Okanagan Valley would become your “home”?
A. Before I moved here in the summer of 1994, I walked out to the tip of what is now our demonstration
vineyard (the winery had not yet been built) and surveyed the valley before me. The sun was setting and
it was as spectacular then as it is now. I asked Kenn if he was sure good wine could be made here and he
said yes. Then I knew I’d move.

Q. Over the years, how have you evolved your winemaking strategy?
A. It changes constantly. Every year we learn a huge amount from our vineyards, our wines, our employees,
and our customers… all this feedback gets used in a real way. We’ve reduced or eliminated the oak that
our white wines see over the years. We’ve refined the type of oak our red wines see – more French for
longer periods of time. We strive to make a wine that tastes like the varietal that we taste in the vineyard.
We still use the same vineyard blocks as when we first started, but now we know which sections of our
blocks are different from one another and how to treat the grapes when they come into the winery.
Overall, I am a bit looser with respect to the winemaking plan than I was in 1994 because I let the
weather and the grapes themselves set the plan for the year rather than me trying to imprint on top of
the grapes.




                                          www.tinhorn.com
                                                                           Q&A
                                                                  SANDRA OLDFIELD


Q: What is the part of your job that you most enjoy?
A: Vineyard sampling in the fall with my daughter. It’s usually
on a weekend because I have to get caught up and I like to do
it without distractions. It’s just the two of us and we are talking
as we’re walking the rows. I get a real feel for the grapes during
these walks – and for my daughter.

Q. Who has most inspired you as a winemaker?
A. Well, she’s not a winemaker but she might as well be because
she has mentored or trained at least 10 other winemakers in
California, and that is my friend Sharon Dougherty. She works
as the QC director at Matanzas Creek Winery and is a pioneer
female in the industry. She never ever cut corners when it came
to quality decisions – do it right or don’t do it at all. She inspired
me to apply for UC Davis even though I never thought I would be accepted into that enology program.
Second, almost every professor I had at UC Davis was inspiring. Not many universities can you say that
about. They taught me that there is no right answer – just the one you have found that works for your
unique site and situation.

Q. How do you feel about sustainability and what are you doing to achieve that?
A. Now it is quite a buzz word, but when you look into what we have been doing here at Tinhorn
Creek since we started we have been doing quite sustainable practices all along – growing only estate
grapes, managing those acreages and the way we run our winery. Currently we have a growing list of
sustainable practices on our website and they include our stewardship with our surrounding habitats,
vineyard practices, and winery practices including recycling or reusing almost all waste generated. We
set goals in our vineyard, winery and packaging operations to add more sustainable practices to what we
do here each year. I guess you could say I have taken on sustainability because it is my passion. I live on
the property and so I take it very seriously.

Q. What is your favourite grape variety to work with and why?
A. Hard question. If I define “favourite” as easiest – because not all work should be hard – then that
would be Merlot. Once you do your job well in the vineyard with crop thinning, and harvest the grapes
on the right day, then that wine makes itself. “Favourite” from the standpoint of a challenge is the
Cabernet Franc because it takes a lot more work to make a good one. It’s more difficult to harvest ripe
and when we make a good one we all feel a lot of pride.


Q. What is the most common myth in winemaking?




                                         www.tinhorn.com
                                                                                 Q&A
                                                                       SANDRA OLDFIELD


Q. What is the most common myth in winemaking?
A. We work very hard during harvest, and then we all take long vacations until the next harvest. Tell me
where that winery is because I will gladly pattern Tinhorn Creek after it!

Q. If you could wave a magic wand, how would the BC wine industry change?
A. That wineries that sell their wines for $50 a bottle by appointment only or wineries that sell for real
value or wineries that make a huge amount of wine and export around the world or wineries that make
a tiny amount and only sell out their front doors would all realize that we are in the same industry; and
it is the Customer that is King. In order to have a thriving industry we have to see that we are all in this
together. When I lived in Sonoma County, E.& J. Gallo attended the same tourism meeting that tiny A.
Rafanelli did and they could talk like they were neighbours – because they were.

Q. Will there be a signature grape variety for the Okanagan Valley? If so what is your prediction?
A. Merlot – I still think we do that so well overall, both in the vineyard and the winery.
Q. What’s your favourite wine and food pairing?
A. With a wine from Tinhorn, it would be the Oldfield Series 2Bench White with scallops that have been
pan fried in butter, 2Bench White, garlic and lemon. That’s my new favourite. In general, I also love a
well-structured red, like a Bordeaux, with a nice cut of beef from the BBQ. I don’t do that too often, but
I like it when we do.

Q. What has been the proudest moment in your career to date?
A. We all felt very proud – winery wide – when we won the first “Red Wine of the Year” at the Canadian
Wine Awards with our 1998 Merlot. Really, though, my proudest time is when any customer starts a
sentence with the phrase “I usually don’t drink (fill in the blank)...but I like your (fill in the blank)...” There
is nothing better than that because it means that our wines are getting people to expand what they’ll
try. That is just great.

Q. What is the one consistent comment that you received from wine enthusiasts about your wines?
A. Probably something to do with consistency – either consistent wine quality, consistent prices,
consistently nice employees, etc. This goes hand in hand with using the same vineyard acreage, the same
winemaker, the same family run ownership, and same philosophy since day one.

Q. If you could work or do harvest in another wine region where would it be?
A. Alsace – I am convinced that they put pixie dust in their wines!
Q. What career would you pursue if you were not a winemaker?
A. Marine biologist – although pretty hard to do that in Oliver, so I’ll stick to winemaking. I’d leave
winemaking to be a senior advisor to President Obama, but I don’t think that will ever happen either.



                                            www.tinhorn.com
                                                                               BIOS



Q. What do you do when you are not at work?
A. Spend time with my daughter Melody. Have friends over. I also work on home renos, shop eBay, follow
quite a few US political blogs and, every once in a while, plan a nice trip.

Q. How do you juggle motherhood and winemaking?
A. It’s quite a complicated schedule during harvest or bottling – sometimes I have my day planned right
down to the minute to make it work. I’m lucky because I work with an excellent group of people who
can really make things happen if I have to take some time off. Melody has taken priority; but what is nice
is that she is becoming more and more interested in vineyard and winery operations, so I don’t have to
keep her as separated from what I do at Tinhorn anymore.


Q. Do you come from a history of winemakers?
A. I often get asked if I come from a family history of winemaking, etc. The answer is no; my father was
an auto mechanic who owned his own business in San Francisco. No one in my family really drinks wine
on a regular basis, so I definitely found it on my own.




KOROL KUKLO – Assistant Winemaker
                           Assistant winemaker Korol Kuklo, joined the winemaking team at Tinhorn
                           Creek Vineyards in 1998, just in time for the vintage that saw Tinhorn Creek’s
                           1998 Merlot win “Red Wine of the Year” at the Canadian Wine Awards. As with
                           many in the wine industry, Korol’s move into the world of wine resulted from a
                           career change. In her case, it came after a move to British Columbia’s Okanagan
                           Valley following a career as a food service technician working primarily in
                           a hospital and institutional healthcare setting in the Lower Mainland. Korol
                           earned a food service technician diploma from Langara College in Vancouver,
                           BC.

Prior to assuming the assistant winemaker role under the guidance of Tinhorn Creek’s chief winemaker,
Sandra Oldfield, Korol headed up the lab at Tinhorn and was responsible for all of the quality control for
the winery. Korol has been instrumental in Tinhorn Creek’s move to Stelvin (twist-off) closures on 100%
of its wines. “We couldn’t make the move soon enough,” she says. “The consumer loves it and the wine
is better for it.”

Korol lives in Osoyoos, BC, with her husband, Joe, and their four Boston terriers – Benny, Joon, Stella,
and Mickey.



                                          www.tinhorn.com
                                                                             BIOS


                          KENN OLDFIELD – Chairman and Owner
                          Chairman and owner of Tinhorn Creek Vineyards, Kenn Oldfield has led the
                          Tinhorn team since its inception in 1994. Originally from Muskoka, Ontario,
                          he moved to Alberta after obtaining a B.A.Sc. in chemical engineering. After
                          14 years in the oil industry, he turned his attention to a new venture – Tinhorn
                          Creek Vineyards in Oliver, BC.
                          By   1994, Kenn had taken all the course work for a master’s degree in
                          viticulture from the University of California at Davis. Over the next three years,
                          he completed the huge task of planting 150 acres of vineyard land. He also
                          oversaw the building of the winery, the outdoor amphitheatre and the barrel
                          cellar.
In 2008, Kenn stepped back from the general manager’s position to create and spearhead special projects
for Tinhorn and to make more time for leisure and for working on his old air-cooled VWs.




SHAUN EVEREST – General Manager & Chief Financial Officer
                         After ten and a half years as Tinhorn Creek’s marketing manager, Shaun Everest
                         moved into the role of general manager/chief financial officer in 2008.

                         Originally from Toronto, Ontario, Shaun moved out west to do his master
                         of business administration degree at the University of British Columbia, with
                         a focus on marketing and international business. And, like many eastern
                         transplants, Shaun never went back.

                         After graduating with his MBA, Shaun held various positions with some large
                         corporations such as Coca-Cola and Scott Paper; but he believes that those big
                         company days were just preparing him for life at Tinhorn Creek. Shaun says, “I
                         can’t imagine doing anything else. We’ve got a fantastic team and, of course,
                         the most important thing is what’s in the bottle.”




                                         www.tinhorn.com
                                                                              BIOS


JULIE COPLAND-STENE – Marketing Manager
With 17 years of experience in sales and marketing in the food and wine industry, Julie Copland-Stene
was the ideal candidate to join Tinhorn Creek team as the Alberta sales & marketing manager in 2003.
                              In the four and a half years that she held this position, Julie significantly
                              increased market share and brand awareness through traditional and
                              grassroots marketing efforts. In March 2008 she became marketing
                              manager for the winery. She loves wine marketing, for the challenge of
                              working with a product tied so closely to the land and nature; forces that
                              cannot be controlled.

                               Born   and raised in Calgary, Julie completed a bachelor of commerce
                               with a marketing major at the University of Calgary and a general arts &
                               science diploma from Mount Royal College. Her experience includes six
                               years at Big Rock Brewery, including a position as marketing manager.
                               After joining the winery team, she went on to complete levels 1 and 2
                               of the International Sommelier Guild program. Today, Julie still lives in
                               Calgary with husband Gary and their three children and shares her time
between her Calgary office and the winery. During her off-duty time, she enjoys watching classic movies
and the Food Network, trying out new recipes, listening to live music, travelling to European or tropical
destinations and of course, drinking wine!



MARK BUTSCHLER – BC Sales Manager
Born and raised in Vancouver, BC, Mark Butschler, the newly appointed British Columbia sales manager
for Tinhorn Creek Vineyards, has always had a love of wine and food. His career began in the restaurant
                                            industry with corporate chains (The Cactus Club and Spectra
                                            Foods) and premier Vancouver restaurants (Century Grill
                                            and Joe Fortes). From there he found a home with Pernod
                                            Ricard Canada for nine years before moving to the Summit
                                            Fine Wines team, part of the Jackson estates wines family.


                                              Mark contributes an in-depth knowledge of the BC market
                                              having worked in Vancouver, Whistler and Vancouver
                                              Island. He has also travelled the world visiting many of
                                              the major wine regions including France, Italy, Chile and,
                                              of course the Okanagan. He is currently working on his
certified sommelier from The Court of Master Sommeliers. His new Vancouver-based role with Tinhorn
Creek Vineyards gives him a chance to focus his attention on a special winery with a great history of
fabulous wines, and to promote the winery in all corners of British Columbia. His passion for wine is
apparent when you meet Mark; he is a true ambassador. In addition to wine and food, Mark’s other
passions include triathlons, mountain biking, running and hiking.


                                         www.tinhorn.com
                                                                        WINEMAKING
                                                                         PRACTICES


WINEMAKING PHILOSOPHY BY SANDRA OLDFIELD

It’s about the grapes. The more effort you put into your vineyard, the easier it is in the cellar once
the grapes are harvested. This is why we use only our estate grapes to make our wines. We know the
acreage, the gravel spurs, the sun exposure, the pockets of ripeness in any given block. We feel that is
where we are at a big advantage, in that we already have a plan for winemaking long before harvest has
started. Let the grapes show you what the wine will be. Any time I have tried to “direct” a wine toward
a style that is different from what the grapes give me, I find the wine eventually comes back to where it
wants to be – not where the winemaker wanted it to go.


•       We practice minimal handling of the wines once they are put into oak barrels to age.
•        We have explored 100% varietal wines since our inception in 1994 and we still find that our
Varietal Series of wines really showcase what makes those varieties special in the vineyard.
•       The new blends we are doing in the Oldfield Series are unique because we have put the blend
together in the vineyard with respect to what we have planted. In other words, the 2Bench White – and
soon to come 2Bench Red blends – are the blends they are because we have planted our vineyards to give
us those grapes. Again, much of the wine is “blended” before it ever comes into the winery.
•        Let the vintage year drive the wines – weather, etc. has such enormous impact on our wines.
Since I cannot change the weather, then I have to accept what kind of year I get and go from there.
•       Lastly, we seal all bottles with a Stelvin screw-top – why put so much effort into a wine and then
ruin over 5% of the final product by putting a bad cork in the bottle? If you’re all about quality, then carry
that through right to the end.




                                           www.tinhorn.com
                                                                          VINTAGE REPORTS



VINTAGE 2008 REPORT BY SANDRA OLDFIELD

BRINGING IN THE GRAPES
In 2008, our harvest began about one week later than normal on September 21. The remainder of
September we brought in mostly Gewürztraminer and a bit of
Semillon for our Oldfield Series 2Bench White. It wasn’t until early
October that we began to bring in our Chardonnay, Pinot Gris and
Pinot Noir. This is extremely rare for us, as we usually are almost
done with those varieties by the start of October. This year we
brought in all blocks of white grapes by the first week in October –
but no red grapes until mid October. That is also very rare. Usually
we get in Pinot Noir and some blocks of Merlot in late September
and early October, but this year they ripened much more slowly. We
were steadily bringing in these white grapes in early October, but
we knew that there was going to be a big backlog of grapes left for
the end of the month. Our bigger bodied red wines like our Merlot,
Cabernet Franc and Syrah were still not ready to harvest. Finally, by
mid October we began to bring in all our red grapes. Because of
the delay in ripening, we brought in almost 300 tonnes of our total
515-tonne harvest in the last 12 days of harvest.


CONDITION OF THE GRAPES
If the grapes were underripe we would have been quite “bummed” in the cellar, but spirits remained
high in spite of the extreme fatigue that washed over the entire cellar team because the grapes looked
awesome! The whites were really beautiful wines with nice natural acidity and fruitiness and the reds
were just jet black, ripe flavours with good acidity as well. Our Diamondback Vineyard at Black Sage Road
                                                               was hit by a low ground frost on October 15
                                                               and we were quite worried that with the loss
                                                               of leaves we would see ripening end, but that
                                                               was not the case. We handpicked any blocks
                                                               that were hit by the frost so that some of the
                                                               burnt leaves and other vine material would
                                                               not come into the picking bins. For the parts
                                                               of the vineyard that were machine harvested,
                                                               we hand sorted all that fruit on our new
                                                               sorting table at the winery before the grapes
                                                               went into the tanks.




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                                                                  VINTAGE REPORT
                                                                       2008


SORTING OF THE GRAPES
Anyone lucky to visit us in the last week of October would have seen 5–6 people freezing over a vibration
table doing hand sorting of the Merlot and Cabernet Franc. Daytime temperatures at the end of October
really dipped. Sometimes we were sorting at –3ºC and sometimes it
was sunny, but it was definitely a marathon to get the grapes going into
the tanks in good shape. Once in the tanks and fermenting, all went
smoothly and the resulting red wines were really clean, deep in colour
and with a good amount of tannins. Everyone in the cellar really felt
like the extra effort paid off.

FERMENTING OF THE GRAPES
In mid November when all of the grapes were done fermenting, I put
together the blends for the 2008 wines. The 2008 2Bench White wine
was pretty interesting. We were able to ferment the blend in three
separate tanks: one with Semillon and the Chardonnay juice combined,
one with Sauvignon Blanc and the Muscat combined, and one with
Viognier and the later ripening Semillon in one tank. It was interesting
to see how complex these wines were during fermentation and, once all three were done fermenting,
we were able to combine all three tanks and five varietals to make what we believe will be an awesome
crisp and fruity white wine.

BLENDING OF THE GRAPES
We had about nine tanks of Merlot once fermentation was done and the Oldfield Series Merlot was
blended in lab trials (still a bit of Cabernet Franc and Syrah in that wine) and then put into new, 1- and
2-year-old French barrels. I was able to put the rest of the Oldfield Series wines together as well in
November including our new 2Bench Red blend (Merlot, Cabernet Franc and Cabernet Sauvignon). Don’t
look for these wines anytime soon, though; because they are red wines in our Oldfield Series, this 2008
vintage will not be released until 2011. Something to look forward to!

OVERALL
We are really pleased overall with the vintage even though we believe that it was one of our most
difficult years to get the grapes off the vines ripe. What really helped us out was the all the work we did
in the vineyard in June and July to get our crop into balance with respect to crop load, so that we were
able to bring in the grapes before the season got too long. As always, good wine is made in the vineyard,
and 2008 really proves that.




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                                                                  VINTAGE REPORTS
                                                                       2007


VINTAGE 2007 REPORT BY SANDRA OLDFIELD
The 2007 harvest started on September 12 with a new block of Chardonnay grapes that we planted on
our Diamondback Vineyard in 2005; and ended on October 24 with a fairly new block of Syrah grapes
also from our Diamondback Vineyard. In between, there were 534 tonnes of grapes harvested from our
two vineyards on 22 separate picking days. Pinot Gris was early, followed by Gewürztraminer and then
Chardonnay and Pinot Noir, followed by Merlot and lastly Cabernet Franc and Syrah.

The harvest from a weather standpoint can be divided in two, with a line drawn somewhere around
September 30. Before that date, the fall days warmed up nicely and the nights cooled down. Grapes love
this combination because the heat of the day allows them to develop quickly, but the cool nights allow a
changing grape to “catch its breath” and rest up for the next day of ripening. Warm days and cool nights
in September always seem to propel the ripeness of our grapes, and we saw almost all of our white
grapes and all of our Pinot Noir grapes come in during this month. Then there was the dividing line of
late September/ early October (which coincided with the start to Wine Festival as well). Light rains came,
followed by colder temperatures during the day and it was like Mother Nature turned off a switch and all
of a sudden it felt like late October, not early October, weather. Because of the earlier ripening spurts by
all of our grapes in September, our red grapes were just about ready to harvest when the weather turned
on us; so the rest of the month was spent just making sure the sugar content of the grapes slowly came
up a bit, the acidity came down a bit, and the flavours matured.

By early October all our Merlot (about 160 tonnes) was harvested in a 7-day period. That was closely
followed by our Cabernet Franc coming in on October 15. We were not behind in ripening compared
to previous years, but we did finish harvest about a week or so later than we have in recent years. The
cooler temperatures in October meant that all our red grapes came into the winery cool and started their
ferments cool. This helped ensure that our Merlot, Cabernet Franc and Syrah tanks have retained a great
deal of jammy fruit flavours and velvety tannins. All in all, no complaints. Both white and red wines seem
excellent in the tanks and barrels.

This vintage also saw a few winemaking changes from previous years. It was the first year that we harvested
Viognier and Muscat for our Oldfield’s Collection 2Bench blend so we will not have any Gewürztraminer in
it this year. It will have Semillon, Chardonnay, Sauvignon Blanc, Viognier and Muscat in the blend.


This harvest was also the first year that our Pinot Gris will be completely oak free – or as some say
“unoaked.” It never really had any oak flavours in the past because the barrels we were using were minimal
and they were older in age, therefore less oaky tasting. This year, though, we barrel fermented 15% of our
Pinot Gris in stainless steel “barrels.” These barrels are shaped just like oak barrels and therefore allow
the sediment to settle out just like it does during normal barrel fermentation. The resulting wine still
gets time on the lees (sediment) once fermentation is complete and we still stir the lees once or twice a
week to give the wine a creamy smoothness, but this year there will be no oak involved.




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                                                                  VINTAGE REPORT
                                                                       2007

We also played around (read: “experimented”) a lot more this year with whole berry fermentations
for the reds and whole cluster pressing of whites. So far we like what we are seeing with a substantial
increase of fruitiness in the wines, but time will tell if it is something we do more of or less of next
harvest. See… there I go, already talking about the next harvest. You just can’t get too far from thinking
about the next one even when you are still scraping the grapes off your shoes from 2007.




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                                                                    CURRENT TASTING
                                                                        NOTES


2005 Oldfield’s Collection Merlot
Full bodied and rich in colour, this Merlot offers up aromas of red and black berries, chocolate, tobacco
and leather. Concentrated berry and chocolate flavours are joined on the palate by pepper, cassis and
subtle vanilla. A year-spent aging in the bottle has created soft tannins that pave the way for a long smooth
finish.
Food Pairings: Enjoy this full-bodied wine with roasted venison, prime rib, as well as big game.

2008 Oldfield’s Collection 2Bench
The Oldfield Series 2Bench White is designed to be a complex, age-worthy screwtop wine. The 2008 is a
five-variety blend that is much more than the sum of its parts. It has intense floral aromas, with flavours of
tropical fruit, apples, pears, and citrus. The wine is quite rich and full-bodied, yet the fresh acidity of the
Okanagan perfectly plays its part, producing a fresh, lively, mouth-watering finish.
Food Pairings: Full-flavoured yet bone dry, 2Bench White is a very adaptable wine, perfect for summer
get-togethers where things like crab cakes, chicken satays, and crostini are passed around. It also has the
structure to partner more luxurious dishes such as crab risotto or fresh BC spot prawns.

2005 Oldfield’s Collection Syrah
Deep red in colour, this wine has aromas of pepper, vanilla, and red berries. The palate is dominated by
pepper and vanilla and is joined by roasted vegetables, cassis, and cloves. Balanced acidity and smooth
tannins create a lasting finish with hints of spice and smoke.
Food Pairings: Try this Syrah with roasted duck breast in a plum sauce or turkey during the
holidays. Looking for something simple? Try it with pizza, hamburgers, or steak. Also try it with a variety
of strong cheeses.

2007 Kerner Icewine
Aromas of ripe peaches and apricot with subtle hints of apple are released with a quick swirl of this golden
coloured wine. Ripe peaches and apricots are joined by honey on the palate with hints of tropical fruit. A
long, lingering finish is accented with hints of buttered toast and almond.
Food Pairings: A general rule of thumb is not to pair an Icewine with anything sweeter than itself. Strong
cheese, such as blue cheese, and a variety of fruits pair nicely with Icewine. Other pairings to try are salty
foods such as nuts or a black olive tapenade, spicy Asian cuisine, and rich dishes such as foie gras and
pâté.

2008 Pinot Gris
This is the liveliest, most refreshing Pinot Gris we have ever made. The nose combines vibrant, juicy green
apple and peach aromas and a lovely suggestion of honey and herbs. Peach, apple, citrus, and mineral
flavours merge on the palate, leading to a crisp, clean finish.
Food Pairings: The freshness of our Pinot Gris enables it to partner strongly flavoured, spicy dishes. It is
excellent with Thai curries, quesadillas, and fish tacos. Smoky flavours work well too: grilled sausages and
smoked pork chops are delicious choices.




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                                                                    CURRENT TASTING
                                                                        NOTES


2008 Gewürztraminer
Our 2008 Gewurztraminer is slightly drier than previous vintages, but just as mouth-filling, with classic
peach, melon, lychee, and grapefruit rind flavours. The fragrant herbal aroma is pure South Okanagan,
powerfully evoking the sundrenched sagebrush hillsides of the Golden Mile Bench where the grapes are
grown.
Food Pairings: Gewurztraminer’s exotic tropical aromas make it the classic summer sipper: fresh air and
sunshine are perfect partners for a well-chilled glass. Add some prosciutto and melon, Vietnamese spring
rolls, or smoky grilled prawns and a good thing becomes even better.

2008 Chardonnay
There is something special about Chardonnay grown in the South Okanagan: its buttery richness is
beautifully counterbalanced by crisp, juicy green apple acidity. Our 2008 is a super-refreshing take on
Chardonnay, combining classic Okanagan aromas of flowers and herbs, peaches, apples, and citrus fruits.
The complex flavours include vanilla and nutty, leesy, mineral notes.
Food Pairings: Classic Chardonnay pairings include Dungeness crab, grilled halibut, Rotisserie chicken
and roast turkey. The fresh natural acidity of this super food-friendly wine makes it an obvious choice for
shellfish, especially oysters.

2006 Pinot Noir
This 2006 Pinot Noir is a bright ruby red colour in the glass. A quick swirl releases aromas of black cherry,
strawberry, and vanilla with hint of chocolate. On the palate the black cherry and strawberry flavours
dominate with hints of chocolate and vanilla on the finish. Soft tannins and a silky mouth feel add to a
lingering finish.
Food Pairings: The soft tannins of the 2006 Pinot Noir make it an excellent pairing with fish such as
salmon and halibut. Being a versatile wine it will also pair well with a variety of pork, turkey and chicken
dishes as well as cheese such as Swiss, Gouda, and Cheddar.

2006 Merlot
Deep red in colour with aromas of red fruit and cocoa, with hints of vanilla, spice and cedar. The palate is
packed with plum and black cherry leading into a long and silky smooth, smoky vanilla finish.
Food Pairings: In the first year of release, we recommend that you pair this wine with rich, full flavoured
meals such as beef or game meats with rich sauces. As it ages and softens, you will find that you can pair
it with varied meals including pastas with spicy red sauces, heavier fish dishes like salmon and halibut or
assorted appetizers.

2006 Cabernet Franc
Deep aromas of plum, blackcurrant, tobacco and cedar with notes of spice, vanilla, and smoke. Finely
textured tannins are accented by dark fruit flavours and nuances of coffee and dark chocolate.
Food Pairings: This wine is very food friendly due to the crisp acidity and fruit flavours. Enjoy it with goat-
cheese stuffed lamb, bison with dried cherry sauce, or any type of rich soft cheese.




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