DAY TWO-------Nk'Mip and Spirit Ridge-----Time For New Friends, Great Wines and Superb Cooking!!

Early Start
I awoke at 4:30 AM. I wondered why it was so early. Greg and I had retired early and I had the best sleep. Desert air agreed with me. The other thing is that I had washed some of my "T" shirts and hung them up to dry on the balcony. They were bone dry----a benefit from the dry air. I realized that 4:30 AM was actually 7:30 Am in Toronto. B.C. was three hours behind in time. Thus, I calculated that I actually slept in by about one hour. Good sleep indeed!
Greg always got up early and then wandered around the area scanning for shots and film possibilities. Today was no different and I decided to tag along. We decided very early in the journey that it would be great to have a third party to film us. With each passing day, I couldn't agree more. In this case, a third member was necessary if we were to get the best shots of us wandering around and looking at this unique desert scenario. To prove a point, a large Osprey flew over head and in the distance could be heard the voices of little ones. The bird headed toward the sounds and eventually melded with the rock so far above. A third person would have got the whole thing.

Off To Nk'Mip Cellars
Nk'Mip Cellars was first established by the Osoyoos Native Band in 1968 and thus have some of the oldest vines going. The joint venture with Vincor gave impetus to the already existing potential of this winery. Randy Picton the present winemaker, has worked wonders with these superb grapes and makes some dynamite wines full of concentration and flavour.
The inside of the winery was modern, large and fresh. Much cooler than the 40 or so degrees Centigrade outside. To the left was a picture of the person who started it all, "Sam Baptiste" who was an former Chief of the Osoyoos Band and also the Winemaker. His idea and vision brought Nk'Mip to the forefront. Another picture showed the new Chief, Clarence Louie. Two men with two visions and both successful.
I also met Lindsay Anderson, a Intern Guest Services Manager who had her feet firmly implanted in two worlds. Lindsay impressed me with her knowledge, personality, drive and intelligence. Her interest seemed to lay both in her job at Nk'Mip and the Osoyoos Band. I predict that she will go far in both. She later gave an account for the symbolic circle of figures featured in ceramic display on the floor of the winery. Another interesting fact was that her mother's art was featured in a display platform within the winery.
The Guest Services Manager, Jennifer, welcomed us and took us into the office to introduced us to Sally Sharpe, Hospitality Manager for Vincor. Sally was all of five four, very pretty and quite dynamic. She impressed me from the very beginning as being an energy plus person who loved people and her job. She also gave the impression of having a no nonsense attitude about her work and to do what was necessary in order to get her job done. Her job today was to give Gregand me a tour of the building, its cellars and winery. We also did a tasting in various parts of the winery.
Several areas were set up where we tasted Nk'Mip wines. We started with a Riesling in one area; thenQwam Qwmt Merlot in another. We then went to eat on the patio overlooking vines. It was warm! A mister, sprayed minutes amount of water into the air to cool things down. It worked for me. I was informed that Sam Baptiste was on his way to meet us-----us being, Ms. Busmann, Sally Sharpe, Greg and me.
Chef Patrick served us a platter of special treats such as, honey cooked salmon, beef strips, vegetables, corn bread and orange and yellow carrots. The meal was served with Chardonnay and Pinot Noir. Both wines went very well with the food and vice versa. Of course the wines were Nk'Mip. Our server's name was Tamara, by the way and it seems that everyone who works for Vincor has a great background in wine. Tamara is a Brock University graduate in-----wine making. Guess what she wants to eventually do!!!!!
Sam Baptise came over to join us. For a person who has done so much, Sam was gave one the impression of being a quiet, humble, "matter of fact" person---the type you would go to for advice or if you were in trouble! Sam first and foremost sees himself as winemaker who loves to make wine. This of course is apparent as he started the whole dream around Nk'Mip. He is proud of the wines that he helped create and also of the accomplishments. today, he wanted to talk vines. He spoke about how the vines grow and why they grow so well. "The desert air keeps them healthy. No disease has a chance to become attached since it is so dry. The only enemy is cold and some leaf hoppers but mainly its cold. Last winter, it became quite cold and some vines died. Usually it does not get as cold."
I looked out at the vines as we ate. The contrast between the green vines and the desert mixture of sage, lavender and grass was quite attractive. Lindsay told me that the desert opposite next to and on the other side of the road was protected and that a percentage of the revenues of the wine sold went to the upkeep---or should I say preservation of that area.
I noticed that Sam liked the salmon. So did I and and all of us talked and ate quietly as the afternoon sun wore on and a brief breeze softly blew at our faces.
Nk'Mip Desert Cultural Centre
Later on that day Greg and I got a tour of the Cultural Centre's Native Village with Charlotte Stringam. The one thing that really impressed me was that while it was about 43 degrees Celcius and very hot, inside the native huts/teepees of the village, it was quite comfortably cool thanks to specially constructed weaved mats that formed the enclosure of the buildings.
The centre is located on the Spirit Ridge Property and is a wealth of information and also has native cultural items for sale at its boutique. The purpose of the centre is to educate. That it does well! Greg and I sat in on a presentation about the native snakes of the area such as the rattlesnake, rubber boa, gopher snakes. Live presentations were shown to both alert the public and yet inform them that these species are there for a purpose. With some careful planning and education both man and reptile can live in the same area together.
Passa Tempo
Down the hallway from the main foyer and located at the end of Spirit Ridge Resorts central building was Passa Tempo, the bistro style restaurant with phenomenal views vineyards mountains and Lake Osoyoos. The patio and indoor parts of Passa Tempo were equally comfortable. The host staff were busy guiding guests to tables, serving them or inventively watching to see if they were needed. The bartender was busy preparing cocktails, getting wines and opening bottles. He also seemed very adept at his job---seeming to enjoy the business.
Owner Paul Lagrange, introduced himself to us and proceeded to tell the bartender to give us a drink. Believe it or not, Both Greg and I had beer. Why? You must keep in mind that we came off a long trip to Portugal where we tasted many wines. We had also had a tasting of four wines that day. So we needed to refresh our palates and beer was exactly the correct choice.
Greg, then went off to film the Chef Chris Van Hooydonk making a meal while I stayed back and enjoyed the scenery. Later, Paul Lagrange took us out to the patio and sat us down next to him. It was warm but the humidity was low and also it was getting cooler as it does in the desert.
Passa Tempo features locally grown food as well as Okanagan Wines. It certainly helped that Paul was a trained Sommelier with twenty seven years of experience in the industry. What also helped was his winning personality and obvious capability.
Meal
Greg had filmed the Halibut being cooked so he had that with all the trimmings as his choice while I had the Salmon Fillet. Paul went with a Seafood Platter. They all looked delicious and Greg's certainly looked great. With the meal we had the Qwam Qwmt Merlot which went quite well though many "experts" would have picked either a Pinot Noir or Chardonnay. I believed that you got what you felt like and to your taste. The Merlot went fine!
Paul then said, "Let's get dessert." He ordered a platter of various desserts which absolutely spoiled us and along with it, some Nk'Mip Icewine. A match made in Heaven or should I say, Spirit Ridge!
Wines
The following wines were tasted today either on their own or with a meal. Here they are in order of tasting!
Nk'Mip Riesling: Brilliant lemon yellow colour. Nose dictated fine citrus mandarin/lemon/lime notes. Palate had crisp, clean citrus with mineral notes with a pebble dry finish.
NK'Mip Qwam Qwmt Merlot Highly concentrated, this wine has excellent fruit (black) with plum/currant/flavours. It is potentially an ageable wine but there is nothing wrong in enjoying it now.
Nk'Mip Pinot Noir: Strawberry nose with cherry fruit, on the palate it has tart cherry flavours with a whisper of plum. The finish is elegant and lasting.
Nk'Mip Chardonnay:Citrus and vanilla on the nose with a citrus, pear, fine wood, toasted oak on the palate.
Nk'Mip Rielsing Icewine: Bouquet of apricots, peaches, apple pie with a flavour of palate for baked spiced apples, honey, peaches and a nice acidity that was gripping but not overly so.
END OF DAY TWO