The Northern tip of the Great Basin Desert cradles the Okanagan wine region of British Columbia, Canada. Along Lake Okanagan, in West Kelowna, rests the Mission Hill Estate Winery atop an extinct volcano. When you enter through the gates it is as if you are entering through a portal where French, Italian and Canadian cultures mingle to create an unforgettable sensory experience.

The bell tower rings through the valley while the scent of roses permeate the grounds with a hint of freshly cut grass and a faint whiff of baking bread. The greenery of the growing vines and sweeping views of Lake Okanagan are an ideal spot to taste the impressive collection of wines Mission Hill offers their guests.

 

I walked away from the winery with an impression that the production and tasting of wine is a respected art form and this was reflected within the art that is currently being held on the Estate grounds. French artist Nathalie Decoster has her first North American showing here and her work pairs nicely within the context of the Mission Hill Winery and landscape. Amidst the vineyard are large circles with human figures posed within them or atop them, all made of metal. Her work echoes the shape of the wine barrels, the wine glass you sip from and the grapes themselves, all while communicating the interconnected and intimate relationship with the landscape this winery holds dear.

The Terrace Restaurant, perched on its side running parallel to the lake, offers picturesque views and innovative dishes inspired by the numerous Mission Hill wines. The menu provides pairing ideas with each plate although there are no judgments if you choose otherwise. I was warmly greeted and taken to my seat where I could look over the edge and see the Chardonnay vines below and a sailboat on the lake taking advantage of the breeze. I ordered my favourite of their white wine called Perpetua and then switched to a Pinot Noir for dinner. I was given a small complementary dish with buttery brioche toast, salty duck prosciutto and topped with sweet Rosé pearls. This small dish set the tone for the rest of the evening – it was clear that no matter what would be ordered, a culinary experience would be delivered with delicious surprises accompanied by an artistic endeavour spawned by Chef Matthew Batey and his culinary team.