If you’ve never seen the moonlight on Okanagan Lake from the top of The Rise, you owe it to yourself
BOB & JEANETTE
There are good reasons wine has been made in caves since Roman times. The temperature is perfect year-round, at 12°C - 15°C (55°F – 60°F). Humidity is a constant 80%, which reduces wine evaporation from oak barrels during aging. There are also great energy savings in refrigeration costs (a consideration that no doubt was a deciding factor for the Romans) as the caves absorb much of the heat generated during fermentation, and hold the summer heat at bay.
When we had an analysis done of the earth and the terrain found at The Rise, we found it was the perfect location for a wine cave system. What’s more, the slope lends itself to the ultimate wine handling technique, using the forces of gravity.
In an average winery, the fruit and juice are pumped from one stage of production to the next, a process which uses energy and can negatively affect the fruit, breaking up its inner structure. A gravity-flow winery allows the wine to flow gently and naturally through the process, a factor especially important in encouraging the subtle nuances in grapes such as Pinot Noir, which benefit from gentle handling.
For the Resort Above, what’s below is just as exciting.