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The goal is to produce wines beyond mere commercial quantities — those that highlight a strong sense of place. Clos du Soleil has demonstrated that
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It’s been 20 years since a small group of wine lovers made an unlikely bet on the Similkameen Valley, believing the wild, windy, sunbathed, rocky valley could produce wines that would turn heads. In 2006, they founded Clos du Soleil Winery, the “vineyard of the sun,” bringing a focused Old World sensibility to a New World frontier, somewhat reminiscent of early pioneers who bet on finding silver and gold nearby.
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The Bordeaux model was always the goal, but to many others it seemed an impossible task, given the rough, untamed Similkameen terroir and the elegant style of modern Bordeaux wines. My introduction came back near the beginning, when I was cornered at an Okanagan tasting in Vancouver by an exuberant partner, Spencer Massie, a retired Royal Canadian Navy lieutenant-commander who learned to love wine during his years at sea. Massie drove the bus early, consulting with the Herder family, among the earliest Similkameen wine growers, to plant the right grapes in the right spot.
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West Coast Table
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The original 2.6 hectare parcel on the upper Keremeos bench was planted with Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, Sauvignon Blanc, and Sémillon. From the outset, the group farmed sustainably, embracing organic and biodynamic practices to produce wines with a sense of place and to ensure the vineyard’s longevity for decades. Today, Clos du Soleil tends 16 hectares across five vineyards.
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The winemaking at Clos du Soleil has been almost exclusively in the hands of two talented Canadians. Massie enlisted fellow high school classmate and revered organic winemaker Ann Sperling to consult during the early years of Clos du Soleil. The quality of those early releases set the winery on a firm path to success, laying the groundwork for current winemaker Michael Clark, who took over in 2012 and has since crafted some of B.C.’s finest wines.
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Clark was drawn to the owners’ vision and the valley’s singular terroir, something he says was unlike anything he’d seen in European or Canadian wine regions. He has also stayed true to his personal vision, championing minimal intervention, organic viticulture, and a hands-off approach in the cellar, believing in biodynamic methods and wild fermentation to let Similkameen soils and sage-scented air speak through the wines.
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Last month, Clark was in Vancouver celebrating the 20th anniversary, speaking to a sold-out crowd at the Wedgewood Hotel’s Bacchus Restaurant. He served three old vintages of the flagship Clos du Soleil Signature red: 2010, 2013, and 2015 to emphasize the ability of Clos du Soleil wines to age.
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The 2010 showed extremely well, given its age and the vineyards’ youth at the time. It was a cool year that produced a leaner, savoury style that has benefited the wine as it has aged. The 2013 was a star. It was easily the best wine of the night, showcasing all the best traits of a well-aged Similkameen red. The 2015 comes from a hot year. It is less Euro in style and more Napa, but still has the balance and savoir faire of the Similkameen Valley, a region that, 20 years down the road, now stands comfortably on its own name.
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Many consumers find aging wine an obscure concept, as they often consume wine within a couple of hours after leaving the store. However, a wine region’s reputation for wines that age well and evolve in the bottle is crucial for boosting its status among the world’s top producers. The goal is to produce wines beyond mere commercial quantities — those that highlight a strong sense of place. Clos du Soleil has demonstrated that B.C. possesses the right climate and soils to compete internationally, even if our exports remain limited.
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Clos du Soleil plans to celebrate its 20th anniversary throughout the year, so check the website for upcoming events or stop by the winery, where an older vintage pour will be offered alongside current releases, subject to availability.
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Weekend wine picks
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Clos du Soleil Fumé Blanc Sauvignon Blanc – Sémillon 2025, Okanagan Valley
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$26.90 | 90/100
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UPC: 857088000862
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Look for a restrained, mineral-driven take that apes the Bordeaux blueprint of some 70 per cent Sauvignon Blanc and 30 per cent Semillon, fermented in stainless steel and neutral oak to soften the edges and add texture. There’s plenty of aromatics here, led by grapefruit pith, lime zest, and white peach, with a smoky, leesy undertone. The palate is dry and linear, with bright acidity, citrus and orchard fruit, dusted with savoury desert scrub notes. The finish is clean, stony, and persistent. Think West Coast shellfish as the match.
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Undurraga Sibaris Chardonnay Gran Reserva 2024, Valle de Leyda, Valle de San Antonio, Chile
$19.99 | 88/100
UPC: 7804315002000
The Leyda Valley is renowned for its cool, Pacific Ocean-influenced climate, a handy asset when making modern Chardonnay. Despite its grand name, the Sibaris Gran Reserva is a solid mid week Chardonnay, light on oak and big on tropical fruit. It’s mostly dry, with alcohol just over 13 per cent, making it an ideal luncheon pick. Expect a citrus edge to keep it balanced, and pineapple, peach, lemon peel, and a touch of honey to attract a crowd. Lively enough for seafood or pasta dishes, especially if they need a lift of freshness. Good value.
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Hester Creek Old Vines Trebbiano 2025, Golden Mile Bench, Okanagan Valley
$22.99 | 89/100
UPC: 626990125341
A cool, savoury take on one of B.C.’s heritage whites. What’s gained in freshness from a mostly stainless steel ferment seems offset by ripe, fruit-forward flavours and just under 6 grams of residual sugar, making this more of a summer sipper than a gastronomic force. Apples, candied lemon peel, and almonds fill the palate, with a citrus and licorice finish. This year’s edition is better suited to spicy foods that can stand up to its ripe flavours. This is a pleasant wine and will have many fans, but how about a drier single-block version, too?
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Poplar Grove CSM 2022, Naramata Bench, Okanagan Valley
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$29.99 | 91/100
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UPC: 626990454922
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Each of the three grapes, 47 per cent Cabernet Sauvignon, 30 per cent Merlot, and 23 per cent Syrah, is processed individually before it is blended. This is a ripe red with plenty of structure, with Cabernet Sauvignon and Syrah leading the way. Black cherries, cassis, and cedar mark the nose, while the palate is a full-blown savoury, spicy, dessert red with firm tannins and sagebrush in the finish. Grilled beef, lamb, or braised short ribs are the best match at the moment. If you like big, rich reds, this is it.
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Rocca delle Macie Roccato 2022, Tuscany, Italy
$52.99 | 91/100
UPC: 8002305009162
Zingarelli’s Roccato started as a Super Tuscan blend but has been a solo Cabernet Sauvignon release since 2015. The mixture of some leanness and a delicious, savoury nose and palate suggests it is a site-driven Tuscan Cabernet rather than a New World wine. Expect ripe cherries, cassis, mocha, cedar, and a balsamic lift. The palate offers a mix of dark fruits, dried herbs, and chocolate, all ending with a fresh finish. It would be fun to taste this side by side with a top B.C. Cabernet Sauvignon. Open it for a relaxing evening in Tuscany through 2028.
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B.C. wine of the week
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Synchromesh Riesling 2025, Okanagan Valley
$26 | 91/100
UPC: 626990226901
Syncromesh is the perfect name for this expressive, off-dry Riesling, whose sweetness and acidity are in perfect sync. Sweet lime, green apples, and white peach make up its lively, juicy palate, which gives way to a sea of acidity that slides down effortlessly. At less than 10 per cent alcohol, all you can do is gulp it. It was the perfect tonic for a spicy kung pao dish, back up the truck.
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Value wine of the week
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Leitz ‘Eins Zwei Zero’ Non-Alcoholic Rosé N/V, Rheingau, Germany
$15.99 | 87/100
UPC: 4260196280181
Booze-free Rosé makes sense for midday drinkers and beachgoers, but finding a tasty one is a 1-in-50 proposition, if not worse. There are exceptions, and the folks at Leitz have got this genre dialled, proving there may be life after alcohol in wine grape drinks. Strawberry, grapefruit, apple, and slightly tart flavours mark this wine, along with a genuinely easy-to-sip style where the bright acidity helps lessen the residual sugar, especially in the finish. Light and airy, it is a fine introduction to non-alcoholic Rosé. Light summer salads, simple pasta, or chicken dishes should be a match for this Merlot, Portugieser and Pinot Noir.
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Calendar items
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This summer, Chambar will embrace the lively atmosphere of the FIFA World Cup in the city. If you’ve experienced the 2010 Olympic fever, you’ll notice a similar excitement during the tournament. Chambar will showcase select soccer matches, allowing fans to watch together. At the same time, Belgian-born chef Nico Schuermans transforms Chambar into Vancouver’s Maison Belge for each Belgian game, celebrating his homeland’s cuisine, culture, and passion. You can pick which game to attend through their experiences section on the reservation page and get ready to celebrate. Moreover, Chambar continues its affordable staff meal every Monday all summer, welcoming friends, colleagues, and families (kids included). In challenging times or when feeling lonely, it provides a welcoming, community-oriented space. The three-course meal costs $28 per person (plus tax and gratuity) at 5 p.m., with no reservations required. Drink specials are available, and the current menu is posted on Instagram. Vegetarian options are always available.
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The Westin Bayshore in Vancouver invites guests, visitors, locals, families, and groups to celebrate the summer’s biggest global soccer event with the launch of the Westin Bay’Score Fan Experience. This venue offers a comfortable alternative to crowded public viewing areas and traditional sports bars, featuring the Bayshore Grand Ballroom’s LED Infinity Wall, the largest LED hotel ballroom screen in North America. The Experience runs from June 27 to July 15, with a final event on July 19. Operating hours will vary by match schedules and guest demand, with daily times and details announced closer to each event. In addition to game viewing, guests can enjoy interactive games, a stadium-style menu with global flavours, popular fan favourites, curated combos, and a selection of alcoholic and non-alcoholic drinks. Access is free on a first-come, first-served basis, with a three-hour seating maximum. A minimum spend of $30 per person on food and drinks applies per seating.
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