Penticton locals may remember driving by TIME Winery at 361 Martin Street this past winter and seeing the windows papered over. Why? What was going on?
In early spring they launched their new Orolo Restaurant (see my previous article) and it impressed visitors right away with its innovative and exciting menu. When I visited at that time, what particularly intrigued me were hints of more surprises to come. Well, that time has come. I was lucky enough to be invited to a ‘special event to officially christen the opening of the Chronos Tasting Room by TIME Family of Wines’.
“This sparkling wine is a blend of 80% Chardonnay and 20% Pinot Noir. Both varietals were hand-sorted then whole bunch pressed. The varietals were fermented separately with some lees stirring on the Chardonnay. Blended for complexity and finished in the cuvée close method.
Aromas of toast and lime
Palate is dry with a light body. Chronos Brut displays mineral notes and subtle stone fruit flavours of peach and apricot as well as some citrus fruit
Pad Thai, Crispy prosciutto and melon salad, Risotto.
Aging potential 3 – 5 years
King Family (Penticton), Mirror Lake (Osoyoos), 3 Sisters (Naramata)
12.2% ABV” *
We were greeted on the crush pad with a glass of Chronos Brut and then moved into the winery where General Manager, Christa-Lee McWatters showed everyone around and introduced other members of her team.
Christa-Lee then asked the audience how many people had sabered a bottle of sparkling wine. Given the nature of the crowd, most people had so she invited those who hadn’t to come up and have a try.
She gave them some safety glasses and demonstrated how to find the seam in the bottle, hold it at an angle and use a smooth stroke and follow through.
Then it was into the barrel room where winemaker Lynzee Schatz gave us an update on the operations, and the forecast for the next vintage and described a new piece of equipment they had recently acquired; the Vancouver-manufactured Barrelwise.
Then Lynzee’s cellar hand Ben Berkman demonstrated how the machine measures free SO2 levels in barrels of wine. What would normally take 15 – 20 minutes per barrel, this machine can do in just over one minute. 100 samples can be done in one day.
Interestingly, for a variety of reasons, sulphite levels can vary from barrel to barrel over time. Previously, a winery would pull samples from a random selection of barrels, blend them and then measure the average. From this reading, a decision would be made on how much SO2 should be added. The problem is clear, not all barrels are measured so some could be fine and need no additions while others could be quite low and need more to bring them up to the proper level. Too much SO2 can affect the aroma and taste of a wine, while too little can lead to spoilage problems. Therefore, maintaining just the right amount ensures that the wine will show its best. Using Barrelwise saves cellar and lab time. With TIME investing in top-quality fruit and new barrels, taking precision action is a wise investment and helps to explain why their wines just get better and better.
Lynzee showed us special bungs that also help to speed up the operation. Also spotted in the winery were some recently delivered concrete eggs, so stay tuned for more surprises to come.
After exploring the inner workings of the winery, we moved through the Orolo restaurant and into the new Chronos tasting room which is impressive, to say the least with wrap-around booths that seat four. This means that each group can have a relatively private tasting in a large open area. This is a far cry from the old ‘belly-up-to-the-bar’ tastings of the pre-pandemic days.
In contrast to the Orolo restaurant, the tasting room is light and bright so you can properly assess what’s in your glass.
Everyone was busy snapping photos and then we sat down to enjoy a lovely charcuterie tray and sample some wines.
McWatters Brut.
12% ABV. Great aging potential.
“65% Chardonnay, 25% Pinot Noir, and 10% Pinot Blanc The McWatters Collection is a tribute to our founder Harry McWatters and his wines of complex character embodying Okanagan Valley terroir. This Brut is a celebration of Harry’s 50th vintage in the wine industry.
Traditional method sparkling wine made from Chardonnay, Pinot Noir and Pinot Blanc grapes. Lots of lees stirring on the Chardonnay component. Aged 42 months en tirage before disgorgement.
Brioche, citrus fruit, pineapple and white flower
Dry with light body. Fine bubbles impart a lively character to the rich texture. Round notes of biscuit, pineapple, and lemon curd
Truffle French Fries, Oysters, Eggs Benedict, Pan-seared Scallops with Beurre Blanc sauce
Vineyard Kuipers (Kelowna), Wendenburg (Penticton), Platinum Bench (Oliver).”
McWatters White Meritage
“55% Sauvignon Blanc, 45% Sémillon
12.1% ABV. Will age well for another 5-8 years
All the grapes in this wine were hand-sorted then whole bunch pressed. This blend is 55% Sauvignon Blanc and 45% Sémillon. One-half of the Sémillon portion was fermented in oak barrels.”
Notes of tropical and citrus fruit
Ripe apricot flavour and light body. Displays lush texture, balanced acidity, and dry finish
Sesame seed crusted Albacore Tuna with avocado and lemon miso drizzle, Shrimp scampi, Tortellini pesto
Vineyard Archer (Okanagan Falls), Diamondback (Oliver).”
McWatters Chardonnay
“100% Chardonnay from the Mirror Lake and Hayne Creek vineyards in Osoyoos. Good aging potential. 12.6% ABV
Grapes were hand sorted then whole bunch pressed from two different vineyards in Osoyoos. 100% barrel fermented with 20% new French oak. Lees stirring post ferment and full malolactic conversion.
Pronounced notes of toasted brioche and caramel.
Subtle notes of baked apple, vanilla, and caramel
Bacon-wrapped pan-seared scallops, Bacon and sundried tomato carbonara, Breaded stuffed Chicken thighs with mushroom sauce.”
McWatters Red Meritage
13.9% ABV
“40% Cabernet Sauvignon, 30% Merlot, 20% Cabernet Franc, 5% Malbec and 5% Petit Verdot
Made from a blend of 40% Cabernet Sauvignon, 30% Merlot, 20% Cabernet Franc, 5% Malbec and 5% Petit Verdot. All grapes were hand harvested and sorted, then fermented separately, and aged separately until combined. Further ageing in French oak takes place to bring the wine together, resulting in outstanding complexity.
Complex aromas of blackberry, pomegranate and spice.
Cherry, black currant and sweet tobacco that lasts through the long finish.
Big and bold, try this with steak tartare covered in fresh parmesan and herbs, clam chowder covered in bacon or a grilled striploin steak.”
Harry’s Apera
17% ABV
A limited-edition aperitif which reminded me of a nutty Solera sherry.
“We used 2011 Chardonnay which aged in neutral French oak barrels with minimal topping to promote oxidation. The wine was fortified using a distillation of the same wine. Dried orange peel, dried mango, almond. Dried pineapple, marmalade, allspice, caramel, toasted pecans. Before dinner as an aperitif or with Spanish tapas.”
Harry’s Ruby
17% ABV.
Made in the style of a Ruby Port.
“75% Merlot, 25% Cabernet Franc from Vineyards Snowbrush, Halla, Adega Alcohol Limited Production.”
Tasting room customers have a choice of two tiers, the Portfolio Tasting – a great introduction to their wines ($10) or the premium wines in the McWatters Collection ($20). In addition, guest can upgrade their tastings with a variety of options such as Sabre School (learn how to open bubbly with a small sword), Barrel Thief – head to the barrel room and sample some future vintages right out of the barrel, a Cheese and Wine selection or a Charcuterie and Wine tasting.
After the event, I stayed for a while and caught up with some colleagues in the Orolo restaurant and enjoyed a few appetizers.
Orolo Happy Hour Menu
3 – 5:30 Wednesday-Saturday
9 – 10 Friday-Saturday
Truffle Arancini $7.50 creamy risotto, fontina cheese, black truffle, pomodoro sauce
Country Style Pâté Crostini $7 heritage pork, pickled shallots, crispy lemon
Crispy Cauliflower $6.50 lemon + parmesan, chive aioli
Chips + Dip $5 house chips, herb dip
Featured Bread $7.50 castelvetrano olives, honey butter, ne herb olive oil
Foie Gras Torchon $15 today’s garnishes
Beef Tartare $12 classic garnishes, toast, preserved egg yolk
Trout Crudo $10 pickled fennel, chardonnay pearls, puffed nori, scallion oil
Cured Meats and Select Cheeses $19
chef’s selection of handcrafted charcuterie three local cheeses, mustard, fruit, nuts
Happy Hour Wine $9 6 oz glass of red, white or bubble
Local Draft Beer $6 16 oz
Cocktails 30% off cocktails menu
Orolo features as many local products as possible with the cheese coming from less than a kilometre away. All garnishes are made in-house.
Be sure to make this one of your stops this year and drop in to see Larry Schwartzenberger, the tasting room supervisor.
Chronos Tasting Room is open daily from 12-6
*Wine descriptions in italics are courtesy of the winery.
(All photos – Sam Hauck)
