Bubbles focus at Fitzpatrick
When I catch up with Gordon Fitzpatrick at Fitzpatrick Family Vineyard’s Fitz Bistro, he’s wearing orange cargo shorts.
The fashion choice is completely appropriate given orange is the official colour of the new winery in Peachland.
The labels, particularly those of the flagship Fitz Brut sparkling wines, feature the hue and orange figures prominently in the decor from the throw pillows in the tasting rooms and the stool-tops at the tasting bar to the umbrellas on the bistro patio and the ice buckets.
“Orange is sparkling, ripe and racy, like our Fitz Bruts,” said the winery president.
“It’s the perfect colour to embrace for our bubbles niche.”
Gordon’s dad, the former Senator Ross Fitzpatrick, sold the family’s other winery, CedarCreek in Kelowna, to Anthony von Mandl, the owner of West Kelowna’s Mission Hill Winery, in 2014.
It left the family with Greata Ranch Winery, lakeside just off Highway 97 between Peachland and Summerland.
A rebrand for Greata was envisioned, and what better moniker than the family’s name Fitzpatrick and Fitz, both Ross and Gordon’s nickname, for the signature sparklers.
“Our microclimate here is perfect for Chardonnay and Pinot Noir, the main ingredients for great sparkling wines,” said Fitzpatrick.
“And since we’re focusing on world-class bubbles we’re telling people: Don’t wait to celebrate. Drink sparkling as an everyday wine, on its own or paired with almost any food.”
Currently, the winery has a bright 2013 Fitz Brut ($33) and a slightly doughier 2012 Fitz Brut ($33).
They will soon be joined by reserve, rose and blanc de blanc sparking wines, all made in the traditional method of Champagne. But it’s not all sparking at Fitzpatrick. There are also light, still whites (a Runabout blend, Ehrenfelser, Chardonnay, Gewurztraminer and Riesling) and a 100 per cent Pinot Noir rose.
The winery is perched on the cliff above Okanagan Lake and offers panoramic views for those at the outdoor tasting bar, the separate still wine and sparkling wine tasting bars inside and the alfresco Fitz Bistro.
We paired the Pink Mile pizza featuring charred cauliflower and sausage with the 2013 Fitz Brut while enjoying the view.
Cookbook author and chef Tony de Luca is at the helm of Fitz Bistro for the summer and will return to teaching at Niagara College in the fall.
His menu is big on wood-fired pizza, but also includes charcuterie and cheese, bruschetta, a burger and some brunch items.
Winemaker Darryl Brooker started making the Fitz bubbles in 2012 before moving to Mission Hill.
Kiwi Sara Bain is now in charge and has a background working at sparkling specialist Quartz Reef in New Zealand. time for the B.C. Wine Institute to launch its Grown Here. Made Here. Enjoyed Here. buy local program.
Signage in VQA wine, government and private liquor stores and top restaurants throughout the province will tout buying 100 per cent B.C. wine as the way to not only get a tasty bottle, but support local grapegrowers and winemakers.
The campaign is also being backed up with buy-local advertising and billboards.
As well, the institute is running a Be Here contest to win a two-night Okanagan wine getaway.
Details at WineBC.com/BeHere.