We had good intentions on Good Friday to find kosher beef and make matzo ball soup to go with the Kosher wine that I had procured to give a nod to passover, but after a day of visiting, we lazily grilled up some thick juicy un-blessed steaks, veggies, and potatoes. The wine was a Galil Mountain Pinot Noir that, although we failed in keeping our meal kosher, rocked that steak hard. I had first come in contact with the Galil Mountain wines at the Vancouver Playhouse International Wine festival at the only Isreali wine booth. I found the overall flavour of the wine very unique. I picked up dark cherry, cinnamon, and tobacco notes on the pinot noir.  It wasn`t huge on the fruit and had soft tannins which made it easy to enjoy on its own as well.  Needless to say, the bottle was gone very quickly.

Saturday dinner was at The Gasthouse on the Lake… one of the best German restaurants I have been to. It is a must if you are passing through Peachland.  If you are in the area (or more likely driving through) stop in for a beer on the patio, or make reservations for some fine dining. Their wine list is very extensive, but I ended up ordering a Long Island Ice Tea when no one else was willing to share a bottle and the by the glass didn`t appeal to me.  I broke tradition from ordering Schnitzel to try out a beer braised roast and was not disappointed with the tender, flavourful roast.  I missed the veggies that I saw on everyone else`s plates, though.

Before we headed home on Sunday, we stopped in Penticton to visit with Allison Markin (THE Penticton Wine twitterer) for some lunch and a little wine tour.  I find that wine tours are best when they are little because it isn`t long before the wines start all tasting the same and it all blurs together….  We started off at Township 7.  We were all pretty familiar with the wines, but I wanted to lurk around a little.  We sampled some whites:  Brent liked the Semillon and I liked sniffing the chardonnay (so spicy!).  We tweeted Brad Cooper:  `we are in ur cellar, drinkin ur wine`.  And when we were ready to leave, we found Brent hanging with the horses.

Next stop was Red Rooster where we greeted `Frank` with all of his baggage and controversy and tried their line up.  They are known for their featured local artists, and you can taste wines while wandering their gallery.  I enjoyed each of the wines equally so I eeny meeny`d and ended up with the Reserve Merlot.  The chocolatey notes won me over anyways.  We made a quick stop in at Hillside Estates to snag a Muscat Ottonel which is the perfect sushi wine and the final stop was Elephant Island to sample some of their award winning orchard wines.  I adored the possibilities of mixing martinis with the Apricot and Black Currant dessert wines because very soon they will feature drink mixing recipes from their bartending challenge on their website.  Can you say drink mixing party at my place? La piece de resistance was the Stella Port made with an 8 year old solera system and aged in french Oak Barrels.  We loved the chocolate covered cherry flavour, and I was reminded of a cedar sauna.

We bid farwell to our new friend and headed back home with a little bit to add to our stash of wine.  I really can`t wait to get back to the Okanagan already!  For more Okanagan wine enthusiasm, there is both a facebook group(Okanagan Wine Casual) and some tweets (@okwinecasual).

You see, not long ago Brad joined up as a winemaker for a fellow to make wine for a new label.  Due to economic instability and other factors it ended abruptly with a large stock of wine and no winery to put on the label.  After considering keeping a small portion of the wine to cover the final bills, Brad and his wife decided to make lemonade out of this dark and disappointing situation.  They say the experience was like a “Black Cloud” over them, and once they decided to purchase back the remaining lot of the wine that he produced, they begun to see a “silver lining”.

Hence, the name Black Cloud was bestowed upon the wine.

Black Cloud - Pinot Noir 2006

It was a relatively quick turn around from the time the deal fell through to its recent release.  During those four months there were a lot of t’s to cross and i’s to dot and with the generosity of Mike Raffan of Township 7, Brad was able to complete the necessary requirements through them.

You aren’t going to find this wine in a big press release or in many stores… yet.  Brad is using this release as a bit of a social media experiment.  This approach has less overhead than major press releases, and it relies largely on reputation and recommendation.  Brad already has garnered the reputation of a trusted wine maker, and he is spreading the news of this new wine ‘virally’ (meaning through networks of people on various social media outlets)  such as: Twitter, Blogging, Linked in, etc.  After having experienced the wine for myself, I personally believe this wine is going to develop a bit of a cult following.

I opened my bottle with some friends last night to get a variety of opinions on this wine.  At first, we noticed a slight disconnect with the nose to the taste.  The nose was heavy like a sherry and the taste was mildly earthy.  After about half an hour, it opened up into beautiful black cherry, blackberry, and blueberry flavours.  I loved the smokiness of a cigar in the finish.  It maintained its familiar pinot-earthiness and we savoured every sip until the bottle was empty. A lovely example of a new world Pinot Noir.

This wine has influences of the Oregon and New Zealand style of Pinot Noir:

New Zealand Pinot noir is fruit-driven, forward and early maturing in the bottle. It tends to be quite full bodied (for the variety), very approachable and oak maturation tends to be restrained. High quality examples of New Zealand Pinot noir, particularly from the Martinborough region, are distinguished by savoury, earthy flavours with a greater complexity. (Wikipedia)

Where  can you find it?  It is currently on the shelves at Broadway International Wine Shop and Whatcom Wine and Spirits.  I doubt it will be there for long, and if they happen to sell out before you procure your own you can contact Brad through his Blog or through Twitter.

What can we expect in the future from Black Cloud?  This wine will have another vintage of Pinot Noir, and likely a white to compliment it.  Brad has quite a few ideas up his sleeve, and I trust that we will not be disappointed.  He has transformed a black cloud, to one with a silver lining, to one that I expect will garner a golden reputation.