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The next wine frontier: British Columbia’s Okanagan Valley

Top: Terrace Restaurant at Mission Hill Family Estate in West Kelowna, B.C.; a tiny salad there of fire-peeled cherry tomatoes, blueberries, prosciutto, and sour-dough toasts; and Derke Uhlemann, executive chef at Covert Farms in Oliver, examines grapes at McIntyre Bluff.
Top: Terrace Restaurant at Mission Hill Family Estate in West Kelowna, B.C.; a tiny salad there of fire-peeled cherry tomatoes, blueberries, prosciutto, and sour-dough toasts; and Derke Uhlemann, executive chef at Covert Farms in Oliver, examines grapes at McIntyre Bluff.

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Some places seem to have all the luck. Take the Okanagan Valley of British Columbia, with its sinuous blue lake, green hillsides, bright high-latitude sunlight, hot summers, and surprisingly rich soils. As if that weren’t enough, it all comes together to create great wine.

It’s easy to appreciate the Okanagan Valley’s charms from the Terrace Restaurant at Mission Hill Family Estate winery. As we ate salads of local August tomatoes and sipped glasses of pinot blanc, we looked down the steep vineyard rows to the lake. It’s the Okanagan experience in a nutshell.

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