The Okanagan is a new wine region compared to the rest of the world. Yet it has accomplished much in just a few short decades, including establishing several iconic wineries. One of which is St Hubertus & Oak Bay. The past few decades have been enough time to identify a multitude of micro-climates, each of which can produce varying styles of varieties.
It’s been enough time to bolster some friendly competition amongst wineries all while maintaining a community based on support. It’s been long enough for producers to dip their toe (or jump in entirely) into organic and biodynamic practices. And it’s been enough time for the world stage to recognize that BC can produce some pretty stellar wine. It’s been a busy few decades!
An Icon from the Beginning
In amongst all of this, one winery has been a mainstay, St. Hubertus. Since the beginning of the Okanagan boom, they’ve sustained their reputation for creating world-class wines, all while being family-run, community-driven, and sustainably focused. Oh, and did I mention they’re super friendly people?
Located on the east side of Okanagan Lake in between giants like Summerhill and Cedar Creek on Lakeshore Drive, St. Hubertus is a very comfortable and approachable place to visit. I drove up at 9 am on an overcast day at the beginning of May. While it wasn’t warm or sunny, and the mist hadn’t even lifted off the lake or above the vines – it felt distinctly Okanagan to me.
St Hubertus & Oak Bay Entrance – Okanagan, BC / Photo by Nicole MacKay
All Alone in the Vineyard
I pulled out my phone and started taking photos. I didn’t see anyone around, so I roamed for a bit – just the vines and me. It was something I’d never experienced before. Most of my winery visits have included some accompaniment through the vineyards. I was quick to savour the moment.
St. Hubertus & Oak Bay vineyards / Photo by Nicole MacKay
I soon met up with Andy, winemaker and co-owner. He and his brother Leo took over the winery in the mid-80s, growing and selling their grapes to larger wineries in the region. It wasn’t until the early 90s that they started to develop their own wine and establish two different labels: St. Hubertus (wines aged in stainless steel) and Oak Bay (for wines aged for any length of time in oak).
From the get-go, Andy was friendly and welcoming – he took me for a short tour around the property before opening up the tasting room and, subsequently, every type of wine they sell, just for lil’ ol’ me!
St. Hubertus & Oak Bay vineyards / Photo by Nicole MacKay
Now, About the Wines!
Everything I tried was fresh, vibrant, dynamic, and unique to St. Hubertus & Oak Bay. They create lively wines like Chasselas, charismatic blends like Great White (Pinot Blanc/Gewürztraminer/Chasselas), and lustrous reds like Gamay Noir and Marechal Foch. They grow Pinot Noir and decided to feature it as their ode to Canada’s 150th Anniversary in their Canadian Red signature bottle. Andy was kind enough to send me home with a bottle to open on Canada Day.
I walked away from my tasting with Andy feeling grateful. It’s not every day you get the full attention of a winemaker. Let alone one that was so welcoming and excited to share his passion for the property and the wine he makes.
Parting Thoughts
It was so nice to visit St. Hubertus and be reminded that there are winemakers out there who know their strengths, know what they want to accomplish and know that fans will find them based on their quality and reputation – something that has taken decades to build.