When Mark Sheridan, General Manager of Hester Creek, says, “When the tough get going, that’s when the cream rises to the top,” he’s not just talking about winemaking — he’s reflecting the resilience of BC’s wine industry. The past few vintages have been a test of survival, with extreme weather events challenging even the most established vineyards.
The Okanagan Valley has seen unprecedented challenges. Devastating winter freezes in 2022 and 2023 decimated many vineyard crops, forcing some wineries to the brink. Hester Creek, however, has not just survived but strategically expanded, growing from 30,000 to 80,000 cases in just 12 years, with the capacity to process up to 100,000 cases annually.
“We’re a humble company, but we’re confident. We’re not flashy. We’ll put ourselves up against anyone in the industry,” Sheridan explains. This philosophy is evident in their approach to winemaking, which includes producing 24 wines across four distinct tiers.
Hester Creek barrel / Photo by Nicole MacKay
The winery’s commitment to diversity is intentional. As Sheridan notes, they maintain a broad winemaking team “to avoid a mono-cellar palate.” This approach shows in their extensive barrel room, which has dramatically expanded from just 15 barrels to an impressive 740. The collection is carefully curated, primarily French oak, with a few American barrels reserved specifically for Syrah. The collection includes 500L puncheons and 250L Bordeaux-style barrels.
Winemaker Mark Hopley adds a personal touch to their barrel strategy, “If I could, I’d have all 3-year-old barrels,” reflecting the team’s nuanced approach to oak treatment, a conscious decision to enhance wine complexity without overwhelming the fruit.
The production remains consistently balanced, maintaining a roughly 60/40 split between red and white wines. It’s a strategy that speaks to their market understanding and winemaking philosophy.
Pricing remains a critical consideration. “We’re sure not to overprice our wines for the global market. We want to be competitive,” Sheridan explains. Yet, he’s also realistic about consumer loyalty. “Patriotism can wane if you’re paying only $10 more per bottle,” he admits, demonstrating a pragmatic approach to positioning their wines.
Sip, Savour, and Stay
This strategic approach translates directly to the wines. The Old Vines Trebbiano remains a standout — an Italian varietal that showcases their willingness to take risks. The Syrah and Character Red remain testament to their ability to create wines that are both approachable and sophisticated.
Potato Truffle Pizza and Burrata and Beet Salad at Terrafina Restaurant / Photo by Nicole MacKay
Terrafina, the on-site restaurant, is where things get even more interesting. This isn’t your typical winery restaurant. It’s more like being invited to an Italian family’s incredibly stylish home. Stone walls, wood-beamed ceilings, and a menu that reads like a love letter to local farms. The potato truffle pizza I tried? Pure comfort wrapped in culinary craftsmanship.
And then there are the villas. Oh, the villas. Imagine waking up literally surrounded by vineyards, with panoramic views that make you feel like you’ve stepped into a painting. It wasn’t just accommodation; it was an experience of being completely, wonderfully present.
Pro tip for fellow wine lovers and wanderers: book in advance. These villas and restaurant spots are no secret, and for good reason. Summer fills up fast, and trust me, you’ll want to secure your spot.
Tasting at Hester Creek / Photo by Nicole MacKay
For wine enthusiasts and casual visitors alike, Hester Creek offers more than a tasting. It provides a window into the resilience, innovation, and passion that defines BC’s wine country. From challenging vintages to carefully expanded production, this is a winery that doesn’t just survive — it thrives.
Hester Creek Reviews
To learn more about Hester Creek wines, visit our reviews section.