Upon arrival I took in an informative one-hour wine tour where I learned of the soil, grapes, irrigation practices, history and storing process. The tour had all walks of life from as far away as Germany and Newfoundland. The most exciting portion of the tour was the visit down to the basement cellar where there sat a potential eight-hundred French Oaked wine barrels. The walls of the cellar are rock as a result of blasting into the volcanic mountain upon which their Chardonnay and Pinot Noir grapes flourish. The other grapes owned by Mission Hill are grown throughout the Okanagan Valley. Their full-bodied reds are produced near Oliver and Naramata where the desert is most dry. Even more impressive is the collection of antique wine decanters and vessels dating as far back as 2800 BC held within the cellar.
The Terrace Restaurant, perched on its side running parallel to the lake, offers picturesque views and innovative dishes inspired by the numerous Mission Hill wines. The menu provides pairing ideas with each plate although there are no judgments if you choose otherwise. I was warmly greeted and taken to my seat where I could look over the edge and see the Chardonnay vines below and a sailboat on the lake taking advantage of the breeze. I ordered my favourite of their white wine called Perpetua and then switched to a Pinot Noir for dinner. I was given a small complementary dish with buttery brioche toast, salty duck prosciutto and topped with sweet Rosé pearls. This small dish set the tone for the rest of the evening – it was clear that no matter what would be ordered, a culinary experience would be delivered with delicious surprises accompanied by an artistic endeavour spawned by Chef Matthew Batey and his culinary team.