On a hillside overlooking vineyards, sagebrush, and the old gold mining creek that is its namesake, Tinhorn Creek Estate winery has been owned and operated by the Shaunessy and Oldfield families since 1993. The winery is located south of Oliver, BC, Canada at the junction of Highway 97 and Road 7, in the famed Golden Mile wine-growing district. Tinhorn Creek sources fruit exclusively from its own vineyards: 150 acres of prime land on two very distinct benches. This land lends to the creation of terroir-driven wines that are classic illustrations of the place they are grown: 100-acre Diamondback Vineyard on the Black Sage and the 50-acre Tinhorn Creek Vineyard on the Golden Mile Bench. Try Tinhorn Creek Estate winery's featured recipe and wine combination at home.
Tinhorn Creek Canadian Concert Series
Every year from May to September is the Tinhorn Creek Canadian Concert Series. On the fourth Saturday of each month, Tinhorn Creek hosts an up-and-coming Canadian band in their amphitheatre that overlooks the South Okanagan Valley. The September concert is the grand finale and features a true Canadian success story. Previous grand finale performers have been Blue Rodeo, Colin James, and Spirit of the West. Concert goers can bring a picnic to enjoy with a glass of wine while enjoying the music.
- 2010 concert dates: May 22, June 26, July 24, August 28
- Tickets go on sale April 1st, 2010 and are available from the winery only
Self-Guided Winery Tour
Tinhorn Creek offers visitors one of the most extensive winery experiences in the Valley. A self-guided tour allows visitors to follow the path of the grapes from the vineyards right through to fermentation. The demonstration vineyard even allows guests to sample many different varietals of grapes while enjoying a glass of wine. The Tinhorn Creek patio offers one the best views of the South Okanagan and visitors can create a picnic from the deli fridge to enjoy with a glass of wine on the patio.
The wineshop at Tinhorn Creek is open April through October from 10am to 6pm and November through March it is open 10am to 5pm. The wines are always available for tasting and include:
- Pinot Gris, Gewurztraminer, Chardonnay, Pinot Noir, Merlot, Cabernet Franc, Kerner Late Harvest
- 2Bench White, Merlot, Syrah, Kerner Icewine
Featured Recipe and Wine
Beef Bourguignon with Brown Braised Onions
- 4 lb. boneless stewing beef, cut into 2 inch cubes
- 1/3 cup olive oil
- 1/2 large onion, peeled, sliced
- 6 slices of bacon – preferably applewood smoked
- 1 large carrot, peeled, sliced
- 2 garlic cloves, crushed
- 3 cup dry red wine, preferably Pinot Noir or Burgundy
- 1 x 28 oz. canned tomato, chopped, with juice
- 2 cups beef stock
- 2 sprigs fresh thyme and 1 bay leaf
- 3 tbsp softened unsalted butter
- 3 tbsp flour
- 3/4 lb. button mushroom, cleaned, sliced
- salt and pepper
- 1 recipe brown braised onions (below)
COOKING INSTRUCTIONS - Beef Bourguignon:
Preheat oven to 325 degrees Fahrenheit. Trim beef. Dry well on paper towels. Heat 1 tablespoon of oil in large Dutch oven over medium heat. In batches, using about 1 tablespoon of olive oil per batch, brown beef. Transfer to a bowl. Brown the bacon in the Dutch oven and transfer to bowl with beef. Drain fat if necessary. Add another tablespoon of olive oil to Dutch oven and sauté onion, carrot and garlic 4 to 5 minutes until lightly browned. Add to beef and bacon in bowl. Deglaze pan with 1 cup wine, scraping browned bits from bottom. Add browned beef, bacon, onion and carrot, remaining wine, garlic, tomatoes, stock, bay leaf and thyme back to pan. Bring mixture to boil over high heat. Remove from heat and cover. Transfer to oven and cook 2½ to 3 hours until beef is fork tender. Strain stew through a colander over a saucepan. Set beef and vegetables aside. Remove bay leaf. Skim fat from surface of liquid in saucepan and bring to a boil. Reduce liquid to 3 or 4 cups. Season. In small bowl, mash butter and flour to a paste with fork. Remove sauce from heat and whisk in flour paste until dissolved. Bring to a boil over medium heat. Reduce heat and simmer 2 to 3 minutes until slightly thickened. Add beef and vegetables back to sauce. In a large skillet, heat a tablespoon of olive oil over medium heat. Add mushrooms. Season with salt and pepper. Cook mushrooms 4 to 5 minutes until browned. Add mushrooms and brown braised onions (recipe below) to beef mixture and sauce. Let sit for 10 minutes and serve.
Brown Braised Onions Recipe
- 4 lb. boneless stewing beef, cut into 2 inch cubes
- 2 x 10 oz. packages pearl onion
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- salt and pepper, to taste
COOKING INSTRUCTIONS - Brown Braised Onions:
Cut-off the root end of each onion. Then cut a small cross in the other end. This will allow the skins to slip-off easily after blanching. Add onions to a saucepan of boiling salted water. Blanch about 1 minute. Drain onions, then immediately run under cold water. Slice-off ends of onions and the skins will slip-off easily. Heat olive oil and butter in a large skillet over medium heat. Add onions. Cook slowly 35 to 40 minutes until browned and glazed. Season with salt and pepper.
Serve with Tinhorn Creek Pinot Noir wine
- aromas: raspberries, strawberries, cherries and plums
- tastes: a delicate, savoury herbal note that is well balanced