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BY K E R RY N E W B E R RY,
TREVE RING
A N D E R I N JA M E S
ENOLOGICAL
ABODES
Winery Travel Destinations
to Write Home About
I
n the Northwest, the list of rentable guest accommodations on
winery estates is a short one. But that is changing—taking a cue
from the traditional and conventional notion of hospitality in
European wine regions and much of California, winery lodging
is a luxury commodity that the Northwest is breaking into with
exhilaration. These producers, with wine as their focus and housing
as a bonus, are of an elite assortment of wineries that can truly host
to the fullest degree. We have selected a number to note for your
next overnight enological expedition.
58
S I P N O R T H W E S T. C O M
CLOCKWISE FROM THE LEFT: FIRST TWO PHOTOS BY JUMPING ROCK MEDIA; COURTESY OF
WILLAMETTE VALLEY VINEYARDS; WEISINGER FAMILY WINERY; ANDREA JOHNSON PHOTOGRAPHY
S I P N O R T H W E S T. C O M
59
OREGON
THE WINERY:
Dominio IV Wines and
Three Sleeps Vineyard B&B
THE WINERY:
LODGING LOCATION: Columbia River Gorge
Stoller Family Estate
and Guest Houses
THE FOCUS: Husband-and-wife co-owners Patrick Reuter
and Leigh Bartholomew both studied at the esteemed
University of California, Davis, for winemaking/terroir and
viticulture, respectively. After working harvests across
the globe, they settled in the Willamette Valley and began
Dominio IV in 2002, growing and making the wines of
Tempranillo, Viognier, Pinot Noir and Syrah. At their Three
Sleeps Vineyard in Mosier, Oregon, they farm the 35-acre
property biodynamically, and in May 2012, added small
parcels of Malbec, Cabernet Franc and Petit Verdot in the
form of a labyrinth. Once these vines reach maturity, Reuter
plans to harvest a field blend from the labyrinth (which is also
the symbol for Dominio IV wine labels).
LODGING LOCATION: Willamette Valley
THE FOCUS: This picturesque property spans 373-acres in the heart of the
Willamette Valley and is planted with nearly 200 acres of gently sloping
grapevines. Founder Bill Stoller was born on the land, which was formerly
the largest turkey farm in the state. Since first planting vineyards in 1995,
Stoller has since created a world-class winery with acclaimed winemaker
Melissa Burr and pioneered many sustainability initiatives in the industry.
The winery was the first in the United States to receive LEED Gold
certification status—an internationally recognized standard for measuring
building sustainability, and the 4,000-square-foot tasting room is 100
percent solar-powered.
THE ACCOMMODATIONS: Choose from three meticulously renovated
1940s era working farmhouses that are original to the property. The quaint
Cottage with three queen bedrooms and two baths sits just down the hill
from the winery, surrounded by vineyards. The Estate House, also walking
distance to the winery and tasting room, features three queen bedrooms,
two baths and a beautiful kitchen that begs for a dinner party. The stately
décor includes a formal dining room that seats six and in addition to vineyard
views, the Oregon Coast Range ripples in the distance. About one mile
down an idyllic country road, the Wine Farm House beckons with a wraparound plantation style porch. A living room with a fireplace is perfect
for cool nights; and the nearby pond promises a chorus of crickets in the
summertime. With five bedrooms, this house is ideal for large groups—just
prepare to flip a coin for the master suite, complete with a lavish soaking tub.
INSIDER’S SIP: Embrace the Oregon Chardonnay renaissance with the
Stoller Family Estate Reserve 2012 Chardonnay, which is sourced from some
of the oldest estate plantings. Toast to the sunset while swaying in a tire
swing—it’s in an ancient oak tree that can’t be missed.
PRICING: $395-$625 per night (two-night minimum)
60
S I P N O R T H W E S T. C O M
THE WINERY:
Willamette Valley Vineyards
and Winery Suites
LODGING LOCATION: Willamette Valley
THE FOCUS: What was once a plum orchard coated in
scotch broom and blackberry vines has been transformed
into an opulent display of rolling vineyard hills and
modern architecture for tourism appreciation at Turner,
Oregon’s Willamette Valley Vineyards. The change
happened gradually with founder Jim Bernau purchasing
the estate in 1983 and launching the winery in 1989 with
several thousand cases. Today, the winery bottles more
than 110,000 cases annually, the fifth largest production
in the state for 2014. Now with three estate vineyards
(two in Willamette Valley and one in Eola-Amity Hills)
and a recent remodel at the winery’s tasting room, the
Willamette Valley Vineyards experience has been taken
up several notches and will compete with the likes of the
suave, cinematic tasting rooms of California.
TOP LEFT AND CENTER PHOTO COURTESY OF STOLLER FAMILY ESTATE;
BOTTOM CENTER PHOTO COURTESY OF WILLAMETTE VALLEY VINEYARDS
THE ACCOMMODATIONS: At the summit of the arresting estate
vineyard in Turner, the tasting room stands at 750 feet in elevation
and gifts staggering glimpses of grapes spilling down the hill. For
a longer view at the vineyard, two new winery suites are available
for overnight guests and dedicated wine weekenders. Labeled
simply as the “upper suite” and “lower suite,” both spacious
accommodations are LEED Gold certified and are fully equipped
with most all of the comforts of home alongside the luxuries of a
plush hotel. Floor-to-ceiling windows allow a stunning panorama
from any angle inside either suite, from the butler kitchen with
refrigerator and microwave to the palatial bathroom with soaking
tub and the master bedroom with a man-swallowing king-sized bed.
INSIDER’S SIP: Enjoy the in-house only Griffin Creek wines around
the hearth at the heart of the tasting room or from the swanky seat
of your suite couch. Grab a bite from Pairings, the winery kitchen
that plates up tapas-style offerings and snag a bottle of the Griffin
Creek 2011 Cabernet Franc that yearns for a meaty culinary match—
all are easily transportable in the short walk back to the suite.
PRICING: $395-$495 per night (with discounts on additional nights)
TOP LEFT PHOTO COURTESY OF WILLAMETTE VALLEY VINEYARDS;
BOTTOM LEFT AND RIGHT PHOTO COURTESY OF DOMINIO IV
THE ACCOMMODATIONS: For this getaway, the journey
is definitely part of the destination. About six miles east of
Hood River, you’ll find the tiny hamlet of Mosier. As you coast
through town, you’ll pass the two main spots to dine: Rack
& Cloth, a cidery and café, and Route 30 Antique Cars & Ice
Cream, where you can buy a cold scoop, an espresso or a
Porsche. After a turn onto Sheridan Road, you’ll breeze by
windswept Ponderosa pines, ancient basalt cliffs and leafy
cherry orchards. That gorgeous, golden-hued Tuscan-style
villa rising from the hillside is Three Sleeps Vineyard B&B. It’s
surrounded by cascading vines, fir forests and snow-capped
mountain vistas, as the mellifluous name suggests. You can
choose a king or queen room, both with worldly décor, cozy
love seats, a private bath and a patio overlooking the estate
vineyard and the one-mile labyrinth course.
INSIDER’S SIP: Head to the patio for stargazing and warm up
a brisk Pacific Northwest night with the 2010 Penny for Lily
Tempranillo while pointing out constellations, and making up
a few of your own. The voluptuous red evokes ripe plum and
black cherry with hints of earthy sage.
PRICING: $160-$175 per night
S I P N O R T H W E S T. C O M
61
WASHINGTON
THE WINERY:
Weisinger Family Winery
and Weisinger Vineyard Cottage
LODGING LOCATION: Rogue Valley
THE FOCUS: Founder John Weisinger first planted vineyards in 1979 with
Gewürztraminer cuttings obtained from friend Frank Wisnovsky of Valley
View Winery in Ruch, Oregon. Those cuttings were the start of one of
Ashland’s first winery. Along with the old vine Gewürztraminer, Weisinger
Family grows Syrah, Tempranillo, Cabernet Franc and Pinot Noir. All wines
are made with grapes sourced from within five miles of the winery—nearby
vineyard sites contribute to the Bordeaux varietals the winery is celebrated
for. A true family-run winery, second-generation winemaker Eric Weisinger
recently took over production and winemaking when his father retired.
THE ACCOMMODATIONS: Located at the foot of the Siskiyou Mountains,
and just four miles from downtown Ashland, the Weisinger Vineyard Cottage
is a romantic escape. It’s the original farmhouse on the property, and dates
back to the early 1900s. Although it’s a storied building, the 576-square-foot
cottage offers all the modern conveniences thanks to an extensive remodel
in 2013. Skylights in the living room and bedroom flood the space with
natural light. Elegant earth tones complement the surrounding landscape
of rolling hills, forests of pine and madrone and leafy vines. Readers will
want to sink into the overstuffed couch in front of the fireplace with a book,
and writers will want to scribe prose at the desk in the bedroom. While it’s
tempting to venture to a restaurant in downtown Ashland, take advantage of
the back patio with the grill at least one night for dinner.
INSIDER’S SIP: On the patio, overlooking Pinot Noir vines, you’ll find
a hot tub. Uncork a bottle of the wonderfully aromatic 2013 Estate
Gewürztraminer, which is produced from the oldest vineyard in Ashland, and
pair it with one of the many delicious
blue cheeses you can find at the
nearby Rogue Creamery.
LIQUID LODGING:
RESORTS
THAT
PRODUCE
THE WINERY:
The Allison Inn
& Spa
Lay in the lap of libation
luxury at the Allison Inn &
Spa, Newberg’s ultimate
destination for enthusiasts,
epicureans and hedonists
alike. With an award-winning,
full-service, enocentric
restaurant, JORY, it only
made sense to also introduce
an estate winery. Exclusively
sold onsite at JORY and made
from the seven-acre estate
vineyard, AUSTIN KNOLL
wines launched in late 2013
with a 2012 Pinot Noir made
by pioneering Willamette
Valley winemaker David
Adelsheim and the 2012 Pinot
Gris joined the lineup shortly
after. To match the expansive
local art collection presented
inside and outside of the
resort, Austin Knoll’s labels
are also curated by local
artists and exemplify the
beauty of the area.
PRICING: $180-$225 per night
Abeja and
The Inn at Abeja
LODGING LOCATION:
Walla Walla Valley
THE WINERY:
Corvus Cellars and Corvus Casa
LODGING LOCATION: Red Mountain
THE FOCUS: In 2005, Randall Hopkins and his wife, Jennifer, took a leap
of faith, bought land and planted a vineyard on the eastern edge of the
Yakima Valley in the Red Mountain AVA—the smallest (just over 4,000
acres) and hottest grape growing region in the state of Washington.
Today, the Hopkins and winemaker Steve Lessard produce intense, wellstructured wines with fruit from the Red Mountain and Walla Walla AVAs,
focusing on Cabernet Sauvignon and Bordeaux blends. The team is having
fun with some of its estate fruit in limited production wines like the Red
Mountain Syrah-Petite Sirah (SPS) and a brambly Petit Verdot.
THE ACCOMMODATIONS: This is where you go for that rare desert
beauty—fiery sunsets, big sky views and swaths of vineyards hemmed by
country roads. The five-bedroom Corvus Casa is a beautifully-renovated
escape, with warm teak hardwood floors, an open kitchen and a living
room filled with club chairs and a luxurious sofa. The contemporary
and modern décor evokes a big-city loft, but it’s even better—because
the house is set in the middle of vineyards with views of the famed
Red Mountain, Horse Heaven Hills and Yakima Valley. The well-stocked
kitchen is set for cooking, which is what you’ll want to do. Cocktails can
commence in one of the eight sunset facing Adirondack chairs or at the
stately dining room table also set for eight. The ultimate dinner party
destination is the back patio, where there is a gorgeous wood-crafted,
hand-hewn table that seats 20-plus.
INSIDER’S SIP: En route to the casa, pick up dinner provisions to grill
on the barbecue from Yoke’s in West Richland—a couple of rib-eyes
and some potatoes. While the food is cooking, pour a glass of 2010 Red
Mountain Cabernet Sauvignon and stroll through the vineyards where
some of the grapes were grown.
PRICING: $250-$350 per night (two-night minimum)
62
S I P N O R T H W E S T. C O M
BOTTOM PHOTOS COURTESY OF
WEISINGER FAMILY WINERY; TOP PHOTO
COURTESY OF ALLISON INN & SPA
LEFT PHOTOS COURTESY OF CORVUS CELLARS;
TOP AND BOTTOM PHOTOS BY JUMPING ROCK MEDIA
THE FOCUS: Built into a restored barn
that once held the steadfast equines
of a century-old farm, Abeja’s winery
has a higher priority than maintaining a
beautiful farmstead entity—it’s all about
Washington State Cabernet Sauvignon.
The dedication for showcasing this variety is a founding principle of
the winery, the brainchild of founders Ken and Ginger Harrison and
collaboration with winemaker John Abbott and his wife and partner,
marketer Molly Galt. Abbott, who largely established his reputation
on Merlot with Walla Walla’s Canoe Ridge Vineyard, brings the same
sentiment to “King Cab” and demands similar sovereignty with limited
production wines, largely from estate vineyards and heavily hailed by
the press.
THE ACCOMMODATIONS: Come as you are—the turn-of-thecentury refurbished farmstead inn has lodging for all types, tastes
and desires on 35 acres of meticulously groomed gardens and lawns,
babbling creeks, robust rows of vines and the boutique production
winery. A variety of suites and rooms are available to suit moods
and circumstances, from the romantic, garden enclave of the Edison
House to the casual, farm-style two-story Summer Kitchen cottage
and the three-story, two-bedroom Carriage House Suite with a cool
green color palette, paneled bead board walls and full kitchen that
leads into a trellised brick patio. Despite their differences, all rooms
in the inn come with amenities like spa robes, luxury linens, coffee
maker, books, games and more. Guests are served a multi-course
breakfast from the splendor of the inn’s dining room or the property’s
prosperous garden patio, where they enjoy fresh-squeezed orange
juice and local cherries poached in Abeja Cabernet Sauvignon over
creamy rice pudding or the Walla Walla sweet onion quiche.
INSIDER’S SIP: Find a hammock, grab a coveted glass of Abeja 2012
Cabernet Sauvignon and the binoculars provided in the room to
catch a hawk soar above the property or witness other seasonally
fluctuating creek-side wildlife in their natural habitat.
PRICING: $295-$595 per night (two-night minimum on weekends)
S I P N O R T H W E S T. C O M
63
BRITISH COLUMBIA
THE WINERY:
Burrowing Owl Estate
Winery and The Guest House
LODGING LOCATION: Okanagan Valley
THE WINERY:
Desert Wind
Winery and Inn
at Desert Wind
LODGING LOCATION: Yakima Valley
THE FOCUS: Two generations, two states
and two estates—the Fries family first
broke ground on their passion for wine in Oregon’s Dundee Hills AVA
in 1984. The property transformed over the next few years—with
the planting of a 13-acre vineyard to make “house wine” to producing
1,000 cases with the first vintage as Duck Pond Cellars in 1993. But
the Fries’ wine palate wasn’t complete until 2001 when they launched
Desert Wind and its bigger, boisterous wines off of a 540-acre parcel
in Washington’s Wahluke Slope. As a beacon of wine for travelers
coming in and out of Yakima Valley, the glowingly lit adobe brick
winery and inn sits above Highway 82 and against the Yakima River.
THE ACCOMMODATIONS: Inspired by the posh Southwestern-style
hotels of Sante Fe, New Mexico, the Inn at Desert Wind is comprised
of four guest rooms tucked above the winery’s spacious grounds.
A surprising treat of repose and luxury in the heart of the Yakima
Valley, each room features rustic hardwood floors, custom tile work,
a powder room and restroom with a plethora of amenities from a
gas kiva fireplace and a cozy sitting area with loveseat to a fullystocked mini-bar to be enjoyed on the balcony over the Yakima River.
Breakfast is served to the room's front door, at a guest-designated
time, including French pressed coffee, fresh fruit, just-baked bread
pudding, cereal, juices and more. A local, on-call masseuse is also
available for pre-booked massages from hot stone to Swedish, deep
tissue and couples.
INSIDER’S SIP: Order a cheese plate and a bottle of 2007 Late
Harvest Gewürztraminer—a medium-bodied, stone fruit-forward
dessert wine meant for matching with fromage—from the tasting
room for in-room recreation. It is socially acceptable to enjoy whilst
wrapped in the down comforter on the luxuriant-linened master bed.
PRICING: $195-$295 per night
64
S I P N O R T H W E S T. C O M
THE WINERY:
LIQUID LODGING:
Matthews Winery
and Estate House
LODGING LOCATION: Woodinville Wine Country
THE FOCUS: A true garagiste and Woodinville Wine Country
pioneer, Matthews Winery was one of the area’s first boutique
wineries when it launched in 1993. Owned-and-operated
by two generations of the Otis family, winemaker Aryn Morell's
roster boasts vibrant and lively whites along with lush, Bordeauxstyle reds that prove elegance and fruit-forward characteristics can
play nice together, a methodology Morell has honed over his tenure
at Matthews and premium sister winery TENOR. Known for their
live music and concrete egg used to ferment a stunningly textured
Sauvignon Blanc, Matthews perseveres and thrives as one of the
Woodinville originals into its third decade.
THE ACCOMMODATIONS: Posted as a sentinel above the winery
property and looking out into the valley, Matthews’ Estate House
is one of the few—if not only—western Washington winery
accommodations. Welcoming and comfortable yet still grand and wellappointed, guests enter into high-vaulted ceilings, a floor-to-roof brick
chimney, an open sitting room, amiable dining room and impressively
expansive commercial kitchen (double oven, gas stovetop, two
dishwashers and sealed concrete counter) that demands a dinner
party or cooking class. The vast patio overlooks the Woodinville
Valley, the fabled Burke-Gilman Trail and the town’s growing wine
tourism scene. Two bedroom suites are offered above the communal
area, both set with a king bed and the master holding its individual
lavatory with oversized, steam-capable two-person shower and
private deck.
INSIDER’S SIP: The western-facing patio makes for an unparalleled
site for sunsets—especially in warmer months as the property often
offers up its land as a launch pad for hot air balloons. Summon the
night with the unctuous and powerful 2011 Reserve Red, a Cabernet
Sauvignon-based blend.
RESORTS
THAT
PRODUCE
Cave B Estate
Winery & Inn
They say the grapes at Cave
B Estate Winery & Inn grow
to the tune of summer music
at the neighboring Gorge
Amphitheater. Poised 900
feet above the Columbia River,
the Quincy, Washington inn,
estate vineyard and winery
present dramatic views with
aesthetic and unique lodging
accommodations, specific
to the sage-covered, rocky
grounds they are built on.
Tendrils Restaurant and its
onsite Chef’s Garden allow the
menu to dynamically rotate
with the season and pair
alongside the award-winning
bottlings of winemaker
Alfredo “Freddy” Arredondo’s
CAVE B ESTATE WINERY,
like the 2013 Viognier or
the 2011 Cuvee du Soleil
Bordeaux-style blend.
Celebrating “sense of place,”
Cave B—from its private,
lavish Cliffehouse suites to the
rustic, glamping-style Desert
Yurts—is a wine excursion
unlike many others, one that
evokes the beauty of the land
as well as its wines.
THE FOCUS: “Do No Harm” underlies the viticultural, enological and
environmental practices at Burrowing Owl Estate Winery, one of the
Okanagan’s original cult collector wineries. On the highly acclaimed Black
Sage Bench, this unique site is perched on the tip of the Sonora Desert,
and is home to not only premium terroir for intense and flavorful grapes,
but also the habitat of flora and fauna as well as bears and big horn sheep,
all protected and preserved by the winery team. Potent, structured
Cabernet Sauvignon and Syrah shine solo, along with a well-knit, spicy
blend titled Athene.
THE ACCOMMODATIONS: Nestled into their 140-acre vineyard
between Oliver and Osoyoos, this boutique guest house features 10
exclusive, luxurious and spacious rooms. Private decks afford stunning
views over the lush vineyards, and in-room fireplaces ward off the chill
of fall evenings. A 25-meter outdoor pool will help you work off all the
delicious wine country feasting, or you can just enjoy lounging on the
expansive sundeck by the year-round hot tub. Treat yourself to a stay
in the Meritage Suite and enjoy your private elevator, gourmet kitchen,
two bedrooms, two baths and private decks across 1,200-square-feet of
well-appointed space. Delicious wine country breakfasts are served each
morning and the onsite wine bar and Sonora Room Restaurant will be
your home base for leisurely lunches and epicurean, wine-fuelled dinners.
INSIDER’S SIP: When the Wyse family purchased and began to replant
the vineyard in 1993, they named it Burrowing Owl Vineyard, after
learning that the little owl may have lived in the area at one time, but has
since become an endangered species. The $3 tasting fee at the winery
is donated to the Burrowing Owl Conservation Society of BC for their
captive release program for burrowing owls and to the South Okanagan
Rehabilitation Centre for Owls.
PRICING: $119-$949 per night (minimum depending on season and room)
PRICING: $215-$275 per night
TOP LEFT PHOTO BY LYNN HOWLETT; CENTER PHOTO BY JOHN
MCANULTY; RIGHT PHOTO COURTESY OF MATTHEWS WINERY
TOP LEFT PHOTO COURTESY OF MATTHEWS WINERY;
BOTTOM PHOTOS COURTESY OF BURROWING OWL ESTATE
S I P N O R T H W E S T. C O M
65
THE WINERY:
Quails’ Gate Estate
Winery, The Lake
House and The Nest
LODGING LOCATION:
Okanagan Valley
THE FOCUS: Celebrating their 25th anniversary as a winery last
year, Quails’ Gate is certainly considered one of BC’s wine industry
pioneers. The Stewart family must be used to that title by now; for
more than a century their family has been farming in the Okanagan
Valley, and few families could claim to know the land, soils and terroir
better. Quails’ Gate Pinot Noir and Chardonnay grown on the south
facing slopes of north Kelowna’s Mt. Boucherie are some of Canada’s
most awarded wines, recognized for their prestige and polish.
THE ACCOMMODATIONS: Tucked at the base of their estate vineyard
and on the private beach of Lake Okanagan are two newly renovated
accommodation choices, both secluded and quiet, and previously
reserved for winery family and friends. The Nest is a comfortable
open-plan A-frame cabin that will conjure up childhood holidays
at the lake, and well-suited for single travelers, couples or small
families. For larger groups, The Lake House is also offered, a fourbedroom executive home with its own dock that will surely conjure up
dreams of buying real estate on the lake. With four bedrooms, three
bathrooms, gourmet kitchen, hot tub and outdoor fire pit, you may
never leave. Both locations are kitted out with books, games, music,
kitchen utensils and a barbecue to aid your relaxation. Bring a pair of
binoculars—they are handy for spotting the bald eagles, California
quail, red wing black birds, pheasants, coyotes and deer that are
regular visitors.
INSIDER’S SIP: Be sure to plan at least one meal at the winery’s
popular and upscale Old Vines Restaurant. With sweeping views over
Lake Okanagan, chef Roger Sleiman’s locally-sourced, seasonal menus
and a full line up of Quails’ Gate wines (including library offerings), it’s
a sumptuous and leisurely meal that centers you in wine country.
PRICING: $750-$1,500 per night (three-night minimum)
66
S I P N O R T H W E S T. C O M
THE WINERY:
Nk’Mip Cellars and Spirit Ridge
Vineyard Resort & Spa
THE WINERY:
Hester Creek Estate
Winery and The Villa
LODGING LOCATION: Okanagan Valley
THE FOCUS: Nk'Mip (pronounced in-ka-meep) Cellars is North America's
first aboriginal owned-and-operated winery, and has set the precedent in
Canada for successful, Native-run businesses. Located at the south end of
the Osoyoos Indian Band’s land, the winery is just one part of the NK'MIP
Resort, encompassing more than 200 acres of desert land and lakes. The
wine labels and names reflect the symbolism and language of Osoyoos
people. For example, their plush, full-bodied red blend of Merlot, Cabernet
Sauvignon, Malbec, Cabernet Franc and Petit Verdot is named Mer’r’iym
(pronounced mur-eem), translating as marriage, and referencing the
perfect union of the desert and the sun seen by these grapes.
LODGING LOCATION: Okanagan Valley
THE FOCUS: Established in 1968, Hester Creek is
recognized as one of BC’s pioneering wineries, with
vines planted on the rich soil of the Golden Mile Bench
decades before its name was synonymous with prized
terroir. When Italian immigrant Joe Busnardo arrived
to the Okanagan with cuttings he’d brought from
Italy, this sun-drenched, eastern-facing bench south
of Oliver reminded him of home. Now the 95-acre,
Mediterranean-influenced grounds, winery, restaurant
and guest villas cement the Golden Mile as a wine
country destination. Tucked into the rugged desert
bluffs, the winery is known for their rustic, gutsy reds
(including a north Italian Merlot clone) and bright, juicy
white wines.
THE ACCOMMODATIONS: The Mediterraneaninspired villa suites are perched high on the hill, with
breathtaking vineyard and orchard views across the
Golden Mile Bench and sweeping down to the valley
below. Five Deluxe Guest Suites stun the senses with
their sights and splendor but the La Sirena Executive
Suite takes the cake for its opulence and temptation
to stay forever. A popular getaway spot, these wellappointed suites are designed for discerning tastes;
rest with geothermal heating and cooling, deep soaker
tubs, Stearns & Foster king-sized beds and fireplaces.
LEFT PHOTOS COURTESY OF QUAILS' GATE;
CENTER PHOTOS COURTESY OF HESTER CREEK
Bonus: a delicious homemade, locally-sourced
breakfast is included with your stay. A two-night
minimum is required but upon entering the suite and
taking in the panorama, guests might inquire if there
is a maximum.
INSIDER’S SIP: The onsite Terrafina Restaurant is
true to name, sourcing “from the earth” locally and
seasonally. The intimate 45-seat restaurant reminds
of a Tuscan getaway, with aged brick, wooden pillars
and iron chandeliers. If you can, grab a spot on the
garden-lined 24-seat patio, where lush vines will
shield you from the desert sun.
PRICING: $229-$397 per night (minimum depending
on season and room)
PHOTOS COURTESY OF SPIRIT RIDGE
THE ACCOMMODATIONS: The NK’MIP Resort is a multifaceted
operation, catering to travelers from campers to corporate to spa-goers.
Beyond the busy winery operations and popular tasting room, the full
service Spirit Ridge Vineyard Resort & Spa is the heart of the property,
joined by an RV park, conference center and nine-hole Sonora Dunes golf
course. Throughout, all is imbued with a colorful, cultural focus and style.
Designed to invite lengthy stays (most of the two-and three-bedroom
estate residences at Spirit Ridge have a seven-night minimum), each suite
features a modern, roomy floor plan, a gourmet kitchen and a balcony or
patio with views of the scrubby desert scape or the valley, lake and town
of Osoyoos.
INSIDER’S SIP: The on-site Nk’Mip Desert Cultural Centre is a fantastic
introduction to the Okanagan First Nations culture, flora, fauna and
landscape of the area. Self-guided tours are available, as are guided walks
along the raised boardwalks and into the foothills.
PRICING: $119-$699 per night (minimum depending on season)
S I P N O R T H W E S T. C O M
67