We stepped out of the hallway into a vast room; as our eyes adjusted, we could make out barrels, crates and bottles. A few shafts of sun angled in through narrow slits in the pointed roof, where a massive crystal hung like some mystical, thousand-year-old chandelier.
For most, the air was still and cool. But for others, there was the slightest sense of something else lingering, something that ran cat-pawed across the nape of the neck ...
This is the magic of the Summerhill Pyramid.Set on the slopes of Okanagan Lake, Summerhill is hard to miss. There's the pyramid, of course; out front, a gigantic bottle of bubbly poured its contents into a massive flute-shaped fountain (oh, to have one that actually flows with that delectable liquid.) The architecture was equally eye-catching, especially the elongated veranda of the Sunset Organic Bistro that stretched out from the main tasting room.
A 1/8 model of Egypt's famed Wonder of the World, the Summerhill pyramid was built by founder Stephen Cipes, according to the principles of sacred geometry. The belief is that the energy flowing through it aids in the clarification of the wines, enhancing its best qualities as the bottles rest in near-ideal temperatures and a holy, undisturbed stillness.
|Clockwise from top left: Eric Von Krosigk and Gabe Cipes; the sparkling fountain; the Pyramid; |
dining at Sunset Organic Bistro
What he does in the vineyards goes beyond the basic tenets of organic farming. "Everything that grows here protects and benefits from everything else, with very little human intervention," he said. "It's the solution to the world's current economic and ecological problems."
Then there's the winemaker, Eric Von Krosigk. A born farmer, he flew off to Germany to study the art of making wine and then came back to Canada to lay the groundwork for some of the Okanagan's most renowned wineries, including the one with the big concrete pyramid in the back yard. As we talked, he made the odd joke about the finer points of biodynamics ("It's quite the sight to see Gabe stuffing entrails into cows' skulls right outside the winery door," he quipped) but spoke very seriously about his goal to make the best wines in the world.
And judging by the international medal tally the wines have earned, they're not far off the mark. Whatever it is they're doing here--whether it's influenced by pure science, divine intervention or a little bit of both--they're doing it right.
|Honeybees at work on a wild rose bush near the Tantalus hives|
Helen Kennedy, of Arlo's Honey Farm, was waiting for us, all suited up in beekeeper's armour and wielding a smoker. We watched in awe as she slowly lifted a comb from the hive, its surface still writhing with thousands of bees. All the while she chatted away about these miraculous insects.
Did you know that 60,000 bees can live in one hive? That it takes 12 bees to make one teaspoon of honey? That propolis, a by-product of bee spit and sticky stuff, has been used for years as an antibiotic, an anti-inflammatory and even in the treatment of some cancers?
The worker bees (females, of course) do everything from collecting pollen to raising young and even pushing out the bodies of their expired hive-mates during the winter to keep everything running ship-shape. They travel for miles following the scent of their queen and do a nifty little dance when they get back, just to let everyone know they're home.
I marvelled at how such a tiny creature, running entirely on instinct, could know exactly what needs to be done to keep everything in cohesive balance, while us humans at the top of the food chain can't seem to step anywhere without wrecking it. Helen told us about how neonicotinoid pesticides in crops are contributing to bees dying off in terrifying numbers. World, take note: a staggering 70 per cent of our food depends on honeybee pollination. No bees, no food. No bees, NO WINE!
In order to return the earth to its once bountiful and balanced natural state, we could learn a lesson or two from the honeybees, already centuries-deep in their own innate cycle of energy-saving measures, waste management and population control.
The other stop on our pre-conference tour was at CedarCreek Estate Winery. Good thing we had such a big breakfast, because the folks here had us working for our wine. We hiked up a 45-degree incline through the vineyard, stopping at tasting stations interspersed among the vines. We were rewarded for our efforts with small plates and matching wines from the estate portfolio. And water. LOTS of water. Cuz you don't want to rehydrate on wine alone and then try to tackle that route DOWNHILL, let me tell you.