Phantom Creek Estate Winery strives to bring world-class flavor and talent to the South Okanagan – Penticton News

“Behind the Wine” is a summer series that takes you behind the scenes of the iconic wine industry of the South Okanagan. Watch him every Sunday.

Located on the beautiful Black Sage Bench, the Phantom Creek team works hard to create some of the finest Bordeaux-style reds and Alsatian whites in the Okanagan, Canada and around the world.

When the owner of Phantom Creek Estates, Richter Bai, decided to pursue his dream of building a winery, his research took him very far internationally, before choosing a property just southeast of Oliver, not just to be closer to his daughters in Vancouver. , but in a place that could create the Bordeaux-style wines he had fallen in love with.

He employed winemakers, scientists, and brought in the best in their fields to help create his vision.

“Bai originally purchased Phantom Creek Vineyard,” says Anahita Pouget, director of sales and marketing for Phantom Creek Estates.

“It’s seven acres, but it’s basically the most acclaimed seven acres of fruit in the valley. The wine from this vineyard has won 85 national awards and has won Canada’s best red wine three times. “

The property was originally the vineyard of Richard Cleave, the man responsible for planting nearly half of the Okanagan Valley vineyards.

With the purchase of the unique and coveted Phantom Creek Vineyard, Bai searched for a location for the winery and found the perfect spot on the Black Sage Bench. The estate has been built around and specifically equipped to produce the best possible Alsatian whites and Bordeaux-style reds.

To produce the whites, the team looked for a plot and turned it into a vineyard for Pinot Gris and Riesling.

An important aspect of the cellar is their strong environmental orientation. Each property is fully certified organic and is also in the process of biodynamic certification.

“At Phantom Creek, we focus on WHY you do, not WHAT you do. For us, that means taking care of the land and the environment. We have 200 acres and while the business counts, our main focus is on giving back to the land. When I joined the team it was really important for me to make sure that Phantom Creek was organic and that our environmental values ​​matched, and I’m proud to say that they do and that we really care ”, Pouget says.

Pouget has been part of the team for a year and brings a wealth of experience and a set of skills that she brings to the cellar.

“The construction of the cellar began in 2016 and opened to the public in June 2020 and I have been with them since then,” explains Pouget.

Originally from India, Pouget moved to France for his training, a Masters in hotel and tourism management.

“One of my first and most shocking introductions to the world of wine was at my school in France. We had a cafeteria with a separate area for students and teachers. The only difference was that the teachers all drank wine for lunch. They were enjoying a good large glass of red, in the middle of the day, ”says Pouget with a laugh.

After completing her studies, Pouget went on to work for hotels in Paris and met her husband in Alsace, France.

“I have always been drawn to the wine region and wanted to be immersed in wine. I was working right in downtown Paris, but I was drawn to the countryside. I decided to take a break after my husband and I had applied to come to Canada, so in the meantime we settled in wine country and I worked on a harvest in Alsace, ”says Pouget.

At the end of the harvest, Pouget knew she wanted to work in the wine industry.

“We visited Kelowna, and while we were there I applied and got a job with Cedar Creek Estates and started the transition to wine! Since then, I have worked in sales and marketing in the wine industry. I worked at CedarCreek for five years before moving to Mission Hill for five years, which I really enjoyed. Under the Mission Hill umbrella were more laid back wineries, but also some of the most upscale wineries in Canada, ”said Pouget.

Pouget now uses his vast experience in all facets of the Phantom Creek business.

“There is so much talent in the business and I feel like I see myself as someone who can do more than just sell wine. Working with Phantom Creek has been a huge opportunity to apply everything I have learned. I am the person behind the wine here, I build target markets, I work with people, I create labels, prices, marketing and social media. It’s very practical and diverse, ”explains Pouget.

With many tourists and visitors visiting the Okanagan every year, Phantom Creek offers them the opportunity to see a wine country completely different from that of the North Okanagan, now creating this anchoring wine experience in the South of the Okanagan.

“We want to welcome people, tourists and visitors and help them connect with both the land and the wine. Coming from Europe, the perception of wine is different. Wine is something that is generally associated with joy and celebration, so it’s nice to work in an industry where people can walk away happy and with a smile, ”says Pouget.

“We have all kinds of diversity in our team, which is also great for the South Okanagan. We have German, Chilean, Chinese, Indian, French, European and Canadian staff. Our executive chef is Canadian but worked in New York. She came here because of COVID and got a job in Phantom Creek, planning to return to New York but stayed! said Pouget.

Their soon-to-be-appointed new winemaker will also be moving to Canada from California shortly.

For a nice summer treat, Pouget recommends his Riesling.

“I really like the crisp, crisp whites, my favorite is the Riesling, but it’s summer right now. In the fall, you would get a different answer, ”Pouget says with a chuckle.

Enjoy some of their incredible wines which aim to stand alongside the international wine community. Never sacrificing quality, their goal is to show the world what the Okanagan has to offer.

“We want to be among the best in the world, we work on it every day,” says Pouget.

Phantom Creek Estates offers three different daily wine tasting experiences. They organize bar service tastings, seated tastings, as well as a tour and tasting where reservations are required.

Their restaurant also offers a lunch service from Thursday to Monday from 11:30 am to 3 pm.