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C.C. Jentsch Cellars


CC Jentsch Cellars in the News


C.C. Jentsch Cellars
November 20, 2015 | C.C. Jentsch Cellars

Ottawa wine drinkers may get their first taste of BC’s CC Jentsch Cellars

by Asha Hingorani

On Nov. 13, deputy ministers and guests from across the public service and the diplomatic corps will be sporting their classiest attire for the annual Spirit of Giving fundraising soiree put on by folks at the foreign ministry, which promises to be a decadent evening of Canadian wine, cheese, chocolate and oysters.

Read more…

C.C. Jentsch Cellars
October 6, 2015 | C.C. Jentsch Cellars

In Search of Big Reds

by Derrick Rozdeba

Last year, my wife and I embarked on our adventure to find “Big Reds” in Canada’s Southern Okanagan valley. That tour ignited our need to return, and so we did, in a big way. A European colleague recently asked me why any Canadian would spend the expense to travel to Italy’s wine region when we have our own Canadian version right here in southern Okanagan. But in true Canadian fashion we don’t recognize greatness until it becomes famous outside Canada. 

Barring the price sticker shock that we experienced last time, we were prepared to dig deep into our pockets with the thought that we were supporting Canadian entrepreneurs striving to make the perfect Bordeaux-style big red wine.  

The additional feature of this trip was also to experience the culinary skills of the chefs of this region. They too didn’t disappoint us.

Read the full article here... 

C.C. Jentsch Cellars
September 24, 2015 | C.C. Jentsch Cellars

Syrah, the wild, sweaty grape is having a moment in the sun

by Beppi Crosariol, the Globe and Mail

Is syrah having a moment? I hope so. The full-bodied, peppery red gives me thrills that more popular and venerated cabernet sauvignon can’t. Maybe it’s because I love black licorice, white pepper and smoked meat, three of the grape’s hallmark nuances...

Read full article here...

C.C. Jentsch Cellars
September 11, 2015 | C.C. Jentsch Cellars

Wake up to the quality of today's BC red wines

by Doug Sloan, WineWise

Online: Campbell River Mirror 
Online: AvenueZone

In our rush to embrace the sophisticated world of wines available to us, we often overlook what’s right on our doorstep. What is it going to take for us to learn to stop and smell the Rosés… or even notice what amazing red wines are being made here in British Columbia?

Over the last 30 years, our own Okanagan Valley wines have gone from good to great.  Over the last 10 years, many of our British Columbian wines have gone well past greatness and climbed into a category that can justifiably be called exceptional.

Read more... 

John Schreiner
August 31, 2015 | John Schreiner

Judgment of BC pits BC wines against the world

C.C. Jentsch Cellars opened its winery just two years ago in a converted apple processing plant beside the highway south of Oliver.

Even though the tasting room is quite visible and even though the wines are widely available, I still encounter consumers who have never heard of the winery.

That may change as a result of a recent tasting called The Judgment of BC. C.C. Jentsch Syrah 2013 emerged as the number one red wine in a field of 12 superb British Columbia and international Syrahs.

Take a bow, winegrower Chris Jentsch and Amber Pratt (right), Chris’s winemaker.

Read the full article here...

C.C. Jentsch Cellars
August 27, 2015 | C.C. Jentsch Cellars

Wine: The Judgment of BC

From the Kelowna Daily Courier (Link Here)

Seemingly out of nowhere, Oliver winery C.C. Jentsch has emerged to win two major prizes.

This week, C.C. Jentsch’s 2013 Syrah was rated No. 1 at the Judgment of B.C. in Vancouver.

The contest was fashioned after the Judgment of Paris in 1976, where California wines were pitted against French wines in blind tastings.

In both categories – Chardonnay and Bordeaux red blends – California wines came out on top over the French, which were considered the best in the world at the time.

The Judgment of Paris also inspired the Hollywood movie Bottle Shock in 2008.

For the Judgment of B.C. the categories were Chardonnay and Syrah, with 12 vintages in each and a total of 12 wines from B.C. and 12 bottles from elsewhere in the world entered for the blind tasting.

In another connection to the 1976 showdown, Steven Spurrier, the British wine merchant who organized the Paris event, was on the panel of judges in Vancouver.

He’s currently a consulting editor at Decanter magazine.

As previously, mentioned the 2013 vintage from the Okanagan’s C.C. Jentsch was tops of the dozen Syrahs entered.

The same wine also won a platinum medal at the National Wine Awards of Canada earlier this summer.

“It shows B.C. Syrah is world class among its peers,” said judge Sid Cross, honorary president for the International Wine & Food Society.

No. 2 was Langmeil Shiraz Orphan Bank 2012 from South Australia and third was 2013 Domaine Vincent Paris Cornas Granit from France. The No. 4 and 5 Syrahs were from the Okanagan – 2012 Nichol from Naramata and 2013 Le Vieux Pin Cuvee Classique from Oliver.

Okanagan vintages didn’t do as well in the Chardonnay competition.

The top chard from the Valley was Okanagan Falls’ Blue Mountain Reserve 2013 in sixth place.

The top five finishers came from Australia (Soumah 2103), New Zealand (Kumea River 2012), South Africa (Hamilton Russell) and two from France (Jean-Marc Brochard Chablis Premier Cru Montmains 2012 and Bouchard Pere & Fils Meursault Premier Cru Genevrieres 2011).

“The Chardonnay in B.C. is not showing enough distinct terroir as others from around the world,” pointed out Cross.

The B.C. Wine Institute organized Judgment of B.C. to get an honest assessment of the current state of grape growing and winemaking in the province compared to world-class bottles.

“It was a courageous tasting,” said judge D.J. Kearney, the curator of the event.

“The point was about discover and learning, not about winning or losing.

It’s about pushing ourselves in our wine regions. the global benchmark wines were of a very high calibre. It was important to be challenged by high-quality international wines, and we were. And we will do it again. We must do it again.”

The B.C. Wine Institute is also happy with the results.

“We are extremely proud of how the wines of British Columbia showed at this monumental tasting,” said institute CEO Miles Prodan.

“With this year marking the 25th anniversary of B.C. VQA (Vintners’ Quality Alliance), the modern winemaking industry in B.C. is still in its infancy compared to many regions around the world.

It is astounding to see how much the B.C. wine industry has evolved in such a short time and to have the likes of Steven Spurrier the wines as heartily has he has.”


C.C. Jentsch Cellars
August 27, 2015 | C.C. Jentsch Cellars

CC Jentsch Syrah Ranked First at Judgment of BC Wine Tasting

VANCOUVER, BC - The Wines of British Columbia were put to the ultimate test at the Judgment of BC on Tuesday, August 25, pitting 12 BC Wines against 12 acknowledged global benchmarks. We are proud to announce BC's C.C. Jentsch Syrah 2013 from the Okanagan Valley ranked first among the flight of Syrah, and Soumah Chardonnay Single Vineyard 2013 from Yarra Valley, Victoria Australia came out on top for the flight of Chardonnays.

Inspired by the legendary Judgment of Paris in 1976, famously depicted in the Hollywood blockbuster "Bottle Shock," the Judgment of BC was a blind tasting of 12 Chardonnay wines and 12 Syrahs; 6 were from BC and 6 were international benchmarks. Renowned British wine critic Steven Spurrier, who was responsible for the original Judgment of Paris nearly forty years ago, and currently the consulting editor for Decanter Magazine and Chair of the Decanter World Wine Awards, scored the wines along with 16 expert Canadian wine judges including Barbara Philip MW, Brad Royale, David Scholefield, Terry Threlfall, Tim Pawsey, Sid Cross, Kurtis Kolt, Treve Ring and John Schreiner.

"For me wine is the three 'P's': the place, the people and the product. British Columbia ticks all these boxes with exuberance, elegance and conviction." noted Steven Spurrier.

"It was a courageous tasting. The point was about discovery and learning, not about winning or losing. It's about pushing ourselves in our wine regions" noted DJ Kearney, curator of the event. "The global benchmark wines were of a very high calibre. It was important to be challenged by high quality international wines, and we were. And we will do it again. We must do it again."

Although we are thrilled with the results, the goal of this tasting was to honestly assess the current state of grapegrowing and winemaking in BC in order to provide a clear perspective of the distinct characteristics of British Columbia wine in relation to global standards, and to achieve a focused vision for the continued evolution of the BC Wine Industry.

"We are extremely proud of how the Wines of British Columbia showed at this monumental tasting," remarked BC Wine Institute President and CEO Miles Prodan. "The modern winemaking industry in BC is still in its infancy compared to many regions around the world with this year marking the 25th anniversary of BC VQA. It is astounding to see how much the BC Wine Industry has evolved in such a short time and to have the likes of Steven Spurrier endorse the wines as heartily as he had. Our grapegrowers and winemakers should all be very proud of the excellent quality we have achieved in our beautiful regions."

"We have to measure ourselves against our international peers. I was very pleased with the performance of the Syrahs. Chardonnay is a work in progress. There were 24 top flight wines in the tasting, not one that I wouldn't have on my dinner table." noted John Schreiner.

"The Chardonnay in BC is not showing enough distinct terroir as others from around the world but Syrahs are making a statement, ranking first, fourth and fifth in tough company." observed Sid Cross. "It shows the Syrah is world class among its peers."


1. Soumah Chardonnay Single Vineyard 2013 | Yarra Valley, Victoria | $27  

2. Kumeu River Chardonnay Hunting Hill 2012    | Auckland, New Zealand | $35

3. Hamilton Russell Chardonnay 2014 | Hemel-en-Aarde, South Africa | $40

4. Jean-Marc Brocard Chablis Premier Cru Montmains 2012 | France | $45

5. Bouchard Père & Fils Meursault Premier Cru Genevrières 2011 | France | $86

6. Blue Mountain Chardonnay Reserve 2013 | Okanagan Valley, BC | $30

7. Tantalus Chardonnay 2012 | Okanagan Valley, BC | $24

8. Robert Mondavi Chardonnay Reserve 2013 | Carneros, California | $44

9. Mission Hill Chardonnay Perpetua 2013 | Okanagan Valley, BC | $50 (tie)

9. Quails' Gate Chardonnay Rosemary's Block 2013 | Okanagan Valley, BC | $30 (tie)

10. Meyer Family Chardonnay Micro Cuvée 2012 | Okanagan Valley, BC |$65

11. Haywire Chardonnay Canyonview 2013 | Okanagan Valley, BC | $25



1. C.C. Jentsch Syrah 2013 | Okanagan Valley, BC | $30

2. Langmeil Shiraz Orphan Bank 2012 |   Barossa, South Australia | $68

3. Domaine Vincent Paris Cornas Granit 60 2013 | France | $66

4. Nichol Syrah 2012 | Okanagan Valley, BC | $40

5. Le Vieux Pin Syrah Cuvée Classique 2013 | Okanagan Valley, BC | $50

6. Ojai Syrah 2011 | Santa Barbara, California | $30

7. Jackson-Triggs Okanagan Sunrock Shiraz 2011 | Okanagan Valley, BC | $30

8. Orofino Syrah Scout Vineyard 2012 | Similkameen Valley, BC | $29

9. J.L. Chave Selections Crozes-Hermitage Silène 2012 | France | $40

10. Tyrell's Shiraz Vat 9 2011 | Hunter Valley, New South Wales | $49

11. Laughing Stock Syrah 2013 | Okanagan Valley, BC | $38

12. K Vintners Syrah The Beautiful 2012 | Walla Walla, Washington | $70


About the British Columbia Wine Institute (BCWI)

Since 1990, the BCWI has played a pivotal role in taking BC's wine industry from a vision to an internationally recognized niche region producing premium wines and providing quality wine tourism experiences.

Representing 149 member wineries throughout the province, the BCWI supports and markets the Wines of British Columbia (BC VQA), which gives consumers assurance they are buying a wine that is from 100% BC grapes. BCWI membership represents 95% of total grape wine sales and 94% of total BC VQA wine sales in British Columbia. The BCWI also markets the wine regions of BC; delivers quality trade, media and consumer tastings; and acts as the voice of BC's wine industry by advocating to government on behalf of its members.    

C.C. Jentsch Cellars
July 10, 2015 | C.C. Jentsch Cellars

C.C. Jentsch Cellars adds small lot wines

by John Schreiner

Grape grower Chris Jentsch launched C.C. Jentsch Cellars somewhat precipitously in the 2012 vintage when Andrew Peller Ltd. decided it did not need his 60 acres of grapes any more.

It was not a reflection on the quality of the fruit. Peller’s own substantial plantings had begun to produce more grapes.

Chris had been thinking of a winery but he had not had time to convert his fruit packing house into a production facility. So he arranged to have his 2012 wines made at Okanagan Crush Pad.

The new winery, on the highway midway between Osoyoos and Oliver, was ready for the 2013 vintage and for the new winemaker that Chris hired that summer.

View the full article here... 

Philippe Daigle
April 15, 2015 | Philippe Daigle

Chef Paul Moran, winner of the "2015 San Pellegrino Young Chef Canada

An Event not to miss, April 28th, 6.30 pm at Krafty Kitchen + Bar.

Chef Paul Moran, winner of the "2015 San Pellegrino Young Chef Canada" and the "2013 Hawksworth Young Chef Scholarship" will be representing canada at the world finals on June.27th in Milan, Italy. Moran will be coached by his assigned mentor Chef Susur Lee. The competition pits Moran against 19 others who have won in their own world regions. The judging panel is an all star pick of the worlds very best chefs including three Michelin star chef Yannick Aleno from Paris. Paul worked as a sous chef in the French Capital for two years and "knows what the judges are looking for".Moran will be hosting a culinary and wine events this spring in collaboration with chef Chris Shafton at Krafty Kitchen and Bar in Kelowna. Executive Chef Chris Shaften and Moran will offer a five course, mouth watering menu, paired with local wines from C.C. Jentsch Cellars. This is also the only time Moran will be offering his winning dish to the Canadian public!!! This event will be a sit down dinner at $95 per person. The event takes place at KRAFTY Kitchen + Bar on April 28th at 6.30 Please call Krafty Kitchen for reservations at 250 868 7228.


BIO for Paul Moran

Chef Paul Moran
Born and raised in western Canada, Paul Moran is passionate about ingredients, as well as the link between his surroundings and cooking. Chef Moran is the recipient of more than 11 medals in local and international culinary competitions, including the inaugural Hawksworth Young Chef Scholarship. He has worldwide culinary experience from the Middle East, Michelin restaurants throughout Europe, and, of course, Canada. Chef Moran is currently the executive chef for The Outpost, an exclusive fishing lodge on the western edge of Haida Gwaii. In the winter, he is the executive chef of CMH K2, a heli-skiing destination in Nakusp, BC


Chef Chris Shafton

Top Chef Canada contestant Chef Chris Shaften is Kelowna's most recent transplant from Alberta to join the valley's growing chef class. Chris is also chef/owner fo KRAFT Kitchen + Bar as well as a Taste First Private.


Chris Shaften
March 30, 2015 | Chris Shaften

Venison Tartar with 3 sisters Cherry Chef Chris Shaften of KRAFTY kitchen + bar, Kelowna, BC.

Chris Shaften with Krafty Kitchen and Bar Co-owner Philippe GrandboisI find the oxidized flavor of this cherry vinegar plays extremely well with game meats, while the cherry itself calls for all the cherry in the CC Jentsch “The Chase” making this a super fun pairing.

Use only the freshest meat for Tartare, you can use almost any cut, but what you are looking for is lean tender meat, which has quite a bit of flavor.  Generally, I like the sirloin of most animals for tartare. 

Typically tartar is served with grilled bread, crostini or some other cracker substitute.  I prefer just eating it as is, with either a side of French fries, or a good crisp salad.  Typically you can find me on my day off eating tartar and frites in my favorite French bistro with a good fruity red wine or champagne and scribbling in my notebook.  So serve it with whatever accompaniments you like, there are no rules, if it works in your mouth, then it is good.  If you do decide to serve with a salad, dress it with some of the cherry vinegar and your favorite fruity olive oil (about 3 parts oil to 1 part vinegar)

What you will need:

  • 3-6 oz meat per guest 3 oz is a good starter size.
  • 1 tbsp vinaigrette per 3 oz of meat
  • Maldon or other finishing salt


Add chopped meat to bowl big enough to mix it without meat falling out.  Using a spoon incorporate the vinaigrette evenly amongst the meat, by pressing into the meat using the back of the spoon.  Taste the meat and add more vinaigrette as necessary.  What you are looking for is a balance between the natural flavor of the meat and a seasoning level that is high enough to carry through to the end of chewing the meat.

Once the tartar is seasoned to your liking, simply spoon loosely on to your serving plate and either serve it with bread, crostini, crackers or your favorite side dish and enjoy with a glass of CC Jentsch.

Prepare the meat

Check meat over for connective tissue, or excess fat, and trim away.  You want just tender lean meat, if you are unsure if something should be left on, CHEW IT.  If it is pleasant, keep it.  If not, discard it.  Once meat is trimmed up, pop in your freezer for about 30 mins to 1 hour to set the flesh quite firm, but not frozen.  Remove and chop into 1cm x 1 cm cubes and place in a mixing bowl or reserve in the refrigerator until ready to use.

Classic Tartar Vinaigrette Recipe

  • ¼ cup soy
  • 4 tbsp 3 sisters Cherry vinegar
  • 2 egg yolks
  • 2 tbsp tsp lemon juice
  • 1 tbsp Tabasco
  • 2.5tbsp Worcestershire Sauce
  • .5 cup Dijon mustard
  • 1 cup oil
  • ½ cup capers, minced
  • 1/4 cup diced shallot
  • 1 tbsp pepper, cracked



Add all ingredients into a jar, put on lid and shake until smooth vinaigrette is formed. Reserve in fridge until needed, this will keep for about a week.