Here we are in the throes of the best weather of the year, with no rain in site and only ourselves to stop us from heading out to enjoy an afternoon of sunshine and chilled wine.  As I continue my efforts to experience the Campbell Valley Wine Run, I am becoming increasingly aware of just how incredible 91原创 is.

My fourth journey in this wine series led me to spending some time with Eugene Kwan, the current owner of Domaine De Chaberton, along with Beth Doran and the tasting room manager and tour guide expert, Margo Klassen.

The winery is very easy to find on 216 Street at approximately 10 Avenue.  You can鈥檛 miss the sign or 91原创鈥檚 largest wine facility.

When driving into the property, to your left is a very large picnic area complete with tables and umbrellas to help shield you from the hot sun or protect you from a little summer drizzle.  It comes complete with flowers and its very own water feature, just so you can enjoy the gourmet fare you鈥檝e packed from home. Or you can   order from the winery鈥檚 Bacchus Room Bistro.

The tasting room has plenty of bottles or glasses to choose from, to help with those last -minute pairing needs.

This day I decided to share my good fortune and take Jake, my friend and colleague, along with me.  We met up with Beth and Margo in the tasting room, and took some time to sample a few of the wines Domaine has to offer, before our tour began.

After spending some time with Margo and her eloquently-told history lesson, I learned even more about this venture.

For instance, it is hard to believe that in 1991, when the winery  first went into production, 3,000 cases were produced.  Now Domaine produces in excess of 50,000 cases a year.

Ten percent of its wine is Bacchus, and the other 90 percent are bottled in over 22 different varietals鈥� or blends.   We also learned that Bacchus and Sylvaner were the first vines grown in the vineyard, and that all of the Bacchus bottled here is grown and hand harvested, right here in 91原创.

Domaine De Chaberton takes great pride in their work and the entire 50 acres, consisting of over 1,000 vines, are hand pruned and hand harvested.  You would think that three guys had better things to do over a weekend 鈥� but thanks to all of that hard work the grapes are perfect.

Did you know that over a summer weekend, more than 500 people enjoy the hospitality of Domaine? A great majority of these customers are from outside of 91原创 and Canada, for that matter.

Now to the Bistro for lunch with Eugene.

After introductions were made, Eugene Kwan made Jake and I feel very comfortable and went on to say that he attributes most of the success of his new venture to the expertise of their wine maker Elias Phiniotis, who has been with the winery since 1991, along with his business partner Anthony Cheng, (a lover of Bordeaux-style blends), and the contribution of numerous tasting panels that have all worked at Domaine for years..

Anthony has added French and American oak barrels to the winery and I am looking forward to tasting the results of his passion for Big Reds.  There is the promise of a two-year window resulting in wine reminiscent of the quality of Napa Reds.  This promise alone will keep me coming back for further surprises.

Lunch at the Bacchus Bistro has never been disappointing and was once again a five-star experience.

I chose the rockfish and Jake decided on the  lamb shank 鈥渁ux epices,鈥� braised for three hours with white wine, tomatoes and curry.  Both were served with their Pinot Gris and both were delicious.

I would highly recommend this dining experience to everyone and you can find their menu on Domaine鈥檚 web site.  The wine tours and restaurant are open and available to everyone, just call ahead to book tours and tasting times.

The biggest surprise for me was the Canoe line-up, the quality of both the North Bluff red and white have come a very long way since they were first bottled.  The price is $12.99 and makes for a great inexpensive picnic wine.

There is so much to do at this winery that it doesn鈥檛 make sense not to enjoy it.  Just remember to book ahead for tours,  and take time for lunch.

Last stop...............Neck of the Woods

鈥� Theresa Harrett