Dreamscapes Travel & Lifestyle

idea inspired by France's Marathon du Medoc and with only a few hundred run- ners has morphed into a wildly popular extravaganza with 1,100 entrants randomly selected from a lottery of thousands. In the hottest region of Canada, it is the hottest ticket in town. Happily, for non-runners, the event is flanked by a weekend full of other festivi- ties drawing locals and tourists alike, from a party at the finish line to barbecues and outdoor concerts to a fancy alfresco dinner wherein the winemaker is not only seated at your table but pours your wine. Held in May, Half Corked serves as an early kick-off to summer and a host of other events that celebrate the gorgeous wines and culinary offerings being served up in Canada's only desert-like region. FUN AND FRIVOLITY If the run is zany, know that Oliver Osoyoos takes winemaking seriously. Named after the two towns that anchor the region— Oliver to the north and Osoyoos 20 kilo- metres to the south near the Washington- State border—this winemaking mecca lies at the southernmost part of the Okanagan Valley. If you have had the good fortune of vis- iting many wine regions you'll be happy to know the vistas hold up to those on the world stage. Miles of vineyards set against a backdrop of mountains, rivers and lakes nestled next to quaint towns oozing rural charm, oodles of eateries and 41 wineries beckon visitors to sip and savour. My balcony at Spirit Ridge, a family resort with a laid-back southwestern design that suits the desert vibe, overlooks Osoyoos Lake. From my perch, I can almost hear the entrepreneurial spirit of the region—the gasps of disappointment and giggles of glee as winemakers, artisanal foodies, restaurateurs, hoteliers and out- door outfitters fiddle and fuss striving to make their mark. ROOTED IN HISTORY But let's peel back the history of this land. Let's take away the jet skis and new devel- opments that dot the lake and go back to the early 1990s when, just before the wine industry took root, the area was a sleepy DREAMSCAPES FALL/ WINTER 2018 40 NOT-TO-BE-MISSED EXPERIENCES A BACKYARD BBQ IN RUST WINE CO.'S FRONT YARD The patio at Rust overlooks the vineyards on Golden Mile Bench and is situated next to a guesthouse built in the 19 th century as a bunker for gold miners but relocated here log by log in the early '60s. The house pro- vides a rustic charm but even more charming is the chef, who as part of the winery's summer barbecue program, serves up sausages and beef tenderloin on a cut- ting-board like a backyard, working-the-grill Dad. This is where rustic meets magic. Grub is served with wine or craft beer. A WELCOME TASTING AT HERE'S THE THING The newest winery in the region opened mere days before my visit and so I mar- velled at the bravado of its flushed owners, a couple who, after successful careers, decided they were too young to retire and wanted instead to take the plunge into the wine world. You can't miss their patch of heaven situated on Black Sage Bench. Look for two buttercup-coloured buildings easily visible from the road. MAKING A MOVE AT CHECKMATE ARTISANAL WINERY As tastings go, this one is sheer lux and held in "The Installation," a glass structure perched high on Golden Mile Bench and offering staggering views. Designed by Seattle architect, Tom Kundig, the structure is meant to allow visitors to slow down and connect with the high-end merlots and chardonnays painstakingly crafted by Philip McGahan and his winemaking team. Bottles range from $80 to $125.

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