Episode Notes
We welcome back to Tasting Room Radio, one of our original neighbors on the Naramata Bench, Hillside Estate Winery.
Joining us are Kathy Malone, the award winning Winemaker and a fresh talent in the Bistro kitchen, Chef Brandon Fredrick (one of the co-founders of the much talked about Row 14 in The Similkameen)
Kathy Malone Hillside
Kathy will be taking all of us through 6 new releases from Hillside Estate .
2025 Heritage Muscat Ottonel. They’ve started calling this wine “the Ottonel”. Apparently while “muscat sounds stodgy, “ottonel” sounds young and fresh.” Loved it.
2025 Heritage Pinot Gris. Grapes from two warm vineyard sites were selected for barrel fermentation (75%). The ripe tropical flavours complement the Tokaj oak nicely. Nicely stirred.
Nicely done!
2025 Chef’s Whites. The second vintage of Chef’s Whites, 67% Chardonnay, 37% Sauvignon Blanc, and 5% Pinot Gris, were fermented in terracotta jarre and neutral French oak. 4 months on lees. Delightful.
2025 Heritage Viognier. Happy to report the viognier bounced back from the cold snap with good yields and ripened early. Fermented in stainless steel and French oak (50%) with 17% new. Simply impressive.
2025 Below the Road Rose.
They’ve been creating rose for years now, but this is the first vintage at Hillside they have fermented in oak. Also, the first 100% Pinot Noir Rose. It was time and so well worth the wait.
2019 Mosaic Coming soon. A return to Merlot dominant blend. 52% Merlot, 18% Cabernet Sauvignon, 13% Malbec, 10% Cabernet Franc and 7% Petit Verdot. Barrel aged 28 months in French oak, 42% new. Simply outstanding in every respect!
As with the rest of the Hillside portfolio, it is 100% Naramata Bench grown.
Chef Brandon Fredrick. The Bistro at Hillside has a new guiding light. Chef was one of the co-founders of Row 14 in Cawston. Row 14 was driven by organics and vegetarian principals.
It became a much talked about success.
Chef Brandon Frederick
Chef admits he’s delighted to be working with all kinds of fresh fish and various other ingredients.
Told an interesting tale of a signature dish inspired by “Icelandic hotdog” or pylsa. (Street food made from a blend of lamb, pork and beef, topped with a mixture of ketchup, sweet brown mustard, creamy remoulade, raw white onions and crispy fried onions.
Sauces on bottom, onions on top.)
I’m advising anyone who reads this … get to the Hillside Bistro as soon as you can. It will be an adventure you’ll talk about all Summer.
Welcome Chef!
Thank you, Kathy.
STORIES WE’RE WORKING ON
Fort Berens
Noble Ridge – The One
Hester Creek
Cowichan Wine Month
Unsworth – New Tasting Room, Bistro and Production.
Moon Curser
