Good fishmongers are hard to find so when Codfathers opened in Kelowna about 25 years ago, Chef's in the valley breathed a sigh of relief. Originally founded by the Bishop family, the market has been owned and operated since 2002 by Jon and Anne-Marie Crofts, who emigrated from the south of England.
The trade of "fishmongery" was fast becoming a dying art across Europe and North America, due to the rise of big box stores and bulk trade in seafood as a commodity. Both Jon and Anne- Marie believe passionately that Seafood should not be treated as just another mass produced protein, and that it should have special status as one of the few remaining foods that have to be hunted and gathered, sometimes at considerable risk to the fisherman. The place for modern fishmongers in the world is to show these wild gems the respect that they deserve, and use their mongering skills to ensure that fish is presented and prepared to the highest standard, so that they make it to the plate in prime condition.
The Codfathers site has a great collection of recipes for every imaginable seafood and fish. Be sure to check it out: http://www.codfathers.ca/recipes.php
As a family business Codfathers has always been aware of the importance of conserving our amazing ocean resources and using them thoughtfully so that future generations can enjoy them too. This concern culminated in our decision back in 2006 to become partners with Vancouver Aquarium's Ocean-wise program. After being accepted for the program, they are proud to be the first full-service fish market in Canada to embrace Ocean-Wise. For information on this program please visit the Ocean-Wise website at http://www.oceanwisecanada.org/about. All seafood items in their store are clearly labeled with the Ocean-Wise logo if they are considered sustainable by Vancouver Aquarium's team of biologists (the vast majority of their products are).
Also, for products where there are no Ocean-Wise alternatives they always source the most sustainable option available. In addition they have committed to promoting and encouraging small artisanal fisheries, and wherever possible providing the names of the boats/fishers, the area where they are caught and the method of catch used, to their customers.
Codfather's also has a great fish and chip shop onsite. Stop by for lunch and sample the catch of the day!
2355 Gordon Dr
Monday - Saturday: 9am to 6pm
Sunday: 11am to 5pm
Pinot Noir is one of the wines we are most well-known for at Blue Mountain Vineyard and Cellars. We produce two tiers of Pinot Noir: the Estate Pinot Noir, which we normally release at the end of February and the Reserve Pinot Noir (formerly Stripe Label), which we normally release at the end of April. We also produce the Reserve Pinot Noir in Magnum format (1.5L). Be sure to join our mailing list to be notified of these wine releases.
Viticulture and Vinification:
The grapes for our Pinot Noir are grown on 8 to 30 year old vines with a wide selection of clones including 113, 114, 115, 375, 667 & 777 (see the map below for the location of the clones on the farm).
The winemaking process
We de-stem and lightly crush the grapes into open-topped fermentation tanks, with a small portion of whole clusters adding to the intensity of the flavour and enhance the mouth feel. During the 16-20 days' maceration period, we practice manual cap management, with punch downs twice and up to three times daily. We then drain and press the Pinot Noir into French oak barrels, where it remains for 10 months.
In 2013 100% of the vintage got fermented with wild yeast. Wild yeast fermentations starts by itself when wild yeast strains – originating in the vineyard / site (harvest equipment, transport bins, the surface winemaking equipment) - start fermenting. Wild yeast can take up to a week to begin the fermentation because their initial populations are small compared to an inoculated fermentation. Using Wild Yeast is a very risky process, but our winemaker, Matt has done a lot of experimenting and have found great success using wild yeast. This helps to express the unique terrior of our estate.
Winemakers Notes: Estate Pinot Noir
Light garnet colour with red and black fruit. Vanilla and toast complement cassis and black cherry flavours, and spicy, velvety tannins fill out the Pinot Noir. Its balanced structure will allow the wine to age for 6 to 7 years.
Winemakers Notes: Reserve Pinot Noir
The Reserve Pinot Noir is a rich, ruby-coloured wine complex layers of red fruit, spice and integrated oak. The wine could age 7 to 8 years.