with the work,” Gillian said. Their community consists of


extended family, friends, Mike’s real estate customers, woofers and winery clientele who want a hands-on experience.


Even so, it takes energy and superb organization to keep all the balls in the air.


Late nights and paperwork are Gillian’s biggest challenges. “It wouldn’t have been so scary if we’d had some experience at a winery before,” she said.


Gillian also would have joined Bottleneck Drive, the association of Summerland wineries, sooner. Judy Kingston, owner of the aptly named Serendipity Winery in Naramata, literally started with an old apple and cherry orchard purchased on a whim in 2005 and knowing nothing about viticulture. The winery opened in 2011. “It was a crazy venture. I didn’t know one person here,” Kingston said. A former technology lawyer in Toronto and a chef trained in France, she found the workload exhausting, but remained undaunted because of her passion for the land and producing wine.


Today, she employs Craig McKenzie to take care of the vineyard, Richard Kansazawa to make the wine and other workers as needed.


Recently her daughter, Katie O’Kell joined her full-time.


Kingston chose not to have her vineyard certified organic because of the intimidating amount of paper work required.


However, she uses sustainable practices such as not spraying and using metal row posts.


Saxon and Summer Gate vineyards are certified organic, which the Stohlers and Graydons said helps their business.


“We wanted to triple production this year but could only double it because we couldn’t find enough organic grapes to buy,” Jayne Graydon said. In retrospect, Kingston would have planted some uncommon varieties of grapes. “It helps to have something a little different.”


She stressed the need to have adequate financial resources because most things are likely to cost more than anticipated and take longer to accomplish.


The Stohlers couldn’t agree more. 22 British Columbia FRUIT GROWER • Winter 2013-14 Judy


Kingston, left, owner of


Serendipity Winery in Naramata, and her daughter, Katie O'Kell, check the maturity of merlot grapes.


SUSAN MCIVER “We’re fixers, savers and


maintainers. We got set up for about one-third what it would have cost if we’d bought everything new,” Mike explained.


“It’s crucial to plan for an income stream that takes into account the inevitable peaks and troughs,” Paul Graydon noted.


Both Kingston and the Graydons spoke about the importance of having a detailed business plan for at least five years.


Looking further into the future, be sure to keep careful financial records and have an exit strategy.


“How long to you want to keep your business? Prospective buyers will want you to show sales, profits and


who buys your wines,” Paul said. Len Filek, general manager of Sleeping Giant Fruit Winery and Summerland Sweets, approached the winemaking business from a somewhat different perspective. For more than 50 years,


Summerland Sweets has been making an array of fruit-based syrups, jams and candies from fruit grown in their orchards.


Sleeping Giant opened in 2008. “We had the infrastructure to do a winery. It was a natural extension like another product line,” Filek said. Setting up Sleeping Giant required renovation of the existing retail shop, buying equipment and hiring a wine maker plus staff for the tasting room.


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