Michael trained in winemaking at the University of California, Davis and continued to hone his craft in Geneva, Switzerland and Bordeaux, France. At Clos du Soleil, Michael’s goal is to marry biodynamic viticulture and the unique terroir of the Similkameen Valley with minimal-intervention winemaking in order to produce exceptional wines of authenticity and elegance.

The name Clos du Soleil - a French term meaning an enclosed Vineyard of the Sun, refers to the rocks, soil, and sun, which together define this very special piece of land in the Similkameen Valley.
Producing ultra-premium quality wines, borrowing an aesthetic derived from the great wines of Bordeaux, but stamped with the flavours and aromas of their particular piece of rocky Similkameen land.

Enjoy these wines together with a multi-course menu prepared by Chef Blair Lebsack and Chef Jared Dunn and an opportunity to experience special back vintages of the flagship wine, the Clos du Soleil Signature.

Please contact us prior to booking with any dietary restrictions.
Tickets are non-refundable, however they are transferable.