The Similkameen Valley’s ruggedness isn’t a metaphor; it’s a physical and agricultural reality that directly shapes the profile of its red blends. The valley is bordered by steep, rocky mountains and characterized by coarse, well-drained alluvial soils that are rockier and more ancient than those in the Okanagan. These soils contain less than 1% organic matter, which naturally limits vine vigour and forces roots to penetrate deeply in search of water and nutrients. Vineyards here sit between 300 and 600 metres in elevation, where hot summer days often exceed 35°C while cool nights preserve acidity. Yields typically range from 5 to 10 tonnes per hectare, concentrating flavour compounds and tannins, giving red blends the structure and mineral tension that define the region.
Persistent winds funneling down the valley floor average 15 km/h and can exceed 50 km/h during spring and fall. This constant airflow reduces humidity and disease pressure, enabling many growers to farm organically or with minimal chemical inputs. The wind also promotes smaller berries with thicker skins, which enhances colour intensity and tannic backbone in varieties such as Cabernet Sauvignon, Merlot, and Syrah. Over time, these conditions have made the Similkameen one of British Columbia’s premier regions for powerful, precise red blends that marry ripe fruit with clear varietal definition.
Tasting Note
Rich and full-bodied, Boundary Spring shows lush, inky wild berry fruit accented by desert sagebrush and the dusty minerality of the Similkameen. Suave and polished, it's approachable now, but with dense fruit concentration to support further aging over the next 5-7 years.
Food Pairing
Best served alongside salty protein off the grill, mushroom dishes, or aged hard cheeses.