The Winery
Nk'Mip Cellars is part of the Osoyoos Indian Bands long-term plan. The winery was the second phase of a $25 million Nk'Mip project that includes:
  • The Terrace at Nk'Mip, a seasonal outdoor restaurant located in the winery. The Terrace is open from May through October offering Aboriginal-inspired cuisine
  • The Nk'Mip Campground and RV Park, which was the first phase, and is now, an all-season facility
  • Nk'Mip Cultural Centre,
  • Sonora Dunes, an executive nine-hole golf course, and
  • Spirit Ridge Vineyard Resort & Spa, which includes 94 luxurious suites and villas, Sonora Desert Spa, conference facilities, outdoor pool, hot tub & fitness facilities, and a gourmet restaurant - Passatempo.
This lakeside property is located on 1,200 acres of band land located in the town of Osoyoos. This southern Okanagan area is home to Canada's only pocket desert. With some of the most spectacular views in the Okanagan, this region is well known for its long, hot summer days and cool nights, mild winters and minimum rainfall. All of these factors contribute to this fabulous grape-growing region.

The winery was designed by Robert Mackenzie, a Penticton based architect, who has designed four other wineries in the southern Okanagan. The 18,000 square foot winery has the capacity to produce 18,000 cases or 162,000 litres. The winery is equipped to handle approximately 60% red grapes and 40% white. The varietals currently produced are Pinot Blanc, Riesling, Chardonnay, Pinot Noir, Merlot, Syrah, Meritage and Riesling Icewine. These grapes come from the Band's own Inkameep Vineyard as well as the vineyard located adjacent to the winery.

The Red Fermentation Room is located directly behind the Wine Shop and Tasting Room, the stainless steel tanks in this area range in size from 6,000 to 14,000 litres. The White Fermentation Room is located on the lower level, these stainless steel tanks varying in size from 2,000 to 11,400 litres. The lower level also has the Oak Barrel Grottos on either side of the White Fermentation Room. The wine maker Randy Picton uses gravity flow for moving the wine from the Crush Pad area and the Red Fermentation Room to the Oak Barrel Grotto. The equipment that is used at the winery has been selected especially to allow gentle handling of the grapes, juice and wine, for example the crusher de-stemmer, sorting tables, Bucher grape press, and pumps. The stainless steel tanks are independently temperature controlled with either heating jackets or cooling jackets depending what kind of wine is being made.