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Echo Bay is an 18 acre parcel of land along Eastside Road, Okanagan Falls, BC. Our family property sloping down to the Skaha lakeshore is managed by Kelsey, Kathy and Mark Rufiange using organic and biodynamic winemaking and farming practices. The wines are a nod to tradition, respect for the land, and to the pure expression of a wine of place.

"Our small acreage allows us to be intimately involved in the evolution of our growing season.”
- Kelsey Rufiange


Our 5-acre vineyard is currently planted with:

• Cabernet Franc
• Merlot
• Cabernet Sauvignon
• Malbec
• Carmenère
• Petit Verdot
• Sangiovese

Our vines were planted in 2013, with the first vintage released in 2015. Echo Bay’s south-west facing slopes are comprised of silty loam with randomized gravels deposited by glacial meltwater. This allows the land to experience a greater exposure to afternoon sun, allowing for later ripening varietals to thrive.

Without being dogmatic towards any particular growing method, we practice chemical-free farming practices with an emphasis on organics and biodynamics. Applications such as compost, plant ferments and preparations are added to our vines and soil while cover crops such as clovers, alfalfas, mustards and yarrow are encouraged to fix nutrients and strengthen structure. By building up biodiversity in our soils and vineyard environment, we can recreate a more resilient ecosystem that will ultimately require less outside inputs.


We harvest our grapes by hand with the help of our lively group of family and friends...fueled by many cinnamon buns + a hearty lunch! The atmosphere and spirit of the group is as important to us as the physical harvest itself. Pick days are usually scheduled along the biodynamic ‘fruit’ days, however weather and ripeness factors take precedent. Our harvest season typically lasts from the beginning to the end of October due to our many varietals and soil types.


Healthy grapes from our biodiverse vineyard are the foundation of our winemaking process. In the winery, the native yeasts are left to spontaneously ferment our grapes into wine. With yeasts playing a significant role in aromas and flavours, we believe that indigenous ferments are a way to create a truly authentic wine of place. Small amounts of sulphites are added after a naturally occuring malolactic fermentation and just before bottling. It is our desire to express the wine in its purest form possible.