I only just discovered this boutique winery in Langley, and here I was being utterly impressed by their first ever long table dinner. This sort of calibre and orchestration was not something I expected from a winery that has only been open for a year. Although apparently this evening was 6 years in the making.
This is the Chapter Estate Winery Open Cellar Series, where every six weeks they explore a world wine region without leaving the Fraser Valley. The goal is to have locals and visitors discussing and trying different wines, in order to find the ones they love. Then to round out the series, they plant on hosting a ticketed dinner like today. The first: Rioja Spain.
Their in-house sommelier described the region being a bit of an “ugly duckling”. Where most prefer Bordeaux, although don’t acknowledge that they need Rioja to get it. And like the wine that doesn’t get rushed, we as guests were encouraged to a slow living ourselves. Approaching this dinner with friendship, community, and conversation in mind.
The Chef preparing our meal tonight was their in-house bistro chef. He introduced himself as a Canadian boy from Abbotsford, cooking Spanish food with a West Coast approach tonight, tying in the Fraser Valley through ingredients used.
We even heard from their neighbours who helped to christen the moment and this family estate winery, knowing the heart and soul; and blood, sweat, and tears that went into this property.
The evening started with a warm reception at the entrance from the staff. The space was decorated in deep purple blooms, that I thought tied exceptionally well will the hue of the red wines to come.
As guests entered they were welcomed to grab a flute of sparkling Villa Conchi Cava Brut Selección. This was traditional method cava with Macabeo, Xarel-lo, and Parellada. It had moments of green apple, citrus blossom, and a light brioche note from its time on the lees. These 12 months gave way to a crisp, balanced finish. I found it fresh and light, with a neutral, slightly citrusy bouquet. Ideal for the mix or grazing tapas that was intended to pair with it.
Spread across a table, that was continuously replenished there was Jamón + Pan con Tomate, Chorizo Croqueta, Garlic + Chili Prawn, Chorizo Pintxo, Manzanilla Stuffed Olive, Patatas Bravas, Manchego + Onion Tart, and Mini Tostas Variadas. This was plenty to help whet the appetite and stave off any hungry until we were asked to take our seats at our assigned tables. Spanish inspired bites without any of the bold spices or heat affiliated.
Our plated dinner started with a Chilled Salmorejo with Jamón Ibérico, 12month Manchego, Golden Yolk, and Sourdough. This was basically a ham and cheese sandwich in a chilled tomato soup. A clever take on a classic combo. The soup was heavy on the tomato and garlic and would have been nicer hot with the toasted bread acting like croutons.
The wine pairing here was their own Chapter Estates Superpumped Sparkling Rosé 2023. This is a blend of Maréchal Foch, Gamay Noir, and Pinot Noir. It was done in the traditional Method with lively red fruit, delicate floral notes, and refreshing acidity. I got late summer strawberry from this fruit forward toast. I thought it had good acidic bonds with the soup, alongside its parallel colour.
Our second course was also served chilled. Two giant Tiger Prawns served with a Sweet Corn Ajo Blanco, Compressed Peach, Marcona Almond, and Paprika Oil. It ate like a salad, brightening, but with the sweetness of prawns and corn combined. I thought this would have been complimentary and more complete if presented within the chilled pool of tomato soup above.
But keep the Villota Selvanevada’ Blanco 2025 wine pairing with its modern expression. Bright citrus zest, white peach, and crushed stone on the nose, with a floral lift from chamomile and honeysuckle. Rioja Alavesa, Viura, Malvasia, and Garnacha Blanca. I got distinct apricot notes that matched well with the stone fruit in the dish.
Course number 3 was a room temperature Saffron and Chorizo Paella with Ibérico Chorizo, Piquillo Pepper, Parsley Aioli, and Paprika. It was more gummy than crispy, but with well charred sausage slices.
We found the Chapter Estates The Mockery 2022 too light for the dish and wondered why they want back to a rosé, after moving to white wine. It was a medium-bodied rosé with Okanagan Merlot and Cabernet Franc grapes. It had bright acidity and berry fruit notes, but one of their lighter reds would have paired better with the spiced meats and roasted peppers.
So we decided to head into the winery to try their Chapter Estates Young & Restless and Coveted, to prove our theory correct. Between the two, the former’s cracked pepper notes would’ve matched brilliantly with the sweet and toasty peppers that topped the dish and gave a lot of character to the paella.
We figured they were looking to clear their end of summer rosé knowing that you can’t store is. Which might explain the pairing decision. I also know that their red grapes are not grown on their estate, given it is not hot enough, so they outsourced to the Okanagan, so perhaps they might have wanted to feature their house grapes instead?
Our next course was Rioja Brasied Short Ribs with Manchego Potato Pavé, Salsa Verde, and Tempranillo Jus. Having the operation as large as it was meant the meat was served cooled. I could have used more seasoning, additional salt at minimum. The wine jus helped to soften and flavour, but I was also missing the pepper that my guest noted on her portion. Similarly the potato and salsa could have used more vibrant seasonings as the main course.
The wine pairing here was the Viña Real Crianza 2021. Rioja Alavesa, Tempranillo, Garnacha, Mazuelo, and Graciano. This was a medium-bodied wine with notes of red cherry and plum, plus a gentle whisper of vanilla and toasted oak from its time in American and French barrels. This was a lighter red and I would have liked it better with the paella above. For the short rib, I thought Chapter’s Covet with its richer tones would have made for a better pairing.
And for dessert, guests were invited to change the scenery by heading over to the winery’s picnic area, where tables were set with lavender sprigs and olive oil bottles to take home as a keepsake of the evening.
As for the actual dessert we got to try one of their yet to be released, new menu items. This is their take on Spanish Coffee + Doughnuts. It’s is a Spanish coffee pot de crème with Whipped Crema and two mini donuts to scoop it up with. It was a decadent indulgence to end on.
Its wine pairing was the Gonzalez Byass Apostles Palo Cortado Vors with notes of walnut, dried fig, and orange peel. All with a nutty, oxidative richness from three decades in solera. Jerez, Palomino & Pedro Ximénez, and Solera-Aged. We found the spirit a little bitter in comparison to the sweetness of the sugary dessert and preferred the limoncello they also had at the bar as a bonus, and to speak to their next Open Cellar Series.
In short this was a great experience, unexpected in Langley. What a wonderful way to meet the neighbours and get better acquainted to the area and the featured country.
Chapter Estates Winery
1212 216 St, Langley Twp, BC V2Z 1R3
(604) 265-6869
chapterestates.ca
