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There are arguably few more potent winery teams in the Okanagan than Joie Farm’s Heidi Noble and Michael Dinn.

Noble, a former sommelier turned professional chef, makes the wine while Dinn, also a former sommelier and wine agent, looks after operations and immerses himself in every aspect of the winery.

In short, together they’ve carved out a well-earned reputation for making wines that fit in a distinctive, very food-friendly niche. Last week they came to town to present their newest offerings from a growing range of reserve wines.

You can tell a lot about a winery by where it chooses to hold its events. The Joie duo opted for an airy apartment, bathed in sunlight, above the warmly rustic March√© St George. Its shelves, lined with the best of the Lower Mainland’s artisan producers, from Oyama Sausage to Farmhouse Cheeses, along with a neighbourhood personality, which complements the style these two convey.

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Originally posted by Cris Zimermann on March 16, 2014 in Ideas.


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