Winemaker Jim Faulkner checks the clusters of Pinot Noir grapes in the Lake Country vineyard in August 2023.
Jim Faulkner joined Ex Nihilo in 2020, bringing a wealth of experience from his time at CedarCreek Estate Winery, Summerhill Pyramid Winery, and Church & State Wines. Before joining Ex Nihilo, he served as head winemaker at West Kelowna’s Mt. Boucherie Estate Winery since 2009. Notably, Jim crafted wines with Ex Nihilo during its early years.
The Ex Nihilo team recently captured four medals in the Thompson Okanagan Trends Top BC Wine Awards, including a gold medal for the dark and delectable 2020 Ex Nihilo Night ($54), a Meritage blend of 43% Merlot blended with Malbec, Cabernet Franc, Cabernet Sauvignon, and Petit Verdot. Grapes were harvested from their vineyards on the Black Sage Bench and Golden Mile.
In 2023, the Azhadi Family became sole proprietors of Ex Nihilo and continue to build on the founders’ passion for creating beautiful wines with a sense of place and people. Anwar Sarderis is the vineyard manager.
O&V: How did you get started in the wine industry?
Jim Faulkner: To be honest, I fell into it. I had managed nightclubs for the previous 20ish years, and I thought it was time for a change, so I took some time off to contemplate the future.
While I was off work, my wife was about to start the winery program at OUC, so I joined her for something to do. After I finished the first course, I got a crush position at CedarCreek (my first vintage) and that’s where I realized how much I enjoyed the physical part of the job.
I volunteered to dig out the tanks every time I had a chance.
The winemaker at the time, Tom DiBello, told me that I had a natural talent for wine and that when I grow up, I should be a winemaker.
O&V: Well, we’re so glad you grew up. Have you worked in any other countries?
JF: No, just Canada. I have travelled to six different counties and tasted wine. Does that count?
O&V: It does. What is your favourite varietal to work with?
JF: This is a really hard question, but I would have to say Chardonnay.
Unless I get a red also, then I would add Pinot Noir or Merlot.
Like I said, it’s a hard question.
O&V: What is the best/or most challenging part of your job?
JF: The best thing about the job is its diversity. Some days I am walking around in suits at tastings and some days I am wearing rubber boots cleaning out tanks. Every day is different, never boring. The most challenging thing about the job is the weather- and weather-related problems, I have zero control over that.
O&V: Is there a particular vintage that you have made that you have made that you are most proud of?
JF: I really don’t have a favourite vintage or wine. There is always something to be proud of in every vintage
[Photo by Yvonne Turgeon]
