Our Vision

One Chef’s Tuasukama Victor Bongo’s true passions are his love for wine and it has always been his dream to develop his own private label. He has always struggled with finding the right wines that would match his demanding perfection in cooking and his signature global fusion style. Bongo Wines is the crucible in which he has chosen to begin this venture with the support and guidance of Judy Kingston the owner and winemaker of Serendipity Wines located in the Naramata Bench in the Okanagan Valley of British Columbia.

Enchanté
Victoire

Enchanté

Enchanté persists of a Rhone style wine, clean, aromatic yet at the same time powerful and full-bodied. Produced in the Naramata Bench of British Columbia where the grapes are grown, pressed and vintnered. The 2013 Enchanté is well balanced with bright acidy with a new world, fruit forward style.

Details
Food Pairings
Tasting notes

Year: 2013
Bottled: April 2014
Cost: $25
Grape Variety: 100% Viognier (estate grown)
Region: Naramata Bench, Okanagan Valley, BC
Grapes: 12.5 acre vineyard, 10 acres of which are under vine,
as well as from select long-term contracted growers.
Soil Type: sandy
Alcohol: 12%

Coconut shrimp
Lobster and butter
Poached pears with crème anglais
Duck breast with honey and lavender
Arugula salad with candied walnuts

Orange blossom and tangerine aroma. Hint of blood orange, apricot and toasted coconut.

Tropical fruit with lychee, peach and apple flavors and a low-moderate acidity.

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Victoire

Victoire delivers a rich deep new world blend of Merlot and Syrah. Produced in the Naramata Bench of British Columbia where the grapes are grown, pressed and vintnered.
The 2012 Victoire has a rich content of Syrah with ample oak balanced with juicy red fruit and medium acidity.

Details
Food Pairings
Tasting notes

Year: 2010
Bottled: July 2012
Cost: $32
Grape Variety: 70% Merlot, 30% Syrah (estate grown)
Region: Naramata Bench, Okanagan Valley, BC
Grapes: 12.5 acre vineyard, 10 acres of which are under vine,
as well as from select long-term contracted growers.
Soil Type: varied, rocky and underlying fingers of clay
Alcohol: 13.8%

Steak
Lamb
Grilled meats and mushrooms
Pepperoni pizza
Olive tapenade
Squash stuffed with spinach and walnuts

Soft notes of pepper combine with smells of vanilla cigars, eucalyptus, leather and a hint of black cherry. Flavors of red licorice, butterscotch, cherry with a peppery finish.

Aromatic spiced cedar and black cherries with a hint of leather. Tasters of red peppers, black fruits and ample oak.

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Victor Bongo

Chef Bongo was originally born in the Congo. He spent most of his adolescent years here in the greater Vancouver area before gaining his respectable reputation of creating works of art by mastering global fusion flavors for all his guests.
He is a member of Canadian Culinary Federation of Chefs and Cooks (CCFCC) and the World Association of Chef Societies (WACS). His training has included The Marriott hotel, Four Seasons hotel, Bacchus Restaurant, Holland America Cruise Lines and the The Raven Hotel and Gourmet Restaurant in the Yukon.
The latter is rated one of the best restaurants by the “Where to Eat in Canada” national food guide.

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Bongo Wines delivers estate grown varietals from the Naramata Bench of British Columbia. Wines are chosen for they're small production with bright acidity and clean characteristics ideal for pairing with food.