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A Taste of Eden



Cellar Exploration rounds out the Rimrock Hotel’s exceptional fine dining experience

Living in the Bow Valley provides no shortage of world-class moments. People from all over the globe come here for a taste of the adventure and awe-inspiring beauty of the Rockies. But world-class experiences aren’t exclusively the domain of the outdoors. The Eden at the Rimrock Hotel is an exceptional fine dining experience rivalling any in the world. And now, as the team adds an exclusive wine-tasting program, oenophiles will find one more way to enjoy this culinary adventure. 

Led by wine program director and sommelier Robert Irving, the Eden Cellar Exploration offers a guided tasting of four rare, high-end vintages, paired with elegant small bites to really bring the sips to life. We enjoyed a bright 2006 Gardet Prestige, a 2021 Château de Tracy Pouilly-Fumé Sauvignon Blanc, a rare 2016 Frey Hangen-Weisheimer Sommerwende Pinot Noir and a 2009 Chateau Kirwan Margaux Bordeaux that was a very special treat. We learned about Kimmeridgian soil, whose clamshell and flint content combines for the unique terroir of Pouilly-Fumé sauvignon blancs, the fact that German winemakers often keep the best vintages for themselves and that everyone should enjoy a Bordeaux at some point in their culinary journey. 

The chef brought some delightful small bites to pair with the selection including a beautiful elk tartare, a rich, lobster-infused brioche with octopus and caviar, crispy lamb croquette topped with carrot puree and watercress and a  prune tart with chives, cherry gel and miso.

And that was just the beginning of a beautiful evening of wine and food as we enjoyed Eden’s seven-course Fauna menu with pairings. While this tasting menu is far too expansive to include all of the details here, highlights included a gorgeous Alaskan king crab with sweet pea puree, fennel and mint gelee paired with a 2020 Bernard Defaix Côte De Lechet 1er Cru Chablis that danced with the fennel to great effect. 

The Brant Lake Wagyu striploin was rich and delicious served with veal cheek and burnt carrot in a tangy bordelaise. Paired with a dark and fruity 2019 Josh Cellars’ reserve cabernet sauvignon, the dish was well balanced, beautifully plated and a perfect gateway to fall flavours.

The white chocolate dessert was a creative balance of sweet and savoury marrying an olive oil almond sponge cake encased in white chocolate and topped with basil meringue and more cake cubes accompanied by a surprising and wonderful basil ice cream. Paired with an Essensia fortified orange muscat by California’s Quady Winery, this sweet course was spectacular. 

To book your Eden Cellar Experience and tasting menu repast, visit