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Preston Radford
November 25, 2019 | Preston Radford

'Be Noble'

“You must be the change you wish to see in the world.”  - Mahatma Gandhi

This wonderful quote from Mahatma Gandhi has been used so frequently and indiscriminately that for most of us it has lost its simple, elegant power. In our modern world we have never been more connected and yet so isolated at the same time. Technology has brought the ends of the earth and beyond to our smartphones at the swipe of a screen but at the same time has removed us from the actual humanity that is in front of us.  

Our strategic planning session in 2018 gave our team the opportunity to consider what was important for Noble Ridge’s overall objectives and mission statement. After this review we realized, while financial success is obvious, we also see that "being noble” continues to be a very strong motivator and the overall key to our culture. 

We want to spearhead the behavior we hope to see reflected in our communities, so we have instituted our “Noble Causes” whereby Noble Ridge staff select a few charities to support annually.

A portion of our tasting fees are given to these charities, along with proceeds from additional fundraising activities. 

We truly value those who exhibit noble qualities and act on them. There are people who have become our advocates, displaying the exact qualities of nobility that we are aspiring to achieve for ourselves.  We have developed a new program that recognizes and celebrates those individuals. Thus, we created a new tier of wines: “Round Table - Noble Knights and Dames”. The first of these new wines are:




Powers 2017 Chardonnay - Sir Richard Powers

Richard is constantly buying and promoting NR wine to his friends, business associates and family. He has assisted in expanding our Wine Club in Ontario. As Associate Professor at the University of Toronto’s Rotman School of Business, he has been awarded numerous teaching awards for excellence, in addition to his considerable volunteer contributions, e.g., with the Canadian Commonwealth Games, Rugby Canada and the Canadian Olympic Committee.

This barrel fermented chardonnay displays strong varietal characteristic of apple and citrus flavours that are accompanied by deep and complex aromas of butterscotch and caramel. The acidity balances a strong palate weight and carries the wine on its way to a complex and lingering finish.








Stone 2017 Cabernet – Sir James and Dame Pamela Stone

Both Jim and Pam are practicing physicians and have made significant professional and volunteer contributions in each of their fields, cardiology and pediatrics respectively. They have contributed their time and support out on site at NR on many occasions. In addition, they have held events and promoted NR wines, personally purchasing NR wines to send to their friends and colleagues.

This Cabernet blend displays textbook savory notes of roasted peppers, tobacco leaf, black current and ripe plums. The rich and full body delivers ripe flavors of blueberry and black cherry are highlighted with hints of black pepper with a touch of spice and oak. Firm tannins lend to a long, lingering finish!





Holiday Food Pairing  

Blue Cheese and Fig Appetizers (alternately use Brie and Pear)

Quick, easy and sure to impress

Once the pastry thaws, it takes just about 30 minutes and four ingredients to make these scrumptious appetizers.


½ pkg Filo Pastry Thawed

150 gr Blue Cheese

5 tbsp Fig Jam

Melted Butter


Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface.  Cut the Filo into 6cm squares. Lightly butter each square and alternately stack 3 squares on top of each other.  Press the squares into 36 (1 3/4-inch) mini muffin-pan cups.
Bake for 10 minutes or until the pastries are golden brown.

Place 1 piece of blue cheese into each pastry cup and top with about 1/4 teaspoon jam. Bake for 5 minutes or until the filling is hot.  Let the pastries cool in the pan on wire racks for 10 minutes. Enjoy!


During the launch of this new wine label and delving into the deeds of these amazing people, I have begun to look at what I am doing personally in my life to make the world around me a better place. I have always been a huge supporter and advocate of animals (like my side kick, Ollie) and the BCSPCA in particular but what am I doing for my fellow man?

A very good friend of mine suggested I join him at our local Soupateria, a local group that provides a hot meal to individuals in our community who need it most.  The Soupateria motto is: “All Are Welcome For Those In Need.”



















Armed with a double shot Americano it was off to the kitchen. Greeted by an amazing crew, the menu for the day was explained and everyone given a job. My realm was veggies for an amazing soup and a rib sticking chili. A local orchardist had also donated a huge bushel of apples that morning, so a last-minute apple crumble was also in the works. Another crew was busy with sandwiches and salads. Lots of laughter and comradery as everyone set about to work. Several hours later everything was ready to go, and it was time for service. We served over 150 people that afternoon, everyone from single mothers with children, those who may be homeless, to lonely senior citizens. This was a truly rewarding and humbling experience, and one that I hope to continue.

In this season of giving, I would encourage everyone to give some thought to your own personal contributions to the world around you.



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