Robert Bell's

Wines of Canada

Since 1992

Over the Hill Orchard and Winery

A Saskatchewan Sucess Story

Over the past 25 years Dean and Sylvia Kruetzer has turned Over the Hill Orchards & Winery into one of Saskatchewan’s most celebrated agri-tourism destinations. They were honoured as a Tourism Builder, presented by Tourism Saskatchewan at the Hospitality Saskatchewan Awards of Excellence in 2025

Hill Orchards & Winery is a family‑owned organic orchard and winery in the Qu’Appelle Valley near Lumsden, Saskatchewan, about 20 km northwest of Regina. It’s known for prairie‑hardy fruit, handcrafted wines, and food‑focused visitor experiences.

The certified organic orchard and wine producing has over 13 varities of fruit wine as well as grape wines.

Sylvia and Dean Kreutzer

Dean Kreutzer

Dean is the orchard’s grower, innovator, and problem‑solver. He’s known for developing techniques that let traditionally warm‑climate fruits survive Saskatchewan winters, including prairie‑hardy cherries, peaches, apricots, and grapes. His background in horticulture and engineering‑minded approach shaped the orchard’s organic systems, irrigation, and cold‑climate fruit breeding. He also leads wine development, focusing on fruit‑forward styles that highlight prairie varieties.

Sylvia Kreutzer
Sylvia oversees the culinary, hospitality, and business side of the orchard. She’s the force behind their low‑sugar baking, preserves, and the popular Supper in the Orchard program. Her focus on local ingredients and guest experience helped turn the orchard into a destination for food, wine, and agritourism. She also manages events, tastings, and the retail side of the operation.

Origins

Dean and Sylvia started the orchard in the early 2000s with a simple but ambitious idea: grow fruit in Saskatchewan that most people believed couldn’t grow there. They began on a small acreage near Lumsden, experimenting with prairie‑hardy varieties and organic methods long before either was common in the region.
Early challenges
Saskatchewan’s climate forced them to innovate. Dean developed techniques for protecting trees from winterkill, managing short growing seasons, and adapting warm‑climate fruits like peaches and apricots to prairie conditions. They built their own systems for irrigation, soil management, and frost protection, often through trial and error.

Growth into a destination
As their fruit production stabilized, they expanded into winemaking, focusing on fruit wines that highlight prairie flavours rather than imitating traditional grape wines. Sylvia added the culinary and hospitality side—baking, preserves, tastings, and eventually the well‑known Supper in the Orchard program. Their patio and valley views helped turn the orchard into a major agritourism spot.
Today
Over the Hill Orchards & Winery is recognized for organic fruit, award‑winning wines, and chef‑driven food experiences. Dean continues to lead growing and winemaking innovation, while Sylvia shapes the guest experience and culinary offerings. Their work is often cited as an example of how prairie agriculture can be both sustainable and creative.

One of the most popular features of the winery is "Supper in the Orchard". These culinary evenings feature a multi-course meal crafted predominantly from local and orchard-fresh ingredients. The evening kicks off on the outdoor patio, weather permitting, offering guests a chance to enjoy a drink with a view, followed by a cozy indoor setting by large picture windows for the supper.

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