Sulphur Mountain Cosmic Ray Station
We had a lot on our agenda for day two in Lake Louise, so we were on the road early, driving to the Banff Gondola for a cableway ride to the summit of Sulphur Mountain. As far as picture taking went, I was a bit concerned about the overcast morning, but we were really after the experience more than a photo op. Michael, from the Rocky Mountaineer crew, had suggested that we take the gondola ride, so we had squeezed this event into our original schedule, which made the day a bit hectic but well worth the adventure.
Not long after we hopped off the gondola and made our way to the rooftop observation deck, the weather cleared considerably and we spent well over an hour snapping photos—from there and from the wooden boardwalks that led to the mountain summit. On the walk back to catch our gondola down the mountain, it began to snow, but even as we dangled on the cable and swayed in a stiff breeze, I was able to take a few shots through the glass bottom of our gondola car. Read more: https://www.banffjaspercollection.com/attractions/banff-gondola/webcams/#/0
I called the day “my adrenaline rush,” for after the gondola ride, we drove to the Columbia Icefield Discovery Centre to board a bus to the Glacier Skywalk, a glass-floored observation platform 918 feet over the Sunwapta Valley—a knee-quivering experience, but with fabulous views.
Before our return trip to Lake Louise, we stopped at Weeping Wall, a waterfall fed by a spring high in the mountains. In winter, the entire cliff face freezes to form a wall of blue ice.
Having had only a light breakfast and skipping lunch altogether, we were famished. We had reservations at the Post Hotel Lake Louise. A shade early for dinner, we enjoyed a glass of wine in the Sir Norman Lounge.
For starters, we shared an order of the Sautéed Deep Sea Scallops with Chef’s Asian Sauce and an order of the Atlantic Lobster Risotto with Salsify. For my main, I chose the Pan-Seared Miso Marinated Fillet of BC Black Cod with a ginger white wine sauce, Chinese broccoli, and roasted fingerling potatoes. David ordered the Whole Roasted Northwest Territories Caribou Striploin with Saskatoon berry cream sauce, creamy savoy cabbage, and Schupfnoodles. Pleasantly full, we ordered light desserts—homemade vanilla and rum raisin ice cream. Overall, a five-star dining experience.
After we settled into our room, we strolled the trails around the hotel and the lake. It pays to do your research before you go, I reminded myself, as I was quite surprised to see Lake Louise covered in ice in May. I learned much later that many visitors plan their trip in early June when the Rocky Mountain lakes thaw—the best time to snap pictures of the turquoise water. The striking blue-green color, also seen in New Zealand’s lakes, comes from silt-like rock flour carried into the lake by ice and snowmelt from the surrounding glaciers. The minute particles of silt become suspended in the water, refracting blue and green wavelengths of light.