Due to changes in the liquor laws in British Columbia, all prices for wines listed on this website per March 1st, 2015 are exclusive of GST and Liquor taxes. Sales taxes are added to your order in the shopping cart.
A slightly off-dry Riesling with lively aromas of apple, lychee, and honey with flavours of zesty lime, grapefruit, and caramelized apples. It is perfectly balanced and would pair well with nearly anything delicious, especially spicy Thai and Mexican dishes.
Sparkling Rosé X celebrates Fort Berens’ 10th anniversary and the Lillooet grape-growing region. Grapes from 3 remarkable vineyards are featured in this wine. Pinot Gris from our Dry Creek Vineyard, planted 10 years ago. Chardonnay from Lillooet’s newest vineyard, Fraser Bench Vineyard. Papa’s Old Vines Marechal Foch from the Roshard Vineyard, planted in 1970. We salute all pioneers and everyone that supported us in building this new wine region, which is now proud to carry its Lillooet VQA label.
A fruit forward rosé bursting with luscious flavours of raspberries and cranberries. This slightly off-dry, medium bodied rosé features a blend of 100% organically grown Pinot Noir and Gamay Noir grapes. Savour it chilled with grilled salmon or a fresh summer salad.
Mouthwatering with notes of citrus, orange peel, and crisp apples. Made with 100% estate grown grapes, this dry Riesling features a good dose of minerality which adds layers of complexity to the fruit flavours. Pair it with seafood, chicken-based dishes, and fresh salads.
Juicy and fruit forward, this Pinot Gris has notes of pears and melons, and is well balanced with citrus and mandarin flavours. Primarily made with grapes from our Dry Creek Vineyard, a portion of this wine went through natural fermentation in stainless steel tanks.
The Red Gold is a wine crafted from the best grapes from vineyards in Lillooet, the Similkameen and the Okanagan. This beautifully complex, full-bodied wine is a blend of 38% Cabernet Franc, 38% Cabernet Sauvignon and 24% Merlot. The Cabernet Franc is made in a passimento style, where we dry the grapes to increase their intensity. It was aged in our finest oak barrels for 12 months and bottle-aged an additional 12 months prior to release.