The Okanagan Valley
The Similkameen Valley
The Fraser Valley
Vancouver Island
The Gulf Islands

Labrusca: A family of grapes – Vitis Labrusca – native to North America.*

Acidity: This natural tartness in grapes and other fruits contributes to vibrant flavours.*

Tannin: A compound in the skin and seeds of grapes that is essential in providing substance and backbone to red wines.*

Terroir: The Okanagan Valley has five officially recognized sub-regions — Kelowna, Naramata, Okanagan Falls, Golden Mile, and Black Sage/Osoyoos.

Varietals: 49% of British Columbia’s wines are white. 51% are red. In the last acreage survey conducted, 97.1% of the yield was from vinifera grapes and 2.9% from hybrids.


*Schreiner, John - British Columbia Wine Country, Whitecap Books Ltd., 2003

 
 
HISTORY
 

The winery that established the Fraser Valley as a credible wine-growing region was Domaine de Chaberton. It opened in 1991 south of Langley, close to the US border.

CLIMATE
 

There are climatic variations across the Fraser Valley with certain areas receiving lower rainfall than others. While there is significant precipitation in the fall and spring, July and August can be very dry and growers must practice irrigation.

Frost is not a major concern, although this is a challenging climate with limited degree days - resulting in potential lack of ripeness in certain vintages, particularly with late ripening varieties. Given that the region is in the coastal area, humidity – leading to powdery mildew and Botrytis – is a concern.
SOILS
 

The fertile delta south of the Fraser River is Vancouver’s agricultural hinterland.  Soils are predominantly silty and high in organic matter.

TOPOGRAPHY
 

Generally flat but with occasional rolling hills.
PREDOMINANT VARIETIES
 

Chardonnay, Pinot Noir, Germanic white varietals, others.
 
© 2006 British Columbia Wine Institute.  All rights reserved.