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

Expansion: There are now over 175 grape wineries in BC and several licenses pending, up from just 13 in 1984.

Brix: A measure of sugar in grapes: one degree Brix equals 10 grams of sugar per litre. Mature grapes are typically 21 to 25 Brix, equating to 11 to 13 percent alchohol after fermentation.*

Quality: The VQA designation (Vintners Quality Alliance) requires a professional tasting panel to approve each wine.

Sales: British Columbia VQA wine sales have doubled in the last six years to more than $182 million annually.

Organic: A technique for growing grapes without using chemicals such as pesticides, herbicides or commercial fertilizers.*


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

 
 
HISTORY
 

Vineyards extend from Keremeos to Chopaka on the US border. Keremeos Vineyards, now called St. Laszlo, was the first winery to open in the valley in 1984.

LOCATION
 

The Similkameen Valley lies to the west of the southern Okanagan Valley; the Richter Pass connects them.

CLIMATE
 

PARC notes that the average annual number of degree days from 1998 to 2003 was 1360. The Similkameen can be colder in winter than the Okanagan Valley because of the absence of a major lake to moderate the temperature. Due to the high mountains on both sides of the valley, and the reflective action of the rock, the heat is held in the valley long after the sun sets.

The valley is arid with persistent winds that can reduce the moisture in the vines and the soil. Much of the overhead irrigation water can evaporate before touching the ground. The wind does minimize mildew, so vineyards generally don’t require frequent spraying.

SOILS
 

Various soil types, including stony, gravelly, and silty loams from glacial rock formation.

TOPOGRAPHY
 

A long narrow valley with steep mountainsides and an absence of major lakes.

PREDOMINANT VARIETALS
 

Merlot (17 per cent), Gamay Noir (14 per cent), Pinot Noir (10 per cent), Cabernet Sauvignon (5 per cent), Cabernet Franc (7 per cent), Chardonnay (13 per cent), Pinot Blanc (7 per cent), Pinot Gris (7 per cent), and small amounts of Riesling and Gewurztraminer.

 
© 2011 British Columbia Wine Institute.  All rights reserved.