Explore the Vancouver Island Wine Region: 4-Day Itinerary

The Vancouver Island wine region has a different feel from the more well-known Okanagan Wine Region. You notice its uniqueness immediately. The coastal air is cooler and fresher, a mix of ocean breeze and the damp scent of cedar from the old-growth forests. It evokes a strong connection to nature and the environment, which sets this wine region apart and directly impacts the distinct grape varietals and wine styles produced. It’s the kind of place that pulls you in and makes you slow down with its laid-back lifestyle.

Influenced by the glacier soils, varied topography, and coastal climate, Vancouver Island vineyards are making exceptional award-winning wines with remarkable character, including artisan sparkling wines, using various methods from traditional to modern that rival the best. The Pinot Noir and Chardonnay is fast becoming some of the best produced in Canada and stacking up well against global offerings.

This Vancouver Island wine tour guide will help you explore five of the almost 30 wineries, plus a must-visit cidery and distillery, along with some pretty fantastic food stops—a perfect itinerary for any wine enthusiast! I visited Beaufort Vineyard and Estate Winery, Unsworth Vineyard and Winery, 40 Knotts Winery, Blue Grouse Estate Winery, Church and State Wines and Merridale Cidery and Distillery.

How to Plan Your Vancouver Island Wine Tour

Before starting your tour of Vancouver Island vineyards, here are a few tips to keep in mind:

• New for 2025 is the BC Wine Passport.
• Check winery hours and book in advance. Tours, tastings, and special events can fill up quickly. Tastings are only available for people 19 and older.
• Plan for a designated driver or opt for a guided wine tour. There are plenty of options to get home safely.
• Bring a cooler during the warmer months in case you make a few purchases along the way.
• Be sure to check out the wine-tasting tips from Wines of BC.
• Be familiar with winemaking terminology. See helpful definitions below.
• These picturesque wineries make ideal venues for special celebrations like reunions or weddings.
• Many of the wineries are family-friendly, but not all of them are.
• Some of the vineyards are dog-friendly. Check before visiting.

Best Guided Wine Tours on Vancouver Island

For one of the best stress-free and immersive wine tours, Vancouver Island Expeditions offers full-day, half-day, and customizable tours. Owner Leif Bowald provides memorable, authentic, and intimate tours to suit any adventure. I met Leif on my Vancouver Island wine tour exploration and appreciated the depth of his expertise. He provides an insider’s perspective on the region’s wine culture, history and hidden gems, making for an unforgettable experience.

Where to Find the Best Vancouver Island Wineries

This area, which is not as well-known as some of BC’s other eight regions, is worth exploring. It has 22 licensed wineries and 321 planted acres of vines. Most of the wineries are on the east side of Vancouver Island in three key areas.

• Comox Valley’s unique soil composition, microclimate, and proximity to the ocean impact the grapes grown here.
• Cowichan Valley is becoming globally recognized for its exceptional wines. It has the highest concentration of wineries on Vancouver Island and is the first official sub-geographical indication (sub-GI) outside of the Okanagan. It has a Maritime Mediterranean climate with an unusually dry growing season. This region boasts 197 days of growing Pinot Noir, Pinot Gris, Ortega, Chardonnay, Marechal Foch, and Gewurztraminer. 
• Saanich Peninsula is the second-largest viticultural area of Vancouver Island.

Why are Vancouver Island wines unique?

The complexity of the geology and the climate make this area unique. Located along the Pacific Ring of Fire, volcanic activity, glacial movement and tectonic plate shifting over thousands of years have left remarkably different soil in which grape vines thrive. Wineries on the island’s east coast are uniquely protected by the “rain shadow” of the Salish Sea and Coast Mountain Range. This rain shadow helps shield the area from significant storms and rainfall and lowers the risk of frost. The cool maritime climate, with ocean breezes, makes for a perfect growing environment. Temperatures do not reach extreme heat or cold, and the longer hours of sunshine lead to earlier ripening grapes.

These wineries have a more easygoing community feel, and most are family-owned. They passionately craft world-class wines that showcase the unique terroir of the land.

Location is extremely important, especially as rising temperatures due to global warming affect other regions worldwide with droughts and shorter growing seasons. The Vancouver Island wine industry is well-positioned for continued growth, with Pinot Gris being the most planted white grape on the island, but Chardonnay may soon surpass it in acreage.

Wine Growing Terminology Explained

It’s helpful to be familiar with some of the many wine-growing terms to enhance one’s understanding and experience when touring any vineyard.

• Viticulture: This term refers to growing grapes only.
  
• Viniculture: This is the science of cultivating or harvesting grapes specifically for winemaking.
  
• Varietal: The type of grape variety or type of wine is usually noted on a wine label.
  
• Brix: Sugar content is measured at harvest using the term Brix. One measure of Brix works out to 100 grams of grape juice and one gram of sugar, as it converts to alcohol during fermentation. Find out more.
• Terroir: The environmental area in which a vine is grown with respect to the soil and climate conditions.
• Nose: The aroma or the scent of a wine in a glass is called the nose. Words like citrusy, earthy, floral and fruity may be used.
• Enology: The study of winemaking.
• Riddling Rack: Wooden riddling racks are used to make champagne or champagne-style wine. Champagne bottles are stored upside down at an angle on the rack. Every few days, over a period of up to six weeks, each bottle is turned a quarter to allow sediment to collect in the neck.
• Disgorgement is the process of releasing the yeast sediment build-up from the neck of the bottle before it is corked, resulting in a clear wine.
  
• Muselet: This is the term for the wire caging that fits over a cork to contain champagne-style wine or sometimes beer and keeps the cork secured when under pressure.
• Pét-nat Method: Sparkling wine is created by bottling partially fermented grape juice in a process called the Pétillant naturel method (Pét-nat). During fermentation, bubbles are formed from the trapped carbon dioxide.
• Charme de L’Ile: This means charm of the island.
• Charmat Method: This is a modern method of producing sparkling wine. It uses a stainless steel tank for fermentation to create bubbles instead of the lengthy Traditional Method of creating bubbles in the bottle.
• Biodynamic: This means that organic growing techniques meet or exceed the standards for producing grapes without pesticides, etc. 
• Ecogastronomy: This term comprehensively embraces the relationship between food and wine, how it is farmed, and how it affects every component, from the place of origin to the health of the environment and its impact on the planet and human well-being. Learn more through the extensive research being done at the University of Victoria by Dr. John Volpe.

A Guide to Vancouver Island Wine Region

The BC wine industry faced many challenging weather conditions in 2023, including excessive rain in the spring and summer, which led to disease pressure. Unseasonably cold weather was another blow in 2022 and 2024. Despite these difficulties, vineyards produced good fruit quality with higher acidity and lower sugar content in 2024, and the future looks bright for 2025 and beyond.

Because of its location, Vancouver Island was fortunate to escape the severe freeze events in 2022 and 2024. It will release its 2024 BC VQA 100% BC wines in the spring of 2025.

Best 4-Day Itinerary for a Wine Tasting Tour of Vancouver Island

This easy four-day itinerary visits four vineyards, two distilleries, a night market and several incredible places for meals. Extending the tour by staying for 5-7 days allows a more relaxed pace for exploration to take advantage of the area’s natural beauty along the east coast of Vancouver Island, with an endless selection of tempting culinary delights, outdoor adventures and immersive seaside spas.

Check out these articles for some of the best things to do along the way in Parksville, Nanaimo, Port Alberni, and Victoria.

Day 1 – Comox Valley Wineries

Comox Valley is home to five wineries, cideries, six craft breweries, and two artisanal distilleries, one of which is the largest on Vancouver Island. On this tour, I visited two wineries, Beaufort Vineyard and Estate Winery and 40 Knots.

Start in the Comox Valley and work your way south down the island. (You can also follow this itinerary in reverse or pick it up along the way to start in Nanaimo or Victoria.)

Beaufort Vineyard and Estate Winery – the first certified organic winery on Vancouver Island

Our tour started in the Comox Valley at the first certified organic winery on Vancouver Island, Beaufort Vineyard and Estate Winery. The original owners opened the winery in 2007, and in 2014, Hollywood legend James Cameron acquired it, building the current tasting room and winery. Since 2021, the vineyard has flourished under the passionate ownership of Alexandre Guertin and his family, Sylvie Senay and Rolland Tanguay.

The vineyard includes 85 acres, 12 producing vines, and an additional nine acres planted over the past two years. The winery currently produces about 2,500 cases or 30,000 bottles annually and plans to increase vineyard acreage.

The winery has a small, dedicated team that handles all aspects of winemaking, including harvesting and crafting each bottle by hand.

Organic Farming and Sustainable Practices

Beaufort Vineyard practices organic farming, using mineral sprays and a labour-intensive process to manage diseases and weeds. De-leafing done by hand early in the growing season prevents sunburn and disease. Drip irrigation and fish fertilizer are used to maintain the vineyard. The vineyard focuses on sustainable practices and a robust composting program, using grape skins and other organic materials to enrich the soil.

The main varieties planted are Pinot Noir, Chardonnay, and Pinot Gris, with some Ortega and French hybrids like Leon Millot and Lucy Kuhlmann.

Beaufort’s most popular wine is the Borealis, a blend of Schoenberger, Siegerrebe, and Pinot Gris, known for its floral notes and off-dry character.

Read more about my visit.

40 Knots Winery – one of the largest wineries on Vancouver Island

A fifteen-minute drive south of Beaufort Winery, 40 Knots Winery is our second stop on our tour discovering the picturesque vineyards of the Comox Valley. Its 24 acres make the vineyard one of the largest wineries on Vancouver Island.

The winery, owned by Brenda Herman-Craig and Layne Robert Craig, celebrated its 10th anniversary on July 4, 2024. Brenda graciously took us through the winery to learn about its operations and latest initiatives. It farms sustainably and uses the best practices of organics, biodynamics and plant-based methods to make award-winning vegan and gluten-free robust reds, vivid whites, unique oranges and sweet wines.

40 Knots recently released four vegan and gluten-free Notty Ciders made from the apples grown in their orchard.  These hard ciders are crafted using the same traditional French method as champagne.

On the tour, we met talented winemaker Kalem Magney and the winemaking team who work passionately to craft stellar wines. Kalem gave us barrel tastings to explain the different stages of fermentation of the wine juice.

The 40 Knots Winery has been busy collaborating with Dr. Scott Smith, B.C.’s topsoil scientist, on creating a new SubGI application for the Comox Peninsula. The application is expected to be submitted to the ministry in early 2025.

Organic Farming and Sustainable Practices

Their sustainable and biodynamic methods include predator birds, like the resident gaggle of geese (24 at the moment), which naturally control the weeds, slugs and harmful bugs.

The vineyard is exploring new technologies, such as electric tractors and AI-driven sprayers, to improve efficiency and sustainability. Not only are their wines award-winning, but they have also won many awards for their impeccable farming practices.

If you visit, be sure to stroll along the interpretive trail to learn about biodynamic farming and wildlife. After, enjoy a picnic lunch and tasting.

VinoSpa Skincare

Herman-Craig has also been busy with her luxury skincare brand, VinoSpa. This natural product line uses ingredients from Pinot Noir Noble Grape and its red wine, which contains naturally occurring resveratrol and polyphenols known to deliver powerful healing antioxidants. 

I personally tried the Butter Moisturizer/Créme Hydrante, and it immediately made my skin feel silky smooth.

Take a closer look at our visit to 40 Knots, coming soon.

Where to Eat and Stay in the Comox Valley

Bayview Hotel

We stayed at the Bayview Hotel in the heart of Courtenay, a short drive from Beaufort Vineyard and Estate Winery and 40 Knots Winery. The hotel was warm and welcoming and offered a complimentary hot breakfast buffet. It also has an indoor pool, business centre, and self-laundry facilities. In 2024, the hotel earned a Biosphere Certification for its commitment to sustainability.

The scenic Riverside Walk is directly behind the hotel and is the perfect route to take if you want to walk to Locals at the Old House for dinner.

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Locals at the Old House

This is an excellent fine-dining West Coast experience. Chef Jonathan Frazier is passionate about using local, sustainable food produced on Vancouver Island and the Comox Valley in unique and exquisite ways.

I tried the Pacific Rim Seafood Stack, which includes West Coast rock crab, Albacore tuna tataki, and prawns layered with short-grain sticky rice, micro greens, horseradish aïoli, pickled ginger, cashew pesto, and toasted sesame seeds—$27.

In warmer months, enjoy dining on the outdoor patio overlooking the river.

Freyja – The croissant story a Scandinavian Bakery and Cafe

Freyja Bakery is a local favourite and should not be missed, although a visit will make you forever crave the scrumptious croissants. These Scandinavian-style butter croissants are made with 27 flaky layers. The bakery and cafe offer a good selection of other items as well.

Day 2, 3 – Cowichan Valley Wineries

The Cowichan Valley is the first sub-Gi outside of the Okanagan Valley. It boasts a Maritime Mediterranean climate, and there is nowhere else in Canada like it. Because of its location, it has a longer growing season and seldom freezes. Cool Pacific breezes drift north from Washington State’s Olympic Mountain range over the Strait of Juan de Fuca, then up past the southern Vancouver Island Mountains. Surprisingly, the Cowichan Valley gets less rain than the Okanagan from flowering to harvest.

Nicknamed “Canada’s Provence” the Cowichan Valley has 12 wineries, two cideries, four craft breweries, and four artisanal distilleries. On this tour, I visited two wineries: Unsworth Vineyard and Blue Grouse Estate Winery plus Merridale Cidery and Distillery.

Follow the Island Highway heading south down the east coast of Vancouver Island to the Cowichan Valley.

Cittaslow Community – Wine and Food in Perfect Harmony

Cittaslow is about ecogastronomy, which supports building a healthy, sustainable community intensely focused on the relationship between food and wine, agricultural practices, and the environment.

Did you know Cowichan Bay was the first North American Cittaslow community? The Cittaslow movement began in Tuscany, Italy, in 1999. Today, Canada has four: two in BC—Cowichan Bay and Naramata. There are only two in the USA, both in California’s wine country of Sonoma County.

Unsworth Vineyard is the First Certified Sustainable Vineyard outside of the Okanagan

The Turyk family, Tim and Colleen, and their son Chris, founded Unsworth Vineyard and Winery in 2009. Initially a dairy farm, they recognized the land’s winemaking potential and became a respected winery strongly committed to sustainable farming and making top-quality wines. The winery still thrives under Chris’s leadership. 

Unsworth has two farms: 10 acres at Mill Bay and 43 acres recently purchased 5 minutes from Duncan in Sahtham. They also lease two vineyards, one in Mill Bay and the other in Cobble Hill, 85 acres, and work with eight other local growers.

Through the guidance and dedication of Usworth’s Viticulturist Felix Egerer, in April 2024, four Unsworth vineyards became the first certified sustainable winery outside of the Okanagan following the strict guidelines of Sustainable Winegrowing BC.

In fact, Unsworth is the first B.C. winery to be part of the Porto Protocol, a global movement sharing practical knowledge to empower the wine industry to take action to mitigate climate change and promote sustainability. Egerer has recently visited Colorado and England to learn more about vineyard regenerative agriculture and soil microbiology.

Winemaking at Unsworth

Unsworth’s most popular wine is their sparkling Charme de l’île, which is also available in white and rosé, but the flagship wines are the Chardonnay and Pinot Noir.

Thanks to winemaker Dan Wright’s stellar craftsmanship, the 2021 Pinot Noir was the highest-ranked Canadian wine to win gold in the prestigious Decanter World Wine Awards. This is pretty impressive stacked up against the top wine regions in the world.

A new spacious tasting room is being built, potentially with a grand opening in August. In addition, there will be a reimagined crush pad, bottling area, and red and white wine barrel halls. 

The Restaurant at Unsworth

Set in an old farmhouse from the 1900s, the Restaurant at Unsworth’s farm-to-table philosophy supports local farmers and food producers.

We enjoyed a Michelin-worthy lunch along with stunning vineyard views.

Unsworth Vineyard and Winery is participating in the 2025 BC Wine Passport, which offers complimentary wine tasting room experiences in 120 stops across BC.

Take a closer look at our visit to Unsworth.

Blue Grouse Estate Winery: A Vancouver Island Wine Gem with Heart, Heritage, and Vision

Blue Grouse Estate Winery is one of Vancouver Island’s oldest and most respected wineries. It is tucked into the sun-dappled Cowichan Valley, just a few kilometres from the Salish Sea. What began over 30 years ago as a small, experimental vineyard is now a thriving 70-acre estate producing award-winning wines with a deep sense of place.

Known for its cool-climate varietals, such as Ortega, Pinot Gris, and Pinot Noir, Blue Grouse is helping shape the future of British Columbia wine tourism while honouring the region’s agricultural roots.

A Winery with Deep Island Roots

Originally planted in the early 1990s by the Kiltz family, the estate started as a passion project rooted in German winemaking traditions. Over time, along with changes in ownership, Blue Grouse became a leader in showcasing how Vancouver Island’s unique climate—mild winters, long summers, and fertile soils—can produce complex, vibrant wines. Today, they focus on core grapes such as Pinot Noir, Pinot Gris, and Chardonnay, offering multiple expressions through still, sparkling, and rosé wines.

Sustainable Growth and Smart Innovation

Blue Grouse is more than beautiful vineyards and great wine—it’s also a sustainability success story. The team takes a thoughtful approach to environmental stewardship, starting from the ground up. They’ve swapped out outdated overhead netting (once inspired by Vancouver Island’s fishing industry) for modern side-row netting systems that protect the grapes and reduce labour.

Around the property, you’ll find efforts that go far beyond the vineyard: a runoff-collecting pond has turned into a small wetland full of birds, frogs, and native plants. A protected 10-acre nature reserve along Patrolas Creek and over 30 beehives managed in partnership with Lenora Bees to support pollination and biodiversity.

Even the roads and parking areas are unpaved to help rainwater recharge the underground aquifer instead of running into the ocean. This is a practical, passionate commitment to leaving the land better than they found it.

A Sonoma Connection with Global Vision

In 2023, Blue Grouse joined the Jackson Family Wines portfolio—one of the most respected wine families in the world. With decades of sustainable winemaking experience in Sonoma and beyond, the Jacksons bring fresh energy to the Cowichan Valley without compromising what makes Blue Grouse unique.

Winemaker Stacy Hornemann, who hails from Sonoma, leads the charge on-site. She blends creativity and precision to craft wines, highlighting the island’s terroir using concrete eggs, stainless steel, and the Charmat method for sparkling wines. Her philosophy is to let the wine evolve before deciding how it should be expressed.

Blue Grouse isn’t just a place to sip—it’s a place to stay and savour. The sleek, eco-conscious tasting room offers panoramic views of the surrounding valley. Guests can enjoy guided seated tastings, wine and charcuterie pairings, or spend the night at the cozy Grouse House, once the family’s home and original tasting room.

Pick up a BC Wine Passport to enjoy 2-for-1 tastings at Blue Grouse.

Blue Grouse Estate Winery stands out for its balance of tradition and innovation. With sustainability at its core, deep local roots, and global expertise guiding its future, this Cowichan Valley winery is helping define what’s next for Vancouver Island wine—one glass at a time.

Blue Grouse is located 4 km from the Salish Sea at 2182 Lakeside Road, Duncan, BC.

Take a closer look at Blue Grouse Estate Winery in our full feature.

The Duncan Farmers Market Night Market

Downtown Duncan City Square transforms into a lively Night Market celebration of local food, artisan crafts, and community spirit on the third Thursday of every month from June through November. This market features 40 local vendors and live music. 

If you are here on a Saturday, check out the Farmers Market from 10 a.m. to 2 p.m. The Saturday market is more extensive and features about 100 local vendors offering everything from local small-batch cheeses to gourmet preserves.

Holocene Distilling Project

Dorian Redden, a founder of the Holocene Distilling Project, can usually be found at one of the markets. Initially, a mechanical engineer, Dorian used his skills to create an eco-conscious distillery with his Holocene team. Their dedication to a better future has set an ambitious goal for the distillery to become completely carbon-neutral by 2030.

Partner Aisling Goodman’s develops innovative recipes and cocktails drawn from her knowledge of herbalism. On my visit, I sampled a few of their interesting Mixbehave Project experimental lineup of liqueurs, cocktails, and zero-proof mixers. I settled on a purchase of the Mixbehave Drink Pink, which had an earthy sweetness of beetroot, enhanced by a hint of rosemary and light floral notes of elderflower.

Where to eat and stay in the Cowichan Valley

The Old Fire House Wine and Cocktail Bar, Duncan

Located next to the Downtown Duncan City Square, The Old Fire House Wine and Cocktail Bar is a popular eatery with locals and we are glad we checked it out.

Open since 2012, the Downey family prides itself in offering dishes you won’t find anywhere else. The food served is made from scratch with ingredients locally sourced from the Cowichan Valley. 

Quattro Bambini Pizzeria, Cobble Hill

We were in the mood for hearty comfort food when we came upon Quattro Bambini. They have a good selection of Italian offerings, including hand-pulled wood-fired Neapolitan pizza. The calzones are a very generous size, and the pasta is cooked perfectly.

I tried the Fusilli alla Pesto, which consists of hazelnut pesto, mushrooms, artichokes, olives, cracked pepper, and Parmigiano.

Oceanfront Suites at Cowichan Bay

All rooms at the Oceanfront Suites at Cowichan Bay have stunning water and mountain views. The spacious suites have a full kitchen and sitting area. This property is recognized globally by the World Travel and Tourism Council for its health and safety protocols. The property has a new full-service spa, an indoor pool, hot tub and fitness area.

The Cook and Butcher is the hotel’s onsite restaurant.

If you stay here, be warned that the Stellar and California sea lions make the wharf their home for about two months yearly. The sounds of nature are unbelievably wonderful, but the novelty does wear off if you are a light sleeper like me. Here is my video on TikTok so you can gauge the noise level yourself. Complimentary earplugs are available from the front desk. 

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Day 4 – Cowichan Valley to the Saanich Peninsula

Merridale Cidery and Distillery

Although it is not a winery, Merridale Cidery and Distillery is definitely worth a visit. It is the largest cidery on Vancouver Island. 

Sip, savour, and slow down at Merridale Cidery: Vancouver Island’s craft cider destination

A visit to Merridale Cidery and Distillery is a must-do experience on Vancouver Island. It blends orchard charm with small-batch spirit craftsmanship and a commitment to sustainability.

Located just outside Duncan, Merridale is Vancouver Island’s largest craft cidery, producing over 250,000 litres of cider annually from its 12-acre organic apple orchard. But it’s more than cider, Merridale is also home to British Columbia’s first certified craft distillery, where hand-harvested apples become smooth spirits like brandy, gin, vodka, and even rum.

This family-owned, woman-led cidery is now run by Janet Docherty, who’s been an owner for 26 years. Everything is crafted with integrity and a true island spirit, from the orchards to the distillery to the cozy bistro. Merridale was awarded Biosphere Certified status in 2023, recognizing its alignment with the United Nations Sustainable Development Goals, making it one of Vancouver Island’s most environmentally responsible agri-tourism destinations.

A visit here is much more than a tasting. Guests can enjoy a farm-to-table lunch on the patio, stroll the orchard, or join a Caribbean-inspired rum tasting led by Roddy, a trained actor who brings the experience to life with storytelling flair. During the tasting, you’ll be transported to a breezy sailboat anchored in the tropics — a nod to master distiller Laurent’s 11 years crafting rum in the Caribbean before joining the Merridale team.

For those who want to take the experience home, Merridale offers a Speakeasy club with exclusive products and take-home bottles of its award-winning ciders and spirits, all made with 100% BC-grown ingredients and bottled right on-site.

Merridale offers one of the most authentic craft tasting experiences on Vancouver Island.

Plan your visit: Merridale is open 364 days a year and seasonally offers tours, tastings, and other events.

Take a closer look at Merridale Cidery & Distillery in our full feature.

Saanich Peninsula Wineries

The Saanich Peninsula is home to four wineries, one cidery, six craft breweries, two artisanal distilleries, and beautiful gardens, the most notable of which is the world-famous Butchart Gardens. On this tour, I visited one winery, Church and State.

Start in the Cowichan Valley, then take the free Mill Bay Ferry as you make your way over to the Saanich Peninsula and finally head to Church and State . (You can also adapt this itinerary to pick it up from your specific departure point.)

Church and State Wines is the largest winery on Vancouver Island

Church and State Wines owns two very different vineyards in British Columbia. The first winery began in 2004 on Vancouver Island in Brentwood Bay, 15 minutes from Victoria, and the other 80-plus acres are in the Oliver-Osoyoos corridor of the Okanagan Valley. Each winery is unique and reflects its unique terroir, and both produce numerous award-winning wines.

The stunning Brentwood Bay location is the largest winery on Vancouver Island. The property was originally a vegetable farm but transitioned to a vineyard.

Since 2018, Church and State has produced sparkling wines using traditional methods, with Pinot Gris and Pinot Noir from local farms and Muscat in a Prosecco style. The winery is 100% VQA and handles 20,000 cases annually, with a significant portion of the Lost Inhibitions series. It has 10 acres of vineyards, primarily growing Muscat, Pinot Gris, and Pinot Noir, with the remaining grapes coming from the Okanagan.

They emphasize transparency in their wine sourcing and only use grapes they grow. They offer a range of wines, including Syrah and Meritage, with sparkling Pinot Noir being their best seller.

We met Grant Turner, the General Manager of Church and State Winery, who gave us an in-depth tour of the winery. He explained the impact of weather on the taste profile of various vintages, such as the 2019 and 2020 vintages of their Syrah wine. The 2019 vintage was a warm year, resulting in a full-bodied wine with a dried fruit profile, as compared to the 2020 vintage, which was a cooler year, producing a wine with more red and black fruit flavours.

Winemaker Arnaud Thierry

Church and State’s talented winemaker Arnaud Thierry understands the true art of growing grapes. He grew up in Bordeaux and studied winemaking in Champagne, France. They employ a hand-riddling process to make the sparkling wine, which involves turning bottles weekly to draw out the yeast sediment. The aging and disgorgement process takes about 15 months to several years.

Since 2018, the winery has focused on producing traditional sparkling wines, dedicating itself to quality rivalling that of the great sparkling houses of Europe.

Church and State Bistro

Chef Perry Kallings created one of the tastiest charcuterie boards I have had. It included various hand-cured meats and cheeses, Hungarian salami, a dry-brined Coppa that loses about 30% of its weight during curing, a Cajun ham (Tasso) that is dry-brined and smoked, and chorizo-style meat with paprika and garlic, several cheeses, including blue cheese, Asiago, brie, and Black Truffle Gouda. And seafood from a smoking house, with candied salmon, smoked scallops, pepper salmon, and smoked prawns. The lunch menu was equally impressive.

There are quarterly wine club events and a food truck for outdoor events. In 2024, there were 30 weddings and a car show with 70 vintage cars. 

Whether you’re a sparkling wine enthusiast, a fan of cool-climate reds, or simply looking for an unforgettable afternoon immersed in West Coast wine culture, Church & State Wines delivers an elevated tasting experience that’s both relaxed and refined.

Find out more about our visit to State and Church Wines.

Getting to Vancouver Island

1. Catch a 90-minute BC Ferry to Nanaimo or Victoria from Vancouver. Be sure to make ferry reservations to avoid peak season waits.
2. Take the Hullo fast ferry from downtown Vancouver to Nanaimo.
3. Take a seaplane into Comox, Nanaimo or Victoria using Harbour Air from Downtown Vancouver.
4. Take a flight from the Vancouver International Airport or any other airport to Comox or Victoria.
5. Take an international flight into Victoria, then fly to Comox or take a shuttle bus.

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Discover other incredible travel destinations: Explore the best family-friendly things to do in Parksville on Vancouver Island

Explore Nova Scotia Travel Guide for all your trip planning needs, Discover 23 of the best waterfalls in BC, and the best of British Columbia.

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Wendy Nordvik-Carr participated in a press trip hosted by Wines of BC, who did not review or approve of this article before it was published.