For Trade Professionals

NEW PRODUCT

Composition: 100% Chardonnay from our Dry Creek Vineyard in Lillooet.

The grapes for this wine were whole cluster pressed and tank fermented with selected yeast strains from the Champagne region. After tirage, the wine was bottled under crown cap for the second fermentation and for the next 20 months it matured “sur lie” (on the lees), before riddling and disgorging.

This Blanc de Blanc is made in a brut style with the residual sugar ranging from 2–7 g/l.

A refreshingly dry, crisp sparkling wine showing a beautiful bouquet of toasted almonds, and baked bread, with lovely citrus blossoms following through. It has a delicate palate with a citrus finish. A beautiful sparkling wine to enjoy and celebrate life with.

Composition: 100% Cabernet Franc from our Dry Creek and Red Rock estate vineyards.

When optimally ripe, the grapes were hand-harvested and hand-sorted before destemming and crushing. A 2-day cold soak allowed for optimal fruit extraction before starting fermentation. For colour and flavour extraction, punch downs and pumpovers were done every 4 hours with fermentation temperatures increasing to 28 degrees for peak extraction. After fermentation, an 8-day post maceration was done on the skins for further colour and fine tannin extraction. The wine aged for 15 months in French oak barrels of which 55% new and 45% were second fill.

With rich notes of dark fruit like cassis and blueberries, graphite and dark chocolate, this Cabernet Franc Reserve is well rounded. This full-bodied and well-balanced wine has a beautiful and lengthy finish.

This wine is ready now and will peak from 2024 through 2026. With proper cellaring, you can age this wine until 2029. Enjoy this versatile wine on its own by the fireplace, or pair with a juicy grilled steak or eggplant.

PLATINUM MEDAL - BC Lieutenant Governor's Wine Awards in 2023

93 POINTS - John Schreiner 2023
91 points - Decanter World Wine Awards 2023

Vineyard: Dry Creek Vineyard, Fort Berens Estate Winery in Lillooet.

The grapes for this 100% estate wine were hand picked from select rows in our vineyard with low cropping levels. The crushed and destemmed grapes received a 3-day cold soak, followed by a combination of pump-overs and pushdowns every 4 hours, and finally a 5-day extended maceration on the skins, to extract maximum flavour and colour. The wine was aged in carefully curated French oak barrels for 15 months, of which 50% was new and 50% second fill.

With rich notes of dark fruit like cassis and blueberries, chocolate and cedar, this Cabernet Franc Reserve is well rounded with a beautiful, lengthy finish. This full-bodied and well- balanced wine has a lengthy finish.

This wine is ready now and will peak by 2024. With proper cellaring, you can age this wine until 2029. Enjoy this it on its own by the fireplace, or pair with grilled steak, roasted eggplant, and tomato-based sauces.

94 POINTS – John Schreiner, johnschreiner.blogspot.com, August 2023
92 POINTS – Deanna Van Mulligen, winescores.ca, August 2023
91 POINTS – Decanter World Wine Awards 2023
90 POINTS – Anthony Gismondi, 2023

Vineyard: Dry Creek Vineyard, Fort Berens Estate Winery in Lillooet.

A true expression of Lillooet terroir, this full-bodied wine was handcrafted exclusively from 100% estate grown grapes. This cellar-worthy blend is comprised of 67% Cabernet Franc and 33% Merlot. For optimal colour and flavour extraction, cold soaking pre-fermentation was completed in addition to extended skin maceration after fermentation was completed. Additional extraction techniques were used during the peak fermentation process, including punchdowns and pumpovers of the skin cap. The components were vinified and then aged separately for 15 months in 100% new French oak barrels from hand-selected family coopers. The final selection of 3 barrels was made after several tastings and trials, to create this ultra-premium red blend in limited quantity.

On the nose, this premium Red Gold offers aromas of intense cassis and blackberries with violets, cigar box, and dark chocolate. This beautifully balanced full-bodied wine explores all regions of the palate with lush fruit flavours, spicy oak, and a lengthy, smooth finish. Drink now or cellar until 2030.

The perfect pairing for this wine is BBQ lamb loin chops with rosemary or top cut Sirloin with red wine reduction sauce.

GOLD, 96 POINTS – Global Fine Wine Challenge 2023
"A mix of high toned florals and citrus. The palate is tight, intense and long. Perfectly integrated sugar and acid."
GOLD, BEST IN CLASS, 94 POINTS – Los Angeles International Wine Competition 2024

The grapes for this Riesling were mainly grown in our Lillooet estate vineyards (73%) with the remainder coming from Naramata. The grapes were given 12 hours skin contact after crushing and were then lightly pressed to collect the free run juice, followed by a long and cold fermentation. After daily tasting, the ferment in stainless steel was stopped naturally by dramatically lowering the core temperature of the wine until it was no longer active. This left just enough residual sugar to balance the higher acid levels traditional in this noble grape variety. 4 Months lees contact before fining and filtering, gave this terroir driven Riesling an elegant and aromatic palate.

An aromatic and fresh Riesling showcasing a combination of green apple, grapefruit, and elderflowers. This off-dry style Riesling shows balance between sweet and tart with a refreshing crisp finish on the palate. Pairs with almost anything, but especially sushi, beef tacos, and Indian or Thai curries. This is also a great patio sipper.

Composition: Pinot Noir (66%), Cabernets (12%), Pinot Gris (12%), Merlot (10%).
Vineyards: Flaherty vineyard in Naramata (39%), our estate Dry Creek vineyard (32%) and select vineyards from our grower in Osoyoos (29%).

Harvest started almost 2 weeks earlier than normal on September 5th, by hand picking our Pinot Noir grapes for this Rosé. The grapes were crushed and allowed skin contact of up to 12 hours. After the perfect colour was achieved, the grapes were lightly pressed. Then followed a long and cold fermentation, to enhance the beautiful aromas in this refreshing Rosé.

This luscious and juicy Rosé, made predominantly with Pinot Noir grapes, features aromatic notes of fresh strawberries, pomegranate, and a hint of watermelon.

Enjoy this elegant and refreshing wine poolside, or paired with grilled salmon or a fresh green salad. 

91 POINTS – John Schreiner, August 2023
90 POINTS – National Wine Awards of Canada, 2023

The grapes for this Chardonnay were mainly sourced from Lillooet and Summerland. 30% of this wine was whole cluster pressed and then naturally fermented in French oak barrels. A small portion of the oak was new, giving this wine that subtle toasty character, structure, and mouthfeel. 70% of the grapes were crushed and destemmed and then fermented in stainless steel tanks to retain its vibrancy and freshness. Both batches were blended after 6 months for a great balance.

This medium-bodied Chardonnay features lively notes of stone fruit and citrus on the nose, with a beautiful mouthfeel, and a lingering freshness on the palate. Medium bodied and creamy, this wine finishes fresh and well rounded.

Pair this elegant and lightly oaked wine with roasted chicken, risotto, or pasta with cream sauce.

Composition: 100% Pinot Gris from Osoyoos (74%), Lillooet (22%) and Lytton (4%).

Made with 26% grapes from our estate Dry Creek Vineyard and Winch Spur vineyard in Lytton, the remainder from Osoyoos. The grapes were hand picked, destemmed, and crushed, and left on the skins for 4 hours. Dry ice was used during winemaking to reduce the contact with oxygen and the juice was cold settled for 24 hours before racking, leading to structure and more aromatics. The wine was fermented cold at 11 degrees to enhance the aromatic profile and aged for 4 months on the lees to give a full creamy texture.

A vibrant and aromatic Pinot Gris featuring notes of tropical fruit as well as white pear, citrus and green apple. A refreshing wine that has a creamy texture with a crisp finish and lingering fruit forward flavour.

This wine is well balanced and perfect for any occasion. Delicious to drink on its own, or pair it with a grilled chicken salad, vegetable pasta or sauteed seafood.

Vineyard: Red Rock and Dry Creek Vineyards, Lillooet BC

92 POINTS - John Schreiner 2023
90 POINTS - www.nataliemaclean.com 2023

The 2022 Fort Berens Dry Riesling fruit was 100% sourced from select rows in our Dry Creek and Red Rock estate vineyards. After hand harvesting the grapes in October, a small portion was pressed and naturally fermented in neutral oak barrels. The rest of the grapes were destemmed and left on the skins for 12 hours before pressing to extract the best flavours, then fermented in stainless steel. After a long and cold fermentation, the wine had 4 months lees contact to enhance the aromatics and mouthfeel. The wine was fermented to dry, producing a fresh and lively Riesling.

Fresh and mouth-watering, this Dry Riesling has aromas of tropical fruit, orange blossom, lemon zest, and pear. On the palate find distinct minerality with a rich and rounded mouthfeel.

Pair this food-friendly wine with chicken dishes, sashimi, or grilled peppers.

This age-worthy wine can be enjoyed now or cellared until 2026.

Vineyard: Red Rock Vineyard, Lillooet BC

93 POINTS - www.nataliemaclean.com 2023
90 POINTS - National Wine Awards of Canada 2023

The grapes were hand-picked and were given 4 hours of skin contact before a light pressing, after which 30% was fermented with natural yeasts in neutral French oak barrels, and 70% was fermented in stainless steel. Then aged for 5 months on the lees to produce a complex, aromatic wine with great mouthfeel and complexity.

A refreshing Grüner Veltliner that shows a combination of tangerine, kiwi fruit, lime, and white asparagus on the nose with hints of freshly cut grass. On the palate, find a creamy texture with a long and fresh finish.

The wine will pair beautifully with oysters, fish-and-chips, a spicy chicken salad and even freshly baked bannock.

The grapes for this wine were hand-picked early in the season at optimal ripeness. They were then destemmed, crushed, and allowed to cold soak for 2 days before fermentation. Gentle extraction by doing 3 pump-overs a day during fermentation. The wine was aged for 9 months in French oak barrels of which 3% was new.

A fruit-forward Pinot Noir featuring bright red fruit including notes of raspberries and strawberries. This medium-bodied wine has a mild tannin structure on the palate and a fresh acidity on the finish.

Enjoy this wine now or allow the wine to evolve with further aging through 2030. Pair it with sautéed mushroom gnocchi or a pan-seared duck breast.

Composition: 95% Cabernet Franc & 5% estate Cabernet Sauvignon

The grapes, sourced from Lillooet and Osoyoos, were hand-harvested and hand-sorted before they were destemmed and crushed. A 2-day cold soak allowed for optimal fruit extraction before starting fermentation. For colour and flavour extraction, pumpovers were done every 4 hours with fermentation temperatures increasing to 28 degrees for peak extraction. After fermentation, a 9-day post maceration was done on the skins for further colour and fine tannin extraction. The wine aged for 15 months in French oak barrels of which 5% new oak.

An elegant Cabernet Franc featuring an abundance of dark fruit aromas of blueberries, cassis, and blackberries, with a hint of pencil shavings. A medium-bodied wine with a soft mouthfeel and hints of dried herbs and vanilla following through on the palate.

Enjoy this wine now, or it can be cellared through 2030. Pair this smooth Cabernet Franc with beef fajitas, or roasted lamb, grilled zucchini, and fingerling potatoes with garlic aioli.

Composition: 64% Merlot, 19% Cabernet Sauvignon, and 17% Cabernet Franc

This complex Meritage is made from estate grown grapes along with grapes from a vineyard in Osoyoos. The grapes were hand-harvested, destemmed, crushed, and cold soaked for 4 days before inoculation with select Bordeaux yeast strains. Pump-overs were done every 4 hours to enhance colour and fruit characteristics. Each varietal was vinified separately, and barrel matured for 15 months in oak barrels. Our winemaker carefully crafted the final blend once the wine was removed from barrels.

Expressive and complex, this wine has deep and intensely aromatic notes of dark fruit, including plums, cranberries, and cassis, plus hints of vanilla on the nose. On the palate, this wine is well balanced with a smooth tannin structure and notes of chocolate and violets, followed by a lengthy finish. Pair this full-bodied red wine with grilled meats, or a rich, cheesy lasagna. This wine is ready to be enjoyed now, or with optimal cellaring, it will age beautifully until 2029.

91 POINTS and SILVER – Decanter World Wine Awards 2024

Vineyard: Dry Creek and Red Rock Vineyards, Fort Berens Estate Winery, Lillooet BC

The fruit for this Riesling Reserve was sourced from special blocks in our estate vineyards, that were cropped low to produce a rich and concentrated wine. The grapes were hand harvested, then 60% was whole cluster pressed and 40% was crushed and left on the skins for 12 hours. After racking, the wine underwent a long slow natural fermentation in oak barrels. It was then aged for 9 months in mostly neutral (12% new) barrels before bottling.

Savour aromatic notes of tropical fruit, jasmine, and a hint of ginger spice in this balanced and fruit-forward wine. On the palate, enjoy the rich and velvety sensation of this dry Riesling, with a long and refreshing finish.

Enjoy this very food-friendly wine on its own or with a wide variety of dishes from a sesame ginger stir-fry to fresh seafood, or pork with garlic and lemon.

This wine is ready to drink now, or with proper cellaring, you can age this wine until 2027.

95 POINTS – www.nataliemaclean.com
90 POINTS – Anthony Gismondi on Wine

Vineyard: Dry Creek Vineyard, Fort Berens Estate Winery in Lillooet.

With cool nights during ripening, the grapes were picked later in September at optimal ripeness. 50% were whole cluster pressed and 50% were crushed and destemmed and left on the skins for 4 hours before pressing, adding freshness and richness to the wine. Cold fermented with natural yeast, and then aged in French oak barrels for 9 months. 30% of the barrels were new, 30% 2nd fill, and 40% were neutral. Partial malolactic fermentation took place, adding complexity to the wine.

On the nose, citrus, stone fruit, roasted almonds, and hints of lemon zest dominate the aromatic profile of our elegant White Gold and on the palate, it shows a rich and creamy texture combined with a crisp acidity and well integrated oak. This full-bodied and fresh Chardonnay has a beautiful, long finish.

The ideal pairing is with decadent dishes such as lobster or bacon wrapped scallops. Or try with risotto, a mushroom-based pasta or roasted chicken.

This wine is ready now, will peak by 2024 and can be aged till 2026.

GOLD, BEST IN CLASS, 94 POINTS – Los Angeles International Wine Competition ‘24

Composition: 100% Chardonnay, Dry Creek vineyard, Lillooet

With cool nights during ripening, the grapes were picked later in September at optimal ripeness. 50% were whole cluster pressed and 50% were crushed and destemmed and left on the skins for 4 hours before pressing, adding freshness and richness to the wine. Cold fermented with natural yeast, and then aged in carefully selected French oak barrels for 9 months. 30% of the barrels were new, 30% 2nd fill, and 40% were neutral. Partial malolactic fermentation took place, adding complexity to the wine.

On the nose, lemon zest, stone fruit, roasted nuts, and hints of honey blossom dominate the aromatic profile of our elegant White Gold. On the palate, it shows a rich, buttery mouthfeel, combined with a fresh acidity and well integrated oak. This full-bodied and well-balanced Chardonnay has a beautiful, long finish.

This wine is ready now, will peak by 2024 and can be aged till 2027. The ideal pairing is with decadent dishes such as lobster or bacon wrapped scallops. Or try with roasted cauliflower and halloumi cheese, a mushroom-based risotto, or roasted chicken.

94 POINTS – John Schreiner, March 2023
93 POINTS – www.nataliemaclean.com 2023

Vineyard: Dry Creek Vineyard, Fort Berens Estate Winery in Lillooet

Specially selected rows in our vineyard were allocated to this wine, cropping low yields on Clone 115 and 667. The fruit was crushed, destemmed and cold soaked for 2 days for fruit and colour extraction. We did daily punch-downs and pump-overs, and the wine was fermented with a burgundy yeast strain. After a post-maceration of 3 days, the wine was gently pressed and aged for 9 months in French oak barrels (25% new), from carefully selected family-owned coopers.

An elegant Pinot Noir featuring dark cherries and red currants on the nose with hints of earthiness and mushrooms. The palate is elegant and medium-bodied with soft tannins and cherry fruit lingering on the very long finish.

Our Pinot Noir Reserve is delicious to drink now and can be cellared until 2028.

This wine pairs beautifully with truffle infused pasta or game birds.

94 POINTS – www.nataliemaclean.com 2023
93 POINTS – John Schreiner, August 2023
91 POINTS – Decanter World Wine Awards 2023

Vineyard: Dry Creek Vineyard, Fort Berens Estate Winery in Lillooet.

A blend of 60% Merlot and 40% Cabernet Franc, the grapes for this 100% estate wine were hand picked from select rows in our vineyard with low cropping levels. The crushed and destemmed grapes received a 3-day cold soak, followed by a combination of pump-overs and pushdowns every 4 hours, and finally a 5-day extended maceration on the skins, to extract maximum flavour and colour. The wine was aged in carefully curated French oak barrels for 15 months, of which 40% was new and 60% second fill.

This Meritage Reserve has notes of plum, raspberry, and sweet spice. It is complex with a round tannin structure. Medium-full bodied with a long smooth finish.

This wine is ready now and will peak by 2024. With proper cellaring, you can age this wine until 2027.

Pairs beautifully with slow cooked beef stew or vegetarian lasagna.

A blend of our white grape varieties Riesling, Pinot Gris, and Grüner Veltliner. The wines are blended soon after juice settling and co-fermented cold in stainless steel. The wine is further aged for 3 months on the fine lees for added mouthfeel. Pinot gris adds body to the blend, whereas the Riesling brings aromatics and freshness to the wine. A wine best enjoyed now through to 2024.

Our vineyards are located on unique benches shaped thousands of years ago from alluvial fans consisting of a blend of silt, sand, and gravel. This distinctive terroir helps us to produce wines with characteristic minerality and complexity.

The labels are an artist rendering of the mountainous area around us and the many different layers of soil that we have throughout our vineyards. These soil layers were formed, starting thousands of years ago, by the creeks of melting snow and ice that fanned out on our flat benches, before running into the Fraser River. This mixed soil type is called alluvium after the alluvial fans created by these creeks. The yellow (“gold”) bands refer to the gold that was found in this area.

Much like our soil, Alluvium White is a composition of our white varietals in this fruit-forward blend. Refreshing and aromatic this wine shows a combination of kiwi fruit, apple, lime, and hints of grapefruit. A light bodied wine with a crips and lean finish on the palate.

Enjoy this fresh and aromatic wine with friends on your adventures.

A blend of our red grape varieties Merlot, Cabernet Franc, Pinot Noir and Cabernet Sauvignon. The wines are fermented in stainless steel and aged for 4 months in neutral oak. Merlot and Cabernets give this wine complexity and structure, while Pinot Noir adds floral and fruity notes to the blend. A wine best enjoyed now through to 2027.

Our vineyards are located on unique benches shaped thousands of years ago from alluvial fans consisting of a blend of silt, sand, and gravel. This distinctive terroir helps us to produce wines with characteristic minerality and complexity.

The labels are an artist rendering of the mountainous area around us and the many different layers of soil that we have throughout our vineyards. These soil layers were formed, starting thousands of years ago, by the creeks of melting snow and ice that fanned out on our flat benches, before running into the Fraser River. This mixed soil type is called alluvium after the alluvial fans created by these creeks. The yellow (“gold”) bands refer to the gold that was found in this area.

Much like our soil, Alluvium Red is a composition of our red varietals in this fruit-forward blend. A medium bodied wine with some structure and good balance. Pair this approachable wine with friends and great adventures.