Citrus and floral aromas entice you towards a celebratory sip of this crisp-yet creamy sparkling, which is bursting with texture and fruit-filled acidity.

A gorgeous vibrant and bright white. Finally, a Gewurztraminer with acid!

Estate-grown Pinot Gris from Vancouver Island with great acidity and lees aging to add extra complexity to the fresh fruit.

Estate-grown Pinot Noir from Vancouver Island with fine tannins and a whole cluster aroma profile. 

A crispy low ABV piquette from one of our favourite producers on Vancouver island.

A combination of old-growth cedar, Island tea leaves, and botanicals steeped in solera-aged fortified wine, with a crisp minty finish. Sip on its own.

Bella's home vineyard on the Naramata Bench gives classic bright fresh citrus aromatics and a soft petillance from the Ancestral Method. 

Single-vineyard Chardonnay made in the Traditional Method but with a short lees aging. This wine has gorgeous acidity and orchard fruit flavours.

An unoaked, medium-bodied 50/50 blend of Cab Franc and Cab Sauv, this wine has a floral nose, with notes of blueberry, blackcurrant, and tobacco on a palate with a great acidic contour.

Little Farm's Mulberry Vineyard Chardonnay with a natural ferment and bottled unfiltered for a stronger lees note.

Little Farm's dry Riesling made naturally with no filtration.

Matt Sherlock used this fruit for a rare single-vineyard Rose this year and the gamble paid off big. It might be his best wine, with tart cranberry and raspberry aromas.