Tucked away in the rolling hills of the Saanich Peninsula, where ocean mist mingles with sun-drenched vines, Church and State Wines crafts wines that capture the soul of Vancouver Island. Here, every glass tells a story of coastal breezes, rich volcanic soil, and the passion of those who tend the vines.
About Church and State Wines
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.
Grant Turner the General Manager of Church and State Winery takes us on a tour. Photo: Wendy Nordvik-Carr©
The Winemaking Process at Church and State
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. After Arnaud arrived in late 2017, Church & State expanded its sparkling wine production, refining techniques that elevated the winery’s reputation as a leader in BC’s sparkling wine movement.
With a deep understanding of cool-climate viticulture and a background in both Old and New World winemaking, Arnaud continues to bring expertise and creativity to every bottle.
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.
“We store between 15 months to several years. So, for example, we have one for five years now, and we disgorge it when we need the wine.” – Arnaud Thierry
All grapes used are grown in the Church and State vineyards under the careful scrutiny of winemaker Arnaud Thierry and his team, who produce 100% BC VQA wines.
Talented Church and State winemaker Arnaud Thierry talks to us about his passion. Photo: Wendy Nordvik-Carr©
Riddling racks are used to make sparkling wine or champagne. Each bottle is turned weekly. Photo: Wendy Nordvik-Carr©
Grapes waiting to be processed after harvest at Church and State Winery near Victoria. Photo: Wendy Nordvik-Carr©
Harvest time at Church and State Winery near Victoria. Photo: Wendy Nordvik-Carr©
Inside the Church and State Winery near Victoria, BC. Photo: Wendy Nordvik-Carr©
The Church & State Wine Tasting Experience and Events
With panoramic views and a welcoming atmosphere, Church & State offers a memorable tasting experience presenting award-winning wines from its vineyards on Vancouver Island and in the Okanagan.
Visitors can enjoy guided tastings, food pairings, and seasonal events that immerse them in Vancouver Island’s dynamic wine culture. 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. If you are heading there this summer, check out the Artist in Residence every Sunday from noon until 4 p.m.
For wine lovers seeking beautifully crafted cool-climate wines, Church & State is a must-visit destination. With a commitment to excellence and an ever-growing reputation, this Vancouver Island gem continues to make waves in Canadian wine.
Church and State tasting room and patio. Photo: Wendy Nordvik-Carr©
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. It also includes seafood from a smoking house, with candied salmon, smoked scallops, pepper salmon, and smoked prawns. The lunch menu was equally impressive.
The Bistro is open from Wednesday through Sunday and offers lunch, dinner and Sunday Brunch.
Reservations are recommended; patio seating is on a first-come, first-served basis in warmer weather. Tastings are not done in the Bistro.
Talented Chef Perry Kallings created one of the tastiest charcuterie boards. Photo: Wendy Nordvik-Carr©
Future Plans
With the growing popularity of sparkling wines, Church and State will continue to work to meet demand, particularly by growing more Chardonnay, Pinot Noir, and Pinot Gris grapes.
Wendy Nordvik-Carr visited the winery during a press trip with Wine Growers BC, which did not preview or approve this story.
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About the Author:
Wendy Nordvik-Carr is a highly regarded travel writer who produces quality, well-researched articles with stunning photography and video.
She seeks out authentic experiences showcasing the people, culture and history that make each destination unique. Her focus is on solo, couple and multigenerational travel through cruising, air and road trip adventures.
Wendy is the editor & writer for LifesIncredibleJourney.com, an award-winning travel site that encourages exploration of destinations near & far.
She is a TMAC Director, Chair, National Governance Committee and Chair of TMAC's BC & Yukon Chapter, as well as a member of SATW, IFWTWA and NATJA.
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