Fluid Imports Inc.

The name Church & State symbolizes a balance between the many elements involved in creating the highest quality wine we can produce.

This concept of balance permeates everything we do, a balance between the head and the heart, between change and tradition. We find balance in the climate of this region, in the growing of our grapes, the aging of our wines in French oak barrels in our cellar and in the premium vintages we produce.

Our goal is to become one of the top three wineries in British Columbia and considering the comments of our customers and of judges at international competition and wine ratings, we feel we’re well on our way.

In the Okanagan Valley near Oliver we farm 60 acres on estate land, mainly on the renowned Black Sage Bench, and a further 50 acres through our partnerships with growers in the Okanagan Valley. We also have 11 acres of planted grapes on the Saanich Peninsula. We pay close attention to our grapes, from preparing the land to choosing the right vintage and rootstock, to careful hand pruning and harvesting.

Our guiding principle is that you can make great wine only if you have great grapes. Great grapes are produced on the best land, most suitable to the varietal planted and with great attention to detail and timing throughout the planting, growing and harvesting process.

Bill Dyer, our Master Winemaker and a driving force in Napa Valley wineries for 27 years, guides our wine-making operations. We age our wines in fine French oak barrels and use modern cellar tools and methods to produce high quality white and red wines.

Church & State Cabernet Blanc Rosé 2009 – This beautiful rose wine has been made in a white wine style, using 100% traditional red wine grapes, Cabernet Sauvignon.  After harvest, the grapes are de-stemmed and left on their skins to soak under their own weight.  Their natural juices absorb the colour of the skins, transforming it to a crisp pink hue.  Very refreshing, with just a hint of sweetness.

Church & State Gewurztraminer 2007 – This vintage was cold fermented in stainless steel. The nose has strong aromas of rose pedals and spice. Lychee, tropical and melon flavours make this dry Gewurztraminer a perfect pairing with spicy or Asian foods.

Church & State Pinot Gris 2008 - The grapes for this lively, traditionally made Pinot Gris are grown in pure sand on the fabled Black Sage Bench.  The somewhat hostile growing conditions give the vines a sense of struggle, intensifying flavours and aromas.  It has aromas of spicy, ripe pear with hints of lychee.  It has bright acidity, flavours of pear and apple, and a fresh, crisp finish.  967 cases produced.

Church & State Chardonnay 2006 - The Gravelbourg Vineyard lies midway up the famed Black Sage Bench and is named after the small town of Gravelbourg, SK. The steep slopes of the vineyard provide excellent air movement and drainage, helping to keep the vines healthy and strong. Facing West, the vineyard basks the late afternoon sun.  “Made for the longer haul; the steeped sloped Gravelbourg Vineyard lies midway up the Black Sage Bench. Winemaker Bill Dyer blends two clones, 96 and 76 to shape this Chardonnay. Less of that malolactic buttery character helps to reveal a spicy fruit nose with bright flavours of melon, green apple and citrus. Restrained, stylish cool climate Chardonnay that reflects its origins.” – A. Gismondi.  336 cases produced.

Church & State Pinot Noir Hollenbach Family Vineyard 2007 – High on the bluffs overlooking Skaha Lake lies the Hollenbach Family Vineyard.  To enhance flavour extraction we fermented the grapes in small lots by designated vineyard section.  Through this intense hands-on method we were able to craft this lovely Pinot Noir with arousing aromas of raspberry, bing cherry, and a hint of sassafras, cinnamon, clove and rose petal.  You will find a rich savoury finish.  Gold Medal – Canadian Wine Awards.

Church & State Merlot 2006 – This is a gorgeous, deep red inky wine with a viscosity which gives one of the most enduring mouth feels you will experience. There are aromas of red berry fruit, such as cherry and raspberry, and a full bodied pallet of fruit, spice, chocolate and a hint of pepper.  1070 cases produced.

Church & State Merlot Coyote Bowl 2007 – With the warm 2007 fall, this Merlot was picked in the early part of October, fully ripe and peaking with flavour.  After 13 months of barrel aging this wine was showing its true qualities.  It has deep royal red colour, with saturated notes of ripe cherry, sweet herb, and tobacco leaf aromas.  The supple tannins, with a thick velvety lingering finish make this wine one to savour.  Gold Medal – All Canadian Wine Championships.

Church & State Syrah Coyote Bowl 2007 – High atop Black Sage Bench, growing in pure sand we handpick this Syrah.  Complex aromas of black pepper, cherry and plum, with rich flavours of mocha, cassis and jasmine, all surrounded by a framework of supple tannins.  Best Red Wine – Okanagan Fall Wine Festival.

Church & State Meritage Coyote Bowl 2006 – Varietal Composition: Merlot, Cabernet Franc & Cabernet Sauvignon.  This wine has been aged 23 months using our finest French oak barrels.  The nose shows cedar, tobacco and currant, with splashes of mint.  Flavours of spice, licorice and black fruit fill your mouth.  This wine has a soft entry with a full middle palate and long finish.

Church & State Quintessential 2006 – A great wine can only happen when all of its facets come into balance. A great wine starts in the vineyard. We start from hand-picking only the very best Cabernet Sauvignon, Cabernet Franc, Merlot, Petite Verdot, and Malbec grapes from four separate vineyards. The grapes are hand-sorted, destemmed, and hand-sorted a second time. We use our best French barrels for a full 18 months, followed by 18 months of bottle aging before release to a chosen few. Everything came into balance to produce an exceptional, honest five varietal Bordeaux Blend worthy of the name Quintessential.  Best Red Wine – All Canadian Wine Championships.