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Church and State Wines

Church and State Wines Opened May 2003, as Victoria Estates located in the Saanich Peninsula on Vancouver Island. Described by noted author John Schreiner as One of the five best-designed wineries in British Columbia.. The winery has 21,000 square feet of space including a tapas Bistro managed by chef John Crossley Hall. The winery also has a Viticulture Centre. The 26 acre winery located on the scenic peninsula is the dream of renowned winemaker and consultant Eric von Krosigk. Initial wine offerings from Victoria Estate Winery currently include: Chardonnay, Madeline Sylvaner, Pinot Gris, Riesling and Merlot.

Directions
FROM DOWNTOWN – Follow Highway #17 (The Pat Bay Highway) toward Sidney and BC Ferries and turn left at Keating X Road. Follow Keating X Road just past West Saanich Road. The Church & State Wines Gate is on the left. FROM BC FERRIES – Follow Highway #17 (the Pat Bay Highway) and turn right on McTavish Road. Follow McTavish Road to West Saanich Road and turn left. At the intersection of West Saanich Road and Benvenuto Avenue, turn right and follow the signs to Church & State Wines! FROM VICTORIA INTERNATIONAL AIRPORT – Follow Willingdon and Canora Roads out of the Airport to McTavish Road where you will turn right. Follow McTavish Road to West Saanich Road and turn left. At the intersection of West Saanich Road and Benvenuto Avenue, turn right and follow the signs to Church & State Wines! FROM MILL BAY / BRENTWOOD BAY FERRY – Follow Verdier Avenue to West Saanich Road and turn right. At the intersection of West Saanich Road and Benvenuto Avenue, turn right and follow the signs to Church & Sate Wines!


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Address Web Social
1445 Benvenuto Avenue, Brentwood Bay, BC, CA, V8M 1J5 Email: info@churchandstatewines.com
Phone: 250-652-2671 Web: www.churchandstatewines.com
Fax: 250-652-2672
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Products



  Late Harvest Riesling
Most late-harvest wines are like liquid candy, which tends to overpower many desserts. Here we blend almond-and-honey Riesling with the orange-peel zip of Ehrenfelser into a dessert wine that actually pairs well with food. Imagine two ounces of this wine poured into a chocolate cup—pure decadence! John Schreiner rated it 88 points.
  Merlot, Stoney Hill,
This medium-bodied wine is garnet in colour with floral aromas that present a bouquet of violets and roses. The palate is full and round with expressions of new oak, cherry, plum, cranberry and raspberry. The texture is silky smooth with refined tannins and vibrant acidity. This offering is best to drink young with a tomato-based sauces or gourmet sausage.
  Merlot-Cabernet Sauvignon
This quintessential Island white can tend to be too grape-fruity on its own. So it was finished in a Loire style: crisp, dry, clean, but with a bit of body and mouthfeel, thanks to 5% Chardonnay. A great shellfish/appetizer wine.
  Ortega
This quintessential Island white can tend to be too grape-fruity on its own. So it was finished in a Loire style: crisp, dry, clean, but with a bit of body and mouthfeel, thanks to 5% Chardonnay. A great shellfish/appetizer wine.
  Pinot Noir Brut
Awarded a Gold Medal at the 2003 All Canadian Wine Championships, this Pinot Noir Brut is made from 100 percent Vancouver Island Pinot Noir in the traditional Methode Champenoise.
  Syrah, Saddle Ridge,
Made in European style and aged in new french oak barrels, this Syrah is well-structured with an austere flavour profile and deep purple colour. This medium-bodied wine expresses black pepper, berry and new oak aromas with complex flavours of blackberries, currents, herbs and spices. This one will improve with bottle age for up to five years. This pairs well with lamb or beef.
  Three Whites
Pinot Blanc forms the backbone of this blend; Chardonnay was added for roundness and mouthfeel, and a bit of Riesling for acidity. It was blended as a food wine that would accompany a wide range of dishes, from shellfish and seafood to chicken and light pastas.

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