It's a widely shared misnomer that wine isn't produced on Vancouver or surrounding islands. With the Okanagan dominating the bulk of wine production in the province, the island seems to quietly exist in its shadow. Yet, do a little digging and you might be surprised by what you find. 

 While production is low, quality is not. The wines shared here are examples from front runners in island wine culture. Weather reminiscent of the Mediterranean coupled with climate change has made it possible for improved ripening. A telltale trait of island wines are their remarkable acidity, reducing the need for sulphur, and giving the wines incredible longevity. 

 If you like highly aromatic, fruity and zesty whites try:

Unsworth 2018 Allegro

A blend of sauvignette, petit milo and Amiel, fermented in stainless steel with extended lees contact and full malolactic fermentation. $21.65/bottle 

 If you like textured, slightly savoury whites with plenty of mouthfeels, try:

Averill Creek 2018 Joue White

Winemaker Brent Rowland shares: "The 2018 Joue White was picked, processed and vinified separately but treated exactly the same. Picked into half-ton bins that were foot stomped, left overnight and then the whole bunch pressed the next day into older French barriques. There they fermented till dry and left on primary lees until just before bottling. Nothing has been added to this wine. No yeast, no enzymes, no nutrients and no S02.  $29.53/bottle"

If you like ethereal, supple bubbles try: 

Kutatás 2015 Methode Traditionelle

Winemaker and proprietor Daniel Dragert describe this wine as "Sur lie for 3+years with zero dosage (no sugar added).  It was made using 50% Pinot Noir and 50% Chardonnay, spontaneously fermented in barrel using no sulphur additions." The wine will be released later this year, price TBD.

 If you're game for something a little obscure, try:

Blue Grouse Orange Ortega

Bailey Williamson tried this wine as an experiment, to great reception. "Ortega is a cross between Siegerrebe and Müller-Thurgau (itself a cross between Riesling and Madeleine Royale). The vines are self rooted, at least 25 years old, fully mature and at the peak of their production.

"The grapes for this wine were hand-harvested, fermented in our amphora for two months with minimal intervention and had no
cultured yeast or sulphur added." $23/bottle.

What's your favourite pick?