As a well-known slogan once proclaimed, “Membership has its privileges.” Nowhere is this truer than at Fort Berens Estate Winery. With two membership tiers—Discovery Club and VIP Gold Club—wine enthusiasts receive much more than just a curated selection of fine wines. The Discovery Club includes six bottles delivered three times a year, while the VIP Gold Club (highly recommended for serious fans) delivers 12 bottles per shipment. Both tiers offer 15% discounts, customization options, and a host of thoughtful extras.
Each delivery includes more than just wine—it’s a full sensory experience. Members can expect winemaker’s notes, tasting and cellaring guides, pairing suggestions, and printed recipe cards. Often, the box includes a small seasonal gift, like basil seeds or a culinary treat that ties into the wine selections.
To celebrate each new release, Fort Berens hosts pickup parties in locations where many members reside—Whistler, Pemberton, Squamish, Kamloops, and Vancouver. For those unable to attend in person, direct shipping is available.
This year, I had the pleasure of attending the Spring Release event held at the Mercedes-Benz dealership in Kamloops—a stylish venue that set the tone for a sophisticated and convivial evening.
Guests were welcomed with a glass of the 2024 Syrah-based Rosé, part of the winery’s “Here and There” collection.
The 2024 vintage posed significant challenges for many interior wineries due to adverse weather. Fort Berens, ever resourceful, sourced premium fruit from Washington State to ensure production continued. After thorough research and tasting trials, they selected vineyards in the White Bluffs near Benton City, along the Columbia River, and the Wahluke Slope, slightly farther north. These wines are proudly labelled “Here and There,” crafted to reflect Fort Berens’ signature style.
Guests enjoyed an impressive spread curated by Paige Badminton, chef and owner of Sage and Plate, who outdid herself with a diverse and flavorful selectio. Foods featured:
- Charcuterie Board: Gary’s pepperoni, Genoa salami, Landjaeger, Brie, Manchego, and aged white cheddar, accompanied by dried apricots, berries, pickles, and crackers.
- Mediterranean Platter: Harissa chicken skewers, spanakopita, mini flatbreads, baba ghanoush, tzatziki, and hummus.
- Bison Sliders
- Pork Belly Spring Rolls
- Smoked Salmon Flatbreads
- Mac ‘n Cheese Bites
At the heart of the evening were the wine tasting stations, with co-owner Heleen Pannekoek and winemaker Alex Nel on hand to pour and share stories behind the bottles.
2024 “Here and There” Chardonnay
Crafted with fruit from the White Bluffs vineyard in Washington, this Chardonnay opens with bright aromas of lemon, floral notes, and subtle tree fruit. Lightly oaked, it has a creamy texture and a lingering finish—an elegant companion for roasted chicken or seafood.
“This wine was made by our Lillooet and Washington wine-making teams. It’s an expression of place and partnership.” —Fort Berens
2022 Riesling Reserve (Estate Grown)
A standout of the evening, this estate-grown Riesling offers a delicate bouquet of lemon, lime, peach, and minerality.
““Handcrafted with 100% estate-grown grapes that were picked late in the season. The wine was naturally fermented and aged in French oak barrels to produce a drier-style fresh, aromatic Riesling with a velvety palate.”
Award: Gold Medal and Best in Class (95 Points) – 2025 Los Angeles International Wine Competition
2022 Small Lot Merlot
“Made from grapes grown in both Fort Berens estate vineyards, this Merlot is well-structured with layered fruit and a balanced mouthfeel. Older vines from Dry Creek Vineyard provide depth, while younger Red Rock Vineyard grapes add fresh aromatics.”
2021 Red Gold Reserve
This is a big Bordeaux-style wine.
“A true expression of Lillooet terroir, this full-bodied wine was handcrafted exclusively from 100% estate grown grapes. This cellar-worthy blend is comprised of 51% Cabernet Franc, 33% Cabernet Sauvignon, and 16% Merlot. For optimal colour and flavour extraction, cold soaking pre-fermentation was completed in addition to extended skin maceration after fermentation was completed. Additional extraction techniques were used during the peak fermentation process, including punch downs and pump overs of the skin cap. The components were vinified and then aged separately for 15 months in 100% new French oak barrels from hand-selected family coopers. The final selection of 6 barrels was made after several tastings and trials, to create this premium red blend in limited quantity.”
After sampling all the wines, I used my drink ticket to revisit the refreshing Rosé, an ideal choice on a warm spring evening. It paired beautifully with the few remaining nibbles I hadn’t yet tried, bringing a relaxed and satisfying close to an event that was both elegant and welcoming.
Fort Berens’ 2025 Spring Release exemplified what makes this winery so beloved: exceptional wines, community engagement, and a thoughtful, member-first philosophy. Whether you’re new to their club or a long-time fan, there’s no denying the warmth, craftsmanship, and care that goes into every bottle—and every gathering.
(All photos – Sam Hauck)
