B.C. sparkling wine is emerging as one of the most dynamic categories in British Columbia. Supplied photo

Once an afterthought in tasting rooms, sparkling wine is quickly emerging as one of the most dynamic categories in British Columbia. What was more experimental is now a movement; wineries from the Okanagan to the Gulf Islands are producing sparkling bottles that rival international benchmarks, while carving out a distinctly B.C. identity. From méthode traditionnelle to pét-nats and ancestral styles, fizz is no longer niche—it’s a defining frontier in the province’s evolving wine story.

So, why now? Several factors are fuelling the sparkling surge, and climate sits at the heart of it. From Kelowna and Summerland to the Cowichan Valley, cooler regions provide the high natural acidity that sparkling wines demand. With climate change challenging growers worldwide, B.C.’s ability to deliver grapes that retain freshness while developing flavour has become an advantage.

Winemaker David Paterson inspects a bottle of sparkling wine at Tantalus vineyards. Supplied photo

“Chardonnay and Pinot Noir thrive in our vineyard, and those classic varieties translate beautifully into traditional-method bubbles,” says David Paterson, winemaker at Tantalus Vineyards in Kelowna. “Our sparkling program really grew out of what the site naturally wanted to do—the acidity, the balance, and the elegance were all there.”

Beyond terroir, consumer tastes are also driving change. Sparkling wine is no longer reserved for weddings or New Year’s Eve. From casual pét-nats cracked open at picnics to serious vintage bottlings on fine-dining lists, fizz has become an everyday pleasure. This shift has emboldened wineries to expand their programs, meeting demand for both celebration-worthy and easygoing bubbles.

That sense of play and accessibility has been central to the ethos at Bella Wines, BC’s first sparkling-only winery. Based in Naramata, Bella has built its reputation on varietal-focused, single-vineyard expressions made in small batches, often experimenting with grapes outside the traditional Champagne trio. “We see sparkling as this incredibly versatile category, and we love showcasing how diverse BC can be through bubbles,” says owner and winemaker Bree McKeage. “Whether it’s Chardonnay, Gamay, or something unexpected, sparkling has this way of elevating a grape’s character while still keeping it fresh and joyful.”

Fitzpatrick Family Vineyards boasts one of the province’s largest sparkling wine programs. Supplied photo

That “joyful” quality is part of why BC’s sparkling movement feels so vibrant right now. Wineries are not just following the Champagne blueprint but embracing experimentation. Alongside méthode traditionnelle bottlings that can age gracefully for years, pétillant-naturel (pét-nat) wines are on the rise, particularly among younger winemakers eager to connect with adventurous drinkers. These wines often lean into a rustic, unfiltered aesthetic that resonates with today’s interest in authenticity and minimal intervention.

At the same time, producers like Tantalus are proving that B.C. can deliver world-class traditional method sparkling wines, with structure, depth, and ageability. “The best sparkling programs come from listening to the vineyard,” Paterson explains. “For us, it wasn’t about chasing a trend—it was realizing the site wanted to tell this story through bubbles.”

This combination of experimentation and precision reflects the dual personality of B.C. fizz: it’s both playful and serious, both rooted in tradition and willing to take risks. And that duality may be part of its growing appeal. “People want something distinctive, something that feels connected to where it comes from,” McKeage notes. “With B.C. sparkling, there’s this sense of discovery. Each bottle tells a story… of the vineyard, the vintage, the people behind it. That’s exciting for both us and the consumer.”

Blue Mountain Vineyards is often considered the benchmark for Canadian sparkling wine. Supplied photo

Market momentum is also undeniable. Globally, sparkling wine is one of the fastest-growing categories, with Prosecco leading the charge—but consumers are also seeking out unique, artisanal options. B.C. fits neatly into that lane. Boutique in scale and expressive of place, the province’s sparkling wines stand out precisely because they’re not mass-produced.

For many producers, that scarcity has become a strength, and the enthusiasm extends beyond the cellar. Sommeliers across Canada have been quick to champion B.C. bubbles, adding depth to wine lists and giving diners new reasons to celebrate local. From oysters to fried chicken, sparkling wines’ versatility when pairing with food only adds to the momentum.

While Bella and Tantalus represent two very different bubble approaches and philosophies, they are far from alone in shaping B.C.’s sparkling story. Blue Mountain Vineyard & Cellars in Okanagan Falls is often considered the benchmark for Canadian fizz, with méthode traditionnelle wines like their Gold Label Brut and Blanc de Blancs that stand shoulder-to-shoulder with Champagne in finesse and longevity. Fitzpatrick Family Vineyards, meanwhile, has built its entire identity around bubbles, boasting one of the province’s largest sparkling programs and helping normalize fizz as an everyday pour.

Okanagan Crush Pad (OCP) shifted perceptions again with The Bub, a playful, organic-driven sparkling that quickly became a cult favorite and brought a new generation of wine drinkers to the category. Beyond the Okanagan, Vancouver Island producers like Unsworth Vineyards and Blue Grouse Estate Winery are carving out their own sparkling niche with bright, lower-alcohol styles, underscoring the diversity of B.C.’s fizz movement.

Looking ahead, it’s clear that fizz will remain a frontier of innovation in B.C. wine. Expect more plantings of classic Champagne varieties, more region-specific experimentation, and more wineries dedicating serious resources to their sparkling programs. What started as a handful of bottles on the side is fast becoming a central part of B.C.’s global wine identity. As Paterson puts it, “There’s an elegance to B.C. sparkling that’s uniquely ours. We don’t need to copy anyone else… the wines speak for themselves.”

With pioneers pushing stylistic boundaries and established houses setting international benchmarks, the province’s sparkling scene feels poised for lift-off. The cork is already out of the bottle—B.C. fizz is here to stay.

Maddie Clerides