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Order in Council 719/1991

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Order in Council 719/1991 PROVINCE OF BRITISH COLUMBIA ORDER OF THE LIEUTENANT GOVERNOR IN COUNCIL Order in Council No. 719 , Approved and Ordered MM 161991 Lieutenant Governor Executive Council Chambers, Victoria MitY 15.1991 On the recommendation of the undersigned. the Lieutenant Governor, by and with the advice and consent of the Executive Council, orders that approval is given to the making of the British Columbia Wine Institute Standards Bylaw set out in the Schedule to this order. Minister of Agr Fisheries and Food -- Presi d g Member of e Executive Council (Pmpliti,pwaihmumNmbeimy,,,,,m,A,H01%,10qhm,,,/,,qhAT.i Authority under which Order is made: Act and section: British Columbia Wine Act, S.B.C. 1990, c.35, s.4 (3) Other hpeofy r. 'op.mm, SCHEDULE BRITISH COLUMBIA WINE INSTITUTE (British Columbia Wine Act, S.B.C. 1990, c.35) BY-LAW 2 - WINE STANDARDS This By-law is made to establish minimum standards for wine pursuant to the British Columbia Wine Act, Section 4(1)(a) which are to be adhered to by processors. 1. APPELLATION BRITISH COLUMBIA WINE A producer who wishes to label vine as Appellation British Columbia and or using the British Columbia VOA Trademark adopted in By-law 4 must meet these minimum standards. All producers in British Columbia who use the designation of Appellation British Columbia the British Columbia and or VOA Trademark must submit the technical details pertaining to the British Columbia Appellation of Origin affidavit as detailed in Section 10.4 regardless of the listing or distribution status of their winery products. ► UCN OR, MITCMFI I, DAYIPS, NONTOONPRY COMPANY 2. DESIGNATED VITICLITURAL AREAS The region of production of a wine may be specified according to the Designated Viriculcural Area (DVA.). D.V.A.s may be a provincial designacion such as"Brirish Columbia" or geographic designations, such as "Okanagan Valley,""Similkanieen or"Okana- gan- Similkameen Valleys." When a wine is identified with two D.V.A.'s from a blend of grapes derived from two sources, the name of the area supplying the greater quantity of grapes shall precede. The designated viticultural areas (D.V.A.$) for British Columbia have been defined from the maps of the Atlas of Suitable Grape Growing Locations in the Okanagan and Similkameen Valleys of British Col- umbia, 1984. 1. Okanagan Valley (the land within the watershed of the Okanagan water basin) 2. Similkameen Valley (the land within the water- shed of the Similkameen River) 3. Fraser Valley 4. Vancouver Island A geographically designated wine may bear one of the appellations of origin set out above provided that it meets the following standards: a) It is produced one hundred percent (100%) from grapes grown within the boundaries of the Province of British Columbia. b) Ac least eighty five percent (85%) of the grapes were grown in the named viriculcural area. - • c) In the case of var.etai wines. eighty five percent (85%) of the wine must be made from the desig- nated grape varier/ and the wine must have the predominant vanetal character of that designated grape variety, as determined by the British Columbia Wine Institute Appellation Technical Committee Tasting Panel. The designated grape variety is the only grape variety which is allowed to be indicated on the front label. 3. VARIETAL WINES Varietal wines (those which bear the name of a grape variety) shall contain not less than 85% by volume of the named variety (including sweet reserve), and shall bear the character of the named variety. Flavour development of many grape varieties reflects the region in which they are grown. This factor will be taken into account when assessing whether any wine flavor is consistent with the anticipated varietal character, especially in varieties recently introduced into British Columbia. During a three year phaseout period (1989 to 1991 vintages inclusive) varietal Okanagan Riesling would be allowed up to 25% of other grape varieties to assist flavour development. 4. BLENDED WINES Blended wines may carry a viticultural designation if they comply with Sections 2 and 9, and may also identify the blend in their labelling. e.g. Riesling/ Sylvaner. 1.Grape varieties which are identified in a blend must be listed in descending order as measured by volume percent. 2. When two grape varieties are identified in a blend. the lesser variety must exceed 15% of the total volume and the sum of the two varieties must be not less than 85% of the total volume. 3. When three grape varieties are identified in a blend, the second largest volume must beat least - 15% of the total, and the third must be at least 5% of the total volume. 4. When more than one grape variety is identified in a blend. all grape varieties which are listed must employ the identical color. style, and size of lettering. 5. VENTAGE DATES WINES Wines which bear a vintage date must contain not less than 85% of the contents from that vintage. Where sweet reserve is employed, it may be excluded from the calculation for the 85% minimum content of the named vintage date. Effective 1991 Vintage: 1. Where a vintage dace is stated on the label, at least ninety five percent (95%) of the wine must derive from the designated vintage. 6. VINEYARD DESIGNATION Wines which bear a vineyard designation shall contain not less than 85% of wine which originated in the named vineyard. Effective 1991 Vintage: 1. Where a vineyard is designated on the label, the wine may be produced from authorized grapes listed in Section 9 and one hundred percent (1C0%) of the wine must derive from the desig- nated vineyard, which must be located within a Designated Viticultural Area (DVA). 2. For the purposes of this section, either the word 'vineyard' or 'estate' can be used to identify a specific vineyard on the label. 3. The vineyard designation shall appear directly beneath the stated variety, varieties or proprietary name; and in the same size of type, and in letters as conspicuous as the appellation of ongin. 7. ESTATE BOTTLED Estate bottled may be designated on a wine label if: 1.All wine in the bottle is produced from grapes grown in a vineyard owned by the winery. 2. All processing steps from crush to bottling must be performed at the bottling and selling wirier:. 8. SPECIALTY WINES 1. Ice Wine Ice Wine can only be produced by special arrange- ment between a grower and a winery whereby grapes are left on the vine until temperatures are -7.0 deg,reesCeLsius or lower and the sugar content has been concentrated to a minimum of 23 degrees Brix. The wine must be produced one hundred percent ( 1CC%) from frozen grapes and cannot be ameliorated. 2. Late Harvest Wine Late Harvest wine can only be produced by special arrangement between a grower and winery whereby the flavour and aroma of the grapes are concentrated due to minimum of two weeks addi- tional ripening on the vine after the normal harvest date of chat variety in that particular year. (Detail requirements by grape variety will be published prior to the 1991 harvest.) The wine must be produced one hundred precenc (100%) from lace harvested grapes and cannot be ameliorated. 3. Bocryriced Wine Any wine using the designation 'bocrytized. or other synonym must have been made one hundred percent (100%) from British Columbia grown grapes that were aifected by Bo cycis dnerra in the vineyard, and the resulting wine must have the predominant character of naturally bon-in:ed grapes, as determined by the British Columbia. Wine Institute Appellation Technical Commit ee Tasting Pane!. 4. ChapcaliLadon The addition of sugar to an,-, Appellation British Columbia Speciality Wine is prohibited. 9. AUTHORIZED GRAPE VARIETY NAMES The following is a listing of the names of grape varieties of vins vinifera and their synonyms: Prime Name Synonym( 1 ) Synonym(2) Aligote Aligote Auxerrois Ptnoc Auserrois Bacchus Cabernet franc Cabernet sauv■ron Chardonnay Pinot chardonnav Chasselas Chasselas done Gucedel wells Chenin blanc Pinnu de la Loire EhrenfeLser Furrnint Camay G31112V noir Gargar.ega Gewurcramtner GewUr.rrarniner Ira miner Gruner Velnner Gruner Velnner Gruener Veldmer Kerner Limberge7 Lembeler Blau Frankisch Madeleine Angevine Madeleine Sylvaner Malvasta Malyista Bianca M Levity Munn' Merloc Mono MUSCII Muscat Blanc Muscat Ornanel Muller Thurgau Mueller Thurgau Muller Thurgau, Riesling X Sylvaner Oporna Orartieruteiner Ortega Perin of Csaba Pearled Cuba Pinoc blanc Pinot bunco Weusburgunder Pinot de Pinoc Pinot gins Pinot riga Rulander. Rulinder Pinot meunier Meunier Sciwar:nesling Pinot note Spatburgunder Spacbungunder. Blauburgunder Relax° Grosse Syrah Rkaoireli Riesling White Riesling Jolunnuberg Riesling Rotherger Sauvignon Blanc Fume 'clam Scheurebe Schonburger Schoenburger Schonburger Sernalon Semdlon Sereicsera chornaya Siegenebe Sylvaner Silvaner St. Laurent 7X.11 TO kal TreZ.013110 Uri Slane Troilincen Black niarnourg Wei,:nnesiint The following is a listing of grape varieties produced by Inter-Specific Crossbreeding: Prime Name Synonym( 1) S ynonym(2) Aurore Aurora Baco Noir Cascade Castel Castel 19-637 Cayuga Cayuga White Chambourcin Chancellor Chancellor noir Chelois Couderc noir de Chaunac Florental Garonnet Landal Lando( noir Leon Milloc Milloc Marechal Foch Marechal Foch Foch Michurinec Okanagan Riesling Pearl of Zala Zala Pollux Rayon D'or Ravar Noir Rosette Roucaneuf Rougeon Seyval blanc Seyval Siegfriedrebe Siegfried Sovereign opal Valerien Veeblanc Ventura Verdelet Verdelerre Vidal blanc Vidal Vidal 256 Vignoles Villard noir Vincent Vivant 10. QUALITY STANDARDS 10.1 GRAPE STANDARDS Optimum grape standards are detailed in the follow- ing chart. General Grape Standards Guidelines trr.tva Gripe'. Swat— OMet3 Brie Total ic.6-1/1 Ph optimum 09C: fl OVUM. Red FM:wide 16 3-0 7 19 3.33 3 4 312-7.79 :3„:11.10 2.33404 3:5.335 5, Volifen :3 5-:5 2 II :l-I4 • 536355 Mutt Hetareo 13 a.177 1:3.33 3 I 4 i:•774 li3.3124 :i-1.33 \'imiera 22 3.23 2 11021•1 4 I 30.1 33 10.2 WLNE DRYNESS REGISTER If the dryness or sweetness of wines is referenced on the label, the definition must be in accordance with the following table.
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