Selection
Selection
Echo Bay 2022 Petit Verdot Carménère
Canadian Red
Petit Verdot and Carménère each account for half of the blend. Wild-yeast fermentation is used, maturation lasts eighteen months in neutral French oak, and the wine is bottled without fining or filtration. The fruit comes from a five-acre southwest-facing slope in Okanagan Falls. The property has served as a gathering place for the family and its friends for more than five generations.
Fossacolle 2021 Riesci Rosso di Toscana IGT
Italian Red
Ripe, intense fruit accompanies broad structure and velvety tannins. The blend is forty percent Merlot, thirty percent Cabernet Sauvignon and thirty percent Petit Verdot. Fermentation and maceration take place in stainless steel and cement for fourteen days. Maturation lasts twelve months, with eighty percent in new barriques and twenty percent in second-use barrels. Alcohol is fourteen and a half percent, and production totals four thousand bottles.
Marco Tinessa 2021 Vino Rosso
Italian Red
The profile is rich, with explosive, fragrant fruit, pulp and juice alongside rustic and earthy notes. Aglianico comes from vines averaging twelve years old, with yields of about sixty hectolitres per hectare. Fermentation is spontaneous in fibreglass tanks, followed by four months in stoneware amphorae. Total sulphur dioxide is twenty milligrams per litre, and production totals about fourteen hundred bottles.
Clos du Tue-Boeuf 2020 Le Brin de Chèvre
French White
Citrus, freshness and minerality are present in a clean, precise profile with a saline finish. Menu Pineau comes from a one-and-a-half-hectare parcel planted with vines between sixty-five and eighty years old. Maturation lasts twelve months in Burgundy barrels. The Brin de Chèvre site lies on the Monthou plateau, where its soils are clay and flint; the wine carries the Vin de France designation.
Domaine Borgeot 2022 Bouzeron Les Tournelles
French White
Pale yellow colour accompanies white fruit, floral notes and subtle minerality. The palate is fresh and lively, with balanced acidity and a persistent finish. Aligoté comes from the Les Tournelles site within Bouzeron. The vineyard covers about one and a half hectares in the northeastern part of the appellation, where the domaine produces roughly five thousand bottles in a typical year.
Ridge 2021 Three Valleys Sonoma County Red
American Red
Deep garnet colour accompanies fresh raspberry, cherry, barrel spice, clay minerals and mint. Sweet red-berry fruit, lively acidity, supple tannins and a medium body accompany a long finish. The blend is seventy-three percent Zinfandel, fifteen percent Petite Sirah, ten percent Carignane and two percent Grenache. Native primary and malolactic fermentations precede eleven months in American oak, including five percent new barrels.
Arianna Occhipinti 2024 SP68 Rosso
Italian Red
Red cherry, pomegranate, raspberry leaf and warm Mediterranean herbs accompany a vibrant, silky profile with fine tannins, savoury mineral tension and a long, refreshing finish. Frappato accounts for seventy percent of the blend, with Nero d'Avola at thirty percent. Native-yeast co-fermentation takes place in concrete with fifteen days on skins; maturation continues for seven months in concrete and one month in bottle.
Koerner 2018 Classico Clare Valley Red
Australian Red
Dusky blackberry, black plum, cassis, violet and balsamic notes accompany long, suede-like tannins and fine acidity. Cabernet Sauvignon is joined by fifteen percent each of Malbec and Petit Verdot. Destemmed fruit ferments with native yeast, then spends four months in used barriques. The final blend matures for six months in a three-year-old seven-hundred-litre French barrel and a ceramic egg before bottling without fining or filtration.
FitaPreta 2018 Palpite Reserva Tinto
Portuguese Red
Concentrated dark-violet colour accompanies intense red fruit, subtle menthol and round tannins. The finish is intense and persistent, and the wine is aged in oak. This dry, full-bodied red blends Alicante Bouschet, Aragonez, Touriga Nacional, Alfrocheiro, Trincadeira, Baga, Castelão, Tinta Carvalha and Tinta Miúda. The fruit is selected from the strongest vineyard blocks, and the wine is drawn from selected barrels.
Heidi Schröck & Söhne 2021 Furmint
Austrian White
Pale yellow-green colour with silver reflections accompanies tobacco, herbal spice, grapefruit zest, Nashi pear and dark mineral notes. White pome fruit, fresh acidity, lime and a mineral-salty finish are also present. Furmint from the Turner and Vogelsang sites grows on loamy sand with gravel, grey quartz and slate. Natural fermentation takes place in acacia; maturation lasts ten months in large acacia casks.
Domaine Henry Pellé 2017 Menetou-Salon Les Cris Rouge
French Red
Red-berry fruit, fine perfume and spicy acidity accompany developed tannins in a structured profile. Pinot Noir comes from the family's wholly owned Les Cris vineyard, where clay-limestone soils include Kimmeridgian marl and Portlandian limestone. The parcel's vines are about fifty years old. Chalky minerality and concentrated fruit are present, and the wine has a clearly defined tannic frame.
Broc Cellars 2019 Pétillant Valdiguié
American Sparkling
Light red colour accompanies berry, plum and rose-petal aromas. The body is light and crisp, with assertive carbonation. Valdiguié comes from Ricetti Vineyard in Mendocino, from roughly sixty-year-old vines. Grapes are foot pressed, fermented to eighteen grams of residual sugar, chilled for two weeks, then bottled. The wine rests on its side for eleven months and is released without dosage.
Contratto 2017 Millesimato Alta Langa Pas Dosé
Italian Sparkling
Pale straw colour accompanies white flowers, ripe apple and peach in a fresh profile with acacia honey, fine creamy bubbles and a juicy finish. Pinot Noir and Chardonnay come from Bossolasco. The base wine ferments in temperature-controlled steel and rests about nine months. Secondary fermentation takes place in bottle; the wine spends at least thirty months on lees and is riddled manually.
Oremus 2019 Mandolás Tokaji Furmint
Hungarian White
Medium yellow-green colour with silver reflections accompanies quince, lime blossom, apple peel, marzipan and herbal notes. White apple, pear and a salty mineral echo meet a lively, balanced structure and a lemony-salty finish. This dry white Furmint is gently pressed, fermented in new wood for eight to twelve days and aged in traditional 136-litre barrels.
Domaine Jérôme Chezeaux 2020 Bourgogne Côte d’Or Pinot Noir
French Red
Fresh, lively fruit is supported by firm minerality and dusty spice in a sleek profile without new-oak influence. The Pinot Noir comes from parcels spread across Premeaux-Prissey, Nuits-Saint-Georges and Vosne-Romanée. Rich colour and a structured profile accompany elegance and typicity when young. It is a regional expression from the Côte de Nuits and the surroundings of Nuits-Saint-Georges.
Bruno Giacometto 2020 Aὐτόχϑ∞ν Erbaluce di Caluso
Italian White
Golden colour accompanies ripe fruit, citrus, warm rock and a fresh profile with substantial structure. Erbaluce comes from old vines in the Macelio and Madonna vineyards. Whole bunches undergo four to five days of cryomaceration before spontaneous fermentation with native yeasts. The wine remains on fine lees with bâtonnage. The profile is deep, with extended ageing potential.
Cota 45 2019 UBE Miraflores
Spanish White
Flower aromas, very ripe white fruit and fresh yeast accompany a clean, balanced and saline profile. Palomino Fino comes from eight plots in Miraflores Alta and Baja with three types of albariza soil: lentejuelas, lustrillos and tosca cerrada. Fermentation takes place in Sherry butts, followed by eight months in selected butts; flor is present during the final two months.
Domaine des Marnes Blanches 2021 Les Molates Savagnin Côtes du Jura
French White
White flowers, fresh herbs, parsley, eucalyptus and cut grass appear with coriander seed, toasted sesame and wasabi. The palate includes Granny Smith apple, spiced pear, rhubarb and marinated plum, with lively acidity and an energetic finish. Savagnin grows on white Lias marl. Fermentation uses indigenous yeast without added sulphur, and maturation lasts one year, mainly in foudres. Serve at 12°C.
Viña Arboleda 2018 Brisa
Chilean Red
Raspberry, blackcurrant leaf, savoury black fruit, rosemary and dried herbs appear with bright acidity. The finish is soft and somewhat dry, with pepper and balsamic notes. The blend is 36% Syrah, 24% Grenache, 20% Cabernet Sauvignon, 12% Cabernet Franc and 8% Mourvèdre. Maturation lasts twenty-two months in French oak barrels; 38% are new, and 15% of the wine matures in foudres.
Domaine Marcel Deiss 2020 Ribeauvillé Alsace
French White
Apricot, ripe apple, candied lemon, orange, white flowers, honey, fresh herbs and spice accompany a medium-bodied palate with richness, texture, fresh acidity and balance. The finish is floral and mineral. Riesling, Sylvaner and Pinot Blanc come from Gruenspiel, Hagueneau and Weinbaum, on limestone, clay, sandstone and gravel. Fermentation uses indigenous yeast, and maturation lasts at least twelve months in large old barrels.
Le Fraghe 2020 Brol Grande Montebaldo Bardolino
Italian Red
Small red fruit, orange, spice and cinnamon accompany a balanced palate with silky tannins, acidity and a long saline finish. Corvina and Rondinella come from the south-facing Brol Grande vineyard at 190 metres. The vines are twenty-two years old. Fermentation is spontaneous in concrete, and the wine is Organic. Suggested service is 15°C, with pairings including red meat and medium-aged cheeses.
Tenuta delle Terre Nere 2023 Etna Bianco
Italian White
White pepper, lemon pulp, citrus, flint, concentrated fruit, mineral notes and salinity appear in a tense profile. The blend is 70% Carricante, 20% Catarratto, 5% Grecanico and 5% Inzolia. Grapes are gently pressed; cold static settling and temperature-controlled fermentation in stainless steel follow. Alcohol is 12.5%. Pairings include white meat, roasted fish and pasta.
Clos des Vignes du Maynes Julien Guillot 2019 Mâcon-Villages Blanc
French White
Chardonnay comes from vineyards in Chardonnay, Montbellet and Viré-Clessé, where weathered loam lies over limestone. Grapes are hand harvested and selected, then slowly pressed and settled for six to eighteen hours. Fermentation begins with indigenous yeasts in tank without sulphur. The wine spends twelve months on the lees, receives small sulphur additions during racking and after filtration, and is bottled after light filtration.
Domaine des Escaravailles 2022 Argilla ad Argillam Rasteau
French Red
Purple-red colour accompanies wild blackberry, star anise, rosemary, graphite, mineral notes and salinity. The palate is ample and includes wild fruit. Grenache and Syrah come from the Sambiches site at 340 metres, on red clay and limestone. Grapes are hand harvested and fully destemmed, then fermented separately in concrete. Maturation lasts nine months in amphorae. Serve at 16°C.
Château Eugénie Ratafia
French Fortified
Deep amber in colour, this aperitif shows fig, Agen prune and fresh walnut. Sweetness is balanced by freshness in the walnut and prune aromas. Fresh grape juice is combined with spirit distilled from marc, then aged in barrels for 24 to 36 months. It is a traditional aperitif from Quercy. Serve at 10°C. Suggested pairings include foie gras and chocolate desserts.
Legras & Haas Intuition Brut Champagne NV 375 mL
French Sparkling
White fruit, citrus, almond and pastry notes accompany a fresh, creamy palate with a long mineral finish. Chardonnay brings finesse and white-fruit character, Pinot Meunier adds a generous exotic note, and Pinot Noir provides structure and intensity. Lees maturation lasts at least thirty-six months. Suggested pairings include an aperitif, fresh cheese, risotto and fish. Drink within two to three years to retain freshness.
Domaine Juliette Avril 2024 Châteauneuf-du-Pape
French Red
Black raspberry, cassis, violet and blood-orange notes are present in a perfumed, lifted profile. The palate is medium-bodied, with ripe fruit and integrated tannins. The blend is 65 percent Grenache, 25 percent Syrah and 10 percent Mourvèdre. Maturation lasts six months, with 20 percent in foudre and the balance in concrete. Production is approximately 3,300 cases.
Jules Métras 2023 Chica Vin de France Rouge
French Red
Smoky notes accompany tart, juicy red fruit, and the finish is salivating and lightly peppered. The Gamay undergoes cold carbonic maceration as whole bunches. No oenological inputs or added sulphites are used, and the wine is bottled unfined and unfiltered. Total sulphites remain below 20 mg/L. Serve at 14°C and decant for thirty minutes. Suggested pairings include charcuterie and cheese.
Domaine Rolet 2023 Arbois Savagnin Ouillé
French White
Peach, pear, citrus and floral notes accompany a fresh, clean profile with saline minerality, volume and a long finish. Savagnin is hand harvested, gently pressed and cold settled. Alcoholic and malolactic fermentations take place in oak casks, with maturation conducted by the ouillé method. The selected vineyards lie in Montigny-lès-Arsures on grey Lias marl. Suggested service is 9 to 11°C.
Maison Philippe Pacalet 2015 Moulin-à-Vent
French Red
Cherry, violet, rose and mineral notes sit within a rich, fresh and structured profile. The Gamay comes from 55-year-old bush vines on southeast-facing granitic soils with manganese and pink coarse sand. Whole bunches ferment with wild yeasts and no sulphites, with daily pigeage for eighteen days. Maturation lasts ten months on the lees in used oak foudres.