Wine
Wine
Dominion Hope Springs Eternal Cider Tall Can
Canadian Cider
Organically farmed cider apples are aged on fresh peaches from Summerland, creating a bright, expressive meeting of orchard and stone fruit. The peaches bring a soft, fragrant character, while the apples retain their natural acidity and keep the palate poised. Fresh rather than overtly sweet, the finish is clean and balanced. Serve chilled with roast chicken, pork, creamy cheese or grilled vegetables.
Creek & Gully Apricot Cider 473ml
Canadian Cider
A field blend of apple cider and fresh apricots delivers a juicy, floral expression with the concentrated flavour of dried apricot. The orchard-fruit base gives the palate a clean, grounded shape, while the apricot brings ripe fragrance and a gently savoury depth. Bright and distinctive, it remains easy to place at the table. Serve chilled with roast pork, grilled chicken, hard cheese or spiced vegetable dishes.
Dominion First Principles Cider
Canadian Cider
Estate-grown English and French cider apples, including bittersweet and heritage varieties, are wild fermented for a hands-off, very dry expression. Rich tannin gives the palate structure, while juicy acidity and clean orchard fruit keep the finish energetic. A light rustic edge adds complexity without obscuring the apples. Serve lightly chilled with charcuterie, pork pie, mature cheddar or roast poultry.
Wards Cherry Apple Cider 6-Pack
Canadian Cider
Orchard-grown Montmorency cherries meet traditional Okanagan cider apples in a naturally rose-coloured, fruit-led style. A soft cherry aroma opens the way to crisp apple freshness, gentle tartness and a richer core of ripe red fruit. The balance remains bright and refreshing, with enough structure to keep the finish clean. Serve chilled with barbecue pork, roast duck, charcuterie or dark chocolate.
Naramata Cider Co. Rest Easy Dry Pear Cider 500 mL
Canadian Cider
Fine bubbles carry a light, delicate pear cider with a distinctly dry and refreshing frame. Pear fruit sits alongside peppery spice, a touch of ginger and a subtle grassy note, giving the palate more dimension than simple sweetness. Fresh acidity and a foamy lift keep the finish clean and lively. Serve chilled with roast pork, mild curry, creamy cheese or a pear-and-fennel salad.
Wards Original Apple Cider 4 x 473ml
Canadian Cider
Estate-grown cider apples from a fifth-generation Kelowna orchard are handpicked, gently pressed and cold fermented for an off-dry, apple-forward style. Crisp orchard fruit leads, with subtle pear and melon notes adding lift to the finish. Light in colour and bright in structure, it offers freshness without losing its traditional character. Serve chilled with barbecue pork ribs, pulled pork, burgers or aged cheddar.
Revel Cider Apollo Zweigelt Rosé 750ml
Canadian Rosé
Black tea and violets lead into bright red-berry fruit, giving the wine an aromatic but easygoing profile. Wild fermentation and eight months on fine lees bring gentle texture and savoury depth, while the light frame stays fresh and approachable. The finish is clean, floral and softly fruit-driven. Serve lightly chilled with charcuterie, roast chicken, salmon or grilled vegetables.
Ornellaia 2021 Le Serre Nuove dell’Ornellaia 3L
Italian Red
Black cherry, ripe plum and blackberry are layered with pink pepper, graphite and cocoa. The palate is generous and supple, with vibrant acidity and fine-grained tannins keeping the dark fruit precise. Cypress berry, exotic spice and restrained oak add savoury detail through the long finish. Decant generously and serve with roast beef, lamb, venison or aged Pecorino.
Bollinger Special Cuvée Brut Champagne 3L
French Sparkling
Pear and black cherry are layered with brioche, fresh walnut and gentle spice. The palate is broad and velvety, with fine bubbles, bright acidity and enough structure to carry the ripe fruit. Toast, candied citrus and a saline almond note add complexity through the long finish. Serve well chilled with oysters, roast chicken, smoked salmon or aged Comté.
Domaine A.F. Gros 2016 Pommard Premier Cru Les Arvelets
French Red
Ripe cherry and red plum are joined by gentle spice, forest floor and a light vanilla note. The palate is moderately full-bodied, crisp and well balanced, with tangy acidity and refined tannins shaping the fruit. A savoury, earthy thread carries through the persistent finish. Decant for an hour and serve with duck, roast pork, venison or firm cheese.
Château d’Yquem 2005 Sauternes 375 mL
French Dessert
Apricot compote, dried fig and orange blossom are layered with wild honey, vanilla and saffron. The palate is rich and intensely sweet, yet racy acidity keeps the texture fresh and precise. Candied ginger, jasmine and citrus peel add lift through the long, polished finish. Serve well chilled in small pours with foie gras, blue cheese, fruit tart or almond pastry.
Dal Forno Romano 2008 Amarone della Valpolicella
Italian Red
Dried black cherry, plum and fig are layered with bitter chocolate, tobacco and toasted oak. The palate is full-bodied and densely concentrated, with firm tannins supporting the generous dark fruit. Liquorice, herbs, smoke and balsamic spice bring savoury dimension before a long, velvety finish. Decant generously and serve with braised beef, venison, grilled steak or aged cheese.
Domaine Marchand-Grillot 2016 Ruchottes-Chambertin Grand Cru
French Red
Elegant and finely structured, this Ruchottes-Chambertin balances depth with a distinctly graceful line. The domaine describes the wine through finesse, length and a gently spiced finish, shaped by a shallow limestone site where rock lies close to the surface. Serve with duck, roast lamb or mushrooms; as with any mature Burgundy, bottle condition and storage will influence its expression.
Domaine Génot-Boulanger 2020 Clos de Vougeot Grand Cru
French Red
Wild blackberry and black cherry meet plum, undergrowth and a light touch of spice. The palate is medium-bodied and concentrated, with grainy tannins, fresh acidity and fine weight giving the dark fruit clear structure. A restrained earthy note adds savoury depth before the persistent finish. Decant for an hour and serve with duck, goose, venison or mushroom dishes.
Leacock’s 1963 Sercial Madeira
Portuguese Fortified
Burnt orange peel and lime are joined by caramel and warm spice. The palate is dry-leaning and slightly tart, with deeply concentrated flavour, bright acidity and only a touch of sweetness. Its power is carried by freshness rather than weight, leading to a long, precise finish. Serve slightly cool in small pours with toasted almonds, aged cheese or savoury pastry.
Remoissenet 2005 Bâtard-Montrachet Grand Cru
French White
Lemon curd and baked apple are layered with hazelnut, brioche and subtle smoke. The palate is broad and richly textured, with ripe orchard fruit, tropical notes and a chalky mineral line bringing focus to the weight. Warm peach and fresh nuts carry into a long, silky finish. Serve slightly cool in a wide glass with lobster, turbot, roast chicken or mushrooms.
Giuseppe Quintarelli 2000 Amarone della Valpolicella Classico
Italian Red
Dried cherry, fig and dark plum are layered with tobacco, leather and cedar. The palate is full-bodied and deeply concentrated, while fresh acidity and firm, resolved tannins keep the richness composed. Balsamic spice, liquorice and a mineral note add savoury complexity through the long finish. Decant carefully for sediment and serve with braised beef, game, mushrooms or aged cheese.
Dominus Estate 2020 Napa Valley Red
American Red
Blackcurrant and black cherry lead into graphite, wet earth, lavender and sandalwood. The palate is full-bodied and richly textured, with chewy but refined tannins and notable freshness supporting the dark fruit. Mocha and dark chocolate appear on the velvety finish, while the mineral character keeps the wine focused. Give it generous air and serve with roast beef, lamb or braised short ribs.
Tenuta San Guido 2016 Sassicaia Bolgheri Sassicaia 1.5L
Italian Red
Blackberry, cassis and ripe cherry are joined by cedar, tobacco and blue flowers. The palate is poised and vibrant, with fine-grained tannins, clear mineral drive and a chiseled structure that keeps the dark fruit precise. Grilled herbs, sage and restrained spice add savoury complexity through the long finish. Decant generously and serve with roast beef, lamb, venison or aged Pecorino.
Il Marroneto 2019 Brunello di Montalcino Madonna delle Grazie
Italian Red
Redcurrant, ripe cherry and blackberry are lifted by rose, violet and exotic spice. The palate combines real depth with freshness, carrying fine, sweet tannins through a dense but energetic frame. Orange peel, clove, liquorice and a balsamic note add detail, while a lightly saline finish keeps the fruit precise. Decant patiently and serve with braised beef, wild boar, porcini or aged Pecorino.
Darioush 2021 Darius II Cabernet Sauvignon
American Red
Black cherry and cassis are layered with violets, toasted thyme and bay leaf. The palate is generous and richly textured, with ripe dark fruit, firm Cabernet structure and a polished cocoa-powder feel. Liquorice, espresso, graphite and Tahitian vanilla add depth without masking the fruit. Decant generously and serve with roast beef, lamb, grilled ribeye or slow-braised short ribs.
Blandy’s 1987 Terrantez Madeira
Portuguese Fortified
Toasted exotic woods and smoked dried fruit lead, followed by ground coffee, walnut and a light balsamic note. The palate begins sweet, then turns fresh and saline, with firm acidity bringing definition to the richness. Orange peel, kumquat and warm spice carry through an exceptionally persistent finish. Serve slightly cool in small pours with walnuts, blue cheese or fruitcake.
Château Pichon Baron 2010 Pauillac
French Wine
Blackberry, cassis and dark plum are layered with liquorice, charcoal and roasted coffee. The palate is dense and concentrated, with mineral-laden black fruit, velvety tannins and enough freshness to keep its scale composed. Menthol, cocoa, mild spice and a briary note add aromatic detail through the long finish. Decant generously and serve with roast beef, lamb, venison or firm aged cheese.
Dominus Estate 2016 Napa Valley Red
American Red
Black cherry and forest berries are layered with graphite, juniper and truffle. The palate is full-bodied and tightly woven, with dark fruit, firm tannins and an earthy mineral line giving the wine clear structure. Charcoal, tobacco, lavender and dark chocolate add savoury depth as it opens. Decant generously and serve with roast beef, lamb, venison or slow-braised short ribs.
Château Latour 2005 Les Forts de Latour Pauillac
French Wine
Cassis, blackberry and plum are layered with cedar, pencil lead and subtle oak. The palate is dense and medium- to full-bodied, with fine-grained tannins, fresh mineral tension and a clear core of dark fruit. Forest floor, liquorice and tobacco bring savoury depth without dulling the finish. Decant carefully and serve with roast beef, lamb, venison or firm aged cheese.
Louis Jadot 2009 Chambertin Grand Cru
French Wine
Raspberry and cherry are framed by stone, smoke and liquorice. The palate is powerful and full-bodied, with intense yet finely delineated fruit, vibrant energy and considerable tannins. Its texture is mouth-coating without losing precision, and the finish is long, austere and complex, with a lingering inner fragrance. Decant carefully and serve with duck, venison, game birds or mushrooms.
Bertani 1983 Amarone della Valpolicella Classico
Italian Red
Dried plum, cherry and dried tomato are layered with porcini, leather and warm spice. The palate is fully mature yet still structured, with vivid acidity keeping the savoury fruit and earthy depth in balance. Tea leaf, liquorice and a gentle consommé note carry through the long, dry finish. Decant carefully for sediment and serve with braised beef, game, mushrooms or aged cheese.
Giuseppe Mascarello e Figlio 2001 Barolo Riserva Monprivato Cà d’Morissio
Italian Red
Dark cherry and prune are layered with dried rose, orange peel, menthol and wet stone. The palate is rich and powerful, yet the fruit remains poised, with firm Nebbiolo tannins and fresh acidity providing balance. Tar, liquorice, fennel and early truffle notes add savoury complexity through the long finish. Decant carefully and serve with braised beef, game, porcini or aged Parmigiano.
Blandy’s 1957 Bual Madeira
Portuguese Fortified
Toffee, walnut and polished wood are joined by vanilla, dark chocolate and candied citrus. The palate is full-bodied and medium-sweet, yet vivid acidity keeps the mature richness in balance. Fig, date, orange marmalade and warm spice unfold through a long, gently warming finish, with a subtle balsamic lift. Serve slightly cool in small pours with blue cheese, fruitcake, nuts or dark chocolate.
Antinori 1998 Solaia Toscana IGT
Italian Red
Blackcurrant and dark cherry are layered with tobacco, earth, mint and a measured touch of vanilla. The palate is full-bodied and concentrated, with Sangiovese bringing sour-cherry lift and fresh acidity to the Cabernet-led structure. Firm tannins remain composed through a long, savoury finish, with coffee and warm spice emerging in the glass. Decant carefully and serve with roast beef, lamb or aged Pecorino.