Wine
Wine
Perak 2017 Graševina Vrhunska
Croatian White
Golden in colour with green reflections, this dry white combines fruit and floral aromas with a rich, harmonious body. Freshness remains well balanced across the palate, and the profile stays firmly dry. Graševina comes from Kutjevo in Slavonia, and the wine contains twelve and a half percent alcohol. Serve cool alongside chicken, lighter dark-meat dishes or white sea fish.
Warre’s Warrior Finest Reserve Port
Portuguese Fortified
Cherry, blackberry, raspberry and fig paste sit alongside caramelised brown sugar. A light pepper note appears on the finish. The blend includes Touriga Nacional, Touriga Franca, Tinta Roriz and Tinta Barroca. Maturation in seasoned oak lasts four to five years. The profile remains youthful and fruit-rich, and this non-vintage reserve Port requires no decanting before service.
Jérémie Huchet 2020 Clos Les Montys Muscadet Sèvre et Maine Sur Lie
French White
Pale yellow with green reflections, with white flowers, acacia and pear. The palate is mineral, saline and crisp, with a light spritz, citrus notes and a rounded finish. Melon de Bourgogne comes from vines averaging fifty years on amphibolite and metagabbro soils. The grapes were harvested mechanically with soft vibration and pressed directly. Fermentation occurred in an underground concrete tank without malolactic fermentation. The wine remained on fine lees for seven months and contains twelve percent alcohol.
Sohm & Kracher 2021 Lion Grüner Veltliner
Austrian White
Green apple, pear, lime, apricot and peach meet thyme, white pepper and a light herbal note. The palate is juicy and crisp, with discreet minerality, refreshing acidity and a dry finish. Spontaneous fermentation took place in stainless steel, followed by one year on fine lees in the same material. The profile carries medium body and measured length.
Neon Eon 2018 Sauvignon Blanc
Canadian White
Off-dry in style, this Sauvignon Blanc was made as a natural white wine without added sulphur. The fruit came from organically or biodynamically farmed Okanagan vineyards. Fermentation proceeded spontaneously, with no commercial yeast, enzymes or other additions. The wine was bottled without fining or filtration. The project began with this first vintage, following a strict no-additions and no-removals approach.
Kumeu River 2015 Village Chardonnay
New Zealand White
Lively lime and lemon aromas meet flinty mineral character, fig and white peach. The mid-palate is weighty, with peach ripeness and crisp mineral acidity. One quarter was fermented in old French oak barriques and three quarters in stainless steel, leaving little oak influence. The wine was made from Chardonnay grown in Auckland and bottled under screw cap.
Rémy Ferbras 2016 Terre de Mistral Vacqueyras
French Red
Deep violet in colour, with concentrated black fruit, bay leaf and garrigue. The palate is dense and rich, with a defined tannic structure. Grenache, Syrah and Mourvèdre come from clay-and-sand soils mixed with rounded stones at the foot of the Dentelles de Montmirail. The grapes are destemmed and crushed, then fermented by variety between twenty-six and twenty-eight degrees with three weeks of maceration. Part of the wine matures in barrel and demi-muid.
Gustave Lorentz 2020 Le Rosé Pinot Noir
French Rosé
Delicately fruity, light and fresh, with cherry, raspberry and blackberry flavours alongside soft tannins. Pinot Noir grows on hillsides around Bergheim, where clay-and-limestone soils predominate. The fruit is destemmed before a short maceration to draw colour, then the juice settles for twelve to twenty-four hours. Alcoholic fermentation lasts three to four weeks, and the finished wine is dry and unoaked.
Montemelino 2019 Ciliegio Rosato
Italian Rosé
Fresh fruit and pleasant acidity define a balanced rosato. Ciliegiolo is the sole variety. The grapes are lightly direct-pressed before temperature-controlled fermentation in stainless steel. The vineyard lies about 250 metres above sea level on clay soil with a south-easterly exposure and spurred-cordon training. Harvesting is done by hand in September, with yields capped at five thousand kilograms per hectare.
Mas des Caprices 2018 Le Blanc de l’Oeuf Corbières Blanc
French White
Fresh white fruit, chopped herbs and a dry saline finish define a rounded yet fresh profile. Carignan Blanc, Macabeu and Grenache Blanc make up the blend. The wine is raised in an egg-shaped cement vessel, contributing breadth and suppleness. The biodynamically farmed estate works sixteen hectares across the limestone plateau of Leucate and the schist foothills of Corbières.
Koerner 2019 La Korse
Australian Red
Cloudy and pale crimson in colour, with redcurrant, wild raspberry, pomegranate, mustard seed, rosehip and wet-rock notes. Salinity runs through the profile, with lifted acidity and fine tannins. The blend combines Sangiovese, Grenache, Malbec, Sciacarello and Carignan from three Watervale vineyards. Components underwent indigenous-yeast fermentation before time in ceramic egg and neutral oak. The wine was bottled without fining or filtration.
Tommasi Poggio al Tufo 2022 Cabernet Sauvignon
Italian Red
Deep ruby in colour, with blackberry preserve, black pepper, liquorice, vanilla and balsamic herbs. The palate is mouth-filling, rich and full-bodied, with velvety tannins and freshness. Cabernet Sauvignon comes from the Tenuta Albore estate west of Scansano. The grapes were hand-harvested in late September and macerated for twelve days in stainless steel. Maturation lasted twelve months in large Slavonian oak casks.
Domaine de l’Ecu 2020 Nobis Syrah
French Red
Juicy fruit and pepper spice define a supple red profile. The Syrah comes from organically and biodynamically farmed Southern Rhône plots planted approximately twenty-five to thirty years ago. The grapes were harvested by hand and destemmed. Fermentation lasted ten days with indigenous yeasts, followed by pneumatic pressing and ten months in stainless steel. The wine was bottled without filtration or clarification at fourteen and a half percent alcohol.
Nichol 2022 The Village Cabernet Franc
Canadian Red
Savoury red berry fruit, sage and thyme meet a medium-bodied palate with subtle tannins and driving acidity. The finish is fresh and crunchy. Fruit comes from vines planted in the village of Naramata in the late twenty-teens. The grapes were hand-picked, destemmed and fermented on skins for four weeks with gentle remuage, followed by malolactic fermentation and eighteen months in old barriques.
La Sœur Cadette 2022 Beaujolais Nouveau
French Red
Floral, light on its feet and juicy, this Gamay comes from organically farmed vineyards facing Mont Brouilly. The fruit grows on sandy soils, and the wine ages briefly in concrete tank. It is red, carries twelve percent alcohol and is bottled as Beaujolais Nouveau. The grapes are harvested by hand and ferment naturally; the source parcel sits opposite the western slope of Côte de Brouilly.
Château Fleur Haut Gaussens 2019 Bordeaux Supérieur
French Red
Blackberry and cherry meet wooden tones in an expressive profile. The palate is silky, with a fine body and balanced, integrated tannins. Merlot accounts for eighty-five percent, while Cabernet Franc, Cabernet Sauvignon and Malbec each account for five percent. The red spends six months in French oak and is bottled at fourteen percent alcohol. Its clay-and-limestone vineyard is exposed to the south.
Lightning Rock 2024 Arete Vineyard Chenin Blanc Pét-Nat
American Sparkling
Citrus blossom, green apple and pear skin meet chalky minerality and a subtle yeast note. The palate is energetic, with bold bubbles and a crisp finish. Organically farmed Chenin comes from Arete Vineyard in Othello, Washington. The fruit was whole-cluster pressed, settled overnight and racked off gross lees. Fermentation began in stainless steel, then completed in bottle before disgorgement after five months on the lees.
Lake Breeze 2024 Albariño
American White
Bright and vibrant, with citrus, green apple, stone fruit and subtle mineral notes. The palate is crisp and clean, with tart but balanced acidity alongside melon and pear. Fruit comes from the Ancient Lakes appellation in central Washington’s Columbia Valley, and the wine was crafted on the Naramata Bench. Albariño grown in Washington was made into wine in British Columbia for this release.
Whispering Horse Winery 2019 Traditional Method L’Acadie Sparkling
Canadian Sparkling
Estate-grown L’Acadie Blanc is made as a traditional-method sparkling wine in the Fraser Valley. The fruit is harvested at lower ripeness to retain acidity and lower alcohol. The bottles spend at least eighteen months on their lees before disgorging and corking. This early-ripening white variety comes from sandy-loam vineyards and is well suited to sparkling production in the region.
Francesco Cirelli Vino Bianco
Italian White
Organically farmed fruit comes from clay-and-limestone soils. After hand harvesting in small crates during the third week of September, the grapes are destemmed and placed in tank for a twenty-four-hour maceration. The skins are then separated from the juice and pressed gently. The dry white is vinified in stainless steel, rests there for approximately four months and is bottled at twelve percent alcohol.
Matsu 2013 El Recio Tempranillo
Spanish Red
Ripe cherry-red in colour, with black fruit, spice, vanilla, clove, liquorice, pepper, cocoa and toast. The palate is juicy and fleshy, with abundant fruit and a persistent finish recalling macerated fruit. Tinta de Toro was hand-harvested from a low-yield vineyard planted in the early twentieth century. Fermentation took place in concrete, followed by fifteen months in French oak, without filtration or clarification.
Megyer 2023 Tokaji Dry Furmint
Hungarian White
Apple, mango, pineapple and herbs form the fruit profile. The dry white is spicy and firm, with moderately high acidity and a forceful finish marked by mineral character, bitterness and warmth. It is made entirely from Furmint grown in the Megyer vineyard. Maturation combines five months in oak with four months in stainless steel, and the vineyard is organically farmed.
Cascina Tavijn 2019 Vino Rosso
Italian Red
Ruby red, this Barbera and Freisa blend offers red fruit, herbs and undergrowth. The palate is warm and soft, with structure, lively tannins, freshness and a persistent finish. Fermentation and refinement take place over several months in fibreglass tanks. The vineyards are in Scurzolengo, Piedmont, and are farmed organically. The wine is bottled unfiltered at thirteen and a half percent alcohol.
Domaine de la Pépière 2020 Muscadet Sèvre-et-Maine Sur Lie
French White
White flowers, citrus and mineral notes meet apple and gentle yeasty nuances. The palate has fresh acidity, texture and length. Made from Melon de Bourgogne, the dry white is bottled at twelve and a half percent alcohol. It comes from the Loire Valley and carries biodynamic production status. The clean, refreshing style can accompany oysters and other shellfish.
Domaine de La Bégude 2018 Cadet de La Bégude Rouge
French Red
Mourvedre and Grenache each account for thirty-five percent and Cinsault thirty percent. The dry red offers dark berry fruit, spice and a dense, juicy texture with a long finish. The grapes are grown organically without pesticides on the limestone-and-clay soils of Provence. Harvest is by hand, and the wine is raised in stainless steel to preserve its fruit.
Arrowleaf Cellars 2022 Pinot Noir
Canadian Red
Raspberry, dark cherry, cedar and rose petal combine with leather and earth. The mid-palate is rich, with smooth tannins and a long finish. Fruit came from four Okanagan vineyards in Lake Country and Summerland. Separate batches fermented with different yeast strains. The wine spent nine months in French oak, twenty percent new, before blending and bottling at thirteen-point-eight percent alcohol.
Paternoster 2016 Vulcanico Falanghina Basilicata IGT
Italian White
Bright straw yellow with green reflections, this Falanghina offers delicate white flowers and light fruit. The palate is fresh and balanced, with a clean finish and gentle persistence. Fermentation and maturation take place in stainless steel. The grapes come from Basilicata around Monte Vulture. The dry white is bottled at thirteen percent alcohol and suits an aperitif, fish, vegetables or fresh cheese.
Domaine de l’Ecu 2019 Muse Cabernet Sauvignon Rosé
French Rosé
Cabernet Sauvignon is harvested entirely by hand and pressed directly. Indigenous yeasts carry fermentation, and the wine is raised in concrete tanks. Lemon and grapefruit join fresh, crisp fruit and saline notes. The dry rosé is refreshing at eleven and a half percent alcohol. Organic farming has been used since the mid-nineteen-seventies, with Demeter certification since the late nineteen-nineties.
Callejuela Manzanilla en Rama
Spanish Fortified
Completely unfiltered, this manzanilla is energetic and savoury, with garlic, scallion, aged sheep's cheese, brine, mushroom, fresh tobacco, straw, earth and chalk. Palomino comes from the Macharnudo, Añina and Callejuela vineyards on albariza soils. The wine ferments in stainless steel, is fortified to fifteen percent and enters a solera system. It is drawn from the ninth criadera.
Delta Vineyard 2005 Marlborough Pinot Noir
New Zealand Red
Dark in colour, this Pinot Noir offers black cherry, vanilla and orange peel, with subtle herb, spice and beet notes. The palate is dry and balanced, ending with a long, silky finish. The fruit comes from Marlborough. The grapes were picked by hand, fermentation used both oak and tank, and maturation lasted eight months. The vineyard lies on heavy clay soils.