Wine
Wine
Casa Marín 2016 Cartagena Coastal Red
Chilean Red
Syrah and Garnacha come from vines on a steep, north-facing slope in Lo Abarca. The maritime setting lies close to the sea, and the soils are entirely calcareous with marine deposits. Herbal aromas accompany a balanced, fresh profile. The palate is fine and persistent, with vibrant acidity and balanced tannins. The release marked the first harvest from the Garnacha planting.
Giesen 2020 Uncharted Pinot Noir
New Zealand Red
Dark cherry and baked plum appear with smoky notes and vanilla. Sour cherry, fresh black cherry and herbs are also present, together with red and black fruit, cep and truffle. The wine is dry and made entirely from Pinot Noir grown in Marlborough. Alcohol is 13 percent. The exact release is identified as certified organic, sustainably produced and vegan, and it is bottled under screw cap.
Domaine Julien Besse 2021 Mâcon-Péronne Vieilles Vignes
French White
Made from Chardonnay, this still white wine comes from Mâcon-Péronne in southern Burgundy. The producer works sixteen hectares in Péronne, near Clessé, at the northern end of the Mâconnais. The estate is recognized under France’s High Environmental Value framework. Mâcon-Péronne is one of its AOC wines, alongside Mâcon, Mâcon Villages, Crémant de Bourgogne, Bourgogne and Bourgogne Aligoté.
Sage Hills 2022 Field Blend
Canadian White
Lemon, lime, green apple and white peach appear in a dry profile. The blend contains 70 percent Pinot Gris and 30 percent Gewürztraminer from an estate vineyard in Summerland. The fruit was whole-cluster direct pressed and co-fermented, then spent seven months on lees in stainless steel. Twenty parts per million of sulphur dioxide were added before bottling. The sixteen-year-old vineyard is certified organic and rooted in sandy clay loam over broken bedrock.
Pindarie 2025 Small Block Fiano
Australian White
White peach and nectarine appear in a medium-bodied, dry profile. The palate is expressive and textural. Grapefruit and preserved lemon linger on the finish, with a vibrant line of acidity. Made entirely from Fiano, the wine comes from a single estate-grown vineyard in the Barossa Valley. The variety is grown on the Western Ridge, where the producer has matched it to a warm, dry climate. Alcohol is 12.5 percent.
Lafazanis 2023 Geometria Malagouzia
Greek White
Ripe peach and apricot appear with preserved lemon and cut grass. The palate is broad. Balance and a persistent finish are also present. Made entirely from Malagouzia, the wine comes from semi-mountain vineyards in Corinthia at 400 to 500 metres. Controlled fermentation takes place at 14 to 16 degrees Celsius. Its colour is pale straw with green highlights, and the profile combines fruit and floral character. Alcohol is 12 percent.
Jean-Étienne Chermette 2021 Beaujolais Gamay
French Red
Raspberry, blackberry and blackcurrant define the fruit profile. The wine comes from roughly seventy-year-old Gamay vines on dark granite. Traditional Beaujolais vinification uses whole bunches and semi-carbonic maceration, with five to six days in concrete tanks. Fermentation and maturation for the producer's Beaujolais wines take place in concrete and stainless steel to retain fruit and freshness. Indigenous yeasts are used, with no chemical inputs added during vinification.
Lightning Rock 2025 Chahal Vineyard Sauvignon Blanc
Canadian White
Citrus pith, green mango, crushed rock and a light herbal tone appear in an acid-driven profile. Salty passion fruit, pear, lime and aloe gel are also present, with crisp, bright character. Fruit comes from Chahal Vineyard on the Summerland Bench in the Okanagan Valley. The wine is dry and carries 12 percent alcohol. Production for the release was completed in Summerland.
Lariana Cellars 2022 Viognier
Canadian White
Stone fruit leads into pineapple, peach and melon. Bright acidity and a refreshing finish are also present. The Viognier was fermented primarily in concrete eggs, and the release totalled 450 cases. The producer is based on Osoyoos Lake at the southern end of the Okanagan Valley. Its vineyard includes Viognier, while additional fruit for the variety is sourced from another grower in Osoyoos.
Clos du Soleil 2024 Washington Series Chardonnay
Canadian White
Golden in colour, the wine brings apple, pear, chamomile, honeysuckle, beeswax and meadow grass, with pineapple, baked apple, honeycomb and quince. The palate is concentrated and long, with freshness and tension. Chardonnay from Airport Ranch Estates in Yakima Valley was harvested by hand, pressed immediately and lightly cold settled. Fermentation took place in older French oak puncheons, followed by five months on lees with weekly stirring.
Domaine Jean-Michel Dupré 2022 Grands Cras Morgon
French Red
Cherry cola, red raspberry, red cherry and hibiscus appear with graphite and pencil shavings. Kirsch, liquorice and peppery flavours accompany a deep, fleshy texture. Gamay comes from roughly fifty-five-year-old vines rooted in clay at about 350 metres, with southeast exposure. The fruit was hand harvested and sorted, then received a ten-day whole-cluster maceration without added sulphur dioxide. Maturation lasted six to ten months in cement tanks.
Coppi 2020 Siniscalco Primitivo Puglia IGT
Italian Red
Tobacco, soil and pencil shavings appear with raspberry. The palate brings sweeter, richer fruit, smooth tannins, substantial acidity, spice and a bitter note that lingers. The wine is made entirely from Primitivo grown on limestone soils, and the fruit was harvested in early September. Fermentation and malolactic conversion took place in stainless steel. Six months in steel were followed by ten months in bottle.
Catena 2024 Appellation Agrelo Cabernet Sauvignon
Argentinian Red
The Agrelo vineyards have deep clay soils and a moderate climate. Cabernet Sauvignon makes up the wine entirely. Robust tannins are present, and the finish is smooth and lengthy. The wine is dry, red and classified as both Sustainable and Vegan. Fruit comes from historic family vineyards in Mendoza, where the family has worked with high-altitude viticulture for more than a century.
G.D. Vajra 2020 Dolcetto d’Alba
Italian Red
Wild berries, mulberry, blueberries and fresh plums appear with white pepper, sweet spices, fresh thyme, earth and blue flowers. Refreshing acidity and mature tannins are present. Balsamic character is also present. Fruit came from the Coste di Vergne, Fossati, Pascolo and Ravera sites. Native-yeast fermentation lasted ten days, natural malolactic conversion followed, and tank ageing continued until April.
Pajaru 2024 Picuraru Primitivo Puglia
Italian Red
Blackberries, orange slices and cherry blossoms form the aromatic profile. The palate includes blackberry compote, ripe yellow peach and orange jam, with chewy tannins. The wine is made from Primitivo in Puglia and carries fifteen percent alcohol. It is identified as organic. Plum, cocoa, leather and black pepper add further detail to this warm, persistent red.
Corte Sant’Alda 2022 Fienile Soave
Italian White
Golden apple, pear, pineapple, citron, white melon, white flowers and meadow herbs shape the profile. The palate is full-bodied and creamy, with salinity, freshness and a delicately bitter finish. Garganega and Trebbiano di Soave make up the blend. Fermentation and malolactic conversion took place in stainless steel, and the wine remained on its lees until bottling. The vineyards were farmed biodynamically.
Stoller Family Estate 2018 Willamette Valley Pinot Noir
American Red
Blackberry, bramble and baking spice appear in a dark, earthy profile. Fine-grained tannins and vibrant red fruit carry through the finish. Fruit came from selected Willamette Valley sites and several Pinot Noir clones. The wine aged for almost a year, with fifteen percent new oak and the remainder in neutral barrels. The growing season brought a warm, dry summer and a cool September that allowed extended ripening.
Rathjen Cellars 2018 P + G Pinot Noir–Gamay
Canadian Red
Wild cherry, raspberry, plum and pink peppercorn appear in a light, juicy profile with fresh acidity and salinity. Pinot Noir and Gamay from Vancouver Island make up the blend in equal proportions. The fruit received a forty-eight-hour cold soak, followed by native fermentation in open-top bins and one week on skins. Each variety spent one year in neutral French barrels before blending, then another year in barrel. Bottling was unfined and unfiltered.
Pedro Parra y Familia 2019 Vinista País
Chilean Red
Rose hip, iris, wild strawberry, pomegranate, cherry and raspberry appear with bay leaf, leather, smoke and earth. Natural acidity, fine tannins and a saline mineral texture are also present. The wine is made entirely from País grown on dry-farmed, century-old vines rooted in basalt and granite. Half the fruit was fermented as whole bunches in concrete with native yeast.
Starmont 2016 Carneros Pinot Noir 375 mL
American Red
Black cherry and raspberry appear with earth and a hint of oak. The palate is balanced and structured, with medium weight, acidity and a bright finish. Pinot Noir was hand harvested and sorted before fermentation in open and closed tanks. Both native and selected yeasts were used. The wine spent eleven months in French oak, twenty percent of it new, and was bottled without fining.
Tiberio 2024 Trebbiano d’Abruzzo
Italian White
Musky peach, apricot and crushed rock appear with lemon zest. The profile also includes tart orchard fruit and a salty mineral note; the finish is long and saline. Trebbiano Abruzzese comes from Cugnoli at 350 metres. The grapes are hand harvested, and free-run juice ferments with indigenous yeasts in stainless steel. Malolactic fermentation is not carried out, and the wine is bottled without fining or filtration.
8th Generation Vineyard 2022 Red One Merlot
Canadian Red
Merlot is presented without oak. This family-farmed and family-made red comes from a Summerland lakefront producer in the Okanagan Valley. Family winemaking spans generations on both sides. It is vegan and carries VQA status. The estate uses only British Columbia fruit and carries out cultivation, winemaking and bottling itself. Its vineyard practices are sustainable. Grapes receive gentle pressing before the pre-clarified juice is fermented.
Martin Ray 2020 Sonoma Coast Chardonnay
American White
Juicy citrus, fresh pear, white flowers and apple skin appear with a touch of minerality. Oak is well integrated, and vanilla bean marks the finish. The Chardonnay comes from Cartan Vineyard and Mill Station Vineyard at Dutton Ranch. Fermentation used both selected and native yeasts, while twenty-five percent new French oak was used. The southern sites have cool day-to-night temperature shifts, while the northern sites are at higher elevations.
Domaine Drouhin Oregon 2019 Dundee Hills Pinot Noir 375 mL
American Red
Lavender, wild berry and peppercorn appear with cherry, raspberry, black tea and stony mineral notes. The texture is velvety, and the finish is long and vibrant with floral perfume and spicy accents. Pinot Noir comes from the Dundee Hills in Oregon. The growing season included a cool spring, a warm summer and a cooler September, with harvest beginning late that month.
Matteo Correggia 2014 Barbera d’Alba
Italian Red
Crushed raspberry and blueberry appear with pepper and rose petals. The palate is juicy, with an unctuous, silky texture and freshness that continues through the finish. The wine is made entirely from Barbera grown in fine sandy soils. Grapes are harvested by hand toward the end of September, and maceration in stainless steel lasts six to eight days. Wood ageing lasts at least three months.
Collestefano 2018 Rosa di Elena Marche Rosato
Italian Rosé
The colour resembles raspberry juice, and fresh red-berry aromas are present. The palate is mellow and vinous, with the crispness of a white wine and closing notes of geranium, red apple and aniseed. Sangiovese and Cabernet Sauvignon make up ninety percent of the blend, with other grapes forming the remainder. The fruit was hand harvested, softly pressed and macerated for six hours. Four months on lees took place in stainless steel. The vineyards were farmed organically.
Tantalus Vineyards 2014 Blanc de Noir
Canadian Sparkling
Pale rose-gold in colour, this traditional-method sparkling Pinot Noir brings strawberry, sour cherry, cranberry, pink grapefruit, mandarin, almond and lemon brioche. Red berries, apple, mandarin and toast appear on the palate. Fruit came from a Clone 93 block planted in the mid-eighties. The wine spent six months in neutral oak. Bottle fermentation used the traditional method, and lees ageing lasted two years.
Keenan & Zoë 2023 Pinot Noir Rosé
Canadian Rosé
Cherry, strawberry, rhubarb and vanilla shape the profile. The wine is juicy and crisply acidic, with enough body to carry across a meal. Pinot Noir was harvested in Summerland, then direct pressed and fermented in neutral oak barrels for twelve months. Minimal sulphites were added, and the wine was bottled without fining or filtration. The estate vineyard is certified organic.
Bailly Lapierre Réserve Brut Crémant de Bourgogne
French Sparkling
Pinot Noir, Chardonnay, Gamay and Aligoté form the blend. The wine is rounded and full, with a varied bouquet, clear-cut character and a clean, fresh profile. Pear and red apple appear with a creamy mousse and crisp acidity. The appellation's four permitted varieties are all represented in this Burgundy sparkling wine, which is bottled in the Brut style.
Domaine Bernard Baudry 2013 Le Domaine Chinon
French Red
Raspberry and redcurrant meet subtle mineral notes. The palate carries the same fruit with acidity and discreet tannins. Cabernet Franc comes from soils composed of seventy percent gravel and thirty percent slope clay. The vines average thirty to thirty-five years old. Grapes were harvested by hand, fermentation was slow in cement tanks, and maturation lasted twelve months in older barrels and wooden vats. The wine was bottled in autumn.