Wine
Wine
Nestor Winery 2025 Fileri Rosé de Gris Trifylia
Greek Rosé
Cherry, strawberry, blood orange, white flowers, spice and peach form a fruity, full-flavoured profile. The wine is made entirely from Fileri grown at 300 to 400 metres on clay-sand soils. One day of skin maceration precedes fermentation in stainless steel at fifteen to seventeen degrees. The wine then rests on its lees for several weeks.
Vinha Paz 2023 Branco Dão DOC
Portuguese White
Encruzado makes up sixty percent of the blend, with thirty percent Malvasia and ten percent Gouveio. Orange blossom, white-fleshed fruit, soft lime and delicate floral notes shape the aroma. The palate is balanced and well structured, combining softness with firm acidity, defined body, fresh minerality and a long finish. The grapes were hand harvested from granite soils.
Scout Vineyard NV Syrah-Riesling Co-Ferment
Canadian Red
Whole clusters of Syrah were submerged in freshly pressed Riesling juice and sealed for light carbonic maceration. Fermentation took place in qvevri, with nothing added or removed. Dried salmonberry, cherry bubblegum, rhubarb, blackberry and a penny-like note create a fragrant profile with delicately integrated tannins. The fruit comes from regeneratively farmed sandy soils in the Similkameen Valley.
Domaine Rolet Macvin du Jura Rouge
French Fortified
Garnet red in colour, with kirsch-like aromas of sweet cherries and ripe fruit. The palate balances sweetness and alcohol, leaving a gentle fruit sensation on the finish. Poulsard must is combined with old destemmed marc that spent more than six years in oak. The finished Macvin then ages for more than thirty-six months. Serve cool, between six and eight degrees Celsius.
Maison Kuehn Crémant d’Alsace Brut Blanc de Blancs
French Sparkling
A very pale yellow colour shows gold reflections. Lively white-fruit notes and a toasted touch appear on the nose, while the palate carries freshness, elegance, delicate flavours and structure. Auxerrois and Pinot Blanc form the blend. Traditional-method production includes a second fermentation in bottle and fifteen to eighteen months of ageing on laths. Dosage is nine grams per litre.
Terravista 2025 En Terre Riesling
Canadian White
Grapefruit, blossom and stone fruit define the pronounced aroma. The palate is crisp and fresh, with a touch of residual sugar through the mid-palate balanced by acidity. Fruit from the Gold Digger and Boulders blocks was hand harvested, whole-cluster pressed and fermented separately for eighteen days at cool temperatures. The lots were aged in steel before blending.
40 Knots 2022 Siegerrebe
Canadian White
Guava, star fruit, grapefruit rind, passion fruit, currant leaf and wildflowers form an expressive profile. Two months on the lees add a slight softness. The wine is light-bodied and high in acidity, with a dry, chalky texture. The ripe tropical character makes it a natural match for ceviche and salted chips in this cool coastal style.
Domaine François Chidaine 2021 Touraine Rouge
French Red
Equal parts Côt, Cabernet Franc and Pinot d’Aunis come from biodynamically farmed vineyards around Montrichard and Chissay-en-Touraine. Red fruit, faint minerality and pepper shape the profile, supported by medium tannins, bright acidity and moderate complexity. The blend carries good concentration and length, while the three varieties remain clearly integrated. Plenty of character completes the profile.
Baglio Ingardia 2023 Èra Terre Siciliane IGP
Italian White
Grecanico Dorato forms this dry Sicilian white. Floral notes are joined by citrus peel and mineral character. The wine carries Terre Siciliane IGP status and certified-organic classification, with twelve and a half percent alcohol. The producer is based near Mount Erice in the province of Trapani and farms more than twenty hectares. The estate's origins reach back to the eighteenth century.
Scout Vineyard 2025 Skin Contact Riesling
Canadian White
Riesling from the organically farmed Stonehouse Vineyard in Oliver is destemmed and fermented spontaneously on the skins for twenty-one days. The wine spends two years on its lees in neutral oak barrels and puncheons before unfined, unfiltered bottling with twenty parts per million of sulphur. Chewy tannins and bright acidity meet citrus peel, dried apricot, sea salt and cardamom.
Château Saint-Michel 2011 Sauternes
French Dessert
Sémillon leads the estate plantings at eighty percent, joined by fifteen percent Sauvignon and five percent Muscadelle. The two-and-a-half-hectare property lies on the heights of Illats, on the Bel Air plateau, where clay-limestone and gravel soils support Sauternes production. Careful, balanced viticulture is practiced across the parcels. Golden colour accompanies honey, apricot and exotic fruit, with an unctuous texture and a balance of sweetness and acidity.
Château Moncontour 2021 Vouvray Demi-Sec
French White
Chenin gives a pale-yellow colour with green tints. Citrus, white flowers, apricot and green apple accompany a rich, fresh profile. The palate is soft, round and sweet, with acidity and an almost dry finish. Fruit comes from the La Monaco plot on chalky clay soil. Fermentation lasts one month in temperature-controlled tanks. Maturation lasts three months with fining and regular racking.
Parés Baltà 2023 Materia Prima Orange Penedès
Spanish White
Xarel-lo is fermented with about ten percent Gewürztraminer skins. Wild-yeast fermentation takes place in stainless steel, with twice-daily punch-downs and one month of skin contact. The wine receives very little filtration and may show haze or sediment. Mandarin, pomelo, pear, white flowers, spice and pepper accompany a medium body, a sleek mid-palate and a lively finish. The release is classified Organic, Biodynamic, Vegan and Natural.
Clot de les Soleres 2016 Macabeu
Spanish White
Macabeu forms this natural white from Penedès. The cellar uses no added sulphites, artificial yeasts or enzymes, and the wine is neither stabilised nor filtered. Maturation lasts five months on fine lees in tank. The Macabeu vines cover seven and a half hectares on dry-farmed land between 290 and 325 metres above sea level, with an average yield of 4,500 kilograms per hectare.
Blandy’s Rainwater Medium Dry Madeira
Portuguese Fortified
Rainwater is made from Tinta Negra and presented in a medium-dry style. Pale golden colour accompanies nutty aromas and a light, fresh palate. Vinification begins in stainless steel with natural yeast, and fortification takes place after about four days. Maturation lasts three years in American oak casks. The wine is blended, filtered and clarified before bottling and contains eighteen percent alcohol.
Montalbera 2015 La Tradizione Ruchè di Castagnole Monferrato DOCG
Italian Red
Ruchè gives a bright red colour with violet reflections. Rose, red fruit and pepper shape the aromatic profile. The palate is rich in fruit, soft and structured, with a long, characterful finish. The wine is made entirely from Ruchè and matured in stainless steel before controlled-temperature bottle ageing. Fruit comes from Castagnole Monferrato and Montemagno in Piedmont.
Ramos Pinto Fine Ruby Port
Portuguese Fortified
This Ruby Port is blended from young wines averaging three years. Touriga Francesa, Tinta Barroca, Tinta Roriz, Tinto Cão and Touriga Nacional make up the grape varieties. Dense, bright red colour accompanies fresh cherry, blackberry, plum, raspberry and a touch of fresh mint. The attack is voluminous, and the finish is firm. The wine contains eighteen and a half percent alcohol.
Tenuta di Valgiano 2016 Palistorti Bianco Toscana IGT
Italian White
Vermentino accounts for half of the blend, joined by eighteen percent Trebbiano, sixteen percent Malvasia and sixteen percent Grechetto. Trebbiano spends three days on its skins, while a small portion of Vermentino ferments spontaneously in barrique and the rest remains in stainless steel at low temperature. Maturation lasts six months in the same vessels. Peach and citrus accompany freshness and a saline finish.
Barone di Villagrande 2015 Etna Rosso DOC
Italian Red
An eighty-percent share of Nerello Mascalese is joined by Nerello Cappuccio and Nerello Mantellato. Delicate fruit, herbs and woodland tones define the profile, and maturation lasts one year in chestnut barrels. The wine carries Etna DOC status and thirteen percent alcohol. The vineyards sit on Etna, where southern warmth meets mist, pronounced temperature shifts and frequent rain.
Neon Eon 2019 Pinot Noir Nouveau
Canadian Red
Pinot Noir from British Columbia forms a natural red. The cellar approach leaves nothing added or removed: fermentation is spontaneous, and no commercial yeast, sulphur, enzymes, fining agents or filtration are used. Fewer than ten milligrams per litre of sulphites are recorded. The project sources fruit across the Okanagan Valley and works exclusively with organically and biodynamically farmed vineyards.
Carlania Celler 2018 El Petit Carlania
Spanish Red
This light, fluid Trepat red comes from Conca de Barbera and organically and biodynamically farmed fruit. The wine is unsulphured and presented as natural. Pomegranate colour accompanies floral and fruity aromas, spice and blueberry. The palate is fresh, fruity and spicy, with a dry finish. The vines grow above four hundred metres and are more than fifty years old.
Carmen 2018 DO Matorral Chileno Mezcla Tinta
Chilean Red
A vivid violet colour accompanies fresh floral character, red fruit and spice. The palate is soft and round, with rich texture, dark fruit, raspberry coulis, balsamic notes and a long finish. The blend is sixty-five percent Carignan, twenty-five percent Grenache and ten percent Pais. Its eighty-year-old, head-trained Melozal vineyard lies on an east-facing slope over granitic soils containing twelve to twenty-three percent clay.
Olivier Ravoire 2016 Vacqueyras
French Red
Black fruit, garrigue and oak are present. The palate is powerful, smooth and rounded, with persistent fruit. The blend is eighty percent Grenache and twenty percent Syrah. All Syrah matures for twelve months in 225-litre French oak barrels, split evenly between new and once-used wood. Ten percent of the Grenache spends twelve months in new 600-litre French oak. Melted tannins, smoke and red fruit are also present.
Neon Eon 2019 E.S.P.
Canadian Red
Pinot Noir and Chardonnay form a red blend made without added sulphites. The wine is identified as natural, with fewer than ten milligrams per litre of sulphites. Fruit comes from British Columbia, and fermentation proceeds spontaneously. Nothing is fined or filtered, while no commercial yeast, enzymes or sulphur are added. The project works with organically and biodynamically farmed Okanagan grapes.
Estate Argyros 2024 Atlantis White
Greek White
Assyrtiko makes up ninety percent of the blend, with five percent each of Athiri and Aidani. Lemon, lemon blossom, green apple, grapefruit and subtle exotic fruit meet a clean mineral note. Fermentation and maturation take place in stainless steel. The palate is dry, light and direct, with crisp acidity, saline detail and a lemony finish. The release carries PGI Cyclades classification.
Tua Rita 2022 Rosso dei Notri Toscana IGT
Italian Red
Blackberry, plum and ripe black cherry meet cocoa, liquorice and sweet spice. The palate is smooth, with silky tannins and bracing acidity carrying structural balance through the finish. Fresh sage, flowers, raspberry, earth and iron add detail, while chalky tannins close the profile. The blend brings together Sangiovese, Cabernet Sauvignon, Merlot and Syrah from younger Tuscan vineyard selections.
Chapel Hill 2018 Bush Vine Grenache McLaren Vale
Australian Red
Black cherries, blueberries, crushed violets and roses appear with an earthy mineral streak recalling sun-baked clay and warm stones. The palate is powerfully structured, taut and focused, combining fruit and savoury spice with sinewy tannins. The aromatic profile also recalls the crush pad at harvest. The wine comes from South Australia and carries 14.5 percent alcohol.
Achaval Ferrer 2019 Cabernet Sauvignon Mendoza
Argentinian Red
Black and red fruit lead a sharp, direct profile with subtle mineral nuances and juicy texture. Raspberry jam and cocoa powder join prune, cherry, cinnamon and a chocolate finish. Sweet red chilli, tobacco, blackberry, cassis and savoury orange peel add further detail. The palate is medium to full bodied, with broad, dense and chewy tannins, while freshness is also present.
Pedro Parra y Familia 2015 Pencopolitano
Chilean Red
Grapes from forty-five- to one-hundred-and-twenty-year-old vines include Cinsault, Carignan, Malbec, Syrah, Carmenere and Pais, drawn from Southern Chile's Itata and Maule regions at two hundred fifty to three hundred fifty metres. Red granite, sandy and quartz soils underpin the sites. Each component is fermented with native yeast in stainless steel and cement before blending. Pitch, black raspberry, thorns and earthy character meet tight minerality, with cassis grip on the finish.
Daydreamer 2019 Amelia Syrah Viognier
Canadian Red
Syrah and Viognier are co-fermented in a ninety-ten blend from mature vines on decomposed granite at the Naramata Bench. The west-facing site is farmed without systemic pesticides or herbicides. Primary fermentation takes place in small open-top vats, followed by basket pressing and eleven months in French oak barriques. Bottling occurs below fifty parts per million total sulphur, with 13.5 percent alcohol, pH 3.95 and 6.2 grams per litre total acidity.