Wine
Wine
Free Form by Okanagan Crush Pad 2017 Ancient Method Pinot Noir
Canadian Sparkling
Pinot Noir was whole-bunch pressed into two-thousand-litre concrete tanks and fermented with native yeast. Bottling took place while fermentation was active, trapping the bubbles, followed by six months in bottle, disgorgement and zero dosage. Red apple, lemon and grapefruit pith meet tight acidity in a bone-dry style, while 2.3 grams per litre of residual sugar tempers the severity. The label uses stone paper made without water or paper.
Antonelli San Marco 2024 Montefalco Grechetto DOC
Italian White
Made entirely from Grechetto, grapes hand-picked in September undergo soft pressing, cold static clarification and fermentation in stainless steel. Maturation continues in tank with extended lees contact before bottling. The colour is deep straw yellow; citrus, peach, almond and hawthorn appear with fresh, fruity and floral character. The palate has good structure and pleasant freshness.
Lyrarakis 2024 Muscat of Spina
Greek White
Vineyards at five hundred metres produce a dry white with rose-petal florals, fleshy citrus aromas, herbal hints, vibrant acidity and an intense mouthfeel. Its aromatic profile suits spicy dishes, savoury pies, risotto and pasta in white sauces. The estate presents Muscat of Spina as one of the queens of Crete's native grape varieties, and the exact release carries 13 percent alcohol and 1.87 grams per litre of residual sugar.
Ancient Peaks 2014 Cabernet Sauvignon Paso Robles
American Red
Blueberry, plum and toasted oak meet graphite and black olive. A plump, juicy texture carries blackcurrant and fresh red berries, with roast coffee, anise, tobacco and mineral notes. Sleek acidity and smooth tannins shape the finish. Blackberry, black pepper, crushed rock, herbs, soy and peppercorn add a savoury dimension. The fruit comes from Santa Margarita Ranch in Paso Robles, and the wine is SIP Certified.
Aasha Wines 2025 Little Monster Syrah Rosé
Canadian Rosé
Syrah forms this rosé release from a small vineyard, winery and close-knit team. Each bottle label is built around an important moment in the owners' lives, with stories ranging from romance and humour to pain and whimsy. The producer describes its wines as pure, honest and reflective of terroir. Its name comes from a Hindi word for hope, chance and prospect.
L-ST Projects 2025 Ancestral Method Pinot Noir
Canadian Sparkling
This ancestral-method sparkling is made from Pinot Noir by a small-batch South Okanagan label established in two thousand twenty. Owner and winemaker Alyssa Hubert uses the project as a creative outlet for experimentation. The label is nomadic, without its own land or permanent space, and its wines may change from vintage to vintage. Both still and sparkling releases are part of the project.
Château de Rhodes 2020 Gaillac Rouge
French Red
Black fruit and spice are present in a rich, dense profile. Wood ageing and softened tannins are also recorded. The blend combines Braucol, Duras, Syrah and Prunelard in proportions of forty-one, thirty, twenty-one and eight percent. The wine is dry, organically produced and identified as natural, with fourteen and a half percent alcohol. Residual sugar is three point three grams per litre.
Figli Luigi Oddero 2024 Convento Langhe Rosso
Italian Red
Dolcetto leads the blend, joined by Barbera and a touch of Nebbiolo. The grapes are naturally fermented in stainless steel, then assembled and matured for about six months in cement, while the Nebbiolo component rests in cask. Violet-toned berry fruit meets a light, crunchy profile with clear grip and structure. The components are assembled for bottling in late spring.
Wesbert Winery 2025 Rosé
Canadian Rosé
Bright strawberry, blackberry and redcurrant define this dry rosé. Fresh, mid-level acidity accompanies a lively palate, and the finish is easy and refreshing. The producer works with two vineyards on the Naramata Bench and follows a minimal-intervention approach intended to let the character of each growing season and the local terroir show clearly in the finished wines.
Valle Martello 2023 Brado Pecorino Colline Teatine IGT
Italian White
Salted herbs, butter and cheese rind meet fresh pineapple and lime. Citrus remains prominent, while peach gives the palate a full, rich feel against abundant acidity. Made entirely from Pecorino, the wine is fermented in temperature-controlled stainless steel. Its official profile also records ripe yellow fruit, floral character, freshness, persistence and a mineral note, with thirteen percent alcohol.
Kellerei Kaltern 2024 Pinot Grigio Alto Adige DOC
Italian White
Brilliant yellow colour opens to pineapple, banana and ripe pear. The palate is full-bodied, creamy and juicy, with ripe fruit continuing through the finish. The vineyards lie between three hundred and four hundred fifty metres, facing south and east on clay-rich limestone gravel. Fermentation is temperature-controlled, followed by three months on fine lees in stainless steel.
Scout Vineyard 2025 Orange
Canadian White
Epicure, La Crescent, Gewürztraminer, Pinot Gris and Riesling make up the blend. The wine receives between seven and twenty-one days of skin fermentation, then spends six months in qvevri and neutral barrels before being bottled unfined and unfiltered. Brisk acidity meets citrus, citrus peel, gentle tannins, savoury character and black tea, with only a small sulphur addition.
Starmont 2016 Cabernet Sauvignon Napa Valley 375 mL
American Red
Dark berries and herbs lead, with baking spice and subtle toasted oak behind them. Fruit, balanced acidity and resolved tannins shape a restrained profile, while the finish has structure and integrated tannins. The blend is led by Cabernet Sauvignon with Merlot, Petite Sirah and Malbec. The wine draws on vineyard lots from across Napa Valley and is presented in a half-bottle.
Famiglia Cotarella 2025 Verdeluce Vermentino Umbria IGP
Italian White
Pear, citrus, white flowers and green apple define the aromatic profile. Lively acidity appears with a pleasant mineral note. Made entirely from Vermentino, the dry white comes from Umbria and carries the Umbria IGP designation. The style is fresh and fruity. Alcohol is twelve percent, residual sugar is two grams per litre, and the bottle is closed with natural cork.
Chartron et Trébuchet 2024 Bourgogne Chardonnay
French White
Classic straw-yellow colour shows golden reflections. Yellow-fleshed fruit, herbs and dried fruit shape a broad, intense bouquet. The palate is round, rich, nearly unctuous and fresh. Chardonnay comes from limestone soils on northwest-facing vineyards around three hundred metres above sea level. The vines are trained to espalier at a density of approximately 3,500 plants per hectare.
d’Arenberg 2006 The Vintage Fortified Shiraz
Australian Fortified
Fruitcake, spice and plum pudding appear with melted butter and brandy-snap notes. The palate is dense and layered, with figs, plums, star anise, liquorice, cloves and candied citrus peel. Chewy tannins and acidity frame a long, clean, fresh finish. Fine brandy spirit brings juniper, rose and apricot notes. Made entirely from Shiraz in McLaren Vale, the fortified red reaches 17.5 percent alcohol.
Kettle Valley 2011 Old Main Red
Canadian Red
Blackcurrant and vanilla aromas join currant, blackberry, plum and fig flavours, followed by soft, silky tannins. The Bordeaux-style blend combines Cabernet Sauvignon, Cabernet Franc and Merlot from the Old Main vineyard with Petit Verdot and Malbec from the King Drive vineyard. Fruit was hand-picked between November 1 and 5. The wine completed malolactic fermentation and spent twenty-one months in French oak before bottling.
Lemelson Vineyards 2017 Reserve Chardonnay
American White
Chamomile, linden blossom, citrus peel, peach and ginger are joined by hazelnut, cinnamon, crème brûlée and white pepper. The finish is long, delicate and fresh. Chardonnay from two organically farmed Willamette Valley vineyards was whole-cluster pressed, fermented with native yeast in barrel, and matured on its lees for fifteen months in French oak, twenty-five percent new. Bottling was unfiltered.
Screenplay Wines 2010 White Blend Carneros
American White
Flower and cream notes sit alongside peach custard, honeysuckle and papaya. The blend brings together Chardonnay, Viognier, Chenin Blanc and Sauvignon Blanc and carries 14.2 percent alcohol. Carneros vineyards lie one to four miles from San Pablo Bay, where cool afternoon breezes are often strong and daytime temperatures rarely exceed eighty degrees. The appellation's average growing season runs from April 1 to November 1.
Keenan & Zoë 2021 Macerated Field Blend
Canadian Red
Organic grapes are the starting point for a natural red made without additions, fining or filtration. The two winemakers are based in Summerland, in British Columbia's Okanagan Valley, and also work at the family's Sage Hills estate. Their cuvées and labels change from vintage to vintage. Skin maceration distinguishes this release from the directly pressed field blend made in the same year.
Weingut Bründlmayer 2023 Grüner Veltliner Terrassen Kamptal DAC
Austrian White
White apple, pear and fresh meadow herbs shape a medium-bodied profile. The fruit remains fresh and persistent, with 12.5 percent alcohol, 5.5 grams per litre of acidity and 3.2 grams per litre of residual sugar. Made from Grüner Veltliner in Kamptal, the dry white carries Kamptal DAC status and certified-organic designation AT-BIO-301. It is sealed under screwcap.
Argiolas 2021 Costera Cannonau di Sardegna
Italian Red
Dark ruby colour shows garnet nuances. Ripe cherry, blueberry, blackcurrant and red plum appear with delicate spice, myrtle and Mediterranean herbs. Ripe, juicy fruit and velvety tannins lead to a soft, fruity finish. The blend combines ninety percent Cannonau with five percent Bovale and five percent Carignano. Fermentation and maceration take place at controlled temperature for ten to twelve days.
J. Bouchon 2022 Block Series Sémillon
Chilean White
White and stone fruit accompany floral, smoky, herbal and spice notes. Refreshing acidity meets a firm, creamy texture. The finish is long and unctuous, with citrus, peach, pear, dried fruit and honey. Made entirely from Sémillon, the fruit comes from Blocks 1 and 16 of a more-than-eighty-year-old vineyard at Batuco. Half the wine ferments and matures in stainless steel and half in oak for six months.
D. Marioni 2019 Bordo Red
American Red
Fruit and ripe plum appear with vegetal notes in this bold California red. Merlot and Malbec are blended with Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Fruit comes from the Yorkville Highlands in Mendocino County. The grapes are destemmed and fermented in open-top vessels with manual punch-downs. The wine is pressed to neutral barrels, aged for ten months and racked once. Alcohol is fourteen percent.
Kutatás 2024 Sauvignette
Canadian White
Apricot, lavender and nectarine skin shape this skin-contact orange wine. Sauvignette is also known as Epicure, and the wine comes from Salt Spring Island. The estate vineyard slopes gently south over mixed coarse soils and a deep sand deposit. At the winery, most wines ferment spontaneously and are bottled unfined with minimal sulphite additions. Alcohol is 12.5 percent.
Juan Carrau 2020 Gran Reserva Petit Manseng
Uruguayan White
Intense golden colour shows yellow tones, with apricot, honey and citrus aromas. The white has good structure, freshness and acidity. It is made entirely from Petit Manseng grown at Las Violetas in Canelones. Selected bunches are harvested by hand, then destemmed and crushed. Fermentation takes place in three-hundred-litre French oak barrels, followed by ten months in the same barrels with bâtonnage.
Planeta 2023 Rosé Sicilia DOC
Italian Rosé
Pearl-pink colour recalls the inside of an oyster. Pastry notes, currants and Sicilian wild strawberries join plum and pineapple. The palate is smooth, with gently stated acidity. The blend is equal parts Nero d’Avola and Syrah. Fermentation takes place in stainless steel, followed by time on the fine lees with weekly stirring. The wine is certified organic and carries SOStain certification.
La Tunella 2022 Sauvignon Colli Orientali del Friuli
Italian White
Bright straw-yellow colour shows green reflections. The bouquet is intense and persistent, with vegetal sensations alongside delicate fruit. The palate is fresh, light and marked by acidity. Made entirely from Sauvignon Blanc, the grapes are harvested during the first week of September, then destemmed, crushed and gently pressed. A portion receives thirty-six hours of cryomaceration at four degrees.
Anthony Buchanan 2025 Skin Contact Riesling
Canadian White
Riesling from Kaleden in British Columbia’s Okanagan Valley is made in a skin-contact orange-wine style. The Buchanan family focuses on organic and regenerative farming practices. In the cellar, fermentation relies on ambient yeast naturally present in the vineyards and winery. Enzymes, added tannins and other products used to manipulate wine are not part of the approach.
Lambert de Seyssel 2016 Royal Seyssel Brut
French Sparkling
Fine bubbles accompany green apple and white flowers, with a dry palate, pineapple jelly, citrus acidity and a creamy texture. Toast, salted butter and quince jelly are also present. Made from Altesse and Molette, the wine follows the traditional method and spends three years ageing sur lattes. It comes from Savoie and carries the Seyssel appellation. Alcohol is twelve percent.