Wine
Wine
Château Rives-Blanques 2021 Odyssée Limoux Chardonnay
French White
Creamy lees accompany roasted pineapple, spice, mineral character and citrus fruit. The palate is tactile and medium to full in body, with fresh, balanced acidity. Chardonnay forms the entire wine and the grapes are organically grown. The estate specializes in white wines. Its vineyards lie around 350 metres in a protected ecological area where Mediterranean and Atlantic influences meet.
Spier 2017 21 Gables Chenin Blanc
South African White
Dry-farmed Chenin vines grow in decomposed Malmesbury shale on the Tygerberg hills, fifteen kilometres from the ocean. Six hours of skin contact and overnight settling precede fermentation in French oak vessels of several sizes. The wine remains on its lees in barrel for fourteen months. White peach, pear, toasted almond and wood spice accompany a creamy palate and white-grapefruit acidity.
Bella Wines 2022 Village Gamay Noir Sparkling Rosé
Canadian Sparkling
Wild strawberries, Rainier cherries and fine spice shape a brisk, bone-dry profile. The wine is made from Gamay and carries 10.4% alcohol. Traditional-method production creates the sparkling rosé style. Fruit comes from Naramata Village in the Okanagan Valley. The small sparkling house works with Chardonnay and Gamay, focusing its wines on fruit and the differences among vineyard sites.
Giramundo 2021 Cabernet Sauvignon
Argentinian Red
Blackberry, dark cherry and cassis accompany mint leaf, black pepper and cocoa nib. Concentrated black fruit appears with dark chocolate, vanilla and a herbaceous note. The finish is firm and lingering, with smooth tannins, mint and dark fruit. The grapes come from Eugenio Bustos in Mendoza's Uco Valley, and the wine is made entirely from Cabernet Sauvignon.
Lornano 2021 Chianti Classico
Italian Red
Tangerine peel and citrus blossom accompany cherry, strawberry, graphite, pencil shavings and pepper. Cherry returns on the palate with peppery earthiness, warming acidity and firm, taut tannins. The wine is made from Sangiovese. Temperature-controlled fermentation takes place in stainless steel with fifteen to eighteen days on skins, followed by malolactic fermentation in French oak and twelve months of oak maturation.
Okanagan Crush Pad 2020 Free Form Riesling
Canadian White
Organic Riesling from Garnet Valley Ranch is whole-bunch pressed and fermented in stainless steel with natural yeast. Granny Smith apple, tropical citrus and mandarin pith appear in a delicate, refreshing profile. A creamsicle texture accompanies fine Okanagan tension and length. The wine is identified as natural, with no added sulphites and less than ten milligrams per litre of total sulphites.
Chateau d’Aydie 2009 Madiran
French Red
Deep ruby colour accompanies black fruit, coffee, graphite and dark chocolate. The palate is rich and weighty, with black plum, juicy acidity, silky tannins and precise oak. Tannat comes from three clay-based soil types, including limestone, gravel and rounded stones. The fruit is harvested by hand, followed by a five-day cold maceration and twenty to twenty-five days of skin contact.
Terre del Ving 2016 Eretico Montescudaio Cabernet
Italian Red
Cabernet Sauvignon anchors this red under the Montescudaio Cabernet designation. Podere Borgaruccio lies in the Pisan hills near Volterra, where five hectares of vineyards form part of a thirteen-hectare estate. The vines grow on clay- and limestone-rich soils. The estate is certified organic and biodynamic, and the wine is classified as natural. Stefano Gonnelli created Terre del Ving as a small Tuscan project.
Andréa Calek 2018 Blonde
French White
This Vin de France white is made entirely from Chardonnay. The grapes are pressed directly and begin spontaneous fermentation with native yeasts, with no sulphur added. Alcohol is 12.5%. Andréa Calek works in Valvignières, a dry village in Ardèche, after experience with Dominique Hauvette and Gérald Oustric. His approach combines disciplined farming with low-intervention cellar work, and he makes the wines himself.
Esporão 2020 Colheita Branco
Portuguese White
Antão Vaz, Viosinho and Alvarinho are grown in an organically certified vineyard on clay-loam soils derived from schist. Part of the wine ferments in concrete tulip tanks before four months on fine lees. Straw colour with green tones introduces citrus, orange blossom, grapefruit and papaya. The palate is balanced and vibrant, with an intense body and a persistent finish.
Château Laurence 2016 Petite Laurence Bordeaux Supérieur
French Red
Merlot grows on clay and calcareous highlands for this Bordeaux Supérieur. Temperature-controlled fermentation takes place in stainless steel, followed by sixteen months in French oak. Coffee, oak, blackberry jam, plum and tobacco appear in the profile. The palate is fruity, fresh and silky, with blackberry, strawberry and plum held by fine tannins. The estate identifies its farming as sustainable.
Medici Ermete 2019 Phermento Lambrusco di Sorbara
Italian Sparkling
Lambrusco di Sorbara is refermented in the bottle. The wine is lightly sparkling and dry. Red berry, violet, citrus and bread-dough aromas accompany raspberry, grapefruit and ginger, with crisp acidity. The colour is bright pink and the bubbles are fine and persistent. The fruit comes from sandy soils around Soliera in Modena, and the wine is finished with a crown cap.
Le Nuvole 2016 Iànghë
Italian White
Malvasia del Vulture and Moscato di Rapolla are vinified separately for this white from Basilicata. Spontaneous fermentation takes place in concrete before the wine rests in bottle. Straw colour introduces broom flowers, fruit and herbs, with beeswax, apricot and rosemary. The profile includes fresh acidity, salinity and length. The natural blend contains eighty-five percent Malvasia and fifteen percent Moscato.
Colombera & Garella 2020 Cascina Cottignano Bramaterra
Italian Red
Nebbiolo forms eighty percent of the blend, with Croatina and Vespolina at ten percent each. The Cottignano parcel lies at 350 metres in Masserano, on acidic volcanic porphyritic sand. The organically farmed vines are twenty to fifty years old. Native-yeast fermentation follows destemming and soft crushing, with up to forty days on skins. The blend rests six months in concrete, then two years in an older large oak cask.
BLANKbottle 2016 Nothing to Declare
South African White
Marsanne, Fernão Pires, Viura, Clairette Blanche, Roussanne, Grenache Blanc, Grenache Gris and Viognier come from across the Western Cape. Herbal and anise notes accompany quince, Sicilian lemon, pear, peach blossom and apricot. Moderate acidity keeps the wine fresh, while an oily texture and fynbos scent shape the 13.5% palate. The cuvée pays tribute to vine smugglers who worked around restrictions to make wines from the grapes they wanted.
Tenuta delle Terre Nere 2020 Etna Rosso
Italian Red
Pale red in colour, with tart cranberry and cherry fruit. The palate is supple, light and juicy, with little tannin and a slightly bitter almond finish. Nerello Mascalese forms most of the blend, with a small share of Nerello Cappuccio. The vines grow on volcanic soils between Castiglione di Sicilia and Randazzo, and the wine matures in oak for about one year.
Finca Decero 2008 Mini Ediciones Petit Verdot
Argentinian Red
Petit Verdot from the Remolinos Vineyard in Agrelo carries Middle Eastern spice, blueberry, herbs, cassis and blackberry. The palate is dense, with forceful acidity and a warm finish. This highly limited parcel shows the variety in pure form, from vines originally planted to enrich the estate's icon blend. The red wine has 14.5% alcohol and comes in a 750-millilitre bottle.
Calcarius 2019 Hellen Bianco
Italian White
Falanghina grows on white Kimmeridgian limestone soils in the Gargano area of Puglia. The grapes are harvested by hand, destemmed and fermented spontaneously in stainless steel, then mature for six months in tank. Bottling is unfined and unfiltered, with a small sulphur addition. The profile is saline, with ripe cedar, chalk, citrus bitterness and a honeyed finish. Alcohol is 11%.
Neon Eon 2019 Horizon
Canadian Red
Merlot, Zweigelt and Syrah form a red blend from British Columbia's Okanagan Valley. The wine is classified as natural and carries less than 10 mg/L total sulphites, with none added. The fruit comes from organic or biodynamic growers in the Okanagan. Fermentation is spontaneous, with no enzymes or commercial yeast, and bottling takes place without fining or filtration.
Synchromesh 2017 Storm Haven Vineyard Whole Cluster Ferment Riesling
Canadian White
Riesling from the Gibson Block in the warmer southwest corner of Storm Haven Vineyard undergoes whole-cluster fermentation and one week on the skins without additives. Gentle pressing is followed by tank fermentation and nine months on the lees. Flint and smoke accompany a bone-dry, savoury profile, with English-cider bitterness, candle wax and broken-stone texture. Alcohol is 11.8%, with pH 3.4 and total acidity of 9.6.
Narrative Fortified
Canadian Fortified
Merlot and Syrah are fermented in concrete, then fortified mid-ferment with grape spirit distilled on site. The wine spends at least two years in neutral oak before bottling. Pepper, sweet black cherry and chocolate sit within a lightly creamy texture and smooth finish. It can be served slightly chilled or at room temperature, with toasted almonds or fruitcake.
Taylor Fladgate 10 Year Old Tawny Port
Portuguese Fortified
Deep brick colour meets an amber rim. Ripe berry fruit, nuttiness, chocolate, butterscotch and fine oak appear in the aroma profile, while the palate is smooth and silky with fig and jam flavours and a long finish. The wine matures fully in seasoned oak casks of about 630 litres. It is blended from cask-aged reserves and bottled ready to drink, with no decanting required.
Hewitson 2021 Ned & Henry’s Shiraz
Australian Red
Deep crimson with a purple hue, this Barossa Shiraz offers red and black forest berries with French-oak spice. Nearly all berries remain whole, and the wine matures for eighteen months in seasoned French oak barriques. The Steingarten Road Vineyard sits at 280 metres, with thirty-year-old vines on ancient oxidised ferrous soil over limestone. The palate has explosive red berries and velvety soft tannins, with fresh acidity on the finish.
Antonelli 2022 Montefalco Rosso
Italian Red
Ruby red in colour, with cherry and wild-berry aromas. The palate is dry, balanced and well structured, with freshness from Sangiovese. The varieties are vinified separately, spending about two to three weeks on the skins before blending. Maturation lasts at least nine months in large oak casks, followed by static clarification in concrete tanks. The blend contains Sangiovese, Montepulciano and a local black grape.
Faustino Rivero Ulecia 2025 Bierzo Godello
Spanish White
Clean, bright lemon-yellow colour carries golden highlights. Lime, floral notes and a herbaceous background accompany a fresh palate with good volume and a citrus finish. Godello grows in alluvial soils that combine clay, sand and pebbles. The wine spends three months on its lees without oak and contains 13% alcohol. This young white comes from Bierzo in northwestern Spain.
Ursa Major 2025 Rosé
Canadian Rosé
Organically farmed Cabernet Franc and Pinot Noir come from Kaleden above Skaha Lake, while the Gamay grows at Mariani Vineyard in Naramata. Each grape fermented separately with ambient yeast in stainless steel after its own preparation: Cabernet Franc was hand-destemmed and soaked for 48 hours, Gamay was whole-cluster pressed, and Pinot Noir was direct pressed. The wine was blended, hand-bottled, unfined and unfiltered. Raspberry, watermelon, blood orange, rosemary, strawberry, basil, peppercorn and rose petal appear in the profile.
Domaine Duseigneur 2023 Sakura
French Red
Deep purple colour introduces black and red fruit, cherry, pepper, sweet spice, floral and herbal notes. The palate is round, velvety and fruit-forward, with a fresh, juicy character. A lightly bitter finish carries vegetal and dark-fruit nuances. This Vin de France red was produced as a low-sulphur natural wine and carries organic and biodynamic classifications.
Peltier-Ravineau 2025 Balle dans le Pied Rouge
French Red
Gamay and Côt make this Vin de France red from the Loire Valley. After two years focused on farming, the growers began bottling their own wines from their project in Valaire. Their domaine covers five hectares, while some cuvées also use purchased fruit. Cellar vessels include fibreglass, old barrels and truncated wooden tanks, and pressing is handled with a vintage Vaslin press.
Peltier-Ravineau 2025 Balle dans le Pied Blanc
French White
Sauvignon makes this fresh, organically certified Vin de France white. After two years focused on farming, the two growers began bottling their own wines, having studied viticulture and oenology in Beaune and gained experience with local and Burgundian mentors. Their five-hectare project is based in Valaire, near Cheverny, and works with limestone and flint soils. Cellar vessels include fibreglass, old barrels and truncated wooden tanks.
Domaine de Noiré 2024 Soif de Tendresse Chinon
French Red
Cabernet Franc from 25- to 30-year-old vines grows on clay-siliceous plateaus. The organically certified fruit is hand harvested after grass cover, debudding and early leaf removal. A 48-hour cold maceration precedes five days of alcoholic fermentation at 20–22°C. Dark ruby colour and fresh red fruit accompany a tender, round and pulpy profile, with discreet tannins and a fresh finish.