Selection
Selection
Revel Cider Long Story Cider-Wine Hybrid
Canadian Cider
Saline orchard fruit and bright Sauvignon Blanc meet toasted nuts and a gently oxidative, sherry-like note. The palate is dry and brisk, combining the depth of oak-aged cider with the lift of younger wine. A savoury, lightly tangy finish makes this especially food-friendly. Serve chilled with Marcona almonds, cured ham, roast mushrooms or firm, nutty cheese.
Twin Island Cider Traditional Method Perry
Canadian Cider
Crisp pear skin and lemon zest lead, followed by wild-yeast complexity and a light creamy note. Traditional-method bottle conditioning brings lively, Champagne-like bubbles, while the palate stays bright, bone dry and cleanly focused. A subtle earthy edge gives the finish extra depth without obscuring the fruit. Serve chilled with oysters, fresh goat cheese, roast chicken or pear salad.
Revel Cider Pleased to Meet You Rosé Vermouth
Canadian Other Spirits
Chamomile and ocean rose lift ripe cherry and Muscat fruit, with grapefruit rind and tarragon adding a bitter, herbal edge. The palate is sweet but not heavy, balancing floral richness with citrus freshness and the clean bite of wormwood. Serve chilled over ice with an orange twist, lengthen with soda, or pair with salty snacks and firm cheese.
Ornellaia 2021 Le Serre Nuove dell’Ornellaia 3L
Italian Red
Black cherry, ripe plum and blackberry are layered with pink pepper, graphite and cocoa. The palate is generous and supple, with vibrant acidity and fine-grained tannins keeping the dark fruit precise. Cypress berry, exotic spice and restrained oak add savoury detail through the long finish. Decant generously and serve with roast beef, lamb, venison or aged Pecorino.
Bollinger Special Cuvée Brut Champagne 3L
French Sparkling
Pear and black cherry are layered with brioche, fresh walnut and gentle spice. The palate is broad and velvety, with fine bubbles, bright acidity and enough structure to carry the ripe fruit. Toast, candied citrus and a saline almond note add complexity through the long finish. Serve well chilled with oysters, roast chicken, smoked salmon or aged Comté.
Domaine A.F. Gros 2016 Pommard Premier Cru Les Arvelets
French Red
Ripe cherry and red plum are joined by gentle spice, forest floor and a light vanilla note. The palate is moderately full-bodied, crisp and well balanced, with tangy acidity and refined tannins shaping the fruit. A savoury, earthy thread carries through the persistent finish. Decant for an hour and serve with duck, roast pork, venison or firm cheese.
Château d’Yquem 2005 Sauternes 375mL
French Dessert
Apricot compote, dried fig and orange blossom are layered with wild honey, vanilla and saffron. The palate is rich and intensely sweet, yet racy acidity keeps the texture fresh and precise. Candied ginger, jasmine and citrus peel add lift through the long, polished finish. Serve well chilled in small pours with foie gras, blue cheese, fruit tart or almond pastry.
Dal Forno Romano 2008 Amarone della Valpolicella
Italian Red
Dried black cherry, plum and fig are layered with bitter chocolate, tobacco and toasted oak. The palate is full-bodied and densely concentrated, with firm tannins supporting the generous dark fruit. Liquorice, herbs, smoke and balsamic spice bring savoury dimension before a long, velvety finish. Decant generously and serve with braised beef, venison, grilled steak or aged cheese.
Domaine Marchand-Grillot 2016 Ruchottes-Chambertin Grand Cru
French Red
Blackcurrant, plum and black cherry are joined by strawberry, violet and a light earthy note. The palate is rich and layered but remains finely drawn, with vibrant acidity, well-integrated tannins and a clear mineral line. Liquorice and savoury spice add depth to the long finish. Decant for an hour and serve with duck, venison, roast lamb or mushrooms.
Domaine Génot-Boulanger 2020 Clos de Vougeot Grand Cru
French Red
Wild blackberry and black cherry meet plum, undergrowth and a light touch of spice. The palate is medium-bodied and concentrated, with grainy tannins, fresh acidity and fine weight giving the dark fruit clear structure. A restrained earthy note adds savoury depth before the persistent finish. Decant for an hour and serve with duck, goose, venison or mushroom dishes.
Leacock’s 1963 Sercial Madeira
Portuguese Fortified
Burnt orange peel and lime are joined by caramel and warm spice. The palate is dry-leaning and slightly tart, with deeply concentrated flavour, bright acidity and only a touch of sweetness. Its power is carried by freshness rather than weight, leading to a long, precise finish. Serve slightly cool in small pours with toasted almonds, aged cheese or savoury pastry.
Remoissenet 2005 Bâtard-Montrachet Grand Cru
French White
Lemon curd and baked apple are layered with hazelnut, brioche and subtle smoke. The palate is broad and richly textured, with ripe orchard fruit, tropical notes and a chalky mineral line bringing focus to the weight. Warm peach and fresh nuts carry into a long, silky finish. Serve slightly cool in a wide glass with lobster, turbot, roast chicken or mushrooms.
Giuseppe Quintarelli 2000 Amarone della Valpolicella Classico
Italian Red
Dried cherry, fig and dark plum are layered with tobacco, leather and cedar. The palate is full-bodied and deeply concentrated, while fresh acidity and firm, resolved tannins keep the richness composed. Balsamic spice, liquorice and a mineral note add savoury complexity through the long finish. Decant carefully for sediment and serve with braised beef, game, mushrooms or aged cheese.
Dominus Estate 2020 Napa Valley Red
American Red
Blackcurrant and black cherry lead into graphite, wet earth, lavender and sandalwood. The palate is full-bodied and richly textured, with chewy but refined tannins and notable freshness supporting the dark fruit. Mocha and dark chocolate appear on the velvety finish, while the mineral character keeps the wine focused. Give it generous air and serve with roast beef, lamb or braised short ribs.
Tenuta San Guido 2016 Sassicaia Bolgheri Sassicaia 1.5L
Italian Red
Blackberry, cassis and ripe cherry are joined by cedar, tobacco and blue flowers. The palate is poised and vibrant, with fine-grained tannins, clear mineral drive and a chiseled structure that keeps the dark fruit precise. Grilled herbs, sage and restrained spice add savoury complexity through the long finish. Decant generously and serve with roast beef, lamb, venison or aged Pecorino.
Il Marroneto 2019 Brunello di Montalcino Madonna delle Grazie
Italian Red
Redcurrant, ripe cherry and blackberry are lifted by rose, violet and exotic spice. The palate combines real depth with freshness, carrying fine, sweet tannins through a dense but energetic frame. Orange peel, clove, liquorice and a balsamic note add detail, while a lightly saline finish keeps the fruit precise. Decant patiently and serve with braised beef, wild boar, porcini or aged Pecorino.
Darioush 2021 Darius II Cabernet Sauvignon
American Red
Black cherry and cassis are layered with violets, toasted thyme and bay leaf. The palate is generous and richly textured, with ripe dark fruit, firm Cabernet structure and a polished cocoa-powder feel. Liquorice, espresso, graphite and Tahitian vanilla add depth without masking the fruit. Decant generously and serve with roast beef, lamb, grilled ribeye or slow-braised short ribs.
Blandy’s 1987 Terrantez Madeira
Portuguese Fortified
Toasted exotic woods and smoked dried fruit lead, followed by ground coffee, walnut and a light balsamic note. The palate begins sweet, then turns fresh and saline, with firm acidity bringing definition to the richness. Orange peel, kumquat and warm spice carry through an exceptionally persistent finish. Serve slightly cool in small pours with walnuts, blue cheese or fruitcake.
Château Pichon Longueville Baron 2010 Pauillac
French Wine
Blackberry, cassis and dark plum are layered with liquorice, charcoal and roasted coffee. The palate is dense and concentrated, with mineral-laden black fruit, velvety tannins and enough freshness to keep its scale composed. Menthol, cocoa, mild spice and a briary note add aromatic detail through the long finish. Decant generously and serve with roast beef, lamb, venison or firm aged cheese.
Dominus Estate 2016 Napa Valley Red
American Red
Black cherry and forest berries are layered with graphite, juniper and truffle. The palate is full-bodied and tightly woven, with dark fruit, firm tannins and an earthy mineral line giving the wine clear structure. Charcoal, tobacco, lavender and dark chocolate add savoury depth as it opens. Decant generously and serve with roast beef, lamb, venison or slow-braised short ribs.
Château Latour 2005 Les Forts de Latour Pauillac
French Wine
Cassis, blackberry and plum are layered with cedar, pencil lead and subtle oak. The palate is dense and medium- to full-bodied, with fine-grained tannins, fresh mineral tension and a clear core of dark fruit. Forest floor, liquorice and tobacco bring savoury depth without dulling the finish. Decant carefully and serve with roast beef, lamb, venison or firm aged cheese.
Louis Jadot 2009 Chambertin Grand Cru
French Wine
Raspberry and cherry are framed by stone, smoke and liquorice. The palate is powerful and full-bodied, with intense yet finely delineated fruit, vibrant energy and considerable tannins. Its texture is mouth-coating without losing precision, and the finish is long, austere and complex, with a lingering inner fragrance. Decant carefully and serve with duck, venison, game birds or mushrooms.
Bertani 1983 Amarone della Valpolicella Classico
Italian Red
Dried plum, cherry and dried tomato are layered with porcini, leather and warm spice. The palate is fully mature yet still structured, with vivid acidity keeping the savoury fruit and earthy depth in balance. Tea leaf, liquorice and a gentle consommé note carry through the long, dry finish. Decant carefully for sediment and serve with braised beef, game, mushrooms or aged cheese.
Giuseppe Mascarello e Figlio 2001 Barolo Riserva Monprivato Cà d’Morissio
Italian Red
Dark cherry and prune are layered with dried rose, orange peel, menthol and wet stone. The palate is rich and powerful, yet the fruit remains poised, with firm Nebbiolo tannins and fresh acidity providing balance. Tar, liquorice, fennel and early truffle notes add savoury complexity through the long finish. Decant carefully and serve with braised beef, game, porcini or aged Parmigiano.
Blandy’s 1957 Bual Madeira
Portuguese Fortified
Toffee, walnut and polished wood are joined by vanilla, dark chocolate and candied citrus. The palate is full-bodied and medium-sweet, yet vivid acidity keeps the mature richness in balance. Fig, date, orange marmalade and warm spice unfold through a long, gently warming finish, with a subtle balsamic lift. Serve slightly cool in small pours with blue cheese, fruitcake, nuts or dark chocolate.
Antinori 1998 Solaia Toscana IGT
Italian Red
Blackcurrant and dark cherry are layered with tobacco, earth, mint and a measured touch of vanilla. The palate is full-bodied and concentrated, with Sangiovese bringing sour-cherry lift and fresh acidity to the Cabernet-led structure. Firm tannins remain composed through a long, savoury finish, with coffee and warm spice emerging in the glass. Decant carefully and serve with roast beef, lamb or aged Pecorino.
Gaja 1997 Sperss Langhe
Italian Red
Black cherry, dark plum and blackberry are joined by dried rose, mint, liquorice and white truffle. The palate is full-bodied and concentrated, with dense fruit, firm but velvety tannins and a fresh mineral line keeping the scale in balance. Tar, espresso and earth add mature savoury depth. Decant carefully and serve with braised beef, venison, truffle dishes or aged cheese.
Domaine de Montille 2022 Corton Clos du Roi Grand Cru
French Wine
Redcurrant and black cherry are lifted by peony, violet and a touch of black pepper, with damp forest floor adding a quiet savoury layer. The palate is medium-bodied and energetic, combining crunchy fruit with fine-grained tannins and a focused mineral line. Mouth-watering salinity carries the long finish. Decant while young and serve with duck, venison, game birds or mushrooms.
Castellare di Castellina 2019 I Sodi di San Niccolò 3L
Italian Red
Ripe raspberry and black cherry are layered with violets, wild rosemary, white pepper and a mineral, iron-like note. The palate is medium-bodied and elegant, adding amaro, clove, mint and orange zest around pure Sangiovese fruit. Firm, ripe tannins give the wine structure without sacrificing its sleek line. Decant generously and serve with bistecca, braised beef, wild boar or aged Pecorino.
Ornellaia 2021 Bolgheri Superiore 1.5L
Italian Red
Blackberry and dark plum are layered with Mediterranean herbs, cypress berry and a subtle balsamic note. The palate is rich and concentrated, but dense tannins are matched by precision and freshness, keeping the fruit defined through a long, vibrant finish. Savoury herbs and dark spice add complexity without heaviness. Decant generously and serve with roast beef, lamb, venison or aged Pecorino.