Selection
Selection
Clos Marsalette 2019 Pessac-Leognan
French Red
A classically structured Pessac-Léognan with blackcurrant, blackberry and graphite, joined by iodine, earth, tar and black tea. The palate is medium-bodied and fresh, with firm, fine-grained tannins giving the dark fruit a precise frame. Savoury and composed through the finish, it benefits from air and suits roast lamb, beef or mushroom-led dishes.
Cap De Faugeres 2019 Castillon
French Red
A smooth right-bank Bordeaux red with dark berries, blackcurrant and wild fruit at the centre. Notes of cardamom and tonka bean add warm aromatic detail without overwhelming the fruit, while the palate remains balanced and supple. Rounded through the finish, it is a comfortable match for roast beef, grilled lamb, mushrooms or slowly braised dishes.
Pontoise Cabarrus 2019 Haut Medoc
French Red
A Cabernet-led Haut-Médoc with fresh blackberry and blueberry over toasty vanilla spice. The palate is rich but balanced, with dark fruit carried by firm structure and a measured oak note. Give it a little air, then serve with roast beef, grilled lamb, braised dishes or mushrooms; the finish is warm, polished and savoury.
Mejean 2019 Graves
French Red
A structured Graves with blackberry and cassis, joined by sweet spice, hazelnut and a lightly earthy bark note. The palate is medium- to full-bodied, with succulent dark fruit framed by firm, polished tannins. Flavourful and composed on the finish, it is a natural partner for grilled beef, roast lamb, mushrooms or aged hard cheese.
Les Troix Croix 2019 Fronsac
French Red
A polished Fronsac with sun-warmed blackberry, cocoa and vanilla over an earthy mineral note. The palate is generous yet composed, with smooth tannins carrying the dark fruit into a long, gently savoury finish. Its balance of ripeness and structure suits roast beef, braised lamb, mushrooms or an unhurried dinner built around deeply flavoured dishes.
Chateau La Lagune 2019 Haut-Medoc
French Red
Dense and deeply aromatic, opening with fragrant blackcurrant, blackberry and black cherry alongside plum, rose petal and sweet pipe tobacco. The palate is polished and supple, with ripe fruit, cedar and dark chocolate framed by freshness and fine tannins. A balanced, lifted finish keeps the wine poised rather than heavy.
Château La Mission Haut-Brion 2002 Pessac-Leognan
French Red
Intensely aromatic, with dark cherry at the centre and a generous frame of polished oak. Concentrated and long, the palate has substantial dark fruit, measured power and a firm, savoury structure that benefits from air. Give it about four hours in a decanter to open fully, then serve with roast beef, lamb or other simply seasoned red meat.
Cheval Blanc 2018
French Red
Deeply coloured and remarkably composed, with black cherry, blackberry and stewed plum lifted by violet, raspberry, mint and rose. Earthy notes of truffle, cocoa and damp soil add depth. The palate is dense yet fresh, framed by firm, fine-grained tannins and a long, mineral finish that feels precise rather than heavy.
Château Margaux 2011 Margaux
French Red
Violet and delicate spice lift a fragrant mix of black cherry, blackberry and cassis, with mocha, smoke and truffle adding depth. Concentrated yet graceful, the palate is soft and refined, with velvety fruit, smooth tannins and a long, caressing finish. Give it four to five hours in a decanter and serve with spiced lamb, duck or mushroom dishes.
Chateau Latour 1989 Pauillac
French Red
Evolved dark ruby with amber at the rim, offering ripe black cherry, currant, caramel, coffee, cedar and spice. The palate is medium-bodied, cohesive and smooth, with black fruit, gravel, graphite and pencil-box detail. Gentle grip and satisfying depth carry the savoury fruit into a composed, quietly persistent finish.
Château La Mission Haut-Brion 2011 Pessac-Leognan
French Red
Dense and classically shaped, with cassis and ripe dark fruit joined by cedar, tobacco, earth, smoke, coffee and dried red fruit. The palate is rich and complex, combining bright freshness with firm ripe tannins, fine balance and a tightly wound, very long finish. Allow three to five hours in a decanter and serve with venison, beef or roast lamb.
Château Haut-Brion 2004 Pessac-Leognan
French Red
Refined and restrained, with blackcurrant, black cherry and savoury dark fruit joined by graphite, cedar, smoke, cigar box and mineral notes. Medium-bodied and focused, the palate combines fresh acidity with fine, well-integrated tannins, measured concentration and notable vitality. The finish is long and pure; decant for about four hours and serve with simply prepared beef or lamb.
Château Cos d’Estournel 2015 Saint-Estèphe
French Red
Blackberry, plum and cassis open with nutmeg, clove and dried flowers. Full-bodied yet finely controlled, the palate layers ripe dark fruit over ultra-fine tannins, with tobacco, wet earth and subtle Asian spice adding depth. The texture is rich but polished, carrying the wine toward a long, elegant and beautifully integrated finish.
Château Haut-Brion 1995 Pessac-Leognan
French Red
Deep and refined, with blackcurrant, plum and blackberry joined by graphite, cedar, tobacco leaf, leather, earth and subtle smoke. The palate is full-bodied yet elegant, combining ripe dark fruit with polished, still-present tannins, bright acidity and mineral precision. A long, savoury finish rewards about three hours in a decanter; serve with roast lamb, veal or game birds.
Château Margaux 1998 Margaux
French Red
Mature garnet with a fine amber rim, offering blackcurrant, dried plum and fig alongside mint, cedar and an earthy gunflint note. The palate is elegant and layered, combining graceful bottle-aged complexity with polished tannins, fresh acidity and a restrained core of dark fruit. Long and composed on the finish, it opens beautifully with a thoughtful decant.
Château Lafite Rothschild 1998 Pauillac
French Red
Deep garnet with a faint brick edge, showing cassis and dark berry layered with sandalwood, cedar, tobacco and subtle mineral spice. The palate is concentrated yet remarkably poised, with polished fruit, fine-grained tannins and fresh acidity carried through a long, savoury finish. Give it generous air before serving with roast lamb, beef or earthy mushroom dishes.
Château Lafite Rothschild 1995 Pauillac
French Red
Classically restrained, with blackcurrant and dark berry layered with cedar, tobacco, coconut, woodsmoke and a faint vanilla note. Medium- to full-bodied, the palate is focused and finely structured, balancing fresh fruit with a firm tannic edge and polished savoury detail. The finish is long, smoky and composed; decant before serving with roast lamb or beef.
Château Haut-Vigneau 2015 Blaye 1.5L (Magnum)
French Red
Matured raspberry, strawberry and blueberry lead a full, expressive nose, with mineral detail and restrained oak in support. The palate is warm, round and rich, yet soft in texture, carrying the fruit with an easy, composed feel. A long, silky finish completes the profile. Serve with roast beef, veal or game.
Croix Mouton 2016 Bordeaux Superieur
French Red
Crushed violet, ripe black cherry and cassis give the bouquet an elegant, perfumed lift. Medium-bodied and fresh, the palate layers sappy black fruit over well-judged acidity, with saline and black olive notes adding savoury definition. The finish remains bright and poised, making this an easy match for roast lamb, duck or grilled mushrooms.
Left Field Little Dry Cider
Canadian Cider
Bright and refreshing, this cider has a slight effervescence and is blended to highlight the natural character of the crisp, fresh apples from which it is made. The official tasting description keeps its focus on those apples, freshness and gentle bubbles. Crispness, fresh apple character and restrained sparkle are the specific elements recorded for the finished cider.
Eric Bordelet Sidre Brut
French Cider
Fine natural bubbles rise through a bright golden colour, with fresh apple, quince, white flowers and delicate spice on the nose. Dry and crisp on the palate, it balances lively acidity with subtle bittersweet notes. Around twenty traditional apple varieties are used, and fermentation occurs naturally without chaptalisation. Fruit, freshness and structure remain in balance, while the finish is long and clean.
Eric Bordelet Sidre Brut Tendre
French Cider
Fine, persistent bubbles carry ripe apple, quince, pear, white flowers and gentle baking spice. The palate is generous yet refreshing, bringing crisp acidity together with orchard fruit and a delicate measure of natural sweetness. It is made from around twenty traditional cider-apple varieties grown on ancient schist soils in southern Normandy. The finish is clean and harmonious, with fruit, freshness and gentle sweetness held in balance.
Cinco Tequila Soda Lime 4 Pack
Canadian Ready-To-Drink
A blanco agave spirit from Jalisco, sparkling British Columbia water, lime juice and a touch of blue agave nectar form this canned cocktail. The exact product listing describes it as light, refreshing and full of flavour, while also recording 110 calories and a gluten-free formulation. Profitek fixes the item as a four-pack but gives no numeric can volume. The profile stays focused on lime, agave and sparkling water.
Shuswap Dry Apple Cider 473 mL
Canadian Cider
Traditional bittersharp and bittersweet apples, including Northern Spy and Bromley, are co-fermented with Gala and Ambrosia for this refreshingly dry cider. Stone-fruit fragrances accompany a crisp, fruity character, while the official profile lists seven per cent alcohol and a sweetness rating of one. The four named apple varieties and the dry style are stated directly by the producer.
Duchess Lemon Drop Cocktail 280 mL
Canadian Ready-To-Drink
Real lemon juice, vodka, natural orange flavour and sparkling water form this prepared drink. The exact profile lists twelve per cent alcohol, says it is not too sweet, and describes it as refreshing and ready to serve. It is made in Vancouver, British Columbia, and the product is identified as gluten-free. The documented recipe combines citrus, spirit and carbonation.
Revel Cider Soif 750 mL
Canadian Cider
Two spontaneously fermented ciders are blended after ageing on cherries and strawberries, then given additional skin contact with red-wine grape skins from Maréchal Foch. Apple, cherry and berry fruit are documented across the profile, while the production method brings cider and red-wine material into the same bottle. Wild fermentation, fruit ageing and grape-skin contact are all part of this Ontario release.
No Boats on Sunday Pear Cider 473 mL
Canadian Cider
Bartlett pear gives this cider a sweet, juicy aroma, followed by dessert apple and lightly sugared pear on the palate. An independent exact-product review records a light initial bite, crisp character and a long, lingering close led by pear. A second product record identifies a semi-sweet, smooth style with mild fruit flavour and places production in Grimsby, Ontario.