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Staff Picks

Alanna McIntyre

Product Specialist

Seeing a bottle of “La Briccolina Barolo di Tiziano Gasso” on our store shelves today reminds me of the interconnectedness of all things and how wine has the potential to bring people together and to preserve memories.  I first met Tiziano in 2001 while I was living in Piemonte, at that time he was selling all of his grapes from his incredibly situated vineyard in Serralunga, to Barolo producer Pio Cesare. As so many wine growers do, Tiziano always held back some of his best Nebbiolo grapes to make wine for household consumption; his homemade Barolo was such a treat!   Thankfully he decided to bottle his own wine under his name in 2012, released in 2016, only 3000 bottles were made. In May 2017 Tiziano passed away tragically in a work related accident. Today his wife Simona and his son Daniele, who works at another winery by day, continue Tiziano’s work at La Briccolina and have crafted an ethereal expression of terroir and a representation of enduring spirit.  

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Jason MacLeod

Assistant Retail Manager

Organically grown on the hilly terrain surrounding Chianciano Terme in southern Tuscany, this 100% Sangiovese is produced only in exceptional vintages and there are less than a thousand bottles produced.  The best grapes are chosen from family grown vineyards. After fermentation, the wine rests for over a year in small French barrels, 75% new. A big, dark and brooding wine showing plums and black cherries with an underlying herbal element.  A wine you definitely want to share with family and friends over a roast, chickpea stew or an older piece of Pecorino cheese.

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photo of staff member Jason MacPhee

Jason MacPhee

Wine Category Manager

Château Saint Cosme is a (14th generation) family owned estate in the heart of Gigondas. For those not familiar, Gigondas is a neighboring town of Chateauneuf du Pape. The Barroul family is well established in Gigondas but do not own any vines in CNDP. Instead they choose to maintain partnerships with several growers in La Crau, Valori Cristia, and Courthezon lieux-dits whom they purchase grapes from. 

The 2016 vintage of their Chateauneuf du Pape is exceptional, and approachable now. Although if put away it will develop into something special over the next 10 – 15 years.

Right now, the wine shows black currant, cherry, cedar, spice, and a hint of tobacco. The palate is powerful yet inviting. Maintaining the elegance of the grenache but showing the heat from the 2016 vintage.

Grenache, Mourvedre, Syrah, Cinsault

 

 

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photo of staff member Jenny Gammon

Jenny Gammon

Brand, Communications & Event Manager

Merry Cheese-mas! In my humble opinion, there’s nothing better for the smorgasboard of snacks and cheese (my fave!) we consume this time of year than a fresh, dry Riesling. Leitz Eins Zwei Dry Riesling is all that and a bag of parmesan crisps. This wine has a balanced freshness, with lemony citrus and ripe fruit shining through.

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Kathryn Harding

Sommelier and Retail Manager

In the center of the small town of Savigny-lès-Beaune there is a tiny courtyard with a little door that leads to a spiral staircase that will take you into the cellars of Guillemot. 

Guillemot’s style of Pinot Noir are delicate, fine and serious all at the same time. The Gravins is named for the gravelly soil in which it grows and the structure it maintains which will allow it to age gracefully.  This wine is showing beautiful cherry, hints of fresh forrest floor and a delicate meaty nose. If you have the patience a couple years in the cellar will help the tannins to soften but if like me you can’t wait then a little decant and a big glass for smelling and you will be whisked away to that small courtyard and the wonders that await these wines of elegance and finesse.

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photo of staff member Lucas Mader

Lucas Mader

Retail Staff

From the medieval town of Suvereto comes this powerhouse Tuscan blend. Largely comprised of Sangiovese and Montepulciano, with a little Alicante. Hand picked in small parcels, 14-22 day maceration, fermented then aged for 12 months in French Oak. This wine has intense aromas and flavours of super-ripe black cherry, plum, chocolate, sage smoke and licorice. This isn’t a wine to just open and serve, you need to decant to fully experience the whole package. Pair with a homemade ragu, Christmas roast, or even a frozen pizza. But like, a good frozen pizza.

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Martha Kelly

Retail Staff

This absolute stunner of a champagne is a favorite year round, but even more around the holidays when there is more reason to celebrate with family and friends. 100% Chardonnay and beautifully dry, this is the ideal bubbly for either toasting with friends, or enjoying with holiday feasts. Straw yellow in the glass and tiny persistent bubbles, this wine delivers well beyond it’s price tag. Available in 375ml, 750ml and my favorite format of all 1500ml. I love this champagne so much, I created a hashtag to spread the good news- #gimonnetlifestyle

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Ryan Almeida

Retail Staff

Spring 2017 arrived early in Germany and with that came late-Spring frosts which unfortunately devastated a lot of the winemaking regions throughout the country. However, with their first vintage ever of the Kruznacher Krotenpfuhl Riesling, famous and reliable producer Donnhoff have seemed to make something of a diamond in the rough; structured, serious, and saline, this wine will take some time to be fully realized but shows tremendous potential even now. At the very least, 2017 created some interesting and highly concentrated wines in Germany and Donnhoff is no exception

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photo of staff member Tristan Gray

Tristan Gray

Retail Staff

This wine represents so much of what is exciting about the grower champagne movement. These chardonnay grapes are grown using biodynamic practices on a 3 hectare island of chalky soil in Montgueux. Montgueux is a relatively young star in Champagne having only really been used for viticulture since the 1960s but quickly developing a reputation for yielding high quality chardonnay. The grapes are hand-harvested and harvest times are dictated by taste and are often later than his neighbours as Vincent refuses to chaptalize (add sugar to) his wines. The wine undergoes a long and cool fermentation using natural yeast and full malolactic fermentation in oak. The wine is then aged for a minimum of 8 years sur lie before disgorgement and in keeping with the “less is more” philosophy, Vincent keeps the dosage as low as possible as well as adding very little to no sulphur. The result of this meticulous effort is a wine that expresses a very unique terroir in Champagne that combines textural richness with an enduring chalky mineral quality that keeps the palate excited for each sip. There aren’t many people making Champagne like this and we are very lucky to have the opportunity to taste this love letter to the Montgueux microclimate.

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