Ryan Almeida
Retail Staff
100% Gamay, hand harvested, naturally fermented (carbonic maceration) and aged in cement and stainless steel, this wine shows lovely violet and cherry on the nose accompanied by red fruits such as raspberry, more cherry, and cranberry on the palate; simple, easy-drinking, and delicious. Grab a magnum (1500ml) of this and share it among friends over a charcuterie board or some roast chicken. Domaine Dupeuble’s rouge is a great expression of Beaujolais and a magnum at this price should not be passed up. Run, don’t walk!
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Martha Kelly
Retail Staff
This organic Italian red is from Fattoria Fibbiano in the Pisa Hills of Tuscany. Manually harvested and then fermented in stainless steel for 10 days utilizing only the natural yeasts on the grapes. The wine is then aged in cement tanks for four months, where it goes through malolactic fermentation, then 12 months in Slavonian oak and finally four months in bottle. The result is a magnificent full red; intense red fruit aromatics and strong cherry, raspberry and blackberry on the palate. Partnered with a slight salinity from the marine-rich soil, the smooth tannins provide a solid structure for the clean and otherwise very fresh fruit forward wine. The finish is persistent and keeps you wanting more. Now the only trick is to learn how to pronounce the grape! (hint: chee-lee ‘eh JOH-loh)
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Lucas Mader
Retail Staff
Back again this year, one of my favourite Beaujolais. The Fleurie appellation is known for its delicate, floral personality. Beside that lies Moulin-a-Vent, known for it’s muscle and structure. The Les Moriers vineyard sits right on the line between the two – giving firm structure and body with delicate floral aromas. A real gem to drink now, slightly chilled or hold for a few years.
Domaine Chignard Fleurie “Les Moriers”
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Gaby McCotter
Retail Staff
A dry and mineral focused Riesling from the famed Watervale sub-region of the Clare Valley of Australia. Unusually, the vines for this wine are grown on their own roots – not grafted – and the yields are pretty low which helps the fruit quality. On the palate it has a mouth watering lime citrus tang with notes of elderflower, grapefruit, ripe melon and hints of quince. It leaves with a very clean and dry finish.
When it comes to food matching with this Riesling, simplicity, delicacy and freshness are key. For crisp, dry Riesling with clear lemon-lime characters, fish, shellfish and crustaceans are perfect partners, especially served with a touch of lemon, capers, butter sauce or Asian-inspired dressing.
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Jason MacPhee
Wine Category Manager
In the spring I was invited to visit the Cesari family at their villa in Verona. The property has been in the family since 1929 and they have been producing their own wine since 1979. This was a true family-owned winery experience. When I wasn’t distracted by their beautiful golden retriever, we sat around the family kitchen table and tasted their lineup of wines. The Valpolicella DOC has classic aromatic notes of cherry and blackberry. Juicy, fresh fruit on the palate and a touch of pepper on the finish. Not a wine to take to seriously, this is meant to be enjoyed and shared.
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Tristan Gray
Part Time Retail Staff
The eccentric Rainer Schnaitmann is likely best known for his Pinot Noir but also manages to produce some spectacular Lemberger (Blaufränkisch or Kékfrankos). True to form, this Lemberger delivers a complex bouquet of anise, violets, black cherries, and raspberries all underpinned by a brambly note that follows through to the palate which is middle-weight and refreshing. The finish is long with supple tannins that echo the fruit of the nose and then a smoky mineral accent. Though it’s wild and exotic character make it ideal for pairing with game like duck breast, this Lemberger also boasts the silky texture of a great sipping wine.
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Alanna McIntyre
Product Specialist
In 1716 Cosimo de Medici, the Granduke of Tuscany, created the first wine laws to protect what he saw as important viticulture areas; Pomino was one of these areas (though it did not receive official DOC status until 1983!). Thank goodness Cosimo had great taste and that Pomino has stood the test of time! This blend of Sangiovese 60%, Cabernet Sauvignon 20% and Merlot 20% has a pronounced and inviting bouquet of cherries, blackberries and violets with dried herbs and leather. The palate is balanced with black cherry, anise and a slight gamey note. Medium bodied, fresh acidity and fine grained tannins make for an elegant, balanced and classic red that will easily compliment pasta with meat sauces, roast chicken, lamb dishes.
Jason MacLeod
Assistant Retail Manager
This wine checks all the boxes for me and this one is a great example of why everyone should drink more Riesling. This family-run estate is considered by most to be one of the best in the Rheingau and Eins Zwei Dry is a great entry point into their portfolio. This dry mineral-driven wine shows aromas of apple and apricot. Fairly creamy compared to past vintages, this wine goes great with a variety of seafood dishes.
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Jenny Gammon
Brand, Communications & Event Manager
This wine is much-beloved by our staff- and for good reason! A blend of organic Grenache, Carignan, Cinsault- this is an honest wine made in exactly the style of wine I want to drink this time of year. Concentrated, fruit-focused wine with elegant tannins. This time of year, I like to drink it in front of my pellet stove alongside homemade sausage and white bean cassoulet.
Kathryn Harding
Sommelier and Retail Manager
Bandol is a small region located in Provence, France. Usually, enjoying Bandol is a test of patience, as most need a period of up to 10 years to age and develop. However, this Bandol is approachable right now and relatively ‘affordable’ in comparison to other wines from the region. Made of 95% Mouvedere and 5% Grenache, this organic wine has a blackberry nose with hints of spice, chocolate and dry earth. The palate is full of fruit, spice and tannins. Enjoy with a hearty stew on a cold night.
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