Wine
Crisp, aromatic Tidal Bay to kick off a Friday evening. Light and easy Chianti for pizza. Big, bold Napa Cabernet Sauvignon for a backyard BBQ. Whatever the occasion, Bishop’s Cellar has a wine for every palate.
Shop Wine Now
Crisp, aromatic Tidal Bay to kick off a Friday evening. Light and easy Chianti for pizza. Big, bold Napa Cabernet Sauvignon for a backyard BBQ. Whatever the occasion, Bishop’s Cellar has a wine for every palate.
Shop Wine NowQuick, 2-hour delivery service for select products to select postal codes throughout Halifax. Thursday - Saturday. For all your last-minute needs, we have you covered.
Nova Scotia produces some of the best sparkling wine in the world. Our cool climate is ideally suited to producing crisp, long-lasting wines with beautiful acidity. Choose local for your next celebration!
Rare finds. Limited availability. Age-worthy bottles. Perfect for the avid collector or wine enthusiast on your list.
Our customers have great taste. Try one of these best selling wines and discover a new favourite today.
To help you find the perfect wine, use our excellent search tool that will let you narrow down your search by price, type, country, style, food pairing and region.
Looking for a recommendation? Check out one of our monthly staff picks, hand selected by our own team or look for featured wines throughout the site.
Bishop’s Cellar makes it quick, simple and convenient to shop for wine; delivered to your door or available for pick-up in store.
End of Summer Picks
Some people say we’re nearing the end of summer, I say it’s just the beginning, especially if you’re in Chile. While we still have warm sunny days and an ocean at a somewhat bearable temperature, you’ll find me at the beach. If you want to add some tropical fruit and brightness to your life then absolutely pick up the Bouchon Reserva Chardonnay. Fermented in stainless steel tanks (no oak influence), but has a creamy texture with notes of pineapple, citrus, and displaying a luscious medium body. I’m personally a big fan of anything Bouchon produces, so look forward to more write-ups in autumn, but in red!
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