Timorasso grapes spontaneously fermented in stainless steel.  Complex, textured, and balanced, this is among the top Italian white wines.

For those seeking a wine that captures the essence of its terroir and a natural, unadulterated approach to winemaking, this bottle is an absolute must.

Château Cambon Brouilly is the kind of wine you just don't want to stop drinking. -Eric Asimov

Reisling with skin contact, that retains its varietal character? Yes!  Made by good man Christoph Heiss, who's a big proponent of natural farming and biodiversity. Clementines and stone fruit on the palate, with a touch of salinity. 

Pepe's fifty-second vintage.  Get it while you can, we were allotted very few bottles. 

Delicate vinification in fiberglass teases out pulpy fruit with pepper and flowers. "spicy and rustic notes, such as bay leaf, pepper, cocoa, chili pepper, grape and sap." The name is a play on 'la déesse' meaning 'the goddess' 

Avondale’s 2022 Jonty’s Ducks – Pekin White is a beautifully expressive white blend from South Africa’s Paarl region. Crafted with a commitment to biodynamic and organic farming, this wine is named after the Pekin ducks that roam the estate’s vineyards, providing natural pest control and embodying Avondale’s sustainable philosophy. This vibrant and well-balanced wine showcases the elegance of South African white blends while reflecting Avondale’s dedication to producing wines that are both lively and complex.

Umbrian Sangiovese blended with 25% Montepulciano, and 15% Sagrantino with a pleasing farm-fresh vegetal sense of umami and a refreshing hint of salinity. Montefalco, deemed one of the 'Borghi più belli d'Italia', is a Romanesque, Gothic hill town in Umbria. The Bea familly estate has been local farmers here since the 1500's. 

Syrah Grenache blend with Cabernet to pull it in a different direction. Red fruits and gentle tannins for your next game of hide and seek. Organic and wow. Big wow. 

A non-vintage blend of Merlot, Cabernet Sauvignon, Raboso and Corvina with lots of plummy and cherry fruit to balance out its earthier qualities.

A 50/50 blend of Carignan and Touriga Nacional, aged under flor for 7 months in old barrels.

Richer and creamier style, single vineyard Pinot Grigio with Demeter biodynamic certification. 10 Months on lees in French oak barrels, mainly apple/pear flavours with subtle vanilla from the oak and a gentle lychee note.

Handpicked Tai Rosso grapes (a genetic match with Grenache) make for a light, fresh red with red berries on the palate.

Natural yeast fermented dry Chenin from 20-60-year-old vineyards on the plateau above the premium slopes of Vouvray. Minimum of 12 months sur lattes before disgorgement. 

Cécile Paquet's wines are certified organic and she practices biodynamics.  This kind of care results in a wine with a "lovely ruby hue.  Rich nose with aromas of red fruits (cherry, raspberry)...Very complex, well-balanced and elegant Pinot Noir..."

70% Garganega, 30% Pinot Bianco, this wine sees ten months in fibreglass and four in ceramic amphora.  Excellent value.

Made of fruit from the oldest vines (70 years) under Agricola Foradori's care, and aged for 15 months, with enough concentration and complexity to put it in the "vino di meditazione" category.

Rotburger, St.Laurent and Cab Sauv. High score and full of youthful energy, with cinnamon, pomegranate, saline, and even a fresh eucalyptus thing. 

An extra-brut ancestrale methode sparkling, with redberry and floral notes. Fresh and exuberant!

A blend of Nebbiolo and Barbera, with a gentle acidity, medium tannin, and a nice balance of earth and fruit.

A big fancy bottle for a big fancy party.

Notes of lime, fennel seeds, lemon peel on the nose. Acidic and mineral on the palate. Great on seafood, amazing with raw fish.

While Colleoni is famous for his Brunello, he has identified top terroir in other parts of Montalcino, from which this wine is made.  The Selvarella is a prime example of Sangiovese, deep and luscious, with fresh acidity and a long finish.

Blending Fernão Pires, Vital and Sauvignon Blanc, this wine has some tart acidity, with green apple, melon and citric fruit flavours.

Franciacorta is Italy's finest traditional method sparkling wine. The cuvee Prestige is dry and toasty like many of France's Champagne houses. 80% Pinot Noir, 20% Chardonnay.

Franciacorta is Italy's finest traditional method sparkling wine. The cuvee Prestige is dry and toasty like many of France's Champagne houses. 79% Chardonnay, with the rest made up of mostly Pinot Noir.

The varietal most associated with Austria.  The grapes are hand-picked, and spend a long fermentation on the lees in neutral oak barrels. Complex wine.

Luzador, a blend of 50% Garnacha and 50% Tempranillo, comes from 40 acres of biodynamically farmed vineyards in Navarra, where the soils are a mix of clays, gravels, and limestones, and the climate is best described as "Mediterranean-Lite." This medium-bodied wine offers juicy notes of plum, tea leaf, and licorice root, with warm spices on the finish and a chalky texture. Its vibrant profile showcases fresh plums, bell pepper, black pepper, flint sparks, blackberries, violets, sage, tomato, and graphite. Perfect with a slight chill, it’s a versatile, easygoing wine ideal for everyday enjoyment.

Nearly extinct Timorasso is native to the Colli Tortonesi region of southeast Piedmont. Often labeled as "Derthona", which is the traditional name in the town of Tortona, after which the Colli Tortonesi DOC is named. Fragrant yellow wildflower, cedar, botanical herb and citrus mingle with a whiff of eucalyptus in this racy white. Extremely savory, apricot, orange zest, dill and hazelnut. Honey and mineral notes linger while vibrant acidity keeps it balanced. Timorasso's pomace brandy is often used in local Grappa making.

Roussane's one of the only 2 white grapes allowed in the Crozes-Hermitage AOC, Hermitage AOC and Saint-Joseph AOC. The grape develops a unique russet color when ripe, and is is often reminiscent of a flowery herbal tea. "buttery and brioche aromas, followed by honeyed floral, spicy and smoky notes: gingerbread, iris, dried apricots, candied citrus fruits, cardamom and graphite." 

Whole bunch pressed Pinot Noir rose with some residual sugar leftover for a nip of sweetness. Cherry blossom and rasberry-like, and $3 donated to homeless prevention in Ontario with every bottle sold!

From forested and uncultivated lands, Montefalco Sagrantino has powerful earth flavors like liquorice and black tea complented by plummy rich fruit. This wine is Umami and meditative, with a clear minerality from calcareousclay, with limited presence of skeleton. Sagrantino's name is thought to be derived from "sacre" meaning “sacred” and was very close to extinction after the second world war.

27 days of skin-contact fermentation give this wine a warm, textural complexity that should please any palate, wine enthusiast or not.

Everybody takes baby steps sometimes. Take the party at your own pace. But, make sure to party.

The right choice for a long night to keep you energized, no thinking nessesary, just clean red berry fruited bubbly. 

Made from grapes grown organically between 2600 and 4300 feet above sea level, Tilia is more refined than the usual Argentinian Malbec, while no less flavourful.  The Syrah adds a touch of spice.

From the producer:  The vines are planted in the commune of Igé in the Mâconnais region...This Mâcon-Villages has a pretty pale gold hue. Very perfumed nose of spring flowers and orchard fruits (pear, vineyard peach). The palate is rich, powerful, and well-structured. 

Hand picked native grapes, Castelao, Aragonez, and Touriga Nacional. Fermented in stainless steel for 6 - 8 months to preserve the fresh aromas and flavours of ripe cherries, raspberry, vanilla, and hints of spice. 

Intense ripe red fruit, with balsamic spice and superiore/classico designation. While still made naturally, this wine isn't too "funky" which makes it a great gateway for more convential drinkers. 

100% Garganega, the grape known for making Soave.  Xodo uses equal parts semi-carbonic maceration and one-week skin contact, after which the wines age six months in concrete and four in fibreglass.  As with the Nina, tremendous value.

Made only in vintages that allow for a sufficiently late harvest, in the right vineyards, to reach a more complex tannic structure. A year in concrete tanks, plus six in bottle, for a big, slightly wild Italian red.

Communally produced from Florence and Benoit Chazallon's neighbours' organic vineyards with some herb notes suggestive of the wild and dry landscape of southern France. Organic Syrah-Grenache, straight out of stainless steel and fermented with native yeasts for a clear look at the grapes as nature intends. 

This Extra-Brut Champagne comes from young vines of this nearly forgotten grape recently planted in 2014 and 2018. The grapes were picked at full maturity and this multi-vintage bubbly was aged on the lees for 6 months. 

A young amaro, with a pleasant, approachable profile. A cold extraction of aromatic herbs yields a full, complex bouquet.

A blend of Cortland and bitter sweet apples with Cabernet Franc skins macerated during fermentation. Lightly sparkling cider with berry aromas and loads of tannins giving it body. Delicious served with food. Native yeast fermentation, unfiltered, and with no added sulfites. 

A beautifully crisp, floral perfume on the nose that opens on the palate into a level of sweetness and ripe fruit that would make this a great pairing with a light dessert tart. Practically demands a buttery pie crust or some shortbread.

100% Chardonnay Champagne from the Côte des Blancs with 50% reserve wines and no dosage.

From Cépie in Limoux Valley, at a 9 hour transit from spain. Cepie is a limestone plateau that peaks at 350m overlooking the Aude.  Confluence of Mediterranean and Atlantic influences. This organic - no sulphite added Chenin was whole bunch pressed and follows through to it's Malolactic fermentation making things blessedly creamier.

Wowza! One of the best white vermouths in the entire milky way galaxy. Taste like cream soda and has fresh green herbs, bitter citrus with fennel and anise. Mix it with soda water and drink it from a bowl like a dog.

A tiny bottling of Nebbiolo from the 1.5 hectare Roccabella vineyard right outside La Morra. Stainless steel and used barrels keep this wine silky smooth and exquisite on the palate.

Strikes a nice balance of sweet and bitter. Perfect with seltzer or prosecco.

No added sulfur and no dosage. 100% free-run Chardonnay grape juice!
Pristine minerality and crisp fruit while young, but only gains complexity from time in the cellar.

Bobal has made a huge comeback and is now a main grape in portugal and spain. Rose's from Bobal make round and very fruity juice that can give a false perception of sweetness, an easy wine to see that dry doesnt mean harsh or tannic or bitter. Vegan and organic, ain't no messing around.

Non-vintage Chenin Blanc, aged oxidatively under wild flor in a solera.

"The concentrated and brilliant ruby ​​red colour is the prelude to the bouquet of violet and red and black berries that express themselves in virtuous alliance with spicy and balsamic scents. On the palate it expresses itself tonic and powerful, with dynamism and elegance."  - translation from the Italian

Made from 100% Gaglioppo, this wine hits all the savory, balsamic, leathery tones you'd hope for in a Riserva, delivered in a well-rounded body wrapped up in robust tannins. Practically demands red meat with sauteed onions.

Emilien’s mother, Rose-Marie (1634-1702) oversaw the daily management of the family, which lived a practically self-sufficient life off the land at that time. 100% Merlot with red fruit aromas alongside notes of peonies and white flowers. Find a windy lake night and kill it with a murder of crows.

Made of fruit from the first vineyard Eugenio and Cinzia planted, this is Nebbiolo as you'd expect from Alba. Complex, structured, and delicious. This one deserves to be savoured.

Recioto is the most ancient wine used in Valpolicella, going back to Roman times.  The bunches dry for about 3 months before pressing, and the wine ages in French oak tonneaux for about 30 months. The result is a delicious sweet wine backed with the necessary acidity.  The best match for chocolate in the store. 

Dreamy alpine Jacquère grown a days hike from Switzerland. Fruit mixes with esters, spices and rustic accents: flint, chives, breadcrumbs, caramel, narcissus, peach pit and lemon balm. Empyreumatic aromas (burnt, cooked or smoked qualities) with subtle oxidation and a slight fermentation note. 

"Mountain wine regions are complex for a reason: their topographical challenges have meant, through most of history, that they were a series of little kingdoms and fiefdoms, clinging on to specialities and traditions which reflect, with some fidelity, precise and highly contrastive local conditions."

Discover an iconic Amaro! A tantalizing blend of bold bitterness, licorice sticks, and gentian. With a backbone of subtle honeyed sweetness and a refreshing hint of mint leaves.

Unoaked cinsault grown organically with maturing vines on red sandstone. Zero added sulphur and a tricky wild yeast fermentation keep the wine pure and true to it's terrior. Black tea and violet floral smells run through tart cherry and red currant fruit which peps up whats a pretty relaxing wine.

Grenache Blanc, Rolle (Vermentino) & Chardonnay come together in a sappier southern style, with notes of Indian and Mediterranean spice. For $23 it's well worth 1000 cartwheels.

From a new and young Austrian winemaker who just took over his family's buisness in Engabrunn, Kamptal. Heat from the east gives plenty of sun to ripen, and night time coolness from the northwest helps the wine maintain its acidity. Kamptals diverse soils include loess, gravel, crystalline intrusions and red sandstone rich in feldspars, as well as conglomerate. These types of rock form the basis of a colourful geological patchwork, bearing testimony to the former existence of seas and volcanoes, the displacement of rivers in primeval times, and the rock dust that was blown in during the ice ages. It comes, therefore, as little surprise that the wines from the Kamptal – influenced by differences in aspect, elevation, and soils – exhibit very distinctive, individual characteristics.

Highly competitive cava considering how good it is for the price. 

Named after Eugenio and Cinzia’s daughter, Lucia, the “Lu” Barolo is made of the best clusters from two of their best crus, seeing two years in foudre, six to twelve months in glass-lined cement vats, and another year resting in bottle before release. As herbaceous and complex as you could ask Barolo to be.

Tropical and light could make this something new to try but familiar enough for someone who likes New Zealand Sauvignon Blanc.   

Bacchus 40 %, Sämling (Scheurebe) 25 %, Muscat 20 %, Sylvaner 15 %. Whole-bunch maceration in clay amphora for 9 months yields a textured wine with notes of apricot, cantaloupe, and lemon and a crisp acidity.

Fruit from 60-year-old vines gets basket-pressed and the juice sits on lees for 10 months before bottling. A slight edge of smokiness gives this wine's crisp fruit profile an added layer of complexity.

Small production of pre-phylloxera rootstock Trebbiano Spoletino (a far cry from boring bulk Trebbiano), vines up to 130 years old, the wine spending at least two weeks on skins. A perfect balance of tannins and acidity.

Super good bubbles, made the same way as champagne, but using spanish grapes. High acid and bubbles together make the ultimate palate-cleanser, so equip yourself with this deadly weapon to defeat a bucket of greasy fried chicken. p.s. 'Brut Nature' refers to no dosage whatsoever, making this drier than dry, meaning very low sugar.

Organic co-fermented blend of Pinot Grigio, Glera and Chardonnay aged on lees in stainless steel with partial MLF which keeps the wine focused on the fruit but adds sublte yeast and dairy traits.

The two most celebrated Syrah-based wines in the northern Rhône are Hermitage (birthplace of Syrah) which appends its name to the town of Tain, and Côte Rôtie, grown on steep terraces above the town of Ampuis 45 minutes’ drive north of Tain.

Greffieux is situated at the foot of the Hermitage hill. The harvest, totally destemmed, is vinified in cement vat. A long maceration allows a gentle tannin extraction. Only the free-run juice is used. This syrah has smells of jammy red berries, fur and smoked charcuterie. Sweet spices, tonka beans and a hint of cedar.

Light and crisp, an impressively complex white blend (50% Gruner) that sees some skin contact.  Splendid value.

GSM named after the large clay vessels used by the Georgians since long before recorded history.  Serve slightly chilled.

From an agrarian, medieval town grown by naturalist Paolo Bea. Younger Sagrantino vines, from the highest point in Montefalco, between 1300 and 1500 feet above sea level. The soil is clay and limestone infused with small pebbles from an ancient riverbed. long cuvaison which extends forty to fifty days. 

From two harmonizing locations, the ocean-facing Helderberg vineyards; and from Robertson. Helderberg in Stellenbosch has more depth, weight and fruit concentration while the Robertson grapes are grown on alluvial valley soils, which inject a citrus zing, freshness and minerality into the wine. "More freshness, elegance and depth than commercial methods customarily permit."

Casa Mariols take on something more reminiscent of Catalunya, while Cariñena (Carignan) can be a hard grape to find sometimes, in Terra Alta it's something the locals drink everyday. The grape has a unique cured meat quality, which marries with tobacco leaf scents. With tart cranberry and rasberry fruit it's hard not to fall in love.

Avondale’s 2020 Jonty’s Ducks – Pekin Red is a beautifully crafted red blend from the heart of South Africa’s Paarl region. This organic and biodynamic wine is a testament to Avondale’s commitment to sustainability, with vineyard practices that emphasize natural harmony. Named after the Pekin ducks that roam the estate’s vineyards, providing natural pest control, this wine embodies the balance and vitality of Avondale’s holistic winemaking philosophy.

Castelão, Aragonêz and Touriga Nacional are lightly pressed, with an 8 hour maceration, and fermented in an open spout to let the wine breath.  Round and fresh rose with wild berry flavours. 

Strong, persistent aromas of aniseed develop into a fragrance of wild fennel, dill and cumin, enriched with floral scents.                      

Since 1868 Amaro Sibilla has been obtained from a decoction of herbs, roots and barks prepared over a wood fire and sweetened with honey. A long ageing and decanting period is then needed in order to get a transparent smooth tasting product, moderately bitter and with the right alcoholic strength.

Approximate drinking window:  2028 - 2044.

Brunello di Montalcino wines represent perhaps the finest expression of Sangiovese.  Colleoni's is beautiful, precise, loaded with a variety of scents and flavours.  Lay it down if you can.

The harvest of Sagrantino normally occurs very close to Halloween. The cuvaison extends for forty to fifty days extracting a stainingly potent wine. Evolving for 2 years in Slavonian oak then 1 year in steel and 1 in more in bottle (unfiltered), Bea wines dont use any chemicals and farm with accordance to the phases of the moon. Sagrantino is a rare grape mastered by the town of Montefalco. Flavours and aromas are somewhere in the world of tea leaf, incense and wild berries.

Grenache Tempranillo blend made by two spanish Sisters! Male winemakers have taken over 95% of the worlds production which just isn't right, so support the few female winemakers that are changing the game. Multi-Vintage to ensure consistency in quality. Leathery and spicy plum + cherry. Simple choice for burgers and dogs. 

Two-week skin contact Sauvignon Blanc blended with Welschriesling that doesn't see any skin, keeping the orange wine traits slightly tamed. Delicious and so well structured.

Discover the mesmerizing elegance of Sangiovese like never before. Crafted by Chiara, a trailblazing young winemaker from Romagna, this medium-bodied red brings vibrant energy and Burgundian finesse to Italy's most widely planted grape. From organic vineyards rooted in ancient soils, this wine is a true testament to artistry and tradition.

Obtained with real italian espresso according to a traditional recipe of the Varnelli family. It needs at least 6 months of seasoning and settling in order to acquire its particular taste and appearance.

High-quality grappa mellowed by 12 months in barrique. Great pairing with a variety of desserts.

A blend of all three Champagne grapes grown on the coolest plots (the "lieux frais" of the name) l'Espiegle has, aged for 34 months on lees. Fresh Brie rind and lemon on the nose, with all the creamy complexity you could ask for on the palate.

MW Clive Coates notes that Mondeuse sometimes has difficulties fully ripening in the cool alpine climates of Savoie and eastern France which can lead to some examples of the wine being very acidic, tart and lacking fruit. Such as it is, Gamay finds it's soulmate, and as fate has it, this is destined for a very soapy opera, one involving vampires.

If you're a fan of brett, this one's for you. As the label suggests, there's a cyclical complexity to the "Donesco", with the skins from one vintage being used in a second fermentation of the previous year's wine. This makes for a robust, earthy red that would pair well with lamb or goat dishes.

Sunny golden color, and a silky medium body, with fresh star anise and green apple accompanied by honey and white flowers. Keeping the fruit unobscured by oak, it's hand picked grapes are aged in steel. Underground female winemaker who's wines are becoming more notorious every day.  

Approximate drinking window:  2024-2036.

From a vineyard planted at an altitude of 450m, this wine has a bouquet of cool, fresh-turned forest loam, with a warm minerality and herbaceousness on the palate.