Prosecco made in the old method with a second fermentation in the bottle and the yeasts left unfiltered. Give it a little shake to add a toasty flavour to the lightly bubbly Prosecco.
Richer and creamier style, single vineyard Pinot Grigio with Demeter biodynamic certification. 10 Months on lees in French oak barrels, mainly apple/pear falvours with sublte vanilla from the oak and a gentle lychee note.
From fruit grown on sandy clay soils, this vibrantly fruity wine has just enough of the savoury quality Syrah is known for to pair well with any meat dish. Big, but restrained enough to be versatile.
Pomagrana Blanco is made from Xarel-lo grapes from a seaside vineyard south of Barcelona. The wine is fermented in stainless steel to retain freshness and then partially aged in old barrels with the lees for six months.
This red has just enough sweetness to play off of the spiciness of a slice of pepperoni pizza, whether it's buck-a-slice on an urban bike ride or take-out in the park.
100% Gaglioppo aged in stainless steel and cement tanks for a clean-edged fruit profile of both red and black fruit, supported by good grip and acidity. Great with or without food.
Merlot mellows and adds more layers to great African Cab grown in a healthy chemical-free vineyard. Very ripe with blackberry and spice, and with enough structure to continue developing another 3-5 years.
Organic and under $20, with plum and raspberry flavours. Sometimes fruit from very hot places like Argentina can be overbaked and offer overripe fruit that lack structure, Zaphy does a good job at balancing the battle between ripeness and freshness.
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.
1L bottle of Sfera's collaboration with Sicilian producer Cossentino. An orange wine made from Catarratto grapes, with strong tannin and tangy, dry, herbal flavours.
A Rose pétillant naturel made with a co-fermentation of Fernao Pires and Baga grapes in the Sparkling Capital of Portugal. Maria Pato is continuing her father's Duckman legacy.
It Ain't Fancy, this Cabernet Sauvignon with black cherry and plum aromas with soft tannins. Drink chilled, shake to integrate sediment, and drink quickly.
A light onion-skin pink, with vegetal qualities of basil and tomato stem on the nose alongside just-ripe fruit. Good acidity, medium-bodied, great with lighter fare.
"A classic Cabernet with cedar spice and pencil shaving aromatics. Dense dark ruby red/black colour with ripe plums and integrated oak on the nose. Full flavoured palate and firm structure. Supple, yet fresh. Great potential for ageing and further development for the next 6-8 years."
Papegaai is a co-fermented blend of all the grapes on Badenhorst's Kalmoesfontein, including Cinsault, Chenin Blanc, Palomino, and Syrah, sourced from 23 distinct vineyards. Light and easy-drinking, with raspberry fruit flavours and herbaceousness in the finish.
Biodynamically grown Prosecco made in the Charmat method with fermentation in a pressurized tank. The Brut version is bone-dry and leans heavily into the tart green apple flavours.
100% Greco, with a complex palate that gives it broad pairing potential. Mineral, with notes of green orchard fruit, white pepper, and an herbaceous edge.
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.
Organic blend of Grenache Blanc, Colombard, Viognier, and Chardonnay from one of Southern France's biggest producers made in the classic French Bistro style.
It Ain't Fancy, this Cabernet Franc with plum, herb, and bell pepper aromas with soft tannins. Drink chilled, shake to integrate sediment, and drink quickly.
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.
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.
A pink 100% Gaglioppo achieved through saignee, this rosato has bright red fruit notes, a milder citrus side, and a saline minerality that makes it great for savouring on its own and versatile in its pairing potential.
Indulge in the rich flavours of Settecani Grasparossa Di Castelvetro Lambrusco, a sparkling secco red hailing from the picturesque Emilia Romagna wine region in Italy. Produced by Cantina Settecani, this exceptional wine presents a deep, dark crimson hue in the glass, offering delightful notes of ripe strawberry, pink florals, and savory herbs on a refreshing frothy mousse. Crafted from 100% Lambrusco Grasparossa, this organic gem boasts an alcohol volume of 10.5% and a perfect balance of acidity and residual sugar.
Biodynamically grown Prosecco made in the Charmat method with fermentation in a pressurized tank. The Extra Dry version has a small addition of sugar to give a richer and riper flavour.
Gernache 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.
100% Vernatxa Blanca (White Grenache) from Terra Alta DO, west of Barcelona. A blend of two 'passes' in the vineyards - some grapes picked early for vibrant acidity, others picked later for body and potential alcohol - the result is a fresh expression of this grape.
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.
1L bottle of Sfera's collaboration with Sicilian winemaker Cossentino that's a blend of Nero d'Avola and other Sicilian grapes, showing juicy cherry fruit with a spicy, round mid-palate.
Full bodied Tempranillo with dark berry fruit and strong tannins. Good acidity from a high vineyard elevation keeps this wine tasting fresh. The Red table wine to go with weeknight dinners.
A blend of 50% Merlot balanced out by an even split of Cabernets Franc and Sauvignon. Crisp, refreshing, with enough tannin to match a meat skewer or two.
Pais grown on granite soils in the far south of Chile's Itata region. 150 year old vines that will give you a sense of Chilean winemaking from before Cabernet and Carmenere took over.
A fresh and lively White wine with an almond finish, named after Crognaletti's father, who tended the vineyard before him. Don't let Italy's great White wines get overshadowed by bland Pinot Grigio!
Bobal is a largely forgotten grape from Central Spain that makes wines similar to Grenache. Juan Antonio Ponce is Bobal's biggest proponent and this is his lighter and fruitier wine.
Feeling globalist pressure against local varietals, winemakers in Fronton have tried to eradicate Negrette. The folks at Le Roc are fighting the good fight with this well-priced bottle Eric Asimov calls "...ripe, succulent, exotically fruity, delicious, easy drinking."
Pais grown on volcanic soils in the far south of Chile's Itata region. 150 year old vines that will give you a sense of Chilean winemaking from before Cabernet and Carmenere took over.
