A white wine 15% of which is macerated whole cluster, with three days on skins. This gives what is otherwise already a good, refreshing drink another layer of complexity. A fun Hungarian spin on a French grape!

A Sauvignon Blanc that enchants with its complex floral aromas and creamy, pear-like core. This wine's striking minerality and subtle saline finish make it a standout choice for refined palates.

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

Made by infusing carefully selected ground coffee in pure alcohol. Coffee and dark chocolate on the palate.

55% Cinsault, 45% Syrah. Juicy brambleberries, medium-bodied, not too tannic to sip on its own, but great alongside some starters.

Experience the allure of Sancerre AOC with Mélodie de Vieilles Vignes, a Sauvignon Blanc that captivates with its complex bouquet and elegant finish. With over fifty years of vine age, this wine offers a symphony of floral and fruity aromas, complemented by a smooth texture and persistent finish.

A Cab Franc made from riper fruit, with the abv to match. Where a lot of Cab Francs are great with a lighter meal like a stirfry, this one could take on a steak and baked potato without trouble. That familiar bell pepper edge complimented by a hint of cedar-y warmth.

Experience Recaredo Terrers 2019 - An Exquisite Corpinnat Brut Nature with 39 Months of Aging!

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

A blend of two barrels of skin-macerated Furmint, one from 2019 and the other from 2021. Ripe fruit and marzipan on the nose, tart orchard fruit on the palate, and a zing of acidity that pairs well with any lighter meat dish.

Fresh fruit on the nose, creamy on the palate. Made from Furmint grown on the volcanic soils of Váradi vineyard.

Where amari and schnappses are free to pull their ingredients from a variety of environments, heulikor, or 'hay liqueur', is typically made from a maceration of grassland- or meadow-specific botanicals. With a flavour profile of a meadow in bloom, this would make a great addition to a spring cocktail shelf.

A beautiful warm-climate Chenin. Rich and full-bodied, complex and savorable. Melon, starfruit, and a graphite salinity.

A 2017 Vintage Champagne of Pinot Noir and Chardonnay from two old vineyards with six years on lees and a small dosage. 

2022 La Lunotte "Ormeaux" Gamay by Christophe Foucher—a captivating expression of the Loire Valley. This exceptional Gamay offers a unique balance of ripe fruit, elegant tannins, and depth, all crafted with remarkable value for money. 

Discover the elegance of Sancerre with Le Tournebride, a Sauvignon Blanc that embodies the essence of its terroir. With intense aromas of white flowers and citrus, this wine delivers a refreshing minerality and a delicate, salivating finish. Perfectly suited for a wide range of dishes, it's a must-try for any wine enthusiast.

A chewy, textured take on Olaszrizling (aka Welschriesling or Grasevina) that shows the grape at its best. Peach and pear, bright and crisp acidity, well-balanced, with just a sliver of oxidation.

Discover the legend of Génépy, a centuries-old alpine herbal liqueur synonymous with adventure and mountain air.

Nonino's amaro is the perfect blend of sweetness and herbal bitterness. Crucial for a Paper Plane, and this magnum could give you a whole airforce.

Discover Recaredo Intens Rosat 2019 - An Exceptional Corpinnat Sparkling Rosé, Crafted with Organic Monastrell Grapes from Penedès!

Experience IZARRA Yellow: The Basque Star Liqueur Since 1906!

Ami's summer wine, a light-bodied, easy-drinking 50/50 blend of Pinot Noir and Aligote.

Chardonnay is Domaine l'Espiegle's most widely planted grape, and they know how to treat it. One of the best Canadian Chardonnays we've tried in a while.

Another stellar South African Chenin, made of fruit from 43-year-old vines that see limited sun, and aged on lees in neutral vessels. Floral on the nose, with a muted hint of beeswax among the orchard fruit, sage, and slate. Crisp and clean.

Delve into the Basque Country's Liquid Star – IZARRA: A Liqueur Born in 1906, Crafted with Prunes, Walnuts, and Secrets!

A blend of cognacs from all across the Champagne region, softened with grape juice to a strength and flavor profile that pairs beautifully with bolder fruit-centered desserts (tarts, pies, etc) and some cheeses.

A Riesling and Semillon blend that creats a citrus rush in a bottle with wild flowers.

Mostly Chardonnay, with the remaining 5% split between Muscadet, Riesling, Savagnin, and Ehrenfelser, this cuvee is a nod to the farmers, interred in the eponymous cemetery nearby, who first tilled the soil on which these grapes are grown. Solemn, but not intolerably so.

Elevate Your Palate with Recaredo Serral del Vell 2017 - A Biodynamic Gem with 67 Months of Aging! Corpinnat has emerged as one of the best sparkling wine regions in the world, rivalling Champagne.

Ewald Tscheppe's intense commitment to biodynamic farming gives life to the grape Welschriesling, which is known for boring wines in the hands of lesser winemakers.

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

A crisp white wine with all the fruit notes you could expect from a South African Chenin, with a rich texturality and a slightly nutty edge to it.

A big apple blossom nose opens into a broader orchard fruit palate balanced between honey and saline minerality. Plush and delicious!

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 big, robust Cab Sauv, made from ripe fruit and with the bold fruit-forward profile to match. Cassis, blackberry, subdued red fruit, with a steak-worthy balance of acidity and tannin.

Four grape varieties originally from the Iberian Peninsula are blended with Chenin Blanc in this refreshing summer white. A smidge of skin contact and 9 months in 4-year-old oak barrels give it a gentle warmth and texture.

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.

Le Maurin: Aperitif with Iconic Flavours, Famous "Green Devil" Poster.

Made with 100% Alpine herbs and botanicals and coming in at 45% abv, this one's for your inner mountaineer.

A Friulian take on a Calabrian classic, this liquorice spirit is inky black and intensely flavorful. A great addition to the cocktail cabinet.

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.

Described by Hardy as the "Haute Couture" of Cognac. Received an "exceptional" at the World Cognac Awards.

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.

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.

100% Tocai Friulano. Candied citrus peels, warm slate, and a crisp stonefruit acidity. Drink now.

Funky and medium-bodied, with notes of strawberry and dry cranberry, a menthol-and-rosemary herbaceousness, and subtle tannins, this is a crushable cerasuolo-esque red that would pair perfectly with grilled veggie skewers.

Introducing VEDRENNE Supercassis: A Burgundian Tradition in Every Sip.

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.

This rosato, named for the winery's matriarch, has a floral red fruit nose preceding rosehip and dark cherry on the palate, with a textured finish.

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.

A Catalan-influenced, biodynamic, old-vine blend of grenache gris and macabeu from the Rousillion. Light but concentrated. Sur lie aging for 12 to 18 months in oak, with skin contact maceration that gives its flinty, acid-driven structure a honeyed, orange-zested, chamomile flavor profile.

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.

Floral notes on top of lemon curd, mildly oxidative, with a pleasing minerality. Scrumptious!

A structured, single-vineyard wine, with notes of cherry and boysenberry cradled in smooth tannins and refreshing acidity.

A bright, crisp, floral rose. Rhubarb tartness, juicy strawberry, great acidity.

The Iberian Peninsula by way of South Africa, this is a blend of a whopping seven grapes of Spanish and Portuguese origin, fermented separately and then blended to achieve a robust wine, intense in colour and on the nose, with dark fruit flavours and a touch of pot-pourri. Acidic enough to have a soft, smooth edge, with tannins that show up just enough to provide some texture.

Warm-climate Pinot Noir, with red fruit notes and gentle tannins, mellowed through malolactic fermentation in French barrels (20% new oak).

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

100% Ribolla Gialla. Notes of dried apricots and citrus peel, with a hint of herbaceousness and a palate-cleansing acidity.

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.

A blend of three Carignans, from a worldclass winery lurking in the depths of one of the Old World's "wine lakes", the Matassa Rouge is a cellar-worthy red with complex earthiness and licorice underlying delectable fruit notes.

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

 A medium-bodied white with notes of candied citrus peel, lychee, and slightly overripe pineapple, and a medium acidity. Drink on its own or with leafy, grilled white meat dishes.

A finely-tuned, well-balanced VS cognac that could qualify as a VSOP if the makers wanted to be technical about it. A solid entry-level example of fine brandy and great for cocktails as well.

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.

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.

A robust California Pinot Noir, vibrant red with sagey herbaceousness and dark fruit notes in a crisply acidic, well-rounded body.

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.

A blend of cognacs from across Champagne, from every level of vineyard, with a focus on environmentally friendly methods.

Since 1885, Salers has been crafting the oldest gentian aperitif in the Massif Central, a testament to centuries of tradition and expertise. Join us on a journey to the heart of Auvergne, where the finest yellow gentian is meticulously collected on the slopes of Puy Mary, near the charming village of Salers.

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.

If you're a fan of brett, this one's for you. As the label suggests, there's a cyclical complexity to the Donesco's making, 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.

A medium-bodied red with notes of black cherry licorice, strawberry, and a hint of leather, this one could use some time in a decanter. Delicious now, but totally cellar-worthy.

Each varietal  - Riesling, Gewürztraminer, and Chardonnay - brings its strengths to this skin contact blend. Aromatic and textured, with fine tannins. 

As the name ("fougue" translates as 'ardor') indicates, this is a wine with impact, with cherry florality on the nose and notes of stonefruit and lemon curd on the palate, and an almond-y finish. Like some passions, this one needs time: open a day in advance for its full expression.

A nose of melon, beeswax, and riesling's signature petrol, fulfilled in a palate of cantaloupe and baking spices with a steely acidity.

Orange wine from Garnacha Blanca with an intense colour and strong tannins and acidity.

Yeasty, complex Cava from Macabeo grapes and several years on lees before release.

Approximate drinking window:  2024-2031.

Recchione's Pinot Noirs are powerful wines from some of the rustic villages at the northern end of the Cote de Nuits. This wine, already with six years of age to it, has smoothed out some of its rough edges and now shows incredible depth and strong tannin for a special dinner.

Approximate drinking window:  2024-2030.

Jeremy Recchione is a young negociant winemaker in Burgundy working with fruit from all over the region but his cellar is in Gevrey-Chambertin, the village where this wine is grown and raised. For most of his wines only a barrel or two is made every year. This Pinot Noir, from the Creux Brouillard vineyard, is deep and intoxicating with black fruit, spice, and gamey aromas.

The Hautes-Cotes de Nuits Pinot Noir from the village of Segrois is made in a lighter style, easier drinking at younger ages, and in the great vintages compares very well to more famous Burgundy villages.

The Maconnais is the warmest growing region in Burgundy and makes very developed fruity styles of Chardonnay. Recchione's version sees a bit of oak for texture.

The vineyard in Pouilly-Fuisse where this wine was grown has since been upgraded to Premier Cru and this wine gives insight into why. It has an amazing blend of richness and balance, with tropical fruit and flint aromas. 

From their Silvershot Vineyard, this Pinot Noir is dense with fruit, dried herbs, and tannins that will soften with time or a strong decant. A wine built for the long haul.

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.

Aromatic, amphora-fermented Sangiovese from Marche.