The Stable House Bistro
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An 80/20 split between Macabeo and Chardonnay, it is aged for 15 months on lees and released with zero dosage, resulting in a bone dry wine that over-delivers for the price
100% Lambrusco Salamino vinified as a white wine, because, well, why not? Fruity and simple, done in the Charmat method (think Prosecco)
Textbook Lambrusco Sorbara – rosé colour, mildly aromatic, cuts like raspberry razorblades. Dangerous
Grasparossa is my favourite of the Lambrusco biotypes. It's a dark coloured, mildly tannic sparkling wine that can pair with the heaviest of foods (think, like, Lasagna). So fun
Ancestrale method rosé closer to the colour of a Lambrusco (which is maybe why I'm so partial). Completely natural winemaking, with no additions or subtractions)
Tasty, rosé coloured, w/ tart raspberry and cherry notes. Dry, cleansing, floral
So named for its red stock, this particular biotype of Lambrusco is very rare. Naturally made, this is a more savoury, wild take on everyone's favourite sparkling red wine
Ancestrale method Sorbara. Bone dry and quite structured, with a relatively deep pink hue. Pet Nat – So Hot Right Now – Pet Nat
Unique indeed. Champagne-method sparkling made with the rare Lambrusco Marani. It is light in colour, similar in profile to Sorbara, but a bit richer and more aromatic. Less fruity
Trento DOC is making the best sparkling wine in Italy (Sorry, Franciacorta), benefitting from the higher elevations of Italy's far north. 100% Chardonnay. 5+ years on the lees, this is for ballin' on a budget
Biodynamic and trendy as all get out. Mostly Chardonnay with Pinot Noir, Trousseau and Poulsard rounding things out. Bees wax, baked apple crisp, honey oats, toasted almonds. A very interesting alternative to champagne
Cava has an uphill battle ahead of it, changing people's perceptions of its function as a cheap and cheerful champagne substitute. This Racaredo will help, though. Biodynamic practices, everything hand harvested. Just shy of five years lees aging before release. Bone dry
Pinot meunier is the george harrison of champagne grapes – totally great but often overshadowed by its two more famous compatriots. This is rounder, creamier style of champagne, with 9g/l dosage, giving a much more direct fruit profile
100% Chardonnay from the Cote des Blancs. A sumptuous, powerful wine made from a selection of top tier parcels, including the famous Chétillon. 4 years on lees
These vines come from just south of Vertus, where Pinot was historically planted. It boasts an uncharacteristic breadth and creaminess (like me!), while retaining the region's trademark taut structure and definition (not like me!)
100% Pinot Noir from the southern reaches of the Champagne region, this wine spent 3 years on lees before being disgorged on the 12th of November, 2018. Fresh as a daisy, dry as British wit
Mostly Chardonnay, this wine spends 7 years on lees. Quite dry, with a rich, bready note. This less heralded region of Champage sits between the Cotes des Blanc and the Aube
Pol Roger was the favorite champagne of Winston Churchill, a man whose temperament and body shape I am coming to resemble more and more in my old age. This is a powerful, precise wine based primarily on Pinot Noir- a benchmark for quality with over 150 years of history
A Pinot Noir-dominant blend. The base wine spends almost a year in oak, rounding this linear, precise wine out. Organically farmed. (While Vilmart does in fact buy some of these grapes, they manage every aspect of the farming process and are much more philosophically aligned with the grower champagne movement. It was a toss up as to where to place them in this list)
A venerable Champagne house revived in its commitment to the highest quality of wine. The 741 is sourced mostly from the 2013 vintage, and is a blend of Chardonnay, Pinot Noir and Pinot Meunier. Unfined. Unfiltered. The base wine is oaked aged before bottling
The Tête-du-Cuvée (top wine) from this classic house. It is a blend of three vintages (2002, 1999, 1998) and displays a wonderful kaleidoscope of flavors ranging from honey and brioche, to Macintosh apple and lemon meringue. Not cheap, but the best things in life never are (friendship is overrated)
Despite the most cumbersome name in all of wine, Verdicchio dei Castelli di Jesi is an all around crowd pleaser. Lime zest, green apple, no oak – a simple quaffer if ever there was one
South Africa has quickly become one of the most interesting wine regions in the world. This rich, barrel fermented Chenin Blanc delivers all the pleasure of oaked Chardonnay with a bit more zip
Fun Fact: Albana Romagna was Italy's first white DOCG in 1987. Though better known for the famous sweet wines of the area, dry Albana is a mid weight, textural wine with notes of blanched almond, honeycomb and stone fruit
From the Monção e Melgaço subzone, this family owned estate produces wines of texture and depth, a far cry from the simple pleasures of your usual Vinho Verde. Mineral, salty, acid forward
From the slopes of the extinct Vulture volcano, this bright, generous wine is lovingly unoaked, with loads of citrus fruits. Five months on lees give this a great tactile sensation on the palate
Dönnhoff is the name in the Nahe, producing renowned wines from a wide array of sites. This off dry estate Riesling is expressive, well balanced and will work wonders with our chicken liver paté
San Leonardo is famous for being the best producer of Brodeaux grapes in all of Italy (yes, I'm looking at you, Ornellaia). Try this fuller bodied, stone fruit-laden take on Sauvignon, benefitting from the intense heat and cool nights of Italy's mountainous north
A field blend of varieties, all of them planted on the friable schist soils of the famed Douro valley, more known for its fortified sweet wines than its elegant, rich whites. Barrel fermentation, a year on lees – if you like Chardonnay, give this a try. And if you don't like Chardonnay, well, you're mistaken
Now I usually roll my eyes when someone describes a wine as "textural" but guys, it really is. A transplant from the much cooler Rhone Valley- here in Australia, Roussanne basks in the abundant sunshine, delivering loads of rich stone fruit and admirable tension
Sourced from the 2016 and 2017 vintages, this salty, well structured wine hails from the mountainous island of Corsica. A bit of that rich mouthfeel that Sardinian Vermentino has, but less fruit dominated
Les Clos is perhaps the most highly regarded Grand Cru climat in Chablis, full of power and cut and ageability. For people who want a big, round, rich wine with a sense of balance
Navarra is the mysterious neighbour to the better-known Rioja, sorta like Wilson from that 90's show Home Improvement. There's great value to be found here, and this bottling, a sulfur-free natural take on rich, smooth Garnacha, delivers pure fruit and easy pleasure, free from oak
Bordeaux varieties are long established in the flat, grassland expanses of the NE Veneto. In this fresh, structured wine, enjoy the vegetal notes characteristic of Cab Franc, with a bit more southern heat. Savoury, dry, moderately alcoholic
Chile is abuzz with rediscovery, as winemakers scour the land for old vine plant material, finally, perhaps, realizing that Carmenere is never going to take off. Here we have an interesting, savoury blend, livened up by the light bodied indigenous grape Pais
Geographically speaking, the Pfalz is an extension of France's sunny Alsace region, and Spätburgunder (aka Pinot Noir) thrives here. Juicy, a touch herbal, sleek as a slender man in a turtleneck
Unfiltered, no sulfur, "nouveau" style Mataro aka Mouvedre = easy drinking, very berry goodness
sourced from a single vineyard in the Similkameen Valley, this is mostly likely Canada's only Refosco, a rustic red variety from Italy's Friuli region. No oak here – unfined – unfiltered. Savoury herbs and considerable tannin
Head east from Burgundy and you find yourself in the picturesque Jura, a once popular, then forgotten, now rediscovered region making idiosyncratic wines of elegance and purity. Certified biodynamic, this wine is clean (not always a given), light and savoury
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated and the fruit is dried
From famed winemaker Chris Carpenter, this refined, elegant Cabernet is miles away, both literally and figuratively, from the darkly extracted wines of the Napa Valley
Elegant Shiraz might sound like an oxymoron but in the cool climate Yarra Valley it retains a bit more Northern Rhone charm. Co-fermented with Viognier and Marsanne, it benefits from heady aromas that build in the glass. Please allow us to decant this
Sourced from the famous Brunate cru, this powerful Barolo offers intense aromas of pressed rose, anise, and rosemary. Density is its M.O., with enough acid to keep the finish taut and clean. We recommend decanting
Lungarotti has long been the most forward thinking, talented winery in the small, landlocked area of Umbria. This elegant Sangiovese/Canaiolo blend drinks like fine Chianti Classico, with loads of dried red fruits and some nicely integrated oak spice
Gevrey-Chambertin is the largest appellation in the Cote de Nuits, and has the most Grand Cru acreage as well. Classic Gevrey produces a more muscular style of pinot, with darker fruit and notes of underbrush and earth. Domaine Arlaud is a biodynamic producer intent on making wines of place. Naturally fermented, with no additions or subtractions, this wine is aged a year and a half in oak to tame some of its more sauvage characteristics. Maison Roche de Bellene is a high quality négociant, meaning they buy grapes rather than grow their own. 2000, not unlike 2013, was a somewhat troubled vintage that required care in the vineyards. This 2000 is in a perfect place right now, fully developed with a beautiful nose of dried earth and red flowers. Domaine Maume was purchased in 2011 by Marchand-Tawse. These are the last bottles in town, folks. A good amount of new oak on this wine, but the cool 2011 vintage is an early drinking one
Nuits-Saint-Georges, the southernmost commune of its namesake region, is sometimes thought to be the red headed stepchild of the area. These are wines of structure and depth, a bit more rustic than pinot "should" be. Michel Gros, however, has the smoothest hands in the game, and offers an elegant take on a humble village level wine
Chambolle-Musigny is elegance personified. Noted for its soft tannin, haunting aromas and delicate structure, Chambolle is often the aficionado's village of choice. This wine is aged in a small portion of new oak, giving a bit of spice - clove, nutmeg, etc. 2014 was a cooler vintage plagued by hail, however the small crop that remains is drinking well early on
Vosne is the most well known village in the Cote de Nuits, and its eight Grand Crus produce some of the most expensive wines in the world. When drinking Vosne, you expect sumptuousness – broad, rich and ripe – without ever losing freshness and elegance. Like a finally tailoured power suit, or a sports car that is somehow not obnoxious. Roblot Marchand is a small, 5th generation domaine, owning around 8ha across a smattering of villages. This small parcel, technically a climat of Flagey-Echézeaux (these wines may be labeled as Vosne at the village or 1er cru level) is higher up on the slope, benefiting from a slightly cooler microclimate during the warm 2015 vintage
Long before the Medoc came to be, the Graves region of Bordeaux was known for the high quality of its wines. This even Cabernet/Merlot split shows the merits of this cooler vintage, often overshadowed by the legendary 2009's and 10's. Look for a lot of structure here, with developing aromas of graphite, tobacco and dried black fruit
A Cru Bourgeois punching way above its weight class with heady aromas of smoked blackberry and currant. 2010 was a spectacular vintage, with ample sunshine and a nice, long harvest. Predominantly Cabernet Sauvignon
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated now, and the fruit is dried
A relatively young estate, this acclaimed producer got their start when they bought some vines off of Ch. Beychevelle in the 1940s. This is an elegant take on Saint-Julian, hitting its peak some 12 years on from this cool, restrained vintage. Earthy, medium bodied and subtle
Just like you should buy from the little guys in great vintages, look to the great producers in vintages with suboptimal conditions. They can afford to discard the lesser fruit and put out a quality product meant for aging. This Cabernet Sauvignon-dominant wine drinks the youngest of any of these, with sweet baking spices and primary black fruit aromas
This semi sweet, lightly sparkling red wine is about as niche as it gets. Floral, exuberant, low alcohol. People (i.e. our accountant) keep saying, "Matt, stop buying sweet red wine, no one wants it" to which I respond, "Would you tell Picasso not to paint!?"… I could be fired soon
Nascetta is native to the small commune of Novello and produces a lightly aromatic, delicate dry wine, not dissimilar to a softer edged Riesling. Versatile with food
This is the entry level wine for this producer, crafting a lighter, less concentrated Timorasso than the "Archetipo" . Lemon zest, crushed rocks, das ry as British humour
With 14 months on lees, this is a premium expression of this recently hot to trot grape. Impressively structured, with tension beneath the weight and extract. No oak here
Freisa is closely related to Nebbiolo, genetically speaking, and shares similar attributes. Lightly coloured, with a linear, high acid mouth feel and prominent, drying tannins. You need to try this with the mushrooms and spaetzle - perfect pairing
Grignolino is a charming grape, always light in body with prominent tannin. Sourced from a small 5ha family owned vineyard, this wine falls into the natural wine camp, completely unadulterated. Do note, this wine has some brett (i.e. brettanomyces, an especially fragrant species of yeast that gives a wine that "farmyard" appeal). I think it's on the right side of polarizing, but you can be the judge
I like to describe Pelaverga as tasting like a strawberry covered in black pepper, because well, it does. This is easily my favourite red grape in Piemonte, fresh and juicy and immediately appealing, like me on a first date
Continuing my previous thought, Pelaverga is awesome and having a "Pair-a-Pelavergas" is entirely fitting to the quality of this grape. While both bottles are lovely, Alessandria's might be slightly more elegant, less, you know, elbows
Vespolina, long utilized as a blending partner for Nebbiolo in the cool Alto Piemonte area, is darkly hued, with savoury, even sanguine, characteristics, not too dissimilar from Syrah. Purple fruited, spicy and full (ish) bodied
I met proprietors Costa and Judy almost 4 years ago at a dinner party and listened intently as they detailed their desire to make wine. Fast forward to present day and they've actually done it, along with quitting their jobs in the city, having a child and Costa growing out his hair to somewhat resemble a more barrel chested Russell Brand. This Pinot Blanc is fermented on skins for two months, then aged in neutral barrel for another 15. It has a nice weight to it, with a touch of tannin and notes of jasmine tea. A pleasant start to a budding career
Rajen Toor grew up in the Okanagan - his parents own the old guard Desert Hills winery on the Black Sage Bench. He never considered a career in winemaking, however, until he fell in love with the budding natural wine movement. Working with fruit from the Three Boys Vineyard (named for his father and uncles) he makes a charmingly over the top Gamay that benefits from that southern heat. It is big, rich and unfiltered. I appreciate the verve here, not shy of ripeness the way a lot of hipster wine is
Husband and wife proprietors Jordan Kubek and Tyler Knight got their start working harvests the world over, and for a time ran the sparkling wine program at the Okanagan Crush Pad. Perched up high in the hills of Summerland, they have taken on the admirable task of growing Syrah just about as far north as anyone should, producing a meaty, savoury style that I fell in love with right out of the barrel this summer
There are many lovely appellations we are going to bypass on our way down the river – wave to the fine men and women of Côte Rôtie and Condrieu – we just can't afford their wines these days. Our first stop then is that of the rather large Crozes-Hermitage, shaped like a half eaten donut around its more famous neighbor Hermitage. Here we get (for the most part) Syrah based red wines in a lighter style. The Cave de Tain is a local cooperative making high quality wine for everyday consumption. Look for that characteristic black pepper spice and lifted floral aromatics that Syrah brings
OK, back in the boat (yes you can bring the bottle, it's France, it's cool). Our next stop is the oft-slept on Saint-Péray, a teeny-tiny appellation hugging the more famous Cornas. This appellation is for white wine only (be they still or sparkling), focusing on the great workhorse grapes of Marsanne and Roussanne. Jaboulet, a historic producer known for world class Hermitage wines, are here working solely with Marsanne (locally known as Sauvageres), producing a beautiful, richer styled wine - think lemon curd, citrus blossoms, stone fruit, etc
Alright, everybody take a pee break? The next bit of the journey is covering a fair amount of ground. We're leaving the narrow canyons of the chilly Northern Rhone and heading into the flatter, warm expanses of the Southern Rhone, all the way down to the famous Châteauneuf-du-Pape. This far south Syrah takes a backseat to Grenache, and blends rule the day. The wines take on a fruitier, beefier style with higher alcohol and softer tannins. This CDP from the esteemed Deydier estate is decidedly beefy, with a larger proportion of Mouvedre in it. Licorice, red flowers and leather
Dolcetto is a real heartbreak grape- hard to grow, hard to sell, it persists through the passion of the area's farmers. At one time the most planted grape in Piemonte, it now represents about 13% of plantings. It is prized for ripening earlier than any of the other red grapes, and thriving on higher elevation sites where Nebbiolo and Barbara wouldn't ripen. It is uncharacteristically dark in colour, with a good amount of tannin and an overt purple fruitiness. Traditionally speaking, this is your everyday wine – simple, rustic, delicious. Vajra is a highly regarded, relatively young family estate based in the commune of Barolo. This wine sees no oak
Barbara, representing some 30% of all plantings in Piemonte, is the region's real workhorse grape. And while some producers have tried to give it the old new oak "prestige" treatment, it shows its best when its natural strengths are highlighted, namely loads of acidity, pure red fruit and minimal tannin. The Barbara d'Asti DOCG, which is, in terms of volume, the largest DOCG in Piemonte, is located to the northeast of the Langhe, in the province of Monferrato. Damilano is a medium sized producer located in the commune of Barolo. Their Barbara is aged in a combination of stainless steel and cement
Here we come to Nebbiolo, the king of grapes in Piemonte, if not all of Italy. Prized for its long loved wines of haunting aroma and powerful structure, it is a tricky grape to grow, ripening well into November in some cases, amidst the fog and rain of the Piemontese fall. While Barolo is the most famous of the grape's appellations, Barbaresco is the more appealing for our purposes here. Located along the Tanaro River, it ripens a bit sooner, ages a bit quicker and drinks just a little bit better at a young age. High tannin, high acid, and light in colour, Nebbiolo makes wines for long term cellaring. De Forville, once one of the most undervalued estates in Barbaresco, has enjoyed a surge in popularity after a string of great vintages and a glowing write up in the New York Times. The grapes for this wine are sourced from multiple vineyards, including some of the great cru of the region, namely Rabaja. It spends 18 months in large, neutral oak
mousse, chantilly cream, fleur de sel
"couer a la crème", graham cracker crumb, orange syrup
raspberry, meringue, hazelnut praline
olive oil, baguette
cashews, hazelnuts, walnuts
salmon, lavash, caper berries
pork, juniper, pickled onion
black olive, red pepper, goat cheese
lemon zest, parsley, crostini
smoked salt, carrot top pistou, baguette
tarragon-dijon dressing, cranberry
Daily – ask your server
carrot top pistou, gorgonzola, praline, greens
smoked burratta, arrabiata, tomatoes, parsley
onion jam, compressed grape, parmesan
mousse, chantilly cream, fleur de sel
"couer a la crème", graham cracker crumb, orange syrup
raspberry, meringue, hazelnut praline
mousse, chantilly cream, fleur de sel
"couer a la crème", graham cracker crumb, orange syrup
raspberry, meringue, hazelnut praline
olive oil, baguette
cashews, hazelnuts, walnuts
salmon, lavash, caper berries
pork, juniper, pickled onion
black olive, red pepper, goat cheese
lemon zest, parsley, crostini
smoked salt, carrot top pistou, baguette
tarragon-dijon dressing, cranberry
Daily – ask your server
carrot top pistou, gorgonzola, praline, greens
smoked burratta, arrabiata, tomatoes, parsley
onion jam, compressed grape, parmesan
olive oil, baguette
cashews, hazelnuts, walnuts
salmon, lavash, caper berries
pork, juniper, pickled onion
black olive, red pepper, goat cheese
lemon zest, parsley, crostini
smoked salt, carrot top pistou, baguette
tarragon-dijon dressing, cranberry
Daily – ask your server
carrot top pistou, gorgonzola, praline, greens
smoked burratta, arrabiata, tomatoes, parsley
onion jam, compressed grape, parmesan
An 80/20 split between Macabeo and Chardonnay, it is aged for 15 months on lees and released with zero dosage, resulting in a bone dry wine that over-delivers for the price
100% Lambrusco Salamino vinified as a white wine, because, well, why not? Fruity and simple, done in the Charmat method (think Prosecco)
Textbook Lambrusco Sorbara – rosé colour, mildly aromatic, cuts like raspberry razorblades. Dangerous
Grasparossa is my favourite of the Lambrusco biotypes. It's a dark coloured, mildly tannic sparkling wine that can pair with the heaviest of foods (think, like, Lasagna). So fun
Ancestrale method rosé closer to the colour of a Lambrusco (which is maybe why I'm so partial). Completely natural winemaking, with no additions or subtractions)
Tasty, rosé coloured, w/ tart raspberry and cherry notes. Dry, cleansing, floral
So named for its red stock, this particular biotype of Lambrusco is very rare. Naturally made, this is a more savoury, wild take on everyone's favourite sparkling red wine
Ancestrale method Sorbara. Bone dry and quite structured, with a relatively deep pink hue. Pet Nat – So Hot Right Now – Pet Nat
Unique indeed. Champagne-method sparkling made with the rare Lambrusco Marani. It is light in colour, similar in profile to Sorbara, but a bit richer and more aromatic. Less fruity
Trento DOC is making the best sparkling wine in Italy (Sorry, Franciacorta), benefitting from the higher elevations of Italy's far north. 100% Chardonnay. 5+ years on the lees, this is for ballin' on a budget
Biodynamic and trendy as all get out. Mostly Chardonnay with Pinot Noir, Trousseau and Poulsard rounding things out. Bees wax, baked apple crisp, honey oats, toasted almonds. A very interesting alternative to champagne
Cava has an uphill battle ahead of it, changing people's perceptions of its function as a cheap and cheerful champagne substitute. This Racaredo will help, though. Biodynamic practices, everything hand harvested. Just shy of five years lees aging before release. Bone dry
Pinot meunier is the george harrison of champagne grapes – totally great but often overshadowed by its two more famous compatriots. This is rounder, creamier style of champagne, with 9g/l dosage, giving a much more direct fruit profile
100% Chardonnay from the Cote des Blancs. A sumptuous, powerful wine made from a selection of top tier parcels, including the famous Chétillon. 4 years on lees
These vines come from just south of Vertus, where Pinot was historically planted. It boasts an uncharacteristic breadth and creaminess (like me!), while retaining the region's trademark taut structure and definition (not like me!)
100% Pinot Noir from the southern reaches of the Champagne region, this wine spent 3 years on lees before being disgorged on the 12th of November, 2018. Fresh as a daisy, dry as British wit
Mostly Chardonnay, this wine spends 7 years on lees. Quite dry, with a rich, bready note. This less heralded region of Champage sits between the Cotes des Blanc and the Aube
Pol Roger was the favorite champagne of Winston Churchill, a man whose temperament and body shape I am coming to resemble more and more in my old age. This is a powerful, precise wine based primarily on Pinot Noir- a benchmark for quality with over 150 years of history
A Pinot Noir-dominant blend. The base wine spends almost a year in oak, rounding this linear, precise wine out. Organically farmed. (While Vilmart does in fact buy some of these grapes, they manage every aspect of the farming process and are much more philosophically aligned with the grower champagne movement. It was a toss up as to where to place them in this list)
A venerable Champagne house revived in its commitment to the highest quality of wine. The 741 is sourced mostly from the 2013 vintage, and is a blend of Chardonnay, Pinot Noir and Pinot Meunier. Unfined. Unfiltered. The base wine is oaked aged before bottling
The Tête-du-Cuvée (top wine) from this classic house. It is a blend of three vintages (2002, 1999, 1998) and displays a wonderful kaleidoscope of flavors ranging from honey and brioche, to Macintosh apple and lemon meringue. Not cheap, but the best things in life never are (friendship is overrated)
Despite the most cumbersome name in all of wine, Verdicchio dei Castelli di Jesi is an all around crowd pleaser. Lime zest, green apple, no oak – a simple quaffer if ever there was one
South Africa has quickly become one of the most interesting wine regions in the world. This rich, barrel fermented Chenin Blanc delivers all the pleasure of oaked Chardonnay with a bit more zip
Fun Fact: Albana Romagna was Italy's first white DOCG in 1987. Though better known for the famous sweet wines of the area, dry Albana is a mid weight, textural wine with notes of blanched almond, honeycomb and stone fruit
From the Monção e Melgaço subzone, this family owned estate produces wines of texture and depth, a far cry from the simple pleasures of your usual Vinho Verde. Mineral, salty, acid forward
From the slopes of the extinct Vulture volcano, this bright, generous wine is lovingly unoaked, with loads of citrus fruits. Five months on lees give this a great tactile sensation on the palate
Dönnhoff is the name in the Nahe, producing renowned wines from a wide array of sites. This off dry estate Riesling is expressive, well balanced and will work wonders with our chicken liver paté
San Leonardo is famous for being the best producer of Brodeaux grapes in all of Italy (yes, I'm looking at you, Ornellaia). Try this fuller bodied, stone fruit-laden take on Sauvignon, benefitting from the intense heat and cool nights of Italy's mountainous north
A field blend of varieties, all of them planted on the friable schist soils of the famed Douro valley, more known for its fortified sweet wines than its elegant, rich whites. Barrel fermentation, a year on lees – if you like Chardonnay, give this a try. And if you don't like Chardonnay, well, you're mistaken
Now I usually roll my eyes when someone describes a wine as "textural" but guys, it really is. A transplant from the much cooler Rhone Valley- here in Australia, Roussanne basks in the abundant sunshine, delivering loads of rich stone fruit and admirable tension
Sourced from the 2016 and 2017 vintages, this salty, well structured wine hails from the mountainous island of Corsica. A bit of that rich mouthfeel that Sardinian Vermentino has, but less fruit dominated
Les Clos is perhaps the most highly regarded Grand Cru climat in Chablis, full of power and cut and ageability. For people who want a big, round, rich wine with a sense of balance
Navarra is the mysterious neighbour to the better-known Rioja, sorta like Wilson from that 90's show Home Improvement. There's great value to be found here, and this bottling, a sulfur-free natural take on rich, smooth Garnacha, delivers pure fruit and easy pleasure, free from oak
Bordeaux varieties are long established in the flat, grassland expanses of the NE Veneto. In this fresh, structured wine, enjoy the vegetal notes characteristic of Cab Franc, with a bit more southern heat. Savoury, dry, moderately alcoholic
Chile is abuzz with rediscovery, as winemakers scour the land for old vine plant material, finally, perhaps, realizing that Carmenere is never going to take off. Here we have an interesting, savoury blend, livened up by the light bodied indigenous grape Pais
Geographically speaking, the Pfalz is an extension of France's sunny Alsace region, and Spätburgunder (aka Pinot Noir) thrives here. Juicy, a touch herbal, sleek as a slender man in a turtleneck
Unfiltered, no sulfur, "nouveau" style Mataro aka Mouvedre = easy drinking, very berry goodness
sourced from a single vineyard in the Similkameen Valley, this is mostly likely Canada's only Refosco, a rustic red variety from Italy's Friuli region. No oak here – unfined – unfiltered. Savoury herbs and considerable tannin
Head east from Burgundy and you find yourself in the picturesque Jura, a once popular, then forgotten, now rediscovered region making idiosyncratic wines of elegance and purity. Certified biodynamic, this wine is clean (not always a given), light and savoury
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated and the fruit is dried
From famed winemaker Chris Carpenter, this refined, elegant Cabernet is miles away, both literally and figuratively, from the darkly extracted wines of the Napa Valley
Elegant Shiraz might sound like an oxymoron but in the cool climate Yarra Valley it retains a bit more Northern Rhone charm. Co-fermented with Viognier and Marsanne, it benefits from heady aromas that build in the glass. Please allow us to decant this
Sourced from the famous Brunate cru, this powerful Barolo offers intense aromas of pressed rose, anise, and rosemary. Density is its M.O., with enough acid to keep the finish taut and clean. We recommend decanting
Lungarotti has long been the most forward thinking, talented winery in the small, landlocked area of Umbria. This elegant Sangiovese/Canaiolo blend drinks like fine Chianti Classico, with loads of dried red fruits and some nicely integrated oak spice
Gevrey-Chambertin is the largest appellation in the Cote de Nuits, and has the most Grand Cru acreage as well. Classic Gevrey produces a more muscular style of pinot, with darker fruit and notes of underbrush and earth. Domaine Arlaud is a biodynamic producer intent on making wines of place. Naturally fermented, with no additions or subtractions, this wine is aged a year and a half in oak to tame some of its more sauvage characteristics. Maison Roche de Bellene is a high quality négociant, meaning they buy grapes rather than grow their own. 2000, not unlike 2013, was a somewhat troubled vintage that required care in the vineyards. This 2000 is in a perfect place right now, fully developed with a beautiful nose of dried earth and red flowers. Domaine Maume was purchased in 2011 by Marchand-Tawse. These are the last bottles in town, folks. A good amount of new oak on this wine, but the cool 2011 vintage is an early drinking one
Nuits-Saint-Georges, the southernmost commune of its namesake region, is sometimes thought to be the red headed stepchild of the area. These are wines of structure and depth, a bit more rustic than pinot "should" be. Michel Gros, however, has the smoothest hands in the game, and offers an elegant take on a humble village level wine
Chambolle-Musigny is elegance personified. Noted for its soft tannin, haunting aromas and delicate structure, Chambolle is often the aficionado's village of choice. This wine is aged in a small portion of new oak, giving a bit of spice - clove, nutmeg, etc. 2014 was a cooler vintage plagued by hail, however the small crop that remains is drinking well early on
Vosne is the most well known village in the Cote de Nuits, and its eight Grand Crus produce some of the most expensive wines in the world. When drinking Vosne, you expect sumptuousness – broad, rich and ripe – without ever losing freshness and elegance. Like a finally tailoured power suit, or a sports car that is somehow not obnoxious. Roblot Marchand is a small, 5th generation domaine, owning around 8ha across a smattering of villages. This small parcel, technically a climat of Flagey-Echézeaux (these wines may be labeled as Vosne at the village or 1er cru level) is higher up on the slope, benefiting from a slightly cooler microclimate during the warm 2015 vintage
Long before the Medoc came to be, the Graves region of Bordeaux was known for the high quality of its wines. This even Cabernet/Merlot split shows the merits of this cooler vintage, often overshadowed by the legendary 2009's and 10's. Look for a lot of structure here, with developing aromas of graphite, tobacco and dried black fruit
A Cru Bourgeois punching way above its weight class with heady aromas of smoked blackberry and currant. 2010 was a spectacular vintage, with ample sunshine and a nice, long harvest. Predominantly Cabernet Sauvignon
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated now, and the fruit is dried
A relatively young estate, this acclaimed producer got their start when they bought some vines off of Ch. Beychevelle in the 1940s. This is an elegant take on Saint-Julian, hitting its peak some 12 years on from this cool, restrained vintage. Earthy, medium bodied and subtle
Just like you should buy from the little guys in great vintages, look to the great producers in vintages with suboptimal conditions. They can afford to discard the lesser fruit and put out a quality product meant for aging. This Cabernet Sauvignon-dominant wine drinks the youngest of any of these, with sweet baking spices and primary black fruit aromas
This semi sweet, lightly sparkling red wine is about as niche as it gets. Floral, exuberant, low alcohol. People (i.e. our accountant) keep saying, "Matt, stop buying sweet red wine, no one wants it" to which I respond, "Would you tell Picasso not to paint!?"… I could be fired soon
Nascetta is native to the small commune of Novello and produces a lightly aromatic, delicate dry wine, not dissimilar to a softer edged Riesling. Versatile with food
This is the entry level wine for this producer, crafting a lighter, less concentrated Timorasso than the "Archetipo" . Lemon zest, crushed rocks, das ry as British humour
With 14 months on lees, this is a premium expression of this recently hot to trot grape. Impressively structured, with tension beneath the weight and extract. No oak here
Freisa is closely related to Nebbiolo, genetically speaking, and shares similar attributes. Lightly coloured, with a linear, high acid mouth feel and prominent, drying tannins. You need to try this with the mushrooms and spaetzle - perfect pairing
Grignolino is a charming grape, always light in body with prominent tannin. Sourced from a small 5ha family owned vineyard, this wine falls into the natural wine camp, completely unadulterated. Do note, this wine has some brett (i.e. brettanomyces, an especially fragrant species of yeast that gives a wine that "farmyard" appeal). I think it's on the right side of polarizing, but you can be the judge
I like to describe Pelaverga as tasting like a strawberry covered in black pepper, because well, it does. This is easily my favourite red grape in Piemonte, fresh and juicy and immediately appealing, like me on a first date
Continuing my previous thought, Pelaverga is awesome and having a "Pair-a-Pelavergas" is entirely fitting to the quality of this grape. While both bottles are lovely, Alessandria's might be slightly more elegant, less, you know, elbows
Vespolina, long utilized as a blending partner for Nebbiolo in the cool Alto Piemonte area, is darkly hued, with savoury, even sanguine, characteristics, not too dissimilar from Syrah. Purple fruited, spicy and full (ish) bodied
I met proprietors Costa and Judy almost 4 years ago at a dinner party and listened intently as they detailed their desire to make wine. Fast forward to present day and they've actually done it, along with quitting their jobs in the city, having a child and Costa growing out his hair to somewhat resemble a more barrel chested Russell Brand. This Pinot Blanc is fermented on skins for two months, then aged in neutral barrel for another 15. It has a nice weight to it, with a touch of tannin and notes of jasmine tea. A pleasant start to a budding career
Rajen Toor grew up in the Okanagan - his parents own the old guard Desert Hills winery on the Black Sage Bench. He never considered a career in winemaking, however, until he fell in love with the budding natural wine movement. Working with fruit from the Three Boys Vineyard (named for his father and uncles) he makes a charmingly over the top Gamay that benefits from that southern heat. It is big, rich and unfiltered. I appreciate the verve here, not shy of ripeness the way a lot of hipster wine is
Husband and wife proprietors Jordan Kubek and Tyler Knight got their start working harvests the world over, and for a time ran the sparkling wine program at the Okanagan Crush Pad. Perched up high in the hills of Summerland, they have taken on the admirable task of growing Syrah just about as far north as anyone should, producing a meaty, savoury style that I fell in love with right out of the barrel this summer
There are many lovely appellations we are going to bypass on our way down the river – wave to the fine men and women of Côte Rôtie and Condrieu – we just can't afford their wines these days. Our first stop then is that of the rather large Crozes-Hermitage, shaped like a half eaten donut around its more famous neighbor Hermitage. Here we get (for the most part) Syrah based red wines in a lighter style. The Cave de Tain is a local cooperative making high quality wine for everyday consumption. Look for that characteristic black pepper spice and lifted floral aromatics that Syrah brings
OK, back in the boat (yes you can bring the bottle, it's France, it's cool). Our next stop is the oft-slept on Saint-Péray, a teeny-tiny appellation hugging the more famous Cornas. This appellation is for white wine only (be they still or sparkling), focusing on the great workhorse grapes of Marsanne and Roussanne. Jaboulet, a historic producer known for world class Hermitage wines, are here working solely with Marsanne (locally known as Sauvageres), producing a beautiful, richer styled wine - think lemon curd, citrus blossoms, stone fruit, etc
Alright, everybody take a pee break? The next bit of the journey is covering a fair amount of ground. We're leaving the narrow canyons of the chilly Northern Rhone and heading into the flatter, warm expanses of the Southern Rhone, all the way down to the famous Châteauneuf-du-Pape. This far south Syrah takes a backseat to Grenache, and blends rule the day. The wines take on a fruitier, beefier style with higher alcohol and softer tannins. This CDP from the esteemed Deydier estate is decidedly beefy, with a larger proportion of Mouvedre in it. Licorice, red flowers and leather
Dolcetto is a real heartbreak grape- hard to grow, hard to sell, it persists through the passion of the area's farmers. At one time the most planted grape in Piemonte, it now represents about 13% of plantings. It is prized for ripening earlier than any of the other red grapes, and thriving on higher elevation sites where Nebbiolo and Barbara wouldn't ripen. It is uncharacteristically dark in colour, with a good amount of tannin and an overt purple fruitiness. Traditionally speaking, this is your everyday wine – simple, rustic, delicious. Vajra is a highly regarded, relatively young family estate based in the commune of Barolo. This wine sees no oak
Barbara, representing some 30% of all plantings in Piemonte, is the region's real workhorse grape. And while some producers have tried to give it the old new oak "prestige" treatment, it shows its best when its natural strengths are highlighted, namely loads of acidity, pure red fruit and minimal tannin. The Barbara d'Asti DOCG, which is, in terms of volume, the largest DOCG in Piemonte, is located to the northeast of the Langhe, in the province of Monferrato. Damilano is a medium sized producer located in the commune of Barolo. Their Barbara is aged in a combination of stainless steel and cement
Here we come to Nebbiolo, the king of grapes in Piemonte, if not all of Italy. Prized for its long loved wines of haunting aroma and powerful structure, it is a tricky grape to grow, ripening well into November in some cases, amidst the fog and rain of the Piemontese fall. While Barolo is the most famous of the grape's appellations, Barbaresco is the more appealing for our purposes here. Located along the Tanaro River, it ripens a bit sooner, ages a bit quicker and drinks just a little bit better at a young age. High tannin, high acid, and light in colour, Nebbiolo makes wines for long term cellaring. De Forville, once one of the most undervalued estates in Barbaresco, has enjoyed a surge in popularity after a string of great vintages and a glowing write up in the New York Times. The grapes for this wine are sourced from multiple vineyards, including some of the great cru of the region, namely Rabaja. It spends 18 months in large, neutral oak
An 80/20 split between Macabeo and Chardonnay, it is aged for 15 months on lees and released with zero dosage, resulting in a bone dry wine that over-delivers for the price
100% Lambrusco Salamino vinified as a white wine, because, well, why not? Fruity and simple, done in the Charmat method (think Prosecco)
Textbook Lambrusco Sorbara – rosé colour, mildly aromatic, cuts like raspberry razorblades. Dangerous
Grasparossa is my favourite of the Lambrusco biotypes. It's a dark coloured, mildly tannic sparkling wine that can pair with the heaviest of foods (think, like, Lasagna). So fun
Ancestrale method rosé closer to the colour of a Lambrusco (which is maybe why I'm so partial). Completely natural winemaking, with no additions or subtractions)
Tasty, rosé coloured, w/ tart raspberry and cherry notes. Dry, cleansing, floral
So named for its red stock, this particular biotype of Lambrusco is very rare. Naturally made, this is a more savoury, wild take on everyone's favourite sparkling red wine
Ancestrale method Sorbara. Bone dry and quite structured, with a relatively deep pink hue. Pet Nat – So Hot Right Now – Pet Nat
Unique indeed. Champagne-method sparkling made with the rare Lambrusco Marani. It is light in colour, similar in profile to Sorbara, but a bit richer and more aromatic. Less fruity
Trento DOC is making the best sparkling wine in Italy (Sorry, Franciacorta), benefitting from the higher elevations of Italy's far north. 100% Chardonnay. 5+ years on the lees, this is for ballin' on a budget
Biodynamic and trendy as all get out. Mostly Chardonnay with Pinot Noir, Trousseau and Poulsard rounding things out. Bees wax, baked apple crisp, honey oats, toasted almonds. A very interesting alternative to champagne
Cava has an uphill battle ahead of it, changing people's perceptions of its function as a cheap and cheerful champagne substitute. This Racaredo will help, though. Biodynamic practices, everything hand harvested. Just shy of five years lees aging before release. Bone dry
Pinot meunier is the george harrison of champagne grapes – totally great but often overshadowed by its two more famous compatriots. This is rounder, creamier style of champagne, with 9g/l dosage, giving a much more direct fruit profile
100% Chardonnay from the Cote des Blancs. A sumptuous, powerful wine made from a selection of top tier parcels, including the famous Chétillon. 4 years on lees
These vines come from just south of Vertus, where Pinot was historically planted. It boasts an uncharacteristic breadth and creaminess (like me!), while retaining the region's trademark taut structure and definition (not like me!)
100% Pinot Noir from the southern reaches of the Champagne region, this wine spent 3 years on lees before being disgorged on the 12th of November, 2018. Fresh as a daisy, dry as British wit
Mostly Chardonnay, this wine spends 7 years on lees. Quite dry, with a rich, bready note. This less heralded region of Champage sits between the Cotes des Blanc and the Aube
Pol Roger was the favorite champagne of Winston Churchill, a man whose temperament and body shape I am coming to resemble more and more in my old age. This is a powerful, precise wine based primarily on Pinot Noir- a benchmark for quality with over 150 years of history
A Pinot Noir-dominant blend. The base wine spends almost a year in oak, rounding this linear, precise wine out. Organically farmed. (While Vilmart does in fact buy some of these grapes, they manage every aspect of the farming process and are much more philosophically aligned with the grower champagne movement. It was a toss up as to where to place them in this list)
A venerable Champagne house revived in its commitment to the highest quality of wine. The 741 is sourced mostly from the 2013 vintage, and is a blend of Chardonnay, Pinot Noir and Pinot Meunier. Unfined. Unfiltered. The base wine is oaked aged before bottling
The Tête-du-Cuvée (top wine) from this classic house. It is a blend of three vintages (2002, 1999, 1998) and displays a wonderful kaleidoscope of flavors ranging from honey and brioche, to Macintosh apple and lemon meringue. Not cheap, but the best things in life never are (friendship is overrated)
Despite the most cumbersome name in all of wine, Verdicchio dei Castelli di Jesi is an all around crowd pleaser. Lime zest, green apple, no oak – a simple quaffer if ever there was one
South Africa has quickly become one of the most interesting wine regions in the world. This rich, barrel fermented Chenin Blanc delivers all the pleasure of oaked Chardonnay with a bit more zip
Fun Fact: Albana Romagna was Italy's first white DOCG in 1987. Though better known for the famous sweet wines of the area, dry Albana is a mid weight, textural wine with notes of blanched almond, honeycomb and stone fruit
From the Monção e Melgaço subzone, this family owned estate produces wines of texture and depth, a far cry from the simple pleasures of your usual Vinho Verde. Mineral, salty, acid forward
From the slopes of the extinct Vulture volcano, this bright, generous wine is lovingly unoaked, with loads of citrus fruits. Five months on lees give this a great tactile sensation on the palate
Dönnhoff is the name in the Nahe, producing renowned wines from a wide array of sites. This off dry estate Riesling is expressive, well balanced and will work wonders with our chicken liver paté
San Leonardo is famous for being the best producer of Brodeaux grapes in all of Italy (yes, I'm looking at you, Ornellaia). Try this fuller bodied, stone fruit-laden take on Sauvignon, benefitting from the intense heat and cool nights of Italy's mountainous north
A field blend of varieties, all of them planted on the friable schist soils of the famed Douro valley, more known for its fortified sweet wines than its elegant, rich whites. Barrel fermentation, a year on lees – if you like Chardonnay, give this a try. And if you don't like Chardonnay, well, you're mistaken
Now I usually roll my eyes when someone describes a wine as "textural" but guys, it really is. A transplant from the much cooler Rhone Valley- here in Australia, Roussanne basks in the abundant sunshine, delivering loads of rich stone fruit and admirable tension
Sourced from the 2016 and 2017 vintages, this salty, well structured wine hails from the mountainous island of Corsica. A bit of that rich mouthfeel that Sardinian Vermentino has, but less fruit dominated
Les Clos is perhaps the most highly regarded Grand Cru climat in Chablis, full of power and cut and ageability. For people who want a big, round, rich wine with a sense of balance
Navarra is the mysterious neighbour to the better-known Rioja, sorta like Wilson from that 90's show Home Improvement. There's great value to be found here, and this bottling, a sulfur-free natural take on rich, smooth Garnacha, delivers pure fruit and easy pleasure, free from oak
Bordeaux varieties are long established in the flat, grassland expanses of the NE Veneto. In this fresh, structured wine, enjoy the vegetal notes characteristic of Cab Franc, with a bit more southern heat. Savoury, dry, moderately alcoholic
Chile is abuzz with rediscovery, as winemakers scour the land for old vine plant material, finally, perhaps, realizing that Carmenere is never going to take off. Here we have an interesting, savoury blend, livened up by the light bodied indigenous grape Pais
Geographically speaking, the Pfalz is an extension of France's sunny Alsace region, and Spätburgunder (aka Pinot Noir) thrives here. Juicy, a touch herbal, sleek as a slender man in a turtleneck
Unfiltered, no sulfur, "nouveau" style Mataro aka Mouvedre = easy drinking, very berry goodness
sourced from a single vineyard in the Similkameen Valley, this is mostly likely Canada's only Refosco, a rustic red variety from Italy's Friuli region. No oak here – unfined – unfiltered. Savoury herbs and considerable tannin
Head east from Burgundy and you find yourself in the picturesque Jura, a once popular, then forgotten, now rediscovered region making idiosyncratic wines of elegance and purity. Certified biodynamic, this wine is clean (not always a given), light and savoury
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated and the fruit is dried
From famed winemaker Chris Carpenter, this refined, elegant Cabernet is miles away, both literally and figuratively, from the darkly extracted wines of the Napa Valley
Elegant Shiraz might sound like an oxymoron but in the cool climate Yarra Valley it retains a bit more Northern Rhone charm. Co-fermented with Viognier and Marsanne, it benefits from heady aromas that build in the glass. Please allow us to decant this
Sourced from the famous Brunate cru, this powerful Barolo offers intense aromas of pressed rose, anise, and rosemary. Density is its M.O., with enough acid to keep the finish taut and clean. We recommend decanting
Lungarotti has long been the most forward thinking, talented winery in the small, landlocked area of Umbria. This elegant Sangiovese/Canaiolo blend drinks like fine Chianti Classico, with loads of dried red fruits and some nicely integrated oak spice
Gevrey-Chambertin is the largest appellation in the Cote de Nuits, and has the most Grand Cru acreage as well. Classic Gevrey produces a more muscular style of pinot, with darker fruit and notes of underbrush and earth. Domaine Arlaud is a biodynamic producer intent on making wines of place. Naturally fermented, with no additions or subtractions, this wine is aged a year and a half in oak to tame some of its more sauvage characteristics. Maison Roche de Bellene is a high quality négociant, meaning they buy grapes rather than grow their own. 2000, not unlike 2013, was a somewhat troubled vintage that required care in the vineyards. This 2000 is in a perfect place right now, fully developed with a beautiful nose of dried earth and red flowers. Domaine Maume was purchased in 2011 by Marchand-Tawse. These are the last bottles in town, folks. A good amount of new oak on this wine, but the cool 2011 vintage is an early drinking one
Nuits-Saint-Georges, the southernmost commune of its namesake region, is sometimes thought to be the red headed stepchild of the area. These are wines of structure and depth, a bit more rustic than pinot "should" be. Michel Gros, however, has the smoothest hands in the game, and offers an elegant take on a humble village level wine
Chambolle-Musigny is elegance personified. Noted for its soft tannin, haunting aromas and delicate structure, Chambolle is often the aficionado's village of choice. This wine is aged in a small portion of new oak, giving a bit of spice - clove, nutmeg, etc. 2014 was a cooler vintage plagued by hail, however the small crop that remains is drinking well early on
Vosne is the most well known village in the Cote de Nuits, and its eight Grand Crus produce some of the most expensive wines in the world. When drinking Vosne, you expect sumptuousness – broad, rich and ripe – without ever losing freshness and elegance. Like a finally tailoured power suit, or a sports car that is somehow not obnoxious. Roblot Marchand is a small, 5th generation domaine, owning around 8ha across a smattering of villages. This small parcel, technically a climat of Flagey-Echézeaux (these wines may be labeled as Vosne at the village or 1er cru level) is higher up on the slope, benefiting from a slightly cooler microclimate during the warm 2015 vintage
Long before the Medoc came to be, the Graves region of Bordeaux was known for the high quality of its wines. This even Cabernet/Merlot split shows the merits of this cooler vintage, often overshadowed by the legendary 2009's and 10's. Look for a lot of structure here, with developing aromas of graphite, tobacco and dried black fruit
A Cru Bourgeois punching way above its weight class with heady aromas of smoked blackberry and currant. 2010 was a spectacular vintage, with ample sunshine and a nice, long harvest. Predominantly Cabernet Sauvignon
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated now, and the fruit is dried
A relatively young estate, this acclaimed producer got their start when they bought some vines off of Ch. Beychevelle in the 1940s. This is an elegant take on Saint-Julian, hitting its peak some 12 years on from this cool, restrained vintage. Earthy, medium bodied and subtle
Just like you should buy from the little guys in great vintages, look to the great producers in vintages with suboptimal conditions. They can afford to discard the lesser fruit and put out a quality product meant for aging. This Cabernet Sauvignon-dominant wine drinks the youngest of any of these, with sweet baking spices and primary black fruit aromas
This semi sweet, lightly sparkling red wine is about as niche as it gets. Floral, exuberant, low alcohol. People (i.e. our accountant) keep saying, "Matt, stop buying sweet red wine, no one wants it" to which I respond, "Would you tell Picasso not to paint!?"… I could be fired soon
Nascetta is native to the small commune of Novello and produces a lightly aromatic, delicate dry wine, not dissimilar to a softer edged Riesling. Versatile with food
This is the entry level wine for this producer, crafting a lighter, less concentrated Timorasso than the "Archetipo" . Lemon zest, crushed rocks, das ry as British humour
With 14 months on lees, this is a premium expression of this recently hot to trot grape. Impressively structured, with tension beneath the weight and extract. No oak here
Freisa is closely related to Nebbiolo, genetically speaking, and shares similar attributes. Lightly coloured, with a linear, high acid mouth feel and prominent, drying tannins. You need to try this with the mushrooms and spaetzle - perfect pairing
Grignolino is a charming grape, always light in body with prominent tannin. Sourced from a small 5ha family owned vineyard, this wine falls into the natural wine camp, completely unadulterated. Do note, this wine has some brett (i.e. brettanomyces, an especially fragrant species of yeast that gives a wine that "farmyard" appeal). I think it's on the right side of polarizing, but you can be the judge
I like to describe Pelaverga as tasting like a strawberry covered in black pepper, because well, it does. This is easily my favourite red grape in Piemonte, fresh and juicy and immediately appealing, like me on a first date
Continuing my previous thought, Pelaverga is awesome and having a "Pair-a-Pelavergas" is entirely fitting to the quality of this grape. While both bottles are lovely, Alessandria's might be slightly more elegant, less, you know, elbows
Vespolina, long utilized as a blending partner for Nebbiolo in the cool Alto Piemonte area, is darkly hued, with savoury, even sanguine, characteristics, not too dissimilar from Syrah. Purple fruited, spicy and full (ish) bodied
I met proprietors Costa and Judy almost 4 years ago at a dinner party and listened intently as they detailed their desire to make wine. Fast forward to present day and they've actually done it, along with quitting their jobs in the city, having a child and Costa growing out his hair to somewhat resemble a more barrel chested Russell Brand. This Pinot Blanc is fermented on skins for two months, then aged in neutral barrel for another 15. It has a nice weight to it, with a touch of tannin and notes of jasmine tea. A pleasant start to a budding career
Rajen Toor grew up in the Okanagan - his parents own the old guard Desert Hills winery on the Black Sage Bench. He never considered a career in winemaking, however, until he fell in love with the budding natural wine movement. Working with fruit from the Three Boys Vineyard (named for his father and uncles) he makes a charmingly over the top Gamay that benefits from that southern heat. It is big, rich and unfiltered. I appreciate the verve here, not shy of ripeness the way a lot of hipster wine is
Husband and wife proprietors Jordan Kubek and Tyler Knight got their start working harvests the world over, and for a time ran the sparkling wine program at the Okanagan Crush Pad. Perched up high in the hills of Summerland, they have taken on the admirable task of growing Syrah just about as far north as anyone should, producing a meaty, savoury style that I fell in love with right out of the barrel this summer
There are many lovely appellations we are going to bypass on our way down the river – wave to the fine men and women of Côte Rôtie and Condrieu – we just can't afford their wines these days. Our first stop then is that of the rather large Crozes-Hermitage, shaped like a half eaten donut around its more famous neighbor Hermitage. Here we get (for the most part) Syrah based red wines in a lighter style. The Cave de Tain is a local cooperative making high quality wine for everyday consumption. Look for that characteristic black pepper spice and lifted floral aromatics that Syrah brings
OK, back in the boat (yes you can bring the bottle, it's France, it's cool). Our next stop is the oft-slept on Saint-Péray, a teeny-tiny appellation hugging the more famous Cornas. This appellation is for white wine only (be they still or sparkling), focusing on the great workhorse grapes of Marsanne and Roussanne. Jaboulet, a historic producer known for world class Hermitage wines, are here working solely with Marsanne (locally known as Sauvageres), producing a beautiful, richer styled wine - think lemon curd, citrus blossoms, stone fruit, etc
Alright, everybody take a pee break? The next bit of the journey is covering a fair amount of ground. We're leaving the narrow canyons of the chilly Northern Rhone and heading into the flatter, warm expanses of the Southern Rhone, all the way down to the famous Châteauneuf-du-Pape. This far south Syrah takes a backseat to Grenache, and blends rule the day. The wines take on a fruitier, beefier style with higher alcohol and softer tannins. This CDP from the esteemed Deydier estate is decidedly beefy, with a larger proportion of Mouvedre in it. Licorice, red flowers and leather
Dolcetto is a real heartbreak grape- hard to grow, hard to sell, it persists through the passion of the area's farmers. At one time the most planted grape in Piemonte, it now represents about 13% of plantings. It is prized for ripening earlier than any of the other red grapes, and thriving on higher elevation sites where Nebbiolo and Barbara wouldn't ripen. It is uncharacteristically dark in colour, with a good amount of tannin and an overt purple fruitiness. Traditionally speaking, this is your everyday wine – simple, rustic, delicious. Vajra is a highly regarded, relatively young family estate based in the commune of Barolo. This wine sees no oak
Barbara, representing some 30% of all plantings in Piemonte, is the region's real workhorse grape. And while some producers have tried to give it the old new oak "prestige" treatment, it shows its best when its natural strengths are highlighted, namely loads of acidity, pure red fruit and minimal tannin. The Barbara d'Asti DOCG, which is, in terms of volume, the largest DOCG in Piemonte, is located to the northeast of the Langhe, in the province of Monferrato. Damilano is a medium sized producer located in the commune of Barolo. Their Barbara is aged in a combination of stainless steel and cement
Here we come to Nebbiolo, the king of grapes in Piemonte, if not all of Italy. Prized for its long loved wines of haunting aroma and powerful structure, it is a tricky grape to grow, ripening well into November in some cases, amidst the fog and rain of the Piemontese fall. While Barolo is the most famous of the grape's appellations, Barbaresco is the more appealing for our purposes here. Located along the Tanaro River, it ripens a bit sooner, ages a bit quicker and drinks just a little bit better at a young age. High tannin, high acid, and light in colour, Nebbiolo makes wines for long term cellaring. De Forville, once one of the most undervalued estates in Barbaresco, has enjoyed a surge in popularity after a string of great vintages and a glowing write up in the New York Times. The grapes for this wine are sourced from multiple vineyards, including some of the great cru of the region, namely Rabaja. It spends 18 months in large, neutral oak
An 80/20 split between Macabeo and Chardonnay, it is aged for 15 months on lees and released with zero dosage, resulting in a bone dry wine that over-delivers for the price
100% Lambrusco Salamino vinified as a white wine, because, well, why not? Fruity and simple, done in the Charmat method (think Prosecco)
Textbook Lambrusco Sorbara – rosé colour, mildly aromatic, cuts like raspberry razorblades. Dangerous
Grasparossa is my favourite of the Lambrusco biotypes. It's a dark coloured, mildly tannic sparkling wine that can pair with the heaviest of foods (think, like, Lasagna). So fun
Ancestrale method rosé closer to the colour of a Lambrusco (which is maybe why I'm so partial). Completely natural winemaking, with no additions or subtractions)
Tasty, rosé coloured, w/ tart raspberry and cherry notes. Dry, cleansing, floral
So named for its red stock, this particular biotype of Lambrusco is very rare. Naturally made, this is a more savoury, wild take on everyone's favourite sparkling red wine
Ancestrale method Sorbara. Bone dry and quite structured, with a relatively deep pink hue. Pet Nat – So Hot Right Now – Pet Nat
Unique indeed. Champagne-method sparkling made with the rare Lambrusco Marani. It is light in colour, similar in profile to Sorbara, but a bit richer and more aromatic. Less fruity
Trento DOC is making the best sparkling wine in Italy (Sorry, Franciacorta), benefitting from the higher elevations of Italy's far north. 100% Chardonnay. 5+ years on the lees, this is for ballin' on a budget
Biodynamic and trendy as all get out. Mostly Chardonnay with Pinot Noir, Trousseau and Poulsard rounding things out. Bees wax, baked apple crisp, honey oats, toasted almonds. A very interesting alternative to champagne
Cava has an uphill battle ahead of it, changing people's perceptions of its function as a cheap and cheerful champagne substitute. This Racaredo will help, though. Biodynamic practices, everything hand harvested. Just shy of five years lees aging before release. Bone dry
Pinot meunier is the george harrison of champagne grapes – totally great but often overshadowed by its two more famous compatriots. This is rounder, creamier style of champagne, with 9g/l dosage, giving a much more direct fruit profile
100% Chardonnay from the Cote des Blancs. A sumptuous, powerful wine made from a selection of top tier parcels, including the famous Chétillon. 4 years on lees
These vines come from just south of Vertus, where Pinot was historically planted. It boasts an uncharacteristic breadth and creaminess (like me!), while retaining the region's trademark taut structure and definition (not like me!)
100% Pinot Noir from the southern reaches of the Champagne region, this wine spent 3 years on lees before being disgorged on the 12th of November, 2018. Fresh as a daisy, dry as British wit
Mostly Chardonnay, this wine spends 7 years on lees. Quite dry, with a rich, bready note. This less heralded region of Champage sits between the Cotes des Blanc and the Aube
Pol Roger was the favorite champagne of Winston Churchill, a man whose temperament and body shape I am coming to resemble more and more in my old age. This is a powerful, precise wine based primarily on Pinot Noir- a benchmark for quality with over 150 years of history
A Pinot Noir-dominant blend. The base wine spends almost a year in oak, rounding this linear, precise wine out. Organically farmed. (While Vilmart does in fact buy some of these grapes, they manage every aspect of the farming process and are much more philosophically aligned with the grower champagne movement. It was a toss up as to where to place them in this list)
A venerable Champagne house revived in its commitment to the highest quality of wine. The 741 is sourced mostly from the 2013 vintage, and is a blend of Chardonnay, Pinot Noir and Pinot Meunier. Unfined. Unfiltered. The base wine is oaked aged before bottling
The Tête-du-Cuvée (top wine) from this classic house. It is a blend of three vintages (2002, 1999, 1998) and displays a wonderful kaleidoscope of flavors ranging from honey and brioche, to Macintosh apple and lemon meringue. Not cheap, but the best things in life never are (friendship is overrated)
Despite the most cumbersome name in all of wine, Verdicchio dei Castelli di Jesi is an all around crowd pleaser. Lime zest, green apple, no oak – a simple quaffer if ever there was one
South Africa has quickly become one of the most interesting wine regions in the world. This rich, barrel fermented Chenin Blanc delivers all the pleasure of oaked Chardonnay with a bit more zip
Fun Fact: Albana Romagna was Italy's first white DOCG in 1987. Though better known for the famous sweet wines of the area, dry Albana is a mid weight, textural wine with notes of blanched almond, honeycomb and stone fruit
From the Monção e Melgaço subzone, this family owned estate produces wines of texture and depth, a far cry from the simple pleasures of your usual Vinho Verde. Mineral, salty, acid forward
From the slopes of the extinct Vulture volcano, this bright, generous wine is lovingly unoaked, with loads of citrus fruits. Five months on lees give this a great tactile sensation on the palate
Dönnhoff is the name in the Nahe, producing renowned wines from a wide array of sites. This off dry estate Riesling is expressive, well balanced and will work wonders with our chicken liver paté
San Leonardo is famous for being the best producer of Brodeaux grapes in all of Italy (yes, I'm looking at you, Ornellaia). Try this fuller bodied, stone fruit-laden take on Sauvignon, benefitting from the intense heat and cool nights of Italy's mountainous north
A field blend of varieties, all of them planted on the friable schist soils of the famed Douro valley, more known for its fortified sweet wines than its elegant, rich whites. Barrel fermentation, a year on lees – if you like Chardonnay, give this a try. And if you don't like Chardonnay, well, you're mistaken
Now I usually roll my eyes when someone describes a wine as "textural" but guys, it really is. A transplant from the much cooler Rhone Valley- here in Australia, Roussanne basks in the abundant sunshine, delivering loads of rich stone fruit and admirable tension
Sourced from the 2016 and 2017 vintages, this salty, well structured wine hails from the mountainous island of Corsica. A bit of that rich mouthfeel that Sardinian Vermentino has, but less fruit dominated
Les Clos is perhaps the most highly regarded Grand Cru climat in Chablis, full of power and cut and ageability. For people who want a big, round, rich wine with a sense of balance
Navarra is the mysterious neighbour to the better-known Rioja, sorta like Wilson from that 90's show Home Improvement. There's great value to be found here, and this bottling, a sulfur-free natural take on rich, smooth Garnacha, delivers pure fruit and easy pleasure, free from oak
Bordeaux varieties are long established in the flat, grassland expanses of the NE Veneto. In this fresh, structured wine, enjoy the vegetal notes characteristic of Cab Franc, with a bit more southern heat. Savoury, dry, moderately alcoholic
Chile is abuzz with rediscovery, as winemakers scour the land for old vine plant material, finally, perhaps, realizing that Carmenere is never going to take off. Here we have an interesting, savoury blend, livened up by the light bodied indigenous grape Pais
Geographically speaking, the Pfalz is an extension of France's sunny Alsace region, and Spätburgunder (aka Pinot Noir) thrives here. Juicy, a touch herbal, sleek as a slender man in a turtleneck
Unfiltered, no sulfur, "nouveau" style Mataro aka Mouvedre = easy drinking, very berry goodness
sourced from a single vineyard in the Similkameen Valley, this is mostly likely Canada's only Refosco, a rustic red variety from Italy's Friuli region. No oak here – unfined – unfiltered. Savoury herbs and considerable tannin
Head east from Burgundy and you find yourself in the picturesque Jura, a once popular, then forgotten, now rediscovered region making idiosyncratic wines of elegance and purity. Certified biodynamic, this wine is clean (not always a given), light and savoury
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated and the fruit is dried
From famed winemaker Chris Carpenter, this refined, elegant Cabernet is miles away, both literally and figuratively, from the darkly extracted wines of the Napa Valley
Elegant Shiraz might sound like an oxymoron but in the cool climate Yarra Valley it retains a bit more Northern Rhone charm. Co-fermented with Viognier and Marsanne, it benefits from heady aromas that build in the glass. Please allow us to decant this
Sourced from the famous Brunate cru, this powerful Barolo offers intense aromas of pressed rose, anise, and rosemary. Density is its M.O., with enough acid to keep the finish taut and clean. We recommend decanting
Lungarotti has long been the most forward thinking, talented winery in the small, landlocked area of Umbria. This elegant Sangiovese/Canaiolo blend drinks like fine Chianti Classico, with loads of dried red fruits and some nicely integrated oak spice
Gevrey-Chambertin is the largest appellation in the Cote de Nuits, and has the most Grand Cru acreage as well. Classic Gevrey produces a more muscular style of pinot, with darker fruit and notes of underbrush and earth. Domaine Arlaud is a biodynamic producer intent on making wines of place. Naturally fermented, with no additions or subtractions, this wine is aged a year and a half in oak to tame some of its more sauvage characteristics. Maison Roche de Bellene is a high quality négociant, meaning they buy grapes rather than grow their own. 2000, not unlike 2013, was a somewhat troubled vintage that required care in the vineyards. This 2000 is in a perfect place right now, fully developed with a beautiful nose of dried earth and red flowers. Domaine Maume was purchased in 2011 by Marchand-Tawse. These are the last bottles in town, folks. A good amount of new oak on this wine, but the cool 2011 vintage is an early drinking one
Nuits-Saint-Georges, the southernmost commune of its namesake region, is sometimes thought to be the red headed stepchild of the area. These are wines of structure and depth, a bit more rustic than pinot "should" be. Michel Gros, however, has the smoothest hands in the game, and offers an elegant take on a humble village level wine
Chambolle-Musigny is elegance personified. Noted for its soft tannin, haunting aromas and delicate structure, Chambolle is often the aficionado's village of choice. This wine is aged in a small portion of new oak, giving a bit of spice - clove, nutmeg, etc. 2014 was a cooler vintage plagued by hail, however the small crop that remains is drinking well early on
Vosne is the most well known village in the Cote de Nuits, and its eight Grand Crus produce some of the most expensive wines in the world. When drinking Vosne, you expect sumptuousness – broad, rich and ripe – without ever losing freshness and elegance. Like a finally tailoured power suit, or a sports car that is somehow not obnoxious. Roblot Marchand is a small, 5th generation domaine, owning around 8ha across a smattering of villages. This small parcel, technically a climat of Flagey-Echézeaux (these wines may be labeled as Vosne at the village or 1er cru level) is higher up on the slope, benefiting from a slightly cooler microclimate during the warm 2015 vintage
Long before the Medoc came to be, the Graves region of Bordeaux was known for the high quality of its wines. This even Cabernet/Merlot split shows the merits of this cooler vintage, often overshadowed by the legendary 2009's and 10's. Look for a lot of structure here, with developing aromas of graphite, tobacco and dried black fruit
A Cru Bourgeois punching way above its weight class with heady aromas of smoked blackberry and currant. 2010 was a spectacular vintage, with ample sunshine and a nice, long harvest. Predominantly Cabernet Sauvignon
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated now, and the fruit is dried
A relatively young estate, this acclaimed producer got their start when they bought some vines off of Ch. Beychevelle in the 1940s. This is an elegant take on Saint-Julian, hitting its peak some 12 years on from this cool, restrained vintage. Earthy, medium bodied and subtle
Just like you should buy from the little guys in great vintages, look to the great producers in vintages with suboptimal conditions. They can afford to discard the lesser fruit and put out a quality product meant for aging. This Cabernet Sauvignon-dominant wine drinks the youngest of any of these, with sweet baking spices and primary black fruit aromas
This semi sweet, lightly sparkling red wine is about as niche as it gets. Floral, exuberant, low alcohol. People (i.e. our accountant) keep saying, "Matt, stop buying sweet red wine, no one wants it" to which I respond, "Would you tell Picasso not to paint!?"… I could be fired soon
Nascetta is native to the small commune of Novello and produces a lightly aromatic, delicate dry wine, not dissimilar to a softer edged Riesling. Versatile with food
This is the entry level wine for this producer, crafting a lighter, less concentrated Timorasso than the "Archetipo" . Lemon zest, crushed rocks, das ry as British humour
With 14 months on lees, this is a premium expression of this recently hot to trot grape. Impressively structured, with tension beneath the weight and extract. No oak here
Freisa is closely related to Nebbiolo, genetically speaking, and shares similar attributes. Lightly coloured, with a linear, high acid mouth feel and prominent, drying tannins. You need to try this with the mushrooms and spaetzle - perfect pairing
Grignolino is a charming grape, always light in body with prominent tannin. Sourced from a small 5ha family owned vineyard, this wine falls into the natural wine camp, completely unadulterated. Do note, this wine has some brett (i.e. brettanomyces, an especially fragrant species of yeast that gives a wine that "farmyard" appeal). I think it's on the right side of polarizing, but you can be the judge
I like to describe Pelaverga as tasting like a strawberry covered in black pepper, because well, it does. This is easily my favourite red grape in Piemonte, fresh and juicy and immediately appealing, like me on a first date
Continuing my previous thought, Pelaverga is awesome and having a "Pair-a-Pelavergas" is entirely fitting to the quality of this grape. While both bottles are lovely, Alessandria's might be slightly more elegant, less, you know, elbows
Vespolina, long utilized as a blending partner for Nebbiolo in the cool Alto Piemonte area, is darkly hued, with savoury, even sanguine, characteristics, not too dissimilar from Syrah. Purple fruited, spicy and full (ish) bodied
I met proprietors Costa and Judy almost 4 years ago at a dinner party and listened intently as they detailed their desire to make wine. Fast forward to present day and they've actually done it, along with quitting their jobs in the city, having a child and Costa growing out his hair to somewhat resemble a more barrel chested Russell Brand. This Pinot Blanc is fermented on skins for two months, then aged in neutral barrel for another 15. It has a nice weight to it, with a touch of tannin and notes of jasmine tea. A pleasant start to a budding career
Rajen Toor grew up in the Okanagan - his parents own the old guard Desert Hills winery on the Black Sage Bench. He never considered a career in winemaking, however, until he fell in love with the budding natural wine movement. Working with fruit from the Three Boys Vineyard (named for his father and uncles) he makes a charmingly over the top Gamay that benefits from that southern heat. It is big, rich and unfiltered. I appreciate the verve here, not shy of ripeness the way a lot of hipster wine is
Husband and wife proprietors Jordan Kubek and Tyler Knight got their start working harvests the world over, and for a time ran the sparkling wine program at the Okanagan Crush Pad. Perched up high in the hills of Summerland, they have taken on the admirable task of growing Syrah just about as far north as anyone should, producing a meaty, savoury style that I fell in love with right out of the barrel this summer
There are many lovely appellations we are going to bypass on our way down the river – wave to the fine men and women of Côte Rôtie and Condrieu – we just can't afford their wines these days. Our first stop then is that of the rather large Crozes-Hermitage, shaped like a half eaten donut around its more famous neighbor Hermitage. Here we get (for the most part) Syrah based red wines in a lighter style. The Cave de Tain is a local cooperative making high quality wine for everyday consumption. Look for that characteristic black pepper spice and lifted floral aromatics that Syrah brings
OK, back in the boat (yes you can bring the bottle, it's France, it's cool). Our next stop is the oft-slept on Saint-Péray, a teeny-tiny appellation hugging the more famous Cornas. This appellation is for white wine only (be they still or sparkling), focusing on the great workhorse grapes of Marsanne and Roussanne. Jaboulet, a historic producer known for world class Hermitage wines, are here working solely with Marsanne (locally known as Sauvageres), producing a beautiful, richer styled wine - think lemon curd, citrus blossoms, stone fruit, etc
Alright, everybody take a pee break? The next bit of the journey is covering a fair amount of ground. We're leaving the narrow canyons of the chilly Northern Rhone and heading into the flatter, warm expanses of the Southern Rhone, all the way down to the famous Châteauneuf-du-Pape. This far south Syrah takes a backseat to Grenache, and blends rule the day. The wines take on a fruitier, beefier style with higher alcohol and softer tannins. This CDP from the esteemed Deydier estate is decidedly beefy, with a larger proportion of Mouvedre in it. Licorice, red flowers and leather
Dolcetto is a real heartbreak grape- hard to grow, hard to sell, it persists through the passion of the area's farmers. At one time the most planted grape in Piemonte, it now represents about 13% of plantings. It is prized for ripening earlier than any of the other red grapes, and thriving on higher elevation sites where Nebbiolo and Barbara wouldn't ripen. It is uncharacteristically dark in colour, with a good amount of tannin and an overt purple fruitiness. Traditionally speaking, this is your everyday wine – simple, rustic, delicious. Vajra is a highly regarded, relatively young family estate based in the commune of Barolo. This wine sees no oak
Barbara, representing some 30% of all plantings in Piemonte, is the region's real workhorse grape. And while some producers have tried to give it the old new oak "prestige" treatment, it shows its best when its natural strengths are highlighted, namely loads of acidity, pure red fruit and minimal tannin. The Barbara d'Asti DOCG, which is, in terms of volume, the largest DOCG in Piemonte, is located to the northeast of the Langhe, in the province of Monferrato. Damilano is a medium sized producer located in the commune of Barolo. Their Barbara is aged in a combination of stainless steel and cement
Here we come to Nebbiolo, the king of grapes in Piemonte, if not all of Italy. Prized for its long loved wines of haunting aroma and powerful structure, it is a tricky grape to grow, ripening well into November in some cases, amidst the fog and rain of the Piemontese fall. While Barolo is the most famous of the grape's appellations, Barbaresco is the more appealing for our purposes here. Located along the Tanaro River, it ripens a bit sooner, ages a bit quicker and drinks just a little bit better at a young age. High tannin, high acid, and light in colour, Nebbiolo makes wines for long term cellaring. De Forville, once one of the most undervalued estates in Barbaresco, has enjoyed a surge in popularity after a string of great vintages and a glowing write up in the New York Times. The grapes for this wine are sourced from multiple vineyards, including some of the great cru of the region, namely Rabaja. It spends 18 months in large, neutral oak
mousse, chantilly cream, fleur de sel
"couer a la crème", graham cracker crumb, orange syrup
raspberry, meringue, hazelnut praline
olive oil, baguette
cashews, hazelnuts, walnuts
salmon, lavash, caper berries
pork, juniper, pickled onion
black olive, red pepper, goat cheese
lemon zest, parsley, crostini
smoked salt, carrot top pistou, baguette
tarragon-dijon dressing, cranberry
Daily – ask your server
carrot top pistou, gorgonzola, praline, greens
smoked burratta, arrabiata, tomatoes, parsley
onion jam, compressed grape, parmesan
An 80/20 split between Macabeo and Chardonnay, it is aged for 15 months on lees and released with zero dosage, resulting in a bone dry wine that over-delivers for the price
100% Lambrusco Salamino vinified as a white wine, because, well, why not? Fruity and simple, done in the Charmat method (think Prosecco)
Textbook Lambrusco Sorbara – rosé colour, mildly aromatic, cuts like raspberry razorblades. Dangerous
Grasparossa is my favourite of the Lambrusco biotypes. It's a dark coloured, mildly tannic sparkling wine that can pair with the heaviest of foods (think, like, Lasagna). So fun
Ancestrale method rosé closer to the colour of a Lambrusco (which is maybe why I'm so partial). Completely natural winemaking, with no additions or subtractions)
Tasty, rosé coloured, w/ tart raspberry and cherry notes. Dry, cleansing, floral
So named for its red stock, this particular biotype of Lambrusco is very rare. Naturally made, this is a more savoury, wild take on everyone's favourite sparkling red wine
Ancestrale method Sorbara. Bone dry and quite structured, with a relatively deep pink hue. Pet Nat – So Hot Right Now – Pet Nat
Unique indeed. Champagne-method sparkling made with the rare Lambrusco Marani. It is light in colour, similar in profile to Sorbara, but a bit richer and more aromatic. Less fruity
Trento DOC is making the best sparkling wine in Italy (Sorry, Franciacorta), benefitting from the higher elevations of Italy's far north. 100% Chardonnay. 5+ years on the lees, this is for ballin' on a budget
Biodynamic and trendy as all get out. Mostly Chardonnay with Pinot Noir, Trousseau and Poulsard rounding things out. Bees wax, baked apple crisp, honey oats, toasted almonds. A very interesting alternative to champagne
Cava has an uphill battle ahead of it, changing people's perceptions of its function as a cheap and cheerful champagne substitute. This Racaredo will help, though. Biodynamic practices, everything hand harvested. Just shy of five years lees aging before release. Bone dry
Pinot meunier is the george harrison of champagne grapes – totally great but often overshadowed by its two more famous compatriots. This is rounder, creamier style of champagne, with 9g/l dosage, giving a much more direct fruit profile
100% Chardonnay from the Cote des Blancs. A sumptuous, powerful wine made from a selection of top tier parcels, including the famous Chétillon. 4 years on lees
These vines come from just south of Vertus, where Pinot was historically planted. It boasts an uncharacteristic breadth and creaminess (like me!), while retaining the region's trademark taut structure and definition (not like me!)
100% Pinot Noir from the southern reaches of the Champagne region, this wine spent 3 years on lees before being disgorged on the 12th of November, 2018. Fresh as a daisy, dry as British wit
Mostly Chardonnay, this wine spends 7 years on lees. Quite dry, with a rich, bready note. This less heralded region of Champage sits between the Cotes des Blanc and the Aube
Pol Roger was the favorite champagne of Winston Churchill, a man whose temperament and body shape I am coming to resemble more and more in my old age. This is a powerful, precise wine based primarily on Pinot Noir- a benchmark for quality with over 150 years of history
A Pinot Noir-dominant blend. The base wine spends almost a year in oak, rounding this linear, precise wine out. Organically farmed. (While Vilmart does in fact buy some of these grapes, they manage every aspect of the farming process and are much more philosophically aligned with the grower champagne movement. It was a toss up as to where to place them in this list)
A venerable Champagne house revived in its commitment to the highest quality of wine. The 741 is sourced mostly from the 2013 vintage, and is a blend of Chardonnay, Pinot Noir and Pinot Meunier. Unfined. Unfiltered. The base wine is oaked aged before bottling
The Tête-du-Cuvée (top wine) from this classic house. It is a blend of three vintages (2002, 1999, 1998) and displays a wonderful kaleidoscope of flavors ranging from honey and brioche, to Macintosh apple and lemon meringue. Not cheap, but the best things in life never are (friendship is overrated)
Despite the most cumbersome name in all of wine, Verdicchio dei Castelli di Jesi is an all around crowd pleaser. Lime zest, green apple, no oak – a simple quaffer if ever there was one
South Africa has quickly become one of the most interesting wine regions in the world. This rich, barrel fermented Chenin Blanc delivers all the pleasure of oaked Chardonnay with a bit more zip
Fun Fact: Albana Romagna was Italy's first white DOCG in 1987. Though better known for the famous sweet wines of the area, dry Albana is a mid weight, textural wine with notes of blanched almond, honeycomb and stone fruit
From the Monção e Melgaço subzone, this family owned estate produces wines of texture and depth, a far cry from the simple pleasures of your usual Vinho Verde. Mineral, salty, acid forward
From the slopes of the extinct Vulture volcano, this bright, generous wine is lovingly unoaked, with loads of citrus fruits. Five months on lees give this a great tactile sensation on the palate
Dönnhoff is the name in the Nahe, producing renowned wines from a wide array of sites. This off dry estate Riesling is expressive, well balanced and will work wonders with our chicken liver paté
San Leonardo is famous for being the best producer of Brodeaux grapes in all of Italy (yes, I'm looking at you, Ornellaia). Try this fuller bodied, stone fruit-laden take on Sauvignon, benefitting from the intense heat and cool nights of Italy's mountainous north
A field blend of varieties, all of them planted on the friable schist soils of the famed Douro valley, more known for its fortified sweet wines than its elegant, rich whites. Barrel fermentation, a year on lees – if you like Chardonnay, give this a try. And if you don't like Chardonnay, well, you're mistaken
Now I usually roll my eyes when someone describes a wine as "textural" but guys, it really is. A transplant from the much cooler Rhone Valley- here in Australia, Roussanne basks in the abundant sunshine, delivering loads of rich stone fruit and admirable tension
Sourced from the 2016 and 2017 vintages, this salty, well structured wine hails from the mountainous island of Corsica. A bit of that rich mouthfeel that Sardinian Vermentino has, but less fruit dominated
Les Clos is perhaps the most highly regarded Grand Cru climat in Chablis, full of power and cut and ageability. For people who want a big, round, rich wine with a sense of balance
Navarra is the mysterious neighbour to the better-known Rioja, sorta like Wilson from that 90's show Home Improvement. There's great value to be found here, and this bottling, a sulfur-free natural take on rich, smooth Garnacha, delivers pure fruit and easy pleasure, free from oak
Bordeaux varieties are long established in the flat, grassland expanses of the NE Veneto. In this fresh, structured wine, enjoy the vegetal notes characteristic of Cab Franc, with a bit more southern heat. Savoury, dry, moderately alcoholic
Chile is abuzz with rediscovery, as winemakers scour the land for old vine plant material, finally, perhaps, realizing that Carmenere is never going to take off. Here we have an interesting, savoury blend, livened up by the light bodied indigenous grape Pais
Geographically speaking, the Pfalz is an extension of France's sunny Alsace region, and Spätburgunder (aka Pinot Noir) thrives here. Juicy, a touch herbal, sleek as a slender man in a turtleneck
Unfiltered, no sulfur, "nouveau" style Mataro aka Mouvedre = easy drinking, very berry goodness
sourced from a single vineyard in the Similkameen Valley, this is mostly likely Canada's only Refosco, a rustic red variety from Italy's Friuli region. No oak here – unfined – unfiltered. Savoury herbs and considerable tannin
Head east from Burgundy and you find yourself in the picturesque Jura, a once popular, then forgotten, now rediscovered region making idiosyncratic wines of elegance and purity. Certified biodynamic, this wine is clean (not always a given), light and savoury
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated and the fruit is dried
From famed winemaker Chris Carpenter, this refined, elegant Cabernet is miles away, both literally and figuratively, from the darkly extracted wines of the Napa Valley
Elegant Shiraz might sound like an oxymoron but in the cool climate Yarra Valley it retains a bit more Northern Rhone charm. Co-fermented with Viognier and Marsanne, it benefits from heady aromas that build in the glass. Please allow us to decant this
Sourced from the famous Brunate cru, this powerful Barolo offers intense aromas of pressed rose, anise, and rosemary. Density is its M.O., with enough acid to keep the finish taut and clean. We recommend decanting
Lungarotti has long been the most forward thinking, talented winery in the small, landlocked area of Umbria. This elegant Sangiovese/Canaiolo blend drinks like fine Chianti Classico, with loads of dried red fruits and some nicely integrated oak spice
Gevrey-Chambertin is the largest appellation in the Cote de Nuits, and has the most Grand Cru acreage as well. Classic Gevrey produces a more muscular style of pinot, with darker fruit and notes of underbrush and earth. Domaine Arlaud is a biodynamic producer intent on making wines of place. Naturally fermented, with no additions or subtractions, this wine is aged a year and a half in oak to tame some of its more sauvage characteristics. Maison Roche de Bellene is a high quality négociant, meaning they buy grapes rather than grow their own. 2000, not unlike 2013, was a somewhat troubled vintage that required care in the vineyards. This 2000 is in a perfect place right now, fully developed with a beautiful nose of dried earth and red flowers. Domaine Maume was purchased in 2011 by Marchand-Tawse. These are the last bottles in town, folks. A good amount of new oak on this wine, but the cool 2011 vintage is an early drinking one
Nuits-Saint-Georges, the southernmost commune of its namesake region, is sometimes thought to be the red headed stepchild of the area. These are wines of structure and depth, a bit more rustic than pinot "should" be. Michel Gros, however, has the smoothest hands in the game, and offers an elegant take on a humble village level wine
Chambolle-Musigny is elegance personified. Noted for its soft tannin, haunting aromas and delicate structure, Chambolle is often the aficionado's village of choice. This wine is aged in a small portion of new oak, giving a bit of spice - clove, nutmeg, etc. 2014 was a cooler vintage plagued by hail, however the small crop that remains is drinking well early on
Vosne is the most well known village in the Cote de Nuits, and its eight Grand Crus produce some of the most expensive wines in the world. When drinking Vosne, you expect sumptuousness – broad, rich and ripe – without ever losing freshness and elegance. Like a finally tailoured power suit, or a sports car that is somehow not obnoxious. Roblot Marchand is a small, 5th generation domaine, owning around 8ha across a smattering of villages. This small parcel, technically a climat of Flagey-Echézeaux (these wines may be labeled as Vosne at the village or 1er cru level) is higher up on the slope, benefiting from a slightly cooler microclimate during the warm 2015 vintage
Long before the Medoc came to be, the Graves region of Bordeaux was known for the high quality of its wines. This even Cabernet/Merlot split shows the merits of this cooler vintage, often overshadowed by the legendary 2009's and 10's. Look for a lot of structure here, with developing aromas of graphite, tobacco and dried black fruit
A Cru Bourgeois punching way above its weight class with heady aromas of smoked blackberry and currant. 2010 was a spectacular vintage, with ample sunshine and a nice, long harvest. Predominantly Cabernet Sauvignon
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated now, and the fruit is dried
A relatively young estate, this acclaimed producer got their start when they bought some vines off of Ch. Beychevelle in the 1940s. This is an elegant take on Saint-Julian, hitting its peak some 12 years on from this cool, restrained vintage. Earthy, medium bodied and subtle
Just like you should buy from the little guys in great vintages, look to the great producers in vintages with suboptimal conditions. They can afford to discard the lesser fruit and put out a quality product meant for aging. This Cabernet Sauvignon-dominant wine drinks the youngest of any of these, with sweet baking spices and primary black fruit aromas
This semi sweet, lightly sparkling red wine is about as niche as it gets. Floral, exuberant, low alcohol. People (i.e. our accountant) keep saying, "Matt, stop buying sweet red wine, no one wants it" to which I respond, "Would you tell Picasso not to paint!?"… I could be fired soon
Nascetta is native to the small commune of Novello and produces a lightly aromatic, delicate dry wine, not dissimilar to a softer edged Riesling. Versatile with food
This is the entry level wine for this producer, crafting a lighter, less concentrated Timorasso than the "Archetipo" . Lemon zest, crushed rocks, das ry as British humour
With 14 months on lees, this is a premium expression of this recently hot to trot grape. Impressively structured, with tension beneath the weight and extract. No oak here
Freisa is closely related to Nebbiolo, genetically speaking, and shares similar attributes. Lightly coloured, with a linear, high acid mouth feel and prominent, drying tannins. You need to try this with the mushrooms and spaetzle - perfect pairing
Grignolino is a charming grape, always light in body with prominent tannin. Sourced from a small 5ha family owned vineyard, this wine falls into the natural wine camp, completely unadulterated. Do note, this wine has some brett (i.e. brettanomyces, an especially fragrant species of yeast that gives a wine that "farmyard" appeal). I think it's on the right side of polarizing, but you can be the judge
I like to describe Pelaverga as tasting like a strawberry covered in black pepper, because well, it does. This is easily my favourite red grape in Piemonte, fresh and juicy and immediately appealing, like me on a first date
Continuing my previous thought, Pelaverga is awesome and having a "Pair-a-Pelavergas" is entirely fitting to the quality of this grape. While both bottles are lovely, Alessandria's might be slightly more elegant, less, you know, elbows
Vespolina, long utilized as a blending partner for Nebbiolo in the cool Alto Piemonte area, is darkly hued, with savoury, even sanguine, characteristics, not too dissimilar from Syrah. Purple fruited, spicy and full (ish) bodied
I met proprietors Costa and Judy almost 4 years ago at a dinner party and listened intently as they detailed their desire to make wine. Fast forward to present day and they've actually done it, along with quitting their jobs in the city, having a child and Costa growing out his hair to somewhat resemble a more barrel chested Russell Brand. This Pinot Blanc is fermented on skins for two months, then aged in neutral barrel for another 15. It has a nice weight to it, with a touch of tannin and notes of jasmine tea. A pleasant start to a budding career
Rajen Toor grew up in the Okanagan - his parents own the old guard Desert Hills winery on the Black Sage Bench. He never considered a career in winemaking, however, until he fell in love with the budding natural wine movement. Working with fruit from the Three Boys Vineyard (named for his father and uncles) he makes a charmingly over the top Gamay that benefits from that southern heat. It is big, rich and unfiltered. I appreciate the verve here, not shy of ripeness the way a lot of hipster wine is
Husband and wife proprietors Jordan Kubek and Tyler Knight got their start working harvests the world over, and for a time ran the sparkling wine program at the Okanagan Crush Pad. Perched up high in the hills of Summerland, they have taken on the admirable task of growing Syrah just about as far north as anyone should, producing a meaty, savoury style that I fell in love with right out of the barrel this summer
There are many lovely appellations we are going to bypass on our way down the river – wave to the fine men and women of Côte Rôtie and Condrieu – we just can't afford their wines these days. Our first stop then is that of the rather large Crozes-Hermitage, shaped like a half eaten donut around its more famous neighbor Hermitage. Here we get (for the most part) Syrah based red wines in a lighter style. The Cave de Tain is a local cooperative making high quality wine for everyday consumption. Look for that characteristic black pepper spice and lifted floral aromatics that Syrah brings
OK, back in the boat (yes you can bring the bottle, it's France, it's cool). Our next stop is the oft-slept on Saint-Péray, a teeny-tiny appellation hugging the more famous Cornas. This appellation is for white wine only (be they still or sparkling), focusing on the great workhorse grapes of Marsanne and Roussanne. Jaboulet, a historic producer known for world class Hermitage wines, are here working solely with Marsanne (locally known as Sauvageres), producing a beautiful, richer styled wine - think lemon curd, citrus blossoms, stone fruit, etc
Alright, everybody take a pee break? The next bit of the journey is covering a fair amount of ground. We're leaving the narrow canyons of the chilly Northern Rhone and heading into the flatter, warm expanses of the Southern Rhone, all the way down to the famous Châteauneuf-du-Pape. This far south Syrah takes a backseat to Grenache, and blends rule the day. The wines take on a fruitier, beefier style with higher alcohol and softer tannins. This CDP from the esteemed Deydier estate is decidedly beefy, with a larger proportion of Mouvedre in it. Licorice, red flowers and leather
Dolcetto is a real heartbreak grape- hard to grow, hard to sell, it persists through the passion of the area's farmers. At one time the most planted grape in Piemonte, it now represents about 13% of plantings. It is prized for ripening earlier than any of the other red grapes, and thriving on higher elevation sites where Nebbiolo and Barbara wouldn't ripen. It is uncharacteristically dark in colour, with a good amount of tannin and an overt purple fruitiness. Traditionally speaking, this is your everyday wine – simple, rustic, delicious. Vajra is a highly regarded, relatively young family estate based in the commune of Barolo. This wine sees no oak
Barbara, representing some 30% of all plantings in Piemonte, is the region's real workhorse grape. And while some producers have tried to give it the old new oak "prestige" treatment, it shows its best when its natural strengths are highlighted, namely loads of acidity, pure red fruit and minimal tannin. The Barbara d'Asti DOCG, which is, in terms of volume, the largest DOCG in Piemonte, is located to the northeast of the Langhe, in the province of Monferrato. Damilano is a medium sized producer located in the commune of Barolo. Their Barbara is aged in a combination of stainless steel and cement
Here we come to Nebbiolo, the king of grapes in Piemonte, if not all of Italy. Prized for its long loved wines of haunting aroma and powerful structure, it is a tricky grape to grow, ripening well into November in some cases, amidst the fog and rain of the Piemontese fall. While Barolo is the most famous of the grape's appellations, Barbaresco is the more appealing for our purposes here. Located along the Tanaro River, it ripens a bit sooner, ages a bit quicker and drinks just a little bit better at a young age. High tannin, high acid, and light in colour, Nebbiolo makes wines for long term cellaring. De Forville, once one of the most undervalued estates in Barbaresco, has enjoyed a surge in popularity after a string of great vintages and a glowing write up in the New York Times. The grapes for this wine are sourced from multiple vineyards, including some of the great cru of the region, namely Rabaja. It spends 18 months in large, neutral oak
An 80/20 split between Macabeo and Chardonnay, it is aged for 15 months on lees and released with zero dosage, resulting in a bone dry wine that over-delivers for the price
100% Lambrusco Salamino vinified as a white wine, because, well, why not? Fruity and simple, done in the Charmat method (think Prosecco)
Textbook Lambrusco Sorbara – rosé colour, mildly aromatic, cuts like raspberry razorblades. Dangerous
Grasparossa is my favourite of the Lambrusco biotypes. It's a dark coloured, mildly tannic sparkling wine that can pair with the heaviest of foods (think, like, Lasagna). So fun
Ancestrale method rosé closer to the colour of a Lambrusco (which is maybe why I'm so partial). Completely natural winemaking, with no additions or subtractions)
Tasty, rosé coloured, w/ tart raspberry and cherry notes. Dry, cleansing, floral
So named for its red stock, this particular biotype of Lambrusco is very rare. Naturally made, this is a more savoury, wild take on everyone's favourite sparkling red wine
Ancestrale method Sorbara. Bone dry and quite structured, with a relatively deep pink hue. Pet Nat – So Hot Right Now – Pet Nat
Unique indeed. Champagne-method sparkling made with the rare Lambrusco Marani. It is light in colour, similar in profile to Sorbara, but a bit richer and more aromatic. Less fruity
Trento DOC is making the best sparkling wine in Italy (Sorry, Franciacorta), benefitting from the higher elevations of Italy's far north. 100% Chardonnay. 5+ years on the lees, this is for ballin' on a budget
Biodynamic and trendy as all get out. Mostly Chardonnay with Pinot Noir, Trousseau and Poulsard rounding things out. Bees wax, baked apple crisp, honey oats, toasted almonds. A very interesting alternative to champagne
Cava has an uphill battle ahead of it, changing people's perceptions of its function as a cheap and cheerful champagne substitute. This Racaredo will help, though. Biodynamic practices, everything hand harvested. Just shy of five years lees aging before release. Bone dry
Pinot meunier is the george harrison of champagne grapes – totally great but often overshadowed by its two more famous compatriots. This is rounder, creamier style of champagne, with 9g/l dosage, giving a much more direct fruit profile
100% Chardonnay from the Cote des Blancs. A sumptuous, powerful wine made from a selection of top tier parcels, including the famous Chétillon. 4 years on lees
These vines come from just south of Vertus, where Pinot was historically planted. It boasts an uncharacteristic breadth and creaminess (like me!), while retaining the region's trademark taut structure and definition (not like me!)
100% Pinot Noir from the southern reaches of the Champagne region, this wine spent 3 years on lees before being disgorged on the 12th of November, 2018. Fresh as a daisy, dry as British wit
Mostly Chardonnay, this wine spends 7 years on lees. Quite dry, with a rich, bready note. This less heralded region of Champage sits between the Cotes des Blanc and the Aube
Pol Roger was the favorite champagne of Winston Churchill, a man whose temperament and body shape I am coming to resemble more and more in my old age. This is a powerful, precise wine based primarily on Pinot Noir- a benchmark for quality with over 150 years of history
A Pinot Noir-dominant blend. The base wine spends almost a year in oak, rounding this linear, precise wine out. Organically farmed. (While Vilmart does in fact buy some of these grapes, they manage every aspect of the farming process and are much more philosophically aligned with the grower champagne movement. It was a toss up as to where to place them in this list)
A venerable Champagne house revived in its commitment to the highest quality of wine. The 741 is sourced mostly from the 2013 vintage, and is a blend of Chardonnay, Pinot Noir and Pinot Meunier. Unfined. Unfiltered. The base wine is oaked aged before bottling
The Tête-du-Cuvée (top wine) from this classic house. It is a blend of three vintages (2002, 1999, 1998) and displays a wonderful kaleidoscope of flavors ranging from honey and brioche, to Macintosh apple and lemon meringue. Not cheap, but the best things in life never are (friendship is overrated)
Despite the most cumbersome name in all of wine, Verdicchio dei Castelli di Jesi is an all around crowd pleaser. Lime zest, green apple, no oak – a simple quaffer if ever there was one
South Africa has quickly become one of the most interesting wine regions in the world. This rich, barrel fermented Chenin Blanc delivers all the pleasure of oaked Chardonnay with a bit more zip
Fun Fact: Albana Romagna was Italy's first white DOCG in 1987. Though better known for the famous sweet wines of the area, dry Albana is a mid weight, textural wine with notes of blanched almond, honeycomb and stone fruit
From the Monção e Melgaço subzone, this family owned estate produces wines of texture and depth, a far cry from the simple pleasures of your usual Vinho Verde. Mineral, salty, acid forward
From the slopes of the extinct Vulture volcano, this bright, generous wine is lovingly unoaked, with loads of citrus fruits. Five months on lees give this a great tactile sensation on the palate
Dönnhoff is the name in the Nahe, producing renowned wines from a wide array of sites. This off dry estate Riesling is expressive, well balanced and will work wonders with our chicken liver paté
San Leonardo is famous for being the best producer of Brodeaux grapes in all of Italy (yes, I'm looking at you, Ornellaia). Try this fuller bodied, stone fruit-laden take on Sauvignon, benefitting from the intense heat and cool nights of Italy's mountainous north
A field blend of varieties, all of them planted on the friable schist soils of the famed Douro valley, more known for its fortified sweet wines than its elegant, rich whites. Barrel fermentation, a year on lees – if you like Chardonnay, give this a try. And if you don't like Chardonnay, well, you're mistaken
Now I usually roll my eyes when someone describes a wine as "textural" but guys, it really is. A transplant from the much cooler Rhone Valley- here in Australia, Roussanne basks in the abundant sunshine, delivering loads of rich stone fruit and admirable tension
Sourced from the 2016 and 2017 vintages, this salty, well structured wine hails from the mountainous island of Corsica. A bit of that rich mouthfeel that Sardinian Vermentino has, but less fruit dominated
Les Clos is perhaps the most highly regarded Grand Cru climat in Chablis, full of power and cut and ageability. For people who want a big, round, rich wine with a sense of balance
Navarra is the mysterious neighbour to the better-known Rioja, sorta like Wilson from that 90's show Home Improvement. There's great value to be found here, and this bottling, a sulfur-free natural take on rich, smooth Garnacha, delivers pure fruit and easy pleasure, free from oak
Bordeaux varieties are long established in the flat, grassland expanses of the NE Veneto. In this fresh, structured wine, enjoy the vegetal notes characteristic of Cab Franc, with a bit more southern heat. Savoury, dry, moderately alcoholic
Chile is abuzz with rediscovery, as winemakers scour the land for old vine plant material, finally, perhaps, realizing that Carmenere is never going to take off. Here we have an interesting, savoury blend, livened up by the light bodied indigenous grape Pais
Geographically speaking, the Pfalz is an extension of France's sunny Alsace region, and Spätburgunder (aka Pinot Noir) thrives here. Juicy, a touch herbal, sleek as a slender man in a turtleneck
Unfiltered, no sulfur, "nouveau" style Mataro aka Mouvedre = easy drinking, very berry goodness
sourced from a single vineyard in the Similkameen Valley, this is mostly likely Canada's only Refosco, a rustic red variety from Italy's Friuli region. No oak here – unfined – unfiltered. Savoury herbs and considerable tannin
Head east from Burgundy and you find yourself in the picturesque Jura, a once popular, then forgotten, now rediscovered region making idiosyncratic wines of elegance and purity. Certified biodynamic, this wine is clean (not always a given), light and savoury
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated and the fruit is dried
From famed winemaker Chris Carpenter, this refined, elegant Cabernet is miles away, both literally and figuratively, from the darkly extracted wines of the Napa Valley
Elegant Shiraz might sound like an oxymoron but in the cool climate Yarra Valley it retains a bit more Northern Rhone charm. Co-fermented with Viognier and Marsanne, it benefits from heady aromas that build in the glass. Please allow us to decant this
Sourced from the famous Brunate cru, this powerful Barolo offers intense aromas of pressed rose, anise, and rosemary. Density is its M.O., with enough acid to keep the finish taut and clean. We recommend decanting
Lungarotti has long been the most forward thinking, talented winery in the small, landlocked area of Umbria. This elegant Sangiovese/Canaiolo blend drinks like fine Chianti Classico, with loads of dried red fruits and some nicely integrated oak spice
Gevrey-Chambertin is the largest appellation in the Cote de Nuits, and has the most Grand Cru acreage as well. Classic Gevrey produces a more muscular style of pinot, with darker fruit and notes of underbrush and earth. Domaine Arlaud is a biodynamic producer intent on making wines of place. Naturally fermented, with no additions or subtractions, this wine is aged a year and a half in oak to tame some of its more sauvage characteristics. Maison Roche de Bellene is a high quality négociant, meaning they buy grapes rather than grow their own. 2000, not unlike 2013, was a somewhat troubled vintage that required care in the vineyards. This 2000 is in a perfect place right now, fully developed with a beautiful nose of dried earth and red flowers. Domaine Maume was purchased in 2011 by Marchand-Tawse. These are the last bottles in town, folks. A good amount of new oak on this wine, but the cool 2011 vintage is an early drinking one
Nuits-Saint-Georges, the southernmost commune of its namesake region, is sometimes thought to be the red headed stepchild of the area. These are wines of structure and depth, a bit more rustic than pinot "should" be. Michel Gros, however, has the smoothest hands in the game, and offers an elegant take on a humble village level wine
Chambolle-Musigny is elegance personified. Noted for its soft tannin, haunting aromas and delicate structure, Chambolle is often the aficionado's village of choice. This wine is aged in a small portion of new oak, giving a bit of spice - clove, nutmeg, etc. 2014 was a cooler vintage plagued by hail, however the small crop that remains is drinking well early on
Vosne is the most well known village in the Cote de Nuits, and its eight Grand Crus produce some of the most expensive wines in the world. When drinking Vosne, you expect sumptuousness – broad, rich and ripe – without ever losing freshness and elegance. Like a finally tailoured power suit, or a sports car that is somehow not obnoxious. Roblot Marchand is a small, 5th generation domaine, owning around 8ha across a smattering of villages. This small parcel, technically a climat of Flagey-Echézeaux (these wines may be labeled as Vosne at the village or 1er cru level) is higher up on the slope, benefiting from a slightly cooler microclimate during the warm 2015 vintage
Long before the Medoc came to be, the Graves region of Bordeaux was known for the high quality of its wines. This even Cabernet/Merlot split shows the merits of this cooler vintage, often overshadowed by the legendary 2009's and 10's. Look for a lot of structure here, with developing aromas of graphite, tobacco and dried black fruit
A Cru Bourgeois punching way above its weight class with heady aromas of smoked blackberry and currant. 2010 was a spectacular vintage, with ample sunshine and a nice, long harvest. Predominantly Cabernet Sauvignon
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated now, and the fruit is dried
A relatively young estate, this acclaimed producer got their start when they bought some vines off of Ch. Beychevelle in the 1940s. This is an elegant take on Saint-Julian, hitting its peak some 12 years on from this cool, restrained vintage. Earthy, medium bodied and subtle
Just like you should buy from the little guys in great vintages, look to the great producers in vintages with suboptimal conditions. They can afford to discard the lesser fruit and put out a quality product meant for aging. This Cabernet Sauvignon-dominant wine drinks the youngest of any of these, with sweet baking spices and primary black fruit aromas
This semi sweet, lightly sparkling red wine is about as niche as it gets. Floral, exuberant, low alcohol. People (i.e. our accountant) keep saying, "Matt, stop buying sweet red wine, no one wants it" to which I respond, "Would you tell Picasso not to paint!?"… I could be fired soon
Nascetta is native to the small commune of Novello and produces a lightly aromatic, delicate dry wine, not dissimilar to a softer edged Riesling. Versatile with food
This is the entry level wine for this producer, crafting a lighter, less concentrated Timorasso than the "Archetipo" . Lemon zest, crushed rocks, das ry as British humour
With 14 months on lees, this is a premium expression of this recently hot to trot grape. Impressively structured, with tension beneath the weight and extract. No oak here
Freisa is closely related to Nebbiolo, genetically speaking, and shares similar attributes. Lightly coloured, with a linear, high acid mouth feel and prominent, drying tannins. You need to try this with the mushrooms and spaetzle - perfect pairing
Grignolino is a charming grape, always light in body with prominent tannin. Sourced from a small 5ha family owned vineyard, this wine falls into the natural wine camp, completely unadulterated. Do note, this wine has some brett (i.e. brettanomyces, an especially fragrant species of yeast that gives a wine that "farmyard" appeal). I think it's on the right side of polarizing, but you can be the judge
I like to describe Pelaverga as tasting like a strawberry covered in black pepper, because well, it does. This is easily my favourite red grape in Piemonte, fresh and juicy and immediately appealing, like me on a first date
Continuing my previous thought, Pelaverga is awesome and having a "Pair-a-Pelavergas" is entirely fitting to the quality of this grape. While both bottles are lovely, Alessandria's might be slightly more elegant, less, you know, elbows
Vespolina, long utilized as a blending partner for Nebbiolo in the cool Alto Piemonte area, is darkly hued, with savoury, even sanguine, characteristics, not too dissimilar from Syrah. Purple fruited, spicy and full (ish) bodied
I met proprietors Costa and Judy almost 4 years ago at a dinner party and listened intently as they detailed their desire to make wine. Fast forward to present day and they've actually done it, along with quitting their jobs in the city, having a child and Costa growing out his hair to somewhat resemble a more barrel chested Russell Brand. This Pinot Blanc is fermented on skins for two months, then aged in neutral barrel for another 15. It has a nice weight to it, with a touch of tannin and notes of jasmine tea. A pleasant start to a budding career
Rajen Toor grew up in the Okanagan - his parents own the old guard Desert Hills winery on the Black Sage Bench. He never considered a career in winemaking, however, until he fell in love with the budding natural wine movement. Working with fruit from the Three Boys Vineyard (named for his father and uncles) he makes a charmingly over the top Gamay that benefits from that southern heat. It is big, rich and unfiltered. I appreciate the verve here, not shy of ripeness the way a lot of hipster wine is
Husband and wife proprietors Jordan Kubek and Tyler Knight got their start working harvests the world over, and for a time ran the sparkling wine program at the Okanagan Crush Pad. Perched up high in the hills of Summerland, they have taken on the admirable task of growing Syrah just about as far north as anyone should, producing a meaty, savoury style that I fell in love with right out of the barrel this summer
There are many lovely appellations we are going to bypass on our way down the river – wave to the fine men and women of Côte Rôtie and Condrieu – we just can't afford their wines these days. Our first stop then is that of the rather large Crozes-Hermitage, shaped like a half eaten donut around its more famous neighbor Hermitage. Here we get (for the most part) Syrah based red wines in a lighter style. The Cave de Tain is a local cooperative making high quality wine for everyday consumption. Look for that characteristic black pepper spice and lifted floral aromatics that Syrah brings
OK, back in the boat (yes you can bring the bottle, it's France, it's cool). Our next stop is the oft-slept on Saint-Péray, a teeny-tiny appellation hugging the more famous Cornas. This appellation is for white wine only (be they still or sparkling), focusing on the great workhorse grapes of Marsanne and Roussanne. Jaboulet, a historic producer known for world class Hermitage wines, are here working solely with Marsanne (locally known as Sauvageres), producing a beautiful, richer styled wine - think lemon curd, citrus blossoms, stone fruit, etc
Alright, everybody take a pee break? The next bit of the journey is covering a fair amount of ground. We're leaving the narrow canyons of the chilly Northern Rhone and heading into the flatter, warm expanses of the Southern Rhone, all the way down to the famous Châteauneuf-du-Pape. This far south Syrah takes a backseat to Grenache, and blends rule the day. The wines take on a fruitier, beefier style with higher alcohol and softer tannins. This CDP from the esteemed Deydier estate is decidedly beefy, with a larger proportion of Mouvedre in it. Licorice, red flowers and leather
Dolcetto is a real heartbreak grape- hard to grow, hard to sell, it persists through the passion of the area's farmers. At one time the most planted grape in Piemonte, it now represents about 13% of plantings. It is prized for ripening earlier than any of the other red grapes, and thriving on higher elevation sites where Nebbiolo and Barbara wouldn't ripen. It is uncharacteristically dark in colour, with a good amount of tannin and an overt purple fruitiness. Traditionally speaking, this is your everyday wine – simple, rustic, delicious. Vajra is a highly regarded, relatively young family estate based in the commune of Barolo. This wine sees no oak
Barbara, representing some 30% of all plantings in Piemonte, is the region's real workhorse grape. And while some producers have tried to give it the old new oak "prestige" treatment, it shows its best when its natural strengths are highlighted, namely loads of acidity, pure red fruit and minimal tannin. The Barbara d'Asti DOCG, which is, in terms of volume, the largest DOCG in Piemonte, is located to the northeast of the Langhe, in the province of Monferrato. Damilano is a medium sized producer located in the commune of Barolo. Their Barbara is aged in a combination of stainless steel and cement
Here we come to Nebbiolo, the king of grapes in Piemonte, if not all of Italy. Prized for its long loved wines of haunting aroma and powerful structure, it is a tricky grape to grow, ripening well into November in some cases, amidst the fog and rain of the Piemontese fall. While Barolo is the most famous of the grape's appellations, Barbaresco is the more appealing for our purposes here. Located along the Tanaro River, it ripens a bit sooner, ages a bit quicker and drinks just a little bit better at a young age. High tannin, high acid, and light in colour, Nebbiolo makes wines for long term cellaring. De Forville, once one of the most undervalued estates in Barbaresco, has enjoyed a surge in popularity after a string of great vintages and a glowing write up in the New York Times. The grapes for this wine are sourced from multiple vineyards, including some of the great cru of the region, namely Rabaja. It spends 18 months in large, neutral oak
mousse, chantilly cream, fleur de sel
"couer a la crème", graham cracker crumb, orange syrup
raspberry, meringue, hazelnut praline
olive oil, baguette
cashews, hazelnuts, walnuts
salmon, lavash, caper berries
pork, juniper, pickled onion
black olive, red pepper, goat cheese
lemon zest, parsley, crostini
smoked salt, carrot top pistou, baguette
tarragon-dijon dressing, cranberry
Daily – ask your server
carrot top pistou, gorgonzola, praline, greens
smoked burratta, arrabiata, tomatoes, parsley
onion jam, compressed grape, parmesan
An 80/20 split between Macabeo and Chardonnay, it is aged for 15 months on lees and released with zero dosage, resulting in a bone dry wine that over-delivers for the price
100% Lambrusco Salamino vinified as a white wine, because, well, why not? Fruity and simple, done in the Charmat method (think Prosecco)
Textbook Lambrusco Sorbara – rosé colour, mildly aromatic, cuts like raspberry razorblades. Dangerous
Grasparossa is my favourite of the Lambrusco biotypes. It's a dark coloured, mildly tannic sparkling wine that can pair with the heaviest of foods (think, like, Lasagna). So fun
Ancestrale method rosé closer to the colour of a Lambrusco (which is maybe why I'm so partial). Completely natural winemaking, with no additions or subtractions)
Tasty, rosé coloured, w/ tart raspberry and cherry notes. Dry, cleansing, floral
So named for its red stock, this particular biotype of Lambrusco is very rare. Naturally made, this is a more savoury, wild take on everyone's favourite sparkling red wine
Ancestrale method Sorbara. Bone dry and quite structured, with a relatively deep pink hue. Pet Nat – So Hot Right Now – Pet Nat
Unique indeed. Champagne-method sparkling made with the rare Lambrusco Marani. It is light in colour, similar in profile to Sorbara, but a bit richer and more aromatic. Less fruity
Trento DOC is making the best sparkling wine in Italy (Sorry, Franciacorta), benefitting from the higher elevations of Italy's far north. 100% Chardonnay. 5+ years on the lees, this is for ballin' on a budget
Biodynamic and trendy as all get out. Mostly Chardonnay with Pinot Noir, Trousseau and Poulsard rounding things out. Bees wax, baked apple crisp, honey oats, toasted almonds. A very interesting alternative to champagne
Cava has an uphill battle ahead of it, changing people's perceptions of its function as a cheap and cheerful champagne substitute. This Racaredo will help, though. Biodynamic practices, everything hand harvested. Just shy of five years lees aging before release. Bone dry
Pinot meunier is the george harrison of champagne grapes – totally great but often overshadowed by its two more famous compatriots. This is rounder, creamier style of champagne, with 9g/l dosage, giving a much more direct fruit profile
100% Chardonnay from the Cote des Blancs. A sumptuous, powerful wine made from a selection of top tier parcels, including the famous Chétillon. 4 years on lees
These vines come from just south of Vertus, where Pinot was historically planted. It boasts an uncharacteristic breadth and creaminess (like me!), while retaining the region's trademark taut structure and definition (not like me!)
100% Pinot Noir from the southern reaches of the Champagne region, this wine spent 3 years on lees before being disgorged on the 12th of November, 2018. Fresh as a daisy, dry as British wit
Mostly Chardonnay, this wine spends 7 years on lees. Quite dry, with a rich, bready note. This less heralded region of Champage sits between the Cotes des Blanc and the Aube
Pol Roger was the favorite champagne of Winston Churchill, a man whose temperament and body shape I am coming to resemble more and more in my old age. This is a powerful, precise wine based primarily on Pinot Noir- a benchmark for quality with over 150 years of history
A Pinot Noir-dominant blend. The base wine spends almost a year in oak, rounding this linear, precise wine out. Organically farmed. (While Vilmart does in fact buy some of these grapes, they manage every aspect of the farming process and are much more philosophically aligned with the grower champagne movement. It was a toss up as to where to place them in this list)
A venerable Champagne house revived in its commitment to the highest quality of wine. The 741 is sourced mostly from the 2013 vintage, and is a blend of Chardonnay, Pinot Noir and Pinot Meunier. Unfined. Unfiltered. The base wine is oaked aged before bottling
The Tête-du-Cuvée (top wine) from this classic house. It is a blend of three vintages (2002, 1999, 1998) and displays a wonderful kaleidoscope of flavors ranging from honey and brioche, to Macintosh apple and lemon meringue. Not cheap, but the best things in life never are (friendship is overrated)
Despite the most cumbersome name in all of wine, Verdicchio dei Castelli di Jesi is an all around crowd pleaser. Lime zest, green apple, no oak – a simple quaffer if ever there was one
South Africa has quickly become one of the most interesting wine regions in the world. This rich, barrel fermented Chenin Blanc delivers all the pleasure of oaked Chardonnay with a bit more zip
Fun Fact: Albana Romagna was Italy's first white DOCG in 1987. Though better known for the famous sweet wines of the area, dry Albana is a mid weight, textural wine with notes of blanched almond, honeycomb and stone fruit
From the Monção e Melgaço subzone, this family owned estate produces wines of texture and depth, a far cry from the simple pleasures of your usual Vinho Verde. Mineral, salty, acid forward
From the slopes of the extinct Vulture volcano, this bright, generous wine is lovingly unoaked, with loads of citrus fruits. Five months on lees give this a great tactile sensation on the palate
Dönnhoff is the name in the Nahe, producing renowned wines from a wide array of sites. This off dry estate Riesling is expressive, well balanced and will work wonders with our chicken liver paté
San Leonardo is famous for being the best producer of Brodeaux grapes in all of Italy (yes, I'm looking at you, Ornellaia). Try this fuller bodied, stone fruit-laden take on Sauvignon, benefitting from the intense heat and cool nights of Italy's mountainous north
A field blend of varieties, all of them planted on the friable schist soils of the famed Douro valley, more known for its fortified sweet wines than its elegant, rich whites. Barrel fermentation, a year on lees – if you like Chardonnay, give this a try. And if you don't like Chardonnay, well, you're mistaken
Now I usually roll my eyes when someone describes a wine as "textural" but guys, it really is. A transplant from the much cooler Rhone Valley- here in Australia, Roussanne basks in the abundant sunshine, delivering loads of rich stone fruit and admirable tension
Sourced from the 2016 and 2017 vintages, this salty, well structured wine hails from the mountainous island of Corsica. A bit of that rich mouthfeel that Sardinian Vermentino has, but less fruit dominated
Les Clos is perhaps the most highly regarded Grand Cru climat in Chablis, full of power and cut and ageability. For people who want a big, round, rich wine with a sense of balance
Navarra is the mysterious neighbour to the better-known Rioja, sorta like Wilson from that 90's show Home Improvement. There's great value to be found here, and this bottling, a sulfur-free natural take on rich, smooth Garnacha, delivers pure fruit and easy pleasure, free from oak
Bordeaux varieties are long established in the flat, grassland expanses of the NE Veneto. In this fresh, structured wine, enjoy the vegetal notes characteristic of Cab Franc, with a bit more southern heat. Savoury, dry, moderately alcoholic
Chile is abuzz with rediscovery, as winemakers scour the land for old vine plant material, finally, perhaps, realizing that Carmenere is never going to take off. Here we have an interesting, savoury blend, livened up by the light bodied indigenous grape Pais
Geographically speaking, the Pfalz is an extension of France's sunny Alsace region, and Spätburgunder (aka Pinot Noir) thrives here. Juicy, a touch herbal, sleek as a slender man in a turtleneck
Unfiltered, no sulfur, "nouveau" style Mataro aka Mouvedre = easy drinking, very berry goodness
sourced from a single vineyard in the Similkameen Valley, this is mostly likely Canada's only Refosco, a rustic red variety from Italy's Friuli region. No oak here – unfined – unfiltered. Savoury herbs and considerable tannin
Head east from Burgundy and you find yourself in the picturesque Jura, a once popular, then forgotten, now rediscovered region making idiosyncratic wines of elegance and purity. Certified biodynamic, this wine is clean (not always a given), light and savoury
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated and the fruit is dried
From famed winemaker Chris Carpenter, this refined, elegant Cabernet is miles away, both literally and figuratively, from the darkly extracted wines of the Napa Valley
Elegant Shiraz might sound like an oxymoron but in the cool climate Yarra Valley it retains a bit more Northern Rhone charm. Co-fermented with Viognier and Marsanne, it benefits from heady aromas that build in the glass. Please allow us to decant this
Sourced from the famous Brunate cru, this powerful Barolo offers intense aromas of pressed rose, anise, and rosemary. Density is its M.O., with enough acid to keep the finish taut and clean. We recommend decanting
Lungarotti has long been the most forward thinking, talented winery in the small, landlocked area of Umbria. This elegant Sangiovese/Canaiolo blend drinks like fine Chianti Classico, with loads of dried red fruits and some nicely integrated oak spice
Gevrey-Chambertin is the largest appellation in the Cote de Nuits, and has the most Grand Cru acreage as well. Classic Gevrey produces a more muscular style of pinot, with darker fruit and notes of underbrush and earth. Domaine Arlaud is a biodynamic producer intent on making wines of place. Naturally fermented, with no additions or subtractions, this wine is aged a year and a half in oak to tame some of its more sauvage characteristics. Maison Roche de Bellene is a high quality négociant, meaning they buy grapes rather than grow their own. 2000, not unlike 2013, was a somewhat troubled vintage that required care in the vineyards. This 2000 is in a perfect place right now, fully developed with a beautiful nose of dried earth and red flowers. Domaine Maume was purchased in 2011 by Marchand-Tawse. These are the last bottles in town, folks. A good amount of new oak on this wine, but the cool 2011 vintage is an early drinking one
Nuits-Saint-Georges, the southernmost commune of its namesake region, is sometimes thought to be the red headed stepchild of the area. These are wines of structure and depth, a bit more rustic than pinot "should" be. Michel Gros, however, has the smoothest hands in the game, and offers an elegant take on a humble village level wine
Chambolle-Musigny is elegance personified. Noted for its soft tannin, haunting aromas and delicate structure, Chambolle is often the aficionado's village of choice. This wine is aged in a small portion of new oak, giving a bit of spice - clove, nutmeg, etc. 2014 was a cooler vintage plagued by hail, however the small crop that remains is drinking well early on
Vosne is the most well known village in the Cote de Nuits, and its eight Grand Crus produce some of the most expensive wines in the world. When drinking Vosne, you expect sumptuousness – broad, rich and ripe – without ever losing freshness and elegance. Like a finally tailoured power suit, or a sports car that is somehow not obnoxious. Roblot Marchand is a small, 5th generation domaine, owning around 8ha across a smattering of villages. This small parcel, technically a climat of Flagey-Echézeaux (these wines may be labeled as Vosne at the village or 1er cru level) is higher up on the slope, benefiting from a slightly cooler microclimate during the warm 2015 vintage
Long before the Medoc came to be, the Graves region of Bordeaux was known for the high quality of its wines. This even Cabernet/Merlot split shows the merits of this cooler vintage, often overshadowed by the legendary 2009's and 10's. Look for a lot of structure here, with developing aromas of graphite, tobacco and dried black fruit
A Cru Bourgeois punching way above its weight class with heady aromas of smoked blackberry and currant. 2010 was a spectacular vintage, with ample sunshine and a nice, long harvest. Predominantly Cabernet Sauvignon
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated now, and the fruit is dried
A relatively young estate, this acclaimed producer got their start when they bought some vines off of Ch. Beychevelle in the 1940s. This is an elegant take on Saint-Julian, hitting its peak some 12 years on from this cool, restrained vintage. Earthy, medium bodied and subtle
Just like you should buy from the little guys in great vintages, look to the great producers in vintages with suboptimal conditions. They can afford to discard the lesser fruit and put out a quality product meant for aging. This Cabernet Sauvignon-dominant wine drinks the youngest of any of these, with sweet baking spices and primary black fruit aromas
This semi sweet, lightly sparkling red wine is about as niche as it gets. Floral, exuberant, low alcohol. People (i.e. our accountant) keep saying, "Matt, stop buying sweet red wine, no one wants it" to which I respond, "Would you tell Picasso not to paint!?"… I could be fired soon
Nascetta is native to the small commune of Novello and produces a lightly aromatic, delicate dry wine, not dissimilar to a softer edged Riesling. Versatile with food
This is the entry level wine for this producer, crafting a lighter, less concentrated Timorasso than the "Archetipo" . Lemon zest, crushed rocks, das ry as British humour
With 14 months on lees, this is a premium expression of this recently hot to trot grape. Impressively structured, with tension beneath the weight and extract. No oak here
Freisa is closely related to Nebbiolo, genetically speaking, and shares similar attributes. Lightly coloured, with a linear, high acid mouth feel and prominent, drying tannins. You need to try this with the mushrooms and spaetzle - perfect pairing
Grignolino is a charming grape, always light in body with prominent tannin. Sourced from a small 5ha family owned vineyard, this wine falls into the natural wine camp, completely unadulterated. Do note, this wine has some brett (i.e. brettanomyces, an especially fragrant species of yeast that gives a wine that "farmyard" appeal). I think it's on the right side of polarizing, but you can be the judge
I like to describe Pelaverga as tasting like a strawberry covered in black pepper, because well, it does. This is easily my favourite red grape in Piemonte, fresh and juicy and immediately appealing, like me on a first date
Continuing my previous thought, Pelaverga is awesome and having a "Pair-a-Pelavergas" is entirely fitting to the quality of this grape. While both bottles are lovely, Alessandria's might be slightly more elegant, less, you know, elbows
Vespolina, long utilized as a blending partner for Nebbiolo in the cool Alto Piemonte area, is darkly hued, with savoury, even sanguine, characteristics, not too dissimilar from Syrah. Purple fruited, spicy and full (ish) bodied
I met proprietors Costa and Judy almost 4 years ago at a dinner party and listened intently as they detailed their desire to make wine. Fast forward to present day and they've actually done it, along with quitting their jobs in the city, having a child and Costa growing out his hair to somewhat resemble a more barrel chested Russell Brand. This Pinot Blanc is fermented on skins for two months, then aged in neutral barrel for another 15. It has a nice weight to it, with a touch of tannin and notes of jasmine tea. A pleasant start to a budding career
Rajen Toor grew up in the Okanagan - his parents own the old guard Desert Hills winery on the Black Sage Bench. He never considered a career in winemaking, however, until he fell in love with the budding natural wine movement. Working with fruit from the Three Boys Vineyard (named for his father and uncles) he makes a charmingly over the top Gamay that benefits from that southern heat. It is big, rich and unfiltered. I appreciate the verve here, not shy of ripeness the way a lot of hipster wine is
Husband and wife proprietors Jordan Kubek and Tyler Knight got their start working harvests the world over, and for a time ran the sparkling wine program at the Okanagan Crush Pad. Perched up high in the hills of Summerland, they have taken on the admirable task of growing Syrah just about as far north as anyone should, producing a meaty, savoury style that I fell in love with right out of the barrel this summer
There are many lovely appellations we are going to bypass on our way down the river – wave to the fine men and women of Côte Rôtie and Condrieu – we just can't afford their wines these days. Our first stop then is that of the rather large Crozes-Hermitage, shaped like a half eaten donut around its more famous neighbor Hermitage. Here we get (for the most part) Syrah based red wines in a lighter style. The Cave de Tain is a local cooperative making high quality wine for everyday consumption. Look for that characteristic black pepper spice and lifted floral aromatics that Syrah brings
OK, back in the boat (yes you can bring the bottle, it's France, it's cool). Our next stop is the oft-slept on Saint-Péray, a teeny-tiny appellation hugging the more famous Cornas. This appellation is for white wine only (be they still or sparkling), focusing on the great workhorse grapes of Marsanne and Roussanne. Jaboulet, a historic producer known for world class Hermitage wines, are here working solely with Marsanne (locally known as Sauvageres), producing a beautiful, richer styled wine - think lemon curd, citrus blossoms, stone fruit, etc
Alright, everybody take a pee break? The next bit of the journey is covering a fair amount of ground. We're leaving the narrow canyons of the chilly Northern Rhone and heading into the flatter, warm expanses of the Southern Rhone, all the way down to the famous Châteauneuf-du-Pape. This far south Syrah takes a backseat to Grenache, and blends rule the day. The wines take on a fruitier, beefier style with higher alcohol and softer tannins. This CDP from the esteemed Deydier estate is decidedly beefy, with a larger proportion of Mouvedre in it. Licorice, red flowers and leather
Dolcetto is a real heartbreak grape- hard to grow, hard to sell, it persists through the passion of the area's farmers. At one time the most planted grape in Piemonte, it now represents about 13% of plantings. It is prized for ripening earlier than any of the other red grapes, and thriving on higher elevation sites where Nebbiolo and Barbara wouldn't ripen. It is uncharacteristically dark in colour, with a good amount of tannin and an overt purple fruitiness. Traditionally speaking, this is your everyday wine – simple, rustic, delicious. Vajra is a highly regarded, relatively young family estate based in the commune of Barolo. This wine sees no oak
Barbara, representing some 30% of all plantings in Piemonte, is the region's real workhorse grape. And while some producers have tried to give it the old new oak "prestige" treatment, it shows its best when its natural strengths are highlighted, namely loads of acidity, pure red fruit and minimal tannin. The Barbara d'Asti DOCG, which is, in terms of volume, the largest DOCG in Piemonte, is located to the northeast of the Langhe, in the province of Monferrato. Damilano is a medium sized producer located in the commune of Barolo. Their Barbara is aged in a combination of stainless steel and cement
Here we come to Nebbiolo, the king of grapes in Piemonte, if not all of Italy. Prized for its long loved wines of haunting aroma and powerful structure, it is a tricky grape to grow, ripening well into November in some cases, amidst the fog and rain of the Piemontese fall. While Barolo is the most famous of the grape's appellations, Barbaresco is the more appealing for our purposes here. Located along the Tanaro River, it ripens a bit sooner, ages a bit quicker and drinks just a little bit better at a young age. High tannin, high acid, and light in colour, Nebbiolo makes wines for long term cellaring. De Forville, once one of the most undervalued estates in Barbaresco, has enjoyed a surge in popularity after a string of great vintages and a glowing write up in the New York Times. The grapes for this wine are sourced from multiple vineyards, including some of the great cru of the region, namely Rabaja. It spends 18 months in large, neutral oak
An 80/20 split between Macabeo and Chardonnay, it is aged for 15 months on lees and released with zero dosage, resulting in a bone dry wine that over-delivers for the price
100% Lambrusco Salamino vinified as a white wine, because, well, why not? Fruity and simple, done in the Charmat method (think Prosecco)
Textbook Lambrusco Sorbara – rosé colour, mildly aromatic, cuts like raspberry razorblades. Dangerous
Grasparossa is my favourite of the Lambrusco biotypes. It's a dark coloured, mildly tannic sparkling wine that can pair with the heaviest of foods (think, like, Lasagna). So fun
Ancestrale method rosé closer to the colour of a Lambrusco (which is maybe why I'm so partial). Completely natural winemaking, with no additions or subtractions)
Tasty, rosé coloured, w/ tart raspberry and cherry notes. Dry, cleansing, floral
So named for its red stock, this particular biotype of Lambrusco is very rare. Naturally made, this is a more savoury, wild take on everyone's favourite sparkling red wine
Ancestrale method Sorbara. Bone dry and quite structured, with a relatively deep pink hue. Pet Nat – So Hot Right Now – Pet Nat
Unique indeed. Champagne-method sparkling made with the rare Lambrusco Marani. It is light in colour, similar in profile to Sorbara, but a bit richer and more aromatic. Less fruity
Trento DOC is making the best sparkling wine in Italy (Sorry, Franciacorta), benefitting from the higher elevations of Italy's far north. 100% Chardonnay. 5+ years on the lees, this is for ballin' on a budget
Biodynamic and trendy as all get out. Mostly Chardonnay with Pinot Noir, Trousseau and Poulsard rounding things out. Bees wax, baked apple crisp, honey oats, toasted almonds. A very interesting alternative to champagne
Cava has an uphill battle ahead of it, changing people's perceptions of its function as a cheap and cheerful champagne substitute. This Racaredo will help, though. Biodynamic practices, everything hand harvested. Just shy of five years lees aging before release. Bone dry
Pinot meunier is the george harrison of champagne grapes – totally great but often overshadowed by its two more famous compatriots. This is rounder, creamier style of champagne, with 9g/l dosage, giving a much more direct fruit profile
100% Chardonnay from the Cote des Blancs. A sumptuous, powerful wine made from a selection of top tier parcels, including the famous Chétillon. 4 years on lees
These vines come from just south of Vertus, where Pinot was historically planted. It boasts an uncharacteristic breadth and creaminess (like me!), while retaining the region's trademark taut structure and definition (not like me!)
100% Pinot Noir from the southern reaches of the Champagne region, this wine spent 3 years on lees before being disgorged on the 12th of November, 2018. Fresh as a daisy, dry as British wit
Mostly Chardonnay, this wine spends 7 years on lees. Quite dry, with a rich, bready note. This less heralded region of Champage sits between the Cotes des Blanc and the Aube
Pol Roger was the favorite champagne of Winston Churchill, a man whose temperament and body shape I am coming to resemble more and more in my old age. This is a powerful, precise wine based primarily on Pinot Noir- a benchmark for quality with over 150 years of history
A Pinot Noir-dominant blend. The base wine spends almost a year in oak, rounding this linear, precise wine out. Organically farmed. (While Vilmart does in fact buy some of these grapes, they manage every aspect of the farming process and are much more philosophically aligned with the grower champagne movement. It was a toss up as to where to place them in this list)
A venerable Champagne house revived in its commitment to the highest quality of wine. The 741 is sourced mostly from the 2013 vintage, and is a blend of Chardonnay, Pinot Noir and Pinot Meunier. Unfined. Unfiltered. The base wine is oaked aged before bottling
The Tête-du-Cuvée (top wine) from this classic house. It is a blend of three vintages (2002, 1999, 1998) and displays a wonderful kaleidoscope of flavors ranging from honey and brioche, to Macintosh apple and lemon meringue. Not cheap, but the best things in life never are (friendship is overrated)
Despite the most cumbersome name in all of wine, Verdicchio dei Castelli di Jesi is an all around crowd pleaser. Lime zest, green apple, no oak – a simple quaffer if ever there was one
South Africa has quickly become one of the most interesting wine regions in the world. This rich, barrel fermented Chenin Blanc delivers all the pleasure of oaked Chardonnay with a bit more zip
Fun Fact: Albana Romagna was Italy's first white DOCG in 1987. Though better known for the famous sweet wines of the area, dry Albana is a mid weight, textural wine with notes of blanched almond, honeycomb and stone fruit
From the Monção e Melgaço subzone, this family owned estate produces wines of texture and depth, a far cry from the simple pleasures of your usual Vinho Verde. Mineral, salty, acid forward
From the slopes of the extinct Vulture volcano, this bright, generous wine is lovingly unoaked, with loads of citrus fruits. Five months on lees give this a great tactile sensation on the palate
Dönnhoff is the name in the Nahe, producing renowned wines from a wide array of sites. This off dry estate Riesling is expressive, well balanced and will work wonders with our chicken liver paté
San Leonardo is famous for being the best producer of Brodeaux grapes in all of Italy (yes, I'm looking at you, Ornellaia). Try this fuller bodied, stone fruit-laden take on Sauvignon, benefitting from the intense heat and cool nights of Italy's mountainous north
A field blend of varieties, all of them planted on the friable schist soils of the famed Douro valley, more known for its fortified sweet wines than its elegant, rich whites. Barrel fermentation, a year on lees – if you like Chardonnay, give this a try. And if you don't like Chardonnay, well, you're mistaken
Now I usually roll my eyes when someone describes a wine as "textural" but guys, it really is. A transplant from the much cooler Rhone Valley- here in Australia, Roussanne basks in the abundant sunshine, delivering loads of rich stone fruit and admirable tension
Sourced from the 2016 and 2017 vintages, this salty, well structured wine hails from the mountainous island of Corsica. A bit of that rich mouthfeel that Sardinian Vermentino has, but less fruit dominated
Les Clos is perhaps the most highly regarded Grand Cru climat in Chablis, full of power and cut and ageability. For people who want a big, round, rich wine with a sense of balance
Navarra is the mysterious neighbour to the better-known Rioja, sorta like Wilson from that 90's show Home Improvement. There's great value to be found here, and this bottling, a sulfur-free natural take on rich, smooth Garnacha, delivers pure fruit and easy pleasure, free from oak
Bordeaux varieties are long established in the flat, grassland expanses of the NE Veneto. In this fresh, structured wine, enjoy the vegetal notes characteristic of Cab Franc, with a bit more southern heat. Savoury, dry, moderately alcoholic
Chile is abuzz with rediscovery, as winemakers scour the land for old vine plant material, finally, perhaps, realizing that Carmenere is never going to take off. Here we have an interesting, savoury blend, livened up by the light bodied indigenous grape Pais
Geographically speaking, the Pfalz is an extension of France's sunny Alsace region, and Spätburgunder (aka Pinot Noir) thrives here. Juicy, a touch herbal, sleek as a slender man in a turtleneck
Unfiltered, no sulfur, "nouveau" style Mataro aka Mouvedre = easy drinking, very berry goodness
sourced from a single vineyard in the Similkameen Valley, this is mostly likely Canada's only Refosco, a rustic red variety from Italy's Friuli region. No oak here – unfined – unfiltered. Savoury herbs and considerable tannin
Head east from Burgundy and you find yourself in the picturesque Jura, a once popular, then forgotten, now rediscovered region making idiosyncratic wines of elegance and purity. Certified biodynamic, this wine is clean (not always a given), light and savoury
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated and the fruit is dried
From famed winemaker Chris Carpenter, this refined, elegant Cabernet is miles away, both literally and figuratively, from the darkly extracted wines of the Napa Valley
Elegant Shiraz might sound like an oxymoron but in the cool climate Yarra Valley it retains a bit more Northern Rhone charm. Co-fermented with Viognier and Marsanne, it benefits from heady aromas that build in the glass. Please allow us to decant this
Sourced from the famous Brunate cru, this powerful Barolo offers intense aromas of pressed rose, anise, and rosemary. Density is its M.O., with enough acid to keep the finish taut and clean. We recommend decanting
Lungarotti has long been the most forward thinking, talented winery in the small, landlocked area of Umbria. This elegant Sangiovese/Canaiolo blend drinks like fine Chianti Classico, with loads of dried red fruits and some nicely integrated oak spice
Gevrey-Chambertin is the largest appellation in the Cote de Nuits, and has the most Grand Cru acreage as well. Classic Gevrey produces a more muscular style of pinot, with darker fruit and notes of underbrush and earth. Domaine Arlaud is a biodynamic producer intent on making wines of place. Naturally fermented, with no additions or subtractions, this wine is aged a year and a half in oak to tame some of its more sauvage characteristics. Maison Roche de Bellene is a high quality négociant, meaning they buy grapes rather than grow their own. 2000, not unlike 2013, was a somewhat troubled vintage that required care in the vineyards. This 2000 is in a perfect place right now, fully developed with a beautiful nose of dried earth and red flowers. Domaine Maume was purchased in 2011 by Marchand-Tawse. These are the last bottles in town, folks. A good amount of new oak on this wine, but the cool 2011 vintage is an early drinking one
Nuits-Saint-Georges, the southernmost commune of its namesake region, is sometimes thought to be the red headed stepchild of the area. These are wines of structure and depth, a bit more rustic than pinot "should" be. Michel Gros, however, has the smoothest hands in the game, and offers an elegant take on a humble village level wine
Chambolle-Musigny is elegance personified. Noted for its soft tannin, haunting aromas and delicate structure, Chambolle is often the aficionado's village of choice. This wine is aged in a small portion of new oak, giving a bit of spice - clove, nutmeg, etc. 2014 was a cooler vintage plagued by hail, however the small crop that remains is drinking well early on
Vosne is the most well known village in the Cote de Nuits, and its eight Grand Crus produce some of the most expensive wines in the world. When drinking Vosne, you expect sumptuousness – broad, rich and ripe – without ever losing freshness and elegance. Like a finally tailoured power suit, or a sports car that is somehow not obnoxious. Roblot Marchand is a small, 5th generation domaine, owning around 8ha across a smattering of villages. This small parcel, technically a climat of Flagey-Echézeaux (these wines may be labeled as Vosne at the village or 1er cru level) is higher up on the slope, benefiting from a slightly cooler microclimate during the warm 2015 vintage
Long before the Medoc came to be, the Graves region of Bordeaux was known for the high quality of its wines. This even Cabernet/Merlot split shows the merits of this cooler vintage, often overshadowed by the legendary 2009's and 10's. Look for a lot of structure here, with developing aromas of graphite, tobacco and dried black fruit
A Cru Bourgeois punching way above its weight class with heady aromas of smoked blackberry and currant. 2010 was a spectacular vintage, with ample sunshine and a nice, long harvest. Predominantly Cabernet Sauvignon
Merlot-dominant blend from the difficult 2006 vintage, where luckily most of the Merlot was ready to pick before the late September rains. Skews darker, with more tannin, but is softening with age now. The oak is well integrated now, and the fruit is dried
A relatively young estate, this acclaimed producer got their start when they bought some vines off of Ch. Beychevelle in the 1940s. This is an elegant take on Saint-Julian, hitting its peak some 12 years on from this cool, restrained vintage. Earthy, medium bodied and subtle
Just like you should buy from the little guys in great vintages, look to the great producers in vintages with suboptimal conditions. They can afford to discard the lesser fruit and put out a quality product meant for aging. This Cabernet Sauvignon-dominant wine drinks the youngest of any of these, with sweet baking spices and primary black fruit aromas
This semi sweet, lightly sparkling red wine is about as niche as it gets. Floral, exuberant, low alcohol. People (i.e. our accountant) keep saying, "Matt, stop buying sweet red wine, no one wants it" to which I respond, "Would you tell Picasso not to paint!?"… I could be fired soon
Nascetta is native to the small commune of Novello and produces a lightly aromatic, delicate dry wine, not dissimilar to a softer edged Riesling. Versatile with food
This is the entry level wine for this producer, crafting a lighter, less concentrated Timorasso than the "Archetipo" . Lemon zest, crushed rocks, das ry as British humour
With 14 months on lees, this is a premium expression of this recently hot to trot grape. Impressively structured, with tension beneath the weight and extract. No oak here
Freisa is closely related to Nebbiolo, genetically speaking, and shares similar attributes. Lightly coloured, with a linear, high acid mouth feel and prominent, drying tannins. You need to try this with the mushrooms and spaetzle - perfect pairing
Grignolino is a charming grape, always light in body with prominent tannin. Sourced from a small 5ha family owned vineyard, this wine falls into the natural wine camp, completely unadulterated. Do note, this wine has some brett (i.e. brettanomyces, an especially fragrant species of yeast that gives a wine that "farmyard" appeal). I think it's on the right side of polarizing, but you can be the judge
I like to describe Pelaverga as tasting like a strawberry covered in black pepper, because well, it does. This is easily my favourite red grape in Piemonte, fresh and juicy and immediately appealing, like me on a first date
Continuing my previous thought, Pelaverga is awesome and having a "Pair-a-Pelavergas" is entirely fitting to the quality of this grape. While both bottles are lovely, Alessandria's might be slightly more elegant, less, you know, elbows
Vespolina, long utilized as a blending partner for Nebbiolo in the cool Alto Piemonte area, is darkly hued, with savoury, even sanguine, characteristics, not too dissimilar from Syrah. Purple fruited, spicy and full (ish) bodied
I met proprietors Costa and Judy almost 4 years ago at a dinner party and listened intently as they detailed their desire to make wine. Fast forward to present day and they've actually done it, along with quitting their jobs in the city, having a child and Costa growing out his hair to somewhat resemble a more barrel chested Russell Brand. This Pinot Blanc is fermented on skins for two months, then aged in neutral barrel for another 15. It has a nice weight to it, with a touch of tannin and notes of jasmine tea. A pleasant start to a budding career
Rajen Toor grew up in the Okanagan - his parents own the old guard Desert Hills winery on the Black Sage Bench. He never considered a career in winemaking, however, until he fell in love with the budding natural wine movement. Working with fruit from the Three Boys Vineyard (named for his father and uncles) he makes a charmingly over the top Gamay that benefits from that southern heat. It is big, rich and unfiltered. I appreciate the verve here, not shy of ripeness the way a lot of hipster wine is
Husband and wife proprietors Jordan Kubek and Tyler Knight got their start working harvests the world over, and for a time ran the sparkling wine program at the Okanagan Crush Pad. Perched up high in the hills of Summerland, they have taken on the admirable task of growing Syrah just about as far north as anyone should, producing a meaty, savoury style that I fell in love with right out of the barrel this summer
There are many lovely appellations we are going to bypass on our way down the river – wave to the fine men and women of Côte Rôtie and Condrieu – we just can't afford their wines these days. Our first stop then is that of the rather large Crozes-Hermitage, shaped like a half eaten donut around its more famous neighbor Hermitage. Here we get (for the most part) Syrah based red wines in a lighter style. The Cave de Tain is a local cooperative making high quality wine for everyday consumption. Look for that characteristic black pepper spice and lifted floral aromatics that Syrah brings
OK, back in the boat (yes you can bring the bottle, it's France, it's cool). Our next stop is the oft-slept on Saint-Péray, a teeny-tiny appellation hugging the more famous Cornas. This appellation is for white wine only (be they still or sparkling), focusing on the great workhorse grapes of Marsanne and Roussanne. Jaboulet, a historic producer known for world class Hermitage wines, are here working solely with Marsanne (locally known as Sauvageres), producing a beautiful, richer styled wine - think lemon curd, citrus blossoms, stone fruit, etc
Alright, everybody take a pee break? The next bit of the journey is covering a fair amount of ground. We're leaving the narrow canyons of the chilly Northern Rhone and heading into the flatter, warm expanses of the Southern Rhone, all the way down to the famous Châteauneuf-du-Pape. This far south Syrah takes a backseat to Grenache, and blends rule the day. The wines take on a fruitier, beefier style with higher alcohol and softer tannins. This CDP from the esteemed Deydier estate is decidedly beefy, with a larger proportion of Mouvedre in it. Licorice, red flowers and leather
Dolcetto is a real heartbreak grape- hard to grow, hard to sell, it persists through the passion of the area's farmers. At one time the most planted grape in Piemonte, it now represents about 13% of plantings. It is prized for ripening earlier than any of the other red grapes, and thriving on higher elevation sites where Nebbiolo and Barbara wouldn't ripen. It is uncharacteristically dark in colour, with a good amount of tannin and an overt purple fruitiness. Traditionally speaking, this is your everyday wine – simple, rustic, delicious. Vajra is a highly regarded, relatively young family estate based in the commune of Barolo. This wine sees no oak
Barbara, representing some 30% of all plantings in Piemonte, is the region's real workhorse grape. And while some producers have tried to give it the old new oak "prestige" treatment, it shows its best when its natural strengths are highlighted, namely loads of acidity, pure red fruit and minimal tannin. The Barbara d'Asti DOCG, which is, in terms of volume, the largest DOCG in Piemonte, is located to the northeast of the Langhe, in the province of Monferrato. Damilano is a medium sized producer located in the commune of Barolo. Their Barbara is aged in a combination of stainless steel and cement
Here we come to Nebbiolo, the king of grapes in Piemonte, if not all of Italy. Prized for its long loved wines of haunting aroma and powerful structure, it is a tricky grape to grow, ripening well into November in some cases, amidst the fog and rain of the Piemontese fall. While Barolo is the most famous of the grape's appellations, Barbaresco is the more appealing for our purposes here. Located along the Tanaro River, it ripens a bit sooner, ages a bit quicker and drinks just a little bit better at a young age. High tannin, high acid, and light in colour, Nebbiolo makes wines for long term cellaring. De Forville, once one of the most undervalued estates in Barbaresco, has enjoyed a surge in popularity after a string of great vintages and a glowing write up in the New York Times. The grapes for this wine are sourced from multiple vineyards, including some of the great cru of the region, namely Rabaja. It spends 18 months in large, neutral oak
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