Pomagrana Blanco is made from Xarel-lo grapes from a seaside vineyard south of Barcelona. The wine is fermented in stainless steel to retain freshness and then partially aged in old barrels with the lees for six months.
Old vines of Moscatel and Semillon, fermented separately with a few weeks maceration and then blended. Goes great with a fresh spring pasta dish with peas and mint.
A blend of a variety of Veneto's great White grapes, made in cement tanks and bottled with the addition of fresh must from Garganega grapes to kick off a second fermentation in the bottle.
Prosecco made in the old method with a second fermentation in the bottle and the yeasts left unfiltered. Give it a little shake to add a toasty flavour to the lightly bubbly Prosecco.
From fruit grown on sandy clay soils, this is a vibrantly fruity wine with just enough of the savoury quality Syrah is known for that it could easily hold its own against any meat dish.
A collaboration with the folks at Paradise Grapevine, this one is "Vidal macerated on Cab Franc skins" meets apple/plum cider, and it is deliciously drinkable.
Matt Sherlock used this fruit for a rare single-vineyard Rose this year and the gamble paid off big. It might be his best wine, with tart cranberry and raspberry aromas.
Organic blend of 55% Merlot, 30% Cabernet Sauvignon and 15% Syrah from Pays d'Oc in southern France. Red, black and blue fruit with floral and spice characteristics for under $20!
A satisfying red to go with your saucy Italian comfort food! This wine's ripe cherry notes will go great with tomato-based dishes that have a little acidity.
A dark-coloured Rose from Negrette and Syrah grapes with a richer palate than the typical Provence Rose. Anne Ribes is one of France's youngest winemakers!
1L bottle of Sfera's collaboration with Sicilian producer Cossentino. An orange wine made from Catarratto grapes, with strong tannin and tangy, dry, herbal flavours.
Honey and baking spice on the nose, with floral citrus and ginger on the palate. Beautifully balanced and textured, with a pleasantly lingering finish thanks to the smooth grippiness of the tannins.
A Rose pétillant naturel made with a co-fermentation of Fernao Pires and Baga grapes in the Sparkling Capital of Portugal. Maria Pato is continuing her father's Duckman legacy.
Stemming from time spent alongside the verbose pagans over at grape witches, Field Guide sees Gewürtztraminer melding with apple, pear, and golden plum in amphora to great effect. An improvement to any patio or picnic experience.
Biodynamically grown Prosecco made in the Charmat method with fermentation in a pressurized tank. The Brut version is bone-dry and leans heavily into the tart green apple flavours.
Organic blend of Grenache Blanc, Colombard, Viognier, and Chardonnay from one of Southern France's biggest producers made in the classic French Bistro style.
Vina Almate is Tempranillo from Ribera del Duero, in Central Spain. Fermented in stainless steel and aged in old barrels, this wine shows toffee, plum, cherry, and lavender aromas and will benefit from a little aeration before drinking.
Fresh, saline and full of summer vibes. This natural Clairette Blanche is a focused, citrus-forward wine with notes of green and stone fruits. Crushable.
1L bottle of Sfera's collaboration with Sicilian winemaker Cossentino that's a blend of Nero d'Avola and other Sicilian grapes, showing juicy cherry fruit with a spicy, round mid-palate.
Full bodied Tempranillo with dark berry fruit and strong tannins. Good acidity from a high vineyard elevation keeps this wine tasting fresh. The Red table wine to go with weeknight dinners.
It Ain't Fancy, this Viognier with peach and tropical fruit aromas and a strong yeasty character. Drink chilled, shake to integrate sediment, and drink quickly.
70% whole-cluster, with skin-contact maceration smoothed out through malolactic fermentation, laying a foundation for woody, vegetal and creamy characteristics. A wine that really shows Xarel-lo's potential. Gently bitter bruised apple, salt, and honey.
Indulge in the rich flavors of Settecani Grasparossa Di Castelvetro Lambrusco, a sparkling secco red hailing from the picturesque Emilia Romagna wine region in Italy. Produced by Cantina Settecani, this exceptional wine presents a deep, dark crimson hue in the glass, offering delightful notes of ripe strawberry, pink florals, and savory herbs on a refreshing frothy mousse. Crafted from 100% Lambrusco Grasparossa, this organic gem boasts an alcohol volume of 10.5% and a perfect balance of acidity and residual sugar.
Biodynamically grown Prosecco made in the Charmat method with fermentation in a pressurized tank. The Extra Dry version has a small addition of sugar to give a richer and riper flavour.
100% Vernatxa Blanca (White Grenache) from Terra Alta DO, west of Barcelona. A blend of two 'passes' in the vineyards - some grapes picked early for vibrant acidity, others picked later for body and potential alcohol - the result is a fresh expression of this grape.
Delicious Orange wine from the hills of Roussillon with Muscat, Grenache, Piquepoul, and other local varieties with a couple weeks maceration and a small amount of sulphur.
A pink 100% Gaglioppo achieved through saignee, this rosato has bright red fruit notes, a milder citrus side, and a saline minerality that makes it great for savouring on its own and versatile in its pairing potential.
This fresh and fruity rose prosecco offers clean and crisp flavours of red berries, strawberries and white flowers. Made with 90% Glera and 10% pinot noir this prosecco is perfect for any occasion.
A blend of 50% Merlot balanced out by an even split of Cabernets Franc and Sauvignon. Crisp, refreshing, with enough tannin to match a meat skewer or two.
Susanne and Stefanie Renner make delicious unique wines! This red blend is juicy, fresh and full of red berry fruit flavours. Drink this lightly chilled with a pizza in the park!
One of Prosecco's best small family producers. This is what Sparkling wines in the region looked like before industrialization: high acidity, dry, and bottled unfiltered.
Beautiful Rose from direct-pressed Mourvedre grapes. A wine with fresh citrus acidity on the palate and more body and structure than a conventional Provence Rose.
A fresh and lively White wine with an almond finish, named after Crognaletti's father, who tended the vineyard before him. Don't let Italy's great White wines get overshadowed by bland Pinot Grigio!
Feeling globalist pressure against local varietals, winemakers in Fronton have tried to eradicate Negrette. The folks at Le Roc are fighting the good fight with this well-priced bottle Eric Asimov calls "...ripe, succulent, exotically fruity, delicious, easy drinking."
Pais grown on volcanic soils in the far south of Chile's Itata region. 150 year old vines that will give you a sense of Chilean winemaking from before Cabernet and Carmenere took over.