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.
100% Gaglioppo aged in stainless steel and cement tanks for a clean-edged fruit profile of both red and black fruit, supported by good grip and acidity.
100% Timorasso. Picked by hand in crates. Short maceration with the skins. Spontaneous fermentation with yeasts without temperature control. 14 months in second and third use barriques. Ideal for customers asking for "funky" wine.
Well-regarded entry level old-vine Chenin (planted 1960s to mid-70s) from the esteemed Badenhorst estate. Word from Swartland is that 2025 was a dream vintage. Vigneron's notes: Flinty aromas with notes of honey, orange blossom, and white stone fruit. It has exceptional texture and palate weight, with lovely, concentrated flavours.
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.
A big, slightly murky rose that hovers just outside of "light-bodied red" territory, and can easily serve the same function in terms of pairing, with bold fruit tempered by a night of skin-maceration and excellent acidity.
From fruit grown on sandy clay soils, this vibrantly fruity wine has just enough of the savoury quality Syrah is known for to pair well with any meat dish. Big, but restrained enough to be versatile.
Beautifully complex, with a big aroma profile and pronounced grapefruit, quince, and spice flavours. The mouthfeel is grippy with a refreshing tannin structure. - Vigneron's notes
Made from grapes grown organically between 2600 and 4300 feet above sea level, Tilia is more refined than the usual Argentinian Malbec, while no less flavourful. The Syrah adds a touch of spice.
It Ain't Fancy, this Cabernet Sauvignon with black cherry and plum aromas with soft tannins. Drink chilled, shake to integrate sediment, and drink quickly.
Papegaai is a co-fermented blend of all the grapes on Badenhorst's Kalmoesfontein, including Cinsault, Chenin Blanc, Palomino, and Syrah, sourced from 23 distinct vineyards. Light and easy-drinking, with raspberry fruit flavours and herbaceousness in the finish.
Low-temperature fermentation, with slight barrel ageing to enhance its aroma. Despite being a low acid grape, Casa Mariol does a good job at mainting freshness, which keeps the intense rasberry flavours tasting freshly picked. On the other hand, theres some dried fig, toffee and spice to colour the fruit with savoury qualities.
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.
Communally produced from Florence and Benoit Chazallon's neighbours' organic vineyards with some herb notes suggestive of the wild and dry landscape of southern France. Organic Syrah-Grenache, straight out of stainless steel and fermented with native yeasts for a clear look at the grapes as nature intends.
100% Greco, with a complex palate that gives it broad pairing potential. Mineral, with notes of green orchard fruit, white pepper, and an herbaceous edge.
Organic and under $20, with plum and raspberry flavours. Sometimes fruit from very hot places like Argentina can be overbaked and offer overripe fruit that lack structure, Zaphy does a good job at balancing the battle between ripeness and freshness.
Luzador, a blend of 50% Garnacha and 50% Tempranillo, comes from 40 acres of biodynamically farmed vineyards in Navarra, where the soils are a mix of clay, gravel, and limestone. Perfect with a slight chill, it’s a versatile, easygoing wine ideal for everyday enjoyment.
A dark-coloured rosé from Negrette and Syrah grapes, with a richer palate than the typical Provence Rosé. Anne Ribes is one of France's youngest winemakers!
It Ain't Fancy, this Sauvignon Blanc with notes of citrus, stonefruit and a hint of hazelnut. Drink chilled, shake to integrate sediment, and drink quickly.
From Cépie in Limoux Valley, at a 9 hour transit from Spain. Cepie is a limestone plateau that peaks at 350m overlooking the Aude. Confluence of Mediterranean and Atlantic influences. This organic - no sulphite added Chenin was whole bunch pressed and follows through to it's Malolactic fermentation making things blessedly creamier.
Organic blend of Grenache Blanc, Colombard, Viognier, and Chardonnay from one of Southern France's biggest producers made in the classic French Bistro style.
It Ain't Fancy, this Cabernet Franc with plum, herb, and bell pepper aromas with soft tannins. Drink chilled, shake to integrate sediment, and drink quickly.
Grenache Blanc, Rolle (Vermentino) & Chardonnay come together in a sappier southern style, with notes of Indian and Mediterranean spice. For $23 it's well worth 1000 cartwheels.
Organic co-fermented blend of Pinot Grigio, Glera and Chardonnay aged on lees in stainless steel with partial MLF which keeps the wine focused on the fruit but adds sublte yeast and dairy traits.
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.
From two harmonizing locations, the ocean-facing Helderberg vineyards; and from Robertson. Helderberg in Stellenbosch has more depth, weight and fruit concentration while the Robertson grapes are grown on alluvial valley soils, which inject a citrus zing, freshness and minerality into the wine. "More freshness, elegance and depth than commercial methods customarily permit."
Grenache/Tempranillo blend made by two Spanish sisters! Multi-vintage to ensure consistency. Leathery, spicy, with plum and cherry notes. Simple choice for burgers and dogs.
100% Vernatxa Blanca (White Grenache) from Terra Alta DO, west of Barcelona. A blend of two 'passes' in the vineyards - some grapes picked early for vibrant acidity, others picked later for body and potential alcohol - the result is a fresh expression of this grape.
This is a fantastic Chardonnay for those looking for something crisp and fresh. An orchard florality on the nose leads into apple and stonefruit on the palate, with just the right acidity and a hint of beeswax in its texture.
A pink 100% Gaglioppo achieved through saignée, 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 for pairing.
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.
Pais grown on granite soils in the far south of Chile's Itata region. 150-year-old vines that give a sense of Chilean winemaking from before Cabernet and Carmenere took over.
Negrette is Fronton's specialty varietal, and AOP regulations stipulate it must make up at least 50% of a grower's holdings. Eric Asimov calls this well-priced bottle "...ripe, succulent, exotically fruity, delicious, easy drinking." Fun label, too.
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.
