Prosecco made in the old method with a second fermentation in the bottle and the yeasts left unfiltered. Give it a little shake to add a toasty flavour to the lightly bubbly Prosecco.
Richer and creamier style, single vineyard Pinot Grigio with Demeter biodynamic certification. 10 Months on lees in French oak barrels, mainly apple/pear flavours with subtle vanilla from the oak and a gentle lychee note.
From fruit grown on sandy clay soils, this vibrantly fruity wine has just enough of the savoury quality Syrah is known for to pair well with any meat dish. Big, but restrained enough to be versatile.
Pomagrana Blanco is made from Xarel-lo grapes from a seaside vineyard south of Barcelona. The wine is fermented in stainless steel to retain freshness and then partially aged in old barrels with the lees for six months.
Syrah Grenache blend with Cabernet to pull it in a different direction. Red fruits and gentle tannins for your next game of hide and seek. Organic and wow. Big wow.
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 Rose from Negrette and Syrah grapes with a richer palate than the typical Provence Rose. Anne Ribes is one of France's youngest winemakers!
Full-bodied with red plum and a light graphite aroma. More earthy than Argentinean-style Malbec, but fruitier than the Cahors output you might be familiar with.
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.
A light onion-skin pink, with vegetal qualities of basil and tomato stem on the nose alongside just-ripe fruit. Good acidity, medium-bodied, great with lighter fare.
100% Garganega, the grape known for making Soave. Xodo uses equal parts semi-carbonic maceration and one-week skin contact, after which the wines age six months in concrete and four in fibreglass. As with the Nina, tremendous value.
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.
From Cépie in Limoux Valley, at a 9 hour transit from spain. Cepie is a limestone plateau that peaks at 350m overlooking the Aude. Confluence of Mediterranean and Atlantic influences. This organic - no sulphite added Chenin was whole bunch pressed and follows through to it's Malolactic fermentation making things blessedly creamier.
Organic blend of Grenache Blanc, Colombard, Viognier, and Chardonnay from one of Southern France's biggest producers made in the classic French Bistro style.
It Ain't Fancy, this Cabernet Franc with plum, herb, and bell pepper aromas with soft tannins. Drink chilled, shake to integrate sediment, and drink quickly.
Bobal has made a huge comeback and is now a main grape in portugal and spain. Rose's from Bobal make round and very fruity juice that can give a false perception of sweetness, an easy wine to see that dry doesnt mean harsh or tannic or bitter. Vegan and organic, ain't no messing around.
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.
Unoaked cinsault grown organically with maturing vines on red sandstone. Zero added sulphur and a tricky wild yeast fermentation keep the wine pure and true to it's terrior. Black tea and violet floral smells run through tart cherry and red currant fruit which peps up whats a pretty relaxing wine.
A pink 100% Gaglioppo achieved through 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.
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."
Indulge in the rich flavours of Settecani Grasparossa Di Castelvetro Lambrusco, a sparkling secco red hailing from the picturesque Emilia Romagna wine region in Italy. Produced by Cantina Settecani, this exceptional wine presents a deep, dark crimson hue in the glass, offering delightful notes of ripe strawberry, pink florals, and savory herbs on a refreshing frothy mousse. Crafted from 100% Lambrusco Grasparossa, this organic gem boasts an alcohol volume of 10.5% and a perfect balance of acidity and residual sugar.
Biodynamically grown Prosecco made in the Charmat method with fermentation in a pressurized tank. The Extra Dry version has a small addition of sugar to give a richer and riper flavour.
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.
A blend of 50% Merlot balanced out by an even split of Cabernets Franc and Sauvignon. Crisp, refreshing, with enough tannin to match a meat skewer or two.
Pais grown on granite soils in the far south of Chile's Itata region. 150 year old vines that will give you a sense of Chilean winemaking from before Cabernet and Carmenere took over.
A fresh and lively White wine with an almond finish, named after Crognaletti's father, who tended the vineyard before him. Don't let Italy's great White wines get overshadowed by bland Pinot Grigio!
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.
