Newsletter
Sign up for our newsletter for information on our latest products and promotions.
Sign up for our newsletter for information on our latest products and promotions.
Please confirm that you are of legal age
to purchase alcohol in your region.
You currently have an active checkout session
open already, would you like to clear it?
1257 Kensington Road NW
1 (403) 283-8000 / atyourservice@kensingtonwinemarket.com
$28.99
The Le Clos des Cazaux estate has been a family property focused on viticulture for five generations since Gabriel Archimbaud, an ancestor, was one of the first to produce wines from Vacqueyras in 1947. It is now owned and operated by brothers Jean-Michel and Frédéric Vache. They farm 35 hectares, 20 in Vacqueyras and another 15 in Gigondas. They own mostly low-yielding hillside vineyards, fashioning high-quality white wines, rosés, and red blends. Their Gigondas vineyards are situated in the heart of the Dentelles de Montmirail massif range that has been in the family since the 1950s. This very special terroir benefits from the solar power of the southern slope, balanced by the cool nights at higher altitudes, mostly on clay soils. The reds are blended primarily from Grenache, Syrah and Mourvèdre. however, they include lesser-known grapes such as Aubun, Counoise, Cinsault, Muscardin and Carignan. The white wines mainly employ old-vine Clairette, complemented by Roussanne, Grenache Blanc, and a little Viognier. We just received five new wines from Cazaux.
750 mlA blend of 60% Grenache and 40% Syrah, sourced from their younger vines in the Vacqueyras appellation (vines are at least 20 years old for the other reds). The grapes are manually harvested and then destemmed to lend the tannins some finesse, however, they are not crushed in order to preserve the freshness and fruit aromas. Fermentation takes place in stainless steel vats with a maceration period of two weeks so that the wine retains its fruitiness and the suppleness of its tannins. It is then matured in vats during the winter and bottled in the course of the year. The dominant features of this Côtes du Rhône are red fruits and spice with aromas of garrigue and herbs-du-Provence.
$48.99
Le Clos des Cazaux estate has been a family property focused on viticulture for five generations since Gabriel Archimbaud, an ancestor, was one of the first to produce wines from Vacqueyras in 1947. It is now owned and operated by brothers Jean-Michel and Frédéric Vache. They farm 35 hectares, 20 in Vacqueyras and another 15 in Gigondas. They own mostly low-yielding hillside vineyards, fashioning high-quality white wines, rosés, and red blends. Their Gigondas vineyards are situated in the heart of the Dentelles de Montmirail massif range that has been in the family since the 1950s. This very special terroir benefits from the solar power of the southern slope, balanced by the cool nights at higher altitudes, mostly on clay soils. The reds are blended primarily from Grenache, Syrah and Mourvèdre. however, they include lesser-known grapes such as Aubun, Counoise, Cinsault, Muscardin and Carignan. The white wines mainly employ old-vine Clairette, complemented by Roussanne, Grenache Blanc, and a little Viognier.
$29.99
The Le Clos des Cazaux estate has been a family property focused on viticulture for five generations since Gabriel Archimbaud, an ancestor, was one of the first to produce wines from Vacqueyras in 1947. It is now owned and operated by brothers Jean-Michel and Frédéric Vache. They farm 35 hectares, 20 in Vacqueyras and another 15 in Gigondas. They own mostly low-yielding hillside vineyards, fashioning high-quality white wines, rosés, and red blends.Their Gigondas vineyards are situated in the heart of the Dentelles de Montmirail massif range that has been in the family since the 1950s. This very special terroir benefits from the solar power of the southern slope, balanced by the cool nights at higher altitudes, mostly on clay soils. The reds are blended primarily from Grenache, Syrah and Mourvèdre. however, they include lesser-known grapes such as Aubun, Counoise, Cinsault, Muscardin and Carignan. The white wines mainly employ old-vine Clairette, complemented by Roussanne, Grenache Blanc, and a little Viognier.
Exclusively ours and we're tickled pink! It's made from a blend of Cinsault, fruity Syrah and some Grenache for the structure and fat needed for Rose wines. On the nose: Scents of red fruits, candied fruit and hints of spice and flowers (grenadine, vanilla) The palate shows great freshness especially flavours of red berries. This is such a versatile food wine! Try it with mozzarella with basil, Provencal salad, fish soup, melon and prosciutto. For main courses, you can try salmon, swordfish steak, grilled pork kebabs or Penne Primavera. Cheese is simple: goat!
$25.99
Philippe Jaboulet and his son, Vincent, carry on long-established family winemaking traditions at Domaine Philippe & Vincent Jaboulet in Crozes-Hermitage. Located in the northern Rhône Valley about one mile south of Tain l’Hermitage, the domaine was founded in 2006 following the sale of Maison Paul Jaboulet Ainé, where Philippe managed the family’s vineyards and handled all grape purchasing.
After the sale, Philippe and Vincent retained about 32 acres of the family’s vineyards, including most notably a parcel of the original Thalabert vineyard, which is situated in the Crozes-Hermitage appellation. (Philippe and Vincent Jaboulet acquired another 37 acres to add to the newly formed domaine, including a small plot in Cornas-1.7 acres.) The parcel from the Thalabert vineyard that belonged to Paul Jaboulet Ainé was renamed Nouvelère, commemorating the ‘new era’. The domaine’s Nouvelère wine is produced from the vineyard’s oldest vines, up to 80 years old. (See below.)
The domaine owns other vineyard holdings in Crozes-Hermitage, where relatively younger vines yield full-bodied reds from the Syrah variety. These wines are aged in tanks and both small and large oak barrels; no new wood barrels are employed.) These reds are released two years after the vintage.
$29.99
Glaetzer Wallace takes on the traditional Barossa Valley blend of Shiraz and Grenache in a modern way. The Shiraz brings backbone, flesh and body to the wine with the Grenache adding a soft, vibrant juiciness. The nose shows hints of red currant, clove and spice. On the palate look for fresh juiciness that combines with supple tannin and pronounced flavours of licorice and mulberry.
Wallace is an ancestral name of Colin's wife, Judith, whose family hail from the old market town of Cupar in Fife, Scotland. Judith's Celtic ancestry is reflected in the three elements of the Wallace symbol - the Celtic cross, thistle and the Celtic knot pattern.
