Malivoire Gamay Small Lot
$35.99
A gorgeous Gamay from Niagara's renowned Malivoire winery! "Fragrances imply cranberry, raspberry, red currant and paprika. A sip is fruity, juicy in the mouth, and tastes of black cherry, almond, pepper and cassis. Enjoy now through 2022," according to the winery team. "Pair with smoked brisket, confit duck, roast chicken or grilled boar chop."
Paltrinieri Radice Lambrusco di Sorbara
$38.99
Normally a famous dark red style of sparkling wine that can only be made in Italy's Emilia-Romagna region! This one does not fall into the normal category. It is a lovely vibrant pink colour, from a third-generation family-owned winery, this fine example is dry and fizzy, and will pair beautifully with Italian charcuterie. Serve chilled.
Giffard Vanilla de Madagascar
$49.99
20% ABV
From The Producer
"Vanilla is a spice consisting of the fruit of certain tropical creeper orchids of Mesoamerican origin.
The plants cultivated for the production of vanilla are the only orchids cultivated for human consumption. To obtain a richly aromatic spice, the cultivation and processing of vanilla requires long and attentive care from farmers. This makes it, by weight, one of the highest value agricultural food products in the world.
It was the planters from Réunion who introduced, around 1880, the cultivation of vanilla to Madagascar. Today, Madagascar produces 60 to 80% of the vanilla in the world."
Carpano Antica Vermouth 1Litre
$59.99
Carpano Antica Formula stands out from all the other vermouths thanks to its unique bouquet and its unmistakable vanilla notes. First invented in 1786 in Turin by Antonio Benedetto Carpano, it has survived in its original inimitable recipe thanks to the love and the skill of Fratelli Branca Distillerie which, with its motto “Novare Serbando”, has been able to preserve the product’s original qualities and characteristics.
White wine from selected Italian grape varieties from the Romagna, Puglia and Sicily regions, processed within 24 hours of receiving to prevent oxidation.
These wines have a medium alcoholic strength that, in combination with the special production processes, brings out the flavours of the spices, herbs and roots that make up the secret recipe. The numerous aromatic plants that go into the recipe of Antica Formula are extracted by hot infusion or cold extraction methods handed down through the centuries, depending on the raw material. These methods, along with the recipe itself, constitute the secret of this product. Antica Formula stands out thanks to its unique bouquet and its unmistakable notes of the best quality VANILLA from the tropical regions of Madagascar, Papua New Guinea and Tahiti. In fact, only the beans produced by the plant, and no other derivatives, are used in the recipe. Vanilla was known in Aztec times and has appetite-stimulating and digestive properties.
Occhipinti Sp68 White
$49.99
A blend of Moscato d'Alessandria (also called Zibibbo) and Albanello. Aged into cement for 6 months then into the bottle. Citrus, spices, mineral, aromatic. There are camomile and grapefruit notes. Even though it’s a killer with seafood, we mostly drink it for apéros.
Pingus PSI
$79.99
92 points from Robert Parker's Wine Advocate for the 2014 vintage! The review: "The 2014 PSI is a blend of Tempranillo with 10% Garnacha and perhaps 1% of other grapes found interplanted with the other varieties in the old vineyards, mostly white Albillo. The idea here is to protect the old vineyards that are disappearing from Ribera del Duero and provide some added value to the grapes coming from them. They have identified a grand total of only 56 hectares of Garnacha in Ribera del Duero, and they have rented 20 of those to save them, because they were set to be uprooted. It has great freshness and energy, with an herbal/leafy touch in the nose that also adds complexity. It's a wine that seems to improve from vintage to vintage, and I believe the jump will be noticeable when they produce it in their own winery from the 2015 vintage onward. The Garnacha always has a lower pH than the Tempranillo, and helps to provide an extra spark of freshness. This is an approachable Ribera, but keeping the character of yesteryear. This is really what Ribera del Duero used to be: all old vineyards and no new oak whatsoever. Kudos to that! 210,000 bottles produced."
Failla Chardonnay Sonoma Coast
$79.99
A stunning white wine from the critically acclaimed Failla winery! Here's what Robert Parker's Wine Advocate has to say about the project: "The personal project of Ehren Jordan, who was the long-time apprentice at Turley Cellars. These are all elegant, cool climate, finesse-styled wines that were obviously influenced by European rather than New World models." Vinous gave the 2015 vintage a fine 88 points, and here's the review: "Lovely orchard fruit, citrus and yellow flower notes. This is a soft, understated style for the year, but there is good underlying depth and intensity backing up the fruit."
Bulliat Beaujolais Village
$29.99
The father-son team of Noël and Loïc Bulliat is currently in charge of the family estate. Loïc is the seventh generation to operate the domaine. There have been many changes with the acquisition of parcels since its creation in 1780, with vineyards now covering over almost 28 hectares distributed over eight appellations, including five “crus”, Morgon, Fleurie, Chénas, Chiroubles, and Moulin à Vent. Concern for the environment, respect for nature and the desire to express the terroir led the domaine towards the conversion to organic viticulture in 2010.
"Simple, delicious, uncomplicated...carefree Beaujolais wines that I would happily polish off over dinner," according to Robert Parker's Wine Advocate! That's the cool thing about Beaujolais wines — they're well-made, well-priced and very easy to drink. Drink this one now alongside a roast chicken and a baguette.
Egon Muller Scharzhof Riesling 2022
$137.99
Jean-Jacques Koch, Egon Müller's great great-grandfather acquired the Scharzhof estate from the "République Française" in 1797 after the French Revolution and the occupation of the West Bank of the Rhine River by the revolutionary government. The Scharzhofberg vineyard was likely planted by the Romans and belonged to the Monastery "St Marien ad Martyres" in Trier from its founding around 700 A. D. through the Middle Ages.
Egon Müller's vineyards are exposed to a northerly climate. Consequently, much depends on the vintage and on late harvesting. Regarding the winemaking process, however, Egon Müller's family's philosophy is based on the belief that the best wines are the ones that "make themselves". The Egon Müller-Scharzhof family lives in its own vineyards and oversees the day-to-day operation at the estate.
All of the family's wines are Rieslings. "Scharzhof" is their most basic wine. Qualitätswein by German legal standard, it is made of the grapes from their vineyards in Saarburg, Kanzem and Wawern and from the Wiltinger Braunfels and Wiltinger Kupp vineyards. The Kabinett wines, made from ripe grapes with low alcoholic content constitute the backbone of the production.
At the Scharzhof they favour a traditionally minimalist approach to winemaking. Their work continues to be based on the quality-driven philosophy of the late Egon Müller III.: "One hundred per cent of the quality of a wine is generated in the vineyard. It is impossible to reach even 101 per cent in the cellars but it is a great achievement to pack the full potential of the vines into a bottle".
They believe that it is the quality of their vineyards that allows them to produce the best grapes and they go to great lengths to fully exhaust this potential.
Their Northern climate is characterised by great annual fluctuations, which means that every year is full of new challenges. However, the foundations remain the same:
- Old vines of which some have ancient roots that originate from the 19th century.
- Low yields that never exceed 60 hl/ha and frequently are as small as 30 hl/ha.
- Intensive ploughing up to six times a year.
- Very restrained use of chemicals: no chemical fertilisers, no herbicides, no insecticides and as few fungicides as possible.
Content courtesy of http://www.pfv.org