El Maestro Oloroso
$56.99
El Maestro Sierra was founded in 1830 by master cooper José Antonio Sierra, who ran a prosperous barrel-building business called La Merced. Recognized as one of the top coopers in the area, he longed to become involved in the Sherry trade itself. Eventually, he set about building a small winery to make the best sherries possible. As the sherry business was, and remains to this day, dominated by aristocratic families, the idea of a humble worker joining their ranks was met with open disdain. After many hardships he was able to establish and grow his business, becoming one of the most respected almacenistas (stockholders) of high-quality sherry. It is still run by his descendants, located in a privileged part of Jerez on top of the hill, exposed to the cool Poniente winds which nourish the elegant wines. As a reminder of the bodega’s struggles, the labels depict a hunting scene with a hare being chased by the nobles, alluding to José Antonio Sierra’s struggles in founding the artisanal house in a social climate dominated by the aristocrats of his time.
El Maestro Sierra was passed down through the family and protected by the legendary Doña Pilar Pla Pechovierto from 1976 until her passing in 2020. She was a brave and resolute woman who inherited the business after the early death of her husband, Antonio Borrego. Pilar managed to drive the business forward despite the prevailing machismo of the time. El Maestro Sierra became the first and is still one of the few bodegas run entirely by women. When her husband passed away in 1976, she resisted the intense pressure to sell and kept the winery going through tough times by selling wines to the locals in jugs. In 1997, while the men were away from the Consejo Regulador, she was stealthily able to obtain the first bottling permit for an almacenista house, which was forbidden until that point. Pilar was an extraordinary individual with a singularity of purpose: to maintain the grand estate of El Maestro Sierra. Because the wines have remained virtually unmoved due to the slow business in the following decades, the stocks at El Maestro Sierra are some of the oldest and most undisturbed in Jerez.
The tradition is continued by Pilar’s daughter and current owner, Dr. Carmen Borrego Pla, and Capataza Ana Cabestrero; aided by long-time family friend and consultant master Capataz, Paco Salas. Dr. Borrego Pla, a historian and expert in the History of the Americas at the University of Seville, has published many books and papers relating to Andalucia’s role in this grand history and continues to be one of the region’s foremost cultural historians.
Gruber Riesling Eiswein 375ml
$52.99
Since 2013, Gruber has been using organic methods to cultivate the various plots of land in their winery. They do it out of conviction, not because it is in fashion. The extra work it demands (and less yield) reimburses them with more identity and character in our wines: Allowing nature to take the reins, they promote the self-healing powers of the vines to support the most valuable resources – the soils of their vineyards in Röschitz.
Red Stone Cabernet Icewine
$39.99
After realizing the potential of winemaking in Niagara, owner Moray Tawse purchased his first vineyard in 2001. In 2005 he opened Tawse, the winery that bears his family name. He then secured vineyards in his beloved Burgundy and his project with famed winemaker Pascal Marchand, Marchand Tawse was born.
Redstone is the newest addition to his portfolio and his second project on the Escarpment. “When you get an opportunity to get a terroir where the wine’s great, you buy another vineyard! ”, he confesses. When the former Thomas and Vaughan property came up for sale in 2009, it was an opportunity he simply couldn’t pass up.
Organic farming feeds the vines and controls diseases without the use of synthetic insecticides, fungicides and fertilizers. We strive to create a diversified balanced ecosystem that generates health and fertility from the vineyard itself. Healthy vines mean less need for outside substances to control diseases and promote growth.
Barbeito Malvasia 10 yr Madiera
$76.99
Vinhos Barbeito was founded in 1946 by Mário Barbeito de Vasconcelos and has since then always been run byfamily members.
At the time of Barbeito’s foundation over 30 other Madeira Wine exporters were operating in the business. Little by little, Mário Barbeito gained clients in many parts of the world, always trying to build a good and close relationship with them. Some of their actual clients and suppliers are still from his time. Mário Barbeito passed away in 1985 and his daughter Manuela de Vasconcelos, took over the general management of Vinhos Barbeito. She was already working for the company since 1976. One of Manuela Vasconcelos most important tasks was to continue her father’s work of strenghthening relationships with customers and promoting their wines at prestigious wine fairs around the world. This policy is still maintained to this day.
Montifaud Pineau Des Charentes Rouge
$43.99
A French fortified wine from the Cognac region. It is produced by one of our favourite Cognac producers, Chateau Montifaud. Producer Tasting Notes: "Excellent and very underrated aperitif from the Cognac region of France. The white is made from 80% Colombard, and 20% Ugni Blanc grapes, blended with fine cognac from the excellent Chateau de Montifaud. It has freshness, a hint of sweetness and a clean finish. Aged in oak barrels." Producer Description: "About Pineau Pineau des Charentes is the sweet, strong 'Vin de Liqueur' of the Charentais (Cognac) region of western France. It is made by adding Cognac eau-d--vie from the previous year's distillation (or older) to fresh grape must of the current vintage. By law, the must is required to be freshly harvested (although it may have undergone a partial fermentation) and the Cognac must have an alcohol content of at least 60%. The resulting mixture has an alcoholic strength of 16-22% and a sugar content of at least 125g/L. Because the must remains essentially unfermented, it retains all of its 'grapey' flavors and- ideally - the varietal characteristics of the grapes used, which develop over time."
Inniskillin Vidal Icewine 375ml
$66.99
Originally developed in the cool wine regions of Germany in the mid-1700s, Icewine is ideally suited to the Niagara peninsula climatic conditions. Grapes are left on the vine well into the winter months. The resulting freezing and thawing dehydrates the fruit, and concentrates the sugars, acids, and extracts in the berries, thereby intensifying the flavors and adding complexity. Uniquely Canadian!
Roumieu Sauternes 375 ml
$29.99
The Romieu family have farmed their plot of land in the coveted Sauternes since the 18th century. A classic Sauternes defined by its botrytis-infected grapes, this wine features rich textures of peach, mango, and pineapple, complemented by subtle undertones of chamomile tea and dried herbs. Smoky nuances and white pepper spice blend seamlessly with balanced acidity for an appealing finish. Botrytis cinerea - aka Noble Rot- is a necrotrophic fungus that affects grapes, effectively turning them into raisins on the vine. Someone figured out that you could still press those grapes, yielding a sweet honeyed nectar that's capable of ageing for one hundred years or more. Made with 80% Semillon and 20% Sauvignon, it offers notes of peach, mango and pineapple flavours in a rich texture with hints of chamomile tea and dried herbs. Smoky notes with white pepper spice mingle with balanced acidity in the appealing finish. Great value for Sauternes of this calibre.
Roumieu Sauternes
$49.99
It's amazing to think what a little havoc in the vineyard can create. Sauternes are made from grapes that get shriveled by an unusual fungus. Not to worry - the grapes are bursting with sweetness and flavor, resulting in this famous desert wine. Made with 80% Semillon and 20% Sauvignon Blanc, it's gorgeous with apricot and marmalade notes. Well balanced. Not cloying at all. Brilliant with,or for desert.
Ch. Lafaurie Peyraguey Sauternes
$119.99
Chateau Lafaurie-Peyraguey was named a 1er Grand Classe for Sauternes in the famous 1855 Bordeaux Classification. The Sauternes dessert wine the Chateau creates is made from botrytis-affected Semillon (85-95% - depending on the vintage) and Sauvignon Blanc (10-15% - depending on the vintage) grapes from the Chateau's 36 hectares of vineyard space.
The property is planted with 93% Sémillon, 6% Sauvignon, 1% Muscadelle and the average age of the vines is 40 years old.