Blend of Macabeu, Xarel·lo, and Parellada. This cava is produced in the Champagne method, and is fully organic and biodynamic. The goal for Suriol/Azimut is to move away from industrial cava styles and instead highlight freshness, texture, and Mediterranean character from carefully farmed vineyards. This gorgeous ‘grower’ Cava has long been a staple wine of ours. Champagne-like in its elegance, the wine moves from mineral-driven freshness and fine, brioche-tinted bubbles to bone-dry notes of dried apples and white peaches, and macadamia nuts. A long and creamy finish makes this the perfect aperitif wine!

100% Riesling. Made in the traditional method, this certified organic sparkling wine offers aromas of pear, lemon and freshly baked white bread. It is crisp and clean on the palate, with lively mouthfeel and flavors of pear, tropical fruit and lemon. The finish is long and crisp. Perfect for a celebration, or to pour alongside anything fried. Great value for a delicious and organic Canadian wine.

A perennial staff favorite from famed biodynamic and organic wine makers, Meinklang. Made with a blend of Pinot Noir and Zweigelt, this wine is always a crowd pleaser. Bright strawberry and raspberry, pomegranate, white flowers and lemon zest. Refreshing and a perfect example of simple and elegant wine making. We’ve yet to meet someone who didn’t want a second bottle.

100% Pinot Noir. Beautiful Champagne method sparkling from the legendary Languedoc producer, Jean-Louis Denois. Direct pressed Pinot Noir is lightly coloured by a small saignée and fermented in stainless. The wine is then bottle fermented and was disgorged after three years of aging on the lees. An expressive sparkling wine with strawberry, cherry, pear and stone fruits leading a long and intricate finish. This is a ridiculous value sparkling wine that drinks like rose champagne for very much not champagne prices. Pair with oysters, charcuterie and cheese, and cheers to the good life.

Blend of Marani, Salamino, Grasparossa, and Maestri. Venturini Baldini was one of the first estates in the area to receive organic certification, and has been making wine this way for over 30 years. The historic 16th century estate spans 130 hectares, with 30 hectares dedicated to vineyards, while the remainder comprises woods and pastures that promote biodiversity. ‘Marchese’ is their flagship sparkling, and undergoes a short Charmat method fermentation, resulting in a fresh, medium-bodied profile with lively tannins and balanced acidity. The wine is pleasantly fruity and spicy, with notes of wild violets, black cherries, garden raspberries, and delicate notes of clove and pepper. A dry and delicious lambrusco to pair with your charcuterie or ribs!

Pinot Noir, Chardonnay and Pinot Meunier. The Grande Cuvée Brut is the house expression of Moutard Père & Fils, a family estate rooted in the Côte des Bar for over three centuries. Sourced primarily from estate vineyards and blended with reserve wines to maintain consistency and depth, this Champagne emphasizes richness, structure, and balance while remaining unmistakably fresh. The wine is traditionally vinified, undergoes extended lees aging to build texture and complexity, and is finished in a classic, dry Brut style. Bright apple, lemon zest, pear, toasted brioche, almond, and subtle honeyed notes. The palate is lively yet rounded, with fine bubbles and a clean, mineral-driven finish. An incredibly versatile Champagne—equally at home as an aperitif, with oysters, or alongside richer seafood dishes—offering serious quality at a very approachable price point.

Blend of Meunier, Chardonnay and Pinot Noir. A classic grower Champagne from the Vallée de la Marne, made by Olivier Marteaux, a family estate focused on expressive, fruit-driven Champagnes with a strong sense of place. The domaine works with sustainable vineyard practices and a patchwork of parcels dominated by Pinot Meunier, which gives the wines their signature generous and supple style.

The Brut Réserve has a base vintage of 60% 2018 wines, along with 40% of reserve wines that add depth and consistency. It shows a rounded, inviting profile of ripe apple, pear, stone fruit, and citrus, layered with subtle brioche and biscuit notes from lees aging. The palate is creamy and gently textured with fine bubbles and a soft, fruity finish, balancing freshness with a slightly richer, more vinous Champagne style that works equally well as an aperitif or with light dishes.

Incredible champagne from one of the best grower champagne producers. Vilmart was started in 1890 by Désiré Vilmart, and is now overseen by 5th generation winemaker, Laurent Champs. Since the 1980s they have farmed 11 hectares in the Premier Cru of Rilly-La-Montagne, farming exclusively in an organic and biodynamic method. The “Grand Cellier’ wine is composed of 70% Chardonnay and 30% Pinot Noir from his due south section of 65 years old ungrafted vines (his best parcel). The wine is entirely fermented and aged in large demi-muid French oak barrels, and spends 42 months aging sur lie. The dosage is just 7g/L, for a very dry champagne. An explosion of flavour, with nectarine, lemon curd, clover honey, and jasmine. Lithe and elegant, this is like raw silk on the palate. The mouthwatering finish echoes exotic spice, chalk and floral details.

100% Garnacha Blanca. Edetària is widely regarded as one of the leading producers in the appellation, focusing on indigenous grapes, sustainable farming, and wines that balance Mediterranean ripeness with freshness and mineral tension. The fruit comes from estate vineyards around Gandesa, where warm days are moderated by elevation and regional winds, helping preserve acidity and aroma. The wine is fermented from two separate harvests—an earlier pick for freshness and a later harvest for texture and depth—then aged on its lees to build complexity and finesse.

The wine is very expressive with notes of pear, melon, citrus peel, and white flowers, supported by a subtle creamy texture and a fresh mineral finish. Garnacha Blanca naturally brings more weight and texture than many crisp white varieties, but Via Terra remains energetic and highly drinkable, balancing ripe orchard fruit with vibrant acidity. It's a versatile, food-friendly white that showcases why Terra Alta has become one of the benchmark regions for Garnacha Blanca.

Traditional Alsatian blend containing Sylvaner, Muscat, Auxerrois, and Gewurztraminer. There are no rules on what grape varietals must be in an Edelzwicker, but rather each producer chooses their own blend to make a fresh and easy drinking table wine. Domaine Ansen has been producing traditional Alsatian wines for thirty years, and all their wines are certified biodynamic and organic. They’re reimagining the tradition of Alsace through a more modern and responsible approach to farming and winemaking. This 2022 Edelzwicker is an incredible bistro white wine. Natural fermentation in stainless with no fining or filtering leaves a light and bright wine. Mandarin orange, white flowers, and orchard fruits with a bright acidity and long finish. A ‘glou glou’ wine if we’ve ever seen one… which is nice because it conveniently comes in a 1L bottle!

100% Pinot Noir vinified as a white wine (Blanc de Noirs literally means White from/of Blacks). Weingut Darting is a family-run estate based in Bad Dürkheim in the Pfalz, with a long history of winemaking in the region. The Darting family focuses on producing clean, expressive wines that reflect their vineyards while trying to preserve and take care of their land (they farm sustainably but are not certified organic). This wine is made from Pinot Noir (Spätburgunder) grapes that are harvested and then pressed immediately, limiting skin contact to avoid extracting colour, and fermented fully dry (Trocken). This is what keeps the wine pale while still capturing some of the grape’s texture and subtle phenolic grip. The result is a wine sitting between a white and a rosé. Pear, lemon zest, soft red berries, and almondine. A delicious and food friendly wine, imported by our friends in Calgary at Metrovino. Get it while you can!

100% Viognier. The Castelnau estate dates back to the 13th century. Since the 90s it has been owned and managed by husband and wife duo Christophe & Beatrice Muret, who have modernized the estate while preserving traditional farming methods. The wine sees minimal intervention in the vineyard and winery, and is fermented and aged in stainless to preserve its fruit-forward presence. This is a highly expressive take on viognier, with notes of apricot, peach, pear eau-du-vie, and citrus pith. A long and creamy finish is aided by a short elevage on the lees. A great option for people wanting a fuller bodied white without oak.

100% Garnacha Blanca. Vinos del Viento Blanco 2024 is a modern expression of Spanish Garnacha Blanca from Aragón, made by a small producer focused on old vineyards, sustainable farming, and minimal-intervention winemaking. The winery takes its name from the powerful regional Cierzo winds that cool the vineyards and help maintain freshness in the hot, dry climate. Farming is largely organic in practice, with dry-farmed vineyards, minimal chemical use, and low-intervention cellar work focused on expressing place rather than oak or heavy manipulation.

The wine itself is bright, textured, and Mediterranean in character, showing notes of pear, white peach, citrus peel, and subtle herbs with a lightly mineral finish. Garnacha Blanca naturally brings a bit more body and softness than varieties like Sauvignon Blanc, giving the wine a rounded texture while still feeling fresh and energetic. It’s an easy but thoughtful white—great for people looking for something expressive, food-friendly, and a little outside the usual international styles.

Blend of Encruzado, Malvasia Fina, Bical and Gouveio. Mary Taylor’s project focuses on showcasing classic regional wines from small European growers, emphasizing authenticity, value, and sense of place. The vineyards are farmed sustainably in the granite-rich highlands of central Portugal, where warm days and cool nights help preserve acidity and freshness.

The wine is bright and textured with notes of citrus, white peach, pear, and subtle floral and herbal tones, backed by a lightly saline, stony finish. Encruzado gives the wine structure and mineral character, while the supporting varieties add aromatics and softness. Fermented primarily in stainless steel to preserve purity and vibrancy, it drinks somewhere between crisp and rounded—fresh enough for seafood and lighter dishes, but with enough texture to handle richer food as well. Another great value and delicious wine from Portugal!

100% Grüner Veltliner. Weingut Zahel is a family-run estate known for organic farming and a strong focus on Vienna’s historic vineyard culture, including the city’s unique tradition of urban winemaking. The vineyards are farmed sustainably with minimal intervention in the cellar, allowing the character of Grüner and the region’s limestone and loess soils to come through clearly.

The wine is bright and energetic with notes of green apple, citrus, white pepper, and fresh herbs, backed by Grüner’s signature savoury, lightly mineral finish. Fermented in stainless steel to preserve freshness and aromatics, it’s dry, crisp, and incredibly food-friendly, with enough texture to pair beyond simple seafood or salads. It’s a great introduction to modern Austrian white wine: precise, refreshing, and subtly complex without feeling heavy or overly aromatic.

100% Sauvignon Blanc. The grapes for this wine come from a range of vineyard sights in and around the family’s Sancerre estate, and are 100% organic. This is crisp and bright Loire Sauvignon Blanc at its best. Stainless steel fermented and aged with no oak, this wine sees three months on the fine lees after fermentation before bottling. Highly aromatic, look for fresh citrus, white flowers and high and lingering acidity. Perfect with seafood of all kinds, or simply as an aperitif.

Blend of Muscat, Riesling, Pinot Blanc and Chasselas. This aromatic white wine is a delight in the glass, and almost tastes like a tiki cocktail. Lemongrass, kaffir lime, grapefruit, hay and honey all intermingling to make one long and wild ride. A supremely refreshing and delicious wine. Organic and biodynamic. A favourite wine of ours that we always bring in.

100% Melon du Bourgogne. Biodynamic and organic. The creme de la creme of Muscadet, this single parcel wine is aged for 18 months in old oak barrels. Very few people in Muscadet bottle single vineyard estate wines, and this is a standout example. Ripe melon, crisp apple, lemon and lime peel with a creamy finish. The ULTIMATE wine to pair with oysters and shellfish.

100% Pinot Gris. Gustave Lorentz is a long-established family estate in Alsace with a strong focus on sustainable and organic viticulture, farming many of their vineyards organically to better express the region’s limestone and clay-rich soils. The “Evidence” line reflects the winery’s move toward cleaner, terroir-driven wines with minimal unnecessary intervention.

The wine is generous and aromatic, showing notes of ripe pear, peach, honeyed citrus, and subtle spice, with the lightly smoky, mineral character typical of Alsace Pinot Gris. Compared to lighter Italian Pinot Grigio styles, this is fuller and more textured, with a soft, rounded palate balanced by fresh acidity. Fermented in stainless steel to preserve purity and varietal character, it’s a versatile white that works with just about everything.

100% Tempranillo Blanco. Tempranillo blanco is a mutation of the red Tempranillo grape, and is very rare outside of the Rioja (and somewhat rare even within). But it's a focus of Bodegas Moraza. Six generation winemaker Janire Moraza has been making waves in Rioja, and he implemented biodynamic and organic practices in 2011 when he took over the vineyard. At 600m above sea level and using only indigenous grape varietals, this is no small feat. Careful attention in the vineyard and to their microclimate is a must to make wines of impact and elegance. With the single vineyard wine ‘Las Tasugueras’, they have certainly achieved this result. The grapes are hand harvested and fermented with wild yeast in gravity fed concrete tanks and then aged on the fine lees. The wine is bottled unfined and unfiltered with a minimal amount of sulfur. The wine is clear and mineral driven with intense citrus, bergamot peel, white peach, and floral-herbal notes (jasmine, blossom). The finish is long and intense.

100% Chenin Blanc. A beautiful Vouvray from Denis Meunier, a small Loire producer known for organic farming and a precise, low-intervention approach that highlights site specificity. The “Expression de Silex” cuvée specifically comes from flint-rich (silex) soils in Vouvray, which tend to produce wines with a distinctive mineral edge, tension, and smoky, stony lift.

The wine is dry, structured, and highly energetic, showing classic Loire aromatics of green apple, pear, lemon zest, quince, and white flowers layered with a flinty, saline backbone. Fermented with native yeasts and aged in a mix of neutral vessels, it preserves Chenin’s natural acidity while building a subtle waxy texture that gives the wine depth without weight. The wine is a focused, linear white with strong mineral drive and excellent food versatility—built more around precision and structure than overt fruit or richness.

Blend of Clairette and Marsanne. Beautiful and textural white wine from the natural wine making pioneer, Eric Texier. Originally trained as nuclear physicist, Eric became obsessed with biodynamic practices and transitioned to wine making in the early 90s. Ever since he’s been a strong voice in the world of natural winemaking, favouring minimal intervention in the vineyard and a steady hand, over human intervention and manipulation. ‘Adèle’ is his white blend made from organic and biodynamic hand harvested fruit from his multiple estates in the Rhone. The wine is fermented in stainless steel and aged in concrete with 6-8 months of lees aging, and sees no oak. The wine is unfined, unfiltered, and has minimal amounts of sulfur at bottling. Floral, jasmine tea, bergamot, quince, and green apple. A crisp, saline-y, and mouthwatering white that shows Texier’s ‘softer’ side (compared to his brooding reds).

A.J. Adam is a tiny, almost 'micro' winery with just 5 hectares of very fine, very steep vineyards in the Dhron Valley in the Mosel. Andreas Adam works with exceptional fruit in a minimal interventionist way and produces some excellent ‘Feinherb’ style Rieslings. ‘Feinherb’ means a wine with a little sweetness, but coupled with refreshing and bright acidity. Much like a balanced and refreshing cocktail (think of a good Margarita). Complex aromas of lime, grapefruit and white spice that follow onto the palate with crisp, zesty acidity, ending in a creamy finish. We love his wines, and are happy to have one on the list from our friends in Metrovino in Calgary!

100% Chenin Blanc. Château de Minière is a historic organic estate in Bourgueil run by sisters Kathleen and Sigourney Denis, who have shifted the property toward sustainable farming and low-intervention winemaking. The vineyards are certified organic, worked without synthetic chemicals, and farmed with a strong focus on soil health and biodiversity.

The wine is crisp and textured with notes of green apple, pear, lemon zest, white flowers, and wet stone. Chenin naturally carries bright acidity, and here it’s balanced by a subtle waxy texture that gives the wine weight without heaviness. Fermented in stainless steel to preserve purity and freshness, it’s a precise, mineral-driven white that feels vibrant and food-friendly while still showing the depth and complexity Loire Chenin is known for.

One of the best examples of the exciting Santa Barbara region, this barrel fermented, full bodied Chardonnay has mouth filling citrus fruit with beeswax, orange blossom and honey, and a palate cleansing, bright finish. The fruit is 100% whole-cluster pressed then chilled and settled overnight. The juice is barrel fermented in French oak barrels. It then undergoes a secondary complete malolactic fermentation and is aged sur-lie for 8 months. ABC winery was founded by Jim Clendenen, one of the most well respected winemakers in California who put Santa Barbara on the map. Unfortunately he passed away in May 2021, but they continue making excellent wines in his unique and elegant style.

100% Sauvignon Blanc. This wine comes from the first certified organic and biodynamic estate in the Loire Valley, helmed by natural wine maker Antoine Gouffier. This wine has a lovely yellow color with notes of grapefruit, lemon, lime zest, green apple and a subtle mineral note. Refreshing with a long and crisp finish, this is classic Loire Valley Sauv done in stainless steel with no oak. We’re very happy to offer a wine from one of our favorite regions that’s made naturally!

100% Chardonnay. Domaine Courtault‑Michelet is a collaboration combining the heritage of Jean‑Claude Courtault (founded 1984) with the dynamic stewardship of Stéphanie Courtault & Vincent Michelet (joined 2007, merged 2021). They have been moving toward fully organic practices in the vineyard, and are making minimal intervention and delicious wine. The grapes are hand harvested in late September, manually destemmed, and then fermented in stainless steel. The wine sits for 9-10 months on the fine lees before being racked and lightly fined. As is typical in non-cru Chablis, this wine sees no oak, and is an elegant and bright expression of the Chablis terroir and Chardonnay grape. Grapefruit, lemon zest, nectarine skin, apricot, steely-tension, white florals. A classic example of the ‘Chablis style’, and an exciting new Domaine to watch out for.

100% Chardonnay. Bret Brothers was founded with the mission of producing terroir‑focused wines from Southern Burgundy’s less‑celebrated regions. Their winemaking is defined by strict organic (and often biodynamic) standards, hand‑harvesting, ambient‑yeast fermentation, and small‑batch production. Every parcel is selected for its soil, vine age (many old vines), and farmer — and the grapes are treated with the same respect whether destined for small single‑parcel cuvées or broader regional blends. This wine is a blend of select parcels from the Maconnais, including some very old (75+ year old) vines. White flowers, pear, citrus zest, hazelnut and green almond all dance on the palate with a persistent and bright acidity. The 11th month elevage offers a creamy and soft mouthfeel while still expressing the purity of the fruit. A must try for lovers of Chardonnay! One of our favorite ‘natural’ wine producers in France!

Blend of Grenache Blanc, Clairette, Roussane and Marsanne. Organic and biodynamic. Hand harvested and hand made. The wines of Domaine Mordoree are some of the most prized in the region, with winemaker Christophe Delorme focusing on delivering powerful wines that are still transparent and represent their amazing terroir. This newer vintage only sees 10% new oak with the rest being aged in stainless to allow more fruit to shine through than in previous years. The wines are then held at the winery aging in the bottle until ready to release.Tropical fruits, banana peel, acacia honey, beeswax, white flowers,and lemon rind. Rich, mineral driven white wine with a finish that lasts forever. Sort of like a tiki drink for the wine drinker. A must try for anyone who hasn’t tried the powerful wines of the Southern Rhone.

100% Marsanne (historically called Avilleran). We’re very excited to have wines from François Villard now available in Alberta! François (along with Yves Cuilleron) was one of the OG winemakers in the Northern Rhone keeping Condrieu alive, and has long been an advocate for “natural” winemaking in the region. He started his professional career as a fine dining chef, but transitioned to the vineyard in the late 80s. He has plots all over Northern Rhone, and makes reds and whites of exceptional quality and elegance. Fruit d’Avilleran is made from 70+ year old Marsanne vines grown on very steep granite slopes in Saint-Joseph (also famous for Syrah). The grapes are all organic and harvested by hand. The wine is fermented with wild yeast in large oak foudres and aged for 11+ months on the fine lees. The wine is unfined and unfiltered, and bottled with minimal sulfur. Silky, full bodied, and vibrant. Fleshy peach, apricot pit, quince, acacia honey, almondine, citrus zest. A truly exceptional wine from a producer we’ve long admired. Happily back in the province thanks to our friend Joe at Vino al Vino!

100% Aligoté. For decades, Buisson‑Charles has farmed with a deep respect for terroir and tradition: no herbicides or synthetic chemicals, very old vines, and meticulous, low-yield viticulture. The “Hors Classe” project began when the estate identified a small parcel of their oldest Aligoté vines in Meursault’s Sous le Chemin whose fruit consistently delivered concentration and character beyond the grape’s humble reputation. The Hors Classe Aligoté is the bold, terroir‑driven statement from the venerable family estate Domaine Buisson-Charles, located in Meursault. Drawn from a tiny 0.26‑hectare plot of the domaine’s oldest Aligoté vines (planted in the 1950s) on clay‑limestone soils, this bottling reflects both extreme care in vineyard selection and a vision of Aligoté elevated beyond its usual light, entry‑level category. The grapes are hand‑harvested, pressed as whole clusters, then aged 13 months in French oak (≈ 20% new) followed by several months in stainless steel — a maturation regimen more typical of fine white Burgundy than of standard Aligoté. Expressive and elegant, look for: poached pear, baked apple, lemon-custard, toasted hazelnuts, white blossoms and fresh sourdough. The wine is creamy and generous with a long and decisive finish. An Aligoté like we’ve never seen or tasted before!

Blend of Grenache, Syrah, Cinsault, Mouvèdre and Clairette. Château Trinquevedel is one of our favourite producers from Tavel, and we buy this rosé every year when we can. Château Trinquevedel was founded in the 18th century and is now run by 4th generation winemakers Guillaume & Céline Demoulin. Their passion is preserving Tavel’s unique identity: crafting rosé not as an afterthought, but as a fully realized, complex wine style in its own right. The winery is managed sustainably and organically, and everything is done by hand. This wine is made from the saignée method, which involves ‘bleeding’ the grapes for 24-48 hours to give the final wine more depth, color, and structure. Fermentation is done spontaneously, and the wine is then aged for 6-9 months on the fine lees before bottling. Minimal filtering and sulfur are applied, leaving the wine fresh and fruit-forward. Raspberry, watermelon jolly rancher, provencal strawberries, blood orange and wild thyme. A truly gastronomic and thrilling rosé, one we wish we could drink everyday for the rest of our lives. Fun fact: Tavel is the only AOC in France that only produces rosé wines!

Blend of Xarel-lo, Macabeu, Parellada, Malvasia de Sitges and Sumoll Blanc. A ‘natural-leaning’ rosé from Penedès, made by Vinyes Singulars, a small organic and biodynamic estate in Catalonia focused on low-intervention farming and minimal cellar manipulation. The vineyards are certified organic, worked by hand, and farmed with a strong emphasis on biodiversity and soil vitality, reflecting the broader Penedès movement toward more expressive, site-driven wines outside of industrial cava production.

The wine shows bright, crunchy red fruit—strawberry, raspberry, and watermelon—alongside citrus peel, floral notes, and a kombucha-like wild edge. Fermented in stainless steel and handled without heavy oak influence, it’s vibrant, slightly rustic in the best way, and very much focused on drinkability. The result is a lively, food-friendly rosé with energy and personality, sitting between classic Mediterranean fruitiness and modern, funky natural wine tension.

Blend of Gewürtraminer, Pinot Gris, Gamay, Pinot Noir and Marechal Foch. Averill Creek Vineyard is one of the pioneering wineries of the region, known for cool-climate wines that emphasize balance, freshness, and site expression. The vineyards are farmed sustainably on steep south-facing slopes overlooking the Salish Sea, where the maritime climate helps preserve acidity and aromatic lift.

The wine is bright and savoury with notes of wild strawberry, cherry, watermelon, citrus peel, and fresh herbs, backed by crisp acidity and a lightly mineral finish. Rather than a simple patio rosé, “Joue” has a bit more texture and structure, making it especially versatile with food. Fermented in stainless steel to maintain freshness and purity, it reflects the cool-climate style BC is becoming known for: energetic, restrained, and very

A blend of Zibibbo, Gewurtz, Moscato Giallo, and Greco. Brendan and Laura Carter have been making boundary-pushing wines in Australia since 2012. ‘Esoterico’ is a wine they make every year from scratch, changing the maceration lengths, varietals, and fermentation techniques to achieve something interesting and new. It’s long been one of our favorite examples of orange wine, and serves as a great introduction to the style (not too weird, and yet indeed, esoteric). The 2022 wine is made by fermenting each varietal separately and macerating on the skins for 7-21 days. The wine is then blended and matured for 12 months in old oak and stainless steel on the lees to develop even more flavours. No sulfur is used at bottling, and the grapes are all organic. Captivating amber hue with aromas of dried apricots, citrus peel, and floral notes. The palate is medium-bodied, with ripe stone fruits, tangy orange zest, earl grey tea tannins, and a long vibrant finish.

100% Sauvignon Gris. An unusual and expressive skin-contact white from Bordeaux made by Château Haut-Grelot, a family estate in the Blaye Côtes de Bordeaux region known for pushing beyond traditional Bordeaux styles. The winery is certified organic and works with a strong focus on sustainable farming, native yeast fermentations, and low-intervention winemaking, aiming to highlight both varietal character and site rather than conventional, oak-driven Bordeaux profiles.

The wine is produced as an orange wine with extended skin contact during maceration, which gives it both its amber hue and its distinctive texture. The result is aromatic but structured, showing notes of orange peel, dried apricot, white peach, citrus oils, and herbal tea, along with a lightly tannic, grippy finish that sets it apart from standard white Bordeaux. Fermented and aged with minimal intervention, it balances aromatic lift with savoury depth. It’s a food-driven, textural white that works especially well with richer, spiced, or umami-forward dishes, offering a very different lens on Bordeaux’s potential.

This wine is a cuvée of Pinot Blanc, Pinot Gris, Gewurtz and Sylvaner. Maison Gustave Lorentz dates back to 1836 in the picturesque slopes of Bergheim. Since transitioning to full organic certification in 2012, and guided by sixth-generation winemaker Georges Lorentz, the estate has made an ardent commitment to biodiversity, natural farming, and the authentic expression of its terroir . This is Gustave's first foray into making orange wine, hence the wine's name, "Who would've believed that?". The fruit is hand harvested and fermented on the skins and further macerated on the skins for two whole months. The wine is then gently racked, and is unfined, unfiltered, and has no added sulphites. Pastel orange-amber color with wild peach, apricot nectar, grapefruit zest, exotic spices, oolong tea, honeysuckle, and chamomile. The wine has a vibrant acidity and full body that makes pairing with food a dream. Only 3000 bottles are produced yearly. One of our favourite orange wines we've tasted, and one we come back to again and again. Pro tip: this is an excellent introduction to the category of orange wine, without too many “wild” flavours.

Blend of Albanello and Zibibbo. Arianna Occhipinti—who launched her estate at age 22 and is the niece of Giusto Occhipinti of COS—has become a leading voice in Sicily’s biodynamic revival. Her 5 ha of vineyards in Vittoria are farmed organically and biodynamically, with no herbicides or synthetic treatments. Grapes are hand-harvested, destemmed, and co-fermented on the skins for two weeks in concrete tanks, followed by eight months of élevage in concrete, leaving the wine unfiltered with minimal sulfur. Indigenous yeast fermentation and zero oak ensure the wine’s raw essence and vibrant purity shine through. Pale gold hue with a bouquet of orange blossom, white flowers, mediterranean herbs, lychee, ginger, and juicy stone fruits. A must try for the skin-contact lover. One of our favorite wines of the style, with very limited availability.

Blend of Sauvignon Blanc, Chardonnay and Pinot Gris. Dario Prinčič wines are benchmark examples of traditional Friulian orange wine, made by one of the key producers in the modern skin-contact movement. Prinčič farms organically in the hills of Friuli near the Slovenian border, a region with a long history of extended skin-contact white wines. His approach is deeply low-intervention: hand-harvested fruit, native yeast fermentations, long macerations on skins, large neutral oak aging, and minimal sulphur use, all aimed at expressing vineyard and vintage as transparently as possible.

The 2019 “Trebež” is textured, savoury, and deeply complex, with notes of dried apricot, orange peel, tomato leaf, lapsang tea, wild herbs, and stone fruit alongside earthy, lightly oxidative tones. Extended skin contact gives the wine its brilliant amber colour, gentle tannic grip, and layered structure, making it drink more like a light red than a conventional white. Despite its intensity, there’s still freshness and mineral tension underneath, making it an excellent food wine—especially with richer dishes and anything umami driven. A must try for orange wine lovers, and aficionados of the “weird and unusual”.

100% Garnacha. The project was founded by American-born winemaker Michael Cooper, who moved to Spain and built his winery in Campo de Borja. Cooper is known locally as a “vine hunter,” seeking out overlooked vineyards across Aragón—often high-altitude sites planted decades ago with traditional bush vines. Aragon is also considered one of the birthplaces of Garnacha.His philosophy focuses on capturing the pure expression of Garnacha and other indigenous grapes from Aragón. The vineyards he works with are typically dry-farmed, high elevation, and planted on rocky calcareous soils, which naturally limit yields and concentrate flavour. The winery works with minimal intervention techniques: fermentations with native yeasts, aging in neutral vessels such as concrete rather than new oak, and little to no filtration. The goal is transparency—letting the site and grape speak clearly in the finished wine. This wine shows the bright, lifted style of mountain Garnacha rather than the heavier, jammy versions sometimes associated with the grape. Expect a perfumed nose of red berries—raspberry, strawberry, and blackberry—alongside lavender, thyme, and Mediterranean herbs. On the palate it is medium-bodied and juicy, with soft tannins, lively acidity, and a subtle mineral edge from the rocky soils.

Blend of Merlot, Cabernet Franc and Malbec. Château Peybonhomme is owned and operated by the Hubert family (since 1895!), who also run the esteemed Château Grolet. They’ve farmed the estate biodynamically since 2000, making it one of the early adopters of the practice in Bordeaux. Their 38-hectare estate sits on clay-limestone soils, ideal for producing structured yet drinkable reds. All wines are fermented with indigenous yeasts, aged with minimal intervention, and bottled with no fining or filtering to showcase the wine fully. This cuvee sees 18-24 months of aging in neutral oak after a long fermentation in concrete to preserve freshness. Classic right-bank terroir is expressed in this wine. A gorgeous inky color with notes of cassis, plum, fresh blackberries, cedar plank, dried herbs and baking spice. A perfect glass where the new-school meets the old-school.

100% Montepulciano. A modern, organic expression of Montepulciano from Abruzzo, made by Agriverde, one of the region’s long-standing pioneers in certified organic viticulture. The estate is based in the coastal hills of Abruzzo, where Adriatic breezes and the nearby Apennine mountains create a balance of ripeness and freshness that defines the best examples of Montepulciano d’Abruzzo. Farming is certified organic, with a strong focus on biodiversity, healthy soils, and low-intervention winemaking that emphasizes purity of fruit.

The wine shows dark cherry, plum, blackberry, and violet, with subtle spice and earthy undertones. It has a medium-plus body with soft, approachable tannins and a juicy, fruit-driven core, lifted by enough natural acidity to keep it fresh rather than heavy. Fermentation and aging are carried out in neutral vessels to preserve varietal character rather than oak influence, resulting in a smooth, easy-drinking red that still carries the depth and rustic charm typical of Abruzzo. It’s a versatile, food friendly wine that overdelivers for its price point.

Blend of Touriga Nacional and other indigenous varietals. A classic expression of modern Dão, made by one of Portugal’s most important quality-focused producers, Quinta de Saes (Alvaro Castro). Alvaro Castro is widely regarded as a pioneer of the region’s revival, championing traditional field blends, old vines, and a restrained winemaking style that prioritizes elegance over extraction. The vineyards sit in the granite-rich, high-altitude landscapes of central Portugal, where cool nights and sheltered slopes naturally preserve acidity and aromatic detail.

The wine has notes of black cherry, wild berries, violet, and subtle herbal and spice tones, framed by fine tannins and fresh, linear acidity. Fermentation is carried out with native yeasts and aging is done in neutral oak to preserve purity and site expression rather than overt wood influence. The result is a balanced, food-friendly red that sits somewhere between Old World restraint and modern drinkability: complex, mineral-driven, and very versatile at the table.

100% Nero d’Avola. Gulfi is one of Sicily’s most respected producers, known for biodynamic and low-intervention farming focused on expressing the island’s historic vineyard sites and indigenous varieties. The vineyards are dry-farmed in limestone-rich soils under Sicily’s hot Mediterranean climate, with coastal and elevated influences helping preserve freshness and balance.

The wine is juicy and energetic with notes of black cherry, plum, raspberry, dried herbs, and subtle spice, backed by soft tannins and a lightly earthy, mineral finish. Compared to more heavily extracted Sicilian reds, Rossojbelo is lifted and approachable, emphasizing purity of fruit and drinkability over oak or power. Fermented with minimal intervention and aged mostly in neutral vessels, it’s a versatile, food-friendly red that captures the warmth and brightness of Sicily without feeling heavy.

100% Bonarda (aka. Douce Noir). Bonarda is traditionally from the Savoie region in the Alps in France, but these days it is more widely planted in Argentina. Typically blended with Malbec to add complexity to an otherwise one dimensional wine, Bonarda has a lot of character on its own. These Bonarda vineyards are at the highest point in the Uco Valley. This wine sees no oak and is fermented and aged entirely in concrete eggs (hence, EGGO) to preserve its fruit-forward presence. Floral, juicy, ripe red and black fruit, and high minerality from the Gualtallary terroir. Soft and silky tannins. A delightful wine.

Rhone blend. Domaine de Crève Cœur Rouge is a soulful, small-production red that captures the wild beauty of the Southern Rhône through minimal intervention and biodynamic farming. Based in Vaucluse, just outside the appellation boundaries of more famous neighbors, this wine is labeled as Vin de France—a freedom that allows for creativity without compromise. Fermentation is spontaneous with native yeasts, sulfites are kept to a minimum (or omitted entirely), and aging typically occurs in concrete or old barrels. The result is a wine that feels honest, alive, and deeply rooted in its place. Ripe cherry, wild herbs (thyme, marjoram, garrigue), dried lavender and leather. Imported by our friends at Metrovino in Calgary!

Blend of Corvina, Corvinone, and Rondinella. Massimago ‘Duca Fedele’ Valpolicella 2023 is a fresh, organic Valpolicella from Massimago, a family-run estate in the Mezzane Valley of eastern Valpolicella led by Camilla Rossi Chauvenet. The estate has become one of the region's leading voices for sustainable farming, certified organic viticulture, and low-intervention winemaking, focusing on purity of fruit and a more elegant, contemporary expression of Valpolicella.This wine is entirely fermented and aged in stainless steel to preserve freshness and vibrancy.

The result is a bright, energetic red with notes of sour cherry, wild strawberry, violets, fresh herbs, and white pepper, supported by light tannins and lively acidity. Rather than the richer, more powerful style associated with Amarone, Duca Fedele highlights Valpolicella's more refreshing side—juicy, fragrant, and highly drinkable, with a subtle savoury edge that makes it exceptionally food-friendly.

100% Nero D’Avola. Unico Zelo is the brainchild of Brendan and Laura Carter, a young winemaking duo obsessed with sustainability, native Australian botanicals, and unconventional grapes. Based in the Adelaide Hills, they work with growers across South Australia to produce site-driven, climate-conscious wines that are expressive and accessible. ‘Pipe Dream’ is Unico Zelo’s bold, juicy take on Nero d’Avola, the Sicilian grape that thrives in the sun-drenched Riverland of South Australia. Ripe cherry, black plum, wild raspberry, dark chocolate and a slightly herbal/savoury top note. One of our favorite wines they make.

100% Carmenere. A high-end, biodynamic expression of Carménère from Alto Colchagua in Chile, made by Viña Koyle, a producer known for its organic and Demeter-certified farming in the foothills of the Andes. The estate focuses on steep, rocky hillside vineyards where poor basaltic and clay soils, combined with elevation and strong diurnal shifts, naturally concentrate fruit while preserving freshness. Farming is fully biodynamic, with a strong emphasis on soil vitality, minimal intervention, and expressing site over winemaking influence.

The wine is rich and structured but not heavy, showing classic Carménère character with dark plum, blackberry, black cherry, and herbal notes alongside subtle green pepper, spice, and earthy undertones. Time in French oak adds polish, spice, and a fine tannic frame, giving the wine both depth and lift. It’s a more refined, terroir-driven take on Chilean Carménère—powerful enough for hearty food, but with enough freshness and precision to refresh and excite the palate.

100% Cabernet Franc. A benchmark expression of Loire Valley Cabernet Franc from one of Chinon’s most historic and respected estates, Domaine Olga Raffault. The domaine has long been known for its traditional, cellar-worthy style of Chinon, with a focus on old vines, organic farming practices, and minimal intervention winemaking that prioritizes purity and terroir over extraction or oak influence. “Les Barnabés” is one of the domaine’s more approachable cuvées, sourced from younger vines while still reflecting the estate’s classic identity.

The wine is medium-bodied and finely structured, showing bright red cherry, raspberry, and cranberry alongside graphite, dried herbs, and subtle floral notes. The palate is lifted and savoury with fine tannins and fresh acidity, giving it a clean, linear feel rather than weight or ripeness. Fermentation is traditionally handled with native yeasts and gentle extraction, followed by aging in neutral vessels to preserve the wine’s clarity and site expression. It’s a classic Loire red: elegant, food-friendly, and quietly complex rather than overtly powerful.

100% Shiraz. Adelina Wines is a small, organic‑farming estate run with a focus on minimal intervention, soil health, and expressive, site‑specific wines. Their approach emphasises organic viticulture, hand‑harvesting, gentle vinification, modest oak treatment, and respect for vintage variation — prioritizing purity and complexity over manipulation. The McLaren Vale Shiraz showcases the variety beautifully, with an emphasis on its fresh and youthful energy. Dark plum, ripe blackberries, liquorice, dried herbs and a slight smoky-oak hint all intermingle in a long finish. A wine built to deliver with braised or grilled meats, and anything smoked or off the grill.

Blend of Tempranillo, Garnacha, and Graciano. Excellent Rioja from the high-altitude slopes of Labastida in Rioja Alavesa, made by Remelluri as part of their “Lindes” project, which focuses on expressing the character of small parcels and growers surrounding the estate. The vineyards sit between roughly 440–710m and are farmed with an emphasis on organic practices and minimal intervention, with native fermentations and a philosophy of transparency rather than heavy winemaking influence. The goal is to show a more specific, terroir-driven Rioja rather than a blended regional style.

The wine is a structured but refined Tempranillo-dominant Rioja showing red and black cherry, plum, dried herbs, balsamic, and subtle spice layered over fine, chalky tannins. Compared to more commercial Rioja, it feels higher-toned and more energetic, with freshness and tension from elevation balancing its fruit and oak influence. It’s a food-driven, village-expression Rioja that sits between tradition and modern precision—serious but still very approachable with air.

100% Syrah. In the shadow of Hermitage’s famed granite slopes lies Beaumont-Monteux, home to David Reynaud’s family estate, Domaine Les Bruyères. Though active there since the late 1800s, the estate remained a co-op supplier until Reynaud assumed control in 2000. Almost immediately, he embarked on a visionary transformation—halting deliveries to the local cooperative in 2002 and steering the vineyards toward organic farming, followed by full biodynamic certification. Today, the domaine spans 27 ha of meticulously tended, manual-labour vineyards. Horse-plowing, green harvesting, de-budding, and sorting—all done by hand—are hallmarks of Reynaud’s low-intervention ethos. Each vintage begins with hand-harvested, rigorously sorted fruit from the single vineyard plot of ‘Beaomont’. Grapes are fully destemmed and fermented in gravity-fed concrete vats, extracting for 28–32 days with gentle punch-downs. Pressed softly, the wine then matures in raw concrete for eight to nine months—no oak, no new barrels—purity above all. Vivid purple color with fresh violets, crushed raspberry, rose, black pepper, dark chocolate and crunchy blackberries. Crisp, graceful, and just a touch muscular, this is a perfect example of Syrah’s beautiful diversity depending on terroir and wine making.

100 % Barbera. Alberto Voerzio is making old school Barbera (not the newer school, oak-driven style) in the famous village of La Morra, Piedmont. Everything they do from low yield vines (two vines per bottle of wine), to biodynamic farming, is aimed at rendering the purest expression of Barbera and of the appellation possible. The wine is spontaneously fermented in stainless and then aged for 12 months in old french barriques. The wine is then further rested for 8 months in stainless to settle. It is then bottled unfined and unfiltered, so some sediment is expected. Juicy and electric, this wine is pure cherry, raspberry, blueberry, and heather, with a long and bright finish. Relatively new to the market, Alberto’s wines are an exciting addition to the already esteemed world of Piedmontese wine.

Blend of Garnatxa (Grenache) and Carinyena (Carignan). Terroir al Límit was founded in 2001 by Dominik Huber and his partner, with the aim of reviving Priorat’s older, simpler style of wine — wines of finesse, not force. The Terroir Històric Negre is their homage to traditional Priorat — a transparent, honest red that expresses the rugged soils and varied micro‑terroirs of Catalonia. Rather than chasing power or over‑extraction, this cuvée emphasizes freshness, mineral energy, and a classic red‑fruit profile. Fruit is sourced from multiple small vineyards at various altitudes across Priorat and Montsant — from clay‑limestone parcels to schist slopes — then hand‑harvested, fermented whole‑cluster on native yeasts, and aged for six months in large concrete tanks. No new oak, no heavy extraction, no manipulation: just pure fruit, site and vintage. Pomegranate, wild strawberries, raspberry bush, mediterranean herbs, and orange pith. This is a lively and vibrant wine with lots of fresh tannin and acidity to cleanse the palate, and a terroir and fruit driven quality that is a delight in the glass. Imported by our friends at Metrovino in Calgary, this is a limited and rare wine available to us for a short time.

100% Pinot Noir. ABC winery was founded by Jim Clendenen, one of the most well respected winemakers in California who put Santa Barbara on the map. He was also a North-Star of natural wine making in California. Unfortunately he passed away in May 2021, but ABC continue making excellent wines in his unique and elegant style. This wine is a blend of premier vineyards in Santa Barbara County, including Bien Nacido and Santa Maria Valley. Everything at ABC is hand harvested, small lot fermented, manually punched, and aged in the best French barriques for 8-12 months. The result is a Burgundian-esque pinot that delights in every sip. Blueberry, red currant, and blood orange intermingle with gentle oak spice and an earthy + herbal finish. The palate is silky smooth and impossibly long. A must try for pinot lovers, and another rare gem of a wine provided to us by our friends at Metrovino in Calgary!

100% Tempranillo. This wine is a structured, modern expression of Ribera del Duero Tempranillo from Bodegas Áster, a single-estate project of the La Rioja Alta group focused on precision and site expression in Spain’s high-altitude Duero valley. The vineyards sit on poor, calcareous clay soils at elevation, where extreme temperature shifts between day and night help preserve freshness while building concentration and tannic structure.

The wine shows a deeper, more powerful profile than Rioja, with dark cherry, blackberry, plum, cedar and palo santo wood, cocoa, and subtle roasted spice layered over firm but polished tannins. Aging in oak (a mix of French and American) adds structure and spice without overwhelming the fruit, giving the wine a balanced interplay of power and restraint. It’s a more muscular, altitude-driven style of Spanish red—built for richer food and showing both density and lift rather than purely fruit-forward appeal.

Blend of Tannat, Cabernet Sauvignon and Cabernet Franc. A structured, high-altitude red from one of France’s most remote and characterful appellations in the Basque foothills of the Pyrenees. Domaine Ilarria is a pioneering organic estate in Irouléguy, known for working steep, terraced vineyards with minimal intervention and a strong focus on expressing the region’s wild, mountainous identity. The vineyards are farmed organically on complex soils of limestone, sandstone, schist, and clay, where Atlantic influence and elevation combine to preserve freshness and aromatic lift.

The wine is a traditional blend delivering a firm but balanced structure with dark cherry, blackberry, rose bush, black tea, cracked pepper, and earthy herbal notes. Tannat provides backbone and grip, while the Cabernets bring lift, aromatics, and finesse. Fermented with native yeasts and aged in a mix of tank and neutral oak, it’s a savoury, energetic red that leans more toward tension and minerality than pure ripeness. It’s a distinctly regional wine—rustic in origin but increasingly refined in execution, and built for food, especially richer or grilled dishes.

Zinfandel, Petite Syrah, Carignane, Mataro. Blend of vineyard sites from the iconic Californian producer. Founded in 1962, Ridge Vineyards is a California icon, known for its steadfast dedication to terroir, traditional winemaking, and transparency. Under the stewardship of longtime winemaker Paul Draper and now his successors, Ridge champions pre-industrial techniques: native yeasts, minimal sulfur, natural malolactic fermentation, and American oak aging. Three Valleys is the only blended wine they produce each year, intended to reflect the broader landscape of Sonoma County while offering an introduction to Ridge’s celebrated house style. Intense black fruit, cherry, ripe plum, lively acid, and exotic spices and barrel toast. A must try for lovers of Zinfandel and Sonoma.

100% Zinfandel. Turley is famous for its single estate, old-vine Zinfandels. All the vineyards are farmed organically and focus on old vine growth, regeneration and management. This is the only wine they make with a blend of younger vines from prized estates (nearly three dozen in this vintage) that have been transplanted. The wine is vinified in old oak and aged for 12 months in a mix (mostly) old oak. The result is a big and bold wine that is fruit forward and ready to drink now. Cherry pie, ripe raspberries, leather, cedar shavings and autumnal spices mingle in a seemingly infinite finish with soft and silky tannins. This is a wine that dramatically overperforms its price point, and we highly recommend grabbing a bottle to share with your entrees.

100% Tempranillo. Muga is one of the benchmark producers of the ‘old style’ of Rioja (along with other giants like Lopez de Heredia and Marques de Murrieta). Based in Haro, Muga is known for its commitment to classical Rioja winemaking—native fermentations, extensive barrel aging, and in-house cooperage—while still maintaining a precision and freshness that keeps the wines highly relevant today. The 2019 Selección Especial comes from carefully selected Tempranillo vineyards in Rioja Alta, an area prized for its balance of fruit, acidity, and elegance.

The wine shows a polished, layered profile of red cherry, blackberry, vanilla spice, tobacco leaf, and dried herbs, with the hallmark fine-grained structure that comes from long aging in a mix of French and American oak. It is classic Rioja, balancing richness and restraint: generous fruit wrapped in savoury, evolved complexity. Fermentation is done with native yeasts and aging takes place in barrel for extended periods, followed by bottle rest before release, giving the wine its integrated texture and refined long finish.

Blend of Merlot, Cabernet Sauvignon, and Cabernet France. Château Le Puy is an anomaly in Bordeaux: decades before “natural wine” became a trend, the family was farming without synthetic chemicals — historically because “grand‑pa was too stingy to buy them,” as lore goes. Today, ploughing by horse, spontaneous ferments, little to no sulphur, aging in old oak — all combine to produce wines that speak of place, history, and human touch rather than manipulation. ‘Emilien’ reflects this ethos: a Bordeaux that drinks with the finesse and spirit of a fine Burgundy — earthy, mineral, delicate but deep, and full of soul. The wine is raised for 2 years in old oak and is never fined or filtered. All your classic Bordeaux beauty lives in this wine, with perfumed and structured dark fruits, cassis, leather, cigar box and a touch of medicinal herbs. The finish is long and elegant. One of our favorite wines that we bring back each year.

Blend of predominantly Sangiovese with Merlot and Cabernet. Casa Raia is a tiny, off-the-grid estate tucked into the hills of Montalcino, run by husband-and-wife team Pierre-Jean and Kalyna Monnoyer. Former artists turned winemakers, they farm just a few hectares of vines organically, using horses in the vineyard and working entirely by hand. In the cellar, fermentations are spontaneous, aging happens in old wood or amphora, and sulfites are used sparingly if at all. Their philosophy is simple: honor the land, listen to the wine, and never rush the process. Bevilo reflects that ethos—natural, expressive, and unmistakably Tuscan. Cherry, fig, tobacco and oak. A superb choice for those that love a big and brooding wine, but without adulteration. We only receive a small amount every year so get it while it's here!

100% Pinot Noir. Rippon is a benchmark producer of NZ Pinot Noir, widely respected for its deeply terroir-driven approach, farming some of the country’s oldest Pinot Noir vineyards with biodynamic principles and minimal intervention in the cellar. The dramatic alpine environment—schist soils, intense sunlight, cool nights, and strong lake influence—creates wines with both concentration and remarkable freshness.

The 2020 vintage is perfumed and layered, showing dark cherry, wild raspberry, dried herbs, rose petal, and subtle earthy spice alongside the savoury mineral character that defines Rippon’s wines. Fermented with indigenous yeasts and aged in mostly neutral French oak, the wine emphasizes texture, purity, and site expression rather than heavy extraction or oak influence. It’s elegant but structured, balancing Central Otago ripeness with Burgundian restraint, and develops beautifully with air alongside dishes like duck, lamb, mushrooms, or anything earthy and umami-driven.

Blend of Corvina, Covrinone, Rondiella and Oseleta. Musella Amarone is a biodynamic Amarone that combines the richness and power of the style with a surprising sense of freshness and elegance. Just east of Verona, the estate has been certified biodynamic for many years and farms its vineyards with a strong focus on biodiversity, soil health, and minimal intervention. As is the tradition in Amarone, the grapes are dried using the classic appassimento method before fermentation, concentrating flavour, texture, and complexity.

The 2018 vintage is full-bodied and layered, offering notes of black cherry, dried plum, fig, cocoa, sweet spice, tobacco, and dark chocolate, with the hallmark richness of Amarone balanced by fine acidity and polished tannins. Aging in a combination of large oak casks and tonneaux adds structure without overwhelming the fruit, resulting in a wine that feels powerful yet composed. It’s a classic example of modern Amarone—opulent and age-worthy, but with enough freshness and precision to remain elegant at the table

Blend of Cabernet Sauvignon, Cinsault and Carignan. This is the flagship red from Lebanon’s Bekaa Valley and one of the most distinctive “old world meets wild terrain” wines in the world. It’s produced by Château Musar under the Hochar family, using a long-standing low-intervention philosophy: hand-harvested old vines, native yeast fermentations in concrete, aging in French oak, and extended bottle maturation before release. The blend is traditionally based on Cabernet Sauvignon, Cinsault, and Carignan, each bringing structure, perfume, and spice in different proportions, and the wine is deliberately made in a vintage-transparent, evolving style rather than a polished, uniform expression.

The 2018 shows deep garnet colour and a layered profile of black cherry, plum, dried fig, and cranberry, alongside leather, tobacco, spice, and earthy, slightly savoury/mushroomy tones. It has firm but integrated tannins and bright acidity, giving it both richness and lift, with that signature Musar tension between ripe fruit and wild savory complexity. It’s a wine that benefits from air and time, gradually unfolding into something more floral, spicy, and tertiary—built for long contemplation and equally suited to rich, spiced, or roasted dishes. One of the most enjoyable expressions of Cabernet we’ve ever tasted.

100% Pinot Noir. Boris Champy is on the forefront of Burgundian winemakers thinking about the future of one of the most precious wine regions in the world. Using regenerative agriculture, biodynamic viticulture, and passionate wine making, he is hoping to preserve the beauty of Burgundy for generations to come. This wine comes from his very stony ‘Au Clou’ vineyard in Nantoux which is 377m above sea level. The grapes are whole-cluster fermented in old wooden fermenters, and then barrel aged for a year in old barriques. The wine is not fined or filtered and has no additions of SO2. Black cherry, plum, fresh blueberries, rose, and baking spice with a silky soft finish. This is everything you want Burgundy to be, at a price that is rare for the region (even Nantoux and Beaune). This wine is a small allocation exclusive in Alberta from our friends at Metrovino in Calgary.

100% Nebbiolo. Azelia is a traditional-leaning Barolo from one of the most respected family estates in Castiglione Falletto, where Nebbiolo is handled with a focus on transparency, structure, and site expression rather than over extraction or oak influence. The estate works with old-vine parcels across key Barolo villages, farming with careful, low-intervention practices and relying on long fermentations with native yeasts followed by extended aging in large neutral oak casks.

The wine shows a classic Barolo profile of red cherry, rose petal, dried strawberry, orange peel, and tarry, earthy spice, supported by firm but fine-grained tannins and high natural acidity. Despite its structure, there’s lift and perfume throughout, with the 2021 vintage showing both precision and aromatic clarity. It’s a wine built for decanting and aging, but already expressive with air—balancing power and finesse in the way that defines traditional Barolo.

100% Cabernet Sauvignon. Beautiful new Napa winery from Josh Phelps, son of famous Napa wine maker, Chris Phelps (Ad Vivium). This wine is made with Cabernet Sauvignon entirely from their Oak Knoll District vineyard, the valley area of Napa nearest to the cooling influences of the Bay. This wine is classic Napa Cab, with none of the extra extraction and over the top oak you don’t need. Cassis, dark plum, licorice, and raspberry with a perfect marriage of spice and texture via old French barriques. A big and complex wine that is sure to elevate your evening and show you another side of Napa Valley worth drinking.

96% Syrah, 4% Viognier. If you love Syrah and you’ve never had a chance to try wines from Côte Rôtie, you’re missing out. A rough English translation of Côte Rôtie is “roasted slope”, which refers to the very steep slopes that receive long hours of sunlight. A prized appellation for Syrah, the region is also famous for Viogner, the aromatic and expressive white varietal. Unique to Côte Rôtie they allow up to 20% of the wine to be made up of Viognier. The result is often an elegant and paradoxical blend of earthy and savory flavors with bright floral aromatics. Xavier Gérard is an up and coming wine maker in the Northern Rhone, having inherited land from his father in the prized appellation of Saint Joseph, Côte Rôtie, and Condrieu. This wine is from estate sustainably grown fruit from Côte Rôtie (they haven’t yet received their organic certification, but are awaiting it) made in the traditional fashion with spontaneous fermentation, old barrique aging, long elevage, minimal intervention, and no filtration or fining. The result is a wine of immense complexity and enjoyment. Dense blue fruit, alpine cedar, black pepper and clove, with a touch of menthol. Medium to full bodied with a long and elegant finish. A must try wine that we have limited amounts of!

Blend of mostly Cabernet Sauvignon, with small amounts of Merlot, Cabernet Franc and Petit Verdot. This is a classic Pauillac Grand Cru Classé that shows both the power and refinement expected from this Left Bank appellation, while also reflecting the estate’s modern shift toward organic and biodynamic farming. Château Haut-Bages Libéral is a historic 5th Growth property now run by Claire Villars-Lurton (who is a charming and infinitely knowledgeable about Bordeaux wine), and has been farmed organically and biodynamically with a strong focus on biodiversity, soil health, and expressing the gravelly terroirs of Pauillac rather than purely extraction or oak influence.

The 2015 vintage is structured yet generous, showing the hallmark Pauillac profile of blackcurrant, cassis, graphite, cedar, and rich tobacco layered over firm but polished tannins. There’s a clear sense of density and structure, but also freshness and precision from well-managed vineyard work and a relatively balanced élevage in oak. It’s a wine built for aging, with the typical Pauillac combination of power and restraint that tightens in youth but expands with time in bottle and decanting. Beautiful to drink right now (as we’ve been enjoying this vintage a lot lately).

100% Sangiovese. Casa Raia’s Brunello is made from their oldest 1.1ha of vines around their home, originally planted by and purchased from the famed Biondi-Santi. With holistic farming, Pierre-Jean has nurtured these vines to bring forth absolutely bewitching fruit — heart & soul Sangiovese of profound texture. Pierre-Jean brings his Brunello to the bottle using the pre-war methods and old-school stylings, eschewing 228L barriques for the classical 3000L bottle, and ageing the wine therein for four years as opposed to two. With a natural indigenous yeast fermentation, minimal sulphites, long ageing, and hands off winemaking in minuscule quantities (only 1500 bottles per year), this outstanding Brunello arrives as if from a time machine. The wine shows typicity and terroir expertly with a complex melange of herbal and tobacco and tomato-like notes over full-bodied and tensile red fruit. Rich, taut acidity, and huge but beautifully ripened tannins coat your entire palate. It’s powerful, structured, and built to last.Find notes of eucalyptus, plum, dried cherry, vanilla, clove, old balsamic, leather, cigar... The list goes on. Regal and rare, enjoy this beautiful bottle while you can!

100% Pinot Noir. Founded by American winemaking icon, Ted Lemon (the first American born winemaker to run a domaine in Burgundy!) Littorai has been committed to making pure and terroir driven wines in Sonoma since the early 90s that frame elegance and typicity, over power and extraction. Littorai’s winery is 100% self-sufficient, making all their own fertilizer, recycling all their water, and using entirely solar power to run their wine making. Ted is a staunch advocate of “regenerative” wine making and heavy duty permaculture, and spends as much time on the land farming as he does in the cellar or on the road promoting his wines (they only produce 6000 cases a year, and 80% of those wines go to Michelin restaurants in San Francisco and New York!).

‘Les Larmes’ is a blend of their best plots throughout Sonoma, and is a perfect expression of the amazing terroir they have on the Sonoma Coast. Grapes are hand harvested, fermented with native yeasts, and include a mixture of whole cluster and manually destemmed bunches. The wine is then aged for 12 months in French oak before bottling. The wine is then held back at the winery to age before release. Look for forest floor, morello cherry, raspberry bush, wild lavender, and gentle baking spices. Littorai make some of the most incredible pinots we’ve ever tasted, and we’re very happy to have a limited amount of their wines available in Edmonton! Get one while you can!