Blend of Macabeu, Xarel·lo, and Parellada. Made in the champagne method. 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.

Pinot Noir, Chardonnay and Pinot Meunier. The ‘PREMIÈRE CUVÉE’ is Bruno Paillard’s house style, made differently from year to year but always in an attempt to capture an elegant and classic champagne style. The wine is made from the first pressing of grapes from over 30 celebrated parcels/vintages which is blended with reserve wines of up to 50% which are 30+ years old, and then aged for a minimum of 36 months before bottling. After years of aging on the lees, this particular wine was disgorged in May 2021. Pear, orchard fruits, white flowers and brioche intermingle in a full bodied champagne that is as crushable as it is thought provoking. A wine of outstanding quality and complexity and conveniently available in half bottles! Share with a friend over appetizers while choosing your next bottle!

A champagne of beautiful freshness and depth. Lelarge Pugeout is both organic and biodynamic. The grapes for this wine come from their 1er cru vineyard sits in Vrigny. Pale golden yellow with a persistent effervescence, this creamy wine offers a great depth of flavour. Ripe, rich flavours of fresh apple, apricots and a tangy hint of orange zest. The high proportion of Pinot Meunier lends this wine a silky texture and slightly nutty finish. The wine is aged for 6 months in barrel before spending a 3-4 years on the lees in the bottle before disgorging.

Incredible champagne from one of the best grower champagne producers. 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.

Vino Verde represents some of the best value in white wine: Vibrant, elegant, delicious and cheap! This wine is a blend of Albarino and Alvarinho. Crisp on the palate with a touch of effervescence, this wine is loaded with bright citrus, peach, and floral notes with a long and thirst quenching finish. A perfect food wine!

A lovely Burgundian-esque Chardonnay from one of our favourite organic Ontario producers, Tawse. They were founded in 2005 to try and make wines in the style of Burgundy in the new (and quickly adopted) cool climate of Niagara. Barrel fermented with indigenous yeast and aged 10 months in French Oak, this wine has rich notes of toffee, ripe pear, vanilla and bergamot. Perfumed and elegant, this wine is a hit for Chardonnay devotees (even oaky-Napa lovers) and neophytes alike. As a wise woman once said, “Chardy chardy, it’s a party.”

100% Rousanne from rogue natural winemaker, Avi Dexler. Avi is forging new paths in California, making wines north of San Francisco in Marin County (not really a wine region). In fact, his wines are the only registered wines in the Marin County AVA. Avi is also a trained cooper, and makes and reconditions all the barrels for his wines by hand. ‘Fish’ is the only white wine he makes. Fruit from the Sierra Foothills is fermented and aged in his own oak barrels with indigenous yeasts. Nothing added, nothing taken away. No sulfur added at bottling. As Avi says, “ wine is made only from grapes.” This is as natural as it gets. This wine is juicy, tropical and balanced with a long and heavy finish. Grab a bottle and dream of the surf crashing against the jagged rocks in Big Sur.

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.

Summerhill was one of the first biodynamic and organic winemakers in Canada. Gruner Veltliner is a very popular white varietal in Austria. It find its stride beautifully here in the Okanagan with biodyanmic winemaking. Look for honeycomb, candied lime, lemongrass, pink peppercorn and celery leaf. Off dry on the palate with a creamy softness and lots of citrus. Finishes balanced and clean. An excellent food wine!

Field blend of Macabeu, Malvoisie du Roussillon, Vermentino, Sauvignon, Grenache Blanc, Marsanne, and Roussane. This is a unique wine as its a blend across four vintages between 2013-2016 from all of their vineyard sites lending a rich style to a otherwise 'simple' wine. Bright citrus, pear, white flowers and crunchy minerality. Biodynamic and natural wine making. A beautiful glass.

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.

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% Chenin Blanc. Excellent organic wine from the birthplace of Chenin Blanc, Anjou! Domaine des Fontaines is a family farm and winery that has been awarded with "high environmental value" for their work in organic agriculture. A mouth watering wine with pear, honey, grapefruit, quince, crunchy minerality and a long bright finish. A great aperitif wine, or with seafood of any kind.

100% Pinot Gris. Haywire are pioneers of organic and sustainable agriculture in the Okanagan. Switchback vineyard in particular is 100% organically farmed in Summerland, and has a unique cool climate eco system full of chicken, ducks, geese, and wild flowers and plants of all kind. This wine is whole cluster fermented with MLF (malo lactic fermentation) in neutral oak and concrete for 10 months. This is a rich and beautiful style of Pinot Gris that reminds us more of French Chardonnay than typical Pinot Gris. Intensely aromatic, this wine is loaded with stone fruit, tropical fruits, floral aromas, and a light and pleasing herbaceous bitterness. A perfect pairing for seafood and spicy dishes alike.

Layered and opulent natural pinot gris from Oregon. We love all of Illahe's wines, and bring them in every year. Apple, lemon, papaya, with a light cardamom/clove note. Neutral oak lends a soft and creamy finish. A must try for the Pinot Gris lover. Contrast this more opulent Pinot Gris against the cleaner/more linear Cooper Mountain above.

Blend of Pinot Blanc and Pinot Auxerrois. From the celebrated Jura wine makers, Marnes Blanches, comes their wilder side project, Coup de Jus. After several tough harvests in Jura due to inclement weather, they started sourcing organic old vine fruit from friends of theirs in Alsace to make these Coup de Jus wines. Space Monkey is a blend of two noble Alsatian varietals grown at high elevation on limestone. The wine is whole cluster pressed and fermented in old oak barrels for a 10 month élevage. The wine is unfined and unfiltered. The result is a bright and slightly funky wine that has a long and mineral driven finish. Orchard fruits, apple skin, nectarine and daiquiri-like acidity make for a highly pleasing and refreshing ‘natural’ (read: fresh and funky) wine.

100% Viognier, the iconic grape of the opulent white wines of Condrieu. Grown on the steep slopes of the Northern Rhone, this biodynamic and organic wine saw no oak and was aged for 24 months in concrete on fine lees. Tropical notes of pineapple, passionfruit, peach, and honeysuckle, with plenty of mouth watering acidity to carry the wine. Punches well above its weight class for an 'IGP' wine, and is so, so delicious.

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!

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.

Dating back to 1774, Chateau D’Arlay is one of the oldest wine making castles/properties in France. Jura is unique in that the wines often have a nutty/oxidative quality that makes them a touch savory and very appealing. This wine is a perfect example of that balance between fresh and savory. Lemon curd, pear, fresh apple, brioche and a touch of nuttiness. Barrel fermented and aged for a minimum of two years in old oak, this wine has a big presence and a long and ever changing finish. One of our favorites wine regions in the world for a reason, this wine over-delivers for its price point.

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!

Blend of Grenchae 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% Chardonnay. One of our favorite wines we bring back every year. Pattes Loup is the brainchild of rebel Burgundy winemaker, Thomas Pico. Bucking the trend of the region, Pico insists on only farming and working organically. His wines have minimal sulfur at bottling and are unfiltered. This wine is made from 70 year old vines in the heart of Chablis and is fermented and aged on fine lees for 18 months in mostly stainless steel (70%) and old oak (30%). In the glass it is a stunning and perfect example of Chablis: Lemon, honey, beeswax, wet stone and pear all last seemingly forever. The body is weighty and the acidity bright, with a finish that goes on and on. A wine we have always and will always come back to.

Organic and stunning Chardonnay from Anthony King of Ratio wines. This is a single vineyard wine from Burgundy clones high in the Eola Amity hills. Chablis-like minerality with strong notes of pineapple, quince, chamomile, and meyer lemon curd. Very small but pleasing hint of french oak (minimal new oak used). A must try for Chardonnay lovers, and a stunning pairing with roast chicken or salmon.

Blend of Grenache and Syrah. The Cave de Cairanne Co-Op began in 1929 when seven wine growers in the Southern Rhone banded together to bottle their wines. Cairanne in 2016 was elevated to cru status, thanks in no small part to this cooperative. The Co-Op has since grown to over 65 growers producing organic, minimalist, delicious wine at fair prices. This rose is made in the classic Provencal style: fresh, dry, and crushable. The wine is pressed into stainless for cold fermentation before being bottle rested. Strawberry, watermelon rind, cranberries, and lemon zest with a long and bright finish. This is the kind of wine that disappears at a table a little too quickly.

Blend of Xarel-lo, Macabeu, Parellada, Malvasia de Sitges and Sumoll Blanc, Pim Pam Pink is a pink-ish skin contact wine with tonnes of personality. The aromatic varietals make this wine very enticing, with notes of pink grapefruit, pomegranate, lemon, white blossom and baking spices. A fantastic wine that creates a true experience that changes with each glass. An ideal aperitif to get the juices flowing before dinner. Natural and organic.

100% Cabernet Franc. At last it’s back, our favorite rose from one of our favorite producers in the Okanagan, Daydreamer! Led by Marcus Anselms, Daydreamer makes beautiful Organic and Biodynamic wines in BC that remind us of our favorite wines from Europe. The wine is pressed after 18 hours of maceration, spontaneously fermented in old oak barriques and rested for six months before bottling. Off dry with notes of sweet strawberry, juicy watermelon, orange blossom and Yoplai yogurt make this a crushable and very enjoyable rose. Pairs with everything, especially a pals night out.

Blend of Viognier and Chardonnay. Led by female winemakers Marilina and Federica, Cantina Marilina is located on a 60 ha organic farm in Siracusa, southern Sicily. Here they farm biodynamically and only have about half of their farm land devoted to vines; the rest is mixed permaculture or left wild for maximum soil health. Currivu Bianco starts with destemmed Viognier and Chardonnay that are crushed into concrete and left to macerate on the skins for a short time. After fermentation the wine is rested for six months before a light filtration and bottling. Though not technically an orange wine, this wine does share some of its characteristics due to skin contact. Amber coloured in the glass the wine shows lots of floral notes, with stone fruit, preserved citrus and a lingering and refreshing acidity. An excellent accompaniment to fish and white meats.

100% Macabeo. Parajes del Valle is a new and exciting winery, established in 2018. Owned and farmed by the young Maria Jover, they are already making waves in Spain with their commitment to natural winemaking and preserving both the old vines of the region, and their old wine making technique. This wine is an example of an old skin-contact style (orange wine) made in the area. Fermented and aged on the skins for 10 days, this wine is all orange, all day. Orange zest, tangerine, nectarine, bergamot, orange candy and melon. Lots of fresh acidity with a long and dry finish. This is orange wine at its best. Fresh, bright and a little bit funky.

This wine is a cuvée of Pinot Blanc, Pinot Gris, Gewurtz and Sylvaner. Unfined, unfiltered, indigenous yeast, no added sulphites. This is Gustave's first foray into making orange wine, hence the wine's name, "Who would've believed that?". Peach, apricot, oolong tea and honey. Only 3000 bottles produced. One of our favourite orange wines we've tasted.

100% Chardonnay. Caves Jean Bourdy winery in the Jura is one the oldest domaines in the area, dating back to the late 1400s. The domaine is famous for their ancient winemaking practices, and massive backstock of old wines (whites and reds dating back to the 1800s). ‘Douce Jeanne’ is one of their elegant orange wines made by macerating the juice on the skins for 2 full weeks at low temperature before fermenting in stainless with indigenous yeast. The wine is then aged patiently in 80 years old oak barrels until ready to bottle. Bottling is done with zero fining or filtering, and zero sulfur added. This is an incredibly delicious and intriguing orange wine. Look for notes of grapefruit, tangerine, bitter orange, baking spices, with a long silky tannin finish. Plenty of acidity makes this a great pairing for creamy dishes, but is equally at home with sausage and charcuterie. One of our favorite producers is making a wine we can’t stop drinking. Enjoy while you can!

100% Pinot Noir. Delicious vin-de-soif (crushable and fresh) from famed wine authors, François Gilbert & Philippe Gaillard. After decades of publishing authoritative books on French wine, they decided to start their own winery in Saint- Chinian, and boy are we glad they did. This wine comes from their estate, 100% organic vineyards in southern France in the Languedoc. Fermented at low temperatures to maintain freshness, and then briefly aged in French barriques for just a touch of oak. Cherry, red plum, crunchy red berries, and just a hint of soil and oak spice. A perfect wine for roast chicken and pasta.

Blend of Cabernet Sauvignon and Garnacha. Organic and biodynamic fruit with minimal intervention. Mas Petit is Pares Balta’s “young” expression of their vines. The wine is fermented in stainless steel and aged for a few months in very old oak barrels. The result is a fresh wine that is easy drinking (despite being 14.5%) yet complex enough to pair with food. This is an insanely underpriced wine, which is a hallmark of so many great Spanish wines. Black and blue fruits, liquorice, sweet spice and with a soft and creamy finish. A no fuss, delicious, sustainably made wine to have any night.

100% Blaufrankisch from the Birgit's prized 'Heide' vineyard. This wine is a wild ride between savoury and fresh. Blackberry, blueberry, sage, spice and a long weighted finish with supple tannin. A long maceration and aging in oak lend this wine a deep and dark profile perfect for lovers of Syrah or Merlot. Biodynamic, organic, and hand farmed.

100% Trollinger (Schiava). Jochen Beurer is at the forefront of natural winemaking in Germany, and is both a savant of winemaking and biodynamic viticulture (also a former European BMX champion!). Trollinger is often blended in the region into non-descript red blends, but Jochen wanted to make a wine that expressed the grape's affinity for their unique terroir. This wine reminds us of some of our favorite Beaujolais wines, and is sort of like a cross between good German Riesling and French Gamay. Look for sour red cherries, crunchy pomegranate seeds, and a long linear acidity that refreshes with every sip.

100% Shiraz. Langmeil is believed to have the oldest Shiraz vines in the world, dating back to 1843. 'Valley Floor' is the essential fruit-drive taste of Barossa Shiraz. Rich plum, boysenberry, chocolate, coffee and sweet spice. A perfect burger or steak frites wine!

The Abruzzo’s classic red. Montepulciano is an under-appreciated workhorse (in fact the second most planted red variety in Italy!). Chiusa Grande delivers accurate and delicious wines that exemplify the ideals of natural balance and respect for tradition. Black cherry, plum skins, third-wave coffee, and a hint of tobacco make this a terrific pairing for all things meat.

100% Trousseau. Incredible value wine for the discerning French enthusiast. Trousseau (also known as Bastardo in Portugal) is one of only five grapes allowed in the Jura, and represents less than 5% of the grapes planted in the region. This owes mainly to its difficulty in ripening in cooler climates, but is prized by locals as a unique and delicious indigenous varietal. This 2017 is the current vintage, which means Domaine Rolet holds the bottles at the winery for further aging post-winemaking. All the grapes are grown organically. Everything for this wine is done by hand, from manual harvesting, fermentation and bottling. The results are a deeply complex wine that is ready to drink now. Forest floor, sour cherry, kirsch, alpine herbs, baking spice with a bright acidity. Reminiscent of Pinot Noir but slightly more earthy and savory, this is an incredible wine with fish, chicken, or anything with mushrooms. We love the unique wines of Jura, and this Trousseau is no exception.

100% Bonarda (aka. Douce Noir). Bonarda is traditionally from the Savoie region in the Alps in France, but is these days 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 in 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.

100% Syrah. One of our favorite new-to-market producers, Presqu'ile, are making beautiful cool-climate California wines in the Santa Maria valley. This particular Syrah from old vines is inspired by the Syrahs of Northern Rhone, but with a uniquely Californian typicity. Lower in alcohol and with minimal use of new oak, this is a fresh and lively presentation of Syrah. Dark fruits, dried herbs, cracked black pepper and smoked meat. An instantly enjoyable wine that will be equally at home with anything off the grill or a charcuterie board.

95% Mencia, 5% Garnacha Tintorea. From the Northeast of Spain in Galacia comes this beautiful expression of the local grape, Mencia. The vineyards are all organically farmed and manually harvested due to the extreme slope and elevation of the vineyard sites (many over 400-500m). The wine is assembled with a blend of whole cluster and de-stemmed grapes, fermented in stainless steel and then aged in both stainless and old oak barriques. The result is an incredible wine that reminds us of the very best pinot noir in the world! Violet, pomegranate, dense red berries, bing cherry, winter spice, graphite-like minerality, and a long, bright finish. Simply one of the most satisfying wines we’ve ever tasted at this price point, and one that ticks all of the boxes (organic, well made, pleasurable and sustainable).

Field blend of traditional Spanish varietals native to the area. Arribes is located right where the Spanish Duero becomes the Portuguese Douro as it carves a steep valley out of the granitic mountains forming the border between Spain and Portugal. Álvar has assembled 5 hectares from 36 separate vineyard parcels between the towns of Villadepera and Fermoselle. Camino de los Arrieros is his village wine made from the 40-60 year-old vines. All grapes are hand harvested, whole cluster fermented with indigenous yeast in large oak foudres. The resulting wine is uniquely delicous. Dark red and black fruits with a peristent spice note, reminiscent of pinot noir. The finish is softly tannic with a sandy/minerally finish that speaks to these ancient soils.

Summerhill is Canada’s largest organic winery and BC’s first certified Demeter (biodynamic) winery. This 100% cabernet franc from their ‘Esther’ vineyard is an incredible example of Canadian wine making living up to a global standard. Concentrated blackberry, raspberry and plum intermingle with a herbal and slightly savory finish. This wine has plenty of acid and firm tannins, making it an incredible food wine. The wine is fermented in large foudres and aged another 18 months in neutral and new oak, but shows only mild oak influence. A great Canadian wine.

100% Syrah. The Chave’s have been making wine in the Rhoney Valley since the 15th century. This wine comes from the 16th generation winemaker, Jean-Louis, and his negociant wine making business. The fruit is 50% estate fruit and 50% purchased fruit, all farmed around Larnage and Gervans, and is made at their winery in Hermitage. The wine is vinified with natural yeasts, fermented in stainless, and then left to age for 18 months in old barriques. Juicy blackberry and blueberry, crushed black pepper, spring flowers, briny olives with a medium and rich body. The tannins are elegant and soft, and the acidity thoroughly refreshing. This is a seriously delicious Syrah from a famous winery at about ⅓ of the price of their estate wines. Don’t miss out.

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.

Field blend of Petite Syrah, Zinfadel and Syrah. Fermented with wild yeast and minimal intervention. The Syrah was fermented whole cluster adding a savory and peppery quality, and the whole wine was aged in neutral French and Hungarian oak for 22 months. Dark cherry, blueberry and raspberry dominate with a meaty/savoury edge. Long and elegant finish with crisp acidity. A natural wine lovers dream of a "bigger" wine.

100% Gamay Noir. Cru beaujolais at its finest from the OG natural wine maker, Marcel Lapierre. Marcel Lapierre, along with wine scientist Jules Chauvet, were largely responsible for the modern natural wine movement. They realized that converting to organic agriculture and intervening less in the vineyard and winery, with a greater focus on biodyanmic vineyard practices, led to healthier vines and much more complex wines. Strawberry, raspberry, perfumed rose, fresh earth, fresh leather, and lemon rind. Medium bodied and silky. One of our favorite wines of all time, and an absolute cult classic.

Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Denois' flagship Bordeaux blend. Dark fruited with generous notes of leather and delicate spice. A gorgeous structure light in tannins and generous in acidity with a clean and effusive nose of cassis, thyme, nutmeg, and fresh cut flowers. A big and beautiful wine.

Natural and biodynamic Pinot Noir from Orgeon. Strawberry, tamarind, cocoa and tobacco. Medium bodied and lush while retaining loads of freshness and elegance. A perfect pinot!

Blend of Cabernet, Merlot and Cab Franc from famed winemaker, Greg Harrington. This is a perfect expression of the Pacific NWs terroir. Black currant, cherry, and ripe raspberry followed by subtle notes of dark chocolate, rose hips, beechwood, vanilla bean, thyme and Turkish spices. Simply one of the best Cabs we've had in this price point, ever.

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% Monastrell. Bodea Cerrόn are making truly old school wines from forgotten varietals in the high desert region of Jumilla. Many of the vines they farm are pre-phyloxera (over 140 years old), and are at an average elevation of 900m above sea level. It takes great care to ripen Monastrell at such high elevations, and the family credits the elevation to allowing them to farm biodynamically and organically without needing to manipulate the vines. ‘Matas Altas’ is made from spontaneous fermentation and long aging in very large and very old oak foudres. The wine is then racked and bottled without fining, filtering, or sulfur. Dark fruits, mediterranean herbs, crushed chalk, with mouth watering acidity and soft tannin. This wine has many qualities reminiscent of Barolo or Cote Rotie, and is one of our favorite wines we tasted this year. Another small allocation exclusive from our friends at Metrovino.

Merlot, Cabernet Sauvignon, Petit Verdot, and Cabernet Franc. Chateau Meyre was one of the first 100% organic wineries on the Left Bank. They make classic and powerful wines with minimal intervention in the vineyard or winery. The 2018 vintage is no exception. Classic Bordeaux with ripe cassis, cherry, cedar, tobacco, and soft vanilla and spice notes from 12 months in 30% new french oak. The finish is long and silky and the bottle often disappears all too quickly. A must try for lovers of Bordeaux.

100% Nero d’Avola. Gulfi is a small family owned and old-school operated winery in Sicily that farms organically and biodynamically. Their vision has always been to nurture and maintain Sicilian varieties, while expressing the best of Sicilian terroir. Nerojbleo (nair-oh-e-blay-oh) is their flagship expression of Nero d’Avola grown on the sunny hills of the Hyblean Mountains. The wine is fermented with a long maceration on the skins, and then aged for 12 months in large french barriques. The wine is further aged for at least a year in the bottle before release. Blueberry, blackberry, cassis, cavendish tobacco, dried cherries, dried cedar, with a finish that seems to go forever. This is one of the best expressions of Nero d’Avola we’ve ever tasted, and a wine that always entices and delights. Very limited production and allocation, so get it while you can. You’ll also notice the beautiful bottle depicts the ancient legend of Eros and Psyche (secretly) embracing to produce their daughter, Voluptas (Pleasure). The image on the label is perhaps the best description for the wine itself.

Zinfandel, Petite Syrah, Carignane, Mataro. Blend of vineyard sites from the iconic Californian producer. Intense cherry, ripe plum, lively acid, and exotic spices and barrel toast. A must try for lovers of Zinfandel.

A rare sight in Bordeaux, Chateau Le Puy is certified organic and biodynamic. ‘Emilien’ is their signature cuvee and is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Carmenère. The wine is raised for 2 years in old oak and is never fined or filtered. This is old school natural wine making at its best. 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.

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.

This is the kind of wine that will change your mind about NZ pinot noir, as it could be confused for Burgundy. This could be because the famous wine maker Ted Lemon (Littorai) is the winemaking consultant with Burn Cottage, and from his time in Burgundy and California, he knew to set them up from the very beginning as an organic and biodynamic farming operation. This wine is very complex and pure with aromas and flavors of wild red flowers and red berries, fresh soil, and barrel spice layers. The palate is fresh with mild tannins and a long, juicy finish. A wine that shows why Pinot is one of the greatest grapes in the world.

Blend of predominantly Sangiovese with Merlot and Cabernet. A dense, rich and smoky natural "Super 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. 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. Intensely fragrant, this stunner has enticing scents of crushed mint, rose a hint of pine forest and a potpourri of spice. Made with organically farmed grapes, it's linear, with knife-like precision that frames pomegranate, red cherry, licorice and tobacco. Tightly-knit, fine-grained tannins and bright acidity keep balanced.

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!

70% Corvina, 20% Corvinone, 10% Rodinella e Molinara. Classic Amarone, but with organic fruit! The grapes for this wine all come from the 'Ravazzol' hill, and are dried to concentrate the sugars (as is traditional in Amarone). The grapes are then fermented in stainless and aged for 42 months in 3000L oak vats. The result is a concentrated and intense wine that remains silky and elegant. Morello cherry, fig, red plum, sweet spice, cocoa nib, and tobacco leaf. A densely layered and long finishing wine sure to please.

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!