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.

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.

50% Pinot Meunier, 25% Pinot Chardonnay, and 25% Pinot Noir. Elegant and delicate grower champagne from 4th generation winemaker, Olivier Paulet. The estate was founded in the late 19th century, and spans 8ha in the Premier Cru vineyards of Rilly-la-Montagne. Grapes are raised without pesticides or herbicides with a focus on biodiversity in the vineyard. The ‘Tradition’ undergoes fermentation in tile lined vats and stainless, and then spends 36 months aging sur lie. The final wine receives a small 9g/L dosage for finishing. Acid driven and vivacious, this is a bright and exciting champagne. Green apple, asian pear, white peach and citrus pith. The finish is bright and long, with a slight brioche/nutty finish from the extended lees aging. A must try grower champagne!

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% Tempranillo Blanco. The 2019 Viña Ilusión Tempranillo Blanco is the estate’s signature white wine, crafted with a focus on purity, freshness, and the expression of its Rioja Baja terroir. Grapes are hand-harvested from organically and biodynamically farmed vineyards, fermented with wild yeasts in stainless steel, and aged briefly on fine lees to enhance texture while preserving vibrancy. Pale yellow with green hints, the wine reveals aromas of white flowers, lemon zest, and crisp orchard fruits, layered with subtle notes of almond and creamy nuance. A wine of clarity, balance, and expression of place, ideal to enjoy with fresh seafood, light salads, or simply over conversation. An incredible value wine from Sedimentary imports that we try to bring in every year!

White Grenache, Roussanne and Viognier. The 2024 La Solitude Blanc is Domaine de la Solitude’s signature expression of freshness and purity, crafted to showcase the family estate’s historic Côtes‑du‑Rhône terroir (dating back to the 17th century!). The grapes are hand-harvested from carefully tended vineyards, fermented in stainless steel (without malolactic fermentation) to preserve aromatic precision, and aged briefly on fine lees to build texture and roundness without compromising vibrancy. Minimal intervention in the vineyard and the winery is paramount here. Pear, white peach, citrus zest, and delicate floral notes intermingle on the nose and palate, while a medium-bodied, silky texture carries vibrant acidity and a clean, mineral-driven finish. A perfect French white, and everything we’re looking for in a glass pour! This is an exclusive wine for us from our friends at Vino-Al-Vino imports.

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 Point Reyes.

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.

100% Ehrenfelser. Summerhill was one of the first biodynamic and organic winemakers in Canada. Ehrenfelser is an incredibly aromatic German varietal, often seen in aromatic white wine blends. Like many other German varieties, it finds its stride beautifully here in the Okanagan with biodynamic winemaking. Look for orange blossom, apricot, juicy peach, citrus zest, gooseberry and elderflower. Off dry on the palate with a creamy softness and lots of citrus. Finishes balanced and clean. An excellent food wine, especially with anything with spice!

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.

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. The 2024 Hip Hop! from the collective project Vini Be Good is a lively, expressive white that channels the freshness and straightforward charm of Loire Valley Chenin‑driven wines. Made with minimal intervention and a light‑handed winemaking philosophy, this cuvée emphasizes purity, vibrancy, and drinkability. Lemon/lime, green apple, pear, lavender and a crisp mineral finish. An energetic vin de soif made equally for lazy afternoons and long evenings.

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 kinds. 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.

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.

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).

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.

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!

Blend of Viura, Alarije, and Calagraño. Founded by Roberto Oliván in 2011 (with generations of previous experience from his mother’s label and family), Tentenublo focuses on single-vineyard, minimal intervention wines. They have 20+ small vineyard plots, all 600+m above sea level. All of their fruit is organically grown. Harvesting is done by hand, and fermentation takes place with wild yeasts in large Hungarian and French oak barrels. The wine is aged for 5+ months on the lees and aged in 20% new oak and 80% old oak/concrete. The result is an almost Chablis-like white. Great minerality and texturally complex, look for notes of apricot, peach, citrus peel, floral spice, wet stone. Another great reminder that Spain makes some of the most interesting white wines (and not just big red ones!).

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, salted caramel, 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!

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 for 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. 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, 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, peach kombucha, and baking spices. A fun and funky 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 BC 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.

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.

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.

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!

80% Graciano, 20% Tempranillo. Uva de Vida is the life’s work of winemaker Margarita Madrigal, who farms just 9 hectares in Santa Olalla, northwest of Toledo. Since founding the project in 2005, she has worked according to biodynamic principles, cultivating her vines as part of a holistic ecosystem where biodiversity, soil vitality, and cosmic rhythms guide the work. Biográfico is her signature cuvée, made entirely from Graciano, a grape she believes expresses both resilience and transparency. The name—“biographical”—is a nod to the wine as a living record of her land and philosophy. Redcurrant, pomegranate, and plum are layered with savory notes of thyme and black tea, finishing long, bright, and mineral. It’s at once energetic and contemplative—an elegant, terroir-driven expression of a grape rarely seen as the predominant varietal in a blend.

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% 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% Montelpulciano. 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. Made from 100% organic fruit, this wine sees extended slow fermentation on the skins, with an 18 month aging in small french oak barriques to develop the wine’s texture. Black cherry, liquorice, plum skins, third-wave coffee, and a hint of tobacco make this a terrific pairing for all things meat.

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!

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% 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).

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.

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. The wine is fermented in large foudres and aged another 18 months in neutral and new oak, but shows only mild oak influence. 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. A great Canadian wine.

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% 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 biodynamic 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.

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!

Mostly Tempranillo with some Graciano, Mazuelo, and Garnacha. Founded in 1852 by Mariano de Murrieta and later reimagined in the 1980s by Vicente Cebrián Sagarriga, Marqués de Murrieta remains quintessentially Rioja. They were the first estate to export Rioja to North America and remains in the first growth class of the region. Nestled on the historic Ygay Estate (741 ha at 320–485 m), it blends classic elegance with modern vitality. Winemaking is simple and classic: destemmed fruit is fermented in stainless steel with regular punch-downs and pump-overs over eight days to optimize gentle color and flavor extraction. The wine is then pressed in a vertical, double-screw press, before resting for 24 months in 225 L American oak barrels—about 10% new—plus an additional 12–14 months in bottle before release. Deep garnet colored with cherry, plum, strawberry gastrique, tobacco, sandalwood, red tea, and wafts of mediterranean smoke. A truly classic wine for the modern palette. An ideal pairing for your steak dinner.

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. 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% Pinot Noir. 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, and why New Zealand should be considered amongst the masters of the varietal.

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. 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. Rivetto is a fourth-generation estate rooted in the hills of Serralunga d’Alba, where Enrico Rivetto has become one of the leading voices for organic and biodynamic viticulture in Barolo. The estate's transformation from conventional farming to full biodynamic certification reflects a deep commitment to biodiversity, soil health, and long-term sustainability. In the cellar, Enrico uses a gentle touch: spontaneous fermentations, extended maceration, large old oak botti for aging, and minimal intervention. The result is Barolo with soul—alive, site-specific, and profoundly expressive of its terroir. Intensely fragrant, this wine has enticing aromas of crushed mint, rose, a hint of pine forest and a potpourri of spice, paired with dried cherry, red currant and sweet tobacco. A powerful yet elegant expression of Serralunga d’Alba—one of Barolo’s most famed and structured terroirs.

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!

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!

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!