Clos de Sixte 2013 Lirac AOC, France

50% Grenache noir, 35% Syrah,15% Mourvèdre.

Winemaking & ageing
Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes.
Ageing in concrete vats and french oak barrels. 

Tasting
Intense inky colour. On the nose, aromas of red and black ripe fruit (kirsch and wild
Blackberry) are dominant. The mouth is full, with aromas of blackcurrant liquor and spice. Tannins are both harmonious and elegant thanks to the fleshy of the wine. The end display hints of liquorice and vanilla, which give to the wine length and complexity.

Served with Beef at April 2016 event

Curator White

This white blend is made up of three grape varieties; Chenin Blanc, Chardonnay and Viognier. All the grapes are handpicked. Predominantly Chenin Blanc, this wine has great structure and a nice medium body, the chardonnay is fermented with natural yeast adding flavours of dried peaches, apricots and ripe citrus. The Viognier helps to add a bit of spice and complexity to the finish. Overall this wine is a wonderful food wine.

Served with Focaccia at April 2016 event

Tawse 2013 Sketches Rose Niagara, Canada

Sketches Rosé marks the arrival of spring at Tawse! The 2013 vintage is an approachable blend of Cabernet Franc, Pinot Noir and Merlot. To impart structure and colour, it was made using the “saignée” method though which we combine the free-run juice of red grapes before they are pressed. Ripe and juicy, this wine delivers a lovely nose of fresh strawberry, raspberry and red currant. On the palate, vibrant notes of cranberry and mint are deftly balanced with just the right amount of acidity, sweetness and a clean crisp finish.
 While perfectly enjoyable on its own, it is also extremely food-friendly. It’s refreshing acidity should cut through the richness of the fries but the subtle sweetness should be able to handle the heat from the jalepeno, while not overwhelming the subtle flavours of the pickerel.

Served with Pickerel Cheeks at April 2016 Event

Bertha nv Lounge Cava, Spain

A  young Cava wine which has gone through only 9 to 13 months of maturation. It is this youthfulness that provides its most appreciated values - it is fresh, fruity, aromatic and with prevailing primary aromas of the grape itself. The grape varietals chosen for its elaboration are Xarel·lo and Parellada. Cava Bertha Lounge is a special cava with contemporary touches. A different glass adapted to our times. Easy to drink and perfect to experiment with.

Welcome wine at April 2016 event

Penfold's Tawny

Served with Sticky Toffee Pudding and Bacon Ice Cream at March 2016 event.

In 1844 Christopher Rawson Penfold planted vines on the slopes of Magill to produce fortified wines. 

Penfolds is now proud to present a range of fortified wines that is a continuation of more than 160 years of winemaking tradition. For nearly 60 years Penfolds Club has been one of Australia's favourite choices of Tawny. Beginning life as Penfolds Five Star Club Tawny in the 1940s, this wine has grown with the nation. Penfolds Club Reserve is blended from more than 200 components to offer the complexity and consistency that is expected of the Penfolds'house'style and has an average age of three years. 

Luscious fruit sweetness balanced by drier barrel-matured characters and subtle spirit. The wine has rich flavours of spicy dried fruit, butterscotch and walnuts before a long, lingering finish. Should be a perfect complement to the caramel flavours of the dessert and should be intense enough to handle all that the bacon ice cream can throw at it! 

Luigi Baudana 2012 Dragon Langhe Rosso DOC, Italy

Served with Carbonara at March 2016 Event.

Luigi Baudana 15 one of the last garagiste estates in Langhe With just 4 quality hectares, they are located in some of the most prestigious Barolo crus in Serralunga, Alba, The wines of the Luigi Baudana collection are an expression of powerful, genuine and true to-terroir wines, expressing the best of the Nebbíolo grape.  Baudana, the family name, the historical cru and the hamlet, is a sign of just how deep the family's roots are tied to this land. In 2009 Luigi Baudana entrusted the Vaira family with his historical vines in Serralunga d'Alba.

This wonderful wine is a blend of Nebbiolo and Barbera. Full of ripe red fruit, spice, bins of earth and mushroom, The structure of this wine should pair wonderfully with the rich, salty character of the carbonara. The fresh acidity will help refresh and cleanse the palate, while the hints of earth and spice should complement the cured pork in the dish. This wine is medium weight and is more about elegance than power.

Lini 910 Lambrusco

Served with appetizers during March 2016 Event.

Serve chilled and from a wine glass NOT a flute

The Lini family's traditional Lambrusco Rosso, low in alcohol, with bright acidity and loads of fruit, is a perfect pairing for the classic dishes of Emilia like the region's famous cured meats. This is real
Lambrusco.

Labrusca Lambrusco Rosso Reggiano DOC : From 85% Lambrusco Salamino + 15% Lambrusco Ancellotta,from secondary fermentation in autoclave for 3 months, at a controlled temperature. The Lini method yields especially small, elegant perlage, which enhances digestibility.

Intense ruby red color with purple reflections ; extremely fragrant bouquet, showing lush aromas of red fruit, especially blueberry & raspberry, confirmed on the well balanced, structured palate with
distinctive flavor intensity & balance and a slightly tannic.

Eating fatty, salty cured meats with fruity, lightly fizzy red wine is an age-old way of life in northern Italy's Emilia-Romagna region. The acidity of the Lambrusco cuts through the fat and the salt of many cured meats and rich dishes. The wine's effervescence and hint of sweetness, along with its acidity, helps cut through the intensity of the meats and refreshes the palate.

Alice May 2012 Crosswinds Syrah Santa Ynez, USA

Alice May 2012 Crosswinds Syrah Santa Ynez, USA

Although there has been some argument that Syrah originated in Persia, recent research from UC Davis confirms that the grape is native to France’s Rhône Valley. In the Northern Rhône, particularly in Côte Rôtie, Syrah grapes are often co-planted, co-harvested and co-fermented with the white grape variety, Viognier. The result is a spicy red wine with beautiful floral notes and intense aromatics. In the 1990s the wines of the Rhône enjoyed a re-discovery of sorts and Californian grape growers began to plant the famous grape varieties and craft similar styles of wine. These winemakers came to be known as the “Rhône Rangers”.  

Alice May Crosswinds can be considered such a wine. The 2012 vintage is made from 95% Syrah co-fermented with 5% Viognier. The grapes are grown in the Santa Ynez Valley in California, a region, which although very southern in location, enjoys cooler temperatures due to its proximity to the ocean. The grapes are grown in the Camp 4 vineyard, owned by the Santa Ynez Chumash Indian Band. At this time over 40 producers’ farm the Camp 4 vineyards and strive to use the most sustainable growing practices possible.  This Rhône Valley-inspired wine is crafted from Californian fruit by a group of Canadians out of Calgary—a truly international wine! 

Limited production coupled to a huge following makes Alice May wine difficult to find even in its home province. Enjoy this special treat and the first time these wines are landing on Manitoba soil!  Enjoy now through 2019.

Rob Dolan 2012 True Colours Chardonnay Yarra Valley, Australia

Rob Dolan 2012 True Colours Chardonnay Yarra Valley, Australia

Rob Dolan is a towering, ex-Aussie rules football player and somewhat god-like in his home city of Adelaide, South Australia. However, it’s in the Yarra Valley, Victoria where he has been making his name for the past 20 years as a winemaker. In 2011 he acquired the Yarra Burn Winery, which was a state of the art winery. In 2012 he released the first wines under his ownership, simply known as” Rob Dolan”. The True Colours range refers to the fact that Rob never hides his true colours. He is friendly, approachable and extremely likeable – just like his wines!! The winery also doubles as a consultant winemaking facility.

In 2013 Rob won the James Halliday “2014 Newcomer of the Year” award.

This Chardonnay, after 10 months in barrel has amazing freshness of fruit but swathed in creamy oak. The palate is full of stone fruit and has balanced acidity.

Tedeschi 2013 Corasco IGT delle Venezie, Italia

Tedeschi 2013 Corasco IGT delle Venezie, Italia

This wine is made from grapes selected form the Venetian territories: 

Corvina variety grown on the Moraine hills in the heart of Valpolicella, Raboso variety grown in Oderzo (Treviso), and Refosco variety grown in Aquileia. This wine is made in a traditional Veronese manner: raisin-drying of the grapes. The effect is partial dehydration: the grapes, placed  in crates for about one month, lose about 8-10 % of their weight. This water loss naturally enriches the sugar contents of the grapes, their dry extract, and the colour of the wine. Pre-fermentation aromas are formed during drying and these subsequently blend with fermentation aromas and, above all, with tertiary aromas coming from aging the wine in wooden barrels.

The Corasco is intense and elegant: ripe fruit aroma (currants, black cherries) with the vanilla and tobacco of Slavonian oak.  Medium plus body with lively acidity and well balanced with tannins, a complex and A very versatile wine which, can be enjoyed throughout the meal, perfect from pasta to cheeses.

Serve at: 16-18° C

Tedeschi 2014 Soave DOC, Italia

Tedeschi 2014 Soave DOC, Italia

This wine is produced with grapes originating from the vineyards located in the hills of the Soave area, in the commune of Monteforte d’Alpone, near Verona.  The name of the city of Soave, and thus the wine, derives from “Svevi” or “Suavi”, after the population that attempted to conquer Italy in the year 568.  

This wine is 100% Garganega.  The wine is a lovely straw yellow and has a bouquet of ripe apple, lemon and hints of chamomile and almond.  A great pairing to a variety of classic Italian dishes, but the ripe fruit quality should pair particularly well with the vegetable, fish and cheese dishes.  Serve at 10-12 degrees.

TonyK

Guicciardini Strozzi Cusona Brut nv Spumante di Vernaccia di San Gimingnano, Italia

The Strozzi family are the 15th generation of descendants of Lisa Gherardini del Giocondo, otherwise known as La Gioconda, painted by Leonardo da Vinci and also count themselves as ancestors of Sir Winston Churchill.

The Cusona estate spreads over 530 hectares and is situated amongst the green Tuscan hills, close to the medieval town of San Gimignano (known as the medieval Manhattan).  It's here, back in 994, that the earliest wines were produced.

The Vernaccia grapes used in the production of this wine were harvested early to capture the vibrant acidity necessary to produce a well-made sparkling wine.  The bubbles are produced using the Charmat method and the wine is allowed to develop in contact with the yeast lees for several months.  

This wine is delicately fruity with hints of pear, apple and citrus fruits, complimented by brioche notes.  An excellent aperitif, that pairs well with an assortment of canapés.

Blandy’s Malmsey 10 Year Rich Madiera, Portugal

Blandy's 10 Year Old Malmsey Madeira has intensely concentrated nutty, caramel and honeyed flavors. Although it is a rich, fortified wine, it finishes bright due to Madeira's higher acidity.  Blandy's 10 Year Old Malmsey Madeira is bottled ready to drink after an average of at least ten years of cask aging. It has a t-cap closure, which means that you don't need a corkscrew to open it and that it will stay fresh for many months if stored in a cool, dark place or refrigerator. Serve it in a glass with at least a six ounce capacity so that you may appreciate the wine's aromas. It is delicious with nutty desserts like almond cake or pecan pie and anything made with rich chocolate!  In warmer months, try it chilled for a refreshing dessert in a glass.

October 2015 paired with Baklava

Tua Rita 2012 Rosso Dei Notri Toscana IGT, Italia

This youthful offering from Tua Rita is 50% Sangiovese and 50% blend of Merlot, Cabernet Sauvignon, and Syrah, harvested in September from vineyards in the foothills of Suvereto, a small hilltop village in Tuscany. After a gentle pressing, the wine is aged for three months in French oak barriques and stainless steel tanks.  Deep ruby red in color, with aromas of black fruits, namely blackberries, plums and ripe black cherries over more subtle notes of cocoa, licorice and sweet spice. On the palate, the wine is smooth, with silky tannins and bracing acidity, showing structural balance long into the finish.

October 2015 paired with Meat Moussaka

Some Young Punks 2014 Sauvignon Blanc Adelaide Hills, Australia

Some Young Punks' texture-rich, zingy Clare Riesling is sourced from 3 sites in the Valley (from north to south): Gully View and Milburn in Watervale and Mocandunda (next to Hanlin Hill), each lying around 440 metres above sea level with a vine age of 14-26 years. 

The winemaking takes in a mixture of whole bunch pressing (80%) and destemming and crushing prior to pressing, before fermentation in a mixture of stainless and neutral oak. A quarter of the wine is fermented with indigenous yeast. The finished wine is a refreshing Kabinett style with only 10.8% alcohol, a gentle 25g of residual and mouth-watering, crunchy acidity. Peach flesh with strong lime and lemon zest on the nose; the palate is saturated with clear, textured fruit - think the mouthwatering flesh of a ripe, cold Feijoa pear - and 2014's incisive, cleaning acidity draws the wine to a succinct close, making it seem a good deal drier than the figures suggest.

October 2015 paired with Green Beans

Niepoort 2009 Tiara Douro DOC, Portugal

Very complex, intense citric and green apple notes. With a wet stone mineral character, even though coming from a warm year, shows only freshness in the aroma. The palate is vibrant and intense with fresh fruit flavors and exceptional lightness. Dryer than previous versions, Tiara 2009 is marked by its mineral character.

October 2015 paired with Greek Salad

Chateau Megyer 2012 Tokaji Furmint, Hungary

Situated in the picturesque region of Tokaji-Hegyalja in northeastern Hungary, the  Megyer estate was classified as “First Growth” in 1772 by Royal decree. In 2002,  UNESCO classified the wine region of Tokaj as a ‘Historic Cultural Landscape’. Soils in the region are largely composed of igneous and sedimentary soils. Vines are  situated on exposed southwest facing slopes and the area enjoys a Continental  climate with cool mornings and hot days during the ripening season.The dry furmint  is aged for 8 months in stainless steel tanks to preserve the freshness of the wine  and to allow full mineral expression. Approximately 125,000 bottles are produced  each year. This wine is notable for its aromatic intensity. Fresh aromas and flavors of white flowers combine with pear, white peach, litchi and soft aromatic pepper.

October 2015 Event - Paired with Spanakopitakia

Callegaro Francesca 2013 Antichi Reassi Pinello Colli Euganei DOC, Italy

From a very small producer in Italy's Colli Euganei, this delightful wine is perfect for summer sipping. Made from the rare, indigenous Pinello grape, the Antichi Reassi is  full of apple, pear and white peach flavours. The gentle sparkling quality of this just  off-dry wine makes it a refreshing choice as an apertif or with lighter fare.

October 2015 Welcome Wine

Altovinum 2013 Evodia Old Vines Garnacha Calatayud, Spain

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Altovinum 2013 Evodia Old Vines Garnacha Calatayud, Spain

 Evodia is an exciting new project in the Denominacion de Origen Calatayud, hailed as one of Spain's most progressive and promising wine growing regions. It is here, in the vineyards of Atea, that Altovinum sources their Garnacha grapes for Evodia. In addition to the remarkable climate due to elevation, the property is comprised of pure schiste soils, known as pisara in the local area. Aficionados familiar with the wines of the Priorat and the Roussillon are well acquainted to this soil type and its extraordinary influence on the wines.

 Named after the Greek word for aroma, the Evodia is the product of very old vine Garnacha (up to 100 years old).  Aromas of rich blackberry, cola, licorice, pepper and Indian spices open up in the glass.  Flavours of smoke, mocha and black fruit linger on the finish. This wine is aged in stainless steel, which makes it a better candidate for pairing with spicy foods than reds aged in oak.  The tannins of the Evodia are smooth and silky, an important element when the wine is being paired with spice. 

La Escapada nv Demi Sec Cava, Spain

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La Escapada nv Demi Sec Cava, Spain

 A blend of Macabeo and Parellada, this Cava was aged for a total of 12 months in bottle, 9 months of which was on its lees. This wine is bright, pale straw yellow colour and has a steady rising stream of fine bubbles. Pronounced ripe and aromatic nose with hints of honey, citrus, apple and brioche. In the mouth it shows good structure and excellent balance between ripe fruit and acidity.  The touch of sweetness makes it the perfect accompaniment to generously spiced cuisine.