News and views from the world of wine

Introducing Sandhi Wines to Alberta

Sun, 07 Jan 2024 15:07:14 GMT

Since 2010, Sandhi Wines has been Rajat Parr & Sashi Moorman's vehicle to unveil the hidden elegance they believe Californian Chardonnay and Pinot Noir is capable of displaying. Through the vector of Santa Rita Hills ' unique terroir, Sandhi has brought forth beauty. Their results have been internationally applauded.

We’ve received 10 cases each of their Central Coast Chardonnay, Santa Rita Hills Chardonnay, and Santa Rita Hills Pinot Noir. These wines are highly coveted. We get very small allocations. So if you are so lucky to see these bottles on a shelf, grab them while you can. Or, reach out to us and we'll guide you as to where you maybe able to enjoy these wines or buy them.

Accolades for the Sandhi Wines

"This is the soul of the new Santa Barbara."
— Jon Bonné

"These are the wines that eschew the heavy-handed, overripe approach of so many Californian producers. They are beautifully elegant, always refreshing and effortlessly drinkable."
— Jancis Robinson MW

"Suffice it to say that the sum of their combined experiences and skills has made Sandhi a paragon of classically styled chardonnays and pinot noirs since its start in 2010."
— Eric Asimov

The Origin Story of Sandhi

After searching up and down the California coast , Rajat Parr & Sashi Moorman settled on a narrow slice along Santa Rosa Road for the verve, balance and effortless Pacific breezes of these sites. They named it Sandhi, Sanskrit for collaboration. “Sandhi is a meeting of minds, methods and meticulous practices in the vineyard and the cellar to explore unanswered questions and untapped terroirs. In the Santa Rita Hills they found a tremendous opportunity for all of the above.

Beyond estate fruit, Parr & Moorman have the privilege of partnering with historic and distinct sites in Sta. Rita Hills AVA and throughout the Central Coast AVA . The majority of their fruit hails from a stretch just eight miles long, the much lauded Santa Rita Hills, a region so unique that its AVA is cut out from inside the Santa Ynez Valley AVA , itself cut out from the Central Coast AVA. The vines here grow among a mix of marine sedimentary soils as salty ocean fogs and afternoon winds traipse in every day, each plot to varying greatly in its unique exposure to all three of these variables.

The vibrant, aromatic layers of Sta. Rita Hills Chardonnay that stopped Rajat in his tracks over 20 years ago are no accident. The extremely long growing season here is defined by these constant cooling breezes coupled with powerful sunshine and well-draining rocky sediments. These factors result in unique Pinots and Chardonnays that carry concentration in one palm and freshness in the other.

The Philosophy Behind the Sandhi Wines

They try not to muddy this in the cellar, relying strictly on native yeast and making no additions or subtractions of any kind. Their Chardonnays are fermented and aged in large oak barrels for complexity and texture. Pinot Noir, more delicate in structure and aromatics, sees concrete tank fermentation before a shorter barrel aging.

Too often Sandhi’s wines have been praised by the media in combative terms, pitting them against the over-oaked, weak-acid, boozy Chardonnays of California, but that is perhaps too simplistic. Given the stylistic adjustments of the past decade, it might be more congruent and intuitive to describe Sandhi Wines as one of the early champions for delicacy, joining ranks with a conférie of Burgundian-inspired like-minds to move the needle. Their wines reveal their terroir masterfully, without recourse to sheer power and amplitude. They’ve been (and continue to be) an important mover and shaker in challenging the California clichés both at home and abroad.

Fascinated by the great vines and wines of Burgundy, Raj found inspiration in the energetic Chardonnays from Sanford & Benedict Vineyard put forth by producers like Au Bon Climat and The Ojai Vineyard. Then-wine director for Mina Group, the San Francisco-based, award-winning restaurant group, these were some of the only California Chardonnay’s to make his wine lists. Not to mention these were Chardonnay’s from what was then, and still is, an area heralded for Pinot Noir.

In 2004 two events in Raj’s life laid the groundwork for Sandhi. He met Sashi Moorman–who coincidentally lent a hand to those Ojai Vineyard wines–and decided to make some of his own. Raj quickly realized a cool climate and marine soils in the southern Santa Rita Hills were responsible for the zing and complexity embedded in Sanford & Benedict Chardonnay. Just as immediate was his connection with Sashi, an up-and-coming winemaker with deep knowledge of the area and a like mind for focused, expressive wines that elevate food and enhance conversation.

After bottling their Sanford & Benedict Vineyard Chardonnay in 2009, Sandhi took off with gusto the following vintage. For nearly 15 years they have followed two principles: purchase Chardonnay and Pinot Noir from responsibly-farmed vineyards, and vinify them gently to reveal the singular coastal beauty and nuance of each site.

In-Depth Guides:

Explore the wonderful California Coast wine region and develop deep insights and knowledge via the in-depth profiles on www.vinerra.com :

SANDHI WINES

2021 Central Coast Chardonnay

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20 21 Sta. Rita Hills Chardonnay

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2022 Sta. Rita Hills Pinot Noir

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Alberta CSPC/SKU #100436

2021 Central Coast Chardonnay

The 2021 Central Coast Chardonnay embodies an almost perfect growing season showing notes of ripe pear and apple backed by a fresh structure of well balanced acidity. The wine lingers through the broad finish with concentrated citrus, fine minerality and light-footed fade that belies the richness of fruit.

Region: Central Coast , California

Appellation: Central Coast AVA

Altitude: Various

Soils: Various

Varietal: 100% Chardonnay

Fermentation: Indigenous fermentation in stainless steel.

Ageing: Aged 6 months in 30% neutral oak and 70% stainless steel. Full MLF.

Vineyard & Vine Age: Fruit sourced from outstanding vineyards up and down the coast: Greengate: 27%, Bien Nacido: 18%, Spanish Springs: 14%, Talley: 13%, Sandhi's Sta. Rita Hills Estate-Grown Fruit: 11%.

ABV: 13%

Produced Cases: 10,000

Alberta CSPC/SKU #100437

2021 Sta. Rita Hills Chardonnay

The 2021 vintage benefited from a long, steady growing season with no significant heat spikes and a harvest that allowed for planned and methodical picking of the fruit at just the right moment. We relied predominantly on Domaine de la Côte parcels for this vintage, as well as sources from other important growers in the appellation. This lively and focused Chardonnay brims with concentrated fruit, lemon curd, warm brioche, gun flint, and a saline minerality that appears on the finish.

“Tasted at the beginning of 2023, a reductive quality was still obscuring bright, penetrating green apple and kiwi fl avours with a smoky, earthen veil. Still, it’s a gorgeously sleek, richly textured wine with a pulsating core of acidity and salty mineral intensity. Drink 2025 - 2040” — Decanter, 94 points

Region: Sta. Rita Hills, California

Appellation: Sta. Rita Hills AVA

Altitude: ~200m

Soils: Sedimentary soils with patches of diatomaceous earth and limestone.

Blend: 100% Chardonnay

Fermentation: Indigenous fermentation in 500L oak puncheons.

Ageing: 10 months in barrel followed by nine months in tank.

Vineyard & Vine Age: Sourced from Parr & Moorman's own Domaine de la Côte vineyards in the western part of the Santa Rita Hills as well as other important growers' vineyards in the appellation.

ABV: 12.8%

Produced Cases: 4,536

Alberta CSPC/SKU #100439

2022 Sta. Rita Hills Pinot Noir

Brimming with high-toned, youthful aromatics, Sta. Rita Hills Pinot Noir leads with crunchy red fruits of pomegranate, wild strawberry, and sun-warmed raspberry. The exuberantly fruity nose is undergirded with orange zest, black tea, tea rose, and faint hints of clove and spice. The bright, vivacious palate carries a taut mineral streak through to a lengthy finish lifting the red fruit notes with a whisper of anise.

WA: 96 (2021), 93 (2020), 94 (2018)

Region: Sta. Rita Hills, California

Appellation: Sta. Rita Hills AVA

Altitude: ~200m

Soils: Sedimentary soils with patches of diatomaceous earth and limestone.

Blend: 100% Pinot Noir

Fermentation: Indigenous fermentation in open-top cement, 80% destemmed and crushed, 20% whole cluster.

Ageing: Nine months in neutral French oak.

Vineyard & Vine Age: Sourced from Parr & Moorman's own Domaine de la Côte vineyards in the western part of the Santa Rita Hills as well as other vineyard sources managed by their own vinicultural team.

ABV: 13.2%

Production: 5,236

Vino Al Vino is an Alberta-based wine importer and wine wholesaler specializing in real wines , wines with minimal intervention . All of our wines are sustainable . Almost all of our wines are certified organic . Many of our wines are certified biodynamic . Many of our wines are full-throttle, zero-zero, natural wines .

Introducing Evening Land to Alberta

Sun, 07 Jan 2024 15:07:09 GMT

We’re so excited to make available a limited allocation of two Chardonnay’s and one Pinot Noir from one of America’s most revered vineyards: Seven Springs, a monopole of Evening Land since 2005. Since 2014, Evening Land Vineyards has been under the aegis of Rajat Parr & Sashi Moorman, a vigneron tag-team loved for their work in California at Domaine de la Côte and Sandhi Wines .

Having historically produced some of the finest grapes in America, the Seven Springs Vineyard was selected as one of The Top 10 Vineyards in America by Food and Wine Magazine and dubbed by Decanter Magazine as “a touchstone for Oregon Chardonnay.” The Pacific Ocean breezes, volcanic soils, varying exposures, and high elevation all contribute to the natural preservation of the grapes’ acidity and enrich the wines with elegant phenolics and minerality.

The Origin Story of Evening Land Vineyards

Evening Land's story truly begins in 1980 when the MacDonald family planted the now-renowned Seven Springs Vineyard in south-eastern Eola-Amity Hills , Willamette Valley. The MacDonald Family farmed and sold this magical fruit to the brightest names in Oregon winemaking for decades.

Evening Land Vineyards as we know it today was born in 2005 when they were given the opportunity to lease the whole of this treasured vineyard from the MacDonald family outright. Their star-studded team was originally led by Dominique Lafon of Burgundy (who oversaw the transition to organic and biodynamic farming) until in 2014 the leadership transitioned to Sashi Moorman & Rajat Parr. This team is making the dreamiest wines from one of the most precious terroirs in Oregon.

Terroir Notes for the Wines from Evening Land Vineyards

These wines all hail from different parcels of the Seven Springs vineyard. Much of the vineyard is own-rooted, the majority planted in 1980. The most prevalent soil type at Seven Springs is the iron-rich, volcanic soil known as Jory – it is well-drained, having formed from deposits of igneous rock – with just a thin layer of top soil right along the volcanic flow line. The Pacific Ocean breeze, volcanic soil, varying exposure (but predominantly east-facing), and high elevation contribute to the natural preservation of the grapes’ acidity and enrich the wines with elegant flavors and minerality. Since Evening Land began farming the property the vineyard has been LIVE Certified and fully converted to organic and biodynamic farming practices since 2008.

The Wines of Evening Land Vineyards

The Evening Land is a mythical Greek garden where the fruits of immortality grow, tethered to the setting sun on the western rim of the world, just beyond the reach of mortals. Sashi and Raj continue reaching for that unreachable edge of taste. Each year the wines reveal something new and invigorating. It’s a joy to behold!

“Evening Land produces some of the best Chardonnay in not only Oregon, but all of North America, and their whole lineup showcases the impressive winemaking talents of Rajat Parr and Sashi Moorman.” - International Wine Report

Fun Factoids!

In the beginning, a majority of Seven Springs was planted to Pinot Noir with several different grape clones well-suited to the climate, including Calera, Pommard, Swan, and Mt. Eden. Many of these were planted own-rooted and remain own-rooted to this day.

After joining in 2014, Sashi and Raj made the decision to gradually transition more of the Seven Springs plantings over to Chardonnay, identifying the site’s ideal terroir for growing white wine of the utmost consequence. Gamay also enjoys a small but consequential residence in the vineyards now.

Moreover, Moorman & Parr began the process of purchasing the vineyards outright from the founding MacDonald clan in 2021.

In-Depth Guides:

Explore Oregon wine region and develop deep insights and knowledge via the in-depth profiles on www.vinerra.com :

THE WINES of EVENING LAND

2021 Salem Wine Co. Chardonnay

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2022 Seven Springs Chardonnay

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2022 Seven Springs Pinot Noir

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Alberta CSPC/SKU #100441

2021 Salem Wine Co. Chardonnay

The Salem Wine Co. Chardonnay is predominantly sourced from the west-facing Block 9 at Seven Springs. This gently sloped hillside is composed of iron-rich clay.

Tasting notes from the winery: "The Salem Wine Co. Chardonnay is richly textured with bright notes of lively acidity. Notes of toasted almond skin mix with Meyer lemon to forma compelling aromatic profile. The wine’s signature is its fleshy mid-palate that resolves with a bright, clean finish."

Region: Eola-Amity Hills, Willamette Valley, Oregon

Appellation: Eola-Amity Hills AVA

Altitude: 150-400m

Soils: Iron-rich, volcanic Jory soils

Varietal: 100% Chardonnay

Fermentation: Whole-cluster gently pressed into neutral 500L French oak puncheons for a native fermentation a full malolactic conversion.

Ageing: Aged one year in French oak and then racked to tank where it naturally clarifies before bottling.

Vineyard & Vine Age: Biodynamic. Hand harvested. This cuvée is predominantly sourced from the west-facing Block 9 at Seven Springs. This gently sloped hillside is composed of iron-rich clay.

ABV: 13.1%

Produced Cases: 695 cases

Alberta CSPC/SKU #100442

2022 Seven Springs Chardonnay

This cuvée comes from a unique section in the south block of Seven Springs, a high elevation parcel with great drainage and excellent exposure to the cooling influence of Pacific winds blowing through the Van Duzer Corridor.

Tasting notes from the winery: "Four decades in, Seven Springs Vineyard shows increasing promise for fine Chardonnay. With a light-green hue with hints of trapped CO2 in the glass, the 2022 estate bottling is seamless in its presentation of crunchy white peach, Granny Smith apple, salty chalk and almond aromas. Generous and expansive with a core of tree fruit and bracing acidity, well timed lees in influence adds to an immensely textural wine."

Region: Eola-Amity Hills, Willamette Valley, Oregon

Appellation: Eola-Amity Hills AVA

Altitude: 150-400m

Soils: Iron-rich, volcanic Jory soils

Blend: 100% Chardonnay

Fermentation: Whole-cluster pressed (with a Champagne press cycle) to once-used French barriques and Stockinger puncheons for an indigenous fermentation.

Ageing: Aged six months in oak then all racked together into stainless steel and rested one month further prior to bottling.

Vineyard & Vine Age: Biodynamic. Hand harvested. This cuvée comes from a unique section in the south block of Evening Land's famed Seven Springs vineyard. This high elevation block has excellent drainage and exposure to the cooling influence of Pacific winds blowing through the Van Duzer Corridor.

ABV: 13.6%

Produced Cases: 2,722 cases

Alberta CSPC/SKU #100443

2022 Seven Springs Pinot Noir

The fruit for this wine hails primarily from Seven Springs' oldest block of Pinot. Originally planted in 1982, these own-rooted Pommard clones thrive in the iron-rich volcanic Jory soils. These 40-year-old dry-farmed vines are harvested by hand, the grapes are hand sorted, and nearly all of the fruit was de-stemmed.

Tasting notes from the winery: "Drinkability and structure have come to define this estate cuvée, and the 2022 bottling is no different. It shows the many colors of young Pinot Noir: juicy blue and red berries, blood orange, and pink peppercorn, all an herbal, snapped thyme-y kick. Packed with energy, fine tannins and spice hang on."

Region: Eola-Amity Hills, Willamette Valley, Oregon

Appellation: Eola-Amity Hills AVA

Altitude: 150-400m

Soils: Iron-rich, volcanic Jory soils

Blend: 100% Pinot Noir

Fermentation: This vintage was nearly 100% de-stemmed and fermented indigenously without any punchdowns or pumpovers in closed-top concrete fermenters.

Ageing: Aged five months in neutral oak barriques then racked to concrete and rested one month further prior to bottling.

Vineyard & Vine Age: Biodynamic. Hand Harvested. Fruit hails primarily from Seven Springs Vineyard's oldest block of Pinot Noir, originally planted in 1982, these *own-rooted* Pommard clones thrive in the iron-rich volcanic Jory soils. These 40-year-old dry-farmed vines are harvested by hand, the grapes are hand sorted, and nearly all of the fruit was destemmed.

ABV: 13.7%

Production: 4,732 cases

Introducing Grounded Wine Co.

Thu, 26 Oct 2023 12:32:29 GMT

Grounded Wine Co. is an exciting and welcome négoce project from second generation Napa winemaker Josh Phelps. Josh’s experience growing up in wine country and his relationships with terrific growers around California, Oregon, and Washington have given birth to this awesome project. These are grassroots wines brought together from trusted, sustainable vineyards up and down the west coast that showcase the Phelps family style at accessible prices.

Who is Josh Phelps?

Josh Phelps grew up in the salad days of Napa’s golden age surrounded by energetic young farmers and winemakers that would go on to become the new world’s wine royalty. Josh’s father is of course Chris Phelps , an instrumental winemaker in those days California really emerged onto the world stage. Chris Phelps is the consulting winemaker at Grounded Wine Co. today, Josh managing the day-to-day in the cellars.

In a fascinating way, the stories of both father and son shadow each other. Phelps Sr ., after studying winemaking at UC Davis, mastered in oenology at the University of Bordeaux in the late 70’s and early 80’s. He went on to work at Pomerol’s Château Pétrus with Christian Moueix. In 1983, Christian appointed Phelps as their founding winemaker at The Moueix family’s Napa venture, Dominus. He went on to work for several iconic Napa estates until, at his son’s urging, Chris Phelps at last minted his own brand, the iconic AD VIVUM.

And so Josh Phelps had a front row seat to a legendary Napa cohort, yet he didn’t take much of a shining to wine at first. Out of high school Josh went into pre-med, and even worked fighting forest fires in Idaho some summers, despite no lack of opportunities for winery and vineyard work. But over his first few years of adulthood wine gradually took hold of him. A family trip to Bordeaux at the age of 21 was the coup de grâce, coaxing him into the wine business for good.

Thereafter, Josh followed in his Dad’s footsteps, studying oenology at the University of Bordeaux (and learning French while he was at it!), then apprenticing at Château Pétrus as well. But when Josh returned to California, he approached wine with a slightly different prerogative. His aim is and has been to make authentic American wines of place that the next generation can also afford. And so Grounded Wine Co. was born, a kind of pan-American négoce with its feet grounded in Napa’s young but lignifying styles and traditions.

Josh Phelps: Crafting Authentic Wines with Neo-Classical Elegance and Affordability

At Grounded Wine Co. the byword is sustainable, high quality, varietally- and terroir-correct wines with a grounded approach to pricing.

Josh is the first to acknowledge that when outstanding Cabernet’s like AD VIVUM’s are selling for hundreds of dollars per bottle, it’s crucial the Phelps family style can also be accessed in less precious bottlings. And that style is wonderful: It is that classically opulent California richness nuanced by both their time’s studying in Bordeaux.

“We’re making wines that I think are pure, honest, and authentic; wines that are correct, which isn’t always the case at the price points that we’re at.”

There’s a neo-classical taste for greater freshness and balance in Grounded’s bottles, but when drinking these wines you get the immediate impression that the baby has not been thrown out with the bathwater. This is our kind of winemaker—one that can dance their own way and still dance with the one that brought them. The wines are poised without jettisoning the most appealing elements of Napa and its environs: the long hang times, the rich phenolics, the lush tannins, and the magnanimous fruit. We are less interested in wines that idealize and ape the old country stylings than we are in wines that push for greater balance while embracing the true nature of their terroir’s fruit. This is the alignment of vision we find in Josh Phelps’ style.

In-Depth Guides:

Explore the Napa Valley AVA wine region and develop deep insights and knowledge via the in-depth profiles on www.vinerra.com :

If you want to know more about the characteristics of this area you can take a look at www.vinerra.com

THE WINES of JOSH PHELPS

2021 Grounded California Sauvignon Blanc

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2020 Grounded California Cabernet Sauvignon

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2019 Collusion Washington Cabernet Sauvignon

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2021 Steady State Napa Cabernet Sauvignon

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Alberta CSPC/SKU #896126

2021 Grounded California Sauvignon Blanc

Full bodied but not naked, the style of Josh Phelps' California Sauvignon Blanc is fresh and zesty, blending cool-climate parcels that lean into that lean mineral-driven style with fruit from warmer climes giving a Bordeaux-like ripeness that gives a more tropical and full bodied richness. The aromas range from white peach to passion fruit and guava highlighted by high tones of fresh lime and meyer lemon. On the palate, it's alive and refreshing with a long finish of lingering jasmine, green apple, and bosc pearl.

Alberta CSPC/SKU #896127

2020 Grounded California Cabernet Sauvignon

What a find! Featured on countless magazines' and critics' best-value lists, a California Cab of this caliber at this price point is a rare bird. It's the culmination of Josh Phelps' longstanding mission to make sustainably grown and no-corners-cut Cali Cab available to a new generation of wine drinkers in a time of runaway pricing. Part of that mission is to have that Cabernet cut a classic California profile, and 2020 does not disappoint. The fruit hails from a very select group of sustainably farmed premium vineyards Josh works with in less expensive corners of California: Paso Robles, North Coast, Central Coast, and even the interior valley. It's this hunt for great fruit that makes this awesome wine possible. 2020 was a moderately warm summer that allowed a long ripening period, resulting in the gradual development of enhanced dark fruit and tannin, the harvest for this wine's fruit not complete until their central coast blocks were picked in late October in the cool of night. The wine leads out with heady aromas of black cherry, cassis, and licorice. The palate shows ripe blackberry, dusty cocoa, and sweet oak, awash in those silky Cali Cab tannins. At 13.9% and drinking beautifully right out of the bottle, this wine is a home run.

Alberta CSPC/SKU #896129

2019 Collusion Washinton Cabernet Sauvignon

This Cabernet driven Bordeaux blend exemplifies Washington's fascinating terroir. It lands in the glass with an opaque ruby hue, offering gorgeous aromas of juicy blue fruit, red currants, violets, and leafy tobacco. On the palate we find a dense core of red berry fruit scaffolded by ripe tannins. A gracefully bold fruit profile with a dazzling finish. The style is classic—de-stemmed, sorted, fermented in stainless steel, macerated 15 days, then pressed to French oak barriques (30% new) to develop for 20 months before bottling. Washington so often offers profound bang for your buck, yet somehow the Collusion still exceeds expectations.

Alberta CSPC/SKU #896128

2021 Steady State Napa Cabernet Sauvignon

This is Grounded's tête de cuvée with 2021's bottling transforming from a four region Cab driven blend into a 100% Cabernet Sauvignon entirely from their Oak Knoll District vineyard, the valley area of Napa nearest to the cooling influences of the Bay. 2021 was one of the driest vintages on record, yet rainfall in late winter and early spring helped build good soil moistrure. Budbreak was mercifully late, saving this prized vineyard from frost damage, and the consistently warm and dry summer weather led to modest canopies and and very modest yields—a detriment economically but a blessing for quality. The cluster sizes and berry weights were quite small, translating into deeply concentrated flavour when the fruit was hand-harvested in the early morning hours of September 30th. Stunningly red garnet in color with its signature violet edge, the 2021 Steady State Cabernet Sauvignon is immediately alluring. Fresh, vibrant cassis, raspberry, and black liquorice are highlighted by completely integrated oak. A silky texture and inviting tension carry these flavours through the very long, complex finish. While this wine can be enjoyed now, it is built to age in the bottle for 15-20 years.

Introducing Alberto Voerzio to Alberta

Thu, 26 Oct 2023 12:09:04 GMT

We are happy to introduce Alberto Voerzio farms, a tiny slice of heaven in the famed Barolo village of La Morra.

Since childhood his family always remarked on Alberto's immense passion for this land and its wines, and this in a family famously passionate about Nebbiolo. After Alberto graduated with a degree in Enology, he gathered experience in Burgundy and Bordeaux before returning to La Morra to work with his famed cousin Roberto until, in 2006, neighbouring plots came available and Alberto was able to strike out on his own. The Voerzio name is synonymous with the Barolo Boys.

Who is Alberto Voerzio?

Alberto is a vigneron. He manages every aspect of his wine, from the vineyard sites to the bottling line. His sites are entirely in La Morra, on slopes with southwest, south, and southeast exposure. These sites include 1.3 ha in the famed cru of La Serra* and 0.7 hectares in the cru of Castagni . These are small sites indeed. But this is how Alberto can personally farm each of his vineyards year-round, managing every stage: from vine to wine.

*Among the crus of La Morra , La Serra has a leading role. This is thanks to the brilliant south-eastern exposure of its slope. Perched at the top of the slope above the crus Casa Nero , Cerequio and Brunate and Boiolo . Thanks to their more compact and water retentive Totonian soils , the wines of La Morra are known for being the most aromatically perfumed, graceful, supple, floralmu, and seductive, and the easiest to drink upon release as opposed to the more brooding, muscular, and earthy wines of Serralunga d'Alba and Monforte d'Alba (for this style, be sure to check out the Barolo's of our friend Enrico Rivetto ). But make no mistake, La Morra's wines also develop beautifully in the cellar, the best vintages offering 15-25 years of improvement.

Voerzio's Viticultural and Vinicultural Practices:

Alberto practices biodynamics (uncertified) and a gentle, hands on farming. And not unlike Roberto’s famous green harvest, Alberto also passes through his vineyards not once but twice before veraison , discarding grape clusters to force the vine to concentrate more of its evolutionary energy into a smaller and smaller set of grape bunches. In doing so, he limits his yields to a spartan 1 kg or less per plant (and only 500-700g per plant for his Castagni and La Serra cuvées!).

When this quality of fruit meets Alberto’s incessant devotion in the cellar, the outcome is pure magic. His spontaneous fermentations with native yeast give dynamism but not at the loss of the control and hygiene offered by temperature controlled stainless steel. The wine is then racked to barriques (25% new for his Barolo’s) and here his tasteful selection of excellent French cooperage sings along with the wine. In summary: great terroir and not a corner cut, this is the simple yet painstaking recipe for a fine wine that endures.

In-Depth Guides:

Explore the enchanting Barolo wine region and develop deep insights and knowledge via the in-depth profiles on www.vinerra.com :

THE WINES of ALBERTO VOERZIO

2020 Barbera d’Alba DOC

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2020 Langhe Nebbiolo DOC

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2019 Barolo DOCG Cru Castagni

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2019 Barolo DOCG Cru La Serra

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2016 Barolo DOCG Cru La Serra MAGNUM

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Alberta CSPC/SKU #889832

2020 Barbera d’Alba DOC

Tasting in cellar, Alberto's Barbera is so bright and crunchy, elevated entirely in neutral oak it is the classic and infinitely food friendly style, undeterred by the modernista stylings that have made extracted and oak-driven Barbera the norm. The palate remains juicy and electric with red fruit for days: sour cherry, cranberry, and red currant. A touch of blackberry is beginning to develop as well. The acid zippers down the palate with a rambunctious tang. Only five bunches per vine and just 0.5-1kg fruit per vine (i.e. about one bottle for every two vines!), this is what careful farming of quality fruit can give you: A traditionally rendered must-have Barbera for all you thoroughgoing Piemonte purists out there.

(This wine is unfined & unfiltered and may therefore throw a natural deposit with age.)

Alberta CSPC/SKU #889833

2020 Langhe Nebbiolo DOC

Region: La Morra, Barolo, Piedmont

Appellation: Langhe Nebbiolo DOC

Soils: Totonian soils of blue-grey marl, mixed clay, and very fine sands

Blend: 100% Nebbiolo

Fermentation: Fruit is carefully hand sorted. Fermented spontaneously with indigenous yeast in temperature controlled stainless steel.

Ageing: Aged 12 months in used French oak barriques followed by eight months in stainless steel. SO2 is added as needed but never exceeds even half of the appellations allowable amount. The wine is bottled unfined and unfiltered. It therefore may throw a natural deposit as it ages.

Vineyard & Vine Age: Biodynamic practicing (uncertified) estate vineyards in La Morra village of Barolo, SE facing, on Tortonian soils. Farmed entirely by hand by Alberto. Trellised, manual pruning, guyot system leaving 2 buds on the spur and 5-6 buds on the fruiting head. 2x green harvest for concentration before veraison. Yield of only 800g-1kg per plant. Fertilization with strictly natural manure is carried out only after the harvest, before the vines enter vegetative rest. No herbicides are used; the weeds are cut. Harvest is by hand and begins in the last ten days of September. 6500 vines/ha.

ABV: 14 %

Produced Cases:

Alberta CSPC/SKU #889836

2019 Barolo DOCG Cru Castagni

Region: La Morra, Barolo, Piedmont

Appellation: Barolo DOCG

Altitude: 370-400m

Soils: Totonian soils of blue-grey marl, mixed clay, and very fine sands

Blend: 100% Nebbiolo

Fermentation: Fruit is carefully hand sorted. Fermented spontaneously with indigenous yeast in temperature controlled stainless steel.

Ageing: Aged 24 months in French oak barriques (25% new, 75% used) followed by eight months in stainless steel. SO2 is added as needed but never exceeds even half of the appellations allowable amount. The wine is bottled unfined and unfiltered. It therefore may throw a natural deposit as it ages.

Vineyard & Vine Age: Biodynamic practicing (uncertified) estate vineyards in La Morra village of Barolo, S-SE facing, on Tortonian soils. Farmed entirely by hand by Alberto. Trellised, manual pruning, guyot system leaving 2 buds on the spur and 5-6 buds on the fruiting head. 2x green harvest for concentration before veraison. Yield of only 500g-700g per plant. Fertilization with strictly natural manure is carried out only after the harvest, before the vines enter vegetative rest. No herbicides are used; the weeds are cut. Harvest is by hand and begins in the last ten days of September. 6500 vines/ha.

ABV: 14%

Production: 250 bottles

Alberta CSPC/SKU #889834

2019 Barolo DOCG Cru La Serra

Region: La Morra, Barolo, Piedmont

Appellation: Barolo DOCG

Altitude: 370-450m

Soils: Totonian soils of blue-grey marl, mixed clay, and very fine sands

Blend: 100% Nebbiolo

Fermentation: Fruit is carefully hand sorted. Fermented spontaneously with indigenous yeast in temperature controlled stainless steel.

Vineyard & Vine Age: Biodynamic practicing (uncertified) estate vineyards in the cru La Serra at the top of La Morra, S-SE facing, on Tortonian soils. Farmed entirely by hand by Alberto. Trellised, manual pruning, guyot system leaving 2 buds on the spur and 5-6 buds on the fruiting head. 2x green harvest for concentration before veraison. Yield of only 500g-700g per plant. Fertilization with strictly natural manure is carried out only after the harvest, before the vines enter vegetative rest. No herbicides are used; the weeds are cut. Harvest is by hand and begins in the last ten days of September. 6500 vines/ha.

ABV: 14%

Production:

Alberta CSPC/SKU #889835

2016 Barolo DOCG Cru La Serra MAGNUM

Region: La Morra, Barolo, Piedmont

Appellation: Barolo DOCG

Altitude: 370-400m

Soils: Totonian soils of blue-grey marl, mixed clay, and very fine sands

Blend: 100% Nebbiolo

Fermentation:

Fruit is carefully hand sorted. Fermented spontaneously with indigenous yeast in temperature controlled stainless steel.

ABV: 14%

Production:

We are proud to welcome Bodegas Enguera to Alberta!

Fri, 29 Sep 2023 21:23:31 GMT

The story of Bodegas Enguera is the story of a dreamer. Of someone who changed his star, who left a great legacy and who always kept the essence of his roots, is the story of D. Pedro Pérez Pardo.

Pedro was born on June 15, 1921, in Cortes de Pallás (Valencia). From a humble peasant family, he always had a special link with agriculture and the rural world. Unfortunately, he suffered the consequences of the difficult post-war period Spain would go through in the following years. Undoubtedly an event that would mark his life for eternity. He didn't pursue a university career, but he always had great concerns and cultivated the most valuable of qualities: the ability to deal with people. D. Pedro carried out a multitude of businesses, with the distribution of butane being one of his greatest successes. In 1960 he managed the distribution of butane throughout the Mediterranean region. Despite this and other business successes, his greatest dream had always been to create a winery that made great wines from his own vineyards.

In 1974 he bought the farms of Antolí and El Chalet del Río in Enguera, where he began cultivating numerous vegetable gardens, citrus, olive, fruit and vineyard crops. And he also acquired the farms of Casa Lluch and Casa Corones, in Fontanars dels Alforins, with 65 hectares of vineyards and began to produce wine in the old cellar of Casa Corones in bulk and bottled.

In 1999 he fulfilled his dream and built a winery in Enguera. Familiar, intended to produce high-quality bottled stock that represented the soil and climate characteristics of Fontanars dels Alforins accordingly.

In 2002, the production system was changed and focused on quality. As a result, new vineyards were planted, and the farm's activity was focused on cultivating vines and olive groves. At the same time, Casa Toñuna was acquired, a farm of 20 hectares and great potential in the Sierra de Enguera.

Also, in 2002 he started to manage the company D. Juan Iglesias Jiménez, D. Pedro's son-in-law and together with his wife, Dña. María Cruz Pérez Herrero started this second generation of the winery who manage with enthusiasm and passion to position Bodegas Enguera among the great Valencian wineries.

Hand in hand with Mr. Juan, Diego Fernández Pons, our winemaker and José Vicente Gómez Carbajal, Agricultural engineer and technical director of the winery, are in charge of proposing the new model of viticulture and oenology that, maintaining the tradition, made the success of the company possible. One of the hallmarks of this model is organic farming. Already then, they knew that only by taking care of nature would they be able to obtain great wines without carrying out great interventions along the way.

In November 2011, all plots were certified in organic farming while work continued to make viticulture even more sustainable and environmentally respectful. That year D. Pedro Pérez Pardo died at the age of 84, having seen his great dream come true. D. Pedro was also able to see how his grandchildren, Juan Ramón Iglesias Pérez, Pedro Iglesias Pérez and Silver Segarra Pérez, already formed the third generation of the winery.

Once the conversion of the vineyard was consolidated in 2013, Juan Ramón Iglesias Pérez became the manager of Bodegas Enguera and actively participated in the design and marketing of the winery’s wines are gaining in quality and international recognition. For his part, Pedro Iglesias dedicates all his efforts to energize wine tourism and share his passion for wine with consumers and customers at national and international fairs.

(If you want to know more about the characteristics of Valencia you can take a look at www.vinerra.com )

Enguera Planet

Pedro and Juan Ramón share a conviction that the company must contribute to improving and caring for the Environment. Thus, in 2014, they created Enguera Planet, a research center aimed at mitigating the effect of climate change through the establishment of organic farming techniques that enhance biological pest control, the reduction of the carbon footprint or the reduction of water consumption, among other aspects. They entrust this task to Juan Martínez Barberá, a young winemaker passionate about organic viticulture, which establishes relationships with universities and other research centers to launch the organic farming projects they are currently developing. And the dream continues. At Bodegas Enguera , they continue to dream of great wines, making the consumer happy and making the planet more sustainable.

THE WINES

AB CSPC/SKU # 888374

2022 Finca Enguera Blanco

Valencia DO

Verdil is a grape unique to Valencia that went nearly extinct before Bodegas Enguera began growing and championing the variety anew in the 60’s. This entry-level example in stainless shows the variety’s green banana and papaya character over its easy-drinking medium acidity and smooth, round texture, with a structure redolent of Palomino but with a much more tropical fruit profile.

Altitude: 650m+
Soils: The soil is very calcareous with a high content of active carbonate
Varietal: 100% Verdil
Fermentation: Night harvested. De-stemmed and crushed. Macerated on their skins for 8 hours before being pressed to temperature-controlled stainless steel for a long fermentation at 12ºC.
Ageing: Stainless steel.
Vineyard & Vine Age: Organic. From the Finca Casa Corones vineyard in Fontanars dels Alforins. 20-year-old vines. Dry farmed.
Yield: 3kg/vine.
ABV: 12.5%

AB CSPC/SKU # 888375

2022 Finca Enguera Rosado

Valencia DO

A gorgeous salmon-pink Tempranillo rosé, well-farmed fruit with the lightest touch in the cellars delivers up this easy pleaser. Notes of raspberry, strawberry, peppermint, and English biscuits. A fresh, balanced, organic rosé, the perfect patio pounder, or, in winter, a little sunshine in a bottle to ward off the winter scares.

Altitude: 650m+
Soils: Deep soils, rich in organic matter, with a loamy structure
Varietal: 100% Tempranillo
Fermentation: Night harvested. Minimal maceration. Temperature-controlled stainless steel.
Ageing: Stainless steel.
Vineyard & Vine Age: Organic. Small berry Tempranillo from the Antoli vineyard in the interior of the Sierra de Enguera, surrounded by pines, mastic, and aromatic herbs. 12-year-old vines. Drip irrigation.
Yield: 5.5kg/vine.
ABV: 12.5%

AB CSPC/SKU # 888376

2021 Finca Enguera Tinto

Valencia DO

An easy drinking, bright, fresh Tempranillo grown at high altitude for great acidity and vinified with a brief maceration, making it ideal as a chilled red! Strawberry, plum, and black cherry in abundance. A party-perfect red of refreshment!

Altitude: 650m+
Soils: Deep soils, rich in organic matter, with a loamy structure
Varietal: 100% Tempranillo
Fermentation: Macerated for only four days for a fresh, less tannic style. Temperature-controlled stainless steel.
Ageing: Stainless steel.
Vineyard & Vine Age: Organic. Single parcel. Fruit from the Finca Toñuna vineyard, located in the interior part of the Sierra de Enguera. 10-year-old vines. Drip irrigation.
Yield: 4.5kg/vine.
ABV: 13.0%

AB CSPC/SKU # 888377

2022 Aliats Blanco

Valencia DO

Beautiful golden-yellow colour, very clean wine. White Aliats is pure freshness on the nose. We find floral aromas reminiscent of orange blossom and peach blossom, but above all, intense citrus notes, reminiscent of lime and lemon. On the nose, the toasted and spicy aromas characteristic of barrel aging are present but in the background. On the palate, it is a wine with very good balance, marked acidity, and a tannic point that rounds it out, giving it extra depth and presence. The aftertaste is long and leaves you with a wonderful memory.

Region: Enguera, Valencia
Appellation: Valencia DO
Altitude: 650m+
Soils: Clay-loam soils rich in limestone and high in organic matter.
Varietal: 100% Verdil
Fermentation: Grapes de-stemmed, crushed, and left to macerate on the skins for 8 hours before being pressed to stainless steel for a 25-day ferment at a controlled temperature of 12 degrees.
Ageing: Partly matured in stainless, partly in French oak barriques. Three months ageing.
Vineyard & Vine Age: Organic. The estate's original Sierra de Enguera vineyard (an area where vineyards were once abundant and Verdil once grew commonly, but phylloxera destroyed them and they were not replanted until the Pérez family brought them back in the 70s). Vineyard surrounded by Mediterranean forest. 4,000kg/ha yield.
ABV: 12.5%

AB CSPC/SKU # 888378

2021 Aliats Tinto

Valencia DO

Intense red colour with bluish trim. Intense aromas of fresh fruit, redcurrant, strawberry and blackberry. They also emphasize spicy aromas, peppermint, thyme, and the clove and pepper of French oak. Light and elegant in the mouth. Very good structure, good acidity and balance. The wine reflects with its elegance and personality faithfully the characteristics of the wines of Fontanars dels Alforins. The evolution in the bottle is very favourable. Fresh fruit evolves into ripe, slightly compote-like fruit over time.

Region: Enguera, Valencia
Appellation: Valencia DO
Altitude: 650m+
Soils: Calcareous soils, very stony and clay-loam with a high percentage of active limestone.
Varietal: 50% Monastrell, 50% Marselán
Fermentation: 3-day cold pre-fermentation maceration.
Ageing: Matured three months in second- and third-fill French oak barrels.
Vineyard & Vine Age: Organic. From their Casa Lluch estate, located in the heart of Fontanars dels Alforins at 650 m above sea level. Dry-farmed. 20-year-old vines. Yield: 2kg/vine.
ABV: 13.5%

AB CSPC/SKU # 888379

2018 Sueño de Megala

Valencia DO

Deep dark red colour, brick tones on the rim. Very particular Mediterranean wine. Notes of stewed fruit and compote stand out, but the freshness of the Mediterranean is maintained. Floral and fresh fruit aromas are preserved, but also aromatic herbs such as mint, rosemary and scrub. The clove stands out among the spicy aromas, white pepper, and curry notes. High concentration, great volume and breadth on the palate, well-polished sweet tannins. Excellent balance, very long and pleasant aftertaste on the palate.

Region: Enguera, Valencia
Appellation: Valencia DO
Altitude: 650m+
Soils: Limestone soils, very stony clay with a high percentage of active limestone.
Varietal: 100% Marselán
Fermentation: Cold pre-fermentation maceration for 5 days, gently pumped over twice a day and post-fermentation maceration for 30 days.
Ageing: Aged for 22 months in second, third, and fourth-fill French oak barrels.
Vineyard & Vine Age: Organic. Manual harvest selected from the best areas in the Marselán plots in the Casa Corones vineyard. Dry farmed. 20-year-old vines. Yield is 2.1 kg/vine.
ABV: 14.5%
Produced Cases: 346

Vino Al Vino is an Alberta wine agent and wine wholesaler specializing in real wines , wines with minimal intervention . All of our wines are sustainable . Almost all of our wines are certified organic . Many of our wines are certified biodynamic . Many of our wines are full-throttle zero-zero natural wines .

Introducing Uva de Vida

Tue, 26 Sep 2023 12:51:59 GMT

We are so proud to introduce Toledo’s Carmen López, La Maga de Graciano, a voice in the Castilian wilderness preparing the way for Graciano's return to the throne.

Perhaps you know and love Graciano ; perhaps it’s just been a little footnote in a Rioja blend; perhaps you’ve heard some buzz about it from California? Perhaps it would be a household name if it wasn’t such a beast to farm, because its aroma and structure is universally adored by the tireless vignerons that haven’t pulled it out in frustration. Carmen López and her husband and partner Luis Ruiz have made this grape the vector for their vision of regenerative wine: UVA DE VIDA.

You must be a devoted grower to endure Graciano’s roguery. Its minuscule yields are eye-watering. It is extremely susceptible to water pressures, especially from mildew, further lowers its yields and demands steadfast vigilance, especially if you’re going to farm biodynamically. And to top it all off, Graciano ripens quite late—and ripen it must! As another of its devotees, Manfred Krankl of Sine Qua Non, puts it: “Unless Graciano fully ripens, it is not interesting. It needs a lot of hang time.”

So here’s a grape that needs a dry place with a long growing season, not much water pressure, plenty of sunlight, but also needs plenty of acidity-preserving chilly nights, and with as few unforeseen late season weather conundrums as one can avoid. Enter Carmen López, a visionary vigneronne, who after surviving cancer decided to return to her family’s land and pursue a new mode of farming and homesteading in harmony with nature. She endeavored to try something entirely new. She planted biodynamic vineyards, thirteen hectares of them, on limestone clay sites at 500m above sea level just north of Toledo, and decided to focus her energy on this stallion varietal, Graciano.

Graciano—aka Bastardo Nero, Morrastel, Bordelais, and Sardinia’s Cagnulari—is a recalcitrant delinquent in the vineyards, yet it gives the most seductive and intensely perfumed juice, such beautiful tannins, and a Hades-deep colour that dazzles the eye. That’s why Graciano is such a key component in Rioja’s best Gran Reservas, and why its all the rage in California right now (especially the Central Coast) since a happy mistake in 2011 saw a nursery sell Graciano to several growers under the false ID of Monastrell/Mourvèdre.*

*Not unlike Mourvèdre in the Rhône or Canaiolo in Chianti, Graciano was widely planted across Spain and the South of France and extremely prized prior to the devastation of phylloxera in the late 19th Century. After Europe's vineyards were re-planted with the phylloxera resistant rootstock to protect them from phylloxera, these former super-star varieties shared the same fate. They didn’t take well to grafting, becoming too low yielding to be commercially viable. We owe the survival of these varieties to the economic sacrifices and dedication of wine farmers!

It is one thing to believe in Biodynamic and natural winemaking techniques, applying them in your vineyards. It’s another to start a wine brand combining this philosophy with such a notoriously difficult variety. Carmen López is a true believer. You can see it in her farming. Her vines are not defoliated whatsoever. They grow naturally. Grazing cattle are used for both the ‘mowing’ and the fertilizing. Everything is done according to the lunar calendar. Her spiritual connection to her wines continues into the cellars where music is played and wines like her Madre Graciano are left whole cluster in terracotta amphorae for over nine months on their skins without interference or interruption. These are wines that are tenderly nurtured. All that is good and well but does the juice prove out in the glass? Here is where Carmen goes from being the Don Quixote de Graciano to La Maga de Graciano — she pulls it off!

“If we take care of the earth, we take care of ourselves,” Carmen affirms. “Life has given me a new opportunity.” This is hard-won wisdom for López. After a sudden illness and prolonged recovery, her disposition to life was completely refocused. She saw her personal renewal as something she could mirror in the way she farmed. “We made this decision when my illness pushed us to look for everything related to living and life in seeking to recover health.” In 2005, she and her partner Luis Ruiz pioneered biodynamic farming and winemaking in the Toledo province of Spain. López believed the dry continental climate here could be ideal for Graciano. She planted her vineyards a remarkable 5:2 Graciano to Tempranillo. What a gambit! Graciano is rare enough, let alone among the cereal fields and olive groves of Castilla-La Mancha.

Delgado’s spiritual journey in life and viniculture is reflected in the Mandala symbol on her labels ; it mirrors the geometric layout of her vineyards. The eight-pointed star references Toledo’s Arabic and Jewish past and illustrates delicate yet stable balance between spirit and matter. She is part of the international movement in winemaking to recover true symbiosis between the grower and their land. Her Graciano’s are a heady tonic that testify to the immense energy encrypted in this balance.

THE WINES

Alberta CSPC/SKU #888557

2021 Biográfico Rosado

Vino de la Tierra de Castilla

A dark and deeply Spanish rosé with the body of a full-on red and a rich, serious profile. We find Tempranillo's earthy, woodsy side in this enigmatic claret, moving from sour cherry and raspberry to clay-like minerality and muscular herbs when served cold. Allow it to rise to 10-15 degrees and visit this wine in its happy purgatory between red and rosé, where it will reveal its many deliciously offbeat surprises. For the Somm, it's a really fun wine to play with pairing ideas. The heavier paella styles of the Catalan countryside or the famous suckling pig of Segovia come to mind, and of course, Toledo's own partridge dish, perdiz a la toledana.

Region: Toledo, Castilla-La Mancha
Appellation: Vino de la Tierra de Castilla
Altitude: 500m
Soils: Clay & Limestone
Varietal: 90% Tempranillo, 10% Graciano
Fermentation: 24 hours of cold pellicular maceration whole cluster before being pressed to stainless steel. Indigenous fermentation and full MLF.
Ageing: Stainless steel. Bottled unfined and unfiltered (but racked off the lees for a clearer style) without any sulphites added.
Vineyard & Vine Age: Organic & Biodynamic certified. Vineyard located in the village of Santa Olalla outside Toledo. Hand-harvested into 15 kg boxes.
ABV: 14.5%
Produced Cases: 166

Alberta CSPC/SKU #888556

2020 Biográfico Tinto

Vino de la Tierra de Castilla

A high-toned Spanish red with beautiful structure, silky tannins, and a delicate nose. Notes of fresh and dried blueberry, black plum, and more anise, mushroom, and savoury spice now emerging beautifully with some age. A terrific food wine for any number of dishes you don't want to overpower but are looking to complement with some earthy depth and minerality, that stolid virtue of Graciano.

Region: Toledo, Castilla-La Mancha
Appellation: Vino de la Tierra de Castilla
Altitude: 500m
Soils: Clay & Limestone
Blend: 80% Graciano, 20% Tempranillo
Fermentation: Natural fermentation, in stainless steel tanks, with only 7 days of maceration.
Ageing: Stainless steel. Bottled unfined and unfiltered (but racked off the lees for a clearer style) without any sulphites added.
Vineyard & Vine Age: Biodynamic. Vineyard located in the village of Santa Olalla outside Toledo. Hand-harvested into 15 kg boxes.
ABV: 13.5%

Alberta CSPC/SKU #888558

2020 Madre Graciano

Vino de la Tierra de Castilla

A singular wine experience. The Madre is a very limited-edition 100% biodynamic Graciano, fermented whole-cluster in a single sealed amphora for nine months. The result is awesome — a many-layered wine that upends expectations. Enigmatically bottled under crown cap, this is the headiest tonic one could hope to display under the heading 100% Graciano. On the nose it is extremely intense and powerful with terrific complexity, the fruit profile chthonic and thrilling: blackberries, blueberries, and black plum—fresh, stewed, and dried—followed by wild boreal herbs like nettle, yarrow, and spruce tips, then unfolding with beguiling spices like licorice and star anise and medicinal aromatics of menthol and dried flowers and even cocoa (owing entirely to the fruit as there were no barrels involved here!). In the mouth, the wine is colossal. It is a BFG at a towering 15.5% alcohol, obtained entirely without embellishment or selected yeasts or enzymes or chaptalization or over-farming. Its clay-based muscle is beautifully scaffolded by a textured acidity that resounds in the wine, giving it amplitude rather than raw power. The finish is long and gives an almost candied quality like a fine port. And all this without a dose of SO2, so counterintuitive to the normal stylings of a natural wine in amphorae as to broaden your horizons in a single glass.

Try pairing this beauty with BBQ pork, rich (but less piquant) curries, mushroom dishes, heavier gnocchis, freshly made pasta, or sharp, creamy cheeses.

Region: Toledo, Castilla-La Mancha
Appellation: Vino de la Tierra de Castilla
Altitude: 500m
Soils: Clay & Limestone
Blend: 100% Graciano
Fermentation: Natural fermentation in a single amphora — left sealed for nine months with the skins.
Ageing: Aged nine months in an amphora, followed by one year further in stainless steel. Bottled unfined and unfiltered (but racked off the lees for a clearer style) without any sulphites added. Bottled under crown cap.
Vineyard & Vine Age: Biodynamic. Vineyard located in the village of Santa Olalla outside Toledo. Hand-harvested into 15 kg boxes.
ABV: 15.5%
Production: ~1000 bottles

Introducing Sierra de Toloño

Fri, 22 Sep 2023 19:44:26 GMT

Sandra Bravo, the vigneronne behind Sierra de Toloño, is counted among the world's best young winemakers. In just eleven years, she has risen to the highest echelons of Rioja acclaim, culminating earlier this year when MW Tim Atkins named Sierra de Toloño to his First Growth Group in his authoritative annual Rioja Special Report alongside dynastic greats Vega Sicilia, Remelluri, López de Heredia, La Rioja Alta, and Artuke—but Sandra stands out for the markedly different style of her wines. Parcellary, delicate, and tensile; site-specific, old-vine, and high elevation; and cellared gently, without recourse to long, oxidative ageing, but rather with old French oak and amphorae. These wines offer an altogether different and fascinating window into Rioja.

Tim Atkin MW, Rioja Special Report 2019:

Sandra Bravo named Best Young Winemaker
Sierra de Toloño named to Second Growth Group
La Dula Garnacha named Red Wine Discovery of the Year

Tim Atkin MW, Rioja Special Report 2022 & 2023:

La Dula Garnacha, Tereseño, and Nahikun Blanco named Wines of the Year

Tim Atkin MW, Rioja Special Report 2023:

Sierra de Toloño promoted to the First Growth Group

Sandra’s production is small so supplies are limited. We can’t wait for you all to taste these gems and witness the fairytale stories they unravel in the glass.New Paragraph

Curiously, you could argue that the choice of winemaking vessel is the least interesting thing about the wines of one of the standout producers in the non-oaky school: Sierra de Toloño.

The wine brand of young winemaker Sandra Bravo, Sierra de Toloño is based around a set of tiny plots of old vineyards at altitudes of up to 700m surrounding her small winery in Villabuena de Alava in Rioja Alavesa. Bravo’s winemaking choices are very much in service to the exquisite, organically farmed fruit she harvests from those plots.

Still, those choices have a significant say in the character of the finished wines. Her heart-stoppingly beautiful, almost delicate, fresh La Dula Garnacha de Altura uses fruit from her highest vineyard, with vines that have an average age of 70 years. Bravo conducts the fermentation in large, old neutral oak foudres, before transferring the wine to amphorae.

— Decanter, The Diversity of Rioja in Six Wines heights.

The Story

Sandra Bravo of Sierra de Toloño is bringing a new vision to the wines of Rioja, farming some of the oldest and coldest vineyards in Rioja Alavesa. She seems able to inject the magic of this timeless, pilgrim-laden, rustic plinth into her wines, the Cantabrian Mountain winds, their fierce beauty, their trails imbued with devotion.

Born in Haro, the commercial heart of Rioja , and today located in Rioja Alavesa, the rustic plinth of Rioja’s pilgrim soul, Sandra has honed a mastery of high-elevation, old-vine farming. And her hard-won talent in the cellar is all about delicacy. Minimalist, traditional winemaking has made her examples of Tempranillo, Viura, and Garnacha undisputed icons of this sublime sub-region.

Growing up in Rioja, surrounded by wine, it made sense for Bravo to study enology at the University of La Rioja, then transfer to the enology program at Toulouse, France. She continued her work in Bordeaux, Chianti, Marlborough, California, and finally in Priorat for seven of her most formative years, where she met her friend Ricard Rofes (now in charge of Scala Dei), who deepened her inspiration and devotion to old-vine Spanish revivalism. It was then that she was finally inspired to return to her home in Rioja to craft terroir wines of a similar, Burgundian, traditionalist ilk.

Sandra was able to purchase some of the oldest and highest elevation micro-plots on the Alavesa side of the Ebro, the smallest of Rioja’s three sub-zones. This chillier, bucolic area is the perfect terroir for Sandra’s style, being the northernmost part of Rioja, most exposed to the Atlantic Ocean’s cooling influence.

Like many of the greatest winemakers, Sandra is a farmer first. Her goal after every harvest is to let the grapes speak for themselves. She opts for terracotta amphoras and larger older oak vessels. Tasted blind, many of Rioja’s hallmarks are attributable to their long exposure to oxygen in barrel. The richness and well-restrained power of these famed wines is wonderful, no doubt, but we are here for the whole spectrum of remarkable Rioja. Sandra’s wines bring us the more delicate end of that spectrum. By no means are her wines a repudiation of these classic styles, but rather they give a different lens. The term Burgundian is bandied about so often as to lose its meaning, but here we have a terrific example — these are renderings of Tempranillo, Garnacha, and Viura that truly put the site and its fruit on the pedestal, revealing the unmitigated complexity of these ageless vines’ fruit.

We’re over the moon excited to be representing Sandra Bravo’s artful and surprising new expressions of a region we all love and crave an apposite new window into. These are the perfect wines for those who enjoy grabbing several bottles and opening one every few years to watch how it transforms.

THE WINES

Alberta CSPC/SKU #889827

2021 Rioja Blanco

Rioja DOCa

“The primary aromas of white flowers give way to an elegant and complex background, with subtle toasted notes and pastry notes. In the mouth, it is enveloping and silky, with a powerful acidity that allows a long-lasting aftertaste. Put this up against a village-level white Burgundy and prepare to be blown away by how good this wine really is. Pair with steamed mussels, grilled octopus, coconut curry, sole with beurre blanc, or rich creamy cheeses like Délice de Bourgogne.” 92 points, Tim Atkins MW.

“The very young white 2021 Blanco de Sierra de Toloño is mostly Viura with some Calagraño and Rojal that is pure, fresh and straightforward, with a floral touch and a tasty finish from what Sandra Bravo described as "the finest vintage of my life." The grapes ripened late, at the same time as the old-vine Tempranillo. It has 12.5% alcohol and a pH of 3.23, medium-bodied, fresh, vibrant and tasty. Great value. 9,000 bottles were filled in March 2022 after resting in tank with lees.” - 92 points, Wine Advocate.

92 Tim Atkin, 92 Wine Advocate

Region: Rioja Alavesa
Appellation: Rioja DOCa
Altitude: 630-680m
Soils: Cretaceous limestone, clay-calcareous soils above older sandstones and marls from the continental Tertiary period
Varietal: 100% Viura
Fermentation: Spontaneous fermentation.
Ageing: Aged six months on the lees, 90% in stainless and 10% in used French oak barriques.
Vineyard & Vine Age: Villabuena. Biodynamic farming. Estate vines. Traditional goblet-trained old bush-vines interplanted with the Tempranillo. 50-100 years old. Farmed and harvested by hand (into small 15kg crates to prevent premature crushing).
ABV: 12.5%
Produced Cases: 1000

Alberta CSPC/SKU #889828

2020 Rioja Tinto

Rioja DOCa

“The entry-level red 2020 Sierra de Toloño was produced with Tempranillo from Rivas de Tereso, fresh and energetic, representing the high-altitude vineyards produced in a simple way. It has 13.5% alcohol and a medium body with good freshness, clean berry flavors, vibrant acidity and fine tannins. 35,000 bottles produced, the largest production by far. It was bottled in July 2021 after eight months in neutral barrels.” — 91 points, Wine Advocate

92 Tim Atkin, 92 Jamie Goode

Region: Rioja Alavesa

Appellation: Rioja DOCa

Altitude: 630-740m

Soils: Cretaceous limestone clay-calcareous soils above older sandstones and marls from the continental Tertiary period

Blend: Mainly Tempranillo with a small amount of traditional field blend varieties & mutations

Fermentation: Spontaneous fermentation.

Ageing: Aged eight months in neutral French oak barrels.

Vineyard & Vine Age: Rivas de Tereso. Biodynamic farming. Estate vines. Traditional goblet trained old bush-vines. 40-100 years old. Farmed and harvested by hand (into small 15kg crates to prevent premature crushing).

ABV: 13.5%

Produced Cases: 2500

Alberta CSPC/SKU #889829

2021 La Dula Garnachas de Altura

Rioja DOCa

“This is the fourth vintage of Sandra Bravo's brilliant old-vine Garnacha from Rivas de Tereso and it's every bit as good as its predecessors. Aged in 300-litre clay amphoras. It's wonderfully perfumed and intense, with engaging bramble and red cherry fruit sweetness, fine tannins and a long, energetic palate.” — 96 points, Tim Atkin MW, Rioja 2023 Special Report.

96 Tim Atkin, 95 Jamie Goode

Region: Rioja Alavesa

Appellation: Rioja DOCa

Altitude: 700m+

Soils: Cretaceous limestone clay-calcareous soils above older sandstones and marls from the continental Tertiary period

Blend: 100% Garnacha (with some old mutations of Garnacha Gris in the fields as well)

Fermentation: Slowly and spontaneously fermented in small oak foudres at a very low temperature.

Ageing: Aged in 300L amphorae Unfined. Unfiltered.

Vineyard & Vine Age: Biodynamic farming. Estate vines. Garnacha from several octogenarian plots of Garnacha at over 700 m, the last plots of Garnacha in the Sierra de Toloño. Traditional goblet trained old bush vines. Farmed and harvested by hand (into small 15kg crates to prevent premature crushing).

ABV: 14%

Produced Cases: 541

Alberta CSPC/SKU #8889830

2021 Nahikun Blanco

Rioja DOCa

"Five 'micro parcels' in Villabuena supply the raw material for this classic field blend of Viura with Calagraño, Malvasia and Rojal. Fermented and aged in older 500-litre barrels, it's a superb minimum intervention white with aromas of chamomile and subtle spices and a palate of quince, pear and yellow apple. Long and very well balanced." 95 points, White Wine of the Year - Tim Atkin, Rioja Report, 2023. Tim Atkin's White Wine Discovery of the Year in 2022.

95 Tim Atkin, 93 Wine Advocate

Region: Rioja Alavesa

Appellation: Rioja DOCa

Altitude: 630-680m

Soils: Cretaceous limestone clay-calcareous soils above older sandstones and marls from the continental Tertiary period

Varietal: Field blend of Viura, Malvasía, and the ancient indigenous white varieties of Rioja, Calagraño and Rojal.

Fermentation: Fermented spontaneously.

Ageing: Aged eight months in oak.

Vineyard & Vine Age: From five special Estate micro-parcels, all vines over 80 years old. Biodynamic farming. Traditional goblet trained bush vines. Farmed and harvested by hand (into small 15kg crates to prevent premature crushing). Very low yield — less than 0.5kg/vine.

ABV: 12.5%

Produced Cases: 116

Alberta CSPC/SKU #889831

2019 Camino de Santa Cruz

Rioja DOCa

"The 2019 Camino de Santa Cruz comes from a plot of Tempranillo in the village of Rivas de Tereso on shallow limestone soils that fermented with indigenous yeasts in 300-liter amphorae and matured in 500-liter oak barrels for 12 months. It has balsamic aromas, sweet spices and integrated oak. It has good ripeness and balance with 14% alcohol and good freshness. 1,120 bottles were filled in November 2020." 92 points, Wine Advocate

93 Tim Atkin, 92 Wine Advocate

Region: Rioja Alavesa

Appellation: Rioja DOCa

Altitude: 650m+

Soils: Cretaceous limestone clay-calcareous soils above older sandstones and marls from the continental Tertiary period

Varietal: 100% Tempranillo

Fermentation: A slow spontaneous fermentation in amphorae at low temperature.

Ageing: Aged one year in French oak barrels. Unfined and unfiltered.

Vineyard & Vine Age: Rivas de Tereso. Sandra Bravo's finest single vineyard. Biodynamic farming. Estate vines. Traditional goblet trained old bush vines. Farmed and harvested by hand (into small 15kg crates to prevent premature crushing).

ABV: 14.0%

Produced Cases: 93

Introducing Alvar de Dios

Fri, 22 Sep 2023 19:44:19 GMT

Álvar de Dios Hernández is one of those rare vignerons who farms truly minimalist, out of nowhere wines while also earning praise from the natural wine set and the old-guard critics alike (Parker, Decanter, etc).

Álvar’s parcels of gnarly, own-rooted, centennial bush-vines are dotted from the west of Toro DO through to the thrilling new Arribes DO (the Spanish borderland where the river Duero becomes the Portuguese Douro).

Álvar is part of the same crew as Fernando Garcia and Dani Landi at Comando G and Bodega Marañones (where he was cellar master from 2010 - 2015). He graduated with his oenology degree in 2001 and by 2015 had saved enough to strike out on his own.

El Pego , Álvar’s hometown, sits just outside the official Toro DO boundaries. There his eponymous project began with the inheritance of his family’s three hectares of extremely sandy, pre-phylloxera vines at a soaring 760m+. These century-old wines create his masthead cuvée, the Aciano Tinta de Toro (aka Tempranillo).

Not unlike his time with Dani & Fernando, Álvar also farms dozens of remote, timeless, low-yielding vineyards he rents from the elders who can no longer take care of them but don’t want to see them replaced with commercial varieties. One of these magical vineyards is the 950+m Vagüera vineyard in Zamora. 101 years old patch of mountain-top vines shielded by a halo of wild cork trees. Seventeen rare varieties grow here (five of which he’s yet to successfully identify!) from which Álvar creates his electric white wine of the same name.

And then there are the 36 old-vine parcels scattered between Villadepera and Fermoselle in the incredible Arribe DO. These come together in Álvar’s precious Camino de los Arrieros . Arribes is a newly minted DO but an old home for vines. The region defies category, occupying a cultural lacuna of Portuguese and Spanish wine-ways: Trincadeira, Bastardo, Mandon, Mencia, Rufete, Gajo Arroba, Tinta Jeromo, Garnacha, Juan Garcia, and many more all find their way into this bewitching wine. To my palate, this wine has no clear analogue. Truly singular.

Even Álvar’s Tío Uco entry-level cuvée commands praise from the critics. Álvar’s so called ‘young vines’ are three plots of Tempranillo & Garnacha dotted around El Pego that boast 35, 89, and 93 years of age respectively. These sites command heights of 600-750m above sea level. This, his ‘village’ wine, is his largest production, yet it still amounts to only ~20,000 bottles per year. Truly insane value.

The Region

Toro , a region condemned to ignominy in by its 90’s boom and boozy muscularity, has had a hard time of it now that these styles are decidedly out of fashion. And as so often happens, the cracks in that edifice have allowed new opportunities to spring up for eager young vignerons with a different vision. Farming not only Toro but Arribes and Castilla y León wines of substance and circumstance from micro-plots dotted all around El Peg, Álvar has firmly sided with traditional, pre-war, Castilian winemaking techniques, working minimally without eschewing the hygiene principles and the nuanced ins and outs of winemaking he culled from his 2001 degree in Oenology and his time working with Fernando Garcia and Dani Landi at Comando G and as Fernado’s cellar master at Bodega Marañones from 2010-2015.

Álvar biodynamically farms gnarled bush vines by hand and horse, foot-stomps his fruit, and ferments with indigenous yeast in stainless steel and old oak, aiming for unabashed terroir expression. The results have earned him acclaim from publications ranging from Decanter to Wine Advocate and representation by an international cadre of inveterate importers and restaurants since officially launching his eponymous Álvar de Dios project in 2014.

Álvar hails from the village of El Pego, just outside the southern boundary of the Toro DO. His family has tended their vineyards in the village for generations. But Álvar flew the Toro coup early to learn the ropes from Fernando Garcia and Dani Landi at Bodega Marañones, the vinous rebels working in the Sierra de Gredos before it was the talk of the town. While working as their cellar master, he began acquiring his own vineyards in and around his native Toro DO and splitting his time between the Gredos and Toro.

Álvar’s first vineyard was inherited from his family in the village of El Pego in 2008. This site, called Aciano in honour of his grandfather, totals three hectares of mainly Tempranillo, at an elevation of 710m, and is planted on a unique terroir for the DO: sand. This sandy soil is resistant to phylloxera, which is why these ungrafted/own-rooted vines, planted in 1919, have survived to this day. Since taking over this site, Álvar has farmed it organically, waiting until 2011 to make his first vintage.

In 2009 Álvar purchased Vagüera, a tiny half-hectare plot of abandoned vines at an elevation of 950m (!!!) near the village of El Maderal, again just south of the Toro appellation border. This is a fascinating terroir in its own right—a shallow, rocky, red clay soil over limestone bedrock, mercifully north-facing, and sheltered by a forest of cork oak, giving a micro-climate cooled by aspect, elevation and surroundings that result in a truly exceptional, unique and antique Spanish white. Untended since 2006, this site is a bewildering mix of white varieties. Álvar so far has identified Doña Blanca, Albillo Rojo, Albillo Real, Albillo Negro, Albillo Castellano, Moscatel de Grano Menudo, Muscat de Alexandria, Moscatel Rojo, Godello, Verdejo, Palomino Fino, and Malvasia. There are at least another five varieties that Álvar is yet to identify. Records indicate that this vineyard was planted in 1921.

THE WINES

Alberta CSPC/SKU #888562

2021 Vagüera Blanco

Vino de Pueblo, Castilla y León

In 2009, Alvar purchased the Vagüera vineyard, a tiny half-hectare plot of abandoned vines at an elevation of 950m (!!!) near the village of El Maderal, again just south of the Toro appellation border. Untended since 2006, this site is a bewildering co-planted field blend of white varieties. Alvar so far has identified Doña Blanca, Albillo Rojo, Albillo Real, Albillo Negro, Albillo Castellano, Moscatel de Grano Menudo, Muscat de Alexandria, Moscatel Rojo, Godello, Verdejo, Palomino Fino, and Malvasia. There are at least five other varieties that Alvar has yet to identify. Records indicate that this vineyard was planted in 1921. This is a fascinating terroir in its own rite—a shallow, rocky, red clay soil over a limestone bedrock, mercifully north-facing, and sheltered by a forest of cork oak, giving a micro-climate cooled by aspect, elevation, and surroundings that result in a truly exceptional, unique and antique Spanish white, aromatic and complex.

2020 vintage: "The austere single-vineyard white 2020 Vagëra comes from a north-facing plot in El Maderal planted with Doña Blanca in 1920 at 950m above sea level. The grape is austere, and that is reflected in the wine, which has 13% alcohol, a pH of 3.21 and retained 5.7 grams of acidity. It fermented in a barrel with indigenous yeasts, where it matured for 12 months, and then rested in stainless steel until bottling in June 2022. It has some spiciness and a very tasty palate with balance, freshness, and pungent flavours. It's a fresh and balanced year. 2,100 bottles produced." 93 points, Robert Parker Wine Advocate

Region: El Maderal, Zamora
Appellation: Vino de Pueblo, Castilla y León
Altitude: 950m
Soils: Shallow, rocky, red clay soil over a limestone bedrock
Varietal: Field blend
Fermentation: Direct pressed. Spontaneous fermentation in oak.
Ageing: Aged on the lees at least 12 months in old oak barrels (300L-500L). Unfined. Unfiltered.
Vineyard & Vine Age: Biodynamic. Hand-farmed.
ABV: 13.0%
Produced Cases: 125

Alberta CSPC/SKU #888559

2022 Tío Uco

Vino de la Tierra de Castilla y León, Toro

In addition to his single-vineyard and village wines, Álvar makes his Tío Uco cuvée. Fashioned from three plots of vines located in the northwestern part of Toro. Ranging in age from 35–93 years old, these Tinta de Toro vines (as Tempranillo is known in these parts) are grown on various soils. Named Tío Uco, this wine, like those from his single vineyards, is made from biodynamically farmed fruit, is fermented whole cluster with indigenous yeasts, and sees only a gentle maceration. It’s aged primarily in neutral French oak barrels ranging in size from 300 to 1000 litres. It's the opening salvo of his limited production and delivers a real wine at a really beautiful price point.

"The wines from Toro are remarkably darker than the ones from Arribes, and the 2021 Tío Uco, a blend of 90% Tinta de Toro (Tempranillo) and 10% Garnacha, is even darker than the 2019 Aciano, the other red from Toro. It's juicy, tasty, ripe and fruit-driven, with bright aromatics from carbonic maceration (it fermented with 100% whole clusters), 14.5% alcohol, a velvety texture, fine and round tannins and mellow acidity. This matured in foudre and barrique for four months, but there's no trace of oak. 20,000 bottles produced." - 91 points, Robert Parker's Wine Advocate

Region: El Pego, Toro & Castilla y León
Appellation: Vino de la Tierra de Castilla y León, Toro
Altitude: 600-750m
Soils: Various soils
Blend: 90% Tinta de Toro (Tempranillo), 10% Garnacha
Fermentation: Whole-cluster spontaneous fermentation in stainless steel.
Ageing: Racked to oak foudres for eight months of maturation.
Vineyard & Vine Age: Biodynamic. Hand-farmed and harvested. From three vineyard plots around the village of El Pego, with vines aged 35, 89, and 93 years old, respectively.
ABV: 14.5%
Produced Cases: 1667

Alberta CSPC/SKU #888560

2020 Camino de los Arrieros

Vino de la Tierra de Castilla y León, Arribes

Álvar became interested in the nearby and newly created DO of Arribes shortly after the appellation was officially recognized in 2007. 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. Here Álvar found not only soils reminiscent of the Gredos – granitic sand with a lot of mica – but a range of indigenous varieties capable of expressing elegance and freshness. 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 of Juan Garcia, Rufete Trincadeira Preta, Bastardo, and other yet-to-be-identified varieties. This wine answers the question of what a classic Portuguese Douro red field blend would taste like in Spanish soils and in a Spanish style. Fascinating and delicious.

"The mellow and soft 2020 Camino de los Arrieros comes from the same plots as the 2019 I tasted next to it, but the profile of the wine is quite different. This 2020 is a full 1% higher in alcohol, and despite keeping a low 12.5% alcohol, it comes through as riper and more fruit-driven. The integration of the oak in all the wines from De Dios is amazing; the wines show purity, delineation, balance, elegance and freshness. It reveals fine, chalky tannins and a long and dry finish. 10,000 bottles produced. It was bottled in August 2022." 93 points, Robert Parker Wine Advocate

Region: Arribes, Castilla y León
Appellation: Vino de la Tierra de Castilla y León, Arribes
Altitude: 600-800m
Soils: Granitic sand rich in mica
Blend: Massive field blend of Trincadeira, Bastardo, Mandon, Mencia, Rufete, Gajo Arroba, Tinta Jeromo, Garnacha, Juan Garcia and other unknown varieties.
Fermentation: Whole cluster, spontaneous fermentation.
Ageing: Eight months in oak. Unfined. Unfiltered.
Vineyard & Vine Age: Biodynamic. Hand-farmed and harvested. Fruit from 36 different old-vine parcels Arribe DO.
ABV: 12.5%
Produced Cases: 833

Alberta CSPC/SKU #888561

2019 Aciano

Vino de la Tierra de Castilla y León

Álvar inherited his first vineyard from his family in the village of El Pego in 2008. This site, called Aciano in honour of his grandfather, totals three hectares of mainly Tempranillo at an elevation of 710m and is planted on a unique terroir for the DO: sand. This sandy soil is resistant to phylloxera, which is why these ungrafted/own-rooted vines, planted in 1919, have survived to this day. Since taking over this site, Álvar has farmed it organically, waiting until 2011 to make his first vintage.

"The elegant red from Toro, the 2019 Aciano, was produced with the grapes from a three-hectare plot of old ungrafted vines planted in 1919 on sand, sandstone and limestone soils. It's aromatic, perfumed and elegant, with moderate ripeness (for the zone), 14% alcohol and very good freshness and balance, coming through as fine-boned and medium-bodied with very fine tannins. It fermented with 100% whole clusters, foot-trodden daily with indigenous yeasts, and was only wetted with the cap, with a soft, very long maceration lasting some 45 to 60 days. It matured in 500- and 900-litre oak barrels and 1,500- and 2,100-litre oak foudres for 12 months, followed by a further 12 months in concrete. Delicious and super elegant Toro! 8,000 bottles produced. It was bottled in February 2022." 94 points, Robert Parker Wine Advocate

Region: El Pego, Toro & Castilla y León
Appellation: Vino de la Tierra de Castilla y León
Altitude: 760m+
Soils: Deep sand with a sandstone bedrock
Varietal: 100% Tinta de Toro (Tempranillo)
Fermentation: Spontaneous fermentation with indigenous yeast. Whole cluster. Foot-tread daily during fermentation. Long, soft maceration of 45 to 60 days.
Ageing: Matured in 500- and 900-litre oak barrels and 1,500- and 2,100-litre oak foudres for 12 months, followed by a further 12 months in concrete.
Vineyard & Vine Age: A single, pre-phylloxera, 3ha family vineyard planted in 1919 on the sandy soils of El Pego just outside the Toro DO boundary. Own rooted. Selection massale. Biodynamic.
ABV: 14.0%
Produced Cases: 500

What's the difference between organic and biodynamic wines?

Mon, 21 Aug 2023 22:36:38 GMT

Natural wine has been causing a stir in the wine world for some time. Though its roots stretch back millennia, it's only recently that it has been thrust into the limelight. But what exactly is natural wine ? Where did it come from, and where is it going? Let's dive in.

The Ancient Roots of Natural Wines

Natural wine, in essence, is wine made with minimal human intervention. For this reason, this type of wine is also known as ''raw wine''. Now, is this a totally contemporary trend? Certainly not. In fact, it goes back hundreds of centuries.

Before the advent of technology and modern winemaking techniques, all wine was essentially "natural." Grapes were crushed, left to ferment with wild yeasts, and the resultant beverage was drunk without much fuss.

As you can see, this type of winemaking process did not require the addition of any additives other than wild yeast and grape juice to make wine. Although, of course, as we will see later, one of the problems faced was the consistency of these wines.

"The oldest evidence of winemaking, which dates back 8,000 years, comes from Georgia. This early wine was made in clay vessels called qvevris, buried in the ground. It's likely that these wines were 'natural' by today's standards, given the lack of technology available." — [McGovern et al., 2017, Proceedings of the National Academy of Sciences].

The Shift to Conventional Winemaking

Fast forward a few millennia, and with the growth of civilization came the growth of wine as a commodity, fueled by consumerism. As with any commercial product, cost, scale and consistency became important. To achieve this, winemakers started adding agents to stabilize wine, from egg whites to gelatin, and using selected yeasts to ensure consistent fermentation.

The industrial revolution in the 19th and 20th centuries further accelerated the journey from an artisanal craft to a manufactured process. Pesticides, herbicides, and fungicides started being used extensively to increase grape yields. Advancements in chemistry allowed winemakers to adjust acidities, tannin levels, and colour in wines. Natural wines gave way to ''conventional'' wines as faster to the market and cheaper became the norm led by the consumerism revolution.

For further information, refer to the In Depth Guide to Natural Wines

The Rise of Natural Wine

By the late 20th century, a countercultural movement emerged, pushing back against the industrialization of winemaking. This was not just an aesthetic choice but also an environmental and health-related decision. Many of these winemakers believed that synthetic chemicals used in the vineyards and cellars not only compromised the authenticity of wine but also harmed the Earth and its consumers.

This type of wine, also known as low-intervention wine, seeks to return to the concept of wines that were made centuries ago, and that implied going one step further than organic wines. For that, it seeks to add the least amount of foreign ingredients to the wine, such as egg albumin, to ''correct'' them.

Since the revival of natural wines, more and more consumers began to appear who were not only looking for new experiences that traditional wines could not fully satisfy, but also wanted to generate a positive impact on the environment. For this reason, many natural wines began to appear on the market, although always outnumbered by a large number of traditional wines.

"To make natural wine, it's not just about ditching chemicals in the vineyard. It's also about the return to ancient techniques in the cellar: spontaneous fermentation with wild yeasts, no temperature control, and minimal use of sulfites." — Alice Feiring. "The Dirty Guide to Wine: Following Flavor from Ground to Glass." Countryman Press, 2017.

Challenges and Controversies

The natural wine movement, despite its popularity, has faced criticism. Some advocates of conventional wine argue that the lack of a strict definition for "natural wine" opens it up to misuse. Others believe that the minimal intervention techniques sometimes result in flawed wines that are unstable or exhibit off-flavors.

However, proponents counter that these "flaws" are actually unique expressions of the terroir and the vintage, something that does not happen with conventional wines, making each bottle crafted by natural winemakers a singular experience.

How is Natural Wine Made?

Due to the particular philosophy behind natural wines, the way they are made is also quite different from traditional winemaking methods. This means that, therefore, there are also more obstacles to obtain a bottle of natural wine.

Grape Cultivation

The road to the production of natural wine does not begin, as many believe, in the vinification process, but at the moment of cultivation of the grapes. Here, the use of fertilizers and pesticides that can modify the natural growth cycle of the grapes is avoided. Instead, a biodynamic approach is used, where the environment and biodiversity create the ideal conditions for the grapes to develop.

Harvest

Harvesting the grapes is one of the key aspects of making natural wine. This is because, since no chemicals are used, harvest dates must be calculated with greater accuracy. For example, taking into account that in the northern hemisphere the harvest time is between August and October, a vineyard located in that region must be more attentive on those dates to know the exact moment when the grapes are at the right point of ripeness.

Another key aspect related to this stage is the methods used to harvest the grapes. And, at this point, the process is both simpler and more complex at the same time. Simpler because no machinery is required, thus reducing the risk of crop loss. But at the same time, it is more complex because it is a more time-consuming process. As it is often said, the allies of a natural winegrower are patience and time.

Fermentation

After the harvest, the real magic of natural wines happens. For the fermentation stage, a special type of yeast, known as wild yeast or native yeast, is used. This is nothing more than the same yeast present in the skin of the grapes, something that is achieved by placing the grapes in open-air containers after crushing them. This process, which is known as ''open-air fermentation'', allows the wild yeast to begin ''eating'' the sugar in the grapes, thus initiating a first fermentation that will last between 4 days and two weeks.

A really important aspect that differentiates red wines from natural white wines is the contact with the grape skin. In the case of white wine, the contact with the grape skin is greatly reduced, while in the case of natural red wine, the winemaker will decide how long to leave the wine in contact with the grape skin. The longer the time, the wine will not only have more intense flavors, but also more body. However, in the case of white wines, the skin of the grapes can also be left in fermentation, although in this case they are known as ''orange wines'' due to the tone that the contact with the skin gives them.

But it doesn't end there: many natural wines, especially red wines, are exposed to a second fermentation, known as malolactic fermentation. This can last between 3 and 6 months and allows the malic acid in the wine to be converted into lactic acid, which is much softer and more palatable.

Racking

After the fermentation process, another stage usually takes place that differentiates natural wines from the rest. We are talking about Racking. This phase varies a lot among the different winemakers since it will depend on how much sediment they decide to leave in the wine, but basically, it consists of carefully passing it from one container to another in order to eliminate part of the sediment and leave the wine less cloudy.

The main difference in this stage between the more ''commercial'' wines and natural wines is that for commercial wines some clarifiers are usually used, such as:

Gelatin
Egg albumin
Bentonite
Skim milk
Polyvinylpolypyrrolidone, also known as PVPP (especially used to clarify rosé wines)

In the case of natural wines, as mentioned above, no additives are used. This may cause the amount of sediment to vary from one vintage to another, but it also allows for greater honesty between the winemaker and the consumer.

Aging and Bottling

This is the last stage for all types of wines. But again, it varies in some aspects between natural wines and traditional wines. On the one hand, in the aging stage, stainless tanks or oak barrels are often used in both types of wines, which can modify the profile of the wine. The aging time will also modify the final result: the more aged natural wines will have a more rounded profile, with slightly softer tannins, while the younger wines will have more marked tannins and a fruitier profile. At this point, the final result will depend a lot on the winemaker's decisions.

On the other hand, at the time of bottling, in the case of natural wines, the winemaker can decide whether to use a natural cork, which allows a small amount of air to enter the wine and therefore allows the wine to further develop its profile, or a metal cap, which allows the natural wine to stabilize more quickly.

In summary, it could be said that in natural wines the final result will depend much more on the experience of the winemaker and the decisions he makes, since from these the wine will end up defining a particular and unique profile.

The Future of Natural Wine

With the growth of the natural wine movement, various organizations and certifications have emerged, attempting to codify what constitutes "natural." While some fear that this might dilute the movement's ethos, others believe it will offer clarity to consumers.

As climate change alters the landscapes of traditional wine regions, the emphasis of natural wine on sustainability and adaptability could be the future.

"Vineyards that follow organic, biodynamic, or regenerative agriculture practices not only produce grapes that are better suited for natural winemaking but are also more resilient in the face of climate change." — [Jones, Gregory V., and Ryan E. Moran. "Changes in winegrape phenology and relationships to climate in the Finger Lakes wine region of New York, USA." Climate and Applied Meteorology 59.4 (2016): 545-556.]

Conclusion

Merging the age-old winemaking methods with today's eco-awareness, natural wine stands out. Unlike its organic counterpart, which allows some additives for preservation, natural wine keeps it real with minimal intervention. The result? A bottle that echoes its terroir, its origin.

You might have a favourite, but knowing there's a purer alternative reshapes the wine narrative. Critics aside, natural wine has jolted the industry, making us rethink our drink choices.

Remember, while every natural wine is organic, the reverse isn't true. For a genuine sip, pick those from small-scale makers. Support those who champion a greener glass from vine to bottle. Cheers to conscious choices! ��

Welcoming UNICO ZELO to Alberta

Tue, 27 Jun 2023 17:26:02 GMT

We’re so excited to introduce Brendan & Laura Carter of Unico Zelo to Alberta. Winners of the 2015 Young Gun of Wine Awards, this husband and wife duo champion the Italian varieties planted down under. And not only are their bubbles and still wines a treat — for the first time at Vino al Vino we have VERMOUTHS!

The Unico Zelo Team

Husband and wife duo Brendan & Laura Carter are like shooting stars. Just a decade ago they started Unico Zelo in the Adelaide Hills in 2012. Their goal: to shine a light on the remarkable Italian varieties being planted in Australia , the same land of other amazing winemaking proyects like Save Our Souls . Only two years later the two of them jointly won Australia’s coveted people’s choice Young Gun of Wine Award . In YGoW’s words, the Carters:

[…] recalibrated the potential for new varieties and even unglamorous sites like few before them. Nero’ d’Avola, Fiano, Barbera, Dolcetto, Nebbiolo, Zibbibo and Moscato Giallo get decent airtime here, with single-site bottlings upping the flavour and structure stakes, while the entry-level drops stake their claims with vibrant drinkability.

And in a delightful turn of events, this year it has been their whites that have stolen the spotlight. The variety Brendan & Laura have planted their flag on perhaps more than any other producer on the continent: Fiano! Southern Italy’s always-the-bridesmaid-never-the-bride beauty, Fiano’s tactile acidity and expressive fruit show incredible soul and structure in South Australia .

Decanter awarded Unico Zelo’s most recent vintage of ‘Alluvium’ Fiano and ‘Jade & Jasper’ Fiano glowing reviews and 94 and 97 point scores respectively. They praise their Fianos’ “Seductive, airy perfume of jasmine, lemon aspen and white peach, anchored on the palate by lemon curd and green apple bite with nashi pear and racy acidity leaving the flavours to linger.” 2022’s Jade & Jasper Fiano was even named in David Sly’s top Australian wines of 2022.

The Back Story

Brendan arrived in Adelaide in 2010 after working a stint at Veuve Clicquot. A good few years working in retail shops in Brisbane instilled in him a love for wine, and after an extended visit to Champagne, the quixotic desire to make his own wines took hold of him. It was while studying Oenology at the University of Adelaide that he met an Agricultural Science student named Laura. Brendan passed on to Laura that contagious passion for wine we all know so well and so when she finished her degree she went to work in the lab at Henschke. Not long after graduating the two of them applied their enormous energy and ambition to start not only Unico Zelo for their wines but also their own distillery, Applewood. From the combination of their love for fruit and their love for spirits they are further enabled to make a host of wine and plant based elixirs ranging from vermouth to amaro to liqueurs. They even have a brand of perfumes called Nømad. These are two people who fully embrace and celebrate the organoleptic buffet nature offers us.

Discover the Adelaide Hills region on www.vinerra.com

THE WINES

AB CSPC/SKU # 885961

TROPO Sparkling

Adelaide Hills

Brendan and Laura's TROPO Sparkling is a happy lil Chardonnay for a summer's day. This ultra-versatile refresher is a crystal-clean Blanc de Blancs grown on an elevated, exposed site in Birdwood, around the corner from their Adelaide Hills winery. The sparkling delivers with plenty of apple, zesty lime, nectarine minerality, and a brut level of dryness.

Varietal/Blend: 100% Chardonnay
Fermentation: Direct pressed. Temperature-controlled cool ferment.
Ageing: 3 months maturation in stainless steel on lees. Charmat method.
Vineyard & Vine Age: Dry-grown in Birdwood, Adelaide Hills. Hand-harvested.
ABV: 11.6%

AB CSPC/SKU # 885960

TROPO Pink Pét-Nat

Adelaide Hills

Unico Zelo have built a lovely bubbly blush from Adelaide Hills fruit here, combining Chardonnay, skinsy Pinot Gris, and a tiny dose of Merlot. The nose gives orange and orange peel oil, with a gentle, vernal, woodsy note, with hints of rosemary and white flowers. The palate is bone dry and marked by notes of dried flowers, orange peel, currants, and a bit of oolong tea, pickled cherries, and cream soda. Black table grape and plum skins round out the finish.

Varietal/Blend: 55% Chardonnay, 44% Pinot Gris, 1% Merlot
Fermentation: Each variety is wild fermented separately, then racked, blended, and refermented in a bottle.
Ageing: Briefly aged in bottle.
Vineyard & Vine Age: Vineyards in Adelaide Hills.
ABV: 12.0%

AB CSPC/SKU # 885965

Jade & Jasper Fiano

Riverland

An aromatic, textured, joyfully juicy wine, Fiano is Unico Zelo's main white variety and most acclaimed. It's ability to be dry grown in the Riverland, functionally a desert, is what makes the grape so promising for Australia from an environmental sustainability perspective but that wouldn't count for much if it didn't prove to be incredibly delicious.

On the nose: floral, lime, peach, a fresh herbaceousness almost like irish spring, and nuanced by a savoury note of cantaloupe rind and coriander seeds. On the palate the acid is so beautifully integrated it really doesn’t hit you it's gorgeous intensity until after you swallow, revealing a toasted almond layer over top of the notes shown on the nose and a sour peach and peach skin complexion. The finish has a big lime juice energy, much brighter than most Italian Fiano we've tried. Such a pleasure, this wine! 2022 vintage - 97 points, Decanter.

Varietal/Blend: 100% Fiano
Fermentation: 24 hours skin contact. Stainless.
Ageing: Matured three months on the lees. No MLF. Lightly filtered.
Vineyard & Vine Age: Dry-grown in Waikerie in the Riverland at Riccaterra Farm by Ashley and Holly Ratcliff. Hand harvested. 12yo vines.
ABV: 12.1%

AB CSPC/SKU # 885970

Alluvium Fiano

Adelaide Hills

Brendan & Laura's Alluvium Fiano is their pride and joy, an aromatic, tensile creation with a crystal hewn definition. In their words "Ever had a wine that tastes like a laser?" Grown at the epic Mylkappa Vineyards around the corner from the winery. Due to the Adelaide Hills' cooler climate, the Alluvium cuvée shows a pristinely citrus quality.

The nose gives stewed oranges and peach preserves with a slightly leesy warmth, one of those really intriguing aromas that holds your attention, showing a bit of toasted fennel seed, a bit of toasted chickpea or papadam, just drawing you in like a tractor beam, making you wish you could turn this into a perfume you could simply wear. On the palate we are met with a more leesy, less fruity Finao than the equally delicious Jade & Jasper, the acidity more textured, the flavours rolling over the palate in waves of apple, peach skin, red plum, more savoury and thoughtful, giving a finish of lemongrass and sesame seed. Stunning. 2020 - 94 points, Decanter.

Varietal/Blend: 100% Fiano
Fermentation: 24 hours skin contact. Stainless.
Ageing: Matured eight months on the lees. No MLF. Lightly filtered.
Vineyard & Vine Age: Dry-grown in Birdwood, Adelaide Hills. Hand harvested.
ABV: 12.1%

AB CSPC/SKU # 885964

Esoterico Orange

Clare Valley & Riverland

Aromatic orange wines are such a delight, especially when they are rendered so cleanly, eschewing any of the more daring off-qualities often rendered permissible in skin-contact whites. A happy gang of Zibibbo, Gewürztraminer, Moscato Giallo, Greco, and Chardonnay grown in the Clare Valley and Riverland are co-fermented into this rich and refreshing wine.

The nose here is gripping: sandalwood, lemon zest, fresh fruity juniper, coriander seed, mint, and a note of whatever they use to flavour juicy fruit gum. And markedly not cidery or yeasty as one often expects with an orange wine. On the palate, those aromas come together into a wine that is delightfully gin-like, really refreshing, and just very well-made—not oxidized, not riddled with VA or glutamates—a balanced beauty. The finish is floral with a lingering zesty citrus profile and the warm fruit note of honey dew. 2016 & 2018 - 91 points, Decanter.

Varietal/Blend: 66% Zibibbo, 25% Gewürztraminer, 7% Moscato Giallo, 2% Greco
Fermentation: Co-fermented with 7 days of maceration on skins.
Ageing: Matured for 8 months in a combination of old oak foudres and stainless steel. No additions of any kind save for sulphur at the time of bottling. Unfined. Unfiltered.
Vineyard & Vine Age: Fruit from Barmera in Riverland and Polish Hill River in Clare Valley. Vines 25-80 years old.
ABV: 11.4%

AB CSPC/SKU # 885969

2022 Fresh A.F. Red

Riverland & Clare Valley

The Riverland, a veritable desert, is a complete underdog region that epitomises what it is to craft fine wine on the edge. Great farmers are year in and year out revealing that the area's rich red sandy soils over limestone can produce gorgeous wine without a ton of irrigation... IF the variety is right. Brendan & Laura are intensely passionate about Nero d’Avola and its clear potential in the warm, sun-drenched spots of Australia. The insane water-efficiency of this variety coupled with no additions in the vineyard or winery (save for a small component of SO2 at bottling) displays the potential for this variety to craft succulent, juicy, aromatic, and supremely refreshing wine. The stroke of genius in the 'Fresh AF' cuvée is adding a bit of the Sicily's aromatic white grape Zibibbo to the wine, not unlike the splash of Viognier you'll see in old-school Rhône Syrah. It lifts the aroma into supreme smashability.

The nose is concentrated and inviting. It provokes childhood memories of that weird and delicious soapy purple gum “Thrills,” something like lilac and licorice, so pretty and bright and grapey, like welches grape juice went to university and a very nice concentration. The palate gushes with bergamot, grape, plum, black cherry, just so many fruits, really explosive and juicy, nuanced with notes of lavender, lilac, and river rock, with well balanced, refreshing acidity. The finish adds in a lovely note of aniseed.

Varietal/Blend: Nero d'Avola, Grenache, Zibibbo
Fermentation: The Nero d'Avola and Zibibbo are co-fermented in stainless steel with 5 days on the skins. The Grenache is fermented with 7 days skin-contact.
Ageing: Matured in stainless steel for 3 months.
Vineyard & Vine Age: Fruit from Barmera in the Riverland at Riccaterra Farm by Ashley and Holly Ratcliff. Hand harvested. 15yo vines.
ABV: 12.0%

AB CSPC/SKU # 885968

2022 Truffle Hound Red

Clare Valley & Adelaide Hills

Affectionately known as ‘Truffle Hound’, this gorgeous Piemontese inspired blend is Unico Zelo’s early-released, approachable, more jovial expression of Barbera & Nebbiolo. In this wine they’ve aimed to retain higher aromatics while preserving the herbal savouriness of these varieties for an amaro-like wine that refreshes with complexity—something like a red wine’s response to a Milanese spritz.

On the nose, crushed cherrys, dried cherries, tart cherries, tomato paste, and savoury eucalyptus. On the palate, terrific structure, darker profiled than on the nose with black cherry, a bit of cocoa, dried blueberry, and a hint of mushroom beginning to show (true to its nom de plume!). The finish is amaro like with cardamom and liquorice and thyme and rosemary and more of that delicious mushroomy note, true to form. Beautiful at cellar temperature and lovely too with a chill.

Varietal/Blend: Nebbiolo, Barbera, Sangiovese, Merlot
Fermentation: All four varieties co-fermented in stainless steel. Only 5 days of skin contact.
Ageing: Matured in stainless steel for 6 months.
Vineyard & Vine Age: Fruit grown in Polish Hill in Clare Valley and at Gumeracha in Adelaide Hills.
ABV: 12.7%

AB CSPC/SKU # 885971

2021 Pastafarian Red

Adelaide Hills

The fullest bodied of Unico Zelo's offerings, this wine is so sultry. In the short tenure of Piedmontese varieties being planted in Adelaide Hills, the Talc Hill vineyard, farmed by the Edwards Family, has already become known as possibly the best site for Nebbiolo thus planted in Australia. Hand picked and sorted by the Unico Zelo team, the Nebbiolo is fermented with a sizeable portion of Talc Hill's juicy Sangiovese, and a splash of Merlot and Nero d'Avola. This wine showed up in our glass like a new best friend. The wine is named after the fake religion Pastafarianism because it too worships the Flying Spaghetti Monster, a perfect partner for a big bowl of red sauce smothered shaghett.

Varietal/Blend: 44% Nebbiolo, 38% Sangiovese, 14% Merlot, 4% Nero d'Avola
Fermentation: Whole berry fermentation in separate batches for each variety with 7-10 days of maceration.
Ageing: Matured eight months in oak foudres. Lightly filtered before bottling. At least 4 months further maturation in bottle before release.
Vineyard & Vine Age: Talc Hill estate vineyard in Gumeracha, Adelaide Hills. Grown by the Edwards Family.
ABV: 14.0%

THE VERMOUTH

Pomelo Vermouth

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Rosa Vermouth

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Yuzu Vermouth

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AB CSPC/SKU # 885972

Pomelo Vermouth

Varietal/Blend: Sauvignon Blanc, Pomelo, Ruby Red Grapefruit, Peppermint, Finger Limes, fresh and dried Wormwood
Soils: Various
ABV: 16.0%

AB CSPC/SKU # 885973

Rosa Vermouth

Varietal/Blend: Pinot Gris, Grenache, Rosella Hibiscus, Davidson Plum, Strawberry, fresh and dried Wormwood
Soils: Various
ABV: 16.0%

AB CSPC/SKU # 885986

Yuzu Vermouth

Varietal/Blend: Merlot, Yuzu, undisclosed herbs
Soils: Various
ABV: 16.0%

Welcoming BONDAR WINES

Tue, 27 Jun 2023 17:25:24 GMT

We always have our eye on Australia and the new generation of winemakers up-ending the beefy styles of the aughts for ever-more elegance. In the last few years, accolades kept finding their way to this particular estate. It had us asking: Who are Andre & Selina Bondar? Our curiosity was piqued. Needless to say, our first taste of these wines confirmed our highest hopes.

These guys floored us. So fresh, so vibrant, so complex—just extremely well-built wine. Bondar is making that goldilocks style of Shiraz we crave, neither too hot nor too green, not too fruity but not too austere either. Simply perfect. They're the kind of wines you have to pry your nose out of the glass long enough to actually sip it. And not only do Bondar's Syrah's achieve this end but their Chardonnay and Nero d'Avola too give us that generous fruit and velvety texture we expect from McLaren Vale but with this gentler old-world appreciation for structure and spice. They achieve this electric hum we're always hunting for and somehow make it look effortless. We hope you love these wines as much as we do!

BONDAR WINES

Rarely does such a new winery make such a fast and international splash. Bondar Wines came to life in 2013 when husband and wife duo Andre Bondar and Selina Kelly purchased the historic Rayner Vineyard at the southern tip of Blewitt Springs in McLaren Vale . In this warm region, as famous for its huge fruit bombs (we’re looking at you, Mollydooker) as for its legions of natty rebels doing the polar opposite, Andre brings to bear his deep appreciation for mid-weight wines of profound balance, wines that are fragrant and bright and complexly structured. Bondar wines exude self-possessed confidence, joyfully straddling the Goldilocks zone of weight and acidity too often obliterated by the pendulum swing of mercurial tastes.

The Bondar Family

Andre Bondar has a hard-won pedigree. After finishing a post-graduate degree in winemaking, Andre did vintages at home and abroad, working in Oregon and California, at Tyrell’s in the Hunter Valley , and at Padthaway Estate, Tintara and Mitolo in McLaren Vale before settling at Nepenthe for seven years (one of nearby Adelaide Hills ’ first domains) where he climbed his way to head winemaker. In 2012, Andre left Nepenthe to acquaint himself with Syrah at its source, working at the wonderful Domaine Alain Graillotin the Northern Rhône, a time Andre considers highly influential in honing his own vision for terroir-driven wine farming in McLaren Vale . Meanwhile, Selina Kelly Bondar had been trained as a lawyer but left the desk job to also join the world of wine in the marketing arm, working for Aussie estates like Yangarra, Hentley Farm, and Hickinbotham in the years before Bondar became a reality.

In 2013 the Rayner Vineyard, considered one of McLaren Vale’s most precious sites , went up for sale. Bondar Wines was born. Since taking custody of this incredible site, the Bondar’s have been taking the fruit to a new level of brilliance. Through attentive farming, a focus on soil health, conversion to organics, and planting pest deterrent cover crops in the rows, the subsequent wines have demonstratively improved year after year to the point where both the Rayner Vineyard Shiraz and the Grenache have won best-in-their-category trophies at recent McLaren Vale wine shows.

And now these stunning wines are here, friends! We can’t wait to taste them with you!

The Awards

THE WINES

2022 Pétillant Naturel

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2021 Chardonnay

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2022 Nero

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2021 Violet Hour Shiraz

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2021 Rayner Vineyard Shiraz

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AB CSPC/SKU # 885974

2022 Pétillant Naturel

McLaren Vale GI

A juicy rendition of old vine grenache and cinsault fermented in bottle (all the way dry). The bubbles lift up a jazzy red aroma suggestively in tune with the wine’s sunset hue. This pét-nat does everything you hope a pét-nat will do — it’s crunchy, dry and delicious, and will disappear quickly on a summer’s day. All the red berries are represented along with tangy citrus and plenty of pep and concentration. But make no mistake, this is a proper glass of bubbles, a delicious aperitif sure but just as well suited to your finest stemware.

Varietal/Blend: Grenache & Cinsault
Fermentation: Fermented in bottle.
Ageing: Aged in bottle.
Vineyard & Vine Age: Estate vineyards. Hand picked. Organic conversion.
ABV: 12.5%

AB CSPC/SKU # 885977

2021 Chardonnay

Adelaide Hills GI

A single vineyard Chardonnay from Echunga in Adelaide Hills, hand-picked and lightly pressed straight to french oak (25% new) sans sulphur for a natural ferment and ten months ageing. On the nose, brightly herbaceous like fresh picked dill with a touch of match stick opening into apple pie, peach cobbler, peanut brittle, and custard. It leaps onto the palate with terrific concentration, fleet footed acidity pleasingly bridled by MLF without becoming a butter bomb. A broad creamy mouthfeel. Just outstanding. Balanced, delicious, difficult-to-put-down Chard. The long, happy finish gives notes of dried pineapple and a dab of salty browned butter.
95 points Halliday Wine Companion 2022: “Wild-yeast fermentation in (25% new) barrels, spontaneous malolactic and lees work, sans stirring in lieu of the low-yielding hot year. While I find the array of Mediterranean varieties at this estate compelling, this is exceptional chardonnay from the Hills. Riveting! A core of nougat, cashew, vanilla pod and oatmeal cream, with rims of mineral pungency and a frame flecked by stone-fruit references, sweet and savoury/sour. A thrilling tussle between extract, energy and structural binds." - Ned Goodwin MW.
“All the cashew and almond, white flowers and vanilla, stone fruit and nashi pear, a subtle mint coolness. It's glossy, layered, complex, but shot through with tight ripe lime acidity, and finishes savoury and creamy. A wonderful expression of Chardonnay here. All just so.” - 94pts Gary Walsh, The Wine Front.

Varietal/Blend: 100% Chardonnay
Fermentation: Lightly pressed directly to french oak (25% new). Natural ferment with indigenous yeast. No added sulfites until bottling.
Ageing: 10 months in French oak barriques on the lees (no stirring). Natural MLF. Bottled with a small addition of sulfites.
Vineyard & Vine Age: Single vineyard in Echunga (Adelaide Hills). Hand picked.
ABV: 12.5%

AB CSPC/SKU # 885976

2022 Nero

McLaren Vale GI

Andre & Selina’s 100% Nero d’Avola is a testament to the incredible success Italian varieties are finding in South Australia. Farmed on the rocky clays of the Willunga foothills sub-region, hand-picked, whole bunch fermented, then aged in ceramic eggs, this wine is bottled early for freshness and purity. It’s a neon bright expression smelling of generous red fruit and Dr. Pepper spice, giving over to a scrumptious palate of cherry coke juiciness and a tannic complexion so sensational, so uniquely pleasing it was almost vexing. The profile of the wines finish is simple—cherry, cherry, and more cherry!—but wonderful and long. This wine is deeply endearing and winsome, a real Vino al Vino.

Varietal/Blend: 100% Nero d'Avola
Fermentation: Whole bunch fermented, indigenous yeast.
Ageing: Aged in ceramic eggs.
Vineyard & Vine Age: A high elevation rocky clay vineyard in Willunga (McLaren Vale). Hand picked.
ABV: 13.8%

AB CSPC/SKU # 885975

2021 Violet Hour Shiraz

McLaren Vale GI

This is the new Aussie Shiraz, a wine hailed as such by so many, a wine you can’t put down. The Rayner Vineyard’s old vine Shiraz (dating back to 1947) gives its fresher expression in the ‘Violet Hour’ cuvée by using whole-bunch fermentation, gentler cap management, and an extended time on the skins. These crucial choices create an ethereal lift on the nose, a multi-dimensional hue of fresh fruit flavours, and a silken texture on the palate. Organoleptic: Before this even reaches my nose, wow, this eye-widening density of blue fruit with a side-chained harmony of macerated violet florals, reminiscent of Creme Yvette. On the palate a more anisette-like profile with spicy blueberry and a twist of just-cracked peppercorn. The acid here is just right too, perhaps its most alluring feature, neither over-asserted for a new-school natty style nor floundering with that Aussie flabbiness of the early aughts, it is just right, pulling the wine into textbook balance, allowing for an opulent, open, lush shiraz; a shiraz that is big without being boisterous; a shiraz that oak has helped elaborate without imposing oak’s spice; a shiraz that will convince the most ardent Aussie skeptic while delighting the most seasoned Aussie addict (like James Halliday — he’s given Violet Hour 97 points three of the last four years and twice named it in his excellent Top 100 Aussie Wines list, 2019 and 2021). Violet Hour should improve with grace over the next five years to ten years but is also excellent out the gate.

Varietal/Blend: 100% Shiraz (Syrah)
Fermentation: 100% whole cluster fermentation with six weeks on the skins and minimal cap management. Indigenous yeast.
Ageing: Neutral French oak barriques.
Vineyard & Vine Age: Fruit from Shiraz vines up to 70 years old, planted on our Rayner Vineyard on the southern edge of Blewitt Springs in McLaren Vale. Hand picked. In organic conversion.
ABV: 14.0%

AB CSPC/SKU # 885979

2021 Rayner Vineyard Shiraz

McLaren Vale GI

In their eponymous Rayner Vineyard cuvée, Shiraz meets Syrah, so to speak. The deep, sandy Aussie soils and their 70+ year old own-rooted vines meet the deft techniques of a lifetime of learning in Australia and the Rhône alike. Bondar’s steady hand comes to life here. In the inclusion of whole bunches in his ferment we see the influence of his time with Alain Graillot in the Rhône (and Graillot’s own experience adapting the lessons of Domaine Dujac’s Jacques Seysses). The resulting wine is remarkable, earning praise and agreement from the new-schoolers and traditionalists alike. As Andre Bondar explains it, they use Shiraz from the two oldest blocks in Rayner Vineyard to build this wine; the 1947 block on dry-grown, deep sandy soils with ironstone rocks gives this wine its wonderful fragrance and elegant fruit; the 1950 planted section is planted in a shallow clay on limestone base and this gives the wine its bones, an age worthy skeleton to carry the wine for many years in cellar. This is a limited release, named in the top 100 wines of Australia 2022 and earning 97 points from James Halliday and 96 from Ned Goodwin MW, both of whose beautiful tasting notes are included below.
“Deep, brooding crimson-purple. This is a reproduction of variety and place of the highest quality. It’s velvet in the mouth, and mines all the black fruits, dark chocolate, liquorice and spice hoped for. The tannins are polished, the oak absorbed by the fruit.” – JH
"While I am optimistic about grenache in these parts, I often find the style of shiraz monochromatic. Not in these hands. Despite the heat spikes of a warm year, the sandy blocks across the vineyard thrived. A cool finish to the season, providing perk. All things done right: picking window, use of whole bunches (20%) and a long extraction. Mostly older wood. A textural tour de force. Violet, blueberry, nori, peppery acidity and a licorella tannin line so fine that it could be threaded through the eye of a needle. A beautiful wine." — NG

Varietal/Blend: 100% Shiraz (Syrah)
Fermentation: 20% whole cluster fermentation. Indigenous yeast. Long skin contact.
Ageing: French oak barriques. Mostly older.
Vineyard & Vine Age: Fruit from the two oldest Shiraz parcels in the Rayner Vineyard, the 1947 block on dry-grown, deep sandy soils with ironstone, the 1950-planted section on a shallow clay on limestone base. Hand picked. In organic conversion.
ABV: 14.0%

Introducing DOMAINE DE LA SOLITUDE

Fri, 28 Oct 2022 21:51:58 GMT

We are glad to present this new vigneron. Domaine de la Solitude belongs to one of the oldest families of Châteauneuf-du-Pape , whose roots go back to the 15th century. They are one of the first to bottle wine in the Rhône Valley, bottled as Vin de la Solitude (after their lieu-dit ) in a time long before appellations. Today the Estate is managed by eighth-generation vigneron, Florent Lançon. Ranking among the most prestigious domaines in the Rhône, Lançon is growing biodynamic , age-worthy, terroir wines based on careful farming and intelligent winemaking.

Terroir

The Estate is divided into 33 parcels planted in 2 areas, 33 ha around the Estate and 4 ha to the north of the AOC with an additional 44 ha in the Côtes-du-Rhône. The Estate begins on the high terraces of the ‘La Crau’ plateau, descending into their eponymous lieu-dit, the ‘Vallée de La Solitude’ with its Safre soils of sandy-marl before rising again onto the lofty ‘Plateau du Boucoup’. This is the textbook Châteauneuf-du-Pape terroir of large heat-collecting pudding stones cooled by the Mistral wind funneled down through the Northern Rhône.

Vision

Lançon’s vision for regenerative farming has cast a new glow over this already long-hallowed Estate. In his words: “Our plots of wines have been cultivated for centuries, sometimes too harshly, but today they are part of a bigger picture. The idea of growing vines alone is a thing of the past. Today, our plots are bordered by olive and fruit trees, and bee hives and pastoralism are back to stay. Ever since, the earth of our Estate is nourished by this diversity and it enriches our wines.” Indeed the Solitude wines have long held the enduring respect of Rhône collectors, but in this new century the dynamism and delicacy of the wines has reached new heights.

History

The Domaine de la Solitude estate has one of the longest and richest histories in the Rhône. The Barberini family, who founded the Estate, traces their roots to the 13th century when their power abounded in Tuscany. The Barberinis became so powerful that by the 17th century Matteo Barberini was elected pope Urban VIII.

He proceeded to appoint his family members to the most senior positions of the Curia (Cardinals, Prefect of Rome, etc.), greatly enriching the family while arousing the jealousy of other notable Roman families. When Pope Urban VIII died in 1644, these families forced the Barberini lineage to flee to Avignon in France.

From there, through marriage and a dowry, what we know of today as Domaine de la Solitude was born. The estate took its name from the La Solitude lieu-dit, which is where much of their vineyards are planted.

Domaine de la Solitude was one of the larger vineyards in the region by the mid to late 1800’s. At the time, the wine was produced and sold under the name of Vin de la Solitude.

Viti and Viniculture

In the 1970’s, Pierre Lançon and his two sons Michel and Jean grew the Estate, elevating the winemaking and adding the much revered Réserve and Barberini cuvées. In 2008 the domaine was transferred to Michel’s son Florent Lançon who converted to biodynamic farming and has crusaded for the end of mono-cropping and a return to gentle farming. In the cellars, the house style is minimalist, only partially destemming their fruit, allowing MLF to occur, and vinifying each parcel and grape variety separately. Depending on the grape, Domaine de la Solitude will ferment in concrete vats, stainless steel tanks, or resin vats. On average, up to 10% of the wines can be aged in a portion of new, French oak barrels. The results speak for themselves.

THE WINES

2021 Côtes du Rhône Blanc

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2020 Côtes du Rhône Rouge

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2020 Tradition Blanc Châteauneuf-du-Pape

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2020 Tradition Rouge Châteauneuf-du-Pape

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2020 Barberini Blanc Châteauneuf-du-Pape

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2019 Barberini Rouge Châteauneuf-du-Pape

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Alberta CSPC/SKU #871302

2021 Côtes du Rhône Blanc

Cotes du Rhône AOC

A classic Southern Rhône blend with Clairette bringing its zesty citrus freshness, Viognier bringing that aromatic depth of bergamot and lavender and its unctuous mouthfeel, and a splash of Grenache Blanc for its bewitching notes of honeysuckle and lime zest. Lançon's painstaking biodynamic produce is harvested in the cool of the early morning, immediately destemmed, then fermented in stainless-steel vats to preserve full aromatic freshness. The wine has a nose of citrus and apricots, a round and generous mouthfeel, and a fresh and flavourful finish. A terrific pairing partner for grilled fish, yakitori, tempuras, and poke bowls. Serve at 8ºC.

Varietal/Blend: 60% Clairette, 30% Viognier, 10% Grenache Blanc
Fermentation: Destemmed and gently pressed to avoid bitterness. Fermented in thermo-regulated stainless steel. No MLF.
Ageing: Aged in stainless steel six months on the fine lees.
Vineyard & Vine Age: Biodynamic estate vineyards. Harvested early in the morning.
ABV: 13.5%

Alberta CSPC/SKU #871303

2020 Côtes du Rhône Rouge

Cotes du Rhône AOC

A beautiful ruby red, biodynamic GSM you can rely on. An intense nose of Grenache's red fruit ranging from plum to goji berry, supported by Syrah's black pepper spice and a gamey leather kick from that splash of Mourvèdre. The palate is plush with soft, ripe tannins, unencumbered by any oak. This wine is a treat with charcuterie, grilled meat, and an assortment of cheeses. Best served at 16-18ºC.

Varietal/Blend: 50% Grenache, 40% Syrah, 10% Mourvèdre
Fermentation: Grapes sorted and destemmed, then vinified in concrete vats. Macerations lasts about 25 days.
Ageing: One year in concrete and stainless steel vats.
Vineyard & Vine Age: Biodynamic estate vineyards.
ABV: 14%

Alberta CSPC/SKU #871304

2020 Tradition Blanc Châteauneuf-du-Pape

Châteauneuf-du-Pape AOC

This historic cuvée of the Estate, produced since the 17th century, is a blend of different soils and varietals situated on the coolest terroirs of Châteauneuf-du-Pape, areas where the fierce Mistral wind blows strongest. The Grenache Blanc grapes come from the “La Crau” plateau, while the Clairette, Roussanne, Bourboulenc, and Picpoul varietals are grown in the “Vallon de la Solitude.” The Roussanne and Grenache Blanc grapes are fermented and aged in French oak barrique on the fine lees while the other varietals mature in stainless steel and concrete vats to retain their freshness.

A complex aroma of pineapple, peach, and brioche leads into a lively yet richly smooth palate of citrus, pear, candied melon, and an array of flowers, tobacco, and cedar. The long, gorgeous finish is dominated by a tensile minerality. Drinking now but ageing easily to 2030 and beyond. Serve at 10-12°C.

95 WS, 95 Decanter

Varietal/Blend: 40% Roussanne, 30% Clairette, 20% Grenache blanc, 10% Bourboulenc & Picpoul
Fermentation: The grapes are pressed after a short maceration on the skins for texture and nuance. Fermentation and aging are done in oak barriques for the Roussanne and Grenache Blanc components while the Clairette, Bouboulenc, and Picpoul are all co-fermented together in stainless steel vats. MLF is carried out on the Roussanne only. In the 2020 vintage, for the first time, 10% of the blend is vinified with a long maceration (like an orange wine).
Ageing: Roussanne & Grenache Blanc aged on the lees in French oak barriques 10 months. Clairette, Bourboulenc, and Picpoul aged in stainless during that same time frame.
Vineyard & Vine Age: Biodynamic estate vineyards belonging to the domaine since the 17th century. Grenache Blanc from “La Crau” plateau; Clairette, Roussanne, Bourboulenc, and Picpoul from “Vallon de la Solitude.” The harvest is done by hand early in the morning into small 25kg crates. Yield an average of only 33hl/ha.
ABV: 14.5%
Produced cases: 833

Alberta CSPC/SKU #871305

2020 Tradition Rouge Châteauneuf-du-Pape

Châteauneuf-du-Pape AOC

This is Domaine de la Solitude's historical cuvée, in production since the 1970's. It includes the entire panorama of Southern Rhône varieties including a number of rarities.

The bouquet is prototypical CndP in all its glory, rich in garrigue and red fruit. Round on the palate and gorgeously balanced with with a nice sweetness and natural aromas of cocoa and morello cherry. The long, suave finish is particularly liquoriced. A wine with which to learn Châteauneuf-du-Pape's essence. Drink now or age up to 2035. Serve at 16-18ºC.

95 WS, 95 Decanter

Varietal/Blend: 50% Grenache, 20% Syrah, 15% Mourvèdre, 10% Cinsault, 5% Counoise, Terret, Muscardin, and Vaccarèse (White and pink grapes are also present, but in very small proportions)
Fermentation: After a double selection of the best bunches, first in the vineyard and secondly on a sorting table, the grapes are then vinified with indigenous yeasts in frustoconical concrete vats, some whole cluster and some de-stemmed, depending on the grape variety.
Ageing: Over the span of 14 months 10% of the wine is aged in French oak barriques, demi-muids, and foudre, while 90% is aged in concrete vats. The wine is then bottled without filtration or fining.
Vineyard & Vine Age: Biodynamic estate vineyards spanning the entire domaine's various terroirs in the heart of Châteauneuf-du-Pape. The grapes are harvested by hand, using buckets of 25 kgs. Only 29hl/ha yield.
ABV: 13.5%

Alberta CSPC/SKU #871307

2020 Barberini Blanc Châteauneuf-du-Pape

Châteauneuf-du-Pape AOC

La Solitude's 2020 Cuvée Barberini Blanc ratchets up the intensity from the Tradition cuvée, showing more richness and depth and being more geared for the dinner table. Brioche, honeysuckle, toasted brioche, white flowers, and ripe stone fruits all define the nose. Its medium-bodied and shows plenty of mid-palate depth with a stunning finish of marmalade and peach compote and nuancing minerality. It will happily age in bottle another decade, improving further still. Serve at 10-12ºC.

94 WS, 94 Decanter, 94 JD

Varietal/Blend: 80 % Roussanne, 10 % Grenache blanc, 10 % Clairette
Fermentation: Grapes vigorously sorted before a Champagne -styled extremely gentle pressing. Fermentation takes place at 20°C in new barrels for the Roussanne, in one-year old barrels for the Grenache Blanc, and in a stainless steel tank for the Clairette.
Ageing: 10 months ageing on the fine lees (80% new oak, 10% one year old oak, 10% stainless steel) with bâtonnage. Malolactic fermentation is carried out on the Roussanne portion. A further 6 months of stabilization in bottle is undertaken before being released to market.
Vineyard & Vine Age: Biodynamic estate vineyards belonging to the domaine since the 17th century. Harvest is done by hand early in the morning into small 25kg crates. Yield an average of only 32hl/ha.
ABV: 14%
Produced cases: Only 2000 bottles & 50 magnums

Alberta CSPC/SKU #871306

2019 Barberini Rouge Châteauneuf-du-Pape

Châteauneuf-du-Pape AOC

This cuvée is a tribute to the founding fathers of Domaine de la Solitude, the Barberini (The Lançon family’s history at Domaine de la Solitude dates back to the 15th century, with 17th-century links to Tuscany and even the Popes (Barberini was the family name of Pope Urban VIII)). This wine is made from ancestral parcels of very old Grenache, Mourvèdre, and Syrah vines. The Grenache grapes come from old vines planted on the high quaternary alluvium terraces surrounding the Estate. These terraces are the cradle of the famous terroirs of quartzite pudding rocks above clay, giving the Barberini cuvée terrific tannic and aromatic force. This wine is aged for 18 months, spending most of this time in barrels, supplying beautiful development and oak spice to the wine.

An explosive yet refined nose, bright and intense with mixed spiced, savoury, and fruity notes of several stripes—think raspberry, black pepper, clove, tobacco, violet, vanilla, and milk caramel. It is a firm and crunchy style with a big hit of sweet spice on the finish. Great purity of soul with a velvety texture, precision, and persistence. This is the elegant strength of Châteauneuf-du-Pape at its best. This wine, still in its youth, will of course go well with a variety of red meats such like dry aged beef rib, but also consider a tagine of lamb with apricots or duck breast with cherry or, in about ten years, do as they do at the domaine and serve it with a hare à la royale. Barberini Rouge is best enjoyed between 3 and 20 years after vintage. Serve at 16-18ºC.

94 WS, 97 Decanter, 96 JS, 94 JD, 93 Vinous

Varietal/Blend: 100% Pinot Noir
Fermentation: A vigorous double sorting for the best bunches takes place at harvest in the vineyard and then on the sorting table at the cellars. Part of the grapes are fermented whole cluster and part are de-stemmed and crushed. They are vinified by gravity in concrete vats. Long macerations with gentle extractions make it possible to obtain powerful yet supple tannins.
Ageing: Aged 18 months, 60% in French oak barries and demi-muids and 40% in concrete vats. Bottled without filtration or fining.
Vineyard & Vine Age: Biodynamic estate vineyards spanning the entire domaine's various terroirs in the heart of Châteauneuf-du-Pape using only old vine plots. The grapes are harvested by hand, using buckets of 25 kgs. Only 24hl/ha yield.
ABV: 15%
Produced Cases: Only 5000 bottles & 300 magnums

Welcome Back SURIOL

Fri, 28 Oct 2022 06:11:00 GMT

Suriol returns to Alberta with new vintages and healthy stock. Francis and Assis Suriol, 16th and 17th generation vignerons, seem to only ever improve. These new vintages offer the uniquely oxidative and tensile Catalan wines, both bubbly and still, that this 400 year old estate is known for. These are fine grained and beguiling wines of place, farmed by hand, made by hand, and boasting an authenticity you can taste.

Suriol is a 400 year old winemaking family 60km's west of Barcelona in the Alt Penedès area of Catalonia , with 17th generation vigneron, Assís Suriol, at the helm. The Suriols operate out of their ancient Gabruac Castle cellars. They've remained true to tradition for centuries, such that today their wines are championed by the Natural Wine movement as an artifact of classical wine. They are leaders in organic and biodynamic farming in their area and sculptors of serene cavas and still wines of place and substance.

"We have only one way to produce quality grapes: We own our vineyards and cultivate our own grapes, 32 hectares under vine with over 25 completely different micro plots, each farmed deftly to limit yields and emphasize nuanced wines expressing the unique terroir of each specific plot and of the Pènedes as a whole." — Assis Suriol

Suriol also tends 3 hectares of arbequina olive trees and a well-loved flock of sheep that graze their vineyards. Suriol's wines are thought provoking experiences that seem to demand your attention, quite unlike the cheap n' cheerful Cavas we often see from Catalonia. They are mineral driven and already showing tertiary notes of age upon release. These wines keep us on our toes and coming back for more, trying to put words to the unique aromas and sensations they offer.

THE WINES

AB CSPC/SKU # 784280

2018 Cava Blanc Reserva

Alt Penedès DO.

From 3 different parcels of the original autochtonous Cava varieties, this cuvée is comprised of 40% Macabeo from La Plana vineyard, 30% Xarel·lo from L’Hort vineyard, and 30% Parellada from Les Carbasses vineyard. Each parcel is fermented individually with indigeneous yeasts followed by a natural malolactic fermentation occurring in underground concrete tanks during the winter after the harvest. The wine is then racked, blended, and bottled, where it rests more than two years on the lees until hand disgorged to order for Vino al Vino. This is a lovely Cava with rich flavors, freshness, and an elegant balance between fine bubbles and notes of bread yeast, honey and citrus.

Varietal/Blend: 40% Macabeo/30% Xarel-lo/30% Parellada
Fermentation: Natural Yeasts
Ageing: The wine is aged in stainless steel tanks and in bottle.
Vineyard & Vine Age: Le Plana, L’Hort, Les Carbasses. Suriol Estate. The vines were planted in 1995 or earlier. Certified organic with biodynamic practices.
ABV: 12.0%
Produced Cases: 5.000

AB CSPC/SKU # 820326

2019 Cava Rosat Reserva

Alt Penedès DO.

Two single plots of each varietal, certified organic with biodynamic practices, hand harvested and gently pressed with only 6 hours of skin contact. Fermented in underground concrete caverns in their 350 year old cellars boasting a dense and complex yeast population. After fermentation, the wine is aged a year in chestnut barrels before being blended and beginning second fermentation in bottle where it is aged two years on the lees ( Champenois method ) before being hand disgorged. Generous acidity and lovely leesy texture. Cranberry, raspberry, and floral aromas opening up into goji berries, roasted chestnut, white chocolate, and almond croissant. Just incredible value in these bottles.

Varietal/Blend: Roughly 50/50 Garnatxa & Mataró
Fermentation: Spontaneous fermentation with ambient yeast. Méthode traditionnelle.
Ageing: First fermentation rested 12 months on lees in 300 yo cellar's underground tanks. Second fermentation in bottle with 26 months rest. Hand riddled and disgorged. No dosage.
Vineyard & Vine Age: Estate vineyards: Garnatxa from Els Lladenels plot, Monastrell from Mataró plot. Both replanted 2008. Certified organic with biodynamic practices.
ABV: 12.0%
Produced Cases: 1,210

AB CSPC/SKU #820327

2021 “Donzella” Xarel·lo

Alt Penedès DO, Catalonia

A seductive and rounded Xarel-lo with huge, Champagne like aromas of nuts, dried pear and peach, and wild herbs complimented with a Fino sherry like bruised apple note. The leesy roundness is juxtaposed by a tense laser-like acidity that pulls through the center of the palate like the high E string tautly stretched down a Spanish guitar's neck. This wine is an ideal pairing with vegetables either fresh or grilled, seafood and grilled poultry. It is difficult to find a white this complex at this price! Both texture and weight combined with freshness and fruit. Drink now or age 3-6 years.

Varietal/Blend: 100% Xarel·lo
Fermentation: Spontaneous fermentation with native yeasts in concrete tanks. Natural malolactic fermentation.
Ageing: The wine is aged in underground concrete tanks.
Vineyard & Vine Age: El Bosc & L’Hort Vineyards. Suriol Estate. The vines were planted in 1989 or earlier. Certified organic with biodynamic practices.
ABV: 12.0%
Produced Cases: 330

AB CSPC/SKU # 785330

2017 “Sang de Drac” Tempranillo

Alt Penedès DO, Catalonia

Sang de Drac, meaning Blood of the Dragon, is a fitting name for such a brooding and ancient tasting wine. Ull de Llebre, the Catalan phenotype of Tempranillo, delivers a more savoury and tobacco-like wine. Notes of dark fruit give way to leather, tobacco, and dried mushrooms yet strangely we still find bing cherry and bright high toned fruit notes in the mix. Ample tannins lend a far more powerful presence to the wine than the tertiary, earthy nose might suggest. An oxidative style for those who love serious and brawny maturity in their glass but with the upright acidity of the Penedès's high elevation plots.

Varietal/Blend: 100% Ull de Llebre (Catalan phenotype of Tempranillo)
Fermentation: Spontaneous fermentation with native yeasts in concrete tanks. 9 days of maceration. Natural malolactic fermentation.
Ageing: The wine is aged for 20 months in traditional underground tanks followed by 12 months in chestnut barrels.
Vineyard & Vine Age: Mas Rossell & el Pelegri Vineyards. Suriol Estate. The vines were planted in 1995 or earlier. Certified organic with biodynamic practices. Hand harvested. 5,000 kg/ha yield.
ABV: 13%
Produced Cases: 704

Introducing DOMAINE DES MASQUES

Wed, 26 Oct 2022 17:15:08 GMT

We’re introducing our first producer from Provence, LE DOMAINE DES MASQUES.

From the moment we laid eyes on Domaine des Masques’ soaring vineyards, we knew we had to taste these off-the-beaten-path wines. Perched aloft the Plateau du Cengle, at the base of the iconic Montagne Sainte-Victoire, sits this near-mystical farm, at times bathed in cloudless light, at times in a sublime fog. It’s this tension, this mercurial dynamism, that leaves its stamp on these lofty wines, overseen by Northern Rhône legend Yves Cuilleron.

We can’t wait to taste these wines with everyone — do not hesitate to reach out if you’d like to meet!

The vineyards of Domaine des Masques stand-alone, totemic, singled out from the rest of Provence by their unique site on the iconic limestone plateau beneath Montagne Sainte-Victoire, a Natura 2000 preserve and a Grand site de France. This mountain has been a deeply symbolic and magical place in the French imagination for centuries. I remember studying Paul Cézanne in my French art history class way back when and learning how in his late years he moved home from Paris to Aix-en-Provence, just 15km west of this storied summit, and became obsessed with it. He painted the mountain over and over again for the rest of his life. And it makes sense, this peak is a bewitching sight to behold.

It was that same magnetic fascination that led to the planting of Domaine des Masques after the great fire of 1989. Carl & Sophie Mestdagh purchased the vineyards in 2003 with the belief that they could become iconic. At that time, the estate consisted of a small farmhouse and 5 hectares of vines. They invested their passion and resources into increasing the planting to 20 hectares and modernizing the cellars, partnering with Northern Rhône wine legend Yves Cuilleron and the Provence wunderkind Yannick Burles, a vigneron whose family has farmed in the shadow of Sainte-Victoire for over 200 years. As a team, they’ve taken on this monumental vision.

The Domaine’s name is the skeleton key that unlocks that vision. The Masques (or Masquo in the local dialect) were folkloric sorcerers and witches believed to live furtively on this plateau. These beliefs were maintained by locals right up to the early 20th century. The Masques were said to live in this inaccessible woodland because it was so richly adorned in the garrigue herbs needed for both medicines and magical potions.

Carl & Sophie Mestdagh knew what most Rhône wine fanatics know: that these garrigue herbs also do wonders for the wines grown among them. Moreover, dense biodiversity develops resilience in vines. Combine this with the soaring elevation of the plateau, the wind-cooled microclimate, and the limestone rich soils, and you have the mise en place for growing magical potions of the grape-based persuasion!

Not only does Mt. Sainte-Victoire deprive the plateau of Provence’s typical Mediterranean warmth but it also captures and accelerates cooling winds off the Massif. Combine this with the heady 500m elevation and you have vineyards where ripening will be perfectly bridled, allowing for longer hang-times and phenolic maturation while maintaining a tensile acidity in the fruit.

For the grower of fine wine, the soils here could not be more inviting. The surface is composed of fast-draining hard grey limestones from the Lutetian period of the Eocene, more or less decomposed into scree and clays. The vines’ roots quickly reach the bedrock below the soil and force their way into the pores, creating long-lived carbohydrate-rich structures below the soil that check yields and promise longevity.

Altogether, these well-known elements of promising terroir remained unused for all these centuries, no doubt due to the remote plateau’s cliff encompassed isolation. It is a reminder that all of the most famous and highly regarded areas for wine farming were once as virgin to vines as this plateau. Perhaps if the Plateau wasn’t so forbidding to access it too would have been planted with vines in the earliest years of Roman conquest or during medieval Monastic settlement and today it would be as canonized and celebrated as so many others.

For all these reasons, it is crucial to both identify and distinguish Domaine des Masques from its home in Provence. While on the one hand they’re situated on the most iconic natural feature of the region and Yannick Burles is deeply entrenched in Provençal history and culture and winemaking, on the other hand the Estate’s micro-climate allows for the growth of tensile and unique wines quite unlike the expressions we normally expect from this warm, Mediterranean nook of France. These wines are bold and serious and have an independent attitude about them, content in their frank assertions, showing a wind-swept tension and a certain conviction that speaks to the adventuring nature of this entire project.

THE WINES

2021 Essentielle Blanc

2021 Essentielle Rosé

2020 Essentielle Rouge

2021 Carbonick

2019 Émotion Rouge

2019 Exception Syrah

Alberta CSPC/SKU #871173

2021 Essentielle Blanc

IGP Méditerranée

A fresh and crisp white aromas of honeydew and cantaloupe leading into crunchy anjou pear and macintosh apple. After hand harvesting at night in late September and early October the fruit is brought to the winery where it is kept cool while destemmed, pressed, and transferred to stainless steel with inert gases to prevent oxidation and avoid any addition of sulphites until the time of bottling. The must is cold stabilized for 10 days before the juice is brought to 15 to 17°C for a careful, temperature controlled fermentation. This is a clean and crystal clear window into this unique terroir, delicious and welcoming.

Varietal/Blend: 97% Chardonnay, 3% Viognier
Fermentation: Each variety individually pressed and fermented. The fruit is kept cool, destemmed, pressed, and transferred to stainless steel with inert gases to prevent oxidation and avoid any addition of sulphites until time of bottling. The must is cold stabilized for 10 days before the juice is brought to 15 to 17°C for fermentation.
Ageing: Aged three to nine months in stainless steel. Gently filtered at time of bottling.
Vineyard & Vine Age: Organic estate vineyards. Harvested at night and in the early morning. The proximity of these parcels to the cellars and transport being in small vibrating bins allow optimal respect for the fruit. In 2020 the harvest of the parcels concerned was spread out between September 17 and October 5.
ABV: 13.5%

Alberta CSPC/SKU #871174

2021 Essentielle Rosé

IGP Méditerranée

An "all-terrain" rosé, its blend allows it to be as comfortable as an aperitif as it is with a wide variety of dishes. Indeed, it is already a terroir rosé, complex, mineral and slightly structured, with a great digestibility.

Varietal/Blend: 60% Grenache, 40% Syrah
Fermentation: Each variety individually pressed and fermented. The fruit is kept cool, destemmed, pressed, and transferred to stainless steel with inert gases to prevent oxidation and avoid any addition of sulphites until time of bottling. The must is cold stabilized for 14 days before the juice is brought to 15 to 17°C for fermentation.
Ageing: Aged three to nine months in stainless steel. Gently filtered at time of bottling.
Vineyard & Vine Age: Organic estate vineyards. Harvested at night and in the early morning. The proximity of these parcels to the cellars and transport being in small vibrating bins allow optimal respect for the fruit. In 2020 the harvest of the parcels concerned was spread out between September 17 and October 5.
ABV: 13%

Alberta CSPC/SKU #871175

2020 Essentielle Rouge

IGP Méditerranée

Gourmet, with velvety tannins and refreshing freshness, this early red wine gives pride of place to the floral and fruity aromas of our high-altitude Syrah. It is a perfect accompaniment to grilled meats, pizzas and mezzés.

Varietal/Blend: 100% Syrah
Fermentation: Hand picked fruit was destemmed, crushed, and cold-macerated for ten days without any added sulphites. Gentle remontage.
Ageing: Aged one year in stainless steel. Several rackings were carried out before bottling, which took place in three stages between spring and summer 2021.
Vineyard & Vine Age: Organic estate vineyards. Harvested at night and in the early morning. The proximity of these parcels to the cellars and transport being in small vibrating bins allow optimal respect for the fruit. In 2020 the harvest of the parcels concerned was spread out between September 17 and October 5.
ABV: 13%

Alberta CSPC/SKU #871176

2021 Carbonick

IGP Méditerranée

This is an odd duck because this wine is not only made without sulfites but is actually guaranteed sulfite free — as in none, zero, nil — all this proven by way of a lab analysis after fermentation. Intriguing! Being fermented semi-carbonic in the old-school Beaujolais fashion, this wine is light bodied with a big personality (and a huge versatility in food pairing). On the palate the juice goes from fruity to smoky, passing through peaty, hoppy, and kirsch-like along the way. A fun treat at wine night, an easy pleaser for natty wine bars, and a great pairing for pork dishes ranging from hotdogs to Vietnamese vermicelli bowls.

Varietal/Blend: 88% Carignan, 12% Mourvèdre
Fermentation: Fermented with indigenous yeast, whole cluster, with semi-carbonic maceration. After a few days, gentle punch downs and short remontage begin. Once pressed, the press juices finish their fermentation separately and are then blended after tasting.
Ageing: Briefly aged in small stainless steel tanks to preserve the fruit, filtered and bottled early to ensure purity.
Vineyard & Vine Age: Organic. Hand harvested fruit from the family vineyards of Masques' technical director Yannick Burles, located in the neighboring commune of Pourrières in the Arc Valley. Carignan vines planted or grafted in 1959 by Yannick’s grandparents with all replacement to date being done with selection massale. (The age of the Mourvèdre vines is unknown).
ABV: 12.5%

Alberta CSPC/SKU #871177

2019 Émotion Rouge

IGP Méditerranée

Not necessarily premeditated, this very "Medoc" blend imposed itself during our tastings, arousing emotion through the obvious complementarity of the grape varieties, a synergy of flavors that accomplished our search for finesse beyond all expectations!

Varietal/Blend: 57% Merlot, 43% Cabernet-Sauvignon
Fermentation: Destemmed and crushed. Short cold maceration. Daily pump overs. Juices left in vats for 5 weeks before racking to barriques for MLF and aging. Hand-harvested Syrah is destemmed and crushed. Cold pre-fermentation maceration for ten days. Fermentation with indigenous yeast in individual temperature controlled stainless steel vessels for each respective parcel. Regular punch downs. After pressing, the temperature is maintained around 20°C for a quick malolactic fermentation.
Ageing: Aged in French oak barriques for 11 months before blending. Average age of oak is 6 years old with the majority of barrels having seen 3 or more vintages. Lightly filtered at time of bottling.
Vineyard & Vine Age: Organic. Hand harvested fruit from the family vineyards of Masques' technical director Yannick Burles, located in the neighboring commune of Pourrières in the Arc Valley. Cabernet Sauvignon planted in 2001 just under the Mas des Masques. Merlot planted in 1997 at Cabanon de Trouche. Merlot harvested September 15, Cabernet harvested October 14.
ABV: 13.5%

Alberta CSPC/SKU #871178

2019 Exception Syrah

IGP Méditerranée

Fullness and freshness are the hallmarks of this deep, dense red with velvety tannins. The aromatic range is wide, from black fruits, to spices and cocoa notes, through floral touches. For this cuvée, Burles & Cuilleron prefer the larger 600 litre French oak demi-muids (as opposed to 228 litre barriques) that have already seen 2-10 vintages. This allows a gentler maturation and frames in a gentler oak spice that does not interfere with the terroir expression of this fascinating plateau.

Varietal/Blend: 100% Syrah
Fermentation: Hand-harvested Syrah is destemmed and crushed. Cold pre-fermentation maceration for ten days. Fermentation with indigenous yeast in individual temperature controlled stainless steel vessels for each respective parcel. Gentle punch downs conducted regularly. After pressing, the temperature is maintained around 20°C for a quick malolactic fermentation.
Ageing: Aged 15 months in 600 litre French oak demi-muids that have already seen 2-10 vintages.
Vineyard & Vine Age: Organic. South facing estate vineyards. Harvested at night and in the early morning. The proximity of these parcels to the cellars and transport being in small vibrating bins allow optimal respect for the fruit. In 2020 the harvest of the parcels concerned was spread out between September 17 and October 5.
ABV: 14.5%
Produced Cases: 9,800 bottles and 200 magnums

Vino Al Vino is an Alberta wine importer and wine wholesaler specializing in real wines , wines with minimal intervention . All of our wines are sustainable . Almost all of our wines are certified organic . Many of our wines are certified biodynamic . Many of our wines are full-throttle, zero-zero, natural wines .

DOMAINE TISSOT is back

Wed, 26 Oct 2022 05:59:57 GMT

It’s always a time of celebration for us when the new vintages from Domaine Tissot arrive. Stéphane is one of the most important vignerons working today. A masterful farmer, vintner, and innovator. He remains at the forefront of the Jura, crafting wines that defy description.

In the pantheon of the Jura’s cult producers, Stéphane Tissot leads the charge. Stéphane is universally praised across the highly divided landscape of wine critics, no matter their aversion or partiality to biodynamics and natural winemaking. How many producers can you name that are glowingly admired by critics as diverse as Robert Parker, Jancis Robinson, Rajat Parr, Alice Feiring, and Pascaline Lepeltier?

Stéphane and his wife Bénédicte and their little team of 15 brave souls farm some 35 hectares of the scant 2,000 hectares under vine in the entire Jura, a region that once rivalled Burgundy for volume but saw it’s 28,000 ha chipped away at first by railways to Languedoc, then Phylloxera, then the Great War, then WWII, until it was down to only 800 ha by the 50’s and a much higher demand for their world famous Comté fromage).

Even with so little land under vine and in such an inhospitably rainy and mercurial climate, Jura came back to the main stage, at least for somms and French wine nerds, largely because of people like Stéphane Tissot, Pierre Overnoy, and Jean-François Ganevat’s innovations. Take for example Stéphane’s insanely dense plantings, using selection massale to increase his vineyards to 27,000 vines per hectare, with each trunk head individually staked, forcing intense competition between the vines, but then pruning each vine down to an eye-watering two or three clusters per vine! Compare that to a standard of 3,000-10,000 vines/ha pruned to 8-20 clusters per vine. It is extremely unusual but the concentration in his wines speaks to the brilliance behind this daring decision.

If there is a wine the Jura region is known for, Tissot makes it: Vin Jaune, Savignin, Chardonnay, Crémant, Poulsard, Trousseau, Pinot Noir—and often several different cuvées of it, each limited to some small particular slope or soil variation. In fact Stéphane is credited with being the first to move to single parcel bottlings of Chardonnay and Vin Jaune. All of these he makes with a masterful minimalism that expresses terroir with remarkable precision and nuance while judicious applications of French oak, amphorae, and ouillage show the signature of his own hand and styling decisions. You’re left with a sense that this is a true liquid form of art, a collaboration between Stéphane and Mother Nature.

THE WINES

NV Crémant du Jura

tech sheet | find the wine

NV BBF Blanc de Blancs

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2020 Patchwork Chardonnay

tech sheet | find the wine

2020 Rose Massale Chardonnay

tech sheet | find the wine

2019 Les Graviers Chardonnay

tech sheet | find the wine

2019 La Mailloche Chardonnay

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2018 Savignin

tech sheet | find the wine

2020 DD Rouge

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2020 Poulsard Vieilles Vignes

tech sheet | find the wine

2020 Singulier Trousseau

tech sheet | find the wine

2015 Les Bruyères Vin Jaune

tech sheet | find the wine

2015 Château-Chalon Vin Jaune

tech sheet | find the wine

Alberta CSPC/SKU #845932

NV Crémant du Jura

Arbois AOC

Tissot’s Crémants are out of this world, jousting with Champagne from a whole different plane of character, generally fatter and more opulent. The interplay between the dry, mineral complexity and rich generosity of fruit make every glass its own journey. Layered aromas of raw honey and baked red apple lead to flavors of tangy yellow fruit, crisp apple, toasted almond, and quince on the persistent finish.

Varietal/Blend: Chardonnay, Pinot Noir, Trousseau, Poulsard
Fermentation: Spontaneous fermentation with indigenous yeast.
Ageing: Methode Champenois / Traditional Method
Vineyard & Vine Age: Biodynamic. A blend of a wide variety of Tissot's various terroir. Selection Massale.
ABV: 12.5%

Alberta CSPC/SKU #845933

NV BBF Blanc de Blancs

Arbois AOC

A single varietal Crémant du Jura revealing in sparkling form Stéphane Tissot’s masterful grasp of Chardonnay. From 25 year old biodynamically farmed vines planted selection massale from a 1.3 hectare plot made up of 60% Triassic clays and 40% Bajocian limestone. BBF is a blend of the 2015 vintage at 75% which aged 14 months in 228 liter barrels, as well as the 2016 vintage for 25% of this wine which was aged for 3 months in tanks. After bottling, the wine is aged for 4 years on the lees before disgorgement, bottled brut nature (zero dosage).

Varietal/Blend: 100% Chardonnay
Fermentation: Spontaneous fermentation with indigenous yeast. BBF is a blend of the 2014 vintage at 75% which aged 14 months in 228 liter french oak barrels, as well as the 2015 vintage for 25% of this wine which was aged for 3 months in tanks.
Ageing:Methode Champenois / Traditional Method. 4 years on the lees in bottle before disgorgement, no dosage.
Vineyard & Vine Age: Biodynamic. 1.3 hectares made up of 60% Triassic clays and 40% Bajocian limestone. Selection Massale.
ABV: 12.5%

Alberta CSPC/SKU #845928

2020 Patchwork Chardonnay

Arbois AOC

A blend of multiple blocks (25 years or older), this is Stéphane’s opening salvo for those who want to tango with his chardonnay before committing to his single parcel bottlings—sure to convert any skeptic.

“Aromas strongly suggest tart lemon zest, toasted coconut, roasted almonds, sour green olives, cardamom, yellow flowers and sweet marzipan. Suspend all expectations of “Chardonnay-ness.” The startling bouquet of tropical, spicy and savory tones — as well as the interplay of zestiness and creaminess on the palate — makes this is a multidimensional wine. The joyride of acidity from this wine is like a rollercoaster, it twists and turns with each sip, and leaves you salivating for another sip on the finish.” - Kevin Day

Varietal/Blend: 100% Chardonnay
Fermentation: Spontaneous fermentation with indigenous yeast.
Ageing: 12 months in oak, 10% new. Unfined, unfiltered, vegan.
Vineyard & Vine Age: Biodynamic. The Patchwork shows the combination of a wide variety of Tissot's various terroirs, largely based in clay and limestone. ~25 year old vines. Selection Massale.
ABV: 14%

Alberta CSPC/SKU #873105

2020 Rose Massale Chardonnay

Arbois AOC

Tissot’s newest cuvée!

Despite its name, this Chardonnay Rose is in fact a white wine. Its name refers to the unique mutation of Chardonnay that comprises this wine. These berries are entirely pink, born from a mutation of Tissot's own Chardonnay vines. Using selection massale encourages genetic diversity and once this mutation appeared, Stéphane began planting its shoots year after year. This wine is derived from a blend of Chardonnay Rose now growing in five of Tissot's most famous parcels and representing the three main soils of Jura:

• La Mailloche, the soil of which consists of a thick layer of silts and decalcifying clays (clay resulting from the limestone rock dissolution by water) which covers a base of gryphite limestones dating from 201-174 million years ago, rich in fossil oyster shells (the gryphites) gathered during the period when shallow seas greater agitation with a better environment oxygenation leading to carbonates precipitation
• Curon & Valière, with soil consisting of a rocky scree thick layer coming from the limestone cornices dating from the Bajocian, Middle Jurassic period (174-145 million years old) characterized by the presence of a shallow warm sea dotted with islands. This layer sits above the Lias marls, widespread in Arbois vineyards, dating to the Lower Jurassic (201-174 million years) when the region was covered with a shallow, oxygen-poor sea.
• Les Bruyères & Sauvagny, where a thick layer of wash silt (between 10 and 30cm) covers the Rhetian schist marls formed in the shallow lagoons that occupied the Jura between 252-201 million years ago (Triassic geological period).

The 2020 vintage offers a very fresh and intensely fragrant nose with creamy and slightly toasted notes flirting with aromas of white flowers, toasted hazelnuts, ear of wheat, and a hint of ripe pear and coriander. The palate is lively and fresh with a lemony and slightly

Varietal/Blend: 100% Chardonnay
Fermentation: Spontaneous, Natural Yeasts, Full Malo in 228L Barrels
Ageing: 24 months in 228L Barrels 20% new
Vineyard & Vine Age: La Mailloche. 20-73 years old. Biodynamic. Selection Massale.
ABV: 14.5%
Produced Cases: 165

Alberta CSPC/SKU #845930

2019 Les Graviers Chardonnay

Arbois AOC

As the plot’s name suggests, this southwest facing 1.3ha parcel is covered in a limestone heavy gravel. The Chardonnay vines planted between 1952 and 2002 (the latter being Stéphane’s own selection massale when he was concentrating his densities). Fermented and aged in French oak barriques for 16 months (1/3 new). The result is rich in fruit and minerality with a full, elegant and lively mouthfeel. A bottle to lay down for 10-20 years that will also drink beautifully now. Decant one hour, serve at 10-12ºC.

Varietal/Blend: 100% Chardonnay
Fermentation: Spontaneous fermentation with indigenous yeast.
Ageing: French oak barriques for 16 months (1/3 new). Unfined, unfiltered, vegan.
Vineyard & Vine Age: Bull Swamp and Manilla vineyards in Baw Baw Shire. The vines were planted in 1961 and and 1964 respectively.
ABV: 14.5%

Alberta CSPC/SKU #828816

2019 La Mailloche Chardonnay

Arbois AOC

One of Tissot's most famous vineyards, this incredibly distinct Chardonnay charges in with a pronounced mineral and spice aroma with a touch of smoke and salt and a beguiling host of unique aromas that are difficult to do justice to with simple tasting notes. Clocking in at 14.5% and aged 24 months in French oak barriques (20% new), this wine is built to age. Bright lemon and apple with a slightly rounder presence on the back of the nose. The mouth feel is ample without any over-oaked heaviness. Just powerful flavour and precision. Easily a Chardonnay for Burgundy lovers, but with a distinctly Jura presence that is hard to explain and needs to be experienced. Drink now or age 10-20 years. Decant one hour, serve at 10-12ºC.

Varietal/Blend: 100% Chardonnay
Fermentation: Spontaneous, Natural Yeasts, Full Malo in 228L Barrels
Ageing: 24 months in 228L Barrels 20% new
Vineyard & Vine Age: La Mailloche. 20-73 years old. Biodynamic. Selection Massale. La Mailloche’s soil consists of a thick layer of silts and decalcifying clays (clay resulting from the limestone rock dissolution by water) which covers a base of gryphite limestones dating from 201-174 million years ago, rich in fossil oyster shells (the gryphites) gathered during the period when shallow seas greater agitation with a better environment oxygenation leading to carbonates precipitation.
ABV: 14.5%
Produced Cases:165

Alberta CSPC/SKU #845931

2018 Savignin

Arbois AOC

Tissot’s Savignin is a mysterious wine that eludes easy description. From approximately 30 year old vines in clayey-calcareous biodynamic plots, manually harvested, destemmed, and gently pressed gently, this Savaging ferments in old oak with native yeasts and ages for over two years sous voile, maturing under the same unique floating layer of yeast they call flor in Jerez’s Fino and Manzanilla sherries. This is how vin jaune is made. Vin Jaune only earns the title, however, when it reaches 6 years without the flor dying, a distinction in only the best sherries of the same style. Should the flor dissipate earlier, it is bottled as Savignin and we receive this divine delight, less nutty and bruised apple like than a full fledged Vin Jaune but in many ways a superior drink for combining that profound dynamism with a fresher profile. One of my favourite wines on Earth, Tissot’s Savignins are a journey to drink, unfolding a whole symphony of flavours and expressions from the top of the bottle to the bottom. Drink now or age 10-20 years. Decant one hour, serve at 8-12ºC.

Varietal/Blend: 100% Savagnin
Fermentation: Manual harvest, destemmed and pressed gently. Spontaneous fermentation with indigenous yeast in neutral oak barriques.
Ageing: Once the wine is fermented, it ages from 23 to 30 months in neutral oak. For about 24 of these months the wine is sous voile, ageing under the same unique floating layer of yeast called flor in Jerez’s Fino and Manzanilla sherries. Unfined, unfiltered, vegan.
Vineyard & Vine Age: Biodynamic. Selection Massale. Approximately 30 year old vines in clayey-calcareous plots.
ABV: 14%

Alberta CSPC/SKU #828811

2020 DD Rouge

Arbois AOC

The ‘DD’ is Stéphane’s tribute to his father, Andre (‘DD’), a throwback to the pre-Stéphane days when the red wines of Jura were not often single varietal affairs but blends of their three autochthonous reds. The ‘DD’ is a delicious blend of Poulsard, Trousseau, and Pinot Noir in equal parts. Extremely long and gentle maceration gives the wine this tender yet robust structure of broad tannins. It’s such a wonderful and surprising texture for such a light wine. The fruit is lively and joyous, showing bright cherry and raspberry and crunchy plum over an ozone-like, ferrous minerality.

Varietal/Blend: 40% Poulsard 30% Trousseau 30% Pinot Noir
Fermentation: Spontaneous, Natural Yeasts, long maceration.
Ageing: 3 months in 100+ year old barrels
Vineyard & Vine Age: Multiple plots. 35 years old. Biodynamic. Selection Massale.
ABV: 12.5%
Produced Cases:165

Alberta CSPC/SKU #828813

2020 Poulsard Vieilles Vignes

Arbois AOC

A profoundly perfumed and light red wine, bordering on rosé on account of Poulsard’s thin skins and the age of these vines making that skin even thinner. This wine drinks so lifted and red fruited and expressive. Strawberry, morello cherry, and raspberry notes, with a hint of spice, and gentle oxidation. Tingly, fresh, and well poised on the palate with mild tannins that suit the nature of this wine so well. This is your red wine for summer fish dishes or charcuterie on the deck. Enjoy lightly chilled.

Varietal/Blend: 100% Poulsard
Fermentation: Spontaneous, Natural Yeasts, long maceration.
Ageing: 3 months in 100+ year old barrels
Vineyard & Vine Age: La Mailloche & Les Bruyères. 60-84 Years Old. Biodynamic. Selection Massale.
ABV: 12%
Produced Cases: 165

Alberta CSPC/SKU #828817

2020 Singulier Trousseau

Arbois AOC

The Jura’s fullest bodied red variety, Tissot’s expression shows a profound purity that is just intoxicating. With blackberry and brandied cherry notes amplified by peppercorn and a touch of oak spice and lovely floral flourishes, this Trousseau unfolds layer after layer in the glass. Its lithe structure gives it an ample palate and the finish lingers long and gentle. Hard to imagine another light bodied wine that holds in the mouth so well. This wine is fully destemmed so the tannin is all skins, bright and bold with just enough acidity to give that Tissot electric sensation on the tongue. To drink or to age?.. that is the question.

Varietal/Blend: 100% Trousseau
Fermentation: Spontaneous, Natural Yeasts, 2/3 barrel 1/3 amphora.
Ageing: 12 months in demi-muid, 10% new
Vineyard & Vine Age: Five Plots. 20-65 years old. Biodynamic. Selection Massale.
ABV: 13.5%
Produced Cases: 825

Alberta CSPC/SKU #845934

2015 Les Bruyères Vin Jaune

Arbois AOC - 620ml

A benchmark example of Jura’s iconic Vin Jaune. Savagnin is fermented then aged a minimum of six years in old barrels without any top ups. As a result, around a third of the wine's volume evaporates and as that ouillage increases, a complex layer of yeast flor forms above the wine, inhibiting greater oxidation and giving the wine its unique and highly sought character. The result is a powerful, concentrated, complex wine with profound minerality and a much higher acidity than fino sherry, showing characteristic aromas of nuts and dried fruit and bruised apple and aged cheese, with ageing potential north of a century.

Tissot was the first to bottle single vineyard Vin Jaune. This indescribably nutty, saline wine comes with a dazzling acid profile that frames this pure expression of vineyard and region — this being Tissot’s prized Bruyères vineyard. This bottling is a rare bird and one of the Jura's most sought-after cuveés each year.

Varietal/Blend: 100% Savagnin
Fermentation: Spontaneous fermentation with indigenous yeast in neutral french oak barriques.
Ageing: Aged a minimum of six years in old barrels without any top ups. As a result, around a third of the wine's volume evaporates and as that ullage increases, a complex layer of yeast flor forms above the wine, inhibiting greater oxidation and adding a unique yeast character to the wine. Unfined, unfiltered, vegan.
Vineyard & Vine Age: Biodynamic. Les Bruyères is a south facing plot on clay and blue marl, planted with selection massale, with vines as 45 to 80 years old mixed in with new selected shoots planted at wild densities to generate competition between the vines (while each vine is culled to produce only two or three bunches of grapes for concentration).
ABV: 14%

Alberta CSPC/SKU #845935

2015 Château-Chalon Vin Jaune

Château Chalon AOC - 620ml

Everything mentioned above for Tissot’s Bruyères Vin Jaune stands for this cuvée as well, however Château-Chalon is its own sub-region, an AOC specifically for the Jura’s finest Vin Jaune from the area around the Château, and is the tête de cuvée of Stéphane’s Savignins. This bewildering wine is the definition of unicorn juice!

Varietal/Blend: 100% Savagnin
Fermentation: Spontaneous fermentation with indigenous yeast in neutral french oak barriques.
Ageing: Aged a minimum of six years in old barrels without any top ups. As a result, around a third of the wine's volume evaporates and as that ullage increases, a complex layer of yeast flor forms above the wine, inhibiting greater oxidation and adding a unique yeast character to the wine. Unfined, unfiltered, vegan.
Vineyard & Vine Age: Biodynamic. Selection Massale.
ABV: 14%

Introducing J.L. DENOIS

Tue, 25 Oct 2022 05:37:22 GMT

We’re proud to introduce to Alberta the Limoux’s standard-bearer, Jean-Louis Denois. A man who grew up in Champagne. Studied in Burgundy. Made wine in South Africa. In the 80’s, recognized the potential of Limoux for outstanding Crémant and Burgundian Pinot and Chard and led the revolution that gave us the Limoux we know and love now—a high-elevation, cool climate region with magnificent wines that swing far above their cost. Don’t hesitate to reach out if you would like to taste together.

Nestled in the foothills of the Pyrenees in Southwest France is the coolest climate and highest elevation appellation in the Languedoc: Limoux. There, outside the lofty Medieval village of Roquetaillade, lives Limoux's best known vigneron, Jean-Louis Denois , the gentleman responsible for bringing Chardonnay and Pinot Noir to this ideal terroir in the 80’s. His eponymous domaine, founded after he sold his first Limoux project Domaine de l’Aigle to Gerard Bertrand twenty years back, includes 15 hectares of vines at 400-500 meters above sea level on limestone and clay soils.

Though well known today, Denois started out as a humble grape-grower and winemaker, growing up in the sixth generation of a little known Champenois family in Cumières premier cru. When Denois came of age, he went to study oenology in Beaune, as one does, and then traveled through much of the new world’s most exciting vineyards, working in California, Australia, New Zealand, and finally in South Africa where he spent many years helping develop Cap Classique sparkling wine (and Jean-Louis is still collaborating with producers in South Africa on this front).

In 1988, Denois returned home to France and purchased his first Pinot Noir vineyard in the then little known sub-region of Limoux deep in the Languedoc. A Chardonnay plot followed in 1989. Denois recognized Limoux for what it could be. With its lofty elevation and limestone clay soils, this undervalued terroir could grow truly exceptional sparkling wine. In 1991, this seasoned innovator planted the first Champanois clones of Pinot Noir in Limoux: a softer skinned relative of an already thin-skinned variety.

Denois quickly rose to prominence in France for offering incredible bubbles at incredible prices. His long-aged Crémants used the finest techniques and Champagne varietal clones without the same price tag, earning the regard of leading Champagne experts like Jancis Robinson who deemed the wines “a little fruitier, more opulent, and less obviously lees-aged than the best champagnes but infinitely better than cheap champagne” by the turn of the millennium. The wines have only continued on their path to terroir singularity and deliciousness over these last twenty years.

In the meantime, Denois has also brought to bear his training around the world on Burgundian styled Chardonnay and Pinot still wines and elegant renditions of international Bordeaux varieties. These still wines have developed their own followings and deliver incredible value over Bordeaux and Burgundy without any shortcuts.

J.L. Denois is doing everything we hold dear at Vino al Vino — beautiful farming, minimal intervention, classical stylings, and fearless innovation in the vineyards. Most importantly, we love drinking these wines and we’re confident our friends in Alberta will too!

THE WINES

Pét-Nat Ancestrale Mauzac

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Tradition Extra Brut

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Brut Rosé Crémant

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2019 Chardonnay Sainte Marie

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2020 Pinot Noir Village

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2019 Pinot Noir Grand Vin

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2019 Cabernet Franc Roquetaillade

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2017 Grande Cuvée

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AB CSPC/SKU # 871543

Pét-Nat Ancestrale Brut Nature

Limoux AOC

This 'non dosé, non sucré' petillant naturel is as old school as it comes. 100% Mauzac, the indigenous grape of Limoux, this is bottled without sulphites and fermented in bottle to capture the bubbles of first fermentation, and sent to the glass with no dosage of sugar added. Bone dry but still so fruit forward and refreshing. The palate is driven by notes of apple and honeydew and meadow flowers.

Varietal/Blend: 100% Mauzac
Fermentation: Fermented in bottle without anything added or taken away.
Ageing: Aged at least six months in bottle before release.
Vineyard & Vine Age: Hand harvested from organic estate vineyards into 15 kg crates to avoid premature crushing and oxidation. Organic.
ABV: 12.0%

AB CSPC/SKU # 871541

Tradition Extra Brut Crémant

Crémant de Limoux AOC

Good Crémant is often lauded as a less expensive alternative to Champagne but while this is true, the more important project is to create a crémant of place and substance that does not seek to replicate or outshine Champagne but rather to introduce its own terroir in its own rite. This, indeed, is what Jean-Louis Denois has done with his sparkling wines. It is this wine that lead us to this exciting domaine, a tautly balanced traditional method Limoux that demanded attention. Inventive in its blend of Chardonnay, Pinot Noir, and a 10% kick of Chenin Blanc, the estate's organically tended vineyards in the Haute Vallée de l'Aude clearly benefit from an ideal climate. Thanks to their altitude and the proximity of the Pyrenees, the berries are perfectly balanced between acidity and fruit. No need for chaptalization or acidification, it is the precise harvest date that is decisive for a perfect balance and here Jean-Louis's years of expertise honed in his Champagne homeland, his education in Beaune, and his working travels in California, Australia, New Zealand, and South Africa have all culminated in this life long project of proving Limoux's viability for world-class bubbles. The palate shows white fruit, almondy frangipane, nectarine, and salted pineapple, a harmonious, dry, elegant, and joyfully fruit oriented wine. Then the finish saunters in with notes of hazelnut, red berries, and toasted bread.

Varietal/Blend: Chardonnay, Pinot Noir, Chenin Blanc
Fermentation: Grapes are pressed whole cluster and only the free run juice (just 50 liters for every 100 kg of grapes) are used in the Tradition bottling. Fermented in vats before being blended with reserve wines and racked to neutral French Oak barriques
Ageing: Second fermentation in the bottle (Champenois method) without any added sugar but rather using reserved Chenin Blanc must held at 0ºC to prevent fermentation until this time. Maturation on the lees in bottle for at least three years before riddling and disgorgement. 2g/L dosage.
Vineyard & Vine Age: Organic. Hand harvested into small 15kg crates to avoid premature crushing and oxidation.
ABV: 12.0%
Produced Cases: 600

AB CSPC/SKU # 871542

Brut Rosé Crémant

VMQ Methode Traditionnelle

An expressive nose of strawberry, cherry, pear, and even peach, nuanced by a whole bakery of yeast notes and a chalky minerality. Dry and easy drinking, this wine also holds onto its bubbles for an almost ridiculous length of time. Pair with foie gras in terrine, scallops, lobster, truffled poultry, or chaource cheese. A special occasion wine at a week-night price.

Varietal/Blend: 100% Pinot Noir
Fermentation: Direct pressed Pinot Noir juice coloured by the addition of a small amount of saignée juice from the Pinot Noir still wine cuvée after two days maceration.
Ageing: Second fermentation in the bottle (Champenois method) without any added sugar but rather using reserved Pinot Noir must held at 0ºC to prevent fermentation until this time. Maturation on the lees in bottle for at least three years before riddling and disgorgement. 7g/L dosage.
Vineyard & Vine Age: Fruit from the Saint Pierre and Borde Longue parcels in Roquetaillade, among the highest vineyards in the Aude. Organic. Hand harvested into small 15kg crates to avoid premature crushing and oxidation.
ABV: 12.0%

AB CSPC/SKU # 871544

2019 Chardonnay Sainte Marie

Limoux AOC

This old-vine Chardonnay hails from the Sainte Marie vineyard in Roquetaillade, less than one hectare in size and one of the highest in the Aude, situated over 400m above sea level. This is a rich, robust, and silky Chard with a manifold citrus profile and a fine grained acid structure typical of the long hang time before harvest the altitude of this plot affords. Lightly oaked and beautifully poised, this wine is drinking right now with tertiary touches of toasted hazelnut already appearing. For the patient, all signs point to this wine developing gorgeously over three to five years in the cellar.

Varietal/Blend: 100% Chardonnay
Fermentation: Gently pressed whole-cluster then gravity fed, with only free run juices being used for this cuvée. Indigenous yeast fermentation in 500 litre French Oak demi-muids that have been used at least 5 times to avoid excessive oak flavours.
Ageing: Aged at least nine months on the fine lees in French Oak without racking and with minimal bâtonnage. Lightly plate filtered at time of bottling.
Vineyard & Vine Age: Old-vine Sainte Marie vineyard in Roquetaillade, one of the highest in the Aude. Vines are high trellised at 2m. Organic. Only 30hl/ha yield. Hand harvested into small 15kg crates to avoid premature crushing and oxidation.
ABV: 12.5%

AB CSPC/SKU # 871546

2020 Pinot Noir Village

Haute Vallée de l'Aude IGP

The Village cuvée of Denois's Pinot Noir is a blend of several high-elevation plots in Hauts de Magrie in Limoux and Roquetaillade in the Haute Vallée de l'Aude. These Pinot's ripen two weeks longer than those picked for the crémants. A gentle élevage without punch downs and a soft pressing gives a Pinot with gentle tannins and a light oak spice supporting a supple and smooth morello cherry oriented wine perfect for charcuterie, savoury pastries, and a host of mushroom entrees. A delicious crowd pleaser.

Varietal/Blend: 100% Pinot Noir
Fermentation: Destemmed whole berries fermented in temperature controlled stainless steel (with indigenous yeast and no added sulphites) without punch downs to avoid extraction.
Ageing: Pressed very softly and racked to 500 litre neutral French Oak on the fine lees where the wine ages 6-9 months.
Vineyard & Vine Age: Estate vineyard ‘Hauts de Magrie’ in the Haute Vallée de l'Aude. Organic. Hand harvested into small 15 kg crates to avoid premature crushing or oxidation, twice sorted.
ABV: 13%

AB CSPC/SKU # 871548

2019 Pinot Noir Grand Vin

Haute Vallée de l'Aude IGP

J.L. Denois is a Pinot Noir pioneer in the Languedoc and the Grand Vin cuvée is a testament to his 35 years of honing the variety for Limoux. In the Grand Vin cuvée, priorityy is given to delicacy, elegance, and seduction as opposed to power. This Pinot is a home run: red cherry, tobacco, toast, florest floor, mocha, vanilla, and white chocolate—just wildly delicious and beautifully textured. So rich without bullying the palate or leaning on alcohol for its body, it unfolds in the glass as it greets the air.

Varietal/Blend: 100% Pinot Noir
Fermentation: Part whole cluster with stems, the remainder being destemmed but uncrushed whole berries, all fermented with indigenous yeast and without added sulfites in temperature controlled stainless steel. Gentle and infrequent punch downs.
Ageing: After a gentle pressing, the wine is racked to 500 litre French Oak barrels where it ages at least one year followed by further bottle aging in the Denois cellars before release.
Vineyard & Vine Age: Fruit from the organic Magrie vineyard in the Haute Vallée de l'Aude. Only the finest bunches are selected after a meticulous sorting. Picked two weeks later than the rest of the estate’s Pinot Noir. Hand harvested into small 15 kg crates to prevent premature crushing and oxidation.
ABV: 13.3%

AB CSPC/SKU # 871547

2019 Cabernet Franc Roquetaillade

Vin de France

The Aude has this perfect mesoclimate where the fall lingers softly and without much rain, allowing for long hang times while the grapes go on developing ever more phenolic complexity and the cool nights keep the acidity from dropping off. Not only is this ideal for sparkling wine and Burgundian fruit, but in the warmer plots this effect has been tremendous on the Southwest/Bordeaux varieties, producing fleet footed, invitingly elegant expressions in Denois’s hands. This Cabernet Franc leans toward delicacy with gentle tannins and expressive red currant fruit aromas supported by cool climate notes of bell pepper and brambles. With decanting, the red currant notes morph into black currant as a hint of mint emerges, growing denser and more handsome still. This pairs beautifully well with sautéed veal with morels, basquaise chicken, stuffed calamari, and porcini mushroom omelettes.

Varietal/Blend: 100% Cabernet Franc
Fermentation: Gentle maceration with a long ferment and minimal intervention (using indigenous yeast with no added sulfites), followed by the gentlest pressing.
Ageing: Ages 6 months in French Oak barriques then cellared in bottle for two years before release.
Vineyard & Vine Age: Fruit from organic estate vineyards in Haute Vallée de l'Aude. Hand harvested into 15 kg crates to avoid premature crushing and oxidation.
ABV: 13.5%

AB CSPC/SKU # 871545

2017 Grand Cuvée

Limoux AOC

J.L. Denois's flagship Bordeaux blend, this is a robust and yet beautifully taut food wine as age worthy as it is perfect popped today with roasts, pot-au-feu, and fillet mignon. Dark fruited with generous notes of leather and delicate oak spice. A gorgeous structure lush in soft tannins and generous in acidity with a clean and effusive nose of cassis, thyme, nutmeg, and fresh cut flowers.

Varietal/Blend: Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec
Fermentation: Destemmed uncrushed whole berries are sorted twice before being gravity racked into temperature controlled stainless steel for a gentle fermentation, avoiding overly tannic extraction, using indigenous yeasts, without added sulfites.
Ageing: Aged 18 months in French oak barriques followed by three years in bottle in the estate cellars before release.
Vineyard & Vine Age: The estate’s ‘Borde Longue’ vineyard in Roquetaillade in Haute Vallée de l'Aude. Hand harvested into 15 kg crates to avoid premature crushing and oxidation. Organic.
ABV: 13.9%

Cava | The In-depth Guide

Sun, 23 Oct 2022 14:33:39 GMT

Cava together with Prosecco and Champagne is one of the best sparkling wines you can find. Its fine bubbles and vibrant citrus flavours make it a wine companion for every occasion.

So what is Cava?

Cava is a Spanish sparkling wine, mainly produced in the Penedes region of Catalonia . For reference, Barcelona is Catlonia's capital city. Most Cava production, about 95% , is centered around the town of Sant Sadurní d’Anoia where the first Cava was made by José Raventós in 1872. He was inspired by a trip to France and brought Champagne-style wine making to Spain.

To be called Cava, the wine must come from the Cava Denominación de Origen (DO) area and must be carbonated with a secondary fermentation in bottle, using the traditional method (méthode traditionnelle or méthode champenoise), among other appellation rules. The Cava DO is not a continuous region. There are 4 Cava zones spread out throughout Spain.

You can find this Spanish wine in two versions: white or rosé (rosado) . It is generally made using three main types of grapes: Macabeo, Parellada and Xarello, the most important being Macabeo . The wine has a light to medium body and generally a dry profile . Among the dominant flavors you can find are citrus and fruit aromas: lime, Meyer lemon, quince, yellow apple, or tart apple . However, given that the minimum aging requirement (9 or more months) and he way the wines are aged (on lees), you're likely to find a bready and nutty aromas: brioche, almond, toasted hazelnut or smoke.

How is Cava made?

Cava is made using the traditional method (método tradicional). The process is often referred to as méthode champenoise in France. As you guessed it correctly, Champagne is made the same way. However, Cava producers cannot refer to the process they follow as méthode champenoise as the European Union has afforded special protection to the wines produced in the Champagne region of France.

1. Harvest

Grapes are harvested early to allow them to maintain high levels of acidity , essential for a high quality Cava.

2. Sort and Press

Grapes are then separated by varietal and gently pressed .

3. First Fermentation

The first fermentation is carried out in a stainless steel tank or oak barrel producing the still wine which will serve as the base for the Cava wines.

4. Assemblage

The juices of the different varietals are blended in specific proportions .

5. Second Fermentation

The blended wine is then bottled with different levels of sugar added , along with the yeast . This starts the second fermentation in the bottle. At this stage, the bottle is sealed with a crown cap to facilitate the disgorgement process later on.

6. Resting

After the second fermentation has started, the bottles are placed in cellars , where the second fermentation takes place. As a result, CO2 is produced , which is trapped in the bottle and produces the famous bubbles . The bottles are left ''sur lie'' (on the lees, i.e. with the spent yeast cells inside them), which allows the wine to develop more complex flavors (toasty notes appear). Depending on the quality of the wine, it can be left to settle from 9 months to several years .

7. Riddling

During this stage, the bottles are positioned in special racks, with the neck of the bottle pointing downwards at 45 degree angle and rotated a quarter turn (riddled) so that the lees settle in the neck of the bottle. Riddling can last between 6 and 8 weeks . Some producers still do this by hand, paying homage to tradition, but many producers have adopted the use of a riddling machine (or gyropalette) that rotates the rack a quarter turn and with it all of the bottles are turned a quarter.

8. Disgorgement

During disgorgement, the dead yeast and sediment settled in the neck of the bottle is expelled from the bottle. There are two types of disgorgement:

Mechanical disgorgement is the most common. Under this method, it is necessary to bring the temperature of the neck of the bottle to -27ºC . For this, the bottle is immersed in a special refrigerating solution , which allows the content in the neck of the bottle to be sufficiently cooled . Then, the bottle is opened, and the frozen dead yeasts are ejected under the trapped CO2 pressure , along with a small amount of wine. In the process a small amount of oxygen enters the bottle which together with dosage will have a significant impact on the development of wine aromas.
Hand disgorgement (aka à la volée) is typically only used for very small or large bottles , and very old vintages . Under this method, the bottle is placed upside down , and opened using disgorgement pincers . The bottle must then be quickly tilted back upwards , to ensure that only the amount of wine necessary for the sediment to be ejected is released. This requires quite a bit of skill to master.

9. Dosage

The bottles are topped up with still wine mixed with sugar. The amount of sugar defines the type of wine that will be achieved (we will talk about this in detail further on in the article).

10. Bottling

Lastly, the bottle is corked and labeled and left to rest for at least 9 months to allow for the wine to further develop. Only once the wine is deemed ready, the wine is released and ready to be shipped, and arrive at your table.

What are the differences between Cava and Champagne?

Although they are both sparkling wines, made in the exact same way, Cava and Champagne, differ in many ways.

The biggest difference lies in the origin of the wines . While Champagne originates from France , Cava originates from Spain .
Another difference is the type of grapes used in each wine. Champagne primarily uses Pinot Noir , Pinot Meunier and Chardonnay. While Cava can be made from Pinot Noir and Chardonnay, most Cava will be made from a blend of Macabeu , Parellada and Xarel-lo , which results in a wine that is slightly fruitier and earthier than Champagne.
In addition, the terroir in which each wine is made is different . Champagne is produced in the north of France , with a continental weather, which logically has very different climatic and soil conditions than the Mediterranean region of Catalonia , where Cava is produced . Some Champagne houses source the grapes from other parts of France. In order for a wine to be designated as Champagne at least 51% of the grapes have to come from Champagne.
Finally, another difference is the method used to expel impurities after the second fermentation. In Cava , the mechanical method is generally used, while in Champagne , the manual method is more commonly used.

What are the quality levels of Cava?

There are 4 quality levels:

Cava

This is the lowest quality level for Cava. Here, you can find young wines , with a minimum of 9 months of aging in bottle . Sparkling wines with this quality level are characterized by being very fresh , and having an aroma and flavor with a great predominance of citrus, besides not having such intense bubbles.

Cava Reserva

In Cava Reserva , you will find sparkling wines that have been aged for at least 18 months in the bottle, in low-light cellars. This allows Cava Reserva wines to develop more complex flavors and aromas than the previous level, in addition to having more abundant bubbles.

Cava Gran Reserva

A sparkling Cava Gran Reserva has a much more elegant profile of flavors and aromas , thanks to the fact that they are aged for at least 30 months in bottle.

Cava de Guarda Superior

This is the highest level of quality for Cava wines to date. These wines are produced in very specific vineyards in Spain , which must be at least 10 years old . In addition, the grapes must be harvested by hand , the maximum harvest yield is 8,000 kg/48 Hl per hectare , and each bottle must be aged for at least 36 months.

What are the sweetness levels of Cava?

Depending on the amount of sugar added, different types of Cava wine are obtained:

Brut Nature: It is the least sweet Cava wine . It has a maximum of 3 grams of residual sugar per liter of wine.
Extra Brut: Extra Brut is the second level of sweetness for Cava wines. It can have up to 6 grams of residual sugar per liter of wine.
Brut: Brut is the third level of sweetness for Cava wines. It can have between 6 and 12 grams of residual sugar per liter of wine.
Extra Seco: Extra Dry is the fourth level of sweetness , and together with Seco, Semi Seco and Dulce is not allowed in Gran Reserva bottles . It can have between 12 and 17 grams of residual sugar per liter of wine.
Seco: It is the fifth level of sweetness for Cava wines. This type of wine has between 17 and 32 grams of residual sugar per liter.
Semi Seco: This type of wine is among those with the highest sugar content . They usually have between 32 and 50 grams of sugar per liter.
Dulce: This type of wine is the sweetest Cava . They have more than 50 grams of residual sugar per liter.

Cava Producers

No shortage of amazing cava wine producers. But, we are biased to these two sustainable and organic wine producers, hailing from the epicentre of cava production, Penedès :

Azimut

Azimut is a wine producer in Penedés that produces sustainable wines. All their wines are made with certified organic grapes, purchased from local farmers. The wines are easy to drink and u ltra-delicious. Here are some of the best examples of Cava produced by Azimut, a great introduction to the wonderful world of Cava .

Cava Rosat Brut Nature

This wine has a particularly beautiful pale color , and is reminiscent of red fruits such as strawberries , with a slight acidic touch reminiscent of red apples !

Another very interesting aspect is that it has a really nice texture on the palate , with zero sugar or dosage . This is achieved because this wine is exposed to a small amount of oxygen before its second fermentation. This makes it a much more interesting Cava.

Finally, this wine has another very remarkable aspect: its price! It is very difficult to find a 100% organic wine , with such a careful production process (for example the grapes are disgorged by hand ) and natural bubbles that are also very affordable!

Cava Blanc Brut

Here we are talking about a particularly fresh wine with a very bright color , which in its taste evokes delicious ripe white fruits , lemon peel , lemon curd and even a bit of toasted almonds on the finish.

This wine has persistent but not invasive bubbles , which makes it ideal for cleansing the palate when eating seafood , especially oysters (which pair very well with the acidity of this wine).

Suriol

Suriol is a wine producer in Penedès , with a rich 400-year history, located in the hills of Alt Penedès . Assis Suriol, one of the best cava winemakers, is at the helm of the eponymous brand. He is the 17th generation to continue the family tradition of producing wine. In their centuries-old cellars, wines are made following the tradition of natural winemaking: using indigenous yeasts that provide unique flavour notes and a production method for grapes focused on sustainability and yield limitation, reflecting the particular characteristics of every terroir.

Suriol has two varieties of Cava wine:

Cava Blanc Reserva

This wine perfectly reflects Suriol's production style: the grapes used are native varieties ( 40% Macabeo from the La Plana vineyard , 30% Xarel-lo from the L'Hort vineyard and 30% Parellada from the Les Carbasses vineyard ) from 3 different plots, and each plot is fermented individually, with native yeasts . Fermentation is carried out in concrete tanks during the winter . Then the wine rests for more than two years on its lees . This, together with the grape varieties, gives the wine its characteristic notes of baker's yeast, honey and citrus .

Cava Rosat Reserva

This wine is another great example of the production method used by Suriol: the grapes are harvested by hand from only two plots , and carefully pressed with 6 hours of skin contact . The wine is then fermented using the same methodology as the Cava Blanco Reserva, and aged for a year in wooden barrels , which gives this fantastic exponent subtle notes of chestnut . Finally, it is fermented in the bottle for two years with its lees , before being racked entirely by hand. This process results in an aromatic and sweet wine , with notes of raspberry , blueberry , white chocolate and subtle chestnut .

Where to find cava wines in Alberta?

121 Jasper Liquor
Andrew Hilton Wine & Spirits
Arena Liquor
Bin 905 Distinct Wines
Campbell Liquor Store
Color De Vino
Eastport Liquor Store
Highlands Liquor
Kegs And More Liquor
Kensington Wine Market
Liquor Lodge
Liquor Select
Millbourne Liquor Store

Missy’s This That
Our Daily Brett
Porch
Rosslyn Inn & Suites
Sherbrooke Liquor Store
Sip Liquor Market
Vine Arts Wine And Spirits
Vine Styles
Vines Of Riverbend
Willow Park Wines & Spirits
Wine And Beyond
Zyn The Wine Market

Final Thoughts

Cava is a fantastic and in many ways one of the most under-appreciated sparkling wine. The wines are very similar to Champagne but generally cheaper . In addition, the combination of the climatic conditions in which the grapes for both wines develop, added to the type of grapes used in each wine, will end up giving a different flavor profile, although both will have a strong citrus presence in flavor and aroma .

Despite the differences, both wines are a great option to enjoy sparkling wines , with great presence of bubbles , and combining them with a delicious mea l. In the particular case of Cava wines, they pair very well with Iberian ham . You can even try them with delicious Spanish tapas , with which they make a particularly good pairing!

If you want to learn more about the labelling requirements of Cava wines, then you should definitelly check out article about wine labelling requirements .

Vino Al Vino is a Western Canadian wine importer and wine wholesaler specializing in real wines , wines with minimal intervention . All of our wines are sustainable . Almost all of our wines are certified organic . Many of our wines are certified biodynamic . Many of our wines are full-throttle zero-zero natural wines .

Champagne | The In-Depth Guide

Sat, 22 Oct 2022 14:11:33 GMT

The image of a bubbly wine, in a flute, inevitably evokes an association with one particular wine: Champagne . The wine that we usually uncork on special occasions to celebrate the good in life. The wine that is cherished by both wine aficionados and wine newbies for its fine bubbles , beautiful perlage , seemingly endless nuances, and exquisite taste .

Can you tell? We love champagne! But do we really know everything there is to know about Champagne? This fascinating wine can only be called Champagne if it is made using a special process that requires a lot of dedication and patience: the Champenoise method . Thanks to it, Champagne obtains not only its characteristic bubbles , but also its complexity in aroma and flavor .

In this article, we will not only tell you about the Champenoise method. You will also learn about the different classifications of Champagne , and what are the major differences between this sparkling wine, Cava and Prosecco , two wines that share similarities with Champagne.

What is Champagne?

Champagne is a sparkling wine made in France . Of course, not all sparkling wine can be called Champagne. A sparkling wine must have a number of characteristics to have the Champagne appellation in the label :

First, it must be made in the Champagne region , located in northern France (part of the administrative region of Eastern France).
At least 51% of the grapes must come from that region .
Grapes are exclusively hand harvested.
Finally, Champagne must be made with a specific method, known as Method Champenoise (we will talk about it later).

The Champagne Region

The Champagne region covers an area of about 35000 ha, spread across 319 villages. The climate, soil, subsoil and topography create a very distinct terroir which gives the wine unique characteristics.

The subsoil is limestone, predominantly chalk. Chalky soil is stony and free-draining. Deposited organic matter can decompose rapidly, making them difficult to keep fertile. Exactly the harsh environment needed to produce wines of distinction and high acidity making them easy to pair with many foods.

The Champagne region is influenced by both Oceanic and Continental climates offering regular rainfalls throughout the year. The chalky soil, coupled with abundance of sunshine, provide the ideal condition to drain the excess water in summer. But those same conditions present a bug threat for growers in winter and spring. Especially in the last few years, Champagne growers have lost as much as 50% of their yields to late frost in Spring. This is putting an upward pressure on prices.

The most important areas for the cultivation of grapes for Champagne are:

Montagne de Reims

This region is located between the Marne and Vesle Rivers , extending 30 km from east to west and 6 to 10 km from north to south. The most predominant plantings in this region are of the Pinot Noir variety, although Chardonnay can be found in Trépail and Villers-Marmery . The Champagne wines produced in this region have a very particular appeal, as they are robust, have a crispy palate and are very fragrant.

Vallée de la Marne ( Marne Valley )

The Vallée de la Marne (the Marne Valley) region extends from Tours-sur-Marne and Epernay to the city of Paris, mainly along the right bank of the Marne River.

This region has two grand cru regions: Aÿ and Tours-sur-Marne . But undoubtedly where the best quality Champagne is produced is in the grand cru Aÿ . In this area, the most delicate sparkling wines are produced, with an exceptional body and a very delicate nose .

Côte des Blancs

This region is located a few kilometers from Epernay, and borders the Brie de Champagne plateau, covering 10 to 15 km . White grape varieties are usually grown here , the most cultivated variety being Chardonnay, with 95% of the production.

The champagnes produced in this region have the term " blanc de blancs " (white of white grapes). Côte des Blancs has 6 Grand Cru regions :

Avize
Chouilly
Cramant
Le Mesnil-sur-Oger
Oger
Oiry
Côte de Sézanne : Côte de Sézanne is a region located southeast of Étoge. A lthough it is technically an extension of the Côte des Blancs, it is considered an independent sub-region. Côte de Sézanne has 1417 hectares of vineyards, of which 75.1% are devoted to Chardonnay, 18.6% to Pinot de Noir and 6.2% to Pinot Meunier.
Aube : This region, located 40 km northeast of Chablis, accounts for 1/5 of Champagne production. Aube is made up of Cotes des Bar , Bar sur Aube , Bar sur Seine , the Montgueux mound and a small portion of vineyards located south of Sezanne.

The main grapes grown in this region are:

Pinot Noir
Chardonnay

What is the Cru classification? How does the cru classification work?

The Cru classification is a scale used to establish the quality levels of the different Crú (on a village rather that site level) in France. It takes into account factors such as:

Grape quality
Soil type
Climatic conditions

In an effort to not repeat the Champagne riots of 1910-1911, a classification system was designed that assigns a rating to the vineyards, in the Champagne region. This classification is composed of the following levels: Autre Crú , Premier Crú and Grand Cru . A percentage based system, known as the Échelle des Crus ("ladder of growth"), acts as a pro-rate system for determining grape prices. According to this classification, the price per kilo of grapes will be more or less negotiable at the time of the transaction between the winegrowers and the Maison de Champagne (buyers).

Autre Crú vineyards can achieve between 80 and 90% of the set price for the grapes.
Premier Cru vineyards can achieve between between 90 and 99% .
Grand Cru vineyards can achieve between 100% of the set prices.

What is Champagne made of?

Although there are 7 different types of authorized grapes, the most commonly used ones are:

Chardonnay
Pinot Noir
Pinot Meunier

These three varieties account for about 99% of the region’s plantings.

What are the other white grapes of Champagne?

Pinot Blanc
Pinot Gris
Petit Meslier
Arbane

The above grape varieties play an important but more of a support role. Winemakers use them judiciously to accentuate a desired taste or flavour profile.

What are the different types of Champagne wines?

Champagne can be of 3 types depending on the grape varieties used in its making:

Blanc de Blancs (translates to "white of whites"): a Champagne of this style is made from 100% white grapes, hence the name "white of whites" . Most commonly it is all Chardonnay grapes , although other grapes used can be Pinot Blanc, Petite Meslier, or Arbane .
Blanc de Noirs (translates to "white of blacks"): this style is made entirely from red grapes . A fun fact, in most languages around the world, red grapes are referred to as black grapes. The grapes used are Pinot Noir or Pinot Meunier , or a blend of the two.
Rosé : The Rosé champagnes or pink champagne is achieved by blending white wine with a little bit of red wine such as Pinot Noir or Pinot Meunier (usually 10% or less ). The red wine used for blending has low tannin levels , a high acidity and a fruity flavor profile , with notes of strawberry or raspberry . Usually, rosé champagnes have a more intense fruity flavor that Blanc de Blancs.

Also, during the second fermentation of Champagne, sugar and yeast are added, in a procedure known as Dosage . Depending on the amount of sugar added in the Dosage, it is possible to obtain different sweetness levels:

Brut Nature: They have practically no residual sugar, and even some Champagnes of this type have no sugar at all. They can contain up to 3 grams of residual sugar per liter.
Extra Brut: Although they still are very dry sparkling wines , they have higher sweetness levels than Brut Nature. It can contain between 3 and 6 grams of residual sugar per liter.
Brut: It is the most popular style of Champagne. It can contain between 6 and 12 grams of residual sugar per liter.
Extra Dry: Also known as Extra Sec is in the intermediate range of sweetness . It can contain between 12 and 17 grams of residual sugar per liter.
Dry: Also known as Sec or Seco , despite this label it is a significantly sweeter wine than Brut. They can contain between 17 and 32 grams of residual sugar per liter.
Demi-Sec: A Demi-Sec Champagne can contain between 32 a nd 50 grams of residual sugar per liter, and is one of the sweetest Champagnes.
Doux: Finally, Doux is the sweetest Champagne of all. It has more than 50 grams of residual sugar per liter.

What is Grower Champagne?

As the name suggest, Grower Champagne is crafted by grape growers and their families. These are the independent vignerons and vigneronnes that are crafting artisanal, highly coveted Champagne wines. They grow grapes in their own vineyards and produce cuvées that reflect their distinct vineyards and style.

Our favourite grower champagne comes from a small winegrower, Champagne Lelarge-Pugeot . Champagne Lelarge-Pugeot dates back to 1799, an eighth-generation winery in the Premier Cru village of Vrigny on the rolling slopes of the Montagne de Reims. They’re a true family operation, led by parents Dominique Lelarge and Dominique Pugeot and their children, Clémence and Valentin.

Lelarge-Pugeot has been certified organic since 2014 and Demeter-certified biodynamic since 2017, farming 42 distinct parcels of Pinot Meunier, Pinot Noir, and Chardonnay at elevations of roughly 400 ft. Lelarge-Pugeot’s wines are styled in a minimalist fashion that brings a bright freshness teeming with energy while also delivering developed tertiary toasty and nougat nuances. This family is producing bubbles as juicy and immediately rewarding as they are age worthy. Truly distinct Champagne all around, earning The Independent’s Best Overall for their top Champagnes of 2021 .

What is not Grower Champagne?

The other two types of champagne producers are:

Champagne Houses (Maisons de Champagne): They make up 8o+% of Champagnes wines. Champagne houses buy their grapes, using the Échelle des Crus system, from lots of grape growers from all over the region and outside of the Champagne region. The Houses focus on blending grapes from different regions and vintages to produce a consistent taste every year. The most popular brands in this category are Moët, Veuve Clicquot, Krug, Perrier, Bollinger, etc. many of which are owned by LVMH (Louis Vuitton Moët Hennessy) . Business Wars: Season 71 Gucci vs. Louis Vuitton provides a fascinating account of the rise of LVMH. Definitely worth a listen!
Cooperatives (Co-ops): Co-ops are typically wines from a specific village in Champagne and from the grapes grown around that specific village. the primary reason why growers opt-out to join the co-op is because they don’t have all the sparkling wine making equipment. Typically, the growers supply the grapes to the Co-op and the chief winemaker for the Co-op makes the cuvées. Champagnes can be labeled individually for a specific grower or they can be labeled as a co-op brand. Co-op Champagnes are typically labeled with the letters ‘CM’ for ‘Coopérative Manipulant’.

How is Champagne made?

Making champagne is as much as art as it science and blending is at its epicenter. Champagne, as mentioned above, is made using the Champenoise method (aka traditional method or the Champagne method), a method very similar to the one used in Cava. This consists of a series of steps, which we will explain below:

1. First fermentation

In the first step of the Champenoise method (or the Champagne method), still wine is produced . This wine does not yet have the characteristic bubbles of Champagne , but it will be the basis for a good final result .
Generally, white grapes such as Chardonnay are used to obtain a Blanc de Blancs Champagne , and black grapes such as Pinot Noir or Pinot Meunier to make a Blanc de Noirs style Champagne . After selecting the grapes, they are pressed to obtain grape juice . This is how the still wine is obtained.

2. Blending

In this step, the particular blending of the wines of each Champagne house is carried out. For this, still wines from different vintage s are usually blended to achieve a wine with a unique profile . A small amount of still red wines can also be added to white wines to obtain a Rosé champagne .

3. Second fermentation

In the second fermentation the magic happens: here the characteristic bubbles appear . For this, the wine is first bottled , and then a small amount of sugar and yeast is added. After this, is placed a crown cap in the bottle and the bottle is left to settle horizontally . The second fermentation starts when the yeast begins to convert the sugar into alcohol and carbon dioxide . Since it cannot leave the bottle, the carbon dioxide remains inside the bottle , in the form of bubbles .

4. Lees aging

At this stage, the Champagne remains in contact with the lees (a by-product of secondary fermentation) for a period of time. The time will vary depending on the type of Champagne to be made : i) In the case of non-vintage champagne , producers must leave the wine in contact with the lees for at least 15 months ; ii) In the case of vintage champagne , the wine must be in contact with the lees for at least 3 years . This process is key to giving Champagne bread dough notes in aroma and flavor , as well as adding complexity to the wine

5. Riddling

After the wine has been in contact with the lees for some time, they are expelled from the bottle . But before that, the Riddling process must be performed: First, the champagne bottles are placed at a 45º angle . Then, they are manually rotated every few days . At the same time, they are shaken a little to move the yeast cells and sediments towards the neck of the bottle . Gradually, the angle of the bottles is modified , until they are vertical.

6. Disgorgement

Through this process, the yeast cells and sediments are removed from the Champagne. In the particular case of Champagne, this process is usually done manually, unlike what happens in Cava. First, the neck of the bottle is immersed in a freezing solution . This causes the yeast cells to freeze . Then, the crown cap is removed from the bottle , and thanks to internal pressure the yeast cells are expelled from the bottle , along with a small portion of wine .

7. Dosage

Here, a small part of wine is added to replace what was lost in the previous step , with a particular amount of sugar . This amount will depend on the type of wine you want to achieve (Extra Brut, Brut, Sec, Demi Sec...).

8. Corking

After the dosage is added, it is time to place the champagne corks in the bottles . The corks are then covered by a wire cage , which prevents the champagne corks from coming out of the bottle despite the internal pressure. Once the bottle is corked, it is usually left to settle for a few weeks to several years , depending on the winery and the desired style of Champagne. This process is key to giving Champagne bread dough notes in aroma and flavor , as well as adding complexity to the wine .

What is the difference between vintage and non-vintage Champagne?

Vintage Champagne demotes a wine that is made from the grapes in a single year. It does not denote that the Champagne is old. Non-vintage Champagne, on the other hand, is a blend from different years. In addition, vintage wine must be aged for a minimum of three years in the bottle, as opposed to 15 months for non-vintage wines. Typically, wine producers opt out for vintage wine in exceptional years. Aging, requires both time and space and adds cost to the wine. Then, there is the prestige factor. As such, expect to pay more for vintage wine.

What are the other sparkling wines that use the traditional method?

Cava is a sparkling wine of Denominación de Origen (DO) status from Spain. It may be white or rosé.
Franciacorta is a sparkling wine from the Italian Province of Brescia with DOCG status. It is produced from grapes grown within the boundaries of the territory of Franciacorta, on the hills located between the southern shore of Lake Iseo and the city of Brescia
Vinho Espumante is a type of sparkling wine produced in Portugal. Any region can produce espumante, the name is not protected in the same that Champagne is protected.

What is the difference between the sparkling wines of Prosecco and Champagne?

Country of Origin: While Prosecco is made mainly in the Veneto region of Italy , Champagne is only made in the Champagne region , located in northwest France .
Production Process: While Prosecco is produced using the Charmat Method , Champagne is produced by the Méthode Champenoise , a more complex method.
Fermentation: Although both wines undergo a double fermentation , the place where this occurs is different . In Prosecco , it occurs inside a stainless steel tank , while in the case of Champagne it occurs inside the bottle .
Grapes: The grapes used for each wine are also different. In the case of Prosecco, at least 85% Glera grapes are used, while grapes such as Verdiso or Chardonnay can also be used. Moreover, the 3 main varieties used to produce Champagne are Chardonnay in Blanc de Blanc Champagne, and Pinot Noir and Pinot Meunier in Blanc de Noir Champagne.
Atmospheric Pressure: The atmospheric pressure that each wine receives is different. In the case of Prosecco , the pressure can vary between 1 and 4 bars . On the other hand, in Champagne the atmospheres of pressure usually are between 6 and 7 .
Bubbles: In Champagne, the bubbles are smaller and the perlage is much more refined .
Alcohol Level: Another difference is the percentage of alcohol in each wine . Prosecco typically has a lower ABV than Champagne ( 11-12% ABV vs. 12-13% ABV ).
Price: Finally, another difference is found on the price . The Méthode Champenoise requires more effort which in turn drives the price higher as the wine receives more input. Champagne has managed to brand itself as a premium sparkling wine which drives a further premium over Prosecco.

The 4 differences between Cava and Champagne

One of the wines that share many similarities with Champagne is Cava . However, they also have some differences that will help you distinguish them :

The biggest difference lies in the origin of the wines . While Champagne originates from the Champagne region in France , Cava predominantly originates from the Catalonia region, in Spain . The Cava DO is not a contiguous region and there are 3 other areas in Spain that produce Cava under the Cava DO.
Another difference is the type of grapes used in each wine. Champagne primarily uses Chardonnay , Pinot Noir , Pinot Meunier. On the other hand, while Cava can be made from Pinot Noir and Chardonnay, most Cava will be made from a blend of Macabeu , Parellada and Xarel-lo , which results in a wine that is slightly fruitier and earthier than Champagne.
The terroir in which each wine is produced is also different. Champagne is produced in the north of France , a region with oceanic and continental climates . For this reason, its climate and soil conditions are different from those of the Mediterranean region of Catalonia , where Cava is produced.
Finally, another difference is the disgorgement process after the second fermentation. In Cava , typically the mechanical method is generally used, while in Champagne , the manual method is more commonly used.

Final Thoughts

Although Champagne is a more expensive product than apparently similar wines such as Cava or Franciacorta, this is justified by knowing in detail the fantastic process by which this sparkling wine is produced. The particular process of secondary fermentation ends up giving it much finer and more delicate bubbles than other sparkling wines, while the time the Champagne is left in contact with the lees gives it greater complexity. The disgorging process is carried out by hand, and reflects the greater dedication that each vigneron puts into each wine.

Vino Al Vino is a Western Canadian wine wholesaler and wine importer specializing in real wines , wines with minimal intervention . All of our wines are sustainable . Almost all of our wines are certified organic . Many of our wines are certified biodynamic . Many of our wines are full-throttle zero-zero natural wines .

Prosecco | The In-depth Guide

Sun, 16 Oct 2022 20:51:40 GMT

If you are a fan of sparkling wines or just delving into the world of bubbles you have probably heard of Prosecco . This wine originates from Italy , has a l ight body , a fresh taste and an intense fruity aroma . A great option to enjoy bubbles!

In this article, we will tell you everything you need to know about Prosecco: what exactly is Prosecco, what types of Prosecco you can find and what are the big differences between Prosecco and Champagne.

What is Prosecco?

Prosecco is an Italian white wine originating from the Valdobbiadene region in Italy. Valdobiadene is located in the Veneto area , in the northeast of Italy, more specifically in the Prosecco region. Prosecco is typically a sparkling wine but the wine is made as a still wine (“tranquillo”) that is primarily consumed in the region and rarely exported. The Prosecco DOC or DOCG zones cover a large area spanning nine provinces in the Veneto and Friuli Venezia Giulia regions. Prosecco derives its name from the village of Prosecco in the province of Trieste.

This wine is made with at least 85% of Glera grapes with the remaining 15% made up of other grapes. Among them Verdiso, Bianchetta Trevigiana, Perera and Chardonnay. This wine is distinguished by its pale straw color, sweet and floral aroma and incredibly fresh taste.

We could describe Prosecco taste as very fruity, with reminiscences of white peach, honeydew melon and even green apple. Now, you maybe wonder: how to serve Prosecco? Well, in order to enjoy it at its best and appreciate all its nuances, we recommend serving Prosecco as chilled as possible.

How is Prosecco made?

Prosecco is made using the Charmat method , also known as Cuve Close, Italian Method, Tank Method, or the Martinotti method. This method is composed of the following steps:

1. Harvest

Grapes are harvested early to allow them to maintain high levels of acidity, essential for a high quality Prosecco.

2. Press

Grapes are then gently pressed.

3. Primary fermentation

In primary fermentation , the grape juice is placed in stainless steel tanks . Here, the aim is to obtain a white wine , with a lower alcohol content and a fruitier flavor than the product that will be obtained at the end of the process.

4. Secondary fermentation

The second stage, known as secondary fermentation , is carried out by transferring the fermented grape juice to a stainless steel tank . In addition, sugar and yeast are added to form what is known as ''wine's tirage'' . This stage can last between 3 and 12 months, and this is where the magic happens, as the bubbles that make the wine ''sparkling'' appear.

5. Cooling

When the wine has achieved the desired level of bubbles, the spent yeasts cells (the lees or “lieviti” in Italian) will settle to the bottom of the tank while the fermentation process continues . In order to stop the fermentation, it is necessary to cool the tank and its content .

The cooling process is carried out which stops the fermentation process . Cooling is carried out using machinery, which takes advantage of the capacity of cold and heat transmission of the stainless steel to cool the sparkling wine .

6. Filtering

Then, the Prosecco is filtered . This allows the removal of the lees left over from the first and second fermentation. For this, a large filter is used , which allows the wine to pass ''clean'' of yeasts from one tank to another .

It is important to note that not all wines are filtered. If you pick up a bottle and you see yellowish sediment at the bottom of the bottle, these are the lees. They play an important role in the bottle aging process and help to develop secondary and tertiary aromas giving the wines an added layer of complexity. Wines with lees (yeast cells) are denoted as “sui lieviti” in Italian and “sur lie” in French, meaning “on the lees”. Prosecco wines on the lees are branded as Col Fondo (translated from Italian means “with the (lees) bottom”.

7. Dosage

Dosage consists of adding sugar to the wine after filtering . The amount of sugar to be added will depend on the type of Prosecco you want to achieve. There are 4 types of Prosecco in the classification of ''sweetness'' :

Brut Nature: It has between 0 and 3 grams of residual sugar per liter.
Extra Brut: It has between 3 and 6 grams of residual sugar per liter denotes 0-6 grams.
Brut Style: It's the least sweet Prosecco. It has between 0 and 12 grams of residual sugar per liter.
Extra Dry: It's sweeter than Brut. It has between 12 and 17 grams of residual sugar per liter.
Dry: It's sweeter than Brut and Extra Dry. It has between 17 and 32 grams of residual sugar per liter.
Demi-Sec style: This is the sweetest style Prosecco. It has between 32 and 50 grams of residual sugar per liter.

It is necessary to take into account that, in general, a higher sugar level implies a higher alcoholic graduation level , although this rule is not always fulfilled.

8. Bottling

In the final step, the Prosecco is bottled . But for that it is necessary to keep the bottle with the wine under pressure , until it is sealed. This allows the bubbles to remain in the bottle until it reaches your table . Bottles are enclosed with either a mushroom shaped cork like Champagne or a crown cap.

What’s the difference between Prosecco and Champagne?

Prosecco and Champagne are both sparkling wines but there are some key differences between them:

Country of Origin

While Prosecco can only be called Prosecco if it is made in Italy, mainly in the Veneto region, a wine can only be called Champagne if it is made in the Champagne region , located in Eastern France.

Production Process

While Prosecco is produced using the Charmat Method , Champagne is produced by the Méthode Champenoise .

Fermentation

Although both wines undergo a double fermentation , the place where this occurs is different . While in Prosecco it occurs inside a stainless steel tank , in the case of Champagne it occurs inside the bottle .

Grapes

The grapes used for each wine are also different. In the case of Prosecco, at least 85% Glera grapes are used, while grapes such as Verdiso or Chardonnay can also be used. Moreover, the 3 main varieties used to produce Champagne are Chardonnay but also the red grapes Pinot Noir and Pinot Meunier .

Atmospheric Pressure

The atmospheric pressure that each wine receives is different. In the case of Prosecco , the pressure varies between 1 and 4 bars . On the other hand, in Champagne the atmospheres of pressure are between 6 and 7 bars .

Bubbles

In Champagne, the bubbles are smaller and the perlage is more refined.

Alcohol Level

Finally, another difference is the percentage of alcohol in each wine. Prosecco typically has a lower ABV than Champagne (11-12% ABV vs. 12-13% ABV).

Price

The Méthode Champenoise requires more effort which in turn drives the price higher as the wine receives more input. Champagne has managed to brand itself as a premium sparkling wine which drives a further premium over Prosecco.

What are the different types of prosecco?

There are three different types of Prosecco:

Tranquillo: Tranquillo, also known as still wine , is a type of Prosecco that has no bubbles . Prosecco wine of this variety is mostly consumed close to where it is produced, in the northeast of Italy .
Frizzante: Frizzante is a semi-sparkling type of Prosecco, which has received an atmospheric pressure of between 1 and 2.5 bars. As a result, a Prosecco with less persistent bubbles is obtained.
Spumante: The best known version of Prosecco. This type usually receives an atmospheric pressure of about 3 bars, and can reach up to 4. Therefore, in this Prosecco the bubbles will be more persistent.

What are the DOCs of Prosecco?

Prosecco currently has 5 DOCs (Denominazione di Origine Controllata):

Prosecco DOC

Prosecco DOC is the most common DOC for Prosecco wine. and it covers 4 provinces , located in the regions of Veneto and Friuli-Venezia Giulia . It includes two subzones, one in the province of Treviso and the other in the province of Trieste , each with its own DOC ( Prosecco Treviso DOC and Prosecco Trieste DOC ).

Prosecco Conegliano Valdobbiadene Superiore DOCG

This DOCG covers blended grapes from the hills located between Valdobbiadene and Conegliano. This region tends to produce very concentrated Prosecco wines.

Asolo Prosecco DOCG

Prosecco with this DOCG are among the finest and of the highest quality standards . The production area is limited to the hills across the river from the regions of Conegliano and Valdobbiadene.

Prosecco Conegliano Valdobbiadene Superiore Rive DOCG

This DOCG is even more limited. It only covers certain specific vineyards in the Conegliano and Valdobbiadene regions , located in 43 communes .

Valdobbiadene Superiore di Cartizze DOCG

This is the most confined DOCG . It covers only 265 acres , located on the westside of Valdobbiadene . This area is highly valued because it is one of the best lands for growing Prosecco grapes .

Prosecco Producers We Love

If you are just discovering the wonderful world of Prosecco and want to learn more about it, here are two Italian brands with organic production methods : Tenuta Amadio and Mongarda .

Tenuta Amadio

The Tenuta Amadio estate is located in the village of Monfumo , in the heart of the Prosecco Superiore DOCG of Asolo . Tenuta Amadio cultivates 12 hectares of vineyards located on the volcanic slopes of the Dolomites . Three vineyards are cultivated entirely by hand ( Vigneto del Biss , Vigneto del Longon and Vigneto Era Grande ). They differ not only in name, but also in terroir , something that gives particular characteristics to each wine .

Tenuta Amadio stands out for its careful vinification on a small scale , as well as for its sustainable agriculture method .

Tenuta Amadio has 4 outstanding wines: Monfumino Brut Prosecco DOC , Dry Millesimato Prosecco DOCG , Extra Dry Prosecco DOCG , Brut Prosecco DOCG .

Monfumino Brut Prosecco DOC : This could be considered Tenuta Amadio's entry-level wine : it is a very refreshing and balanced wine , with bubbles present but not invasive . In addition, its bright yellow colo r (all natural) is very attractive to the eye . On the palate, you can feel notes of elegant apple and fresh pear , as well as nuances of white flowers and rennet .

Dry Millesimato Prosecco DOCG : This wine was made, in the words of its producers, with ''a careful selection of the estate's ripest and most golden grapes''. It has a soaring acidity, but this is very well-balanced thanks to the 14 g/l dosage. While you will notice a pale yellow color in the glass , you will be surprised to note the great creaminess present in this wine. It has a floral flavor profile , with notes of rose and acacia , and subtle sweet notes of white peach and apple . Its sweet and balanced flavor is perfect for pairing with roasted fish dishes , spicier fare or lighter desserts .

Extra Dry Prosecco DOCG : The first thing you will notice when tasting this wine is a marked acidity in the mouth, while feeling the bubbles run through your palate. It has a bright yellow color in the glass, and notes of green apple, pears and acacia honey, something that not only balances the acidity with a sweet taste, but makes this wine very refreshing. It is a perfect pair for meals with chili (such as Mexican or Indian food), ginger or aromatic spices .

Brut Prosecco DOCG : This wine is Amadio's driest experience. It has a straw yellow color, and notes that will remind you of green fruits and citrus. On the palate, you will notice a bright and sweet taste. It is a perfect wine to pair with a delicious plate of frutti di mare!

Mongarda

Mongarda is an iconic family farm located in Valdobbiadene , a key Prosecco production region. It cultivates 12 hectares , distributed in 6 plots that are located on steep slopes , with an average inclination of 28-52% , and calcareous soils . Talk about heroic viticulture!

The particular soil type gives Valdobbiadene wines a natural acidity , as well as offering great drainage .

Mongarda's production method has many particular aspects:

All the cultivation and harvesting work is done by hand , due to the steep slopes of the land.
Only native grapes Glera , Verdiso , Bianchetta , Perera and Boschera are used.
During harvest, the grape bunches are collected in small boxes to avoid crushing the berries.

Mongarda has two Prosecco wines available for you to taste: Prosecco Brut DOCG and Prosecco Extra Dry DOCG .

Prosecco Brut DOCG : The grapes for this wine come from the oldest family plantations . It is a clear example that excellent results can be obtained with low production levels . This wine has low sugar levels , but that does not make it lose sweetness . The notes of honeysuckle , apple , lime and pear make it more agile and vibrant on the palate.

Prosecco Extra Dry DOCG : This wine is the most balanced of Mongarda's wines. Before drinking it, you will feel very attractive aromas of wild flowers and pear slices , which reflect the natural winemaking process of this wine. But without a doubt, something magical happens on the palate: the flavors of citrus , crisp apple and fresh ginger meet the acidity , smoothness and creaminess of this wine. That, coupled with the clean and dry finish , will surely encourage you to take a second or third sip.

Where to find Prosecco wines in Alberta?

121 Jasper Liquor
5 Vines Wine Craft Beer & Spirits
Andrew Hilton Wine & Spirits
Athlone Liquor & Cold Beer Store
Bin 905 Distinct Wines
Bricks Wine Co.
Color De Vino
Crestwood Fine Wines & Spirits
Devine Wines & Spirits
Eastport Liquor Store
Glenora Fine Wines & Spirits

Highlander Liquor Store
Highlands Liquor
Kegs And More Liquor
Our Daily Brett
Richmond Hill Wines
River Café
Rosslyn Inn & Suites
Uccellino
Vine Arts Wine And Spirits
Willow Park Wines & Spirits
Zyn The Wine Market

Final Thoughts

Prosecco is a great sparkling wine. Although it shares similarities with Champagne , the two wines are quite different from one another. When drinking a Prosecco, you will find a more green apple or honeydew oriented profile of notes , while in Champagne you will find a more citric profile of notes . Whichever wine you choose, both are perfect for relaxing in the evening, while watching the sun go down .

What is Natural Wine | The In-Depth Guide

Sat, 15 Oct 2022 16:02:06 GMT

You have probably heard the term natural wine . At that time, you may have asked yourself, “What is natural wine?” or “How does it differ from the wine I usually drink?” or “Is the juice worth the squeeze?” Well, we think so! So much so that we started a company to focus on it.

But let's not get ahead of ourselves. The important thing to understand is that the way you go about making “natural” wine and “conventional” wine is quite different . One of them is like carving out a bronze statuette where the end result is highly dependent upon the artist’s hand… and the other well, it is like getting that statuette out of a mould. Still a statuette. But which one would you rather have?

In this article, we will not only explain how natural wine is made but also what are the differences between natural and conventional wine . Finally, we will tell you where you can find natural wines .

What is Natural Wine?

Natural wine is a wine produced with minimum inputs and minimum intervention deriving the truest expression of grapes and terroir.

As one of our producers says, "For me, wine is born in the vineyard. We just accompany it. Don't want to add anything to it. On the contrary, we want to work out the potential of the vineyard in the wine. And the best way to do this is to use the conscious “less is more” method."

What is Quality in Wine?

We have been thinking about this for a very long time. We have talked to tens and tens of wine producers.

If a wine corresponds to analytical standard values and a certain taste profile, it may be bottled as [insert an appellation and classification]. But does this really denote quality? No. The examples of producers choosing to label their wines as simple table wine rather than using a prestigious classification are too numerous to ignore. After all, the most famous example in history is the birth of the Super Tuscans.

The collective conclusion is that quality is a result of the conscious and respectful treatment of nature and people . A good way to achieve outstanding quality in wine is therefore the holistic approach of viticulture, a way where living conditions and quality of life are improved. The result is great terroir wines that reflect the soil, the climate and the signature of the winemaker and are full of liveliness, excitement, depth and drinking pleasure. Wines that give and touch beautiful moments. Wines with added value!

Viticulture

All natural and biodynamic producers share a common belief, “Wines are made in the vineyard, not in the cellar” . As such, they maniacally obsess over creating a complete and healthy ecosystem with a polyculture of plant and animal species. The process of natural wine has very specific characteristics, which make the final result very unique.

Soil

It all starts with soil and soil preparation. Most natural winegrowers, don't plow the vineyards at all and when they do, they use horses or donkeys instead of heavy machinery, such as tractors. Heavy machinery compacts the soil and does not allow the permeation of rainwater and oxygen which is essential for the vitality of the plants.

The land in between the rows of vines is covered with various crops: flowers, herbs, vegetables, grass and clover. Cover crops are beneficial for many reasons: to protect the soil, prevent erosion, cool the soil, suppress weeds and provide nutrition. Cover crops are an excellent source of nitrogen. They also support integrated pest management by increasing biodiversity, supporting pest predators and providing a natural nutrient cycling system to enhance soil and vine health.

Winegrowers that rely on cover crops do not plow. This allows for the carbon to be sequestered from the atmosphere and stored in the soil. This accelerates natural and biodynamic producers' journey towards being carbon neutral and carbon negative.

If you would like to learn a bit more about the importance of soil health, we highly recommend Kiss The Ground . a movie directed by

Josh Tickell and Rebecca Harrell Tickell and narrated by Woody Harrelson .

Weed Control

Instead of using chemicals or machinery, natural winegrowers rely on animals, typically sheep. This brings a lot of benefits. According to Stefano Menti , a 5th generation winegrower, and the driving force behind Menti and other wine projects, “sheep replace tractors and reduce greenhouse gas emissions , save money on fuel , and help to create healthy soils with the microorganisms they leave behind in manure.”

Ecosystem

Natural and biodynamic winegrowers eschew the use of agrochemicals, such as pesticides or fertilizers . Instead, they use organic components, such as biodynamic preparations . Some of them are:

Preparation 500 (Cow Horn Manure): It consists of stuffing a cow horn with cow manure and then burying it in the ground between November and February. This preparation is then sprayed in the vineyards four times a year to regenerate the soil.
Preparation 501 ( Horn Silica): Cow horn is also used in this preparation, but it is filled with fine quartz crystals. The horn is then buried in the ground between the months of March and April. After that time, it is sprayed among the vines, usually early in the morning. The 501 preparation helps to increase plant immunity.
Preparation 508 (Equisetum/Horsetails): This preparation consists of boiling or fermenting equisetum , a plant rich in silica. It is used to prepare an infusion similar to tea, which is sprayed in the morning to prevent fungal diseases and mildew.
Dung Compost: This preparation has two functions: to promote the formation of microbial life in the soil and the decomposition of plants and organic matter. For the preparation, components such as cow dung, eggshell and basalt powder are mixed.

Grapes

At a minimum, grapes are grown organically. This way the grapes develop naturally in full respect of the environment rather than being bent by chemical inputs. Grapes are picked, typically by hand, when they reach desired ripeness. This not only avoids fruit loss (something that can occur in machine harvesting) but also allows the selection of berries that are in the best condition (without disease or pest damage). Some producers use wood crates to collect the grapes because wood absorbs the juice of the punctured berries and prevents the fermentation process from starting.

Fermentation

Natural wine differs from that of conventional wines in how the fermentation is carried out. Everything in natural wine occurs naturally, and the fermented grape juice is produced with traditional practices, with no, or low intervention. As such, most natural wines start the fermentation process spontaneously with the ambient yeast on the grape skins . Some producers create their own “mother yeast” (yeast present in grape bunches, preserved in cold, which is reactivated in small quantities) to start the fermentation process and have better control over the process.

Fermentation Vessels

Natural wine producers use variety of fermentation vessels made of different materials. Vessels impart different characteristics and properties to the wine depending on its shape, material, porosity and so forth. Some of the most commonly used are:

Concrete Eggs and Concrete Tanks

Concrete eggs, as their name suggests, are oval-shaped , similar to an egg. This allows the wine to mix in a smooth and natural way , as well as promotes a circulatory movement inside the concrete egg.

Another aspect to highlight is the walls of the concrete egg , which are porous . This allows the wine to have a small amount of contact with the oxygen from the outside, without causing a great deal of oxidation but allowing the aromas of the wine to intensify .

Finally, concrete gives mineral properties to the wine . This allows it to gain a particular texture , different from other wines you have tasted, as well as a greater purity of flavour .

Amphorae

Amphorae are another popular vessel type used in natural wines. Originally, they were widely used in the area of Georgia (with the name of Qvevri or Kvevri ). It is believed that the oldest ones date back to 6, 000 years ago .

Amphorae can be made of different materials, although most commonly they are made of clay . This not only gives the wine certain mineral properties but also provides more earthy and nuttier notes .

Another particular characteristic of the amphorae is the way in which the wine is preserved in them . Traditionally, in Georgia, the vessels with the wine are buried in the ground , together with indigenous or wild yeasts (present in the air). The lack of sun and the low temperatures of the soil help fermentation to gradually and completely.

Ceramic Vessels

Another material used to ferment wine is ceramic , particularly ceramic eggs .

These, as their name suggests, have the same shape as concrete eggs . The difference is in the walls and the type of material. Ceramic eggs have thinner walls . This, coupled with the higher permeability of the ceramic, allows the temperature of the walls to be reduced , producing what is known as a vortex . The vortex, according to some winemakers, reduces the need to remove the lees .

Fining

Wine fining is mainly performed on conventional wines to eliminate sediment, improve wine colour or reduce bitter flavours . Most producers don't use anything at all and simply allow the time to settle on its own over time. This is in keeping with their goal to minimize intervention . And when they do, they use bentonite , a 100% organic ingredient , to fine the wine. This is because bentonite can absorb various sizes of proteins and stabilizes the proteins in the wine.

Filtering

Typically, natural wines are not filtered. As such, some natural wines may be cloudy in appearance. Instead, winegrowers typically rely on a process called racking :

First, the wine is allowed to settle in the tank. This allows the spent yeast cells to settle to the bottom of the tank.
The wine is then transferred to another tank, taking care not to remove the sediment.
Finally, the process is repeated until the desired level of clarity is reached.

Sulfites

At most, some “natural” winemakers add a minimum amount (< 50 parts per million (PPM)) of sulphites at bottling . This allows them to stabilize and preserve the wine better until it reaches your table. Despite this, these wines have significantly fewer sulphites than conventional wine. No wine is 100% sulfite-free. This is because sulphites are naturally occurring and present on grape skins. However, some natural wines are zero-added sulphite wines.

Zero-Added Sulfite Wines

So, how do you know if you are drinking “zero added sulphites” wine? Well, most countries require a label state if a wine contains more than 10 PPM (particles per million) of sulphites . Some of these wines are referred to as “brutal” or “brutes”. Most natural wines cap out at around 45 PPM , far less than the 100 PPM allowed in organic wine and 200 PPM in conventional wine .

The process of "guiding" natural wine is more artisanal and in some ways a lot more precise . The winegrower has to pay constant attention to what happens in the vineyard and in the cellar. Unlike, conventional wine producers, winegrowers do not have the ability to correct something that has gone wrong. What reaches your table is the by-product of many factors, such as climate, sun, soil, polyculture, ecosystem, farming, attention and passion . Natural wine allows you to appreciate the real characteristics of the wine without pretense and without makeup.

What are the allowed inputs in wine?

Most people suffer from the impression that wine is simply a fermented grape juice. But this is hardly the case. Hence why the European Commission introduced the new Common Agricultural Policy reform requiring all wines, regardless of whether they originate in Europe or not to have an e-label starting on January 1, 2023, to disclose the ingredients in the wine along with caloric information. In our opinion, this is way overdue and will shed light on how wines are made. Hence, why our mantra has always been for real. honest, authentic wines.

Here, you can read more here about the e-label regulation .

What is not natural wine?

The non-natural wine, or ''conventional'' wine, is that wine that, in its manufacturing process, has received a large amount of intervention .

If you are seeing a wine advertised on a road sign, in front of a liquor store, at a low price, you can be virtually certain that this is a designer conventional wine.

Designer Wine? What is it?

Designer here stands for a mass producer, holding focus group sessions, to arrive at the most desirable flavour profile for a wine. Then, the producer works backwards, with the myriads of tools at their disposal to make a wine that matches the profile that the market found to be the most desirable.

Viticulture

The first difference with respect to natural wine can be found in the way the grapes are grown and harvested . In conventional wine, the grapes grow exposed to fertilizers and pesticides , which will eventually find their way into the wine and change the final result. In addition, to speed up the winemaking process, harvesting is not done by hand, but with machinery .

Viniculture

On the other hand, in the vinification process of natural wines, a stage that is not present in natural wines is implemented: filtration . This helps to avoid the presence of bacteria such as Acetobacter and Lactobacillus , allowing the wine to remain stable for longer . What is the problem? The final result is usually a wine more ''similar'' to others in appearance and taste .

Another big difference with natural wines is that, while the latter does not receive added sulphites (and if they do it, is in small amounts, typically less than 40PPM), in conventional wines it is more common to add big amounts of sulphites, as much as 5 to 10 times more .

What are sulfites in wine?

Sulphites, also known as sulphur dioxide , are chemical compounds found in many foods. They contain sulphite ions and help preserve the foods in which they are present.

They are usually added to wines to stabilize and preserve them for longer , prevent the wine from oxidizing faster and eliminate possible microbial agents that may be found in the wine. But the presence of sulphites in high levels also has disadvantages :

First, drinking wine with a high sulphite content can cause headaches , an itchy nose or even gastrointestinal problems .
Also, the addition of sulphites in wine alters its natural antioxidant properties .
Another disadvantage of adding sulphites to wine is that it can alter its natural aromas and flavour .
Finally, there are some people who are allergic to sulphites .

How much sulfites are in dried fruit?

Between 500 and 2,000 PPM. For comparison, natural wine has 10 to 200 times less sulfites than dried fruit . Dried fruits are among the foods highest in sulfites .

What are the origins of natural wine? Where is it going?

Although it is often said that natural wine has its origins in France (more precisely in the Loire Valley ) during the 60s , it was actually produced more than 8000 years ago in another country: Georgia . There, more than 500 indigenous yeasts were used to make natural wines, mainly using the Qvevri method .

Regardless of the origin, it is true that a natural wine movement began to develop in France . This is due to the association of several producers of wine without additives , who thus began to form a community. In fact, one of the first all-natural wine tastings was La Dive Bouteille , organized in 1999 in that country.

What is hurting the image of natural wine?

Lack of Standards: There are no commonly accepted standards on what constitutes natural wine. The term generates a lot of confusion . Y ou don't exactly know what you are buying . In some cases, some sustainable and organic wine producers experiment making natural wines to disastrous effects. Thus, always seek out winegrowers that not only have one but a full line-up of natural wines.
Experience and Resources: Younger winemakers have fewer vintages under their belts and fewer financial resources that they can call upon. As a result, some of the wines develop undesired characteristics. There is no substitute for experience.
Dogma and Philosophy: It is important to have strong beliefs. But those have to be in pursuit of the best-crafted wines possible.

What is next for Natural Wine? Where is Natural Wine going?

Natural wine will continue to grow in popularity as consumer demand healthier, more environmentally friendly product.

Climate Change

Natural wine, like all wines, is under threat of climate change . Climate change is redrawing the wine region maps by shifting them away from the equator. Areas that were traditionally too cold are now producing great wines. The rising temperatures are reducing mildew and disease pressure in some cases. The weather has gotten a lot more unpredictable, severely affecting yield due to late frosts, hail, heavy rain, fires and so forth. Climate change, along with consumer demand, are driving winegrowers to adopt new sustainable practices.

Growth in Popularity

In the last 7 years, natural wine has grown 878% in (Google) search volume. This trend has only accelerated in the last 18-24 months.

The Natural Wine Revolution

The natural wine revolution is disproportionately led by younger winegrowers, in their late 20s, 30s or early 40s. This is to be expected as there is a positive correlation between age and care for the environment. What is even more exciting to see is that at the forefront of this revolution, women are leading the charge .

Zero-Zero

It is clear where natural wine is heading: more sustainable and environmentally friendly practices , as well as moving closer and closer to a zero-manipulation production process . That's the only way you can really know what you're drinking .

Is natural wine better for you?

It is often said that natural wine is "healthier" than conventional wine . And, indeed, there are many reasons to believe that this is true. But is it really true? Here we will try to find out.

Agrochemicals

There is scientific evidence that the use of agrochemicals does not only affect people who are in direct contact with them, but also those who consume food with high levels of agrochemicals .

Now, the amount of agrochemicals allowed is regulated in each country . But, unfortunately, it is impossible to know how much pesticide has been sprayed on the grapes of the wine you are going to consume. It is also impossible to know how much fertilizer has been used to accelerate the growth process of the grapes. This is not a problem in natural wines , where agrochemicals are not used , but it is a problem in conventional wines . The use of agrochemicals will change the final result of the wine you are drinking .

Filtering

The filtering process itself is not harmful. In fact, it has some benefits, such as eliminating possible bacteria or must residues in the wine . Now, depending on the filtering process used, the wine will keep its properties or not .

In the case of natural wines, t he wine is only left to settle in the tank , so that the sediments go down to the bottom of the tank. Then, the wine is racked , which involves separating the clarified wine from the sediments. The second fermentation, also known as malolactic fermentation , is usually used to eliminate bacteria .

As a result, you obtain a wine that, although it does not contain large amounts of sediment, can have small particles, due to the lack of a traditional filtration process, which ends up giving a greater identity to the wine you are drinking.

On the other hand, in conventional wines this process is carried out in two parts : the first is done with a larger filter, which prevents the large must particles from passing through , while in the second part a smaller filter is used, to prevent the smaller particles and fermentation bacteria from passing through.

However, there are two negative aspects of ''traditional'' filtering:

First, it tends to modify the taste of the wine , making it less interesting.
The other aspect to keep in mind is that the mouthfeel will generally be less heavy .

In spite of that, regarding filtering, you should always take into account your personal taste .

Sulfites

First, let's talk about sulphites. These are present in various foods and are also added to conventional wine , which usually has up to 10 times more sulphites than natural wine . This does not mean that natural wine does not have sulphites (in fact, they are present in the skin of the grape) but that they do not have added sulphites (and if they do, it is to a much lesser extent than conventional wines).

The main problem with sulphites is not the headache they can cause . The big problem is that there are people who are allergic to sulphites , especially people with asthma or other respiratory problems . For these persons, consuming conventional wine can aggravate their condition.

So, in summary, although conventional wine will not always be bad for your health, natural wine will always be safer , since it has no chemical additives : it is just wine.

Natural Wine vs. Conventional Wine: What are the Differences?

Natural wine differs from conventional wine in several ways:

Production Process: Natural wines are guided, with as little intervention as possible , as opposed to the process used for conventional wine. This allows you to taste the true essence of the wine , as it will not have additives, such as sulphites or colourants , nor will it be filtered , so you will find textures that you will not find in other wines .
Grape Cultivation: In conventional wine, pesticides, herbicides, fungicides and other inputs are used in the vineyard for weed and pest control. While in natural wine no agrochemicals are used. The healthier the grapes, the better the wine is . Plus, it is better for your health.
Grape Harvesting: In conventional wines, the process is carried out using machinery whereas in natural wines the grapes are harvested by hand . This ensures careful berry selection on the vine.
Filtration: In conventional wine, a double filtration process is used , which can affect the taste and mouthfeel of the wine. On the other hand, many natural wines are unfined and unfiltered. This adds texture and flavour to the wine and ensures that it arrives at your table with all its properties intact .
Clarity: C onventional wine has a ''cleaner'' appearance due to the fining and clarification process. Common fining agents include gelatine, isinglass, egg whites, casein and carbon. N atural wine can be "cloudy" or "hazy" , due to the absence of using fining agents . One added benefit of natural wine is that it's often suitable for vegans, as many fining agents are made from animal products.
Finally, while conventional wine does not contain sediment , due to the filtration process, natural wine may contain some sediment particles , that end up giving more body and texture to the wine.

Where to buy natural wine (near me)

Fortunately, the number of places selling natural wine is steadily increasing . It is the only category in wine that continues to grow as wine consumers are increasingly more focused on the environment and the quality of the overall product. Natural wine can often be found in:

Boutique Wine Stores are your best to find a good variety of natural wines
Online Shops are another possibility if you can't find a place near you that sells natural wine
Wine Clubs are another great option. But seek out the ones that focus on organic or natural wines .

I nterested in getting real, honest and authentic wines delivered to your door for FREE, then sign-up for the Vino Al Vino Wine Club. Inquire with us and join the movement!

Where to drink natural wine (near me)?

This is another very common question, especially among those who are just starting to consume natural wines: Where can I drink it?

Luckily for you, there are some specific places where you can find (and taste) the best natural wines:

Wine bars are your best avenue to discover great natural wines. Step into any trendy new eatery or wine bar and voila! Natural wines make their stealthy debut on the wine list. Even when they don't shout it from the rooftops, bet your bottom dollar, a bunch of 'em are lurking in there!
Independent, chef-backed, restaurants , with a sommelier or a wine director, are likely to have a diverse and well-curated wine list.
Wine fairs and wine tastings are a great way to discover and taste new wines. There, you will not only be able to taste a great range of natural wines, but also meet the people who painstakingly craft them.

What are some of the best natural wine fairs in the world?

Here is our round-up of natural wine fairs, in chronological sequence:

MillessimeBio (France): Typically takes place the last week of January or the first week of February. This incredible fair has been held since 1993. Among other things, you will find a lot of natural wines with self-service stands and technical talks, to learn a little more about the world of natural wines.
Evoluzione Naturale (Italy): Every year, in January, in Grottaglie (Puglia) Evoluzione Naturale place Earth at the center of true human life. Designed for sector operators and the general public, the event presents a rich program of activities focused on the clean, honest and transparent artisanal wine production, a growing trend amngst wine consumers.
La Levée de la Loire (Frace): Typically takes place the first week of February. The festival name has dual symbolism. It refers to he raising of dykes built on the banks of the the Loire river in order to protect the valleys from the floods of the river. In this case it refers to Loire vignerons leading the uprise towards wines with authenticity and personality. La Levée de la Loire is a wine fair organized by the Loire Vin Bio (Interprofessional Association of Organic Wines of the Loire Valley) bringing together winegrowers, traders and marketers of organic wine throughout the Loire Valley.
Salon St. Jean (France): Probably our favourite wine fair of all time. A melting pot of incredible wines, producers and great tasters/professionals from all over the world. Not to be missed. In 2023, the wine fair will take place at Greniers Saint-Jean d'Angers in Angers, France on February 4-5.
ViNaRi (Italy) : Two legendary Italian associations of artisan wine producers, Vi.Te and VinNatur finally joined forces. On February 12-13, 2023 in Milan, 150 producers will gather, for the first time, under the same roof to showcase their wines. ViNaRi is the abbreviation for Vignaioli Naturali Riuniti (Natural Winegrowers Reunited).
Vella Terra Fair (Spain): The independent natural wine fair Vella Terra takes place every year, in the city of Barcelona. Typically takes place the first week of April. This fair will allow you to taste new and surprising natural wines, made by small regional producers. In addition, you will find wines from the rest of the world, such as the United States, Argentina, France or Italy
VinitalyBio (Italy): This fair takes place every year in Italy, in mid-April, in conjunction with the behemoth of a wine show that is Vinitaly, at the Verona Fair. In 2022, 115 exhibitors participated in the fair. The fair not only allows you to meet great natural wine producers but it also has a natural wine bar, where you can enjoy a delicious glass of your favourite wine. This fair will take place again in 2023, between April 2 and 5.
Villa Favorita (Italy): The Villa Favorita wine fair take place in Venice, Italy, in the latter half of April. This year, 65 producers will participate. Each one of them has a particular story to tell you, and it is really exciting to know exactly how the production process is for each of their wines.
The Real Wine Fair (England): Every two years, this great natural wine fair is held in the city of London in the latter part of May. It takes place over two days. In this fair, you will learn the stories of the producers of your favourite wines (and even find new wines). Also, you can find various restaurants and manufacturers of sustainable food, with which you can pair your glass of wine.
Nat Diego (USA): Nat Diego is one of the largest and most important local natural wine fairs in the world. This fair took place in San Diego on June 17 and 18 of this year. At this event, you can not only find a lot of fantastic and delicious natural wines made by local producers. You will also find great exponents of international natural wines.
Wild Wine Fair (Scotland): This is the first natural wine fair in Scotland. This year it took place in Timberyard, a restaurant in Edinburgh, on July 24th. Not only did it feature the best exponents of natural wine in Scotland and the UK, but also some organic craft cider makers.
Vini di Vignaioli (Italy): Vini di Vignaioli is an Italian natural wine fair, which will take place during October 29-31 this year. The first day is dedicated to an excursion with the organizers of the event, to the Parco Regionale dei Boschi di Carrega, located in Emilia Romagna. During the following two days, you will be able to enjoy screenings and lectures related to natural wines, as well as taste the best French and Italian exponents.
Salon Brutes (France): Salon Brutes is another fair held in France. The last one took place on November 2 and 3 of 2019, and the next one will be on November 5 and 6 of 2022. At this fair, you will be able to find fantastic exponents of French, German, Swiss, Austrian and Italian natural wines.
The Wine Revolution (Italy): The fifth edition of this fair will take place in Italy on November 13 and 14 of 2022. The last edition was attended by 71 natural wine producers, most of them Italian, although there were also producers from countries such as Slovenia. At this event, you will not only be able to enjoy some exponents of the best natural wine, but you will also be able to accompany it with delicious food.
Mercato dei Vini (Italy) : Mercato dei Vini (or the Wine Market) is one of the most important wine fairs for independent producers. The fair takes place at the end of November. In 2022, it is scheduled to take place during November 26 - 28. The wine fair is put together by FIVI (The Italian Federation of Independent Winegrowers). In 2022, there are 870 registered winegrowers from all regions of Italy, plus special booths for the Bulgarian and Slovenian Associations of Independent Winegrowers.
RAW Wine Fair (Germany, England, Canada and USA): The RAW WINE Fair is probably one of the biggest events where you can find your favourite brands (and others you may not know about) of natural wines. This fair, which is organized in different parts of the world, will arrive in Canada on November 16. It is an excellent opportunity to enjoy a good glass of your favourite natural wine while meeting the people behind that wine.

Final Thoughts

Natural wines have been made for thousands of years —though they're enjoying a boom in popularity recently. The Natural Wine movement began in France in the 1950s as a few producers came together with a desire to make wine—the way it should be made, without any artificial additives . They believed then (and continue to do so now) that their customers should know exactly what they are drinking.

For this reason, the winemaking process respects the development time of the grapes , without spraying them with fertilizers or other agrochemicals . It is also the reason why sulphites are not added in large quantities , as is usually the case in conventional wines. In short, that is the reason why it is such a different process from conventional winemaking: so that you can drink only wine .

Low intervention does not mean no intervention. It just means that you have a winegrower that is obsessed with bringing you, like an artist, the truest expression of the wine. So, let’s celebrate their efforts by supporting them and their wines .

If you have already started your natural wine brand , and want to make it stand out from the crowd, then this article will contain very valuable insights to reach your goals.

Vino Al Vino is a Canadian wine wholesaler and wine importer specializing in real wines , wines with minimal intervention . All of our wines are sustainable . Almost all of our wines are certified organic . Many of our wines are certified biodynamic . Many of our wines are full-throttle zero-zero natural wines .

Introducing Cave de Cairanne

Tue, 11 Oct 2022 15:50:45 GMT

We welcome Cave the Cairanne to our portfolio! The Cave de Cairanne began in 1929 when 7 wine growers in the heart of the southern Rhône Valley, just north of cru villages Châteauneuf-du-Pape, Gigondas, and Vacqueyras, banded together to bottle their own wines. Cairanne itself recently was elevated to such a status and Camille Cayran is the beating heart of that elevation. Over the last 93 years this co-operative has grown to 65 growers (throughout the Rhône), earned Cru designation for their village, and made a name for their delicious, organic, minimalist wines produced on a scale that allows for every day French citizens (and Canadians alike!) to enjoy them at extremely fair prices.

The Cave de Cairanne cellar gathers together the fruit of 65 winegrowers who have passed their passion for the land from generation to generation. Their fruit is entrusted to Denis Crespo, part time professional French bicyclist, full time Cave de Cairanne winemaker, a fellow supremely talented in doing minimalist winemaking on a large scale. This is precisely what the world of wine needs, the heart of what post industrial, post critic driven wine can be, combining the strengths of modern hygienic cellars with chemical free farming, indigenous ferments, and winemaking without additives (save for minimal sulphites in select cuvées).

Together, Camille Cayran’s farmers work 550 hectares of vines in the appellations Côtes-du-Rhône, Côtes-du-Rhône Villages, Côtes-du-Rhône Villages Plan de Dieu, Cru Rasteau, Cru Gigondas, Cru Vacqueyras, Cru Châteauneuf-du-Pape, and, of course, Cru Cairanne, their main area.

Simply put: The farming is beautiful, the grapes are picked at the very end of their ripening period, the sorting and selection is drastic, the winemaking is attentive and calibrated to perfection without any shortcuts, and the final product is delicious.

THE WINES

2021 L'Insouciante Blanc

2021 L'Insouciante Rosé

2020 L'Insouciante Rouge

2021 Sans Soufre Ajouté

2020 La Réserve

AB CSPC/SKU # 871179

2021 L'Insouciante Blanc

Côtes du Rhône AOC

Insouciante, French for the happy-go-lucky-care-free spirit embodied by these wines. A pale and shining gold hued Rhône white, classically styled with all the tell tale notes of the style: a superb, fruit forward nose of stone fruit, citrus, white flowers, white pepper, and herbs de provence. The palate, a remarkable roundness in the mouth, finishing with floral notes of apple blossom and honeysuckle and a gentle acidity that gives freshness and balance. Beautiful with asparagus, scallops, grilled fish, and Indian cuisine. Best enjoyed at 12-13º.

Varietal/Blend: 50% Grenache Blanc, 30% Roussane, 20% Marsanne
Fermentation: Grapes gently pressed and left to macerate on their skins for 4-6 hours before being racked for a temp controlled fermentation at 14-18ºC for 20 days.
Vineyard & Vine Age: Grapes from organic vineyards on the left bank of the Rhône in the Cru Cairanne on terraces over the Aygues tributary to the west. Soils of gravel, clay, and fine sand with excellent exposure to the sun. 45hl/ha yield.
ABV: 13.5%

AB CSPC/SKU # 871180

2021 L'Insouciante Rosé

Côtes du Rhône AOC

Insouciante, French for the happy-go-lucky-care-free spirit embodied by these wines. This rosé is robed in a gorgeous pink hue. In the glass, a lovely aroma of fresh fruit, crushed strawberries, and fresh peeled bananas with a hint of english candy. Beautifully balanced with a round mouthfeel a longer finish than one often expects from a rosé. Best enjoyed at 14ºC.

Varietal/Blend: 70% Grenache, 30% Syrah
Fermentation: 100% direct pressed with cold-settling at 5° for 48 hours followed by a temperature controlled cool fermentation at 14°C.
Ageing: Stainless steel.
Vineyard & Vine Age: Grapes from organic vineyards on the left bank of the Rhône in the Cru Cairanne on terraces over the Aygues tributary to the west. Soils of gravel, clay, and fine sand with excellent exposure to the sun. 45hl/ha yield.
ABV: 13.5%

AB CSPC/SKU # 871181

2020 L'Insouciante Rouge

Côtes du Rhône AOC

Insouciante, French for the happy-go-lucky-care-free spirit embodied by these wines. A gentle garnet hue exhaling aromas of red and black fruit supported by a spicy note and hints of garrigue—how does one pin down the flavour of Grenache? In the mouth, the Insouciant shows powerful high volume blackberries and figs with plenty of big rounded tannin. For the die hard lovers of big red's, this is a terrific BBQ wine, charcuterie wine, and a treat on its own. Best served at 16ºC.

Varietal/Blend: 100% Grenache
Fermentation: Pre-fermentation cold soak of 48 hours, then fermented for six weeks in concrete with daily cap management via a combination of delestage, pigeage, and remontage according to how Denis Crespo feels the ferment is going. No sulphites until time of bottling.
Ageing: Aged 10 months in concrete.
Vineyard & Vine Age: Grapes from organic vineyards on the left bank of the Rhône in the Cru Cairanne on terraces over the Aygues tributary to the west. Soils of gravel, clay, and fine sand with excellent exposure to the sun. 45hl/ha yield.
ABV: 14.5%

AB CSPC/SKU # 871182

2021 Sans Soufre Ajouté

Cairanne AOC

A big bold red for the natty gang, this living wine is well structured with robust, well ripened tannins coating the opulent palate without being austere at all. On the contrary, expect juicy fresh berries and effusive red fruit dancing with notes of tobacco and dark chocolate. The length and complexity speak for themselves, a beautiful wine at a stunning price. Serve at 17ºC.

Varietal/Blend: 60% Grenache, 40% Syrah
Fermentation: Pre-fermentation cold soak of 48 hours, then fermented for six weeks in concrete with daily cap management via a combination of delestage, pigeage, and remontage according to how Denis Crespo feels the ferment is going. No sulphites until time of bottling.
Ageing: Aged 10 months in concrete.
Vineyard & Vine Age: Hand harvested from Cairanne vineyards located on south-facing Miocene slopes north of the village — Erisoion has combined the mass of limestone pebbles with a rare flint that alternates with marl. Organic farming. Sorted vigorously. 25-40 year old vines. 30hl/ha yield.
ABV: 15.0%

AB CSPC/SKU # 871183

2020 La Réserve

Rasteau AOC

A classically styled GSM that shows Rasteau in all its newfound glory, being so recently elevated to its own cru (not unlike Cru Cairanne). The colour is a gorgeous carmine red. A powerful nose shows crushed blueberries, black olives, violet petals, marzipan, garrigue herbs, and black truffle with a silky palate and terrific structure. The palate carries out as the nose promises with additional notes of spiced olives, black cherry, and nutmeg. Best served at 18ºC and a beautiful pairing for lamb, bison, and game. Drinking window: 2-8 years. 92 points, Decanter.

Varietal/Blend: 50% Grenache, 20% Syrah, 30% Mourvèdre
Fermentation: Pre-fermentation cold soak of 48 hours, then fermented at 16-20ºC for six weeks in concrete with daily cap management via a combination of delestage, pigeage, and remontage according to how Denis Crespo feels the ferment is going.
Ageing: Aged 10 months in concrete.
Vineyard & Vine Age: Hand harvested. Organic vineyards in Rasteau. Sorted vigorously. 25-40 year old vines. 32hl/ha yield.
ABV: 15%

Vino Al Vino is an Alberta wine importer and wine wholesaler specializing in real wines , wines with minimal intervention . We purvey real wines in the Calgary, Edmonton, Red Deer, Lethbridge and the Mountains areas. All of our wines are sustainable . Almost all of our wines are certified organic . Many of our wines are certified biodynamic . Many of our wines are full-throttle zero-zero natural wines .

Casa Raia Returns to Alberta

Thu, 06 Oct 2022 11:23:20 GMT

A library release of 2011 Brunello, a small allotment of the last of 2016’s Brunello, and the much anticipated new vintage of the 2018 Bevilo from Casa Raia have arrived. Pierre-Jean and Kalyna Monnoyer are utilizing their scant four hectares of former Biondi-Santi vineyards to create some of the most collectable IYKYK Sangiovese in the world.

Due to paltry yields and a difficult vintage in 2017, we’ve only been able to secure 20 cases of Brunello presently, the last of 2016 and a generous library release of 2011 offered us to make up for the dearth. However, we have secured for Alberta a significant proportion of Casa Raia’s much loved Bevilo, available in the all new 2018 vintage:

Pierre-Jean grew up in Nice and was a sommelier in Paris. After a stint in a remote village named Dali in China where he pursued his passion for tea, he found his way to his wife Kalyna, a Montrealer in Italy who had taken over the gorgeous estate of Casa Raia purchased by her mother, renowned Ukrainian-Canadian artist Ludmilla Temertey.

Together, with their young children in tow, Pierre-Jean & Kalyna have restored this historic farmhouse, rejuvenated the abandoned olive groves, and brought the vineyards (originally planted by Biondi Santi ) back to life. The most important aspect of their adoption was the commitment to farming their vines with a combination of organic and regenerative farming that shines through in their vineyards explosive biodiversity. After seeing how the land had been treated, they decided the only way forward to reset an idyllic scene for future generations was to put back into the soil as much as they were taking out of it.

The ancient limestone soils have been given new life here, and their 50 year old vines are producing beautiful fruit. With each vintage, their Sangiovese harvest becomes more robust, the vines walking back from the brink of exhaustion. This is vital given that their Brunello comes from a minuscule plot of their oldest vines, only 1.1ha. Even in years when the yield is more generous, the quality only improves. This is owed as much to the stewardship of the soil as to the constant application of a minimalist philosophy in the cellar.

It would be such a shame to take this degree of farming attention and force the results through an industrial winemaking machine. The Monnoyer's expertly allow the fruit to shine for itself. In their small but mighty cellars the mandate is as hands off as can be. The traditional DOCG requirements of oak aging and the like are adhered to (and Pierre-Jean insists on the best French oak from the Taransaud forest), but the more modern bent of high extraction, high sugars, and things like micro-oxidation are eschewed in favour of a more traditional representation of Brunello, using large 3000L botti instead of barriques. Similarly, all finishing techniques like filtering and fining are done without chemical or mechanical assistance, and the bare minimum of sulphites will ever see the wine in these gorgeous bottles.

Within the ever more bewildering world of 'natural wine', I personally take great comfort in knowing that these seemingly trendy ideals can be applied sensibly, and successfully to wines of heritage, renown, and of course, the pinnacle of deliciousness.

If you want to know more about the characteristics of this area you can take a look at www.vinerra.com

THE WINES

2018 Bevilo Super-Tuscan

tech sheet | find the wine

2016 Brunello di Montalcino DOCG

tech sheet | find the wine

2011 Brunello di Montalcino DOCG

tech sheet | find the wine

Alberta CSPC/SKU #805328

2018 Bevilo Super-Tuscan

Toscana Rosso IGT

“Bevilo” or “Drink It” is a brooding, and deeply smoky, dense, Rosso Toscana focusing primarily on Sangiovese Grosso. The attitude of drink it up is almost misplaced here since the wine is quite serious. Lovely depth of flavours, tobacco, plum, dried cherry, and some fig. Oak is not overpowering, wine is extracted but not dumpy. Quite a massive effort that will reward patience in the end, but quite approachable now. A naturally produced Super Tuscan that can go the distance!

Varietal/Blend: 90% Sangiovese Grosso, 10% Cabernet Sauvignon & Merlot
Fermentation: De-stemmed. Fermented spontaneously with indigenous yeasts in stainless steel.
Ageing: The wine is aged for 24 months in 228 litre barriques made from French oak from the prized Allier Fôret. The trees are sustainably managed by the government and only cut down once 150 years old.
Vineyard & Vine Age: Estate. Planted between 1995 and 2000.
ABV: 15%
Produced Cases: ~4500 bottles per year.

Alberta CSPC/SKU #805330

2016 Brunello di Montalcino DOCG

Brunello di Montalcino DOCG

Classic, expressive, regal Brunello from an iconic vintage. With fruit from Casa Raia's oldest 1.1ha of vines in their formerly Biondi-Santi planted vineyard. This vineyard had grown too old to give sufficient fruit. But with holistic farming, the Monnoyers revived these vines and brought forth absolutely bewitching fruit — heart and soul Sangiovese of profound depth and complexity. Pierre-Jean brings it to the bottle using the traditional methods and stylings of Brunello, eschewing barriques for the classic 3000L botte. He, nevertheless, being a proud French man, uses the very best French oak for his cooperage, the famously delicious oak of the Allier forest. With a natural indigenous yeast fermentation, minimal sulphites, long ageing, and hands off winemaking in minuscule quantities (only 1500 bottles per year from 1.1ha of their oldest vines) arrives this outstanding Brunello. The wine shows typicity and terroir expertly with the complex of herbal and tobacco laced notes over full bodied red fruit and rich, taut acid, and supple tannins that coat the entire palate. Every detail of sustainability is addressed here, from cooperage to cork, while the wines lose nothing in its classic regionality. Powerful, structured, and built to last. Find notes of eucalyptus, plum, dried cherry, vanilla, clove, a hint of balsamic lift on the nose. Regal and rare, drinking now but happy to lay down for a decade at least.

Varietal/Blend: 100% Sangiovese Grosso
Fermentation: De-stemmed. Fermented spontaneously with indigenous yeasts in stainless steel.
Ageing: The wine is aged for 48 months in traditional 3000 litre botte they have made from French oak from the prized Allier Fôret. The trees are sustainably managed by the government and only cut down once 150 years old.
Vineyard & Vine Age: Estate. Vines 50 years old or older.
ABV: 14.77%
Produced Cases: 250

Alberta CSPC/SKU #874214

2011 Brunello di Montalcino DOCG

Brunello di Montalcino DOCG

A back vintage library release of 2011's supple Brunello, showing notes of coffee, cranberry, clove, leather, dried plums, and chocolate leading to an intense palate of cherry, vanilla, and herbaceous earth tones. Decant for at least two hours.

Varietal/Blend: 100% Sangiovese Grosso
Fermentation: De-stemmed. Fermented spontaneously with indigenous yeasts in stainless steel.
Ageing: The wine is aged for 48 months in traditional 3000 litre botte they have made from French oak from the prized Allier Fôret. The trees are sustainably managed by the government and only cut down once 150 years old.
Vineyard & Vine Age: Estate. Vines 50 years old or older.
ABV: 15.35%
Produced Cases: 250 produced cases.

JOHANNES ZILLINGER Returns

Thu, 15 Sep 2022 11:54:37 GMT

Johannes Zillinger is back in stock with all new vintages. Johannes is rapidly becoming one of Austria’s most renowned rebel minimalists. He’s a 3rd generation biodynamic vigneron farming 18 hectares in Velue, a village an hour northeast of Vienna.

Zillinger is known best for his inventive winemaking: long hang times in the vineyards, co-planting a number of herbs and flowers in his rows according to each variety, harvesting his grapes in several passes, whole-cluster foot treading, gentle and well honed skin-contact in all of his whites, and fostering textured acidity and invigorating mouthfeel in all of his wines by fermenting fractions of each wine in a mixture of Georgian qvevri , toasted Acacia barrels made from trees on his own property, old oak, and modern stainless steel, then re-blending the components later. His experiments with multi-vintage soleras are especially daring and the results have been astonishing, earning him a cult following around the world.

Johannes' father was one of the earliest adopter of organics in Austria (certified in 1984). So, Johannes grew up entirely in the spirit of holistic farming and winemaking.

When Johannes came of age, he spent time working in Georgia studying winemaking in the ancestral cradle of the grape vine. There he immersed himself in the ancient roots of winemaking, especially learning how to work with qvevri . His incorporation of these techniques together with his central European methods has created award winning wines that are as unique as they are delicious .

In just nine years, Zillinger’s talent and ingenuity as a wine grower have gained purchase from Japan to Scandinavia to New York to here in Alberta. It’s with immense pleasure, we greet new vintages of these well-loved wines and introduce three new cuvées as well: Parcellaire Blanc No.1 , Velue Riesling , and Velue Grüner Veltliner .

If you want to know more about the characteristics of this area you can take a look at www.vinerra.com

Hear from Johannes on the Wine Thieves podcast with D'Amato & Szabo and on the Interpreting Wine Podcast with Lawrence Francis.

THE WINES

2021 “Velue” Muskateller

Find the Wine
2021 “Velue” Grüner Veltliner

Find the Wine
2021 “Velue” Riesling

Find the Wine
2021 “Velue” Rosé

Find the Wine

NV “Revolution” White Solera

Find the Wine
NV “Revolution” Pink Solera

Find the Wine
NV “Revolution” Red Solera

Find the Wine
2020 “Parcellaire Blanc No.1”

Find the Wine

AB CSPC/SKU # 841779

2021 Velue Muskateller

Weinviertel

Such a dazzling, aromatic, dry Muscat, exuding notes of ginger, orange flower water, and peach skins. Crushed by foot in an oak open top vat, this Austrian favourite is über traditional. After sitting on their skins for 5-10 hours to amplify the texture, 95% of the Muskateller juice is pressed and racked to stainless steel while the other 5% continues fermenting on its skins, racked to terracotta qvevri. After fermentation, the blend is aged six months in stainless on the lees with regular bâtonnage, undergoing MLF. The final product has a gorgeous texture, rounded acidity, and a refreshing zestiness that makes you lean in over and over again.

Varietal/Blend: 100% Muskateller
Fermentation: Whole-cluster foot tread. After half-day maceration, 95% is pressed over a painstaking 8-hours and racked into stainless steel while 5% of the fruit remains on skins, racked to amphora. Natural ferments with indigenous yeasts.
Ageing: Six months in stainless steel on lees with bâtonnage and MLF. Unfined & unfiltered.
Vineyard & Vine Age: Zillinger estate fruit. 15-25 years old. Biodynamic, hand farmed. Vineyards “Haidthal” and “Hohes Eck” — both windy and chilly allowing for late harvesting.
ABV: 11.0%
Produced Cases: 600

AB CSPC/SKU # 874209

2021 Velue Grüner Veltliner

Weinviertel

Velue is the ancient name for the Zillinger's home village of Velm and means 'Trees along the river' referring to the willow trees growing along the Sulzbach crossing the village.
The Velue wines are beautifully balanced and well made natural wines fermented spontaneously in stainless
steel on the lees. Beside the vines in these old vineyards grow several types of thyme planted to make teas and medicinal extracts. Johannes's careful farming and long hang times combined with the herbaceous quality his wines pick up from their proximity to these herbs make for wildly unique natural wines that never go sideways on us. Find here all the classical indicators of Grüner Veltliner — yellow fruit, white pepper, savoury salinity — buttressed by a firm herbaceous quality, a hint of skin contact, and a wonderful concentration that never feels overwrought.

Varietal/Blend: 100% Grüner Veltliner
Fermentation: Whole-cluster foot tread. After half-day maceration, the fruit receives an extremely gentle 5-hour pressing and is then racked into stainless steel. Natural ferment with indigenous yeasts.
Ageing: Three months in stainless steel on lees with bâtonnage and MLF. Unfined & unfiltered.
Vineyard & Vine Age: Hand farmed and hand harvested estate vineyards surrounding Zillinger's village of Velm-Goetzendorf
with vines 15-55 year old grown on loam, loess, limestone, and sandstone.
ABV: 12.0%
Produced Cases: 600

AB CSPC/SKU # 874208

2021 Velue Riesling

Weinviertel

A patently Austrian dry Riesling, that salty and savoury and peppery terroir shining through over intense aromas of nectarine, jasmine, pea blossom, candied lemon, and a hint of petrol. This is a such a beautiful example of Österreich terroir, an effortless treat.

Varietal/Blend: 100% Riesling
Fermentation: Foot-tread whole cluster. After a short maceration time, spontaneously fermented at 23-25°C in stainless steel.
Ageing: Five months in stainless steel on lees with bâtonnage and MLF. Unfined & unfiltered.
Vineyard & Vine Age: Zillinger estate fruit. 15-25 years old. Biodynamic, hand farmed. From the eastern facing slope for the “Haidthal” vineyard, windy and chilly, allowing for late harvesting.
ABV: 12.0%
Produced Cases: 600

AB CSPC/SKU # 841780

2021 Velue Cabernet Rosé

Weinviertel

95% Cabernet Sauvignon, 5% Syrah. 5-10 hours of skin contact in stainless for the Cabernet Sauvignon. Syrah is fermented on its skins in Georgian qvevri then blended back into the Cab for six months on the lees in stainless with bâtonnage and full MLF. A rich and deeply coloured rosé full of juicy watermelon and raspberry notes accentuated by herbaceous elements and a delightful texture.

Varietal/Blend: 95% Cabernet Sauvignon 5% Syrah
Fermentation: Natural ferment with brief maceration in stainless for Cab Sauv, Syrah in amphora (qvevri).
Ageing: Three months in stainless steel on lees with bâtonnage and MLF. Unfined & unfiltered.
Vineyard & Vine Age: Zillinger estate fruit from bottom of SE aspect slope near the forest where his reds ripen slowest. 25 years old. Biodynamic, hand farmed.
ABV: 11.5%
Produced Cases: 500

AB CSPC/SKU # 841786

NV Revolution White Solera

Weinviertel

2020's bottling is roughly 50% Chardonnay from 2019, 25% Riesling from 2013-2019, and 25% Scheurebe from 2017 & 18. Scheurebe whole-cluster pressed and fermented in stainless for elegance, fruit, and freshness. The Chardonnay is fermented on its skins in Georgian qvevri amphorae, bringing structure and body. The Riesling solera is the oldest and contributes the greater character and complexity to this cuvée year after year. All of the wine was aged on the lees. Unfined & Unfiltered. Zero SO2 added. Riesling is the bones of the house, Chardonnay the furnishings, and Scheurebe knocks on the door with flowers!

Varietal/Blend: 50% Chardonnay 25% Riesling 25% Scheurebe
Fermentation: Natural fermentation, Scheurebe 2017 & 2018: whole cluster pressed for more elegance, fruit and freshness; fermented in stainless steel with handpicked berries // Chardonnay 2019: short time fermented on the skins for structure and body // Riesling 2013-2019 (small quantities of NUMEN Riesling) in solera system
Ageing: Six months stainless steel before bottling. Non-Vintage/2020 bottling. Unfined & unfiltered.
Vineyard & Vine Age: Steinthal vineyard, Hohes Eck vineyard, 20-40+ years old. Biodynamic, hand farmed.
ABV: 12.5%
Produced Cases: 833

AB CSPC/SKU # 841787

NV Revolution Pink Solera

Weinviertel

This year's bottling sees about 50% Rösler from 2019, 40% Syrah from 2018 & 19, and 10% St. Laurent from 2016-18. The Rösler is whole-cluster pressed, fermented into stainless steel for fermentation, then matured in old 500L oak barrels. Syrah is whole-berry fermented and matured in 500L oak. A portion of the St. Laurent solera is blended in for nuanced character. The blend's then aged on lees, full MLF, bottled hazy as, no sulfur added. Just throw out the cork. Johannes says the "combination of soleras shows my favourite wine style; a combination of fruit and freshness paired with structure, ripeness, and a lot of glou-glou."

Varietal/Blend: 50% Rösler 40% Syrah 10% St. Laurent
Fermentation: Natural Fermentation, Rösler 2019: whole cluster pressed for more elegance, acidity and freshness; fermented in stainless steel, matured in used 500 lt barrels of oak // Syrah 2019 & 2018: short time fermented on the berries and matured in 500 lt barrels for minerality and body // St. Laurent 2016, 2017, 2018 (small quantities of NUMEN Rosé) in solera system.
Ageing: Six months stainless steel before bottling. Non-Vintage/2020 bottling. Unfined & unfiltered.
Vineyard & Vine Age: Steinhal 20-110+ years old. Biodynamic, hand farmed.
ABV: 11.5%
Produced Cases: 400

AB CSPC/SKU # 841788

NV Revolution Red Solera

Weinviertel

2020's bottling includes Cab Sauv from 2017, Roesler from a solera stretching back to 2016, and Zweigelt from 2019. Each year the Rösler receives a short maceration during fermentation before being combined in large old oak barrels for maturation. The Zweigelt too is briefly macerated before maturing in 500L oak. The Cab, however, sees a long maceration as it ferments in 1000L terracotta amphorae, bringing structure to the blend. Bottled hazy with no added sulphur, this wine has a startling density, tart and fragrant. The Cab Sauv’s time in qvevri lends that signature potter's texture to the leaner more angular Austrian varieties. The resulting wine is a bewildering pleasure, greater than the sum of its parts. Notes of cherry, cassis, blueberry, and huckleberry play against tarragon, sage, fresh cut grass, and dried cranberry. A delight for mind and palate alike.

Varietal/Blend: 50% Rösler 25% Zweigelt 25% Cabernet
Fermentation: Natural fermentation, Rösler 2016-2018 (solera system): short time skin fermented and matured in big old barrels of oak // Zweigelt 2019: short time fermented on the berries and matured in 500 lt barrels for fruit and acidity // Cabernet 2017: long time skin fermented in 1000 lt amphoras
Ageing: Six months stainles steel before bottling. Non-Vintage/2020 bottling. Unfined & unfiltered.
Vineyard & Vine Age: Steinhal vineyard, Sonnberg vineyard, 20-40 years old. Biodynamic, hand farmed.
ABV: 12.5%
Produced Cases: 583

AB CSPC/SKU # 874211

2020 Parcellaire Blanc No.1

Weinviertel

This wine is so Zillinger, at once extremely unique and extremely delicious, beautifully farmed and site specific fruit (in this case his coolest climate, north facing, latest ripening plots) combined with a wildly creative élevage. Parcellaire Blanc No.1 is equal parts Chardonnay and Welschriesling. The Welschriesling is whole cluster fermented in qvevri amphoras on the skins then pressed and matured in 500 litre Oak barrels while the Chardonnay is pressed whole cluster and fermented aged in Acacia barrels for eight months under naturally occurring flor. It is difficult to describe this wine — rich, clean, and unique fruit profile in the vein of white peach, yellow apple, yellow pear, and quince but with baking spice, crème fraîche, pie shell, savoury herbs, and a distinctive salinity. The texture from the time on skins and the textured acidity create a fuller body than its gentle alcohol would imply. This wine is truly one of a kind.

Varietal/Blend: Chardonnay & Welschriesling
Fermentation: The Welschriesling is whole cluster fermented in amphoras on the skins with indigenous yeast. Chardonnay is pressed whole cluster and fermented in Acacia barrels under naturally occurring flor.
Ageing: The Welschriesling is aged in Oak. The Chardonnay is aged in Acacia. 8 months. The two are blended 1 month before bottling. Less than 15ppm SO2. Unfined & unfiltered.
Vineyard & Vine Age: The Parcellaire range is a further development of Johannes's previous single vineyard wines. For his three Parcellaire wines Johannes selects only the coolest parcels of his oldest vineyards, those close to forests, facing north and northeast and on windy hilltops. All of these plots are situated on lime-sandstone soils and produce wines of unique cool climate personalities. Vines at least 35 years old.
ABV: 11.5%
Produced Cases: 416

Welcoming CHAMPAGNE LELARGE-PUGEOT to Alberta

Mon, 12 Sep 2022 10:48:47 GMT

Our portfolio is heavily weighted to sparkling wine—it counts for an outsized proportion of what we import and sell—but as obsessed as we are with bubbles we’ve yet to add our first Champagne producer. That time has finally come. We’ve had our eyes on Lelarge-Pugeot for years, inspired by their deliciously unique wines, their biodynamic farming, their Meunier focus, their family bond, and their long and storied history. We are so happy to finally have these wines to drink in Alberta.

Champagne Lelarge-Pugeot dates back to 1799, an eighth-generation winery in the Premier Cru village of Vrigny on the rolling slopes of the Montagne de Reims. They’re a true family operation, led by parents Dominique Lelarge and Dominique Pugeot and their children, Clémence and Valentin. Beginning in 2000, Dominique suspended the use of chemicals and over the last two decades has transitioned into a biodynamic poly-farm that eschews mono-cropping, championing biodiverse perma-culture and cover crops between the rows and the interspersed planting of numerous other foods including peach, apple, cherry, plum, and almond trees. Their remarkable Champagnes are very much crafted in the vineyard.

The family’s 8.7 hectares of vineyards include a significant proportion of Pinot Meunier, the specialty of Vrigny in the traditionally Pinot Noir driven Montagne de Reims. Lelarge-Pugeot’s command of and privileging of this variety to the best sites is a signature of their domaine, revered flag bearers in this current Meunier renaissance. Moreover, Dominique’s vineyard’s largely face north. This was no help to his wine-farming ancestors but today the northern aspect has offered protection from the effects of global warming, maintaining a classical profile of textured acidity while rich in phenolic density.

Lelarge-Pugeot has been certified organic since 2014 and Demeter-certified biodynamic since 2017, farming 42 distinct parcels of Pinot Meunier, Pinot Noir, and Chardonnay at elevations of roughly 400 ft (4.4 hectares of Meunier, 1.5 hectares of Chardonnay, and 2.8 hectares of Pinot Noir). Lelarge-Pugeot’s wines are styled in a minimalist fashion that brings a bright freshness teeming with energy while also delivering developed tertiary toasty and nougat nuances. This family is producing bubbles as juicy and immediately rewarding as they are age worthy. Truly distinct Champagne all around, earning The Independent’s Best Overall for their top Champagnes of 2021 ; even King Charles III would agree .

THE WINES

AB CSPC/SKU # 871184

Tradition Extra Brut

Champagne 1er AOC

The family's entry-level stunner features a Meunier-dominant blend that spotlights the drive and poise of the estate’s leading lady, the underappreciated Pinot Meunier variety. This bottling is the platonic ideal of growers’ champagne, seamlessly weaving the high-toned mineral streak of Vrigny with the delicate and more savory leaning aromas of this red-dominant cépage , drawn from a total of 30 parcels within Vrigny. The current release, based on the 2017 vintage with around 30% reserve wines, sees 6 months in tank before bottling and a further 3 years on the lees in bottle. Pale golden yellow with a persistent effervescence, this creamy Champagne offers a great depth of rich, ripe apples, apricots, and a tangy orange zest notes.

Variety: 50% Pinot Meunier, 40% Pinot Noir, 10% Chardonnay
Fermentation: First fermentation for 10 months in French oak foudres on the fine lees. Indigenous yeast.
Ageing: Bottled July 2018 for secondary fermentation, ageing 3 years on the lees in bottle. Disgorged November 2021. 2 g/L dosage. Only 37ppm SO2.
Vineyard: Harvested in 2017. Estate vineyards in Vrigny 1er cru. Vines over 30 years old.
ABV: 12.2%

AB CSPC/SKU # 871185

C’est Sucré! Sec

Champagne 1er AOC

We can't hasten the return of quality Champagne Sec fast enough. A foregone vogue for honey'd, full flavoured, indulgent aperitif Champagnes is on the ascendent again thanks to cuvées like Lelarge-Pugeot's irreverently named C'est Sucré! (for the hopeless anglophones, that means 'It's Sweet!'). Our team celebrated our Christmas dinner with this bubbly and we couldn't have chosen better. A perfect departure point for a special afternoon or a pre-dinner aperitif, this jubilant wine is perfectly balanced and unabashedly saccharine without a hint of cloying over-dosage. It's a forsaken style we're psyched to participate in reappraising and celebrating when it is done this well. Notes of panettone, baklava, spiced apple, and apricot with a hint of crème fraîche and white lily.

Variety: 50% Pinot Meunier, 40% Pinot Noir, 10% Chardonnay
Fermentation: First fermentation for 10 months in French oak foudres on the fine lees. Indigenous yeast.
Ageing: Bottled July 2017 for secondary fermentation, ageing 28 months on the lees in bottle. Disgorged June 2020. 28 g/L dosage. Only 30ppm SO2 .
Vineyard: Fruit from the 2014, 2015, and 2016 harvests. Estate vineyards in Vrigny 1er cru. Vines over 25 years old.
ABV: 12.2%

AB CSPC/SKU # 871188

Rosé Extra Brut

Champagne Vrigny 1er Cru AOC

This stunningly poised and textured Champagne has a rich and nutty palate complemented by a lime freshness. Long finish with a lovely purity of flavour.

Variety: 100% Pinot Noir
Fermentation: First fermentation for six months in stainless steel with indigenous yeast. Color comes from the domaine's Coteaux Champenois Rouge blended in to the tune of 7% of the total cépage.
Ageing: Bottled in April 2014 for secondary fermentation, ageing 7 years on the lees in bottle. Disgorged March 2021. 2 g/L dosage. Only 27ppm SO2.
Vineyard: Harvested in 2013. Estate vineyards in Vrigny 1er cru. Vines over 30 years old.
ABV: 12.0%

AB CSPC/SKU # 871186

Blanc de Blancs Extra Brut

Champagne Vrigny 1er Cru AOC

Stunning and unique. An initial crisp acidity gives way to generous floral, ripe pear, peach, earthy burnt caramel, and myriad citrus notes, complemented by a subtle twist of orange peel oils and sultana raisin complexity. This is the finesse and power dyad we always hope for from a Blanc de Blancs, replete with that long, lingering, bruised apple finish. Drink now or forget a case in the cellar to revisit every year or two—this wine can and will develop further.

Varietal/Blend: 100% Chardonnay
Fermentation: First fermentation for six months in stainless steel with indigenous yeast.
Ageing: Bottled in April 2015 for secondary fermentation, ageing 5 years on the lees in bottle. Disgorged May 2021. 2 g/L dosage. Only 27ppm SO2.
Vineyard & Vine Age: Fruit from 2014 harvest. Estate vineyards in Vrigny 1er cru. Vines over 30 years old.
ABV: 12.2%

AB CSPC/SKU # 871187

Les Charmes de Vrigny Extra Brut

Champagne Vrigny 1er Cru AOC

The charm and restrained intensity of the Lelarge-Pugeot family captured in a single cuvée. Les Charmes is a grown-up version of the entry-level Tradition, one that has matured with eight years' ageing in bottle, adoring itself with the depth and nuance of time while maintaining its lithe and playful levity and freshness. Elegant notes of green apple join with citrus and fresh baked bread. The bucolic charms of this precious premier cru and its beloved Meunier are on full display in the wine's pastoral palate of wild flowers and herbs and grasses, showing petrichor and orchard fruit as it turns the corner from freshness into tertiary complexity.

Varietal/Blend: 50% Pinot Meunier, 30% Pinot Noir, 20% Chardonnay
Fermentation: First fermentation for six months in stainless steel with indigenous yeast.
Ageing: Bottled in April 2011 for secondary fermentation, ageing 8 years on the lees in bottle. Disgorged May 2021. 2 g/L dosage. Only 20ppm SO2.
Vineyard & Vine Age: Harvested in 2010. Additional wine from Solera. Estate vineyards in Vrigny 1er cru. Vines over 40 years old.
ABV: 12.2%

AB CSPC/SKU # 871189

Nature Brut Nature

Champagne Vrigny 1er Cru AOC

Very light golden colour with refined effervescence. In the nose: beautiful baker’s yeast, pear, plum, pineapple juice, peach, sweet malt tones, saffron and light minerality. No Sulphur, No Dosage. Free of any manipulation and additions, this laser-focused and supremely chiselled wine bursts with a high-tension spark of acidity that vibrates from start to finish. And the portion of the fruit vinified in smaller barrels lends even more breadth and texture to this wine. A mouth-watering delight.

Varietal/Blend: 50% Pinot Noir, 50% Chardonnay
Fermentation: First fermentation for twelve months with indigenous yeast, 50% in stainless steel tank and 50% in oak.
Ageing: Bottled in July 2017 for secondary fermentation, ageing 4 years on the lees in bottle. Disgorged June 2021. 0 g/L dosage. No sulphites added (naturally occurring 5ppm SO2 in final product).
Vineyard & Vine Age: Harvested in 2016. Estate vineyards in Vrigny 1er cru. Vines over 45 years old.
ABV: 12.5%

AB CSPC/SKU # 871190

Les Meuniers De Clémence Extra Brut

Champagne Vrigny 1er Cru AOC

This beautifully balanced wine has dryness compensated by the intense fruitiness, the crisp mineral texture with a creamy mousse character. It is ripe, full of both apple fruits and lime.

Varietal/Blend: 100% Pinot Meunier
Fermentation: First fermentation for six months in stainless steel with indigenous yeast.
Ageing: Bottled in April 2015 for secondary fermentation, ageing 6 years on the lees in bottle. Disgorged March 2021. 2 g/L dosage. Only 13ppm SO2.
Vineyard & Vine Age: Harvested in 2014. Estate vineyards in Vrigny 1er cru. Vines over 40 years old.
ABV: 12.5%

AB CSPC/SKU # 871191

Saignée De Meunier Rosé Brut Nature

Champagne Vrigny 1er Cru AOC

The 2014 vintage marked Lelarge-Pugeot's first ever foray into an entirely Pinot Meunier-driven, saignée method, rosé bubbler, and wow is she a killer! Derived from the very early pressings of Meunier grapes, with the freely running juice 'bled' from the tanks after only a day of maceration, the wine is dominated by an overarchingly savory and masculine feel, uninhibited by any addition of dosage, and hemmed together with a soft touch of chalky tannin. Reeling with cool and leafy red berries, cherry 'Sweet Tarts' and strawberry yoghurt, this is a sparkling wine of substance and structure making it a versatile companion on any dinner table.

Varietal/Blend: 100% Pinot Meunier
Fermentation: First fermentation for six months in French oak barrels with indigenous yeast (32 hours skin contact).
Ageing: Bottled in April 2015 for secondary fermentation, ageing 6 years on the lees in bottle. Disgorged March 2021. 0 g/L dosage.
Vineyard & Vine Age: Harvested in 2014. Estate vineyards in Vrigny 1er cru. Vines over 50 years old.
ABV: 12.5%

AB CSPC/SKU # 871192

Millésime Extra Brut

Champagne Vrigny 1er Cru AOC

2008 was such a precious, generous vintage in Champagne, translated here in equal measures of Meunier, Chardonnay, and Pinot Noir. This trinity is so tautly balanced, showing the rounded edges and nuanced intensity its acquired over a decade and a half ageing. The Millésime 2008 reveals bewitching raisinated, almost port-like oxidative notes jewel-set in a soaring structure of bright citrus. Fans of old, tertiary, rich Champagnes will adore the molasses like minerality and curviture of this wine, lingering with a precious sherry-like nuttiness.

Varietal/Blend: 33% Meunier, 33% Pinot Noir, 34% Chardonnay
Fermentation: First fermentation for six months in stainless steel with indigenous yeast.
Ageing: Bottled in April 2009 for secondary fermentation, ageing over 9 years on the lees in bottle. Disgorged November 2018. 2 g/L dosage. Only 25ppm SO2.
Vineyard & Vine Age: Harvested in 2008. Estate vineyards in Vrigny 1er cru. Vines over 50 years old.
ABV: 12.0%

AB CSPC/SKU # 871193

Quintessence Extra Brut

Champagne Vrigny 1er Cru AOC

2008 was a remarkable vintage for Champagne and the wines that have been gradually released from that year have proven this more and more with age. Drinking now and worthy of further ageing, Lelarge-Pugeot's Quintessence gives further proof of the kindness of nature in that particularly profound lap around around the sun. While the world melted down in a financial collapse, the grapes of Vrigny ripened perfectly, giving intense wines that grow more intoxicating with every year of age. The wine greets with a golden hue and lovely perlage. The nose is finely tuned with fresh scents of pear, apple, and apricot, buttressed by notes of fresh almonds and hazelnuts. On the palate, round and robust with sanded edges and an effortless balance, cool and elegant, with a delicious citrusy finish.

Varietal/Blend: 70% Chardonnay, 20% Pinot Noir, 10% Meunier
Fermentation: First fermentation for six months in French oak foudres and stainless steel. Indigenous yeast.
Ageing: Bottled in April 2009 for secondary fermentation, ageing 10 years on the lees in bottle. Disgorged November 2018. 2 g/L dosage. Only 26ppm SO2.
Vineyard & Vine Age: Harvested in 2008. Estate vineyards in Vrigny 1er cru. Vines over 50 years old.
ABV: 12.0%

Introducing DI GIOVANNA

Mon, 05 Sep 2022 11:34:22 GMT

Sicilian wine is no stranger to terroir hunters and Italian wine obsessives, yet most of the fine wines that make it to Alberta hail from the Eastern side of this immense and storied island. This is why we were so excited to discover Di Giovanna, a titan in fine wine in Western Sicilia.

Di Giovanna grows intoxicatingly unique wines from Grillo, Nerello Mascalese, and Nero d’Avola alongside enigmatic expressions of Chardonnay and Syrah, varieties so reflective of the sites where they're planted. In Di Giovanna’s hands, these grapes reflect the towering elevation (450-800m), volcanic soils, organic farming, and explosive biodiversity of Monte Genuardo, the national nature preserve in which their vineyards are enmeshed.

THE WINES

AB CSPC/SKU # 874479

2020 DRY MILLESIMATO

Terre Siciliane IGP

A multifaceted white giving bright, pretty aromas of peach skins, green apple, mediterranean herbs, and citrus followed by a surprising palate that twists and turns with volcanic tea-like bitter and savoury notes of green peppercorn, plum skins, and a smokey salinity over a core of apple, bergamot, and lemon. Organic, hand picked, destemmed and pressed ever so softly, then cool-fermented and aged six months in stainless steel on the lees, this is a white that does better than pair with fish and vegetable entrées, it elevates them with its exciting complexity, seasoning the palate with its enigmatic contrast of feisty fruit and savoury nuance.

Varietal/Blend: 70% Chardonnay, 15% Grillo, 15% Viognier
Fermentation: De-stemmed grapes are softly pressed (3-4 hour pressing), fermentation in stainless steel.
Ageing: Aged for 6 months on the fine lees in stainless steel.
Vineyard & Vine Age: Grapes from historic estate family vineyards 'Gerbino' and 'Paradiso' in Contessa Entellina DOC, 30 year-old vines located high hillside vineyards, organically grown, aggressive green harvesting, zero chemicals, single guyot, hand harvested — each variety harvested individually at ideal ripeness.
ABV: 12.5%
Produced Cases: 2,500

AB CSPC/SKU # 874480

2021 ‘Gerbino’ Rosato

Sicilia DOC

Nero d’Avola is the classic Sicilian red table wine, the Merlot of the Island, capable of making gluttonous, fruity, simple table wine when farmed for yield while also capable of profound dynamism and singularity when farmed for quality. I honestly did not expect what I encountered when I put my nose in this rosé. Gunther & Klaus Di Giovanna have made this, their version of Nero d’Avola rosé since 2004, and have aimed for a serious wine from day one, eschewing the simple chuggability rosé was known for, especially then. The Gerbino vineyard’s old vines, high elevation, and volcanic nuance have given this wine a strange and inviting aroma of mint, cucumber, and fresh pressed strawberry leading into a palate of terrific intensity and salty depth, with a joyful fruit profile of candied raspberry sans sweetness, bolstered by a darjeeling like minerality. What a pleasure to drink!

Varietal/Blend: 100% Nero d'Avola
Fermentation: Soft pressing for 3 hours, fermentation in stainless steel tank.
Ageing: Aged for 6 months on the fine lees in stainless steel.
Vineyard & Vine Age: Grapes from historic estate family mountain-side vineyard 'San Giacomo' in Sambuca di Sicilia DOC, organically grown, aggressive green harvesting, zero chemicals, single guyot, hand harvested — each variety harvested individually at ideal ripeness.
ABV: 12.5%
Produced Cases: 1,250

AB CSPC/SKU # 874482

2020 ‘Gerbino’ Rosso

Terre Siciliane IGP

Gerbino Rosso is a rich and sunny Sicilian blend that speaks its sunny territory to life with dark fruited Syrah at its core and red fruited Nero d’Avola and Merlot playing the harmony. Hand harvested and carefully selected bunches fermented in stainless with ten days’s maceration, it’s an indigo dense wine full of wild berries, plums, grapes, prunes, and roasty coffee notes. The clean and expressive nose give way to a palate structured by firm tannins and rich, ripe fruit, a perfect pairing for roasts and a certified crowd pleaser.

Varietal/Blend: 70% Syrah, 15% Nero d'Avola, 15% Merlot
Fermentation: Fermentation in stainless steel in contact with the skins for 10 days, then softly pressed
Ageing: Aged for 18 months in stainless steel.
Vineyard & Vine Age: Grapes from historic estate family vineyards 'Gerbino' and 'Paradiso' and 'Miccina' in Contessa Entellina DOC, high hillside vineyards, organically grown, aggressive green harvesting, zero chemicals, single guyot, hand harvested — each variety harvested individually at ideal ripeness.
ABV: 13.5%
Produced Cases: 2,500

AB CSPC/SKU # 874483

2021 ‘Vurría’ Grillo

Sicilia DOC

A serious Grillo is an uncommon find, being Western Sicily's most planted white grape and best known for Marsala production, it is often planted for bulk growth creating a lovely and endlessly quaffable table white. This Grillo, however, is on a different level. With yields reduced, farmed carefully on volcanic tuff at high elevations and hand harvested when perfectly ripened, the results are otherworldly. On the nose you
are surprised by a menagerie of notes not commonly found in concert: various melons, crispy snap pea, nectarines and apricots, and fennel fronds and seeds. When it hits the palate its rocking acidity testifies to its situation over a half kilometre above sea level, drenched in notes of lemon drop, white table grapes, brooding blood orange and blood orange zest, seashells, hint of nori. This is everything one hopes for from Sicily — wines that will broaden the scope of flavour and experience.

Varietal/Blend: 100% Grillo
Fermentation: Soft pressing for 8 hours, fermentation in stainless steel tank.
Ageing: Aged for 6 months on the fine lees in stainless steel.
Vineyard & Vine Age: Grapes from historic estate family vineyard 'Paradiso' in Contessa Entellina DOC, 30 year-old vines located high hillside vineyards on limestone and volcanic tuff, situated over 1500 feet above sea level, organically grown, aggressive green harvesting, zero chemicals, single guyot, hand harvested — each variety harvested individually at ideal ripeness.
ABV: 12.5%
Produced Cases: 1,667

AB CSPC/SKU # 874484

2021 ‘Vurría’ Nerello Rosato

Contessa Entellina DOC

For the Italian wine obsessives, a Nerello Mascalese rosé is a rare and much prized treat. Already a light skinned and delicate variety, it is already a perfect candidate for elevated, serious, mineral driven rosé. Di Giovanna's rendition bewitches. At first scent you are greeted with notes of grilled watermelon, crushed strawberry, and savoury herbs. The palate is like fresh watermelon with maldon salt, basil, pickled strawberry, and navel orange. A stunning wine.

Varietal/Blend: 100% Nerello Mascalese
Fermentation: Soft pressing for 3 hours with skin contact, fermentation in stainless steel tank.
Ageing: Aged for 6 months on the fine lees in stainless steel.
Vineyard & Vine Age: Grapes from historic estate family vineyard 'Miccina' in Contessa Entellina DOC, 30 year-old vines located high hillside vineyards on volcanic tuff, situated over 1600 feet above sea level, organically grown, aggressive green harvesting, zero chemicals, single guyot, hand harvested — each variety harvested individually at ideal ripeness.
ABV: 12.5%
Produced Cases: 1,667

AB CSPC/SKU # 874487

2020 ‘Vurría’ Nerello Mascalese

Contessa Entellina DOC

This cult-famous indigenous Sicilian variety, Nerello Mascalese, needs no introduction for those who adore it. It hails from the North-East of the island and was introduced to Sambuca di Sicilia by Gunther & Klaus's father Aurelio Di Giovanna in 1968.
The dry, windy climate of this new home in West Sicily and the mineral-rich soil lends the wine a beautiful aromatic composition that is expressed on the nose with hints of rose petal and dried cherry and third-wave coffee followed by notes of smoke and white pepper. On the palate it is a shade darker than the Etna examples with the same dazzling acidity, showing cherry, blueberry compote, and savoury, mineral rich notes redolent of real iced tea, ringing out with a long, clean, harmonious finish.

Varietal/Blend: 100% Nerello Mascalese
Fermentation: De-stemmed then fermented in stainless steel in contact with the skins for 7 days, then softly pressed
Ageing: Aged for 18 months in stainless steel.
Vineyard & Vine Age: Grapes from the highest parcel of historic estate family vineyard 'Paradiso' in Contessa Entellina DOC, 30 year-old vines located high hillside vineyards on limestone and volcanic tuff, situated over 1500 feet above sea level, organically grown, aggressive green harvesting, zero chemicals, single guyot, hand harvested — each variety harvested individually at ideal ripeness.
ABV: 13.0%
Produced Cases: 1,250

Di Giovanna was founded in 1860 and passed down through five generations to current caretakers Gunther & Klaus di Giovanna, bold visionaries that have grown an international following over these past 25 years, spearheading organic viticulture in Sicily with their 1997 certification (one of the first on the island to do so) and standing by their indigenous varieties.

Di Giovanna’s poly-farm extends almost 100 hectares and is composed of 65 hectares of vineyards, 14 hectares of olive groves, and 21 hectares of wheat fields and forests. The family’s five distinct vineyards lay in the heart of the Terre Siciliane appellation, falling into two sub-DOCs on either side of the ancient Monte Genuardo, a government protected nature reserve and oasis of biodiversity.

The Contessa Entellina DOC hosts their 'Miccina', 'Gerbino’, and 'Paradiso' vineyards, planted on slopes 350-480 meters above sea level with quintessentially Sicilian soils of volcanic tuff intermingled with limestone rich clays. Their even higher elevation ‘San Giacomo' and 'Fiuminello' vineyards (680-830m) climb the Eastern slope of Monte Genuardo and surround the family’s cellars in the DOC of Sambuca di Sicilia .

The elevation of their 350-830m vineyards are an important check to Sicily’s hot summers and creeping climate change, so much so that many of their plots receive snow over the winter months. In terms of farming choices, Gunther and Klaus and their parents have been about quality over quantity long before the market for Sicilian wine could command anything more than table wine prices. To this day, Di Giovanna employs aggressive green harvesting (up to 55% of the crop!) to limit yields and amplify quality. This emphasis continues in the cellars where they only keep their free run juice from glacially slow pressings, selling every drop of their press juice to bulk wineries and distilleries, keeping only the best for their estate cuvées.

It is no surprise then how these wines stunned and captivated us when we first encountered them. This quality shines through in both their international and indigenous varieties. Their Syrah and Chardonnay benefit so beautifully from their elevation and the intense drainage of their sloping and porous soils, simultaneously collecting that volcanic je ne sais quoi that defines Sicilian terroir. But we are especially grateful for their steadfast commitment to their heritage vines, keeping them in when most serious growers were replacing them with more marketable French varieties. Their tea-like Grillo’s, bewitching Nerello Mascalese’s, and juicy Nero d’Avola’s are so savoury and bright and exciting, offering flavor profiles that feel both ancient and new at once. These are phoenix wines taking flight from Sicily’s magma soils.

The vineyards of Di Giovanna

Luneau-Papin, legends of Muscadet arrive in Western Canada

Mon, 15 Aug 2022 20:18:24 GMT

We’re proud to announce the arrival of new and back vintages from Muscadet’s iconic Domaine Luneau Papin, now available in Western Canada for the first time.

Domaine Luneau Papin is the leading producer of single-vineyard, terroir-driven, long-ageing Muscadet. Their bottles have graced the wine lists of the world’s best restaurants from Denmark to France to the US, vintage after vintage. Pierre-Marie Luneau is the ninth generation in his family to grow that mystical Nantais grape: Melon de Bourgogne. In 2008 he was joined by his wife Marie Chartier. Together they farm 35 hectares in the heart of Muscadet Sèvre et Maine on numerous sub-soils. They are leaders in the introduction of cru classifications to this criminally overlooked region.

JancisRobinson.com Wine of the Week: Luneau-Papin, L d'Or 2020

— Richard Hemming MW • Jan 21, 2022

Luneau Papin, formerly known as Domaine Pierre de la Grange before Pierre Luneau married Monique Papin of Domaine Papin and combined estates, has been in existence since the early 18th century, growing Melon since Day One. They remain one of the most revered names in the Loire Valley. Who else in Muscadet can boast of a 99 point wine ?!

Pierre & Monique were among the first producers to bottle single parcel representations of Melon de Bourgogne, highlighting the various soils and micro-climates of the region, eschewing clonal selection for the patience and diversity of selection massale.

Luneau Papin makes their wines with the lightest touch. They forego the use of oak in all but their Folle Blanche - a fascinating varietal in its own rite - to preserve the fidelity of each terroir through indigenous ferments in underground glass tiled vats (traditional for the region). Extended lees ageing - duration decided vintage by vintage according to the arc of the fruit and fermentation - give these wines a glorious texture and round profile to meet their dazzling acidity. You’d be hard pressed to find a better option for crab and lobster dishes.

Luneau Papin was also visionary in their decision to hold back and cellar large portions of each vintage, releasing the wines years later to demonstrate the potential for aging in this underappreciated varietal. Back vintages of the estate’s countless old vines, beautiful farming, and centenarian plots and monopoles are available in limited numbers: L’d’Or from vines planted on granite, Les Pierres Blanches from vines on gneiss, the Clos des Allées monopole from vines on mica schist, and Excelsior from the schists of their hallowed Goulaine Cru vineyards, in the family possession since the 17th century (by the 1990’s, enough likeminded producers had emerged in Muscadet to band together to begin the long and tiring process of classifying and having approved individual cru for Melon de Bourgogne, their first being Goulaine).

In 2008, just as Pierre & Monique were passing the baton to Pierre-Marie & Marie, the domaine also made the leap to biodynamic farming. The quality of the wines has only increased. Pierre-Marie also brought home a wealth of knowledge from his time spent working in numerous French and new world wineries from 2001 to 2005, collecting a deeper and broader wine education. Today he carries on the domaine’s tradition of elevating and privileging Melon de Bourgogne with a Burgundian degree of attention and site specificity that inspires and excites wine lovers around the world.

PUNCH: The Insider’s Guide to Muscadet

Jon Bonné • Mar 29, 2018

THE WINES

Alberta CSPC/SKU #865312

2020 FOLLE BLANCHE

Gros Plant du Pays Nantais AOP

Plots of Folle Blanche vines planted in 1974 in villages La Chapelle-Heulin and le Landreau named la Richardière and Fromenteaux. Selection Massale. Light and stony soil, with sand on schist. This is the domaine’s only wine not made from Melon de Bourgogne. Folle Blanche is the offspring of the prodigious and now rare grape Gouais Blanc that also sired Chardonnay, Gamay, and Aligoté. Folle Blanche itself is parent to Canada’s hybrid darling, Baco Noir. This is a refreshing and crushable white masterfully grown, showing lemon zest, sea breeze, and green apple.

*AVAILABLE BY ALLOCATION REQUEST ONLY

Alberta CSPC/SKU #865314

2020 ‘LA GRANGE’ VIEILLES VIGNES

Muscadet Sèvre et Maine sur lie AOC

This wine comes from a single parcel in the village of Le Landreau ('The Grange' vineyard) planted by selection massale on mica shist with a southern exposure. The Luneau family are pioneers in this regard and still amongst the only producers in Muscadet to bottle single vineyard expressions of their land. They've been doing it since the 80's. Spring soil preparation has been performed in a traditional manner (earthing down and hoeing) throughout the entire estate since 2009. Vines only see natural preparations (no chemical products). They sow cover crops such as pulses and cereals at the end of summer, with close attention to the needs of each crop. Soil life is stimulated with biodynamic preparations 500 and 501. Vines are short cut pruned (single guyot) during winter. Vine density is 6,500 plants per hectare. Careful sorting is carried out in the vineyard by their team of grape harvesters. Serve at 12˚C. Excellent as an aperitif with shellfish, fish in a sea salt crust, roasted fillet of sea bream, Asian cuisine, or fresh cheeses.

Alberta CSPC/SKU #865316

2020 ‘CUVÉE L D’OR

Muscadet Sèvre et Maine sur lie AOC

Village of Vallet. Vines planted in 1984 (selection massale). Mother rock of granite and gneiss with two micas of the Armoricain Massif. This plot is one of the historical treasures of the Luneau family. It rises up between two villages and has a river runnings through it. Officially part of the village of Vallet, the plot lies at the top of a hillside forming a 500 meter wide seam of granite that descends gently to the gneiss of the village of Le Landreau.

Alberta CSPC/SKU #865319

2020 ‘CLOS DES ALLÉES’

Muscadet Sèvre et Maine sur lie AOC

From Luneau Papin's monopole, the Clos des Allées has a pale straw hue with aromas that delicately dance between salt and citrus. The palate is intricately laced with jasmine, orange blossom, lemon zest, pear sorbet, beach pebbles, and subtle spice. This storied plot was last planted in 1974 (selection massale). Its 2.3 uninterrupted hectares sit on a bedrock of altered schists from the Armorican massif and are enclosed by paths which, in the late 18th century, formed the borders of three seigneuries (feudal lordships) which became the village of Le Landreau. The Cassini maps listed 75 owners at the time. Today, Luneau Papin tends it all. This clos is adjacent to their winery and is the historical cradle of the Luneau family.

Alberta CSPC/SKU #865320

2020 ‘TERRE DE PIERRE’

Muscadet Sèvre et Maine sur lie AOC

Village of Le Loroux-Bottereau. Vines planted in 1974. Selection massale. Mother rock of peridotite (from the earth’s mantle) on a serpentinite mound. The magmatic origins of this place bursting with history give vibrant energy to “La Butte de la Roche” where this plot is located. The red ochre earth of “La Butte de la Roche» is legendary in the Pays Nantais. The seigneuries once had their castle here. “A land full of stories into which our vines plunge their roots.”

Alberta CSPC/SKU #865323

2018 ‘EXCELSIOR’

Muscadet Sèvre et Maine sur lie AOC Goulaine Cru

Village of La Chapelle-Heulin. Vines planted in 1936. Mass selection (no clones). Mother rock of schist and micaschist in «La Plécisière». Selection Massale.

Goulaine Cru: The communal crus initiative dates back to the late 1990s in the Muscadet area. A handful of estates, including Luneau-Papin, agreed on a definition of the cru’s terroir and its richness and diversity around Nantes. The process of seeking recognition of the cru was launched. Long called Schistes de Goulaine, our cru today goes by the name Goulaine, in reference to the Goulaine river which flows into the Loire and common denominator of an area now officially identified by the national appellations body INAO.

MÁQUINA Y TABLA, the soul of Spanish wine arrives in Alberta

Mon, 08 Aug 2022 18:23:37 GMT

The Nueva España movement in wine remains as gripping as ever with the ongoing revival of old-vine, high-elevation vineyards throughout Northeast Spain. Passionate young winemakers with the energy, devotion and will power to climb to these peaks and kneel in the sand with these low canopy, low yielding vines are responsible for this revival. With their hard-earned fruit, they are crafting minimalist wines that embody the mystique of the Camino. Máquina y Tabla is one of the most exciting and raved about of these new projects and we are overjoyed to bring it to Western Canada for the first time.

‘Máquina y Tabla’ is the brainchild of a dynamic duo – partners Oriol Illa , the winemaker, and Susana Pastor , the creative genius behind the wines' presentation. They are a tiny family business that began in 2012 in Castilla y León when they started scouring Toro , Sierra de Gredos, and Bierzo for the oldest and most peculiar high altitude vineyards of traditional Spanish bush vines. Having rented these difficult parcels from their owners (and converted them to biodynamics) they've undertaken the heroic winemaking we hold so dear at Vino al Vino.

Their reputation has rapidly grown since their first vintage in 2013. With a deep love of the land and nature, they’ve taken on the nurture of these old vines from their former owners either retired or no longer able to accomplish the laborious farming in such inaccessible and high elevation plots.

Oriol. the winemaker. describes himself as having been an “oenopath” who, slowly but surely, became more and more interested in winemaking, a passion that turned into a profession during the 2000 harvest in Clos Mogador. These last 20 odd years, Oriol has lead or taken part in several projects including Vinya l’Hereu, Heretat Montrubí, Els Jelipins, and Prieto Pariente.

Susana hails from the world of Arts & Entertainment, having been a creative editor in publishing, audio visual, and new media, conceptualizing new ideas in art and music.

Now she’s bringing all of her experience and energy to this fledgling Bodega that has taken old-vine Grenache, Tempranillo, and Verdejo geeks by storm, earning the praise of natural wine diehards and revered gatekeepers alike (various of their cuvées have earned 95’s from Decanter , 94’s from Robert Parker , and 17’s from Jancis Robinson ).

Máquina y Tabla in the press

JancisRobinson.com Wine of the Week: Máquina y Tabla

Jancis Robinson MW • 9.22.2017

THE WINES

2020 “El Oso y la Alemana” Blanco

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2020 “El Oso y la Alemana” Tinto

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2017 “Terrazas de Serapia” Garnacha

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2020 “Nicasia” Blanco

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2017 “Nicasia” Tinto

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AB CSPC/SKU # 867989

2020 ‘EL OSO Y LA ALEMANA’ BLANCO

Toro DO, Castilla y León

This opaquely gold, unfiltered, own-rooted, old-vine Verdejo Malvasia is absolutely electric. The nose hums with frenetic energy, bright lines of lemon yogurt, freshly peeled tangerine, a hint of oak spice, and floral notes of lily and orange blossom. On the palate, a touch of grip from the skin contact structures this otherwise rambunctious wine dense with pineapple core and white balsamic and mango notes, further developed by oak tannin and a lees-y roundness on the finish.

Variety: Verdejo, Malvasia
Fermentation: Spontaneous/natural fermentation at low temperatures.
Ageing: Six months in oak on the lees with bâtonnage.
Vineyard: Own-rooted/ungrafted old vines (80+ years old) in the villages of Morales de Toro, Villaester, and Pego. Farmed biodynamically. Harvested by hand into small 17kg bins.
ABV: 13%
Cases Produced: 1000

AB CSPC/SKU # 867991

2020 ‘EL OSO Y LA ALEMANA’ TINTO

Toro, Castilla y León

The red counterpart of El Oso y La Alemana (meaning ‘The Bear & The German’) is a punk rock, skid row, all out thrasher of a wine, full bodied, unencumbered, and proud of its wild side. The nose is unabashedly fruit forward with quieter nuances of roasted vegetables and minty herbs hiding under the bravado. On the palate, a chewy cocoa tannin and an amplified red fruit profile turned up to eleven. This is a party wine if ever there was one!

Variety: Tinta de Toro (Tempranillo), Garnacha
Fermentation: Spontaneous/natural fermentation at low temperatures, 10 days maceration.
Ageing: Six months in oak on the lees with bâtonnage.
Vineyard: Own-rooted/ungrafted old bush vines in the villages of Morales de Toro, Villaester, and Pego. Sandy. Farmed biodynamically. Harvested by hand into small 17kg bins.
ABV: 14.5%
Cases Produced: 833

AB CSPC/SKU # 867994

2019 ‘TERRAZAS DE SERAPIA’ GARNACHA

Sierra de Gredos, Castilla y León

Castilian single varietal old-vine Garnacha is one of my favourite categories in the endless world of wine and the Terrazas de Serapia exemplifies why. You lift this glass to your nose and it’s as if you awake an inner poet and fill their ink well. I find profound notes of bright plum and jelly bean and mint and candied Indian fennel and dried raspberry and fruit leather and so much else. I can’t stop smelling this wine. When I finally remember to taste it, I’m relieved to find the bright, high-elevation acidity is there to balance its almost 15 degree voluptuous body and gentle but ample tannins. The wine is a slow motion cinema of crunchy plum and gentle liquorice and something redolent of breeze swayed grasslands. Truly a wine of place and substance.

Variety: 100% Garnacha
Fermentation: Destemmed but uncrushed, whole grape natural spontaneous fermentation with 10 weeks maceration.
Ageing: 16 months in oak and concrete vats.
Vineyard: Own-rooted/ungrafted old bush vines from a plot near the village of Navarrevisca in Sierra de Gredos planted on granitic soil terraces at 900-1100m. Natural farming. Harvested by hand into small 17kg bins.
ABV: 14.7%
Cases Produced: 400

AB CSPC/SKU # 867996

2020 ‘NICASIA’ BLANCO

Toro, Castilla y León

A remarkable Verdejo showing a separate approach with an oak élevage that introduces nutty and honey’d and sherry like oxidative notes to a palate of ripe stone fruit, citrus, and pineapple supported by anise, almonds, and baking spice. The 10 days spent on the skins adds a touch of grip to the palate accentuating the layers of textured acidity, unctuous body, and leesy roundness.

Variety: 100% Verdejo
Fermentation: Destemmed but uncrushed, whole grape natural spontaneous fermentation with 10 days maceration.
Ageing: Aged in 3000L oak foudres for 10 months.
Vineyard: Own-rooted/ungrafted old vines from El Pinar vineyard, a 1.5 hectare plot located outside the town of Torrecilla de la Abadesa, just on the north side of the Duero River. 50-60 year old vines. Clay limestone subsoil. Cultivated by hand, biodynamically.
ABV: 13.0%
Cases Produced: 216

AB CSPC/SKU # 867998

2020 ‘NICASIA’ TINTO

Toro, Castilla y León

This wine is a worthy evocation of the title Toro, pounding its hoof in the dust, horns gleaming in the Castilian sun. On the nose, a panoply of red fruit both fresh and dried with the savoury salinity of seaweed and marshmallow leaves and freshly tanned hides. On the palate, homemade fruit leather of crushed and dried raspberries and strawberries supported by a peppercorn spice, dusty pastures, and old saddles. With stern tannins and a full body, it’s 94 Parker points are less surprising than its accolades among the Natural Wine acolytes. Drink now or lay down for 4-8 years.

Variety: Tinta de Toro (Tempranillo), Garnacha
Fermentation: Whole cluster natural/spontaneous fermentation with 10 weeks maceration.
Ageing: Aged in 3000L oak foudres for 10 months.
Vineyard: Own-rooted/ungrafted old vines in the village of Villaester. Sandy. Harvested by hand into small 17kg bins.
ABV: 14.0%
Cases Produced: 651

The astonishing Prosecco wines of Tenuta Amadio

Mon, 08 Aug 2022 05:05:41 GMT

We import a lot of bubbles. It’s fair to say we’re obsessed. That obsession only deepened when we found this true gem of the Asolo DOCG - a region whose star just keeps on rising - Tenuta Amadio. Grower Prosecco that tastes as unique to its terroir as it is delicious! We can’t wait for wine lovers in Alberta and Saskatchewan to try it.

The wines of the Amadio Estate constitute the finest representations of Asolo DOCG's unique Prosecco Superiore, grown on these ancient, chalky, high-draining, calcium-rich slopes surrounding Asolo , a 1400 year old commune known as "The Pearl of Treviso" and "The City of a Hundred Horizons."

Asolo DOCG is a much smaller and rarer Prosecco Superiore DOCG, having about 1/9th the output of their better known neighbours Conegliano-Valdobbiadene DOCG. Despite being just south of the Piave river from Valdobbiadene, Asolo earned its own DOCG for their unique terroir expression. Asolo Prosecco offers a racier acid profile that locals attribute to the Morainic soils in the high altitude Asolo hills, uniquely rich in iron compared to their northern neighbours. If you want to know more about the characteristics of this region you can take a look at www.vinerra.com

For the present moment, Asolo remains the hushed purview of sommeliers’ and sparkling wine fanatics, but the cat is out of the bag and the word is spreading rapidly. Amadio is in the utmost echelon of these small, hands-on producers of fine bubbles thanks to their naturalistic farming and attentive, small scale winemaking.

Tenuta Amadio in the press

FORBES MAGAZINE: Inside Asolo:
The 'Other' Prosecco DOCG Sparkling Wine Region

Marisa d'Vari, DipWSET • 7.24.2019

DECANTER MAGAZINE: Superior Sparkle

Tom Hyland • 11.2018 Edition

THE WINES

2020 Millesimato Dry

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2020 Extra Dry

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2020 Brut

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2020 Monfumino

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AB CSPC/SKU # 867968

2020 DRY MILLESIMATO

Asolo Prosecco Superiore DOCG

Amadio's Prosecco Millesimato is the result of “a careful selection of the estate’s ripest, most golden grapes.” With rich and ripe fruit this cuvée also boasts a soaring acidity, balanced by a generous dosage. Showing pale yellow in the glass, the persistent, creamy mousse is a surprise. This is a fruity but immensely elegant wine rich in floral notes of rose and acacia over white peach and apple. This is sweetness done well. Pair with roasted fish dishes, spicier fare, or lighter desserts.

AB CSPC/SKU # 867967

2020 EXTRA DRY

Asolo Prosecco Superiore DOCG

Wow, such a tensile, fruit driven bubbly with remarkable acidity and a gorgeous mouthfeel. Bright yellow in the glass, a lilting bouquet of fresh apples and pears and acacia honey, with a gentle mousse and energizing freshness on the palate. Great as an aperitif, pair liberally with ginger, aromatic spices, and chilis—a go-to for Indian, Szechuan, and Mexican cuisine.

AB CSPC/SKU # 867969

2020 BRUT

Asolo Prosecco Superiore DOCG

Amadio's driest expression, the Brut is straw yellow with green flecks and a bouquet of apples, exotic fruits, and citrus. It is zesty and bright on the palate, a plush expression bursting with citrus and florals. A beautiful wine to pair with a feast of frutti di mare crudo. As with all of Amadio’s wines, this wine is from hand-harvested bunches softly pressed and fermented anaerobically in stainless steel with temperature control.

AB CSPC/SKU # 867966

2020 MONFUMINO BRUT

Prosecco Treviso DOC

Amadio's entry level cuvée, Monfumino after their home in Monfumo in the cradle of the Asolo mountains, does not disappoint. This deeply refreshing and superbly balanced bubbly shows bright yellow, exuding fruit forward notes of elegant apple and pear with nuances of white flowers and rennet.

TENUTA AMADIO

Tenuta Amadio is located in the quaint commune of Monfumo , in the heart of the Prosecco Superiore DOCG of Asolo . Their 12 hectares of vines are planted in the volcanic calcareous slopes of the Dolomites . Their farm is composed of three separate hand-tended vineyards: Vigneto del Biss, Vigneto del Longon, and Vigneto Era Grande. Each site boasts its own distinct terroir, determining which cuvée and dosage the fruit goes into.

As Simone puts it, “we take care of our vineyards with the same devotion that our grandfather had for his land, in order to create a wine that respects the generous nature that created it.” It was 1850 when Amadio Rech fell in love with this historic landscape and bought the parcels that today belong to the Estate. Here he built not only his house but also a small church that graces Amadio’s label. Today, brother and sister Simone & Silvia Rech run the domaine and have upgraded the cellars and tasting room into the most celebrated destination for wine-lovers visiting the region. Simone & Silvia have also transformed the winery’s supply chain, aiming for total sustainability in all inputs.

The Rech’s farm and harvest their domaine by hand to grow nuanced and complex fruit - these are Prosecco wines made in the vineyard! Their crystalline wines showcase their farming, giving a clear depiction of the rewards that come from close and attentive farming, eschewing any inputs but for sulphites. The result is extraordinary sparkling wine, rich in apple framed notes buttressed by exotic fruit, citrus, and persistent and lively perlage. For such a serious Prosecco , it’s amazing the gaiety these wines bring to any gathering. A perfect wine for serious Italian establishments, obviously gorgeous on its own two feet but, if you will allow us to be a bit sacrilegious for a second, a perfect partner for concerted cocktail bartenders who will not cut corners in quality on their spritz and 75 riffs. With Amadio, we raise a glass to the ongoing elevation of the Prosecco category as a whole.

New reds from Il Palagio, the famed Tuscan estate

Sat, 06 Aug 2022 11:23:07 GMT

Il Palagio returns at last to Alberta, top tier Chianti and Super Tuscans from Italy’s most famed oenologist currently working, Riccardo Cotarella, world co-president of the Union Internationale des Oenologues and president of Assoenologi. Il Palagio is also, of course, the domaine belonging to famed rockstar Sting and actress/directress Trudie Styler who take joy working diligently in their biodynamic vineyards, olive groves, orchards, vegetable gardens, and sunflower stands for their organic apiary.

Il Palagio’s chiefly Sangiovese, Merlot, and Vermentino vines grow on both of Chianti’s most famous soils, Galestro (rocky schistous alluvial clays) and Alberese (weathered sandstone with a high proportion of calcium carbonate limestone) in vineyards that buzz with life. After buying the 16th century manor in 1997, Sting & Styler discovered 11.3ha of all-but-abandoned vines they revived or replanted with the help of world renowned biodynamic viticulture expert Alan York who converted their domaine to natural farming over two decades ago. The results are stunning, pure, and nuanced fruit. Riccardo Cotarella’s wines put that fruit up front, giving us opulent, deeply pleasurable Chianti and Super- Tuscan gems.

This vintage, we’ve secured enough When We Dance and Message In a Bottle Rosso to satisfy by-the-glass demands. The remaining wines are available in smaller supply for cellars, retailers, collectors, and by-the-bottle lists.

WINE SPECTATOR: Brand New Day for Il Palagio

Bruce Sanderson • September 8, 2020

THE WINES

2020 “When We Dance” Chianti DOCG

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2020 “Message In a Bottle” Sangiovese

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2020 “Message In a Bottle” Vermentino

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2020 “Baci Sulla Bocca” Vermentino

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2018 “La Duchessa” Chianti Riserva DOCG

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2019 “1530” Super-Tuscan

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More details on the wines below.

AB CSPC/SKU # 849673

2020 ‘WHEN WE DANCE’

Sangiovese, Canaiolo, Colorino - Chianti DOCG

This DOCG Chianti is the perfect entry point into Il Palagio's oeuvre. Made as unobtrusively as possible, this cuvée showcases the naked terroir of Valdarno. Fermented and aged six months in stainless steel, this wine lets the fruit dance on its own two feet without any oak spice. This is the perfect food wine, pirouetting with bright red fruit and citrus undertones on a medium body and fully ripened, silky tannins. Primed for drinking now and an ideal companion at any table with it’s lively acidity and perfect compliment to any tomato based dish.

AB CSPC/SKU # 849676

2020 ‘MESSAGE IN A BOTTLE’ ROSSO

100% Sangiovese - Rosso Toscana IGT

The message in this bottle is spicy, herbaceous, and red fruited, and whatever else you might need to hear. Aged 12 months in large neutral oak, this is a perfectly centre-cut, straight-over-the-plate Sangiovese, a wine you could train on for blind tasting, and a gorgeous one at that. Dark ruby. Exquisitely ripe notes of plum and cherry and iron buoyed by baking spice and dried herbs. Medium-bodied with firm but fine tannins. The joyful taste of Tuscany, you can almost see that golden Valdarno light with every sip.

AB CSPC/SKU # 849675

2020 ‘MESSAGE IN A BOTTLE’ BIANCO

100% Vermentino - Bianco Toscana IGT

Bright yellow with greenish reflections, starting out delicately floral and fresh with aromas of citrus and some pineapple and banana, leading to subtle acidity and a lot of character that belies its light footed 12.5% abv. Five months in stainless with a small portion in large neutral oak to add nuance without losing freshness. Simply a pleasure for acolytes of Vermentino.

AB CSPC/SKU # 849679

2020 ‘BACI SULLA BOCCA’

100% Vermentino - Bianco Toscana IGT

This is the first Il Palagio wine from the hand of famed winemaker, Riccardo Cotarella, who joined just before harvest. Trudie asked Riccardo to tackle this wine in particular, as they are both obsessed with Vermentino. She named it Baci Sulla Bocca (meaning kiss on the mouth) because it struck Trudie as exactly that when she first tasted it. Trudie then created the label using Elliott Erwitt's 1955 photo California Kiss, explaining: "at a time when hugs and kisses have been given up to the pandemic, this wine is sent forth as a hope for the future.” This kiss delights with fragrant notes of peach, apricot, and jasmine.

AB CSPC/SKU # 866625

2018 ‘LA DUCHESSA’

Sangiovese - Chianti Riserva DOCG

Il Palagio's first venture into the Riserva category, these oldest Sangiovese vines on the best sites originally provided the fruit for Il Palagio's former tête de cuvée, "Sister Moon." The overall quality of the 2018 vintage was so good that Riccardo Cotarella decided to rebrand the cuvée as a Riserva Chianti DOCG. La Duchessa strikes is a cellar worthy gem revealing Chianti's cooler climes compared to its more muscular brother in Montalcino. The components form a harmony of ripe sour cherry and dark forest berries, with lovely notes of smoke and spice and even some grapefruit nuance. Juicy acidity on the palate, delicious, and elegant with an indelible finish. This is an opulent wine and inviting wine.

AB CSPC/SKU # 866626

2019 ‘1530’ SUPER-TUSCAN

Riccardo Cotarella's best foot forward, this is Il Palagio's new tête de cuvée under the aegis of this legendary vigneron. Aged in barriques for 12 months, this vintage smells of blackberries and juniper, medicinal herbs and tobacco, tomato leaves and marked aromas of spices, especially cinnamon and licorice with a hint of tar. Each sip delivers a tender volume, a well balanced weight on the palate that offers soft yet plentiful tannin and a long intense finish.

Labeling Wine Bottles | Everything you need to know to drive sales

Fri, 05 Aug 2022 04:53:10 GMT

The labeling of wine bottles has taken on special importance in recent years due to three main factors:

1

Consumers’ growing need to know what’s in the bottle (ingredients)

2

Increasing environmental awareness (sustainability and carbon footprint)

3

New European Economic Area wine labeling laws

It is no longer sufficient to use the wine label to convey solely the most rudimentary product and provenance information. The wine label presents a plethora of opportunities to inform, connect and engage with consumers and extend brand awareness and reach. Developing a strategy around the wine label should be an integral part of the wine marketing strategy for wine producers.

The following data reflect the great importance of the wine label today:

The paper "The influence of the label on wine consumption: its effects on the perceived authenticity and purchase behavior of young consumers" found that consumers seem to be affected by extrinsic cues on wine bottles, such as the shape, size and color of the bottle. Drink alcoholic beverages seems important as much as the aesthetics of the packaging.

On the other hand, the paper "The Impact of the Content of the Label on the Buying Intention of a Wine Consumer" points out that expert wine consumers tend to make informed decisions, considering the information present on the label. According to the same paper, wine label information is generally more relevant for them than for non-expert consumers.

Finally, a report published by Statista indicates that, during 2019, the 4 countries where people relied most on the information on the label to make a purchase decision were Australia (40%), the United States, England and Canada (all 3 with 38%).

However, as mentioned above, label regulations and wine labeling laws such as the EU 2023/27 Agricultural Reform have increased the importance of enhancing the information contained on the alcoholic beverage. Therefore, it is necessary to talk about what information is required on wine bottles. In this way, you will be able to market your wines worldwide, and your brand will have greater visibility and brand reach.

Wine label requirements and information

So, what is required on a wine label? The requirements and information that must be present on the label may vary from country to country. In this section, we will focus on both domestic and imported wines: from Canada, USA, the European Union, Argentina, Australia.

Canada

In Canada, the Canadian Food Inspection Agency regulates labeling. However, the sale and distribution of alcohol is provincially regulated. In addition, each provincial regulator (aka Liquor Board) imposes additional labeling requirements, despite the fact that labeling is federally regulated.

Currently, the Liquor Boards are trying to stand-up a taskforce to harmonize the labeling requirements across the 10 provinces in Canada.

Canada is a bilingual country with both English and French as the official languages. In order to avoid incurring the cost to relabel or apply strip labels, ensure that the label is prepared in both English and French.

First, it is necessary to say that the common denomination of the wine as well as the alcohol content and the net volume of wine must be present in the same visual field. They can be placed on the front label or on the back label, but must never be separated.

To comply with this regulation, wines intended for sale must have a product manufacturing date code (in the formats bag-in-a-box and TetraPak). Optionally, reimbursement statements can be included in a bilingual format, and their characters must have a minimum size of 1.6 mm.

For the comprehensive list of labeling requirements, refer to the CFIA: Labeling Requirements for Alcoholic Beverages page. Alcoholic beverages impairs judgment and coordination, which are all skills needed to drive a car safely.

United States

The United States requires the following mandatory information on the wine label:

EU

First, it is necessary to take into account the reforms of the EU Common Agricultural Policy (CAP) , which will come into effect on January 1, 2023. Some regulations involving wine labeling information are:

Basic product characteristics (name, image, product category, country of provenance);
List of ingredients and the nutritional declaration per 100ml;
A pictogram warning against drinking during pregnancy;
A generic message about responsible consumption.

EU legislation requires that some data must be visible on the front label:

Mandatory information

Also, there are additional mentions, regulated by articles 49 and following of the new Commission Regulation No. 2019/33 of October 17, 2018:

To facilitate the labeling of your wines, you can use the ALC Label platform. The platform not only offers you many digital tools to customize your labels, but it will also allow you to adapt them to the regulations of each country, such as the new European regulations.

Argentina

Argentina mandates certain information to be present on the wine label:

Except for the exceptions mentioned above, all mandatory information must have the following characteristics:

They must be printed in easily distinguishable colors for the consumer and be indelible. Also, the font of the letters must be easy to read.
There are 4 mandatory mentions that must be placed in the same visual field: the legal name of the product, the alcoholic strength, the net content and the name of the country
The size of the font must be at least of 1.50 mm
If a wine is packaged in a cardboard package, the alcoholic content can be placed separately, at the top of the package.

Also, some wine characteristics are optional:

Finally, all imported wines can have labels in another language, but for legal circulation within Argentina they must have all the mandatory information translated to Spanish, and indicate the address of the importer.

Australia

Like most countries, Australia has both mandatory and optional labeling requirements.

Mandatory requirements

Optional requirements

How To Label Wine Bottles: 4 Steps To Do It Successfully

There are several ways to correctly label a bottle of wine. In this section we will focus on two of them: manual labeling (perfect for small or family wineries) and labeling using a semi-automatic labeling machine (ideal for medium-sized wineries). These are useful for both imported and domestic wines.

However, there are several tools that can help you speed up the process or even increase the productivity of your brand. Below we will talk about some of them.

4 Tools to Help You With the Wine Labeling Process

1. Foldable Wine Choke

A foldable wine choke is perfect for small businesses, as it is an inexpensive tool and brings incredible benefits. The main one is that there is less risk of the bottle falling on the floor, compared to placing the bottle on your lap. This is because it has a felt backing that keeps the bottle from slipping. There are even some that have guides for the top and bottom of the bottle.

2. Wooden Jig

A great way to increase the productivity and size of your brand is to acquire (or build) a wooden jig. This tool is very useful because it not only allows you to properly secure the bottle, but also because it offers the possibility of placing multiple bottles for labeling. Wooden jigs are often used in wine clubs to label a larger number of bottles in an economical way.

3. Manual Labeling Machine

The manual bottling machine is the recommended previous step for a larger capacity automatic bottling machine. The main difference with the previous tools is that they hold the bottle better, preventing it from falling. Some bottlers even allow you to regulate the force with which the bottle of wine is held.

4. Semi-automatic labeller

As we mentioned earlier, semi-automatic labelers allow for much faster production, as well as a significant increase in productivity. This is because they require less human intervention (it is only necessary for an operator to place the bottle on the conveyor belt and then press a button for labeling) and the rest of the process is automatic.

Despite being more expensive than the previous tools, semi-automatic labelers are the best option for small companies that want to grow to a medium level of productivity.

5 Tips to Make Your Wine Labels Stand-out

Now, you are probably wondering how to make your wine labels stand out from the rest. This is actually not as complicated as it seems, but it requires a key factor: creativity that is transformed into a design. Consumers shop with their eyes.

Here are some tips for you to design the most attractive labels for your wine bottles:

1. Be creative with the shape of the label

One of the most interesting aspects when designing a label is to give it a shape that is not only distinctive, but also attractive to the eyes of your consumer. For example, Pure Drop Wines gave its label the shape of a drop, which allows it not only to stand out but also to represent the brand name on the label.

2. Colors are important

The color of the label is usually associated with the type of wine, and that is something you should take into account when designing your labels. For example, for a red wine, it may not be best to use a very bright label. An appropriate choice might be a label with a red background and some catchy details. Bold colours help you stand out, and they sell wine.

3. Offer a sensory experience

Although the shape and color of the bottle are very relevant aspects in the design of a label, there is another one that is increasingly being explored by wine brands. This is the texture of the label. A label that, for example, has a relief in the area of the wine's name, can end up making consumers choose your wine over another.

Another great option is to use different materials to manufacture your labels. A good option could be to use recycled paper for the label of an organic wine or stone paper like the one used by Suriol, an organic producer in Spain.

4. Typography

This is an aspect you cannot leave out of your label design. If you use a typography that is too linear and not very eye-catching, it will be more difficult for wine consumers to see your label, especially considering the great amount of wine choice that exists. Therefore, a good option could be to highlight a particular letter, with a big and bold font.

5. Compelling Visuals

A picture is worth a thousand words, especially on wine bottles. Along with colors and typography, it's one of the aspects people look for when choosing a new wine. And indeed, there are endless possibilities to choose from.

For example, if you are looking for something more traditional, for a special edition of your wine, you could go for a vintage design (it could be an image of your winery in its first years of operation). However, if you prefer a more striking design, then you can choose a more colorful abstract design.

Final Thoughts

The wine market is evolving in leaps and bounds. Wine consumers are becoming more and more aware and are demanding transparency from the products and the producers they choose to support. It is no longer enough to just put the basic wine and provenance information on the label. It is also necessary, but also a missed opportunity, not to include other pertinent information about your wine, such as the viticultural and vinicultural methods you follow.

At the same time, there are more and more possibilities for label design. As mentioned above, one of the key aspects to remain competitive in the market is creativity. The other is to stay up to date on new trends in label design.

Would like to access further thought leadership on labelling wine, check out ALC Label

Winery Branding | How to develop a wine brand that stands out from the crowd

Tue, 02 Aug 2022 16:21:19 GMT

Winery branding is an aspect that has taken on great relevance in recent years. Regulations have eased up allowing wineries to further their Direct-to-Consumer (DTC) strategies. It is no longer enough to simply have a good product. Wineries need to focus on finding new ways to stand out and build a following and a community. And there are many things to consider based on your target audience.

In recent years, the wine market has evolved significantly. Consumer choices have shifted. There is a growing awareness and desire for more sustainable products. It has never been easier to start a business and this includes the wine industry. The number of wineries has been steadily climbing upwards. And with it the competition for attention and consumers' wallets. Consumers now have an abundance of choices. Thus, it has become essential to implement new strategies to command consumers' attention.

The numbers are shocking: according to marketwatchmag , the Top 25 wine brands saw their dollar sales grow to $3.79 billion in supermarkets during 2020. Moreover, the top 20 sparkling wine brands have achieved revenues of more than 20% in supermarket chains, compared to other sales channels. The figures are astonishing: sales reached $846 million.

These sales figures can only be achieved through a marketing strategy that makes the brand known, generates interest, and attracts both old and new consumers.

What is the importance of wine branding?

Branding is one of the most important aspects in any industry. But especially if we talk about the beverage industry . It not only allows people to get to know your product but also to identify with it. And the world of wine is no exception to the rule. But how to apply branding effectively to wine? For that, there are two very relevant aspects: the label and the history of the wine .

Labels

The label is the main visual aspect that stands out in a bottle of wine and distinguishes it from private label wines, sold mainly in restaurants. In fact, many customers are often guided by it to know whether to buy a bottle of wine or not, because is the first thing they see.

For example, according to the Wine Vines Analytics site, in a telephone survey carried out at the end of 2005, 51% of people said they prefer labels with a more humorous tone. On the other hand, a resounding 81% said they prefer wines with clear labels, which not only allow them to know the characteristics, but also to know what each wine contains.

Without going any further, Brendan Kinzie, the president of wine and spirits company Fortis Solutions Group, noted that "Today's consumers have hundreds of wine choices available and make their purchase decision in seconds, largely based on label design."

Meanwhile, the 2020 Global Wine Label Awareness Report indicated that the wine label market had grown to 688 million units per square meter as of 2019. Alexander Watson Associates, the same consultancy that launched the report, highlighted a 2.4% annual growth in label production over the 2019-2022 period. AWA also noted that 20% of the global label market is concentrated in 20 wine producers. This reinforces the concept that the wine label is taking more and more relevance in the purchase decision of customers, and therefore in your wine branding strategy.

Story

The label, as we saw earlier, is one of the fundamental aspects of a good wine branding strategy. But it is not the only one. There is another that we could even say is more relevant: the brand story. A good brand story can captivate, excite and even identify buyers with a particular wine.

One of the important components when telling a brand story is the regions where the wines were made. Without going any further, the study "On the Effects of Storytelling on Wine Prices" highlighted the work done by Johnson and Bruwer. They noted that " almost without exception, the addition of regional information on a label increased consumer confidence in product quality ."

The same study indicated that McCutcheon, in this case for the Australian market, had reached the same conclusion.

Steps for creating an effective wine marketing strategy

1. Define your audience

It is impossible to create an effective branding strategy if you don't know your target audience in depth. And no, your target can't be ''all wine drinkers''. There are 6 types of consumers, and each has characteristics that distinguish them from the rest:

Traditional consumers: These are wine drinkers who are not looking for new experiences, but rather cling to a few established brands which inspire confidence in them.
Image seekers: These are usually willing to try wines with eye-catching packaging and labels.
Social consumer: Those who only drink wine at social gatherings (with family, friends, at weddings, etc.).
Satisfied sippers: this type of consumer has a lower degree of knowledge about wines, and usually only buys wines they already know.
Overwhelmed consumer: this type of consumer tends to be label-driven, as they are overwhelmed by the large number of options on the market.
Enthusiasts: This last group is usually more influenced by the positive ratings of a wine to choose one brand or another.

Knowing your ideal consumer in depth will allow you to design a specific wine branding strategy for that niche. Some questions you should ask yourself are:

What does he/she think?
What are their values?
What does he/she identify with?
On what occasions do they enjoy drinking good wine?
Can I create an effective strategy to reach them?
Can I create a following?
What is the Return on Investment (ROI) of pursuing this niche vs. focusing on a different niche?

2. Differentiate yourself from the rest

he wine market is becoming increasingly competitive, mainly due to a large number of existing brands. In the United States, for example, in 2021 there were 11 053 wineries . That same year, in France, the number increased to 27 000 wineries. That means that standing out from the rest can become difficult.

In order to differentiate your wines, you should think about what makes your wine brand unique. It can be, for example, the type of wine you produce or the story of your vineyard. This will allow your target group of customers to feel more identified with your wine over others, which will potentially increase the demand for your wines.

3. Develop your brand story

A good story is key to a successful marketing strategy in the world of wine. This is because it is one of the aspects by which people are guided to choose which brand to consume, since stories appeal to the consumer's emotionality, and emotion is usually behind most consumption habits.

There are some aspects that you should include in your story:

The wine's place of origin.
A remarkable fact that is related to your wine, and that allows customers to connect with it.
The values on which your brand is based, and that you will transmit to your target customer (for example, it can be to support local consumption).

4. The label

The wine label is possibly one of the most important aspects of your wine branding strategy. And not only because it will determine the first impression of your potential customers. Also, the wine label is something they will always remember.

The article The Importance of Wine Label Information highlights that "More than half of wine consumers (57%) use the back label as an important source of information." It further notes that "Previous research has shown that back labels determine the perceived value of wines and affect consumers."

Regarding label aesthetics, Brendan Kinzie points out that, " The label must stand out in a sea of bottles on the shelf and make an emotional connection with the consumer. Design is key to making this happen. " Likewise, he highlighted embossing, debossing, and foil stamping as some of the most commonly used marketing strategies for wine labels.

Also, the font you use will help you convey the message you want to give. If your wine brand has a more traditional target market, then you should use serif fonts. However, if your brand is looking for a more disruptive message, then you should go for sans-serif fonts.

Finally, it is advisable that the color of the label ''accompanies'' the varietal. For example, when designing a label for a white wine, you can use lighter colors. Now, if you are designing it for a red wine, then the best option is to use stronger and more intense colors, such as blue or red.

5. Use social media

I n recent years, social networks have gained popularity as mass media. Using them to publicize your brand will allow you to get a little closer to your target audience, especially if they are in an age range between 20 and 29 years old .

Of course, if you want to form strong long-term bonds with customers, you can't leave blogs out of your strategy. According to the article " Exploring the impact of social media practices on wine sales in US wineries " about 1000 people a month read posts on the popular Vinography blog.

Then, creating a blog or a website for your brand and keeping it updated with unique and quality content will contribute to give your product a voice and identity and will allow you to establish a closer and more stable relationship with your consumers.

Social media is a key aspect of your brand strategy, and learning how to implement it will allow you to connect more with your audience, and be more competitive in your target market, differentiating you from all the rest.

How to increase the visibility of your brand through social media of Wines of British Columbia?

Wines of British Columbia currently has 8 main social networks that will help you promote your wine brand: Twitter, Facebook, Instagram, TikTok, YouTube, Pinterest and Klear. Each of these can help you connect with other members of this association, as well as allow others to learn about your brand.

Twitter

On Twitter, Wines of BC has 2 accounts, one focused on the wine industry and one focused on consumers. Let's talk a bit more about them:

The Wine Growers of British Columbia account shares news about the wine industry in BC. It also collaborates with member wineries, wine partners and business stakeholders. To interact with this account, and gain visibility, you can perform some of the following actions:
Follow the Wine Growers of British Columbia account
Use the hashtags #BCWine and #CdnWine in your brand's posts and photos.
Tag the Wine Growers of BC account in your job posts and other important news about your brand.
Find and share resources and tools relevant to the industry, such as webinar replays, research or data provided by WGBC communication channels, such as YouTube or weekly newsletters.
On the other hand, the BC Wine account focuses on engaging with potential and active consumers of BC wines. For this reason, it is an excellent opportunity to increase your customer base. Some things you can do to interact with this account are:
Follow the BC Wine account
Answer the questions of consumers on the BC Wine account
Use the hashtag #BCWine to share all the pics and news of your brand
Search for the hashtag #BCWine to find new ideas to create relevant content

Finally, always remember to upgrade your Twitter account to a Professional Account , so you can enable professional category tagging, profile spotlights and Twitter shopping. Also, it is advisable to secure your Twitter account with two-factor authentication .

Facebook

The Wine Growers of British Columbia Facebook page is another great way to gain visibility and engage with potential and current customers. Some ways to interact with this page are:

Like and share the most relevant posts of Wine Growers of BC, to gain notoriety.
Also, make sure to establish a cross-posting relationship with Wine Growers of BC.
Another thing you can do is check out Facebook's virtual online events , to sign up for the ones that fit your brand's goals.
Also, remember to use Facebook Ads to market your winery and wines
Finally, always remember to keep your Facebook account safe, following these tips .

Instagram

Another social network you can use to interact with Wine Growers of BC and gain notoriety is their Instagram account . There, they share stories of BC vineyards, as well as photos with the most representative wines of the region. Instagram is a great opportunity for you to connect with potential customers and wine influencers. Some of the things you can do to interact on Instagram with Wine Growers of BC are:

Follow the account, like and share the posts of Wine Growers of British Columbia
Interact with users, sharing your wine expertise. Don't forget to tag the Wine Growers of BC account.
Learn how to use Instagram's algorithm to favor your brand.
If you want to start a collaboration with influencers, Instagram Reels might be your best choice. Always remember that you can use tools like Awario to find the best wine influencers.

TikTok

TikTok is currently the sixth-most popular social media network . Currently, it has 1 billion users . Therefore, if you want your brand to have a greater reach and promote content from influencers you are collaborating with, you must have an account in this social media network. To use it in the most efficient way, you can perform some of these actions:

If you are new to TikTok, you can use this quick beginners guide .
Always try to post short wine stories, like you would do on Instagram.
Also, you should check that an influencer follows TikTok’s ads best practices before collaborating with him.
Finally, you should promote content from the influencer’s account. You can learn how to do that here .

YouTube

Audiovisual content is key to promote your brand . For that reason, you should have an active YouTube account with engaging content. You can interact with WGBC's YouTube account and create quality content on the platform by performing some of these actions:

Share interesting videos of WGBC on your social media accounts
Contact with WGBC via e-mail to share some of your videos with them, so they can add them to a playlist.
Comment on videos of interest, and always be aware of the doubts on the commentary section, so you can help users and engage with them.
If you post short clips, you will have bigger chances to engage with potential clients. For example, did you know that YouTube Shorts receives 15 billion views per day ?

Pinterest is a social media network with a large global reach. For example, during the month of July it had 433 million active users . In addition, the reach of the platform's ads during that month was 251.8 million users . For that reason, Pinterest is another social media network that you should keep active with your brand's content. To increase your reach, you can interact with WGBC's Pinterest account in different ways:

Make sure you like and share interesting Pins of WGBC account
Also, you can participate in campaigns organized by WGBC for members on Pinterest.
WGBC also hosts seminars on Pinterest, which you can attend to connect with other producers.

Klear

Klear is a very specific social media network, and perfect for you to find the best influencers for your brand. To make sure you build a mutually beneficial relationship with an influencer, you can follow the steps below:

Search for influencers that can potentially fit your brand vision.
Contact with WGBC, so they can get you a full report on the influencer’s reach and other experiences that the influencer’s had working with brands.
Always try to negotiate rates that are mutually beneficial for both your brand and the influencer.

Finally, remember that are tools such as Hootsuite and Sprout Social that can help you track your social media strategy success. Also, don't forget to link your brand website to Google My Business , so that people can easily find your website when searching on Google, and have the best possible experience.

How to tell the story of a wine?

Tell genuine stories

If you tell genuine stories about your wine, then more people will be able to form personal bonds with your winery. Therefore, in addition to giving useful information about the ingredients of your wine, you can tell some part of the viticultural and vinicultural process that makes your wine unique. Like for example, we don't spray herbicides, pesticides and fungicides in our vineyards. But that means that we have to pass through the vineyard more often to ensure that we maintain the health of the vines and the grapes. This in turn increases the cost of production. So this is the reason why our wines cost X vs. a conventionally produced wine that costs Y.

A beautiful family story can also help your customers identify with your product. But the most important thing is that, when designing the story, think about your target audience . That will allow them to end up leaning towards your product.

Be creative. Be bold.

But does an emotional connection have to appeal to the sentimental? Not always. An emotional connection can also be generated from the humorous. This works well, especially for brands that want to give a disruptive and authentic vision . One of the most concrete cases is that of SLO Down Wines, a wine company that appeals to humorous stories, sometimes bordering on the bizarre, to differentiate itself from the rest.

The label is part of the story

Taking the label as something isolated can be a mistake, especially considering that it is one of the first things consumers see in a wine. Therefore, the label design should not only stand out from the rest of the wine, but also be part of the story.

For example, the label of the Zorro y Arena brand used a fox, which is part of a legend that takes place on the banks of a river, where the brand is located. The logo itself tells a story, which is accompanied by the other elements of the label.

Using a cork or a screw top, that is the question

The choice of using a cork or screw top to close a bottle of wine also conveys a message. Corks tend to be associated with tradition, and are more accepted by this type of consumer. On the other hand, screw tops are more accepted by the new generations of wine drinkers, although they also run the risk of being usually associated with cheap wines. So, you should always think on your consumer, even when bottling and closing a wine.

Should you bottle your wine, or use the box wine format?

Although bottled wine is more widely accepted than box wine, because the latter is usually associated with low-quality wines, box wine is also a format that we are seeing more and more in the market. It happens that more and more people choose the latter format, mainly for two reasons:

It is more economical (its content is equivalent to 4 bottles of wine).
It is easier to open since it does not have a cork.

Whether you use one format or another, be sure that it aligns with the message you want to convey.

3 examples of memorable marketing stories

These are some of the wine brands that, over time, have managed to stand out and generate from their stories, become etched in the memory of their consumers, generating empathy and loyalty and expanding their sales margin.

1. Francis Ford Coppola Winery

The film director Francis Ford Coppola stands out for his impressive narrative and scenographic capacity. In 1975, a year after winning two Oscars for The Godfather II, Coppola decided to purchase Inglenook, one of Napa's most prestigious vineyards.

With strong storytelling and compelling photography , the Francis Ford Coppola Winery brand made storytelling part of the DNA of the company and its employees.

Since its beginnings in the wine industry, Coppola has turned each new product or acquisition into an adventure and a mysterious story to tell .

In 1999 he launched Sofia Blanc de Blancs, a sparkling wine created in honor of his daughter. The bottle, label and packaging reflect Sofia's mischievous, youthful and adventurous spirit.

Another great example is the Diamond Collection: it has wines like Pinot Noir labeled with a black label and silver typography. The style of the label expresses one thing: the exclusivity of every wine.

The Coppola winery has made sure that buying a bottle of its wine is synonymous with adventure: you are not buying a bottle of wine, you are buying an experience.

2. Wirra Wirra Vineyards

Australian brand Wirra Wirra is another good example of how a good story is often the centerpiece of any marketing campaign. In this case, the brand made the bold decision that the central story would not be their own, but that of their community .

Participating and feeling like a protagonist, even if only for a few minutes, is something that today's youth deeply crave, and Wirra Wirra knows this well. That's why they have encouraged their community to share their stories by telling their own experiences and connections with their most famous wine, Church Block.

The campaign was called "Everyone has a Church Block story... What's yours?" and was designed so that both new and old customers could remember and share with the community fun moments in their lives associated with the brand.

The campaign was a huge success and led the community to generate very positive associations between the brand and happiness and love.

3. Yellow Tail Wine

Finally, let's talk about another Australian brand Yellow Tail Wine . This is a great example of the use of the Blue Ocean marketing strategy . The strategy consists of avoiding markets with stronger competitors (the sharks). Instead, it seeks to create less competitive markets, where the brand can become strong.

In the case of Yellow Tail, its founders decided not to take their product to the Italian and French markets, as they could not compete with the quality and abundance of wines there. Instead, they decided to look at the U.S. market. There, they managed to become strong with a particular strategy: to present their brand as fun and accessible . In fact, one of the phrases of the marketing campaign was "we take wine seriously, so you don't have to".

But that wasn't the only thing that made Yellow Tail successful again. The brand managed to create an easy-to-drink product that even people not used to drinking wine could consume. On the other hand, the packaging design was much simpler, easier to understand and remember than that of other more "elitist" wines. Finally, they entered the U.S. market with a price below $10, which was in line with the rest of their strategy.

The results were not long in coming. During the first year, 1.000.000 bottles were sold. Moreover, in 2003 it became the best-selling 750 ml red wine in the United States. Thus, it managed to create a new market and take advantage of it. And that is one of the keys to the Blue Ocean strategy.

A platform to help your brand grow

Last but not least, we are going to tell you about a very complete platform that integrates different functions and tools to help your brand grow: Vinterre.

This platform will offer you a great amount of benefits, such as:

Having all your tools in one place
Get quality analytics on your brand to know what are its strengths and weaknesses
Connect with importers, distributors and customers from all over the world

Next, we will tell you about the specific benefits this platform has for your brand.

All your business, in one platform

As we mentioned before, Vinterre is the platform that allows you to integrate several tools in one place. Thus, you will not have to use a lot of programs and tools, saving you time and money. Among other things, with Vinterre you will be able to:

Integrate your Point of Sale, E-Commerce and accounting system to have a real-time view of your inventory.
In addition, you will be able to analyze the performance of Customer and Revenue channels by integrating CRM (Customer Relationship Management), Tasting Room Reservations, Accounting, E-Commerce and even Point of Sale systems.

Thanks to Vinterre, managing your business will no longer be a problem, and you will even be able to spend more time with your family or doing what you love, without worrying 24/7 about the health of your business.

Comply with international regulations

As you probably know, as of January 1, 2023, you will have to comply with the Common Agricultural Policy 2023-27 regulations to market your wines in Europe. This reform indicates that all wines marketed in the European Union must have certain information on the label. Some of this information is:

country of origin
wine category
ABV
warning messages to avoid excessive wine consumption
sustainability certification

Now, you could do it via the ALC Label platform . But you would have the disadvantage that this platform has a limit of labels to create, and if you want to exceed that limit you will have to pay more money.

Luckily for you, Vinterre has an E-Label function, which will allow you to adapt to the new European regulations:

This Vinterre feature will allow you to create as many digital labels as you need.
In addition, by using this functionality you will be able to include much more personalized information, such as the type of terroir in which the grapes have been grown or the method of winemaking, thanks to the detailed Technical Sheet. This will allow you to engage more with your customers.
Also, you can create a QR code, that your customers can scan to access a detailed spreadsheet about each wine.
Finally, with the E-Label function you will bring a global awareness to your brand, and will be able to reach more markets than with U-Label.

Global awareness for your brand

Marketing your wine brand globally has become easier in recent years, thanks to the advancement of the internet and globalization. And it's really an opportunity you shouldn't miss: according to a Statista report, the global wine market revenue will reach a valuation of 528,682 million dollars by 2025.

However, not everything is as simple as it seems: connecting with new consumers and talking to importers and distributors to market your wines in other countries can be time-consuming, especially if you have to use different platforms for each task.

For that reason, in Vinterre they offer you the best alternative, so you can contact importers and distributors from different countries and at the same time, your potential customers can notice your brand, and have more information to connect with it.

Vinterre offers you a curated list of the best wine importers and distributors in each country, so you can contact them.
With just one click, you can enter their profile, and check if they usually work with wines of the same style as yours.
At the same time, potential customers will be able to know specific information about each of your wines.

Keep your customers informed

Details are everything, especially in the world of wine. For that reason, making available to your customers detailed information about the vintage of a wine, the foods with which it pairs best, the type of terroir used to grow the grapes or the aroma and flavor notes that will be found in the wine can be a great competitive advantage.

Vinterre is well aware of that. That's why this platform offers you detailed spreadsheets, where you can expose in a clear and organized way all the characteristics of your wine. Among other things, with Vinterre you will be able to:

Have very complete detailed data sheets for each vintage of your wines.
Share data sheets with both current and potential customers, in just one click.
Also, you can send your data sheets to wine fairs, competitions and specialized press.
Offer stakeholders the information they need, which is key for them to promote and sell your wines.

Take data-driven decisions

Data is key to make better decisions that positively impact your brand. And, in the world of wine, there are different analytics that allows you to better understand who your customers are in different parts of the world, which will help you optimize your marketing actions. In this area, Vinterre can be the solution you are looking for:

With Vinterre, you can know exactly where your customers are located.
In addition, you can filter them by age range, country, and even by gender to get to know them better.

Keep track of upcoming Monopoly Tenders

It can be very overwhelming to sell your wines to a monopoly. You don't just need to be aware of when a monopoly tender is open in a specific country. You should also keep in mind that, in order to have a real chance of marketing with them, they usually ask for a lot of information about the performance of your wines. At this point, Vinterre can be of great help:

With Vinterre, you will be able to find the best tenders around the world, without having to check other sites.
You can also filter them by country, region and price point.
Moreover, Vinterre provides you with key data about your wines, which will allow you to secure your sales to the monopolies.

Final words

Developing a successful wine brand is not an easy task. In the decision-making process, you need to consider your target audience. In addition, you must be sure to develop a story in which you tell not only the components of your wine, but also the story of the place where it is made and what motivates you to make it.

The label of your wine is another aspect that should not be left out of your branding strategy. This way, wine consumers will be able to notice your wine over others they may find in the market (or in a restaurant).

Finally, you should not forget to use all possible means of dissemination, so that your audience can get to know both your wine and its history. The presence in social networks is very important, as it allows you to reach a larger number of people quickly. But if you want to build a loyal and solid audience base, as data shows, then you should not leave a website out of your marketing strategy. An optimized website, with engaging content about your wines, can really help you to boost your sales.

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Introducing the new vintages from Ampeleia

Tue, 26 Jul 2022 19:49:42 GMT

The wines of Ampeleia are back in Alberta!

"Ampeleia is one of the stars of the Tuscan coast. At their best, the Ampeleia wines are among the most pure, transparent expressions of the coast readers will find. "

Antonio Galloni

Ampeleia is the high watermark of traditional coastal Tuscan wine. Marco Tait is creating wines that represent a totally different view of Tuscany and the Western Mediterranean—combined!

Through biodynamic farming and minimalist winemaking, Marco is unveiling the 400-year history of Grenache (Alicante Nero in Italiano), Carignan (Carignano), and Mourvèdre, all spread by the Spanish during the Habsburg monarchy’s 16th-century expansion and domination of the Western Mediterranean basin. These varieties were replanted by selection massale for centuries, leading to their uniquely Tuscan phenotypes preserved and beautifully rendered by Ampeleia. The Kepos and Unlitro cuvées capture this history in every delicious bottle, perfect pairings for a multitude of pastas and charcuterie.

The deceptively titled Bianco di Ampeleia is a true pet favourite of ours, ironically titled because this is probably the ‘orange’ wine we carry. This bottling transports us to the Ancient Roman and Etruscan dinner table. The plot is co-planted with numerous indigenous varieties anchored by Trebbiano, Malvasia, and Ansonica. Fermented on its skins for six months in concrete, this wine captures the food-perfect savoury and citrus character that would have beautifully complemented an ancient meal of roast pork, farro, herbs, and garum.

I VINI!

All of the below wines are biodynamic, unfined and unfiltered, with little to no added SO2. As pure, as nature intended!

2020 Bianco di Ampeleia

Trebbiano, Malvasia, Ansonica

A sunset hued wine with dancing acidity and a gentle grip of tannins showing a succession of tropical fruit, zesty citrus, camomile, and rosemary notes. A singular example of the endless possibilities being revealed by heavily macerated whites.

12’s | 853815* | Only 5 12-packs available

*New SKU (the 6-packs of 2017 Bianco are 803268)

2019 Kepos di Ampeleia

Alicante Nero (Italian phenotype of Grenache), Mourvèdre, Carignano.

Kepos, ancient greek for ‘garden’ is a wine that wins you over immediately with its spicy herbaceous aromas that jump out from the glass singing, going hand in hand with Ampeleia’s signature hint of balsamic like lift over a lush soft mouthfeel and gorgeous tannins.

12’s | 855505* | Only 10 12-packs available

*New SKU (the 6-packs of 2017 Kepos were 820171)

2020 Unlitro di Ampeleia

Alicante Nero (Italian phenotype of Grenache), Carignano, Mourvèdre, Sangiovese, Alicante Bouschet

Spontaneously fermentated: Partially semi-carbonic, partially whole-cluster, partially de-stemmed and crushed, all in concrete, all with shorter macerations. Aged six months in concrete.

Unlitro is the perennial glass pour favourite from Ampeleia, a wine that simply crushes with a plethora of dishes. 2020 displays harmonious balance, equal parts thinky and drinky! An explosion of fruit and mediterranean herbs.

1L | 12’s | 800104 | 45 12-packs available

Ampeleia

The domaine now called Ampeleia (ancient Greek for 'vines') was purchased in 2001 by partners Giovani Podini and iconic vigneronne Elisabetta Foradori , currently retiring but still widely regarded as "the Queen of Italian Wine."

From the get-go Elisabetta put her protegée Marco Tait, Giovanni Podini's son and her former assistant at Foradori, at the helm of this Tuscan project. Since 2002, Marco has sculpted a vision in step with Foradori: finding the soul of their wines in farming.

Using biodynamics and light-handed winemaking, Marco coaxes forth the essence of coastal Mediterranean varieties, alongside a very different breed of Super Tuscan's, focused on Cabernet Franc rather than Cabernet Sauvignon.

These are terroir-driven wines that boast enormous complexity from densely concentrated fruit, indigenous yeasts, and unimposing élevage choices for all their wines, eschewing oak in favour of cement fermenters for all but for their tête du cuvée, Ampeleia di Ampeleia, a brilliant 100% Cabernet Franc from their oldest vines in their most elevated vineyards, seeing one year in french oak and two years in bottle before release. These wines are the definition of purity, windows into a quiet sea-side Tuscan terroir earning growing recognition each year.

Their Maremma vineyards teem with life. You can taste that buzzing electricity in all of their wines. We are immensely proud to bring this Tuscan sunlight to Alberta

JUMPING JUICE returns

Tue, 26 Jul 2022 16:46:09 GMT

The glou glou side project from best mates and Aussie wine legends Pat Sullivan & Xavier Goodridge.

Jumping Juice is the perfect collab. It’s the wine equivalent of Freddie Mercury & Bowie recording Under Pressure, a space for creative winemaking in search of the most crushable kind of complexities. Pure southern hemisphere sunshine in a bottle!

Learn more about this wild project below—but first, to the wines!

We only get a small amount of wine from Jumping Juice each year. So grab what you need while they last!

This year JJ’s also added a delicious Riesling and Orange wines to their line-up of wines!

THIS YEAR’S BOTTLINGS

Jumping Juice Riesling

Eden Valley fruit

“We believe that when Riesling comes from such a nice site we don’t play with this wine or give it time on skins, as we want to taste the terroir and purity of the slate soils it’s grown in, so we treat the grapes in a way to capture that. We love Riesling. We love the freshness, the coolness and its pure deliciousness. This wine is all about minerality, citrus and tension and texture… A bit like a swim in the ocean when you’re seriously hungover. Or a hot towel on an airplane… only in reverse. Riesling is the drink for everyone on any occasion.” - Pat & Xavier

Jumping Juice ‘Yellow’

Margaret River fruit

Sauvignon Blanc, Gewürztraminer (87% and 13% respectively)

“It’s ripe, tropical, pineapples and cream – a hipster’s paradise. Made to taste like the true sun-baked place it’s from. Electric energy pouring out of the bottle.” - Pat & Xavier

Jumping Juice ‘Orange’

Riverina fruit.

Equal parts Vermentino, Fiano, Zibibbo (Muscat d'Alexandria)

“A wine that we should have always made. Aromatically, an absolute whirlwind of character, floral as a flower shop in peak wedding season. Texture for days and the color to match. This wine has serious, SERIOUS drinkability. We love our sun drenched country and as this wine shows, the grapes do too.” - Pat & Xavier

Jumping Juice ‘Sunset’

Margaret River fruit.

Syrah, Gewürztraminer, Sauvignon Blanc (31/13/56% respectively)

Sometimes we just want to drink Juice. Sometimes we just want a bit of alchemy. The color of Summer and the scent of a holiday. Crunchy, lush, fruit bomb crazy.” - Pat & Xavier

Jumping Juice ‘Half Full Red’

Margaret River fruit.

Shiraz, Cabernet Sauvignon, and skin-fermented Sauvignon Blanc.
(45-45-10% respectively)

“Always about optimism. Life’s great and as is this wine…always. Bright, delicious and incredibly juicy. A co-ferment of the ages. This wine has some serious deliciousness, crunch and vibrancy.” - Pat & Xavier

Jumping Juice Pinot Noir

Victoria fruit

“Everybody just wants a Pinot Noir that is slurpable, enjoyable and fun. Made in a serious way for fun everyday drinking. This wine walks a fine line between party time and dinner with the in-laws. See where the adventure takes you.” - Pat & Xavier

The JUMPING JUICE Story

Both Patrick Sullivan and Xavier Goodridge are internationally loved for their eponymous wines. They're both low-intervention terroirists farming Burgundian varieties in the Gippsland , east of Melbourne , Australia's cool-climate maritime south.

At the tender age of 18 the two moved to London to work in wine bars. They've been climbing the wine ranks in tandem ever since. It was only a matter of time 'till they teamed up!

Jumping Juice is where Pat & Xavier apply their most playful winemaking, giving us a more affordable second label to chug on weekdays. These are jubilant Aussie drops of equal parts complexity and crushability, fine wine and fun wine, fine in the streets and a freak in the sheets. It’s a certified bucket of Australian sunshine, bottled and dispatched to our frozen climes.

This year's grapes for Jumping Juice were either grown by their west coast pal Mike Sleggers, a biodynamic grower in Margaret River, or by Pat Sullivan & William Downie at their jointly farmed biodynamic vineyards in the Baw Baw Shire, Gippsland.

Each year Pat and Xavier tweak their JJ cuvées. No recipes, just experimenting for new heights in freshness (without losing their wines to rogue flaws or over-simplicity). Their wines have one foot in the glou glou vin-de-soif camp and the other in that sophisticated dynamism their eponymous wines are famous for.

Another terrific vintage from PAGO CASA GRAN!

Mon, 25 Jul 2022 13:18:57 GMT

Exciting news! Our best selling darlings of Valencia, Pago Casa Gran, are back with new vintages. These gorgeous, organic, vegan, high-elevation gems remain truly outstanding food wines available at terrific prices.

Pago Casa Gran is nestled 550 metres above sea level in the basin of the Les Alcusses mountains where there’s extensive evidence of vineyards being planted on their land dating back to the 4th century BCE.

Casa Benasal, Pago Casa Gran's 300 year old winery, was taken over by Manuela Galbis in the 1960's at the age of 18. At the turn of the century, Manuela's son, Carlos Laso, took the reins as she retired. Carlos converted the domaine's farming and winemaking to organics (Delinat certified), and made some bold changes in the vineyards. He planted denser vines for heightened competition and smaller yields. He adopted the use of permanent cover crops to increase biodiversity, growing select flowers for each variety chosen to draw away the pests that particularly liked those vines. He introduced the use of sheep for grazing, aerating, and fertilizing these rows. The results were stunning. The crop cover cooled the sandy soils to 8-12ºC in an otherwise warm region (checked also by their 500m+ elevation), retained more water in an extremely dry region, and brought back a biodiversity that's giving more complex flavours to their fruit.

If you want to know more about the characteristics of this area you can take a look at www.vinerra.com

Sadly, Pago Casa Gran's matriarch, Manuela passed away just this spring. Carlos now leads the domaine as he continues to advance his vision for quality over quantity wine farming. These wines continue to be so important to us at Vino al Vino, representing such excellent wine at such terrific values. They stand for everything we stand for at prices and in styles that are widely accessible to wine newcomers. ¡Salud!

THE WINES

2021 ‘Casa Benasal’ White

Tech sheet | Find the wine
2021 ‘Casa Benasal’ Rosé

Tech sheet | Find the wine
2020 ‘Casa Benasal’ Red

Tech sheet | Find the Wine
2020 ‘Casa Benasal Elegant’

Tech sheet | Find the wine
2018 ‘Cuvée Spéciale Malvasia’

Tech sheet | Find the wine
2019 ‘Falcata Casa Gran’

Tech sheet | Find the wine
2019 ‘Casa Benasal Crux’

Find the wine

AB CSPC/SKU #: 804167

2021 'Casa Benasal' White

Muscat d’Alexandria & Gewürztraminer

A fragrant, refreshing, dry food wine par excellence, giving aromas of orange blossom, rose petal, grapefruit, and fresh peach. The texture is buoyed by a gentle lees management, bolstering the floral profile with additional structure. Truly a wine of pleasure.

AB CSPC/SKU #: 820237

2021 'Casa Benasal' Rosé

Syrah & Monastrell

This quintessential rosé of Monastrell and Syrah shares much in common with the Provençal style while upping the fruit punch. Notes of strawberry kiwi sorbet and raspberry panacotta. This wine is wildly refreshing, beyond versatile with food, organically farmed with permanent crop cover, naturally fermented, with nothing added nor taken away, save for <30ppm of sulphites. It’s a true gem, such a crushable drop at a fantastic price.

AB CSPC/SKU #: 804166

2020 'Casa Benasal' Red

Syrah, Garnacha Tintorera, Monastrell

The youngest and most vibrant presentation of Pago Casa Gran’s red blend series, this inky, juicy wine still holds remarkable freshness with a fleet footed structure, an admirable balance to achieve in this region. Black berry, crushed violets, gentle tannins, and a refreshing back palate. Lovely and superbly priced juice from this holistic estate!

AB CSPC/SKU #: 804168

2020 'Casa Benasal' Elegant

Syrah/Monastrell/Garnacha Tintorera

The Crianza bottling of the Benasal sites. Similar blends to the “young” wine and the CRUX Reserva, we still see a shocking amount of concentration and power, finessed with a very well balanced structure. Amazing value to quality ratio here. A wine that can be consumed now or aged. Smoky, chalky, red fruit, weight carried gracefully by lush acid and strong tannins. Strong palate front to back, with vibrancy that keeps the energy flowing. Great juice and again, great value!

AB CSPC/SKU #: 840818

2020 'Cuvée Spéciale' Malvasia

Malvasia is one of our favourite varieties! This is the step up from their stainless steel version. They've implemented concrete eggs and lees stirring to give this wine some oxygen and a rounder acidity and enhanced texture. These have added a wealth of nuances to Malvasia's endless bouquet and stone fruit profile. Something of the aroma makes you nostalgic for peeling those fruit cups you'd get for lunch as a kid, it's invigorating!

AB CSPC/SKU #: 804170

2019 Falcata Casa Gran

Garnacha Tintorera, Syrah, Monastrell

The Falcata line of wines, named for the falcata swords ancient Iberians were buried with among their vines, are where Pago Casa Gran’s older vines from cooler sites are styled in the more traditional and austere mode of classic Valencian reds. Fermented uncrushed and aged for one year in oak, these expressive parcels give us a lifted GSM of archetypal precision. Concentrated without being over extracted, so lively, and easily ready to lay down for a decade. Outstanding. Variety: Tinta de Toro (Tempranillo), Garnacha.

AB CSPC/SKU #: 804169

2019 Casa Benasal Crux

100% Monastrell

Of the Benasal line-up this is the big bold reserva bottling from old vine Monastrell that so over delivers for its price. Granite and graphite over black cherry and plum, chewy, succulent tannins, that run long and even over the palate all the way to the back. Spicy notes and hints of oak show towards the end as well. A very impressive wine for a song. Drink now or over the next 5-7 years.

Barolo icon ENRICO RIVETTO returns to Alberta

Fri, 22 Jul 2022 13:35:23 GMT

The breathtaking wines of Barolo visionary, Enrico Rivetto, have returned to Alberta.

On one side Serralunga, the cradle of Barolo; on the other Sinio, the heart of a “lesser” Langa that is cut off from all the major Piedmontese appellations. This boundary line runs through the middle of Enrico’s family farmhouse. As a result, Rivetto’s cellar lies in Sinio, while the vineyards right below belong to the most austere and revered of Barolo sub-zones: Serralunga d’Alba. This is part of what makes the Rivetto winery interesting, but even more interesting is the philosophy of Enrico Rivetto, an ebullient vintner who has become the first and only producer in the Barolo and Barbaresco area to obtain Biodynamic certification from Demeter (at enormous expense and with incredible results!).

Discover the Piemontese wine regions on Vinerra .

Rivetto Wines

2020 Langhe Nebbiolo
tech sheet | find the wine

2019 “Borea” Nascetta
tech sheet | find the wine

2019 “Zio Nando” Barbera d’Alba
tech sheet | find the wine

2019 “Marcarini” Barbaresco
tech sheet | find the wine

2020 Langhe Nebbiolo
tech sheet | find the wine

More info on the wines below!

The Rivetto family has an unusual story. They moved from a tiny village in Monferrato to Alba at the beginning of the 20th century. “The inhabitants of Montaldo were so poor that they had to trade meat for wine. So my great-grandfather, who was a butcher, started accumulating casks which he then sold to the merchants.”

Just before the end of the first World War the Rivetto family moved to Alba and established themselves as negociants. Then, in the 1930s, Enrico’s grandfather bought their domaine. “The production of wine from purchased grapes had been our main activity until the early 2000s. As soon as I took over, I transformed the winery in Alba into a B&B and started focusing on our vineyards.” It is Enrico’s transition to a profound focus on holistic poly-farming that is key to the international fame and attention he has garnered, evidenced by the traditionalist soul he has brought forth in his emotive wines.

Barolo winery Rivetto breaks new ground with biodynamic status

—Michaela Morris, Decanter 1/8/2020

Enrico will speak frankly about the difficulties he faced in the early going, when he constantly argued with his father:

When I was young I wanted to smash the old oak casks, introduce barriques, and make hyper-technological Barolos that could be already approachable in their youth. Then I realized that what you can’t see matters more than what you see, and that there must be a reason why all our ancestors, from Italy to Japan, followed the lunar phases in agriculture. Scientists in the last half-century claimed it was all bullshit. The problem is that we lost track of the emotional side of wine.

Unlike many old farmers who are deeply fond of “modern agriculture” because it helped them get out of poverty—fair enough—Enrico’s father encouraged him to consider the merits of the old styles—the large neutral oak that let the wine speak for itself, the tannic classical Barolo that unfolded in the cellar to something much more rewarding and unique.

Enrico was gradually convinced and they made the mutual decision to search for the pre-modern soul of Barolo. Key to this transition was Enrico’s realization of poly-farming and the rewards of biodynamic farming. Realizing that mono-cropping was historically inaccurate, ecologically short-sighted, and sapping the soul and dynamism from his fruit, he undertook at enormous expense the removal of extremely valuable vines to create pasture for his donkeys, plant orchards and nut trees, allow part of the land to return to wild and untended habitat, and rows of lavender bushes to attract away pests from the vines and create a perimeter with neighbouring conventionally farmed estates.

His approach to vinifying his Nebbiolos is extremely classic – he leaves the wine on the skins for up to 40 days and uses large “botti” for aging. His Langhe Nebbiolo sees a shorter maceration and also goes into large old oak, but we find incredible privilege in these vines literally bordering Serralunga yet asking much less money for lack of the prestigious title. His Barbera is unabashedly opulent while his Barbaresco is elegant with a textbook accuracy. Nascetta, the once nearly extinct white grape of Barolo, is formative, Enrico being the eighth vintner to plant the variety in 2007 when it was rediscovered. His is a textured and dazzling affair done in concrete using indigenous yeasts, as he is wont to do with all of his cuvées. It’s a true gem!

Stylistically speaking, Enrico’s wines are pure and streamlined – you don’t get the sense of quirkiness often associated with biodynamic/natural wines. They are heart-and-soul expressions that provide an unobtrusive window into this revered terroir.

THE WINES

AGLC SKU #: 853812

2020 LANGHE NEBBIOLO

A marriage of classic Nebbiolo structure, with a powerful build but a pleasant drinkability. Medium-plus body with spicy, rose petal aromas, deep red fruit, and a whisper of oak. The tannins are reined in, supporting supple fruit and a broad mouthfeel. It is typically and perfectly Nebbiolo but with a seriousness that surpasses its Langhe appellation. The quality of this wine borders on Barolo rather than a Langhe Rosso. A completely pleasurable Wednesday night Neb!

Fermentation: Stalk removal and pressing. After 2 days of maceration at cellar temperature, warmed up to 30° C in steel tanks. The duration of maceration is 10-15 days. Full MLF.

Ageing: Aged for 12 months in 3000L Slavonian oak botti, followed by 6 months in bottle.

Vineyard & Vine Age: Municipality of Sinio. The vines were planted in 1985 or earlier. West, South, and East facing slopes characterized by calcareous clays.

AGLC SKU #: 852330

2019 ‘BOREA’ NASCETTA

Nascetta is a historical semi-aromatic white grape with excellent cellaring potential. It is said to be the only white grape native to the Langhe. When Enrico started working with this near-extinct grape in 2007, only 7 other producers were using it. The ranks have now grown past 50. From his north facing ‘Borea’ plot, Enrico ferments most of the fruit in concrete, giving it a 72 hour soak on its skins. Meanwhile, a portion of the fruit was sealed in his Italian made terracotta amphora to ferment and age a few months, in contact with its skins the entire time. The result is an unctuously textural experience of pineapple, grapefruit, melon, and herbs. Minerality with a lean waxy structure make it medium bodied without over complicating the palate. A reward for explorers!

Fermentation: Fermentation temperature controlled at 17° C in concrete. MLF does not occur.

Ageing: Concrete tanks and amphorae.

Vineyard & Vine Age: The Borea plot is a cooler north facing slope ideal for white grapes, sandy and calcareous in composition with a sub-alkaline reaction, low in nitrogen.

AGLC SKU #: 811834

2019 ‘ZIO NANDO’ BARBERA D’ALBA

This particular vineyard’s west exposure and sandy subsoil allow for a ripe, concentrated expression of Barbera. Deeply coloured, powerfully fruited nose with a deep, almost charcoal undertone. An opulent wine rich in black and red fruit with a lovely dried leaf back note. Peppery, sweet berry finish with a pretty surprising finish. Quite weighty on the palate but carried with a good level of acidity and moderate tannin allowing for an ample aging window as well. A cuvée that holds nothing back, sensual and bold. Named for Enrico’s uncle Nando who planted this plot in 1944 and loved its fruit, farming it no less tenderly than the estate’s Nebbiolo vines.

Fermentation: Spontaneous fermentation with native yeasts.

Ageing: The wine is aged for 18 months in 3000L Slavonian, Hungarian, and Swiss oak barrels (botti).

Vineyard & Vine Age: The Zio Nando plot is a west facing slope of sandy-calcareous with sub-alkaline reaction, low in nitrogen but rich in magnesium.

AGLC SKU #: 852329

2019 BARBARESCO ‘MARCARINI’

The elegance of Barbaresco with the brawn of a Barolo. This Barbaresco has all the tell-tale roses and dancing nuance in the mid-palate we expect, but in Enrico's hands the fruit has been treated to Barolo's inclination for power and structure. This wine will handsomely reward the patient cellar keeper. That concentration of flavour is, more than anything else, owing to beautiful farming and tight yields. The Marcarini plot is 350m ASL on a SE facing sandy marl slope. The grapes have their seeds removed before macerating 20 days with a native yeast spontaneous ferment, aged thereafter for two years in oak and six months in bottle. Blood orange, cherry, wild strawberry, tellicherry, prosciutto.

Fermentation: After the stalk and grape seeds removal and pressing the fermentation takes place at controlled temperatures of 28-30° C in steel tanks.

Ageing: Slavonian oak for 2 years followed by 6 months in bottle

Vineyard & Vine Age: Marcarini plot is a south-east facing slope characterized by marl with alternating layers of sand.

AGLC SKU #: 811835

2018 BAROLO DI SERRALUNGA D’ALBA

A biodynamic certified Barolo is a rare joy. To have fermented with indigenous yeasts only and minimal handling is another rarity still. What is not atypical here is the perfectly accurate expression of both the varietal and the appellation. This is a classically styled Barolo, worthy of decades in the cellar. Fragrant blue flower, rose, new leather, cake spice, and wild berry aromas set the tone. On the full bodied, savoury palate, you’ll find solid tannins wrapping around a juicy cherry-raspberry core while notes of cinnamon and clove give depth.

Fermentation: Spontaneous fermentation with native yeasts. Up to 40 days maceration.

Ageing: The wine is aged for 30 months in Slavonian oak 3000L botti, followed by a 1 year in bottle.

Vineyard & Vine Age: A marriage of three estate plots: Serra, Manocino, and San Bernardo. The vines were planted in 1975 or earlier. Soils of serravallian origin, calcareous and clayey with a sub-alkaline reaction. Rich in magnesium, calcium, and iron.

The joys of PITHON-PAILLÉ

Fri, 22 Jul 2022 12:02:38 GMT

The time has come!

As promised, the iconic Anjou domaine of Jo Pithon returns with not only their much loved Grololo red and white but we’ve now added their higher-end Chenin and Cabernet Franc.

Jo Pithon is one of the founding fathers of biodynamic wine farming and natural winemaking in France. He is the first on the South side of the Loire river in Anjou , in the sweet-wine famed Coteaux du Layon & Quarts-de-Chaume area, to make a name for dry Chenin Blancs, muscular and long-ageing expressions concentrated by the same noble rot that makes the famous dessert wines of the region. If you want to know more about the characteristics of this area you can take a look at www.vinerra.com

Today, Mssr. Pithon has stepped into a consulting role as he transitions into retirement. As reported by Wine Spectator , this famed Domaine was sold to wine visionary and French mogul Ivan Massonnat (an investor also in Burgundy producers Thibault Liger-Belair and Philippe Pacalet), who has placed Pithon-Paillé’s single parcel wines under the Domaine Belargus banner and continued with the reds and the famous Chenin parcel-blends of Pithon-Paillé under their original banner along with the wildly popular négoce wines of Grololo, the OG glou-glou of Parisian natty wine bars and beyond.

Today the winemaking is managed by rising star Adrien Moreau (also of Domaine Belargus) pictured left, a gentleman who’s plied his trade at canonical domaines like Cheval Blanc, Haut-Brion, Harlan Estate, and Roederer.

Vineyard work continues on with Jo’s protégé Geoffroi Cocard, with consulting from Jo Pithon & Guy Bossard (of Domaine de l’Ecu), pioneers of biodynamic wine farming in France since the 70’s. Moreover, Amaury Chartier formerly of Roc d’Anglade who’s sole responsibility will be the farming of Pithon’s famous monopole, the Coteau des Treilles.

Just wait till you taste these wines!

Available Now

2018 Mozaik Blanc - 859235

2019 Mozaik Rouge - 859236

2019 La Fresnaye Blanc - 859238

2020 Grololo Blanc - 841626

2020 Grololo Rouge - 841625

2018 Mozaik Blanc

100% Chenin Blanc

The MozaÏk Blanc brings together two plots planted with Pithon-Paillé’s flagship variety, Chenin Blanc. These two vineyards juxtapose the two main subsoils and terroirs of Anjou : the black schist of “Anjou Noir” and the white limestone of “Anjou Blanc”. This is high fidelity chenin, farmed biodynamically with utmost care, the fruit is fermented in large conical oak casks with the indigenous yeast of the vineyards and cellars, aged one year in those same oak vats, and bottled with only a drop of SO2, preserving the clear window into the ying-yang effect of wedding these two wildly different and quintessentially Anjou soil types.

CSPC/SKU # 859235 (very limited quantities available)

2019 Mozaik Rouge

100% Cabernet Franc

Like the Blanc, the Mozaïk Rouge also brings together and juxtaposes two vineyards planted on the two main subsoils and terroirs of Anjou : the black schist of “Anjou Noir” and the white limestone of “Anjou Blanc” but instead of with Chenin Blanc, these vineyards are planted with the Loire’s most regal red, Cabernet Franc. This elegant cuvée had a gentle extraction resulting in a softer tannic profile and a gorgeous texture with nothing standing in the way between these beautifully farmed biodynamic grapes and the terroir they manifest. Garnet red, packed with red and black fruit of all kinds.

CSPC/SKU # 859236 (very limited quantities available)

2019 La Fesnaye Blanc

100% Chenin Blanc

A dispatch from the heart of the Anjou’s famous black schist soils, ‘Anjou Noir’. On the nose, a certain opulence inundates the scents of icy peach and pear. The charm also operates in the fleshy texture shot through with that gorgeous schist minerality, it’s pretty saline tension, concluding in a dynamic, lemony white-flower finish that calls for shellfish and crustaceans.

Only 333 cases made.

CSPC/SKU # 859238 (very limited quantities available)

and guess who’s back…

2020 Grololo Rouge

100% Grolleau

One of the world's most famous glou glou drops, this Grolleau pairs with almost everything and goes down all too easily. Chill it down, let it quench your thirst and rest your mind. Grolleau is a gorgeously low alcohol grape taut with the food friendliest of acid and a rustic charm. Carbonic maceration highlights the red fruited character of this indigenous Loire variety while keeping the tannins low. A wine made simply from tenderly pampered, biodynamically farmed vines that produce faithful and nourishing grapes year after year. This is the essence of what the Italians call 'vino al vino': wine from wine.

CSPC/SKU # 841625 (limited quantities available)

2020 Grololo Blanc

Chenin Blanc, Sauvignon Blanc, Melon de Bourgogne

The white Grololo is a fascinating cuvée for Loire lovers: it plays host to the holy trinity of Loire white varieties! This bottle contains Melon de Bourgogne from Muscadet, Chenin Blanc from Anjou , and Sauvignon Blanc from Touraine—a right to left reading of the river's finest whites. Grapes are farmed biodynamically to show a clear window into their place, each one being vinified separately and rested in oak vats for a year before blending right before bottling. The result is a golden hued wine showing the charming aromatics of Sauvignon, the body and greenery of Melon de Bourgogne, and the tension and power of Chenin.

CSPC/SKU # 841626 (very limited quantities available)

Email Joe Gurba in Edmonton, Andrew Stewart in Calgary or Kerrie Gavin in Saskatoon to taste these wines or with any questions about pallet pricing or any other needs.

How to start a wine brand | The ultimate guide to creating your own brand

Sat, 02 Jul 2022 02:57:31 GMT

Creating a wine brand can be difficult. Especially to make it profitable. And if you don't have a lot of experience in the wine market, you may not know where to start. So, whether you are a dedicated wine producer, a grape grower, a wine influencer or another segment of the wine trade looking to start your own wine brand, you need to take into account some factors that are key to success when it comes to building a brand and standing out from your competition. We hope this guide can be a starting point for you!

How much does it cost to start a wine brand?

The cost of branding your own wine d epends on how much volume you are looking to produce and where. Doing a small run in someone else’s facility is one end of the spectrum and setting up your own facility is on the other end with co-location and sharing equipment with other producers somewhere in the middle.

The cost of having your own wine brand varies depending on the country or region you choose to start production. For example, buying land and planting a vineyard is the cheapest… but you are at a minimum four years away from being able to start making wine.

Buying land under vine or already established vineyard significantly varies in price depending on the grape growing conditions of where the land is located. Also, the local microclimate will dictate the grape varietals that could be planted.

Let's use British Columbia for example. The region is divided into 9 GIs with the Okanagan being where the vast majority of wine producers are based out of. Demand for grapes already outstrips supply. Meaning there is not enough land under vine. So, to be expected an acre of land can sell between $250,000 and $300,000/acre. Outside of Similkameen, the other GIs have very small plantings. So this means that you are starting with raw land. The price per acre, depending upon location, can vary between $10,000 and $50,000. Then you have to add the cost to develop the land and turn into vineyards. Plus, the carrying cost. For 4 years, you will not be able to harvest grapes and have production. LCRB, the local regulator, requires you to have a minimum holding of 4 acres before you are issued a license.

Now, there are other costs besides the vineyard that you must take into account to create your own wine brand. Among them are:

Equipment

Refrigeration equipment, sorter, grape press, bottling machine, encapsulating machine, labelling machine, forklift(s), etc.

“Pots and Pans”

The vessels that you will need to ferment, age and store the wine: stainless steel, concrete, clay/terracotta, wood and so forth.

Facility

Sorting tables, crush pad, warehouse, cooler, cellar, etc.

Finally, to all the above costs it is necessary to add the labor, such as:

Vineyard work (e.g. pruning, leaf management, water management, compost management, disease and pest control, picking, management, etc.)
Cellar work (e.g. washing, racking, fining, filtering, monitoring, etc.)
Sales and Marketing
Shipping and Logistics
Management

In total, it is estimated that during the first 5 years the amount to be invested is more than 1.5 million dollars .

How long does it take to start a wine brand?

To begin to form an answer to this question, it is necessary to think about the time that must pass for a vineyard to begin to have the necessary production to generate profitability in the future. This period of time can be estimated between 4 and 6 years, although this will depend a lot on the location of the vineyard and the climatic conditions.

The second thing to keep in mind is how long the process of making a good wine takes once you have the grapes available to produce it. Let's go a little deeper into the process:

Crushing and pressing: This is the step that follows the harvest. Here, the aim is to process the grapes to start making the must.
Fermentation: This process is where the character of the wine is defined. Are you planning on using select yeasts or rely on spontaneous fermentation based on the yeast that is ambient on the grape skins and in the cellar? This can vary from days to weeks and even months. For example, if a sweeter wine is desired, it will be necessary to stop fermentation before the sugar is completely converted into alcohol.

Clarification: The last step before wine maturation is fining. Here, some substances, such as egg white, are added to separate the residual products from the wine.
Maturation: Finally, there are several aspects to consider at this point. Starting from the assumption that the minimum time to let a wine mature is 1 month, we can say that it will gain different properties the longer we leave it in the barrel:

The grape varietals and the style of wine you are trying to achieve will drive what happens in the cellar. But typically the longer a wine matures, the more complex the wine will become by developing more aromas, nuances and flavors. Moving from the primary to the secondary and tertiary aromas and flavors.

Generally, the longer the wine ages, the better it will taste and the more unique it will be. However, the longer the wine stays in the cellar the more costs it accumulates, and you need deeper cash reserves before you can start monetizing the wine.

What makes a great wine brand?

To stand ou t in the wine industry it is necessary that you first understand what makes wine labels stand out from the rest. And, although there is no formula that ensures 100% success there are some aspects that, if you take them into account, can bring you a little closer to having a profitable business.

Study your target audience

Each consumer is a world, and it is currently possible to identify 6 types of wine consumers: image seekers, overwhelmed consumers, enthusiasts, loyalists, price seekers and newcomers. And of course, each one has some particular characteristics, which can make them lean towards one wine or another.

Therefore, a good market analysis of your future buyers can allow yo u to know what they like the most, what they identify with and what their values are. That way, you will be able to connect better with them, and make them come back to choose you again and again over the competition.

Tell a good story

Although it does not guarantee that your customers will buy your wine again, a good story helps (and a lot) to create a brand identity, since your customers will identify more with your wine over others. It is best to appeal to emotional points, such as why you have decided to start your winery or stories that have happened in the area where your wine is produced.

Image

This is one of the key aspects in the customers' decision making process. Making a great visual impact (not only with the packaging, but also with the wine label) can make you stand out among the great amount of available offer. Ideally, the image of your wine should be linked to the story you previously designed.

Use the power of social networks: social networks have taken a great relevance to disseminate products. Having the ability to take advantage of them is key to publicize your brand. You can post photos to advertise your wine, but do not limit yourself to that: also promote different events that you carry out with your winery. For example, you can organize tastings in a wine tasting room, or even in your winery.

What is private label wine?

One of the most common wine production models is through the creation of a private label wine. Broadly speaking, this business model will allow you to reduce costs, since you will only have to buy wine from other producers and then bottle it.

One of the most common wine commercialization models is through the creation of a private wine brand. This method can be carried out in two ways:

Purchase grapes or must from a specific winery. In this case you will have to take care of making the wine yourself.
Buy wine already made. Here you will have to agree with the winemaker the specific characteristics you want your wine to have. If you choose this way, you will only have to bottle and label the wine.

The main advantage of private label wines is that you will be able to save a lot of money that you would otherwise have to invest in machinery, while the disadvantage of this model is that you don't really know how the wine or must has been made. That's because you won't be as involved in the production process.

Despite the latter, if you don't have enough capital to invest in a vineyard, private label production can be a great option to start with.

What is white label wine?

White label wine is another way to market wine, even more economical than private label production. The main advantage is that you will not need to bottle or make the wine from the must of another winery, since you will directly buy bottled wines that you will have to label. The disadvantage of this type of wines is that they have much less customization, since you will not be able to agree with the winemaker what characteristics the wine will have.

How to start a wine brand: 8 steps to be successful

Creating your own wine label is not as easy as it might seems. Therefore, let´s see the steps to start a new wine brand:

1. Legal aspects

One of the things you should take into account when creating a wine brand are the legal aspects in the country or state where you live regarding wine production. It is likely that, before doing anything else, you will need to ask for some special permits. In addition, it is advisable to inquire about the taxes on wine production in the area where you want to start your production, as it varies from city to city.

2. Define how much volume of wine you are looking to produce

Your approach will vary depending on how much wine you are looking to produce. The set of challenges are very different depending on whether you are looking to produce a barrel of wine (most commonly 225 liters or the equivalent of 300 x 750 ml bottles) vs. produce a 40’ container (approximately 1,200 cases or 14,400 bottles) full of wine.

In the first instance, you are able to get an existing wine producer. In the second instance, you are looking to become an extra small wine producer or your conversation has to shift to large or extra large wine producers or cooperatives that can and are willingly to bottle this much wine under a private label.

3. Choose the type and origin of the grapes

Here you must decide what type of wine you want to make, and where the grapes will come from.

Each type of grape will allow you to make a different wine: the international grape varietal (e.g. Cabernet Sauvignon,Chardonay, Grenache, Malbec, Merlot, Nebbiolo, Sauvignon Blanc, etc.) are most common and as such would be easier to sell due to familiarity as compared to obscure indigenous grape varietals.
Regarding the origin of the grapes, you ca n start by acquiring them from a private vineyard. Or, if you have more money, you can buy a vineyard to plant the vines yourself or with the vines already planted. However, keep in mind that depending on what you choose, the price may vary.

4. Choose who will be in charge of making the wine

At this point, it is about whether you feel you have enough experience and confidence to be the person who makes the decisions regarding the characteristics of your wine. If you do not have much experience, then it would be better to hire an experienced winemaker to take care of that aspect, and you should only worry about the financial part of the business.

5. Decide where you will make your wine and acquire the necessary machinery and supplies

Regarding the place, there are many options to start making your wine. One of the most common places (mainly because it is cheaper) is the garage of your home. But there are many other places where you can make wine at a reduced cost. One of them are the cooperatives, where you will associate with other producers who are looking for the same as you. This will not only allow you to save money on rent, but you will also be able to use the machinery you have available there.

The other point to keep in mind is the machinery you need. In the beginning you can choose to do everything by hand. Manual effort does not scale easily. But the wise strategy is to do everything manually to the point where the friction of doing manually is too great and justifies making the investment in the equipment.

6. Bottling

Here you will have to decide if you want to bottle your own wine or if you prefer a private company to do it. If you want to do it yourself, then you will need the appropriate machinery:

A machine to bottle your wine.
A closure machine, to place the cork in the bottle.
A labeling machine.

In addition, you will need a series of supplies:

Containers (e.g. glass, ceramic, aluminum, TetraPak, keg, etc.)
Closures (e.g. natural or synthetic cork, crown or screw cap, etc.)
Labels, so that your customers can identify your product.

7. Choose where to store your wine

At this point, you must decide whether you can store the wine yourself (you must have enough space, and keep in mind that the ideal storage temperature is 12°C) or you need to pay a service to store the bottles until they are ready to be marketed. In the latter case, you should ask about the rates and what kind of refrigeration system the place has.

8. Means of distribution

Selling to your audience vs. selling into the wine trade (on premise and off premise licenses) are two very different propositions. The wine trade is extremely competitive. If you are to achieve traction there, you need a very well made wine with great packaging at the right price that has or is able to create demand pull.

Getting a wine listed with a store or a restaurant is not the end goal, it is simply the first milestone. Once the wine is listed, you have to be able to create sufficient demand to keep it listed. If a wine falls below a set inventory turnover rate (how much wine would you be able to set in a given period), you are likely to lose the listing, unless other factors are in play to keep it listed.

In this step, you must choose which method you will use to distribute your product. The two most commonly used are:

3-level distribution: Here you will not only be involved, but also a distributor who will buy the wine from you and a business, who will be the one to receive the final product and market it to the public.
Direct to consumer (DTC): This is the most common method for extra small and small producers as it provides the highest profit margin. For some producers, 75% of their sales come from rubber traffic (i.e. people visiting the winery). As such, location and facility of great importance. Many producers ship wine. This is complex as the regulatory regime changes on a province/state/country level. Even though it is a bit more complicated, due to the regulatory issues, most producers choose it to be even more involved in the distribution process of their wine, besides being more profitable. It consists of getting your wines, without intermediaries, to your customers. To do this effectively, you need to establish a strong web and social presence and provide customers with the ability to buy from your online with ease.

How to start a wine brand without a winery: 6 steps

As we mentioned above, there are two wine business models where you don't have to invest in a vineyard. Here we will tell you how to own a private wine label, and all the steps you should follow to achieve the highest possible profitability:

1. Conduct a market study

Launching a wine brand, even if you use a private wine label business model, is a difficult proposition. Currently, there are over a million wine producers. A typical wine producer has at least 5 different wines in any given year. A lot more if you take into account prior vintages. So a back of the napkin calculation will indicate that your odds are 1:5,000,000.

At the regional (province/state/country) level there are typically between 10 000 and 30 000 listed wines with a regulator, depending on how liberalized the market is.

At this point, you should analyze your future customers. Try to think of a wine that suits the tastes of your ideal client, in addition to the price he usually pays for each bottle. This will allow you not to have a large overproduction and not to have a shortage of products because you have exceeded the demand.

There is definitely no sho rtage of wine and launching a new wine brand is a hard task. The one factor that can sway things in your favour is if you already have a dedicated audience. We are currently helping a conference organizer that has a loyal following of 30 000 people to establish a wine brand.

2. Choose a suitable place to make your wine

There are many places you can use to start making your wine. For example, if you have a garage, you can start production there since it is more economical. However, you also have another option: to associate with a cooperative. The latter will allow you to save some money on supplies and machinery, since cooperatives usually have some machines.

3. Contact the warehouses

Next, you must carry out a market analysis to find those warehouses that can work as suppliers of the ideal product you have previously thought of. Here you must decide whether you prefer to buy the must or grapes from the winery or buy the wine directly (you must agree on the characteristics of the wine with the winemaker). If you choose the latter option, bear in mind that there are some wineries that can offer you deliveries of different quantities at a better price.

3.1 Winemaking

In case you want to make the wine yourself, then you will have to acquire the necessary equipment. Refer to previous sections.

4. Bottling and labeling

In this step, you will have to bottle and label the wine you previously bought. For this you will need the same equipment mentioned in a previous section.

5. Choose where to store your wine

Same to take into account as mentioned before.

6. Means of distribution

As in winemaking with a winery, the last step is distribution. Remember that you can do it in 2 ways: by 3-level distribution or by the direct-to-consumer methodology.

Following these steps you will have the chance to own a private label wine brand that is also profitable.

5 wine marketing strategies & tactics to boost your wine brand awareness

1. Think about your ideal customer

The first step to start your wine brand is to know who you are targeting. What is their age? What are their tastes? What are their values? By answering these questions, you will be able to more clearly and accurately perform the following steps.

2. Create a story

A good story will allow you to connect with the values of your ideal customer, as well as their tastes. And that is something that, in the face of the large number of offers that can be found, can make the difference in your favor. Think of an attractive story, of something that may have happened in the place where your wine is created. Or perhaps you could start with the motivations that have led you to develop that particular wine.

A great example is the Domain Luneau Papin brand: they have a story of love and joy, because, despite having started as separate brands ( Domaine Pierre de la Grange and Domaine Papin ), they ended up joining forces after Pierre Luneau and Monique Papin met (and later married).

3. Give life to your brand

In this step, you should design the name and colors of your brand. For the name, you should take into account both the message you want to convey with your story and what you want your customer to imagine when they see your wine.

On the other hand, the colors should always accompany the idea you want to convey with the name. This will allow your product to attract the attention of many people.

4. Choose your sales channels

In wine production there are four main types of sales channels:

Direct-to-Consumer

Here you can be more in contact with your end customer.

Tasting Room: The most common form of direct sales is through wineries.
Online: this sales channel is relatively new, and consists of your customers buying your wine through a website. In this case, you should be in charge of shipping the product.

Direct-to-Trade

HoReCa (HOtels, REstaurants and CAfes) commonly referred to as on-premise and it denotes where the wines is consumed (i.e. people go out of their homes to eat and drink).
Stores, like markets or liquor stores.

Domestic and International Distribution

In this case, we are talking about including an intermediary in the process, which for example can be a supermarket, a physical store or even a wine distributor (who will buy your production and then sell it to stores where your customers will have access to your products).

5. Find an expert in the field

An expert in the field can make the process, from the vineyard to the distribution, run more smoothly as they know the details from the wine market to the legislation and everything in between.

4 examples of amazing wine brands

Finally, we are going to tell you about 4 natural wine brands, which have managed to develop an incredible branding strategy: Máquina y Tabla , Azimut , Tenuta Amadio and Johaness Zillinger .

Máquina y Tabla

The story of this Spanish brand is fantastic: Oriol (winemaker) and Susana (communication and sales manager) started touring the Toro area, the Sierra de Gredos and Bierzo during 2012. Their goal? To find the highest and oldest vineyards , to start wine production there with as little human intervention as possible . As a result, rustic wines are obtained, but at the same time easy to drink, which can be described with one word: wild .

Now, you are probably wondering about the meaning of his name. Well, M àquina y Tabla reflects the vision of its creators about the relationship between man and nature: many times man seeks to impose his strength over nature , and nature usually ends up winning . That is why Máquina y Tabla advocates to intervene as little as possible , and in a very delicate way , in order to obtain memorable results.

Azimut

While the name alone does not say much about the brand, when translated from Arabic you will understand what these wines are all about. Azimut means '' direction '', a key word to describe this brand of natural wines: direction towards a more sustainable production method , with the lowest possible level of intervention and always supporting local grape producers .

Understanding the meaning of the name Azimut allows not only to understand the production method of their wines . It also allows to connect much more with this brand of natural wines .

Tenuta Amadio

Tenuta Amadio is a brand of natural wines , which focuses mainly on making Prosecco , a sparkling wine similar to Champagne and closely identified with Italy. But Tenuta Amadio is not only a brand rooted in Italy: it has its roots in Monfumo , where Amadio Rech bought the first plots of land that still belong to this brand of natural wines.

However, the name is not the only thing that evokes the tradition of these natural wines . The fact that the Oratory of Sant' Antonio has been chosen as a symbol, present on each label, identifies them even more with the region .

Johannes Zillinger

Finally, we introduce you to Johannes Zillinger . This producer focuses on producing wines using biodynamic methods . This means that for the production of each wine he avoids the use of chemicals. Instead, biodynamic practices are used, such as the use of kvevri or spontaneous fermentation with native yeasts .

This philosophy of respecting the environment and connecting with nature when making each wine is reflected in the minimalist labels of each wine . They all have a symbol that is repeated on each one: the butterfly .

At Vino Al Vino, we are very passionate about helping new vignerons and winegrowers winemakers build out their wine brand. We also want to do our part to promote diversity and inclusion in the industry. We are a proud member of Vinequity .

As you ma y have seen, the road to start your own wine brand can be very tough. But giving the right steps (and with a little help from us) you can make your journey a lot easier, faster and a lot less risky. Just remember: patience is the key to success.

Vino Al Vino is a Canadian wine wholesaler and wine importer specializing in real wines, wines with minimal intervention. All of our wines are sustainable. Almost all of our wines are certified organic. Many of our wines are certified biodynamic. Many of our wines are full-throttle zero-zero natural wines.

New wines from Alpine minimalists LES CORTIS

Thu, 30 Jun 2022 15:47:45 GMT

Guess who’s back with all new vintages & cuvées!

Husband & Wife duo Isabel Coiffier & Jeremy Decoster are only in their fifth vintage, but their many years’ experience working for Chablis legends Olivier De Moor and Lillian Duplessis shines through in their vibrant Alpine wines.

In the alpine meadows of Bugey in the Savoie, this husband and wife tend their six-hectares of high altitude vineyards biodynamically. Far from the madding crowd, Les Cortis is just below the Jura, about an hour’s drive south from Geneva. This region is bucolic and ancient, boasting very little cell service and very abundant landscapes. The Savoie is also one of the last remaining bastions for passionate 1st generation French winemakers to get their start if they don’t come from money or didn’t inherit their vineyards.

It only helps that the Savoie, with its mountainous altitudes, is a region that calls for similar farming to the Chablis domaines where Isabel and Jeremy trained under natural wine legends like De Moor and Duplessis.

It is an understatement to say these wines speak to their place. For a region famous for it’s ski slopes, the whites hit like the herbaceous mountain air through your teeth as you carve the slopes and the reds comfort like the rustic chalet environs, swiss pine logs crackling on the hearth. The wines are clearly made in the vineyards and harbour that invigorating freshness and sublime mountain timelessness. It’s a yearly testament to Isabel and Jeremy’s dedication and talent that they can derive such artful and delicious wines from such extreme soils and climatic conditions without recourse to chemicals in the vineyard or non-traditional techniques in the cellar.

With such a small domaine, our allocation each year is never large, apologies! Stock up on what you can while you can!

Les Vins!

2020 ‘Astrome’

85% Chardonnay 15% Altesse

A juicy alpine white that teems with minerality, giving notes of peach, flowers, and apple sauce — delicious, clean, and so refreshing. It's soaring acidity is complimented by a hint of residual sweetness to produce a truly gorgeous representation of these mountainous vineyards.

2020 ‘Mérune’

60% Chardonnay 40% Altesse

A newcomer to the Les Cortis line, this is a field blend of Chardonnay and Altesse (aka Roussette). Altesse is an indigenous varietal in Savoie. Bright and zippy but with substance. Chardonnay brings out body and roundedness, while Altesse brings out the minerality. This unique white has all the charm of vines grown on cool alpine meadows. Both varietals are pressed together and élevage is in neutral vats for about ten months prior to bottling. Isabelle is an artist and all the labels are made from her paintings.

2020 ‘Gastine’

Field blend of Gamay, Chardonnay, Corbeau, Mondeuse, Altesse, Pinot Noir, Chasselas

Jérémy and Isabelle love a field blend and it has a long history in the region. There used to be many vineyards that were planted with different varietals in the same parcel in Savoie. This parcel is a testament to that! Hand harvested all at once and macerated all together. A heritage wine, truly beautiful.

2020 “Neümi te”

85% Gamay 10% Altesse 5% Mondeuse

Neümite is a Gamay with a little bit of Altesse & Mondeuse. Alpine style Bojo. Delicious lightly chilled with a drink or with a chicken. This wine is to Beaujolais as the Jura is to Burgundy, an alternate universe of Gamay charm.

2018 ‘Prémices’

75% Altesse 25% Chardonnay

An intensely flavoured pét-nat from the Savoie’s darling Altesse. Fermentation is started, then paused by chilling, then bottled (unfined and unfiltered) where it finishes fermentation while maintaining a beautiful degree of residual sugar. The Alpine climate guarantees the dazzling acidity that balances this sweetness perfectly, and at the lower 8% ABV, the Prémices drinks so fresh and fun and perfect for brunch and pastries! Find red apple, hay, peach flesh, ginger, and something like bright alpine air and melting snow with a hint of minty mentholated beauty that lingers in the mountain air.

Vino Al Vino is an Alberta wine agent specializing in real wines, wines with minimal intervention. All of our wines are sustainable. Almost all of our wines are certified organic. Many of our wines are certified biodynamic. Many of our wines are full-throttle zero-zero natural wines.

The kids are alright! Meet È JAMU

Thu, 05 May 2022 14:37:00 GMT

All the way from Chianti, please welcome…

È Jamu is a true diamond in the rough.

È Jamu is the story of an old farm in Chianti today run by an energetic sister and brother duo. Meca (24) and Rocco (22) are eager farmers of grapes and olives. Their fledgling domaine makes a red wine, a white white, and an olive oil, all of stunning purity and terroir expression. To us, this is the heart and soul of Chianti .

Their 30 hectares of organic vines and olive trees sit in Valdarno Superiore, the precious Eastern sloping sub-region of Chianti. Valdarno has been considered an ideal wine growing site since the Roman era, cited by Cosimo de Medici as one of the four areas of excellence in Tuscan wine production.

Meca (short for Maria Domenica) and Rocco have an intense and inspiring story.

They were born into a farming family in the Southern Italian province of Calabria, destined to be the sixth generation of olive growers. Sadly, this region is riddled with mafia activity to this day, and their late Father boldly ventured to turn his family’s olive farm and oil mill into a social cooperative expressly to employ at-risk youth away from the mafia. “That's when the problems and threats started, preventing us from working and making our lives impossible. Thousands of burnt trees, direct threats to our safety.”

Eventually the family was forced to flee Calabria. They chose the Valdarno in Tuscany specifically for the famed olive oil and to branch into wine, the dream of his children Meca & Rocco. Their father managed to purchase a small part of this five decades old wine & oil domaine in 2019. Sadly, Sig. Luppino succumbed to pancreatic cancer in 2021, leaving Meca & Rocco and their Mother to manage the farm with help in the cellars from their enologist, Giampaolo Chiettini (Santo Stefano, Castagnoli, Nunzi Conti, La Vigna di San Martino ad Argiano).

Meca & Rocco remain passionate about their generation finding their home in natural farming: “Being in our early twenties, both my sister and I are very keen to get young people like us involved in the farming and wine sector because now more than ever we believe there is a great need for people to change their way of thinking about and consuming food and wine, in a way that is more sustainable and respectful of nature. We also want young people to rediscover the beauty and the importance of working the land, especially the vine, which, for Italians, gives the drink par excellence, the drink that’s made Tuscany famous throughout the world: Chianti.”

È jamu is Calabrian slang for let's go! It’s not hard to see how this relates to the Luppino’s flight from Calabria but it also speaks to Meca & Rocco’s philosophy: “to never fall idle—to always be growing, developing, improving.”

and now

Introducing ZIMBATÒ

É JAMU 2019 Zimbatò Chianti DOCG

A beautifully crafted quintessential Chianti; organic, vegan, and incredibly valued.

Find an intense ruby red appearance with a bouncing bouquet of cherries, wild berries, and a distinctly floral violet-like aroma. On the palate the wine is full, round, and soft, embracing the mid-palate like a hug from an old friend. A persistent florality rides atop the fruit and the silky tannins of to great farming and gentle cap management, enologist Giampaolo Chiettini opting for the rack-and-return (délestage) method and a 15-day maceration.

Zimbatò is a terroir window that eschews oak for a pure but fully developed image of these youths’ and their late father’s careful farming. Don’t mistake this wine’s unadorned élevage in stainless for simplicity! Fiasco’s of Chianti are all good with us, but this is a richer style. It is pure and dynamic, full bodied and luscious at 14% with beautifully ripened tannins and bold red fruit.

Zimbatò is a treat with most essential Italian fare — pizza, red sauce, polpette, you name it. It also drinks beautifully on it’s own. It’s as versatile a glass pour as one could ask for and the perfect Tuesday night Netflix wine to boot.

Saluti!

863428 | 176 cases of 12 available

Technical details:

Appellation: Chianti DOCG

Climate: Moderate Mediterranean

Altitude: 300-350m

Soils: High draining sand and rocks (low mountain and high hills with medium and high gradient on sandstone, the Macigno del Chianti Formation / Arenarie soil)

Varietal/Blend: 95% Sangiovese, 5% Colorino

Fermentation: 80% de-stemmed. Fermented in temperature controlled stainless. Macerated 15 days with mid-week rack-and-returns (délestage).

Ageing: Aged seven months in stainless then in bottle. Filtered before bottling. SO2 added before bottling.

Vineyard & Vine Age: Organically farmed estate vineyards. Fruit from the upper side of Tenuta Castellucci. Hand picked on Sept 25, 2019.

Produced Cases: ~1000 cases

Abruzzo's CHIUSA GRANDE return

Thu, 05 May 2022 14:32:13 GMT

Vinosophia is back!

Our perennial best sellers, the unstoppable Abruzzo wines from the ‘Vinosopher’ Franco d’Eusanio, maestro of CHIUSA GRANDE.

Chiusa Grande is a remarkable Abruzzese estate, home to outstanding Montepulciano and Passerina, farmed and vinified organically, vegan, and without any additives other than tiny amounts of SO2.

Franco d’Eusanio inspires us with his passion for nature. He’s successfully championed clean wines of precision and reliability. His passion for offering those wines at a reliable price is also inspiring—wines with this kind of farming and minimalist winemaking need to be affordable to change the wine landscape as a whole. Franco’s goal is to prove that farms can give back to nature, make delicious terroir wines, and offer them at weekday prices. If you want to know more about the characteristics of this area , you can take a look at www.vinerra.com

Learn more about Chiusa Grande below, but first:

THE WINES

2020 Vinosophia Bianco

100% Passerina

This wine is an old friend. With it’s crisp apple and nectarine profile textured with a rich almondine finish, Chiusa Grande’s Passerina has always been a go to grab for a wide spectrum of dishes.

Following a 24 hour hyper oxygenation in contact with the skins after pressing, the wine is pressed to stainless steel to ferment with indigenous yeast, then aged six months in contact with the lees. Bottled unfined and unfiltered with a pinch of SO2.

797857 | 30 cases avail.

2020 Vinosophia Rosato

Cerasuolo d’Abruzzo DOCG

100% Montepulciano

A red blooded rosé rich in cherry, almond, and herbal dynamism. A broadly textured full MLF example that has never failed to please any crowd we open it for. So crushable, so delicious, transforming from a mineral driven gentle wine at fridge temp to a richer and richer style as it warms. Equal parts thinky & drinky!

804700 | 19 cases avail.

2020 Vinosophia Rosso

Montepulciano d’Abruzzo DOCG

100% Montepulciano

Abruzzo’s classic table wine. Montepulciano is an under-appreciated workhorse. An accurate classic wine showing an easy and natural balance. The respect for tradition is beautiful. Black cherry, light pepper, bay leaf, and tobacco with a hint of florality.

Destemmed, crushed, and fermented with indigenous yeast in stainless steel. Brief ageing in French oak. Unfined and unfiltered (but racked off the sediment), bottled with a pinch of S02.

797856 | 120 cases available.

2020 Integro Bianco

100% Chardonnay

This pét nat is everything pét nat is meant to be—so fresh, so fun, so easy drinking. Tip, swivel, and pop a cloudy juicy nectarine-pineappley chard with terrific texture, always clean and flawless, always tasty and thirst quenching.

Direct pressed and fermented in bottle with nothing added or taken away.

832019 | 14 cases avail.

CHIUSA GRANDE

Franco D’Eusanio, a graduate in agricultural sciences and consultant to the winegrowing industry for many years, found his winery in 1994. With his heartfelt belief in the organic farming philosophy, Franco earned himself the titles of “vinosopher” and “bio-innovator”, his love of Nature dictated by ethical beliefs and his quest to revive tradition for the recovery of equilibrium in the ecosystem.

The wines of Chiusa Grande begin almost in reverse, with a philosophical ideal, that is then applied to an appropriate site to achieve the results. Franco D’Eusanio founded Chiusa Grande after working as a consultant to winegrowers for many years. With a genuine conviction in the organic farming belief, and a desire to revive the tradition of an ecosystem in equilibrium, the wines are first built on the belief that a love and respect of nature are paramount. The rest follows from there, guided gently, without ego, or eyes towards stylistic demands, but with a heartfelt desire to respect tradition, while utilizing the appropriate modern techniques. A current, and pragmatic approach, to building the wines of the past in the current day, as nature allows.

“The decision to embrace organic agriculture cannot be driven solely by the need to flood the market. The foundation must be one of committed beliefs and a lifestyle attuned to the choices made. We have to understand how farming that relies on intensive use of chemicals will lead us down a blind alley. I believe it’s possible to make a good wine without bowing down to the god of profit, and with an eye to the health of the consumer’s mind and body.” Franco D’Eusanio.

Vino Al Vino is an Alberta wine importer specializing in real wines, wines with minimal intervention. All of our wines are sustainable. Almost all of our wines are certified organic. Many of our wines are certified biodynamic. Many of our wines are full-throttle zero-zero natural wines.

Château GILBERT & GAILLARD returns

Tue, 03 May 2022 04:13:13 GMT

Château Gilbert & Gaillard: A professor of geology and a major wine distributor’s sales director quit their jobs thirty years ago, become famed French-language wine authors, publish authoritative guides to French terroir, and one day found their own domaine in Saint-Chinian! These are their wines.

Beautiful farming, centre-cut stylings, and classy, food friendly wines. These are no-nonsense delicious French wines abounding in garrigue and sensuality.

BACK IN STOCK

2 019 “Mes Vendanges” Sauvignon Blanc
854608 - tech sheet

2019 “Mes Vendanges” Pinot Noir
854607 - tech sheet

2020 “Le Rosé” Grenache Mourvèdre
854609 - tech sheet

2017 “Le Rouge” Saint-Chinian
854610

details on these wines below!

Château Gilbert & Gaillard

François Gilbert & Philippe Gaillard are familiar names to lovers of French wine. They have published dozens of books and magazines on the topic and their annual guides to the best domaines across the country have directed countless visitors’ steps.

G&G’s line of organic table wines from the Languedoc’s Saint-Chinian AOC are farmed beautifully with integrated management of sheep, bats, honeybees, and horse plowing to achieve healthy fruit that leaves an imprint of its place rather than its treatments and contortions.

The domaine occupies 30 hectares, scattered plots embedded entirely within a nationally protected Natura 2000 wilderness preserve protecting the signature garrigue ecology of southern France. Their vineyard parcels are patchworked into this famed shrubland so rich in thyme, rosemary, junipers, wild fennel, and pine trees, which exude their natural oils into the wind and gather on the nearby grape skins like a signature of this bucolic eden.

The whole area seems pulled right from a late Van Gogh landscape.

These lovely vineyards are tended traditionally and organically by veteran farmer Yves Tichit and cellared by vigneronne Marine Faugier with the gentlest approach.

Together this team is delivering deeply satisfying, terroir specific wines.

More on Château Gilbert & Gaillard’s domaine, geology, and history below, but first:

Les Vins!

2020 ‘Le Rosé’

85% Mourvèdre, 15% Grenache

Pretty in pink, this fuller bodied rosé is equal parts savoury and fresh, a crispy wine chock-full of ripe red fruit and all mourvèdre’s spicy, gamey nuance. This is quintessential Mediterranean French rosé, a perfect partner to a host of dishes that hail from the same. Bouillabaisse anyone?

From an Eocene limestone scree on a plateau 200 meters above sea level. Saignée method, stainless steel. 13.5% ABV.

854609 | 70 cases avail.

2019 “Mes Vendanges Bio” Sauvignon Blanc

A light gold sauvy b for the savvy set, playful and carefree. Crystalline aromas of white flowers and wet-stones flowing into a taut palate with citrus fruit acidity. It’s the pleasure principle at work. Pairs beautifully with crab, mussels, and clams and of course rich buttery cheeses like muenster and gouda or fresher whipped goat cheeses.

Fermented at low temperatures to maximize floral and fruit forward aromas. Aged on the lees for one week. No MLF. Pea-based vegan fining agents. 13% ABV.

854608 | 60 cases avail.

2019 “Terre Sauvage” Pinot Noir

A fresh and invigorating style loaded with black and red berries and violets and a hint of barrel spice, this a crunchy, every-man’s vin de soif, perfect for charcuterie, mushroom pasta, or rotisserie chicken.

Fermented at low temperatures to maximize floral and fruit forward aromas. Undergoes MLF while ageing briefly in french oak barriques. Pea-based vegan fining agents. 12.5% ABV.

854607 | 33 cases avail.

2017 “Le Rouge” Saint-Chinian AOC

55% Syrah, 35% Grenache, 10% Mourvèdre, vines over 40yo.

Ruby-hued with crimson tints. Clean, fresh nose with red and black berry fruit overtones boosted by quintessential herbaceous garrigue notes and some oak spice giving structure and warmth. Pure Saint-Chinian: rustic refinement, fresh yet full body, a welcoming wilderness.

From limestone rich plots. Vatting lasts approximately three weeks. Gentle extraction using rack-and-return at the beginning of fermentation followed by some pumping over if needed by spraying the pomace cap every day. Post-fermentation maceration depends on the results of daily tasting of the juice. Some plots are vinified using whole cluster fermentation with cask ageing immediately after devatting (30%). 14.5% ABV.

854610 | 40 cases avail.

More on Château Gilbert & Gaillard

Continued from above:

François Gilbert boasts a doctorate in geology, being among the first to apply the study of geology specifically to viticultural terroir. After having worked as a professor for 15 years, Dr. Gilbert decided to devote himself full time to his passion for wine. Meanwhile, Philippe Gaillard, having grown up in Touraine in a family of winegrowers and studying wine, was working as the sales director of a major French wine distributor. But in 1989, François and Philippe decided to join forces, leave their comfy gigs, and strike out as Gilbert & Gaillard! The rest is history—over three decades they’ve shared their expertise with we the thirsty denizens of French wine. Their english language magazine is now published and distributed on five continents, and that knowledge and palate comes to bear on their pet wine project: Château Gilbert & Gaillard.

The terroir of Château Gilbert & Gaillard is exceptional. Located in the middle of a 3000 hectare park classified Natura 2000, it unfolds its clay-limestone slopes between 150 and 200 meters above sea-level. The soils of the Eocene (early Tertiary) are deep and extremely stony here, allowing the vines excellent rooting to protect them from summer drought and water stress. The environment gives pride of place to that patently French ‘garrigue’ ecology of the southern coast. The Mediterranean climate here guarantees generous sunshine, sufficient rainfall especially in autumn, and above all the frequent presence of the north wind, the famous ‘Cers’, which, because it ventilates the vines three days out of four, allows for minimalist farming. The conditions are simply ideal for producing healthy, ripe, and expressive grapes.

These two globetrotting tasters and their team have given us fantastic centre-cut examples of Saint-Chinian showing typicity and giving pleasure, food friendly drops that spin the hands of the clock over long meandering meals. Santé, à la vôtre, tchin-tchin, mes amis!

Vino Al Vino is a wine wholesaler and wine importer in Alberta (Canada) specializing in real wines, wines with minimal intervention. All of our wines are sustainable. Almost all of our wines are certified organic. Many of our wines are certified biodynamic. Many of our wines are full-throttle zero-zero natural wines.

IYKYK... BARBACÀN has arrived

Wed, 27 Apr 2022 04:04:11 GMT

We are so proud to introduce to Alberta BARBACÀN (if any introduction is necessary). For super fans of Nebbiolo and out-there expressions, these are cult wines par excellence.

This is a bucket list winery for Vino al Vino to add to the portfolio. Barbacàn are some of the most inspiring farmers and winemakers in the world, creating bewitching and unforgettable wines.

Our own Andrew Stewart first visited the Valtellina in Lombardy in 2004 and recalls it as the most important turning point in his wine career. Representing Barbacàn in Western Canada is a full circle moment that only he could describe best:

The Valtellina . Leonardo da Vinci described it as a “valley surrounded by tall and fearsome mountains” producing wines that are “heady & strong.” One could also add that the viticulture here is as epic (and as important) as the literary masterpiece La Divina Comedia. Yet for all of this praise and historical significance, the Valtellina remains relatively obscure compared to the local grape variety’s more famous siblings in Barolo and Barbaresco.

Perhaps this is due to the remote locale in the extreme north of Lombardy , a mere stone’s throw from Switzerland. Perhaps the feral beauty of this hamlet is not as popular as the glorious Como or metropolitan Milano in the same province. Chiavennasca—the local name for and ancient precursor to Nebbiolo—has been grown here since medieval times. Wine cultivation in the Valtellina however, stretches back over 2 millennium.

Personally, I fell in love with this wine region very early in my career. When I travelled there in 2004, my love of wine was indelibly cemented. More importantly, it was here I discovered my vocation: to introduce as many of these far away and obscure regions to Canadian wine lovers as a I could. Fast forward 18 years later and I am beyond proud and truly excited to finally introduce the wines of Barbacàn to Alberta. In a full circle moment, I have been able to connect my epiphany wine region with a domaine that truly practices authenticity, transparency, and honesty in their heroic wine farming.

Brothers Luca & Matteo Sega, working under the watchful eye of their father Angelo, describe what they do as “historical practices,” preserving a cultural identity that predates all of them. Farming in the rugged Alps, these vignerons are as brave as they are impossibly hardworking, all in the service of these ideals. And they do it with the largest and most persistent smiles I have ever seen on any wine grower! Their joy in what they do is both infectious and inspiring.

Situated in the far eastern Cru of Valgella (one of five Valtellina sub-regions), these are mountain soils—sandy and loamy granites rich in silica and wonderful at banking precious daytime heat. Already, the Nebbiolo of Valtellina wines are famous for being far leaner and more fine grained and delicate than their more famous Piemonte counterparts, but those of Valgella are known as the most elegant and delicate expressions in all of the Valtellina. The classic personality of Nebbiolo is in every bottle with a gentle nuance that is profound.

The very virtue of Barbacàn’s location at altitudes of 300-800 meters above sea level means mechanical harvesting, irrigation, tilling, or any modern convenience is impractical or indeed impossible. Wine growing here is truly “a mano.” If you witness the process of hauling grapes down these steep slopes and brittle terraces (called muretti, some of which are over 1000 years old) using literal backpack baskets and you will know this to be true. And maintaining these 100-year–old vines clinging to a mountain side? The effort only persists because of the undying love these farmers have for these vineyards and the incredible fruit they produce. Just recently in 2018 the passion of these farmers and timelessness of their terraced vines earned the Valtellina UNESCO World Heritage Site status, serving as a testament to this remarkable place and tradition.

In the cellar, the Sega family aids the wines along rather than imposing upon them, opting for minimalism in winemaking. The wines are fermented with natural indigenous yeasts and there are no additions, no filtering nor fining, just a gentle hand to bring forth wines of intense fragrance and purity that are the result of the fascinating tension in these climes. Barbacàn adheres to the aging traditions of Valtellina in their cellars. They also continue to include the traditional ancient Valtellina varietals that make up to 10% of the blends (Rossola, Pignola, Brugnola), long forgotten outside the region. This is a singular expression of a grape variety known and adored across the world, yet never like this, and only possible here. A true terroir touchpoint, not frozen in time, but simply rooted in place. If this is your first experience with Valtellina, let alone Barbacàn, we are so very happy to make your acquaintance.

THE WINES

Hand picked from BARBACÀN’s scant six hectares of awe-inspiring old-vines, we are debuting with limited quantities of five Barbacàn cuvées:

2020 Rosato Alpi Retiche - Rosato di Valtellina IGT - 864040
2020 Rosso Alpi Retiche - Rosso di Valtellina DOC - 864038
2019 Söl - Valtellina Superiore Valgella DOCG - 864042
2019 Jazpémi - V altellina Superiore Valgella DOCG - 864043
2018 Sforzato di Valtellina DOCG - 864044

2020 ROSATO ALPI RETICHE

Rosato di Valtellina IGT

An alpine rose. Made of Chiavennasca (aka Nebbiolo) … Of course, this would steal my heart. 70% Chivannesca and 30% of the other indigenous varieties, this wine is sourced from some of the highest altitude vineyards in Barbacàns possession. The Noah's Ark depicted on the label represents the will of these brothers to recover the ancient local varieties. Very gentle pressing, and only about 24 hours of skin contact, ferments spontaneously, and rests in concrete briefly before being unleashed on the curious minds of Nebbiolo fanatics. Sleek strawberry, red currant, candied rose petal give evidence of Nebbiolo (truly, Chivannesca) which rests atop a tarry earth, mineral core. Tangy acidity and light bergamot black tea tannins fuse with black cherry on the smoky earth finish. A genuine wine of this remarkable place and ancient varieties. Absolutely spectacular, a gorgeous play between ethereal and vibrant. We were able to source a mere 12 bottles.

AGLC SKU 864040

2020 ROSSO ALPI RETICHE

Rosso di Valtellina DOC

Based primarily on Chiavennesca of course, this juicy, vibrant and complex wine, also includes other indigenous varieties like Rossola, Rossolino Rosa, Brugnola, Pignola, Negrera, Chiavennaschino, and Chivaennesca Bianco. A true field blend but with its heart anchored to Chiavennesca. Traditional vinification with 20-ish days maceration this one aged in both stainless and older barrique. 8 months of rest before release, this wine presents as fresh as the Alpine air it is born in. Vibrant cherry and red fruit nose, with a hint of pepper like spice, and mint like freshness, this wine is both complex and instantly pleasurable, and relatable. Welcoming you to understand it without any pretence or artifice.

AGLC SKU 864038

2019 SÖL

Valtellina Superiore Valgella DOCG

Here we ascend the levels of what the Valtellina can achieve. Chivannesca here with a whisper of Rossola, aged 12 months in old oak, with a minimum additional 12 months rest before release. Here we explore the spicier, more floral-heavy appearance of the variety while maintaining the red fruit typicity. A more powerful expression with the weight, alcohol, palate intensity and of course, tannin, all climbing but maintaining a freshness and balance that allude to the further elegance available to those with patience. We begin to witness the power of Nebbiolo, steeled against the “breva” winds of this river valley. Serious but approachable and a singular Cru from the farm.

AGLC SKU 864042

2019 JAZPÉMI

Valtellina Superiore Valgella DOCG

The first “Cru” wine of Barbacàn is sourced from the vineyard of this same name. This predates the Söl single-site bottling and presents as rounder and fuller than its sibling. Perfect southern exposure with loads of sunlight hours, and old, firmly established vines produce a sturdy and regal wine time after time. The star here is the elegance and complexity, combined with the deepening flashes of raspberry, cherry, spice, and warm full tannins balanced perfectly by the granitic minerality and acidity. Classically Nebbiolo, but unmistakably Valtellina.

AGLC SKU 864043

2018 SFORZATO DI VALTELLINA

Sforzato di Valtellina DOCG

One could say that this is the big daddy of all Valtellina wines or indeed of Nebbiolo period. Sforzato or “strained” refers to the appassimento style production, akin to the well-known wines of Amarone della Valpolicella. Chiavennasca 90%, Chiavennaschino 10%, and naturally dried on mats for over two months. The same “breva” wind flows through the space to keep the grapes from rotting or developing fungal issues. All of this is then fermented naturally with no additions of any sort. 18 months in barrique before and an additional 12 months in bottle prior to release. The pinnacle of concentration and intensity forms these glorious slopes. Warm, rich and intoxicating, with enough structure to not feel heavy.

AGLC SKU 864044

We are offering these wines in open stock, available to whomever pulls them first, but if you have special circumstances that require allocation on a specific timeline, please contact Andrew in Calgary or Joe in Edmonton.

Vino Al Vino is a wine wholesaler and importer in Alberta. Canada specializing in real wines, wines with minimal intervention. All of our wines are sustainable. Almost all of our wines are certified organic. Many of our wines are certified biodynamic. Many of our wines are full-throttle zero-zero natural wines.

The divine Chenin's of DOMAINE BELARGUS have arrived

Tue, 26 Apr 2022 15:22:35 GMT

We are proud to welcome to Canada

Available for tasting and pre-order.

Chenin and only Chenin,
highlighting millennium old parcels as they were originally partitioned and planted by medieval religious orders and bottling them with Burgundian inspired specificity.

Domaine Belargus is the recently born Domaine of wine visionary Ivan Massonnat. Under the Belargus banner, Massonnat has acquired 24 hectares of famous, millennium old Chenin parcels and put together an all-star team of vignerons to pursue the heart and soul of Anjou .

Inspired by the climate of Burgundy, Massonnat has brought together under the Domaine Belargus banner a unique collection of grands crus, 1-er crus, and monopoles in the heart of the Loire Valley, seeking to capture in one estate Anjou ’s famous appellations and micro-climates and soils—Savennières, Coteaux-du-Layon, Qaurts-de-Chaume, Anjou Noir—using Chenin Blanc as the only instrument. If you want to know more about the characteristics of this area you can take a look at www.vinerra.com

He’s assembled not only these hallowed sites but also a team of Loire legends and precocious young talent alike to manage both the vineyards and the cellars in this shared pursuit.

Domaine Belargus is essentially a wine lover's dream come true. Like Burgundy, the hillsides of Anjou were planted by religious orders, intuitively parceled into distinct vineyards starting in the 11th century, their wines gracing the tables of royalty in France and beyond for almost a millennium with Chenin Blanc reigning supreme.

Then came modern times. These brought so-called technical "innovations" and their share of historic vicissitudes, which impressed a profound change on this wine region, like many others in France. But this mosaic of millenary terroirs does remain, and Domaine Belargus has chosen to reveal all its facets through an unprecedented selection of grands crus, single-plots and monopoles.

Wine visionary Ivan Massonnat has collected a total of 24 hectares of acquired millenary Anjou vineyards and a lofty team of France’s finest to farm and cellar their produce.

Among their most remarkable plots are the Quarts-de-Chaume Grand Cru*, the centre of gravity of the Estate with ten hectares in one piece, centred around the three plots historically composing the appellation, the "Coteau des Treilles”* (a monopole), a wild and steep hillside located in the heart of a classified Regional Natural Reserve, and the "Clos des Ruchères" (another monopole) in Savennières, planted on a rare hillside of purple schists. Respecting the vintage’s personality, Domaine Belargus produces each year a collection of dry white wines and, in exceptional years only, uses the magic of botrytis to create some sweet wines.

Ivan Massonnat fundamentally believes in the virtues of a collective approach: since inception the Belargus project has been designed as a team adventure, bringing together young talents like winemaker Adrien Moreau (who’s worked at Cheval Blanc, Haut-Brion, Harlan Estate, and Roederer ) and vineyard manager Amaury Chartier (formerly of Roc d’Anglade ), along with iconic Loire pioneers, the elders Jo Pithon (of Pithon-Paillé ) and Guy Bossard (of Domaine de l'Ecu ).

The Belargus vineyards are farmed biodynamically to bear out the vibrant panorama of their sites, the croups sculpted by the winds, the sand plateaus, the sun-drenched steep hillsides. Bottling these parcels accordingly, they each reveal their own chiseled character. They sing the depths below them: the mingling purple shists, magmatic rocks, rolled pebbles, the fine clays, all the life-giving complexity of the soil. You can taste the work of the roots, plunging deep through these strata to carry all that complexity and mineral finesse to we, the eager lovers of Chenin above. We can hold and inhale and taste it all.

This environment is home not only to grapes but to thousands of native species: fragrant heather, wild flowers, medicinal plants, colourful shrubs, a diverse explosion of life. This microcosm belongs to all these life forms and, depending on the hours and the seasons, to grasshoppers and bats and sheep and birds also. Belargus goes out of its way to honour this fact of life. Life repays the favour in the symphonic flavours in these wines.

*The Quarts-de-Chaume and Coteau des Treilles grand crus were incorporated under the Domaine Belargus banner from out of Massonat’s purchase of Loire legend Jo Pithon’s domaine (Pithon-Paillé) which continues under its own name with its Cabernet Franc’s, multi-parcel Chenin’s, and classic Grololo glou glou wines, all under Ivan Massonnat’s leadership. Pithon-Paillé is also a Vino al Vino portfolio producer! New wines from Pithon-Paillé have arrived in the same shipment so watch out for that email shortly as well!

Available now and for pre-order:

2018 “Ronceray” Sec, Anjou AOC, 859229

2018 “Gaudrets” Sec, Savennières AOC, 859230

2018 “Rouères” Sec, Anjou AOC, 859231

2018 “Layon” Moelleux, Coteaux-du-Layon AOC, 859232

2018 “Quarts” Doux, Quarts-de-Chaume AOC, 859233

2018 “Roueres” Doux, Quarts-de-Chaume AOC, 859234

Les Vins

2018 “Ronceray” Sec, Anjou AOC

In the best vintages when noble rot occurs perfectly, this vineyard is used to create world-renowned dessert wine. Meanwhile, part of the earlier, partially botrytised fruit is picked to create powerful, unctuous dry Chenin in case the remaining berries do not achieve full noble rot. The result is an intensified, full bodied, dry expression of the plot that exudes “pear, spices, flowers, menthol, a mouthfeel of roundness but with remarkable vibrancy on the mid-palate and then a light-footed finish. A fresh, complex Anjou white that has rectitude and precision.”

The Ronceray cuvée refers to the Abbey of the same name, after the owner of the Chaume vineyard from the 11th century. Until the French revolution the lords of Haute-Guerche, farming this vineyard, were paying the nuns with "the best quarter of the harvest"... The "Quarts-de-Chaume" name was born. Ronceray is a complex wine, resulting from the plots on the rump of Quarts-de-Chaume. A terroir with complex geology, the marriage of shales and pudding sandstones gives this cuvée a sharp minerality and a floral and fruity richness. A fine bitterness, signature of this terroir, brings complexity and length on the palate. Drink now or lay down for up to seven years. Best served at 10-12C.

859229 | 8 cases of 12 avail. | available for preorder

2018 “Gaudrets” Sec, Savennières AOC

A closely knit series of plots located on the heights of the Savennières village, planted on sandy soils above black schist, "Les Gaudrets" embodies the terroir profile most commonly found in the appellation area. This cuvée expresses the freshness and the typical floral bouquet of Savennières wines.

Aromas of white flowers and white fruits open onto an enveloping roundness in the mouth from a year spent on the lees, carried by a fine acidity and a gentle, signature salinity. A “captivating nose with notes of pear, flowers and citrus.” Drink now or lay down for up to a decade. Best served at 10-12C.

859230 | 8 cases 12 avail. | available for preorder

2018 “Rouères” Sec, Anjou AOC

"Les Rouères" is one of the three plots originally listed in the decree creating the Quarts-de-Chaume appellation. Domaine Belargus’s plot covers nearly 3 Ha of the total area, exposed on the South-Eastern slope of the rump of Quarts-de-Chaume. The thin and warm soils rest on ‘pudding-stones’ (sand concretions and rolled gravel), accumulating heat during the day and releasing it during the night. This dry cuvée is made from the earlier harvested semi-botrytized grapes while the remainder go into the grand cru dessert wine. Fermented to dry, this muscular chenin brings this powerful terroir to life, replete with the roundness and solar power of those famed pudding-stones.

A fine salinity, signature of this terroir, brings complexity and length on the finish. “A complex nose – floral, gentian and spices – for this racy yet fleshy, dense wine. The texture is superb, with a succulent roundness, some beguiling bitterness and an overall precision and impressive freshness with a menthol flourish.” Best enjoyed between 2025-2035.

859231 | 5 cases of 6 avail. | available for preorder

2018 “Layon” Moelleux, Coteaux-du-Layon AOC

This cuvée comes from Belargus’s plots bordering the Layon tributary, famous for their semi-sweet acid-trip Chenins. These vines were replanted last between 1986-89, growing in seven neighbouring, ancient, 1er cru parcels of the Coteaux-du-Layon slopes: Clos des Bois, Clos des Douze, La Fresnaye, Les Brosses, Les Planches, Les Piries, and La Gordonne. These sites are rich in schists both above and shot through the loamy clay soil that give these wines such power, further enriched by the reflective warmth of the Layon river.

Expect notes of fresh fruit and citrus, a suave mouthfeel and a posture correcting acidity structuring a deeply aromatic balance of notes like pineapple, apricot and honey. That dazzling, textured acid brings focus and energy to the glass, giving the wine clarity through juxtaposition with its full bodied sweetness. Fresh and delicious. Enjoyable now but even better saved for 2030-2050. Best served at 8-10C.

859232 | 5 cases of 6 avail. | available for preorder

2018 “Quarts” Doux, Quarts-de-Chaume AOC

One of the world’s finest dessert wines. "Les Quarts" is the original plot which gave its name to the Quarts-de-Chaume appellation. Belargus’s plot covers nearly half of the 7 Ha of the total area, exposed on the Southern slope of the rump. In exceptional vintages only, the domaine perpetuates the traditional noble rot sweet wine from this legendary plot. The magic of the Quarts-de-Chaume terroir (sunny South-facing hillside, exposed to the morning mists of the Layon river and aerated by constant winds) works its magic, resulting in a botrytis of rare concentration. The famous pudding-rock schists laying atop and interspersed in these soils give this cuvée a vertical tension and an elegant freshness.

“More gingerbread than Les Rouères, Les Quarts displays right from the first whiff all its power and complexity. Density and energy join forces for a full, unctuous wine with significant ageing potential. Superb.” 375ml. Best cellared for 10-30 years and beyond.

859233 | 375ml | 3 cases of 12 avail. | available for preorder

2018 “Roueres” Doux, Quarts-de-Chaume AOC

"Les Rouères" is one of the three plots originally listed in the decree creating the Quarts-de-Chaume appellation. Domaine Belargus’s vines cover nearly 3 Ha of the total area of this rarefied vineyard, exposed on the South-Eastern slope of the rump of Quarts-de-Chaume. In exceptional vintages only, Belargus creates the traditional noble rot sweet wine from this hallowed plot. The rare coincidence of this terroir’s sunny South-facing hillside, exposure to morning mists off the Layon river, and the aeration of constant winds result in a botrytis of rare concentration. And it is not too much to suggest the puddingstones that cover the vineyard give a spherical and solar character to this cuvée, radiating their banked heat.

“Another wine produced from a special type of soil with pudding-stones that tends to result in powerful but not heavy wines. Aromas of quince, candied pineapple, apricot leap from the glass while maintaining remarkable precision. Density and balance. Sugars present but not overwhelming. Great ageing potential.” 375ml. Best enjoyed after 2030 and for decades beyond.

859234 | 375ml | 3 cases of 12 avail. | available for preorder

For pre-orders and allocations, contact Joe Gurba for Alberta North and Andrew Stewart for Alberta South.

ST. ROMEDIUS, Napa garagistes

Tue, 12 Apr 2022 03:43:26 GMT

Proudly welcoming to Alberta

Napa Valley garagistes, Robert & Milli Pintacsi are making fascinating micro-cuvées ranging from classic Chardonnay and Petit Sirah to trail blazing Teroldego and Tocai Friulano.

St. Romedius

Is a rare find! An upstart family affair making garagiste wines in Napa Valley , St. Romedius is reinvigorating the new world’s most prestigious region with new varieties, new ideas, and the pioneering spirit that has marked this valley for generations.

When Robert Pintacsi is not making wine at Far Niente, he and his wife Milli (with no shortage of hands-on help from their three little ones!) are crafting super exciting wines out of a cooperative Napa cellar.

Robert & Milli credit their Hungarian and Punjabi heritages with imbuing their home with many languages and cuisines, translating to the palate and to their unique insight into new style possibilities for their Californian wines.

Classics like their Chardonnay and their Lamorinda field blend are beautifully rendered, heart warming cuvées while their use of off-beat Italian varietals and their minimalist approach reveal both new aspects of Cali terroir and new varietal characteristics for Italian grapes like Teroldego, Tocai Friulano, Muscat Canelli, and Sangiovese.

More on St. Romedius below, but first…

The Wines

2020 LUCCIOLA

Lucciola, meaning firefly in Italian, is a dazzling white blend that tickles the senses. When Robert Pintacsi was young, he spent the summer in the mountains of Emilia-Romagna, where they'd take evening dinner on the patio. As the sun faded, Robert could see hundreds of mesmerizing, tiny, yellow lights, slowly flashing and lighting up the hillside behind the house—lucciole, fireflies, and this was the first word he learned in Italian. This is the feeling he finds most conveyed by this new blend. A touch of effervescence on the palate with a bright, crisp nose, a go-to for hot days and tacos. Rich, ripe stone fruit mingled with orange blossoms. Crisp on the palate with a refreshing zing and an orchard-in-spring fragrance.

40% Tocai Friulano, 40% Sangiovese, 20% Muscat Canelli

Fermented in a mix of oak and stainless steel vessels. 48-hour cold soak maceration for the Muscat component. No temperature control. Aged in neutral oak for seven months on the lees with no bâtonnage.

ABV: 12.5%

Only 116 cases produced.

2020 NAPA CHARDONNAY

Beautiful straw yellow colour. Rich spice notes on the nose, accompanied by fresh, bright tropical and stone fruit. Subtle hint of coconut along with some light bacon fat aromas. Bright and refreshing on the palate with good length on the finish. This is varietally and terroir-correct, but the interpretation favours elegance and finesse over the raw power and heavy oak that Napa has come to be known (and at times ridiculed) for. This is a beautifully integrated and well-developed example of the white that made Napa famous.

A blend of tank fermented and barrel fermented wine (native yeasts and no additions except sulphur) using French Oak barriques (15% new). Aged 10 months in same. Bottled without fining or filtration.

Vineyard & Vine Age: Sourced from a certified sustainable vineyard in the Napa Valley's Los Carneros AVA. The site was originally planted in 1883, and the current vines are 32 years old. (Grower must remain unnamed due to the fruit usually going to a very high-end Napa producer.)

ABV: 14.25%

Only 47 cases produced.

2019 RED TABLE WINE

This wild blend of Sangiovese, Teroldego, and dry Muscat Canelli is a table wine for any occasion, but don't let the name belie its complexity! With its light body, lifted fruit, and bright acidity, the 'Red Table Wine' pairs perfectly with wood-fired pizzas, burgers, tacos, or most anything else, honestly, so versatile and delicious. You can serve it at cellar temp or throw it in the fridge to create a dangerously refreshing thirst quencher. Light magenta colour. Hints of raspberry, watermelon, and blueberry, along with an inviting ferrous character on the nose. A soft and bright entry with lots of life on the palate. Juicy through the finish with just a hint of tannin and long, lingering fruit.

43% Sangiovese, 43% Teroldego, 14% Muscat Canelli

Made with native fermentation and minimal intervention in a combination of open top stainless steel and oak vessels. No temperature control. Manual punch downs. Macerated for 7 days. Aged six months in neutral oak. Bottled without fining or filtration.

ABV: 12.5%

Only 165 cases produced.

2019 TEROLDEGO

Aged 7 months longer and standing alone, this is a portion of the same Teroldego plot Robert uses in his 'Red Table Wine' cuvée. Teroldego in California might be unusual, but it hails from the same Northern Italian mountains where the infamous story of St. Romedius took place. Its famed deep dark colour is perhaps even darker here. Fermented it on its skins using only the native yeast present in the vineyard, Robert carefully and gently managed his cap with manual punch-downs to avoid an overly tannic wine. The result is a rich, deep red with a subtle nose of dried flowers and herbs. It surprises you with its bright palate, chewy tannins, lively acidity, and full Cali-style body while avoiding astringency or over-extraction. A beautiful wine with pork chops, mushroom risotto, or meatballs.

Spontaneous fermentation with indigenous yeast. Gentle punch downs to avoid an overly tannic wine. Aged in neutral French oak for one year and bottled without fining or filtration.

ABV: 14.5%

Only 75 cases produced.

2018 LAMORINDA RED

This co-planted field blend was harvested at once for a beautiful terroir wine with a site specificity that supersedes its varietal composition. Based on yields and vintage, Robert estimates the blend is something like 45-65% Petite Sirah, 30-40% Syrah, and 5-10% Zinfandel. A deep purple, rich, savoury brawler with a world of dark fruit and dried flowers on the nose. A powerful entry with a rich structure and ripe fruit on the palate. Juicy and chewy through the finish with lingering fruit flavours... Blackberry and blueberry preserves, cracked black pepper, cloves, bittersweet chocolate, and anise. Embrace your inner Californian and lay up with this teeth-staining, gnarly red.

Field blend of Petite Sirah, Syrah, and Zinfandel

All varieties are picked and co-fermented in open-top oak tanks with native yeast and minimal intervention, punched down by hand. Whole cluster. Aged 22 months in all neutral Hungarian and French Oak barrels. Bottled without fining or filtration.

From historic Buckeye Ranch Vineyard outside Lafayette.

ABV: 15.0%

Only 100 cases were produced.

Meet the Pintacsi’s

Milli and Robert both grew up in the East Bay but, ironically, met in 2007 while studying abroad in Florence. Their love was built on their mutual appreciation for food, wine, and travel, exploring the many wine-ways of Europe together. It was Italy that tipped the scales for them and ultimately inspired them to return home to make wine their vocation.

After years of harvests, countless internships, a Viticulture degree from UC Davis, an Indian Wedding, a Hungarian wedding, and a wine positions throughout Napa Valley , the couple was finally able to launch St. Romedius in 2015 while Robert was still working as assistant winemaker at Far Niente and at Dolce. It was in that year a friend introduced them to the owners of the Buckeye Ranch Vineyard in Lafayette, farmers who were seeking a promising winemaker to utilize the fruit of their beautiful vineyard.

Thus St. Romedius Wine was born, making wines that are true to the Pintacsis’ beliefs and values for terroir driven, fun, imaginitive wines. They and their three sons, two dogs, and six chickens are making wines that seriously expand the idea of California for us.

*Who is St. Romedius anyhow?

St. Romedius began his life as a son of a nobleman in Austria in the 4th century. He spent most of his time hanging out, alone, meditating in caves. After his parents died and he gave away all of his possessions, he embarked on a trip across the alps to visit a friend from his childhood, the Bishop of Trento, in Northern Italy. Along the way his horse was attacked and torn apart by a bear. Instead of killing the bear St. Romedius threw a saddle on it's back and rode him the rest of the way to Trento.

This story, aside from being pretty bad ass, is a symbol of the Pintacsis' approach to winemaking. They feel that through their approach to winemaking they are doing something akin with the gorgeous fruit of the Buckeye Ranch and the other farmers they work with. By taking a minimal intervention approach they guide the wines to bottle instead of forcing them into a specific style.

But just like a bear being ridden like a horse, sometimes the wine takes a turn in an unexpected direction. This allows them to try new things and gives their wines a unique, raw, rustic quality you rarely find anymore in the large commercially produced wines of Napa. Our goal is to make one-of-a-kind wines that taste delicious while being true to our beliefs of intervening as little as possible in the natural progression of grape to wine. In the cellar, they only take steps that will benefit the health of the wine, eschewing any manipulations that would bend the flavours toward a style the vineyards are not naturally inclined to produce. The aim to make fun, unique wines at prices that make you comfortable popping that cork any day of the week and for any occasion.

Welcome MARCOBARBA to Alberta

Mon, 11 Apr 2022 22:26:48 GMT

Proudly welcoming to Alberta

Three quintessential country wines from biodynamic wine farmer Marco ‘Barba’, a protégé of Veneto natural wine icon, Stefano Menti.

On behalf of a few elderly widows in Marco’s home town, he and his ‘Barbaboyz’ (and his many sheep!) farm and manage several old pergola-trained vineyards dotting the calcareous slopes of the Gambellara region (adjacent to Soave, just east of Verona). If you want to know more about the characteristics of this area you can take a look at www.vinerra.com

Situated at the mouth of the Po Valley, these vineyards are planted in the unique soils where the white sandstones of the Berici Hills intermingle with the dark volcanic soils of Gambellara.

After a summer of tender but gruelling biodynamic hand farming they manually harvest their fruit and bring it to the nearby cellars of Marco’s friend and mentor, Stefano Menti , where the two collaborate to produce these tensile terroir wines.

These are wines of immense pleasure, without pretence or dogma—just great fruit and minimalist winemaking—offered to the world at excellent prices.

Scroll to the bottom to read the full Marcobarba story. But first…

The Wines of Marcobarba in Alberta

Marcobarba - 2020 Barbabolla Pét-Nat

The Barbabolla is a joyful pétillant-naturel (pét-nat) field blend - great fruit unadorned. It’s a zippy, full-flavored bubbly with terrific minerality buoying notes of granny smith apple, biscuits, elderflower, grapefruit peel, apricot, and citrus juice. The only issue is how fast we drink it! Thankfully, it’s sessionable ABV makes it a terrific brunch or aperitif bottle.

Field blend of Garganega, Riesling Italico, Moscato Bianco, Glera, Trebbiano, and more.

Calcareous volcanic soils. Pergola trained.
Biodynamic. Hand farmed and harvested.

First fermentation: spontaneous with indigenous yeast in cement tanks. Second fermentation: in bottle using must from passito dried Garganega to spark a new ferment.

Ageing: Fermented and aged in bottle with no disgorgement of lees.

ABV: 11.0%

Marcobarba - 2020 Barbabianca White

A wine that delivers well over its weight class, the Barbabianca is a textural, flavour-packed treat! A litany of stone fruit flavours ranging from peach fuzz to ripe apricot, nuanced by chamomile, bergamot, honeysuckle, and hints of almond on the nose, with a lingering, delicious pear profile. Well balanced acidity and low alcohol make this wine a true patio pleaser.

Field blend of Garganega, Riesling Italico, Moscato Bianco, Glera, Trebbiano, and more.

Calcareous volcanic soils. Pergola trained.
Biodynamic. Hand farmed and harvested.

Spontaneous fermentation with indigenous yeast in cement tanks.

Ageing: Aged 9 months in the same cement fermenters and bottled with only 16ppm SO2, unfined and unfiltered. Screw cap for maximum freshness and stability.

ABV: 11.0%

Marcobarba - 2020 Barbarossa Red

Almost effervescent when first popped, the Barbarossa is an easy drinking gusher of a red wine. At room temperature it shows dried cherry and blackberry with nuancing notes of leather, tobacco, licorice, and an earthy minerality. Chilled, the wine can take on a refreshing and nattier profile, cranberry fruited with beetroot and birchy funk dancing on velvety tannins. A wine bar glass-pour classic.

Field blend of Merlot, Cabernet Sauvignon, Raboso Piave, and more.

Calcareous volcanic soils. Pergola trained.

Biodynamic. Hand farmed and harvested.

Spontaneous fermentation with indigenous yeast in cement tanks.

Aged 12 months in stainless. Bottled with only 19ppm SO2, unfined and unfiltered. Screw cap for maximum freshness and stability.

ABV: 12.5%

Meet Marco ‘Barba’ and his Barbaboyz

Marco ‘Barba’ grew up in Madonna di Lonigo near Vicenza (Veneto, Italy) immersed in grape growing. It is Marco’s handsome face that graces the label of each Marcobarba bottle.

Out of high school, Marco began his adulthood as a carpenter but soon discovered biodynamic agriculture and the anthroposophy of Rudolf Steiner, the Austrian philosopher largely associated with biodynamic agriculture. Totally enamored with biodynamism, Marco moved to the Jura canton of Switzerland as a young man to work as a shepherd and food farmer in the biodynamic tradition.

In 2015, Marco returned to Veneto to begin farming with his friend Stefano Menti, the avantgarde Veneto estate early to pioneer the the Italian vino naturale movement (and Vino al Vino’s first portfolio producer all the way back in 2014). Stefano is a bit of a rebel and labels his wines "vino volutamemnte declassato" (intentionally downgraded wines) even though the wines could be designated DOCG (Denominazione di Origine Controllata e Garantita).

In helping Stefano in the vineyards, Marco gradually made his way into the cellars. There he began learning from Stefano the complex art of minimalist winemaking.

After years of mentorship, Marco created his own wines using the grapes of several biodynamic vineyards he manages on behalf of a few elderly widows in his native town. He relies on the cellars and guidance of Stefano to produce his truly vino al vino. Vino al vino: the Italian idiom for wine from wine, the wine on the table with dinner, the wine that tastes like the land, the wine that is free from internationalist contortions.

These old-vine, pergola-trained plots are largely co-planted in the old style with numerous varieties so that the parcel field-blends itself into balanced and interesting wines of place. Forget about varietal specificity! These wines are all about site specificity.

Marco and his close knit team of “Barbaboyz” have launched the adventure of the Marcobarba wines with a simple goal: to produce pure grapes from which they can derive straightforward, genuine wines.

Marco likes to say his wines are just like him: rustic and irreverent with a great big heart.

Vino Al Vino is a wine wholesaler and importer in Alberta (Canada) specializing in real wines, wines with minimal intervention. All of our wines are sustainable. Almost all of our wines are certified organic. Many of our wines are certified biodynamic. Many of our wines are full-throttle zero-zero natural wines.

Aussie Chard icon, PATRICK SULLIVAN

Tue, 22 Feb 2022 04:12:07 GMT

We are so excited to welcome to Alberta Patrick Sullivan, Australian Chardonnay’s most exciting young producer.

Patrick Sullivan

Is a farmer first, winemaker second. He and his lovely partner Megan farm wine in the Strezleki Ranges of the Baw Baw Shire, 90km east of Melbourne in the Gippsland region of Victoria.

Since his first eponymous wines began appearing in 2010, Pat’s been growing some of the most precious and unique Chardonnay in Australia. It may seem that Patrick Sullivan suddenly emerged as a brilliant and particularly individual winemaker overnight but that couldn’t be further from the truth. Pat studied, travelled and worked hard in unrecognized roles for years before entering the spotlight.

Sullivan began working in vineyards at the age of twelve, his interest piqued by an excursion on a school camp to a winery that soon turned into a summer job. His mother would drive Sullivan and his friends to Echuca, a town in northern regional Victoria located on the banks of the Murray River , where they would plant and work amidst the vines.

But it wasn’t until after moving to London at the age of 19 to work in some “very refined” wine stores that Sullivan decided to return to Adelaide to study at Australia’s most lauded viticultural program.

Today, Pat’s bucolic vineyards are showing a new face for Chardonnay internationally, expressing their unique site through careful hands-on nurture. Farming biodynamically, without irrigation or tillage of any kind, Pat works the vines in concert with another Vino al Vino stalwart, William Downie, who is to Aussie Pinot Noir as Pat Sullivan is to Chardonnay. At harvest, Pat takes the Chard and Bill takes the Pinot. It’s perfect!

A note on the unique terroir of Bill & Pat’s vineyards: the soils are basalt over sandstone! With big chunks of parent rock still present in the volcanic soils. Moreover, their land is overlain with little creeks, streams, and an aquifer with exceptionally pure water. And adding even greater nuance and biodiversity, the property is surrounded by a buzzing native acacia forest.

After hand harvesting, Pat meticulously sorts his grapes before gently pressing and fermenting his hard-earned fruit with the indigenous yeasts of his fields and cellar, taking every effort to preserve and pedestal their terroir, their vintage, and their year’s work nurturing the vines. We much prefer this to the strong-arm approach, bending the wine into some kind of preconceived notion of style.

Today, Patrick Sullivan's name is synonymous with Australia's natural wine movement, owing also to his side label with Xavier Goodridge, Jumping Juice. With that said, Pat prefers not to use the label 'natural', believing that the wine he makes is, put simply, the wine that he grows—no need to obscure it with semantics. Pat rather summarizes his project in terms of feeling and capture: “The wines are inspired by emotion, a moment in time and a sense of place.”

For 2022, we are privy to only seven six-packs of Sullivan’s tête de cuvée, his Baw Baw Shire Chardonnay. Available while it lasts.

2020 PATRICK SULLIVAN - Baw Baw Shire Chardonnay

Fruit from Pat’s home vineyard.

A singular Chardonnay from 30 year old vines in the Baw Baw Shire of the Gippsland farmed biodynamically by Patrick Sullivan. A gorgeous aroma of fleshy peach, green apple skin, sea spray and lemon, all accompanied by a flinty minerality. On the palate, a wonderfully creamy texture bursting with ripe stone fruit and apple, melon and pineapple, lemon and lime zest, and a perfect hint of browned butter and vanilla bean, nuanced by a savoury salinity. Medium bodied, racy acidity, and a long finish where the beautifully integrated oak spice gets a chance to show off a bit alongside those hallmarks of volcanic soil: minerality, salinity, and a hint of smoke. A truly individual and complex Chardonnay of place, quite unlike any other—a mirror for Victoria’s bucolic terroir.

859360 | SOLD OUT

Vino Al Vino is an Alberta (Canada) wine agent specializing in real wines, wines with minimal intervention. All of our wines are sustainable. Almost all of our wines are certified organic. Many of our wines are certified biodynamic. Many of our wines are full-throttle zero-zero natural wines.

Introducing SAVE OUR SOULS to Alberta

Tue, 15 Feb 2022 04:04:46 GMT

Please welcome to Alberta

The dazzling side project from sage Australian vintners William Downie & Jason Searle out of the Yarra Valley.

Save Our Souls

Is the collaborative side project of two gifted winemaker minimalists from Australia’s Yarra Valley region outside Melbourne . Followers of Vino al Vino will already know one of those vignerons well, we’ve been championing William Downie’s iconic Pinot Noirs to Western Canada for years now. We’re now over the moon to introduce the breathless, delicious, exciting wines of Save Our Souls, made by Bill Downie together with his brilliant and likeminded comrade, Jason Searle.

These are adventurous wines that allow these two winemakers to explore different varieties and techniques and provide wines as serious as they are playful, as complex as they are quaffable, wines of pause and refreshment alike.

Learn more about Save Our Souls below, but first:

The Wines!

Bill & Jason note that this Yarra grown Sauv Blanc was harvested only after it ripened past the herbal, gooseberry character of NZ Sauvignon Blanc, seeking a fuller style. When the fruit started approaching those rose petal and muscat like flavours it was hand picked and immediately pressed into tank to be chilled for 48 hours. The wine was then fermented with its indigenous yeast to preserve terroir and complexity, followed by full MLF. The finished wine stayed in tank on the gross lees for 11 months then aged in bottle another few years before release. No sulphur was added until bottling.

Pristine in appearance with a pale golden straw colour. As it breathes this wine opens into necatarine, dehydrated pineapple, orange rind, hazelnuts, lime, tomato leaf, and honey. It’s so richly textured with a savoury edge and juicy acidity. Pairs beautifully with grilled garfish with a squeeze of lemon or a bag of cheesies.

861303 | 23 cases avail.

A beautiful example of Yarra terroir, hand harvested and whole bunch pressed with no cuts for maximum phenolic density. Fermented spontaneously with indigenous yeast for a clear window into the land, and aged in stainless steel with MLF allowed to proceed. No SO2 added until bottling (40ppm), ageing a further three years in bottle before release.

A richly phenolic Chardonnay with a ripe profit of honeydew and peach notes highlighted by hazelnut, lime pith & zest, grapefruit, and a long & lingering finish, a perfect compliment for roast chicken with thyme and garlic or a big box of salty popcorn. This is a deeply satisfying drop.

861304 | 30 cases avail.

The SOS Rosé was Save Our Souls debut wine! The backbone for this rich, creative rosé is late-harvested Sangiovese grown in the high altitude vineyards of Upper Goulburn. The Yarra Valley Pinot Noir blended in adds another layer of interest. The Sangiovese was direct-pressed to stainless for a blanc de noir approach. Spontaneous indigenous fermentation was followed by complete MLF. The wine was then coloured by a saignée cut from two other SOS cuvées: their full red Yarra Sangiovese and full red Yarra Pinot Noir, respectively. The Goulburn portion was aged in stainless while the Yarra portion saw oak ageing. Bottled with minimal SO2 and further aged in bottle.

861305 | 15 cases avail.

A marriage of two sites!: Brown Brooke Estate is a 25-year-old vineyard on the border of Gruyere and Coldstream in the Yarra Valley. It sits on depleted clay loam at the edge of the valley floor. The Pinot grown here produced wine of suppleness and generosity. The Yarraloch vineyard sits high up on a ridge on the Warramate Hills looking east over the Yarra Valley. This vineyard is steep and produces Pinot with vibrancy and verve. Together the two give us a wine that is both structured and generous. The rich opulent characters of Brown Brook marry with the fragrant and lifted spice of Yarraloch to produce something truly engaging and complex. Spontaneously fermented and aged in varying vessels before ageing in bottle. Minimal SO2 used (only at time of bottling)

Rich notes of raspberries, rosemary, mushrooms, Choo Choo bar, vanilla, and quince delivered with a long finish! A lovely pairing for roasted mushrooms on toast or BBQ lamb chops. Drinking beautifully now, this wine will continue developing for several years.

861306 | 25 cases avail.

Planting Sagrantino in the Murray Darling region of Australia just makes sense. The warm, dry climate is not unlike that of central Italy and these plantings in response to climate change are producing deeply pleasurable wines in the right hands. Enter Downie and Searle! Destemmed into an open fermenter and chilled for 48 hours before beginning spontaneous fermentation. Gentle cap management for minimal extraction to reduce tannin. Following primary fermentation, the wine was pressed to old oak for 12 months maturation, with SO2 only added at time of bottling (in minimal quantities).

This Sagrantino has a much more approachable tannic profile while maintaining that density of anise, dark berries, plums, cherries, black olives, tea, and sarsaparilla this cult variety is capable of while showing a juicy, playful side, that Aussie informality! Such a crushable Sagrantino without giving up the complexity. Sufficiently aged before release, 2017 is slightly denser than 2016, intensely aromatic, delivering the almost caricature like spice of sarsaparilla. Party hearty! Pair this gem with salami, all the salami!, or try braised oxtail ragu or venison carpaccio. A super versatile food partner.

861307 | 34 cases avail.

The Save Our Souls Story

Jason and Bill met at the outset of their winemaking journey, between the vine rows of world-renowned Pinot Noir producer Bass Phillip. To hear them tell it:

“Spending time amongst the grapes we learned that we held common ideals for quality wine, hard work, and a good laugh. Over lunches and wine tasting a bond grew and in 2008 Save Our Souls was born.

“Our first release was at the time a ground-breaking savoury and crisp Rosé for those long hot Australian summers, still the OG. Over the next 10 years or so our little family has grown and expanded to include a savoury and textured Chardonnay, an affordable Pinot Noir that, well, tastes like Pinot Noir, an easy drinking Sangiovese which tastes great with or without food, and a lively and juicy Sagrantino for a bit of fun.

“We don’t want accolades or shining medals, we just want to make delicious wines that punch above their weight, are inclusive, and most importantly are sociable; to be shared with friends at a favourite bar top, to have at home with hump day dinner, take with confidence to a dinner party or in the park with the gang on a sunny Sunday – wines for every day in every way.

“We are extremely lucky and blessed to work with wonderful grape growers from all over Victoria who share our passion for interesting wines that speak of the place they come from. Whether it be from way down south in Mornington Peninsula, through to the Yarra Valley and all the way up to the famous Heathcote region. We make wine with as little added as possible except for good honest grapes.”

The Save Our Souls wines are adventurous, equal parts serious and playful, with the goal of always evolving and always having a good time doing it. It’s a chance for these talented winemakers to let their hair down. Not trying to save the world, but maybe a couple souls who could use a proper glass of wine after a long day!

Next level Lambrusco from VENTURINI BALDINI

Mon, 07 Feb 2022 23:28:11 GMT

Back with a vengeance, next level Lambrusco’s from Emilia-Reggiano’s first organic producer (1976) and Italy’s finest Oenologist, Union Internationale des Enologues

co-President Riccardo Cotarella… welcome back:

Gorgeous farming, star-studded team, serious wines—good things are bubbling in Lambrusco’s heartland.

BACK IN STOCK

“Montelocco” Lambrusco Bianco , 854453 - tech sheet

“Montelocco” Lambrusco Rosato , 854454 - tech sheet

“Montelocco” Lambrusco Rosso , 854455 - tech sheet

“Marchese Manodori” Rosso Brut , 854456 - tech sheet

“Cadelvento” Rosato Brut , 854457 - tech sheet

2016 Metodo Classico Brut , 854458 - tech sheet

Find the wine details below!

Venturini Baldini was founded in 1976 on an historic 16th century estate in the hills between Parma and Reggio Emilia, the heartland of Lambrusco. Of their 135 hectares, only 32 hectares are vineyards, the remainder being left as wild woods and pastures that buzz with life and biodiversity. With that living land pushing up gorgeous fruit, owner Julia Prestia is fully invested in revealing the next layer of quality for Lambrusco.

Overseeing the wines since 2015 is Carlo Ferrini (67), one of Italy’s best-known winemakers, awarded Winemaker of the Year by Wine Enthusiast in 2007. His professional career spans more than 40 years working with over three dozen estates throughout the peninsula, from Trentino to Sicily, including Petrolo, Sapaio, Brancaia, Barone Ricasoli, and Donnafugata.

In early 2021, Venturini Baldini announced Ferrini’s retirement from the estate and replacement by the equally famed Riccardo Cotarella , widely considered Italy’s number one Eonologist at present, president of Assoenologi and world co-president of the Union Internationale des Enologues, and also head of the wine program at another of Vino al Vino’s portfolio producers, Il Palagio !

More on Venturini Baldini’s farming and terroir below, but first:

I vini!

The Montelocco line up

The Montelocco line is the perfect introduction to Venturini Baldini: Malvasia Secca, Lambrusco Rosé, and Lambrusco Rosso. Beautifully crafted fruit forward crushers.

2020 Montelocco Bianco.

Malvasia di Candia Aromatica. A classic brut expression of Emilia Romagna’s chief white variety pours bright yellow with green highlights and a gentle frizzante bead. A floral bouquet, refreshing acidity, and happy wine. Ideal aperitif, with salami and egg dishes, seafood, and mildly mature cheese.

RS 8g/l | 11% | 854453 | 60 cases avail. | tech sheet

2020 Montelocco Lambrusco Rosé.

Grasparossa, Sorbara. A powder pink rosé, fresh and delicate bubbles with a perfume of summer strawberries, black cherries, and raspberries. An aperitivo with extreme versatility in pairing.

RS 10g/l | 11% | 854454 | 75 cases avail. | tech sheet

2020 Montelocco Lambrusco Rosso.

Salamino. Extra dry, this is Venturini’s fruitiest and funnest Lambrusco, balanced by racy acidity, subtle tannins, and a refreshing chill, tasting of juicy black cherry and mediterranean herbs. Pop this with ravioli bolognese for a great patio pairing.

RS 16g/l | 11% | 854455 | 50 cases avail. | tech sheet

Venturini Baldini

Continued from above:

As one expects from great sparkling wine farming, Venturini’s vines are planted among the south facing slopes of their sandy clay foothills that roll from 300-400m above sea level with excellent drainage and a wide diurnal temperature. Moreover, Venturini was among the first in the region to obtain organic certification (1976). Their name has been synonymous with the highest quality Lambrusco for decades now and we are so excited to bring their gorgeous wines to Alberta.

In addition to the plethora of Lambrusco varieties (including Sorbara, Grasparossa and Salamino) Venturini Baldini also grows Malvasia di Candia Aromatica, Pinot Nero, Pinot Meunier, and Pinot Grigio. Their range spans from entry level crushable bubbles fermented in the charmat method through to traditional method, hand riddled, hand disgorged wines that press the envelope for the region, showing complexity and character unique to Emilia-Romagna’s terroir.

Vino Al Vino is a Canadian wine importer specializing in real wines, wines with minimal intervention. All of our wines are sustainable. Almost all of our wines are certified organic. Many of our wines are certified biodynamic. Many of our wines are full-throttle zero-zero natural wines.

Austrian Wine: Ripe for Appreciation

Tue, 01 Feb 2022 03:56:28 GMT

Birgit Braunste in

Ever the bridesmaid, never the bride — Austria has long been one of those incredibly undervalued wine regions that those in the know love to shop. Planted by the Romans over 2000 years ago, there is no shortage of traditional knowledge encrypted in these wines. Here are 3 reasons to add Austria to your wine collection:

1

Perhaps the unofficial capital of biodynamic wine farming. Austria’s dedication to restoring vineyards to harmony with the broader ecological circle of life has resulted in objectively healthier and better tasting grapes.

2

Elegant indigenous grapes. Varieties like Grüner Veltliner, Blaufränkisch, and Zweigelt, which used to be the hushed domaine of sommeliers and über nerds, are native here.

3

Balance and nuanced climate & land. Cool air from the north meets warm air from the Adriatic Sea, while moderate Atlantic weather systems from the west meet the warm Pannonian currents from the east. On the ground, limestone high in calcium is widely mingled with metamorphic rocks high in potassium.

In Austria’s finest (and criminally undervalued) wines, all these pieces come together to create dazzling profiles in the acid and mouthfeel. Add in generations of knowledge, and the locals’ appreciation for finesse and food-friendliness in their ferments, and you get a region po ised for greatness—especially as international markets outgrow their adolescent lust for over-extracted and over-oaked fruit bombs.

These are just 3 of a thousand reasons why Austrian wines should be walking down the aisle.

Here are two Austrian natural wine juggernauts to look out for next time you go shopping:

Birgit Braunstein

@birgit_braunstein

To see a photograph of Birgit Braunstein's vineyards is to understand her wines and her philosophy. They are edenic, bursting with flora and fauna.

Balance, balance, balance. This is the watchword at Weingut Braunstein. Birgit's vineyards are balanced between the warm winds of the Lake Neusiedl and the cool breezes off the Leithaberg mountains. Her soils are a complex balance of juxtaposing minerals: rich in both cooling and calcium rich sedimentary rocks like limestone intermingled with warming and potassium rich metamorphic minerals like gneiss. Birgit herself is a practitioner of qigong—you can't help but feel like all this practice in balance also shows up in the glass.

We first met Birgit at RAW fest in London and were instantly taken by the purity and frankness of her wines. So were not surprised to learn that Birgit’s winemaking family tradition stretches back to 1632, tending 22 hectares of vines on the Western shores of Lake Neusiedl in the Burgenland , a cradle for natural wine.

Since 2008, Birgit has also been assisted by Adriana Gonzalez, the only female cellar master in the Burgenland . All of their wines are naturally fermented and bottled unfined and unfiltered with minimal sulphur additions.

These wines are some of the most faithful, reliable, and enduring in our portfolio. They are resolutely amenable on the dinner table, pairing broadly with a range of dishes, a godsend for restaurants. Their consistency belies their minimal intervention farming and winemaking and their price point belies their quality. They never fail to impress, quiet and unassuming at first, but always growing on you with each sip.

For the first time buyer, check out Birgit's unstoppable single vineyard Blaufränkisch for a bright and peppery red, her Pinot Blanc for a refreshing and über food friendly white, her joyous Rosé PUR made from Zweigelt and Blaufränkisch, and for those who love a richer style of red, seek out her gorgeous Wildwux cuvée, a generous blend of Blaufränkisch, St. Laurent, Zweigelt, and Merlot aged in small French oak barriques for that warm spice and oxidative development.New Paragraph

Johannes Zillinger

@johannes.zillinger

Biodynamically hand farming 18ha of Austrian vines an hour northeast of Vienna is a jubilant young man named Johannes Zillinger. His cleverly crafted wines are a window into lesser explored area. And his ingenuity as a farmer and winemaker have gained purchase from Japan to Scandinavia to New York. And now Western Canada.

As a 3rd generation vigneron, Johannes Zillinger inherited his cellars from his Father in 2013, though their winery reaches back 350 years. Johannes has lived in the organic mindset since he was born, his father being an early adopter of organic wine farming (certified organic in 1984!, even before Austrian wine’s notorious and crippling anti-freeze scandal).

On succeeding his Father, Johannes immediately converted to biodynamics, continuing in his Father’s footsteps to advance toward an agriculture of balance. His vineyards swarm with life, striving toward an ecological harmony with the environment at large.

Zillinger’s cellars are on a residential street, sandwiched between two humble little houses in the tiny Austrian village of Velm-Götzendorf, just ten minutes east from the border with Slovakia. Though his edenic vineyards lay firmly in Austria’s largest DAC, Weinviertel, famous for it’s peppery and youthful Grüner Veltliners, Zillinger eschews the appellation for a few good reasons:

Zillinger’s soils are unique from most of the expansive appelation (and his farming is biodynamic).

Zillinger’s winemaking is unique from the style the DAC is associated with, making extensive use of qvevri, skin contact whites, spontaneous ferments with native yeast, foot treading his grapes, and lots of bâtonnage, all while using minimal sulphur and bottling his wines unfined and unfiltered.

Zillinger’s wines are far more experimental and boundary pushing than the cheap-and-cheerful connotations the Weinviertel DAC is largely known for.

Johannes’s wines range from the glou glou (his village named “Velue” series) to the austere and serious (his single-vineyard single-varietal “Reflexion” series) to the playfully experimental (his multi-vintage zero/zero solera blends, the “Revolution” series). Johannes and his family farm 8300 cases of gorgeous wine each year under Demeter's biodynamic certification. He is part of a group of over 100 biodynamic farmers in the Austrian/Slovakian area that combine resources to collectively make their preparations. With those tools and principles in hand, he brings forth truly fine wines from white varieties like Grüner Veltliner, Riesling, Sauvignon Blanc, Gelber Muskateller, Scheurebe, Chardonnay and red varieties like Zweigelt, St. Laurent, Cabernet Sauvignon, Rösler, Syrah. Don't miss your opportunity to try these joyful wines wherever you see them available.

Prost!

Vino Al Vino is a Western Canadian wine importer specializing in real wines, wines with minimal intervention. All of our wines are sustainable. Almost all of our wines are certified organic. Many of our wines are certified biodynamic. Many of our wines are full-throttle zero-zero natural wines.

Why Natural Wine?

Fri, 01 May 2020 11:19:12 GMT

In 2015, I was fortunate to play a role in the opening of Pigeonhole in Calgary. The resulting attention of being named Canada’s Best New Restaurant by En Route magazine , created a lot of conversation about the wine program I had developed, per Chef Justin Leboe ’s request. We were the first restaurant in Alberta with a Natural Wine Program. This meant that many guests asked the obvious question…

“What is Natural Wine?”

Almost four years later, I can say with as much confidence as ever, that there really is no such thing as Natural Wine . Not really. More accurately, the legal or documented definition, governing body, or rule book stating what Natural Wine is has not, been created. There are many opinions to what constitutes bestowing the term Natural on a wine, some far more informed than others, but they are just that. Opinions.

For Pigeonhole , and admittedly for myself, the grapes for the wines selected had to ideally, be farmed organically or biodynamically. Judicious use of sulphites (SO2), under 100ppm (for Organic standards) or as little as possible to keep a wine stable. Also, we tried to shy away from heavily oaked or high alcohol wines. Pretty simple really. Food friendly and honest.

When I would talk about yeast strains, enzymes, adjustments, preservatives, concentrates, aging vessels, and the shockingly long list of things/chemicals/additives that a winery can do, add, or force upon a wine, most people have historically looked at me like I was speaking pure gibberish. However, almost as many people assuming I was full of shit, also admitted to not knowing that wine could contain far more than just grapes. No ingredients on a bottle of wine, right??

At the same time, while tasting “conventional” wines that I had, and still do love, from winemakers and areas that I respect a great deal, I came to the conclusions that the real problem was likely this; how do we know what we are drinking? One side of this pendulum dictates doing “nothing” and the other side of mass production, innocuous juice, is doing far too much and achieving much less. How do I, as a consumer , know which I have?

Understanding the ideal but also living in the reality of the challenge of producing great wine, I may have different checklists for my wines. I am wine guy for sure and have studied this stuff for years , made it my living, but I don’t think that changes the real issue of wanting to know what I am consuming. My own requirements aside, what matters to YOU? Do you care about the unseen, unspoken mystery ingredients in your grape beverage? Should you?

If anything, I would argue this is the true value of the ideal of “Natural” wine. It has begun the conversation of what wine really is . It clarifies that not all wines are created equal. Maybe this matters to you, maybe it doesn’t, but shouldn’t you be allowed to have the info to make a decision?

Therefore, I propose the most important factor is Transparency . How a wine is grown, made, and delivered to you should be as clear, and honest as possible. Why not? As with any other product for sale, consumer demand dictates the success of said product. I say, let’s demand more. More information. More clarity. More honesty. Then, let the chips fall where they may. We’ve made our bet. Real wine for the win.

Vino Al Vino is an Alberta (Canada) wine importer specializing in real wines, wines with minimal intervention. All of our wines are sustainable. Almost all of our wines are certified organic. Many of our wines are certified biodynamic. Many of our wines are full-throttle zero-zero natural wines.

News and views from the world of wine

Introducing Sandhi Wines to Alberta

Accolades for the Sandhi Wines

The Origin Story of Sandhi

The Philosophy Behind the Sandhi Wines

In-Depth Guides:

SANDHI WINES

2021 Central Coast Chardonnay

2021 Sta. Rita Hills Chardonnay

2022 Sta. Rita Hills Pinot Noir

Introducing Evening Land to Alberta

The Origin Story of Evening Land Vineyards

Terroir Notes for the Wines from Evening Land Vineyards

The Wines of Evening Land Vineyards

Fun Factoids!

In-Depth Guides:

THE WINES of EVENING LAND

2021 Salem Wine Co. Chardonnay

2022 Seven Springs Chardonnay

2022 Seven Springs Pinot Noir

Introducing Grounded Wine Co.

Who is Josh Phelps?

Josh Phelps: Crafting Authentic Wines with Neo-Classical Elegance and Affordability

At Grounded Wine Co. the byword is sustainable, high quality, varietally- and terroir-correct wines with a grounded approach to pricing.

“We’re making wines that I think are pure, honest, and authentic; wines that are correct, which isn’t always the case at the price points that we’re at.”

In-Depth Guides:

THE WINES of JOSH PHELPS

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2021 Grounded California Sauvignon Blanc

2020 Grounded California Cabernet Sauvignon

2019 Collusion Washinton Cabernet Sauvignon

2021 Steady State Napa Cabernet Sauvignon

Introducing Alberto Voerzio to Alberta

We are happy to introduce Alberto Voerzio farms, a tiny slice of heaven in the famed Barolo village of La Morra.

Who is Alberto Voerzio?

Voerzio's Viticultural and Vinicultural Practices:

In-Depth Guides:

THE WINES of ALBERTO VOERZIO

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2020 Barbera d’Alba DOC

2020 Langhe Nebbiolo DOC

2019 Barolo DOCG Cru Castagni

2019 Barolo DOCG Cru La Serra

2016 Barolo DOCG Cru La Serra MAGNUM

We are proud to welcome Bodegas Enguera to Alberta!

The story of Bodegas Enguera is the story of a dreamer. Of someone who changed his star, who left a great legacy and who always kept the essence of his roots, is the story of D. Pedro Pérez Pardo.

Enguera Planet

THE WINES

2022 Finca Enguera Blanco

2022 Finca Enguera Rosado

2021 Finca Enguera Tinto

2022 Aliats Blanco

2021 Aliats Tinto

2018 Sueño de Megala

Introducing Uva de Vida

We are so proud to introduce Toledo’s Carmen López, La Maga de Graciano, a voice in the Castilian wilderness preparing the way for Graciano's return to the throne.

THE WINES

2021 Biográfico Rosado

2020 Biográfico Tinto

2020 Madre Graciano

Introducing Sierra de Toloño

Tim Atkin MW, Rioja Special Report 2019:

Tim Atkin MW, Rioja Special Report 2022 & 2023:

Tim Atkin MW, Rioja Special Report 2023:

The Story

THE WINES

2021 Rioja Blanco

2020 Rioja Tinto

2021 La Dula Garnachas de Altura

2021 Nahikun Blanco

2019 Camino de Santa Cruz

Introducing Alvar de Dios

Álvar de Dios Hernández is one of those rare vignerons who farms truly minimalist, out of nowhere wines while also earning praise from the natural wine set and the old-guard critics alike (Parker, Decanter, etc).

The Region

THE WINES

2021 Vagüera Blanco

2022 Tío Uco

2020 Camino de los Arrieros

2019 Aciano

What's the difference between organic and biodynamic wines?