Celler de Roure Les Alcusses
$32.99
Tucked behind the Serra Grossa, at the top of the Alrorins-Alcusses valley, sits the idyllic site of Celler del Roure, an estate developed by Pablo Calatuyud and his father to shine a light on a more ancient and authentic style of Valencian, away from the bulk production the area was becoming more recognized for. His intention to rehabilitate long-forgotten grapes such as Mando, Arcos and Verdil was solidified with the discovery of a 500-year-old cellar on the mountainside property, with subterranean clay amphoras ‘tinajas’ in near-perfect condition. The owners describe the affinity of ancient grapes and amphora as nothing short of magical. Looking across the landscape from the winery, you can’t but notice the higher exposed chalky white soils akin to albariza, whilst closer to the winery there is more sand both of which add delicacy and freshness to the wines. The altitude and the cooling east winds help maintain the acidity and freshness of the grapes, providing a remarkable location for vine cultivation in this warm Mediterranean region. The site also has deep historical significance, as archeologists have discovered evidence of a 4th-century civilization on the site of Bastide de les Alcusses.
Os Conventos
$62.99
This is 100% Mencía from the Ribeira Sacra produced from 70 to 80-year- old vines on the "Os Conventos" estate. The terrain is rocky with little organic matter. It's a limited production wine that is only produced in years in which ideal harvest conditions exist. It is an intense and powerful wine, with a lots of black fruits, spicy, mineral, fresh, saline, with a long finish. It spends 12 months in 400 litre French oak barrels. This is the Galacian project from Coca i Fito in the Monsant region of Spain.
Modernista Negre
$26.99
Modernista wines are a project of Joaquim and Fran López, produced at Catedral Delvi in Spain's Catalonia region. The cathedral is an amazing work of architecture inspired by Gaudi. It contains both the winery and a highly rated restaurant. Oenologist José Valiente and the winemaker Josep Vicens have planted their vines on farms located in Gandesa and Pinell de Brai. The majority of those vineyards are old and the red variety are Grenache and Carignan. The most important fact is in the white variety, that is the white Grenache, inasmuch the 35% of the global production of this grape is in the DO Terra Alta..
Moet & Chandon Brut Imperial
$91.99
Antech Blanquette de Limoux Brut
$28.99
This family-owned producer is one of the most prolific in the Languedoc. Antech (pronounced AWN-tesh) is an incredible value, a beautiful, well-balanced sparkling wine that is a wonderful alternative for anyone who doesn't have the budget for Champagne. A blend of mostly Chardonnay, with some Chenin Blanc and Mauzac, this beauty is aged on the lees and has gorgeous honeyed apple and peach notes.
Giusti Prosecco Extra Dry Rosalia
$24.99
The beautiful Giusti winery was created in Italy's beautiful Veneto region, just outside of Treviso, by Calgarian Joe Giusti. Born and raised in the region, he moved to Canada when he was a teenager, but now splits his time between the two countries. This gorgeous, bubbly wine is a fantastic aperitif, and it makes a beautiful gift, too. It's fresh and clean, with notes of apple, citrus and flowers. Served chilled, it pairs with a variety of Italian-style appetizers.
Coca i Fito Jaspi Negre Magnum
$59.99
A Kensington Wine Market exclusive! This red DO Montsant wine is made to satisfy a wide range of palates. Here's the blend: 45% Grenache (20 to 90-year-old vines) 25% Carignan (50 to 80-year-old vines) 15% Cabernet Sauvignon (15 to 25-year-old vines) 15% Syrah (15 to 22-year-old vines). Three months in French and American oak barrels and one year underground in concrete tanks gives the wine minerality and soft velvety tannins. Ripe red and black fruit flavours meet a spicy and herbaceous finish in this fun blend.
A great partner for pizza with Gorgonzola cheese and parma ham, rich vegetarian and tomato sauce fare, burgers, chilli and of course on its own!
Jove Troballa Garnacha
$32.99
Mas Blanch i Jové was created in 2006 in Lleida, where intriguing wine is produced under the lesser-known D.O. Costers del Segre. As is often the case in Catalunya, the project had its roots a few generations earlier. The family vineyards are located in the town of La Pobla de Cérvoles (neighbouring the Priorat and Montsant wine regions) in a mountainous ecosystem with strong Mediterranean influences. They are planted on rocky limestone-clay soil at 650-850m above sea level and, as are all Catalan vineyards, they are each specially named: l’Esporgada, ElsLlinars, El Plad’en Mas, El Senill and St. Joan. The viticulture is organic (no herbicides or pesticides are used), and grapes are harvested 100% manually and then undergo a rigorous selection process. In terms of wine production, they source their grapes from their five estates, located in the DO Costers de Segre, consisting of 11 hectares of vineyards planted with the red varieties Garnacha, Cariñena, Cabernet Sauvignon, Tempranillo and Merlot and the white varieties Garnacha and Macabeo.
Lucien Muzard Pommard
$103.99
Domaine Lucien Muzard & Fils is run by the dedicated duo of brothers Claude and Hervé Muzard, the ninth generation to manage this family estate that traces its history back to 1645. The village of Santenay is not only where they hang their hats, but also home to their largest concentration of vineyards, which average 55 years of age, including 1er Crus Maladière and Gravières as well as villages-level Champs Claude - situated right next to Chassagne’s Morgeot - from which they produce both Santenay Rouge and Santenay Blanc (a beautiful “poor man’s Chassagne” in anyone’s book!). Over the years, the brothers have amassed an enviable assortment of prime terroirs in the neighbouring villages of Maranges — one of the top values in their rouge lineup — as well as in Puligny, Chassagne and Meursault, including the stony, cool terroir of Les Meix Chavaux.
In the vineyards, they are devout in their commitment to working naturally and they incorporate both organic and biodynamic principles in their farming. Claude and Hervé aim to be as delicate as possible when handling the grapes. All fruit is hand-harvested in small 10 kg cases, and then sorted and mostly de-stemmed. Recently however the brothers have begun incorporating some whole cluster fermentation for the reds to add some complexity and freshness. The wines ferment with their native yeasts in temperature-controlled wooden fermenting tanks, and cuvaison typically lasts about two weeks before pressing, settling and then placing them into mostly used barrels. They have recently added foudres, which were uniquely present in the village during their grandparents’s generation. This is both a nod to tradition as well as a genuine interest in how the wines will evolve in larger oak vessels.