Felsina Vin Santo
$83.99
The ancient tradition of Vin Santo is created using a “mother” (the thick substance remaining from previous vintages) from the previous year’s casks to the next. The process has been modernized through careful grape selection, attention to the drying process, and by adding the Sangiovese varietal to characterize Fèlsina’s signature style, as well as by meticulous care in vinification and ageing
After rigorous selection, the clusters are subjected to a natural drying process on mats, until January-February of the following year. They are then de-stemmed and pressed, and the must is transferred to sealed, 100- litre oak casks containing the “mother”. After 7 years in the “vinsantaia” loft area, the wine is bottle- aged for a minimum of 6 months. The flavour profile includes peach, apricot, pineapple and tropical dried fruit aromas. The natural acidity balances the wine so despite the sweetness the wine is never cloying. Great with apple or pumpkin pie.
Armajan Des Ormes
$33.99
The brothers Jacques and Guillaume Perromat are 6th generation vintners at Chateau d'Armajan des Ormes at Priegnac, situated in the heart of Sauternes. The 65/30/5 Semillon/sauvignon blanc/muscadelle blend of botrytized fruit delivers a classic style of Sauternes. The wine is barrel-aged for 24 months, delivering a great example of this famously expensive wine at a very modest price.
Mas Del Perie Rose A Table
$31.99
Fabien Jouves is from an old farming family in Causse and became a winemaker in 2006 when he created his first cuvée, “Mas del Périé”, on the highest slopes of Cahors.
Jouves’ estate, 21 hectares in the junction of Quercy and Cahors, was selected to highlight the many expression of Côt. Reinforcing this is Fabien’s commitment to biodynamic viticulture that respects “life, plant, man, and the environment.” Following biodynamic agriculture adds strength to his terroir by supporting the whole environment from the vines to the animals.
The vinification is completely natural without any oenological inputs. His wines are then aged in concrete vats, barrels, or casks, according to its characteristics and personality.
Mas Gabriel Lievres
$41.99
A blend of 75% Syrah and Grenache from plots located on three terraces, facing east at an altitude of 120m in Caux. The soil is basalt scree, silt and Villafranchian gravel. It's de-stemmed (without crushing), with vatting by gravity. Separate vinification of each grape variety in traditional fermentation with two delestages and pigeage. Post-fermentation maceration lasts for 20 days. It's aged in 500L barrels (15% new wood) for another 12 months.
Val D'Oca Punta Rosa Rose
$24.99
Val d’Oca is one of the oldest, leading producers of Prosecco. Their sparkling wines are made with the Glera grape which is cultivated (by hand) and vinified in the hills of Valdobbiadene. The famous Valdobbiadene Prosecco Superiore DOCG was born here, and it is now considered the benchmark for quality in the region. Val d’Oca also produces Prosecco DOC coming from lands in the province of Treviso. Rive is a sub-zone, a quality site that is demarked to distinguish certain areas for Prosecco production.
Testalonga Stay Brave Chenin Blanc
$36.99
Testalonga Baby Bandito Stay Brave Chenin, skin contact fresh and unfined orange wine. - fermented on the skins for 11 days before being pressed off into old oak Foudre and barrels. No yeast or other additives apart from a small amount of SO2 shortly before bottling. Ambient fermentation and 100% malolactic fermentation. Unfined and only lightly filtered
Planted in 1981, bush vine (un-trellised), farmed organically. This is a 1.5ha block which was abandoned in 2014, they approached the farmer Rick Mcgrindle and asked if they could try and revive it. The first vintage in 2016 resulted in no grapes but in 2017 showed tremendous growth and yielded nicely.
Winemaker Craig says: 'Baby Bandito is a project we started in 2015. We wanted to work with vineyards that deliver wines that can be drunk young yet still “over deliver” in quality one would expect from our most affordable wine. There was a heavy influence from street artists (the good ones, not just your drunk student defacing someone’s wall, unless it was good) in the labels and the idea of a “series” using different and bright colours. The names of the wines come from expressions that we use as if giving encouragement to a child. Stay Brave is our “Baby” skin contact Chenin.'
A Sunday in August Pinot Gris
$44.99
This wine is made from Pinot Gris from two sites in the Okanagan. 75% comes from Anne Sperling’s Biodynamic vineyard in Kelowna, while the other 25% comes from Crocket, an organic vineyard in the Similkameen Valley. The grapes are fermented on their skins in a combination of neutral oak barrels and stainless-steel tanks for four-nine days. After being pressed off, the wine finishes fermentation and malolactic conversion in tank and barrel before being bottled, unfined and unfiltered. The label art is done by Claire Milbrath.
Das Juice Maceration
$35.99
All Das Juice wines are sourced from some of the best organic and biodynamic vineyards around South Australia as well as a special wine they make in Beaujolais from the organic vineyards of Fleurie hero and good friend Guillaume Chanudet. Their wines are made with no adjustments, with no fining nor filtration and with a small amount of sulphur at bottling being the only addition.
Mas Del Perie Skin Contact
$36.99
At Mas Del Périé, Fabien Jouves is making delicious biodynamic wines in the mountains of Cahors, southwest France, working not just with the region's famous grape Malbec, but with a full roster of native grapes.
Fabien's family has been farming in their village of Causse for generations. After embarking on life as a winemaker in 2006, he set up shop on the highest slopes of Cahors looking to make the vibrant wines he loved drinking. The property is farmed as an ecosystem with horse-plowing, bees, grains, and some very cute pigs! These wines are full of life, but classically delicious enough to trick your conservative friends into loving. Fabien is part of a new generation of winemakers looking to revitalize the wines of south-west France.