Fine Wines & Spirits Since 1978
[ 2015 Clos Figueras “Serras del Priorat” ] PRODUCER PROFILE | Clos Figueras PRIVATE IMPORT | ORDER ONLINE — [ Why We Love It: ] The playful label adorning this bottle belies the impressive nectar you’ll discover after pulling the cork. Produced by the Cannan … Read More
2014 Tierra Hermosa Tempranillo “Neblerío” PRODUCER PROFILE | TIERRA HERMOSA SHOP NOW | PLACE ORDER — Why We Love It: Once every 5 or 10 years we come upon a brand new producer – or brand new wine – that offers a ratio between … Read More
BODEGAS LUSTAU VERMUT BUY THIS WINE – STORE LOCATOR — About Lustau: Jerez de la Frontera sits on the southwestern tip of Spain, where the Mediterranean meets the Atlantic. At dawn, the spires of ancient Cathedrals, and flagstones of picturesque markets and squares, are bathed … Read More
We are very pleased to introduce 4 fine Scottish Single Malts specially selected to commemorate the 150th anniversary of a storied Canadian regiment. The 36th Peel Battalion and the 20th Halton Battalion of Infantry were both Gazetted in 1866. Both units were Regiments of the … Read More
Espectacle is a 100% Garnacha red grown in the Montsant DO of Spain – adjacent to the celebrated wines of Priorat – and is owned by Réné and Isabelle Barbier (Owners of Clos Mogador in Priorat), Fernando and Marta Zamora (Oenologists and teachers at University of Tarragona), and Charlotte and Christopher Cannan (Owners of Clos Figueras in Priorat). Here, on the highest elevation site in the appellation, we find the source for what has become a true “nectar of the gods”.
Megaphone (a new addition to the line-up from Vignobles Brunier) is created with the same love, care and attention to detail that has made global icons of the wines produced at Vieux Telegraphe. The grapes for Megaphone 2013 are harvested by hand from a small 8 acre plot. There are three rounds of sorting and selection (two in the vineyard and one upon arrival at the cellar) that ensure only the cleanest and ripest fruit makes it into the winery.
Winemaker Ben Riggs love affair with Montepulciano began during his days as a “flying winemaker” – working harvest in central and southern Italy and it was these early impressions which inspired his vision for an Australian take on iconic Italian flavours. Typcially, the wines made from this variety are full bodied with deep colour, spice and plum flavours and high levels of tannin. They usually require some bottle aging and are well paired with hearty Italian cuisine or sharp cheeses.
Enticing raspberry perfume, laden with cherries, liquorice and savoury notes fill the nose. Vibrant earthy plum with hints of spice of cumin, wooden bark and chocolate round the palate and give it an unctuous mouth feel. A well balanced and true iconic gnarly McLaren Vale Grenache.
“Very well-made, and totally seductive, the combination of low alcohol, fresh lime/citrus fruit, and residual sugar judged to perfection. Great Chinese food friend.” 94/100 Points – James Halliday
“Every time new sherry (not the Canadian cream variety – get your mind out of the gutter) hits the LCBO, it’s like Christmas for bartenders and Spain-ophiles. This amber amontillado begins life as a fino and is elegantly oxidized as the flor, the protective blanket of yeast that sits on the surface of biologically aged sherry, dies off over the years. Bright and nutty (not to mention a total steal), Los Arcos is made for nibbles like nuts and dried fruit, cheese and cured meats. Serve cool and store in the fridge for up to two weeks.” (Now Magazine – Sarah Parniak)
Our two cents? These are amongst the best BBQ wines made anywhere on the planet. The density of fruit and richness of these wines gives them the stuffing to match up well with boldly flavoured grilled meats as well as the strong flavours often found in the spices and sauces adorning them.
[ 2009 Cosme Palacio Rioja Reserva ] PRODUCER PROFILE | Cosme Palacio SHOP NOW | Store Locator — [ Why We Love It: ] This is a smooth, rich and velvety red from the Rioja Alavesa district of the Rioja. Through the 1980s, we saw the introduction … Read More