Case of 6 bottles.
We are past the shortest day of the year, but still due a few more months of winter weather. It's Canada after all.
While we're still preparing heartier meals - re-discovered our Instant-Pot - maybe they are a little lighter now that we are through the holidays. With this in mind, we are pleased to offer a new mixed case of wines - white, rosé, and red - chosen to complement post-holiday meals.
This mixed case of six wines (one bottle of each) are all from independent wineries where care is taken from vineyard to grape to bottle. These wines are also available to purchase by-the-case through this Web site.
Wine# 1 Sciare dell' Alba, Etna Rosato DOC 2019 (Sicily, Italy)
The first vintage of this wine, from a tiny plot of land on the east side of Sicily's Mount Etna at about 500m above sea level. Soils are of volcanic origin, primarily sandy, and rich in fossils and organic material. Grapes are harvested by hand and yields are low.
The blend is 80% Nerello Mascalese and 20% Nerello Cappuccio; vinified in temperature controlled (at low temperatures), stainless steel tanks. The wine is then aged in stainless steel tanks for three months (in contact with the fine lees) then in bottle for one month before release. Alc./vol. 13.0%. Only 1600 bottles produced.
Our Tasting note: Pale pink colour, with aromas and flavours of fresh berry fruit - raspberry, wild strawberry - with floral/fruity notes. Light- to medium-bodied, dry, good acidity, soft tannins, and a long, clean finish. More structured than your average rosé.
Food Matches: A great aperitif wine, it will also pair with appetizers, seafood, spicy vegetarian dishes, and fresh cheeses on a charcuterie board. Valentine's Day is not far off, so if you can hold this over to next month it would be perfect "date night" wine.
Wine#2 Poggio Stenti, Vermentino Maremma Toscana 2019 (Tuscany, Italy)
Made from 100% estate-grown Vermentino - a typical white wine grape of Tuscany. Fermentation takes place in temperature-controlled (14c) stainless-steel tanks for 15 days, and then ages for about 3 months, on the fine lees, in stainless steel tanks to maintain fresh, clean, and fruity aromas and flavours in the finished wine. Bottling is approximately 6 months after harvest. 13.5-14.0% alc./vol.; RS less than 2 gr/L.
Our Tasting Note: Bright, straw-gold colour, with fresh, floral/tropical aromas and flavours of citrus, apple, melon, and pear, with slightly herbal (sage) and distinctive mineral notes (typical of the terroir). Crisp, dry, firm, and well-structured (medium-bodied) with a long, clean and round finish.
Menu Matches: Will complement most appetizers, salads, seafood, and pasta with cream-based sauces. Also great on its own while preparing dinner.
Wine#3 Agustí Torelló Mata, XIC 2019 (Penedès, Spain)
XIC (pronounced "cheek") is a still white wine made from 100% Xarel-lo grapes - one of the principal grapes of the famous sparkling wine Cava - grown organically in estate vineyards. Fermentation is in stainless steel tanks for 21 days, kept a cool temperature of 16 degrees Celsius. The wine then remains on the lees for a further three months prior to bottling.
Our Tasting Note: Bright, pale, lemon-yellow colour. Aromas and flavours of fresh citrus (lime) with notes of stone fruits like peach and apricot, and herbs. Dry (1.5gr/L RS), with balanced acidity, good structure and a medium/long clean finish. 11.5% alc./vol..
Pairing suggestions: Perfect aperitif wine, and with a range of appetizers/tapas. Also with seafood, particularly fresh-water fish, white meats (pork/chicken), spicier-style dishes, and lighter-style vegetarian dishes.
Wine#4 Degani, Valpolicella Classico 2019 (Veneto, Italy)
This wine is made from a blend of three grapes – Corvina (45%), Corvinone (20%), and Rondinella (35%) – from Degani’s own vineyards. Corvivone, a recently discovered mutation of the Corvina grape, replaces the traditional Molinara varietal of Valpolicella, as Corvinone is known for contributing more finesse and balance to the wine. The Corvina grape contributes the characteristic fruit aromas and flavours, with a touch of almond, while the Rondinella grape contributes volume.
After a 15-day, cool maceration to extract colour and bright fruit flavours and aromas, the wine is fermented and aged in stainless steel and lined cement tanks to retain freshness.
Tasting Note: Bright ruby colour. Fresh and drinkable, this wine has deep aromas of juicy cherries and plums. Full-bodied in the mouth, tasty and well balanced on the finish.
Menu Matches: This is a versatile red wine, and will complement medium- to fuller-bodied dishes, and particularly tomato-based pasta dishes, and risotto with aged cheeses. But also really easy to drink on its own, while finishing off Queen's Gambit.
Wine#5 Fattoria La Lecciaia, Cabernet Sauvignon 2015 (Tuscany, Italy)
Very popular at Dolcetto Restaurant in London, this wine is made from Cabernet Sauvignon grapes sourced from estate vineyards in Montecucco (Grosetto Province) in sunny Tuscany. The grapes were hand-harvested in late September, early October, when the reached peak ripeness and maturity. Vinification was in temperature-controlled, stainless-steel tanks, then aged for 18 months in a mix of Slavonian oak casks and barrique. 13.5% alc./vol., less than 1 gr/L RS.
Tasting Note: Ruby garnet red in colour, with a slight purple rim. Classic, earthy aromas of wild berries, cherry, and blackcurrant , with notes of dried herbs, baking spices, and liquorice. Medium- to full-bodied, and rich on the palate. Firm tannins and a long finish. It may need a few minutes to open up.
Menu Matches: Complements fuller-bodied foods like steak, braised meat dishes, and game. But is also lovely with pasta and a nice meat-based sauce.
Wine#6 González Bastias, Pais en Tinaja 2019 (Maule, Chile)
This "natural" wine is made from 100% País grapes, handpicked from ancient vines grown in granitic soils on the banks of the Maule River. The vines are on original rootstock, head/goblet trained, and receive no irrigation. The vineyards are organic and free from all pesticides and herbicides.
Crushing/de-stemming is by hand using a "Zarada de Coligùe" (horizontal bamboo sticks), and fermentation is in open fermenters using native yeasts. Manual punch downs - 5-7 times per day - and no pressing after the fermentation is complete (only free-run juice).
The wine is aged for 12 months in an ancient - over 300 years old - clay amphora. The wine is bottled by hand, with no filtration. Approximately 6,600 bottles produced. 12.9% alc./vol; .075 gr/L total SO4; 1.44 gr/L RS.
Our tasting note: Bright, medium deep ruby colour. Complex aromas and flavours of plums, wild raspberry, and blueberry with slight floral notes. Balanced acidity, medium-bodied, and a long complex finish.
Menu matches: Versatile, pairs with many different types of sauces - spicy, sweet, sour etc. - on meats, earthier vegetables, and poultry.