Spain

Kripta, created in 1979 by Agustí Torelló Mata, was described by Michel Bettane, an influential French wine critic, as “a sparkling wine comparable to the very best Champagnes”, and awarded it 18/20 points, the highest for that tasting. He also included Kripta in his book “The Best 100 Wines of the World” along with four other sparkling wines (all Champagne). The bottle is amphora-shaped and the label was designed by Rafael Bartolozzi. Made using indigenous grapes (Macabeo, Xarel-lo, and Parellada), from 60+ year old vines, the second fermentation took place in the bottle for over four years, resulting in a fine, persistent mousse. Aromas and flavours reminiscent of brioche, vanilla, hazelnuts, citrus, and ripe fruits – pear and yellow apple. Very elegant with a delicate finish: match with shellfish and chicken dishes.

This ultimate anniversary or birthday celebration bubbly is named after a young Benedictine monk who, in 17th century France, made many important contributions to the production and quality of champagne. The assemblage is always Chardonnay and Pinot Noir grapes, and only made in outstanding vintages, Dom Pérignon is the Prestige Cuvée of the famous Champagne house of Moët et Chandon. Stylish and elegant with aromas and flavours of citrus, almond, artisanal bread, green apple, and pear. The palate is embracing, with regal finesse on the finish. Wonderful on its own, Dom Pérignon has the structure to carry through the meal, especially paired with richer dishes like lobster.

Ontario

Sourced from perhaps the oldest Chardonnay vines in Ontario, planted in 1975 by Donna and David Lailey. The alcoholic and malolactic fermentations took place in new French oak barrels, then the wine was further aged in the same barrels for 11 months with frequent lees stirring. Complex aromas and flavours of tropical fruits, orange citrus, apple, lemon custard, nuts and toast. Rich and creamy, with balancing acidity and a long elegant finish. This wine will impress if you are a fan of rich white Burgundies. Pair with richer seafood dishes, particularly shellfish, but also white meats.

New Zealand

The bay at the eastern end of Marlborough, named Cloudy Bay by Captain Cook, was originally known as Te Koko-o-Kupe by the Maori. This wine is a unique expression of the Sauvignon
Blanc grape: full-bodied, intensely aromatic and richly textured. After a primary fermentation with natural yeasts (and full malolactic fermentation), the wine is left in French oak barrels for 18 months before bottling. Aromas and flavours of lychee, mango, apricot, and honeysuckle with hints of pistachio, herbs, and smoky oak. Pair with seafood, particularly shellfish, but also white meats.

France

Montmains is one of the 17 Premiers Crus of Chablis, an important white-wine appellation of Burgundy using 100% Chardonnay grapes. Boileau follows a more traditional production regime of using older oak barrels for aging and preventing malolactic fermentation from occurring. The result is more mineral-driven wines with bright acidity and a long finish. The aromas and flavours are reminiscent of apple, mango, and peach with notes of lychee, white flowers, and verveine. Mineral on the finish, with a backbone of crisp acidity: a good match for scallops, oysters, and lighter fish, but also a refreshing foil for richer dishes like crab.

This winery follows biodynamic agricultural practices. Made from Chardonnay grapes selected from three sites within this prestigious Premier Cru vineyard, the wine was fermented in 20% new French oak barrels (1/3 Vosges and 2/3 Alliers), and aged for 12 months before bottling. The result is a rich, ripe, creamy wine with aromas and flavours
of apricots, nuts, candied citrus, with notes of nuts and minerals. Rated 92pts by the International Wine Cellar magazine. Pair with fuller-style foods, including seafood and white meat dishes.

Ontario

Sourced from 10-15 year-old vines grown according to both organic and biodynamic principles. This wine is a blend of Cabernet Sauvignon (35%), Merlot (28%), and Cabernet Franc (27%), each lot individually fermented and matured in French-oak barrels. Rich and complex aromas and flavours of dark ripe fruits with earthy notes of tobacco, cedar, spices, and dark chocolate. Full-bodied, with firm tannins and a long evolving finish. Pair with full-flavoured dishes, particularly steak, but also game meats and braised meat dishes.

Italy

Located in Ravera, the important Barolo sub-zone of Novello, Elvio Cogno is owned and operated by Valter Fissore and his wife Nadia Cogno. Made from Lampia and
Michet clones of Nebbiolo; aged only in larger 25hl Slavonian casks and in bottle before release. Classic Nebbiolo, with dark fruit – dark plum and cherry – aromas and flavours with spice, truffle, leather, and red licorice notes. Balanced, full-bodied, with firm tannins and a nice
long finish; pair with meat dishes, especially braised meat dishes.

Located in the southwest corner of Tuscany, winemakers in the tiny hilltop town of Montalcino produce one of Italy’s most famous wines, Brunello, made from 100% Sangiovese grosso grapes. To the west of the historic town, a fully-functioning modern winery was built within a castle that was designed for the noble Tricerchi family in the 15th
century. This wine was awarded 90 points from the prestigious Wine Spectator magazine. Earthy aromas and flavours of blackberry and plums, with mint and leather notes. Elegant, medium-bodied, with fine tannins; a good match for pasta dishes, grilled meats, and game.

La Lecciaia is situated in Vallafrico, and shares a southwest exposure, with some of the oldest and most prestigious vineyards of Montalcino. The winery is equipped with modern winemaking technology, yet La Lecciaia still adheres to the traditions of Brunello. This wine was awarded 91 points from the prestigious Wine Spectator magazine. This wine has complex, earthy aromas and flavours of dark cherries and plums, with cedar notes. Elegant, medium-bodied and well structured; a good match for grilled meats, fuller-bodied dishes, including game.

A rare Super-Tuscan wine from the spectacular 2004 vintage: only 30 bottles were exported to Canada. A blend of Sangiovese, Merlot, and Colorino, aged for 14 months
in French oak barrels and six months in bottle before release. Deep, rich, aromas and flavours of wild berries, ripe cherries, and dark chocolate with pepper spice and vanilla notes. Round and smooth with a long finish. Pair with grilled and braised meat dishes, including game meats.

A modern (fruit forward) style of Barolo made by Silvano and Elena Baroli in the recently renovated La Brunella property in Castigione Faletto. Aromas and flavours of ripe strawberry, blackberry, with distinctive violet-rose and licorice notes. Smooth tannins: pair with earthier-style dishes, as well as grilled and braised meat dishes.

Amarone della Valpolicella is made following the appassimento method of partially air-drying grapes for approximately four months, until the grapes have lost about a third of their mass, thus concentrating the flavours and sugars. This is a modern style of Amarone, a blend of Rondinella and Corvina grapes aged for over three years in a combination of large Slavonian oak barrels and smaller French oak barrique. Full-bodied and rich with aromas and flavours of dried cherries, raisins, cocoa, and sweet oak spices. Match with grilled and braised meat dishes.

Arnaldo Caprai is one of the most innovative and influential winemakers in Italy. He has almost single-handily secured a place on the world stage for the indigenous grape, Sagrantino, Made only in top vintages, this wine is a blend of 70% Sangiovese, 15% Sagrantino, and 15% Merlot aged for over 20 months in a combination of large Slavonian (traditional) and small French-oak barrels. Full-bodied and rich with aromas and flavours of wild berries, ripe plum, and blackberry, with notes of mocha and vanilla spice. Match with veal shank and grilled meat
dishes, including lamb and game.

This wine received the prestigious Tre Bicchieri award from Gambero Rosso magazine in 2006. This wine was aged for over three years before release; 24 months of which the wine
was in new French-oak barrels. Full-bodied and rich with aromas and flavours of wild fruits and blackberries, with earthy notes of chocolate, leather, and sweet vanilla spice. Match with grilled meat dishes, including lamb and game. Save some wine if we have dark chocolate desserts on the menu.

Cannubi is the most famous Cru in Barolo, and perhaps the most historic with references to its existence dating back over 300 years ago. Cascina Adelaide owns approximately 0.5 Ha of this site, planted to an intensive 5,000 vine stock per Ha. Made in a more modern style (aged in French
oak barrels for 24 months), this wine opens more expressively than other wines of the Cru, but finishes firmly and with elegance, like classic Nebbiolo. Aromas and flavours of dark plum and cherry fruit with floral notes of truffle, mocha, and red licorice. Pair with braised meat dishes.

France

Moulis is a commune in the Gironde department in Aquitaine, one of six communal appellations in the Haut-Médoc, and classified Crus Bourgeois. This is a small but top-quality property planted to the classic Bordeaux varieties; Cabernet Sauvignon, Merlot, and Petit Verdot. This wine is mainly Cabernet (55%) and Merlot (40%), aged for over 14 months in oak barrels, 25% new. Dark fruit aromas and flavours – blackcurrant and plum – with cedar spice
and floral notes. Supple tannins, mature, with a long elegant finish. Match with lamb and beef.

Established by Henri Gouges at the beginning of the 20th century, the 14.5 Ha estate is now run by his grandchildren. The .5 Ha Les Chaignots Premiers Cru vineyard is on the northern side of Nuits, so the Pinot Noir grapes are generally regarded to have the potential to producer a softer, more finessed style of wine than other Nuits-St.Georges crus. Layered aromas and flavors of ripe
black fruit (cherry) and notes of mineral and chocolate on the finish. Soft and enveloping, with fine tannins and a juicy finish. Will pair well with most meat dishes, particularly beef tenderloin and lamb.

This small estate was established in 1851 and is now run by sixth generation owners. A large part of their wine is sold to négociant, and only the best is bottled under their own name. Most of the vines are over 50 years old, and the blend is 80% Grenache, 15% Syrah, and the rest Mourvèdre and Vaccarèse, depending on the vintage. The wines are aged 18 months in large vats and bottled unfiltered. The style is more Burgundian than Rhône, with aromas and flavours of
ripe black cherry and blackberry, with notes of spices and smoky oak, and a long, silky finish. Will open up nicely in the decanter – pair with grilled meats, particularly game.

The winery of Corton-Grancey dates back to 1832, and has been a cuverie for Domaine Louis Latour since 1891. Produced only in years when the Pinot Noir grapes reach perfect maturity, Wine Spectator magazine awarded this wine 92pts. The source Pinot Noir vineyards combine Les Bressandes, Les Chaumes, Les Pougets, Les Perrieres, and Les Greves planted with vines with an average age of over 40 years. After being aged for 18 months, each cask is meticulously tasted and appraised and only the finest are blended to make the final wine of Château Corton-Grancey. Aromas and flavours of cherry compote, black fruits, and underbrush, with hints of bitter chocolate and spices. Pair with meat dishes, including game and lamb.

This wine is only made in exceptional years. Robert Parker Jr. awarded it an impressive 93pts. Cuvée des Cadettes is the name given to a small parcel of land where the 100 year old Grenache vines are grown that make up the biggest part of the blend. Mourvedre (33%) and Syrah (23%) make up the rest, and they are co-fermented and aged together for 18 months in new French oak barrels. This is a powerful wine, and will take some time in the decanter to open up. Rich aromas and flavours of raspberry, baked cherry, licorice, and menthol, with cinnamon spice and garrigue notes. Pair with grilled meats, particularly game.

In relative terms this is a young estate, established in 1967, yet it adheres closely to the traditions of the appellation. The blend is 75% Grenache, 15% Syrah, and 10% Mourvedre, aged for approximately 18 months in combination of large vats (Foudres) – 80% -- and small French-oak barrels, of which about a third are new. The final wine is assembled only a week or so before bottling to preserve the freshness of the wine and to ensure a more precise blend.
This is a fully-mature wine with complex aromas and flavours of raspberry, black cherry, underbrush, licorice, leather, Provençal herbs, and pepper spice. Pair with filet mignon, game, and lamb.

The Capdemourlin family have lived in Saint-Émilion since 1580, and this is the oldest winery in the appellation. The estate was classified Grand Cru Classé during the original classification of 1958, and has retained the status ever since. The vineyard covers 14 hectares planted to Merlot
(65%), Cabernet Franc (25%), and Cabernet Sauvignon (10%). Half the wine is aged in new French-oak barrels, and the rest in 1-yr-old barrels. This is a fully-mature wine from a cooler vintage, with aromas and flavors of black currants, cherry, herbs, and minerals, with plum compote notes. The tannins and fruit have mellowed, so the wine will show best paired with filet mignon or lamb, or an assortment of cheese at the end of the meal.

Château Ducru-Beaucaillou is one of Bordeaux’s leading “Super Seconds”, meaning it comes close to matching wines in the higher First Growth category. The property’s 50 hectares of vineyards are planted to Cabernet Sauvignon (65%), Merlot (25%), Cabernet Franc, and Malbec (5% each) on classic Right Bank soil. The wines are matured in French-oak barriques (50-60% new) for 18 months. Well-balanced with aromas and flavours of black cherry, raspberry liqueur, minerals, graphite, black currants, and cinnamon spice notes. Medium-bodied and elegant, will pair well with steak and game dishes.

Australia

Geoff Merrill started his winery in 1988 near Adelaide, and has continued to gain national and international recognition for his distinctive style of winemaking and his zest for life. His winemaking philosophy is to make wines with regional, varietal, and vintage expression, without excessive winemaker intervention, and in 2005 these efforts were recognized when Geoff won the prestigious Jimmy Watson Trophy (best new wine) at the Royal Melbourne Show for this
wine. Made from 100% Shiraz grapes from the McLaren Vale, an area known for wines of intense power and flavour, selected from only the best parcels aged in small French and American oak barrels (hogsheads), matured for 33 months prior to bottling, unfiltered. Deep, dark, rich in colour, with black purple hues. The nose is bold and complex, with aromas and flavours of ripe dark berry fruit – plum,
cherry, blackberry – and notes of liquorice, herbs, dark chocolate, and spices. Full-bodied, elegant, and luscious, with fine tannins and a very long, evolving finish. Match with grilled meat dishes.

Grange is Australia's most famous wine and is officially listed as a Heritage Icon of South Australia. The most powerful expression of Penfolds long history and traditions, Grange boasts an unbroken line of vintages since Max Schubert’s experimental 1951 vintage, and demonstrates the synergy between Shiraz with the soils and climates of South Australia. Grange is an assemblage of vineyards, and not a single source: the 2003 vintage is 97% Shiraz and 3% Cabernet Sauvignon from Barossa Valley, Coonawarra, McLaren Vale, and the Kalimna Estate Vineyard, matured for 15 months in new American oak hogsheads. Wine
Spectator magazine awarded it 94pts. A complex and elegant wine, with layering aromas and flavours of blueberries, plum, quince, cola, aniseed, and mocha flavors, over fine tannins and a long finish. Pair with steak, venison, and other game meats.

United States

This winery follows organic practices. Made from 87% Zinfandel, with a touch of Petit Verdot (10%) and Carignan (3%) in the blend; so not your typical overripe Zin. Aromas and flavours of wild berry fruits and spicy notes. Full-bodied and well-integrated tannins: pair with grilled meats, and especially game.

Since 1976, Kenwood has been granted the exclusive rights to produce wines from Jack London's historic vineyard in Glen Ellen. This unique red lava soil vineyard, located on the eastern slope of Sonoma Mountain, was first planted in the late 1800s and has always produced distinctive red wine. A blend of 93% Cabernet Sauvignon and 7% Merlot, aged in French oak barrels for two years. Rich and full-bodied with aromas and flavours of plum, black currant, hazelnut, pipe tobacco and vanilla spice notes. Will match steak, lamb, and roasted meats.

One of Napa’s top wineries according to Wine Spectator magazine, and this wine won the Editor’s Choice Award from Wine Enthusiast magazine. Napa Valley Merlot, with a touch of Cabernet Sauvignon (8%) and Syrah (7%) in the blend. Full-bodied, with velvety tannins, and aromas and flavours of blackberries, plum, cocoa, violets, vanilla spice notes. Pair with grilled meats – venison and lamb.

Signorello Vineyards started in the mid 1970s by Ray Sr., with 100 acres on Silverado Trail and a plan to only grow and sell grapes to Napa Valley wineries. Just over a decade later wine production began in their new winery, and today Ray Jr. continues to make world-class wine. A blend of 75% Cabernet Sauvignon, 18% Merlot, and 7% Cabernet Franc, the grapes received extended skin maceration, and the wine was aged for 21 months in a selection of French-oak barrels, 43% new. Bottled unfiltered. Deep, dark ruby colour with rich aromas and flavours of dark raspberry, blackberry, and blueberry with notes of cedar, tobacco, vanilla, and dark chocolate. The wine is full and rich, with a long finish. Pair with steak, lamb, and game meats.

This wine is a blend of grapes from estate vineyards, combined with select sites from independent growers throughout the Napa Valley. Small amounts (2% each) of Cabernet Sauvignon and Petit Verdot were added to the blend to give the wine a touch more complexity. The wine matured in 100% French oak barrels, 30% of which were new. Intense aromas and flavours of plum, raspberry, and red cherry, with notes of sandalwood and vanilla spice. Round and full, with a rich evolving finish. Pair with grilled meats, particularly lamb.

Starting her career in 1973, Merry Edwards is one of California’s first female winemakers. The Klopp Ranch Pinot is a consistent star in her portfolio since the first vineyard designation in 1999. This wine received 93pts from Wine & Spirits magazine. Full and luscious with aromas and flavours of blackberry, dark cherry, black raspberry and Santa Rosa plum, with notes of cola, toasted oak, and cocoa. The tannins are full, yet smooth. Pair with grilled meat dishes, and venison.

Charles Wagner planted his first Cabernet Sauvignon vineyards in 1965, and released 240 cases of his first wine from those vineyards in 1972. Today, under the direction of his son, Chuck Wagner, Caymus Vineyards produces one of the top Cabernet Sauvignons in California. Deep, rich aromas and flavours of blackberries, dark cherry, cassis, and plum with notes of vanilla and dark chocolate: the aromas and flavours evolve and grow richer with each sip. The tannins are fine, and the wine is full and rich. Pair with steak, lamb, or venison.

Located in an historic winery building – the first winery built in Napa Valley after the repeal of Prohibition – in beautiful St. Helena, the Schlatter Family produces elegant wines in the formal European style, while showcasing the luscious fruit character that is distinctively Napa. Profile is a proprietary Bordeaux varietal blend of 79% Cabernet Sauvignon, 12% Petit Verdot, 7% Merlot, and 2% Cabernet Franc. The grapes receive an extended maceration on the skins and the juice is inoculated with native yeasts. After 18 months aging in French oak barrels (90% new), the wine is bottled, unfiltered. Deep aromas and flavours of black cherry, blackcurrant (cassis), and plum with spicy notes of vanilla, cedar, coffee, and dark chocolate. Full and rich wine, with elegant tannins and a long evolving finish. Pair with steak, lamb, venison, and other game meats.

Padrone is a proprietary red wine, dedicated to Ray Sr., the founder of Signorello Vineyards. The grapes are sourced from two unique sites within an estate-owned hillside vineyard, on very low-yielding vines. Native yeasts were used to initiate the fermentation, and the wine was aged
for 21 months in a selection of French-oak barrels, 70% new, and bottled unfiltered. Deep, dark colour with rich aromas and flavours of blackberry, raspberry, and cranberry, with evolving notes of vanilla, liquorice, and dark chocolate. The tannins are integrated and the wine is full and rich, with a long silky finish. Pair with steak, lamb, and game meats.