- Red Wine
- Grenache, Syrah
- Biodynamic, Natural, Organic, Vegan-Friendly
- Full Bodied
- 13% alc./vol
About the Winery
Mas des AgrunellesFrédéric Porro was an aspiring Motorcross rider until an accident left him in a wheelchair. This led him to a new passion - wine - after his sister asked him to put together the wine list for a restaurant. From that moment on, he became devoted to the grape. Mas des Agrunelles came about from his collaboration with Stéphanie Ponson – owner of Mas Nicot – in 2005 near Murles in Languedoc. Stéphanie and Frédéric met in 1999 while studying enology in Montpellier. The name of the estate comes from tall the wild sloe trees that surround the vineyards and sloe is ‘Agrunelles’ in old occitan.
The couple make wine with the same diligance and passion as other biodynamic winemakers have before them, it all began with experimentation, trial and error- but they quickly moved from organic vines to a fully functioning biodynamique vineyard and winery. They are proud to produce natural wines of high quality. Located 20 km to the northwest of Montpellier in the communes of Argelliers and La Boissiere, at an average altitude of 200 m, influenced by a cold wind coming from the Cevennes via St Martin de Londres, where both Mistral and Tramontane reach top speeds.
- White Wine
- Biodynamic, Organic
- Medium Bodied
About the Winery
Pearce Family Wines
In the early 2000's Nicholas Pearce was exposed to the garagiste movement in Bordeaux and was particularly inspired by négociants like Jean Luc Thunevin (Saint Emilion), James Sichel (Margaux) and Nicolas Potel (Beaune) from Burgundy.
After returning home to Ontario and starting his own wine company, he has had a hand in making 10+ wines in two hemispheres, 3 countries and 5 different appellations since the 2013 vintage.
Pearce Predhomme is a collaboration of like-minded individuals from around the globe. Founded with a mission to build and import wines from our favourite appellations while offering an unequaled value/quality ratio for the sommeliers & wine buyers in Ontario. This is a project between Toronto Sommelier and entrepreneur Will Predhomme and Ontario wine importer Nicholas Pearce they have partnered with Radford Dale in South Africa and NorthWest Wine Co in Oregon to create these special cuvées.
90 Points - Michael Godel
3XP is the triumvirate styling of Tawse winemaker Paul Pender, Ontario wine importer Nicholas Pearce and Sommelier Will Predhomme. It's the latest song release in the epic Pearce-Predhomme négoce journey, a progressive-art-album rock venture replete with eleven-minute opus material, but this one is the hit with a recognizable and catchy hook. It's Hungry Heart, I Will Get by and Lucky Man wrapped up into one three-minute chardonnay play. The sip-swirl-swallow trilogy is like verse-chorus-verse and repeat. It's straightforward sharp, tart and flavourful chardonnay that only Paul Pender could make and it's consume-ability factor is one of threefold manifest destiny. The number three is a very important number in biblical and mythological study. It "is the first number to which the meaning "all" was given. It is The Triad, being the number of the whole as it contains the beginning, a middle and an end. The power of three is universal and is the tripartide nature of the world as heaven, earth, and waters. It is human as body, soul and spirit." As for this PPP chardonnay, just drink it up and enjoy. For the next three years. Drink 2018-2020. Tasted July 2018.
- White Wine
- Biodynamic, Natural, Sustainable, Vegan-Friendly
- Light Bodied
- 12% alc./vol
About the Winery
Located in the town of Pilio, about thirty miles east of Rome, Abbia Nova is the project of cousins Daniele and Pierluca Proietti. They farm 7 hectares of vines, mostly inherited from Daniele’s father, with many of the vines being indigenous varietals to the area. Some of these vines are at least eighty years old. The cousins follow a combination of natural and traditional methods both in the vineyards and in the cellar, starting with organic and then moving to biodynamic principles. They avoid treatments like sulphur and copper and instead use natural resistance methods that they produce themselves.
100% Passerina from a 50-year-old vineyard at 550 m above sea level. Plant density is 3,000 vines/ha. Biodynamically and homeopathically tended. Spontaneous fermentation in stainless steel and aged on the fine lees until the following spring. Aged for two months in 54-litre glass demijohns. Total production 7,000 bottles. The technical sheet says: 'Simple but not common, like when you have a curcka moment at the mchanic's or at the laundromat. Flashes that emit light.'
Pale coppery yellow. The modest Passerina, around for 500 years in the are, showing it has more strings to its bow. Savoury, saline, apricot, bruised apple, orange blossom, iron and lees note. Hint of dry vermouth. Opens up on ht epalate with notes of sweet apricot and peach and savoury salty notes on the finish. Gorgeous lightness and loads of character, but nothing for purists, I suspect. Drink 2020 - 2022.