Summer Collection

Floral & Fresh

The Puiggros family has been producing wines from their own vineyards in Odena since 1843 for friends and family, however their wines have only been available commercially since 2008. Working exclusively with Garnatxas, the family came to realize that their traditional techniques and special terroir were something worth sharing with the rest of the world.

Exedra Blanc comes from a beautiful vineyard surrounded by pine trees planted with Garnatxa Blanca on limestone and clay soils, at 500 meters above sea level, with a breath-taking view to the beautiful mountains of Montserrat. Hand-harvested, the wine ferments and ages naturally in 800-litre clay amphorae.

On the nose, the wine is extremely aromatic: lemon zest, fleshy peaches, pineapple; and hints of sweet flowers such as jasmine, Mediterranean herbs and a delicate note of beeswax. On the palate, it has a nice mouthfeel and an ample freshness.

This wine is perfect to pair with seafood and to have on its own as an aperitif.

Fresh & Juicy

The Cortonesi family has owned the La Mannella farm in Montalcino for decades and are devoted to the production of Brunello di Montalcino. This wine, Lèonus, is a humble but mighty Toscana IGT made from grapes that are in fact grapes cultivated to be Brunello, from vineyards in Montalcino.

It is one of the best value wines from the area. ​This Rosso Toscano is juicy and fresh. Full of red cherries and dark berries on the nose, with a delicate astringency on the palate. It has such a great balance and it drinks so well that it's the perfect everyday wine.

This wine pairs brilliantly with dishes prepared with tomato sauce and herbs, such as lasagna or pizza. It's also great with antipasti (olives, cured meats, pecorino cheese), and simply roasted meats or chicken.

Broad & Mineral

The Baud estate dates back to 1742. Today, ninth generation vignerons Clementine and Bastien Baud are making some of the best-value wines in Jura. This unique wine region is a narrow valley in the remote hills between Burgundy and Switzerland that was once covered by an ocean millions of years ago. If you kick a stone in a Jura vineyard, it will probably be a fossil!

Controlled oxidation at its finest. A beautiful juxtaposition of vibrant fruits aromas and nutty oxidative flavours. The Domaine Baud 'Cuvée Flor' presents an intense range of flavours, boasting concentrated honeysuckle, ripe apricot, candied meyer lemon, sourdough, honeycomb, and freshly grounded cloves. The wine attacks the palate with mouthwatering acidity, followed by citrus flesh, bruised golden delicious and burned honey, intensely mineral, with a nutty and umami finish.

Pair this wine with comté cheese, cream-based baked fish, seafood, raclette, and poultry.

Soft & Peppery

Stéphane Aviron can be considered a pioneer is his approach to winemaking in Beaujolais, however he would just tell you that he’s simply returning to the traditional practices that have always made fantastic Gamay wines. Sustainable viticulture, extremely old vines and classic Burgundian techniques.

The Stéphane Aviron Chénas is produced very vines that average over 100 years old, ranging in plantation from 1900 to 1923. Stéphane Aviron has been producing wines from this incredible 13.6-acre parcel since 1993. The soil is light and made up mostly of sand and small pebbles over a layer of clay and quartz. The old vines and poor soils combine for incredibly low yields and highly concentrated grapes.

Stéphane Aviron strives for a style that is elegant and fine in the Chénas without too much concentration. The wine is very drinkable. With his subtle approach to winemaking, the terroir is able to express itself very clearly and precisely. Dark black cherry colour with purple. Deep, ripe aromas of black cherry with a hint of black pepper. Very good weight; fleshy and round, very soft and harmonious. Delicious now or could be aged for several years.

Bright & Juicy

At the very heart of the Rhône Valley, at the northerly tip of the Southern Rhône, lie the vineyards of Grignan-Les-Adhémar.

Le Devoy checks in as a blend of Grenache, Syrah and Carignan. It has terrific notes of forest floor, cracked pepper, flowers and darker berry fruits as well as medium-bodied richness, an elegant, supple texture and notable purity of fruit. This wine has considerable charm and appeal and makes for a great everyday bottle.

Pair this wine with just about anything!

Floral & Juicy

Husband and wife duo Ilya and Nadia started Leaning Post winery in Niagara over 10 years ago. Initially a virtual set up, the winery now located on Highway 8, has become a reference producer in Niagara.

The grapes used in this vintage of Rose came from two separate vineyards in Niagara-on-the-lake, 89% of Pinot Noir came from Niagara Lakeshore harvested on September 25, and 11% came from a vineyard in Four Mile Creek on October 1^st.  At Leaning Post, they decided to leave the grapes on skins over night to extract the perfect amount of colour.  It was gently pressed into stainless steel tanks where the juice settled for a few days before being racked off the gross lees and inoculated.  It fermented at cool temperatures to preserves aromatics and fruit flavours.  A portion of this rose (43%) spent 3 months in concrete, this helped built the richness and texture on the palate.  

Leaning Post first 100% Pinot Noir rosé builds on our house style with a bright and refreshing nose of vibrant strawberry, watermelon, raspberry and orange-peel with lovely notes of honeysuckle and orange-blossom. The palate supports the nose with rich texture and a lovely strawberries and fresh-cream balanced by a mineral and stony core that leads to a surprisingly delicate finish.

This bright, refreshing Rose was built for warm summer days and good company!

Floral & Fruity

A collaboration between Nicholas Pearce and Will Predhomme to create wines from their favourite regions. This Cinsault/Syrah is made from bush vines planted in Koffieklip soils in the Southwestern of Stellenbosch, South Africa.

It has a brilliant medium purple colour in the glass. On the nose, it's all about fresh ripe red & black fruit: cherry, strawberry, wild raspberry; with hints of intense spice, it also has a granite minerality. On the palate it is light-bodied, with a vibrant acid and grippy though delicate tannins. It intermingles with surprisingly powerful fruit & spice; punching above its weight in flavour. It is very balanced with low alcohol.

This light red pairs with all manner of dishes: from barbecue meats to grilled salmon and veggies, to spicy dishes.

Mineral & Zesty

Lighthall Vineyards is a small, proud, low volume and high quality winery located in enchanting Prince Edward County, Ontario, Canada. All their wines are produced in a non-interventionist manner and fuelled by passion as hearty as our vines. They also make cheese, designed to pair with their wines.

As typically found in County Chardonnay, this wine starts with aromas of flinty minerality, Asian pear, and salted caramel. A round palate is filled with flavours of golden delicious apple, baking spices, and a hint of lemon. Put together, it’s like an apple crumble before it’s been baked! The smooth texture and long finish leave you satiating for more.

A Manchego-style cheese is literally made for this wine. Rich, salty, and nutty, it makes a perfect match. Coquilles St. Jaques, Oysters Rockefeller, halibut, spaghetti cacio e pepe, zucchini ravioli with grated lemon zest, butter poached cod, and chicken with a cream sauce are all wonderful pairings.

Bright & Creamy

Our favourite bubbly wine is back for its 9th vintage and as always, made in partnership with Lighthall Vineyards in Prince Edward County. This is a small batch “Brut Blanc” Cuvée, made using the Charmat method bottled as VQA Ontario. This vintage shows a blend based on early pick Niagara Peninsula Vidal from Wismer, and 25% Prince Edward County Riesling from South Bay.

We had an instant crush on this new vintage: the beautiful bubbles are so nicely integrated and complement the wild floral aromas of the Vidal, all backed by the bracing acidity and orchard fruit of the South Bay, Prince Edward County Riesling. Dangerously delicious in the glass, this wine is built for both celebration and gastronomy.

The Ward 5 Brut Blanc’s very well balanced acidity makes it perfect to pair with oily and fatty foods, such as cheese boards, salmon, roasted chicken or even fish and chips!

Tropical & Fresh

Husband and wife duo Ilya and Nadia started Leaning Post winery in Niagara over 10 years ago. Initially a virtual set up, the winery now located on Highway 8, has become a reference producer in Niagara.

Leaning Post's goal for this Sauvignon Blanc is to reflect their unique Niagara terroir and this wine shows it in spades. 2020 was a year for the history books and this vintage seemed like the only saving grace. A warm vintage with great shoulder seasons along with cool evenings and warm days allowed for us to fully ripen the fruit while maintaining stunning natural acidity.

The result is very intense tropical aromas of passionfruit, guava and key lime. The palate has bright acidity, with more kiwi, key lime and passionfruit, but also lovely elderflower, lemongrass and a hint of wet stone and mineral notes. Given the warm vintage the weight and lees aging build an intense and long finish with a pleasant mineral note.

Enjoy with pan-fried halibut, fresh pesto; anchovy-paste pasta, or lemon & herb roasted chicken. Drink now or over the next 3 years.

Light & Fruity

Elios was born from the passion of two young Sicilian friends, they joined together to develop their families’ farms and to bring them to their full potential after finishing their university studies. Elios prides itself on making minimum intervention, low sulfite wines with native Sicilian, organic grapes grown between Alcamo, Camporeale and Monreale; areas all located in the north-west part of Sicily. The wine making focuses on respect for the varietal, and aims to deliver an easy drinking, approachable style.

'Glou Glou' is a light red made from Nerello Mascalese grapes macerated only for 1 day on the skins and fermented exclusively in stainless steel tanks. This results in an uncomplicated, thirst-quenching red perfect to 'snack-on'. It's fresh, savoury and mineral, with aromas of fresh red fruits such as cherries and strawberries on the nose, and a nice combination of spices.

Enjoy Elios' Glou Glou by the glass or with a charcuterie board.