Summer Collection

Bright & Energetic

Montalto is an award-winning winery with an acclaimed restaurant, casual Piazza and Sculpture Trail, located at Red Hill on the Mornington Peninsula. Their Pennon Hill wines are made with the intent of exploring and highlighting the unique terroir and sub-regionality of their Mornington Peninsula vineyards.

This sparkling rosé is made from Pinot Noir planted in 1993 in a warmer and drier area of Mornington Peninsula. This is a wine with tremendous freshness and purity, a lace-like thread of bright red fruit flavours, notably strawberry and red cherry combine with some apple and rhubarb notes and a whiff of talc. The palate is creamy and effortless along a gentle beam of froth and bright crunchy acidity. An early drinking sparkling wine.

This wine is a perfect aperitif and generous enough to accompany a host of foods including, prawns and shellfish, smoked salmon, caviar, fried calamari, oysters and brie-style cheeses to name a few.

This product is part of an exclusive LCBO Online Collection.

Mineral & Zesty

From a new family (relatively speaking) in Chablis, the estate belongs to Marie-Noëlle & Laurent Ternynck. They have deep roots in the surrounding area of AOC Burgundy, farming for multiple generations. 

This old vines Chardonnay is wild fermented fermented in stainless steel tanks, then ages “Sur Lee” for 12 months after malolactic fermentation is complete. The fruit is gathered from vineyards in Fleys and this area sits at a higher altitude on a windswept plateau, which helps maintain the acidity in the wine.  Fresh, floral and mineral on the nose. There are notes of fresh almond, hazelnut, citrus and white flowers on the palate. It is balanced, structured and texture example of classic favourite. 

Keep it chilled in the fridge, uncork it at the end of the day and pour yourself a glass! Also pairs well with oysters, all kinds of fish dishes, and roasted chicken.

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 & Creamy

Arguably one of our best values in bubbly. This cava is made from Macabeo, Xarel-lo, Pinot Noir and Chardonnay.

Mas Codina is a 40 hectare estate in the Alt Penedès which dates back to 1681. This Cava Brut Nature Reserva was hand-harvested from 20 to 30-year-old vines and estate bottled. Farming is 100% organic on the estate. Though it does not say it on the label, the wine is 100% single vintage and is aged on its lees for a minimum of two years before release.

This Cava has a lovely, fruity nose with ripe yellow pear, a hint of vanilla and soft biscotti notes. It is light to mid weight, slightly creamy yet firm and dry on the finish.

Cava is fantastic with fresh salads, crudités, raw oysters and summer dishes like Spanish Gazpacho. It's creaminess makes it a perfect pairing for roast chicken and all kinds of fish.

Juicy & Spicy

Réva winery focuses on producing wines of excellence with extreme attention to the particular characteristics of each grape variety and the utmost respect for diversity.  All the vineyards are cultivated organically and the estate is run by a group of young professionals who value both tradition and innovation.   

The grapes of Barbera grow in Monforte d'Alba, San Sebastiano Novello and the special single vineyard of Ravera, on clay and sandy soils. The grapes macerate on the skins for 30 days and, after pressing, the wine ages for 12 months in tonneaux and barriques.

On the nose, this wine shows outstanding character with hints of red berries, juicy fruits and vanilla from time spent in barrel. Full and persistent flavours of cherries and wild blueberries on the palate with hints of spice and a medium long finish.

This Barbera d'Alba is very versatile, it is a real food-wine. Have fun pairing it with spiced dishes and savoury meats: grilled pork, braised lamb dishes, spaghetti and meatballs; or risotto with mushrooms!

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!

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.

A stellar vintage of County Chardonnay highlighting all typical aspects of our microclimate. The nose starts with a flinty gunpowder minerality with notes of salted caramel and honeyed apple. The follow through shows a super fresh palate with elements of lemon zest. All around, a well-rounded version, with a long finish of butterscotch and toasted walnut.

Try this wine with coquilles St. Jaques, Oysters Rockefeller, halibut, spaghetti cacio e pepe, and chicken with a cream sauce are also wonderful pairings.

Fresh & Vibrant

Villa Calcinaia is located in the heart of Chianti Classico, near the village of Greve-in-Chianti. This Tuscan estate has been home to the Capponi family since 1524.

Villa Calcinaia has undertaken a program to heighten the production of its Chianti Classico wines, renewing the terraces of their vineyards and recovering the historical clones of Sangiovese. The Vigna Bastignano, a single vineyard surrounded by a whimsical forest of pine trees, where the vines for this wine are cultivated, has been part of that project.

This Gran Selezione is consistent and repetitively persistent to speak its singular truth. It is truly hematic, a sumptuous, oozing full-fruit sangiovese with above the left bank of the river Greve coursing through its blood. Very smooth, seamless, finely tannic and beautifully high in ripe acida. If all GS carried such acid then the category would float even higher.

Chianti wines pair excellently with fatty dishes and stands up to tomato sauce dishes, such as pizza and pasta! It also pairs terrifically with rich pieces of meat: from cured meat boards to the regional classic bistecca alla Fiorentina.

This wine will be shipped in late June.

Smooth & Velvety

This wine will be shipped in early July.

Villa Calcinaia is located in the heart of Chianti Classico, near the village of Greve-in-Chianti. This Tuscan estate has been home to the Capponi family since 1524.

The white varietals of Trebbiano and Malvasia, together with a portion of the red grape Canaiolo, are dried naturally after harvest in the Estate’s drying room to produce this traditional Tuscan wine. During the drying process the grapes are constantly controlled and mouldy berries are carefully cleaned off. By February the grapes, that have reached about 350/400 grams of sugar content, are pressed and racked to tiny Slavonian oak barrels of 55 liters, in Tuscany known as caratelli. Here the sweet must ferments on the spontaneous yeast population for approximately 8 years with only the occasional refilling before bottling.

Villa Calcinaia’s Vin Santo has an amber colour with an intense, resinous aroma characterised by dry apricot. Lots of fruitiness which becomes fuller on the palate, whose feeling is smooth and velvety with a well balanced sweetness.

Vin Santo is at its best served with well matured cheeses, foies gras or even better as an after dinner drink.