Spring release wine tasting – Part One

The lovely aromatic nose shows delicate fruity and floral aromas. On the palate, it has gentle and refreshing acidity with a rich texture and savoury finish.

SKU +6273 – Burrard Liquor Store – $24.00

Toscana Vermentino

The whole cluster were gently pressed and the juice naturally settled at 8 celsius, it was then rack of the gross lees and was then fermented in stainless steel tanks at 18 C for 20 days. The wine remained on the fine lees for a total of 60 days and was held in temperature controlled cement tanks until bottling under crewcup.

Elegant white flower notes, citrus peel aromatics; on the palate great balance between acidity and texture with a long mineral finish

SKU +6183 – JAK’S South Granville – $36.99

Toscana Rosato

The whole cluster were gently pressed and the juice naturally settled at 8 celsius, it was then rack of the gross lees and followed by fermentation in temperature controlled stainless steel tanks at 18 c for 20 days. The wine remained on the fine lees for a total of 60 days and was held in temperature- controlled tank until bottling.

Bright perfumes of red raspberries and watermelon are supported by delicate herbal notes. The front palate is fruit driven with flavours of fresh raspberries and watermelon which carry through to the mid palate. Hints of tannin ever so slightly grip the tongue and sides of mouth. The finish is long and savoury.

SKU +52429 – Special order through Government BC Liquor Stores (minimum order case of 12)

Toscana Rosso

A five-day cold soak gave a soft and gentle prefermentation extraction from the skins. Fermentation took place in cement tank and lasted seven days after which it was pressed. The wine remained in cement tanks for eight months before bottling.

Bottle aging 2 months.

Nice depth of colour with an intensely perfumed nose of red and black berries with a spicy character. On the palate, savoury, spicy, juicy notes, excellent length and a fragrant finish.

SKU +685651 – Burrard Liquor Store – $22.57

Chianti DOCG

Fruit was fermented with indigenous yeasts. The wine then went through a bladder press before ageing in cement and large untoasted oak casks. Malolactic fermentation occurred naturally. The grapes were destemmed and gently crushed then fermented in concrete tanks just with their native yeasts, after two weeks they were pressed and the wine went into large casks and concrete tanks to do the ageing.

Deep garnet red. On the nose, dried oregano aromas are entwined with dark and red cherries. Ripe cherries on the palate are balanced with grainy tannins so typical of traditional Chianti, with a vibrant, fresh acidity on the finish. Diam cork used to avoid possible cork taintchianti DOCG

Poggiotondo is organic certified; all our wines are produced from grapes naturally grown in our estate vineyards. A few years ago we decided to move back to traditional vineyard management, we stopped using synthetic chemicals in order to regenerate the soil and have it alive. To encourage the vines to develop their own antibodies, we are experiencing healthier vines, better fruit quality, character and a very likely longevity of centuries of the vineyards themselves. The making of wine is coherent with the principles we apply in the vineyards: we aren’t using any commercial product like yeasts, nutrients, enzymes, cleaning agents, but only hot water and some sulphur, we like having a winery plenty of life where all the microbiology coming from the vineyards can find a nice home to live and do his job.

Burrard Liquor Store – $26.83

PEDRO PARRA Y FAMILIA

Pencopolitano (Red Blend)

Hand harvest, put full grapes in both inox and cement tank for alcoholic fermentation. Very slow and soft extracting fermentation. We decide by tasting the racking and pressing, blending inmediatly the press wine with the free wine. Wines are not moved until blended.

SKU +872762 – Crosstown Liquor Store – $47.00

Imaginador (Cinsault)

Hand harvest, put full grapes in both inox and cement tank for alcoholic fermentation. Very slow and soft extracting fermentation. We decide by tasting the racking and pressing, blending immediately the press wine with the free wine. Wines are not moved untill blend.

With Pedro Parra, the world’s leading ‘geologist of wine’, there is always an idea. With his wife Camila, they set a big idea for Parra y Familia as old vines and red granite in Pedro’s home region of southern Chile. Here Pedro, the ultimate terroir hunter, has searched out almost-forgotten old plots of dry farmed bush vines of carignan, cinsault, and pais. Some of these vines are 200 years old, which means that they are amongst the oldest vines in the world. These priceless old vineyards scattered across Itata and Bio Bio produce rare and very special wines, all defined by the red granite on which they are grown. These vineyards are ‘organic by default’ – that is, they always were, and when synthetic chemicals and fertilizers became available in the 1950’s it went without saying that the poor campesino farmers could not afford them, so nothing has changed.

Meinklang

Grüner Veltliner

Vibrant, grounded, traditional. Pair with cheese, sausage, sour-marinated vegetables. Vegan.

SKU +126204 – Liberty (Commercial Drive & Point Grey) – $28.99

Zweigelt

Berry fruit, charming, a steadfast stalwart. Pairing Eggplant tart with cottage cheese and pesto. Vegan

SKU +676056 – JAK’S South Granville – $31.99

Meinklang are world-leaders in organic and biodynamic winemaking. The Michlits family live and work on this estate; Angela Michlits acts as winemaker, and her husband, Werner, manages the operation. They are meticulous in the vineyard to ensure they have the best quality fruit possible, and use sensitive methods in the cellar, including making their own concrete ‘eggs’ in which they ferment the top wines. Their vineyards are surrounded by wild herbs and natural ponds, promoting a healthy environment for beneficial soil organisms and insects. Werner and Angela are committed to this biodynamic, organic lifestyle which keeps them very busy with their estate and three children. The result: more natural, eco-friendly wines that taste great!

Certified organic and biodynamic by Demeter

Loveblock

Pinot Gris

Pale with golden touches. Delicate aromas of rockmelon, green tea and lime that yield to additional layers of pear and Turkish delight. Beautiful melon and fruit sweetness underscored with lingering texture, mouthfeel and linear acidity.

SKU +256261 – Viti Seymour – $32.95

Pinot noir

Deep, dark crimson. Big ripe black cherry with smoky notes and hints of mushroom peaking out behind rich fruit. Fleshy black plum with layers of cherry and sweet berries play on the palate, dancing with notes of violet.

SKU +256258 – Special order through Government BC Liquor Stores (minimum 12 bottles)

Sauvignon Blanc

Organic winery Loveblock was forged from a love affair with a view. Veteran vintners Erica and Kim found this wild piece of land perched high on the hills overlooking Marlborough’s Awatere Valley – far removed from the agricultural bustle in the valley below. The basis of organic farming for Erica and Kim is rich, robust, fertile soil and healthy, balanced vines through proactive management of plant, microbial and insect biodiversity. To make the very best wine possible – irrespective of the method of farming, winemaking techniques and winemaker – the vintage and the place must speak in the fruit flavour in a true, naked voice. The wine is elegant and constrained by nature, not assisted nor enhanced by chemicals. Love isn’t just an emotion – it can be a catalyst for creating something truly special.