Nova Scotia, CAN

Benjamin Bridge is making beautiful sparkling wine in Nova Scotia, in a unique microclimate in the Gaspereau Valley, right by the Bay of Fundy. Though their wines are often more classic presenting, this is a collab with our pals at Grape Witches, showing their more fun side.
This Vidal was left to sit on a skins for a little while, so there will be some structure from that. Yeast and some local honey was added to create a second fermentation, resulting in a juicy, salty, sparkling wine. Golden yellow, lots of bright fruit, a little bit of the ocean. Bring it to a holiday party to enjoy with friends and family!

Spain

Cartoixà de la marina (aka pink xarel-lo)

This is made by the only active winemaker in a small town in the Mediterranean. Salty, zippy, and coloured from 6 days on the skins - this is then on the lees for 4 months. HELLO TEXTURE! A little floral, a little earthy, this wine is definitely something new! Something to make you think of the warm sand during this cold month.

Semillon / Chenin Blanc

South Africa

This white from Stellenbosch is made organically, by a woman winemaker, in very small production. There are only ten barrels made total. The wine has been fermented in steel, but aged in barrel ‘sur lie’ (on the lees or dead yeast, adding complexity and texture!)

Chardonnay (+ a little Pinot Gris & Pinot Noir)

Hungary

Hungarian wine is having a moment! Led by winemaker Florian Zaruba, Kristinus has been farming organically from 2018 and has a very holistic approach from the vineyards through to the cellar. This is definitely a richer, more buttery chardonnay. A mixture of a light skin extraction, Hungarian oak, and regular lees stirring gives you a wine with tons of texture, perfect for those comforting, richer winter dishes coming!

Grolleau

Julie (Kansas) and Toby (UK expat) settled in Anjou, on a small family estate. After years of working under others, they launched their own project in 2012 on 8 hectares of calcium-rich, drought resistant soil. They are stewards of the land and all about sustainability - all vineyards are farmed organically, and they are investing in different agricultural activities (olives, sheep) that not only help them, but the soil health as well! They make wine meant for drinking - shorter macerations result in fresher, less extracted wine; and they only use neutral fibreglass or steel vessels.

The ‘Rouge Aux Levres’, or “lipstick” is meant to be fresh and jovial. A wine to be enjoyed now with good food and friends! 

Actinolite is pairing it right now with their bread and snacks first course: Potato brioche, smoked mushrooms with birch cream, and a duck gizzard and radicchio skewer. Though the fruit is dark enough to both stain your lips and pair with the bolder flavours, the wine is lighter in tannin and meant to be enjoyed young!

This is a new project out of Niagara’s Crush facility. Angela and Ryan have started their own label with Crush - a facility which allows for them to make a wine without the investment of a winery and all the equipment right off the bat.

(Therianthropy, 2027 Cellars, Bon Sang, Rennie Estate Winery and more also produce here!)

The first facility of its kind in Ontario (though common around the world), allows small producers to enter the industry without a huge initial investment!

Angela is from Niagara, and this is a step towards moving ‘home’ for her (She has been in TO a long time). She wants to make wines SHE wants to drink - focusing on freshness and approachability. A portion of all their bottles sold will also go to YouthLEADArts, and we love a project that gives back! We are all about Community!

This cab franc is their first ever vintage. We think it is young, but with some age and oxygen, it will open up nicely.