Apples

"Fermier cider" (Cidre Fermier) is a French term for farmhouse cider made on a single farm using apples grown on that farm. These traditional ciders are often unfiltered, unpasteurized, and produced with minimal intervention, typically using wild fermentation.

This one is produced from 32 hectares of organic apples on the edges of the Broceliande Forest.

As we approach fall, we believe this is a way to get ready for ‘sweater weather’ and enjoy something rich, golden, and a bit vegetal, while retaining those bright notes of amber sunshine!

The menu at Actinolite this time of year incorporates those local fruits and veggies that are so plentiful right now. You know what they say - ‘What grows together, goes together!”. Although this is from Brittany in France, we believe it is an excellent way to celebrate fall harvest in Ontario!

Chardonnay

The Hidden Bench Estate, founded in 2003,  benefits from the exceptional terroir that comprises the Beamsville Bench VQA sub-appellation, which are composed of limestone rich, glacial till soils. Hidden Bench farms its low yield vineyards using organic and biodynamic practices to produce wines of pronounced complexity and character which bear a sense of place and time.

Texture is the theme when it comes to our white wines chosen for September. This Chardonnay does not see any oak, but is aged in concrete. This allows for a porous, and temperature-regulated environment during aging. It results in micro-oxygenation, allowing a little air into the wine, allowing for the same development of richer flavours as oak does, without imparting oak flavour onto the wine. The shape of the concrete vats also promote lees-suspension, resulting in a fuller texture, and added complexity in the wine. The result is a wine that really expresses its purity of fruit and where it’s from, allowing for a balance between the neutrality of stainless steel, and the significant flavour impact of oak.

We are always looking for wines with umami here at Actinolite, and this wine definitely brings an oyster shell, and parmesan rind note to its bouquet. However, it’s still very lively with lots of meyer lemon and green apple. As mentioned, it is very textural on the palate, and has a long finish.

It would be an excellent pairing for an upcoming dish of whitefish, with a red pepper sauce and celeriac. It would also be excellent with crab, or a seafood tower, if you’re feeling fancy!

Fiano, Falanghina

‘Fratelli Felix’ is a project under the banner of Vigneti Tardis, out of Campania, It. It is the collaboration of London sommelier Jack Lewens, winemaker Bruno Conciliis (of Vigneti Tardis) and Eric Narioo (of Les Caves de Pyrene & Vino di Anna.)

The grapes for this wine are sourced from sustainable growers (organic and biodynamic), and the wine is made with low intervention. (ambient yeast, minimal sulphur)

It has extended contact with the skins (two days), so this would be a skin contact wine. This adds a depth and texture to the wine. Our choice of whites for fall are all about texture.

On the nose you can expect some citrus, tropical fruit, honeysuckle, and a salinity. It is a light and dry wine, with a slight minerality to it on the palate. 

We suggest this wine with any rich veg, or seafood-based dishes.

As the days grow shorter, this wine evokes the remaining warm feeling of the sun on your skin. This is actually BTG at Actinolite currently, as the wine is so food-friendly, and really makes you want to soak up the sunshine while we still have it!

Albariño (with long skin maceration)

Funnily enough, though called ‘skin contact’, this wine is a full blown orange wine (a white wine that macerates on the grape skins like a red wine). It was given its name because it explores the complexity and nuance that wine can gain from extended contact with the grape skins. 

It is grown at a high altitude in a warmer region - the change in temperature allows for ripeness with a maintained freshness in the wine.

The aroma is very complex and grows in the glass, combining primary notes of stone fruit with orange peel, grapefruit and ginger. A very versatile and gastronomic wine which combines lightness and the variety's mouthwatering freshness on the palate with the textural depth from the skins. The finish is remarkably long and satisfyingly dry, underscored by a firm but fine tannic grip. Again- TEXTURE!

This wine really sings with international flavours that Actinolite does not use in its kitchen. It can be helpful then, to bring new flavours into a dish. 

It is rich and warming enough to serve with a roasted vegetable or nut-based dish. It is also perfectly acceptable for roast chicken or fish.

Perricone

Vito Lauria is a master of organic farming in Sicily and distinguishes himself from other producers in his region by his approach, which allows him to deliver wines that are both rich and balanced. These wines have distinctly Sicilian characteristics and are intended to be healthy with minimal intervention in the cellar. 

The 2020 Perricone is a fairly delicate expression of this indigenous grape. It is unoaked, therefore preserving lots of fruity characteristics. It also has an herbal component, and silky tannins.

We consider it an interesting, though more unknown grape. It’s great for this time of year, as the days get shorter and the nights get cooler. It is an excellent wine to take you on the journey through the meal at Actinolite, or enjoy at home with typical Italian fare!

Xinomavro, Negoska, Merlot, Cabernet Sauvignon, Syrah

A passionate, family project, now run by the second generation, Chatzivaritis is a product of love. A blend of international varietals, with indigenous ones.

This wine is medium bodied, with fine tannins. It’s a little floral, with lots of red berries, jasmine, and white pepper.

Very food friendly, and slightly bigger than the Perricone, this is a coasting wine with a little more body and deeper, darker flavours. Without being too much for still-sunny days, we recommend this wine with your grilled meats and use of your smoker before the winter sets in.