‘r de ruinart’, brut, nv, champagne, fra
ruinart stands apart from other champagne houses as it was the first established champagne house, guided by a forward-thinking monk, dom thierry ruinart, in reims. while studying at the abbey of saint-germain-des-prés in the 1680’s (one of the most influential centres of learning near paris) he was exposed to the city and court where he gained an awareness of a more worldly life. specifically, he learned of a new “wine with bubbles,” not yet known as champagne, which was already popular among young aristocrats. in 1729, dom thierry’s nephew, nicolas, drafted the founding charter of maison ruinart, creating the world’s first ever champagne-producing company. this visionary endeavor continues to thrive today, almost three centuries later. the grapes used in this bottle marries the three main grapes of champagne: pinot noir, chardonnay, and meunier. they are sourced from 40-50 crus in côte des blancs and montagne de reims. aromatic notes of golden apples, apricots, almonds, and brioche are joined by elderflower and coriander seed. a classic that shows it’s pedigree in the glass.
pairs well with: caviar, raw fare, fried dishes, fresh flavours
$36/ 5oz
‘garden of parallel affinities’, ‘22, okanagan valley, bc
l-st projects is a one person show, creating small lot wines, all made by hand. alyssa hubert is the brains, braun, beauty behind these lovely, thoughtful wines. this ‘micro-negociant’ wine is 100% pinot blanc, traditional method, with a shorter time sur lie, giving a very fruity, vibrant profile. a great balance of citrus, apple, and honeysuckle flavours alongside refreshing acidity, and just a touch of traditional toastiness. start with it, finish with it, drink it all through the meal, you’ll be pleased no matter what.
pairs well with fried mushrooms, aebleskivers, steelhead, duck
$19/ 5oz
‘carbo pet-nat rosé’, ’22, summerland, bc
organic. this pilot collaboration project between winemaker jordan kubek of lightning rock winery and wine director jayton paul is the result of jayton winning the “2022 Best Sommelier of British Columbia” competition, with a part of the proceeds being donated to the BC Hospitality Foundation. a blend of pinot noir from their elysia vineyard and gamay from their trestle beach vineyard. this is a carbonic pet-nat made exclusively for Boxset Collective, with only 120 magnums produced. this bright garnet rosé is wildy fresh and aromatic, highlighting tart and fresh red fruits like wild raspberries, pomegranate, fresh strawberries, dried hibiscus and black tea. vibrant, juicy and crushable; perfect for sharing.
pairs well with: everything! especially fried foods, fresh cheese, etc.
$14/ 5oz
‘saint bris’. ‘22, auxerre, burgundy, fra
organic. saint bris an anomaly in the world of burgundy as it is made of 100% sauvignon blanc. located in auxerre, 15km west of chablis, this is a refreshing, citrussy, herbaceous wine that is a lovely counterpart to all the rich whites of bourgogne. we don’t love to compare apples to oranges, but this wine is perfect for the sancerre lover as it has so many similar qualities, and works with a wide range of food from goats cheese, vinaigrettes, smoked fish, and roasted vegetables.
pairs well with: steelhead, creamy pastas, aebleskivers, smokey dishes
$15/ 5oz
‘mandolara, ’21, veneto, ita
sustainable. established by gino zenato in the early 60s, the roots of the winery trace back to a vine nursery that propagated vines native to the region. gino’s dual commitment to grape cultivation and winemaking marked the inception of le morette, and has stood as a pioneer in the lugana area for over six decades. the modern winery, built a decade ago, exemplifies innovation and is producing very clean and complex wines every vintage. turbiana is not a widely known grape (like many native italian cultivars), but makes very drinkable, food friendly wines. flavours of white flowers, citrus, light stone fruits, and green apple make this glass very refreshing, and crisp, and a great accompaniment to much of our food menu.
pairs well with: aebleskivers, fried maitakes, vegetable dishes, seafood
$18/ 5oz
‘no.55’, ‘22, clare valley, aus
south australia’s most obsessive riesling producer and self-described “riesling freak”, john hughes is back on our list with his no.55 offering. this bottle is an off-dry expression of the finely balanced compatibility between richness and freshness. the generosity of fruit coming from the family vineyard in white hutt plays well with the lean, mineral-driven elegance of polish hill river fruit. the natural sweetness in this wine creates a rich mouthfeel, and the zippy acidity creates a refreshing backbone. flavours of apple blossom, nectarine, freshly sliced grapefruit, and lemon are jumping out of the glass and screaming ‘drink more riesling!’.
pairs well with: spicy foods, glazed meat dishes, vegetable dishes, fish crudo
$15/ 5oz
‘21, cowichan valley, vancouver island, bc
sustainable. nestled in the lush, green, mildenstein vineyard, this chardonnay is an indication of all the great wines being released by unsworth vineyards. not your typical butter bomb chardonnay, but a fresh and mineral expression of the oft-misunderstood grape variety. extended sur lie ageing, and neutral, old barrel ageing is reminiscent of chablis. think lemon, apples, blanched almonds, and toasted sourdough. a fuller bodied wine for sure, but with the right balance of acidity to maintain freshness and lift.
pairs well with: duck, herbaceous dishes, fried mushrooms, tartare
$15/ 5oz
‘alba mixtura’. ‘22, mutēnice, cze
organic. dluhe grefty, which translates to “long rows of vineyards”, is a winery located in the south of the czech republic, bordering austria. the winery was started in 2015 and in a short time, their wines have gained the admiration of fans all over the world. If you’ve not had skin contact wine before, this lightly macerated white blend is a great jumping off point into that world as it is light, fresh, and not a huge departure from a white wine. pinot blanc, sauvignon blanc, and riesling are the grapes in this blend, and they all offer a very refreshing profile with florality and intensity. this is a true natural wine with a slight haziness and minimal sulphur added. profound flavours of freshly cut lemon and orange slices, underripe pear, quince, and bouquet garni. this may be your introduction to czech wine, and what a delightful introduction it is.
$19/ 5oz
‘chapeau melon rosé’, ’22, loire valley, fra
jérémie huchet is a fourth generation winemaker and considered one of the rising stars of the loire valley. his “chapeau melon” line of wines are young, fresh wines meant for easy-going enjoyment. a declassified blend of 70% gamay and 30% pinot noir from nantes, this rosé is fresh, fruity, and juicy. highlighting cherries, plums, strawberries, and raspberries with hints of flower on the nose. medium bodied with a rounded texture. dry.
pairs well with: seafood, aebleskiver, veggies, raw fare, or solo
$15/ 5oz
‘cuvée villages’, ‘20, naoussa, macedonia, greece
xinomavro (pronounced ZEE-NOH-mav-roh) is a native greek grape commonly grown in greece’s northern macedonia region. when translated, xinomavro means acid/sour (xino) and black (mavro), which describes how the wine displays its characteristics in its youth with deep pigments and high acid that make it an excellent candidate for aging. kir-yianni winery, led by 5th generation winemaker Stellios Boutaris, makes this wine with care in a mediterranean climate, hand harvesting and sorting to ensure only the healthiest grapes go into the fermentation. the wine spends 2 months in old french oak barrels and 6 months in bottle to settle before sending it off from the winery. perfumed aromas of strawberry and ripe black plums jump out of the glass with savoury olive, tomato, and soft leather while the palate is fresh with a long finish.
pairs well with: rich meats such as lamb or bison, tomato sauces, mushroom dishes
$13/ 5oz
‘les vaux’, ‘18, mercurey, côte chalonnaise, burgundy, fra
sustainable. for over 40 years, the michel briday estate has stood as a benchmark in the côte chalonnaise. stéphane and sandrine briday pour their winemaking expertise, practical wisdom, and deep familial knowledge of this terroir into each vintage. their commitment to quality is evident in the glass, as the wines are pure, complex and very expressive of the lesser known appellation of mercurey in the southern portion of burgundy. the grapes in the bottle come from a vineyard site half the size of a soccer field, giving a very specific snapshot of the mercurey appellation. the coles notes on winemaking? hand-harvested, destemmed, indigenous fermentation, and 25% new oak. this wine has a beautiful mix of red and dark fruits, think black cherries, and strawberries stuffed inside a flower bouquet. now with 7 years of age, it is really starting to blossom and come into a lovely, more savoury side of itself.
pairs well with: duck, mushrooms, root vegetables, truffles, red meat
$25/ 5oz
‘villaggio’, ‘20, rocca d’orcia, tuscany, ita
biodynamic. this relatively new tuscan project in the val d’orcia (just east of montalcino) has come out of the gates as a new contender for a benchmark of the region. not only is it a beacon of quality in an area of tuscany oft-overlooked for more prestigious regions, but their commitment to the land, people, and community is second to none. biodynamic practices since their inception in 1997, they work the land in a very traditional, and historical sense with horse drawn plows, hand harvesting, and homemade fertilisers. the winery on the other hand, is a clean, modern facility that brings those traditions into the 21st century. medium bodied, fresh, vibrant red fruits, and that classic tuscan herbaceous note that keeps your palate, and meal wanting more. stylistically a mix between chianti and brunello.
pairs well with: red meat, poultry, hard cheeses, herbaceous dishes
$30/ 5oz
‘grillos cantores’ ‘20, alto cachapoal, rapel valley, chl
sustainable. established in 2008 by pedro parra, francois massoc, paco leyton, and albert cussen, clos des fous emerged in response to the prevailing notion that chilean wine was monotonous, industrial, green, and jammy. disenchanted with this perception, the quartet embarked on a quest for the vinous equivalent of the dark side of the moon. the winery’s ethos revolves around crafting wines with vitality, sourced from grapes cultivated in extreme terroirs, while adhering to minimal intervention in the winemaking process. this cabernet sauvignon fits that bill with a beautiful bouquet of dark fruits, new leather, and kirsch. there is a vibrancy to this wine rarely seen in chilean reds, but definitely not lacking in complexity or body.
pairs well with: red meat, rich dishes, butter sauces, pork rib
$19/ 5oz