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BY THE GLASS

‘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

‘22, vin de france

organic practices. the proprietor of la soeur cadette, valentin montanet, is a second generation wine maker in a small village called vézelay, about 50km south of chablis. this wine is an oddity in the world of burgundy, as it is a grape not really seen anymore, and although they are grown around the village of vézelay, it is classified as a ‘vin de france’ as there is no official appellation for melon in burgundy. muscadet meets chablis with this lovely fresh wine from a trailblazing producer. as mentioned, a variety that is incredibly scarce in burgundy, but the small number of vines that remain can offer up fantastic quality fruit. a taught, mineral-driven expression with notes of nashi pear, green apple and a lightly saline finish. a perfect seafood wine, and a glimpse into burgundian days long gone by.

pairs well with: steelhead, albacore tuna, greens, chips and dip

$14/ 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

BUBBLES

‘reserve brut millesime’, ‘20, blanquette de limoux’, languedoc, fra

sustainably farmed. limoux is a historical area for sparkling winemaking, in fact, wine historians believe the world’s first spakling wine was produced in this area in 1531, by the monks at the abbey in saint-hilaire (about 10km from this winery). due to the spakling history of the region, the techniques have been honed, and the grapes carefully selected to the region, in order to make great bubbly wines. mauzac is always the main grape in blanquette, this one has chenin blanc and chardonnay as part of the blend. aged sur-lee for 18 months, this wine gives generous apple, pear, stonefruit flavours with a lovely background of toasted brioche and sourdough. drinking this is drinking the modern reflection of the world’s first sparkling wine, and we think that’s pretty neat.

Pairs well with: fried dishes, seafood, vegetable dishes, caviar.

$75/ btl

‘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 toasty taste. 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

$96/ btl

‘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

$180/ btl

‘cuvée millesimée’, ‘18. crémant de bourgogne, burgundy, fra

organic. the champagne of burgundy, but of course we can’t say that, because it’s not from champagne. this fantastic, vintage sparkling wine is made in the same method as the aforementioned and famous bubbly wine, and made at a cooperative winery that has been in operation for over 100 years. less than half the price as champagne, but not lacking in those rich, toasty, sourdough notes. this is a great choice for both aperitif bubbles, or to carry you through the meal, as it’s bright profile will cut through richness, yet match lighter dishes extremely well.

Pairs well with: fried mushrooms, aebleskivers, side stripe prawns, chips and dip

$78/ btl

‘brut reserve’, nv, champagne, fra

organic. this brut reserve is grown in ludes, a premier cru village within champagne that is well known for mostly pinot meunier grown on extremely chalky soils. fermented with indigenous yeast and bottled unfiltered with minimal dosage, it all comes together as a luxe, yet approachable entry level champagne from a well-renowned champagne family. a classic blend of nearly equal parts chardonnay, pinot meunier, and pinot noir, expect a typical and classic profile of green apples, toasted brazil nuts, pastries, marmalade, quince, and lemon oil.

pairs well with: almost everything, fried maitakes, veggies, raw fare, etc.

$215/ btl

‘terroirs extra brut grand cru’, nv, champagne, fra

organically farmed. pascal agrapart’s approach to growing is natural with their vineyard soils maintained with compost made from local ingredients. their chardonnay grapes are estate-grown and never bought from other sources. their wines are neither fined nor filtered and are bottled at the domain and are hand riddled. mingling notes of citrus oil, fresh apples, white flowers, and toasted brioche, with hints of chalk and rock salt. medium to full-bodied with a satiny texture that segues into a ripe, long finish.

pairs well with: everything, especially caviar, fried food, raw fare, etc.

$310/ btl

‘ur/r18 les ursules blanc de noirs’, ‘18, côtes des bar, champagne, fra

organic. cédric bouchard has quickly risen to become one of champagne’s most talented and exciting winemakers. working with micro parcels, his wines are extremely tough to find and highly sought after. starting with just 1ha of vineyards (now 3.5), the main focus in the vineyards is to maximize quality by farming organically, dramatically restricting yields and emphasizing picking at the optimal moment. In a region where blending vintages & vineyards are the standard, his philosophy is to craft single-vineyard, single-variety, low-pressure, zero-dosage champagnes. in the cellar, each wine is made with the first press juice, fermentation with indigenous yeast, and a long, slow, cool maturation on lees. his wines are all very singular, taut, dry, and never shy to show their minerality. this is a ‘catch me if you can’ wine that you may not see on any other list ever again.

pairs well with: aebleskivers, milk buns, light dishes, rich dishes, everything in between

$620/ btl

‘vintage’, ‘06, riems, champagne, fra

this is a richer vintage of krug due to the hot weather in 2006; champagne faced extremes, enduring 23 days over 30°c. from arid spells to torrential downpours; august saw two months of rain in a fortnight. yet, the sun’s late summer return crowned the harvest, bestowing grapes with a balance similar to the splendid 2002 and 1989 vintages. krug 2006 narrates the tale of this erratic vintage, culminating in extraordinary results. lovingly dubbed “capricious indulgence” by the house, this vintage embodies the timeless essence of krug—generous, intense, yet impeccably balanced. a blend of 48% pinot noir from montagne de reims nord, sud, and les riceys, joined by chardonnays (35%) and meuniers (17%), after 12 years of maturation, a symphony of balance and finesse is revealed in the glass. krug 2006—a vintage that tells the tale of nature’s capricious dance yielding a champagne of unmatched elegance and charm.

pairs well with: raw fare, aebleskivers, fried maitakes, richer dishes

$888/ btl

‘rosé zero’, nv, champagne, fra

biodynamic. a pioneer of zero dosage champagne, tarlant has been producing zero sugar bubbles since the 70’s, decades before super dry champagne was in vogue. they believe dosage has been used as a way to cover up subpar fruit and underripe flavours in champagne for decades, so with that in mind they produce wines with thoughtful farming and long sur lie ageing. this rosé champagne is aged on its lees for 5 years, it showcases toasty aromatics, red fruit flavours, and a richer profile than you might expect from a bone dry rosé champagne.

pairs well with: raw fish, vegetables, fried things, aebleskivers

$195/ btl

‘ærlinn’, ‘21, brut nature, fra

organic. this is essentially a cremant de loire, but the wine has been declassified to vin de france, as it doesn’t age sur-lie long enough to qualify. the shorter ageing time lends itself to a much fruitier style with notably less toasty-richness. this bottle ‘ærlinn’ is named after the daughter of the winemaker, as she was born the same year as the inaugural vintage of this wine (the vintage we have). bright, fresh red fruits, peonies, and sharp minerality. this wine has a ton of character and charm, something all of etienne bodet’s wine seem all seem to possess.

pairs well with: raw fare, aebleskivers, steelhead, schnitzel

$100/ btl

‘buddha’s blend rosé’ ‘22, naramata, okanagan valley, bc

biodynamic practices. few producers come to mind quicker when asked who makes the most compelling sparkling wines in the province. bella is a one-of-a-kind winery in bc, as they are the only producer to exclusively make bubbly wines. no jack of all trades here, just sparkling wine specialists with a passion for biodynamics, and natural wines. They make all types of sparkling wines, and this beauty is a traditional method blend of chardonnay and gamay noir. named after their sweet bulldog ‘buddha’ this wine is all sorts of charming. fresh and fruity on the palate and a great mix of fresh raspberries, sweet herbs, and green apple all with a squeeze of lemon on top. a great way to start any evening, or finish it for that matter.

pairs well with: friends maitakes, aebleskivers, seafood, root vegetales, green sauces

$85/ btl

‘radice’, ’21, emilia-romagna, ita

if lambrusco conjures visions of the sweet, soda-like wines from years past, think again. over the past decade, serious lambrusco makers have taken to crafting wines with terroir focus and elevating the category beyond ‘cheap and cheerful’, and paltrinieri is largely responsible for this movement. ‘radice’ is enticingly dry and vibrant, packed with notes of red plums, rhubarb, grapefruit pith, and slightly saline. this is such a great food wine that works with a ton of dishes from the first course to the last. a gastronomic wine from the gastronomic capital of italy.

pairs well with: fried maitakes, chips and dip, raw fare, fresh cheese, or on its own

$85/ btl

‘brut rosé’, nv, champagne, fra

organic. an incredible wine from a family owned small champagne house who love their craft. 40% chardonnay, 30% pinot noir and 30% pinot meunier; aromas of sliced strawberries and citrus peel followed by a floral hit on the palette with a subtle raspberry and saline finish. medium body with pillowy texture and an elegant subtle foam.

pairs well with: everything! seafood, veg, wagyu carpaccio and mushrooms of all types.
 
$290/ btl

‘lambruscone’, nv, reggio emilia, emilia-romagna, ita

sustainable. a classic lambrusco from a producer that has been making wines in this region for well over 100 years. lambrusco is both the name of the type of wine and the family of grapes used to make this sparkling red wine. emilia-romagna is the gastronomic capital of italy, with food staples such as prosciutto, parmigiano reggiano, bolognese sauce, and mortadella, traditional balsamic vinegar, among many others; with all of these classic ingredients, they drink lambrusco. deep purple in colour, lightly frizzante, and off-dry, this wine is surprisingly suited for many of the dishes on the menu here at published. start with it, finish with it, it will reward you all the same.

pairs well with: tartare, lamb, beef, tomato sauces, glazed pork

$75/ btl

WHITE

‘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

$75/ btl

‘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

$90/ btl

‘te koko’, ‘14, marlborough, nz

sustainable. te koko is an exceptional expression of marlborough sauvignon blanc, meticulously crafted from four premium vineyard parcels. employing wild yeast fermentation and french oak barrel aging, it showcases distinct and surprising flavours, revealing the unique characteristics of this signature grape variety. as part of their commitment to sustainability, cloudy bay is a founding member of sustainable winegrowing new zealand. they implement organic farming practices in their central otago vineyards and are currently trialling organic methods in selected estate blocks in marlborough with the aim of expanding across all vineyards. this is much richer and more complex than your typical nz-sb, giving beeswax, lemon curd, toast, and stone fruits.

pairs well with: soft cheese, aebleskivers, mushrooms, raw fare

$168/ btl

‘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

$75/ btl

‘lab’, ‘22, east kelowna slopes, okanagan valley, bc

sustainable farming. tantalus is situated on the eastern slopes of the okanagan valley, overlooking the shores of lake okanagan and the city of kelowna. the home site was first planted to table grapes in 1927 and today is known as one of the oldest continuously producing vineyards in british columbia. having moved on from tables grapes in the late 70’s they decided to plant riesling, now giving the winery some of the oldest riesling vines in the country. the age of the vines matters, as it produces more and more complex and intense wines as the vine age. the ‘lab’ wine is a project given to the harvest team every year that allows for creative and unique expressions of this famous grape. this ‘black riesling’ has been hyper-oxidized prior to fermentation, which leaves it resilient to future oxygen exposure once it is finished. off-dry, richer in texture, and full of ripe fruit flavours, this is a great match for anything that has some sweetness or spice on our menu.

pairs well with: raw fare, carrots, glazed meats, seafood, fruits, fried dishes.

$75/ btl

‘stormhaven – gibson/block 3’, ‘22, okanagan falls, bc

organic practices. synchromesh is a small, family-run winery focused on producing terroir-driven wines, most of which are riesling. this bottle comes from not only a single vineyard, but a single parcel (gibson/block 3) within that single, stormhaven vineyard. a beacon of biodiversity in the okanagan, this is the home site for winemaker, alan dickinson and his team. this bottle is notably sweet, with ripe stonefruit, quince, tropical flavours, and bright acidity to match that sweetness. like lemonade, sweeter wines need the acidity to balance the sugar, and this has both of those qualities turned up to 11. intensely aromatic, and intense, and a favourite of our wine team here at published.

pairs well with: chicken liver, hiramasa, squash, pork, fried chicken

$90/ btl

‘wehlener sonnenuhr spätlese, ’18, mosel, ger

joh. jos. prüm needs no introduction to riesling nerds, as perhaps the most iconic mosel producer over the past five decades. the grapes come from as vineyard dappled with sunlight that meas ‘sundial” in  german. grown on the region’s famous blue slate soils, the grapes in the expert hands of the prüm family consistently produce wines with concentration and elegance. this wine has balanced sweetness with notes of ripe pears, green apple, juicy stone fruits, citrus zest, and slate-like minerality. german riesling is a style that simply can’t be recreated anywhere else in the world and jj prüm is no stranger to the quality and uniqueness of its terroir. truly, the only fitting description for this wine is “mouthwatering”.

pairs well with: spicy dishes, veggies, seafood, foie gras, raw fare, fried fare

$230/ btl

‘chatel argent’, ‘20, vallée d’aoste, ita

organic. the vines in the aosta valley, and the process of harvesting them, are classified as heroic viticulture. this is an official classification which requires a vineyard to be the following: incline over 30%, altitude of over 500 meters above sea level, and terraced vineyards. the vallée d’aoste meets all of these criteria, and the resulting wines are well worth the effort. this wine strikes a great balance of fresh, mineral, citrus fruits, with a creamier, dense side that will have you wondering how many other heroic wines are out there, and how do i find them?

pairs well with: raw fare, roasted fish, burrata, cauliflower

$124/ btl

‘blue label’, ‘16, amarante, vinho verde, prt

organic practices. sem igual, or “without equal,” is a project of husband and wife joão and leila camizao. they organically grow grape varieties indigenous to their corner of northern portugal, and the wines that result display a distinctiveness that separates them from many other producers in their region. this is a vinho verde that, at least in our recent experience, has no equal. Made from 70% arinto and 30% azal, the wine ferments and ages on the lees in stainless steel, which lends a richer, more structured profile. leila and joão only release their bottles once they feel the wine has aged sufficiently, hence us offering a 2016 bottling. in addition to the bright citrus and floral aromas that vinho verde is known for, there is also a structure and definitive minerality that will catch your attention. this is an easy choice for large varieties of food, or with none.

pairs well with: fish, greens, root vegetables, poultry, cheesy dishes, pastas

$80/ btl

‘eremitas’, ‘22, amon de kelia, douro, prt

organic. hailing from a long family lineage of winemakers, mateus made and bottled his first wine at 10 years old. the family heritage runs back to ramos pinto, a port producer that began making wines back in 1880. mateus has worked all over the world to hone his craft, from argentina, california, spain, and bordeaux, but has run his own project since 2014. he works with a number of terroirs and grapes, but we have become enamoured with this high elevation  bottling from the amon de keila vineyard in the upper douro. this aromatic white is made from the indigenous portuguese grape variety rabigato, a grape with intensity, acidity, and exuberance. tropical fruits, elderflower, tart lemon, and a slight salinity makes this wine very appealing to sauvignon blanc and viognier drinkers alike. although a grape you maybe haven’t tasted before, the profile is familiar and inviting.

pairs well with: seafood, charred vegetables, carrots, cauliflower, spiced dishes

$105/ btl

‘foscarino’ ‘21, soave classico, veneto, ita

organic practices. this third generation wine family is making some of the best value white wines in italy, grown on the volcanic soils surrounding monte foscarino in soave classico. the volcanic soils offer a mineral and floral note to the wine, adding complexity to a 2000 year old grape variety (garganega) that was planted in this area by the romans. the ageing in old oak barrels on the lees also helps add depth, structure, and long cellaring potential to a wine that punches way above its price point. golden fruit, chamomile, elderflower, blanched almonds, and tasted brioche are harmoniously balanced with a rich texture and fresh acidity. a truly exceptional wine that has stood the test of time, and will continue to do so.

pairs well with: greens, fish crudo, creamy dishes, aebleskivers

$110/ btl

‘ego is the enemy’, ‘22, adelaide hills, aus

organic. winemaker brendan keys’ (bk) portfolio predominantly features single-vineyard cuvées sourced from small-scale organic vineyards throughout the adelaide hills area. following a legal dispute regarding the name of his pinot gris, brendan chose to rename it, humorously highlighting the silliness of trademarking wine terminology. sourced from lenswood, the grapes are picked slightly later to ensure optimal texture and maturity. fermentation occurs in a concrete egg, followed by a short period of élevage. this isn’t your mom’s pinot gris, in that it is rich, textural, slightly savoury, but brightly aromatic at the same time. golden fruit, crisp pear, and minerality for days, this is a true food wine that will carry you  through a meal very well.

pairs well with: bitter greens, seafood, raw fare, dungeness crab

$98/ btl

bouzeron, ’20, côte chalonnaise, burgundy, fra

certified organic. aligoté is the forgotten and often overlooked underdog grape of burgundy that fully deserves the spotlight just as much as the other noble grapes. an underappreciated grape brings us this powerhouse wine from one of the best to do it. made with hand harvested grapes and fermented in tanks to enhance the natural minerality of the limestone soils. notes of green apples and flowers with texture that is truly enchanting. a rich, oily, slightly phenolic mouthfeel and a lovely, slight bitterness that balances out the richness.

pairs well with: lighter fare, scallop, prawn, pasta, veg dishes

$205/ btl

’21, colline pescaresi, abruzzo, ita

organic practices. christiana tiberio has long been an icon not only in the abruzzo region of italy, but across the country. she only makes wines with the grapes native to her region, and is making some of the highest quality examples of those grapes, and at a very reasonable price. this example of pecorino (yes, it’s the same name as the cheese) is grown mostly on limestone, and displays its minerality under a beautiful bouquet of golden plums, fresh pear, and lemon peel. a highly complex wine that paradoxically is very easy to understand.

Pairs well with: seafood of all types, carrots, brassicas, poultry

$76/ btl

 ‘la grande côte’, ‘22, sancerre, fra

organic practices. pascal cotat’s sancerre is renowned for producing exceptionally distinctive sauvignon blanc. similar to his cousin françois, pascal’s winemaking technique results in extraordinary wines that challenge conventional categorization and are known for their remarkable longevity, easily maturing for many years. these wines combine a ripe richeness with precise, energetic acidity. pascal insists on handpicking grapes at the peak of ripeness, a practice that contributes to the dense texture and intricate flavours of his wines. without sounding too congratulatory, these are simply some of the best sauvignon blancs in the world. among pascal cotat’s vineyards, those over 50 years old in ‘grande cote’ stand out as particularly precious. rich, velvety, and a lively, citrusy acidity that makes you wonder if you’ve ever tasted real sauvignon blanc before; you have, just not like this.

pairs well with aebleskivers, creamy dishes, cooked fish, fried maitakes

$325/ btl  

‘frédéric emile’, ‘15, ribeauvillé, alsace, fra

organic. an iconic bottle, from an iconic producer, the frédéric emile (or freddie as it is sometimes referred to) is a blend of two grand cru sites: geisber and osterberg. the first vintage of this cuvée was back in 1967, and it has been a standout riesling expression ever since. hailing from the marl-limestone-sandstone rich soils in ribeauvillé in southern alsace, this wine is rich, powerful, and high octane. fully dry, full bodied, full of flavour, and full of history, this is a wine for long ageing, so we are happy to be offering an almost 10 year old expression. 

pairs well with: caviar, poultry, steelhead, halibut, fish crudos

$260/ btl

‘clos du papillon’, ’18, savennières, fra

biodynamic. winemaker evelyne de pontbriand has led this domaine since 2001 with a commitment to showcase the unique terroir of savennières. the small clos du papillon vineyard has a very sunny exposure, and a variety of soils and sub soils that creates fruit with great complexity and flavour intensity. this small parcel of land is thoughtfully farmed and harvested by hand with great attention to detail. extended sur lie aging and time spent in old barrels give this wine great texture and length of finish. look for flavours of citrus, golden plums, crab apple, and a crescendo of acidity.

pairs well with: chips and dip, seafood, roasted vegetables, mushrooms and truffles

$180/ btl

‘la lune’, ‘22, fra

biodynamic. mark angeli is a legend in the loire valley, having been a key figure in the natural wine movement and a pioneer of biodynamics in the region. his wines are snapped up quickly  all around the world, true unicorns – ironically, a unicorn is the symbol of the estate. if the wines have been brilliant benchmarks for chenin on schist soils, today they are reaching a new level, thanks to the energetic return of martial, mark’s son and the arrival of bruno ciofi, ex-manager of domaine de la pinte in the jura. the trio of farmer-peasants are experimenting with agroforestry, regenerative farming, ungrafted vines, gobelet and echalas pruning, rehabilitation of forgotten varieties (like grolleau blanc), amphora and homeopathic uses of volcanic sulfur. they farm currently 7.5 ha of mostly chenin and a little grolleau (blanc, gris and noir), surrounded by fields for horses, sheep, beehives, cows, cartham (for the oil), wheat (for the flour), fruit trees (for biodiversity and delicious juices). with big, bright acidity is abound in this wine, it has a waxy texture and intense yellow fruit, and floral flavours. this property is truly a beacon of regenerative, boundary pushing viticulture, and the juice is absolutely worth the squeeze.

pairs well with: raw fare, aebleskivers, fried mushrooms, vegetables

$195/ btl

‘cuvée léandre’, ‘18, pouilly-fuissé, mâconnais, burgundy, fra

organic conversion. not your typical pouilly-fuissé, in that it doesn’t age in new barrels that give big baking spice aromatics, but in neutral oak, that gives a more texture and depth as opposed to flavour. made in the ‘ouille’ style, julien guillot intentionally avoids any exposure to oxygen in the wine to try to retain freshness and fruitiness in the wine. this wine, although a departure from the region’s typical style, still possesses power and complexity in spades. bottled unfined, unfiltered, and without additional sulphites, this is a natural wine that is clean, fresh, and bright.

pairs well with: aebleskivers, cauliflower, tartare, creamy dishes

$220/ btl

‘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

$75/ blt

’20, chablis, fra

biodynamic. virginie moreau leads this iconic burgundy estate with commitment to a high-care, low-intervention philosophy. her late husband, who ran the winery for many years, prioritized pre-industrial farming techniques to craft distinctive wines. by selecting ripe, balanced grapes and avoiding overly green flavours, he stood out in classic chablis production. virginie continues his practices, employing organic viticulture, hand-harvesting, natural yeasts, and minimal sulphur. her wines are brimming with racy character, texture, and complexity. pale gold with aromas of acacia and hay on the nose. the precise palate is textural and refined with a lingering salinity on the finish.

pairs well with: creamy dishes, mushrooms, vegetarian fare, seafood

$184/ btl

‘côte d’or’, ‘21, burgundy, fra

organic. located in meursault, arnaud tessier has been working amongst the vines of burgundy since the young age of 14. even now, with over 30 years of experience, he’s still considered one of the young guns of burgundy, and is pushing towards a fresher, less oaked style of chardonnay. he holds some of the best sited in the area around beaune, this wine is no exception, made from a combination of the ‘les pellans and ‘les herbeux’ lieux-dits in meursault, and the ‘femelottes’ lieux-dits in puligny-montrachet, making this a much higher quality wine that the appellation of côte d’or might indicate. lightly oaked (less than 10% new), and concentrated fruit profile makes this wine pop with fresh lemon, ripe pear and apple, and toasted sourdough. we also have some of his meursault wines tucked away, so please ask one of our sommeliers if you’d like to up the ante on these lovely wines.

pairs well with: cooked fish, greens, poultry, creamy sauces, tartare

$180/ btl

‘fleurs de vignes’, nv, bourgogne blanc, burgundy, fra

maison leroy is the heart and soul of the leroy family legacy, established in 1868 by françois leroy, a winemaker since 1851. in 1942, grandson, henri, purchased roughly half the shares of romanée-conti, a percentage that the leroy family continues to hold today. This helped to raise the status of maison leroy, as romanée-conti rose to fame. in 1955 he was joined by his daughter lalou bize-leroy. lalou became president of the business in 1971 and from here the family business truly begins to flourish. lalou has long championed low yields, small berries, and old vines. in the cellar, lalou employs a dedicated team of 40 people that ensures the meticulous sorting  of bunches. tailor-made wooden fermentation vats, indigenous yeasts, and meticulous temperature control are used to preserve each terroir’s identity. maturation in new oak barrels, and bottled without fining or filtering, this is a very textural, rich style of bourgogne blanc that punches at the weight of prestigious village and 1er cru wines. it’s a wine that is hard to get your hands on, and harder to forget once you’ve tasted it.

Pairs well with: aebleskivers, fried mushrooms, pickerel, duck, butter sauces.

$1250/ btl

SKIN CONTACT

‘raw’, ’21, kremstal, niederösterreich, aut

low intervention. gewürztraminer is generally thought of as an off-dry, low-acidity wine, but michael malat has taken a different approach. here he has explored the amazing potential of a skin-contact gewürztraminer in all its textural, aromatic glory! macerated on its skins for 7-10 days that unlocks a fine, gentle, tannic structure as well as a gorgeous amber colour that’s naturally present in the gewürztraminer skins. slightly hazy with notes of lemon, apricot, orange, blossoms, and a slightly bitter almond palate. bright, mineral-driven, and , this wine is exactly everything you’ll want out of an orange wine! dry.

pairs well with: fried foods, chips & dip, veg, seafood, raw fare

$90/ btl

‘blanc’, ’21, adelaide hills, aus

organically farmed. this wine comes from the cool climates of the adelaide hills. made of 95% savagnin (a grape which originates from jura) and 5% chardonnay with a short 20 days on its skins. the wine spends 10 months ageing in stainless steel vats to retain the grape’s bright, naturally high acidity. beautiful aromas of citrus peel, tangerine piths, blanched nuts, quince, and white blossoms while having bracing acidity, a saline quality, full mouthfeel, and lots of phenolic goodness thanks to the skins. a really well balanced wine for skin contact beginners and aficionados alike!

pairs well with: anything fried, chips & dip, crudo, veg, seafood

$105/ btl

‘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.

$95/ btl

‘18, venezia giulia, ita

organic. in a small village in northeast italy called oslavje, we find radikon, an icon of orange wines for the past few decades. sometimes the best things are forced into existence due to necessity, and in the mid 90’s, the less than rich winemaker, stanko radikon, was looking for a cheaper way to stabilise his wines than the normal method of adding sulphur, among other chemicals. skin contact was not only a financially smart choice, but a call back to the historic wines of the friuli region. after that first skin contact vintage, he continued with this method of making wines, and has spurred on many other producers in the region to do the same, and now friuli-venezia giulia is one of the most iconic areas in the world for making orange wines. intensely aromatic, zippy acidity, and slightly bitter, wines like this ribolla defined a category that didn’t really exist prior to it’s inception. if you’ve ever had a skin contact wine before, it owes a thank you to radikon for popularising the style. thanks stanko.

pairs well with: umami heavy dishes, earthy flavours, truffles, charred vegetables

$150/ 500mL btl

‘skin contact’, nv, similkameen valley, bc

organic. a blend of the 2021 and 2022 vintages, this multi-year wine is made with very little intervention. ambient yeast fermentation, no inhibiting malolactic fermentation, and no fining or filtration. it is aged in qvevri (clay pots) and old barrels to lend texture and complexity. this is a great wine for people who want to explore the new wave of bc wines, and try something different and delicious. dried apricots, orange peel, and peach fuzz are flavours to look for, but if you look harder, you might find yourself ordering another bottle.

pairs well with: dishes with fruit, vegetables, fish, schnitzel 

$75/ btl

‘naranjito’ ‘22, mclaren vale, south australia, aus

biodynamic. this is an orange wine crafted from 100% verdelho, sourced from a quaint vineyard in mclaren flat. the grapes were harvested in two stages: an initial early harvest followed by a later, riper pick. they were then destemmed and left to ferment on their skins. half of the batch was pressed into old oak barrels after a month, while the other half remained sealed on the skins for 180 days. the resulting wine exhibits a deep shade of orange and maintains its natural cloudiness due to being unfined and unfiltered. on the nose, it boasts an abundance of ginger spice, tangerine, orange peel, baked pears, and subtle hints of toffee apple. this is a great glass for both the orange curious, and experienced alike.

pairs well with: root vegetables, hard cheeses, schnitzel, aebleskiver

$80/ btl

‘hoof & lur’, ’21, peloponnese, grc

naturalist / low intervention. moschofilero is an aromatic greek white grape with a pink/purple skin that’s comparable to muscat, which makes it the perfect candidate for skin contact wine due to its colour. spontaneous fermentation, 11 days on skins, unfined and unfiltered with minimal sulfites. intensely floral with notes of guava, blood orange, strawberry, thyme, blanched almond, alongside a slight orange peel-like bitterness and light tannin structure. factor in its rosy orange hue that could rival a sunset and you’ve got a truly unique skin contact/rosé hybrid you won’t soon forget. dry.

pairs well with: raw fare, seafood, veggies, creamy dishes, poultry

$76/ btl

‘alter native – late release’, ‘15, aut

organic. the grapes in this wine come from very steep, terraced slopes in the wachau region of austria (although it’s a declassified wine due to it’s extended skin contact). peter veyder-malberg sees the threat of these super steep vineyard sites being abandoned due to the difficult nature of farming them, so his has made it his mission to purchase and save them from being lost. this wine is made with 17 days of skin contact, and aged in barriques for 15 months, which lends a beautiful texture and richness. Also, this is a 2015 vintage, recently released by the winery; when’s the last time you had an orange wine pushing 10 years old? herbal, peppery, ripe and bitter citrus, this wine has a lot to offer both the drinker, and the region peter strives to maintain and celebrate.

pairs well with: poultry, red meat, earthy flavours, lamb, aebleskivers

$165/ btl

‘macération pelliculaire’, ‘20, arbois, jura, fra

biodynamic. domaine du pélican is the second estate of the world renowned burgundy producer marquis d’angerville. this came to life as a result of guillaume d’angerville having been served a jura chardonnay that he was certain was from meursault. being struck by the potential quality of the region, he founded domaine du pélican in 2012 to explore its complex terroir and unique grape varieties. this particular wine was made with 10 days of skin contact and is marked by vibrant flavors of yellow plums, apple cider, lemon skin, and flinty minerality.

pairs well with: fried dishes, pacific halibut, steelhead, shellfish, fresh vegetables and raw fare

198/ btl

‘di rado’, nv, veneto, ita

sustainable. low intervention. a fun and funky wine from a producer that has been deemed “the golden child” in the eyes of natural wine lovers in italy. made from carefully hand selected, old vine garganega and trebbiano grapes for a silky, textured mouthfeel and complexity. the result is a wine with a punchy astringency and hints of ripe stone fruit, peach skins, honey, orange zest, and herbs. if you are experienced in the orange wine game, this may be the one for you!

pairs well with: lighter fare, veggies, seafood, carpaccio, yellowtail, raw fare

$105/ btl

ROSé

‘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

$72/ btl

’21, luberon, rhône valley, fra

organic. château la canorgue, nestled in the stunning village of bonnieux within the luberon regional natural park, boasts an exceptional natural heritage and breathtaking landscapes. embracing organic farming long before it became a trend, jean-pierre margan, a pioneer in the field, established the very first certified organic vineyard in the luberon region over 40 years ago. this commitment to environmental protection and producing wines as naturally as possible led to an entirely organic and biodynamic approach. although this wine is technically from the rhone valley, it is very much provençale in style and spirit. it possesses great freshness, and tastes like lemon covered raspberries while walking through a field of wildflowers.

pairs well with: seafood, fresh vegetables, greens, fried mushrooms

$75/ btl

‘faustine vieilles vignes rosé’, ‘21, corsica, fra

biodynamic. comte abbatucci, led by jean-charles abbatucci,  serenades his vines with traditional corsican music, as he believes this helps develop the grapes. this small detail is just a small example of the lengths that comte abbatucci goes to make delicious, thoughtful wines. he’s a pivotal figure in corsican wine, credited with reviving some of the corsican native grape varieties. their sciaccarellu (pronounced shackarello) creates a rosé of remarkable complexity, akin to a top-tier white wine with subtle red fruit notes. this mediterranean-influenced rosé offers flavors of savory red fruit, blood orange rind, and briny sea spray. a truly unique wine, from a grape and place that deserve a lot more shine than they currently get.

pairs well with: salads, seafood, mushrooms, beets, carpaccio

$120/ btl

‘ruz’, ’21, moravia, cze

certified organic. a bright and bouncy blend of zweigelt, saint laurent, and cabernet sauvignon from a czech republic winemaking legend, this wine has only been produced in three vintages in the past, and this is the first release since 2013. this wine has it all: sour cherry-like acidity, a palate that’s full of crunchy red raspberries, the gentle tannin structure of a black plum, and a splash of strawberry kool-aid juiciness. an easy-to-love rosé that reminds you of warm summer nights with a fun 1L format, this is perfect to bring some friends along to savour this truly fun, delicious rosé!

pairs well with: veggies, creamy dishes, cheese, poultry, pork

$98/ 1L btl

RED

‘blau’, ’21, beamsville, ont

organic. fun to say, even more fun to drink. a delightfully fresh wine; blaufränkisch is an integral grape of austria’s wine production. this one, however, comes from some humble, cool-climate vineyards in niagara with climates akin to those of eastern europe. it may sound strange coming from ontario, but don’t let the location fool you; this wine is still just as luscious, grippy, and unique as its austrian counterparts. notes of red cherry, strawberry, cranberry, green tea, black pepper, and light spices with some gentle tannin structure. juicy, structured, and electric; it’s got the whole package. bottled in 1L format for when a regular bottle just isn’t enough. dry.

$105/ btl

‘22, cowichan valley, vancouver island, bc

organic practices. the cool climate of the cowichan valley has quickly become a hotbed of great pinot noir production. this offering from averill creek is no exception, with its bright, juicy profile and big drinkability. 20 years old, dry farmed vines are transformed into this beautiful wine with the use of whole cluster fermentation and 12 months spent in new oak, giving the wine more complexity, savouriness, and interest. look for flavours of cherry, strawberry, sweet herbs, and bark mulch. an easy sipper with or without food.

pairs well with: vegetables, poultry, mushrooms, truffles, earthy dishes

$70/ btl

’22, mclean creek road vineyard, okanagan falls, bc

when considering the top pinot noir producers in british columbia, meyer is always in the conversation. this offering from their home vineyard in okanagan falls is on the richer side of local pinot, with a great balance of fruit and oak. the steep, south facing vineyard allows for lots of direct sun, and the 25% new oak profile adds to that ripeness with a lovely kiss of baking spices and coconut. if you are from out of town, and want to taste what we make locally, there aren’t many other wines to suggest over this one. flavours of ripe red fruits, black cherry, and vanilla are backed up by a woodsy, brambly quality.

pairs well with: fried mushrooms, poultry, root vegetables, red meats

$95/ btl

‘bon sauvage estate’, ‘19, willamette valley, oregon, usa

sustainable farming. illahe are employing some very cool techniques in the vineyards and the winery. two horses (doc and bea) are used for mowing and grape transport in the vineyard, and a solar-powered winery helps to reduce the reliance on fossil fuels. the winery is built into the side of a hill, helping to stabilise temperatures throughout the year, and they reuse large amounts of rainwater. all this to say that illahe are tending to the details, and this shows through in the wine. bon sauvage estate uses 25% new oak, just enough to lift the naturally intense aromas and flavours in this wine. tart cherry, raspberries, flowers, and bouquet garni dominate this profile. this is a truly elegant expression of oregon pinot, from vineyard to glass.

pairs well with: poultry, mushrooms, root vegetables, truffles, aebleskivers

$125/ btl

‘bourgogne rouge’, ‘21, burgundy, fra

sustainable. how does one become a legendary producer in an area like burgundy that is filled with icons? well, working with some of those people (henry jayer, domaine drouhin) to learn your craft is a good start. working with some of the best vineyard sites, like the grand crus in gevrey-chambertin, is another way to signal your quality. also, avoiding manipulative winemaking techniques and letting the purity of fruit shine it a great way to make wines that speak of time and place. all this to say that these wines are very sought after, and highly delicious. light oak usage, and a light hand in the winery really lets these wines show their best selves. bright, taught red fruits, and an energy and vibrancy second to none. this is a treat for the burgundy curious, to the most seasoned of drinkers. get it while you can, because we don’t have much.

pairs well with: duck confit, truffles, mushrooms, red meats

$296/ btl

‘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

$125/ btl

‘les prince vin’, ‘21, burgundy, fra

uncertified organic. established in 1974, this domain quickly became a beacon of quality in the village of gevrey-chambertin due to the high density planting (10,000 vines/hectare) and very low yields. this set him apart from other vignerons that were still quite focused on making larger volumes of wine, as opposed to concentration and complexity. natural fermentation, fully destemmed, aged in neutral oak, and later harvest dates than some of their neighbours all contribute to a richer, more voluptuous house style. this has notes of ripe red fruits, cherry compote, savoury herbs,and freshly turned soil . this wine definitely benefits from a decant, so order a white wine to start to allow this bottle to start to unfurl, and blossom, and you will be rewarded

pairs well with: duck, mushrooms, truffles, pork, root vegetables, butter sauces

$195/ btl

vosne-romanée, ’20, côte de nuits, burgundy, fra

sustainable. domaine méo-camuzet is a highly decorated wine producer located in vosne-romanée in the côte de nuits that produces some of the most celebrated wines from the côte d’or. vosne-romanée is a commune that is considered by many to have the perfect balance of weight, structure, elegance and longevity, as well as more meatiness and body than some of its other famous counterparts. a perfumed and very pretty nose combines notes of violets, poached plum, loamy soil, along with exotic tea wisps. the succulent, round, and delicious medium-bodied flavors though delicate and fine, even in their youth, the concentration and intensity of these wines make them ideal for long cellar aging. these rare, stunning wines are a burgundy lover’s dream.

pairs well with: veg, duck, mushroom dishes, almost everything!

$600/ btl

lavaux st. jacques 1er cru, ’20, côte de nuits, burgundy, fra

minimal intervention. the rousseau’s have always crafted wines with a belief that focusing on the terroir comes first and everything else comes second since the 1920’s. the vinification methods at the domain have, for the most part, remained true to the very first harvest. the same stages of fermentation and ageing have been maintained to this day. lavaux st. jacques sits directly adjacent to the clos st. jacques vineyard. armand rousseau owns 3 acres of this premier cru vineyard which sits in relatively flat terrain with exposure slightly to the southeast. vines average 50 years old. approachable whilst young, yet with enough complex aromas and minerality which has made rousseau a favourite with burgundy lovers everywhere. bright red cherries, blackberries, and fresh, savoury herbs on the nose; perfectly structured and balanced tannins to boot. a legendary estate producing wines of unequalled purity.

pairs well with: lighter fare, veg, duck, mushroom dishes, or on its own with friends

$1130/ btl

‘20, chiroubles, beaujolais, fra

biodynamic practices. this isn’t the bubblegum beaujolais you might be used to, this is a serious wine, with burgundian pedigree. this is the second estate of of chantal and frédéric lafarge, the first being in volnay. they decided to start a project in beaujolais that focuses on the cru villages, and utilising burgundian winemaking sensibilities, resulting in wines that are more structured and earthy, as opposed to confected and soft, like some of the more conventional producers of the area. started in 2014, they are well on their way to being a benchmark in an area filled with fantastic producers. this bottle has a deep purple-ruby colour alongside bright cherry, tart plum, and herbaceous aromas that are concentrated enough to be able to stand up to some of our richer dishes.

pairs well with: lamb, beef, tartare, root vegetables, fried mushrooms

$160/ btl

‘atanasius’, 2021, burgenland, aut

biodynamic. gut oggau is a 13 hectares austrian wine estate located in the province of burgenland by lake neusiedl. the estate is today run by husband and wife, eduard and stephanie tscheppe-eselböck, who took over the estate several years ago. each wine is vinified with the grapes coming from a single plot, allowing a wide range of authentic and unique personalities of wines. each cuvée is named after a fictional character created by jung von matt, a german designer, and is integrated in a family tree (grandparent, parents and children). atanasius has a very affectionate and easy-going nature that is typical of the inhabitants of the burgenland, and is an attractive young man, but in no way superficial. despite already being exceptionally popular, he still retains some hidden qualities, which makes him even more interesting. his dream is to one day become an acclaimed world star.

pairs well with: beef carpaccio, grilled beef, root vegetables, mushrooms, jus

$135/ btl

‘old vines’, ‘21, naramata, okanagan valley, bc

organic practices. nichol is a beacon of naturalist winemaking and farming in british columbia, having been doing it way before it was cool. matt sherlock, the winemaker is also one of the leading natural wine importers to british columbia, and is responsible for bringing in a number of other wines on our list as well. We love all of nichol’s wines, as they always have a light touch and a vibrancy that is hard to resist, as well as working so well alongside a wide array of foods.. this bottle of old vines syrah is made of the oldest syrah vines in the province, and has all the classic hallmarks of this variety; floral, purple fruits, white pepper, and deep colour in the glass. there is something to be said for honest people making honest wines for honest reasons, and there are few better examples of this happening in this province.

pairs well with: lamb, greens, root vegetables, duck

$88/ btl

‘l’appel des sereines’, ’21, collines-rhodaniennes, rhône valley, fra

certified organic. françois villard is a chef turned viticulturist and winemaker. he seamlessly transitioned from working in kitchens to managing 42 hectares of vineyards spanning the northern rhône in france. this syrah is coming from a variety of parcels on steep granite slopes, that are often terraced. these vineyards require hand harvesting and maintenance, which françois does multiple passes through to ensure grapes are selected at peak ripeness. he uses 50% whole bunches and ages in older wooden vats and barrels to produce a fresh and fleshy mouthfeel in this wine. this cuvée is rightfully called ‘call of the sirens’, as it lures you in for another sip with its bouquet of intense blackberry, smokey spice, and perfumed violet aromas.

pairs well with: carrots, duck, lamb, meats, anything spiced and charred

$76/ btl

‘ganko’, ‘19, rioja, esp

practising organic and biodynamic. with about 25 hectares of rented and owned vineyards in rioja alta, rioja baja, rioja alavesa, and splitting his time between his own wines and consulting with other producers, it would be an understatement to say that olivier rivière is busy.originally lured to spain in 2004 by telmo rodriguez to convert his vineyards to biodynamics, olivier came to appreciate the rich history of rioja and the diversity of its soils and grape varieties. In 2006 he started his own project, and due to the high cost of land in rioja, he traded his farming talents for access to grapes from the best sites he could locate. ‘ganko’ is all from the village of cárdenas in the alto najerilla in rioja alta, from high altitude (600m), old vines on sandy soils in a zone where only a bunch of small plots remain because it’s hard to work. rivière believes in this area to the point that he has purchased land to plant vineyards on some of the slopes. this rioja is full bodied and powerful with a great freshness to back it up. a mix of red and black fruits with a savoury edge, and a high level of concentration and drinkability.

pairs well with: rich dishes, meat, root vegetables, main courses

$190/ btl

‘villaggio’, ‘19, 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

$150/ btl

‘vigna santo stefano di perno’, ‘18, monforte d’alba, piedmont, ita

this bottle is a bit of an anomaly in the world of piedmontese wines, as it is a non-nebbiolo wine from a cru barolo vineyard (perno). giuseppe mascarello makes some of the best wines of the region, and has vineyard holdings in some of the most prized spots, including this west-facing santo stefano plot. this dolcetto’s vineyard location not only increases the pedigree of the wine, but also lends a bit more structure, as the higher elevation and chalky, iron-rich soils offer more power to a grape that is often soft and juicy. this six year old wine is deep in colour, purple fruited, and slightly herbal, starting to reveal a slightly more earthy side to a grape that is often consumed very young and fresh. we love dolcetto for its ability to pair with both rich red meats, as well as poultry and vegetables; a truly food friendly wine.

pairs well with: duck, lamb, root vegetables, fresh pasta

$138/ btl

‘petit père’, ‘19, saint-joseph, rhône valley, fra

organic. embarking on a unique journey with his family, aymeric paillard travelled france in a camper van for two years in search of the perfect place to start a winery, eventually choosing the northern rhône for its ideal blend of high quality terroir, and affordability of land. drawing on experiences from provence to champagne and beyond, and inspired by the potential for exceptional syrah in st joseph’s steep terraces, he began his project in 2011. with a commitment to organic farming and hand cultivation, aymeric acquired vineyards and sprinted out of the gates. his wines, deeply rooted in the philosophy of terroir, are quickly earning him a place among the legends of the rhône. this unfiltered wine is deeply coloured, yet fresh and vibrant. classic syrah aromas of pepper, violets, and dark fruits are front and center, with a great structural backbone.

pairs well with: lamb, carrots, fried dishes, red meat, truffles

$170/ btl

‘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

$95/ btl

‘les schistes’ ‘17, côte-rôtie, rhône valley, fra

organic. from steep vineyards overlooking the rhône valley, this bottle is produced fully by hand. the steep vineyards prevent any mechanisation from happening, and the same ethos is brought into the winery. Hand harvested, fully gravity fed wine production, native yeast fermentation. they have also fully transitioned to massale selection in the vineyard, a process where you use cuttings from existing vines in your vineyard, as opposed to buying vines from a nursery. this is important as you are using material from your best producing vines, instead of buying the same, limited selections from nurseries. this wine is powerful, intensely aromatic, and spicy. notes of violets, black pepper, plum, and blackberry dominate this wine’s profile. a very naturally-made wine with a very clean, and classic profile.

Pairs well with: beef, lamb, duck, root vegetables, mushrooms.

$220/ btl

‘clos baquey’, ‘15, côtes du marmandais, southwest france

practicing organic and biodynamic, now certified. this wine is a blend of 35% merlot, 35% cabernet franc, 15% cabernet sauvignon, and 15% of a little known local grape called abouriou, which has thick skins and high tannin. elian da ros, the winemaker, was savvy enough to purchase some of the best sites in the south west of france at a time when the government was cracking down on volume production in an attempt to focus on quality and increase the reputation of the region. he names this cuvée ‘clos baquey’, a local dialect word meaning “cowheard”, a small area where he grows exceptional grapes. the grapes are vinified separately in oak barrels for 22 months and only then blended and allowed to rest together in concrete and bottle. think of it as a time for all the wines to get to know each other and soften. this 2015 vintage is at its prime now with smooth richness like a bordeaux but, with a hint of licorice spice and bramble from the abouriou.

pairs well with: truffles, duck, beef, venison  

$165/ btl

‘gago’, ‘18, toro, esp

organic practices. telmo rodriguez is a legend in the spanish wine world due to his commitment to championing indigenous grape varieties and underappreciated, sometimes abandoned vineyard sites, like this wine from toro, in the northwest of spain. this is a combination of the oldest vines from 8 different grape growers in the region, and shows a beautiful concentration and depth from those old, low density bush vines. this tempranillo (locally known as tinta de toro) is blended with a small proportion of the white grape albiño mayor to give aromatic lift and freshness to this otherwise rich, ripe wine. deep, dark, black fruits dominate the profile alongside toasty, savoury elements from the oak ageing it undergoes. look no further if you are after a full bodied, dark red to accompany your meal tonight.

pairs well with: lamb, beef, charred vegetables, earthy flavours

$96/ btl

‘no.4’ ‘17, napa valley, california, usa

organic. looking to revive the pioneering spirit of napa valley in the 1960’s, ashes & diamonds is making wines with a bit more restraint and brightness than your average wine from the area. they aim to make wines that reflect the terroir, and have intensity of fruit to reflect the organic viticulture they employ. this cabernet franc is from 1986 plantings in the southern portion of napa valley (los carneros, oak knoll district and yountville) and showcases both elegance and decadence. aged for almost 2 years in 30% new oak, this wine displays a great balance of dark, black cherry, blackberry fruit, with a nicely integrated toasty, baking spice aroma. great for final meat courses and beyond.

pairs well with: beef, lamb, tartare, roasted vegetables

$270/ btl

‘synoptic’ ‘20, okanagan falls, okanagan valley, bc

regenerative farming. ‘a symbiosis of generational living and stewardship of our land through holistic care.’ is how echo bay describes itself, which we find accurate and admirable. Though they have no certifications, echo bay practises great care and attention in the vineyard, with no chemical inputs, and biodiversity being a top-priority. winemaker, kelsey rufiange, makes wines with great precision and depth, and this synoptic is a great example of healthy, ripe fruit naturally making delicious wine. deep, ripe, black fruit flavours of currants, plums, and blackberries mingle with coffee, chocolate, and christmas cake to create a very complex sip. please consider drinking this with vigour.

Pairs well with: braised meats, beef, mushrooms, anything with jus.

$98/ btl

SWEET TALK

‘no. 2 victoria’, ’15, málaga, esp

organic. 100% muscat of alexandria, one of the oldest genetically unmodified grape varieties in existence. in fact, phoenicians transplanted this grape from alexandria, egypt to málaga approximately 2,800 years ago. dry farmed viticulture and hand cultivated with minimal human intervention. grapes are late harvested and little sulfur is added at bottling. it is fresh and floral, brimming with bright stone fruit and ripe tropical flavours. this wine is truly ‘liquid sunshine’.

pairs well with: toasted hay dessert or simply on its own

$14/ 2oz

‘noble one’, ‘18, new south wales, aus

darren de bortoli created ‘noble one’ at his family winery in 1982, and to this day it remains a benchmark of australian dessert wines. more than four decades after this pioneering wine turned heads, it’s quality is still among the best in the country. look for those classic aromatics that come with botrytis affected wines such as dried apricot, honey, ginger, and beeswax. this wine is sure to tickle any sweet tooth that is wanting a liquid dessert.

pairs well with: all desserts, chicken liver, foie gras

$15/ 2oz

‘trockenbeerenauslese’, ‘15, wachau, aut

the labels of the emmerich knoll (pronounced k-noll) wines feature the iconography of saint urban, the patron saint of wine growing. this nod to history and tradition is a theme that flows through the whole operation. the wines are made in classic fashion, with native yeasts and each wine fermented in old oak of varying sizes. this ‘tba’ is wildly delicious with intense flavours of creme brulee, preserved lemon, wildflower honey and candied ginger. only made in the best vintages, this wine is the embodiment of opulence and deliciousness. 

pairs well with: all desserts, chicken liver, foie gras, milk buns

$295/ 500ml btl

‘pineau des charentes’ nv, charentes, fra

the first wine liqueur to have its own AOC in france. unfermented, fresh-pressed juices of merlot and cabernet sauvignon get fortified with cognac eau-de-vie, and then aged in barrels for a minimum of 5 years before being blended. medium-dry with ripe fig, golden raisin, fudge, and toffee notes. decadent, well balanced, refined, and lush.

pairs well with: any of our desserts or on its own

$15/ 2oz

‘20yr tawny’ nv, douro, prt

taste history with the oldest port wine house. hand-picked at the optimum time, grapes are destemmed, crushed and converted into wine through careful maceration. once the perfect degree of sweetness (baumé) is achieved, brandy is added to create the final fortified wine with the average age of all the wines in the blend defining the age on the label. the resulting blend expresses the characteristics given by the ageing in wood.

pairs well with: chocolate, coffee, or solo as a digestif

$15/ 2oz

’10 years old’, nv, madeira, prt

known for incredible longevity in the bottle, the maderization process (the verb is born from the wine) is quite fascinating. historically, this process had relied on the wine being subject to heat on long sea journeys, cooking in the sun. nowadays, they aren’t shipped around the world to gain this nutty, concentrated profile, but aged in barrels stacked in warm attics where the gentle heating of the wine gives that lovely caramel taste. boal as a grape is usually more full bodied than the other grapes of madeira, so look for it to pair well with flavours similar to what it possesses: toffee, cocoa, pecans.

pairs well with: chocolate, caramel, coffee desserts, foie gras

$14/ 2oz gls

‘gran reserva’ ‘87, montilla-moriles, esp

classic. this sweet wine is one of a kind and the benchmark for the category. the nose is powerful with sweet tobacco, menthol, dates, figs, prunes, raisins, cocoa, dried citrus and caramel aromas. the palate is rich, luscious, and coating. a great example of one of the world’s best dessert beverages, drinking wonderfully after its 35+ year slumber.

pairs well with: chocolate, coffee, solo 

$18/ 2oz

BIG BOTTLES

‘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.

$120/ 1.5L btl

‘grande reserva’, ’19, óbidos, pt

quinta das cerejeiras grande reserva is a blend from the wine region of óbidos, a beautiful town in lisboa near the ocean. a blend of chardonnay, arinto, and vital, this is an elegant and complex, yet delicate white wine with aromatics that jump right out of the glass. the chardonnay has fermented in french oak for 8 months and the other white grapes in stainless steel tanks for 4 months, and then blended. aromas of white stone fruits, apples, citrus fruits, with some nuances of tropical fruit and roasted nuts. incredibly fresh with slight notes of bitter almond and caramel and very soft acidity.

pairs well with: aebleskiver, burrata, creamy dishes, veggies

$195/ 1.5L btl

‘les chassagnes’, ‘20, mâcon cruzille, burgundy, fra

biodynamic. winemaker, julien guillot’s philosophy is rooted in producing pure, terroir-driven wines meant for sharing and enjoyment. his creations embody the essence of the land—whether granite, limestone, or white clay—each terroir uniquely expressed. grape variety takes a back seat; it’s merely a conduit for terroir to shine. in the cellar, julien champions simplicity: native yeasts, no sulfur, enzymes, or additives. hand-harvested grapes are sorted meticulously to preserve their integrity on their journey to the winery. this dedication results in authentic wines that are full of vibrancy and interest. this mâcon cruzille is giving a racy, stony profile with hints of white fruits, spice and honey, the palate is silky and crystalline. this is a great white burgundy to carry you through the entire meal, if you can make it last that long!

pairs well with: vegetables, poultry, fried dishes, mushrooms

$420/ 1.5L btl

‘garance rouge’, ’20, burgundy, fra

organic. this burgundy is a very good example of a red wine from the vézelay region; a town that is just to the south of chablis and shares some of the famous limestone from that area. in vézelay, there are no grands crus for pinot noir in these parts, but are just as capable of producing exceptional burgundies. this is a sneakily serious high-toned pinot noir bursting with juicy berry fruits, yet also evokes the “joie de vivre” more commonly associated with beaujolais, burgundy’s neighbor to the south. medium bodied with notes of violet, blackberries, red currants, savoury herbs, and warm earth. comes in a large format so there’s plenty to go around!

pairs well with: veggies, fish, red meats, mushrooms, duck

$260/ 1.5L btl

prices not inclusive of tax