Up front red and black fruit with some meaty and peppery hints introduce a plush but focused palate of raspberry, mulberry, mocha and anise, balanced by well-integrated tannins and fresh acidity that plays through the finish.
Syrah and a small percentage of Viognier are co-fermented on the skins for 15 days before pressing. Aromas of smoked meat and bacon fat jump from the glass followed by violets, boysenberry, blackberry, earth, fresh-ground pepper and savoury spice notes. The palate reveals dark cherry fruit, cracked black peppercorns and smooth tannins with meaty/savoury notes and bright acidity to keep it lively through the finish.
This is JoieFarm’s interpretation of Burgundy’s “Passe-Tout-Grains” which combines Pinot Noir (60%) with Gamay (40%). Shows developed vinosity on the nose with red and dark fruit, fine spice and refined oak. Warmly ripe red berry and juicy plum flavours are supported by moderate tannins and lively acidity. Finishes with nicely integrated fruit, spice and a dollop of milk chocolate.
Angiolino Maule, President of the Association Vinnatur, has been crafting natural wines since the birth of his estate in the late 1980s. Made from 90% Garganega and 10% Trebbiano, the grapes come from the volcanic soils of the hills of Sorio di Gambellara. Fresh and zesty yet with an expensive chalky texture with notes of lemon and red apple that are in harmony with a pleasant salty tang and bitterness. Dangerously easy to drink on its own and a great match with pesto pasta.
Done in the super-Toscan style, with 25% each of Merlot and Cabernet-Sauvignon added to Sangiovese, it shows a nice ruby-purple colour. Quite oaky, there is a good expression of ripe red fruits on the still-young nose. Equally young on the palate, it is firm, even tannic with supple, compact fruity extract. Dry finish. Will improve over the next 3 to 5 years.
From the value line of Charles Smith’s Columbia Valley wines in Washington comes this kick-ass Riesling. The nose is a refreshing mix of citrus, crisp apple slices and minerals. On the palate it has a nice tug of sweet and tart lime and grapefruit, with cleansing acidity and wet-stone minerality.
Debuting in 2008, this IPA is a virtual melon bomb: cantaloupe and honeydew with a dry, resin-like finish designed to satiate island potheads ... er, hopheads. Driftwood Brewery, based in Victoria, recently expanded its distribution and is more widely available coast to coast, including a permanent listing at the LCBO in Ontario. Sip it alongside spicy tacos to turn up the heat of the Mexican dish.