Terres Dorées is a limestone-laden area known as the "Region of the Golden Stones." Sustainably focused and non-interventionist in both the vineyard and winery, Brun is a firm advocate of minimal SO2, natural yeast, old vines and low yields. L'Ancien, from vines 50‒80 years old, is savoury and lithe. Wild herbs, rasped stone, juicy wild raspberry and thorns are lifted with bright and lifted cherry and textured with mineral salts. Graceful, with a bamboo-firm frame of tannins. Salted sage lingers on the lengthy finish. Drinking well now (mine went with truffle salted frites and lardon-decked endive) or will cellar for 5+ years easy. #GoGamayGo.
Medium-deep gold. Nose of bruised apple and cut grass, with a tinge of smoke and sulphur. Light-bodied, very dry and soft on the palate, hinting of lemons and limes but not very interesting. Drink up.
This brand new brewery has taken over Junction Brewery’s original spot on Cawthra Avenue. Its Helles Island could be your new favourite knock-’em-back lager. It drinks like a legit Old World Helles: fresh and clean with notes of white bread riding on a lightly creamy body finishing with a whisper of bitterness. Great with green salads and nearly anything sandwiched between a fresh baguette.
Polished medium-gold. Nose of ripe apples with pears and spice. Full-bodied with high acidity. A clean, pure Pinot Blanc, tasting of apples with overtones of banana and honey. Drink now.
Potent and driving VA opens this dense Cabernet Sauvignon from Alto Maipo. Roasted onions, roasted meats, rubber, shellac, with soft tannins lined by grippy and gritty sides to a warming finish. There is a bright, welcome lift of acidity. Could I tell this was Cab Sauv right away? Not really. Could I tell it was old-school Chile? Si. Best with your grilled meats BBQ
Light tawny ruby in colour with a nose of strawberry jam; medium-bodied, sweet, beautifully balanced flavours of orange, strawberry and honey. Great length.
In 1995, on an evening walk through their new Montalcino property, Marino Colleoni and his wife Luisa came across an abandoned vineyard of Sangiovese Grosso. Though many wines were dead or damaged, some remained intact and they decided to produce wines from the find, with their first harvest in 2000. They immediately began organic viticulture, respecting the higher elevation marine/volcanic marl soils and their wines see native ferment, no fining and no filtration. This wine fermented for approximately 1 month in Slavonian oak, before 1 year in wood and an additional 6 months in bottle prior to release. Dusky balsamic-kissed cassis, thorny wild blackberry, dried marjoram and dried tarragon, with well-worn leather, dried florals and nutmeg on the finish. Lifted and moderate in body and scope, at 13 degrees alcohol, but savoury and rightfully self-assured. Consider this as declassified Brunello, and stock up.