{"title":"New at the Counter","description":"","products":[{"product_id":"vinatigo-listan-blanco-de-canarias","title":"Viñátigo Listán Blanco de Canarias 2025","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eFor decades, Juan Jesús Méndez has been the driving force behind the Canary Islands' grape revival, tracking down and rescuing varieties that were nearly lost. Viñátigo's wines are his living archive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003ePicture a windswept vineyard at 500 metres in the highlands of Icod de los Vinos and La Guancha, in the north of Tenerife. The Atlantic whispers to the vines. The shadow of the Teide volcano looms. This is where Juan Jesús, a fourth-generation winemaker, works his magic. His Listán Blanco is a living relic, a grape brought by Andalusian settlers in the 1700s, now thriving in volcanic soil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThe vines grow on parrales, ancient trellises passed down from Portuguese settlers, twisting and climbing across the dramatic slopes. The wine crackles with energy. Salty, herbal. It smells like wild fennel tangled with sun-warmed fig leaves, a dusting of almond skin, and that unmistakable volcanic grip. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eBright, razor sharp with acidity. This is the wine you want with charred octopus, wrinkled Canarian potatoes, and a reckless drizzle of mojo verde. Drink it with a body of water in view.\u003c\/span\u003e\u003c\/p\u003e","brand":"Viñátigo","offers":[{"title":"Default Title","offer_id":50846393860398,"sku":null,"price":51.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Vinatigo_Listan_Blanco_de_Canarias.png?v=1755833744"},{"product_id":"gilvesy-bohem-balatoni-cuvee","title":"Gilvesy ‘Bohém’ Balatoni Cuvée 2024","description":"\u003cdiv class=\"ds-message _63c77b1\"\u003e\n\u003cdiv class=\"ds-markdown\"\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eRobert Gilvesy's story is one of convergence. Born in Ontario to Hungarian parents, he first channeled his creativity into architecture before a pull toward his roots led him to Hungary. There, he applied a designer's precision to a new medium: organic viticulture on the volcanic slopes of Mount Szent György.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eOn 13 organic hectares overlooking Lake Balaton, Gilvesy lets the land lead. Farming without force. In the cellar, the philosophy holds: native yeasts, minimal intervention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis wine is the product of that vision. A vibrant, anarchic blend of Olaszrizling, Riesling, Sauvignon Blanc, and a splash of Pinot Gris that hums with volcanic energy. Fermented with wild yeast and aged for six months on lees in stainless steel. The nose is fresh cut cucumber, wild mint, sage, thyme, a squeeze of lemon. The palate is bright and zesty, racing with green apple and citrus peel toward a finish as clean and refreshing as a dip in Balaton at dusk.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003ePair it with grilled white fish with dill and lemon, or a zesty shrimp ceviche.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Gilvesy","offers":[{"title":"Default Title","offer_id":50969840779566,"sku":null,"price":36.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Gilvesy_Boh_m_Balatoni_Cuv_e.png?v=1755833833"},{"product_id":"vinatigo-lomo-de-la-era-vino-de-parcela","title":"Viñátigo Lomo de la Era Vino de Parcela 2023","description":"\u003cdiv class=\"ds-message _63c77b1\"\u003e\n\u003cdiv class=\"ds-markdown\"\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eJuan Jesús Méndez spent his whole life hunting down forgotten grapes in the Canary Islands. Now his son Jorge is doing something a little different. He's looking for the places those grapes came from. Like Lomo de la Era, this steep plot on the western side of La Orotava Valley where the volcanic rock basically busts right through the soil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eFive hundred thousand years ago, a massive landslide carved this whole valley after the huge Cañadas volcano collapsed because of the brutal seismic activity. The vines sit at 500 metres on the stony western shoulder of the valley, and are trained in this old cultivation method called cordon trenzado. The vines look like braids, like five-metre-long serpents crawling down the volcanic slopes, drinking in that salty Atlantic air.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIn the cellar, Jorge starts off with pre-fermentative oxidation, and the juice goes through spontaneous fermentation, and ages for nine months in amphora with no racking. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThe wine is extremely textured and salty. It tastes like astringent quince and fresh honeycomb, with this little spark of flint and gunpowder that makes you go, huh. The nose is reminiscent of thick tahini paste, spiced honey and a little vegetal fling, like raw white fennel bulb.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eDrink it on a fourth date. The one where you're both trying to play it cool but you already know.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Viñátigo","offers":[{"title":"Default Title","offer_id":50970256933166,"sku":null,"price":84.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Vi_tigo_Lomo_de_la_Era_Vino_de_Parcela.png?v=1755833950"},{"product_id":"vinatigo-listan-negro","title":"Viñátigo Listán Negro 2024","description":"\u003cdiv class=\"ds-message _63c77b1\"\u003e\n\u003cdiv class=\"ds-markdown\"\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eFor decades, Juan Jesús Méndez has been the driving force behind the Canary Islands' grape revival, tracking down and rescuing varieties that were almost lost. Viñátigo's wines are his living archive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eListán Negro is Canary Islands' own, a grape born from a natural crossing of Listán Blanco and Negramoll, varieties brought by Portuguese and Andalusian settlers centuries ago. It's not just history in a glass. It's a botanical evolution you can actually taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eViñátigo grows it in the wind-scoured midlands of northern Tenerife, where volcanic soil and Atlantic gusts shape every cluster. Hand-harvested, aged just three months in neutral barrels. This is a\u003c\/span\u003e\u003cspan\u003e juicy, vibrant red that smells like freshly cracked black pepper, the scent left on your hands after picking figs on a summer evening, and the deep jammy smell of crushed blackberries. Then there's this strike of volcanic flint, an electric stony spark that cracks right through the fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eDrink it with a sprawl of charcuterie, fried rabbit with mojo rojo, or a stew simmering on the stove.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Viñátigo","offers":[{"title":"Default Title","offer_id":50976996819246,"sku":null,"price":54.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Vinatigo_Listan_Negro.png?v=1755709221"},{"product_id":"garage-wine-co-revival-pais","title":"Garage Wine Co. Revival País 2022","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eGarage Wine Co. is doing something pretty special down in Chile's Maule Valley. During the pandemic, when everyone was stuck at home, they started this project to save old, forgotten País vines and support the rural families who've been tending them for generations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eMost of the wine world had written these sites off. Too remote. Too small. The vines are gnarled and dry-farmed, growing on granite soils, head-trained the old way. But that isolation, that neglect, turned out to be the whole point. The flavours coming out of these vineyards are wild.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis is País like you've never had it. There's fresh guava flesh, which sounds weird for a red wine but trust us, it works. Campfire smoke. Cocoa nibs. Crushed chalk. The tannins are craggy and sort of scamper across your palate like small animals. Vibrant, focused, full of purpose. And just a whisper of dried roses at the end.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003ePour it with seared duck breast and roasted grapes, or empanadas.\u003c\/span\u003e\u003c\/p\u003e","brand":"Garage Wine Co.","offers":[{"title":"Default Title","offer_id":51024432824622,"sku":null,"price":36.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Garage_Wine_Co_Revival.png?v=1755833607"},{"product_id":"podere-sottoilnoce-cattabrega","title":"Podere Sottoilnoce Cattabrega 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003eMax Brondolo is a nomad with roots. Though Podere Sottoilnoce is a first-generation winery, wine runs deep in his blood. His grandfather made wine in Asti, Piedmont, and passed that passion down to Max. Today, he tends seven biodynamic hectares under the shade of walnut trees (\u003cem\u003esotto il noce\u003c\/em\u003e), but makes his wine wherever collaboration and community open a door. His dream? To rebuild Emilian wine from the ground up, vine by forgotten vine.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eCattabrega is his joyful noise in a bottle. A coral-hued sparkler dialed up on vibes and dialed down on intervention. It’s a blend of Lambrusco Grasparossa, Sorbara, and rare Uva Tosca, all hand-harvested, all refermented in bottle with zero disgorgement, zero filtering, and barely any sulfur. The yeasts stay in.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eThis wine is loud, bright, and unapologetically fun: think wild strawberries, chilled watermelon, and a sprinkle of garden herbs lifted by subtle, spritzy bubbles and a savoury tang. It’s tart, playful, and perfectly hazy.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003ePair with an aperitivo spread. Salty almonds, sneaky anchovies, or grilled pizzetta. Serve cool, not cold, and share with friends who aren’t afraid of a little cloudiness.\u003c\/p\u003e","brand":"Podere Sottoilnoce","offers":[{"title":"Default Title","offer_id":51047498023214,"sku":null,"price":47.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Podere_Sottoilnoce_Cattabrega.webp?v=1756748620"},{"product_id":"sziegl-pince-babel","title":"Sziegl Pince Bábel 2023","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eBalázs and Petra are a husband and wife duo that started their organic, low-intervention project in 2012 down in Hungary's sunny south, near the Serbian border. And they're not exactly making traditional wines. He \u003cmeta charset=\"utf-8\"\u003eworks the vines, she works the cellar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis wine is called \"Bábel.\" It's a \u003cem\u003esiller\u003c\/em\u003e, which is this Hungarian-German thing that sits somewhere between very dark rosé and light red. A co-ferment of Kékfrankos, Zweigelt, and Cabernet Sauvignon, built from 8 to 10 different harvest passes. Short macerations, super gentle pressings. They layer the grapes and ferment them together like a tower of Babel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIt's a fun, structured chaos. Wild raspberry, sun-warmed cherry, salt-rubbed lime zest. A dusting of black pepper, crushed anise seed, a wisp of woodsmoke. There's a little prickle to it, that carries everything on a vibrant, smoky finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003ePour it with spicy lamb kebabs, grilled mushrooms with rosemary, or that triumphant moment when you finally catch a fish and cook it over an open flame.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sziegl Pince","offers":[{"title":"Default Title","offer_id":51047539376430,"sku":null,"price":52.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Sziegl_Pince_B_bel_2023.png?v=1773603328"},{"product_id":"poderi-cellario-lafrea","title":"Poderi Cellario Lafrea Langhe DOC 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003eHigh in the hills of Carrù—the very door to the Langhe—lies Lafrea, the highest plot in Poderi Cellario’s vineyards. Fausto and Cinzia Cellario work this land with resilience. Here, they grow 100% Favorita (Vermentino’s Piemontese twin!) in poor, limestone-rich soils, farming organically and intervening as little as possible. The grapes are pressed and fermented in stainless steel for purity, then aged six months in concrete to round the edges and deepen the texture.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eThe result is a wine that’s both delicate and electric. It smells of honeydew melon, white nectarine, and sun-dried grass, while the palate hums with citrus zest and wet stone energy. Light on its feet but serious in spirit, it’s the kind of white you reach for again and again.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003ePair with crudo drizzled with lemon, herbed goat cheese, or simply a warm afternoon on the patio. This wine is for those who like their whites crisp, clean, and full of mountain energy.\u003c\/p\u003e","brand":"Poderi Cellario","offers":[{"title":"Default Title","offer_id":51094384607534,"sku":null,"price":31.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Poderi_Cellario_Lafrea_Langhe_DOC_2024.png?v=1774821129"},{"product_id":"poderi-cellario-e-rosato-1l","title":"Poderi Cellario É Rosato! 1L","description":"\u003cp class=\"ds-markdown-paragraph\"\u003ePoderi Cellario is a small family winery in Carrù—a village known as \u003cem\u003e“the door to the Langhe”\u003c\/em\u003e—where the high hills begin their steep climb toward the Alps. Here, in 1994, Fausto began crafting wine under his family’s name, but it was in 1998 that the story deepened: he married Cinzia, and with her came not just love, but legacy—her father, Tonio “Il Baffone”, and generations of unwritten recipes. They farm organically, working only with local grapes, fermented wild with near-zero intervention.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eÉ Rosato is a saignée rosé made from Nebbiolo, with 90% sourced from 80-year-old vines rooted in blue-grey marl soils—the same poor, mineral-rich earth that gives Barolo its bones.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eThis isn’t your average rosé wine. It’s a textural, terroir-driven rosé that speaks of place and patience. The nose is delicate and herbal—think dried chamomile, steeped tea leaves, and a whisper of wet stone. On the palate, it’s bright and vibrant, with flavours of fresh-picked strawberry and tart rhubarb lifted by Nebbiolo’s signature acidity and a stony, almost dusty grip.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eA rosé made for sharing. Pair with grilled quail, cold farro salad with herbs, or a sunset picnic.\u003c\/p\u003e","brand":"Poderi Cellario","offers":[{"title":"Default Title","offer_id":51094454862126,"sku":null,"price":42.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Poderi_Cellario_Rosato_1L.png?v=1758316767"},{"product_id":"poderi-cellario-duzat-langhe-doc","title":"Poderi Cellario Duzát Langhe DOC 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003ePoderi Cellario takes Dolcetto seriously—so seriously they knew it could be softer, brighter, and more playful than anyone expected. For ‘Duzát’, they use a clever trick: half the grapes are crushed for depth, half are left whole (but destemmed) for a carbonic lift that softens tannins, creating a \u003cem\u003erosso\u003c\/em\u003e that’s surprisingly fresh, perfumed, and delicious.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eThis is 100% Dolcetto from the high hills of Carrù, hand-harvested and spontaneously fermented with just 4–8 days on the skins. Aged in stainless steel and bottled unfiltered with almost no sulphur (~10ppm), it’s a wine that feels alive and honest.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eFeels like a wild, fragrant walk through the woods: strawberry marmalade, fresh flowers, wild cherries, and the earthy scent of forest mushrooms after rain. After you sip, it's light-bodied and vibrant, with flavours of black fig, plum, and blackberry lifted by a zingy, tongue-tingling acidity and a whisper of cedar and smoky herbs.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003ePair with a wild card, wild board pizza, or Korean BBQ pork belly.\u003c\/p\u003e","brand":"Poderi Cellario","offers":[{"title":"Default Title","offer_id":51095531094318,"sku":null,"price":29.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Poderi_Cellario_Duz_t_Langhe.png?v=1758371950"},{"product_id":"fedellos-do-couto-peixe-da-estrada","title":"Fedellos do Couto 'Peixe da Estrada' 2020","description":"\u003cp class=\"ds-markdown-paragraph\"\u003eThis is a village red from the roof of Galicia—a high-altitude blend from Viana do Bolo, grown between 650 and 825 meters on pure granite. Fedellos do Couto crafts it from a wild, field-style mix of mostly Mencía, but also Mouratón, Grao Negro, Bastardo, and Alicante Bouschet.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eThe winemaking is all about finesse: the grapes ferment with 100% full clusters and native yeasts. Then, 60% of the wine matures in used 500L French oak barrels for a year, while the rest rests in stainless steel, preserving pure fruit.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eThe result is something that feels almost like an Atlantic Pinot Noir, but with a distinctly Galician personality. It's light, it's elegant, it's totally captivating. Tart red berries, pink grapefruit (yes!) , pencil shavings, and raw honey. The palate is harmonious and softly textured, with shy tannins and a clean, mineral finish.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eIt’s the kind of red that doesn’t need a special occasion. It is the occasion.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003ePairs nicely with grilled trout, herby roast chicken, or a platter of cured meats and good conversation.\u003c\/p\u003e","brand":"Fedellos do Couto","offers":[{"title":"Default Title","offer_id":51121568514350,"sku":null,"price":58.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Fedellos_do_Couto_Peixe_da_Estrada.png?v=1759261525"},{"product_id":"cicada-blanc","title":"Cicada Blanc 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003eFor generations, the Sabon Favier family has been a name in Châteauneuf-du-Pape. But Alexandre Favier, the latest to take the helm, isn’t bound by tradition. Cicada Blanc is his fresh, modern take on the white Rhône—a wine that playfully crosses appellation lines to deliver pure, unoaked pleasure.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eThis is a savvy mix of Grenache Blanc and Picpoul from the Vaucluse’s clay-limestone, with a lift of Northern Rhône Viognier. Classified as a humble Vin de France, it’s made in stainless steel, making it crisp, vibrant, and gloriously free of oak.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eEffortlessly drinkable. IT smells of ripe pear and sun-warmed citrus flesh. The palate has a silky, rounded weight, finishing with a clean, mineral shimmer. Drink it with coconut-based curries, grilled mackerel with a squeeze of lime, or a spontaneous picnic in the park.\u003c\/p\u003e","brand":"Chante Cigale","offers":[{"title":"Default Title","offer_id":51139042935086,"sku":null,"price":29.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Cicada_Blanc.png?v=1759694237"},{"product_id":"cicada-rouge","title":"Cicada Rouge 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003eAlex Favier proves that the best French red doesn’t need a fancy label—it just needs great fruit and a smart approach. For his Cicada Rouge, he pulls Grenache from the clay of La Marteillère and Carignan from the limestone of L’Hers—two distinct plots in the Vaucluse that give this wine its depth and drinkability.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eThe winemaking is just as thoughtful: the Grenache sees a short maceration in concrete to keep the fruit bright, while the Carignan is aged in old Burgundy barrels to soften its edges. The result is a robust, fruit-forward red that smells of fresh red berries and a whisper of forest floor. The palate is all juicy red and black cherry with a pinch of spice, carried on a frame of surprisingly smooth tannins.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eOpen this for \u003cmeta charset=\"utf-8\"\u003eweeknight pasta with sausage, a grilled lamb chop, or a hearty ratatouille. For a wild card, try it with spicy lamb kebabs wrapped in warm flatbread. Honestly, it’s also perfect with just a glass and good company.\u003c\/p\u003e","brand":"Chante Cigale","offers":[{"title":"Default Title","offer_id":51139094020398,"sku":null,"price":29.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Cicada_Rouge.png?v=1759697257"},{"product_id":"non-7-stewed-cherry-coffee","title":"NON 7 Stewed Cherry \u0026 Coffee","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn our opinion, the best non-alcoholic drinks aren't made by taking the alcohol out of wine. They're made by building something delicious up from scratch. That’s the philosophy behind NON, founded by Aaron Trotman in Melbourne. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a curated recipe designed to balance the flavours and textures you love in wine, but without the alcohol. They start by stewing cherries and spices for two hours to create a jammy, caramelized base. Cold brew coffee* adds a chocolatey finish and tannic grip. A touch of Murray River salt brings salinity, and Barossa Valley verjus (from Sémillon grapes) provides the bright, acidic lift. The result is complex, savoury, and deeply satisfying, with no added sugar. It’s rich, textured, and tastes thoughtfully made.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*Only \u003cmeta charset=\"utf-8\"\u003e37 mg of caffeine per bottle, the average for a  cup of coffee is 100mg!\u003c\/em\u003e\u003c\/p\u003e","brand":"NON WORLD","offers":[{"title":"Default Title","offer_id":51485894377774,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/NON_7_Stewed_Cherry_Coffee.png?v=1766183758"},{"product_id":"non-3-toasted-cinnamon-yuzu","title":"NON 3 Toasted Cinnamon \u0026 Yuzu","description":"\u003cdiv class=\"ds-message _63c77b1\"\u003e\n\u003cdiv class=\"ds-markdown\"\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIf \u003ca href=\"https:\/\/canarycounter.com\/products\/non-7-stewed-cherry-coffee\" target=\"_blank\" title=\"NON 7 Stewed Cherry \u0026amp; Coffee\" rel=\"noopener\"\u003ethe other NON\u003c\/a\u003e is your cozy, stewed cherry moment, this is the one you open when you want something to wake you up. It's built from the ground up, not stripped down, which is why it actually tastes like something.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThey dehydrate oranges for two whole days until they're almost candied, then soak the skins and pith to get this bitter, waxy texture that clings to your palate. They throw in sharp yuzu, toasted cinnamon for spice, a pinch of salt, and verjus for acid. No wine was harmed in the making—just a very good, very deliberate recipe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIt’s bright, tart, and weirdly savoury in the best way. The kind of thing you drink when you want the complexity of a good wine but not, you know, the wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"NON WORLD","offers":[{"title":"Default Title","offer_id":51485895328046,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/NON_3_Toasted_Cinnamon_Yuzu.png?v=1766185268"},{"product_id":"celler-kripta-franc-brut-reserva-2021","title":"Celler Kripta Franc Brut Reserva 2021","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIn the heart of Penedès, the family behind the legendary Agustí Torelló Mata winery has evolved. Now called Celler Kripta, they’ve left the Cava DO to join the rigorous Corpinnat collective, and they’re still making some of Spain’s most profound traditional-method sparkling wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThey work only with local grapes (Macabeo, Xarel-lo, and Parellada) from 35-year-old organic certified vines planted in clay soils. Each variety is fermented separately with native yeasts, then blended and bottled for a second fermentation. It ages underground for a minimum of 36 months on its lees, and is disgorged only when it feels right.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis could maybe be what thrifted quiet luxury tastes like? Like a very good, old cotton navy Ralph Lauren sweater you can't stop wearing. It's pale straw, with bubbles that don't quit. It smells like a fruit bowl got cozy with fresh brioche. All green apple, tangerine, and a whisper of pastry cream. Sipping it feels rich and balanced, finishing smooth and precise.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003ePerfect on its own, but also beautiful with delicate seafood.\u003c\/span\u003e\u003c\/p\u003e","brand":"Celler Kripta","offers":[{"title":"Default Title","offer_id":51578577518894,"sku":null,"price":44.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Celler_Kripta_Franc_Brut_Reserva.png?v=1767052570"},{"product_id":"last-house-midnite-negoce-rose","title":"Last House Midnite Négoce Rosé 2024","description":"\u003cp\u003eLast House is a tiny, family-run project in Prince Edward County that André Gagné started with his wife Debra as he entered retirement. After meeting and chatting with André, one can easily tell that this a winery built on pure love. \u003c\/p\u003e\n\u003cp\u003eTheir Midnite Négoce project is made with grapes grown on the other side of the lake. For this dark, serious rosé, they source Cabernet Franc from Kevin Watson’s vineyard in Niagara’s Four Mile Creek. The grapes get just 12 hours on their skins, then ferment wild, mostly in stainless steel (they only get a 10% kissy kiss of oak). It’s unfined, unfiltered, and bottled by hand (EXCUSE-ME!?!?)\u003c\/p\u003e\n\u003cp\u003eThat's how they make the kind of rosé you want in your fridge all winter long. Resourceful, comforting, and ready for any improvised snack-dinner, solo or with friends. It smells of fresh-picked strawberries, wild herbs, and a squeeze of lemon. The palate is creamy and textured, with layers of raspberry, plum, mulled herbs, and a pinch of spice. It's bright and mouthwatering.\u003c\/p\u003e","brand":"Last House","offers":[{"title":"Default Title","offer_id":51611734802734,"sku":null,"price":34.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Last_House_Midnite_N_goce_Ros.png?v=1767815028"},{"product_id":"occhipinti-sp68-rosso-terre-siciliane-2024","title":"Occhipinti SP68 Rosso Terre Siciliane 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIf \u003ca href=\"https:\/\/canarycounter.com\/products\/occhipinti-sp68-bianco-terre-siciliane\" target=\"_blank\" rel=\"noopener\"\u003eSP68 Bianco\u003c\/a\u003e is a manifesto of texture and light, the Rosso is its joyful, chuggable echo. Same road, same principles, and same quiet conviction.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis is a 70\/30 blend of Frappato and Nero d’Avola from 15-year-old vines, co-fermented with native yeasts and aged in concrete. It’s a red wine that reminds you why Italian grapes are so good at being Italian: it’s all bright perfume and savoury depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIt smells like a handful of red cherries, crushed pomegranate seeds, and warm Mediterranean herbs dusted with sea salt. The palate is vibrant and silky, with Frappato’s floral crunch and Nero d’Avola’s spicy depth winding around a core of savoury minerals. It finishes long, clean, and lifted by a refreshing coastal breeze.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eWe think you should plan an hommage dinner to Sicilian delicacies and open this bottle to go with a decadent eggplant caponata.\u003c\/span\u003e\u003c\/p\u003e","brand":"Occhipinti","offers":[{"title":"Default Title","offer_id":51635831701806,"sku":null,"price":60.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Azienda_Agricola_Arianna_Occhipinti_2024_SP68_Rosso.png?v=1768517976"},{"product_id":"breton-un-chien-dans-un-jeu-de-quilles-pineau-daunis","title":"Breton 'Un chien dans un jeu de quilles' Pineau d'Aunis 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eCatherine and Pierre Breton have tended for over three decades eleven hectares of vines in Restigné, just east of Bourgueil. They \u003cmeta charset=\"utf-8\"\u003efirst introduced biodynamic practices into their viticulture in 1994, just after receiving their organic certification in 1991, and have always made wines of place, focusing especially in the appellations of \u003cmeta charset=\"utf-8\"\u003eChinon, Bourgueil, and Vouvray.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eNow, the next generation (their children, France and Paul, along with France’s husband, Baptiste) are slowly taking over and this wine is the signature of France Breton.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIt comes from 30-year-old vines of Pineau d'Aunis planted on gravel, farmed organically and biodynamically, as always. For the winemaking they decided to go for a light maceration with whole-bunches, and was fermented with wild yeasts. The wine aged in a wooden vat for the winter before being bottled in spring.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis wine is light in colour but so expressive, so wild. \u003cmeta charset=\"utf-8\"\u003eIt smells like morning peonies, rosehip, and green peppercorns. Like a basket of redcurrant, raspberry, and cherry plums too. It has a tiny, thrilling greenness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003ePour it slightly chilled.\u003c\/span\u003e\u003c\/p\u003e","brand":"Catherine et Pierre Breton","offers":[{"title":"Default Title","offer_id":51637953003822,"sku":null,"price":53.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Breton_Unchiendansunjeudequilles_Pineaud_Aunis_1.png?v=1768572539"},{"product_id":"clos-de-sommere-bourgogne-rouge-aux-concises-2023","title":"Clos de Somméré Bourgogne Rouge 'Aux Concises' 2023","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eClos de Somméré is the story of two families uniting: the Santés, who have tended these Burgundian vines for five generations, and two cousins from Marseille, Régis and Sylvain, who bring a fresh wave of passion. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e‘Aux Concises’ comes from young, organically farmed vines on limestone, clayey soil. \u003cmeta charset=\"utf-8\"\u003eRégis and Sylvain do everything by hand, let the grapes cold-soak for two weeks, then age the wine in concrete for a year. No filtering, no fining. \u003c\/span\u003e\u003cspan\u003eIt smells of fresh-picked strawberries, crushed raspberries, and a whisper of violets. It drinks the way you hope a Burgundy would. Juicy, bright, supple, silky. Yum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eWith only a small production, this is a limited and special debut. Open it with roast chicken, or seared salmon.\u003c\/span\u003e\u003c\/p\u003e","brand":"Clos de Somméré","offers":[{"title":"Default Title","offer_id":51642779369774,"sku":null,"price":65.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Clos_de_Somm_r_Bourgogne_Rouge_Aux_Concises_2023.png?v=1768614902"},{"product_id":"case-paolin-col-fondo-asolo-prosecco-superiore-2021","title":"Case Paolin Col Fondo Asolo Prosecco Superiore 2023","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eFinally a Prosecco for those who are over the sweet, boring stuff. t’s called \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eCol Fondo\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, which basically means it's Prosecco's pét-nat cousin. At Case Paolin they take grapes from their oldest vines, let them macerate on the skins for a hot second (18 hours, but who’s counting), and bottle it for a second fermentation, \u003cmeta charset=\"utf-8\"\u003ein accordance with the traditional method, but without disgorgement. That's the \u003cem\u003efondo\u003c\/em\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eBaked apple, a perfectly bruised pear with a fairly lifted note of yellow plum and straw. There's a light, bready character giving it this creamy, yeasty depth. Pretty taut and tart-edged, finishing with a clean, mineral sharpness that’s almost tinny in the best way. \u003c\/span\u003e\u003cspan\u003eA revelation, truly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eBefore you open it, flip the bottle upside down gently. GENTLY. Just to blend in all that sediment sleeping at the bottom. This isn’t a shake-and-shoot situation; it’s a soft stir. Then open, pour, and watch everyone ask you what this magical wine is. You can tell them it’s a story about a farmer named Emilio and his sons, or you can just say: “It’s COL FONDO.”\u003c\/span\u003e\u003c\/p\u003e","brand":"Case Paolin","offers":[{"title":"Default Title","offer_id":51650017034542,"sku":null,"price":47.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Case_Paolin_Col_Fondo_Asolo_Prosecco_Superiore_2023.png?v=1768778703"},{"product_id":"bernard-fouquet-vouvray-brut","title":"Bernard Fouquet Vouvray Brut","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eBernard Fouquet has spent forty years working some of Vouvray’s finest Chenin Blanc vineyards, and it shows. He knows how to master\u003c\/span\u003e\u003cspan\u003e that electric pull between bright fruit, nervy acidity, and the deep mineral grip of flint and chalk in his wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eMade from 100% Chenin using the traditional method, this one is fermented partly in older barrels, aged on its lees for two to two-and-a-half years, and finished with a 4gr\/L of dosage. It's dry, it's precise. It's s\u003c\/span\u003e\u003cspan\u003emoke, golden pear, mirabelle plum, wet stones. The palate is fresh and layered. Baked apple, confit pear, wrapped in bubbles. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eOpen it with anything (or nothing) because bubbles this good (and at this price point) should be drunk like Diet Coke. It’d be great with a roasted bird, too. \u003c\/span\u003e\u003cspan\u003eChenin is always so perfect it makes my heart squeeze.\u003c\/span\u003e\u003c\/p\u003e","brand":"Domaine des Aubuisières","offers":[{"title":"Default Title","offer_id":51701227061550,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Bernard_Fouquet_Vouvray_Brut.png?v=1770073411"},{"product_id":"prima-piuma-monferrato-bianco-2024","title":"Prima Piuma Monferrato Bianco 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003ePrima Piuma started with the simple idea that good wine should be as easy to grab as a good loaf of bread. It’s a collaboration between Summer Wolff (of Cascina Iuli, we love her Freisa!) and her neighbour, the organic grower Gianluca Ravizza of Azienda Agricola Gaia. For years, Summer and her husband have worked vineyards just two hills over from Gianluca’s land, and now they make wine together under this label.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis \u003c\/span\u003eMonferrato Bianco\u003cspan\u003e is mostly Sauvignon Blanc with a little Riesling (15%!), grown organically on chalky clay in the rolling hills of Castelletto Merli. It’s fermented with native yeasts in stainless steel and aged briefly in concrete, with just a touch of sulphites at bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eBeautiful lemon rind, white peach, a sliced green apple still cold from the fridge, with a bright herbal zip and a clean, stony line that keeps everything focused and impossibly drinkable. \u003cmeta charset=\"utf-8\"\u003ePour it with anything green. Asparagus, peas, green beans with crispy shallots, a simple salad.\u003c\/span\u003e\u003c\/p\u003e","brand":"Prima Piuma","offers":[{"title":"Default Title","offer_id":51701352300846,"sku":null,"price":40.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Prima_Piuma_Monferrato_Bianco_2024.png?v=1770074486"},{"product_id":"envinate-lousas-ribeira-sacra-2023","title":"Envínate Lousas Ribeira Sacra 2023","description":"\u003cp class=\"ds-markdown-paragraph\"\u003eEnvínate is Laura, Jose, Roberto, and Alfonso, friends from university, who are obsessed with Spain’s ancient, Atlantic-battered terroirs. Their mission is simple: find a forgotten parcel of vines, and let it speak for itself. \u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eThis is their village wine from Ribeira Sacra, a place so steep the slate soil is called \u003cem\u003eLousa, \u003c\/em\u003ea rock that heats by day and breathes a cool, floral, stony energy into the grapes by night. It’s a wild field blend of Mencía, Merenzao, Brancellao, and others, all co-planted on slopes that plunge into the Sil River.\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThe \u003c\/span\u003e2023 vintage\u003cspan\u003e is a total knockout of a vintage (it was a hot, dry year, which just concentrated everything). It’s so perfumed and fragrant (dried roses, violets, crushed black pepper, pomegranate, wild strawberry) with this electric, flinty smoke running through it. It's almost giving Northern Rhône Syrah vibes... \u003c\/span\u003e\u003cspan\u003eThe palate is all crystalline energy: salty-mineral, packed with peppery tannins. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003ePair with grilled octopus with smoked paprika, charcoal-roasted lamb, or a bowl of garlicky lentils on a stormy night.\u003c\/p\u003e","brand":"Envínate","offers":[{"title":"Default Title","offer_id":51711475450158,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Env_nate_Lousas.png?v=1759263617"},{"product_id":"le-battistelle-soave-classico","title":"Le Battistelle 'Battistelle' Soave Classico 2023","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eGelmino and Cristina Dal Bosco's predecessors spent generations selling their grapes to the local co-op, before finally deciding, in 2002, to bottle their own wine. Their vineyards are scattered across the steep, volcanic hills of Brognoligo, in the heart of Soave Classico, a tiny, hallowed slice of the appellation that takes pride in what they call heroic viticulture. Not because it's dramatic or romantic, but because it's genuinely, physically punishing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis wine comes from the Battistelle vineyard, their crown jewel. It's so steep that nothing can be mechanized. Everything is done by hand, on terraces held together by ancient dry-stone walls built from the same heavy volcanic rocks the vines sink their roots into. The pergolas are old. The work is slow. The labour costs are, as you'd imagine, significant. And the wine? The wine is worth it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIt's 100% Garganega, fermented in stainless steel and left on its fine lees for six to eight months with regular batonnage. That lees work gives it a soft, rounded texture that balances the electric minerality from the volcanic soils. It smells like white flowers, citrus, marzipan, and wild herbs. Structured, long, with that smoky volcanic grip that makes Soave from these hills completely unmistakable.\u003c\/span\u003e\u003c\/p\u003e","brand":"Le Battistelle","offers":[{"title":"Default Title","offer_id":51748189045038,"sku":null,"price":55.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Le_Battistelle_Battistelle_Soave_Classico.png?v=1770932609"},{"product_id":"celler-escoda-sanahuja-els-bassots-2023","title":"Celler Escoda Sanahuja Els Bassots 2023","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eJoan Ramón is not a winemaker you forget. He's a grassroots innovator, a radical, a sentimental husband, a father, and an absolute anarchist. Total rock and roll, as his generation would say in Catalunya. If you've ever tasted his wines, you know they are never, ever banal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eAfter years making wine for a big Catalonian winery and traveling through France, he fell hard for biodynamics and natural wine. In 1999, he started his own project in his wife's hometown, Prenafeta, in Conca de Barberà. By 2005, he was making wines with no added sulfites. He hasn't looked back.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis wine \u003c\/span\u003e\u003cspan\u003ecomes from a 20-year-old vineyard planted with Chenin Blanc, because Joan Ramón is obsessed with Chenin from the Loire, and decided the Mediterranean needed some of that energy too. The vines are rooted in deep clay and limestone at 450 metres, just 30 kilometres from the sea. T\u003c\/span\u003e\u003cspan\u003ehe grapes macerate on their skins for two weeks in stainless steel. Then they're pressed and racked into 800-litre clay amphoras made in Extremadura, where they finish fermenting and rest for another seven or eight months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eTextured and saline, with a sunny, Mediterranean generosity. Yellow apple, dried herbs, a little honey. It's rock and roll, but it's also poetry.\u003c\/span\u003e\u003c\/p\u003e","brand":"Celler Escoda Sanahuja","offers":[{"title":"Default Title","offer_id":51758623949102,"sku":null,"price":83.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Celler_Escoda_Sanahuja_Els_Bassots_2023.png?v=1770932955"},{"product_id":"bianka-und-daniel-schmitt-freiheit-rose-fizz-2024","title":"Bianka und Daniel Schmitt Freiheit Rosé Fizz 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eBianka and Daniel Schmitt are the fourth generation to run this place, but they're not exactly playing by the old rules. They took over in 2012 and immediately started farming biodynamically. Like, actually biodynamically, with Demeter certification, which only 80 producers in all of Germany can claim. They're the real deal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis fizz \u003c\/span\u003e\u003cspan\u003eis exactly the kind of wine that makes you glad they're the ones in charge. It's made from Portugieser and Dornfelder, whole-cluster pressed, fermented once, aged six months, then hit with a second fermentation in tank to get those fine, frisky bubbles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWhen you first open it, there's a little whiff of something funky, almost like blue cheese, but in that way that makes you lean in instead of back away. And then, just as quickly, it's gone. And then comes the grapefruit and strawberry, cherry and raspberry, a little cranberry snap, a whisper of blood orange. Fruity and crisp and fizzy. Open it with nothing in particular in mind. That's the point.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bianka und Daniel Schmitt","offers":[{"title":"Default Title","offer_id":51770602848558,"sku":null,"price":44.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Bianka_und_Daniel_Schmitt_Freiheit_Ros_Fizz_2024.png?v=1771537979"},{"product_id":"filipa-pato-william-wouters-dinamica-2024","title":"Filipa Pato \u0026 William Wouters ‘Dinâmica’ Bairrada 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eFilipa Pato grew up in wine. Her father is Luís Pato, the man who basically established the Bairrada appellation and became known as the \"Baga rebel.\" So when her father offered each of his three daughters a choice between a vineyard or a house, Filipa didn't hesitate. She took the vineyard. \u003c\/span\u003e\u003cspan\u003eBut here's the thing: Filipa was a scientist first. Chemical engineer. She spent time in Australia working at a winery before she really knew much about winemaking, and that scientific brain, the understanding of what yeasts actually do when they convert juice into wine, is exactly what allows her to make such beautiful, low-intervention wines today. She knows the rules before she breaks them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eShe came back to Portugal, established her own project, and now farms more than 20 different plots scattered across Bairrada along her husband William. She's like a mother hen, taking over vineyards that would otherwise be abandoned because the next generation didn't want them. She converts them to organic and biodynamic. She works with old bush vines, many over 100 years old. \u003cmeta charset=\"utf-8\"\u003eBairrada is kind of unusual in Portugal. In Dão, Douro, Alentejo, they blend several grapes to make wine. But here it's just Baga. For Filipa, Baga is the terroir and the terroir is Baga. And her version is lifted, bright, delicate, completely different from the heavy, commercial styles that dominate the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eAnd then there are the pigs. The cutest pigs. Filipa introduced them to deal with a phosphorus deficiency in the vineyards (pig urine is rich in phosphorus), and now they're part of the family. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003eDinâmica\u003cspan\u003e is her stainless-steel expression of Baga. Sourced from a mix of bush vines and trellised plants averaging 40 years old, with younger vines propagated by massale selection from the old ones. Handpicked, partial whole cluster, fermented in tank with a very gentle extraction and a long four-week maceration. \u003cmeta charset=\"utf-8\"\u003eIt smells like wild plum and tayberry, with this whole scrubby herb and wildflower thing happening underneath. The tannins are long and lithe. The finish is long and saline. \u003c\/span\u003e\u003cspan\u003eDrink it slightly chilled, with anything from grilled fish to a plate of charcuterie.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e*This description couldn't have been written without the thoughtful 15-minute voice note my friend Bronte Agostino sent me, telling me all the beautiful stories from her time with Filipa in Bairrada. Thank you, Bronte, for making this one come alive.*\u003c\/em\u003e\u003c\/p\u003e","brand":"Filipa Pato \u0026 William Wouters","offers":[{"title":"Default Title","offer_id":51784394604846,"sku":null,"price":43.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Filipa_Pato_William_Wouters_Dinamica_2024.png?v=1772399662"},{"product_id":"cantine-garrone-munaloss","title":"Cantine Garrone 'Munaloss' Vino Rosso 2024","description":"\u003cdiv class=\"dad65929\"\u003e\n\u003cdiv class=\"_4f9bf79 d7dc56a8 _43c05b5\"\u003e\n\u003cdiv class=\"ds-message _63c77b1\"\u003e\n\u003cdiv class=\"ds-markdown\"\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIn 1921, Luigi Garrone started making wine in Val d'Ossola, the northernmost corner of Piemonte. Even now, a century later, this place feels wild and inaccessible. Vines cling to mountainsides and you wonder how anyone gets up there, let alone harvests anything.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eLuigi's grandsons Piermario and Roberto run things now, along with Roberto's sons Marco and Matteo. Four generations in, and they've taken on a pretty significant mission: keeping the local winemaking tradition alive. In the 1990s, they started working with small farmers who were struggling to survive, combining fruit from more than forty growers to make something viable. They own 3.5 hectares themselves and manage another 7.5 through this network. Without them, a lot of these vineyards would just be forest again.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis wine is \u003c\/span\u003e\u003cspan\u003ea blend of Prünent (the ancient mountain Nebbiolo clone that grows here, trained on those traditional toppia pergolas), and Croatina. The Prünent comes from younger vines, which makes this the more approachable, drink-now version of what they do.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIt's low-tannin and mouthwatering. Wild mountain berries, a little earth, brambly fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Cantine Garrone","offers":[{"title":"Default Title","offer_id":51786388046126,"sku":null,"price":46.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Cantine_Garrone_Munaloss_Vino_Rosso_2024.png?v=1772311120"},{"product_id":"la-comarcal-del-moro-tinto-2024","title":"La Comarcal del Moro Tinto 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eJavi Revert is one of those winemakers who can't sit still. His main project is one thing, but La Comarcal is the side thing he does with a friend, a project that keeps getting pulled back toward Font de la Figuera, this tiny village in Valencia where the grapes just taste better. They used to source grapes from other places for this wine, bu now it's all Font de la Figuera, all the time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis 2024 is their village bottling, a blend of 50% Cabernet Franc, 25% Monastrell, 25% Arcos, which is basically a local grape you've never heard of and probably never will again. The vintage was tricky, lower yields, rain at the end of summer, but the wines have more clout because of it. They fermented each variety separately, half with whole clusters, in stainless steel. Then six months in the same tanks to let everything settle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThe wine is fresh and juicy but serious. The Cabernet Franc brings this herbal, balsamic thing, wild herbs and a little green peppercorn energy, while the Monastrell and Arcos keep it grounded in red berries and Mediterranean scrub. It's fine-boned, medium-bodied, tight. The tannins are there but they're polite, more like structure than grip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eDrink it with anything off the grill, or a plate of jamón.\u003c\/span\u003e\u003c\/p\u003e","brand":"La Comarcal","offers":[{"title":"Default Title","offer_id":51818551509294,"sku":null,"price":47.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/La_Comarcal_del_Moro_Tinto_2024.png?v=1772624263"},{"product_id":"celler-comunica-foxy-lady-2022","title":"Celler Comunica Foxy Lady 2022","description":"\u003cdiv class=\"ds-message _63c77b1\"\u003e\n\u003cdiv class=\"ds-markdown\"\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003ePep Aguilar and Patri Morillo spent years traveling, consulting, making wine for other people in other places, always looking for something. Eventually that something led them to Montsant, to a parcel of granitic soils they'd dreamed about for ages. Mas d'en Cosme in Falset. Finally, their own project.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis is Foxy Lady, from vines of Grenache Gris and Syrah planted in 1993 at 370 metres, where Mediterranean heat meets high altitude freshness. The soils are granitic sand with limestone. In the cellar they keep it simple: 85% direct press to capture the pure grape essence, 15% gets a short skin soak (14 to 18 hours), just enough to add depth without losing freshness. Then six months in stainless steel to let it all settle. Just 3,000 bottles made.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis could be a dark rosé, or a light red. Whatever you want to call it, this wine has presence. Bright, mineral, alive. That granite shows up on the palate like wet stones and citrus pith, with just enough texture from that tiny bit of skin contact to remind you this isn't simple stuff. Strawberry, fresh cut watermelon, grapefruit, cinnamon, pepper.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eI brought this bottle to a friend's dinner party and it was the most wonderful pairing with a meaty piece of white fish over green velouté, and a crudo with crunchy jalapeño slices in a cold grapefruit soup. So good.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Celler Comunica","offers":[{"title":"Default Title","offer_id":51818557440302,"sku":null,"price":45.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Celler_Comunica_Foxy_Lady_2022.png?v=1772626321"},{"product_id":"mary-taylor-rosso-di-valtellina-2021","title":"Mary Taylor Rosso di Valtellina 2021","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eValtellina is one of those places that feels like a secret. Tucked along the Swiss border in Lombardy, it runs east-west following the Adda river toward Lake Como. The vineyards climb steep terraces held up by stone walls built centuries ago, and the Alps loom close enough to keep everything cool. This is Nebbiolo country, but not the big, tannic Nebbiolo of Piedmont. Here they call it Chiavennasca, and it grows lighter, more perfumed, softer on its feet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThe Triacca estate has been here since 1897, on land that used to be a Dominican monastery. Five generations in, they farm sustainably and let the terroir speak. This Rosso di Valtellina comes from their Valgella vineyards, 30-year-old vines on sandy clay. The 2021 vintage was a good one, a bright summer and cool September days that preserved all the elegance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThe wine spent 12 months in Slovenian oak, then another six in bottle before release. Fresh and vibrant, all small red berries and delicate florals. It's Nebbiolo with a mountain personality, lighter and more graceful than its southern cousins, but with that same nice  structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eDrink it with anything from cured meats to mushroom risotto to a plate of alpine cheese.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mary Taylor","offers":[{"title":"Default Title","offer_id":51818559242542,"sku":null,"price":53.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Mary_Taylor_Rosso_di_Valtellina_2021.png?v=1772627032"},{"product_id":"terres-basses-2024","title":"Domaine Laballe Les Terres Basses Côtes de Gascogne 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThe Laudet family has been making Armagnac since 1820. The wine thing came later, around the 1980s. \u003cmeta charset=\"utf-8\"\u003eCyril is the eighth generation now, planting resistant grapes, messing around with agroforestry, generally shaking things up while keeping the old ways intact. He has a whole \"Armagnac is back\" thing going (like Nate with Bordeaux), which is fun.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis comes from the \"Sables Fauves,\" those tawny soils in the Landes that give everything grown there a certain freshness, a finesse. \u003c\/span\u003e\u003cspan\u003eIt's a blend of Ugni Blanc, Gros Manseng, and Colombard, basically the Gascony white dream team. It drinks like a Sauvignon Blanc that's been told to calm down a little. Grapefruit, a whisper of passion fruit, crisp and mineral and very, very refreshing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eBring on the seafood.\u003c\/span\u003e\u003c\/p\u003e","brand":"Domaine Laballe","offers":[{"title":"Default Title","offer_id":51818603675950,"sku":null,"price":28.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Domaine_Laballe_Les_Terres_Basses_C_tes_de_Gascogne_2024.png?v=1773320198"},{"product_id":"beatrice-et-pascal-lambert-pur-jus-2023","title":"Béatrice et Pascal Lambert 'Pur Jus' Chinon 2023","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eBéatrice and Pascal Lambert started this domaine in 1987 in Cravant-les-Côteaux, right in the heart of Chinon, and by 2005 they'd gone full organic and biodynamic. They make their own compost on site, treat their vines with herbal teas, and prune and bottle when the moon says so. They have a whole philosophy about it, and you can taste it in the wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis 'Pur Jus' is 100% Cabernet Franc from alluvial gravel soils along the Vienne river. The grapes are hand-sorted, destemmed, and fermented slowly with native yeasts in concrete. A gentle maceration, 15 to 20 days, then a year in those same tanks. \u003c\/span\u003e\u003cspan\u003eWild strawberries, cracked black pepper, and fire-roasted red bell pepper. There's a graphite thing happening too. Tannins are soft, the fruit is pretty. \u003c\/span\u003e\u003cspan\u003eChill it just a bit. Have it with charcuterie and soft goat cheese, or a New York strip steak with a very herby salad.\u003c\/span\u003e\u003c\/p\u003e","brand":"Béatrice et Pascal Lambert","offers":[{"title":"Default Title","offer_id":51818604527918,"sku":null,"price":40.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/B_atrice_et_Pascal_Lambert_Pur_Jus_Chinon_2023.png?v=1773319494"},{"product_id":"domaine-de-lecu-nobis-cotes-du-rhone-2024","title":"Domaine de L'Écu 'Nobis' Côtes du Rhône 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIn 2009, Fred Niger was a lawyer who decided he'd rather make wine. So he bought Domaine de l'Ecu from Guy Bossard, who had started the domaine in the early 70s after coming home from the army and reading about organics instead of whatever he was supposed to be doing. Guy had farmed biodynamically since 1988, and Fred kept all that after taking over.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis wine is Fred's Rhône project. Syrah from a tiny vineyard near Châteauneuf-du-Pape, fermented and aged ten months in stainless steel. \u003cmeta charset=\"utf-8\"\u003eI keep coming back to this wine vintage after vintage because it's just so delicious. Always on point. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIt's all cherry and blackberry, violet, forest floor, that peppery thing. On the palate it's cured meat, crushed peppercorn, eucalyptus, a smoky core. Good acidity, silky tannins. And a freshness that feels strange coming from the heart of Châteauneuf-du-Pape. Syrah on point.\u003c\/span\u003e\u003c\/p\u003e","brand":"Domaine de L'Écu","offers":[{"title":"Default Title","offer_id":51842826666286,"sku":null,"price":43.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Domaine_de_L_Ecu_Nobis_Cotes_du_Rhone_2024.png?v=1773323778"},{"product_id":"clonakilla-hilltops-shiraz-2017","title":"Clonakilla Hilltops Shiraz 2017","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eI'll be honest with you. Australian Shiraz is usually not my thing. Too big, too bruising, and sometimes there's a bit of residual sugar in the commercially-made wines that just throws me off. It's never been my vibe. \u003c\/span\u003e\u003cspan\u003eBut my brother kept telling me about this winery, and then late one night, after a way too long shift, someone poured me a glass. And I had this moment. That aha thing where you realize you've been missing out on something special for years. Oh wow. This is what he was talking about.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eIn 1968, a research scientist named Dr. John Kirk moved from the UK to Australia to work at the CSIRO. Three years later, he started planting vines near a village called Murrumbateman, about 50 kilometres north of Canberra. He named the place Clonakilla after his grandfather's farm in Ireland. It means \"meadow of the church.\" \u003c\/span\u003e\u003cspan\u003eHere's the thing about that spot near Murrumbateman, 50 kilometres north of Canberra. It's 2000 feet above sea level, inland, elevated, with warm days and cool nights through a long late summer. That's not typical Australian Shiraz territory. That's something closer to the Northern Rhône.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eDr. John Kirk started planting there in 1971, naming the place Clonakilla after his grandfather's farm in Ireland. His son Tim took over as winemaker in 1996, and together they've spent decades proving that Australian Shiraz doesn't have to be a big, bruising Barossa bomb.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis Hilltops Shiraz is made from five different vineyards on southwest-facing slopes. Fermented in open tanks, aged 11 months in French oak (only 15 per cent new), then another three months in bottle before release. \u003c\/span\u003e\u003cspan\u003eBlind tasters routinely place this in the Rhône Valley rather than Australia. Red and dark berries, cherries, raspberries, a little black currant, with lots of pepper and spice woven through. Dark, deep, dark again. But also crisp and elegant. Full of finesse. \u003c\/span\u003e\u003cspan\u003eDefinitely not your average Australian Shiraz.\u003c\/span\u003e\u003c\/p\u003e","brand":"Clonakilla","offers":[{"title":"Default Title","offer_id":51851871420718,"sku":null,"price":77.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Clonakilla_Hilltops_Shiraz_2017.png?v=1773613408"},{"product_id":"niepoort-nat-cool-tinto-bairrada-2024","title":"Niepoort NAT’Cool! Tinto Bairrada 1L 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eDirk Niepoort is kind of a big deal in Portugal. He launched a line called NAT'Cool! with a very specific mission: natural as possible, low alcohol, terroir-driven, native grapes, affordable, and so smashable it only comes in 1 litre bottles. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis one is from Bairrada, made with Baga from vines that are 40 to 100 years old. Normally Baga makes these big, dark, tannic monsters. Dirk looked at that tradition and said \"what if we didn't?\" So he fermented it naturally in stainless steel, aged it in stainless steel, and let the purity of the fruit do the talking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eA dream of wild cherry, perfumed raspberry, crushed herbs. It's lifted and fresh, with fine long tannins and a saline finish. Served best with a slight chill.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIt's fun, it's approachable, and it completely reimagines what Baga can be. A charmer, through and through.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Niepoort","offers":[{"title":"Default Title","offer_id":51855956410670,"sku":null,"price":37.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Niepoort_NAT_Cool_Tinto_Bairrada_2024.png?v=1773780698"},{"product_id":"domaine-marcel-lapierre-morgon-vieilles-vignes-2024","title":"Domaine Marcel Lapierre Morgon Vieilles Vignes 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThere are wineries, and then there is Domaine Marcel Lapierre.\u003c\/span\u003e\u003cspan\u003e Marcel took over the family domaine in 1973, and in 1981 he met Jules Chauvet, a chemist and winemaker who had been warning people about chemical fertilizers since the 1950s. Chauvet talked about going back to the old ways. No herbicides, no pesticides, minimal sulphites, no chaptalization. Marcel listened.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThree other local guys (Guy Breton, Jean-Paul Thévenet, and Jean Foillard) followed along and did the same. Kermit Lynch started calling them the Gang of Four, and the name stuck. Together, they changed what people thought Beaujolais could be: serious, age-worthy wines from Cru Beaujolais.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eMarcel passed away at the end of harvest in 2010, which feels almost too poetic. His son Mathieu and daughter Camille run things now the same way Marcel did.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eNow, about the soil. Because it matters here. \u003c\/span\u003e\u003cspan\u003eOver 500 million years ago, volcanic activity under the ocean and a massive continent collision created these hills. As the magma cooled slowly, it formed this coarse-grained rock. When the oceans rose, this area became an island coast. The thing is, the Beaujolais crus were never submerged. No limestone ever formed here. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eOver millions of years, slow erosion of that coarse-grained rock created a layer of sand they call \"gore.\" Sometimes just a few centimetres deep, sometimes up to a metre. And here's the really wild part: during the ice age, the glaciers stopped just north of here. So this top layer never got scraped away. It's still here, exactly where it formed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThe Morgon appellation sits on what they call \"roche pourrie.\" Rotten rock. Decomposed volcanic stone that gives the wine its character. Poor soil, perfect for Gamay. The kind of ground that makes vines work for it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis Vieilles Vignes is the essence of that place. Bright, fleshy fruit. That joie de vivre thing that Marcel seemed to bottle right along with the wine. Aged nine months in old oak foudres and fûts, on its fine lees, doing its thing.\u003c\/span\u003e\u003c\/p\u003e","brand":"Domaine Marcel Lapierre","offers":[{"title":"Default Title","offer_id":51856018866478,"sku":null,"price":71.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Domaine_Marcel_Lapierre_Morgon_Vieilles_Vignes_2024.png?v=1773782170"},{"product_id":"bodegas-ponce-albilla-manchuela-2024","title":"Bodegas Ponce Albilla Manchuela 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eJuan Antonio Ponce enrolled in viticulture school at 14. After school, he went to work for Telmo Rodríguez, making wine all over Spain, soaking up everything he could. Then in 2005, at 23 years old, he came home to Manchuela and started his own thing with his father. Some family land, a lot of ambition, and a whole lot of Bobal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eBut this isn't about Bobal. This is about Albilla. \u003c\/span\u003e\u003cspan\u003eThe 2024 vintage was warm and dry, so they picked early to keep the alcohol at 12.3 per cent. The fruit comes from different vineyards, different ages, but mostly calcareous clay soils at high elevation. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThey fermented it in small vats inside a cold chamber, then aged it eight months in 600-litre barrels and 1000-litre foudres. Mostly no malolactic, to keep that vibrant, saline thing happening. Some barrels might go through partial malo anyway, because wine does what it wants. The oak is there but it's not showing off. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis a super mineral bomb, with gorgeous volume and texture from the lees. Sapid, saline, incredibly good for the price. It ages well too, if you have the patience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIf Chablis existed in Spain, it might taste something like this. Just a thought.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bodegas Ponce","offers":[{"title":"Default Title","offer_id":51856023093550,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Bodegas_Ponce_Albilla_Manchuela_2024.png?v=1773783361"},{"product_id":"cesar-marquez-la-salvacion-godello-2023","title":"César Márquez La Salvación Godello 2023","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eCésar Márquez's family has been in Valtuille de Abajo since 1752, which is a very long time to be anywhere. But César isn't just resting on that history. He's doing something pretty special with it. \u003c\/span\u003e\u003cspan\u003eHis thing is micro-vinifications. Tiny plots, old vines, obsessive attention. He wants to map Bierzo the way Burgundy maps its crus, one small parcel at a time. Different soils, different orientations, different expressions of the same place. It's a project that will take years, maybe decades. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis Godello is called La Salvación. It comes from hundred-year-old vines that were basically forgotten, planted in among the Mencía, just hanging on. César found them and brought them back. \u003c\/span\u003e\u003cspan\u003eThe wine is beautifully balanced, expressive, with this salty finish that comes from a short time maturing under flor (that's the the same yeast layer that makes Sherry so distinctive, here doing its thing with Godello in Bierzo.) It's unexpected and completely wonderful.\u003c\/span\u003e\u003c\/p\u003e","brand":"César Márquez","offers":[{"title":"Default Title","offer_id":51856032727342,"sku":null,"price":60.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/C_sar_M_rquez_La_Salvaci_n_Godello_2023.png?v=1773784477"},{"product_id":"cantine-olivella-kata-catalanesca-del-monte-somma-2024","title":"Cantine Olivella 'Katà' Catalanesca del Monte Somma 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eAndrea Cozzolino started this project in 2004, bringing his family's historic vineyards in the Vesuvio National Park back to life. Small plots scattered across the wild landscape, from 900 to nearly 2,400 feet in altitude. The vines are ungrafted, propagated by layering, an ancient technique where a cane is buried in the soil until it roots and becomes its own plant. Organic viticulture, everything by hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis is Catalanesca, a rare white grape said to have been brought to Naples from Spain in the 14th century by Alfonso I of Aragón. It basically only grows here, on these volcanic slopes. Cantine Olivella is one of the only estates in Italy that bottles it on its own. Katà is the local nickname.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis is pretty much a medium-bodied ray of sunshine. Rich yellow and white fruits, with this smoky, steely freshness that only comes from lava-rich, sandy soils. Bright, mineral, that special volcanic grip. Drink it with seafood and\/or fried things. Anything fried, honestly.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cantine Olivella","offers":[{"title":"Default Title","offer_id":51931307278638,"sku":null,"price":44.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Cantine_Olivella_Kat_Catalanesca_del_Monte_Somma_2024.png?v=1775248629"},{"product_id":"a-j-adam-spatburgunder-rose-trocken-2024","title":"A.J. Adam Spätburgunder Rosé Trocken 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eNeumagen-Dhron, one of the oldest wine villages in Germany, was famous in the 1950s and 60s for its steep, dramatic vineyards. Then a whole generation of Mosel winemakers decided they wanted something else. Small sites like Dhroner Hofberg just sat there, becoming overgrown relics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eAndreas Adam restarted the family estate in 2000. He looked at that forgotten vineyard and said, what if we didn't let this die? He brought it back, single-handedly basically, to its former status as a VDP Grand Cru. This is his Spätburgunder, which is German for Pinot Noir, made into a dry rosé. The fruit comes from the cooler part of the Dhron valley. Eight hours on the skins, then spontaneous fermentation in stainless steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eFresh and fruity, completely dry. Strawberries on a tart cranberry core, raspberry candy, striking acidity. Mineral. Crunchy berries, yum. Delicious. Don't have to think about it.\u003c\/span\u003e\u003c\/p\u003e","brand":"A.J. Adam","offers":[{"title":"Default Title","offer_id":51933277290798,"sku":null,"price":36.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/A.J._Adam_Sp_tburgunder_Rose_Trocken_2024.png?v=1775341540"},{"product_id":"souuillard","title":"Jean-Baptiste Souillard Marsanne 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eJean-Baptiste knew what he wanted to do from a young age. He watched his father run the region's largest cooperative, then stacked up six wine diplomas, then went to work for Château Latour in Bordeaux and Comte Armand in Pommard alongside Benjamin Leroux. The Burgundy years changed him. Watching how individual parcels could speak for themselves, marked his winemaking style. \u003c\/span\u003e\u003cspan\u003eSo he started his own tiny négocé operation with a simple rule: one parcel, one wine. The Cistercian method, he calls it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis Marsanne comes from north-facing Languedoc, from Southern Rhône parcels of clay and limestone. Fermented with indigenous yeasts for one to two months, 100% malolactic, aged for a year in old, neutral oak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eGreen apple, orange blossom, rosewater. A nice creamy palate that doesn't try too hard. So yum.\u003c\/span\u003e\u003c\/p\u003e","brand":"Jean-Baptiste Souillard","offers":[{"title":"Default Title","offer_id":51933299835182,"sku":null,"price":60.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Jean-Baptiste_Souillard_Marsanne.png?v=1775420544"},{"product_id":"vina-krapez-zelen-2022","title":"Vina Krapež Zelen 2022","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eHere's a grape you've probably never heard of. Zelen. It's Slovenian for green, which should tell you something about the vibe: fresh, bright, a little herbaceous. But at Vina Krapež, they decided to take it somewhere else.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThe estate is in Vrhpolje, in the Vipava Valley, at the foothills of Nanos and Kovk. The soil is ancient sea bed, layers of flysch and marl. The family has been growing grapes here for almost a hundred years, but they only started bottling their own wine in 1971. By the 90s, they were focusing on sustainability.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis wine is made entirely with Zelen, macerated on the skins for seven days and then aged in stainless steel on the lees to build depth. So it's still bright and zippy, lime and dried herbs, but there's texture too. The tannins are there, giving it structure and a very pretty finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eDrink it with anything herby, anything you'd normally pair with Sauvignon Blanc but want something weirder and more interesting.\u003c\/span\u003e\u003c\/p\u003e","brand":"Vina Krapež","offers":[{"title":"Default Title","offer_id":51937286324526,"sku":null,"price":47.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Vina_Krapez_Zelen_2022.png?v=1775594093"},{"product_id":"catherine-et-pierre-breton-le-grolleau-2024","title":"Catherine et Pierre Breton 'Le Grolleau' 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eCatherine and Pierre Breton have been farming biodynamically in the Loire for four decades, back when that meant something different than it does now. They're icons in the natural wine world. This is their Grolleau, an old Loire grape that's basically made for drinking without thinking too hard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThe plot is planted in the middle of the woods in Ingrandes de Touraine, on Senonian sands from the upper slopes of Bourgueillois. Being surrounded by trees keeps things cooler in the summer. Young vines, organic, in conversion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThey hand-harvest, do a short carbonic maceration with whole bunches in concrete, press gently, and let indigenous yeasts do their thing. No SO2. Bottled in February to keep all that fresh, primary energy alive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eGrolleau is crimson when it's young, low in alcohol (this one is 11 per cent), easy to drink, smooth. \u003c\/span\u003e\u003cspan\u003eRaspberry and cherry, a little cranberry snap. Tomato leaf, earth, a peppery fling. Nothing heavy. It won't ask anything of you. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eHave it with spicy tomato butter beans, s\u003c\/span\u003e\u003cspan\u003eomething with a little heat, a little richness, something that doesn't need to be fancy. Just good.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Catherine et Pierre Breton","offers":[{"title":"Default Title","offer_id":51937315881262,"sku":null,"price":55.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Catherine_et_Pierre_Breton_Le_Grolleau_2024.png?v=1775598158"},{"product_id":"cos-rami-terre-siciliane-2024","title":"COS 'Ramí' Terre Siciliane 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eCOS is basically the reason people stopped sleeping on Sicilian wine. Three friends started it in 1980, and Giusto Occhipinti (yes, \u003ca href=\"https:\/\/canarycounter.com\/products\/occhipinti-sp68-bianco-terre-siciliane\" target=\"_blank\" rel=\"noopener\"\u003eArianna's\u003c\/a\u003e uncle) has been the force behind it ever since. Organic from day one, biodynamic since 2000, and completely obsessed with aging in amphorae.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eRami is their blend of Grecanico and Inzolia, two local white grapes that most of the world politely ignores. Spontaneous fermentation in concrete on the skins. Seven to ten days of maceration, then eight months in concrete vats, three months in bottle. That's it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThe wine is a beautiful gold. Dusty flowers, candied orange peel, a little honey, a little sage and rosemary. There's ginger in there, and a flinty minerality that comes straight from the decomposed seabed soils of Vittoria. The palate is soft and supple like a pillow, with brisk acidity, a lovely savoury spice kick, and a hint of apricot and bitter almond on the finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eDrink it with grilled fish, roasted chicken, a plate of salty cheese and olives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Azienda Agricola COS","offers":[{"title":"Default Title","offer_id":51937371750702,"sku":null,"price":55.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/COS_Ram_Terre_Siciliane_2024.png?v=1775598885"},{"product_id":"pascal-clement-savigny-les-beaune-les-planchots-2021","title":"Pascal Clément Savigny-lès-Beaune 'Les Planchots' 2021","description":"\u003cdiv class=\"ds-message _63c77b1\"\u003e\n\u003cdiv class=\"ds-markdown\"\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIn 2018, I quit a marketing job in Barcelona and went to Burgundy to do a harvest with Pascal Clément, a small producer in Savigny-lès-Beaune. He and his wife Amélie took me into their home and made me feel like family. Pascal drove me all over Burgundy. We harvested grapes from Savigny to Meursault, also in Corton-Charlemagne. At one point I drove a van full of barrels from Saint Romain back to Savigny, absolutely terrified, and I didn't crash. So that was a win.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eAnyway, now I have his wines at Canary Counter and I'm still a little emotional about it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003ePascal comes from a family of growers. He worked more than 20 vintages before starting his own project in 2012. He owns half a hectare of organic vineyards in Savigny-lès-Beaune and works with another 10 hectares across 29 appellations for his négociant wines. Eighty per cent of what he makes is white, a passion he honed during his years at Coche Dury. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis is Les Planchots, from his own vineyard. It has this smokiness that you can't just call \"oak\" and move on. It's deeper than that. Profound smoke, like something from another galaxy. Pascal's touch with oak is so precise, so on point, so beautifully made. This one got 16 months in neutral barrels. The wine is salty and ripe and fresh all at once. Green apple, lemon peel, a little something stony underneath. It drinks more like a Meursault than a typical Savigny-lès-Beaune. Definitely age worthy, if you have the patience. I don't, but you might.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eDrink it with anything you'd serve with a good white Burgundy, which is to say, almost anything. But especially a roast chicken, a creamy mushroom thing.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Domaine Pascal Clément","offers":[{"title":"Default Title","offer_id":51937385611566,"sku":null,"price":97.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Pascal_Cl_ment_Bourgogne_Blanc_C_te_d_Or_2022.png?v=1775941615"},{"product_id":"pascal-clement-savigny-les-beaune-les-guettottes-2021","title":"Pascal Clément Savigny-lès-Beaune 'Les Guettottes' 2021","description":"\u003cdiv class=\"ds-message _63c77b1\"\u003e\n\u003cdiv class=\"ds-markdown\"\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eIn 2018, I quit a marketing job in Barcelona and went to Burgundy to do a harvest with Pascal Clément, a small producer in Savigny-lès-Beaune. He and his wife Amélie took me into their home and made me feel like family. Pascal drove me all over Burgundy. We harvested grapes from Savigny to Meursault, also in Corton-Charlemagne. At one point I drove a van full of barrels from Saint Romain back to Savigny, absolutely terrified, and I didn't crash. So that was a win.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eAnyway, now I have his wines at Canary Counter and I'm still a little emotional about it.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis is Les Guettottes, a vineyard Pascal tends himself, all year round. Pruning, harvesting, working the soil. \u003c\/span\u003e\u003cspan\u003eWhere Les Planchots is smoky and profound, this one is all about the citrus and the stone. Think lemon rind, but also lemon blossom, something floral and delicate underneath. A buzzy limestone thing, ta chalky energy. A slick of verbena, it's t\u003c\/span\u003e\u003cspan\u003eight, salty, and the palate is just bomb. So fine. So precise. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eDrink it with oysters, with grilled fish. Or drink it alone.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Domaine Pascal Clément","offers":[{"title":"Default Title","offer_id":51947236983086,"sku":null,"price":97.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Pascal_Cl_ment_Savigny-l_s-Beaune_Les_Guettottes_2021.png?v=1775770396"},{"product_id":"maison-ventenac-marie-pays-doc-2024","title":"Maison Ventenac 'Marie' Pays d'Oc 2024","description":"\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eThis is just Colombard from the south of France. Grown on clay-limestone, harvested at night because it's too hot during the day and they wanted to keep things fresh. Just Colombard, because that's actually delicious enough.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eIt tastes like grapefruit and lemon, a little saline, a little something from the sea. Tight, fresh, a little sunshine in a glass. No malolactic fermentation. No oak. Just stainless steel tanks and two months on the fine lees. The winemaker says this wine is for people who enjoy simple things. Direct, immediate things. I agree.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eDrink it cold, with oysters, with salad, with nothing at all. It's not picky. Neither should you be.\u003c\/span\u003e\u003c\/p\u003e","brand":"Maison Ventenac","offers":[{"title":"Default Title","offer_id":51961723846958,"sku":null,"price":29.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/CanaryCounter_7.png?v=1776282426"},{"product_id":"maison-ventenac-eve-pays-doc-syrah","title":"Maison Ventenac 'Eve' Syrah 2024","description":"\u003cdiv class=\"ds-message _63c77b1\"\u003e\n\u003cdiv class=\"ds-markdown\"\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eMaison Ventenac is a modern winery in Cabardès, a little pocket of the Languedoc. Here, they blend Rhône grapes with Bordeaux grapes, which is basically unheard of in France. Grenache and Syrah meet Merlot and Cabernet. HOWEVER. \u003c\/span\u003e\u003cspan\u003eThis one is just Syrah. No blend. Just pure, dark, spicy, structured. Meaty, spicy, grippy, with chewy tannins that actually want to be at your dinner table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"ds-markdown-paragraph\"\u003e\u003cspan\u003eDrink it with a steak, a roast, anything that wants a red that doesn't mess around.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Maison Ventenac","offers":[{"title":"Default Title","offer_id":51961732137262,"sku":null,"price":29.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/5815\/0190\/files\/Maison_Ventenac_Eve_Pays_d_Oc_Syrah_2024.png?v=1776283066"}],"url":"https:\/\/canarycounter.com\/collections\/home-page.oembed?page=5","provider":"Canary Counter","version":"1.0","type":"link"}