Château des Charmes ‘St. David’s Bench Vineyard’ Aligoté 2011
VQA St. David’s Bench $13.95 (296848) 13.0% alcohol
Almost transparent, this wine’s produced from a little-known grape variety grown principally in Burgundy and Eastern Europe, pioneered in Niagara by Château des Charmes founder, Paul Bosc Sr. Clean and crisp, it offers lovely aromas of white flowers, pear, citrus and mineral. Dry, light-mid weight with a subtle pithy edge, the texture is tangy yet silky, the refreshing citrus flavours dancing across the palate on a backbone of finely honed acidity. A refreshing sipper on its own or with light fare, it’s good value. (Susan Desjardins)


Faustino VII Tempranillo 2010
DOCa Rioja, Spain (315234) $12.65 13.0% alcohol
Rich aromas of spice, dark berry fruit and black cherry mingle amongst wisps of vanilla. It’s beautifully balanced with red cherry and bramble berry flavours spilling over the palate with mid weight and good mouth feel. There’s lovely fruit flavour, moderating acidity and enough oomph to allow it to pair well with what you pull off your barbecue. There’s good value here. (Vic Harradine)


Pepperwood Grove ‘Old Vine’ Zinfandel 2011
California $13.85 (308163) 14.0% alcohol
Spice cake and bramble berry pie aromas herald a spirited river of mocha, incense-laden dark raisins and racy red berry fruit. It’s well put together with delicious cherry and berry fruit garnished with exotic spice and wisps of black plum compote on a medium-bodied, nicely textured frame. Good to go now with all manner of grilled red meat, the aftertaste brims with balance and oodles of charm. (Vic Harradine)


Bodegas Portia ‘Ebreia Roble’ 2011
Ribera del Duero, Spain $14.95 (307710) 13.5% alcohol
Wood smoke, tarry notes and incense on the nose, it washes over the palate in sweet, rich waves of cherry, blueberry and tangy red currant. It’s medium bodied and silky smooth with a lingering aftertaste of racy red berry fruit and a supple tannin underpinning, all nicely balanced and lip smacking. Pours well with pasta in tomato sauce or meat-laden pizza. (Vic Harradine)