Vintages Release: TBD, 2021

• The following 2020 Maison François-Xavier Nicolas ‘Essentielle’ Blanc was sourced from vineyards with soils of clay, chalk and marlstone—a carbonate-rich mud or mudstone which contains variable amounts of clays and silt that are often the result of an ancient fresh-water lake. It’s a blend of 50% grenache blanc/25% viognier/20% clairette/5% bourboulenc with an average age of 25 years. The wine was pressed then macerated in cold temperatures then fermented at a cool temperature not exceeding 16 °C with bâtonnage—stirring of spent yeast cells. There was no malolactic conversion and this protects the freshness, tang and acidity of the finished wine.  

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Maison François-Xavier Nicolas ‘Essentielle’ Blanc 2020
AOP Côtes du Rhône, France $16.95 13.5% alcohol
Expect charming aromas of apricot, ripe pear, honeysuckle and a hint tangerine zest in this medium-bodied southern Rhône white blend. The palate is treated to a round, almost coating texture of delicious ripe orchard fruit flavours, lifted with sweetened ruby grapefruit and a mild pithy citrus note balancing the refreshing tangy finish. There’s exceptional-value in this versatile wine. Sip on its own or pair with coconut shrimp or fish and chips. (Louise Boutin)

• The following 2020 Maison François-Xavier Nicolas ‘Essentielle’ Rouge blend was sourced from 40% grenache /20% syrah/20% mourvèdre/20% carignan with an average vine age of 30 years grown in soils of sand, clay and old alluvial deposits of shingles— well drained soils that are very shallow or shallow to bedrock. All grapes are destemmed pressed then fermented on skins over a period of two weeks. It then aged for 12 months in concrete vats.

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Maison François-Xavier Nicolas ‘Essentielle’ Rouge 2020
AOP Côtes du Rhône, France $16.95 14.5% alcohol
Once a vigorous swirl takes care of the alcohol whiff, pretty aromas of ripe black fruit, fresh rose and tobacco notes reveal themselves in this medium-full bodied red. A silky soft wash of ripe blackberry flavours, dark cherry and a bright note of dry cranberry meet powdery tannin mid-palate, bringing structure to the warm, briny and savoury profile trailing in the dry pleasant finish. Aerate/decant one hour and pair with black olive pizza or ratatouille. (Louise Boutin)

• The following 2020 Maison François-Xavier Nicolas ‘Réserve Personnelle’ Blanc was sourced from soils of red marlstone, clay and alluvium—deposit of clay, silt, sand, and gravel left by flowing streams in a river valley or delta, typically producing fertile soil. This white wine is a blend of 70% grenache blanc/15% clairette/10% roussanne/5% marsanne sourced from grapes with an average age of 30 years that were pressed then macerated with cold temperatures then fermented at a maximum of 23 °C with stirring of the lees then aged on their lees in vats and barrels for 6 months, with no malolactic fermentation.

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Maison François-Xavier Nicolas ‘Réserve Personnelle’ Blanc 2020
AOP Côtes du Rhône, France $18.95 13.5% alcohol
Ripe pear, and sweet cantaloupe discretely mingle with mineral notes and white flower aromas in this meticulously crafted white. It flows on the palate with good weight and plush texture offering delicious ripe apricot flavours infused with lemon rind, a wisp of pithy citrus and a fair dose of minerality in the finish and enjoyable aftertaste. This is medium-full bodied and will shine alongside bacon-wrapped scallops or fish tacos. (Louise Boutin)

• The following 2019 Maison Darragon ‘Les Truffes - Dry’ Chenin Blanc was sourced from 100% chenin blanc vines planted in soils of clay, both Calcareous—mostly or partly composed of calcium carbonate and Siliceous—containing silica limestone—with an average age of 30 years. Grapes were harvested by low pressure pneumatic presses and were settled at low temperature settling with fermentation regulated to 16 °C. The wine was aged on fine lees with stirring for six months followed by sterile fermentation during bottling. Chenin blanc is indigenous to the Loire Valley.

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Maison Darragon ‘Les Truffes - Dry’ Chenin Blanc 2019
AOC Vouvray, Loire Valley, France $17.95 13.5% alcohol
If you can’t get enough of tanginess in your white wine, this one is for you. White grapefruit, yellow apple, bread crumb aromas and mineral character introduce a wash of sharp fruit flavours and addictive bright acidity—passionfruit, lime, starfruit—awakening the palate and senses. The lee stirring brings texture and weight on the palate adding dimension and depth in the zesty and beautiful mouth-watering mineral finish. This medium-bodied chenin is perfect for feta, bruschetta or prosciutto-wrapped yellow apple. (Louise Boutin)

• The following 2019 Maison Darragon ‘Les Haut des Ruettes – Medium-Dry’ Chenin Blanc is 100% Chenin Blanc—a grape that is indigenous to the Loire Valley, France. The vines from which this wine was sourced averaged 30 years old with vines planted in soils of calcareous and siliceous clay. The Darragon family have been winegrowers in Vouvray since 1761 and are now in their ninth generation. The estate covers 99 acres.

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Maison Darragon ‘Les Haut des Ruettes – Medium-Dry’ Chenin Blanc 2019
AOC Vouvray, Loire Valley, France $17.95 13.5% alcohol
Yellow-gold when poured in the glass, it begrudgingly offers up aromas of honeydew melon, lanolin and traces of baking spice after a few vigorous swirls. It envelops the palate with tangy lemon pastille, honey-drizzled baked apple and hints of lemon drop candy. It’s medium bodied with good mouthfeel, complexity and plenty of pizzazz on the finish and aftertaste. Pour with baked ham on the bone scored and crisscrossed with cloves and basted with maple syrup. (Vic Harradine)

• The following 2020 Gardian ‘Grande Réserve – Alma Cercius’ Blanc was sourced from 34% chardonnay/33% sauvignon/33% vermentino. Alma Cercius refers to a particular area in the Coteau de Béziers appellation that is unique in itself due to the dedication of the local vignerons. The soils are primarily limestone clay and rolled stones. A rigorous grape selection relied on organoleptic, as well as scientific measurements to capture grapes at their maximum peak for harvest. The chardonnay underwent maceration on the skins for four hours while the sauvignon spent six to eight hours on skin maceration. The vermentino was sorted and went directly to pressing with no oxygen contact settling for four hours. It macerated on lees for several days then fermented on lees by selected yeasts at low temperatures.

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Gardian ‘Grande Réserve – Alma Cercius’ Blanc 2020
IGP Coteaux de Béziers, France $15.95 13.0% alcohol
A mélange of pineapple, lime zest and green apple aromas flirting with freesia flower and slate notes will please your olfactory senses. This is medium-full bodied with a lovely round mouthfeel that’s full of energy with its flavours of green lemon and white grapefruit but also sweet pear, a touch of herbaceousness and chalky minerality developing in the lengthy complex finish. There’s a lot to love in this beautiful wine, including the price point. Pair with grilled asparagus wrapped in prosciutto or steamed mussels in leek-cream sauce. (Louise Boutin)

• The following 2020 Gardian ‘Grande Réserve – Alma Cercius’ Rouge is a blend of 70% cabernet sauvignon and 30% merlot sourced from vineyards of limestone clay and rolled stones. A traditional maceration of 30 days was incurred by both varieties then pump-overs and punched-downs of the cap with micro-oxygenation at the end of alcoholic fermentation.

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Gardian ‘Grande Réserve – Alma Cercius’ Rouge 2020
IGP Coteaux de Béziers, France $16.95 13.5% alcohol
This red blend from the Mediterranean coast offers intense ripe black fruit aromas—blackberry and plum—along with kirsch liqueur, fresh rose petals and black pepper notes. It glides on the palate with mixed berry compote flavours, cassis and a delicious spike of orange zest until powdery tannin showed up to frame the dry, fruit-forward finish with hints of dry herbs. This is perfect to pour alongside gourmet burgers or artisan sausages just off the grill. (Louise Boutin)

• The following 2018 Salvaterra ‘Classico Superiore - Vino Rosso’ is a blend of hand-harvested 65% corvina/20% rondinella/10% corvinone/5% other field grapes sourced from vineyards at 550 meters a.s.l. with soils of marlstone covered with a layer of soil rich in humus—the organic component of soil, formed by the decomposition of leaves and other plant material by soil microorganisms. Grapes were destemmed and soft-crushed at the winery then fermented for approximately 30 days at controlled temperatures 18 to 20 °C then aged for three months in large barrels.

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Salvaterra ‘Classico Superiore - Vino Rosso’ 2018
DOC Valpolicella Ripasso, Veneto, Italy $18.95 14.5% alcohol
This presents with a cocktail of interesting aromas—dry cherry, prune, black tea and tobacco. Slightly lighter in body and dryer than other Ripasso styled wines, it showcases flavours of tart cherry, red plum and freshly cracked peppercorn offered on a warm wave travelling the palate with ripe, yet chewy tannin and ending with a persistent dry, savoury and piquant profile. Aerate/decant two hours and enjoy with hearty traditional lasagna. (Louise Boutin)

• The following 2021 Bleasdale Vineyards ‘The Potts Family’ Rosé was sourced from 100% Dolcetto grapes. The Bleasdale Vineyards winery was founded in Langhorne Creek in 1850 by Frank Potts and is still owned and managed by the family. The price-quality ratio is skewed in your favour.

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Bleasdale Vineyards ‘The Potts Family’ Rosé 2021
Langhorne Creek, Australia $19.95 12.5% alcohol
This pours in the glass with a hint of pink and aromas of floral notes and wisps of strawberry. It’s fresh, crisp and lively on the palate with plenty of tang and pizzazz joined by flavours of watermelon, rhubarb and freshly sliced strawberry. It’s light on its feet with a linear line of tang-laden nerve and verve from twist top to last drop. This is the ideal Rosé to serve chilled, not refrigerator cold, with or without food. My preference would be to serve alongside slices of baguette slathered with cream cheese decorated with capers and slices of sweet onion topped with smoked salmon adorned with a sprig or two of dill weed—a match made in heaven. (Vic Harradine)