Here we have compiled for you a collection of the e-newsletters that we
distribute every 4 to 6 weeks to our client list. Please note that prices, vintages
and availability of the wines in these newsletters may have changed,
but please feel free to contact us if you see something that piques your interest.
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It is certainly starting to feel a lot like the Holidays out there, thanks to this arctic blast we’re enjoying. With the festive season inching ever closer, it’s time to start planning for dinner parties, corporate gifts, and time with family and friends. And that means, having the right wines at the ready.
Our catalogue has over 300 wines available at all times. From small, exclusive parcels to large-format bottles, to Ontario’s best selection of half-bottles, we have something for everyone – and every event – on you list. Let us help you get your holidays off to a merrier start.
On a related note, clients often ask if they can share my contact details with friends and colleagues. The answer, of course, is YES! Whether it’s a case of their favourite wine, or help planning the season’s needs, please feel free to pass my information along.
Please visit us on the web for all of our news, reviews, producers and catalogues, or call me directly to “talk wine”.
In 2010, Ridgeview sent shockwaves through the Champagne region when they received the trophy for “Worldwide Best Sparkling Wine” at the Decanter World Wine Awards. Oh, Mon dieu!
The sparkling wine industry in southern England is in full bloom, pun intended, and Ridgeview is among the oldest and best producers. The chalky soils in East Sussex provide the same “terroir” as in Champagne, and the craftsmanship is world class. Ridgeview wines are now proudly served at Buckingham Palace State Banquets and at No. 10 Downing Street. If you’re going to need bubbles this holiday season, Ridgeview should be on your radar.
“This wine brims with fruit and freshness. A host of apple notions comes alive on nose and palate: The appetizing, ripe tartness of Cox Orange Pippin, the mouthwatering crispness of Granny Smith and the mellowness of Golden Delicious. It has a refreshing, open honesty, juicy and totally inviting. Underneath all that allure lies rich autolysis, underlined by a fine, creamy mousse. Flavours and freshness linger.” 91 points, Wine Enthusiast, Dec 2017
“The NV Bloomsbury is a blend of two-thirds Chardonnay with the remainder Pinot Noir and Pinot Meunier and this disgorgement from February 2017 has 8.8 grams per litre of residual sugar. It has a rich and generous, slightly honeyed bouquet with beeswax and Granny Smith apple aromas. The palate is crisp on the entry, quite saline with fine tension. I appreciate the tension on the finish and it lingers long in the mouth with just the right amount of salinity.”
91 points, Robert Parker’s Wine Advocate, June 2017
Produced since 1974, this wine is made of hand-harvested Pecorino grown in the clay-sand soil of the Tarà estate vineyard. Located on the east coast of Italy in Le Marche, Faleria Pecorino D.O.C. is recognized as the greatest of all Pecorino appellations, and Tenuta Cocci Grifoni is credited with the revival of the varietal, which was rendered all but extinct by larger-cropping varietals like Trebbiano.
They implement a straightforward production method for the “Tarà”, allowing the character of Pecorino to shine through. The fruit is gently pressed then fermented in stainless steel, where it rests for three months on fine lees prior to bottling.
The wine is straw yellow in colour with a shimmer of green, the nose is fresh, spicy, and green. Notes of grapefruit peel, aromatic herbs, white acacia flowers, and white peach are complemented by mineral notes and almond on the finish. It is an excellent wine for delicate fish dishes, such as sole, char or pickerel.
Grooner-velt-leener, the name and the wine is a mouthful. It is Austria’s native white grape, and along with Riesling, it’s top performer. It’s a darling grape of sommeliers, given its light body, but rich mouthfeel; its high acidity, but tactile palate presence; its earthy, herbaceous and still citric flavours and aromas. In my mind, it’s like a flavour mash-up of Riesling, Sauvignon Blanc and Pinot Grigio. Few wines are as versatile on a dinner table and still fun and easy to drink al fresco.
“This wine’s ripe pear fruit and leesy yeastiness make it seem like a raw tank sample. On the palate, the yeastiness expresses itself as savoury texture, framing fresh lemon notes and peppery highlights. The finish is dry and long.” 91 points, Wine Enthusiast, Sept 2018
“Moreau and his son have built Domaine Christian Moreau Père & Fils into one of the best sources of Chablis in the region, alongside names such as Raveneau, Dauvissat, William Fèvre and Patrick Piuze. Moreau’s wines tend to have more flesh but retain the steely core and mineral, iodine elements. Most importantly, they reflect their individual vineyard origins.” Wine Spectator, September 2016
The fruit for Moreau’s Chablis comes from one climat, Les Pargues, which has the classic kimmeridgien calcareous clay, and the vines average 47 years. Forty-seven! Most Chardonnay wineries would consider these “old-vines”. The wine ferments in stainless steel tanks and it rests on the lees for 10 months. This is an impressive entry-level wine by any measure.
“Very attractive weight here with a wealth of peaches and mangoes. Lemons chime in on the palate. Rich and well-balanced with good acidity and weight. Drink on release.”
The oldest family owned winery in Marlborough, Hunter’s is credited by Bob Campbell Master of Wine (M.W.) to have, “started the whole international story called Marlborough Sauvignon Blanc”. So, if you’re in the market for a New world Classic, Hunter’s is your bet.
GOLD – China Wine & Spirit Awards 2019
“A fabulous Sauvignon; the intensely aromatic bouqet shows passionfruit, fejoia, kaffir lime and subtle musky characters, leading to a concentrated palate that is punchy and flavoursome. The wine offers terrific fruit purity and vibrancy, backed by bright acidity, finishing long and delicious. At its best; now to 2021.” 94 points (5 stars) Sam Kim, Wine Orbit, April 2019
Owner and vintner Paul Hobbs has been called a “bloodhound” by Robert Parker for his uncanny ability to find exceptional vineyards. The fruit for his “Felino” wines come from vineyards in Mendoza’s premier appellations, Valle de Uco and Lujan de Cuyo.
Aged in oak for 4 months, the wine is bright yellow with green hues. Tropical fruit aromas of mango, pineapple, and citrus are pronounced on the nose, while on the palate flavours of green apple, peach and subtle notes of vanilla emerge. Racy acidity adds freshness and structure through a persistent finish.
“Aromas of cooked apple, mango and hints of pear with some toasted oak. Pie crust, too. Full body, tight and linear with bright acidity and a juicy and tangy finish. Creamy texture. Drink now. Screw cap.”
Let’s stop pretending that Beaujolais “Nouveau” is representative of Beaujolais as a whole. Realistically, it’s a marketing ploy to infuse cash into the regions’ largest producers pockets. Those simple, fruity, punchy, wines are just that. Simple….and forgettable.
The Crus of Beaujolais is where you find impressive value. Wines from Morgon are full bodied and meaty. Gobs of red and blue fruit, aromas that lean towards plums and stonefruit. While the wines are fruit-driven they have a grounded rusticity and round tannins. They age amazingly well, and offer price friendly alternatives to red Burgundies.
This Morgon is made entirely of fruit from a single family-owned estate; organically-farmed and hand harvested from 50-year-old vines growing in the famed granite and schist soil.
Valpolicella Ripasso is a style of wine that offers great value. The “repassing” and refermentation of young Valpolicella wine through the skins and pomace of the winery’s Amarone production increases the body and flavour complexity of the wine, while maintaining the fresh and fruity nose of young Valpolicella. It is an excellent “food wine”. Try it with with braised meats, any ragout, or simply served with charcuterie and olives.
“Garnet tinged with ruby. Subtle yet racy nose of red fruits, cherry and a touch of fern. Smooth, svelte, elegant palate with appealing aromas of brandy and fine spices with an underlying herbal dimension. Very promising.”
92 points, Gilbert & Gaillard, 2018
“50% Corvina, 30% Corvinone, 20% Rondinella: Aromas of stewed black and red fruits lead onto a silky fleshy and lively palate and convincing finish. Very good.”
You may have come across Grayson Cabernet in your favourite restaurant, but you’ve never seen it at the LCBO. That’s because this is a Rogers & Company exclusive. A wine which has become extremely popular among the sommelier set in Ontario. If you’re looking for a rich and charming Cabernet to pop and pour anytime, this is it!
The 2018 Grayson Cabernet Sauvignon is dark ruby to the eye with a rich nose of blackberry, raspberries and a hint of black pepper. This intense Cabernet is full of dark, deep fruit, it has a nice round mouth feel and a soft lingering finish with a subtle hint of toasted French oak. A tremendous value, if I do say so myself.
When one thinks of the wines from the Carneros A.V.A. Pinot Noir, Chardonnay and sparkling wines come to mind but where northern Carneros ends the Mount Veeder appellation begins, and in these mountain foothills Truchard grows its Cabernet. And what a Cabernet they grew in 2016!
The vines range from 20 – 42 years old, and produce wines that are deep in colour, dominated by lush flavours of black plum, berry, and spice. 11% Cabernet Franc, 1% Petit Verdot, and 1% Malbec were blended in to provide additional softness, structure, and complexity. The wine was raised for 20 months in French oak barrels, 45% of which were first-fill. The wine is ready to drink, but will evolve nicely for 10-15 years.
I can genuinely attest that this wine drinks as well as any Napa Cabernet twice the price.
A comparable, yet alternative varietal to Cabernet Sauvignon, Malbecs are equally impressive on the palate, with brighter, redder fruit qualities, generally softer tannins and more elevated aromatics than Cabs, which tend to be deeper and darker.
“Natal” is a clean, vibrant and rich wine, unencumbered by oak. The bio-dynamically farmed fruit is fermented in stainless steel tanks and is allowed to rest on the lees, providing a creaminess to the tart yet supple Malbec fruit.
“Super fresh and perfectly presented plums and blackberries, framed in modern, spicy oak and laid out on smoothly rendered tannins. Drink or hold. Screw cap.”