Prosecco is not a grape and it’s not a style either, it’s actually a region spanning 9 different provinces in Italy’s Veneto and Friuli Venezia Giulia regions. It’s almost always sparkling and is made using a grape called Glera (which too be fair was called Prosecco until 2009), they also allow up to 15% other varietals.

Let’s unpack some of the words on the front of the bottle…

Valdobbiadene is the name of the town where this specific Prosecco comes from, it’s considered a DOCG site (the most premium quality).

Extra Dry in the world of Italian wine doesn’t mean what you’d think it does, it actually means there is a bit more residual sugar. Brut = dry, Extra Dry = off dry and Dry = sweet!

This wine is an infinite crowd pleaser, it’s fragrant and refined with enticing scents of wildflowers and Asian pears. The vibrant, balanced palate doles out citrus, crisp apple and a hint of ginger set against a firm acidity and a soft, foaming mousse. It has a clean, dry finish with just enough lingering fruit to encourage a second & third (& fourth & fifth...) sip!



Rob Griffin fell in love with the culture and practice of winemaking at an early age. He grew up near Napa Valley and was lucky to work in his uncle’s vineyard there. Rob enrolled at the University of California, Davis when he was just 17 and worked diligently to earn his Bachelor’s degree in Fermentation Science with the dream of becoming a winemaker. After graduating and gaining a few years of experience, Rob took a leap of faith, moving to Washington State. There, he and his wife, Deborah Barnard, established Barnard Griffin Winery in 1983.

After a gentle spring, the summer of 2018 “evolved into a scorcher of epic proportions”, luckily though, atmospheric smoke from the fires in B.C. helped to mitigate any over ripeness. This Chardonnay comes from 6 different vineyards throughout the Columbia Valley and the Yakima Valley. It sees both a bit of malolactic fermentation and barrel fermentation which gives notes of buttered popcorn and vanilla, but those notes are balanced with tons of citrus, apples, pears and crisp, mouthwatering acidity!



As a 3rd generation vigneron, Johannes Zillinger inherited his cellars from his father in 2013, though their winery dates back over 350 years. Johannes has lived in the organic mindset since he was born, the winery was certified as organic in 1984 and as soon as he took over, Johannes converted to biodynamics.

The Velue (named after the wild willow trees in Johannes’ village) is 95% Cabernet Sauvignon & 5% Syrah, all coming from the estate vineyards. The Cabernet spends between 5 to 10 hours on its skins in stainless steel tanks. The Syrah is fermented on its skins in Georgian qvevri (aka amphora - large, egg-shaped terracotta clay pots) then blended back into the Cab for six months on the lees with bâtonnage and full malolactic fermentation.

The result is a vibrant and expressive rosé with notes of watermelon and pomegranate on the nose. The pomegranate translates to the palate where it’s met with juicy flavours of super ripe raspberry, tangy cranberry, green peppercorn and a subtle hint of flinty minerality.



Located in the Galicia region of northwest Spain, Rías Baixas has been likened to a vision of the Garden of Eden due to its lush vegetation and is renowned for its white wines made from Albariño. Fento is also renowned for their Albariño, but they produce a small selection of red wines too, including this gorgeous blend comprised of 57% Sousón, 15% Espadeiro, 13% Pedral, 8% Brancellao & 7% Mencía. All of these grapes are indigenous to Rías Baixas and other than Mencía they are very uncommon (so don’t stress even a little bit if you’ve never heard of them, I hadn’t).

“The common fern, Fento in Galician dialect, spends its life there where it has its roots. Like people from this area, where the Atlantic air penetrates deeply and accompanies everything that happens.”

Vinified and aged in stainless steel, the nose and palate are harmonious with notes of blackberries, dried cherries and plums with subtle accents of baking spices like clove and nutmeg. It’s medium bodied, with fine tannin and juicy with zippy acidity. Only 280 cases produced.



“Good everyday wine. Corriente is our tribute to an unoffnicial and traditional wine classification in use in our region during the early XXth century, which we found very interesting: “Corriente” (common, everyday) wines vs. “Selecto” (select) wines. A wine that is neither deceitful nor ostentatious, Corriente is a simple, approachable wine that represents our region and its culture.”

Telmo is a legend in the world of wine and he’s incredibly kind! I had the pleasure of meeting him back in 2019 and couldn’t believe how down to earth and gracious he was!

Corriente is a blend of equal parts Tempranillo, Graciano & Garnacha (aka Grenache).  The grapes come from Telmo’s own organic vineyards and from some contracted growers practicing traditional viticulture.

The grapes are hand harvested, fermented with indigenous yeasts in large cement tanks, then matured for 10-12 months in barrels and foudres of different ages.

You’ll find lots of dark fruit on the nose, black pepper and some purple floral notes too. The palate is deep and rich with flavours of cherry jam, dark chocolate, a hint of espresso, and fine, chalky tannins.



Anthony has worked in cellars on both Vancouver Island and in the Okanagan alongside some of the most accomplished winemakers in Canada since 2006, but has been making his own wines since 2014.

“We’re a true family winery; my children, Lawson and Ashlyn help pick, sort and foot-tread the grapes, and my wife, Nichol takes care of the business side of things. Growing grapes and making wine in the Okanagan Valley is a long-term love affair for us, and one day we hope our kids take over to keep our dream alive.” -Anthony Buchanan

Comprised of 38% Zweigelt, 28% Gamay, 17% Pinot Noir, 13% Syrah & 4% Muscat FUBAR is all about that Beaujolais influence; it’s a young, crisp, bright red blend. You can serve it slightly chilled and drink it on its own or it’s a perfect picnic wine. Each grape variety was fermented separately in different vessels: wooden open top fermenters, a qvevri, and concrete eggs!

This is crunchy and punchy with all the BLUEBERRIES! Fresh blueberries, blueberry jam, blueberry pie…! Along with some blackberries, violets, thyme, sage and pink peppercorns.

-Erin Loader