ZANOTTO NV FROTTOLA FRIZZANTE

VENETO, ITALY

Simply put, Riccardo Zanotto has a deep appreciation for food, wine and tradition. He’s become known for his “Col Fondo” style of Prosecco which is very cloudy and wild with yeasty sediment settling on the bottom of the bottle, but the Frottola, his frizzante, is excellent value and a staff favourite! We’re super excited to share it with you!

Coming from a small geographical zone within the Veneto known as the Marca Trevigiana, this lightly sparkling wine is not even technically allowed to be called Prosecco! It’s made with the Glera grape, which at one point was a synonym for Prosecco, but now that Prosecco has been deemed a geographically-protected zone, the grape can’t be called Prosecco. So, this becomes Vino Frizzante Marca Trevigiana. It’s confusing, I know!!!

This is light and fresh with a gentle fizz (indicative of the frizzante style), it’s got notes of ripe pear and pink lady apple on the nose that jump to palate and where they’re met with flavours of white peach, lemon, a hint of honeysuckle and almond.

NOELIA RICCI ’19 BRO’

EMILIA ROMAGNA, ITALY

Noelia Ricci was established in 2010 within Pandolfa, an estate rich in history that stretches over 140 hectares at the foot of the Tuscan-Emilian Apennines, just a few kilometers away from Predappio. The name Pandolfa is believed to be derived from Sigismondo Pandolfo Malatestaknown as the “Wolf of Rimini”, who plundered the Castle of Fiumana in 1436. Fast forward to 1941, the estate was acquired by Giuseppe Ricci who planted grapes; now, 4 generations later, his great-grandson Marco is running the estate with a focus on Sangiovese and Trebbiano.

The Bro’ aka “The Whale” is 93% Trebbiano & 7% Bombino Bianco. The grapes were harvested by hand during the first week of September. The blend spends 6 months on the Bombino skins and an additional 6 months on lees for texture. You’ll find aromas of honey comb, apricots, orange blossom, pistachios and sourdough bread. These notes translate beautifully onto the palate where they’re met with gorgeous minerality and a hint of green apple.

PITHON-PAILLÉ ’20 GROLOLO WHITE

LOIRE VALLEY, FRANCE

Winemaker Jo Pithon originally founded his 26-hectare estate in the Loire Valley’s Anjou appellation back in ‘78. Guided by low interventionist principals, which were nearly unheard of at the time, Jo focuses exclusively on organics and biodynamics in the vineyard and in the cellar. In 2008 he and his wife Isabelle partnered with her son Joseph Paillé and his wife Wendy to create what is now known as Pithon-Paillé. In 2018, with Jo starting to think about retirement, he started training up-and-coming winemaker Adrien Moreau to fill his shoes.

There’s a pretty funny story behind this label, so I suggest you check out my “Staff Pick for Summer 2021” on our blog!

This is a blend of Melon de Bourgogne from Muscadet, Chenin Blanc from Anjou & Sauvignon Blanc from Touraine (exact percentages are undisclosed though). The blend results in a super fresh and vibrant wine with gorgeous balance. The nose and palate are harmonious with notes of honeydew melon, Asian pears, nectarines, passion fruit, ginger, sea salt and hazelnuts.

FALSE BAY ’20 ROSÉ

WESTERN CAPE, SOUTH AFRICA

Named after South Africa’s most iconic bay, which frames much of the country’s premium winelands, False Bay Vineyards was created out of a desire to make ‘real’ wine affordable. Back in 1994, long before founding Waterkloof (his biodynamic vineyard overlooking False Bay) Paul Boutinot came to the Western Cape to seek out and “rescue” grapes from old, under-appreciated vineyards. These grapes were otherwise destined to be lost in the large co-operative blends that were dominating South Africa’s wine industry back then. Using minimal intervention, which they still practice today, Paul transformed these neglected grapes into stunning wines at an absolutely exceptional value! Wines of this quality, at this price, are not all that common!

This gorgeous rosé is made from whole cluster Cinsault & with a bit of Mourvèdre. On the nose you’ll find aromas of guava, strawberry, and cherry blossoms. The palate is juicy with notes of peaches and Sour Watermelon Slices candy (don’t let that note scare you though! It’s dry!)

WEINGUT BERGER ’19 ZWEIGELT

KREMSTAL, AUSTRIA

Weingut Berger is a family run winery helmed by Erich Berger, but his son Maximilian is currently completing his training as an engineer for viticulture and cellar management at HBLA Klosterneuburg (a local college specializing in Oenology).

They farm 18-hectares of grapes and, like most of the wines we sell, practice organic viticulture and are certified as sustainable.

We love this pure expression of Zweigelt! It’s Austria’s most widely planted grape and a crossing between Blaufränkisch and St. Laurent. There have been whispers around the idea of renaming the grape though as its namesake, Friedrich “Fritz” Zweigelt was not only an entomologist, a phytologist, a very influential viticulturist, but also a member of the Third Reich.

History lesson aside though, it’s a fantastic grape!

Chill this juicy little number down and enjoy notes of blueberries and crunchy red fruit. It’s not overly complex and I’m not mad at it! And yes, I called it “little”, but this is a 1-liter bottle (aka 33% more wine)! 

SORRENBERG ’18 GAMAY

VICTORIA, AUSTRALIA

Sorrenberg is a 2.5-hectare vineyard owned by Barry & Jan Morey, situated on the outskirts of Beechworth, Australia. Barry’s family has a tradition of winemaking that goes back over 500 years to the Mosel River in Germany. His grandfather, Jacob Barzen, emigrated to Australia to work on a family vineyard and years later Barry decided to follow in his footsteps. He named his winery Sorrenberg, after a small vineyard owned by the Barzen family near a town called Reil on the Mosel. Sorrenberg’s vines were planted in 1985 with the first vintage being produced in ‘89.

They farm their vines biodynamically and have been Demeter certified since 2008. While Jan & Barry make a handful of different wines, their Gamay is what they’re known for and the 2018 vintage provided excellent conditions!

On the nose you’ll find notes of spicy dark plum with a hint of cherry. These fruits follow through onto the palate combining with the dusty tannins and sound acid to create a savoury, spicy lingering finish.

-Erin Loader