September 2026

Located near the distinguished sub-appellation Saint-Estèphe on the Left Bank of Bordeaux, France, Chateau Saint-Paul spans about 21 hectares (51 acres). The vineyards are in one continuous parcel, planted primarily on gravel and clay soils with vine densities around 7,000 vines per hectare. Since 2009, Stéphane Derenoncourt has overseen improvements in viticulture and winemaking, including a shift toward sustainable practices and stricter fruit selection. With the Cru Bourgeois designation, this wine is recognized for its high quality.

Chateau Saint-Paul's Haut-Médoc is a blend of predominantly Merlot and Cabernet Sauvignon with a small amount of Cabernet Franc and Petit Verdot as well. It strikes a remarkable balance between approachable richness and classic Bordeaux elegance.

This wine is an ideal match for roasted or grilled red meats, including beef, lamb, or game. Seek out hearty dishes to complement this Haut-Médoc’s structural elegance.

Cru Bourgeois is a quality designation that recognizes high-quality red wines from eight Médoc appellations through a rigorous annual testing and classification process. The classification is divided into three tiers: Cru Bourgeois (the standard designation for high-quality wines), Cru Bourgeois Supérieur, and Cru Bourgeois Exceptionnel. 

Notes of cassis and blackberries, with succulent, gently grippy tannins and a blue-plum finish.

Chateau Saint-Paul Haut-Médoc 2015

: Viña Cubillo wines, historically labeled "Special Harvest," originate from the vineyard Viña Cubillas. Sitting at an altitude of 410m, with vines averaging 40 years old, these are no ordinary crianza wines. With their exceptional terroir and extended maturation, they could easily pass as Gran Reservas.

: The story of López de Heredia and Rioja begins in the mid-nineteenth century, ironically emerging from French negociants' search for quality grapes during the phylloxera epidemic. Construction began around 1877, giving rise to the iconic bodega—Haro's oldest and one of Rioja's icon producers.

This is a classic, traditionally styled red Rioja. Gran Riserva's may sit at the top of the hierarchy, but I love crianzas for their balance of fresh fruit and tertiary bottle development. This shows a combination of juicy strawberry and ripe red plum alongside leather and tobacco that's framed by dill and coconut from aging in American oak. There's a fantastic freshness here, which will allow this to slowly evolve in bottle over the next 10+ years. But the tannins are already nicely resolved, so it's hard not to pull the cork now. R. Lopez de Heredia has done it again.

R. Lopez de Heredia Vina Tondonia 2016 Vina Cubillo Crianza

The Pecchenino winery has always been at its core, a family business. Currently the winery is run by Orlando and Attilio Pecchenino, the grandchildren of the man who started this winery, Attilio Pecchenino.

Pecchenino currently has 86 acres of vineyards, divided between the municipalities of Dogliani, Monforte d'Alba and Bossolasco, and two cellars: a historic cellar in Dogliani and a more modern cellar in Monforte d'Alba.

Dogliani is part of the Dogliani DOCG production area, located in southern Piedmont, the southern part of the Langhe. Because of the region’s cooler mountain influence, elevation, calcareous-clay soils, along with varied hillside geology, Dolcetto takes on substantially more depth and structure here than in other regions. This is why the 64 acres surrounding the Pecchenino property are mainly planted with Dolcetto, followed by Nebbiolo and Barbera.

The vineyards are managed sustainably with the highest respect for nature, biodiversity and environment. Vineyards are usually kept grassed over to make the soil softer and prevent erosion. Every year organic fertilisation is carried out with light tilling to encourage the accumulation of water necessary for vegetative development. In the fight against vine diseases, treatments are planned with rainfall data, using copper sulphate against downy mildew and mineral sulphur against powdery mildew. All other work in the vineyard is carried out manually to exercise greater quality control.

In the winery, every action is in service of achieving the highest quality, terroir-driven wines. Pecchenino’s 2023 'San Luigi' Dogliani was fermented and aged strictly in stainless steel tanks to emphasize purity, bright fruit, and freshness without oak influence.

For Pecchenino’s 2023 'San Luigi' Dogliani, we recommend roasted beets and radicchio drizzled with a brown butter sauce. Radicchio’s bitterness will play nicely with Dolcetto’s characteristic bitter edge, while the beets will draw out the wine’s darker fruit and earthy notes. Brown butter adds a little indulgence, something we all crave come early fall.

Dogliani is located in Piedmont, tucked into the hills south of the Langhe, and is known for producing some of the highest quality expressions of Dolcetto. Dogliani's cooler mountain influence, elevation, calcareous-clay soils, along with varied hillside geology gives Dolcetto substantially more depth and structure than in other regions. 



The 2023 vintage in Dogliani was a challenging, hot, and somewhat erratic growing season. After a relatively dry winter and early spring, summer was very warm, with periods of intense heat. This heat accelerated ripening but also increased water stress, particularly on exposed sites. The vineyards’ altitude, soil, and exposure all played important roles in Dogliani’s 2023 vintage.

Bright raspberry and cherry descend into darker blackberry and spiced plum, with hints of licorice and dried flowers. Medium-bodied and supple, with silky tannins and a fresh, polished finish.

Pecchenino 'San Luigi' Dogliani 2023

Grandson of the esteemed Jean Collet and successor to his father Gilles at the tender age of 21, Romain embarked on a journey of innovation within the cellar and vineyard in just a few short years. Experimenting with natural yeast fermentations and adopting organic and biodynamic farming practices, he soon began to demonstrate remarkable progress from one vintage to the next.

With all of the grapes grown on Kimmeridgian limestone marl bedrock and clay topsoil, Romain skillfully produces wines with a distinctive mineral character that beautifully reflects their terroir.

Steamed mussels with white wine broth and fries

 You asked and we delivered: another Chablis. This is grown on Chablis' classic Jurassic limestone soils from the Kimmeridgian and Portlandian eras.

In recent years, this domaine’s reputation has increased with Jean Collet’s grandson, Romain Collet, taking on a more direct hand in winemaking and converting the estate to organics.

This Chablis shows real elegance and vibrancy. White peach and pear flavours intertwine with bright citrus notes, all gracefully underpinned by subtle mineral nuances. Aged in stainless steel for 11 months without lees stirring, it exemplifies the timeless charm of classic Chablis.

Jean Collet 2021 Chablis

Winemaker António Canto Moniz comes from a family of farmers (over 5 generations) with a strong connection to the Dão, a Portuguese wine region in the central-north part of the country. It’s one of Portugal's oldest wine regions, officially established in 1908. Surrounded by mountains that create diverse microclimates, the Dão is known for producing balanced and aromatic wines.

The name of the wine “Vinha Paz“ was inspired by António’s mother, Maria da Paz Othon. Vinha Paz translates to “Vineyard of Peace.” The estate has approximately 26 acres of vineyard, of which 18.5 acres are old vines. The wines are produced by António Canto Moniz, in consultation with Sr. Magalhães Coelho. In 2003, Magalhães was named “Portuguese Winemaker of the Year”. It’s been said that Magalhães is responsible for the rebirth of the Dão. 

After a drought-stricken 2022, 2023 in Portugal began with a very mild, rainy winter, improving soil water reserves. Moderate rainfall in the spring, combined with moderate temperatures in the summer resulted in an elegant and well-balanced Branco from Vinha Paz. The 2023 vintage is composed of 60% Encruzado, 30% Malvasia Fina, and 10% Gouveio. In a premium white blend like Vinha Paz's Branca, Encruzado brings structure and aging potential, Malvasia gives an aromatic lift and texture, while Gouveio contributes freshness and minerality. The granite soils and cool-climate, high-altitude vineyard contribute to the 2023 Vinha Paz Branco’s tension and refined character.

Vinha Paz’s Branco will be an excellent companion to fish, and poultry but we’ll be opening this wine alongside soft cheeses, almonds, and olives — the foods that we’re always pulling out of the fridge when company is coming.

The 2023 vintage is composed of 60% Encruzado, 30% Malvasia Fina, and 10% Gouveio. Together, these grapes make for a complex, layered white wine that balances richness with precision.




I didn't know what I missing with the Dão. In my mind, it was all about bold reds. After visiting last month, the real discovery was its white wines – especially those built around the indigenous Encruzado grape. And, at this price, you can forget Chablis.

Elegant aromas of citrus, white flowers, and white-fleshed fruits. Citrus streams along the palate, meeting freshness and a creamy texture. The lively acidity carries the wine to a long, persistent finish.

Vinha Paz Branco 2023

Solvero is a boutique winery in Garnet Valley, located in Summerland, a sub-GI of British Columbia’s Okanagan Valley.  At nearly 600 metres above sea level, Solvero’s estate vineyard sits among the highest in BC. The steep, well‑drained glacial soils naturally influence the wines into pure and precise expressions. As the Solvero team explains, they  farm according to the French viticultural approach of la lutte raisonée (the “reasoned struggle”), working with the terrain and the biodiversity of the Garnet Valley rather than forcing it into an easier path.

Recently awarded Gold at the 2026 WineAlign National Wine Awards of Canada, Solvero’s 2025 Pinot Gris was harvested from Kozuki Family Vineyards and Happy Valley Vineyard at the end of September. The grapes were hand-harvested across five picks at optimal ripeness and fermented individually. Each block was gently whole-cluster pressed to release a lower volume of juice with a high degree of clarity and concentration. The fermentations were a mix of spontaneous and pitched yeast in 50% neutral French Oak barrels and 50% stainless steel. Fermentations were kept relatively cool between 12-16°C, extending over a three week period until dryness. The wine was aged in a mixture of stainless steel and neutral French oak barrels for three months prior to bottling.

We recommend pairing Solvero’s 2025 Pinot Gris with pan-seared steelhead with brown butter, toasted almonds, and roasted delicata squash. The richness of the steelhead and brown butter gives the wine some weight to work with, while the almonds touch on the wine’s blanched-almond note. Roasted squash brings out the wine’s pear and honey character.

Solvero is a boutique winery in Garnet Valley, part of the Summerland Valleys sub-GI. At nearly 600 metres above sea level, its estate vineyard is among the highest in BC. Steep slopes and well-drained glacial soils help shape wines with freshness and precision.



2025 didn’t feel excessively hot, but consistently warm temperatures meant Summerland hit record heat accumulation. Despite the long, warm vintage, the cooling influence of Garnet Valley means this still shows a real freshness. Proof that 2025 was a standout year: this Pinot Gris picked up Gold at this year’s National Wine Awards of Canada. 

Crisp aromas of white flowers, lemon rind and blanched almond. The palate is fresh and frisky, with pear, green apple and honey alongside ginger and white pepper spice. Bright, refreshing acidity carries through to a clean, lightly spiced finish.

Solvero Pinot Gris 2025

For more than 150 years, Bertani has been committed to patient, labour-intensive wine production. They continue to produce Amarone the traditional way: grapes are dried until there is 40% less liquid (the Appassimento process can take months). This shifts the balance between juice and skin, giving yeast more sugar to convert into alcohol and producing wines that are richer, more tannic, and intensely structured. Amarone itself loosely translates to “big bitter.” The dried grapes are then pressed, and slowly fermented into wine which can take an additional 35 - 50 days. 

Bertani’s 2019 Amarone Della Valpolicella Valpantena is a lush blend of 80% Corvina Veronese and 20% Rondinella. The grapes were hand-harvested and dried for four months before being made into wine and matured in a combination of 30-, 54-, and 75-hectolitre barrels for 24 months. This Amarone was produced in Valpantena (meaning Valley of the Gods), and the only cru denomination in the Valpolicella region. Bertani draws from marl-limestone soils on the Valpantena valley’s eastern slope and clay-limestone soils on the western slope, with vines between 15 - 20 years old.

This time of year is made for Amarone. Braised meats, charcuterie, and even chocolate-based desserts will complement this wine’s tannins, and flavour profile.If planning to hold this Amarone, we recommend pairing it with barbecued meats. Tangy sauces or spice rubs will pair brilliantly with the intensity of Bertani’s Amarone.

In 1963, the Italian government adopted a system of quality assurance labels to rate how authentic and regional the methods of a food’s production are. They increase in strictness from IGT to DOC, to DOCG. Only a few wines get to become DOCGs (Denominazione di Origine Controllata e Garantita), and Amarone della Valpolicella officially became one of them in 1968.



What makes Amarone stand out among full-bodied, dry Italian reds is the appassimento process, where grapes are air-dried for months to concentrate their sugars before fermentation. This produces wines that are richer, more tannic, and intensely structured. 

Dense and rich aromas from the get go, with dark plums and licorice leading. On the palate, the fruit is weighty and ripe, pitching sweet dark blackberries, black raspberries, hints of raisins, and black peppercorns. Tannins are thick and youthful before a warm, rich finish.

Bertani Amarone Della Valpolicella Valpantena 2019

Diane Fox and Tyson Archer – Fox & Archer – make a minuscule amount of wine in their garage, but volume isn’t everything. Last year, we featured their delicious 2019 Malbec in our inaugural BC club shipment. Mike and I recently tasted through their latest releases, and it was clear we needed to feature them again. 

The new Malbec, from the exceptional 2020 vintage, is seriously good and easily ranks as one of the top Malbecs in the province. But this time around we wanted to feature one of their Pinot Noirs. They are Pinot Noir specialists, after all. 

The Mountain Pinot Noir is sourced from Fox Vineyard, situated at 600 metres above sea level on the Naramata Bench. Diane and Tyson work with two steeply-sloping blocks at the top of the vineyard, which is what gives this wine a real mountain character with exceptional intensity and structure. It's a pure expression of Naramata Pinot Noir, without the heartbreak price tag.

Thick-cut, charcoal-grilled pork chops with cherry sauce

Diane Fox and Tyson Archer make a minuscule amount of wine in their garage, but volume isn’t everything. We tasted through their latest releases a few months ago, and this Pinot Noir was a standout. Don’t worry: the Malbec is still seriously good, too.

Sourced from Fox Vineyard, situated at 600 metres above sea level on the Naramata Bench, Diane and Tyson work with two steeply-sloping blocks at the top of the vineyard, which is what gives this wine a real mountain character with exceptional intensity and structure.

This shows the balanced ripeness of the 2020 vintage, with a combination of dark cherries and chocolate-dipped wild strawberries alongside cola spices and dried roses. This has the depth of fruit to effortlessly carry the 40% new French oak, which is firmly in the background, keeping the focus on the Naramata terroir. Supple and polished, this is ready to enjoy now but will improve over the next 3-4 years with careful cellaring.

Fox & Archer 2020 Mountain Pinot Noir

Pénélope Roche grew up in Pessac-Leognan on her family’s estate, while Vancouver-native Dylan Roche worked his way through Pauillac and Margaux. Their connection with Bordeaux is clearly felt here. 

They moved to the Okanagan in 2011, and shortly afterwards started Roche as a small virtual label. Since then, they have opened their own winery and tasting room on Upper Bench Road, minutes from Penticton. The wines have a distinct point of view and – no surprise – they have a magic touch with Bordeaux varieties.

This wine is typically only available to Roche wine club members, so we were thrilled to be able to secure a few cases for the Naramata General Store.

Classic Sunday beef roast with all the fixings

Pénélope Roche grew up in Pessac-Leognan on her family’s estate, while Vancouver-native Dylan Roche worked his way through Pauillac and Margaux. Their connection with Bordeaux is clearly felt here.

This vintage is predominantly Merlot, which is sourced from the gravel and granite soils of Kozier Vineyard on the Naramata Bench. There’s a stony minerality that underpins this wine, which supports the fresh, expressive fruit.

This vintage is predominantly Merlot (54%), which is sourced from the gravel and granite soils of Kozier Vineyard on the Naramata Bench, along with Cabernet Sauvignon (24%) and Cabernet Franc (22%) from the South Okanagan. There’s a stony minerality that underpins this wine, which supports the fresh, expressive fruit. Expect juicy wild berries and dark plums that are layered with fresh herbs and cedar. Nuances is right: this is an elegant Bordeaux blend that will gracefully age over the next 10 years.

Roche 2019 Nuances

Wines grown on volcanic soils are unique and distinctive. It's arguably the only soil type that really comes through in the finished wine, with a characteristic smoky quality that is identifiable regardless of the region or grape variety.

Volcanic wines have been white hot – pun intended – since John Szabo MS published his 

 on the topic 7 years ago. That's helped to put the volcanic Canary Islands on the world stage, led by producers like Envinate (who we featured in last September's shipment) as well as Vinatigo.  

Since 1990, Juan Jesús Méndez has been the driving force of Viñátigo and the Canary Islands by recovering indigenous grapes on the verge of extinction and mapping the diverse soil types found across the Canaries.

Listan Negro is a black grape variety unique to these volcanic islands. It produces red wines that are Syrah-like in character, though this rosé speaks more to place than any grape variety. It’s bright and refreshing, with a distinctive volcanic minerality. Expect sappy red berries, fresh herbs, and – yes – smoke. But the smoke-like quality here is related to sulphide compounds – not smoke taint from wildfires – and adds an appealing savoury complexity that enhances the fruit.

Vinatigo 2021 Rosado de Listan Negro

Zuccardi Q Chardonnay 2022 comes from the high-altitude vineyards of the Uco Valley, where Chardonnay behaves very differently than it does in warmer wine regions. Sitting at the foot of the Andes, the Uco Valley’s elevation brings intense sunlight during the day but dramatically cooler nights, allowing Chardonnay to develop ripe fruit while holding onto sharp natural acidity.

The 2022 growing season in Mendoza was notably warm and dry, creating ideal conditions for healthy fruit development throughout much of the region. Lower rainfall meant disease pressure stayed low, and vineyards saw very little disruption during the growing season. In some sites, smaller berry size and reduced yields led to greater concentration in the fruit, particularly for white varieties like Chardonnay.

In the Uco Valley, altitude played a crucial role in balancing the vintage. Vineyards sit between 1,000 and 1,500 metres above sea level, where intense mountain sunlight during the day is followed by dramatically cooler nights. That large diurnal swing slows down ripening and helps grapes retain acidity and aromatic definition, even in warmer years.

For Chardonnay, those conditions developed generous orchard fruit and citrus character without becoming heavy or overly tropical. The cooler nights preserved the wine’s freshness and linear structure, while the dry season contributed to clean flavours and strong concentration. The result is a vintage that feels both ripe and precise, combining texture with bright mineral tension.

The region’s alluvial soils, filled with limestone, sand, and stones washed down from the Andes over thousands of years, play a major role in shaping the wine’s tension and stony texture. Rather than feeling broad or tropical, the wine leans energetic and structured.

The 2022 Chardonnay Zuccardi Q from El Peral and Gualtallary, Uco Valley was 50% aged in concrete and used barrels for 10 months.

The subtle nutty aromas in Zuccardi’s 2022 Q Chardonnay will bring out that same character in grains while the wine’s apple, pear, and stonefruit notes will match with lightly sweet flavours in a dish. That being said, we recommend a grain salad with plenty of herbs and roasted or grilled stone fruit — the kind of salad that travels well, a summer necessity.

Chardonnay from Argentina’s High Ground


Zuccardi has become one of Argentina’s defining modern wineries. They’ve shifted attention away from sheer ripeness and toward freshness and site expression of the Uco Valley’s high-elevation vineyards. The “Q” range highlights exceptional vineyards within Zuccardi’s portfolio, and the 2022 Chardonnay shows exactly why high-altitude Chardonnay from Mendoza has gained so much international attention.



The Mendoza 2022 vintage was marked by a warm, dry growing season with very healthy fruit and smaller yields. In the Uco Valley specifically, the combination of altitude and cooler nighttime temperatures helped preserve freshness and precision despite the warmth of the year. The result is a vintage that feels both ripe and precise, combining texture with bright mineral tension.

On the nose, apple, pear and nutty aromas leap out of the glass with lemon zest and hints of linden blossom trailing behind. On the palate, a stony mineral acidity is threaded through layers of citrus and stonefruit with a long satisfying finish.

Zuccardi Q Chardonnay 2022

For many years, Lebanonese wine seemed to be synonymous with Chateau Musar, an iconic producer renowned for savoury, long-lived wines. But the breadth of Lebanon wine is just starting to be noticed on BC shelves, spearheaded by some of the province's leading wine importers. 

These wines are a fun discovery for curious wine geeks, but they're anything but new. Grape vines were first planted in the Bekaa Valley, Lebanon's predominant grape-growing region, over 6,000 years ago. Domaine des Tourelles is comparatively young in that context, founded 150 years ago by Francois-Eugene Brun in the town of Chtaura, halfway between Beirut and Damascus.

 started bringing in the wines late last year. I was immediately impressed by the quality – and distinctiveness - of the wines, especially the Red. The wines are made by Chateau Margaux-trained winemaker Faouzi Issa, one of the region’s rising stars. But the wines stay true to the Bekka Valley, using both Bordeaux and Rhône varieties that are well-suited to their unique terroir.

Grape vines were first planted in the Bekaa Valley over 6,000 years ago. Domaine des Tourelles is comparatively young in that context, founded 150 years ago by Francois-Eugene Brun in the town of Chtaura, halfway between Beirut and Damascus.

Today, the wines are made by Chateau Margaux-trained winemaker Faouzi Issa, one of the region’s rising stars. The wines stay true to the Bekka Valley, though. This Red is a blend of dry-farmed Syrah, Cabernet Sauvignon, Carignan, and Cinsault from 20-year-old vines planted at 1,000 metres in elevation.

This Red is a blend of dry-farmed Syrah, Cabernet Sauvignon, Carignan, and Cinsault from 20-year-old vines planted at 1,000 metres in elevation. There's a lovely combination of fruit and savoury complexity, with remarkable freshness thanks to the high elevation. Sun-soaked dark cherry and black raspberry fruit is accented by leather and game notes, with no shortage of complexity. The wine continues to evolve in the glass over an hour or two, and it will no doubt improve with another 4-5 years in bottle. An impressive, distinct wine – and an absolute steal at this price.   

Domaine des Tourelles 2020 Red

It’s easy to forget that Bordeaux is much more than its famous first growths. The caricature is expensive wines produced in lavish chateaux that are increasingly for the 1 percent. That turned off sommeliers and nearly 

Bordeaux itself deserves the lion's share of the blame, chasing fad markets and not connecting with its consumers. There was a feeling that Bordeaux was 

. Farmers wearing suits can give that impression. But Bordeaux is a large region, and the stereotypes and generalizations swept soulful, passionate estates under the rug.

Wines like the D de Dauzac show a different side of the region. The first written record of Château Dauzac dates to the 16th century and it has played a pivotal role in some of the most important chapters of Bordeaux’s winemaking history. The estate worked alongside the University of Bordeaux to develop a treatment for downy mildew, which decimated Bordeaux vineyards in the mid-19th century. They were also the first to introduce temperature control to their tanks. Coincidentally (or not), the estate was owned by an ice maker at the time.

Bordeaux is known for powerful, tannic reds that tend to only be approachable after decades in bottle. The D de Dauzac is something completely different. It offers immediate charm and appeal, unencumbered by oak. It's bright, juicy, and medium-bodied, with fresh red cherry and currant fruit that's lifted by freshly chopped herbs. Drinking beautifully at seven years of age, the tannins are soft and resolved, though this can still hold for another 2-3 years.

D de Dauzac 2016 Margaux

The Mosel’s Schloss Lieser winery was purchased in the 1990s by Thomas Haag and his wife Ute. The winery and vineyard were in a state of disrepair. With his many years of experience at his parents' acclaimed winery, Fritz Haag, and through hard work and dedication, the winery was rebuilt over the course of the 1990s and established itself among the top German Riesling producers.

The winery now boasts eight VDP.Grosse Lage vineyards, among the finest steep slopes of the Middle Mosel. This portfolio of vineyard sites, combined with natural yield reduction, 110-year-old vines, and selective hand-harvesting in several passes, guarantees wines with exceptional aging potential.

2023 was a rollercoaster growing season in the Mosel. While spring was favourable, with relatively little frost damage and good flowering, June and much of July became hot and dry. Then the weather changed with rain throughout the end of July into August. This deadly combination of warm temperatures and moisture created significant botrytis pressure as harvest approached. September then turned mostly sunny and unusually warm, which accelerated ripening dramatically. Growers had to be extremely selective about picking and sorting carefully. Weingut Schloss Lieser discarded roughly 25% of their fruit. This diligence led to Rieslings with generous fruit while retaining the transparency and acidity that define Mosel Riesling.

Schloss Lieser wines all undergo spontaneous fermentation with natural yeasts at low temperatures in the 100-year-old vaulted cellar.

We recommend seared steelhead with sweet corn, chanterelles, and lemon-herb butter alongside Schloss Lieser’s 2023 Riesling Trocken. The richness of the steelhead and butter works beautifully with the wine’s bright acidity, while peak-season corn and the arrival of chanterelles make this a perfect September pairing.

A Vintage That Needed Meticulous Precision


2023 was a challenging growing season in the Mosel. A favourable spring rolled into a hot, dry June and July, followed by heavy rain and significant botrytis pressure. Weingut Schloss Lieser discarded roughly 25% of its fruit, which paid off, producing Rieslings with generous fruit, balanced by the transparency and acidity that defines the Mosel.



After years of dedicated work, Gault&Millau honored Thomas Haag with the title "Winemaker of the Year" in 2015. Most recently, the renowned Falstaff wine guide awarded the winery its highest distinction, "Winemaker of the Year," for 2021.

Smoky slate minerality drives this sleek and elegant dry Mosel Riesling. The nose and palate are beautifully interwoven with crisp green and red apple, lime, white peach and lemon cream. Excellent tension and herbal freshness on the barely medium-bodied palate, before a long, crystalline finish.

Schloss Lieser Riesling Trocken 2023

Monks are interwoven with the history of wine. Look no further than Abbazia Di Novacella. It's one of the oldest active wineries, founded in 1182. Then, like now, it was a Monastery. But it’s forward-looking, too. It was carbon neutral back in 1992. It's also looked beyond the grape varieties that are commonly associated with Alto Adige. 

Today, just 66 acres in Alto Adige are planted to Grüner Veltliner, largely in the Isarco Valley where Abbazia Di Novacella is located. That means Grüner accounts for only 0.5% of total plantings. We think you'll see the potential in this bottle.

This is complex, pure, and precise, with vibrant citrus fruit that's accented by subtle orchard blossoms, white pepper, and fresh herbs. It shows excellent varietal character, and the winemaking puts the focus squarely on the fruit. It's predominantly aged in stainless steel, with partial use of large oak casks for added texture. The palate is mineral-driven and saline, with crisp acidity that beautifully balances the ripe stone fruit finish. 

Abbazia Di Novacella 2020 Gruner Veltliner

This was the wine that almost didn't make it. We placed our order before the strike impacting the BCLDB, but it didn't arrive on the last shipment. We started making alternate plans. Fortunately, it never came to that. 

Four friends, all studying winemaking at university, banded together to start Envinate. Today, they are leading a new frontier of Spanish wine by embracing what’s been forgotten: overlooked regions and varieties combined with traditional winemaking techniques that shy away from overextraction or excessive oak. 

Castilla-La Mancha was known for producing an ocean of simple, inexpensive red wines. That’s changing thanks to wines like Albahra, which translates as "a small sea." It is sourced from old vines planted at altitude in the small sub-region of Almansa, just two hours from the coastal town of Valencia. A blend of 75% Garnacha Tintorea, a red-fleshed variety also known as Alicante Bouschet, and 25% Moravia Agria, a variety on the verge of extinction with just 500 acres remaining, this wine truly speaks to the ethos of Envinate. It's a compelling new vision for Spanish wine, and more than that: it's just outrageously good.

Garlic rosemary lamb chops or grilled chorizo

This compelling, juicy red shows exceptional purity of fruit, with sappy wild berries that are joined by spicy herbs and soft spices, in part from the use of some whole clusters during fermentation. It's precise and finely textured, benefiting from aging in concrete, with a supple, moreish quality that makes it effortlessly drinkable. Enjoy this with a light chill.

Envinate 2020 Albahra

Verdicchio di Matelica is located in the foothills of the Apennine Mountains, about an hour from the Adriatic Sea, in the Marche. It's always convenient when the name of the grape variety is in the appellation name, and even better when there's an opportunity for Metallica puns. 

For me, Verdicchio is stylistically like a dry Riesling: crisp and citrusy with a delicate floral lift. Verdicchio di Matelica is arguably lesser known than the neighbouring Verdicchio dei Castelli di Jesi appellation, but the former's high elevation produces crisper expressions of Verdicchio with more depth. They're just as versatile at the dinner table as they are ageworthy. 

Eric Hemer – one of three people to hold both the MW and MS titles – said it best recently over dinner: "I just can't get enough of dry, citrusy, saline white wines like Verdicchio."

Verdicchio takes you to the sea and is a natural pairing with delicate white fish like the Adriatic monkfish. But a traditional pairing is the local version of lasagna, 

, with its rich, offal-based meat sauce. Think chicken giblets and sweetbreads.

Verdicchio di Matelica, located in the foothills of the Apennine Mountains about an hour from the coastline of the Adriatic Sea, produces crisp, citrusy, saline wines with a delicate floral lift. Think along the lines of a dry Riesling.

This complex, elegant Verdicchio Di Matelica shows a combination of bright lemon and green apple, lifted by fragrant apple blossoms and accented by almond and delicate fresh herbs. Aged in stainless steel for four months, the focus is squarely on the fruit, with a linear, precise palate that's marked by a crisp, saline finish. Certified organic.

Borgo Paglianetto 2021 Terravignata Verdicchio Di Matelica

The Jolivet family entered the world of wine in 1926. The house then continued to grow and today includes 297 acres between Sancerre and Pouilly sur Loire, and 148 acres in Touraine for "Attitude".  In 2001

Pascal Jolivet set out to produce a very high quality wine outside of Sancerre while remaining in the Loire, which he considers the best Sauvignon Blanc terroir in the world. His passion for this grape variety led him to the Touraine region rich in history and heritage, near the magnificent Châteaux of Châteaux of Cheverny and Chambord. The Touraine vineyard is composed mainly of five plots of limestone and clay soils with flint.

Over the years, Pascal has developed a real style for his wines, very identifiable by their purity and elegance. Pascal creates what he refers to as an "organic vinification." After a very light settling, the fermentation of the juices is carried out with indigenous yeasts in temperature-controlled stainless steel vats. Aging on fine lees for 5 months plays a fundamental role in the concentration and complexity of Pascal Jolilet’s Attitude Sauvignon Blanc. Pascal credits the very long fermentations for sustainably nourishing, and stabilizing the wines so only very low doses of sulphur are needed.

Pascal Jolivet’s 2023 Attitude Sauvignon Blanc screams for seafood in any preparation. If you’re oyster-ed out and craving a vegetable, we recommend a warm salad with sauteed cauliflower or brussel sprouts to effortlessly pair with this stunning Sauvignon Blanc.

making wine is a nice way to be creative, an art form that requires a quality of listening to perceive and understand nature’s messages. The magic happens during the transformation of the winemaker’s reasoning and decisions into juices then into wine, giving voice to the terroir."



In the central Loire, 2023 spring rains gave way to a warm late-summer boost, aiding ripening of the Sauvignon Blanc fruit. Because the fruit was harvested under cooler-leaning conditions, you can expect the Attitude 2023 to show crisp acidity, fruit clarity and minerality.

Delicate floral notes gather with aromas of lime, citrus fruits, green apples, and kiwi. The refreshing and finessed palate is all thanks to the minerality and crisp acidity that seemingly goes on forever. A long, elegant finish.

Pascal Jolivet Attitude Sauvignon Blanc 2023

Mariatinto was founded in 2002 by winemaker Humberto Falcón and chef Guillermo González Beristáin. They set out to make a Mexican wine designed to work with both Mexican and international food.

Mariatinto has grown to become synonymous with high-quality wine in Mexico. In the vineyards and in the cellar, work is done with minimal intervention, organically wherever possible and always to allow the grapes to speak for themselves.

The Pacific’s cool breezes help moderate the growing season’s heat, allowing grapes to ripen while retaining acidity. This is one reason the region can produce fairly concentrated reds without becoming flat or heavy. Mariatinto’s vines grow in sandy clay-calcareous soil that combines ancient marine limestone, moisture-retaining clay, and fast-draining sand. It’s a unique terroir that lends itself to bold, expressive wines.

Each block is harvested separately at full phenolic ripeness. Once the grapes arrive at the winery, they’re destemmed and crushed directly to stainless steel tanks for temperature-controlled fermentation. The duration and temperature of fermentation, as well as pumpover schedule, depends on each batch. After each tank of wine finishes its alcoholic fermentation, the wine is then inoculated to carry out malolactic fermentation in the same tank. Later, it’s decided what age of barrel each batch will use (1st, 2nd, 3rd, 4th or 5th use). All batches of wine remain in French oak barrels for 12 months. Afterwards, the final blend is assembled and placed in a stainless steel tank to carry out clarification and light filtering prior to bottling. The 2023 Mariatinto premium red is a complex blend of Tempranillo 30%, Syrah 30%, Nebbiolo 30%, Merlot 5% and Cabernet Franc 5%.

The 2023 Mariatinto premium red blend will shine with slow braised beef, either barbacoa style served in corn tortillas and salsa; or braised with herbs and served over mashed potatoes and fresh herbs. The wine’s structure connects with the savouriness that comes from beef cooked low and slow. In the tacos, lime juice and salsa will perk up this pairing. Likewise, if you’re leaning into the mashed potatoes, be sure to include a scattering of fresh herbs for that same lift. Either way, your kitchen will smell the coziest it’s been in months.

Critics across the world are finally starting to pay attention to Mexico’s Valle de Guadalupe in Baja California. The region has a hot, dry Mediterranean climate, with similarities to Napa Valley and the Southern Rhône, but with a profound maritime influence.



This was one of our most popular wine club picks, and we're thrilled to bring it back with the new 2023 vintage. It's a blend of 30% Tempranillo, 30% Syrah, 30% Nebbiolo, 5% Merlot, and 5% Cabernet Franc. It feels like a kitchen sink blend, until you realize this is the norm in Valle de Guadalupe. It somehow just works – don't ask us how.

The powerful nose opens with complex notes of fresh raspberry, blackberry, plum and blueberry, followed by violets and rose petals, fresh leather and cedar. The palate dances with intensity and elegance. Its firm and linear tannins and fruity mid-palate cascade into a long, fresh finish of red fruit and dark chocolate.

Mariatinto Red Blend 2023

Hewitson’s Estate lies along the banks of the Para River, in the heart of the Barossa Valley on the historic Seppeltsfield Road. Historically, this strip has produced some of Barossa’s — and Australia’s — finest red wines. The Ned & Henry’s range is named for the winemaker’s sons and is designed to deliver traditional Barossa Shiraz character with both early appeal and aging capacity.

Spring and early summer were cooler than average during 2022 in the Barossa Valley, with budburst and flowering delayed across many sites. Hail and frost events led to damage and poor fruit set, resulting in lower yields and a longer than average harvest. But not all was lost. Because of the cool-leaning growing season, extended ripening allowed the grapes to achieve intensity and depth while retaining fresh acidity and structure. 

The Hewitson winery brings together state of the art with traditional winemaking practices and a soft footprint on the land. Demanding attention is given in the vineyard to drainage, soil health and biodiversity. Ned & Henry's Shiraz comes from the Steingarten Road Vineyard, where rye grass grows between rows. The vines are 30 years old and are planted on ancient oxidised ferrous (terra rossa) over limestone. Vinification involved a cold soak with a combination of whole berry and crushed fruit. The ferments were left on skins for approximately three weeks with daily pumpovers. The 2022 Hewitson Ned & Henry's Shiraz was aged 16 months in mid-seasoned French oak barriques. As this 2022 wine shows, Dean excels at challenges. 

I was introduced to this wine by Jamie Goode. He had leftovers from a seminar on Australian Shiraz, and this was one of the highlights. It's hard to believe the price – or how much Australian Shiraz has evolved over the last decade.

Butter-basted steak, slow-simmered stew, or hard strong cheeses will effortlessly pair with this decadent and complex Shiraz. ‘Tis the season for indulgence.

A very good friend of Dean Hewitson challenged him to produce a traditional, full-bodied Barossa Valley wine with the only criteria that it could be drunk young at lunch or dinner and didn’t stray from Dean’s fundamental wine making philosophies. 



This was a vintage that demanded vineyard managers and winemakers adapt swiftly from hail and frost damage again and again. For those, like Dean Hewitson, who leaned into the challenge, the 2022 wines have an elegant power.

A generous nose of juicy red and black forest berries, licorice, and black cherry jam.  On the palate, explosive red berries drop into velvety soft tannins. With fresh acidity on the finish, this is a rich and complex Shiraz.

Hewitson Ned & Henry's Shiraz 2022

As he does with all of his wines, Nikos Karatzas focuses on expressing the character and origin of these Xinomavro grapes, indigenous to Greece. He sourced the grapes from select vineyards in Naousa and Amyntaio, both in Macedonia, Greece. Naousa lies 330 metres above sea level in limestone and clay-rich foothills, while Amyntaio sits at 580 to 650 metres in a cooler climate. Although not certified, most vineyards follow organic practices, and all grapes are hand-harvested at night to preserve freshness.


After sorting and a short cold soak, fermentation occurs slowly with wild yeasts in 31 hl tulip-shaped concrete tanks, with a small portion in 5 hl open-top barrels. Around 5-8% of the grapes ferment as whole clusters, adding structure and complexity. The wine is blended immediately after fermentation, then aged for 10 months on fine lees in amphorae. It is bottled unfiltered to maintain its natural character and elegance.

with a cherry glaze will beautifully mirror this Xinomavro’s cherry and red berry flavours while the salty and charred flavours of grilled vegetables with grilled halloumi will enhance this wine’s fruit.

Oenops was founded in 2015 by winemaker Nikos Karatzas, with a focus on indigenous and rare Greek grape varieties and one goal in mind: to express the character and origin of each variety. 



The DOTS series – a reference to the optical illusion on the label – features highly acclaimed, single-varietal wines from indigenous Greek grapes. Xinomavro is Greece's answer to Piemonte's Nebbiolo, with juicy cherry fruit, bright acidity, and firm tannins.

Cherry and floral notes layered with spice and mineral tones. Pure, with a delicate freshness on the smooth finish.

Oenops Xinomavro 2022 

Dolcetto is much like Gamay: it’s a wine for 

. It’s what you’ll find on the table on a Tuesday night in Langhe. But this wine shows just how serious it can be given meticulous winemaking and vines that date up to 70 years old.

It's the wine that started it all for Domenico Clerico, who sadly passed away in 2017. He started with just three hectares of Dolcetto in 1978 before expanding across Piemonte, becoming one of the giants of Barolo. While the top wines sell for over $200, this Dolcetto shows that you can still find exceptional value within the portfolio. Today, the winery continues under the guidance of the Clerico family and winemaker Oscar Arrivabene.  

A traditional Piemontese pairing is Tajarin Al Ragu Alla Langarola, an egg pasta with a rich meat sauce. It's also a natural pairing with charcuterie like salami or bresaola.

This is the wine that started it all for Domenico Clerico, who sadly passed away in 2017. He started with just three hectares of Dolcetto in 1978 before expanding across Piemonte, becoming one of the giants of Barolo.

Dolcetto commonly produces deeply coloured red wines, and this is no exception. It pours a deep purple-hued ruby, offering fresh, juicy red cherries and blackberries, with a real purity to the fruit. Subtle notes of violets and anise add depth and frame the generous fruit, leading to a well-balanced, medium-bodied palate with polished, fine-grained tannins that speak to the quality of the winemaking. A top example of Dolcetto, to be sure.

Domenico Clerico 2019 Visadi Dolcetto

Dolcetto is originally from the Piedmont region of northwest Italy, and translates to "little sweet one." It's a rarity in British Columbia, and Moon Curser is one of only two wineries to produce a single-varietal expression. But year after year they prove Dolcetto is right at home in the Okanagan, too.

Honouring the traditional way of making Dolcetto in Piedmont, it’s made fresh and juicy without any oak influence, putting the focus on the fruit. Dolcetto is typically best enjoyed in its youth – in Piedmont, it's the Tuesday night wine while your Barolos and Barbarescos are tucked away in the cellar –  and served with a light chill. Tossing it in your fridge for twenty minutes before serving will do the trick.

This is one of the only Dolcettos found in the Okanagan. It's a juicy expression of the grape, remaining true to its Italian origins, with vibrant flavours of wild berries and pomegranate.

 Moon Curser's focus is on rare and unusual grape varieties not widely planted in the Okanagan – let alone on the Osoyoos East Bench. 

It’s bursting with juicy wild berries and pomegranate mingled with roasted tomatoes and delicate herbal notes, all framed by vibrant freshness and supple, yet well structured tannins.

Moon Curser 2022 Dolcetto

The Ochota Barrels story began in a Volkswagen campervan on the Mexican west coast in late 2000. After traveling to some of the world's famous wine and surf regions, Taras and Amber Ochota dreamed of making wine back home in South Australia. And they did for many, many years to global acclaim. It’s been said that no one in Australia rode the wave between minimal intervention/ natural wine styles and more traditional styles than Taras. Sadly, Taras passed away in 2020 following a lengthy illness. Since his passing, Taras’ wife Amber has taken the reins of the Ochota Barrels winery, carrying on the family’s dream and vision.

From Onkaparinga Hills, this organic Grenache comes off a vineyard planted in 1946 with soils composed of red loamy clay with ironstone over deep limestone. The grapes were native fermented with 65% whole bunch, with up to 12 days on skins before being basket pressed to older French barriques for a couple of months. At 11.6 ABV and from 82 year old vines, this wine captures McLaren Vale's sunbaked character while revealing Grenache's overlooked elegant side — bright red fruits and subtle spice. This wine was bottled unfined and unfiltered with a minimal sulphur addition.

With this Grenache’s crunchy tannins and wild raspberry palate, a holiday turkey

(cranberry sauce optional). Alternatively, a baked brie would be fab. You could lean sweet with a topping of brown sugar and pecans over the brie or go savoury with sauteed mushrooms.


This Grenache stands apart due to its organic old-vine origins in McLaren Vale, set against a site dominated by clay, ironstone, and limestone. The result is a wine that combines bright, lifted aromatics with fine-grained, savory texture—almost reminiscent of delicate cool-climate reds.




The Green Room Vineyard, a.k.a. the Grancari vineyard in the Onkaparinga Hills farmed by the Ochotas’ dear old friend, Rino, has always been the source of fruit for this wine and remains one of the great sites in the Ochota Barrels’ lineup.  

Pouring a very light crimson hue, this gracefully wild Grenache weaves dried herbs, and wild raspberry with a buzzy acidity along the palate. Vibrant and fresh with a savory edge.

Ochota Barrels The Green Room Grenache 2024

In 2016, winemaker Murray Bancroft refocused his entire operation on growing Pinot Noir, converting 4 acres of former llama and sheep pasture into a single-varietal block. He planted a mix of Dijon clones known for balanced yields and clear site expression. All work in the vineyard is done by hand under fully organic protocols: rows are cultivated by hoe and scuffle weeders, cover crops enhance soil structure and biodiversity, and no synthetic pesticides, herbicides or chemical fertilisers are ever applied. The root systems develop in a shallow layer of sandy loam over fractured bedrock, encouraging deep penetration, natural vigour control and small, concentrated clusters.

Birch Block sits on the edge of the Okanagan interior plateau at roughly 360 metres elevation above the western shore of Skaha Lake. The block’s gently sloping terrain of calcareous silt loam ensures excellent drainage, while adjacent hills cast afternoon shadows that delay canopy heat stress. Nightly mountain breezes funnel down from the highlands, extending diurnal temperature swings by up to 10 °C. These conditions slow sugar accumulation and allow phenolic ripeness to align with retained acidity. This means that fruit can be picked mid-to-late August when tannins and flavour precursors are fully developed.

Unlike many rosés that shy away from bold food, Birch Block’s texture and grip make it a perfect partner for spiced dishes like North African tagines or grilled meats with herbaceous chimichurri.

 In 2016 winemaker Murray Bancroft put all his focus into growing Pinot Noir. What was once pasture for llamas and sheep has been planted with a mix of Dijon clones, bringing life to 4 acres of virgin land. The vineyard is worked entirely by hand using organic methods, with no chemical pesticides, fertilizers, or herbicides touching the soil.

 Birch Block is situated on the edge of the Okanagan’s rugged interior plateau, high above the western shore of Skaha Lake, where cooling mountain breezes and afternoon shadows play a key role in the growing season. These elements slow ripening and preserve natural acidity, which, combined with an early harvest, makes this rosé distinctly fresh and aromatic.

A complex aromatic profile with wild strawberry, persimmon, delicate florals, and fine herbs. Medium-bodied and finely structured, with impeccable texture, balance, and a long finish.

Birch Block Vineyard 2023 Pinot Noir Rosé

Deep Roots had the best-scoring top five wines in the 2026 National Wine Awards of Canada among wineries producing 10,000 cases or fewer. Their 2020 Reserve Chardonnay earned a platinum medal, one of only three Chardonnays to do so.  This is the culmination of years of hard work for the Hardman family, who have deep roots on the Naramata Bench. Winemaker Will Hardman is part of the fourth generation farming the property. It was his dad, Bryan, who transitioned the family farm from apples to grapes beginning in 2003. Today, they steward 19 acres across two Naramata vineyards, using almost exclusively estate fruit.

The plan was never to start a winery. Bryan originally sold fruit to CedarCreek and Lake Breeze, among others, planting varieties that were in demand. That changed when Will started to show an interest in the wine business. They broke ground on the winery in 2012, giving them the ability to “control some of [their] own destiny,” according to Bryan. The first vintage was produced in the corner of a neighbouring winery. From nine barrels, they’ve grown their production to 4,500 cases, which are largely sold through their tasting room and wine club.

Deep Roots Winery’s vineyard benefits from a unique terroir that combines rich soil, optimal sun exposure, and a gentle lake breeze. This distinctive combination, along with their sustainable farming practices, results in wines that truly express the character of the region. Their commitment to preserving the land and their heritage shines through in every bottle.

We’d love to tuck into a corn risotto with Parmesan and a glass of Deep Roots’ 2023 Chardonnay. The sweet corn will work beautifully with the wine’s ripe fruit and the creamy texture. Add a little lemon juice or zest to the risotto and you’ll pick up on the wine’s Meyer lemon nose.

Deep Roots is a family owned winery on the Naramata Bench. They’ve been farming the land around their winery for over 100 years, spanning four generations. After many years of selling grapes to other wineries, the Hardmans took the leap into winemaking, producing their first vintage in 2012. 



Spring 2023 started slowly, with delayed budbreak, but warm weather quickly brought the vines back on track. This 2023 Reserve Chardonnay shows the ripeness of the vintage, and earned a platinum medal at the National Wine Awards of Canada, one of only three Chardonnays to do so.

Medium-bodied and round, with ripe apple, Meyer lemon, pineapple and banana layered with flaky croissant, toasted marshmallow and vanilla. Subtle oak and a creamy malolactic texture carry the wine’s fresh acidity through to a lingering finish.

Deep Roots Chardonnay 2023

When the 2024 deep freeze descended on the Okanagan Valley, Spearhead Winery looked to the inspiring Cherry Hill vineyard, a 150-acre estate in Willamette Valley’s prestigious Eola-Amity Hills AVA. 90 of those acres are planted to Pommard and Dijon Pinot Noir clones. Cherry Hill vineyard was planted in 1998 after extensive soil analysis revealed that the native Jory soils were beautifully suited to Pinot Noir allowing for both structure and perfume. The moderating influence of the Van Duzer corridor through the coastal range, combined with the bowl-like shape of Cherry Hill’s site, provides ideal growing conditions for finicky Pinot Noir.

Up until the beginning of September, the Willamette Valley's 2024 growing season was trending above the Growing Degree Days average of the last 30 years. Then ripening slowed to a glacial pace as temperatures dipped to 10°C at night and peaked at 21°C during the day. This slowed sugar ripening and allowed the grapes longer hang time, enhancing flavour development without the typical compromise of losing acid or creating too much potential alcohol. 2024 was a classic Willamette Valley vintage worth collecting.

The fruit was hand-picked, destemmed, and cold-soaked for approximately six days before fermenting with ambient yeast. After a gentle pressing, the wine was transferred to French oak barrels for 13 months of aging, 25% of which were new.

Lean into this classic Willamette Valley vintage with a classic Pinot Noir pairing: seared duck breast with a berry reduction and wild mushrooms. The tenderness of properly cooked duck will effortlessly match Spearhead’s 2024 Clone 777 Pinot Noir. A berry reduction and wild mushrooms are the perfect accoutrements to highlight this Pinot’s fruit-forward savouriness.

After 15 vintages with prestigious wineries in New Zealand and Oregon’s Willamette Valley, renowned Pinot Noir winemaker Grant Stanley settled in the Okanagan Valley in 2003. A large collection of accolades have since followed. When the devastating 2024 deep freeze descended on Spearhead, Grant knew exactly where he wanted to source Pinot from: Eola Amity Hills AVA in the Willamette Valley.



No other grape variety attracts as much clone talk as Pinot Noir. Clone 777 is one of the “Dijon clones,” named after the French town in Burgundy. 777 is known for producing exceptionally intense, dark-fruited, aromatic wines with significant structure, strong spice notes, and velvety, age-worthy tannins.

Lifted aromas of ripe red cherry and juicy raspberry mingle with delicate notes of rose petal, dried thyme, vanilla, and a hint of clove. The palate reveals fresh cherry, red currant, and pomegranate, layered with subtle earthy undertones. Vibrant acidity and beautifully balanced structure define this Pinot Noir.

Spearhead Winery Clone 777 Pinot Noir 2024

Andeluna Cellars, steeped in history and romance, draws inspiration from the Argentine moon illuminating the majestic Andes Mountains that grace the Uco Valley, Mendoza.

Uco Valley, thanks to its high altitude and well-draining soils, has emerged as a highly promising sub-region in Mendoza. Here, robust vines yield low quantities of top-quality grapes, resulting in full-bodied wines characterised by vibrant acidity and floral notes.

Vegetarian kebab, grilled beef ribs, or blue cheese burger

This is sourced from a single vineyard in the Uco Valley, arguably the top sub-region of Mendoza, which sits at 1,300 metres above sea level. Get the name now?  

 A classic, high-elevation Malbec that shows floral notes of violets alongside intense blackberry fruit, with a plush, mineral-laden palate. 

Showing an intense purple hue, this Malbec reveals dark plum and bramble fruit layered with violet florals and subtle notes of nutmeg and clove spices. The plush, mineral-laden palate is well-structured, with a balance of fresh acidity and youthful tannins.

Andeluna 2021 1300 Malbec

Winemaker Richard Charnock has a way with Chardonnay, after working at some of the top Burgundian producers across Australia, Canada, New Zealand, and South Africa. 

Surely we're past the ABC (Anything But Chardonnay) movement. But this wine shows that unoaked Chardonnay can be serious in its own right.

JoieFarm 2022 Unoaked Chardonnay

LaStella interprets the Okanagan through an Italian lens. In the wrong hands, it could feel contrived. But LaStella never loses its sense of place thanks to the thoughtful winegrowing of Severine Pinte. Fortissimo is a different take on the Super Tuscan, with a 6-percent splash of Sangiovese adding savoury complexity to this Merlot-dominant blend. Pour it next to the Modest Wines Sangiovese for an interesting comparison.

Fortissimo is a different take on the Super Tuscan, with a 6-percent splash of Sangiovese adding savoury complexity to this Merlot-dominant blend.

LaStella interprets the Okanagan through an Italian lens. In the wrong hands, it could feel contrived. But LaStella never loses its sense of place thanks to the thoughtful winegrowing of Severine Pinte.

From the exceptional 2020 vintage, this iteration is a blend of 63% Merlot, 18% Cabernet Sauvignon, 13% Cabernet Franc, and 6% Sangiovese from the Black Sage Bench and Osoyoos. There's a beautiful combination of expressive fruit, led by dark cherry, alongside savoury notes of tobacco, sandalwood, and desert sage. Like you'd expect from a Super Tuscan, this is firmly structured, with the potential to develop gracefully in bottle over the next 5-7 years. If you don't have the patience, and we don't blame you, pair with a hearty protein and decant for 1-2 hours.

LaStella Winery 2020 Fortissimo

Township 7’s 2022 Reserve 7 was crafted with grapes from two distinct Okanagan vineyards. Merlot and Cabernet Sauvignon came from the rocky soils of Township 7’s Naramata Bench estate Blue Terrace vineyard. These soils drain quickly which in turn coaxes the vines to put their energy into growing concentrated fruit. Rocky soils also hold daytime heat and slowly release it over the cooler nighttime temperatures. For the Naramata Bench, where the growing season can be shorter for Bordeaux varieties, this added heat can help develop darker fruit flavours as well as softer tannins. The Cabernet Franc is from the Raju vineyard near the border in Osoyoos, with soils that are a mix of gravel, sand, and lakebed soil. These soils tend to develop lifted herbal and floral notes in Cab Franc along with a mineral tension.

2022 delivered one of the most balanced and compelling Okanagan vintages in recent years. Fermentation lasted 10–21 days with daily pumpovers for balanced extraction. The wine spent 12 months in barrel, was blended, and then returned to barrel for an additional 12 months for the wine to integrate. Aging was in a mix of 62% French (10% new) and 38% American oak barriques. This is a confident, cellar-worthy red that captures the strength of the 2022 vintage with precision and poise. Powerful yet composed, Township 7’s 2022 Reserve 7 is built for the long haul but is already drinking impressively well.

Recognized for its consistently excellent wines, Township 7 was named one of British Columbia’s Top 10 Wineries at the 2025 National Wine Awards of Canada.

For a summer night that requires something special, we suggest a cremini and shiitake mushroom risotto alongside Township 7’s 2022 Reserve 7. The mushrooms’ umami earthiness along with the risotto’s creaminess will pair expertly with the wine’s plush fruit. 

Industry professionals have crowned the Naramata Bench’s 2022 vintage as the best it’s had in the last 50 years. The growing season started with typical spring conditions. However, July and August were cooler than usual, slowing down vine growth and allowing for extended hang time. All of this led to an impressive red blend with plush fruit and a refined herbal, cedar lift.



Merlot forms the core of this Bordeaux-style blend, making up 56% of the wine, giving the blend its round generosity. The 25% Cabernet Sauvignon adds structure and tannin, zipping up the wine and giving it a backbone. At 19% of the blend, Cabernet Franc fills in Township 7’s 2022 Reserve 7 with herbal aromatics and acidity. Together, the three varieties create a wine that’s both polished and approachable. 

Ripe black cherry, plum, and raspberry on the nose, seamlessly layered with cedar, eucalyptus, and a refined herbal lift. The rich, and concentrated palate is flooded with black cherry and blackberry, backed by plush plum and a polished cedar spine. Velvety, structured tannins give it both immediate appeal and the backbone to evolve beautifully over time.

Township 7 Reserve 7 2022

I bought my first six-pack from Kevin Rossion, winemaker and partner at Plot Wines, several years ago. The wines immediately impressed me with their transparency and poise. Kevin shies away from the “natural wine” label, but his approach is certainly less-is-more. He's a viticulturist, first and foremost, and that informs his winemaking, putting the emphasis squarely on the fruit.

Plot is a relatively new endeavour for Kevin – or side hustle, as he calls it. In 2018, he started the label with two friends, who oversee the sales and marketing. In an era of multi-million-dollar wineries in the Okanagan, with multi being a slight understatement, it’s reassuring – and important – that a group of friends can still start a small wine label that’s true to who they are and the type of wines they want to drink.

One of the standouts in Plot's portfolio is their 2019 Merlot. It’s light, juicy, and moreish, far from what you typically expect from Okanagan Merlot. In part, that’s because of the vineyards, or 

 (get it?), that Kevin has selected. Two of the vineyards are located in Kaleden, just 15 minutes south of Penticton. This cooler climate, moderated by Skaha Lake and shielded from the afternoon sun by the Wild Horse Mountains, gives this wine its bright, expressive fruit. Sappy brambles and wild blueberry are lifted by fresh violets, with a deft touch of oak (20% new) adding complexity without overshadowing the fruit. It's a distinct, modern take on Okanagan Merlot that leaves you wanting a second glass. Bottled unfined and unfiltered.

Plot Wines 2019 Merlot

Echo Bay, a serene lakefront property acquired in 1967, has evolved from a family hobby farm into a family-owned winery led by the Rufiange family. Located on an idyllic eighteen-acre plot along Skaha Lake, it is the region's only lakeside winery, benefiting from a unique microclimate shaped by surrounding rock formations.

In 2013, with no prior wine industry experience, the Rufiange family sought expertise from Richard Cleave, a BC wine industry pioneer, and with a thorough analysis of the land and under Dick’s guidance, they decided to plant Bordeaux red varieties. Echo Bay's south-west-facing slopes with silty loam and glacial gravel deposits ensure ideal sun exposure for these later-ripening varieties.

At Echo Bay, land stewardship is paramount. The Rufiange family is deeply connected to their vineyard, practising hands-on, holistic farming to prioritise biodiversity and self-sustainability. They refrain from synthetic inputs, focusing on soil health using cover crops, plant ferments, compost, and innovative techniques such as biochar – all produced on-site.

The Synoptic is a flagship blend that reveals components that best represent the season in the vineyard. A blend of Cabernet Franc (44%), Merlot (35%), Cabernet Sauvignon (9%), Carménère (6%) and Petit Verdot (6%), 2020 Synoptic was fermented with wild yeasts and aged for 17 months in French oak (22% new). Bottled unfined and unfiltered.

After a thorough soil analysis, it is clear that red Bordeaux varieties –– Cabernet Franc, Merlot, Cabernet Sauvignon, Malbec, Carménère, Petite Verdot –– are destined to thrive on the west facing slopes of the vineyard’s silty loam and gravels.

The Synoptic is a flagship blend that reveals components that best represent the season in the vineyard.

This red blend opens with an array of bright red fruits, including cherry, redcurrant, raspberry, and wild strawberry, intertwined with fresh herbs and subtle mineral notes reminiscent of graphite and gravel. Fresh and pure, the palate exhibits lovely vibrancy wrapped in fine-grained tannins while still showing excellent fruit concentration.

September 2026

Best of BC

International Gems