C311-NL: SOUTH AFRICA AND TUSCANY by opimianwineclubdevin

CELLAR ORDER NOV 28 - JAN 8, 2024

SOUTH AFRICA AND TUSCANY

The Cinciano team raising a glass to excellence!

OPIMIAN.CA

NL 311

Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc

Blackberry, cranberry, cedar, mint

Plum, blackberry, cranberry, herb

13.5%

Roasted breast of guinea fowl stuffed with game mousse

Seriously Old Dirt 2021 by Vilafonté

There is substance in the name, which references Vilafontes, one of the world’s oldest recorded soil types (650 million years and counting) and the natural occurring outcrop which gives its name to the estate itself. Whether this gives an intrinsic advantage over younger soil types is a question best left to geologists. It is a good name, though. SOD is a regional blend from multiple growers, consisting predominately of Cabernet Sauvignon, a small slice of Malbec (8%), and a smattering of Merlot and Cabernet Franc (2%). There is a dedicated winemaker in Stellenbosch University graduate, Arlene Mains, who cut her teeth among the glitterati at both Opus One and Mouton Rothschild. So what of the wine? The 2021 has spent 18 months in older French oak barriques and is the result of a cool harvest that largely avoided the perennial Cape summer heatwaves. It shows a corresponding freshness and vibrancy, redcurrant and cherries mingling with the fuller dark fruit that one might expect from the traditional Cape blend. Harvest time was roughly two-weeks later than average, which may account for the nuanced nose, which holds something back before, on the palate, the fruit lets loose in an avalanche of plums, cassis, and more cherry. The acidity is gentle and the tannins assertive enough without ever overpowering. This is a wine designed to be drunk and enjoyed to the last drop. 2024-2033–mp

SCAN TO WATCH A SPECIAL VIDEO FROM VILAFONTÉ WINES!

LOT 4665

$ 51 / 750ml

$ 306 / CASE OF 6

EDITORIAL

All About Change By Michael Lutzmann and Greg Rinehart, Opimian Managing Directors

Let's face it. The last few years have been hard on all of us. No matter where you live on the planet, you have been affected by the pandemic and the all-encompassing, permanent change it brought with it. Has wine and, by extension, Opimian helped? Surely! But the change in the world order has affected winemakers more than wine drinkers. Especially in South Africa. The perfect storm of global issues has made winemaking in South Africa exponentially more difficult. On a recent virtual tasting with Groote Post owner, Nick Pentz, he joined via battery power because the power grid has been operating on rolling blackouts.

COUPS DE COEUR..........................................................................P7 CANADIAN CORNER.....................................................................P8 SOUTH AFRICA........................................................................................... P12 Bosman Family Vineyards.................................................................. P13 ORANGE WINES CORNER................................................................. P17 SOUTH AFRICA........................................................................................... P18 Groote Post Vineyards........................................................................... P18 TUSCANY........................................................................................................ P22 Cinciano.......................................................................................................... P23 EVERYDAY WINES....................................................................... P24 Fattoria Sorbaiano...................................................................................P30 Vignaioli del Morellino di Scansano............................................P34 Giovanna Ciacci......................................................................................... P38 COLLECTOR’S CORNER............................................................ P42 CELLAR UP!.....................................................................................P46

CELLAR 311 — EDITORIAL

Climate change has upset the already delicate balance of temperature and rainfall. The 2020s have proven to be the largest challenge our partners Groote Post, Bosman and Vilafonté have ever faced. These challenges have contributed to Richard Kershaw Wines and Aristea pausing their exports to Canada. We are doing all we can to ensure that both of our valued partners will be back. Despite that, they continue to make stellar wines and continue to share them with us. By ordering and consuming these fabulous wines, you have contributed to a win-win. While Tuscany was not immune to the tectonic shifts of the past few years, they continued a tradition of centuries. Tuscan wines are some of the originals and some of the most popular in the world. Everyone will enjoy the Chiantis that we all know and love. Make sure to add Super Tuscan knowledge and enjoyment to your wine lover's quiver. One of our Master of Wine, Igor Ryjenkov MW, explains them in detail in the Master Piece, and you can find a selection of them on page 32. Our Masters of Wine have chosen some exceptional Tuscan examples for you. Our previous partners Cinciano, Scansano, and Sorbiano are back with both favourites and new wines for you to experience. Add to that, new wines from Giovanna Ciacci and L'Oca Ciuca, and you can choose the best Tuscan wines money can buy. This Cellar goes to print too early to include pictures and stories from the Opimian Member trip to Tuscany in early October. Check out your blog, your Opimian social media channels and your email. It just may convince you to join us in 2024 for your own, exciting experience. You can also strike out on your own and visit our producers. They always welcome Opimian Members with open arms. Cheers Michael & Greg

YOUR MASTERS OF WINE FOR THIS CELLAR

Toronto-based Igor Ryjenkov MW was the first in Canada to earn the prestigious Master of Wine credential in 2003. His wine business expertise has been informed by 24 years in the Ontario trade, first in retail, then in key buying positions, and lastly, in projects, most notably, developing the new 5-dot wine style matrix. Igor is one of Opimian’s Masters of Wines.

Ordering Made Easy

Legend

1. SELECT YOUR WINES Let yourself be inspired by Opimian’s Masters of Wine. Our custom chart features a list of symbols to help guide your selection.

Red - White - Rosé - Sparkling - Port/ Dessert - Spirit

Body Light - Medium - Full

Bottle size

Oak Light - Medium - Heavy

2. PLACE YOUR ORDER There are three ways to order. The last day to order for each Cellar Offering can be found listed on the cover. No orders will be processed after this time.

Number of bottles in case

Organic2

Aroma

Vegetarian2

3. LET US HANDLE THE REST The wines featured on this Cellar Offering are still at the producers’ wineries when you order them, so it is normal that the process takes a bit of time and effort on our side.

Taste

Vegan2

Serving temperature

Top 10 Members' Choice

Percent of alcohol1

Medal winner

Ideal with

Orange wine

Still unsure which wines to order? Contact us!

Release dates are dependent upon actual arrival dates, distance from port of entry to liquor board and processing time required by each liquor board. Once the wine arrives at your local liquor store or distribution centre, you will receive a Pick-up Notice with the specified date (the Release Date) and your pick-up location.

Residual Sugar Dry = 0-10g/l Louise Wilson MW: LW

1 2

Opimian.ca

Semi dry = 11-30g/l

Semi sweet = 31-50g/l

Jacky Blisson MW: JB

Michael Palij MW: MP

Sweet = 51+g/l

Igor Ryjenkov MW: IR

The alcohol percentage value is subject to change before delivery. This information is provided by our producers and may not reflect Canadian norms.

MemberService@Opimian.ca

1-800-361-9421

— CELLAR 311 MASTERS OF WINE

MASTER PIECE

nearly three times as long as his counterpart from Siena. While this brought a peaceful resolution to a long standing dispute, it also ensured the territorial dominance of his city for centuries to come.

Tuscany: Of Roosters and Mavericks

It is hard to trace the roots of this fable, attributed to the Middle Ages, but the recorded symbolic connection to Gallo Nero dates to the late 1200s, and the League of Chianti, a military alliance of three villages right in the heart of today’s Chianti Classico. Possibly, that story was already recounted then. Overtime, the local wines took the name of the area. The first recorded reference to Chianti as wine appears in 1398, a white wine at the time, although reds were also in the conversation.

Look for this logo in the cellar!

By Igor Ryjenkov MW

…It was still an early morning when the two riders, traveling in opposite directions, spotted each other. They met near Fonterutoli, about 20 kilometers outside of Siena, and, as it had been agreed, this was where the boundary between the rivaling Florence and Siena would be set… The ride was triggered on both ends by a day-break rooster’s call. While Siena’s white bird had been well fed and pampered, the Florentines’ black rooster had been on a “diet” and kept in a dark small coop. Super-alert on the day of the ride, it was all too eager to announce the morning’s arrival, ensuring a head-start for the horseman from Florence. By the time they met, the Florentine rider had travelled for

CELLAR 311 — MASTER PIECE

In 1716 the Chianti wine producing area was formally delimited by the Grand Duke of Tuscany, making it one of the earliest designated continuously producing wine areas. It was not until 1924, when the Consorzio of Chianti Classico Wine was formed, that the Black Rooster became an official emblem for and later displayed on the bottles of the wines from the historic heart of the region. Sangiovese is widely planted all over the Italian peninsula, but few would argue that Tuscany is where it reaches its peaks. Besides Chianti, the best of Brunello, made only with this grape, Vino Nobile and Morelino from the Coast are all excellent examples of regional expressions of Tuscan Sangiovese. While the grape does not travel well outside of the country, making the region virtually the exclusive source of top-shelf Sangiovese wines, we now know that a number of areas in Tuscany offer a welcome mat to a range of non-traditional grapes. However, it was a case to be proven, and it took some visionary people to prove it, the people behind the very first “Super Tuscans”.

Toronto-based IGOR RYJENKOV MW was the first in Canada to earn the prestigious Master of Wine credential in 2003. His wine business expertise has been informed by 24 year in the Ontario trade, first in retail, then in key buying positions, and lastly, in projects, most notably, developing the new 5-dot wine style matrix. Igor is one of Opimian’s Masters of Wines.

COUPS DE COEUR

THIS CELLAR'S HIGHEST SCORING WINES BY OUR MASTERS OF WINE

EVERYDAY DRINKING ROGGIANO, MORELLINO DI SCANSANO DOCG, VIGNAIOLI MORELLINO SCANSANO, 2022, LOT 4705, P36

CELLARING POTENTIAL VIN DEL FATTORE, GOVERNO ALL'USO TOSCANO, SANGIOVESE MAREMMA TOSCANA DOC, VIGNAIOLI MORELLINO SCANSANO, 2022, LOT 4707, P36

Sassicaia, a personal project of Marchese Mario Incisa della Rochetta, was the first out of the gate. The wine was made at first for personal consumption since 1948 in the area that had no previous wine heritage and was not highly thought of since it was unsuitable for Sangiovese. The vineyards were actually planted to the French Cabernets, both Franc and Sauvignon. Its first commercial release was the 1968 vintage. Around that same time, from the Chianti area, Marchesi Antinori launched the inaugural 1971 vintage of Tignanello, a blend of Sangiovese and Cabernet Sauvignon. Neither wine fit the existing DOC regulations, and had to be offered for sale as Vino di Tavola, the lowest designation available. However, they commanded the prices well in excess of what the top DOC producers were able to expect, and became known as Super Tuscans – mavericks defying conventions and succeeding at it. With the international attention these garnered over time – it was far from an overnight success – their ranks grew, at first slowly – Ornellaia and Solaia came along, and then faster and

OPTENHORST SINGLE VINEYARD BUSHVINE CHENIN BLANC, W.O. WELLINGTON, LOT 4668, 2022, P13

CINCIANO CHIANTI CLASSICO GRAN SELEZIONE CASE - 3 BOTTLES EACH: 2017, 2019, LOT 4695, P29

faster. There is really no clear definition of Super Tuscans, and some may argue that it only should cover the original cadre. However, today the term is used to describe the slate of wines made with unusual grapes or blends, often with a more modern winemaking, or in unheralded parts of the region. It’s still widely used, even though the appellation system now has found a comfortable spot for the former breakaways in a recent Bolgheri DOC, with Sassicaia owning its one cru DOC designation, and in the IGT ranks for more recent experiments. Thanks to the rooster and the mavericks, Tuscany is a home to some of the oldest as well as some of the newest reference wines in Italy. Chianti and the original Super Tuscans serve as bookends to a wide array of top Sangiovese as well as exceptional wines based on other grapes, including some interesting whites with Vernaccia and Vermentino grapes. These pages aim to offer you a representative cross-section of this spectrum, even specifically calling out the “Super Tuscan” efforts, so, without further ado – Buon divertimento, e Salute!

— CELLAR 311 COUPS DE COEUR

CANADIAN CORNER

4559

FIND AN EVEN BIGGER CANADIAN SELECTION ONLINE! WWW.OPIMIAN.CA

MELDVILLE CABERNET FRANC, VQA LINCOLN LAKESHORE, 2020

Cabernet Franc

$ 49

4555

From 22-year-old vines, this was vinified using gentle extraction techniques. It has a deep ruby robe and leads with a nice intensity of aromatics of tomato leaf, black soil, dark fruit, celery and a roasted beetroot overtone. Well proportioned, it lacks a little definition now – medium acidity, extract and body, dry, with medium finetextured tannins, a medium length and fruit intensity with black soil, leafy and minerally tones, and a medium finish. 2024-2028–ir

MELDVILLE BARREL SELECT CHARDONNAY, VQA LINCOLN LAKESHORE, 2021

Chardonnay

$ 52

$ 294

$ 312 13%

Fermented and rested on its lees for 17 months in third-fill French oak, keeping the oak influence well in check. Pale yellow robe with high intensity aromatics of custard, honey, yellow plum preserve, oatmeal and vanilla. The dry palate shows an adequate, low-tomedium acidity, a medium-plus extract and body with a medium texture and balanced alcohol. A little more subdued on palate than the nose, it has a medium length and fruit intensity with a spectrum of nutty, oatmeal, vanilla and custard elements with overtones of yellow fruit. A medium finish. 2024-2030–ir

Tomato leaf, black soil, dark fruit, roasted beetroot overtone and celery Black soil, tomato leaf, minerally Soy-chili grilled steak fajitas

1061

Whisky

$ 65

This rye-forward whisky is loaded with personality. The nose is packed with orange zest, vanilla, toasted coconut, mince pie and crème caramel aromas. The initial sip opens with layers of grilled orange, apricot, dates and caramel before it transitions into a long spicy finish. Refined and polished, Beach’s signature smooth mouthfeel makes it easy to enjoy Rye 51 straight; however, its versatile style makes it perfect for classic cocktails such as the Old Fashioned.–lw Whisky

13%

45%

Custard, honey, yellow plum preserve, oatmeal, vanilla

Orange zest, toasted coconut, mince pie

Nuts, oatmeal, vanilla, custard, tones of yellow fruit, [3.00]

Grilled orange, apricot, date, caramel

Crispy-skin herbed roast chicken

Shipping fees may apply.

HARRIS BEACH RYE 51 CANADIAN WHISKY

CELLAR 311 — CANADIAN CORNER

Finish

Allspice

JOIN THE HARRIS BEACH CASK CLUB! CHECK OUT LOT 3690 AT OPIMIAN.CA

3678

PEARL MORISSETTE NIAGARA VINEYARDS COUP DE CŒUR, VQA LINCOLN LAKESHORE, 2021

Chardonnay

$ 68

NEW

4664

PEARL MORISSETTE FURIE RED BLEND, VQA LINCOLN LAKESHORE, 2020 Cabernet Sauvignon, Merlot, Cabernet Franc

$ 86

$ 516

Ambient yeast, no new oak and extended lees contact make this quite unlike most Bordeaux blends you encountered, so it is best to approach it as advertised – a red blend. Stylistic choices aside, it is still clearly a quality wine. It has a deep opaque ruby appearance. The nose offers mediumintensity aromas with a balsamic element, notes of tomato leaf/tomatillo, sour black plum, chokeberry, wood spice/clove, a touch of game, bell pepper stew, and pickling spices appear with some air. On the dry palate it shows a medium-plus acidity and a medium-plus frame: extract, super-fine powdery tannins and body, a nice length and intensity, with replays and echoes of the aromas – dark fruit, balsamic notes, graphite, earth/beet juice, game and tomato, and a long finish. An introvert for sure, it has a poise, a breed and a persistence. 2024-2028–ir 12.5%

4220

CLOUDSLEY CELLARS HOMESTEAD VINEYARD PINOT NOIR, VQA TWENTY MILE BENCH, 2019 Pinot Noir

$ 408

The 2021 Pearl Morissette Coup de Cœur captures the essence of the Niagara region in a glass. It is a notably aromatic example of Chardonnay made from vines grown in the red clay soils of the 24-hectare Redfoot vineyard. The property, located in the Lincoln Lakeshore viticultural area, is heavily influenced by the moderating effect of Lake Ontario. Here the mild climate and the long growing season allow the grapes time to slowly ripen while they develop maximum flavour. Elegant from the first aromas through to the extended finish, this wine offers an expressive bouquet of honeydew melon, peach, apple and lemon scents that are reinforced on the palate. Elevage in 10% new oak demi-muid and 90% foudre, in addition to eight months spent on lees, adds depth and texture to the wine. Fresh acidity perfectly supports the fruit creating a seamless balance. This wine is immediately delightful but also has the capacity to evolve in cellar. The best part? Opimian Members now have exclusive access to this small-lot Canadian gem. It is not even available at the winery! 2024-2028–lw

$ 84

$ 504

The 2019 Cloudsley Cellars’ Homestead Vineyard Pinot Noir is a single vineyard wine crafted from fruit grown in Niagara’s Twenty Mile Bench appellation. This is a Burgundian style Pinot with an evolving bouquet of cherry, leather, balsamic and cured meat. Upon the first sip the palate expresses notes of cherry, strawberry and raspberry framed with fine grained tannin. An excellent match for beef carpaccio. 2024-2025–lw 12.5%

11.5%

Balsamic, tomato leaf/tomatillo, sour black plum, chokeberry, clove, game, bell pepper stew and pickling spices

Honeydew melon, peach, apple, lemon

Cherry, leather, balsamic, cured meat

Dark fruit, balsamic notes, graphite, earth/beet juice, game and tomato

Honeydew melon, peach, apple, lemon, [2.00]

Cherry, strawberry, raspberry

Guinea hen

Salmon cakes with lemon aioli and a fresh greens salad

Beef carpaccio

— CELLAR 311 CANADIAN CORNER

UP TO THE MINUTE

CELEBRATE THE HOLIDAY SEASON BY SHARING THE GIFT OF OPIMIAN! We know that many of you are business managers and owners as well as Members of Service Clubs across the country. During the holiday season, why not share your enjoyment of Opimian with your colleagues and friends? For the first time ever, we are offering blocks of 10 - Annual, 1st Year Memberships for you to give away at 25% off. That's just $66.75 + tax each. In addition, for every block of 10 you purchase, you will receive a complimentary case of Seriously Old Dirt! That brings your savings to over 60%. To order, simply send an email to memberservice@opimian.ca with 'Holiday 10 Promo' in the subject line and let us know how many you would like. We'll look after the rest. Offer ends December 15th, 2023 for fulfillment before Christmas.

GETTING TO KNOW THE STAFF David Marcovitch Head of Marketing David is a native Montrealer and holds a Bachelor of Commerce Degree from McGill University. He has an extensive Marketing, Sales, and Operations background. He has been an Opimian member since 2017 and has a particular affection for grenachebased wines. Drinking now: Gorgeous Grenache, Old Vine Small Batch Handmade No. 1, Riverland, Mclaren Vale from Thistledown Wine Company

CELLAR 311 — UP TO THE MINUTE

Information available on our blog at WWW.OPIMIAN.CA/BLOG

MEMBER BENEFITS We are always looking for ways to make your Opimian Membership more valuable than having exclusive access to world-class, magnificent wines. Here are just a few of the benefits of Membership. Jagged Ridge Wine Racks Save 10% on wine racks @ Amazon - use code Opimian10 tinyurl.com/JRRacks Blue Grouse Cellars 5% off wine cabinets, cooling units, glassware & Accessories - use code Opim23 www.bluegrouseshop.com Canadian Association of Retired Persons (CARP) & Zoomer Magazine Complimentary year of Membership - One year of Zoomer for $19.95 Go to shop.carp.ca/CCO22MWCQ Toronto International Film Festival (TIFF) Opimian Wine Club members can enjoy 20% off the cost of a TIFF Membership. Take your love of film to the next level with free tickets to TIFF Cinematheque, Festival, and year-round Member pre-sales, discounts across TIFF Bell Lightbox, and so much more. PROMO CODE: 23OPIMIAN Le Maitre D Gourmet Food Exclusive access & special pricing. Packages designed to compliment your Opimian wines. www.lemaitred.com International Wine & Food Society The IW&FS of Toronto arranges monthly events combining wine and food which include dinners and tastings; all designed to be innovative, educational, enjoyable and of high quality. Opimian members have special access to IWFS events

REFER-AFRIEND Talk about a win-win. Have a friend, family member, or co-worker join Opimian and you will each get a case of wine to celebrate. Not only is the wine worth far more than the cost of the Membership, but you'll also have more people to share in the joy of wine. Just direct them to Opimian. ca/jointheclub/, be sure they enter your Member Number when prompted and add the Promo Code Opimian24 when prompted for that too. We'll take take care of the rest.

— CELLAR 311 UP TO THE MINUTE

SOUTH AFRICA South Africa is one of the oldest “New World” sources of wine dating to the late 1600s and the Dutch East India Company supply station in today’s Cape Town area, pre-dating Champagne as we know it today and Medoc as the source of coveted reds. The modern era began post-apartheid with the newly found access to world markets, vine material and winemaking know-how. Of course, with the end of apartheid, changes have not happened overnight. There were – and still are – lots of wrongs to be righted, and the modern South African wine industry has been contributing its fair share to that reckoning. One of the world sustainability leaders, it has been among the first to expand up and down the supply chain aiming at establishing and promoting the fair-trade practices that directly and positively impact the people who work the land. And today’s key industry players do that while making a strong range of wines based on mostly French signature grapes, along with the native Pinotage with top examples competing for quality and value proposition with the best in the world.

CELLAR 311 — NEWFOUNDLAND

photo — Carla Bosman in Optenhorst Vineyard

BOSMAN FAMILY VINEYARDS

WELLINGTON There is a heritage of eight generations of vine growers behind Bosman farm in Wellington, a few kilometres north of Paarl, led today by its current CEO Petrus Bosman. Even during the long pause in winemaking between 1957 and 2007, the farm was a vine nursery supplying the Cape winelands with planting material – and it continues to do so today. But in 2007, they added “Winemakers” back to their business cards; lucky for us, given some really prized mature vineyards that they own. In 2009, the family transferred a 26% stake in the Bosman Adama project that focuses on plant health to their 260 permanent staff members, making them, in effect, shareholders of the business. Bosman has been an accredited Fairtrade producer ever since.

4668

OPTENHORST SINGLE VINEYARD BUSH VINE CHENIN BLANC, W.O. WELLINGTON, 2022

Chenin Blanc

$ 76

$ 228

Sourced from a bush vine vineyard planted in 1952. It was destined to be pulled out, but the Cellar Master decided to give it one last shot, the wine shone, and the rest is history. This Old Vine Project (OVP) vineyard is certified the third oldest vineyard in the country. A deep yellow hue. It opens with a medium intensity, expansive aromatics with waxy, oily, lemon/pear custard and yellow plum preserve notes. On the palate, it shows a medium acidity, is extra dry with a medium-plus extract, a soft texture, a medium-plus, balanced alcohol and a medium-plus body. It displays a lovely length and a good fruit intensity with a discrete richness and a coating presence, a lemon note, a fragrant lift and elements of quince/pear jelly and hazelnut oil, and a long finish. Quite rich, but subtly so. An impressive wine. 2024-2030–ir 13% Wax, oil, lemon/pear custard and yellow plum Lemon, fragrant, quince/pear jelly, hazelnut oil, [2.20] Pan-seared scallops with lemon-caper sauce

— SOUTH AFRICA BOSMAN FAMILY VINEYARDS

4669

GENERATION 8 CHENIN BLANC, COASTAL REGION, 2023

Chenin Blanc

$ 29

4670

GENERATION 8 CABERNET SAUVIGNON, COASTAL REGION, 2023

Cabernet Sauvignon

$ 174

A small portion of the grapes was sundried for up to a week, and a portion of the blend had skin contact for texture. Medium yellow in the glass, it has an attractive medium-intensity nose with quince, fresh Bosc pear, candied and doughy/oily hints. The dry palate shows a medium acidity, a medium extract, a soft texture and a medium body. It has a nice length and fruit intensity with pear, cantaloupe, quince, oily and doughy elements, and a medium-plus, hint bitter/ endive finish. 2024-2026– ir

$ 29

The Generation 8 line was made with a lighter touch in terms of extraction for softer tannins and easier going more supple style of reds. A deep opaque ruby robe in the glass. The nose shows medium-intensity lees and candied cassis notes, plus toffee. It is dry with a medium acidity on the palate, a medium extract, medium powdery-textured tannins and a medium body. A lovely length and fruit with straightforward, pleasant set of creamy black plum and pit, hints of cassis candy flavours and a medium finish. 2024-2026– ir

13%

CELLAR 311 — NEWFOUNDLAND

$ 174

14%

Quince, fresh Bosc pear, candied and doughy/oily notes

Lees, candied cassis, toffee

Pear, cantaloupe, quince, oily and doughy elements, [5.00]

Creamy, black plum and pit, hints of cassis candy

Charcoal-grilled sea bream with olive oil, oregano and lemon

Hearty bobotie beef casserole

photo — Corlea Fourie, Head of Vineyards and Wine, and Carla Bosman, Brand Manager.

4671

GENERATION 8 SHIRAZ, COASTAL REGION, 2023

Shiraz

$ 29

$ 174

A deep opaque ruby colour. Somewhat subdued intensity aromas of lees, coffee and notes of blackberry jam. A low but adequate acidity on the dry palate with a medium extract, light- to medium-soft loose tannins and a medium body. A proportionate length and fruit intensity with plum, toffee, coffee, a hint of blackberry preserve here and a medium finish. 2024-2026–ir 14% Lees, coffee, blackberry jam Plum, toffee, coffee, a hint blackberry preserve Barbecued espetada skewers

4672

GENERATION 8 MERLOT, COASTAL REGION, 2023

Merlot

$ 29

$ 174

A deep opaque ruby hue in the glass. It shows a medium-plus intensity on the nose with candied, poached plum aromas. The palate has a medium acidity, is extra dry with a medium extract, shy of medium, medium-textured tannin and a medium body with straightforward poached plum, spice and earth hints on a medium finish. 2024-2026– ir 14% Candied, poached plum Poached plum, hints of spice and earth Tomato shakshuka

photo — Hubert Ferreira, Intern

— SOUTH AFRICA BOSMAN FAMILY VINEYARDS

4673

ADAMA RED, WESTERN CAPE, 2021 Shiraz, Mourvèdre, Cinsaut, Grenache Noir, Primitivo, Nero D'Avola

$ 44

$ 264

This mostly southern Rhône-style blend has deep opaque ruby colour with medium-plus intensity aromas on the nose, a range of smoky/peaty, rye bread crust, coffee/ chocolate and lifted, floral elements. Somewhat of a throw-back to older style South African reds. The palate is dry and mediumframed acidity, medium fine-textured tannin, medium alcohol and a medium-plus extract. It has a nice length on the palate with a well-pronounced fruit that follows the nose: smoke, burnt/caramelized milk, plum with lifted/floral notes and a medium finish. A bit gamey, but it keeps it well in check. 2024-2026–ir

4674

BOSMAN ERFENIS, W.O. WELLINGTON, 2017

Cabernet Sauvignon, Cinsaut, Nero d' Avola

$ 54

This is Bosman’s flagship wine, an unusual blend of equal parts of Cabernet Sauvignon and Cinsault with 20% Nero d’Avola, with 30% first- and second-fill oak barrel regime. Still a youthful, deep opaque ruby appearance. It has nicely poised medium-intensity aromas of smoke, wool, cassis and blackberry preserves, black soil and a floral note. It is dry on the palate with a medium acidity. A mediumplus extract and softtextured tannin amount to a medium-plus body. It displays a lovely length and fruit with creamy, char, prune spread and floral components and a long finish. Shows a nice pedigree. 2024-2028– ir

14%

$ 324

14%

4675

NERO, W.O. WELLINGTON, 2020

Nero d’Avola

$ 59

$ 354

A 100% Nero d’Avola, it shows a deep ruby colour in the glass. It is followed by a medium-intensity nose of creamy, smoky, red plum and nasturtiums notes with a hint of chicory root. Dry with a medium acidity on the palate, it shows a medium-plus extract, medium fine loose-textured tannin and a medium-plus body. It has a nice length and fruit with creamy, coating mouthfeel and sugared red plum, floral, tar and spice/ nutmeg notes with a medium-plus finish. 2024-2026–ir 14%

Smoky/peaty, rye bread crust, coffee/ chocolate and lifted, floral

Smoke, wool, cassis and blackberry preserves, black soil, a floral note

Creamy, smoky, red plum, nasturtiums, hint of chicory root

Smoke, burnt/caramelized milk, plum, lifted/floral notes

Creamy, char, prune spread, floral

Creamy, sugared red plum, floral, tar and spice/nutmeg

Boerewors pizza

Crispy roast duck

Smoky Turkish-style roasted eggplant salad

CELLAR 311 — NEWFOUNDLAND

photo — Thapelo Mokoena is an actor, producer and passionate African. Mokoena is in partnership with Bosman Family Vineyards.

ORANGE WINES

ORANGE WINES CORNER

Timeless Orange Wines In the Bosman family’s historic 260-year-old cellar, their approach is nothing short of progressive and innovative. They embrace new, clean plant material and varietals, ensuring a continuous supply of healthy rootstock and vines. Among their many traditions steeped in winemaking heritage, one stands out – that of orange wines.

4676

FIDES GRENACHE BLANC, W.O. WELLINGTON, 2020

Grenache Blanc

$ 48

A single vineyard bottling of a white Grenache – vinified as red – with three-week maceration, daily punch-downs, and an eight-month aging in 25% new Russian oak. It has a medium onion-skin colour. The medium intensity aromas on the nose consist of poached/ bruised apple, a brandy note, a hint of cinnamon and faint notes of blood orange and fennel. It is extra dry on the palate with a medium acidity, a medium extract and texture with a light tannic grip and a medium body. It has a nice length and fruit with apple peel, bruised apple, brandy and cinnamon making an appearance and a medium-plus finish. 2024-2025–ir

Although a rarity today, orange wines have been made for 6000 years, originating in Georgie and Northern Italy. Yet the process is still the same: white grapes are fermented on their skins giving the wine a golden/orange colour and a complex texture, tannin and flavour. Cellar master Corlea Fourie describes these wines as showing “the next level in fruit maturation”. Being an adventurous winemaker with an enquiring mind, Fourie was eager to try out this technique. So every harvest, she would set aside some Chenin Blanc grapes and ferment them naturally and on the skins. But sadly, it never worked. One year, she decided to give it one last go, but this time used Grenache Blanc grapes instead. The result was a delicious amber wine with complex aromatics including ginger biscuit, tangerine peel, bruised fruit, and complex savory notes. The Bosman orange wine, Fides, derives its name from the Bosman family motto: 'Fides, Spes et Amor,' which translates to 'Faith, Hope, and Love.' Fides serves as a reminder of the trust that exists between people and nature, collaborating to craft something truly remarkable.

$ 288

12.5% Poached/bruised apple, brandy, cinnamon, blood orange and fennel Apple peel, bruised apple, brandy and cinnamon, [2.30] Dim sum

— ORANGE WINES TIMELESS ORANGE WINES

SOUTH AFRICA

Groote Post Vineyards DARLING HILLS The historic 1808 Groote Post homestead, 60-some kilometres north of Cape Town, was bought by Pentz family in 1972 and has been expanded to a 2800-hectare holding today and is run by Peter and Nick, representing third and fourth generations of the family. The Pentz family was a dynasty of leaders of Cape’s diary business; until the turn of this century, Groote Post was a dairy farm with a grapegrowing business on the side. But soon after their inaugural Sauvignon Blanc effort – from a very tough 1999 vintage – ended up among the top four regional wines in a respected trade publication, things took a sharp turn: as recently as 2001, the family was no longer in the dairy business shifting their entire attention to making top-quality wines sourced today from 120 hectares of vineyards. The rest, as they say, is history; in cases like that, they also say, it’s our gain.

CELLAR 311 — NEWFOUNDLAND

photo — Nick Pentz, alongside his beloved family, including his wife Annelie, eldest son Peter Jr.,

who actively involved in the company, their daughter Nicola, and youngest son Josh.

4677

GROOTE POST SAUVIGNON BLANC, DARLING HILLS, 2023

GROOTE POST RIESLING, DARLING HILLS, 2023

Weisser Riesling

Sauvignon Blanc

$ 32

4678

$ 192

A pretty deep, medium yellow hue here. It has medium-intensity aromas of rubbed tomato leaf, lemon drop candy and lemon oil. Extra dry on the palate with shy-of-medium but adequate acidity, it is soft-plus textured with a medium-plus extract and medium to full body. A lovely length and fruit intensity with a coating, oily mouthfeel and notes of lemon zest and light peel bitterness, tomato leaf, citrus oil, and minerally elements along with a medium finish. A riper, fuller style than one finds in New Zealand. 2024-2025–ir

$ 32

$ 192

This Riesling was grafted on Cabernet rootstock in 2007. Only free-run juice is used. A deeper than usual medium-yellow hue in the glass. It shows medium-intensity candied lemon/lime, a hint of tangerine and waxy/oily touches. The palate has a medium acidity, is dry with a medium-plus extract, a soft-plus texture and a medium-plus body with a nice length and a moderate fruit intensity of lime and tangerine citrus, peach and pit, wax, oil and a mineral aspect. It closes with medium finish with a touch of citrus-peel bitterness. 2024-2026– ir

4679

SEASALTER SAUVIGNON BLANC/ SEMILLON, DARLING HILLS, CRAFTED BY GROOTE POST, 2023

Sauvignon Blanc, Sémillon

$ 43

A medium yellow hue. Quite intense aromas of rye bread, a sharp citric note, tomato leaf and green gooseberry elements. On the palate, it shows a softer than medium acidity, is dry with a medium-plus extract, soft texture and a medium-plus body. It has a coating presence on the palate with a solid length and depth of fruit, which is not very well articulated yet – this should get sorted out post-bottling – and notes of rye bread, citrus oil, green overtones of leaf and gooseberry and a medium finish. 2024-2026–ir

VISIT GROOTEPOST.COM TO PLAN YOUR NEXT WINE ADVENTURE!

13.5%

$ 258

13%

13.5%

Rubbed tomato leaf, lemon drop candy and lemon oil

Candied lemon/lime, a hint of tangerine, waxy/oily touches

Rye bread, citrus, tomato leaf and green gooseberry

Lemon zest/peel, tomato leaf, citrus oil, minerally notes, [1.10]

Lime and tangerine citrus, peach and pit, wax, oil and a mineral notes, [6.70]

Rye bread, citrus oil, green leaf and green gooseberry, [3.60]

Sautéed chicken scallopini with lemon butter

Ricotta cheese and spinach cannelloni with lemon Béchamel

Spaghettini with olive oil, lemon and fresh cherry tomatoes

— SOUTH AFRICA GROOTE POST VINEYARDS

4681

GROOTE POST PINOT NOIR ROSÉ, LIMITED RELEASE, DARLING HILLS, 2023

Pinot Noir

$ 35

$ 210

A medium blush tone. The medium-intensity nose leads with doughy, oily notes, followed by cranberry and beetroot. Extra dry and with a medium acidity on a fulsome body, it has a soft coating texture and lovely length and fruit with elements of strawberry, cranberry and mushrooms/earth/beetroot and a medium-plus finish. 2024-2025–ir 13% Doughy, oily, cranberry and beetroot Strawberry, cranberry, mushrooms/ earthiness/beetroot, [1.20] Pan-fried salmon cakes with lemon-chive aioli

4680

GROOTE POST BRUT, MÉTHODE CAP CLASSIQUE, DARLING HILLS, NV

4682

GROOTE POST SHIRAZ, DARLING HILLS, 2022

Pinot Noir, Chardonnay

$ 41

$ 246

A blend of 61% Pinot Noir and 39% Chardonnay, it spends 14-20 months on its lees after bottle fermentation. A medium golden in appearance, it opens with a medium-intensity lifted and attractive aromas of pickled lemon, golden apple, nuts, dough and oil. It is dry on the palate with a medium acidity and a nice lazy supple mousse. Medium-framed – extract, alcohol and body – and soft textured, it possesses a nice length and fruit with nuts, citrus, golden apple and buttered fresh bread making up the palate with a long finish. 2024-2026–ir 12%

CELLAR 311 — NEWFOUNDLAND

Shiraz

$ 37

$ 222

Matured in oak barrels for 14 months with 25% new. A deep opaque ruby colour. The nose offers lifted, medium-intensity aromas of blackberry preserve, plum jam leather and chocolate. Dry with a medium acidity, a medium extract and medium-plus yet soft textured tannins and a medium-plus body, it has a nice length and intensity of plum, berry preserve and leather with a hint of chocolate and nuts and a medium finish. 2024-2026–ir 14.5%

Pickled lemon, golden apple, nuts, dough, oil

Lifted, blackberry preserve, plum jam leather and chocolate

Nuts, citrus, golden apple, buttered fresh bread, [8.00]

Plum, berry preserve and leather, chocolate and nuts

Crab ceviche with pickled ginger

Stew of slow-roasted eggplant, chickpeas and cannellini beans

photo — Loriana Pietersen, a dedicated member of the Groote Post team since the farm's dairy days, meticulously ensures perfection in every bottle before shipping.

NEW

4683

GROOTE POST MERLOT, DARLING HILLS, 2021

4684

Merlot

SALT OF THE EARTH SHIRAZ/ CINSAULT, DARLING HILLS, CRAFTED BY GROOTE POST, 2021

Shiraz, Cinsault

$ 37

$ 222

A deep opaque ruby in the glass, it shows a medium-plus intensity on the nose with floral, black plum, cedar, black soil and pickling spice notes. Extra dry with a medium acidity and a medium frame with fine tannins, it shows a lovely length and persistence of black plum, black soil, rubbed leaf and spice towards a medium finish. 2024-2026–ir

$ 50

4685

GROOTE POST THE INHERITANCE MERLOT, DARLING HILLS, 2021

Merlot

$ 300

$ 94

$ 282

A deep opaque ruby appearance for this 6040 blend, co-fermented together and then aged for 15 months in 500-litre barrels with 50% new. There are mediumintensity aromas of cedar, cassis and chicory with a nutmeg and floral note on the nose. Dry with a medium acidity and frame palate: medium extract, alcohol and tannins, it has a nice length and fruit with chocolate, plum, cedar and chicory notes and a medium finish. 2024-2026–ir

14.5%

Floral, black plum, cedar, black soil and pickling spice

Cedar, cassis, chicory, nutmeg and floral notes

Black plum, black soil, rubbed leaf, spice

Chocolate, plum, cedar and chicory

Char-grilled sausage with pap (white polenta) and sheba (tomato relish)

Barbecued beef short ribs

Pure Merlot picked from selected blocks and aged for 15 months in small new French oak. It shows a deep opaque ruby colour in the glass and has a nice, deep aromatic introduction of medium-intensity notes of smoke, wool, peat and prune preserve along with a lifted floral note and a hint of cassis and tomato leaf. It is followed by a dry, medium acidity palate with a mediumplus extract, medium-plus fine-textured tannins and medium-plus body, a lovely length and intensity with black plum, nuts, a woolly tone, cedar and a lifted note. It ends with a medium-plus finish. A very nicely constructed wine. 2024-2026–ir 14% Smoke/wool/peat, prune preserve, lifted/ floral note, hint of cassis and tomato leaf Lifted, black plum, nuts, a woolly note, cedar Lamb chops with rosemary-plum sauce

photo — Groote Post's 'Salt of The Earth' encapsulates the farm's winemaking philosophy, rooted in values of goodness, kindness, genuineness, humility, and trustworthiness.

— SOUTH AFRICA GROOTE POST VINEYARDS

ITALY

TUSCANY There is so much that Tuscany has to offer - art, architecture, history, culture. When you visit, be sure to immerse yourself in as much as possible, for it is truly a feast for the senses. Of most interest to us is the country where Sangiovese, the most widely planted red grape, has earned an impeccably well-deserved reputation for producing the best Sangiovese-based wines in Italy. That means in the world, too, and not just one version of it. There are a handful of top-tier expressions coming from different corners of the region, and this offer has most of them represented: Chianti and Chianti Classico, Brunello and Rosso di Montalcino, as well as Morellino di Scansano.

CELLAR 311 — NEWFOUNDLAND

photo — The hamlet of Cinciano seen from a drone during an autumn day. This is the heart of the winery. Inside the borgo is the main villa, the restaurant, the apartments, the offices and, of course, their cellars! Everything is surrounded by nature.

CINCIANO

CHIANTI CLASSICO Cinciano is a village, or a rather tiny hamlet in the heart of Chianti Classico, that dates to before the 1100s. Today, it is an “agriturismo” attraction with accommodations, a a Michelin accredited restaurant and its own olive oil, as well as wine production coming from 24 hectares of vineyards, planted mostly to Sangiovese, as well as a little Merlot, Cabernet Sauvignon and Petit Verdot. A particular attention to detail is paid both in vineyards and winery – manual harvest in small containers, separate-plot fermentations – to allow Sangiovese from the historic centre of Chianti to best express itself.

4690

CINCIANO CHIANTI CLASSICO, DOCG, 2022

Sangiovese

$ 50

$ 300

This is a 100% Sangiovese, which was allowed by DOCG rules only since 1996 – before it had to be a blend. As the property’s flagship wine, it is sourced from a variety of soils, altitudes and vine ages from all over the estate. The wine has a deep opaque ruby colour in the glass. On the nose it shows medium-intensity aromas of red plum, chokeberry, herb/licorice and bitter chocolate. With a dry, medium-framed palate and a medium acidity, it has a solid length and fruit with black plum, creamy notes and chocolate, and a medium finish. 2024-2027–ir 14% Red plum, chokeberry, herb/licorice, bitter chocolate Black plum, creamy, chocolate Risotto ai funghi porcini

The success of the “Super Tuscans” starting in the middle of 20th century, which by now are happily a part of the DOC/G system, has opened the door to wider experimentation and further successes with French grapes in the region, and a few of those efforts can also be found here.

photo — From left to right is Stefano Porcinai, Cinciano winemaker since 2004, Giovanna Berlado, General Manager and family member, and Andrea Biagini, Production Manager and internal winemaker. They are inside the cellar with a newly purchased barrel on the left, and a historic one on the right.

— TUSCANY CINCIANO

4688 THE OLD MAN'S BLEND MERLOT · CABERNET SAUVIGNON·SHIRAZ, WESTERN CAPE, 2023

Sauvignon Blanc, Chenin Blanc

Merlot, Cabernet Sauvignon, Shiraz

$ 29

4686

4687

$ 348 1500ml

THE OLD MAN'S BLEND SAUVIGNON BLANC·CHENIN BLANC, WESTERN CAPE, 2023

$ 53 $ 318

14% Cassis, tomato leaf, black soil, hint of wood char, creamy

$ 27

$ 324

Made with the same approachability-focus in mind. A pale yellow hue. The nose of wellenunciated, lifted and appealing aromatics of fresh quince and feijoa (a fruit found in South America and New Zealand) with a hint of green peapods. With a medium-minus but balanced acidity, the palate is dry, showing a medium extract, a soft-plus texture and a medium-plus body. It has a coating presence and a lovely length and fruit, with the straightforward notes of quince and green pear, and slight candied element with a medium-plus finish. 2024-2025–ir

Cassis, smoky, creamy, tomato leaf Mushroom farro with ground beef and pork

Made as an approachable red – and the “Old Man” in question is Peter Pentz. It has a deep opaque ruby colour. The nose offers a nicely-poised medium-intensity aromatic attack with cassis, tomato leaf, black soil, hint of wood charcoal and creamy notes. It has a medium acidity on the palate, is dry with a medium-plus extract, medium ripe tannins and a medium body. It is quite fragrant with a nice length and persistence of cassis, smoky, creamy notes and tomato leaf onto the medium finish. A really good value. 2026-2030–ir

13.5% Fresh quince, feijoa, hint of green peapods Quince, green pear, slightly candied, [1.40] Aragosta alla Catalana salad of lobster, tomatoes, onions, olive oil and lemon

CELLAR 311 — NEWFOUNDLAND

EVERYDAY WINES WINES TO SAVOUR ANY DAY OF THE WEEK

WARM UP YOUR WINTER WITH THE TUSCAN SUN

4697

SOGATIA RISERVA, CHIANTI DOCG, 2020

Sangiovese

$ 32

$ 192

A selection of best grapes, this Riserva spent 12 months in large Slavonian casks post-fermentation. An opaque, deep ruby colour in the glass. It has a mediumintensity attack showing sealing wax, char, prune, earthy and raw bitter chocolate notes. It has a medium acidity, is dry with a medium-plus extract, medium softtextured loose tannins and a medium body. It displays the length and persistence that fit its frame with inky, char, prune, bitter chocolate and endive elements and a medium finish. 2024-2025– ir 14% Sealing wax, char, prune, earthy, raw bitter chocolate Inky, char, prune, bitter chocolate, endive Tuscan wild boar cinghiale with white beans and juniper berries

— SOUTH AFRICA AND TUSCANY EVERYDAY WINES

ARTICLE

The Magic of Cinciano By Kim Tien Huynh, Opimian's Project Manager, Marketing

Does wine taste better at the producer’s winery? I often ask myself this question when I hear people from a producer’s visit raving about how great the wine was. Is it because when travelling, your mind is on vacation mode, or the environment stimulates your senses? I decided to test this statement during my last trip to Tuscany, Italy, in July 2023. We headed to the little town of Poggibonsi to visit Cinciano, a producer that holds a notable place in the heart of Opimian Members. As we drove along the rustic country roads toward this beautiful hilltop estate, the vineyard vistas took our breath away. Cinciano spans 150 hectares, encompassing 40 hectares of olive groves and 24 hectares of vineyards of varying ages. No images can capture the splendor of Tuscany's vast countryside. On this beautiful, hot summer day, Giovanna Beraldo, Cinciano's Managing Director, warmly welcomed us. She is always happy to welcome Opimian Staff and Members, many of whom had previously visited, including those from Opimian's October 2023 travel groups. Giovanna guided us to the tank room, where Andrea Biagini, the winemaker and production manager, provided a comprehensive tour of the cellars. The tour concluded in the older cellar, which was once a tasting room.

From winemaking to research and innovation, Giovanna and Andrea shared their rich history, passionate stories, and winemaking philosophy. Andrea talked about how he always tries to innovate while keeping tradition. For example, Cinciano developed the Preziano Toscana Bianco, a white wine made from red grapes through soft pressing and must fermentation at a controlled temperature. Andrea and his team enhanced the Sangiovese grape variety, the iconic grape of the Chianti Classico region while respecting the terroir. Even though we didn’t stay overnight at the winery, if you wish to wake up to the sound of cicadas with a beautiful view of the Tuscany countryside and experience an authentic place that represents the spirits of Tuscany locals, it’s possible to do it at Cinciano! Several rooms are open from the end of March to the end of October and during the Christmas holidays. At the end of the visit, we lunched at Osteria 1126, the on-site restaurant, where we enjoyed a delicious homemade pasta. We savoured the Cinciano olive oil with freshly baked bread, and oh, tastebuds were in heaven! Giovanna offered the Preziano Toscana wine for us to pair with our food, and for the white wine lover that

I am, it’s worth discovering! Guess what I’m ordering this Cellar? When I open a bottle of Cinciano in the comfort of my home, I can answer with certainty that it doesn’t matter where you taste the wine, whether it’s at the winery or home. The wine tastes better because I know that behind the wine, there is a connection between the people, the wine and me. There is a sense of place, but mostly, each sip brings back a memory of that beautiful meeting with Giovanna and Andre.

KIM TIEN’S PICKS FOR THIS CELLAR: LOT 4691: CINCIANO PREZIANO, IGT TOSCANA – SERVE THIS ON A HOT SUMMER DAY TO START YOUR WEEKEND OR WITH FOOD. IT’S AN ALLYEAR-LONG WHITE WINE.

SCAN THE CODE OR VISIT CINCIANO.IT TO LEARN MORE!

CELLAR 311 — NEWFOUNDLAND

photo — Giovanna, Kim Tien and Andrea.

SUPER TUSCAN

4693

CINCIANO PIETRA FORTE ROSSO TOSCANA IGT, 2020 (WOOD CASE)

Merlot, Cabernet Sauvignon, Sangiovese

$ 93

4691

$ 279

A Merlot, Cabernet Sauvignon and Sangiovese blend, all three vinified separately and blended after ageing for 12 months in barriques and large vats. A deep purple, opaque robe in the glass. On the nose, it shows medium-intensity aromas of typical Tuscan elements: chestnut and sealing wax along with shoe polish, tar/ smoke/cold ashes and prune spread. It is dry on the palate with a medium acidity, mediumplus components like the extract, the finetextured tannins, the body, the length and the persistence of the poached plum, char, nuts/chestnut, and chicory root, as well as a medium-plus finish. 2024-2030–ir

CINCIANO PREZIANO, IGT TOSCANA, 2022

Sangiovese

$ 48

$ 288

This is an interesting 100% Sangiovese made in blanc de noir fashion. It has a pale-yellow robe, subtler-than-medium intensity aromas with flinty/ smoky, bone marrow, aloe notes and yellow plum in the background. It shows a medium acidity and is extra dry on the palate with a medium-plus extract, a soft-plus texture and a medium-plus body. It displays a nice length and fruit persistence with minerally/flinty, smoky, yellow plum, citrus/lemon peel and aloe tones and a medium finish. Quite a savoury fruit character but interesting nonetheless. 2024-2025–ir

4692

CINCIANO CAMPONI CHIANTI CLASSICO RISERVA, DOCG, 2020 (WOOD CASE) Sangiovese, Malvasia Nera, Canaiolo, Cileigiolo

$ 75

$ 450

This comes from 50-year-old vines of Camponi vineyard. A deep ruby garnet in the glass. The textbook medium-intensity aromas of chestnut, red plum preserve, chicory, toffee, floral elements and blood orange define the nose. The palate is dry with a medium acidity and medium-plus dimensions: extract, loose-textured tannins, body, length, as well as fruit intensity, featuring plum, floral note, toffee and chicory with a medium-plus finish. 2024-2028–ir

12.5%

14.5%

Flint/smoke, bone marrow, aloe and yellow plum

Chestnut, red plum preserve, chicory, toffee, floral, blood orange

Chestnut, sealing wax, shoe polish, tar/smoke/cold ashes, prune spread

Flint, smoke, yellow plum, citrus/lemon peel, aloe, [0.00]

Plum, floral note, toffee and chicory

Poached plum, char, nuts/chestnut, and chicory root

Pizza bianco with clams and basil

Spaghetti Bolognese

Roast guineafowl

photo — Giovanna Beraldo emptying a tank during the last harvest.

14.5%

— TUSCANY CINCIANO

4694

CINCIANO CHIANTI CLASSICO RISERVA - 3 BOTTLES EACH: 2019, 2021

$ 66

$ 396

TWO CLASSICS FROM CINCIANO

This is an opportunity to compare two strong recent vintages from Chianti Classico. These Riserva bottlings are 100% Sangiovese, sourced from the best plots of the estate and aged for 14-18 months in large Slavonian oak. The 2019 and 2021 vintages rank among the finest following 2016.

CINCIANO CHIANTI CLASSICO RISERVA, DOCG, 2019

Sangiovese

A bit more advanced, deep ruby garnet hue suggesting a slightly more mature wine. It has the nose of medium-intensity savoury and sealing wax notes with nasturtiums, chicory, tar and leather. On the palate, it shows a medium acidity; it is dry and has the already familiar medium-plus frame of extract, ripe tannins and body. There are a lovely length and a fruit intensity here once again with flavors of sealing wax, chicory, tar, black plum and pit and a touch of endive bitterness on the medium-plus finish. 2024-2028– ir 14.5%

CELLAR 311 — NEWFOUNDLAND

CINCIANO CHIANTI CLASSICO RISERVA, DOCG, 2021

It has a deep opaque, still ruby appearance and the lifted medium intensity aromas of chocolate, cream, toffee and red plum preserve. The extra dry palate shows a medium acidity, and the house-style medium-plus extract, fine-textured tannins, body and length. It is all wrapped nicely with lovely fruit persistence with black and red plum, bitter chocolate, hint of tar and chicory notes onto the medium-plus finish. 2024-2030–ir

14.5%

Savory, sealing wax, nasturtiums, chicory, tar and leather

Chocolate, cream, toffee and red plum preserve

Sealing wax, chicory, tar, black plum and pit, endive

Black and red plum, bitter chocolate, tar and chicory

Bistecca alla Fiorentina

Braised veal with wild mushrooms

photo — A glass of chianti classico served in their restaurant, Osteria1126

4695

CINCIANO CHIANTI CLASSICO GRAN SELEZIONE 3 BOTTLES EACH: 2017, 2019

$ 83

$ 498

This is a chance to compare two very good but different vintages of a recent, barely 10-years-old, addition to the Chianti Classico quality pyramid: Gran Selezione. The estate fruit, at least 80% Sangiovese and 30 months of ageing with at least three months in the bottle starting from January after the harvest, is what is required. Here we have 100% Sangiovese from the very best plots, aged up to 24 months in large Slavonian vats, and at least six months in bottle.

CINCIANO CHIANTI CLASSICO GRAN SELEZIONE, DOCG, 2017

Sangiovese

A deep ruby garnet robe in the glass. On the nose is medium-intensity tar, toffee, prune spread, chicory and marigold. It has a dry palate with a medium acidity, a mediumplus extract, medium-plus ripe supple tannins and a medium-plus body. Mediumplus long, it shows a supple and subtle fruit character of black plum, floral notes, chicory and sealing wax and a long finish. 2024-2028–ir 15% Tar, toffee, prune spread, chicory and marigold Black plum, floral notes, chicory, sealing wax Carmela Soprano’s ziti al forno

CINCIANO CHIANTI CLASSICO GRAN SELEZIONE, DOCG, 2019

Sangiovese

A deep ruby garnet, showing some development. The nose of a medium intensity with chestnut, pebbles, celery powder, marzipan, chicory, marigold and a rustic, earthy note. On the palate is has a medium acidity, is dry with a medium extract, medium soft-textured tannins and a medium body. It shows a nice length and persistence with celery, chestnut, chicory and a floral lift towards the medium-plus finish. 2024-2030–ir 14.5% Chestnut, pebbles, celery powder, marzipan, chicory, marigold and earthy note Celery, chestnut, chicory, with a floral lift Bruschetta of fresh-grated San Marzanos and chiffonade of basil on garlic-scraped toast with Cervia salt and pepper

photo — The “piazzetta” of the restaurant on a spring evening.

— TUSCANY CINCIANO

TUSCANY

Fattoria Sorbaiano

CELLAR 311 — NEWFOUNDLAND

Fattoria Sorbaiano is a large farm in the northern Maremma area, situated between the coast and the walled medieval town of Volterra. It covers the total of 270 hectares with a majority of the land dedicated to cereal crops and olive groves but with nearly a third left as woodlands. From the 27 hectares of most suitable for vineyards plots with soils dominated by gray and red sandstone and gray marl, the property makes a range of wines with more ambition than this historic but somewhat obscure area is currently known for, including their top wine, Merlot-based Febo.

photo — Paolo and Alessio with the historical tractor driver of Sorbaiano, in front of

the Merlot vineyard where they select the best grapes used for creating the Febo.

4698

SORBAIANO BIANCO, MONTESCUDAIO DOC, 2022

Trebbiano, Chardonnay, Traminer

$ 30

$ 180

4699

SORBAIANO ROSSO, MONTESCUDAIO DOC, 2022

Sangiovese, Merlot, Cabernet Sauvignon

$ 31

$ 186

Half Trebbiano, 40% Chardonnay with the balance Traminer. A light to medium appearance. It comes across a little sharp at first but settles into a medium intensity aloe, yellow plum reduction, dried yellow pear and drying fig notes. It shows a medium acidity, is dry with a medium-plus extract, soft texture and medium-plus body. It has a nice length and fruit that follows the nose: yellow plum, dried pear, fig, hint of pasty/doughy and a medium-plus finish. 2024-2025–ir 12.5% Aloe, yellow plum reduction, dried yellow pear, drying fig Yellow plum, dried pear, fig, hint pasty/ doughy, [4.20] Tubetti rigate e ceci with tomatoes and Pecorino

4700

VIN SANTO DI SORBAIANO, MONTESCUDAIO DOC, 2019

Trebbiano 375ml

$ 85

$ 255

15% Dried fig, golden raisins, toffee, dried lemon peels, hay and dried florals Fig, nuts, dried citrus, florals, [164.00] Mozzarella di bufala with grilled peaches, aged balsamic and arugula

For this wine, Trebbiano grapes were dried on special racks for up to five months then fermented and aged in barrels for at least four years. A medium-plus amber in appearance, it shows a medium-plus intensity of dried fig, golden raisins, toffee, dried lemon peels, hay and dried florals. With a medium-plus acidity providing the lift, it is clearly sweet but comes across medium-sweet thanks to its acidity, and has a soft texture, full body, a good length and fruit intensity with fig, nuts, dried citrus and florals and a long finish. 2024-2030– ir

50% Sangiovese, 35% Merlot and 15% Cabernet Sauvignon, unoaked. Opaque, deep purple ruby in the glass. The nose has medium intensity red fruit, celery, floral and is a bit tight. The palate is dry with a medium acidity, a medium extract, medium-plus tannins and a medium-plus body. It shows a solid core of fruit with plum, chocolate, celery and medium finish with dusty tannic grip. 2024-2025–ir 13.5% Red fruit, celery, floral Plum, chocolate, celery Porchetta

— TUSCANY FATTORIA SORBAIANO

SUPER TUSCAN

VERTICAL VIBES, BECAUSE YOU LOVE VERTICAL CASES!

FEBO, TOSCANA IGT, 2017

4701

FEBO VERTICAL TASTING CASE - 1 BOTTLE EACH: 2017, 2018, 2019

$ 80

Merlot, Syrah

$ 240

Febo IGT is Merlot with 10% Syrah. The grapes are vinified separately and then barrique-aged for 12-15 months. Once blended, the wine spends 24 months in bottle before the release. A unique retrospective of the three consecutive vintages of this Tuscan interpretation of Bordeaux’s right bank signature grape, with a nudge from the northern Rhône stalwart.

SUPER TUSCAN

Cedar, mint, chestnut, cassis, leather, and celery Brick, sealing wax, red fruit, charcoal Pâtés, terrines, salumi

FEBO, TOSCANA IGT, 2019

Merlot, Syrah

Still opaque, deep ruby appearance in the glass. On the nose, it is a shade shy of medium intensity with aromas of drying cassis, char, cedar, dried florals and brick. Dry and a touch lower than medium acidity on the palate with a medium extract, it displays medium soft tannins and medium body, a solid length and persistence with flavours of cassis, cream, celery, cedar, a floral note and a medium finish. 2024-2026–ir 14%

CELLAR 311 — NEWFOUNDLAND

14%

SUPER TUSCAN

FEBO, TOSCANA IGT, 2018

Opaque, deep youthful ruby robe still. It has a medium-intensity cedar, mint, chestnut, cassis, leather, and celery aromatic spectrum. The palate is dry with a medium acidity, medium extract, medium ripe tannins and medium body. A lovely length and depth but still a little tricky to discern what's there with brick, sealing wax, red fruit and charcoal mingling towards the medium finish. 2024-2026–ir

Opaque and deep ruby in appearance. It opens with a medium-intensity creamy, coffee/chocolate, sealing wax and prune aromas. Dry, the palate has a medium acidity, a medium extract, medium fine tannins and a medium body. It has depth and polish, a nice length and persistence if not yet outspoken with creamy, chocolate, chicory and dark fruit overtones waiting to uncoil and a medium finish. 2024-2026–ir 14%

Drying cassis, char, cedar, dried florals and brick

Creamy, coffee/chocolate, sealing wax and prune

Cassis, cream, celery, cedar and floral note

Creamy, chocolate, chicory and dark fruit

Roast fennel sausage, peppers and Vidalia onions

Steak and spinach salad with arugula and Gorgonzola

photo — Sorbaiano winery from a panoramic view. On the left are the offices, and on the right is the cellar, with a beautifull terrace where you can see the Volterra valley!

TOP

$ 53 $ 318

$ 37 $ 222

$ 57 $ 342

TUSCANY

Vignaioli del Morellino di Scansano PRODUCER FOR THIS CELLAR

SCANSANO Formed in 1972, Vignaioli del Morellino di Scansano is a cooperative in the heart of Maremma. Today, its 170 members are tending to 700 hectares in the hills around Scansano. The three product lines represent the varietal expressions with Santianum, the focus on regional expression under Classics as with Morellino di Scansano, which must be at least 85% Sangiovese, and with the Vineyards line – the expressions of the single sites.

CELLAR 311 — NEWFOUNDLAND

NEW

4702

TREBBIANO SCANTIANUM IGT TOSCANA, 2022

Trebbiano, Ansonica

$ 33

$ 198

13% Quince, toast, nuts and yellow plum Fleshy yellow plum, fresh dough and quince, [2.00] Pesto pasta

It has 15% Ansonica. A light medium-yellow hue in the glass, it shows medium-intensity aromas of quince, toast, nuts and yellow plum. The palate is dry with a medium acidity, a medium extract, a soft texture, medium body, a nice length and fruit intensity of fleshy yellow plum, fresh dough and quince and a medium finish. A nice refreshing and uncomplicated unoaked white without any edges. 2024-2025–ir

4703

VERMENTINO SCANTIANUM, TOSCANA IGT, VIGNAIOLI MORELLINO SCANSANO, 2022

SANGIOVESE SCANTIANUM, TOSCANA IGT, VIGNAIOLI MORELLINO SCANSANO, 2022 Sangiovese, Ciliegiolo, Alicante, Merlot

Vermentino

$ 35

4704

$ 210

A pale-yellow hue. It has medium-intensity notes of aloe, lees, flowers – fresh camomile or mimosa – and yellow plum fruit on the nose. On the palate, it shows a medium acidity, is dry with a medium-plus extract, a soft texture and a medium-plus body, a lovely length and persistence of plum, quince, floral elements, pastry and nutty tones and a medium-plus finish. Another nice summer sipper with a bit more heft to it. 2024-2025–ir

$ 32

$ 192

This was made in a fresh, fruit-forward style with a light touch on extraction. A deep ruby colour in the glass. It leads with medium intensity and quite inviting aromas of red plum/cornelian cherry preserve with a floral lift, and kirsch eau-de-vie on the nose. The dry palate has a medium acidity, a medium extract and loose easy tannins and a medium body with nicely matching length and fruit: plum, cherry, floral and gingerbread notes and a medium finish. 2024-2025–ir

13%

Aloe, lees, fresh camomile or mimosa, yellow plum

Red plum/cornelian cherry preserve, floral lift, kirsch brandy

Plum, quince, floral, pasty and nutty tones, [2.00]

Plum, cherry, floral note, gingerbread

Bagna cauda

Spaghetti alla chitarra with ragù

— TUSCANY VIGNAIOLI DEL MORELLINO DI SCANSANO

4705

ROGGIANO, MORELLINO DI SCANSANO DOCG, VIGNAIOLI MORELLINO SCANSANO, 2022

Sangiovese, Alicante

$ 37

4706

VIGNA BENEFIZIO, MORELLINO DI SCANSANO DOCG, VIGNAIOLI MORELLINO SCANSANO, 2022

Sangiovese

$ 222

“Mostly Sangiovese,” the winery states. “Morellino” is a name for Sangiovese in this part of Tuscany. Made in a fruit-forward, unoaked style, it has a deep ruby colour medium-intensity, very pretty floral/ carnation, new leather, cornelian cherry/red plum and wild strawberry preserve aromas on the nose. The palate is dry with a medium acidity, medium-plus extract, medium-loose tannins and a medium-plus body. It shows a nice length and fruit of plum, cherry, wild strawberry and leather and a medium-plus finish. It will last until 2024-2026 but very enjoyable now.–ir

$ 42

Sangiovese

$ 252

A single-vineyard Sangiovese with longer skin contact and a six month-stint in secondand third-fill French barriques. Deep ruby in the glass, it shows a subtle, shy-of-medium intensity on the nose with chestnut and red berry compote – cherry, strawberry – elements still coming into focus. The palate delivers a medium acidity, is dry, with a medium extract, medium fine tannins, and medium body with plum and gingerbread flavours and a medium finish. 2024-2025– ir

14%

14% Floral/carnation, new leather, cornelian cherry/ red plum and wild strawberry preserve Plum, cherry, wild strawberry and leather Radicchio with aged Balsamic and shaved Parmigiano Reggiano

CELLAR 311 — NEWFOUNDLAND

4707

VIN DEL FATTORE, GOVERNO ALL'USO TOSCANO, SANGIOVESE MAREMMA TOSCANA DOC, VIGNAIOLI MORELLINO SCANSANO, 2022

$ 42

$ 252

"Governo” is a process of adding slightly dried berries, or in this case a blending fraction from raisinated grapes, to the regular grape ferment and then allowing it to run its course, with the aim of richer mouthfeel and added complexity. A deep ruby robe is the glass. It opens with medium-intensity aromas of sour cherry preserve, ink, peonies and bitter chocolate brownie. It has a dry, medium-acidity palate, with a medium extract, medium fine tannins and a medium body, a nice poise, a lovely length and fruit intensity with cherry, floral, raw bitter chocolate flavours and a medium-plus finish. 2024-2026–ir 14%

Chestnut and red berries compote

Sour cherry preserve, ink, peonies and bitter chocolate brownie

Plum and gingerbread

Cherry, floral, raw bitter chocolate

Charcuterie with tastings of prosciutto and speck

Gnocchi with brown butter-sage sauce

RECEIVE

SUBSCRIPTION PROGRAMS

10 EXCLUSIVE OPIMIAN WINE CASES EVERY YEAR!

$ 306

TUSCANY

Giovanna Ciacci MONTALCINO The Ciacci family has been in the Montalcino area since the 1850s. The wine was already made in the area at the time from the local Brunello, or Brunellino grape, a clone of Sangiovese. But the creation of Brunello di Montalcino as we know it today is attributed to Clemente Santi, whose 1865 vintage of Brunello was awarded a silver medal in a wine competition in Montepulciano. The Ciacci family’s first vintage was 1966 made by Giovanna’s grandfather. Brunello, probably the most robust expression of the grape, is a bit of an exception among its Tuscan ranks since it must be a 100% Sangiovese. It also has a more specific ageing regime requiring two

CELLAR 311 — NEWFOUNDLAND

years in oak (with at least four months in bottle) and can only be bottled where it is made and released no sooner than five years after January 1 of the year following the harvest. Rosso, while also a 100% Sangiovese, can be released the following September and has no other ageing requirements – and for that reason is often referred to as “Baby Brunello.” Its production often varies as it is usually sourced from younger vineyards, or lots that do not make the cut for Brunello. The Ciacci family tend to every plot in the vineyards individually, based on a multitude of variables including, at harvest, hand-picking just the plots that have reached the perfect physiological maturity. They are equally as attentive to the grapes in the winery, sorting and fully destemming them, and adhering to very traditional winemaking. With this level of care and well over five decades of vintages, the results speak for themselves.

photo — Laura and Lucia heading back from the vineyard.

NEW

4712

NEW

GIOVANNA CIACCI ROSSO DI MONTALCINO DOC, 2021

Sangiovese

$ 71

4713

GIOVANNA CIACCI BRUNELLO DI MONTALCINO DOCG, 2017

Sangiovese

$ 426

15% Red fruit/plum, earth and dark chocolate brownie Plum, creamy, tar Roasted boar polpette with tomato sauce on polenta

This Sangiovese is sourced from dedicated vineyards and vinified with very traditional techniques: ambient yeast only and large, used vats for maturation. It has an opaque, deep ruby appearance. The nose is of subtler, medium-minus intensity aromas of red fruit/plum, earth and dark chocolate brownie. The palate is dry with a medium acidity and mediumplus dimensions: extract, fine tannin and body, with a nice length and fruit presence with notes of plum, cream and tar notes. While it certainly has the depth — and a medium finish — the fruit has not fanned out yet and needs a few more months in bottle. 2024-2028– ir

photo — The estate dates back to the 1850s but has been meticulously restored.

$ 123

$ 738

A very deep ruby core with a garnet rim in the glass, showing some development. The nose delivers medium-plus creamy, tar/smoke, prune, floral, chestnut and chicory root aromas. The palate has a medium acidity, is dry with a medium-plus extract, coating medium-plus fine tannins and medium to full body, with a fine length and persistence of plum/prune, creamy, tar, sealing wax, chestnut and dried flowers flavours towards the long finish. 2024-2028– ir 14.5% Creamy, tar/smoke, prune, floral, chestnut and chicory root Plum/prune, creamy, tar, sealing wax, chestnut and dried flowers Parmigiano Reggiano

photo — Now, if that isn't perfect Sangiovese I'm not sure what is!

— TUSCANY GIOVANNA CIACCI

Seriously Old Dirt by Vilafonté, W.O. Western Cape, 2021

ARTICLE

The Art of Vertical Wine Tasting By Seema Pal, DipWSET, Opimian's Marketing Assistant

Anyone who has experienced a vertical tasting knows how illuminating it is. For those who have yet to discover the delights of a vertical tasting, it is a comparison of the same wine over several vintages from the same estate, producer, or vineyard. This provides the taster some context as to how the particular wine evolves.

One of the purposes of vertical tastings is to detect clues that help determine the reasons for a wine's evolution, whether it be due to factors such as soil composition, elevation, topography, skin contact, sunlight exposure, and more. Aged wines can be considered as 'history in a bottle,' and vertical tastings offer a way to transform vintage variation into an event worth celebrating! To maximize the tasting experience, several elements should be considered when conducting a vertical tasting. One practice, especially important for older vintages, is to allow the wine to aerate in a decanter for at least 60 minutes, as some wines may take hours to fully open up. When ready, they can be tasted with water or bread in between wines to carefully assess each one with a clean palate. The order in which a person chooses to taste the wines is up to the individual. A common approach is to taste from the youngest to the most mature to gauge the level of development. Another method is to begin with the older vintage, allowing for the detection of fine nuances in an older wine with a fresh palate, then progressing to younger vintages that display more primary and secondary characteristics. There are several ways to compare wines in a vertical tasting. First, the nature of the fruit has a gradient. On one end, there are the fresh characteristics, which slowly metamorphose into a blend of both dried and fresh fruit, culminating in completely dried fruit notes. The most ageable wines will develop these pronounced levels of dried fruit. Additionally, as wine ages, it will gain tertiary notes of leather, sous bois, tar, mushrooms, etc. If the wines are red, you will likely detect that the tannin levels become more polished and smooth as it ages. Not only this, but there may also be significant vintage variations that can be detected. For example, very hot years in Bordeaux, such as 2003 and 2005, will exhibit more baked fruit character, lower acidity, and higher alcohol levels compared to wines from different vintages.

FEBO VERTICAL TASTING CASE - 1 BOTTLE EACH: 2017, 2018, 2019, P32

Trying a vertical tasting case will enable you to gain a more comprehensive understanding of the producer, region/appellation, or vineyard. Additionally, it will help you further explore your own personal palate in terms of how long you prefer to age your wines and which tasting notes you prefer the most! If this intrigues you, consider trying one or both of Opimian’s vertical tasting cases offered in C311. One option is the Sorbaiano Febo Vertical Tasting Case, which includes one bottle each from 2017, 2018, and 2019. Enjoy!

— CELLAR 311 THE ART OF VERTICAL WINE TASTING

4696

CINCIANO CHIANTI CLASSICO, CHIANTI CLASSICO RISERVA AND PIETRA FORTE ROSSO TOSCANA MAGNUMS - SIGNED BY THE WINEMAKER (WOOD CASE)

1500ml

$ 147

$ 441

14%

CINCIANO CHIANTI CLASSICO, DOCG, 2022

Red plum, chokeberry, herb/licorice, bitter chocolate Black plum, creamy, chocolate

Sangiovese

Hearty Tuscan ribollita

This 100% Sangiovese has a deep opaque ruby colour. On the nose it shows mediumintensity aromas of red plum, chokeberry, herb/licorice and bitter chocolate. With a dry, medium-framed palate and a medium acidity, it has a solid length and fruit with black plum, creamy notes, chocolate and a medium finish. 2024-2027–ir SUPER TUSCAN

CINCIANO CHIANTI CLASSICO RISERVA, DOCG, 2021

Merlot, Cabernet Sauvignon, Sangiovese

Sangiovese

It has a deep opaque, still-ruby appearance and the lifted medium intensity aromas of chocolate, cream, toffee and red plum preserve. The extra dry palate shows a medium acidity, and the house-style medium-plus extract, fine-textured tannins, body and length. It is all wrapped nicely with lovely fruit persistence with black and red plum, bitter chocolate, a hint of tar and chicory notes onto the medium-plus finish. 2024-2030–ir

14%

CINCIANO PIETRA FORTE ROSSO TOSCANA IGT, 2020

A Merlot, Cabernet Sauvignon and Sangiovese blend, all three vinified separately, and blended after ageing for 12 months in barriques and large vats. A deep purple, opaque robe in the glass. On the nose, it shows medium-intensity aromas of typical Tuscan elements: chestnut and sealing wax, along with shoe polish, tar/ smoke/cold ashes and prune spread. It is dry on the palate with a medium acidity and medium-plus components like the extract, the fine-textured tannins, the body, the length and the persistence of the poached plum, char, nuts/chestnut, and chicory root, as well as a medium-plus finish. 2024-2030– ir 14.5%

Chocolate, cream, toffee and red plum preserve

Chestnut, sealing wax, shoe polish, tar/smoke/cold ashes, prune spread

Black and red plum, bitter chocolate, tar and chicory

Poached plum, char, nuts/chestnut, and chicory root

Lamb and rosemary ragù with Pecorino pangrattato

Smoky black bean burgers with caramelized onions and grilled mushrooms

CELLAR 311 — COLLECTOR’S CORNER

MAGNUMS ARE ESSENTIAL TO EVERY CELLAR!

Here is a great kit for a larger party, especially if your guest are wine-inclined; three large (usually much rarer than 750ml) formats of three vintages and denominations: Chianti Classico, a Chianti Classico Riserva and a IGT Merlot, Cabernet Sauvignon and Sangiovese blend to compare and contrast.

COLLECTOR’S CORNER

RARE WINES TO ENHANCE YOUR CELLAR

4666

VILAFONTÉ SERIES M AND SERIES C CASE (WOOD CASE)

$ 240

AWARD-WINNING PRODUCER, VILAFONTÉ'S SERIES M AND C ARE A PAIR OF JEWELS IN OPIMIAN'S CROWNS

$ 720

M is for Merlot and C is for Cabernet. You need both in your cellar because I just can’t decide which I prefer more. M for now (ish) and C for the long-haul.

VILAFONTÉ SERIES M, PAARL, 2017

VILAFONTÉ SERIES C, PAARL, 2020

Merlot, Malbec, Cabernet Sauvignon, Cabernet Franc

Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc

Twenty-two months in new French oak barriques has imbued the Series M 2020 with a beautiful range of black fruit aromas including blackberry, cassis, cherry and plum allied to barrel-maturation notes of cedar, pencil shavings and clove. The blend is Merlot (43%), Malbec (37%), Cabernet Sauvignon (14%) and Cabernet Franc (6%) and they work together like a proverbial team of cart horses, raising the roof on a mesmeric palate with masses of fruit supported by oak, lively acidity and grippy tannins. This is many years off its peak but it's already delivering much to enjoy. My God, this is good! 2026 – 2030–mp

The product of a difficult (Covid-ridden) vintage that was long and cool, the vines clearly never received the instructions to WFH. 22 months in 2/3 new French oak barrique has lent a patina of whimsical vanilla and spice to a nose oozing blackberry, cassis, cherry and plum. Cabernet Sauvignon dominates the blend (58%) with Merlot (24%), Malbec (10%) and CF (8%) rounding things out. It’s all deftly handled and the exceptional hang time has resulted in a long, taut palate with the first whiff of tertiary notes including forest floor and tobacco alongside vanilla, cedar, and cooked fruit. The 2020 Series C has impeccable balance with ripe and refined tannins, integrated acidity, and layers of finely sculpted black fruit. This is miles off its peak. 2028 – 2032–mp 14.5%

14%

Blackberry, cassis, cherry and plum

Blackberry, wild blueberry, brown sugar, plum

Grippy tannins

Black currant, plum, brown sugar, mint

Beef empanadas

Slow-braised beef cheeks

CELLAR 311 — COLLECTOR’S CORNER

COLLECTOR’S CORNER

RARE WINES TO ENHANCE YOUR CELLAR

VILAFONTÉ Vilafonté is brimming with expertise. It is like The Good, The Bad, And The Ugly on steroids, except without the rotten apples. The project aims to take on the world’s best Bordeaux blends. Founded in Stellenbosch in the 1990s, the team comprises Zelda Long, Chief Oenologist for Robert Mondavi during much of the 1970s. When she left, Bob said he considered her departure one of his greatest losses. Her multiple achievements include the James Beard Award for Wine Professional of the Year (1997), and the Outstanding Alumni Award from University of California, Davis (2009). The Robert Mondavi connection is shared by her husband, Dr. Phil Freese, who grew grapes for the late, Napa maverick in the 1980s. Dr. Freese previously worked in biochemistry, where Friday afternoons would involve radioactive experiments alongside glasses of white Burgundy, which has surely rubbed off on his sense of adventure. Mike Ratcliffe completes the squad, formerly managing director at Warwick, and something of a Stellenbosch business powerhouse. Put them together and stir gently: one gets the 1st and 2nd highest scoring wine in the Wine Advocate South Africa report. Vilafonte makes seriously good wine.

— CELLAR 311 COLLECTOR’S CORNER

CELLAR UP! WINES TO SHAPE YOUR CELLAR

FLAGSHIP SOUTH AFRICAN SAUVIGNON BLANC/SEMILLON

ORANGE WINE

CHIANTI CLASSICO

Fade or fashion? Try this It ain't called Classico and decide. It's not that for nuthin'! By the time an orange wine can't you read this, 30 lucky If you read the MW's decide to be red or white Opimian Members will tasting notes on this one, you'll understand or rosé. It's a winemaker have visited Cinciano in taking special care to Tuscany and experienced why its special. So much take the very best that why this is a classic. Take going on. So much the pumice has to offer our word for it. You can't flavour! For white wine and leaving the rest go wrong. lovers and red wine behind. Intrigued? drinkers that you're trying to convince.

CELLAR 311 — NEWFOUNDLAND

VIN SANTO DI SORBAIANO, MONTESCUDAIO DOC, 2019, LOT 4700, P31

CINCIANO PIETRA FORTE ROSSO TOSCANA IGT, 2020, WOOD CASE, LOT 4693, P27

SERIOUSLY OLD DIRT BY VILAFONTÉ, W.O. WESTERN CAPE, 2021, LOT 4665, P2

CINCIANO CHIANTI CLASSICO, DOCG, 2022, LOT 4690, P23

FIDES GRENACHE BLANC, W.O. WELLINGTON, 2020, LOT 4676, P17

SEASALTER SAUVIGNON BLANC/SEMILLON, DARLING HILLS, CRAFTED BY GROOTE POST, 2023, LOT 4679, P19

You'll have noticed a slight change in the Cellar Up! feature this season. The most obvious, and probably the most important, is that you can now order all of the Cellar Up! wines with one Lot #. Simply put, there is no easier way to build a world-class cellar of your own than taking advantage of this. We're going to use the overused word - iconic! Each of these wines represent an iconic style from the regions of C311. A cellar buiders dream!

FEATURED WINE

SUPER TUSCAN

DESSERT WINE

If the rest of the world had their way, this wine would never make it to Canada. It's too good. The winemaking geniuses at Vilafonté (and that's not just our opinion), created this affordable alternative to their 'best in the world' reds to stop the grumbling. Grumble no more! Order this!

What's all the fuss about Super Tuscans you may ask? Punching above its weight is the answer. Italian winemakers wanted to make exceptional wines without adhering to the strict rules of the region. The result is nothing less than wonderful wines that don't meet the varietal requirements of Chianti. You won't be disappointed.

Said often in the feature ... if you haven't tried a dessert wine, why not? They are a remarkable way to end a meal ... or with a rich appetizer like foie gras, or sipping while binge-watching your new favourite Netflix show. So many uses, often overlooked.

LOT 4715 $ $00 1686

R E D R O YOU ECEIVE N E H W 5, R 1 7 4 # LOTItemS2022 OF New T S! E E S A S A D GL AN E N I CANADA W RIEDEL

RIEDEL Veloce - Tasting Set Please note wines will not arrive at the same time. ITEM

Suggested Retail Price

Item no. 5330/47 $ 178.00

— CELLAR 311 CELLAR UP!

Web Exclusives Please visit Opimian.ca for your province's pricing on these wines.

4708

4709

CAPOCCIA CILIEGIOLO, MAREMMA TOSCANA DOC, VIGNAIOLI MORELLINO SCANSANO, 2022

Ciliegiolo

ROGGIANO RISERVA, MORELLINO DI SCANSANO DOCG RISERVA, VIGNAIOLI MORELLINO SCANSANO, 2020

Sangiovese

$0 This comes from 25+ year-old vines, has a longer skin contact than their “normale” effort, and is aged in French barriques for 12 months with 20% new. It is deep ruby in appearance. The nose has mediumintensity aromas of red cherry reduction, chicory, chocolate brownie with a woolly/earthy tones. On the palate it is dry with shy-of-medium but balanced acidity, a medium-plus extract, mediumplus fine tannins and a medium-plus body. It has a lovely length and fruit persistence featuring chocolate brownie, cherry reduction and, again, a chicory/earthy note on the medium-plus finish. 2024-2026–ir

An interesting bottling of “mostly” Ciliegiolo, the grape that is usually a minor blending component to Sangiovese. A deep ruby in appearance, it shows the nose of medium-intensity kirsch/sour cherry preserve, ink, gingerbread and mineral overtones. The palate is dry with a medium acidity, a medium extract, lighter-thanmedium fine tannins and a medium body. A nice length and fruit follow, with inky, sour cherry and floral elements and a medium finish. 2024-2025– ir 13.5%

15%

Red cherry reduction, chicory, chocolate brownie and woolly tones

Kirsch/sour cherry preserve, ink, gingerbread and mineral note

Chocolate brownie, cherry reduction and chicory/earthy

Inky, sour cherry, floral

Spezzatino di Manzo beef stew with mushrooms on creamy mashed potatoes

Roasted chicken salad with pine nuts, raisins and pomegranate

CELLAR 311 — WEB EXCLUSIVES

4710

SICOMORO, MORELLINO DI SCANSANO DOCG, RISERVA, VIGNAIOLI MORELLINO SCANSANO, 2020

Sangiovese

30-year-old vines; it is aged for 18 months partly in small new French barriques and partly in large vats. This is a very deep ruby in the glass. The nose has mediumintensity rich aromas of tar, chestnut, oil, sealing wax and chicory root. With a softer balanced acidity, the palate is dry and has a medium-size frame: extract, mediumtextured tannins and medium body, and a lovely length with well-defined fruit of chestnut, earth, sealing wax and chicory root that finishes medium. 2024-2028– ir 14.5% Rich, tar, chestnut, oil, sealing wax and chicory root. Chestnut, earth, sealing wax and chicory root Red wine and black pepper braised beef peposo on cheesy polenta

— CELLAR 311 WEB EXCLUSIVES

! p u Pop WEB

Meet Markus Molitor, “Mr. 300 Points” Germany’s most awarded winemaker

In 2015, three of his wines from the 2013 vintage received a rating of 100 points from The Wine Advocate; thus his nickname, “Mr. 300 points” (Herr 300 Punkte in German). We are pleased to announce that Opimian has secured a small allocation of these outstanding wines from this brilliant winemaker. Don’t miss this opportunity to get your hands on these top-scoring wines, as they usually sell out in record time! Only at Opimian.ca beginning February 27. LIMITED TIME – LIMITED QUANTITIES – WEB ONLY

300-2170 RENÉ-LÉVESQUE WEST MONTREAL QC H3H 2T8 OPIMIAN.CA