Order between December 14, 2018 and January 18, 2019
South Afric A , rhône, A l SA ce, pA ul SA pin S outhern hemi S phere, ch A mpA gne, cogn A c A nd whi S ky
Ordering Made Easy
1. Select your wines
Let yourself be inspired by our detailed descriptions or use your personal wine profile to find out which wines best suit your palate. Our custom chart also features a variety of symbols (explained below) that can guide your selection.
Legend
Grape variety Red White Rosé Sparkling
Bottle size
Number of bottles in case
Aroma
Taste
Serving temperature
Ideal with Evolution Drink this year
Will develop, drink within 2 years
Meant for cellaring
Concentration
Light Medium Great Oak Light
Medium
Heavy
Limited quantities
Limited
Very limited
Extremely limited
Less than 100 cases available
Members’ Choice
Most ordered by Opimian members
Opimian Suggests Starting a cellar
Medal Winner
Discovery
Opimian Discovery 2018 C254
Select Plus Opimian Select Plus 2018 C254
m—Degree of Maturity (1-10)
M1 = lay down
M10 = fully mature
d—Degree of Drinkability (1-10)
D1 = needs time D10 = ready to drink
Still unsure which wines to order? Opimian’s Wine Concierge is always available to help you make an informed choice. Contact our Wine Concierge at 1-800-361-9421 or by email at Concierge@Opimian.ca.
2. place your order
There are five ways to order
• Online: Go to Opimian.ca, sign in and select Order Now
• Email MemberService@Opimian.ca with your selection.
• Call 1-800-361-9421
• Fax your order to 514-481-9699
• Mail your order*
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.
Release dates are dependent upon actual arrival dates, distance from port of entry to liquor board and processing time required by each liquor board. For this cellar offering, the expected release date is mid-June 2019
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. You can follow the status of your shipment at all times at Opimian.ca.
conditions of purchase
• Accepted payment methods: Credit Card (Visa, MasterCard, American Express) or cheque payable to Opimian.
• Prices include all applicable federal and provincial mark ups and taxes.
• A valid membership card is required to order and pick up.
• Bottle prices are for reference only. All orders are by the case, with no minimum required.
• Last day to order from this Cellar Offering: January 18, 2019 Important: no orders will be processed after this deadline.
* Deadline for mailing orders: January 8, 2019. Please allow 10 days for delivery by Canada Post.
notes (as required by the SAQ’s operating procedures)
• A member ordering from this Cellar Offering requests that Opimian acts as the member’s agent in ordering the wines from the Société des Alcools du Québec (SAQ) and requests that Opimian remits the funds enclosed (minus any administration fees) to the SAQ to pay for the wines ordered.
• The prices as shown are the estimated costs to be charged by the SAQ plus an administration fee and consolidation charges.
Sweetness scale Grams/litre Examples
[00] 0 - 3
Chardonnay, Sauvignon Blanc, many reds
[01] 4 - 6 Some New World varietals, some reds
[02] 7 - 12 Champagne, Sparkling, Rosés, few reds
[03] 13 - 20 Mosel, some Alsace, Anjou
[04] 21 - 34 Semi-sweet Bordeaux, some sherry
[05] 35 - 50 Kabinett German, Late Harvest, Alsace
[06] 51 - 74 Spätlese German, Sweet Loire, Port, Dessert Muscat
[07] 75 - 100 Auslese, Beerenauslese
[08] 101 - 139 Icewines, Sauternes, Barsac, dessert wines, Port
[09] 140 - 179 Icewines, Sauternes, Barsac, dessert wines, Port
[10] 180 > Speciality sweet wines, Trockenbeerenauslese
cover — Bosman Family Vineyards are deeply committed to fusing the old with the new, as they combine long-established tradition with cutting-edge innovation.
Find out more about South Africa in your new magazine, Vino Etcetera!
Cellar 263
South Africa, Rhône, Alsace, Paul Sapin Southern Hemisphere, Champagne, Cognac and Whisky
South Africa’s beautiful Cape Winelands have a long history of wine production dating back to the 17th century. This history, however, was somewhat blighted by a reputation for poor wine quality not to mention slavery, the apartheid years and South Africa’s isolation from the rest of the world. Since the 1990s, I have witnessed a major transformation in the country and in wine production in the Cape. South Africa is producing wines that can, and do, compete with the best from the rest of the world.
This Cellar Offering also features wines from the Rhône Valley and Alsace— mostly from the 2017 harvest, which has turned out to be a high-quality vintage for both. In addition, Champagne Doyard-Mahé is a small “RécoltantManipulant” producing Champagnes from six hectares in the small town of Vertus in the Côte des Blancs and you will find our annual selection of Cognacs and Whiskies.
South Africa
Opimian’s Wine Consultant Jane Masters MW, tastes, selects and writes the commentary for each of the wines in the cellar offerings. Celebrating her 21st year as a Master of Wine this year (one of 380 globally), Jane held the position of Chairman of the prestigious Institute of Masters of Wine 2016-2018. Having trained as a winemaker at the Institut d’Oenologie in Bordeaux after a degree in Biological Chemistry, Jane worked for UK retailer Marks & Spencer running the Wine & Drinks Category for many years. As an independent consultant Jane is constantly on the look out for exclusive wines from around the world for Opimian members. She regularly visits wine regions and meets producers and loves to share her passion and knowledge.
“Our wines express a sense of place, crafted by skill and adventure to capture the elegance and wild spirit of South Africa.”
Cellar 263 — quebec
South Afric A
Constantia Aristea Wines
The second release of Aristea wines is as good as, if not better than the first. Martin Krajewski always amazes when I meet him. I don’t think I have ever come across anyone with as many projects on the go, who is fully on top of the details of each of them. His drive, passion and juggling skills are endless. I guess part of his success is working with skilled and knowledgeable partners. In this case, Matt Krone who comes from a 12th generation winemaking family in the Cape. At a recent wine dinner in London (Matt and Martin were on a four-day whirlwind tour around the UK & Scotland to launch these wines) Matt talked of how he hadn’t really appreciated the “trouble” he was in working with Martin.
The two joke about the five or six emails a day that Martin sends, and if he doesn’t receive a speedy reply from Matt, his phone starts to ring. Jokes aside, Matt has an equal passion and attention to detail. Grapes are sourced using Matt’s knowledge of specific vineyard sites. He goes so far as to select specific rows within the vineyards that he wants. Each barrel is individually nurtured and if it doesn’t make the final cut is sold anonymously in bulk. The pair have extended their range this year with the introduction of Méthode Cap Classique sparkling wines—Matt’s speciality, and a Sauvignon Semillon blend.
photo — October heat in the stellenbosch chardonnay vineyard
Sauvignon Blanc, Semillon
Méthode Cap Classique, known as MCC is the South African term for the “traditional method” of making sparkling wines used in the Champagne region. 2015 is the first release of Aristea MCC and is a huge success. It is elegant and complex on the nose with ripe peaches, stone fruit and a toasty brioche character. It is fine in texture with a soft creamy mid palate, fine mousse and refreshing acidity on the finish. This is a fresh and elegant style perfect for drinking over the next few years. Produced from a combination of Chardonnay and Pinot Noir grapes picked in the cool early morning, the whole bunches were slowly pressed and only the first fraction of juice used for Aristea. After fermentation and malolactic in tank, the base wine was blended and bottled for a lengthy secondary fermentation and maturation in bottle for three years.
Asparagus quiche
Sauvignon and Semillon grapes were sourced from the cool region of Elgin to produce this new wine that was recently launched. Pale in colour, it has aromas of lime, lime blossom with a finish of fresh green leaves. It is initially soft on the palate developing a crisp and mouth-watering acidity with herbal flavours, blackcurrant, mellow oak and a mineral finish. Grapes were pressed, the clear juice racked into barrels and left for a natural fermentation to occur. It is a blend of 75% Sauvignon Blanc and 25% Semillon, each fermented separately in 500-litre barrels—the Sauvignon with 25% new and 75% second fill, the Semillon in one second fill 500L barrel. The oak is unobtrusive and perfectly integrated.
2019-2022, M7 D9
Stone fruit, peaches 6°C
Creamy, fine texture, [02]
Mascarpone cheese and Fraser River sturgeon caviar canapés
2019-2022, M7 D8
Lime, green leaf 6°C
Herbal fruits, lime, [00]
photo — Matthew Krone dutifully walks the Elgin Sauvignon vines.
Cellar 263 — quebec
1059
A great follow up to the maiden 2016 vintage, the 2017 has mellow aromas of custard with vanilla, yellow nectarine and toasty notes. It is smooth and medium bodied with butterscotch and spicy flavours complementing ripe white fruits. A citrus and sour Mirabelle plum acidity is combined with a lingering toasty finish to produce a complex and moreish wine. Chardonnay grapes from specific sites in Stellenbosch were harvested on February 10, 2017 into small boxes and left overnight in a cold room. Half were whole bunch pressed, the other half de-stemmed and crushed. The juice was fermented and matured for 11 months in a combination of French oak barrels with 40% new, 30% second fill and 30% third fill. Each barrel underwent malolactic fermentation and the lees regularly stirred.
For me, this wine is the star of the show. I loved the 2015, but I think their 2016 is even better—and I can’t wait to see the 2017 next year! Intensely coloured, it has aromas of dark fruits, blackcurrants, smoky creosote notes with a meaty edge. It is smooth on the palate with a juicy acidity. Fine in texture, it is medium bodied with flavours of fresh blackcurrants, crushed raspberries, dark chocolate and vanilla leading to a succulent and moreish finish. Cabernet Sauvignon grapes were picked on March 14 and 22, destemmed, crushed into open top fermenters and left to cold soak for twelve hours. After fermentation, the wine was racked into barrels for malolactic fermentation and matured for eighteen months, using a classic combination of a third new, a third one-year-old and a third two-year-old French oak barrels.
Butterscotch, spice, sour plum, [00]
Juicy, blackcurrants, crushed raspberries,
Beef and mushroom stroganoff
2019-2022, M7 D9
Mellow custard aromas, vanilla, yellow nectarines 6°c
Herb-crusted halibut with chimichurri sauce
2020-2030, M6 D8
Dark fruits, smoke, calfskin 18°c
dark chocolate
photo — After 36 months on the lees, our team prepare to disgorge the Aristea Mcc Blanc 2015.
Ariste A Ch A rdonn Ay, s tellen B os C h, 2017 chardonnay
South Afric A
Elgin Richard Kershaw Wines
Richard has been acclaimed by the wine trade and leading wine critics since founding Richard Kershaw Wines in 2012. Most recently in a blind tasting by professionals of top Chardonnays from around the world, Richard’s Deconstructed Lake District Bokkeveld Shales CY95 2016 came first and his 2016 Kershaw Elgin Chardonnay (offered to Opimian members in Cellar Offering 254 last year) was ranked second place ahead of Puligny Montrachet 2016 1er cru, La Garenne from Sylvain Langoureau which ranked third. The wines tasted also included Napa Valley’s Chateau Montelena, the estate famous for winning the Judgement of Paris. Proof that Richard is truly gifted and one of the best winemakers of our time.
“We use handpicked, handsorted grapes, from selected clones, most suited to our unique terroir, and minimal intervention in the cellar.“
photo — richard’s “tools of the trade” and the promise of vintages to come. Barrel fermentation gives a seamless integration of oak to Kershaw wines.
1061
t he sM uggler’s Boot sA uvignon Bl A n C s e M illon, Western C A pe, 2017
s auvignon Blanc, s emillon
$ 34.50 $ 207.00 n EW
This is the first year Richard produced Smuggler’s Boot Sauvignon Blanc Semillon and on tasting I was blown away. It absolutely stood out in the lineup of wines with an intense, mellow spicy bouquet with vanilla honey and ripe stone fruits. This is a complex and intense wine with a certain earthiness to it. It is persistent with a flintiness and flavours of lime and custard. Grapes were grown in the coolest regions of South Africa. A blend of approximately 60% Sauvignon Blanc and 40% Semillon. Two thirds of the Sauvignon grapes were grown in Elim close to the Southern tip of Africa. The balance of Sauvignon and all the Semillon was grown in Elgin at high altitude. Semillon was fermented in new and old French oak barrels.
1062
t he sM uggler’s Boot gs M, Western C A pe, 2017
Grenache, Mourvèdre (Mataro), Pinot noir, shiraz
$ 29.17 $ 175.00
A supple wine with earthy fruits and a savoury edge, Grenache forms the basis of the blend at 84%, combined with 7% Mourvèdre which brings meaty flavours, 4% Syrah and 4% Pinot Noir. Richard purposefully sourced grapes from warm areas that benefit from coldish nights including southern slopes around Wellington, Swartland and Southern Stellenbosch. The result is a wine that is soft, relatively light in body with tangy red fruits, natural acidity and a savoury molasses finish.
1063
t he sM uggler’s Boot p inot n oir, e lgin, 2016
$ 38.33 $ 230.00
Concentrated aromas of red cherries, wild strawberries, rose petal, pepper and wild herbs mingle together and complement one another. Smuggler’s Boot Pinot Noir 2016 is supple and smooth with succulent sweet fruits. Light to medium bodied, it has a touch of rosemary bitterness and cherry menthol flavours which persist on the palate inviting another sip. Pinot Noir grapes were hand-picked, sorted and destemmed. After a second sorting table, grapes were placed in open top fermenters and left to soak. The wine was matured in 50% French oak barrels with 10% new, and 50% breathable plastic egg-shaped tanks for eleven months.
Fruits, savoury finish
2019-2022, M8 D9
Mellow, honey, spice, ripe stone fruits 6°c
Lime, custard, earthy, [00]
Poached pear
2019-2022, M8 D9
earthy forest fruits 18°c
BBq spicy pork sausages and grilled Portobello mushrooms
2019-2022, M8 D9
red cherries, wild strawberries, pepper, rose 18°c
Wild herbs, cherry menthol, rosemary
Duck confit and wild mushroom risotto
photo — Autumnal vines under elgin’s infamous cloudy skies, as the late afternoon sun catches the treetops and cellar gable
Cellar 263 — quebec
Pinot noir
The 2016 was ranked top in a professional tasting against top white Burgundies and other Chardonnays from around the world. I would be very surprised if the same doesn’t happen with the 2017 vintage. It is an elegant and intense wine with toasty oak aromas complemented by ripe pineapple and other tropical fruits. Kershaw Elgin Clonal Selection Chardonnay 2017 is smooth with a good mid palate, fruit and oatmeal flavours with a pure acidity and great depth. It is made from four clones of Chardonnay— CY96, CY95, CY76 and Entav CY548, cultivated on nine small parcels in Elgin. Elgin is South Africa’s coolest wine region, situated at altitude and close to the ocean. A cool winter with low rainfall followed by a warm spring lead to bud break and flowering slightly earlier than normal. Ripening slowed in December due to cool temperatures so that harvest occurred between February 22 and March 13, 2017. Grapes were picked by hand in the early mornings into small baskets and subsequently tipped into the press. Juice was gravity fed into barrel and underwent spontaneous fermentation followed by maturation for a total of eleven months.
A vibrant wine with mellow spicy aromas, fresh red fruits, vanilla cream, blueberries and mint. It is soft and juicy on the palate with ripe blackberry flavours and redcurrants. It is elegant, medium bodied with soft supple tannins. Syrah grapes cultivated on five small parcels in Elgin were hand-picked between March 17 and 23, 2016. After de-stemming and sorting, the uncrushed Syrah grapes were dropped into open top fermenters with no use of pumps. After a three-day maceration, a spontaneous fermentation started and gentle punching down of the skins was carried out for 17 to 21 days. The wine was racked to barrel for malolactic using barrels from a number of artisanal coopers from Burgundy and Rhône. 46% of the oak was new with the balance second and third fill. The wine was matured in oak for 17 months. 1065 Kersh AW e lgin s yr A h, Clon A l s ele C tion, e lgin, 2016
$
Great depth, complexity, [00]
pork loin with garlic and ginger
Grilled eggplant with balsamic vinegar glaze
2020-2030, M6 D8
Mellow, toasty, ripe tropical fruits, pineapple 8°c
roast
2020-2030, M6 D8
Mellow, mint, fresh fruits, blueberries, vanilla cream
18°c
ripe blackberries, redcurrants
photo — Warwick’s First Lady range immortalises the legacy and irrepressible personality of norma ratcliffe - one of the cape’s first female winemakers.
Cellar 263 — quebec
South Afric A
Stellenbosch
Warwick Wine Estate
A new era is dawning at Warwick — it was recently acquired by Charles Marston and Kishore Bopardikar. The pair have also acquired a neighbouring wine farm giving them a total of over 700 hectares of prime terroir. Warwick is an historic estate which dates back to 1771 when it was known as “De Goede Sukses.” In 1902, after the Anglo Boer war, it became the property of Colonel William Alexander Gordon, Commanding Officer of the Warwickshire regiment who renamed it in tribute to his regiment. It was purchased in the 1960s by Stan Ratcliffe and his wife Norma, who went on to become the first female winemaker in the Cape and her wines became flagship wines for South Africa. The new owners have ambitious plans and have appointed Christiane von Arnim as new CEO.
1066
W A r W i CK t he First lA dy sA uvignon Bl A n C , Western C A pe, 2018
s auvignon Blanc
$ 22.33 $ 134.00
The First Lady Sauvignon Blanc is subtle in aroma with notes of lime and spice. It is light bodied and easy drinking with more lemon and lime fruit flavours emerging on the palate with a grapefruit pith finish adding length. A refreshing dry Sauvignon.
2019-2020, M8 D9
Lime, spice 6°c
Lemon, grapefruit, [00]
smoked whitefish with lemon and aioli
1067
W A r W i CK t he First lA dy u no AK ed Ch A rdonn Ay, Western C A pe, 2018
chardonnay
$ 22.33 $ 134.00
An unoaked Chardonnay with passion fruit and hazelnut aromas, it is light to medium bodied with zesty fruit flavours and good balance. Grapes were picked in the early morning, pressed and fermented at low temperature in stainless steel vats.
2019-2020, M8 D9
Passionfruit, hazelnut 6°c
White fruits, [00]
szechuan pepper squid with mandarin aioli and basil-infused sea salt
syrah, Pinotage, c abernet s auvignon $ 25.67 $ 154.00
All the First Lady wines offer great value for money including this Cabernet Sauvignon. The 2017 is deep in colour with aromas of violets and loganberries over a smoky coal background. More spicy bacon flavours are present on the palate. This is a concentrated wine with a good mid palate and flavours of black fruits and spice. It has a solid acidity with slightly chewy tannins on the finish. Made from grapes from some of the younger vines on the estate, it was matured for eighteen months with French oak.
2019-2022, M7 D9
Violets, loganberries, spicy bacon 18°c
Black fruits, spice
Beef brisket burger on brioche with plum compote
A savoury wine produced from 55% Syrah, 34% Pinotage and 11% Cabernet Sauvignon. It has musk and spice aromas over a red fruit background. It is light to medium bodied with a supple mid palate and smoky fruit flavours. It has a grainy texture with a firm structure and acidity and was matured for twelve months in French oak barrels with just 10% new.
M8 D9
savoury, musk, red fruits 16°c
smoky fruit flavours
Grilled lamb with cranberry couscous
is like
either love it or hate it. At Warwick the grapes grow on old untrellised bush vines. The 2017 is intensely coloured with aromas of red apples, red berries, some smoke and a hint of leather. Slightly lighter in weight than previous vintages, it is ready for earlier drinking. The vineyard lies on warm north-facing slopes and is dry farmed to produce small bunches of thick skinned grapes. The variety, a cross between Pinot Noir and Cinsault, was bred at Stellenbosch University.
to medium bodied
2019-2022,
2019-2021, M8 D9
red apples, leather 16°c
Light
Ostrich “Osso Bucco”
Pinotage
Marmite—you
photo — Harmony with the environment is an important aspect of Warwick’s approach to vineyard management practices.
Cellar 263 — quebec
1071
W A r W i CK t hree C A pe lA dies, s tellen B os C h, 2016
c abernet s auvignon, c abernet Franc, Merlot
$ 35.33 $ 212.00
Floral aromas combine with earthy notes and a flinty character. The 2016 Three Cape Ladies is smooth and supple with light tannins. It is light to medium bodied with red cherry fruits on the finish and a touch of cinnamon spice. A blend of 41% Cabernet Sauvignon, 30% Cabernet Franc and 29% Merlot, it was matured for 26 months in French oak barrels with 30% new but is not overtly oaky.
1072
W A r W i CK e stAte t rilogy, s tellen B os C h, 2015
c abernet Franc, c abernet s auvignon, Merlot
$ 53.17 $ 319.00
A cracking wine and a fitting tribute given that this is the 30th vintage of production of Warwick’s flagship wine Trilogy. The 1986 was officially released in 1987 and quickly became one of South Africa’s benchmark wines. Vibrant in colour it has warm aromas of cooked red fruits and vanilla, with a hint of nutmeg spice and woody notes. It is youthful in spirit, not yet having developed tertiary character. On the palate it is soft and round with more ripe and succulent fruits. It is medium bodied with a rich mid palate leading to bitter cherry and cranberry flavours on the finish which persist. It will benefit from some cellaring before drinking and will continue to evolve for many years to come. The vineyards are on cooler south-west-facing slopes with deep granite rich clay soils. 2015, one of the driest growing seasons on record, produced some top wines and is considered one of the best vintages in decades. Cabernet Franc leads the blend with 40% Cabernet Sauvignon and 19% Merlot. Each vineyard parcel was harvested and vinified separately with the wines matured in French oak barrels for 26 months. Each barrel was tasted and the final blend meticulously put together by Winemaker Nic van Aarde.
2019-2023, M8 D9
Floral, earthy 18°c
red cherries, smooth
Wild mushroom risotto with foraged greens
2020-2030, M6 D7
cooked red fruits, vanilla, nutmeg 18°c
Woody, bitter cherry, cranberry
slow roasted warthog with cassoulet
photo — Warwick’s diverse soil types result in unique pockets of terroir, allowing the estate to produce wines with complexity and character.
Stellenbosch
Marianne Wine Estate
Drinking well now, showing nice development with more potential. Marianne Estate, owned by Frenchman Christian Dauriac, specializes in releasing wines with bottle age. The 2014 Merlot’s mellow bouquet has incense, herbal cola with some aniseed and vanilla over floral notes. It is soft and smooth on the palate, medium bodied with supple ripe tannins leading to a savoury finish. Christian owns three Chateaux in Bordeaux on the right bank where Merlot is king and there is definitely a stylistic influence in this wine. Established in 2004, Marianne Estate has 36 hectares on the foothills of the Simonsberg Mountain with 17 hectares of vines. Grapes were hand-picked, chilled, crushed, fermented in French oak vats and left on skins for four weeks. The wine was then transferred to oak barrels using 40% new and 60% second and third fill for 16 to 22 months.
photo — Winemaker Jos Van Wyk tastes his wine in the Marianne cellar.
Cellar 263 — quebec
Stellenbosch Vilafonté
Since selling Warwick Estate, Mike Ratcliffe is focusing his attention on Vilafonté. The 42-hectare Estate, located on the bench of the Simonsberg Mountains, was founded in 1996 by Mike and his two Californian partners, Zelma Long and Phil Freese. Sixteen hectares are planted with Bordeaux varieties. Wines are made in a modern, purpose-built winery on the outskirts of Stellenbosch town.
Vilafonté produces three wines. Series M is a blend which is Malbec and Merlot dominant and the aim is to produce an opulent wine with Cabernet Sauvignon providing backbone and structure for longevity. The 2015 is dense with a deep plum colour. Aromas of dried flowers and herbs – thyme and sage, combine with fruit plums, dates and raisins. It is smooth and supple to drink with a long loganberry fruit and vanilla finish with some grip. Grapes were picked at Vilafonté some two weeks earlier in 2015 on January 30 in warm and clear conditions. The 2015 blend consists of 42% Merlot, 31% Cabernet Sauvignon and 29% Malbec. The wine was aged for twenty-two months in French oak barrels using 18% new.
Seriously Old Dirt is named after the estate’s ancient soils known as Vilafonté that date between 75,000 and 1.5 million years old. The 2016 has smoky aromas, with dates, prunes and marzipan notes. On the palate, a more youthful expression of fresh fruit with mulberries and loganberries emerges. This is a medium to full-bodied wine with structure, concentration and grip finishing with bitter cherry and liquorice notes. 2016 was a hot dry vintage with Cabernet Sauvignon representing a higher proportion of the blend than usual at 76%, with 13% Malbec and 11% Merlot. The weather cooled in mid-February allowing Cabernet Sauvignon to ripen under more favourable conditions than the earlyseason Malbec and Merlot. Grapes were harvested between February 3 and March 8, and the wine matured for 21 months in older French oak barrels.
Lamb ragout with roasted sweet peppers
2019-2026, M7 D9
Dates, prunes, dried fruits, smoke
18°c
Mulberries, liquorice, bitter cherry
2019-2024, M7 D9
Dried flowers, dates 18°c
Loganberries, supple
steak and kidney pie
1075
v il AF onté, s eries M, pAA rl, 2015
Merlot, c abernet s auvignon, Malbec $ 101.33 $ 608.00
“We are people with a dedication to respect progressive traditions of the past and a commitment to doing more of what matters now.”
– Corlea Fourie, Head of Winemaking, Bosman Family Vineyards
Cellar 263 — quebec
S outh A fric A
Wellington Bosman Family Vineyards
The first generation of the Bosman family, Hermanus, arrived on Leliefontein farm in 1798. Following a history of producing wines, in the fifties the family turned their focus to creating a vine nursery—they now own the largest vine nursery in Africa at Groenberg, Wellington. Another fifty years on and in 2007, Petrus Bosman, eighth generation, returned to making wines and renovated the 260-year-old cellar. The Bosman family is committed to improving social, economic and environmental practices and are part of the biggest Black Economic Empowerment project in the South African wine industry. The estate employs 260 full-time workers many of whom are themselves fifth generation families who have lived and worked on the farm and who now own 26% of the business and farmland.
All employees are given the encouragement and resources to stretch themselves and dream big. On a recent trip we met Rita Andreas. She was born on the farm, started as a general worker and went on to work in the office, becoming head of HR and Chairman of the Trust. Rita is now elected councillor. Her personal mission is to become South Africa’s Minister of Agriculture. One of the most inspirational persons I have ever met.
photo — corlea Fourie, Bosman’s head winemaker, takes in the thunder from the upper Hemel-en-Aarde farm at the ocean.
g ener Ation 8 Chenin Bl A n C , Wellington, 2018
Blanc
$ 20.67 $ 124.00
A light crisp Chenin Blanc with flavours of melon and lime. Winemaker Corlea Fourie cites Chenin Blanc as her favourite variety. Despite the low rainfall in 2018, it was the driest in 50 years, Chenin Blanc vines were resilient and produced a good crop. Grapes came from a combination of sites in the Bovlei with some young and other older vines.
photo — the Bosman release celebration is one of the most sought-after wine events on the south African annual wine calendar, usually held in mid-november.
2019-2020, M8 D9
Melon, lime 6°c
Light, crisp, [00]
roasted guinea fowl and puréed sweet potatoes
Cellar 263 — quebec
chenin
1077
Savoury aromas lead to a soft supple palate with more plump fruits. Medium bodied it has nice weight with a floral finish. Grapes were picked, cooled, hand sorted and stemmed. Regular pump overs were carried out during fermentation for maximum extraction followed by malolactic fermentation with new French oak.
savoury, musky 18°c
A soft and supple Shiraz with red fruit aromas and spices. It is smooth and easy drinking, relatively simple and light with good balance.
Plums, flint
Dark chocolate and almond bark
2019-2021, M8 D9
spice, red fruits 16°c
red berries, dark chocolate
Pepper and cumin rubbed BBq pork shoulder
photo — Groote Post’s premium Kapokberg. the name translates as snowy mountain – white flowers in spring resemble a snow-capped mountain.
Cellar 263 — quebec
S outh A fric A
Darling Groote Post
1080
Groote Post is another historic 18th-century farm, located in Darling Hills on the West Coast of the Cape. Named after its original role—it was the largest guard post to protect cattle from stock thieves. The Pentz family has owned the estate since 1972. Originally dairymen, they revived winemaking on the estate and in 2001 sold off the last of their prize-winning Holsten dairy herd, although they continue to farm beef cattle and sheep. Grapes are grown in the cool climate with 100 hectares of vines cultivated on south-facing slopes of the Kapokberg between 200 and 450 metres. Southeasterly winds keep the vineyards cool during the summer. Wines are made by Lukas Wentzel.
t he o ld M A n’s Blend, White, Western C A pe, g roote p ost, 2018
s auvignon Blanc, chenin Blanc
$ 22.67 $ 136.00
Pale in colour with aromas of spices and melon, The Old Man’s Blend 2018 has a broad structure and is medium bodied with tropical flavours of grapefruit, passionfruit and lemon. It is flavoursome and weighty with some mandarin peel firmness on the finish giving length.
2019-2020, M8 D9
passionfruit 6°c
Grapefruit, lemon, mandarin peel, [00]
tarragon seasoned sea bass en papillote with fennel and green apple slaw
1081
t he o ld M A n’s Blend, r ed, Western C A pe, g roote p ost, 2018
Merlot, c abernet s auvignon, shiraz, c abernet Franc
$ 23.17 $ 139.00
Sweet spicy fruit aromas precede a concentrated palate with raspberry and sour cherries and a firm bitter chocolate finish. This is a medium to fullbodied wine, dense and concentrated with a grainy texture.
2019-2021, M8 D9
sweet spicy fruits 16°c
sour and black cherries, bitter chocolate
Mild cape Malay chicken curry
Melon,
1082
Blanc
$ 23.67 $ 142.00
Chenin Blanc is the most widely planted variety in the Cape. Previously it was used as a workhorse grape to produce high yields often destined for brandy production. In recent years a range of wine styles have emerged showing its versatility and adaptability to climate conditions. Groote Post is a light and refreshing Chenin Blanc, it is pale in colour with aromas of green apples, with a hint of lemon and fennel and a savoury cheese rind edge. It is light to medium bodied and elegant with more lemony fruits on the palate and a crisp finish.
2019-2020, M8 D9
Green apples, fennel, cheese rind 6°c
Lemon, [00]
thanksgiving turkey with cranberry sauce
$ 28.17 $ 169.00
Densely coloured, the 2016 is quite reserved in aroma with restrained smoky notes with herbal fruits, tarragon, raspberries and red apples. Merlot vines were planted in 2001 and 2002 at 200 metres. Crop levels were reduced to seven tons per hectare by thinning bunches to one bunch per shoot. Grapes underwent a cold maceration for two days followed by fermentation with cap punched down three to four times per day. Malolactic fermentation and aging took place in 300L casks with 30% new, 40% second fill and 30% third fill. A youthful wine with medium body and a long spicy slightly austere finish.
red apples, plums, spicy notes
Lamb shank Osso Bucco
2019-2021, M8 D9
Balsamic, herbs –tarragon, raspberries 6°c
photo — the 18th century VOc (Dutch east india company) Fort was renovated in 1998 to be the home of Groote Post Wines.
Groote Post has a rich history and is a national Monument.
Cellar 263 — quebec
Floral aromas of lavender and rose petal are apparent leading to a medium to full-bodied wine. Not the most obvious Pinot Noir wine in terms of flavour, but it is concentrated with smoky dark fruits and a firm finish. Pinot, cultivated at an altitude of 450 metres (the highest site at Groote Poste) was fermented in open barrels and stainless-steel tanks. The wine was matured for 15 months in 500-litre French oak barrels using 15% new. Kapokberg meaning “snowy mountain” refers to the hillsides which in spring time are covered in white spring flowers giving the impression of a snow-capped mountain.
A savoury wine with aromas of green peppers and autumn leaves. Groote Post Shiraz 2017 is deep in colour with a soft supple palate. It is medium bodied with soft supple tannins and a slightly rustic finish. Shiraz is planted in a warm westfacing site on Glen Rosa soil, a combination of gravel and clay. Matured for fourteen months in oak using a high proportion of older casks and 10% American oak.
Fresh aromas of spring and summer emanate from the tasting glass—fresh apples, spring blossoms with flavours of passion fruit, quince and lemon combined with oak. Broader in structure than Warwick’s First Lady Sauvignon Blanc, it has a creamy palate with oaky flavours and a crisp lemon finish. The Kapokberg vineyard was planted in 2000 at an altitude of 280 metres. After cool fermentation, the wine spent three months on its lees, part in second-fill barrels and part with staves.
medium bodied
2019-2020, M8 D9
Fresh apples, spring blossom 6°C
passionfruit, quince, [00]
Key Lime pie
2019-2021, M8 D9
savoury, green pepper, autumnal 18°C
supple,
grilled portobello mushrooms stuffed with faro, feta and diced tomatoes
2019-2022, M7 D9
Lavender, rose petal 18°C
smoky dark fruits
Comté cheese and dried fruit
photo — Jannie (Viticulturist), Nick (owner) and Lukas (Winemaker) have a combined 69 years of experience at groote post.
“Côtes du Rhône is represented by winemakers who respect the terroir, the quality and the know-how passed down by their ancestors.”
photo — the 2018 harvest as the sun rises at the Domaine des cigalons. early morning harvesting keeps the grapes fresh for a better vinification.
Cellar 263 — quebec
Ternand Bernard Perrin
Négociant
A selection of wines from the Rhône Valley. These wines come from privately owned family estates the majority of which have been in the same family for many generations. The warm climate, high number of sunshine hours, low rainfall, low humidity and the Mistral wind in the Rhône all create an environment conducive to organic farming which is practised by many of these estates. 2017 is the third high-quality vintage in succession in the region, producing rich and concentrated wines with a freshness. This despite it not being an easy year from a grower’s point of view with spring frost, then rain followed by heat waves. In the end, Mother Nature was kind, yielding a healthy crop of small, concentrated grapes.
1088
Châte A u sA int-Bénézet, l es hA uts de Coste-r ives, rosé, A o C Costières de n î M es, 2018
Grenache, syrah
$ 22.42 $ 269.00 n EW
Most wines produced in the Costières de Nîmes region are red, with approximately 35% rosé production. This is a refreshing light and fruity style of rosé – perfect summer wine.
1089
Châte A u sA int-Bénézet, l es hA uts de Coste-r ives, A o C Costières de n î M es, 2017
Grenache, syrah
$ 21.67 $ 260.00 n EW
Chateau Saint-Bénézet lies halfway between the salt-water lagoon of Vaccares in the Camargue and the city of Nîmes—once an important Roman outpost. This red, produced from 50% Grenache and 50% Syrah, is vibrant in colour with aromas of violets and plums. It is light to medium bodied with a juicy mid palate and flavours of loganberry. Very drinkable indeed, no wonder it was awarded a gold medal in Paris!
2019-2020, M8 D9
Pear drops, banana 6°c
Berry fruits, [01]
niçoise salad
2019-2021, M8 D9
Violets, plums
18°c
Loganberries
Pork loin with roasted root vegetables
A more savoury red wine with equal proportions of Syrah and Grenache combined with 20% Carignan. Aromas of dried fruits, raisins and herbs precede juicy cranberry and cherry fruits on the palate. Light to medium bodied with marked acidity.
2019-2021, M8 D9
savoury, raisins 18°c
cranberry, cherries
Braised venison with green pea and parmesan risotto
An Opimian favourite over the years, 2017 Domaine des Romarins has musky herbal aromas. It is supple and medium bodied with some grip on the finish. Situated at Domazan in the southern Rhône, Domaine des Romarins is a typical small family estate with vines planted on stoney alluvial soils tended to by Xavier Favre. Grapes were harvested by hand and vinified with 20 days maceration on skins in traditional cement tanks. No use of oak, the wine spent six months on fine lees.
2019-2021, M7 D9
Herbs, musk 18°c
Dark fruits
2019-2023, M7 D8
Plums, floral, apple orchards 18°c
supple, red fruits
seared spiced duck breast with tamarind and port sauce
Beef stew à la provençale
With a higher proportion of Grenache in the blend, Domaine André Berthet-Rayne Vieilles Vignes 2017 has aromas of damsons, apple orchards and plums with some floral notes. It is medium bodied with a supple mid palate and firm acidity. The Cairanne vineyards are spread out around the village of the same name. It is one of twenty villages in the Rhône which are permitted to append their name to the appellation as an acknowledgement of the quality of their terroirs. The 2017 is a blend of 60% Grenache, 20% Syrah with 20% Carignan from vines with an average age of 60 years but with some up to one hundred. Originally established in 1880 by his great-grandfather, the estate is now run by André and the 25 hectares farmed organically.
photo — nino, Alexandra Berthet-rayne-cairanne’s kitten, loves the cellar!
Cellar 263 — quebec
1093
1094
Cuvée Signature is a blend of 75%
Grenache with 25% Syrah. The 2017 has a complex bouquet with savoury treacle, dark cooked fruits, spice, incense and grey pepper. Grenache loves hot dry conditions, Syrah less so and together they have produced a concentrated, firm and full boded wine. It is powerful with a marked acidity and some rustic tannins. Vineyards are farmed organically by Emmanuel Bouchard, ninth generation, and are planted on slopes facing south-south east. Grapes were hand-picked, destemmed and vinified with no use of sulphur prior to bottling.
2020-2030, M6 D8
treacle, incense, pepper 18°c
savoury
Prime rib with thyme au jus with roasted carrots
Deep in colour, aromas of wild garrigue— thyme and oregano combined with floral notes of peony and magnolia sit over a red fruit background. This is a blend of 75% Grenache 25% Syrah grown on Trias clay limestone soils. It is medium bodied and supple with a fine silky texture both refined and powerful. Domaine Ferme Saint Martin is located in the village of Suzette with 36 hectares of land – 25 hectares planted to vines. The balance is covered with garrigue and natural woods. Vineyards are on terraces facing south at 200-600 metres and are farmed organically by Guy and Thomas Jullien. Wines are produced without additives other than a very light dose of sulphur dioxide and bottled without fining or filtration.
2019-2024, M7 D9
Wild herbs, magnolia, red fruits 18°c
refined, powerful
Braised rabbit with porcini mushrooms and plum tomatoes
photo — A haven of beauty and scents at the Domaine du Val des rois, where lavender and vines grow side by side
Mourvèdre, cinsault, syrah
$ 53.00 $ 318.00
Châteauneuf du Pape was the first region to establish Appellation Contrôlée rules in France to guarantee provenance in 1923. These subsequently became the prototype for the AOC system. The current AOC rules for Châteauneuf-du-Pape permit the use of eighteen different varieties—Domaine des Cigalons 2017 is a blend of four of them with 65% Grenache, 20% Mourvèdre, 10% Cinsault and 5% Syrah. The domaine has seven hectares of organic vineyards on clay limestone soils with a high number of “gallets” rolled stones deposited by the Rhône River. The 2017 has appealing fresh red fruit aromas of crushed raspberries preceding a smooth soft palate with more red fruits and some grippy tannins. A well-balanced and medium-bodied wine with a firm finish and some aging potential.
A lip-smackingly rich and big wine. For Syrah lovers out there, this is a real treat. Intense purple in colour, it has ripe black fruit aromas with blueberries and blackcurrants. It is mouth filling and full-bodied, dominated by savoury treacle and smoky flavour initially followed by bitter cherry and dark chocolate on the finish. Rich and concentrated, ripe and supple with
great length and no chewiness. Luc Tardy and his wife Catherine have 17 hectares in Crozes Hermitage. The year 1768 is hewn into the stone at the entrance to the cellar as witness to the history of Luc’s family in the region. Vines are between 39 and 47 years old and are farmed organically. All the work in the vineyard is done manually. After fermentation in concrete tanks, the malolactic fermentation was carried out in 600-litre casks, followed by maturation for a further fourteen months in a combination of old oak casks to add complexity rather than oak flavour.
2020-2027, M6 D8
red fruits crushed raspberries 18°c
red fruits, grip
Pan-seared venison in a red-wine reduction
2020-2030, M6 D8
ripe black fruits, blueberries, blackcurrants
18°c smoky, savoury, treacle, bitter cherry, dark chocolate
Lamb stew with cipollini onions and baby white potatoes
photo —
One of the barrel cellars in the heart of the 1768 family estate at the Domaine du Murinais
Cellar 263 — quebec
Seek out our producers
1097
Châte A u de Mont M ir A il, l e g r AM inier, A o C g igond A s, 2017
Grenache, syrah, Mourvèdre
$ 40.17 $ 241.00
Maurice Archimbaud created this vineyard in Gigondas in the 1960s, on virgin land on the slopes of the Dentelles de Montmirail. The unusual vertical jagged peaks of this mountain chain, which forms the foothills of the Mont Ventoux, are hugely distinctive taking their name from “dentelles,” the French word for lace, and Montmirail from the Latin “mon mirabilis” meaning admirable mountain. Today, the 24-hectare estate is managed by two of Maurice’s grandchildren, Philippe and Sylvie. Their 2017 Gigondas has intense aromas of crushed raspberries, ripe strawberries, and vanilla cream with a hint of mint. It is soft and mellow with savoury and fruit flavours, medium bodied with supple tannins and a bitter cherry finish. Produced from a blend of 75% Grenache, 15% Syrah and 10% Mourvèdre
1098 g illes Fl AC her, l es r eines, A o C sA int Joseph, 2017 syrah $ 48.67 $ 292.00
A deliciously complex wine with a mellow bouquet of vanilla, cooked dark fruits, treacle and raisins, with some cracked black pepper. It is smooth on the palate with lots of layers of flavour which unravel to reveal black fruits, bitter cherries, toasty and savoury notes wrapped up in a fine texture. Grapes were grown on the slopes of Saint Joseph’s granitic soils were Gilles cultivates eight hectares of Syrah. Harvested by hand, the grapes were destemmed and fermented on skins for 23 days followed by twelve months maturation in barrels. Delicious to drink now, it will mature for another five to seven years.
and
savoury, toast, bitter cherries
Pheasant roasted in port and juniper with parmesan mashed potatoes and braised red cabbage
2019-2025, M7 D9
crushed raspberries, ripe strawberries, vanilla cream, mint 18°c
savoury
fruit flavours, bitter red cherries
Lentil and fig stuffed grouse with roasted garlic purée with red wine jus
2019-2026, M7 D9
Black fruits, vanilla, cracked pepper 18°c
on the Rhône map in Vino Etcetera.
photo — Bacchus, our roman god, impersonated by emmanuel Bouchard from Domaine du Val des rois, a true wine artist!
Cave Vinicole de Hunawihr
The 2017 vintage in Alsace also proved to be very good to excellent with growing conditions the best for several years. Low yields of high quality grapes produced wines with intense aromas and freshness. A cold winter, with 56 days of sub-zero temperatures recorded at the Colmar weather station, ensured full dormancy of the vines and was followed by a warm spring and early budburst. Despite localized frosts between April 19 and 21, the damage was fortunately minimal in Alsace. Summer conditions were warm and sunny with some bouts of rain leading to an early ripening. Grapes were harvested under perfect conditions.
Cave Vinicole de Hunawihr was established in the village of Hunawihr in 1954. Comprising 200 hectares of vines from 130 growers, the vineyards lie around the villages of Hunawihr, Riquewihr and Zellenberg and include 13 hectares in premium Grands Crus sites.
“The 2018 vintage has abundance, quality and generosity.”
– Georges Wespiser, President
photo — Vineonews Alsace: Break during a harvest morning with traditional Alsatian food and wines from the cellar
Crémant d’Alsace is the fastest growing AOC in Alsace.
Try the Peter Weber Brut and find out why!
1100 p eter We B er Brut, Méthode t r A ditionnelle, A o C Cré MA nt d’Als AC e, nv
Cave Vinicole de Hunawihr has 12 hectares of vines dedicated to the production of Crémant. Produced according to the Traditional Method used in Champagne, Crémant d’Alsace has been produced in Alsace since 1900. Crémant can be made from a selection of grapes grown in the region, this cuvée is 100% Chardonnay. Pale in colour, it has aromas of pears and white peaches. It is soft and smooth with ripe white fruits and sherbet flavours, all balanced with a dry crisp acidity on the finish. A very affordable alternative to Champagne.
The 2017 vintage stands out as being possibly the best Pinot Noir that Cave Vinicole de Hunawihr has ever produced—congratulations to winemaker Anthony Bondon! Deep ruby in colour, it has intense aromas with herbal fruits, redcurrants, and meaty aromas, with a touch of warm calfskin. It is smooth with a lively acidity and concentrated flavours of red fruits and balsamic. Produced from the eight best parcels of Pinot Noir situated around Hunawihr, the total planting is just 1.1 hectares. Grapes were hand-picked and left to cold soak before fermentation in tank. The wine was matured in Burgundian oak barrels with 10% new for twelve months.
On its own
fruits, hint balsamic
2019-2020, M8 D9
Pears, white peaches 6°c
smooth, sherbet, [02]
2019-2022, M8 D9
savoury, herbs, redcurrants 16°c
red
Veal stew with sweet potato gnocchi
photo — the village of Hunawihr is a member of Les Plus Beaux Villages de France (“the most beautiful villages of France”) association.
Cellar
quebec
1102
p inot Bl A n C , v ieilles v ignes, A o C Als AC e, 2017
Blanc
$ 24.83 $ 149.00
A smooth and easy drinking Pinot Blanc with some weight on the palate. Pale in colour, the 2017 has melon and lemon aromas with a touch of hazelnuts. It is supple with more citrus flavours emerging, a balanced acidity and a pithy grapefruit finish adding length. Fermented at low temperature in stainless steel, the wine was matured on yeast lees with regular lees stirring for four months.
1103
r iesling, v ieilles v ignes, A o C Als AC e, 2017
iesling $ 26.00 $ 156.00
Fresh lime juice, green apples with a hint of flint create a subtle yet powerful wine. The firm acidity gives structure and the potential for some cellaring with sour lemon and lime flavours continuing to linger on the tongue with a mineral finish.
2019-2020, M8 D9
Melon, hazelnut 6°c
Grapefruit, supple, [01]
three-cheese frittata
2019-2022, M8 D9
Fresh lime juice, green apples, flint 6°c
sour lemon and lime, [01]
Grilled salmon with lemon-dill butter sauce
Pinot
1104
g e W urztr AM iner Cuvée p restige, A o C Als AC e, 2017
Gewurztraminer
$ 28.00 $ 168.00
Gewurztraminer was the variety that suffered most from the April frost in 2017, so only a small quantity was produced.
Cuvée Prestige is an elegant and perfumed wine with aromas of lemon, Turkish delight and lemon sherbet. It is smooth with floral fragrances of rose petal and lychees preceding a bitter marmalade finish. Sweetness is perfectly balanced by a refreshing acidity.
2019-2020, M8 D9
1105
r iesling s il B er B erg, r ors C h W ihr, A o C Als AC e, 2017
riesling
$ 27.67 $ 166.00
rice noodles
Riesling, one of, if not the noblest of white grapes due to its ability to produce long-lived wines, is an old variety with a long history of cultivation in Alsace. Riesling can be tight when youthful, expressing little personality or flavour. Yet, given time, it will unwind and open up. This was the case with the Silberberg 2017 at the time of tasting yet the balance and weight on the palate suggest it will metamorphose into something special. For the moment it is restrained with a hint of fennel seed, subtle sour lemon and other citrus notes. Silberberg is a lieu-dit close to the village of Rorschwihr. Vines are planted on claysilt over fossil-rich marl-limestone soils known as Muschelkalk.
Fragrant, lemon, turkish delight 6°c
Lemon sherbet, lychee, orange marmalade, [03]
Pork tenderloin stuffed with feta, black olives, diced green apple and basil
2019-2022, M7 D9
Fennel seed, lime 6°c
sour lemon, white fruits, [02]
Vegetarian red curry and
photo — Winegrowers from the cave Vinicole de Hunawihr with a fresh harvest destined for the riesling Grand cru rosacker 2018
Cellar 263 — quebec
In contrast to the Silberberg Riesling, 2017 Muehlforst Pinot Gris is already fully grown up exuding aromas of nectarines, mineral notes and a touch of toasted hazelnuts. This is a distinctive wine with lots of personality which is typically Alsace in style. Rich and concentrated, it has a kiss of residual sweetness. Muelhforst is located at 300 metres close to the prestigious Grand Cru Rosacker and Trimbach’s famous Clos Sainte Hune.
2019-2022, M7 D9
nectarines, green apples 6°c
nutty, [02]
The best vineyard sites in Alsace are awarded Grand Cru status. Froehn Grand Cru lies on the outskirts of Zellenberg village, just two kilometres to the south of Hunawihr. It is a steep hillside facing south-south east between 270 and 300 metres in altitude. The 2016 Gewurztraminer is bright golden in colour, with aromas of orange blossom, nectarine, and peach with some lime. It is fresh on the palate with a lovely balance between the fruit and acidity. A rich, sweet and supple wine which lingers on the palate.
2019-2022, M7 D9
Orange blossom, nectarine, peach, lime 6°c
supple, well-balanced, [04]
salmon tartare with cubed avocado
Panna cotta of Pinot Gris and chocolate mousse
photo — Pinot Gris grapes maturing in the Alsatian sun
Southern h emi S phere
La Chapelle-de-Guinchay
Paul Sapin
Thierry Coulon, born and bred in Burgundy, along with winemaker Julien Desfetes, source wines from around the world offering typicity from each region and great value for money.
“The philosophy of Paul Sapin has always been to be close to the Domains and their owners in order to source wonderful wines from around the world.“
1109
1108
$ 17.42 $ 209.00
Flavoursome Sauvignon with pungent guava, gooseberry and flinty aromas. On the palate its firm acidity is accompanied by flavours of sour lemon and lime. Produced from Sauvignon grown in Chile’s Curicó Valley.
2019-2020, M8 D9
Guava, gooseberry, flint 6°c
Lemon and lime, [00]
sautéed shrimp with chopped cilantro and lime wedges
Mellow fruit aromas precede a smooth palate with plummy flavours and producing a very approachable style. Vines are planted between 450 and 700 metres on loam soils with machineharvested grapes harvested, fermented in tanks.
2019-2021, M8 D9
1110
Ripe dark fruits with flint and bready aromas lead to a light to medium-bodied wine. It is supple and well-balanced, developing a firm acidity on the finish.
Mellow fruits 18°c
Dark fruit
Beef and barley stew
2019-2020, M8 D9
Pâtisserie, ripe fruits
1112
Spicy fruits with melon and guava are apparent and lead to a soft round palate with passion fruit flavours and a fairly persistent fruity finish. Grapes were sourced from a large area in New South Wales in South East Australia.
A light to medium-bodied Shiraz with spicy red and cooked fruit aromas. It is soft and juicy on the palate, quite simple with some cherry and chocolate flavours on the finish. Shiraz (aka Syrah) was introduced into Australia in the 19th century and is the country’s most widely planted variety.
cherry, chocolate
Braised short-ribs with rosemary and garlic mashed potatoes
photo — thierry coulon visits a vineyard in the heart of the yarra Valley.
1113 Mount v ernon sA uvignon Bl A n C , M A rl B orough, 2018 s auvignon Blanc
$ 23.33 $ 280.00
No mistaking this for anything other than Sauvignon Blanc with its pungent cat’s pee and gooseberry character. The palate is smooth with a sour gooseberry and lime finish. Grapes from the Wairau and Awarere Valley in Marlborough were harvested, pressed and the free run juice fermented at low temperature using selected yeasts. A portion was fermented in seasoned French oak barriques for complexity, but the wine has no obvious oak flavour.
lime, [01]
1114
Mount v ernon p inot n oir, hAWK e’s B Ay, 2017
Pinot noir $ 28.75 $ 345.00
Produced from Hawke’s Bay grown Pinot Noir coming from two of the cooler subregions— this is a supple wine with herbs, red fruits and fresh redcurrant flavours. Vines are planted on inland river terraces on gravelly soils at 100 to 200 metres in altitude, and on rolling coastal hills on clay soils at 20 metres above. Grapes were machine-harvested and fermented in stainless steel tanks with a gentle maceration.
pork tenderloin with garlic and herb polenta and roasted garlic purée
2019-2020, M8 D9
Pungent gooseberry 6°c
Mussels in wine, garlic and cream sauce
2019-2021, M8 D9
Herbs, red fruits 16°c
redcurrant
Grilled
Cellar 263 — quebec
South Afric A
Kloo F-en-Berg s outh A F ri CA n
1115
Chenin Bl A n C , Western C A pe, 2018
chenin Blanc
$ 15.75 $ 189.00
Honey aromas combine with passion fruit and fresh Granny Smith apple notes. This wine is soft on the palate with good mid palate fruit, flavours of lemon and passion fruit and a balanced acidity.
2019-2020, M8 D9
Honey, passion fruit, granny smith apples 6°c
Passionfruit, lemon, [00]
salmon and avocado tartare
1116
Kloo F-en-Berg s outh A F ri CA n s hir A z, Western C A pe, 2018
shiraz
$ 16.58 $ 199.00
2019-2021, M8 D9
smoke, cigar ash 16°c
steak Frites
Shiraz was harvested from vines on a variety of soils in the Olifants River Valley. It is an intense wine with smoky and cigar ash aromas slightly masking fruit in the background. It is initially soft and medium bodied, developing flavours of red fruits and a sour acidity. The wine was aged for a short period in barrels.
red fruits
photo — south Africa is seen as bridging the gap between the Old Word and the new.
–Carole Doyard
“Each vintage is a source of pride. I think about my grandfather, who must be happy to see me continuing his work.“
Cellar 263 — quebec
Vertus Champagne Doyard-Mahé
Champagne Doyard-Mahé based at Vertus in the Côte des Blancs is a family house created in 1927 by Maurice Doyard. As a Récoltant-Manipulant, Champagne Doyard-Mahé only make and market Champagnes made exclusively from grapes grown on their own vineyards and processed on their own premises (the majority of Champagne houses buy grapes and growers have wines made elsewhere).
Philippe Doyard and his daughter Carole tend six hectares around the village of Vertus—all premier Crus sites renowned for producing high quality Chardonnay grapes for Champagne production. Vines are planted on calcareous soils, rich in chalk and fossils. The grapes are transformed into fizz in their cellars on the site of the Moulin d’Argensole, formerly part of an ancient mill.
Carole’s great-grandfather, Maurice was a well-known and respected figure in the Champagne region as a founder in 1941 of the CIVC—Comité Interprofessionnel du vin de Champagne—an association that brings together growers and Champagne houses. In tribute, you will see Maurice on the cap of every bottle of Doyard-Mahé champagne.
photo — the wine gets its brightness by removing the residue that has been formed during the “prise de mousse”.
Elegance and finesse is the signature for Doyard-Mahé Champagnes. Based in the Côte des Blancs, the range is not surprisingly based on Chardonnay. Cuvée Empreinte is pale in colour with a fine mousse and aromas of stone fruits, vermouth herbs, hazelnuts and yoghurt with a hint of brioche. It has a smooth and creamy texture with fresh tangy lemon and tarragon flavours and a crisp finish. The cuvée offered is based on 2016 wine with 40% of wines from previous years. The base blend was bottled in 2017, fermented and matured in bottles for 24 months.
2019-2022, M8 D9
stone fruits, brioche, hazelnut yoghurt 6°c
Lemon, tarragon, [02]
Gruyère and mushroom stuffed gougères
12% Pinot Noir initially fermented in oak barrels was blended with Chardonnay to give an assemblage with an intense grenadine pink colour. The variety also brings aromas of fresh redcurrants and rose hip with some apples and a savoury aspect. On the palate, this is a structured Champagne with good depth for flavour with sour redcurrants, cranberry and a touch of cassis leading to a firm dry finish.
2019-2022, M7 D9
rose hip, redcurrant, apples 6°c
cranberries, cassis, [02]
Lox, cream cheese and capers canapés on st.-Viateur bagel points
Cellar 263 — quebec
1120
e B Cuvée d ésir, e xtr A Brut, d oyA rd-M A hé Ch AM pA gne, Ch A rdonn Ay Bl A n C de Bl A n C s, v ertus p re M ier Cru
chardonnay
$ 72.50 $ 435.00
This non-vintage champagne is based on the 2014 vintage, blended with 30% older wines and benefitting from an extended time in bottles.
Cuvée Desir is slightly deeper in colour with mellow aromas. It is complex with ripe white fruits and citrus notes and has a soft creamy texture, the richness coming from a longer time on lees rather than added sweetness. A lower dosage confers a mineral character with emphasis on the natural character of pure chardonnay.
2019-2022, M8 D9
white fruits 6°c
creamy texture, mineral finish, [01]
chocolate covered strawberries
1121
e B 2010, e xtr A Brut, d oyA rdM A hé Ch AM pA gne, 100% Ch A rdonn Ay
chardonnay
$ 200.00 $ 600.00
2019-2024, M8 D9
vanilla, hazelnut 6°c
Lemon curd, creamy, nutty finish, [01]
spinach, walnut and gorgonzola salad with champagne and citrus vinaigrette
Mellow aromas of nectarines, vanilla, and custard with a hint of hazelnut combine to give an overall impression of finesse and power. On the palate the 2010 EB is light and elegant with good depth. It has flavours of lemon curd and nuts with a fresh dry citrus finish. Streams of fine bubbles give it an incredibly airy and creamy texture. The 2010 base wine was bottled in April 2011 for the second fermentation. The bottle remained undisturbed for at least four years before manual riddling to remove the yeast and a light dosage. Making Champagne is a somewhat complicated process with a number of steps over several years. After the final stage before shipment known as disgorgement, Champagne benefits from some time to fully integrate. After that it will develop more toasty notes. Hence the time between disgorgement and drinking has an impact on the taste. For all Carole’s Champagnes—see cork for disgorgement date.
Read our Q&A with Carole in Vino Etcetera.
Mellow,
Dark
nectarines,
photo — carole Doyard is involved every step of the way during the elaboration of her champagne. she is the first woman to vinify her own champagne.
“Vintex means authentic wines and spirits, produced with the greatest care by authentic producers.”
– Philippe Larché, owner
Cellar
quebec
Virollet
Domaine Elisabeth and Château Bellevue
Les Vignobles L & G Arrivé
Brandy is produced in many regions around the world, but Cognac can only be produced in a delimited area in the Charente and CharenteMaritime departments of south-west France. Named after the town of Cognac at the centre of the region, grapes cultivated in the region are fermented and the wine then undergoes a double distillation in traditional swan necked copper alembic pot stills. The resulting spirit is aged in oak barrels for varying numbers of years as it does so taking on flavours from the oak and becoming more concentrated as alcohol slowly evaporates into the atmosphere creating what is romantically termed the Angels’ Share. Producing high quality Cognac requires patience and a solid bank balance as some barrels are aged for decades if not centuries prior to blending, hence tying up a large amount of capital. There have been periods when sales were low and Cognac production was not economically viable, but for the last four years Cognac has seen strong export growth indicating a buoyant future.
photo — Domaine elisabeth is an old family farm whose tradition has not changed since 1767.
e lis AB eth vs Fine Cogn AC , A o C Cogn AC Fins Bois
Golden in colour, the VS has aromatic fruity aromas which are immediately apparent with some hay, pears and a hint of orange blossom. It was matured for three years in Limousin oak barrels and has a warm alcohol character on the palate with fruit and floral notes and some vanilla. It is smooth with a bitter orange finish.
e lis AB eth vsop Fine Cogn AC , A o C Cogn AC Fins Bois
Deeper in colour with an amber hue, the bouquet is more restrained and heavier than the VS with less fruit. It has some honeysuckle, almond and apricot with a richer palate. It is smooth with woody notes, each component in the blend having matured for over six years in oak.
e lis AB eth xo Fine Cogn AC , A o C Cogn AC Fins Bois
Amber in colour with aromas of crème caramel, cocoa and apricot fruit. It is mellow and smooth with a lingering vanilla flavour. Produced from a blend of Folle Blanche and Colombard, it spent a minimum of ten years in Limousin oak barrels.
t he cognac region itself is divided into five crus. Domaine elisabeth and château Bellevue at Virollet in the Bons Bois region are owned by the Arrivé family. All vines are cultivated organically. c ognac is rated according to the average length of time in barrel and although there are minimal legal lengths of time for each level—Very special (V s) two years, Very superior Old Pale (V s OP) four years, e xtra Old (XO) six years, these are exceeded at Domaine elisabeth. t he art of producing fine c ognac is in the skill of blending the barrels and component parts.
One bottle each VS, VSOP, XO
photo — Barrels are vital to the production of cognac. the age of the wood, the type of oak and the size of the cask all matter greatly.
Cellar 263 — quebec
mixed case
1123
Cogn AC Châte A u Bellevue, v ieille r éserve n o 1, A o C Cogn AC
$ 379.25 $ 1,517.00
Deep brown orange in colour with a mahogany tint, Château Bellevue Vieille Réserve has a mellow bouquet with toffee and caramel, dried fruits, menthol and a hint of spicy leather in the background. It is supple and smooth with oaky flavours and raisins. This is a complex Cognac and an altogether different level. It is a rare single estate Cognac produced from Folle Blanche, Montils and Colombard grapes. The 108-hectare estate, owned by the Arrivé family, is enclosed within six kilometres of stone walls with the 18th-century Chateau at the centre. The grapes were picked and fermented, the wine distilled, and the grape spirit matured all within the walls of the Château. Barrels were left for over fifty years in the underground cellar, allowing each to mature. Each year, as the Angels’ Share evaporates, losing 2% of the volume, the Cognac becomes more concentrated developing depth and complexity.
Cognac is a symbol of quality and art of living.
photo — Mr. and Mrs Arrivé in the Domaine elisabeth vines.
“Quote.“
photo — G. rozelieure’s name comes from the distiller Hubert Grallet and the name of the village, rozelieures.
Cellar 263 — quebec
Rozelieures, Lorraine Maison de la Mirabelle
G. Rozelieures
single m alt
Whisky mixed case
The French are the largest consumers per capita of whisky in the world— so it was only a matter of time before they started producing it (the first French whisky was produced in 1987). The first and only whisky produced in Lorraine was born in the early 2000s when Hubert Grallet, distiller, and Christophe Dupic, cereal farmer, both keen whisky drinkers, got the idea to start producing their own and founded G. Rozelieures.
The Lorraine region accounts for 20% of France’s barley production a proportion of which is exported to Scotland. The region historically produces fruit brandies hence there is a savoir-faire in the art of distillation. It is close to the Oak forests and coopers for barrel production, with water sources from the Vosges Mountains, so the idea was perhaps not as crazy as it at first seemed. All Rozelieures whiskies are single malt made from malted barley grown on their own estate or surrounding farms in Lorraine. The grinding, soaking and extraction of the malt are all carried out in Rozelieures then a double distillation of the sweet must is made using Charentais pot stills. The young whiskies are aged in barrels in three cellars each with distinct characteristics, using a variety of barrel sources. The combination of these and the degree of peated malt used affects the flavour of each barrel and allows for a range of whiskies.
g r ozelieures, s ingle
M A lt Whis K y, o rigine Colle C tion
Origine was the first whisky to be produced in Lorraine. Golden orange in colour, it has a sweet fruity nose with barley sugar, honey and pears. It is smooth with more smoky notes on the palate to complement the fruit. It was matured in oak casks previously used for Sherry.
g r ozelieures, s ingle
M A lt Whis K y, rA re Colle C tion
Slightly deeper in colour, it displays some earthy notes, caramel with tobacco and spices. It is richer than the previous, smooth and concentrated. Produced in small quantities from malt with some peatiness, it was matured in barrels previously used for sweet Sauternes wines.
g r ozelieures, s ingle
M A lt Whis K y, Fu M é Colle C tion
Golden in colour with intense aromas of dark chocolate charred wood with some tropical fruits behind. The higher alcohol content comes through on the palate with woody, cigar box and ripe fruit flavours.
One bottle each Origine, Rare, Fumé
“Pràban na Linne was one of the first companies to market traditional unchillfiltered whisky.“
photo — Headquarters of Pràban na Linne, the Gaelic Whiskies on the isle of skye
Cellar 263 — quebec
Scotl A nd
Isle of Skye Pràban na Linne
These days a record number of new Scotch whisky producers are springing up each week, but this was not the case when Iain Noble founded Pràban na Linne in 1976. Based on the Isle of Skye, his aim was to produce authentic quality whiskies and to promote Gaelic culture. Pràban na Linne is the expression used in Gaelic for a “small smuggles’ enterprise on the Sound of Sleat.
1125 An lAM r A ig, Blended sC ot C h Whis K y $ 59.17 $ 355.00
This blended whisky has fruity notes with orange peel and some smoke. It is light bodied with more fruit, toffee flavours and a long smoky finish.
Amber in colour, the 12-year-old Cùl na Creagan is a blend of malts from Islay and Speyside. It has a richer bouquet with warm aromas, smoke and flint. It is soft and mellow on the palate, smooth and rounded with no edges and mellow smoky and peaty flavours which are persistent.
The 21-year-old Cùl na Creagan is deep amber in colour. It has a rich and distinctly oaky, vanilla bouquet with wood, mellow spices and nutty characters. The palate is rich and creamy with toffee notes and some smokiness.
Our Programs
Opimian’s wine programs are designed to help you develop your palate at each stage of your journey. It starts with Discovery; once you’ve cultivated your curiosity and explored the wine world, you can graduate to Select Plus — the “next level” mixed cases, with both ready to drink wines and wines for aging. After you’ve challenged your palate and started your cellar, it’s time to start collecting with Founders’ Choice — premium wines available exclusively through this program. You do not have to worry about deadlines or ordering procedures since Opimian automatically places an order on your behalf with every new Cellar Offering. Your preferred payment will be used, then your wine is shipped and you will receive a Pick Up Notice indicating where to pick it up. Visit opimian.ca for more information.
EAGER TO LEARN your way around the world of wine or simply enjoy a selection of bottles for everyday drinking? The Discovery program has it all. Over the course of the year, members enrolled in this program receive one mixed case of six bottles from a featured supplier per cellar offering. These wines are all for immediate drinking so you can indulge in one or two the moment they get to you. Whether you’re new to Opimian or fancy hopping on an introductory tour of the world of wine, we recommend this route.
DELVE INTO A VERSATILE SELECTION of bottles and explore the four corners of the world of wine. This program features both early drinkability and mid-term aging potential bottles so you can enjoy some now and lay the others down. Throughout the year, Select Plus members receive one mixed case of six bottles per Cellar Offering. These wines may all be enjoyed young but will benefit from some maturing time. The ideal program for those who wish to expand their horizons and refine their palate one bottle at a time.
A COLLECTOR’S DREAM Dedicated to the spirit of our Founders, this program features wines that are exclusive to this program and don’t appear on our Cellar Offerings. Made up of six bottles of a premium wine with a dedicated back label and a special message with tasting notes from the producer, each of the cases you will receive represents some of the very best our producers have to offer. These bottles offer long-term aging potential so you might want to free up space in that cellar … or start building one.
The Select Plus supplier for this cellar offering is groote post
The Discovery supplier for this cellar offering is Bernard perrin
The Founders’ Choice supplier for this cellar offering is warwick wine estate