Thys Louw is the sixth generation winemaker and owner of Diemersdal, one of the oldest family-owned estates in South Africa, founded in 1698 and owned by the same family since 1885.
PRODUCER FOR THIS CELLAR
SOUTH AFRICA
Diemersdal Wine Estate
DURBANVILLE
Just a 30-minute drive from Cape Town, Diemersdal Estate sits in the historic Durbanville Valley, one of the Cape’s oldest wine regions. Spanning 200 hectares, the estate follows sustainable and regenerative farming practices, relying on dryland farming to cultivate its vines.
Nestled on cooler slopes, the vineyards benefit from fresh Atlantic air flowing in from the west and a steady summer breeze from the southeast. These ideal conditions provide sixth-generation winemaker Thys Louw with vibrant, juicy, and intensely concentrated fruit with which to craft his wines.
LEARN MORE ABOUT DIEMERSDAL WINE ESTATE
photo — From left to right: Tienie Louw Jnr, Thys Louw, Tienie Louw Snr, Mari Branders, and Div van Niekerk at Diemersdal Wine Estate.
5673 DIEMERSDAL PINOTAGE, CAPE TOWN, 2024
Vibrant purple hue. Pronounced and devilishly moreish nose full of baking spice, blackberry, garrigue, mint and black pepper. A terrific start, and the palate also delivers, offering ripe black fruit and plum allied to Mediterranean herbs. The whole effect is most appealing, plus the finish is exceptionally long and ripe, with no questionable aromatics! 2026-2027–ja
5675 DIEMERSDAL SHIRAZ, CAPE TOWN, 2024
Shiraz
Deep purple hue. Very appealing notes of black pepper, crushed blackberries, mineral oil and cassis. On the palate, this squeakyclean and supple Shiraz shows hallmark flavours of black pepper, black cherry, cough drops, a hint of mocha, vanilla and clove. It finishes with lovely length and an attractive streak of acidity. 2026-2027–ja
5676 DIEMERSDAL MERLOT, CAPE TOWN, 2024
Vibrant purple hue. This Merlot is grown on the slopes of the Drostberg in Durbanville, where cooling breezes allow the fruit to retain optimum freshness, and boy, does it deliver! Joyful and juicy, bags of plummy fruit explode with a hint of something herbaceous. Don’t be fooled by the colour –it's full bodied and bold. There is a generous old whack of oak, but that glorious fruit can handle it. 2026-2028 –ja
Blackberry, garrigue, mint, black pepper
Black cherry, black plum, Mediterranean herbs, baking spice
Venison burgers topped with wild blueberry chutney
Crushed blackberries, mineral oil, cassis, strawberry
Black pepper, cough drops, mocha, vanilla
Montréal smoked meat on rye with black pepper mustard
14%
Cooked plum, vanilla, blackcurrant leaf, herbal
Cassis, blackberry, crushed blueberry, coconut
Mushroom and thyme pappardelle finished with Pecorino
Pinotage
5674
DIEMERSDAL GRÜNER VELTLINER, CAPE TOWN, 2024
Grüner Veltliner
A pale lemon colour with vibrant green hues. This has a lifted elderflower aroma that draws you in. The palate is noticeable for both its rich texture and zesty friendliness. There is plenty of fresh acidity to keep things moving on the energetic mid-palate, and a spicy kick to the otherwise subtle finish. Overall, a lean, inviting quaffer. 2026-2027–ja
DIEMERSDAL THE JOURNAL
5677
SAUVIGNON BLANC, DURBANVILLE, 2024
Sauvignon Blanc
Lemon-green hue. A perfect combination of oak and typical Sauvignon Blanc flavours. There's a nod to white Burgundy in the mealy, almost nutty elements of the nose, but it mingles so nicely with nettle and elderflower that you are soon back in Sauvignon Blanc country. Such a wonderfully mouthcoating texture on the palate, adding intrigue and flair to this sometime strait-laced wine. If you love both Sauvignon Blanc and white Burgundy, this is definitely for you. 2026-2028 –ja
Seared scallops on green pea purée with preserved lemon zest
Elderflower, honeysuckle, white pepper
Lime, lemon, spices, [2.00]
Shrimp tacos with lime crema and cabbage slaw
Vanilla, lime, nettles, elderflower
Ginger, cinnamon, dried honey, passionfruit, [2.40]
5678 DIEMERSDAL MALBEC, CAPE TOWN, 2024
Vibrant purple hue. It's unusual to get a South Arican Malbec, so this is a great opportunity for all you Malbec lovers to extend your repertoire. This opens with a stunning, lifted perfumed nose supported by hints of oak: there are violets, char, damsons, and blueberries. The full-bodied palate is balanced by fresh acidity, flavours of rose and violet together with plum, cherry, bramble, rosemary and savoury. The tannins are super fine, making for a glorious experience. 2026-2028 –ja
5679 DIEMERSDAL PRIVATE COLLECTION, DURBANVILLE, 2023
Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, Cabernet Franc
Deep purple hue. I just love it when a blend is done well! Each of the varieties are there for a reason: there's a touch of cassis from Cabernet Sauvignon; red plum from Merlot. The addition of Petit Verdot adds density and notes of violet, earth and spice. Malbec's floral tones are there alongside waves of juicy blueberry, herbal hints, plus second helpings of toasty oak and vanilla. Bold though elegant, with a wonderful velvety texture. 2026-2032–ja
5680
DIEMERSDAL THE JOURNAL PINOTAGE, CAPE TOWN, 2023
Pinotage
Vibrant purple hue. Aromas of sweet oak lead out plum and black cherry in this user-friendly wine. It is juicy, with decent structure to weight ratio, flavours of mint and thyme alongside classic dark fruits and raisin. The tannins are fine and wellintegrated, leading to a smooth finish. An assured effort. 2026-2035 –ja
molasses
Violets, char, damsons, blueberries
Rose, Victoria plum, crushed blueberries, savoury notes
Beef brisket tacos, salsa roja on the side
Cassis, violets, wood spice, red plum
Blueberry, blackcurrant leaf, vanilla, char
Rosemary garlic lamb chops with charred eggplant and wild rice pilaf
Vanilla, Japanese plum, black cherry, baking spice
Cinnamon, mint, thyme, raisins
Lamb koftas with mint yogurt and pomegranate
A New Chapter in Our Cellar: Embracing the Best of Opimian
By Michael Lutzmann and Greg Rinehart, Managing Directors
Dear Valued Members,
As we unveil this latest cellar offering in Cellar Gems: A Curated World Tour, we are thrilled to share an exciting evolution in our curated selection—one that we believe will further enhance your Opimian experience and deepen your connection to the world's most exceptional wines and spirits.
You may notice a shift in the geographical focus of some of our offerings. Due to the current embargo, we have replaced our previous allocations of US wines and spirits. This current reality allows us to dedicate even more resources and attention to what truly sets Opimian apart: The Best of Opimian and our Collector’s Corner.
This change is not merely about geography; it's about intensifying our pursuit of the extraordinary. The Best of Opimian represents the pinnacle of our Masters of Wine's rigorous selection process—wines and spirits that consistently overdeliver on quality, character, and value from our most cherished producers globally. These are the hidden gems and perennial favourites that embody the very essence of what you cherish about Opimian.
Furthermore, we are significantly expanding our focus on the Collector’s Corner. These are rare, often limitedproduction bottles and verticals, sourced from iconic estates and emerging stars across the globe. They are chosen for their exceptional aging potential, unique provenance, and the unparalleled joy they bring to the discerning collector and the passionate sharer. This expanded focus means more opportunities for you to acquire truly distinctive pieces for your cellar—bottles that tell a story and elevate any occasion.
Our mission remains unwavering: to build a community of passionate wine collectors and sharers, providing access to exclusive offerings and experiences not available elsewhere. By concentrating on The Best of Opimian and our Collector’s Corner, we are doubling down on our core strengths, ensuring that every bottle you receive from us is a testament to quality, exclusivity, and the unparalleled expertise of our Masters of Wine.
We invite you to explore this new catalogue with an open mind and an adventurous palate. Discover the next cherished addition to your collection, and continue to share your passion with fellow members in the unique Opimian community.
Cheers, Michael & Greg
Ordering Made Easy
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. Still unsure which wines to order? Contact us!
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.
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.
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. Let us handle the rest.
British Columbia and Ontario members, your wine will be delivered to your door.
YOUR MASTER OF WINE FOR THIS CELLAR
Jo Ahearne MW is a Wine Science graduate with global experience in winemaking, blending, and wine evaluation. She has worked with Jacobs Creek, Charles Melton, Marks & Spencer, Harrods, and brands like I Heart and Mirabeau en Provence. A member of the Gran Orden de Caballeros del Vino, she now consults across the industry, drawing on decades of expertise.
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.
Michael Palij MW is an adventurer, entrpreneur, and the 3rd Canadian Master of Wine. Over the years, he has introduced Opimian to some truly special producers such as Cabutto, Giovanna Tantini and Cantina Clavesana.
Jo Ahearne MW: JA Michael Palij MW: MP Igor Ryjenkov MW: IR
Meet the Experts
Since 1973, Opimian has partnered with Masters of Wine to select outstanding wines for Canadians. This Cellar, we’re thrilled to welcome a new Master of Wine who joins two trusted experts— three world-class palates coming together to help you discover even more exceptional wines.
Igor Ryjenkov MW
Jo Ahearne is a distinguished wine professional with extensive experience in making, buying, blending, and evaluating wines from around the world. With a proven track record of creating award-winning wines and holding both a Master of Wine and a BSc in Wine Science from Charles Sturt University in Australia, Jo has amassed a wealth of knowledge and expertise that spans continents and decades.
Her career began with winemaking roles at renowned establishments such as Jacobs Creek and Charles Melton. Jo also embarked on numerous flying winemaking and consultancy positions, gaining invaluable experience in diverse wine regions. Lending her expertise to esteemed brands such as I Heart and Mirabeau en Provence in the process.
Jo's expertise extends beyond winemaking; she has also played a pivotal role in new product development and blending for Marks and Spencer, ensuring that their wines consistently meet the highest standards of quality and innovation. In addition, she served as the Head of Wine Buyer for Harrods and is a proud member of the Gran Orden de Caballeros del Vino.
Currently, Jo works as a wine consultant, where she continues to provide invaluable expertise and insights to the wine industry.
Michael encourages newcomers to treat wine like any other industry. Rather than starting with wine-specific training, he suggests building strong skills in areas like finance, marketing, or production— then applying those to the wine world through programs like WSET or CMS. He also champions the hospitality side of wine, reminding us that during the pandemic, it was the one industry we truly missed. “We need pubs, not apps,” he adds, underscoring wine’s deeply human connection.
Igor’s journey into wine began unexpectedly after moving to Canada from the former Soviet Union, where wine had little appeal. A casual tasting in Niagara opened his eyes to the diversity of wine, sparking a passion that led him to earn his WSET Diploma and become Canada’s first Master of Wine in 2003. What started as a personal interest soon became a career, taking him from retail into senior buying roles where he helped shape Ontario’s wine landscape.
Joanne Ahearne MW
Michael Palij MW
COUPS DE COEUR
OUR MASTER OF WINE'S FAVOURITE WINES IN THIS CELLAR
JOANNE'S COUPS DE COEUR
PUR JUS, AOC BORDEAUX, 2023, LOT 5689, P21
IGOR'S COUPS DE COEUR
DIEMERSDAL PRIVATE COLLECTION, DURBANVILLE, 2023, LOT 5679, P5
MARKUS MOLITOR KINHEIMER ROSENBERG SPÄTLESE, RIESLING, MOSEL, 2022 (GOLD CAP), LOT 5669, P26
QUINTA DO GRADIL SYRAH, VINHO REGIONAL LISBOA, 2022, LOT 5696, P12
MICHAEL'S COUPS DE COEUR
DIEMERSDAL SHIRAZ, CAPE TOWN, 2024, LOT 5675, P3
SPARKLING WINES
Elegant & Effervescent
No one perfects that balance between freshness and soft fruit character better than the Cape Crusaders – and I’m not talking about Batman and Robin. When ‘Kaapse Vonkel’ (‘Cape Sparkle’) was first launched by Simonsig in 1971, it came in a presentation box with a leaflet explaining what made it different, such was the ingenuity. Evidently, they were on to a good thing.
Today, Methode Cap Classique (MCC, as the traditional method is now known) makes a big splash, with upwards of 190 producers plying their trade in the cooler parts of the Cape winelands. At Diemersdal, Thys Louw teases every last bit of nuance out of his 37-yearold Chardonnay vines and comes up royally with the goods. Both the cool Benguela current and False Bay’s maritime breezes give him a useful head start.
Medium lemon hue. Complex, zesty nose with aromas of apple, lemon, pear, Honeydew melon, wild strawberry, cereal and buttered toast. Very elegant and charming! This ticks all the boxes with an expansive, buttery palate framed by lemon, lime, and grapefruit notes. There are hints of strawberry, raspberry and red apple, plus yeasty tones including cereal, dough and yogurt. Superb finish and very much a foodie's Champagne, with entertaining depth. 2026-2030 – mp
Honeydew melon, wild strawberry, cereal, buttered toast
Raspberry, red apple, dough, yoghurt, [0.00]
Butter poached Nova Scotia lobster tail finished with a shaving of white truffle
5659 MIGNON BOULARD CHAMPAGNE EN LIEU SÛR, BRUT, NV
Chardonnay
5658
MIGNON BOULARD CHAMPAGNE SUR LE BOUT DES DOIGTS, BRUT, NV
5672
DIEMERSDAL BLANC DE BLANCS CAP CLASSIQUE BRUT, DURBANVILLE, NV
Medium straw yellow. Discreet nose offering hints of red apple, strawberry, lemon, grapefruit, lime, biscuit, rolled oats, and raspberry. Very attractive glass of premium fizz with nervy acidity and flavours of apple, lemon, grapefruit, strawberry and orange. Autolysis contributes a foundation of yeast and brioche that rounds out the finish. This is a good value, long, and expressive grower's Champagne. 2026-2030 – mp
Pale lemon hue. Pronounced, clean, and aromatic nose, showing lemon pith, acacia, pastry, red apple and orange zest. Firm acidity provides the core of this wine, around which one finds lemon, lime, grapefruit, green apple, and just a hint of autolysis. Lean and harmonious; oysters ahoy! 2026-2028 –ja
apple,
Lemon, lime, strawberry, orange, [0.00]
Lobster roll with lemon-tarragon aioli
apple, lime, grapefruit, pastry, [4.00]
PEI oysters, mignonette and crispy shallots
5684 BORDUSCO DE PRIEURÉ MARQUET, SPARKLING RED, VIN DE FRANCE, NV
Vibrant purple hue. Fun and unusual, this has vibrant aromas of white pepper, black cherry, raspberry and banana. There is a wonderfully crunchy red fruit palate with notes of red currant, strawberry, pomegranate and cranberry. Sure, the finish is moderate, but it completes its mission and then some. Stash a few for when the sun’s shining and serve well chilled. 2026-2028 –ja
Charcuterie platter with duck prosciutto and eight-month
White pepper, black cherry, raspberry, banana
Red currant, strawberry, pomegranate, cranberry, [0.00]
Gouda
Gamay
Red
grapefruit, biscuit, rolled oats
Pinot Noir, Pinot Meunier, Chardonnay
Lemon, acacia, orange zest, brioche
Green
Chardonnay
PORTUGAL
Wines of Portugal
Maybe it is best known for Port and Madeira, but Portugal has been quietly undergoing a revolution. With more than 250 indigenous varieties, Portuguese non-fortified wines show diversity and a vibrant local personality. Sure, there are some international varieties, but they perform a supporting
role in the flavour mosaic of this glorious country. Climatic diversity adds to the breadth of wine styles, with nearly 600km separating Vinho Verde in the north and the Algarve in the south.
QUINTA DO GRADIL
LEARN MORE ABOUT QUINTA DO GRADIL
Medium lemon hue. Pronounced aromas of mineral, cut grass, white grapefruit, bell pepper, white pepper, and bay. An absolute winner, this is just a wonderful blend of two varietals, combining Sauvignon's lively nose with Arinto's structure. There's cut grass, tomato leaf, bell pepper, tangerine and lemon pith alongside peach, apricot and melon. The finish combines the two with a lick of acidity and there's surprising length given the very modest price. A great example of why Portuguese wines are increasing in popularity. 2026-2028 –mp
Vibrant and fruit-forward wine made from Portugal’s hero variety Touriga Nacional, with the addition of Tannat, which is a famously tannic variety normally associated with the exotic regions of Uruguay or far northern Argentina. Dense and brooding but with a friendly smile, this has dark chocolate, rubber, black pepper, liquorice and eucalyptus flavours. Make no mistake, the tannins are bold, but with such juicy blackcurrant fruit, who could resist? 2026-2028 – mp
Medium ruby hue. Inviting nose that includes blackberry, black plum, black pepper, herbal notes of bay and oregano, plus subtle oak aromas, including vanilla and cedar. Proof, should it be needed, of the raw potential of Portugal. This has lovely palate weight with skilfully judged oak and layers of black cherry, blackcurrant, black pepper, griottes allied to clove, cinnamon and cedar. The length is impressive and looks to the fruit – rather than oak – for inspiration, although the tannins play a deft supporting role. 2026-2028 – mp
Mineral, cut grass, bell pepper, bay
Tomato leaf, tangerine, lemon pith, apricot, [0.00]
Goat cheese and asparagus quiche
Dark chocolate, rubber, black pepper, liquorice
Barrel char, eucalyptus, cassis, violets
Piri-piri chicken with roasted sweet potatoes
Blackberry, black pepper, bay, vanilla
Black cherry, blackcurrant, cinnamon, cedar
Black pepper venison stew with juniper
5694 QUINTA DO GRADIL 1492 BRANCO, VINHO REGIONAL LISBOA, 2024
Arinto, Sauvignon Blanc
5695 QUINTA DO GRADIL 1492 TINTO, VINHO REGIONAL LISBOA, 2023
Touriga Nacional, Tannat
5696 QUINTA DO GRADIL SYRAH, VINHO REGIONAL LISBOA, 2022
Syrah
Fernão Pires, Arinto, Malvasia, Sauvignon Blanc, Viognier
Lemon-green hue. Portugal loves a blend, and Tejo especially has always led the field in combining international varieties with its own. The floral aromas of local hero Fernão Pires come through in understated fashion, while on the palate, the more textural varieties of Arinto and Viognier provide a foundation on which delicate flavours of Sauvignon Blanc and Malvasia climb and congregate. Think of a Rhone white – rich, fragrant, and brimming with flavour. 2026-2027–ja
Loureiro, Trajadura, Arinto, Avesso
Lemon-green hue. We are all trying to find a way to 'spend' our alcohol better, and Vinho Verde offers an ideal solution. Naturally low in alcohol, this example comes in at just 10.5%. They bottle it fresh and capture the natural CO2 from the fermentation, resulting in a zesty spritz. With subtle white peach and apple, and a delicate, crisp acidity, this is never complicated (but always supremely refreshing). 2026-2027–ja
Deep purple hue. Another joyously fruity red packed with red currant, cranberry, blackberry and red plum. Well-made and affordable, it certainly overdelivers on complexity, offering an assured palate of black cherry, black plum and forest berries. There are gentle tannins and just enough acidity to keep everything on the boil through to a long finish. 2026-2027–ja
Red currant, cranberry, blackberry, red plum
Black cherry, forest berries, cardamom, leather
Pork and clams “à Alentejana”
Citrus, pastry dough, Cantaloup melon, asparagus
Peach blossom, jasmine, lemon, white nectarine, [2.50]
Thai green curry with shrimp and bamboo shoots
White peach, Williams pear, cut grass, apple skin
Green apple, fennel, honeysuckle, lime sherbet, [11.00]
Arctic char ceviche with cucumber and cilantro
5702 GODIN, DOURO DOC, TINTO, 2023
Touriga Nacional, Tinta Roriz, Touriga Franca and Other grape varieties
NEW
5700 ADAMANTE, BRANCO, VINHO REGIONAL TEJO, 2024
5701 CAMPELO ADAMADO, VINHO VERDE DOC, 2024
PORTUGAL
Port
Gesprove’s founder, José Pinheiro, was formerly the winemaker at Sandeman and therefore comes with a blue-ribbon pedigree. For those interested in the Douro’s history, José has vineyards at São João da Pesqueira, where the AngloPortuguese surveyor, artist, and Port shipper Joseph James Forrester was tragically drowned in a shipwreck in 1861. History beckons with every drop. Appointed Baron de Forrester by Ferdinand II of Portugal, Forrester created what was then the most accurate map of the Douro wine region – an area first demarcated in 1756 by the Marquis of Pombal. This may make it the world’s oldest recognised wine region, but don’t tell that to anyone from either Tokaji or Florence!
There is no denying that Pinheiro’s Vintage 2022 is a slow burn but really lives up to the sobriquet, “vintage”. There was a lot of heat in 2022, and yet there is not a trace of “Douro bake” in the wine. There is, however, both opulence and concentration that the warm weather afforded; drink now for a big hit of warming dark chocolate or wait a decade and see why Vintage Port is amongst the world’s longestlived wines.
Deep purple hue. Miles off being ready to drink, this shows a decidedly closed nose with notes of crushed blackberry, blackcurrant, boysenberry, and blueberry. The palate is absurdly concentrated (and very promising), with so much fruit and complexity. One for the cellar. 2026-2035 – mp
Crushed blackberry, blackcurrant, boysenberry, caramel
Chocolate sauce, violets, blueberry, raspberry, [97.00]
Dark-chocolate lava cake with blackberry coulis
5703 SONETO PORTO, VINTAGE 2022, PORTO DOC, 2022
Blend of traditional Douro grape varieties
NEW
photo — Gesprove founder and winemaker José Pinheiro sampling from the barrels. $ 106 $ 636
5704
SONETO PORTO, PORTO DOC
CASE - 2 BOTTLES EACH:
LBV 2018, RESERVA TAWNY AND RESERVA ESPECIAL
$ 51 $ 306
$ 0
The obvious question when sitting on a bottle of young port is what to drink in the meantime. At Opimian, we have an answer for that. LBV gives some of the vintage character without the need for waiting. This example is a corker that could be mistaken for the real thing. The Tawny is also a bona fide partner for dessert. And, with bags of complexity, the Special Reserve is streaks ahead of most everyday stuff.
PORT LOVERS, THIS CASE IS CALLING
SONETO PORTO, PORTO DOC, RESERVA ESPECIAL
Blend of traditional Douro grape varieties
Deep ruby hue. Pronounced nose with cocoa powder, dark chocolate, baked plum and cinnamon, ginger and prune. For the price this is an exceptionally decent little port. There is a wealth of black fruit flavour including plum, cherry, cassis, and subtle oak including clove and cedar. The finish shows sufficient fruit to balance the alcohol, and the finish is long and convincing. For those needing an 'everyday' port without pretence, look no further. 2026-2035 – mp
SONETO PORTO, PORTO DOC, RESERVA TAWNY
Deep amber hue. Direct nose with caramel, cedar, raisin, fig and date – Classic Tawny notes that really over-deliver at this price point. On the palate, caramel, toffee, coffee, chocolate, honey, raisin and dried fruit all combine with judicious amounts of residual sugar and alcohol. Quite the achievement. 2026-2035 – mp
of traditional Douro grape varieties
Deep purple. Like a veil has been lifted, this has layers of aroma, revealing cherry, plum, prune, fig, date, dark chocolate, and just masses of complexity! A chunk-monkey, fat and obvious Port with plenty of stuffing and layers of flavour, including dark chocolate, cassis, prune and raisin. The Soneto wines just keep getting better and better. This has much more concentration and intensity than one has right to believe at this price. Fabulous, long and complex. 2026-2035 – mp
toffee, coffee, honey, [108.00]
Prune, dark chocolate, cassis, raisin, [111.00]
and walnut shortbread
Cherry, date, fig, plum
Stilton
SONETO PORTO, PORTO DOC, LBV, 2018
Blend
Caramel, cedar, raisin, fig
Date,
Pecan butter tart
Blend of traditional Douro grape varieties
Cocoa powder, baked plum, ginger, cinnamon
Cassis, clove, dark chocolate, cedar, [111.00]
Maple-pecan pie with espresso whipped cream
5698 MIRANTE, BRANCO, VINHO REGIONAL LISBOA, 2024
Lemon-green hue. Pronounced aromas of tinned peaches, pink grapefruit, bell pepper, guava and lime juice. This offers a textured palate with an attractive phenolic note and a surprisingly complex array of aromas that land on citrus but quickly expand to include attractive vegetal notes. The acidity pulls everything into focus on the palate and there is a long finish that shows grapefruit, cut grass, bell pepper and lime. 2026-2028 –ja
5699
Brilliant purple hue. Youthful, vibrant and exceptionally appealing. Aromas of blackberry, cooked plum, mineral oil, tobacco and cassis. This has a juicy structure including ripe tannins and firm acidity that help showcase notes of blackberry, plum, black cherry and bouquet garni. The fresh, moreish finish is quite remarkable. 2026-2027–ja
5685
CHÂTEAU DU CLOS DU PRÉVÔT, MERLOT-CABERNET SAUVIGNON, AOC BORDEAUX, FAMILLE GADRAS, 2023
Merlot, Cabernet Sauvignon
The wine pours a very deep opaque ruby. The nose features medium-intensity aromas of cedar, dried cassis, roasted carrots, roasted bell pepper and tomato. The palate is dry with a medium acidity, a medium extract, medium medium-textured tannins, a medium body and lovely length and flavours of cassis, roasted carrots, bell pepper and tomatoes, cedar, mulch, a pickling note and a medium-plus finish. Value. 2026-2029– ir
Tinned peaches, pink grapefruit, bell pepper, guava
Lime juice, cut grass, lemon, courgette, [0.80]
Grilled halloumi salad with peaches and mint
Blackberry, cooked plum, mineral oil, cassis
Blackcurrant, tobacco, bouquet garni, bramble
Chorizo-stuffed peppers baked over tomato rice
Cedar, dried cassis, roasted carrots, roasted bell pepper and tomato
Cassis, roasted carrots, bell pepper and tomatoes, cedar, mulch, pickling spice
Maple-chipotle BBQ back ribs
Fernão Pires, Seara Nova, Vital
MIRANTE, TINTO, VINHO REGIONAL LISBOA, 2023
Tinta Roriz, Caladoc, Syrah
CHÂTEAU DU CLOS DU PRÉVÔT, SAUVIGNON SÉMILLON, AOC BORDEAUX, FAMILLE GADRAS, 2024
Sauvignon Blanc, Sémillon
The wine displays a light grey lemon-yellow hue and a medium-intensity aromatic set of dried and pickled lemon, green kiwi, white currant and grapefruit pith. Dry on the palate, it offers a medium acidity, a medium extract, a soft-plus texture, a medium body and nice length and intensity of grapefruit pith, lemon, green kiwi, gooseberry leaf and a medium finish. 2026-2027– ir
Dried and pickled lemon, green kiwi, white currant, grapefruit pith
Grapefruit pith, lemon, green kiwi, gooseberry leaf, [1.00]
Niçoise salad with seared tuna
CHÂTEAU DU CLOS DU PRÉVÔT, CABERNET FRANC-MERLOT, ROSÉ, AOC BORDEAUX, FAMILLE GADRAS, 2024
Cabernet Franc, Merlot
A light salmon-pink pour. On the nose, there are medium-intensity elements of red apple butter, red plum preserve and pomegranate. It is dry, has a medium-sized impression – acidity, extract and body, with a medium texture and attractive presence and fruit, if straightforward - red apple butter and peels, red plum preserve and pomegranate before a medium finish. 2026-2027– ir
Red apple butter, red plum preserve, pomegranate
Red apple butter and peels, red plum preserve, pomegranate, [1.00]
Grilled shrimp skewers with watermelon-feta salad
5686
SAVOUR
CHÂTEAU DU CLOS DU PRÉVÔT BLANC AND ROSÉ CASE - 6 BOTTLES EACH:
CHILL, POUR, REPEAT
BORDEAUX
Château George 7
FRONSAC
Sally Evans is over sixty. No need to be coy about her age because it makes for a terrific story. Previously chained to the corporate ladder, she decided at fifty-two that spending more time with her teenage son was a priority (quite right) and therefore promptly bid a not-so-fond adieu to her day job. Mission accomplished, she then
purchased a property in Fronsac and learnt how to make wine from scratch. (No kidding – she’s written a book about it: Make the Midlife Move!) OK, she was assisted by two local experts, but make no mistake, this is Sally’s wine, and it is downright superb. Particular kudos for her 2021, the trickiest of tricky vintages, which she turns into something deliciously fruity, layered, and harmonious.
LEARN
MORE ABOUT CHÂTEAU GEORGE 7
5682
CHÂTEAU GEORGE 7, AOC BORDEAUX BLANC, 2023
Lemon-green hue. Accomplished nose with layers of ripe citrus and stone fruit, including lemon, orange, tangerine, and sweet spice, plus vanilla, cedar and clove. The palate weaves stone fruit notes of peach and apricot with diverse apple and passionfruit, and there is cinnamon and clove from oak maturation. In the mouth this shows that lovely tension between acidity, oak and fruit, and the length is impressive with the focussed acidity keeping the fruit in line. It finishes with a flourish, showing floral, citrus and stone fruit aromas allied to balanced oak. Hard to resist. 2026-2029–ja
Lemon, orange, vanilla, cedar
Peach, clove, passionfruit, apricot, [0.35]
Lemon-herb roast chicken and root veg
Sauvignon Blanc, Semillon
photo — Sally Evans traded corporate life in Paris for vineyard life in Fronsac—now the founder of Château George 7, she’s crafting award-winning wines and inspiring others to follow bold new paths.
SALLY EVANS IS TOURING CANADA THIS SEPTEMBER — WATCH YOUR INBOX FOR ALL THE DETAILS!
5683
CHÂTEAU GEORGE 7, AOC FRONSAC, GRAND VIN DE BORDEAUX - 3 BOTTLES EACH:
$ 75 $ 450
CHÂTEAU GEORGE 7, AOC FRONSAC, GRAND VIN DE BORDEAUX, 2020
Merlot
Medium ruby hue. Bold, toasty oak leads the way, but plummy Merlot soon reveals itself! The surprisingly elegant palate reveals an enjoyable satin texture and refined structure. There are notes of black plum, cherry, fig, black pepper, vanilla and clove. Though ready to drink now, the fine-grained tannins and fresh acidity ensure it will live for many a year. 2026-2038 –ja
CHÂTEAU GEORGE 7, AOC FRONSAC, GRAND VIN DE BORDEAUX, 2021
All the elements that make up a top Bordeaux are here: 35-year-old vines (and older), optical sorting tables, and barrique ageing, but what really makes the difference is that Ms. Evans has minutely understood her corner of Fronsac. To get this kind of concentration in both vintages –retaining genuine depth – is a minor miracle. The 2021 is hugely inviting, and I challenge you to find a more appealing and affordable example! The slightly weightier 2020 will, with a decant, deliver from the off, revealing a slick touch. 13.5%
Medium purple hue. Vanilla, plum, and perfumed fruit on the nose. The dense, extracted palate has a velvety texture, exhibiting plenty of swagger. There are deep flavours of Japanese plum, mulberry, clove, and a hint of tar. The tannins are skilfully integrated, and it finishes strong, showing excellent concentration for a tricky vintage. 2028-2038 –ja
Venison loin with blackberry gastrique and
Vanilla, Japanese plum, violets, cassis
Mulberry, blackcurrant, clove, tar
Braised beef cheeks on celeriac mash
Merlot
13.5%
Toasted oak, vanilla, clove, bramble
Black cherry, black plum, fig, black pepper
smoked celeriac purée
The Best of Bordeaux
Does anyone really know Bordeaux? With more appellations than weeks in the year, it offers everything from the rarest of First Growths to the humble, generic Merlot, making it easy to relegate the region to a traditionalist’s playground. But the new wave of Bordeaux is moving away from mere extraction and leaning towards vibrancy and accessibility of tannic structure. Add to that an increasing tendency to include grapes from outside the classic ‘Bordeaux blend’ and you have Bordeaux, but not as we know it…
5687
CHÂTEAU RAUZAN DESPAGNE RÉSERVE, AOC BORDEAUX BLANC, 2024
Sauvignon Blanc, Sémillon
Medium lemon hue. An absolute winner, the nose sports notes of windfall apple, grapefruit, honeydew melon, passionfruit, jasmine and wet stone overlaid with a hint of cinnamon and almond. The palate is equally appealing, with citrus notes of lemon, lime, green apple, honeysuckle, lychee, mandarin, and a razor -harp mineral edge. The finish in complex and typical for this fruit-forward style of white Bordeaux. 2026-2028 –ja
5688
CHÂTEAU RAUZAN DESPAGNE LE GRAND VIN, AOC BORDEAUX BLANC, 2022
Sauvignon Blanc, Sémillon
Pale lemon-green hue. Intelligent use of oak ensures that the vanilla and toast flavours complement rather than hide the vibrant gooseberry fruit. There is lovely focus, structure and texture, with grapefruit and yoghurt teaming up with that ripe gooseberry, leading to a long, composed finish. This is a white Bordeaux that exhibits all the class of the region. 2026-2027–ja
Assorted nigiri and seaweed salad
Elderflower, toast, vanilla, bacon fat
Gooseberry, grapefruit, yogurt, peach, [0.00]
Seared Atlantic turbot with saffron-lemon velouté and white asparagus
Windfall apple, grapefruit, almond, wet stone
Lychee, green apple, honeydew melon, lime, [0.00]
5689 PUR JUS, AOC BORDEAUX, 2023
Merlot, Malbec
Medium purple hue. Bordeaux made from Merlot is invariably on the plummy side, however the inclusion of Malbec here gives added vibrancy, sweet blueberry fruit, and a sprinkling of green peppercorns. The dense velvety texture and fine tannins say ‘presence’, although this is a genuinely excellent attempt at spontaneous satisfaction. Ripe, fruit-forward, and there for the taking. 2026-2028 –ja
5690
CHÂTEAU VERMONT LA GRANDE CUVÉE ROUGE, AOC BORDEAUX SUPÉRIEUR, 2021
Merlot, Petit Verdot
Medium purple hue. Compact and effective, this offers a forward nose of black cherry jam, baked plums, anise and clove. The fully mature palate radiates ‘enjoyable sipper’ vibes, resplendent with ripe black cherry, cherry pastille, candied fruit, and fragrant oak. Fleshy and direct – could this be your new midweek friend? 2026-2028 –ja
peppercorns,
Blueberry, bramble, black cherry, black pepper
Pistachio-herb-crusted lamb loin with blueberry-green peppercorn reduction and smoked eggplant purée
Maple-espresso-crusted venison loin with wild blueberry-icewine jus and Yukon gold potato pavé
5691
CHÂTEAU CARBONNEAU SÉQUOIA, AOC SAINTE-FOY CÔTES DE BORDEAUX, 2022
Merlot, Cabernet Franc, Cabernet Sauvignon
Medium purple hue. This is full of juicy, dense primary fruit, enhanced by a silky texture. Oodles of plum and red currant are lying in wait on the palate, supported by judicious toasty oak notes and gentle acidity. There is some ageworthiness in the tannic structure, but with such vibrant fruit, you can enjoy now. 2026-2030 –ja
Herb-crusted elk loin with black plum
and porcini-truffle
Green
blackberry, cooked plum, raspberry jam
Black cherry jam, baked plums, anise, clove
Ripe black cherry, cherry pastille, candied fruit, florals
Mulberry, leather, red current, cassis
Damson jam, vanilla, smoke, boysenberry
bordelaise
risotto
GERMANY
Markus Molitor MOSEL
It is difficult to overstate Markus Molitor’s impact on the world of Riesling. He was only twenty when he took the reins of the family business in 1984 at the worst possible moment for fine German wine (this was the era of Blue Nun and Black Tower). Although the estate was in considerable financial difficulty, Markus stayed relentlessly focused on quality – even if that meant waiting for financial reward. Over the next 40 years Markus developed a style of clean, highly expressive, and often dry Riesling that favours fruit ripeness – rather than sugar –to balance the acidity. His vineyard parcels in the Mosel’s ‘Millionaires’ Row’ include holdings in Bernkastel, Graach, Wehlen, Urzig and Zelting. These are some of the steepest vineyards in the world and are all tended with a watchmaker’s attention to detail. Elegant and graceful, these are amongst the world’s most ethereal wines. Perhaps less appreciated is Markus’s work with Burgundian clones of Pinot Noir planted in the 1980s (when no one was drinking Riesling) on exactly the same sites that deliver his 100-point Rieslings. These are the crème de la crème of Mosel reds, made to the same exacting standards as his whites but finished with judicious amounts of French oak. Throughout, he chooses natural yeasts for fermentation and never stoops to filter, so that the final wines are, frankly, an unadulterated masterpiece.
SCAN HERE TO LEARN ABOUT MARKUS MOLITOR
photo — Markus Molitor, an eighth-generation winemaker, has elevated his family estate into one of the Mosel’s most acclaimed wineries, earning multiple 100-point scores for his expressive, terroir-driven Rieslings.
5663
MARKUS MOLITOR TRADITION, RIESLING, MOSEL, 2023 (WHITE CAP)
Riesling
A light lemon-yellow pour. The nose shows a slightly sour, yellow plum vinegar element and light notes of tangerine, sweet tobacco and yellow pear sorbet. Dry, the palate consists of a medium-plus acidity, a medium extract, a soft texture, a medium body and attractive length and flavours of grapefruit pith, yellow plum vinaigrette, yellow pear sorbet, fresh fig and melon, and a medium finish. 2026-2027– ir
Lemon-dill salmon burgers
Pale lemon, medium intensity nose with lemon pith, lime juice, white grapefruit, tangerine, green apple, tinned mandarin, honeysuckle, pastry dough. The palate is discreet on entry but builds with an impressive and creamy finish showing a hint of vanilla, custard apple, toast, with a lingering finish driven by fresh acidity and perfectly linear fruit. 2026-2030 – mp
Aged for 15 months in old French barriques. A very deep ruby pour. It greets with a medium-intensity notes of black cherry, black raspberry and stalk, sap, black slate, nutmeg and roasted beetroot. The palate is dry and follows with a medium acidity, a medium-plus extract, medium fine-textured tannins, a medium-plus body, nice length and intensity of black and sour cherry, red plum, black raspberry and stalk, roasted beetroot, toffee and nutmeg, exiting with a medium-plus finish. A lot of wine for the price. 2026-2030 – ir
and sour
Beet and goat-cheese Wellington
13%
fennel purée & citrus oil
photo — Perched on the razor-sharp slopes of the Mosel, Markus Molitor crafts Pinot Noir with precision and poise.
Yellow plum vinegar, tangerine, sweet tobacco and yellow pear sorbet
Grapefruit pith, yellow plum vinaigrette, yellow pear sorbet, fresh fig, melon, [10.50]
Lemon pith, lime juice, white grapefruit, tangerine, green apple, tinned mandarin, honeysuckle, pastry dough
Impressive and creamy finish showing a hint of vanilla, custard apple, toast [3.40]
Poached turbot with vanilla beurre blanc,
5667 MARKUS MOLITOR TRADITION, CHARDONNAY, MOSEL, 2022
Chardonnay
Black cherry, black raspberry and stalk, sap, black slate, nutmeg, roasted beetroot
Black
cherry, red plum, black raspberry and stalk, roasted beetroot, toffee, nutmeg
5664
MARKUS MOLITOR TRADITION, PINOT NOIR, MOSEL, 2022
Pinot Noir
5665
MARKUS MOLITOR BERNKASTELER BADSTUBE KABINETT, RIESLING, MOSEL, 2022 (GREEN CAP)
Riesling
5666
5669
The wine has a medium-plus lemon-yellow appearance and medium-plus intensity aromas of oil, tar, creosote, boiled beef, crabapple, naphtha and overripe tangerine. It is off-dry, with a medium acidity, a medium extract, a soft texture, a medium body with nice presence and persistence of poached pear, crabapple, naphtha, oil, tar and overripe tangerine before a medium finish. 2026-2028 – ir
Oil, tar, creosote, boiled beef, crabapple, naphtha, overripe tangerine
Poached pear, crab apple, naphtha, oil, tar, overripe tangerine, [26.00]
Peking-duck pancakes
MARKUS MOLITOR KINHEIMER
ROSENBERG SPÄTLESE, RIESLING, MOSEL, 2022 (GOLD CAP)
Riesling
MARKUS MOLITOR OCKFENER
BOCKSTEIN SPÄTLESE, RIESLING, MOSEL, 2022 (GREEN CAP)
Riesling
Coconut-curry mussels
A medium lemon-yellow appearance here. On the nose, there are medium-intensity elements of tar, smoke, hazelnut spread, thyme, poached pear and lemon sorbet. The palate is medium-sweet, balanced by a medium acidity, with a mediumplus extract, a soft texture, a medium-plus body and lovely length and persistence of crabapple, tar, oil, thyme, poached pear and lemon sorbet flavours preceding a mediumplus to long finish. 2026-2032– ir
Tar, smoke, hazelnut spread, thyme, poached pear, lemon sorbet
Crabapple, tar, oil, thyme, poached pear, lemon sorbet, [38.00]
Ginger-pork dumplings
The wine offers a medium lemon-yellow appearance and a medium-intensity range of thyme, cardamom, wax, poached pear, overripe lemon preserve and hazelnuts. It has a medium-texture, its medium sweetness is nicely balanced by a medium-plus acidity, and medium-plus extract and body are nicely wrapped by lovely length and intensity of poached pear, cooked sweetened lemon pie filling, wax, thyme, bouillon, chives and nuts, closing with a long finish. Lot of fruit density on the palate. 2026-2035 – ir
Thyme, cardamom, wax, poached pear, overripe lemon preserve, hazelnuts
Poached pear, cooked sweetened lemon pie filling, wax, thyme, bouillon, chives, nuts, [56.00]
MARKUS MOLITOR ERDENER
5668
TREPPCHEN KABINETT, RIESLING, MOSEL, 2022 (WHITE CAP)
Riesling $ 65 $ 390
A medium lemon-yellow appearance. The nose displays medium-intensity, lifted elements of slate, crabapple, naphtha, tangerine, roses and carnations, wax and lanolin. There is a medium acidity on a dry palate, then a medium-plus extract, a soft-plus texture, a medium-plus body and lovely length and fruit with oil, wax, lanolin, crabapple, naphtha, hint of tangerine and flowers towards a medium finish. 2026-2030 – ir
5660
MARKUS MOLITOR ZELTINGER SONNENUHR SPÄTLESE, RIESLING, MOSEL, 2022 (WHITE CAP)
Riesling
The wine is medium lemon-yellow in the glass. On the nose, there are mediumintensity, savory aromas of nutshell lining, oregano, cardamom, bouillon, quartz, faint crabapple, lemon oil, citrus pith and dried goldenrod. The palate is dry, has a medium acidity, a medium-plus extract, a soft texture, a medium-plus body and nice presence and persistence of paste, nutshell lining, oregano, cardamom, mineral/quartz and lemon oil flavours, with a hint of crabapple on a medium finish. A serious wine with a nice presence on palate. 2026-2029–ir
11%
Gochujang-honey Korean fried chicken
photo — From left to right: Daniel Kiowski, Export Director; Janina Lieser, Export; Katharina Jost, National Sales Manager; and Luisa Nagel, Marketing Manager — part of the dedicated Markus Molitor team.
Nutshell lining, oregano, cardamom, bouillon, quartz, faint crabapple, lemon oil, citrus pith, dried goldenrod
Paste, nutshell lining, oregano, cardamom, quartz, lemon oil, crabapple, [10.80]
Slate, crabapple, naphtha, tangerine, roses and carnations, wax and lanolin
Oil, wax, lanolin, crabapple, naphtha, tangerine, flowers, [11.00]
Crispy pork schnitzel with apple-cabbage slaw
5661
MARKUS MOLITOR ZELTINGER
SCHLOSSBERG*, PINOT NOIR, MOSEL, 2020
Pinot Noir
Fermented with ambient yeast and matured in French oak. A very deep purple-ruby robe. The nose features medium-plus intensity aromas of tar, smoke, wild honey, black cherry reduction, red plum preserve, blood orange, nutmeg and aster flower. The palate is dry, has a medium acidity, a medium-plus extract, medium-plus fine-textured tannins, a medium-plus body and nice length and persistence of black cherry reduction and pit, red plum preserve, blood orange, nutmeg, wild honey, tar, and medium-plus to long finish. 2026-2032– ir
5662
Tar, smoke, wild honey, black cherry reduction, red plum preserve, blood orange, nutmeg, aster
Black cherry reduction and pit, red plum preserve, blood orange, nutmeg, wild honey, tar
Porcini-rubbed pork tenderloin with cherry gastrique
MARKUS MOLITOR TRARBACHER
SCHLOSSBERG***, PINOT NOIR, MOSEL, 2019
Pinot Noir
Ambient yeast fermented then aged in French barriques. A deep garnet-ruby robe. The nose has a medium intensity with complex aromas of wild honey, wilted carnations and rose, cornelian cherry, pomegranate, leather, dried sour cherry, nutmeg and lard. The palate is dry and on a medium-plus side - acidity, extract, fine-textured tannins and body with an impressive length and pronounced fruit of dried sour cherry, leather, tar, smoke, pomegranate, cornelian cherry and dried florals - carnations and marigold that just keep building on the palate to a long zesty finale. 2026-2030–ir
Wild honey, wilted carnations and rose, cornelian cherry, pomegranate, leather, dried sour cherry, nutmeg, lard Dried sour cherry, leather, tar, smoke, pomegranate, cornelian cherry, dried carnations and marigold
Duck confit with cranberry sauce
photo —
Harvest in the Mosel Valley.
MARKUS MOLITOR KINHEIMER
HUBERTUSLAY AUSLESE***, RIESLING, MOSEL, 2017 (WHITE CAP) Riesling
A lovely vintage that escaped the frost and crafted elegant, racy wines of surprising weight and piercing acidity. This shows lemon pith, red apple, pear, passion fruit, acacia, dried honey, and apricot. This shows exceptional length driven as much by acidity as by the citrus and stone fruit including pink grapefruit, lime, apricot, and even herbal notes of mint and bay. Complex and just starting to shed the puppy fat. 2026-2035 –mp
Lemon pith, red apple, pear, passion fruit, acacia, dried honey, and apricot
Pink grapefruit, lime, apricot, herbal notes of mint and bay, [15.80]
Foie gras torchon with apple compote
MARKUS MOLITOR KINHEIMER HUBERTUSLAY AUSLESE**, RIESLING, MOSEL, 2019 (WHITE CAP)
Riesling
In the glass it shows a medium-plus lemon-yellow tint and a medium-intensity aromatic set of lemon oil, pine nuts, dried lemon, creosote/tar, smoke, bouillon and cardamom. Dry, the palate consists of a medium-plus balanced acidity, a mediumplus extract, a soft texture, a medium-plus body and a lovely presence and well-defined flavours of lemon oil, wax, dried lemon, tar, cardamom and dried goldenrod towards a medium-plus finish. 2026-2030 – ir
Lemon oil, pine nuts, dried lemon, creosote/tar, smoke, bouillon, cardamom
Lemon oil, wax, dried lemon, tar, cardamom, dried goldenrod, [10.80]
Szechuan kung-pao chicken
5670
MARKUS MOLITOR KINHEIMER HUBERTUSLAY AUSLESE** RIESLING VERTICAL TASTING CASE: 1 BOTTLE EACH
This case offers three vintages of a dry rendition made from lateharvested, healthy grapes grown on
MARKUS MOLITOR KINHEIMER
HUBERTUSLAY AUSLESE**, RIESLING, MOSEL, 2021 (WHITE CAP)
Riesling
the grey-slate, south/southwest-facing Hubertuslay vineyard in the village of Kinheim, in the upper Mosel Valley. Spaced two years apart, each vintage produced high-quality wines with its own signature. Whether enjoyed one at a time or side by side, this is a wonderful opportunity to experience the vineyard’s expression—masterfully interpreted— at three distinct stages of development. Savour the evolving, elegant, and generous 2019; the subtle, discreet 2021; and the aromatic, fulsome 2017 with its tightly wound fruit.
cheese and pear tart
A medium lemon-yellow pour. A medium-intensity aromatic range offers oatmeal, grapefruit pith, wax, tar, fragrant pear, tangerine, lily and a hint of sweet turnip. Dry, the palate is mediumframed - acidity, extract and body, shows a soft texture and lovely length and fruit if a bit shy, with wax, lemon pith, pear, tangerine and floral elements and a medium finish. 2026-2027–ir
Oatmeal, grapefruit pith, wax, tar, fragrant pear, tangerine, lily, sweet turnip
Wax, lemon pith, pear, tangerine, floral, [10.40]
Blue
DOMAINE AMPEAU
If Burgundy were an animal, it would surely be the Eurasian lynx, seldom seen but rather admired for superlative grace and dexterity. Whereas a lynx is hard to come by (especially in Burgundy although roving juveniles do sometimes descend from Jura), the eponymous wine is, well, easy to come by providing that you have the means. The question, of course, is which one to buy to mark that special occasion.
Robert Ampeau, who passed away in 2004, could mix it with the best winemakers and come away looking stylish. Like his contemporary, Henri Jayer, Robert was a frank and forthright personality who didn’t easily succumb to praise or, indeed, winemaking trends. Having inherited the family domaine post-war, he acquired first-rate plots in and around his base at Meursault. His wines were habitually kept back a few years due to piercing acidity and, when released, inevitably performed rather well. Opimian is privileged to have been given the keys to the Ampeau cellars and extensive tasting through library vintages has accessed a trove of virtually unobtainable, fully mature wines. With tiny quantities needing an appreciative home, Ampeau were delighted to give access to these wines – all sourced direct from the Domaine – to Opimian members. Brilliance is keenly expressed in all these wines but particularly in his 2002 Meursaults, which taste unfathomably fresh after all these years. If you have a special occasion looming, then look no further than these extraordinary wines as this is an offer that is unlikely to be repeated.
Medium gold hue. Instantly clean and fresh, with aromas of candle wax, clove, cinnamon, peach, apricot, orange zest, bacon fat and honey. This is still absolutely singing on the palate. There is a layer of gorgeous citrus fruit including orange, grapefruit and lemon, then stone fruit plus melon, apple and apricot, and finally oak notes of char, bacon fat and wood smoke. The finish is endless, blending oak and fruit to great effect. 2026-2028– mp
Pan-seared
WOW! Haunting and perfect nose with the layers of complexity for which Burgundy is rightly famous: apple, lemon, lime, subtle hints of bacon fat, popcorn, struck match, hazelnut, honeysuckle, honey and candle wax. Gobsmackingly good, this opens with oaky notes of bacon fat, vanilla, clove, hazelnut and cinnamon before showing lemon, lime, nectarine and grapefruit. The 'citrus symphony' then makes way for melon and apple before ushering in floral tones of honeysuckle and jasmine. The finish is truly epic – long and beautifully balanced by the high acidity. 2026-2028– mp
13.5%
Honeysuckle, hazelnut, lime, apple
Grapefruit, bacon fat, nectarine, jasmine
Arctic char with brown-butter caper sauce
5656 MEURSAULT 1ER CRU LA PIÈCE SOUS LE BOIS, AOC, 2002
Chardonnay
Candle wax, clove, peach, bacon fat Orange, grapefruit, melon, char
Atlantic halibut with brown-butter hazelnut sauce and celery-root purée
5648 MEURSAULT AOC, 2002
5657 MEURSAULT 1ER CRU LA PIÈCE SOUS LE BOIS, AOC, 2003
Chardonnay
Medium gold hue. Complex, savoury nose of bacon fat, buttered popcorn, red apple, Amalfi lemon, orange zest, passionfruit, melon and banana. This is a big, hefty number, with layer upon layer of flavour and plenty of concentration – although it is ripe for the drinking. Apple, lemon, orange and melon combine with hints of pineapple and banana, while the oak sits neatly in the back row providing support. 2026-2028– mp
popcorn, passionfruit, orange zest, Amalfi lemon
Apple, melon, pineapple, banana
Butter-poached Gaspé snow crab with saffron-vanilla beurre noisette and fiddlehead-asparagus fricassée
5650 MEURSAULT-CHARMES 1ER CRU, AOC, 2002
Chardonnay
Medium gold hue. Pronounced nose with notes of lemon zest, red apple, Conference pear, Asian pear, and butter. On the palate, this struts its stuff with authority. There are notes of clove, nutmeg, cinnamon, hazelnut, butter, yogurt, white grapefruit, lemon, lime juice, white nectarine and melon! The finish is as assured as any, with tremendous length and a racy acidity that keeps the palate taut and linear. 2026-2028– mp
cinnamon, white grapefruit, lime juice
thermidor
RARE WINES TO ENHANCE YOUR CELLAR
Medium garnet hue. Slender nose with earthy notes of forest floor, beetroot and baked red currant. There is a fine and rather welcome streak of acidity on the palate, supporting a mature and delicate ensemble of red currant, strawberry, liquorice, real cola, plus vegetal notes of mushroom and truffle. Ageing gracefully but be quick if you like yours with a few years on the clock. 2026-2028– mp
Strawberry, liquorice, mushroom, truffle
Classic coq au vin with wild mushrooms
Lemon zest, red apple, Asian pear, butter
Clove,
Lobster
Buttered
Forest floor, beetroot, red currant, real cola
5654 POMMARD AOC, 1995
Pinot Noir
SAVIGNY-LÈS-BEAUNE LAVIÈRES
1ER CRU, AOC, 1996
5652
SAVIGNY-LÈS-BEAUNE LAVIÈRES
1ER CRU, AOC, 1997
Pale garnet hue. Fully mature nose of red currant, red berries, plum, cherry and stewed rhubarb, plus spicy notes of cinnamon, star anise, and cedar. I adore this –imperfect though it may be. The tannins are dusty and rough, there is masses of acidity, but also a core of bright red fruit with notes of strawberry, raspberry, rhubarb, cranberry, and spice, including Chinese five spice, liquorice and clove. The finish is superb and, although this has reached its zenith, it's full-on interest from me. 2026-2028–mp
Chinese five spice, raspberry, liquorice, strawberry
Roast pigeon stuffed with Armagnacsoaked prunes and truffle-infused lentils
Pale garnet hue. Pretty nose showing notes of tinned strawberry, raspberry, red currant, undergrowth, cranberry, beetroot, earth and truffle. There is much to like about this fully mature example of Pinot Noir. The tannins are just starting to overtake the fruit but there is still plenty of red currant, strawberry and raspberry-scented notes to provide intensity and power. Leather, beetroot, earth and truffle prove this has still got what it takes. 2026-2028– mp
Medium garnet hue. Earthy interpretation, with a nose of real cola, beetroot, damp earth, and coffee. There is generous dark fruit on the palate supported by mushroom, baking spice, cedar, and charred wood. Sleek and savoury, this has finetuned with age, its soft tannins wrapped around a lingering earthy finish. 2026-2028– mp
Tinned strawberry, cranberry, earth, truffle
Red currant, raspberry, leather, beetroot
Herb-crusted rabbit saddle with maple-morel jus and Oka cheese polenta
Real cola, beetroot, clove, coffee
Baking spice, cedar, mushroom, charred wood
Cedar-smoked duck breast with saskatoon berry gastrique and black trumpet mushroom risotto
Plum, cherry, stewed rhubarb, star anise
Pinot Noir
Pinot Noir
5651
Pinot Noir
PERFECTLY
5655 VOLNAY-SANTENOTS 1ER CRU, AOC, 2002
RARE WINES TO ENHANCE YOUR CELLAR
Medium garnet hue. Pronounced, complex and virtually perfect nose of red currant, strawberry, menthol, raspberry jam, cherry jam, black plum, thyme and cracked black pepper. Without exaggeration, the palate is as close to perfection as Pinot can get. The bright streak of acidity is razor sharp and the fruit on either side encompasses cherry, plum, berry and additional notes of cedar, damp earth, truffle, liquorice and iodine. The finish is endless – this is stunning. 2026-2028– mp
5653 AUXEY-DURESSES ECUSSEAUX 1ER CRU, AOC, 2002
Medium ruby hue. Intense, brooding and developed with aromas of cooked plum, griottes, dried rose, red currant and pomegranate. Oak is much in the background on the palate, and this appears to be singing. There are noticeably grippy tannins, for those who like that sort of thing, and florals, so this would likely work wonders with a game bird like roast pheasant. 2026-2028– mp
Dried rose, cooked plum, raspberry, clove
Porcini-crusted veal loin with blackberry-cognac gastrique and chanterelle barley risotto
Red currant, menthol, thyme, cherry jam
Black plum, iodine, liquorice, truffle
Roast guinea fowl atop truffle risotto
13%
Griottes, pomegranate, red currant, cedar
Pinot Noir
Pinot Noir
LEARN MORE ABOUT SAPIO SPIRITS
- DRY GIN FRANÇAIS, ORGANIC
- VODKA, ORGANIC
Meet Markus Molitor, “Mr. 300 Points” Germany’s most awarded winemaker
Juniper/evergreens, Asian pear, lychee, oil, vanilla, dried fennel seed, bay leaf
Juniper, dried fennel seed, fusil oils, vanilla, Asian pear
Warm medium, juniper and lychee
Vanilla, Asian pear, mellow, round
Spicy, Asian pear, melon, vanilla
Hot medium finish with the palate flavours’ overtones
Quince preserve, golden raisins, feijoa, light molasses, taffy
Molasses, quince, fejoa
Medium warm-to-hot, with exotic fruit and molasses
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!
Lemon oil and essence, sap/herbs, vermouthlike bouquet, root beer, nutmeg, allspice
Lemon oil, sap, herbs, root beer, nutmeg, black pepper
Only at Opimian.ca beginning February 27. LIMITED TIME – LIMITED QUANTITIES – WEB ONLY
Herb- and spice-infused medium-plus
