This Viognier hails from Australia's oldest family-owned winery — Yalumba was established in 1849. It shows all the unique characteristics of this exotic variety, without being too rich on the palate. Bright straw in colour with green hues, it has aromas of orange blossom with fresh ginger, hints of honeysuckle and white flowers. Fresh apricot, white tea, dried figs and fennel lead to a creamy mid-palate with a silky, textural finish. Enjoy with French onion soup or scalloped potatoes.

Did you know that September 15th is International Grenache Day? So let's celebrate with some Old Vine Grenache!

Yangarra Estate Vineyard is a biodynamic vineyard and winery located in McLaren Vale, South Australia. Devoted to southern Rhône varieties, the estate was first planted in 1946 and is home to 170 hectares of land, with roughly 87 hectares planted to vines, led by Grenache and Shiraz. The elevated Blewitt Springs subregion is unique for its 54-million-year-old geology and wind-blown sands, from which Yangarra sources only single estate grown fruit to produce wines of provenance.

These gnarly vines were planted in 1946 in a deep sandy dune we call The Beach, overlying the North Maslin Sands geological formation. The Old Vine Grenache is a complex, perfumed and elegant wine with a trademark tannin structure.

In honour of Chianti Day on September 8, this is a lovely Chianti Classico DOCG — Collazzi I Bastioni combines the elegance and pleasantness of Sangiovese (80%) with the roundness and complexity of small parts of Merlot (18%) and Malvasia Nera (2%).

A few kilometers away from the cellar, at San Casciano in Chianti Classico, the mature Sangivoese vines, along with the smaller sections of Merlot and Malvasia Nera, are combined to create “Bastioni”. The grapes are harvested by hand from 7 hectares registered in the D.O.C.G. list, with stone-rich and well-draining soils. The grapes are fermented in controlled temperature vats, and later refined for 12 months in barriques that give the wine elegance and sapidity.“Bastioni” imposes itself due to a unique personality: bouquet notes of red fruit and cherry, with thick, ripe tannins that give complexity and character to this wine.

Luis Pato (which is Portuguese for ‘duck’) is the best-known producer in the Bairrada region. He’s widely regarded as the modernizer who brought a struggling region back to life, and he’s also a champion of the local red grape, Baga. While it’s true that Baga can produce rather tannic, fruitless wines that are tough and somewhat joyless, Pato has shown that Baga deserves a bit more respect than it’s often given. This wine is produced from Baga (60%) and Touriga Nacional (40%) grape varieties, made to enhance the primary flavours of the blend and the chocolate characteristics of Baga. Black fruit and bitter chocolate, good acidity and lively, fine tannins, with a slightly smoky note due to time in barrels.

One of Argentina's most acclaimed wineries, El Enemigo has rocketed to superstardom in just a few short vintages. El Enemigo is a joint venture of two big names in Argentine wine — Catena's winemaker Alejandro Vigil and Dr. Catena's younger daughter, Adrianna. These two were drawn together by a passion for creating more approachable and mineral-driven wines that are expressive of the nuances of Mendoza’s special terroirs. This Chardonnay is unique in that it was aged for nine months in 500-liter barrels, partially in flor — flor is a thin layer of yeast that forms on the surface of wines after alcoholic fermentation, and protects the wine from oxidation during aging. It’s most commonly found in sherry production! The aromas deliver cedar, hazelnut, hints of white fruit, a touch of yeast and a whiff of sherry. Dry in the mouth, with a terse, velvety texture that nonetheless remains compact. The backdrop is full of cedar and flor flavors with hints of salinity and a prolix aftertaste.

The Kamptal region of Austria lies just outside Vienna. Follow the River Kamp to Langenlois and you will soon find the family run Hiedler Winery with the 5th generation in the process of taking over the reins. This rosé is made from Austria’s indigenous Zweigelt grape, but also has an unusual hint of the northern-most Sangiovese grown in Europe. The Hiedler family always loved Italian wines and planted Sangiovese grapes along the way! This makes the wine unique in Austria, not only in terms of taste. Light-hearted, like the first hopeful days of spring, this rosé is refreshing, juicy and full of red fruits, berry, and apple aromatics. Enjoy on its own, or with a spicy Cubano sandwich. This wine is also available as part of this month's Case Club!

Cheer up from all the rain with this solid red wine blend from Sandhill Wines in Canada's Okanagan! A blend of Sangiovese, Cabernet Sauvignon and Barbera, it has a deep garnet colour with a lovely bouquet of dark plum and black cherry fruit. These aromas mingle with notes of leather, baking spices, earth, mushroom, and smoky oak, plus a warm savoury note. This medium to full-bodied wine has silky tannins, great texture and food-friendly acidity. Blue plum and cherry fruit notes unfold on the palate, complemented by notes of sweet spice and earth. Dark cherry, blackberry, coffee, chocolate and Chai spice notes linger beautifully on the finish. Serve with grilled red meats or rosemary lamb chops!

This is a unique rosé from Austria, organically and biodynamically farmed. A blend of 50% Rösler, 40% Syrah & 10% St. Laurent — the Rösler was fermented in stainless steel tanks and matured in barrels, the Syrah spent time in barrels and the St. Laurent was made with a unique solera system (different vintages put together year after year). The blend is aged on lees with full malolactic fermentation, unfiltered and no added sulphur. This is a fresh and summery rosé with aromas of sour cherries, flint, pomegranate & sage. A great intro to natural wine!

Indigenous World Winery is Canada’s only 100% Indigenous-owned winery, blending traditional Syilx culture with modern style. This vintage of Hee-Hee-Tel-Kin is a combination of Pinot Blanc, Gewürztraminer and Chardonnay. On the nose is a bouquet of fresh cut flowers and fuji apples, followed by ripe orchard fruit on the palate. Pair it with whatever makes your mouth water, stomach rumble, or just drink it on its own, we won’t tell anyone.

The word Saomì comes from “sagome”, the place name of this territory that fragmented into small parcels and lapped by the Teva stream. The Teva stream, whose source is in the Cartizze area, transports the gravel deposits downstream, which brings a unique quality to the soil where the Glera grapes for this wine grow. This Brut Prosecco has 8 g/l residual sugar with fine, persistent bubbles. On the nose, it’s fruity with notes of rennet apple and Mediterranean spices, vanilla and acacia. It is a well-balanced, fresh wine with fruity aromas enhanced by a good liveliness. Ideal at the start of a meal, or paired with fresh pasta and vegetable dishes. You can also enjoy this wine as part of July's case club!

De Moya is a project that explores the vineyards of Valencia, using the local varieties and combining the best of two worlds — history with the old vines and almost extinct grape varieties, paired with efficiency and modern winemaking techniques. Their Tibo Rosado is made from 100% Bobal from 25 year old vines, the once near-extinct signature grape of Valencia . Not your typical French-style rosé — this one is darker, more fruit-forward and fuller bodied. Intense nose of strawberries, red berries, raspberries and candied cherry. Fresh, dry and crisp on the palate with good acidity, with berry and peach flavours and a mineral tint. Pairs well with seafood and shrimp tacos. Fun fact — the grapes for this wine are only harvested at sunrise!

A Sunday in August Pinot Gris is naturally fermented, and the grapes underwent semi-carbonic maceration in stainless steel for three days before being pressed off. After a short élevage, the wine is bottled unfined and unfiltered with 30ppm of SO2. This bright, light, fresh & mineral pink grapefruit candy, salty watermelon-cantaloupe cutie is the ultimate summer thirst quencher.

The wine history of the estate is enshrined in centuries. Wine remnants dating back to the 4th century B.C. have been found just a short distance from the winery, in the ruins of an Iberian town located atop the mountain that borders their estate. Casa Benasal, the 300 year old winery located on the estate, has a well preserved ancient wine cellar. The family has been growing grapes for centuries now. Manuela Galbis, the founder’s mother, reinitiated wine production at Pago Casa Gran during the 1960’s. It wasn’t until 2006 when the new generation of the family restarted the project and converted the estate into of the biodiversity leaders. This quintessential rosé of Monastrell and Syrah shares much in common with the Provençal style while upping the punch, with flavours of strawberry kiwi sorbet and raspberry panacotta. This wine is wildly refreshing, beyond versatile with food, organically farmed with permanent crop cover, and naturally fermented, with nothing added nor taken away.

The Vigneti Radica Pecorino is a white wine made of a rare and long-forgotten Abruzzo grape variety that is now being rediscovered. Pecorino wine is strong yet delicate with notes of flowers, citrus fruits and exotic fruit. Lots of people ask – ‘Isn’t Pecorino a sheep’s milk cheese?’ Yes, it is the name the well-known Italian cheese, but it is also the name of this grape variety. Older people say that the variety gets its name from the fact that the sheep (‘pecora’ in Italian) enjoy nibbling the leaves of this particular vine. The wine is straw-yellow in colour with green highlights. A fruity aroma with citrus and exotic nuances blend in delicate notes of flowers. This is a well-bodied wine with good structure and a slightly mineral finish. Fantastic with appetizers, spring rolls, fresh cheeses especially pecorino (how apropos!), and green salads.

We're headed to Romania for this wine of the week! Feteasa Regala Clasic Jidvei is made from the indigenous Feteasca Regala or Royal Maiden grape —called "royal" to honour the Romanian royal family. This local vine variety gained a special place among dry white wines for its freshness, smoothness and fruity flavour. This great value wine is bright, fresh and crisp white with notes of white flowers, apricots, pears and golden apple. High natural acidity that balances beautifully with the flavours, pair with grilled trout with fresh herbs, bratwurst and potato salad.

The Umberto Cesari Liano is an Italian red blend of complex character. Sandy-limestone soils, exposure to the sun’s rays from dawn to dusk, and the elevation of these hills inspired Umberto Cesari to plant the first Sangiovese and Cabernet Sauvignon vineyards in Rubicone, Emilia Romagna. The character of Sangiovese (70%) and the fascination of Cabernet Sauvignon (30%) together yield an intense wine, with scents of sour black cherry and subtle hints of vanilla and spice.


This blend, grown in vineyards averaging 15 years of age and yielding 75 quintals per hectare, is a wine of superb complexity and character. It ferments in specialised temperature-controlled tanks, with a lengthy maceration on the skins, followed by 18 months in 550-litre Allier oak casks and a further 6 months bottle-ageing. Pair with a meat-sauced tagliatelle or a well-aged T-bone steak.

Plano Assyrtiko offers mineral austerity with the iodine aromas of the sea. Its lemony, salty character evokes childhood memories, when as children we were bringing a handful of wet pebbles near our nose to enjoy their sea breeze.

The grapes come from a single vineyard in Kali Vrisi, on the eastern slopes of Mount Menoikio. The label featuring a protractor and the name ‘Plano’, ‘Plan’ in Greek, remind us of the two founders of the Estate, civil engineer Giannis Papadopoulos and architect engineer Giannis Kalaitzidis.

Light lemon coloured, on the nose it's wonderfully salty and lemony with white peach and mineral salt notes. On the palate, its underlined, razor-sharp acidity and moderate alcohol and body make up a wine with substance and great aging potential. With its sharp acidity and Doric character, Plano Assyrtiko has the mission to enhance the enjoyment of the most delicious lean fish and finest seafood and shellfish.

An Italian wine with a local connection — Calgarian Moirae Choquette saw a gap in the market for Lambrusco and took it upon herself to introduce high quality, well made, traditional Lambrusco to mainstream consumers—starting in North America. She works with a renowned 4th generation family owned and operated vineyard in Emilia-Romagna, Italy, to produce Lambrusco exclusively for Tomato Wheels.

Tomato Wheels Lambrusco is a sparkling red wine bursting with notes of violet, cold blueberries, lavender and crème fraîche—with cheek gushing acidity and a little rip of tannin. It's a natural, skin contact, low ABV sparkling red wine made true to authentic Lambrusco: 85% Salamino and 15% Malbo from the hills of Emilia-Romagna, Italy. It’s Italy's quintessential food wine — try it with some of the usual suspects like pepperoni pizza, bolognese, prosciutto, parmigiano reggiano, or go wild with fried chicken.

Barbanera Vini began in 1938 and is into its fourth generation of family-owned production of over 200 wines throughout Italy. Their Terre Siciliane is 100% Syrah, that features a darkly red color which exhibits deep and bright hues. The rich and broad bouquet of ripe red berries is pronounced on the nose, while elegant hints of spices and tobacco linger in the background. The warm and velvety taste of black cherry engages the senses, with a particularly delicate tannin. It's suitable for all courses, but particularly recommended with red meats of all kind and mature cheeses.

It's HOT out there — and perfect for patio rosé! Our Wine of the Week is the Umberto Cesari Costa di Rosé, a 100% Sangiovese Rosé that hails from the Rubicone IGT in Emilia Romagna. The wine's label — a mix of white stripes between Tiffany blue — draws inspiration from summer and the iconography of the 1950s.
Aged for six months in stainless steel tanks, this rosé has delicate aromas of fragrant sweet violets, dried plum, wild strawberries and pomegranate. The palate is crisp with classic Sangiovese characteristics of dried plum on the finish. Pairs great with smoked salmon, raw scampi, sushi and Cantabrian anchovies.