Feel free to peruse our portfolio of producers! Prices can be found in the two price lists, whose links are directly below. We encourage you to contact us with any questions about availability or prices. Many of our products are highly allocated and availability changes daily, so we will gladly answer any questions you may have about our wines. Enjoy!

We offer free delivery within the GTA. Deliveries outside the GTA are subject to delivery fees. Please feel free to contact us for details. Thank you!



Chambers Rosewood Vineyards


Since establishment in 1858 in Victoria's famed Rutherglen region, winemaking duties at Chambers have been handed down through five generations. Recognized the world over for their complexity, intensity and balance, these Muscats and Muscadelles are a national treasure; wines expertly crafted from unctuous material that has matured in the family cellars for more than a century.

Chambers Muscats and Muscadelles are among Australia's, if not the world's, greatest fortified wines, displaying astounding richness and aromatic complexity. From the Rutherglens through to the Rares, these wines deliver unimaginable concentration and persistence of flavor. An experience not to be missed.

"Anyone who has ever tasted Chambers fortified Muscat realizes the world's reference point for these wines begins and ends with Chambers. In summary, life is too short not to try one of the Muscats from Chambers Rosewood... a true Australian treasure."

Robert Parker, The Wine Advocate (2001)




The Weszeli estate is situated in the Kamptal region of Austria, and their 30 hectares of Gruner Veltliner and Riesling vineyards surround the town of Langenlois. The Kamptal is a unique valley region in Austria and one that sits at an altitude of 200-300 meters. The summer days area hot, though with the warm Pannonian winds that meet the cooler Northwest winds, the nights cool down significantly, causing high diurnal fluctuations. The soil is primarily loess, gneiss, and clay, ideal for growing Gruner Veltliner and Riesling. The long growing season and sunny autumn days allow the grapes to reach full physiological maturity. The Kamptal has been long known to produce some of Austria’s finest white wines.

The estate was established in 1679, when the family practiced mixed farming. After 300 years, the Summerer converted the farm into a winery and focused completely on viticulture. Vineyard management and farming has always been of the highest importance and regarded with uncompromising quality standards and grounded in the philosophy that organic viticulture is of the utmost importance in preserving authenticity in wine. They have developed a name for their practices called The Principal Terrafactum – meaning biological diversity in the vineyard is the center of their work. In the cellar they treat each wine based on its own unique character, such as letting the wine sit with its lees or in barrel for as much time as needed, regardless of release schedule. The results are always piercingly mineral focused whites with incredible depth and personality.

Franz Hirtzberger


Considered one of the top producers in Austria's Wachau, Hirtzberger's small productions of excellent wines are known equally for their aging potential and their intense style. Situated in a 600 year old house at the base of the famed Singerriedl vineyard in the village of Spitz, near the western part of the region, Franz Hirtzberger is a master of balancing the full properties of the ripe fruit with the nuances of the terroir. Since he inherited the estate from his father in 1983, he has closely managed his vineyards, and uses only natural yeasts to produce Federspiel and Smaragd Gruner Veltliners and Rieslings.

Weingut Ott


The Ott family has been growing and producing wine in the region of Wagram in Lower Austria since 1889. Bernhard Ott is of the fourth generation and has managed the winery since 1995, when he took the helm from his father, expanding the estate to 28 ha in Feuersbrunn and Engabrunn.

After assuming control at the winery, Bernhard worked meticulously to improve the family estate. He improved the cellar with new stainless steel tanks, began bottling everything under Stelvin closure and started enforcing his own personal philosophy – being as true to nature as possible. Bernhard has converted many of his vineyards to biodynamic cultivation, certified biodynamic by RESPEKT, and has taken steps at the winery to reflect this philosophy.

Bernhard is extremely diligent in his vineyard work; he adds compost and preparations to the soil rather than fertilizing individual vines, uses cover-crops and biodynamic tinctures and homeopathic remedies to treat vineyard problems. In keeping with the philosophy of the biodynamic approach, work in the vineyards and cellar is done in a holistic and lopped system. Ott found that after switching to biodynamic farming, he was able to harvest grapes from his vineyards several weeks earlier than he had in the years prior to his switch to this biodynamic viticultural approach.

“Before, I was one of the latest people to harvest. Now I am one of the earliest.” Ott says. He feels he is able to achieve physiological ripeness earlier, without getting overly high levels of sugar that would result in high alcohol wines.


Domaine Jean-Michel Gaunoux


A true undiscovered treasure, Jean-Michel Gaunoux’s wines are absolutely spectacular expressions of Burgundian terroir. Cultivating a mere 6ha of vines on Meursault, Pommard, and Volnay, Gaunoux produces only miniscule quantities of each of his wines, in some cases only two to three barrels. The son of the famous Francois Gaunoux, Jean-Michel has family roots that have been grounded in the Cote d'Or for several centuries. Learning from the great tradition of the region, Ganoux has had years to master his craft. His wines see 15-30% new oak and are bottled after 15-16 months; they are neither filtered nor fined, and their aging potential is outstanding.

Listed below are two of Jean-Michel's amazing 2010 1er Crus. However, the entire range is available for private order. Please feel free to contact us for more information about this amazing producer and his spectacular wines.

Domaine Remi Jobard


Remi Jobard, son of Charles Jobard, and brother of François, has made many changes since taking over for his father in 1996, each change another small step to the top of the quality tree. There has been no use of fertiliser since 1994, and the entire domaine is certified organic from 2008. There are two large new presses, to enable him to press very slowly over six hours, and this has resulted in a big jump in finesse. The élevage now lasts nearly fifteen months, so as to allow the wines to develop slowly and to avoid fining. As a result these are wines which take a moment to show, but which reward the patient with complexity and great depth of flavour. One of the absolutely top domaines of the Côte de Beaune, and still at prices that are well, well below his qualitative equivalents. 

Domaine Alain Burguet


“Burguet’s village vielles vignes ‘Mes Favorites’ is at least the equal of most growers’ 1er crus. If I were to pick one village wine as a yardstick, this would be it.” - Clive Coates MW, “The Wines of Burgundy”

“The 2011 vintage is now the second year to be “officially” overseen by the two Burguet brothers, Eric and Jean-Luc as heads of Domaine Alain Burguet et Fils, though of course, they worked alongside their father for many years before the transition was made official... Overall, the results here are outstanding, which should come as no surprise to long-time fans of this domaine, as this has been one of the finest sources in Gevrey-Chambertin for as long as I have been involved in the world of wine. The wines have gotten more gently extracted and more refined as the years have gone by, and the 2011 vintage chez Burguet is a superb success.” - John Gilman

“The 2011 old vine cuvée of Mes Favorites is outstanding this year, delivering exceptional focus and minerality on both the nose and palate. The deep and very classy bouquet wafts from the glass in a sappy mix of red plums, cherries, a touch of blood orange, raw cocoa, black minerality, Gevrey spice tones and a very discreet base of new oak. On the palate the wine is deep, full-bodied, pure and beautifully focused, with a sappy core of fruit, moderate tannins, tangy acids and a very long, poised and extremely elegant finish. This has been for many, many years a wine of top premier cru quality and the 2011 is another in a long line of successes. 2019-2040.” 92+ John Gilman

Alain Burguet is an uncompromising perfectionist, driven to grow the very best grapes and to make Gevrey Chambertin wines that are some of the very best of that celebrated village. From his Bourgogne les Pince Vin to the Chambertin Clos de Beze, they are classic Burgundian "vins de garde." Domaine Alain Burguet is a relatively new domaine by Burgundian standards, dating back to the horrid 1975 vintage when Alain took over a 2.10 hectare estate in Gevrey via sharecopping agreeement with the elderly owner. It was a bad year to start, but in the 1976 vintage he got it right and ever since has been making wines that surpass their appellations and the best efforts of most of his neighbors.  From the beginning he has farmed organically, fermentations are with wild yeasts and there is minimal use of SO2.  You will find Alain's wines on the winelists of the finest restaurants in the world including virtually every three star in France!   The concentration, definition and sense of place in these wines is undeniable. These are some of the best wines in all of Burgundy. - Chambers St. Wines, NYC

Domaine Servin


Domaine Servin produces unparalleled wines from their 35 hectares, including some of the finest vineyards in the commune of Chablis, particularly the four 1er Crus of Montée de Tonnerre, Vaillons, Vaillons, Forestry and Butteaux; and its four Grand Cru Chablis with The Preuses, Bougros, Blanchot and Les Clos.Taking advantage of these unique microclimates, Servin consistently creates some of the finest cold-climate Chardonnay in the world. Traditional winemaking is an important hallmark of the wines of Domaine Servin. Some and the finest, as is tradition, are vinified in oak barrels to enhance their intrinsic character, while those destined for earlier drinking are fermented in stainless steel tanks to retain their freshness and finesse on the palate. The wines of Servin are regularly selected in major competitions (Hachette, Review Vins de France ...), and lauded by some of the most recognized wine journalists (Tanzer, Meadows, Parker, ...). This is the true essence of Chablis!

R&L Legras


Richard Juhlin, who is the leading authority on Champagne, says that "R&L Legras supplies many of Europe’s 3 star Michelin restaurants with their house Champagne. This house must be counted as one of the most important Champagne producers in all of Champagne!” 

This is a very serious house for every collector. Intense, mineral nuances combined with brioche, green apples and Anjou pear. Great acidity with an aftertaste that goes on and on. A true delight!

Guy Charlemagne


"Directly beside one of the greatest houses in Champagne Salon in Le Mesnil sur Ogier is Guy Charlemagne. Average age of the vines is an impressive 65-85 years. They use small oak barrels with half the wine going through malolactic fermentation and half with the mololactic intact. The Mesnillesime is truly awe inspiring. Intense, elegant and reminiscent of a great Puligny Montrachet 1er cru. 

This is a monumental vintage Champagne and although rare should be on every collectors list. Do not miss the 2002!"

David Leclapart


David Leclapart is a biodynamic artist who works according to the Selosse method and teachings. His conviction that loving handling always pays is difficult to refute after encountering and tasting the masterpieces he creates in harmony with nature. His Champagnes are truly of another dimension and quality level. Richard Juhlin ranked David’s  L’Apotre as one of the top 100 Champagnes in the last 100 years. The only Champagne of a recent vintage to make it on this honour role! “It is a labour of love to follow David’s journey to the top. I wonder if anyone in Champagne made better wines in 2003 and 2004! 

Jacquesson Et Fils


Jacquesson, which was founded in 1798, was one of the very first Champagne houses. Today the prestigious firm is run by the Chiquet brothers, Laurent and Jean Herve. Their focused dedication is bases on one thing: creating the highest quality Champagnes that can be made. Their reputation as one of the top producers in all of Champagne is second to none. When I visited with Jean Herve last year we tasted the full range of Champagnes. I was blown away by the purity, depth of concentration and overall elegance and balance that each wine showed. If you are a real Champagne lover then you will not want to miss these extraordinary Champagnes.

Georges Laval


According to Peter Liem, who is the source for who is hot in Champagne, “Georges Laval is the best Champagne house you have never heard of. It’s the sort of Champagne house that when you taste it you want to keep it all to yourself”. The tiny estate of Georges Laval remains unknown to many Champagne lovers, but it must surely be counted as one of Champagne’s finest growers.

The estate is only 2 hectares and Vincent Laval produces a mere 10,000 bottles of premieur cru Champagne, characterized by organic farming, very low yields, ripe fruit and vinification in barrels. There is a remarkable purity and pronounced vinosity and depth to Laval’s Champagnes. He releases his wines when they are relatively young and so older vintages in the market place are so rare that they are practically non existent. 

Bereche Et Fils


One of Champagne’s rising stars, the 26 year-old Raphaël Bérèche  has been working alongside his father Jean-Pierre at their nine-hectare estate of Bérèche et Fils since 2004, and today he is putting an increasingly personal stamp on this artisanaly run domain.  

The Bérèche estate owns vines in three different sectors of Champagne: the area around Ludes and Craon de Ludes; the eastern Montagne de Reims, around Trépail; and Mareuil-le-Port, on the left bank of the Vallée de la Marne. The vineyards are planted with roughly equal parts of the three varieties, and increasing attention is being paid to natural viticulture—Bérèche completely stopped using chemical herbicides in 2004 and has planted cover crops in all of the vineyards, and since 2007 a portion of the vineyard is being converted to biodynamics. 

Vinification tends towards the traditional: parcels are vinified separately, with natural yeasts used for smaller tanks and selected yeasts for larger ones. The malolactic is systematically avoided, and the wines are bottled around May, without filtration and with only a natural cold-settling, achieved by opening all of the cellar’s windows and waiting for three days. Disgorging is still done all by hand. 

Recently the Bérèches have begun to work more with cork for the second fermentation, believing that it results in a wine of more character and complexity. Today, their  cuvée, the Reflet d’Antan, is bottled with cork for the second fermentation, as are the new cuvées of Instant and Vallée de la Marne Rive Gauche.

Champagne Agrapart


One of the most beautiful vineyard sites in all of the Cotes de Blancs is today passionately tended by Pascal Agrapart. Pascal’s Champagnes are very Burgundian in approach and this is not surprising when you consider the clay and limestone soils as well as the family’s approach to making some of Champagne’s most focused and energetic wines in all of the region. Established by Pascal’s grandfather at the end of the 19th century the estate has some of the most coveted vineyards without exception. Pascal is a purist, plain and simple. His wines are mineral driven expressions of the terroir itself and one glass of any of his cuvees will confirm his position as a rising star in Champagne!

Cedric Bouchard


Cedric Bouchard is one of Champagnes rising stars. In a revolutionary approach for Champagne, Bouchard creates unique wines with great character, drawing inspiration from the top Burgundy producers, as well as contemporaries in Champagne. Each cuvee is made from a single vineyard, single variety and single vintage, and is closer to Burgundy in character than Champagne – small, fine bubbles, bottles at lower pressure with no dosage, rich full flavors expressing the terroir of each plot.

Ulysse Collin


Olivier Collin’s estate is practically in the middle of nowhere, but it is well worth a visit. Collin crafts beguiling, totally fascinating Champagnes from his tiny facility in the town of Congy. The wines are fermented and aged in barrel (with some less stirring) and bottled without fining or filtration. Collin has a new wine, the Chardonnay Les Roises, from fruit that was previously sold to the negoce. These remain some of the most unique and thrilling wines being made in Champagne. There is little question Collin’s wines are now on the same level as those of his mentor, Anselme Selosse. 

Marie Courtin


Champagne Marie Courtin is located in the village of Polisot in the Côte des Bars, in the southern part of the Champagne region. With its slightly warmer temperatures, this area is particularly prized for its Pinot Noir grapes. Combined with the Kimmeridgian limestone sub soils, the champagnes retain a freshness similar to Chablis, which is actually closer to Polisot than Reims! In fact, many of the Grand Marques source their Pinot Noir from the Côte des Bars because of this unique combination of texture and delineation that the sub-zone provides.

Dominique Moreau created the estate in 2005 with a vision to produce a series of single-vineyard, single varietal, single vintage Champagnes from Biodynamically-grown grapes that are farmed and elaborated with meticulous care. This philosophy is in stark contrast with the predominant mindset in Champagne, which is all about blending grapes, vineyards and vintages (for a consistent product), and with a tendency towards very high yields and full-on chemical treatments.

Dominique named her estate after her grandmother, Marie Courtin, whom she describes as a “woman of the earth.” Most of her wines come from a hillside vineyard of 40-45 year old, massale-selection Pinot Noir in Polisot (located the next town over from Celles-sur-Ource, where Cédric Bouchard lives and works). The combination of low yields, clay-limestone soils (with bands of Kimmeridgian) and an east/southeast exposure gives the wines both power and cut, with an intense brininess and minerality at their core.

Diebolt Vallois


The champagne house Diebolt-Vallois is located in Cramant, a village in the "Côte des Blancs," whose chalky soil is the perfect home for chardonnay vines. It is certainly one of the finest terroirs in the Champagne region and is the realm of "blanc de blancs" champagnes (champagnes made from white grapes - chardonnay). Diebolt-Vallois champagnes are the result of family endeavour: 

Jacques Diebolt and Nadia Vallois are helped by their two children, Arnaud and Isabelle, who take an ever increasingly active part in the running of the estate. The Diebolt family has lived in Cramant since the end of the 19th century, and the Vallois family has been cultivating vines in Cuis since the 15th Century. Although Jacques Diebolt started working with his grandfather, it was not until 1978 that the estate underwent a real shift with the extension of the estate and the construction first of all of cellars, and then a winery. 

Diebolt Vallois producers several wines, but Fleur de Passion is the jewel in their range. It is only made in the best years and made exclusively in barrel, following the major vinification principles first laid down by Jacques Diebolt and his grandfarther in 1953. Fleur de Passion is a precious and delicate champagne, with complexity, intensity of fruit and mineral notes, with a long finish. 

RH Coutier


Champagne R. H. Coutier is located in the grand cru village of Ambonnay, one of the top wine-producing towns on the Montagne de Reims. The Coutier family has been in the village of Ambonnay since 1619, with the current head of the family estate René Coutier. The Coutiers own nine hectares of vineyards in Ambonnay, and interestingly, although Ambonnay is generally regarded as pinot noir country, the Coutiers’ vineyards are planted with one-third chardonnay and two-thirds pinot noir. The vineyards on the Montagne de Reims shift exposure as one arrives in the village of Ambonnay, facing due south and producing a rather warmer microclimate for the grapes. There is also a bit more clay and a bit less limestone in the soils of Ambonnay than is typical throughout the region, which tends to produce more sumptuous styles in the wines, such as Coutier’s, that rely solely on Ambonnay fruit. Production is minimal at only producing 25,000 bottles in any given year. The Coutier house style is accentuated by René’s vinification and cellar techniques that seek to marry the traditional richness of Ambonnay fruit with the racy and pure style that René cherishes. The Champagne house of R. H. Coutier is one of the finest in Ambonnay, and is a wonderful introduction to the magic of grand cru bubbly in the heart of the Montagne de Reims.

Champagne Larmandier-Bernier


One of the true gems in Champagne, Larmandier-Bernier is a small grower estate with fifteen biodynamically farmed hectares in Grand Cru & Premier Cru villages of the Côte des Blancs. Both the Larmandier and Bernier families have had a long history in the Champagne region, dating back to the French revolution, but it was not until the marriage of Philippe Larmandier and Elisabeth Bernier in 1971 that Champagne Larmandier-Bernier was officially established. The small house today is directed by Pierre and Sophie Larmandier, who took over the direction of the family estate in 1988. In 1992, Pierre began to convert the vineyards over to organic and then to full-blown biodynamic viticulture in 1999.

Ever the purists, Larmandier-Bernier utilize only indigenous yeasts, separate vinification for each cru, and little to no dosage for an unadulterated expression of terroir in their wines. The wines are vinified in small and big Austrian oak barrels, depending on each cru and each vintage. Blending is generally done in the summer following harvest, and it is at this time that the Larmandiers decide whether or not their single vineyard bottlings will be produced.

Domaine des Roches Neuves - Thierry Germain


Thierry Germain was named 2011 “Meilleur vigneron de France” by the Revue de Vines de France and his Domaine de Roches Neuves was recently elevated to 3 stars, one of only two in the Loire valley. His biodynamically grown Saumur-Champigny and Saumur Blanc represent some of the greatest examples of Cabernet Franc and Chenin Blanc in the world and we are thrilled to be bringing these iconic wines to Ontario for the first time.

Domaine de Belliviere

Located north of Tours in the northernmost part of the Loire valley, Eric Nicolas, and his wife Christine, have risen to prominence in the little known area of Jasnières and Coteaux du Loir. The 13 hectare estate, farmed Biodynamically since 2008, is spread across 16 parcels planted to Chenin Blanc and Pineau d’Aunis (aka Chenin Noir). Many of the vines are very old (some up to 100 years) and replanting is done using massalle selection at a very high density (13,000 vines per hectare). The harvest is entirely manual and yields are very low. This fundamental vineyard work has enabled Eric to build a natural resistance to pests and diseases that is continually improving. Soils are primarily flinty clays over tuffeaux (limestone), allowing the Chenin to express finesse, elegance and aromatic richness. All wines are fermented naturally by indigenous yeasts. White wines are fermented in 1-3 year old barrels and aged on their lees until bottling in September (sometimes up to 18 months when the potential of the vintage is high). Red wine vinification takes place in open vats which allow the cap to be pushed back down into the fermenting must. Malolactic fermentation occurs in one to two year old barrels followed by an additional 18 months of age before being racked and bottled unfiltered. The resulting wine is spicy and has a tension of bright and juicy red fruits with a remarkable density and creaminess on the palate, expressing the subtlety and aromatic finesse of the Pineau d’Aunis grape.

Domaine des Aubuisieres - Bernard Fouquet


Bernard Fouquet, a soft-spoken man, is making some of the most serious Vouvray you'll find these days. He is regarded in France and the international press as one of the top Vouvray producers. No one succeeds better than Bernard in capturing the mineral tones unique to Vouvray’s soil.

He oversees 26 hectares of Chenin Blanc vineyards, handed down from one generation to the next, planted on the best clay/limestone soils in Vouvray – Le Marigny, Le Bouchet, Le Plan de Jean and Le Clos de l’Auberdiere. He works with a lutte raisonnee philosophy, using treatments only when necessary. Bernard is a strong proponent of terroir and with these wonderful flinty soils, his Cuvee de Silex exhibits a pure and linear character on the nose, fine and convincing. A great style on the palate, vibrant acidity, lovely fleshy texture, minerally and honeyed, and yet very much in the sec arena in terms of perception of sugar on the palate. This is complete, broad, vigorous and concentrated, with a great and vivacious finish.

“For some time now, Bernard Fouquet has been moving the quality of his distinctive, largely stainless steel-rendered Vouvrays into the exalted echelon of Foreau and Huet, which is to say challenging any of the world’s finest practitioners of white wine, and at an absolutely unbeatable price:quality ratio. His latest results all but confirm his arrival.” Robert Parker –  The Wine Advocate.

Domaine Olga Raffault


The late Olga Raffault is a legend in the Loire Valley. She not only championed organic farming and sustainability long before her contemporaries, but her Cab Francs are also consistently delicious. Olga died a few years ago, but the estate continues with the next generation: her granddaughter Sylvie and her husband, Eric de la Vigerie, who is now the winemaker.

The estate has terrific plots of land in the Savigny-en-Véron district hard by the Vienne riverbanks. The ‘les Picasses’ vineyard stands out from the rest: old vines of 50-ish years on a fairly steep slope from the riverbank that is alluvial clay with a chalk limestone base. The fruit is particularly expressive of dark fruits of cassis and dark cherries with a terrific mineral content and good acidity for structure.

The winemaking is most traditional at this estate. The grapes are handpicked (of course) and fermented in stainless steel; the wines are then aged in larger, neutral oak and sometimes chestnut, which is a traditional barrel wood in the region. The ‘Picasses’ spends 2-3 years in oak to reduce the wine and soften the tannins, and is usually released about 4 years after the vintage.

Raffault’s ‘les Picasses’ often has a light garnet color belying the depth of fruit flavor and complexity. Its style is rustic and quite earthy, with hints of orange zest and deep, dark cherry flavor. The tannins are soft, but present, and the mineral complexity in the finish is superb.

Arnaud Lambert


While soft-spoken and humble, Arnaud Lambert is helping to drive a revolutionary movement in the appellations of Saumur and Saumur-Champigny. The goal is to re-discover each individual terroir and its potential through organic viticulture and less-is-more, precise winemaking. This is particularly important considering 70% of the surface area in Brézé and Saint Cyr belongs to the cooperatives, where branding and blending prevail, and mass-produced crémants dominate.

Brézé is a unique site due to its relatively high elevation and eminently nuanced geological profile. The significant presence of tuffeau, (a porous, chalky limestone also used in the construction of much of the Loire’s Renaissance architecture) results in finely mineral Chenin Blanc and Cabernet Franc. Clay and sand also lend themselves to the diversity of the terroirs, giving body to the reds and richness to the whites. Arnaud’s driving ambition is to truly understand and reveal the distinctions within this extraordinary appellation.

Arnaud strives for consistent methods in the cellar, so that each individual terroir is what shines through. Only the traditional Champagne methods for the crémants, which—grown on the estate’s chalkiest soils can hold their own against some of the great, classic Champagnes. The Saumur Blanc and Rouge are vinified and aged exclusively in stainless steel to maintain fruit and freshness. As one moves up in the range and the wines gain in power and density, each of the five Clos wines see an increasing percentage of new oak and longer élevage.

2017 marks an exciting transition for fans of Arnaud’s captivating wines as he will unite his cuvées from both Brézé (20ha) and Saint Cyr en Bourg (20ha) under one label: Domaine Arnaud Lambert. The Saint Cyr wines come from Domaine Saint-Just, which was founded by Arnaud’s father Yves in 1996 when Arnaud was still getting his viticulture and oenology degree. The father/son team began working together in 2005, and in 2009, they also became managers of the viticultural estate of the Château de Brézé. (The château is not only a UNESCO World Heritage site, but also a historically important reference in French fine wine: royals used to exchange these wines annually for Château d’Yquem Sauternes.) The same year, they began to work the Château vines, Yves and Arnaud began converting all of their vineyards to organic, and were officially certified in 2012. This movement stemmed first and foremost from the desire to express the terroir of each individual Clos in its purest, most vibrant form.

Domaine Serol


The Côte Roannaise is a little-known appellation of the southern Loire valley, close to the river’s source near Lyon. Domaine Sérol is the leading estate here, situated on gentle slopes of sandy-granite soils where the gamay grape, more usually associated with Beaujolais, does incredibly well. Winemaker Stéphane Sérol consistently produces plump, fragrant reds unsurprisingly not dissimilar to the style of a good Beaujolais-Villages but even brighter. These are best served lightly chilled and are refreshingly vibrant in style. Some gamay rosé is also produced and Sérol has newer plantings of viognier from which he makes a vin de pays that is floral with characteristic Loire crispness. The Sérols share their passion for the wines of the area with the Troisgros family, famous for their three-star Michelin restaurant in the town of Roanne where the red Vieilles Vignes cuvée is the house wine.

Domaine Natacha Chave


Rated among Wine Spectator’s top 100 producers in 2013, Natacha Chave is quickly carving out a place for herself in the aristocracy of the Northern Rhône. After finishing her Master’s degree in philosophy, she returned to her family’s trade and began to make wine, in the region she loved most. Beginning with St Joseph in 2004, she later bought a parcel in Crozes Hermitage in 2007 from which she now makes her spectacular wines. Natacha’s Crozes-Hermitage is at once concentrated and balanced. Rich dark fruit is tempered by black pepper, and a complementing acidity. Layers of black raspberry, garrigue, and cassis, lead to firm, ripe tannins on the finish.

Hervé & Beatrice Souhaut


Hervé, a former chemist and a protege of natural wine icons Marcel Lapierre and Philippe Pacalet, created Domaine Romaneaux-Destezet in 1993 with his wife Beatrice, from her family’s old vineyards which has previously been leased out. With an eye towards crafting pure, focused expressions of northern Rhone terroir, together they now produce barely 4000 cases annually from these tiny holdings, which include ancient vines 50-100 years old, as well as new plantings from massale selections. They farm on granitic schist soils directly opposite the Hermitage hills, using organic and biodynamic techniques, then vinify as naturally as possible, with minimal intervention, using only whole clusters, semi-carbonic maceration, very little oak and very little added sulphur. 

His philosophy is to extract a delicate balance of tannins, to make a wine with subtlety and finesse. This style stands in contrast to many of the storied wines of the Northern Rhone, that are often much more extracted and tannic, practically undrinkable in youth, demanding years of bottle age to soften and open. Hervé prefers to make wines that are drinkable immediately, and yet they still have incredible potential to evolve with time into some of the most spectacular natural wines in existence. Purity and delicacy are hallmarks across the range, from the mineral mountain Gamay and the pretty Ardèche Syrah to the more intense Saint-Josephs and the Romaneaux-Destezet blend of Roussanne and Viognier which sees extended maceration on the skins. We are thrilled to be offering these distinctive, expressive wines in Ontario for the first time!


Enderle & Moll


Sven Enderle and Florian Moll are two Pinot Noir fanatics whose estate in Münchweier, Baden consists of 1.8 hectares of older vines between 25 and 45 years of age.  Sven and Florian farm organically and are heading towards biodynamic practices. In the cellar they are very hands off and like many great producers feel that wine is made in the vineyard. These are some of the most amazing and interesting Pinots coming out of Germany and hold their own with the best in the world. Enderle & Moll have attained full cult status and their reputation is only growing. The wines themselves are structured and juicy with lots of depth and cooling blue and red fruits, as well as savoury notes, and most importantly great acid that gives these complex wines amazing verve and freshness. Stunning!

Fritz Haag


The winery of the Haag Family in Brauneberg has long been counted amongst the very best of the region. Oliver Haag, who took over from his father Wilhelm some years ago, continues to produce wines of finesse and elegance. Not simply renowned for their Auslesen and sweet wines, Fritz Haag has also earned a reputation for producing dry wines with elegant fruit profiles, combined with minerality and acidity indicative of the best wines of the Mosel Valley. Beyond the dry wines, Haag’s Feinherb and sweet Rieslings showcase sweet fruit aromas and an animated quality, full of life and flavor. Groupe Soleil is delighted to bring in some of these wines, which continue to set the bar for Riesling the world over. 




Paltrinieri is a family winery three generations and running. Alberto oversees the vineyard and cellar. ‘Il Cristo’ is the Paltrinieri’s main vineyard. It got its name from a neighboring trattoria and well-known waystation just north of Modena, situated between the two local rivers Secchia and Panaro. The locale and trattoria were established before the town and appellation of 

Sorbara’s Lambrusco is different from other Lambrusco DOCs, starting with its pale color of crushed cranberries. The sluicing acidity and less evidently fruity flavors suggest something savory, elegant, and even serious – which it is. 

Domenico Clerico


Still heralded as one of the pre-eminent modernists of the Langhe, Domenico Clerico bottled his first Barolo in 1979 and from there created an unsurpassed elegant and long-lived style, based on attention to detail. Despite criticism from some of his more traditionalist neighbours, Clerico believes that restrained use of new oak can round out Barolo’s harsh edges and enhance the flavour profile. It is hard to argue with the results. Meticulousness in both the vineyard and winery are hallmarks of the Clerico wines, which are consistently nuanced, precisely terroir-focused and ageable. Truly some of the most amazing Baroli being made today.

Elio Altare


One of the great legendary winemakers of Piemonte, Altare wines, especially their Barolo, are some of the purest expressions of terroir, power and finesse. Amongst the original modernist pioneers of the Langhe, Elio Altare forged a unique style, combining classic Barolo with shorter maceration times and subtle uses of barrique. Creating wines from legendary vineyards, such as Arborina, Larigi and Brunate, each wine and vintage is unique and pure. Since the original vintages, these wines have acquired pure cult status. Simply amazing and very limited!

Elio Grasso


Elio Grasso is one of the true masters of the Langhe and has become a household name for Barolo lovers. Along with his son Gianluca, Grasso farms 35 acres of vineyards in a hamlet of Montforte d’Alba on the beautiful Gavarini hillside. While Grasso produces some of the finest Barolo coming out of Piedmont today, he prefers to think of himself as a grape grower, for he invariably seeks to bottle the true expression of the grapes in his vineyards.

Azienda G.D. Vajra


Aldo and Milena Vajra are amongst the elite of Piedmont’s growers, but they prefer to let their wines speak for them, shying away from bravado and public spectacle. Vintage after vintage, the estate continues to focus on excellence throughout their entire range. Steeped in tradition the Vajra’s let their Nebbiolo ferment for up to 40 days and typically age their Barolo in large Slavonian oak. The wines are structured, elegant and bursting with flavor, even in their youth. In particular, the Albe offers what few other Baroli in its price category can. These are world class wines that over perform and often outclass wines twice their price.

La Ca Nova


We discovered this awesome Barbaresco house at Vinitaly and it amazed us with its pure fruit, intense concentration and long exuberant finish. There is something magical about the wines of La Ca Nova, run by three brothers Pietro, Giulio and Franco, who year after year capture the finest elements of the grapes from their 13 hectares to create wines that harness its purest varietal elements. Perhaps one of the most admirable qualities of these wines is that they manage to provide the quality and structure that one expects from a Barbaresco, but with a younger, more easily approach profile. Value for money, these are real gems, produced in only a limited amounts.

Francesco Rinaldi & Figli


The great traditionalist estate of Francesco Rinaldi & Figli is one of the greatest names in Piedmont. Located in the town of Barolo itself, the winery of Francesco Rinaldi has a long and illustrious history in the region. It was founded in 1870, when Francesco Rinaldi inherited a vineyard and house in Barolo, inducing him to leave behind his work with the very large Mirafiore estate and set out on his own. His family at that time also had ties to the then greatest estate in the Barolo region, Barale-Rinaldi. Along with his cousin Giuseppe Rinaldi, these two superb family wineries have grown side by side, both upholding the unique, traditional style of Barolo.

One hundred and thirty years after its creation, much of the same techniques are still used in the Francesco Rinaldi cellars to produce some of Barolo’s greatest wines. The estate is now run by Luciano Rinaldi’s niece, Paola Rinaldi, who, with the help of her sister Piera, continue to make beautiful wines within the great traditions of Barolo, avoiding new oak, and preferring long macerations and aging in large Slavonian oak prior to bottling.

The two flagship bottlings at Francesco Rinaldi & Figli are the single cru Barolos, Brunate and Cannubio. Brunate (which lies on the border between La Morra and Barolo) and Cannubio (or Cannubi) are, without doubt, two of Barolo’s greatest vineyards. Wines from the Brunate vineyard are prized for their depth, fragrance and brilliant balance, while those of Cannubio are light and perfumed, and perform particularly well in rainy years, for the high sand content of this particular site allows for excellent drainage. It is, like Brunate, a grand cru in the truest sense.

G.B. Burlotto


During his seventy-seven years as a winemaker (1850-1927), G.B. Burlotto’s accomplishments were rivaled only by those of Biondi-Santi and Vega Sicilia, as he achieved superstardom in a world dominated by French wines. Today, Burlotto has re-emerged as one of Piemonte’s great small producers, thanks to the brilliant and highly traditional winemaking of G.B.’s great-great-grandson, Fabio Alessandria.

He pioneered selling Barolo in bottle (not cask or demijohn), predating even Giacomo Conterno’s Barolo Monfortino. And as official supplier to the Royal House of Savoy—which once ruled Piemonte—he not only achieved personal fame, he made his village of Verduno as renowned as Serralunga or La Morra.

G.B.’s death in 1927 not only took away Burlotto’s driving force, it also deprived Verduno of its greatest champion. And so both faded into obscurity in the decades that followed. But now, with G.B.’s great-great-grandson Fabio Alessandria as winemaker, Burlotto’s star is again rising, reclaiming its position as one of Piedmont’s great small producers.

“Burlotto's Barolo Monvigliero, the estate's flagship, is the wine that gets the most attention at this small, family-run property, but the other Barolos are just as deserving of serious attention… In keeping with family tradition, the Monvigliero is done with 100% whole clusters. The other Barolos are made along equally classic lines, but with fully destemmed fruit. The explosion of quality here over the last decade or so has been truly remarkable... Today, they are absolutely indispensable for anyone who loves all that Piedmont has to offer, from everyday Pelaverga and Dolcetto all the way up to the Cannubi and Monvigliero.”

From 2012 Barolo: Grace Under Pressure (Mar 2016) by Antonio Galloni, Vinous

I Custodi delle Vigne dell'Etna


In our vineyards, lying in Mt. Etna’s best suited areas at elevations between 650 and 1,200 m above sea level, we treasure for the future what we have received as a gift from the past.

We restored the ancient lava stone terraces, the main landmarks of Etnean scenery, which help us by draining the rain water and offering the best possible ventilation to our vines.

All our vineyards are tightly planted with bush-trained vines, standing in the traditional quincunx pattern – 8,500 to 10,000 plants per hectare. We guard and take care of the old vines we found, many of them more than hundred years old, and with the same love we plant and raise the new ones, always respectful of the Etnean culture and traditions.

Tenuta di Aglaea


My messengers from Etna…

Aglaea – the youngest of the Three Graces or Charites as they were also known the three sisters, and daughters of the God Zeus. Aglaea was the goddess of beauty, splendor, glory, magnificence and adornment. At times she acted as messenger for Aphrodite, the goddess of love.

Aglaea is significant with all my sentiments for Etna; with what my wines try to express, and how they do so. In that sense, my wines, the wines of Tenuta di Aglaea act as my messengers from Etna.

Anne-Louise Mikkelsen

La Palazzetta


La Palazzetta is a small family-run winery, with 18 hectares of vineyards, situated on the south-eastern edge of Montalcino in Castelnuovo dell'Abate. Cultivating his vineyards organically, Flavio Fanti is a traditionalist with a modern edge. While only utilizing large Slovenian and French oak for his Brunello, he uses various sized barrique for his Rosso to create a wine that is characteristic of Sangiovese Grosso, but incredibly approachable upon release. Flavio makes Brunelli that are big in structure, powerful and pure. Staying true to Tuscany, he favors Sangiovese while avoiding international varieties.

Tenuta di Petrolo


Tucked away in the sleepy Val D’Arno, midway between Florence, Siena and Arezzo, the estate feels far from the tourist hordes but has a history of fine wine production which dates back centuries. In 1716, Cosimo III De Medici, Grand Duke of Tuscany officially recognized Val d'Arno di Sopra among the top four areas in Tuscany for fine wine production. This was the first document in the world identifying particular territories for their valuable wine growing areas. It is interesting to note also that French varieties such as Merlot have been planted in this area for centuries. Tenuta di Petrolo represents the best of modern and traditional Tuscany simultaneously, producing wines which combine power, intensity and concentration with elegance, structure and balance, they are always expressive of where they come from, never international in style.

Viticoltori Ponte


Grown in the gravelly soil on the banks of the River Piave, Ponte’s wines display freshness and purity that seems at odds with the most overly stylized modern wines. The Piave DOC, a favourable climate and the territory situated between the sea and the mountains, creates wines with strong territorial identity and typicality – lively fruit, crisp acidity and enough complexity to keep you coming back for more.

South Africa

Alheit Vineyards


Learning his trade in the Mosel, Saint Emilion (at Chateau Angelus) and Napa Valley, Chris Alheit has long ago learned to develop his own style: low yields, old vines, minimal use of sulphur and ageing in used oak between 4 and 12 years. And the results are nothing short of magnificent. Neal Martin of eRoberParker.com described the 2011 Cartology as having “…a heavenly bouquet that blossoms from first opening: quince, wild honey, melted candle wax, a touch of almond developing with time and lemon curd. It offers brilliant delineation and gains complexity with time in the glass. The palate is succinctly balanced, fresh as a daisy, brimming with energy from its potent attack to its perfectly focused, mineral-laden finish.” And this is just the beginning! These wines are not to be missed and represent a real renaissance in South African winemaking. Made in very small quantities and highly allocated, both the Cartology and Radio Lazarus are gems and need to be tried!


Luna Beberide


Alejandro Luna is the owner of this moderately sized estate. Born in Ponferrada he spent 10 years, from the age of 16 to the age of 26, in Madrid studying toward his Bachelor’s and Law degrees. After finishing his academic work, he came to work as director for the family winery in 2001 which was started in 1987. 

70 hectares of vines are planted between 450 and 900 meters, on south facing slopes in calcerous clay or decomposed slate. Vines range in age from 20 years for foreign grapes to 60 years for Mencia. 5 Hectare are used for experimental vineyards looking at how foreign grapes take to Bierzo’s climate; they are planted with about 30 varieties including Riesling, Cabernet Franc, Pinot Noir, Macabeo, Albariño and Sauvignon Blanc. No herbicides or pesticides are used on the vineyards. The philosophy of the winery is to produce wines based on quality of and respect for the land, primarily from native grapes along with grapes from other parts of the world. 

Winemaking starts with all grapes being hand harvested into 18 kilo boxes. Careful cluster sorting, eliminating unsound bunches continues the push toward quality. All varietals are fermented separately with native yeasts prior to aging in oak barrels. All of the wines are bottled unfiltered. 

Bodegas Exopto


Bodegas Exopto was founded in 2003 in La Rioja by Bordeaux native Tom Puyaubert. Exopto is taken from the Latin term for desire or longing. The 2013 Bozeto (sketch, outline) is a old vines blend of 50 per cent Garnacha, 40 per cent Tempranillo and 10 per cent Graciano. The Garnacha comes from a 60-year-old vines and is fermented and aged in concrete eggs to capture all of the bright, juicy fruit. The Tempranillo comes from the cooler Rioja Alta region and is fermented in 3+ year old French oak. The inclusion of Graciano brings further freshness, savouriness and spiciness. The 2013 Bozeto is a perfumed, lip-smacking, medium-bodied red of wonderful energy and clarity - think high-grown Côtes du Rhône or juicy ripe cru Beaujolais with perhaps more complexity. This wine is fermented by wild yeasts and bottled unfined and unfiltered; approximately 2000 cases are produced, quite remarkable at this low price point.

United States



MATTHIASSON is a family endeavor, the effort of Steve and Jill Klein Matthiasson, and their two young sons. Steve & Jill both have had life-long careers in sustainable agriculture, and they apply those ideals of balance, restraint, and respect for the individual--and for the whole--to their wine. Their production is simple but careful. This concept is central to the tradition of viticulture and winemaking. Respect for this tradition forms the core of their work. To that end, their hands literally touch every vine and every bottle. 

After moving to Napa in 2002, Steve and Jill took their plans another step forward in December 2006, and bought a small parcel tucked behind a subdivision just west of the city of Napa. They began replanting the property's 3 1/2 acres of vineyard to an initial lot of Ribolla Gialla - traced back to Josko Gravner's vineyard in Friuli -- Merlot, Refosco, and Cabernet Sauvignon.

Steve coauthored an industry-revered guide to integrated farming and his background in sustainable farming and Masters degree in horticulture from UC Davis provides a foundation of scientific methodology, while his astute and compassionate personality lends an artistic - at times almost spiritual  - air to his practice. Steve has built a reputation as a top vineyard consultant, focusing on his passion for sustainable viticulture practices, with an enviable roster of clients that include Araujo Estate, Spottswoode, Chappellet, Hall, David Arthur, Robert Sinskey Vineyards, Stag’s Leap Wine Cellars, Long Meadow Ranch, Trefethen, Limerick Lane, and others. As a vineyard consultant he teaches and makes decisions, such as when to water and how to prune, on vineyards throughout Napa and Sonoma. 

On his own vineyards, however, Steve cares for the vines with his own hands, driving the tractor at night, and working with the crews on Sundays. Under the Matthiasson label, Steve crafts wines according to the philosophy of selecting a small number of exceptional vineyard sites to make unique wine of the highest quality, with production that is simple but careful. He is known for using varietals and winemaking techniques that buck conventional wisdom to explore the possibilities in California’s terroir. Alder Yarrow’s Vinography, says, “If Napa is going to evolve and change as a wine region…. it will do so in the hands of people like Steve Matthiasson. His wines are so unlike anything else being made in Napa Valley at the moment that they are enough to stop any seasoned Napa wine lover in their tracks. Not just that, though. They are also phenomenally good.”

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