Order the following by the case for home, restaurant or office delivery in Ontario fromNokhrin Wines or email This email address is being protected from spambots. You need JavaScript enabled to view it.; if in the GTA phone (416) 704-8617. 

Sparkling Wine

Agricola Saputi Spumante Brut Non vintage 
DOC Colli Macerates Ribona, Italy $24.50 12.0% alcohol 
Binned apple, floral notes and honeyed pit fruit aromas herald a profusion of bubbles and flavour—lemon pie filling and ripe pineapple racing across the palate infusing the pleasant, crisp and refreshing finish. The aftertaste is wreathed with minerality and white peach. This is a light-on-its-feet sipper good to go now as a welcoming wine or aperitif. (Vic Harradine) 

White Wine

Domaine de Montgilet Sauvignon 2012 
Vin de Pays du Val de Loire $14.95 13.0% alcohol 
Tropical fruit, floral notes and citrus meld with hints of mineral aromas on the lovely nose. It’s über tangy with good body and texture—key lime, white grapefruit and zesty lemon streak across the palate. The crisp, racy finish layers on citrus pith and lemon curd. Pour with grilled calamari rings or prawn ceviche. (Vic Harradine) 

Red Wine

Quinta Fernandares Tinto 2008 
Vinho Regional Lisboa, Portugal $10.95 14.0% alcohol 
From the local Castelão grape, aka Periquita, this offers hi-toned aromas of black plum and chocolate-covered red cherry. Ripe, sweet dark berry fruit mingles with blueberry, sour cherry and spice on the palate persisting through the rustic finish. It’s light-mid weight with an fruity aftertaste overlaid with wisps of tannin. (Vic Harradine) 


Az. Agricola Terra Fageto ‘Rusus’ Rosso Piceno 2010 

DOC Rosso Piceno, Italy $20.90 13.5% alcohol 

This 50/50, Sangiovese/Montepulciano blend is good value and delicious. Dark and brooding, almost opaque, delightful aromas of incense, earthiness and dark cherry introduce wave after nicely structured wave of rich, ripe mulberry, tangy black currant and spiced, juicy black plum. It’s persistent throughout with a balanced, fruit-forward aftertaste interlaced with moderating acidity and sweet, fine-grained tannin. (Vic Harradine) 


Domaine du Bourdieu ‘Sainte Anne’ 2010 
AOC Bordeaux, France $18.50 13.0% alcohol 
In 1963, this was the first vineyard to be certified organic in the Bordeaux region. Aromas of ripe black currant, spice and notions of cassis presage palate-bathing, sweet mulberry and kirsch liqueur interwoven with ripe, black cherry rolling in waves. It’s medium bodied with good mouth feel and a long, balanced aftertaste of currant and cherry garnished with mocha and espresso roast. Aerate/decant two hours before pouring. (Vic Harradine) 


Châteaux Haut Mallet 2010 
AOC Bordeaux Supérieur, France $22.95 13.0% alcohol 
Charry toast, roasted herbs and mixed field berry fruit on the nose, this dishes up a delightful mouthful of dried currants and black juicy plum bolstered by lip-smacking acidity and a solid tannin underpinning. From a highly touted vintage, it should reward a further three years of careful cellaring; pop corks 2016 to 2022. If you must, pour now after a three-hour aeration/decant—it has oodles of charm and it’s delicious. (Vic Harradine) 


Châteaux Vieux Parc ‘La Sélection’ 2009 
AOC Corbières, France $19.55 14.5% alcohol 
Sexy aromas of black plum compote, rose petals and incense provide segue to a balanced and beautiful river of rich dark cherry/berry fruit with notions of cassis and toasty notes. The lengthy fruit-forward finish showcases good balance with moderating acidity and sweet, fine-grained tannin for structure and oomph. Aerate/decant two hours before pouring with roast beef and root veggies. (Vic Harradine) 


Bodegas La Purisima ‘Valcorso’ Syrah 2012 
DO Yecla, Spain $ TBD 13.5% alcohol 
Lively and fresh on the nose, aromas of lilac, freshly crushed grapes and cherry cordial abound. Tantalizing flavours—dark cherry, ripe black raspberry and mixed spice roll over the palate persisting through the tangy, racy, crisp and refreshing finish. It’s mid weight and nicely textured—you’ll enjoy every sip. Good to go now, better in six months, with braised beef and root vegetable ragoût. (Vic Harradine)