Order the following by the case for home, restaurant or office delivery in Ontario from Nokhrin 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.
White Wine
Cantine Sant’Isidoro Marche Bianco 2011
IGT Marche Bianco, Italy $19.25 14.5% alcohol
Alluring aromas of honeysuckle, stone fruit and melon waft freely. The Pecorino grape really shines in this wine, the Marche region is believed to be its ancestral home. An intensely flavoured wash of lemon-lime, pineapple and white grapefruit roll over the palate in waves mingling with notions of minerality. It’s mid-full bodied with plenty of texture and a long, drying finish redolent of citrus pith with wisps of tannin. (Vic Harradine)
Cantine Sant’Isidoro Marche Bianco 2012
IGT Marche Bianco, Italy $19.25 13.5% alcohol
Tropical fruit, white flowers and ripe yellow plum on the nose, this bathes the palate with a balanced, richly flavoured, fully textured river of ripe mango, nectarine and grilled pineapple. It’s medium-full bodied with a creamy smooth mouth feel and a lingering, crisp and refreshing aftertaste—lemon yoghurt garnished with yellow peach. Pours well with roast chicken or slow-roasted pork. (Vic Harradine) 
Cantine Sant’Isidoro ‘Pausula’ 2011
DOC Colli Macerates Ribona, Italy $18.75 12.5% alcohol
Hand harvested and vinified from the rare, indigenous grape, Ribona, aka Maceratino, it opens with attractive aromas of tropical fruit and floral notes. This is mid weight with good mouth feel sporting a lively line of lemony tang wreathed in notions of peach and pear. It’s crisp and refreshing on the lengthy, lip-smacking aftertaste with lemon and pineapple to the fore. Give it a go with pan-seared fish or seafood. (Vic Harradine)
Cantine Sant’Isidoro ‘Pausula’ 2012
DOC Colli Macerates Ribona, Italy $18.75 12.5% alcohol
Attractive aromas of honeyed stone fruit and yellow plum flan run rampant heralding a delightful, slightly off-dry wash of ripe melon, peach and lemon chiffon pie. It’s medium bodied and nicely textured sporting a mid-length finish of lemongrass and notions of grapefruit pith. This is quite versatile—pour on its own as a welcoming wine or aperitif, or alongside chicken biryani or butter chicken. (Vic Harradine)
Red Wine
Cantine Sant’Isidoro ‘Pinto’ 2011
DOC Rosso Piceno, Italy $11.75 12.5% alcohol
100% Sangiovese, spending nine months in oak, it barrels from the glass with fresh, lively aromas of cherry cola, lilac and spiced dark plum. A spirited river of red cherry and ripe cranberry embroidered by racy red raspberry and mixed spice persists through the crisp, tangy finish. The dry, structured aftertaste is zingy and refreshing throughout. Pour with pasta in tomato sauce or meat-laden pizza—terrific value here. (Vic Harradine)
Cantine Sant’Isidoro ‘Montolmo’ 2011
IGT Marche Rosso, Italy $19.25 14.0% alcohol
This classy red dishes up a deftly balanced, smooth-as-silk gem. A delectable shower of black and red currant mingling with dark cherry is bolstered by good weight and beautifully textured mouth feel. The dry, delicious finish is garnished by good fruit flavour, deft balance and a rustic, approachable structure. The price-quality ratio tips in your favour. (Vic Harradine)
Pulpit Rock ‘Cape Tranquility’ 2012
WO Coastal Region, South Africa $9.95 14.5% alcohol
Aromas of ripe black berry with black plum compote interlace with hints of menthol, spice and roasted herbs. It’s a red blend that’s rich, luscious, smooth and mellow on the palate with concentrated flavours of succulent black cherry and briary berry. There’s good mouth feel with a lingering, balanced and lip-smacking aftertaste—exceptional value here. (Vic Harradine)
Qualia Wine ‘Inspired Company’ Cabernet/Merlot 2012
South Eastern Australia - $14.95
Red cherry and mixed spice aromas provide segue for a balanced and beautiful river of red currant and mixed field berry wreathed in spice and dark toasty bits. It’s mid weight and nicely textured with a long, warm, fruity aftertaste with flourishes of vanilla and a supple tannin base—aerate/decant a couple of hours pouring with grilled red meat. (Vic Harradine)