Vintages Listings


VINTAGES 93948 | 750 mL bottle Release Date: August 5, 2017 – $14.95

Made in Casablanca Valley, Chile by William Cole Vineyard

White wine | 13% Alcohol/Vol | Style: Aromatic & Flavourful | Sugar Content: 2 g/L | Sweetness Descriptor: XD – Extra Dry

The influence of cool ocean breezes and fog, courtesy of the Humboldt Current that follows Chile’s coastline up from the Antarctic, make Casablanca an ideal cool-climate growing region. This ocean influence gives the region a long growing season that encourages great balance and complexity in the grapes by providing them a slow ripening period over which to develop intense fruit flavours while maintaining freshness. This example offers great varietal typicity with notes of grass, green peas and citrus with an underlying herbaceous complexity all in in a vibrant, crisp and refreshing package. (Vintages panel, July 2016)



VINTAGES 999821 | 750 mL bottle   Release Date: July 22, 2017  – $12.95

First released in 1999, this was one of South Africa’s first varietal pink wines. Look for juicy red cherry, redcurrant and strawberry riding on good weight and presence. Pair with turkey burgers, or salads topped with grilled chicken.

Cabernet Sauvignon vineyards are managed specifically with the idea of rosé production in mind. Early picking dates result in naturally high levels of acidity and a bright spectrum of fruit aromas ideal in rosé style wines. Once pressed, the juice is handled as per Sauvignon Blanc, i.e. cool fermentation with aromatic yeasts to heighten the vibrant, zesty aromas and fresh mineral palate. Crucial to this style of rosé is early bottling in order to preserve the wine’s inherent freshness.

Serve well chilled. An excellent aperitif or picnic wine. Serve with fresh, seared tuna steaks; veal limone; poached salmon; cold crayfish salad; sushi.



VINTAGES 904565 | 750 mL bottle | Release Date: June 24,  2017 – $21.95

The Bogle family have been farmers in California for six generations. They began the family-owned and -operated Bogle Winery in 1978, ten years after Warren Bogle and his son Chris planted their first grapes.This 2014 Cabernet was aged in American oak, as the delicious vanilla aromas and flavours will attest. Crafted in an approachable and easy-going style with nicely articulated cherry, cassis, ripe black fruit and tobacco plus evocative espresso and leather undertones. A great barbecue wine to be paired with steak, lamb burgers or grilled pork ribs. (Vintages panel, Nov. 2016)





VINTAGES 317842 | 750 mL bottle  $19.95

RELEASE JUNE 10 – 2017

This is crafted to deliver a modest level of alcohol.

Classic snow-pea Sauvignon Blanc aroma. Clear as a spring, pure fruit, without excess sweetness but quite rich on the palate. In this wine the residual sweetness really works, adding richness not a confected aftertaste. Good Value. Score – 16 out of 20. (Julia Harding, MW, jancisrobinson.com, Aug. 31, 2015)

Dr John Forrest’s love of innovation and experimentation were tested in his attempts to produce this lower alcohol, yet full flavored Marlborough Sauvignon Blanc. Careful selection of Sauvignon Blanc grape clones, vineyard sites and micro-climate; plus a couple of little viticultural secrets have resulted in this innovative wine.

Sustainably grown, naturally produced in the vineyard, full flavoured Marlborough Sauvignon Blanc. Great for summer!



Mulderbosch Chenin Blanc 2016, South Africa
0675421 | 750 mL bottle  $14.90

Tasting Note:

The Cape’s signature variety. Mulderbosch has the largest planting of this variety in the world, and has been cultivating it since the late 1600′s. Chenin possesses great natural acidity and a succulence on the palate that makes some of the tastiest wines in the world. To produce the Chenin Blanc Steen op Hout, approximately 20% of the wine is fermented and matured for five months in oak barrels.




 VINTAGES 485508– $19.95
Full-bodied & Smooth
Merlot Fact Sheet here

Ann Patel – Product Manager, NewWorld Wines

‘‘Over the last eight years, I’ve managed various portfolios at the LCBO and have been in my current role for a little over three. I love the variety of products in my portfolio, and how many new and emerging regions and producers there are. These are really exciting times for these countries. I’m constantly looking to challenge myself, which is why I’m pursuing the WSET Diploma. There’s always so much to learn through study, tasting and talking with my colleagues, plus the interactions I have with suppliers. Never a dull moment.”

Read full article here