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A collection of our fave funky oddities for all the natty wine geeks out there ;)

Each case contains 1 bottle of each:

2020 Paradise Grape Vine Vin de Soif

Niagara, Ontario 

Notes from winemakers Dave and Christian:

The Glou Glou wine of our dreams. We've been waiting patiently for enough lock-downs to lift because honestly....this is PARTY WINE! After our arduous 2019 vintage we regrouped and concepted some wines that we NEEDED to make in 2020. On the top of that list was a Summer Red Glugger, something that's light, easy, bursting with fruit, highly crushable and served ICE COLD! This is the wine you bring to that somewhat legal rave you haven't been to in 15 months, to your best friends 11am baby shower, to the boat party you spent all your CERB savings on, or dare we say even drink it in the limo on the way to all those other fancy wineries in PEC???? 

We decided to use the two most Glou-Glou-able grapes in the world for this banger, Gamay (92%) and Zweigelt (8%). The fruit was destemmed and spent 1-12 days on the skins before being put to rest in neutral French oak for the winter. This wine is cheerful, charming, refreshing and delicious. Think strawberry lifesavers, punnets of raspberries and cocktail cherries! 

Podere Cipolla di Denny Bini 2019 Rosa di Venti (Lambrusco Grasparossa) 
Emilia Romagna, Italy

Organic 7 ha farm in Emilia-Romagna. Marl and sand soils. After too many years of industrially-produced mediocrity, Emilia is now home to a small but growing cell of artisanal producers who are farming carefully and returning to the metodo ancestrale of their great-grandfathers. Denny Bini is one of the humble heroes of this renaissance-revolution. Pure, lively and racy. Explosive freshness and deliciously drinkable. Adult pop rock, crushable, punk rock, pink fizz kool-aid.

Fieldbird Flock Batch 001 Cab Fermented Perry
PEC, Ontario

Notes are from FieldBird owner Ryan Monkman.

Our first Flock release is also our first still perry. Co-fermented with Cabernet Franc skins, Batch 001 carries a light, earthy-red colour. Cured pear and floral peach dominate the aromatics. The mouthfeel is smooth, round, and subtle; a gift of the Cab Franc. Aged for six months in a light-toasted barrel then bottle-aged for complete integration of flavour.

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