C258-QC

Order between May 4 and June 8, 2018

Germany, a ustria and i taly

Legend

Grape variety Red White Rosé Sparkling

Bottle size

Number of bottles in case

Aroma

Taste

Serving temperature

Ideal with Evolution Drink this year

Will develop, drink within 2 years

Meant for cellaring

Concentration

Light Medium Great Oak Light

Medium

Heavy

Limited quantities

Limited

Very limited

Extremely limited

Less than 100 cases available

Members’ Choice

Most ordered by Opimian members

Opimian Suggests Starting a cellar

Medal Winner

Discovery

Opimian Discovery 2017 C249

Select Plus Opimian Select Plus 2017 C249

Ordering Made Easy

1. Select Your Wines

Let yourself be inspired by our detailed descriptions or use your personal wine profile to find out which wines best suit your palate. Our custom chart also features a variety of symbols (explained below) that can guide your selection.

Still unsure which wines to order? Opimian’s Wine Concierge is always available to help you make an informed choice. Contact our Wine Concierge at 1-800-361-9421 or by email at concierge@opim.ca.

2. Place Your Order

There are five ways to order

• Online: Go to opim.ca, sign in and select Order Now

• Email opim@opim.ca with your selection.

• Call 1-800-361-9421

• Fax your order to 514-481-9699

• Mail your order*

3. let Us Handle the rest

The wines featured on this Cellar Offering are still at the producers’ wineries when you order them so it is normal that the process takes a bit of time and effort on our side.

Expected arrival for shipments from this Cellar Offering is end-august 2018. Release dates are dependent upon actual arrival dates, distance from port of entry to liquor board and processing time required by each liquor board.

Once the wine arrives at your local liquor store or distribution centre, you will receive a Pick Up Notice with the specified date (the Release Date) and your pick up location. You can follow the status of your shipment at all times at opim.ca.

conditions of Purchase

• Accepted payment methods: Credit Card (Visa, MasterCard, American Express) or cheque payable to Opimian.

• Prices include all applicable federal and provincial mark ups and taxes.

• A valid 2018 membership card is required to order and pick up.

• Bottle prices are for reference only. All orders are by the case, with no minimum required.

• Last day to order from this Cellar Offering: June 8, 2018 Important: no orders will be processed after this deadline.

* Deadline for mailing orders: May 28, 2018. Please allow 10 days for delivery by Canada Post.

Notes (as required by the SaQ’s operating procedures

• A member ordering from this Cellar Offering requests that Opimian acts as the member’s agent in ordering the wines from the Société des Alcools du Québec (SAQ) and requests that Opimian remits the funds enclosed (minus any administration fees) to the SAQ to pay for the wines ordered.

• The prices as shown are the estimated costs to be charged by the SAQ plus an administration fee and consolidation charges.

Sweetness scaleGrams/litreExamples

[00] 0 - 3Chardonnay, Sauvignon Blanc, many reds

[01] 4 - 6Some New World varietals, some reds

[02] 7 - 12Champagne, Sparkling, Rosés, few reds

[03] 13 - 20Mosel, some Alsace, Anjou

[04] 21 - 34Semi-sweet Bordeaux, some sherry

[05] 35 - 50Kabinett German, Late Harvest, Alsace

[06] 51 - 74Spätlese German, Sweet Loire, Port, Dessert Muscat

[07] 75 - 100Auslese, Beerenauslese

[08]101 - 139Icewines, Sauternes, Barsac, dessert wines, Port

M—Degree of Maturity (1-10)

M1 = lay down

M10 = fully mature

D—Degree of Drinkability (1-10)

D1 = needs time D10 = ready to drink

[09]140 - 179Icewines, Sauternes, Barsac, dessert wines, Port

[10] 180 >Speciality sweet wines, Trockenbeerenauslese

cover — An aerial view

Cellar 258 |

Germany, Austria and Italy

Opimian’s Wine Consultant Jane Masters MW, tastes, selects and writes the commentary for each of the wines in the cellar offerings. Her aim is to find exclusive wines around the world that offer great value to Opimian members through regular visits to wine producers and trade shows. A Master of Wine since 1997 (one of 370 globally), Jane was elected as Chairman of the prestigious Institute of Masters of Wine in September 2016. Jane trained as a winemaker at the Bordeaux Institut d’Œnologie after a degree in Biological Chemistry and worked for UK retailer Marks & Spencer sourcing and managing the Wine & Drinks Category for 13 years.

My first mission when selecting wines for any cellar offering is that they taste great and offer the best value possible to Opimian members. Climate change is a topic of great concern in the global wine trade. I am impressed by the approach that Opimian producers are taking as protectors of their land and the environment, using technology, investment, and adopting best sustainable practices. You may notice this as a theme throughout the cellar offering.

Cellar Offering 258 puts a spotlight on two northern vineyard regions of Europe; Pfalz in Germany and Burgenland in Austria. Riesling can produce some of the world’s best and longest-lived white wines. We have three very interesting producers, each making their own versions. Both Germany and Austria have a tradition of producing high quality dessert wines from late harvest grapes. More and better red wines are being produced in these northern climes. You will see three Pinot Noirs from the 2016 vintage, as well as wines based on Höpler’s indigenous Zweigelt, and their K7 Cuvée.

Italy is re-visited, with good representation from the southern regions of Puglia and Sicily, and wines from Tuscany and Piedmont. Famous names and lesserknown varieties like Rebo from Trentino, Cesanese di Affile from Lazio, Susumaniello from Puglia and Falanghina from Campania are represented.

“I visit the vineyards daily in the run up to harvest to make sure all grapes are picked at perfect ripeness.“

– Gerd Stepp

germany

Germany possesses some of the most northern vineyards in Europe. The Pfalz (a.k.a. Palatinate) is a stretch of land that touches the French border at its southern end and the Rheinhessen to the north. It is sheltered from cold winds and rain by the Pfälzerwald forest, a low-lying mountain to the west, and is the warmest German wine-growing region. The vines benefit from 1,800 hours of sunshine per year, summers are dry and warm, but not overly hot, and winters relatively mild. The terroir in the Pfalz region is extremely varied, ranging from sandstone, limestone and marl to loess-loam and granite. A region with a winemaking history that goes back centuries (I recently read that Riesling from the Pfalz was served at the opening ceremony of the Suez Canal in 1869), the Pfalz is currently undergoing a major revival with young and dynamic winemakers, such as Gerd Stepp and Alexander Pflüger, driving the region onward and upward.

Pfalz Stepp

Gerd Stepp returned to his parents’ family farm where he grew up in the Pfalz after two decades abroad, making wines in Tuscany, New Zealand and South Africa, to name but a few. Gerd has the stereotypically German dogged attention to detail, precision and discipline. At the same time, he is open to new ideas, flexible in approach and is quietly determined to make the best wines. Gerd’s family vineyards are located in the villages of Bad Dürkheim and Wachenheim. He complements these by sourcing grapes from selected parcels further afield. A serious runner, when he’s not in a winery or tasting, he’s probably training for a marathon.

9685 Stepp Rie S ling, p falz, 2017

Riesling

$ 28.17 $ 169.00

Riesling is the most widely planted grape variety in the Pfalz, the largest Riesling-growing area in the world, although many other varieties are planted too. Gerd’s 2017 Riesling is deliciously appealing, with aromas of fresh Granny Smith apples and lime. It is pure and fresh on the palate with a long, crisp finish. The grapes were grown on two vineyards sites, Herxheim am Berg and Bad Dürkheim, on the gentle lower slopes of the Haardt Mountains where the soils compositions vary between loess-loam with shell-limestone and sandstones.

9686 Stepp Rie S ling vom Saumagen, p falz, 2016

Riesling

$ 32.33 $ 194.00

It is produced from a single vineyard site at Kallstadter Saumagen, one of Germany’s most highly regarded Crus. The vineyard, to the west of the town of Kallstadt, is on a slight incline and faces southeast. Vines are cultivated on loess-loam soils with shelllimestone known as Muschelkalk. Distinctly mineral in character, the 2016 Stepp Riesling vom Saumagen has flinty savoury aromas with a touch of graphite laid over a fruity, lime background. It is medium-bodied, revealing more passion fruit, peaches and zesty lemon and lime flavours with dry, crisp acidity. The grapes slowly fermented for more than two months then matured in tank on lees for four months.

9687

Although a challenging vintage, the 2017 harvest had great ripeness, quality and expression of fruit.

This is a light to medium-bodied dry white, with aromas of ripe melon, fresh apples and tangy sour lime that leave a salty margarita impression. This earlybudding, early-ripening Pinot Blanc variety is planted in the most northern, highest altitude sites in Pfalz. Its natural vigor and productive nature is tempered by the high limestone content of the soils. Canopy management in the vineyard is important to prevent disease and provide the grapes with sun exposure.

apples, sour lime, [01]

Mellow aromas of cooked apples, pears and nectarines lead to a soft, round palate with fresh acidity, finishing with flavours of yellow plums and lemon. Pinot Gris is the grape variety that is the most susceptible to rot, so site location and vineyard work is all important in this northern clime. The grapes were grown on selected sites on loamy soils high in limestone content. After picking, Gerd left the grapes on the skins for a brief time before gentle pressing. The clear juice was fermented for a six-week period at low temperature, followed by lees aging for four months.

There are pockets of Gewürztraminer planted in the Pfalz. Gerd selected a specific vineyard on alluvial soil with clay, sand and gravel. The terroir seems to emphasize the delicate and refined nature of the grape variety. Aromas of lemon peel and Turkish Delight are fresh rather than overly heady. The palate is crisp with just a touch of residual sweetness, exotic fruits and lychee flavours, with a persistent finish. The grapes were harvested and immediately pressed for maximum freshness.

Dry, medium-bodied, [01]

Lemongrass and coconut curry with chickpea

As the warmest region in Germany, the Pfalz is highly regarded for its red wines, which represent almost 40% of vineyard plantings. Stepp Pinot Noir is a great example of this grape variety, in a modern Burgundian style. The 2016 is medium ruby in colour with distinctive spicy red fruit aromas typical of Pinot Noir. It is medium-bodied with red fruit flavours and a savoury finish. Pinot Noir vines are planted on terraced sites on a combination of limestone and coloured sandstone. All the grapes were picked by hand, partially de-stemmed and manually transferred into open-top fermenters. The grapes and juice were held at low temperature for eight days prior to fermentation, which was completed using inoculated Burgundian yeast. The wine was matured in French oak barrels with one third new, and two thirds second and third fill.

Red fruits, savoury finish

Slow-cooked pork with spätzle

9691

Stepp p inot n oi R *Bunt S and S tein*, p falz, 2016

More intense in flavour and personality, the grapes came from a single vineyard site with a high presence of Buntsandstein, reddish-brown coloured sandstones, in the soil. Made in much the same way as the Stepp Pinot Noir, the difference is down to the site; a southeast-facing slope surrounded by sandstone walls and terraces, which create a unique microclimate. After fermentation, 60% of the wine was matured in new French oak barrels, and the balance in second fill barrels for eighteen months, conferring a delicious coconut and vanilla cream character which enhances the red apples, violets and preserved Morello cherry flavours from the Pinot Noir. This is a mellow, elegant wine with haunting flavours.

9692 Stepp Bee R enau S le S e *S*, p falz, 2016

Huxelrebe, Ortega $ 30.67 $ 184.00

Golden in colour, this is a deliciously sweet dessert wine made from botrytized grapes. Huxelrebe and Ortega were cultivated at the southern end of the region, on the border with France. These are some of the warmest sites in Germany, with vines planted on deep and rich loamy soils. The grapes were left on the vine for a late harvest allowing the development of noble rot. Stepp Beerenauslese has aromas of fresh fruits and pears, and fresh orange flavours. The grapes were handpicked in November and underwent a short soak on skins before pressing. 80% of the juice was fermented in second and third-fill barrels, and matured for ten months on lees. It is very different; less sweet and fresher in style than Höpler’s Trockenbeerenauslese.

Bad Dürkheim

weingut Pflüger

Alex Pflüger is a young Geisenheim Universitytrained winemaker. Like Gerd Stepp, he also wanted external experience before joining his parents on the family estate and did internships in Burgundy, South Africa and Germany’s Mosel. With his wife Aline, he now runs the 18-hectare estate, making wines from each of his specific parcels around Bad Dürkheim.

Alex’s father was a pioneer in Pfalz as one of the first growers to work organically. Taking things one step further in 2008, they decided to farm biodynamically and are now fully Demeter certified. Alex focuses on making wines from his estate-grown Riesling and Pinot Noir grapes. He produces wines with longevity and looks to express the different soils and microclimates from each parcel. His philosophy is that “wine is accompanied, but not made”, and remains in awe of how different wines can be when the vineyards are only a few hundred metres apart.

“Wine is more than just the land and the cellar – it’s my way of life.“ – Alex Pflüger

9694

p flüge R Rie S ling, Bunt S and S tein, Qualität S wein, p falz, 2017

Riesling

$ 33.00 $ 198.00

Pale in colour, Pflüger’s

Buntsandstein

Riesling has subtle aromas of fresh Golden Delicious apples, fennel and a hint of liquorice root. The palate is firm and tight with good limey acidity and fresh lemon flavours. The flavours should intensify and emerge over the next year or two. Riesling grapes from vineyards in the villages of Bad Dürkheim, Wachenheim and Friedelsheim were pressed and fermented at low temperature.

9695

p flüge R m ichel SB e R g Rie S ling, Qualität S wein, p falz, 2016

Riesling

$ 48.83 $ 293.00

The single vineyard Michelsberg site that lies just to the east of the spa town of Bad Dürkheim is on a south-facing slope at an elevation of 150 metres. A Grand Cru site, old vines are planted on very deep chalky soils, bringing tension and minerality to the wines produced. Pflüger’s Michelsberg Riesling 2016 is steely in character with flinty smoke aromas combined with lime. It is structured with a rich mid-palate. A touch of natural residual sweetness balances the acidity, but the overall impression is dry. It is firm with long, lingering limey flavours and great balance.

Mellow, but restrained aromas of smoky red fruits and a slightly herbal character lead to a soft, smooth wine with a velvet structure. Alex has used selected grapes from around Bad Dürkheim, Nonnengarten and Fronhof, grown on sandy soils. The wine finishes with red berry fruit flavours and is less savoury in character than Stepp’s Buntsandstein Pinot Noir. The grapes were handpicked and left to spontaneously ferment on skins using wild yeast. The wine was subsequently matured in large barrels made from local Palatine oak.

“ 2017 was an exceptional vintage; engaging, vibrant and complex. We had all the vital elements that bring structure, aromatics and freshness in winemaking. “

a ustria

Breitenbrunn

Burgenland Höpler

The family estate and winery based at Breitenbrunn in Austria’s Burgenland has been run by Christof Höpler since he took over from his father in 2007. Christof manages 50 hectares of vineyards in the Leithaberg hills on the shores of Lake Neusiedl, having added three hectares in January. The winery has also recently invested in new solar panels installed on the roof of the winery. The panels will provide all the energy required to run the winery, with the excess going to the grid.

Unlike many parts of Europe, Burgenland was frost and hail free in 2017, and had an excellent vintage; a relief I am sure. You may remember that this was not the case in 2016 when yields were down 35% due to frost.

9697

h öple R gR üne R v eltline R , Qualität S wein, Bu R genland, 2017

Grüner Veltliner

$ 30.50 $ 183.00

Christof’s 2017 Grüner Veltliner, as usual, just sings of spring. It is restrained in aromas with apple blossom, limes and pears. More citrus and green apple flavours emerge on the palate which is well-balanced and persistent. It’s a great food wine that can go with almost any style of cuisine.

2018-2019, M8 D9

Apple blossom, lime, pears 6°C

Fresh green apples, citrus, [00]

Artichoke and feta tart

Höpler produced no Riesling in 2016 due to the severe spring frost, but it is back and on full form. Whereas Grüner Veltliner has immediate appeal, Höpler Riesling requires some patience. It has all the hallmarks of quality, structure, acidity and balance, but it is tight and austere right now. Subtle aromas of lime, wet stone and other mineral characters suggest that with a little time it will reveal its full beauty. The grapes were picked by hand between September 26th and September 29th, pressed and fermented at low temperature.

2018-2022, M7

Limes, wet stone 6°C

Structured, limey mineral finish, [00]

Thai-style crab cakes (lemongrass, ginger and chilli) with pea purée

A serious style of rosé, Célestia is a perfect match with fish and sushi dishes. Pale salmon in colour, it has appealing fruit aromas of banana and pears with more lemon citrus, cranberry and sour cherry characters on the palate. It is structured, bone dry and balanced by slightly austere acidity. Produced from Pinot Noir, St. Laurent and Blaufränkisch grapes, each variety was harvested at its optimum ripeness with picking between September 11th and October 12th.

banana, pears 6°C

Lemon, cranberry, [00]

Salmon rolls, ikura (salmon roe), Tobiko (flying fish roe) sushi

Zweigelt is planted at Höpler’s Altvierhölzer site, the best for red wines. It is a southfacing slope with clay sand and silt soils, and a strong presence of slate and limestone in the lower part of the slope. The 2016 has floral notes, violets and blueberries. It is on the lighter side of medium-bodied and builds to a firm finish, giving the wine a serious edge with floral and spicy flavours. A small proportion (10%) of the wine was matured in used oak for four months to add an extra dimension. Zweigelt is the most widely planted red variety in Austria. It is a cross between two other Austrian varieties, Blaufränkisch and St. Laurent, and was created in 1922 by its namesake, Dr. Fritz Zweigelt.

9701

k 7 c uvée, Qualität S wein, Bu R genland, 2015

Syrah, blaufränkisch, Merlot

$ 37.00 $ 222.00

It is a blend of 60% Syrah, 30% Blaufränkisch and 10% Merlot, grown on Höpler’s Kirchberg Vineyard. The Syrah and Merlot components were matured in French oak barrels for sixteen months. The wine has a mellow bouquet with ginger, oak and dark chocolate complementing black cherry and mint aromas. It is smooth and medium-bodied with bitter cherry and kirsch flavours on the finish. The land was originally planted by Cistercian monks from Burgundy in 1203. If you are wondering what the “7” stands for, it is made up of the number three that stands for the soul and four for the body; harmony between body and soul and the balance of the three grapes.

9702

höpleR tRockenBeeRenauSleSe, pR ädikatS wein, BuRgenland, 2015

Sämling 88, Welschriesling, Riesling

$ 57.83 $ 347.00

An intense, complex and heady wine, with a bouquet of earthy fruits, apricot, bitter oranges, orange blossom and spice, it is sweet (over 200 g/l of residual sugar) with a barley sugar flavour and floral notes. Its syrupy structure is countered with relatively light alcohol at 10.5% and bitter mandarin and orange marmalade flavours. A blend of 35% Sämling 88, 35% Welschriesling and 30% Riesling, the grapes were left on the vines to dry out and raisin, and to develop noble rot. The shallow reeded Neusiedl Lake has a beneficial impact on the climate and surrounding vineyards, particularly in the autumn when it creates a mist ideal for the development of noble rot. The grapes were harvested from November 9th to November 18th, 2015.

Dried apricot and blue cheese canapés/ Orange, almond and apricot biscotti

winetraders

Canadian-born Michael Palij MW fell in love with Italy and its wines in the 1990s and never looked back. As founder of Winetraders, he is the “man on the ground” constantly seeking out the latest exciting developments. We offer a selection of some famous names and some lesser-known.

“Why do I love wine? Because, like art, its enjoyment is fundamentally subjective. Its beauty lies in its diversity; there’s one out there to suit every budget and palate.“ – Michael Palij MW

Not to be confused with Prosecco DOC, Prosecco Superiore DOCG wines come from a small and distinct region within the larger area of Valdobbiadene. Vines are cultivated on steep hillside slopes rather than the flat plain, and produce higher quality grapes and wines with greater depth. Zucchetto Valdobbiadene Extra Dry has mellow fruit aromas with fresh apples and honey, and good depth. It has fine mousse with a creamy texture, fresh apples and peach flavours, and crisp, well-balanced acidity with a nutty finish. Winemaker Carlo Alberto Zucchetto, the third generation, works alongside his father Paolo, whose passion and focus is in the vineyard.

Grechetto, p rocanico, Malvasia, Chardonnay, Sauvignon blanc

Umbria is a landlocked region in central Italy sandwiched between Lazio, Tuscany and the Marche; it is equidistant from the Tyrrhenian and Adriatic coasts. The region is characterized by hills, mountains and valleys. The ancient town of Orvieto, its roots dating back to Etruscan times, is located at the eastern edge of the region, perched

high on a rock. It lends its name to one of Italy’s most famous white wines. Argillae estate lies between the hills of Allerona and Ficulle, northwest of the city of Orvieto. The soil, made up of clay, sand and limestone, contains fossilized seashells from the Pliocene era. Argillae focuses on local grape varieties. Their Orvieto 2017 is a blend of Grechetto, Procanico and Malvasia with a small amount of Chardonnay and Sauvignon Blanc. An immediately appealing wine, with fresh white fruits and nutty aromas, it is soft and smooth with a citrus pith finish giving length and depth.

Dried fruits, spices, tobacco

Spezzatino

The Cabutto family winery is located just outside the town of Barolo. Brothers Osvaldo and Bruno own more than 20 hectares of vines on prime sites in Novello, Barolo and La Morra. Cabutto Tenuta La Volta Barolo 2014 has a complex bouquet with pine, cherry menthol, sweet pipe tobacco and a hint of soft calfskin leather. It is a medium-bodied wine with a grainy texture, revealing flavours of prunes, cherries, apricot skins and other dried fruits, before a long spicy tobacco finish. Nebbiolo grapes were macerated for an extended period, up to thirty days. The wine was then matured for nearly three years in Slavonian oak casks ranging from 30 to 100 hectolitres in capacity. The Cabuttos are proud that the region is a classified UNESCO World Heritage site and are keen to protect it. To farm in the most environmentally safe and sustainable fashion possible, they have invested in the latest technology to monitor and forecast the weather so that spraying and vineyard practices can be minimized, but effective.

La Pieve farm, owned by Beniamino Moriniello, is located in the hills of Montaione in the west of the Chianti region. The farm totals approximately 15 hectares ranging at an altitude of between 240 and 500 metres. Sangiovese has been blended with 15% Canaiolo and 5% Malvasia, as was traditionally the case in the Chianti region. The 2015 has an appealing mellow nose with red cherries. It is soft with a velvety character combined with good weight and fruit.

The Colle Ticchio Cesanese del Piglio DOCG, to the east of Rome, was granted full appellation status in 2008, however its reputation for quality wines goes back to the Middle Ages, when it was recognized by royals and popes. The Cesanese grape variety has been grown in the Lazio region for centuries, although it is not an easy grape to grow. Corte dei Papi’s Cesanese vineyards are in prime spots located between the towns of Paliano and Anagni. Colle Ticchio Cesanese del Piglio 2017 is vibrant purple in colour and has intense ripe fruits, red berries and cherries. It is fine-grained in texture producing a soft, elegant wine with medium body. Produced 100% from the Cesanese di Affile clone, the grapes were harvested in October and fermented in stainless steel tanks with no use of oak.

I Pastini winery is based between the two historic Puglian towns of Locorotondo and the baroque Martina Franca in the Itria Valley. The vineyards are located in this area stretching northsouth, and like the rest of Puglia benefit from the constant cooling maritime breeze. Macramè Primitivo 2016 has a rusticity to it with some meaty balsamic aromas. More red apples, red cherries and bitter cherries emerge on the palate with juicy mid-palate acidity and a chocolate finish.

The Susumaniello grape variety has long been planted in Puglia around Brindisi. It is a vigorous and productive grape variety if not kept in check; it has been suggested that its name is derived from “somarello”, meaning donkey, in reference to the load that it can bear! I Pastini keeps strict control on yields. The name Verso Sud refers to the location of the Susumaniello vineyard in the south of the Itria Valley where it is planted at an altitude between 400 and 500 metres. The 2016 Verso Sud is deep in colour with aromas of coffee, tiramisù, vanilla and smoky bacon. Flavours of red cherries and vanilla lead to a long raspberry finish. A delight to drink now, having recently tasted the 2013, it also has some potential for cellaring.

Veneto & Tuscany

The wine People

Stefano Girelli comes from a traditional winemaking family in Trento in northern Italy, and has interests in other regions of Italy. Many years ago, he teamed up with Tuscan Stefano Chioccioli, a renowned consultant, and together they created The Wine People.

“We are very careful to ensure there is perfect balance between what each region has to offer and what the market desires. Sustainability and quality of the product are central to all we do.“

Dea del Mare is all you can ask for, and more, from a good value Prosecco. Produced 100% from Glera grapes grown in the Veneto region, Dea del Mare is pale in colour and has fresh pear and pear drops aromas. It is soft and easy on the palate with creamy mousse and fresh zesty acidity. The grapes were picked, destemmed and gently pressed. The juice was fermented in tank, followed by a second fermentation in pressurized tanks to capture the bubbles.

Sogatia Riserva 2015 shows some colour development around its ruby rim. The bouquet has meaty balsamic notes which complement red cherries in the background. It is a lightbodied wine with red berry and sour cherry flavours, produced from 100% Sangiovese grown around the province of Florence. After fermentation on skins for 12 days, the wine spent 12 months in large Slavonian oak casks.

Fruity, pears, pear drops

Soft creamy mousse, [03]

pancetta and pea risotto

Red berries, sour cherry

Tuscan-style sausage and bean stew

9713

a ltadonna c hianti c la SS ico, docg, 2015, c hioccioli a ltadonna

Sangiovese, Merlot

$ 34.17 $ 205.00

The Chioccioli Altadonna estate is the personal project of wine consultant Stefano Chioccioli and his two sons Enrico and Niccolò. Located in the heart of Chianti Classico at Gaiole, the family farms 12 hectares of vineyards. Their Chianti Classico 2015 is meaty and spicy in character with cherries and red fruits. It is light to medium-bodied in structure with an elegant red berry finish. Sangiovese was blended with 10% Merlot to add extra softness.

9714

a ltadonna c hianti c la SS ico Ri S e R va, docg, 2013, c hioccioli a ltadonna

Sangiovese, Merlot

$ 46.33 $ 278.00

Even though it is two years older, the Chianti Classico Riserva 2013 is youthful in colour and character. It has a floral violet aroma combined with savoury notes. It is mediumbodied with more structure than the Chianti Classico, a fine texture and marked acidity creating an elegant wine with flavours of rum and raisin, and vanilla cream. After traditional fermentation with twenty-one days on skins, the wine was matured in twoto-three-year-old French oak barrels for sixteen months.

Rum and raisin, vanilla, fine texture

New York Strip topped with gorgonzola, served with caramelized onion compote and garlic mashed potatoes

“Our family has been committed to the production of quality wines for four generations.”

Brindisi, Puglia

Le Vigne di Sammarco

Cellino San Marco

The long thin region of Puglia, in Southern Italy, extends into the sea as the country’s “heel”. Le Vigne di Sammarco, in the little town of Cellino San Marco, is halfway down the heel on the Salento peninsula, with the Adriatic Sea on one side and the Ionian Sea on the other. The warm summer temperatures from this southern latitude are tempered by constant sea breezes and the proximity of the sea. The Rizzello family own and farm 180 hectares of bush vines close to Cellino San Marco.

9715 c ha R donnay, igp Salento, 2017 Chardonnay

This is a fresh and crisp Chardonnay with melon and lemon flavours, and a slight spritz. The grapes were harvested in the second half of August, quickly chilled and pressed. The clear juice was fermented at low temperature.

Lemony, some spritz, [02]

Orata al forno – baked sea bream with potatoes

Nero di Troia grapes are cultivated in the north of Puglia, in the province of Foggia. This is a medium-bodied wine with slightly less structure than the Negroamaro. It has floral aromas with roses, violets and red berries preceding a soft palate with firm acidity. The grapes were picked in late October and fermented on skins for six to seven days.

2018-2020, M8 D9

Floral, roses, red berries 16°C

Fresh fruits, firm acidity

braciole alla barese (stuffed beef rolls)

One of the most widely planted in Puglia, Negroamaro is an old grape variety. As the name suggests, the grapes are deep in colour with thick skins which can impart bitter flavours. The grapes also retain high natural acidity even in the hot climate. The 2016 has aromas of treacle, dried fruits, red cherries and apples. It is succulent on the palate with good acidity and a long treacle finish.

2018-2021, M8 D9

dried flowers, treacle 16°C

cherries, fresh apples

9718

v e R ve, igp Salento n eg R oama R o, 2015

$ 29.67 $ 178.00

Verve Negroamaro has spicy aromas with raisins, balsamic, vanilla and blackberries. The palate has a certain astringency to it. After crushing and destemming, the grapes were fermented in tank for 14 days, then subsequently matured for six months in French Allier oak barrels, although the oak is less apparent than in the Solemnis.

9719 pR imitivo, igp Salento, 2016

rimitivo

23.83 $ 143.00

Primitivo, synonymous with California’s Zinfandel, is an earlierripening grape variety picked in September. The 2016 has smoky coffee and spice aromas complemented with cherries and floral notes. It is light to medium-bodied with a raspberry finish.

9720 Solemni S, igp Salento pR imitivo, 2015 p rimitivo $ 29.67 $ 178.00

This is an altogether more serious wine, with dominant toasty oak aromas over a black cherry background. Produced from traditional bush vines cultivated in Cellino San Marco, the grapes were harvested at the end of August into September and fermented in tank for 15 to 18 days. The wine was subsequently put into French oak for the malolactic fermentation. It is concentrated with juicy mid-palate and plummy fruits which lead to a firm, chewy finish. Lingering flavours of toast, liquorice and sour cherry persist on the palate.

eggplant lasagna

Sour cherries, liquorice, toast

Foggia-style duck stew with olives and fennel seeds

Sicily Poggio Graffetta

The Poggio Graffetta estate is located close to Ispica on the south of the island of Sicily. The southernmost tip of the island was once a coral reef and the soils at Poggio Graffetta are rocky and calcareous. Sicily is the largest Mediterranean island and has a distinctly Mediterranean climate with bright sunshine, limited rainfall and breezes blowing in from the sea. Like the other islands, it has been invaded and fought over throughout history with each era leaving its mark, going back to Ancient Greeks, who introduced Vitis Vinifera to the island.

“Our terrain is rocky and calcareous, and the climate hot, dry and windy, mitigated by the proximity to the sea, and allowing the grapes a long, even ripening period.“

9721 gR affetta gR illo, doc Sicilia, 2017 Grillo $ 27.67 $ 166.00

Grillo grapes come from the northwest of the island, where vineyards are planted at 600 metres and benefit from cooling north winds from the Tyrrhenian Sea. Pale in colour, the 2017 Graffetta Grillo has stone fruits and cooked apricot aromas with a mineral, flinty character. It is soft and broad with a delicious citrus pith finish.

2018-2019, M8 D9

Don’t miss out on the final opportunity this season to order Italian wines!

9722

Planting started at Poggio Graffetta in 2004 and the vines are now reaching a good maturity. The estate has 10 hectares of Nero d’Avola, the local specialty, planted at high density with a southern exposure. The grapes were picked late-September to earlyOctober and fermented in tank. Half the wine was then aged in large oak casks for six months. The 2015 is a concentrated, dense wine with balsamic, smoky and cranberry flavours. It is medium to full-bodied with firm chewiness on the finish.

gR

Cranberries, smoky, chewy tannins

Salt-baked leg of lamb with olive oil potatoes

9723

Cabernet Sauvignon, Cabernet Franc, Syrah, petit Verdot $ 29.83 $ 179.00

Graffetta Syrah displays the typical varietal flavours with peppery notes and good structure. It is medium to full-bodied and is made in much the same way as the Nero d’Avola, but there is a more

savoury aspect to the wine with some green leaf and compost notes. The oak is less apparent.

A Sicilian wine produced from French grape varieties, Hyspa has aromas of cherry fruits and balsamic over a black treacle background. It is light to medium-bodied with firm acidity and ends on flavours of bitter cherries and raisined fruits. It was matured in oak barrels for six months.

earthy, green pepper, green leaves 18°C

Rich, dense, firm tannins

Grilled London broil with sautéed broccoli rabe

cherry fruits, black treacle 18°C

Raisins, bitter cherry

braised balsamic short ribs on creamy polenta

“Our experience in the Italian wine market enables us to make recommendations from a wide range of producers and wines.“

– Werner Walch

Avenue

A selection of wines from around Italy curated by Werner Walch. Werner’s family, based in the Alto Adige, have been growers as well as wine merchants in Tramin for centuries.

Rebo is an unusual grape variety developed in 1948 in Trentino at the agricultural institute of San Michele all’Adige by Dr. Rebo Rigotti. A cross between Merlot and the indigenous Teroldego, it was numbered 10703 in a selection of crossings and stood out for its quality fruit and resistance to disease. Plantings remain small with around 40 hectares in the whole of the Trentino region. Only in the Trentino DOC is the grape variety used to produce a varietal wine. Dorigati, a five-generation family winery in the village of Mezzocorona, planted three new clones of the variety in 2011, in the northern part of the Piana Rotaliana on slopes in part composed of Dolomite rock debris. The result is a vibrant wine, with explosive fruits and coffee aromas. It is soft and juicy with great concentration and depth. After fermentation on skins, it was matured for twelve months in traditional large oak casks.

Concentrated juicy fruits

Slow-cooked sweet potato bison chili

9726

v itevecchia, d olcetto d’a l B a, doc , 2017, t e RR eno S t R e

Dolcetto

$ 27.33 $ 164.00

For many years Dolcetto wines have been overlooked. Grown in the right sites, Dolcetto is producing wines with great personality for relatively early drinking and at reasonable prices. Vitevecchia 2017 has intense red berry aromas which precede a light to medium-bodied palate brimming with more red fruits and Parma violet flavours. The wine has soft tannins with firm acidity, and is perfect for drinking now and over the next few years.

9727

tRuffle h unte R l eda, doc l anghe, aR nei S, 2017, Bo S io w ine R y

Arneis

$ 27.83 $ 167.00

A delightful white from Piedmont, it has delicious aromas conjuring up images of spring; fresh apples, white flowers and blossom. On the palate it is soft and round with good acidity and long flavours of apples, pears, grapefruit and lemon. It is a great example of Arneis grown in the Langhe hills. Winemaker Valter Bosio left Arneis grapes to macerate on skins for 36 hours prior to fermentation, capturing the essence of the grape.

9728

tRuffle h unte R l eda Ba RB e R a d’a l B a, doc , 2016, Bo S io w ine R y

b arbera

$ 31.00 $ 186.00

Barbera currently produces some of the most interesting wines from Piedmont in terms of value and aging potential; Truffle Hunter Leda 2016 being a prime example. Vibrant in colour, it has savoury aromas of graphite and pencil shavings with black cherries in the background. More red cherry fruits emerge on the palate with lively acidity and good depth. It is a medium-bodied wine with good structure and aging potential. Barbera is grown on clayey-calcareous slopes at around 300 metres in the Alba region. It was matured for 18 months in new French oak barrels.

9729

tRuffle h unte R l eda Ba RB a R e S co, docg, 2015, Bo S io w ine R y

Nebbiolo $ 44.00 $ 264.00

From an exceptional vintage, the 2015 growing season followed a very cold winter with lots of snow and a cool, rainy spring, which helped to replenish water reserves in the soil; like in most European wine regions, irrigation is not permitted. The month of July was the hottest ever on record. Youthful cherry fruits lead to a supple palate and classic ethereal Nebbiolo character with flavours of treacle and raisins developing in the glass. Truffle Hunter Leda Barbaresco 2015 has good acidity and a grippy finish. The grapes were grown around the villages of Neive and Barbaresco. After fermentation on skins for ten days, the wine was matured for twenty-four months in oak.

9730

Last day to order June 8, 2018

tRuffle h unte R l eda Ba R olo, docg, 2014, Bo S io w ine R y

Nebbiolo

$ 54.67 $ 328.00

Valter Bosio has four passions in life; his family, his dog Leda, wine, and hunting for truffles. Truffle hunting is not just a tradition in Piedmont, the so-called “diamonds of the kitchen”, displayed as jewels in shop windows in Alba during the autumn truffle season, are worshipped in the region. In most wine regions, the local cuisine and the wines produced go well together. I am not sure which came first, the truffle or Barolo, but the two pair wonderfully, enhancing each other in a classic combination. Truffle Hunter Leda Barolo 2014 has musky, spicy aromas with more meaty, smoky characters on the palate. It has a grippy finish and will continue to develop. Nebbiolo grapes grown around the village of Verduno were fermented in stainless steel vats then matured for three years in French oak barrels.

9731

Ba RB a R e S co, docg, m e Ruzzano, 2015, oR lando aBR igo

Nebbiolo $ 66.67 $ 400.00

Giovanni Abrigo and his family farm approximately 20 hectares of vineyards in different DOCs around Piedmont. Meruzzano is a Cru within the Barbaresco DOCG, to the southwest of the region in the village of Treiso. It is one of the highest points in the DOCG. Here, Giovanni Abrigo tends 2.8 hectares of vines, planted on steep rugged slopes at 380 to 400 metres, on white soils high in limestone with clay and sandy layers. The vines are fifteen years old, facing southwest and southeast. The 2015 is just starting to develop evocative tertiary notes. Barbaresco Meruzzano has aromas of kirsch, smoke and fresh green herbs. It is rich on the palate with a medium body and a long spicy finish, tobacco and sweet red fruits. All the grapes were picked by hand, lightly crushed and fermented on skins for up to twenty-five days. The wine was aged in 500-litre oak casks for 10 to 15 months using 20% new oak.

Que R ceto, t u S can Red, igt t o S cana, 2015

The historic estate at Greve, in the heart of the Chianti Classico region, once boasted a medieval castle that was sacked and burned down at the end of the 15th century. Some of the original walls support the current building, built in the 16th century, which overlooks the vineyards and olive groves. Querceto Tuscan Red 2015 is a relatively light-bodied wine, produced from a blend of 60% Merlot, 30% Sangiovese and 10% Cabernet Sauvignon. It has a savoury aroma with some forest fruits, dried leaves, leather and a hint of balsamic, with a bitter cherry flavour adding length. The grapes were grown in the Valdarno hills on marlstone and clay soils.

p ontemagno Ro SS o p iceno, doc , 2017

e

milia- r omagna

9733

m ontelocco, igp l am BRu S co e milia, 2017, v entu R ini Baldini

$ 29.67 $ 178.00

The EmiliaRomagna region specializes in frizzante wines produced from the Lambrusco family of grape varieties. Venturini Baldini estate at Roncolo has approximately 40 hectares of vines planted on hills east of the Apennine Mountains. The 150-hectare estate, at between 170 and 370 metres in altitude, lies around a 17th century manor house with one quarter vineyard and three quarters natural woodland and meadow. Salamino vines, planted at 240 metres above sea level, are farmed organically on sandy clay soils. The grapes are fermented up to 11% alcohol, then the fermentation is arrested to produce a slightly sparkling wine with residual sweetness. Deep in colour with a coloured, frothy mousse, it has an herbal character with black cherry fruits. The combination of acidity and tannin balance the sweetness to give a dry impression on the finish. It is great with charcuterie and meaty dishes.

Concentrated, tangy fruits, [03]

bresaola, arugula and Grana padano pizza

$ 23.50 $ 141.00

Calcareous clay and limestone rich soils, along with a dry maritime climate, make the hilly territory around the town of Jesi, in the province of Ancona, ideal for producing one of Italy’s most famous dry white wines. Proximity to the Adriatic Sea creates gentle breezes during the summer months. Piersanti’s 2017 Verdicchio dei Castelli di Jesi Classico has aromas of honey, fresh apples and a hint of mango. It is light to medium-bodied, with a crisp finish and lemon citrus flavours.

2018-2019, M8 D9

Honey, fresh apples, mango 6°C

Lemon, citrus, [00]

prawn, mango, avocado salad with lemonlime vinaigrette

Sangiovese, Montepulciano $ 23.83 $ 143.00

The Rosso Piceno DOC, in the Marche region of central Italy, includes a hilly area in the province of Ascoli Piceno. This blend of 50% Sangiovese and 50% Montepulciano has subtle cherry fruit aromas. It is smooth and medium-bodied with a long bitter cherry finish.

Restrained, cherries 18°C

Medium-bodied, bitter cherry

Lamb meatballs with tomato capsicum sauce

a bruzzo

9736

p iane di m aggio m ontepulciano d’aBRuzzo, doc , 2017, a g R ive R de

Montepulciano

$ 25.83 $ 155.00

The Di Carlo family is one of the oldest families of winemakers in Abruzzo. They have been proudly exporting wine since the early 19th century. Agriverde, run by bioagronomist Giannicola Di Carlo since the late 1980s, was one of the first certified-organic farms. No animal products are used in the vineyards, which are fertilized using seaweed and humic acids. The state-of-the-art winery at Caldari di Ortona, close to the Adriatic coast, was built using eco-friendly materials. Montepulciano grapes were cultivated on traditional Pergola Abruzzese trellised vines. Deep in colour, it has a fruity nose with dark cherry and violets. More fresh cherry flavours precede grippy tannins with dark fruits and a savoury edge.

c am Pania

9737 c olleantico c ampania falanghina, igt, 2017

An indigenous variety to Campania in the south of Italy, Falanghina grapes are cultivated in selected hilly plots in the Benevento area. A light dry white, it is crisp with lemon and other citrus flavours. The grapes were harvested by hand the first week of October, fermented in stainless steel tanks, and bottled early for maximum freshness.

Poggibonsi Cinciano

Cinciano is a world of its own within Tuscany. A medieval hamlet on the outskirts of the industrial town of Poggibonsi, it looks across to the picturesque medieval towers of San Gimignano. Valerio Marconi produces wine from approximately 30 hectares of Sangiovese vines planted on the hill and olive oil from the surrounding groves. Not only are the wines good, the estate has renovated accommodations, making it a great place to relax and/or act as a base from which to visit Tuscany. Their Osteria 1126 also serves delicious dishes made from Cinciano produce.

“Our philosophy is to create a quality product and to enhance, at the highest level, the specific characteristics of our Sangiovese.“

9739

c inciano Bianco, igp t o S cana, 2017

Viognier, Sauvignon blanc, Grechetto

$ 27.17 $ 163.00

Before returning to his native Chianti, Valerio spent some time making wine in New Zealand. He has a real talent for making white wine as well as red. Cinciano Bianco 2017 is subtle with fresh apple and pear aromas laid over a flinty mineral background. A blend of 70% Viognier, 20% Sauvignon Blanc and 10% Grechetto, it is the only wine that is made from non-estate grown fruit. Locally sourced grapes were handpicked in early September, destemmed, pressed, cooled and the juice left to decant. The clear juice was fermented at low temperature, producing a wine with a soft, broad structure balanced by fresh acidity and lingering flavours of pears, peaches, mandarins and lemon.

9740

peaches, lemon, mandarin, [00]

Chicken tagine with apricots

c inciano g otif R edo, igp t o S cana, 2017

Sangiovese

$ 30.00 $ 180.00

Raspberry, red berries, [02]

Melon and prosciutto skewers

Learn more about the producers featured in this cellar offering at opimian.ca

Grapes from the youngest four to sixyear-old Sangiovese vines are used to produce Gotifredo. The 2017 has aromas of redcurrants and fresh apples. It is soft and smooth with persistent raspberry and red berry flavours, and crisp acidity. After handpicking, the grapes were destemmed, lightly crushed and the juice left in contact with the skins for twelve hours, producing a vibrant pink colour.

9741

Cinciano Chianti

Classico is a mellow and complex wine with aromas of herbs and spices over a red fruit background. Sangiovese vines are planted on a southwest-facing slope between 250 and 350 metres. Soils are Chianti Albarese, a compact clay and limestone. The grapes were harvested by hand at the end of September and fermented in concrete tanks at 28°C to 30°C. After malolactic fermentation, the wine was matured for eight to ten months in large Slavonian oak casks.

2018-2024, M6 D9

Mellow, herbs, spice, red fruit, vanilla 18°C

Supple, bitter cherry, lingering

Grilled italian sausage, red pepper and cheese fajitas

A serious wine, with meaty aromas, it is concentrated with great structure. Another 100% Sangiovese wine, the grapes came from the oldest vineyards at Camponi and Lunghe, planted at 300 metres and facing southwest. The 44-year-old vines produce low yields of just 2.6 tons per hectare, or two kilograms per vine. The grapes were harvested by hand midOctober with an extended maceration on skins post fermentation. Medium to full-bodied, it is concentrated and well-balanced, and will benefit from more time in bottle. It was matured for 16 months in Slavonian oak casks.

Concentrated, structured, firm

Venison Wellington with polenta and Marsala sauce

Our Programs

Opimian’s wine programs are designed to help you develop your palate at each stage of your journey. It starts with Discovery; once you’ve cultivated your curiosity and explored the wine world, you can graduate to Select Plus — the “next level” mixed cases, with both ready to drink wines and wines for aging. After you’ve challenged your palate and started your cellar, it’s time to start collecting with Founders’ Choice — premium wines available exclusively through this program. You do not have to worry about deadlines or ordering procedures since Opimian automatically places an order on your behalf with every new Cellar Offering. Your preferred payment will be used, then your wine is shipped and you will receive a Pick Up Notice indicating where to pick it up. Visit opim.ca for more information.

EAGER TO LEARN your way around the world of wine or simply enjoy a selection of bottles for everyday drinking? The Discovery program has it all. Over the course of the year, members enrolled in this program receive one mixed case of six bottles from a featured supplier per cellar offering. These wines are all for immediate drinking so you can indulge in one or two the moment they get to you. Whether you’re new to Opimian or fancy hopping on an introductory tour of the world of wine, we recommend this route.

The Discovery supplier for this cellar offering is avenue

DELVE INTO A VERSATILE SELECTION of bottles and explore the four corners of the world of wine. This program features both early drinkability and mid-term aging potential bottles so you can enjoy some now and lay the others down. Throughout the year, Select Plus members receive one mixed case of six bottles per Cellar Offering. These wines may all be enjoyed young but will benefit from some maturing time. The ideal program for those who wish to expand their horizons and refine their palate one bottle at a time.

The Select Plus supplier for this cellar offering is stepp

A COLLECTOR’S DREAM Dedicated to the spirit of our Founders, this program features wines that are exclusive to this program and don’t appear on our Cellar Offerings. Made up of six bottles of a premium wine with a dedicated back label and a special message with tasting notes from the producer, each of the cases you will receive represents some of the very best our producers have to offer. These bottles offer long-term aging potential so you might want to free up space in that cellar … or start building one.

The Founders’ Choice supplier for this cellar offering is Winetraders