CABEÇO DA PEDRA, VINHO REGIONAL TEJO, 2019, LOT 2776, P17
P24
PORTO RÉCCUA VINHOS
ENCOSTAS DO PESO, TINTO, DOC DOURO, 2020, LOT 2788, P24
P8 HÖPLER
HÖPLER GRÜNER VELTLINER, BURGENLAND, 2020, LOT 2765, P9
P28 ADEGA CARVOEIRA
MIRANTE, TINTO, VINHO REGIONAL LISBOA, 2019, LOT 2802, P28
cover — Angelo Pera, his daughter Olivia and wife Laura enjoying Backstage and Duxinaro wines.
CALIFORNIA OREGON
P34
ANGELO PERA
OPIMIAN CALIFORNIA RED, CALIFORNIA, LOT 2829, P29
KAUTZ FAMILY VINEYARDS
STONE VALLEY CABERNET SAUVIGNON, CALIFORNIA, 2020, LOT 2845, P43
HOOK & LADDER
HOOK & LADDER THE TILLERMAN RED BLEND, ESTATE BOTTLED, LOS AMIGOS RANCH, CHALK HILL, SONOMA COUNTY, 2017, LOT 2814, P46
P52
HOLLORAN VINEYARD WINES
HOLLORAN PINOT NOIR, DUNDEE HILLS, 2016, LOT 2825, P52
Cellar 288
AUSTRIA, PORTUGAL, CALIFORNIA & OREGON
Cellar Offering 288 covers four distinctive regions. While Austria is known mainly for its white wines, in particular its national grape Grüner Veltliner, Burgenland in the east of the country makes interesting reds too. Portugal represents the western point of mainland Europe, is strongly influenced by the Atlantic Ocean and has an array of indigenous grapes. It creates characterful wines often with a strong natural acidity conferring longevity. And then there’s California – renowned for its rich and opulent styles, high in alcohol and low in acidity – but even in the Golden State, cooler zones associated with the influence of the Pacific Ocean create wines with more restraint. Finally, the cool climate of Oregon’s Willamette Valley has inspired winemakers to produce fine Pinot wines.
JANE MASTERS MW, OPIMIAN’S MASTER OF WINE
Every wine offered by Opimian is tasted and selected for its deliciousness and value by our consultant Master of Wine, Jane Masters. Jane has an in-depth knowledge of the world of wine. Her aim is to share her experience and love of wine with members in an easy and informal manner. She is one of 416 Masters of Wine worldwide and was elected Chairman of the Institute of Masters of Wine 2016-2018 by her peers.
The Real Deal
Michael Lutzmann and Greg Rinehart,
Opimian Co-Managing Directors
Why would you want a "Port-style" wine when you can get the genuine article from Portugal? Austria, renowned for its expression of Grüner Vetliner and Riesling, provides you with a unique wine experience that can't be replicated elsewhere. The same holds true for the iconic Cabernet Sauvignon from California and Pinot Noir from Oregon.
In Austria, our friend Christof Höpler produces wines that appear on the wine lists of world-class restaurants and is the house wine of the Austrian Von Trapp Family Lodge in Vermont (of The Sound of Music fame). If you haven't tasted his Grüner Veltliner, then this is the year, as it is osne of the most ordered Opimian wines year after year.
For Portugal, we have answered the call from many of you to expand the selection from this fantastic viticultural gem. Soneto Port is back by popular demand, and we've added several small, high-quality Port producers in our Web Exclusives. And if that wasn't enough, we are featuring one of Portugal's most talked about family wineries and continental Europe's most Westerly located winery, Ramilo Wines. We hope you are as excited as we are to see Opimian's most extensive Portuguese range of fortified, white, and red wines that Opimian has ever offered in Canada.
Our closest neighbour to the south, the U.S., has upped its game this year. Long time Opimian partner Angelo Pera has given us access to his most prestigious wines with his "Backstage" range. His Duxinaro lineup, popular with Members, is back. Daniel Lefrancois, familiar to Opimians with his Wine Spots & Zinfandelic brands, is back after a short hiatus. Finally, Kautz's Stone Valley wines, Hook & Ladder and Blue Rock are back to provide a comprehensive selection from California.
Oregon Pinot Noirs continue to garner accolades from the wine press, collectors, and aficionados around the world. Don't miss a chance to understand why with Holloran on page 52.
So sit back, relax, and enjoy our now regular features. Choose the wines that you will be enjoying later this year.
As always, we wish you good health.
Michael & Greg
MICHAEL’S PICKS
BABY BLUE ESTATE RED BLEND, BLUE ROCK VINEYARD, SONOMA COUNTY, 2019, LOT 2823, P51
CRAUFURD PORTO, 30 YEARS OLD TAWNY, DOC PORTO, AGED IN WOOD (WOOD CASE), LOT 2801, WEB EXCLUSIVE
GREG & MICHAEL’S PICKS FOR THIS CELLAR OFFERING
BACKSTAGE, CABERNET SAUVIGNON, RESERVE, NAPA VALLEY, BACKSTAGE VINEYARD, 2015, LOT 2842, P55
GREG’S PICKS
HÖPLER GRÜNER VELTLINER, BURGENLAND, 2020, LOT 2765, P9
HOOK & LADDER PINOT NOIR, ESTATE BOTTLED, RUSSIAN RIVER VALLEY, 2019, LOT 2817, P47
RAMILO COLHEITA TINTO, VINHO REGIONAL LISBOA, 2019, LOT 2774, P13
MASTER PIECE
Choices, Choices, Choices
How to Select Your Wine
Jane Masters MW is Opimian’s Master of Wine
Ever felt daunted by a wall of bottles and the sheer number of wines to choose from? Ever been handed a mammoth restaurant wine list and not known what to pick, feeling anti-social as you ignore your friends to pore over it in search of the right wine?
Wines are made all around the world from hundreds of different grape varieties and every single wine is unique. New emerging regions and the rediscovery of old ones means there will always be new wines to discover and this should be celebrated, yet it can also be intimidating.
Wine is made to be enjoyed. It should not be intimidating or daunting. We all have different flavour preferences as well as differing levels of knowledge about wine, where it comes from, who makes it and how. But at the end of the day, wine is to be enjoyed. Getting to know our own preferences and discovering new wines can be part of the fun.
When Members ask me what they should be buying, my first questions are always to understand which wines they have previously enjoyed. White? Red? Any particular grape varieties? The answers are a good starting point to explore similar wines. The flavour of wine is influenced by many factors: grape variety, region and winemaking.
If you like Sauvignon Blanc from Chile, then why not try it from somewhere new to you? For a more mineral style, head to the Loire Valley. For a smoother rounder style, try California, or New Zealand for something in between. If you like Bordeaux reds, go for Cabernet based blends from Chile, Australia or other regions of France. If you are into big bold concentrated wines with high alcohol (14%+), these tend to be produced in warm climates like Australia, South Africa and southern France.
European wines tend to have a more savoury character than the New World. If you are interested in good value, food friendly reds with cellaring potential, Portugal and Spain have some great examples. Your starting point can be grape variety, a wine region, style or producer. It really doesn’t matter!
In my role as Master of Wine at Opimian, I want to help you discover wines that you will enjoy. Every wine is tasted and selected based on its quality and value for money. I compare and contrast wines from within their regions as well as in the global context to bring you the best examples. Descriptive tasting notes and the Cellar Up categories are helpful and give better insight than a numeric score. If you like sweet toasty buttery flavours of oaked whites from California, you might try an oaked Chardonnay from Australia or even give Réccua, Branco, DOC Douro, 2020 (Lot 2791) a whirl. But if you are into rich, oaky wines, then a high scoring wine with subtle aromas, no oak and mineral character is of little significance.
TALENTUS BY JOSÉ GASPAR, VINHO REGIONAL LISBOA, 2019, LOT 2786, P21
RÉCCUA, BRANCO, DOC DOURO, 2020, LOT 2791, P25
CELLAR 288 — MASTER PIECE
For most of us, as our experience widens, so too does the variety of wines we enjoy. As the saying goes, variety is the spice of life – I enjoy a wide range of foods and have an eclectic mix of music in my collection. Enjoying listening to classical music or opera does not mean I don’t enjoy heavy metal, reggae or jazz! Enjoying a particular wine style does not preclude another. Not everything you try will be a hit, but you will discover some gems, as I always do while tasting wines for the Cellar Offerings – these are the wines which are my Coups de Cœur. The Masters Case program is a way for Members to expand their wine experience. The wines in each mixed case reflect the best that a particular producer/region has to offer. It includes wines that are ready for drinking and some that have some potential for cellaring, so you can see how they evolve and over the course of a year, members will taste at least 30 wines from a variety of regions and producers. So whatever your starting point, there’s plenty to discover and enjoy.
MOUNTAIN VIEW SAUVIGNON BLANC, CENTRAL COAST, KETTLE VINEYARD, 2020, LOT 2831, P35
JANE’S COUPS DE COEUR
EVERYDAY DRINKING
CABEÇO DA PEDRA, VINHO REGIONAL TEJO, 2019, LOT 2776, P17
CELLARING POTENTIAL
BACKSTAGE, SAUVIGNON BLANC, RESERVE, NAPA VALLEY, SWING VINEYARD, 2020, LOT 2841, P39
ABASTADO GRANDE RESERVA, DOC DOURO, 2018, LOT 2784, P20
HOOK & LADDER CABERNET SAUVIGNON, ESTATE BOTTLED, CHALK HILL, 2018, 2018, LOT 2818, P47
PRODUCER FOR THIS CELLAR
AUSTRIA
BURGENLAND
This year Christof Höpler celebrates his 20th vintage having taken over from his father Jöst. Christof farms 50 hectares of vineyard in the Leithaberg hills on the shore of Lake Neusiedl in Burgenland in the east of Austria. The region lies on the edge of the Pannonian plain close to the border with Hungary. The continental climate with sunny summers and the shallow Neusiedlersee Lake make for an ideal location to produce a range of white, red and dessert wines.
photo — Looking over Lake Neusiedl from Höpler's vineyard Edelgraben on a cold April day.
2767 HÖPLER BLAUFRÄNKISCH, BURGENLAND, 2018
2765 HÖPLER GRÜNER VELTLINER, BURGENLAND, 2020
$ 39.00 $ 234.00
Floral aromas of lilies and jasmine mingle with some aniseed notes creating a distinctive wine with plenty of character. The refreshing acidity complements good mid-palate weight with nectarine and peach fruit flavours. Whilst I recommend to drink within a couple of years whilst fresh, if you enjoy the character of mature Rieslings it will last a good deal longer becoming fatter and more resinous in style.
Blaufränkisch
$ 38.00 $ 228.00
Burgenland is Austria’s best red wine region, and Blaufränkisch its most famous grape variety. Christof’s 2018 has earthy fruits, cherries, floral notes with a touch of soot. It is medium bodied, smooth and fine in texture.
Grüner Veltliner
$ 31.00 $ 186.00
Quite restrained in terms of aroma, it has subtle notes of lemon and spring blossoms revealing more nectarine, green apple and stone-fruit flavours on the palate. It is soft and smooth with good presence in the mouth. Grüner Veltliner is Austria’s national grape.
Butter-roasted oysters with charred lemon
photo — Christof Höpler, owner and winemaker, celebrates his 20th vintage making wine.
Nectarine, peach, [D]
Poached trout with tarragon
2021-2024, M8 D9
Earthy fruits, cherries, floral 18°C
Cherry balsamic-braised lamb shanks
2021-2022, M8 D9 Spring blossom, lemon 6°C
Red cherries, spices, smoke and some soft leather notes combine to create a complex bouquet. It is light to medium bodied with nice depth and a fresh finish. Grapes were picked by hand on October 19, fermented and the wine matured for 14 months in used oak barrels.
AUSTRIAN WINES ARE HARD TO FIND OUTSIDE OF AUSTRIA. OPIMIAN OFFERS THESE WINNERS!
2769 HÖPLER "ERWEIN" ST. LAURENT, BURGENLAND, 2018
A firm and structured wine made from the aromatic dark-skinned Saint Laurent grape variety, it has dark fruits, spice and chocolate aromas. On the palate it is medium to full bodied with sour cherry flavours, firm tannins and a marked acidity. It was matured for 18 months in used oak barrels and will benefit from a bit more time in bottle before reaching its peak.
photo — The Höpler winery is sustainable and has been certified
2021-2024, M8 D9
Red cherries, spice, soft leather 18°C
Smoky fruit 13.5%
Duck confit with chanterelles
2021-2026, M6 D8
Dark fruits, spice, chocolate 18°C Sour cherries
Pinot Noir
$ 40.00 $ 240.00
St. Laurent
TWO BOTTLES EACH WHITE BLEND, ROSÉ & RED BLEND
PANNONICA WHITE BLEND, BURGENLAND, 2020
Grüner Veltliner, Pinot Blanc, Chardonnay
Fresh apples, pears and a nutty character lead to more white-fruit flavours in the mouth such as lemon, lime and melon. It has a refreshing acidity with a crisp finish.
PANNONICA ROSÉ, BURGENLAND, 2020
Blaufränkisch, Pinot Noir, St. Laurent
Floral aromas with redcurrants and a touch of resin lead to more fresh fruits on the palate, cranberries, cherries. This is a smooth medium-bodied rosé with character.
PANNONICA RED BLEND, BURGENLAND, 2018
Blaufränkisch, Zweigelt, Pinot Noir NEW 2021-2022, M8 D9
Fresh apples & pears 6°C
White fruits, lemon, melon, [D] 12.5%
Wiener schnitzel with lemon
A medium-bodied red with some gamey aromas and balsamic flavours. It has quite a firm acidity with a solid tannin framework. Perfect with a good rump steak on the barbecue.
2021-2022, M8 D9
Floral, redcurrant, resin 6°C
Redcurrant, cherries, [D] 14%
Herb-roasted salmon
NEW PRODUCER
Ramilo Wines
LIZANDRO RIVER VALLEY
When Nuno and his brother Pedro took over running the Ramilo family estate in 2013, they were determined to make wines that really stand out. They farm approximately 20 hectares of vineyards at Casal de Ramilo in the Lizandro Valley northwest of Lisbon between Sintra and Mafra and at the coastal wine region of Colares.
PRODUCERS FOR THIS CELLAR
A vibrant wine with dark fresh fruit aromas, black cherry and apples. It is supple with a juicy acidity, tangy red cherry flavours and a slightly chewy finish. Produced from a blend of Aragonez (Tempranillo) and Touriga Nacional grapes, these were grown on the 20-hectare Quinta do Casal do Ramilo estate which has been in the family’s hands for four generations. The estate is located in the Lizandro Valley close to the Sintra Mountains and was a major wine producing area in the 19th century.
photo — Nuno Ramilo and Jorge Mata, winemaker, in the Castelão vineyard with the Lizandro River Valley in the background.
Dark fruits
Red cherries
Vegetable stew
CELLAR
Fresh mixed berry fruits, blackberries and blueberries are mixed with some more savoury mineral notes. This is a mediumbodied red with supple mid-palate fruit. Tasted as a tank sample, it should benefit from some bottle age.
Portugal’s reputation for white wines has been gaining in stature in recent years. The freshness and minerality of this wine reminds me of young Chablis. Produced from Arinto, Viosinho and Alvarinho grapes, it has subtle white fruit and lime aromas with citrus and green apple characters on the palate.
photo — Senhor Valdemar, a neighbour, holding a black bird in the Ramilos' Arinto vineyard.
"Freshness and elegance, but at the same time structured with very smooth tannins.”
RAMILO COLHEITA TINTO, VINHO REGIONAL LISBOA, 2019, LOT 2774, P13
The Ramilo Family | Two Brothers Turn Back Time
Manuel Francisco Ramilo devoted much of his land area to wine production in 1937. Four generations later, in 2013, his great-greatgrandsons, Nuno Ramilo and his older brother Pedro started working in the family winery only to realize they had the potential to do something different: to bring back typical grape varieties of their region, as well as the winemaking processes better adapted to those varieties.
READ OUR Q&A WITH NUNO RAMILO ONLINE ON OUR BLOG.
Following a career in structural engineering, Nuno Ramilo understood that the vineyard and the cellar were what really made him happy and decided to work for the family business on a full-time basis. “We had the opportunity to make wines with their own character and personality,” says Nuno. Today, he leads the winery while Pedro and his parents act as advisors for guidance and participate in major decisions regarding the family business. The team of five also includes Jorge Mata, a young and talented winemaker who is responsible for supervising the production and sales.
The Ramilo family owns two estates: Casal do Ramilo and Quinta do Cameijo. The first one, Casal do Ramilo, is where the family has most of its vineyards. Located eight kilometres from the ocean, in the valley of the Lizandro River, the vineyards are all planted in terraced slopes on limestone clay soils, to concentrate heat and shelter the vines from the sea winds. “Here we can make wines that combine the freshness and saltiness of the ocean, with a structured and smooth palate brought by the shelter of the terraced slopes,” adds Nuno.
The Quinta do Cameijo estate is located in DOC Colares, one of the smallest wine regions in the world. The vineyards are located one kilometre from the ocean. Ungrafted vines grow in sandy soils and are trained lower to the ground. Almost all of the work is done by hand, and the yields are extremely low. This type of viticulture is unique and gives the wines a finesse and extraordinarily salty touch, making them capable of aging for decades.
When we asked Nuno what he would like Opimian Members to know about Ramilo Wines, he answers: “It’s always a joy when people taste our wines and use the word “purity” to describe it. If Opimian Members have that feeling, I think that’s about everything they need to know about us.”
PEDRO'S PICK
"We love white wine, and the mineral and salty touch of this wine is perfect!”
RAMILO COLHEITA BRANCO, VINHO REGIONAL LISBOA, 2020, LOT 2773, P12
Carne de Porco à Alentejana
This traditional recipe comes from the Alentejo region in southern Portugal. The Iberian black pig is considered top-quality meat because of its diet. The addition of potatoes to the recipe only came after the discovery of the Americas.
Ingredients
2 lbs. (900g) pork loin, cut into 2-in cubes
• 5 - 7 oz. (150-200g) diced chouriço (Portuguese sausage with paprika)
2 cloves crushed garlic
1 /2 to 1 tsp. sea salt
• 1 tbsp. garlic powder
1 tbsp. onion powder
1/4 c. olive oil
• 1 bay leaf
1 c. white wine
1.5 tbsp. smoked paprika, divided
• 4 c. raw potatoes, cut into 2-in cubes
2 lbs. (900g) fresh, precooked, frozen small white clams
1/4 c. beef stock
1/4 c. flour
• Chopped cilantro as garnish (if desired)
Olives as garnish
Oil for frying
VISIT OUR BLOG FOR OUR BACALHAU A BRAS RECIPE.
Directions
1. Marinate pork cubes overnight using white wine, 1 tbsp. paprika, garlic, salt, pepper and bay leaf.
2. Following day, preheat oven to 425F. In baking pan, mix potatoes with garlic powder, onion powder, remaining paprika, salt, pepper and bit of olive oil. Bake potatoes for about 40 mins for slight crunchiness.
3. Place clams in bowl and rinse with cold water.
4. Preheat large skillet or wok on high heat with 1/4 cup olive oil, then add drained, marinaded pork mixture, reserving liquid and chouriço. Let pork brown on all sides and cook for about 5 minutes.
5. Rinse and dry clams and add to pork for several minutes, so flavour is absorbed. When done, set aside.
6. In small saucepan over low heat, add leftover marinade with flour and beef stock to thicken sauce a bit.
7. Once sauce is complete, assemble dish by combining potatoes and sauce with pork and clams.
8. Garnish with parsley.
Bem-vindo from Our Portuguese Producers
Portugal specializes in growing many of its own indigenous grapes, with over 250 varieties identified. Recently, grapes such as Touriga Nacional and Touriga Franca have come to the forefront of winemaking. Discover Opimian's Portuguese producers through their delicious creations.
SANTOS & SEIXO
A company started by Alzira dos Santos and Pedro Seixo in 2010, they have approximately 70 hectares at Tomar, in the Tejo Region, in central Portugal, northeast of Lisbon. The region, previously known as Ribatejo, is named after the Tejo River (Tagus in English) which flows from Spain into the Atlantic Ocean at Lisbon and provides water to vineyards on either side of its banks.
photo — Hélder Lima, Managing partner, in one of Campelo's vineyards.
CELLAR
2776
CABEÇO DA PEDRA, VINHO REGIONAL TEJO, 2019
Castelão, Aragonêz, Trincadeira $ 26.00 $ 156.00
An immediate hit for me – this wine is very approachable, hugely drinkable and flavoursome. It is deep ruby in colour, with mellow plum, cherry and other dark fruit aromas. It is medium bodied with a fine texture and supple tannins produced from a blend of 40% Castelão, 40% Aragonêz and 20% Trincadeira grown on the estate close to Tomar. Winemaker Marco Crespo matured the wine in French oak barrels for four months.
2777
CABEÇO DA PEDRA RESERVA, VINHO REGIONAL TEJO, 2018
Castelão, Aragonêz, Trincadeira
$ 35.00 $ 210.00
Matured for nine months in oak, the 2018 Reserva has intense coffee, chocolate and mocha characters over a ripe blackcurrant fruit background. It is medium to full bodied with supple mid palate leading to a chewy finish. Nice mellow flavours develop in the glass.
2778 ENCOSTA DO SOBRAL SELECTION, VINHO REGIONAL TEJO, 2019
Mellow aromas with cooked fruits, plums and liquorice lead to a juicy palate. A marked sour-cherry acidity builds in the mouth with redcurrant balanced by an appealing bitter chocolate finish. It is well balanced, structured with some cellaring potential. Touriga Nacional was blended with 40% Syrah and 20% Cabernet Sauvignon and matured for ten months in French oak.
Pasta with sundried tomato sauce
2021-2030, M7 D7
Coffee, chocolate, blackcurrant
Terrincho cheese
2021-2026, M6 D8
Ripe and cooked dark fruits
Raspberries, sour cherries, bitter chocolate
Bison stew
photo — Touriga Nacional has recently come to the forefront of winemaking in Portugal.
CAVES CAMPELO
Caves Campelo is in northwest Portugal, in Minho province, next to the border with Spain and Galicia. This is vinho verde-country making fresh light wines, low in alcohol and with some spritz. It is the wettest, greenest region of Portugal with rains coming in from the Atlantic Ocean. Traditional grape varieties are cultivated on high pergola structures.
EASY DRINKING ON THEIR OWN AND FOOD-FRIENDLY TOO.
Vinhão, Amaral, Borraçal
$ 27.00 $ 162.00 NEW
Quite deep in colour, Campelo Rosé has appealing aromas of rosehip and grenadine. It is quite weighty on the palate despite having a lowish alcohol of 10% with a sour cranberry twist on the finish.
Light in style with a refreshing spritz on the palate, Miranda 2020 has subtle blossom and lemon aromas which continue on to the palate followed by a honeyed finish. Produced from traditional varieties 40% Loureiro, 30% Trajadura and 30% Arinto, it is light in alcohol at 10%.
2021-2022, M8 D9
Lemon, blossom 6°C
Lemon, honey, spritz, [D] 10%
Tremoços lupini beans
2021-2022, M8 D9
Rosehip, grenadine 6°C
Cranberry, [D] 10%
Sashimi
photo — Campelo is located in Barcelos, the city known for the famous “Galo de Barcelos”, one of the symbols of Portugal.
CELLAR 288 — QUEBEC
2779 MIRANDA, DOC VINHO VERDE, 2020
Loureiro, Trajadura, Arinto
$ 23.00 $ 138.00
2780 CAMPELO, VINHO ROSADO, DOC VINHO VERDE, 2020
2781 VD VINDIMEIRO, DOC DOURO, 2019
Campelo also sources grapes from the much hotter, drier inland Douro Valley to the east. Vindimeiro is a perfumed red which has sweet red fruit aromas with raspberry jam and rose petal. Initially quite light on the palate, red jammy fruits build to a firm lingering bitter cherry finish.
Tinta Roriz, Touriga Nacional, Touriga Franca $ 30.00 $ 180.00
Deep ruby colour with plums, cherries and floral violet flavours, this is a mediumbodied wine. Selected Tinta Roriz, Touriga Nacional and Touriga Franca grapes were left for cold maceration for four days before fermentation. It is dense with a firm acidity and persistent finish.
2021-2024, M8 D9 Plums, cherries, violets
2021-2024, M8 D9
Perfumed, raspberry jam, rose petal 18°C
Sweet red fruits, bitter cherries, oak 13%
Roast lamb with apricot sauce
Indian curry
photo — The harvest in one of Campelo's wineries, in the Paiva subregion.
Tinta Roriz, Touriga Nacional, Touriga Franca $ 27.00 $ 162.00
2782 MONTELOURO, DOC DOURO, 2019
2783 ESTOPA RESERVA, DOC DOURO, 2019
Tinta Roriz, Touriga Franca, Touriga Nacional $ 31.00 $ 186.00
Mellow oaky aromas combine with those of herbs and spices and lead to a firm palate with sour cranberry and redcurrant flavours. This is a full-bodied wine, with lots of chewy tannins and crunchy fruit. Grapes were grown on stone-terraced plots in the Upper Corgo subregion. It was matured in new French oak barrels for six months and will benefit from a little more time in bottle before drinking.
Nacional, Touriga Franca,
$ 47.00 $ 282.00
Abastado, meaning “wealthy,” is the name chosen by Jose for his top cuvée. Produced from 80% Touriga Nacional, 15% Touriga Franca and 5% Souzão, it is a rich concentrated wine. Deep plum in colour, it has mellow coconut aromas complemented with dark fruits. More rich ripe dark fruits emerge in the mouth with notes of vanilla. It is dense, round mid palate with a grainy texture and nice structure. Drinking nicely now, it should mature well over the next decade. Matured in new French oak for 12 months, it was bottled in September 2020.
GESPROVE
Gesprove is a family winery at São João da Pesqueira in the Douro Valley. It was set up by José Pinheiro who makes a range of still table wines as well as ports – Jose was previously winemaker for Sandeman Port. His winery is in the heart of the Cima Corgo region where some of the best grapes are grown on schist soils under the harsh dry Douro Valley climate.
DISCOVER GESPROVE'S SONETO PORT CASE ONLINE, LOT 2785.
photo — José Pinheiro, winemaker, tasting port wine aging in casks.
Roasted octopus with potatoes
ABASTADO GRANDE RESERVA, DOC DOURO, 2018
Touriga
Souzão
JOSÉ GASPAR
José Gaspar’s family own a small estate north of Lisbon. This inspired him early on to a varied career in the Portuguese wine trade. An agronomist, lecturer, doctorate and wine consultant, consultant, José has worked in many regions up and down the country for companies both large and small before setting up his own business.
2786 TALENTUS BY JOSÉ GASPAR, VINHO REGIONAL LISBOA, 2019
Syrah, Cabernet Sauvignon, Touriga Nacional
Talentus is made from a combination of international grape varieties, Syrah and Cabernet Sauvignon, with Portugal’s most famous grape, Tourgia Nacional. Aromas of herbs and dark fruits waft up from the glass. This is a supple wine with sweet ripe blackcurrant flavours. It has a fine texture with some grippy tannins on the finish and was matured for three months in barrel. Made by José from grapes grown at his family’s vineyard Quinta da Barriera at Carreiras, north of Lisbon.
2787
TALENTUS GRANDE RESERVA BY JOSÉ GASPAR, VINHO REGIONAL LISBOA, 2019
A savoury wine, with blackcurrant aromas combined with green leaves and beans. It is firm with some austerity on the palate; leafy green fruit flavours mellow in the glass given some air. It was matured in a combination of American and French oak barrels.
2021-2024, M8 D9
Lamb chops with frizzled herbs
2021-2026, M6 D8
Teriyaki
photo — The beautiful Portuguese landscape is the birthplace of many exceptional wines.
Port is Bottled Poetry
Imagine it's the year 1700 and you find yourself in the Douro Valley, floating down the Douro River in Portugal. Your flat bottom boat, known as a 'barcos rabelos' is laden with barrels of port from various vineyards along the Douro and destined for the mouth of the river in Porto for bottling and storage.
Port is a still wine typically made from five major grape varieties, the most desirable of which is Touriga Nacional, that is blended (fortified) with spirit alcohol to raise the alcohol level to 19% or 20%. This was initially done to preserve the wine for transport, but it was soon discovered that it made for a very tasty libation as well.
You'll find that the most widely available ports are in three categories – Ruby, Tawny and Late Bottle Vintage (LBV). There are some remarkable examples of all three in the Soneto Mixed Case in this Cellar. In addition, the new to Opimian, Craufurd Porto is a Tawny, available to you after either 10 years or 30 years in bottle. New ports from Réccua are also in the extensive Web Exclusive list.
This fortified wine is most often sweet and, as with so many other things in wine and life, North Americans drink port differently than the rest of the world. While Europeans will happily enjoy port as an aperitif, we Canadians generally reserve
port for dessert. There's no question that it pairs wonderfully with many desserts such as pecan pie or cheesecake. Also give it a try ahead of your meal with soft cheeses like brie or a tray of pickles and olives.
Most ports are still sealed with cork so always store your port on its side. It's a good idea to move the bottle upright for a day or so before serving. This will allow any sediment to settle to the bottom. Port glasses are relatively small, tulip shaped vessels and will hold a three ounce pour comfortably. Serving temperature is important as well. Serve white ports cold (about 8°C). Tawny and LBV should be cool (10°C -15°C).
The wine is no longer floated down the river, but rather shipped in tanker trucks to Porto. Far less romantic, but still as delicious as ever. For those of you who have yet to be converted, this is your chance. The centuries-old tradition of port production is alive and well, and available from Opimian.
SONETO PORTO, DOC PORTO MIXED CASE - 2 BOTTLES EACH, LOT 2785, WEB EXCLUSIVE
eat | Pasteis de Nata –Portuguese egg tart – invented by the Belem nuns just outside of Lisbon. You can still buy them directly from the nuns at the monastery.
pray | Walk the Portuguese Way, part of the Camino de Santiago. Start in Porto..
love | While it is lamenting the loss of love, a Fado performance is a must see when visiting Portugal.
drink | Considered the best fortified wines in the world, drink Port in the country in which it was made. Everything tastes its best in that context.
RESPLENDENT CITIES, SURROUNDED BY GORGEOUS COUNTRYSIDE
If you have ever considered a visit to Portugal, or even if you haven't, go! The entire country, its capital city Lisbon, as well as the fabled city of Porto have much to offer. While you could easily fill your travels with nothing but wine, you can also add culinary delights (if you have never tried a pasteis de nata –Portuguese egg tart – you haven't lived). Music plays a huge part in the cultural life of the Portuguese as well. You will find countless venues to take in a performance of Fado, a hauntingly gorgeous style featuring voice and guitar. It has been world renowned for generations.
Lisbon is fast approaching 3,000,000 inhabitants, and provides a vibrancy that caters to the interests of any traveler. Whether you like architecture, cuisine, music or the visual arts, there is lots to enjoy here.
Porto, at the mouth of the Douro River where it meets the ocean, was proclaimed a World Heritage Site in 1996. If being the namesake for port wine isn't enough, Porto is also an important stop on the Portuguese Way, part of the Camino de Santiago that has been walked by countless pilgrims (not all of them religious). Like Lisbon, Portugal's second largest city offers an array of arts, entertainment, architecture and gastronomy.
To escape the cities, there is nowhere better than the Douro Valley to soothe your soul. You can visit the terraced vineyards on the banks of the Douro River and sample both port and non-fortified wines of Portugal. Wind your way through the valley by train, or if you're a little more adventurous, rent a car and lose yourself among the vineyards and cathedrals of the area.
All in all, Portugal offers great value, beautiful countryside, amazing port, and literally something for everyone.
DON'T MISS THIS PRODUCER'S WEB EXCLUSIVE PORTS, LOTS 2792 -2793.
2788 ENCOSTAS DO PESO, TINTO, DOC DOURO, 2020
Touriga Nacional, Touriga Franca, Tinta Roriz, local grape varieties
$ 29.00 $ 174.00
Coffee and leafy herb aromas lead to a supple palate with sour redcurrant flavours, tangy acidity and bitter cherry finish.
2021-2024, M8 D9
2789 ENCOSTAS DO PESO, BRANCO, DOC DOURO, 2020
Malvasia Fina, Vital, Fernão Pires, Rabigato
A sound and smooth white with delicate fresh white fruit aromas with a touch of celery. It is medium bodied with a crisp acidity.
bitter cherries
Coffee-crusted rib roast
photo — Porto Réccua Vinhos is an ambitious winery that works with a wide range of grape and wine producers.
CELLAR 288 — QUEBEC
Porty aromas of raisined fruit, red apples and cocoa powder precede a soft smooth palate. It is quite light initially becoming quite firm and austere with a bitter cherry finish.
This is a round smooth white, with spicy aromas, vanilla custard and almond. It is smooth with nice balance and some weight.
2022-2025, M6 D7
Cocoa powder, raisins, red apple 18°C
2021-2023, M8 D9
Spicy, vanilla custard 6°C
Almond, [D] 13%
Grilled red mullet with charred onions
photo — In the spring, the hills of Douro Valley are illuminated with vine leaves.
2791 RÉCCUA, BRANCO, DOC DOURO, 2020
Malvasia Fina, Vital, Fernão Pires, Rabigato
2790 RÉCCUA, TINTO, DOC DOURO, 2020
Touriga Nacional, Tinta Roriz
Touriga Franca, local grape varieties
Touriga Nacional, Tinta Roriz, Jaen
Earthy meaty aromas lie over a fruit background. This is a supple wine which is quite light mid palate leading to robust sour cherry and red apple characters. It is well balanced and fine in texture.
South of the Douro Valley is the mountainous region of Dão – basically a large granite plateau named after the river that flows through it. Quinta da Giesta, owned by Nuno Cancela de Abreu at Mortágua, has 12 hectares of vines. The family have been growing grapes in the Dão Region since 1884. In addition to making his own wines, Nuno works in partnership with other small wineries such as Pica Peixe.
A crisp mineral white produced from Arinto, Encruzado and Malvasia Fina. Grapes underwent a short skin maceration before a light pressing and fermentation at low temperature. Pale in colour, it has subtle white fruit flavours and a crisp acidity.
2021-2023, M8 D9
Earth, meaty 18°C
Sour cherries, red apple 13%
Veal piccata
2021-2022, M8 D9
photo — Quinta da Giesta Branco is made with Encruzado, one of Portugal’s finest white grape varieties, still relatively unknown outside the country.
CELLAR 288 — QUEBEC
2794 QUINTA DA GIESTA, TINTO, DOC DÃO, 2018
2795 QUINTA DA GIESTA, BRANCO, DOC DÃO, 2019
Arinto, Encruzado, Malvasia Fina $ 33.00 $ 198.00 NEW
2796 WISDOM TREE, DOC DÃO, 2017
Touriga Nacional, Alfrocheiro, Tinta Roriz
$ 30.00 $ 180.00
A distinctive smoky, bakelite savoury character on the nose is followed by more fruit on the palate. The wine was aged for three months in used oak barrels. It is medium bodied with tangy black fruit flavours and a firm finish.
2798 PICA PEIXE, VINHO REGIONAL PENÍNSULA DE SETÚBAL, 2018
A light- to medium-bodied red with mineral graphite notes. It is an elegant wine with red fruit flavours and a bitter cherry finish. Drinking nicely now, it has some potential for cellaring.
Touriga Nacional, Syrah, Aragonêz
30.00 $ 180.00
A medium-bodied red brimming with fresh dark fruit flavours, ripe blackberries and cherries. The Setúbal Peninsula lies southeast of Lisbon across the estuary of the Tejo River. Pica Peixe vineyards are within the Sado estuary natural reserve. This is a blend of Touriga Nacional with Aragonêz (the local name for Tempranillo) and Syrah. Grapes were grown on the Peninsula’s sandy soils. It is soft and smooth with a delicious bitter cherry finish.
2021-2023, M8 D9
Smoke, bakelite
Tangy black fruits 13%
Grilled pork chops with pear chutney
2021-2026, M7 D8
Graphite, mineral 18°C
Red fruits, bitter cherry 13%
Caçoila Portuguese beef stew
2021-2024, M8 D9
Raisins, black wine gums 18°C
Blackberries, black cherry 13.5%
Roasted pork tenderloin with balsamic-fig glaze
photo — The harvest at Boas Quintas. Grapes are placed in small boxes to preserve their integrity.
2797 SALICÓRNIA RESERVA, DOC DÃO, 2019
Touriga
PORTUGAL ADEGA CARVOEIRA
A cooperative in Alenquer with 1,200 hectares of vineyards. The Alenquer region northeast of Lisbon adjoins Tejo and is protected from coastal cold Atlantic winds.
Syrah, Castelão, Aragonês
Mellow aromas of dark fruits and chocolate lead to a relatively light palate. Overall, this is a medium-bodied wine with a firm sour acidity and blackberry and cranberry flavours.
An easy-drinking white with honeyed aromas combined with nuts and white fruit flavours. Indigenous varieties Fernão Pires, Seara Nova and Vital were fermented at very low temperature.
Dark fruits, chocolate
Sour blackberries, cranberry
Poached cod with tomato and saffron
2021-2022, M8 D9
Honey, nuts 6°C
White fruits, [D] 13%
Grilled swordfish with apricot puree
CELLAR 288 — QUEBEC
2802 MIRANTE, TINTO, VINHO REGIONAL LISBOA, 2019
2803 MIRANTE, BRANCO, VINHO REGIONAL LISBOA, 2020
Fernão Pires, Seara Nova, Vital $ 20.00 $ 120.00 NEW
CALIFORNIA MOUNTAIN VIEW
2829 OPIMIAN CALIFORNIA RED, CALIFORNIA
Meaty spicy aromas with black olive and smoke lie over a red-fruit background. This is a light- to medium-bodied red with a firm acidity on the finish.
KEEP THESE VERSATILE WINES CLOSE BY FOR CASUAL SIPPING.
Sweet fruit aromas, this is an easy-drinking red, light to medium bodied with a sweet sour character. A blend of three varieties, a short time in French oak has given it some grip on the finish.
Black olive, red fruits 13%
Venison Bolognese
Cabernet Sauvignon, Pinot Noir, Syrah
Syrah, Castelão
CELLAR UP!
WINES TO SHAPE YOUR CELLAR
In this Cellar, you have the opportunity to add no fewer than four major, global wine regions to your cellar. The wines listed here represent iconic expressions of the diverse climates and terroir.
The perfectly balanced cellar has a wine that you can serve for every occasion and every mood. When your occasion calls for a relatively light Pinot Noir, having a stellar PN from Oregon to call on is just sheer joy. The same concept can be said for the others on this list.
As you diversify your cellar and begin to drink a range of wine styles, your appreciation of the flavour profile of a particular wine will flourish. Your enjoyment of wine will grow and you will find yourself seeking out more new experiences. A virtuous circle.
A toast to the joy of wine!
SPARKLING
Pairs with anything, celebrations, romance
HOOK & LADDER ROSÉ DE NOIRS SPARKLING WINE, SONOMA COUNTY, LOT 2819, P47
LIGHT WHITE
White/light fish, sipping on its own
RAMILO COLHEITA BRANCO, VINHO REGIONAL LISBOA, 2020, LOT 2773, P13
FULL
BODY WHITE
Poultry, mild cheeses, pork
STONE VALLEY CHARDONNAY, CALIFORNIA, 2020, LOT 2844, P43
FORTIFIED / SWEET
Dessert, rich foods like foie gras
RÉCCUA PORTO, 10 ANOS, DOC PORTO (WOOD CASE), LOT 2792, WEB EXCLUSIVE
ROSÉ
Most appetizers, sipping on its own, the back deck
CAMPELO, VINHO ROSADO, DOC VINHO VERDE, 2020, LOT 2780, P18
LIGHT RED
Many pastas, pork, poultry, sipping on its own
HOLLORAN VINEYARD WINES HOLLORAN PINOT NOIR, DUNDEE HILLS, 2016, LOT 2825, P52
MEDIUM
RED
Versatile; many meats without heavy sauces, casseroles
HÖPLER BLAUFRÄNKISCH, BURGENLAND, 2018, LOT 2767, P9
FULL BODY RED
Heavy stews, many game meats, lamb, strong cheeses, even dessert
Daniel Lefrancois has worked in the wine industry for over 30 years. Originally from Virginia, he went on to work in Cognac, France, and San Francisco, CA, where he also worked as a wine broker. Read on to learn more about this amazing American winemaker.
HOW DID YOU GET INTO WINE?
My journey into wine world began when I left Virginia as a young adult to spend 18 months backpacking throughout Asia and then Europe. I was enjoying a glass of wine at a café in Paris while looking at a map, trying to figure my next move. A drop of wine spilled onto the map, right next to Saint-Émilion. I took that as a sign and went on to backpack through Bordeaux. It was then that I just fell in love with the world of wine.
WHEN DID YOU BECOME A WINEMAKER?
The idea first germinated when I was working in France at Camus Cognac, developing new wine and spirits brands. I knew that this is what I wanted to do, but first figure out my own style and choice of terroir. It was as a wine buyer, tasting wines from around the world, that I found myself gravitating towards winemakers who
sought balance and harmony. I was so excited with my first 2004 Wine Spots Napa Valley Cabernet Sauvignon vintage. My next wine was my 2005 Zinfandelic Amador County Old Vine Zinfandel. That entire experience was amazing, from the label design to the wine blending.
WHAT DO YOU LOVE MOST ABOUT CALIFORNIA WINE?
California is blessed in its diversity of regions and terroir. I love the kiss of California sunshine on the vineyards, we are blessed with great weather. Neighbouring regions, even neighbouring vineyards, can impart completely different personalities to the wine because of the varying terroir. I am constantly able to explore the different characteristics of the varietal, vineyard and region. While every vintage is unique, I am able maintain consistent quality along with excellent ripeness and freshness that is unique to California.
READ MORE RESPONSES FROM DANIEL ON OUR BLOG.
WHAT IS YOUR ABSOLUTE FAVOURITE FOOD-WINE PAIRING?
Without a doubt, Napa Cabernet Sauvignon and lamb chops. It’s that pairing that always has me pausing between each bite and sip, just enjoying how the interplay of the full-bodied Cab mingles with the earthier flavors of the lamb chops.
AMONG THE WINES FEATURED BY OPIMIAN, WHICH ONE ARE YOU MOST PROUD OF? AND WHY?
One of my favorite wines is my Wine Spots Napa Valley Cuvée 38 Red Blend Napa Valley is one of the premier regions in the world for Bordeaux varietals and one of the iconic “spots “for Cabernet Sauvignon. The Napa Valley Cuvée 38 is an ode to my Bordeaux days and a celebration of the art and nuance of blending different varietals (Cabernet Sauvignon, Merlot, Cabernet France & Malbec) to create a harmonious wine. I love how the Old World varietals take on a fresh, ripe quality from Napa Valley terroir.
DESCRIBE YOUR PHILOSOPHY IN ONE WORD OR SENTENCE.
Balance.
WHAT DO YOU LOVE ABOUT THE 60S ROCK MOVEMENT THAT INSPIRED YOU TO CREATE ZINFANDELIC?
Being a child of the 60s, I did not get to enjoy sixties music until my teenage years. There’s a unique style to 60s rock that you just don’t get from other decades. So much feeling and independent thought is captured in the songs. You can listen to the music and, without even knowing the history of that time, get a sense of what the artists were experiencing and almost relive it through their songs. It’s still my favorite music genre today.
WINE SPOTS CUVÉE 38, NAPA VALLEY, 2017, LOT 2807, P33
CALIFORNIA
Daniel LeFrancois
NAPA VALLEY
Daniel LeFrancois began Wine Spots with the 2003 vintage in Napa Valley, producing a Cabernet Sauvignon. Since then he has expanded the range of wines and labels produced.
photo — Early grape clusters forming in the Rutherford vineyard, where the fruit for Wine Spots Napa Valley Cabernet Sauvignon was sourced.
2807
WINE SPOTS CUVÉE 38, NAPA VALLEY, 2017
Merlot, Cabernet Sauvignon, Cabernet Franc $ 76.00 $
A very oaky wine, with woody aromas alongside coal and smoke over a cherry background. It is medium bodied and supple with more fruits coming through mid palate, followed by a bitter grippy finish. A classic blend of Bordeaux varietals Merlot, Cabernet Sauvignon and Cabernet Franc grown on gravelly well-drained hillside soils in Napa Valley.
2808 WINE SPOTS CABERNET SAUVIGNON, NAPA VALLEY, 2017
Cabernet Sauvignon $ 80.00 $ 480.00
A smooth Napa Cab with sweet fruits and blackcurrant flavours. Cabernet Sauvignon grapes were sourced from the Stags Leap, Rutherford and St. Helena AVAs. It is well balanced and medium bodied with less apparent oak than Cuvée 38.
2809 ZINFANDELIC ZINFANDEL, LODI, 2018
Intense crushed strawberries aromas are complemented by herbal and celery seed notes. It is quite light with strawberry and other red fruit flavours with some grip on the finish. Produced from grapes from Lodi – the self-proclaimed “Zinfandel Capital of the World,” it has a label inspired by psychedelic rock posters from the 1960s.
photo — An old vine Zinfandel sleeping during the winter months in Lodi, California.
Dark fruit, oak
Grilled skirt steak
2021-2026, M7 D9
Blackcurrant
Lamb chops
2021-2023, M8 D9
Crushed strawberries, celery salt, herbs
Zinfandel
CALIFORNIA
MOUNTAIN VIEW
Angelo Pera
Angelo Pera makes a wide range of wines from those for everyday drinking to limited quantities of very special wines for cellaring. Over the years, he has built partnerships with growers in the best regions of California: Central Coast, Monterey, Napa and Sonoma.
photo — Angelo Pera's Encore vineyard in Napa Valley, where Cabernet Sauvignon thrives.
MOUNTAIN VIEW SAUVIGNON BLANC, CENTRAL COAST, KETTLE VINEYARD, 2020
Sauvignon Blanc $ 30.00 $ 360.00
Very pale in colour, it has nice green fruit aromas with gooseberry and passion fruit. It is smooth and round on the palate with nice balance and refreshing flavours. Sauvignon grapes were grown in the Kettle vineyard planted in 2006.
2832 MOUNTAIN VIEW CHARDONNAY, MONTEREY COUNTY, 2020
Chardonnay $ 34.00 $ 204.00
Quince and apple aromas are complemented by a touch of butterscotch. This is an oaky Chardonnay with custard and butterscotch flavours and a broad rich structure. Grapes were grown on the 40-plus year-old homestead vineyards in Monterey.
2830 MOUNTAIN VIEW ROSÉ, CENTRAL COAST, WILLOW VINEYARD, 2020
$ 27.00 $ 324.00
Salmon in colour, it is not very expressive on the nose with just a hint of red fruits, raspberries and sherbet. In the mouth, it is soft and smooth with a firm acidity and cranberry and sour apple flavours.
2021-2022, M8 D9
Red fruits, raspberry, sherbet 6°C
Cranberry, sour apple, [D] 13%
Seafood risotto 2021-2022, M8 D9
Tuna tataki
2021-2022, M8 D9
Quince, apples , butterscotch 5°C
Custard, oaky, [D] 13.5%
Herb-roasted chicken
Zinfandel, Pinot Noir
Location is all-important to produce good Pinot Noir: this grape does not do well with heat. The 16-hectare Live Oak vineyard is located on the west side of the Santa Maria Valley, with prevalent fog and an ocean breeze creating cool-climate conditions. It is light bodied and smooth with nice redcurrant flavours and a supple velvet texture.
Relatively light in colour, the 2020 Mountain View Merlot has subdued earthy aromas. It is supple, medium bodied with dark fruit flavours and a touch of undergrowth. It was matured in French oak. Merlot was planted in 1988 at the Cuyama Canyon vineyard at Santa Maria in the southern Central Coast.
photo — Cabernet Sauvignon from Slide Ranch Vineyard (Paso Robles) fruit coming through the destemmer/crusher after harvest.
Noir, Cabernet Sauvignon
A firm structured wine with cherry menthol flavours. It is a blend of 65% Pinot Noir with 35% Cabernet Sauvignon – an unusual combination. I cannot think of another wine made up of these two varieties, but it works to produce a medium-bodied wine.
Some floral and leathery notes lead to a supple palate with sweet fruit flavours. It is medium bodied with a firm finish and was matured for eight months with French oak. Grapes were grown at the Slide Ranch vineyard in Paso Robles on sandy loam soils.
photo — A classic Napa Valley morning, with hot air balloons floating above the vineyards.
2021-2024, M8 D9
Leather, floral 18°C
Sweet dark fruits, leather 14%
Medium-rare grilled ribeye
Pink rack of lamb with rosemary
MEMBER STORY
Angelo Pera | Longtime Friend to Opimian
Michael Lutzmann
One of the joys of my membership in Opimian has always been meeting the wine producers from around the world face-to-face.
Before Covid put a temporary stop to our in-person dinners, tastings, and informal get-togethers, I was lucky enough to host several of these events. In 2 BC (before Covid – actually 2017), I hosted Angelo Pera, owner of Mountain View Vintners, for a dinner organized for Opimian Members during a tasting series.
Our ambitious menu that night included salmon, smoked duck, beef tenderloin and a cheese plate, all deliciously paired with Angelo's wines from his vineyards in Monterey County and California's Central Coast. Angelo passionately described his perception of the nose and palate of all the wines tasted and his meticulous winemaking process.
Angelo Pera’s winemaking career started in 1993, fresh out of Business School. “Learning the business aspects of running a winery was fairly easy for me,” says Angelo – “It was 7 years of schooling (4 years of undergraduate and 3 years of MBA). The winemaking, however, took much more time”.
Angelo has an incredible fascination with Old World winemaking techniques but is inspired to utilize cutting-edge, new-age winemaking techniques to master his craft. “Winemaking has come a long way, and it makes sense to keep up with modern winemaking techniques.” In today’s wine business, there is little room for mediocrity. The push for better wines is insatiable. Angelo’s preferred winemaking style allows for ample aromas, derived naturally from the vineyard and grapes. Not overusing oak barrels is essential in producing an aromatic wine.
Angelo took over the reins of Mountain View Winery in 2010. He now produces wines of distinctive varietal character and quality. The majority of Angelo’s wines are single-vineyard and single varietal. As far as his winemaking, Angelo says he will never be done learning – it is a true passion that has been developed over the last 20 years.
You will notice that the wines from Mountain View in this Cellar are new brands to Opimian. As our partnership evolves, Angelo has become more comfortable trusting us with the jewels in his crown. The namesake Mountain View Wines is a range that expresses the terroir of various California wine regions. They provide strong varietal character in each white, rosé and red.
Backstage is Angelo’s premium line. It is made in such small batches that he has to limit quantities to all of its fans. We are so very fortunate that we have been given the opportunity to experience these incredible wines. I for one will be taken back to 2017 – only better!
An extremely smooth wine with depth and a fine texture. Cherry and herbal aromas lead to more fruits on the palate with a touch of vanilla – it was aged for just eight months in French oak barrels. It is easy drinking with a fresh finish.
Lots of spicy oak, allspice and cloves with custard-tart aromas. The same flavours show on the palate which is rich and broad in structure. This is a rich and buttery wine with vanilla and bitter orange on the finish. It was matured in French oak barrels for a year. The vineyard in Sonoma’s Russian River Valley enjoys a cool microclimate.
Grilled lobster-tail skewers
2021-2023, M8 D9
Spicy oak, custard tarts
EXTRA! EXTRA! READ ALL ABOUT IT!
COMING BY SEPTEMBER 21ST TO A MAILBOX NEAR YOU!
C289 WILL FEATURE BRAND NEW AND FAVOURITE WINES FROM
ITALY, FRANCE AND SWITZERLAND
Being an Opimian Member just got better. The 2021 Cellar season will finish with a bang. We’ve combined our two online Cellars into the printed version that you’ve come to know and love.
BONUS PRINTED CELLAR
2840 DUXINARO ZINFANDEL, DRY CREEK VALLEY, 2019
Zinfandel
$ 39.00 $ 234.00
One of my favourite Zinfandels in the tastings for this Cellar Offering. It has lots of sweet aromas of red apples, figs, dates, vanilla and raisins. This is a full-bodied wine with rich sweet mid palate balanced by lingering bitterfruit flavours on the finish. If there was ever any doubt, this wine proves that Dry Creek Valley deserves its reputation for producing some of California’s best Zinfandels.
2021-2024, M8 D9
apples, figs, dates, vanilla 18°C
dried fruits, bitter chocolate
Baked ziti with eggplant and sausage
2839 DUXINARO CABERNET SAUVIGNON, NAPA VALLEY, 2016
Cabernet Sauvignon $ 63.00 $ 378.00
A more restrained wine than the 2015 Duxinaro offered last year, it has appealing cherry menthol, vanilla and red fruit aromas. On the palate it is quite light with an elegant structure. Grapes from the small Encore vineyard in Rutherford were handpicked in early October 2016. It was matured for 36 months in French oak barrels and has not yet reached its optimum for drinking.
2841
BACKSTAGE, SAUVIGNON BLANC, RESERVE, NAPA VALLEY, SWING VINEYARD, 2020
Sauvignon Blanc $ 39.00 $ 234.00
As soon as I picked up and sniffed this wine, I was hooked. Aromas of white peach, elderflower and lemon complement mellow spicy oak character. It is smooth and concentrated with ripe white fruits and floral notes. The rich palate is balanced with its citrusy acidity creating a wine with depth and a long peachy finish. Of course, the rest of the bottle had to come home with me at the end of the day!
2021-2022, M8 D9
photo
The Backstage tasting room in Larkspur, where friends, wine and food go together !
White peach, lemon, elderflower, spicy oak 6°C
Citrus, floral fruits, peaches, [D] 13.5%
Thai beef salad with Asian greens
Red
Sweet
Wagyu burger with aged Gouda
A strong oaky character on the nose and palate is combined with black cherry and soot aromas. Block 50 is in the Clements Hills sub-AVA of Lodi on the east side of the region. Produced from 100% Cabernet Sauvignon grapes harvested in the coolness of night. The wine was put into French oak barrels for malolactic fermentation and aged for 15 months.
CALIFORNIA
Kautz Family Vineyards
LODI
The Kautz family began farming in Lodi in 1926 and planted their first wine grapes in 1968. Today they are a large grower in Lodi and the Sierra foothills, have several wineries and have helped establish the region as a quality wine producer and tourist destination.
photo — The winery built by John and Gail Kautz.
Soot, black cherry, oak 18°C Red fruits, toffee, wood 14.5%
Braised ox cheeks stew with smokey bacon
2845
Peardrops and woody notes lead to a supple wine, broad in structure with some grippy citrus-pith character on the finish. A dash of Viognier was added to the final blend and the wine matured for two months with American oak.
Stone Valley Cabernet Sauvignon has spicy fruits with caramel and cedar aromas. It is medium bodied with an oaky character and bitter cherry finish.
2846 STONE VALLEY RED BLEND, CALIFORNIA, 2020
Syrah, Zinfandel, Petite Sirah
More floral in character, Stone Valley red blend has caramel notes. It is medium bodied with a firm chewy finish and some residual sweetness. It was produced from a blend of 50% Syrah, 40% Zinfandel and 10% Petite Sirah and was aged for two months with French oak.
photo — Steve Millier is the Director of Winemaking at Kautz Family Vineyards.
Peardrops, oaky
Caramel, cedar, spicy fruit
2021-2023, M8 D9
Floral, caramel 18°C
Chewy fruit 13.5%
Osso buco
2844 STONE VALLEY CHARDONNAY, CALIFORNIA, 2020
CALIFORNIA
Hook & Ladder Winery
Jason De Loach runs the family Hook & Ladder Winery on the outskirts of Santa Rosa in Sonoma County. In 1970, his grandparents Cecil and Christine De Loach purchased their first plot in the Olivet Road district of Russian River Valley with vines planted in 1905. Today Jason farms a total of 70 hectares in several locations. As well as producing high quality wines, Hook & Ladder is involved in projects planting native oak trees, encouraging biodiversity such as barn owls and protecting the natural creeks, stream and river ways.
SANTA ROSA
Salmon in colour, it has earthy fruit aromas on the nose which is quite restrained becoming more voluptuous on the palate. It is smooth and round with red fruit flavours. Pinot Noir grapes were grown on three vineyards – Stegman, Simeone and Los Amigos – located on the plains and rolling hills west of Santa Rosa.
One of my favourites in the lineup, this is a restrained yet flavoursome and complex Sauvignon with just the slightest hint of rose petal. The palate is supple with flavours of nectarines and lemon. It is medium bodied with a marked acidity and mineral finish. Sauvignon Blanc vines stretch along the front five acres of Hook & Ladder winery on Olivet Road. The wine was fermented in a combination of oak barrels and stainless steel tanks but has no discernible oak character.
Vanilla, lemon curd, nectarine blossom with a touch of pineapple combine to create an elegant bouquet. A soft velvet texture unfurls to reveal layers of different flavours with cream, lemon and mellow ripe fruits. Fermented in French oak barrels, the wine was kept on its lees for nine months with regular hand stirring.
photo
The beautiful outdoor tasting area at Hook & Ladder Winery's home Olivet Ranch.
It is only by exception that Opimian offers the same vintage wine twice. However, there is no The Tillerman 2018, and 2019 won’t be ready until next year. Given just how good the 2017 is, we have repeated it. Tasting just as delicious as when I scored it last year, the bouquet is brimming with mixed dark fruits, jam, oak spice and a touch of leather. It is smooth and supple with good weight and depth with more lingering dark fruits on the finish. The Tillerman is made from a blend of grapes grown on the Los Amigos Ranch in Chalk Hill Appellation: 49% Cabernet Sauvignon, 26% Cabernet Franc, 24% Merlot and 1% Sangiovese.
2815 HOOK & LADDER ZINFANDEL, ESTATE BOTTLED, RUSSIAN RIVER VALLEY, 2018
Deep black cherry in colour, it has a complex bouquet with cooked black fruits, blueberries, vanilla, caramel and a touch of smoke. It is medium to full bodied with some grippy tannins enhanced by a tart blackberry acidity. It is concentrated with sour fruit flavours and vanilla becoming more savoury with some aeration. The vineyard, planted in 1922 and located due west of the winery, has been farmed by the Marcucci family for six generations. Grapes were fermented in open top tanks with punching down of the skins by hand. The wine was matured in American oak barrels for 20 months.
photo — Winemaker Jason De Loach, tastes Los Amigos Ranch Cabernet Sauvignon during a blending trial creating a signature wine, “The Tillerman”.
2022-2028, M7 D8
Mixed dark fruits, jam, oak 18°C
Dark fruits 14.5%
Butterflied leg of lamb with cherry glaze
2022-2028, M7 D8
Cooked fruits, blueberries, caramel 18°C
Blackberries, sour dark fruits 15%
Pasta with anchovies, capers and olives
Lots of oaky aromas with vanilla, caramel and fudge laid over a fresh cherry and herbal background. It is smooth and supple with more red and sour-cherry flavours emerging in the mouth which dawdle on the tongue. It is youthful, well balanced and shows good potential for cellaring whilst being delicious to drink now. Cecil planted these Pinot Noir vines on the gentle rolling hills off Olivet Road in 1973 and was the first to plant the variety in the region. Since that time, Russian River Valley has become famous for Pinot.
This is a full-bodied, dense and structured wine with a fine powdery texture, matured for 20 months in a combination of American and French oak with 30% new. It is powerful with lots of cellaring potential. Los Amigos ranch is in the Chalk Hill Appellation in the western foothills of the Mayacamas Mountains. Wut warm summer temperatures in 2018 ensured full ripening of the Cabernet Sauvignon grapes harvested in late October.
Salmon orange in colour, it has aromas of earthy fruits, crushed strawberries, cherry and menthol. On the palate it is structured with some austerity from the Pinot Noir giving backbone and depth. At the end of the tasting, I took this to my Parisian friend Catherine's French restaurant for the apéro without telling her what it was. After 40 years living in London, Catherine only drinks French Champagne – she was impressed!
photo — Hook & Ladder Winery's beloved 1963 Willie's Jeep, pokes out of the tasting room barn known as “Station 10”.
2022-2030, M6 D7
Smoky dark fruits, blackcurrant
Blue cheese-crusted filet mignon with balsamic shallots
2021-2023, M8 D9
Cherry, menthol
2021-2026, M7 D9
Fudge, caramel, fresh cherries
2820
HOOK & LADDER CABERNET SAUVIGNON, ESTATE BOTTLED, LOS AMIGOS RANCH, CHALK HILL, 2019
Cabernet Sauvignon
Chalk Hill is a subregion of Russian River Valley in the north. Its terroir in the hills escapes the fog that cools other parts of the region; hence, it is slightly warmer and Cabernet Sauvignon does well here. Los Amigos Cabernet Sauvignon 2019 has aromas of crushed dark fruits and vanilla. It is quite light mid palate with oaky flavours of vanilla, nutmeg and nuts complementing black fruits. Matured for 20 months in a combination of European and American oak, it has a firm grippy finish.
FOUR ROWS CABERNET FRANC, ESTATE BOTTLED, CHALK HILL, 2015
Gingerbread, allspice, cola and cherries lead to a relatively light palate. Balsamic fruit flavours emerge on the palate. 2015 was an exceptional vintage in Russian River Valley with grapes ripening early and harvested on September 11.
Cabernet Franc
2021-2025, M8 D9 All spice, gingerbread, cherries, cola
Balsamic fruit
Steak frites with shallot-lemon butter
photo — Nicole De Loach pours Chardonnay for a group of visitors at the winery.
2022-2027, M7 D8
Crushed dark fruits, vanilla, nutmeg
Nutty, dark fruits
Herbed standing rib roast
NEW
FOUR ROWS CABERNET FRANC, ESTATE BOTTLED, CHALK HILL, 2016
Cabernet Franc
More weighty than the 2015, it is medium to full bodied, with mellow dark fruit, vanilla and spice aromas. On the palate it has sweet-sour fruit impression with supple tannins and more integrated oak.
VERTICAL CASE
Four Rows is produced from four selected rows of Cabernet Franc vines at Los Amigos Ranch in Chalk Hill. Just three barrels (approximately 70 cases) of American and French oak are made each year with the wine matured for 30 months. Grapes are picked, gently de-stemmed and crushed to an open-top tank.
ONE BOTTLE EACH 2015, 2016, 2017
NEW
FOUR ROWS CABERNET FRANC, ESTATE BOTTLED, CHALK HILL, 2017
Cabernet Franc
Mellow oaky notes of coffee and coconut complement the dark fruit. Seemingly much more youthful than the previous wine, it is medium to full bodied with firm structured tannins and nice mid-palate weight. My preferred wine of the three – even though 2017 is generally considered a lesser vintage than the previous two. Just goes to show that when it comes to wine, there are no hard and fast rules!
— CALIFORNIA HOOK & LADDER WINERY
photo — Visitors to Hook & Ladder Winery enjoy wines with the backdrop of the winery's Olivet Ranch Sauvignon Blanc Vineyard.
Mellow dark
Sour blackberries
Merguez sausage kebabs
Spice-crusted duck breast with creamy polenta
CALIFORNIA
Blue Rock Vineyard
ALEXANDER VALLEY
Alexander Valley, north of Healdsburg and Russian River Valley AVA, is one of Sonoma County’s warmer regions. Blue Rock estate, just north of Geyserville in the north of the AVA, was first settled by Italian immigrants in the late 19th century. The run-down property was resurrected by Kenny Kahn and his wife Cheryl and now produces top-notch wines from mainly Bordeaux varietals grown on the 40-hectare estate.
photo — Blue Rock Estate surrounded by Syrah and Cabernet Sauvignon Vineyards.
CELLAR 288 — QUEBEC
BABY BLUE ESTATE RED BLEND, BLUE ROCK VINEYARD, SONOMA COUNTY, 2019
Cabernet Sauvignon, Merlot, Syrah, Petit Verdot, Malbec, Cabernet Franc
Blackcurrant, herbs and milk chocolate aromas precede a supple palate. This is a medium-bodied wine, with a grainy texture and grippy finish. Flavours of black fruit coulis and vanilla shine through mid palate giving lots of appeal. A blend of 44% Cabernet Sauvignon, 32% Merlot, 10% Syrah, 9% Petit Verdot, 4% Malbec and 1% Cabernet Franc.
It has aromas of fresh blackcurrants and blackberries with a hint of leather. This is a smooth supple wine with a fresh tangy acidity. It is youthful and elegant with incredibly lingering flavours of blackcurrants and other dark fruits with layers of character creating complexity. Predominantly Cabernet Sauvignon from four distinct blocks on the estate, with 5% Merlot, 4% Malbec and 2% Petit Verdot.
BABY BLUE ESTATE BLANC, BLUE ROCK VINEYARD, SONOMA COUNTY, 2020
This was the first time I had the opportunity to taste the Baby Blue Blanc since Ken first told me about the project on a visit there in 2018 – Wow! Explosive aromas of white peach, elderflower and fresh lime lead to an equally flavoursome palate with herbal tarragon notes alongside lemon and lime-citrus characters. A wine with great elegance and length. Sauvignon Blanc from five selected vineyards was blended with 3% Viognier and 1% Semillon. Most of the grapes came from Kenny’s new Gapstone vineyard in Petaluma Gap AVA complemented with fruit from Russian River and Knights Valley.
photo — Owner Kenny Kahn (centre) hosting a group at Blue Rock.
Fresh blackcurrant, blackberries, hint leather 18°C
Red wine-braised beef short rib with
2021-2023, M8 D9
White peach, elderflower, lime 6°C
Tarragon, lemon, lime, [D] 13.5%
Red snapper ceviche with lime, tomatoes and serranos
OREGON
Holloran Vineyard Wines
WILLAMETTE VALLEY
Bright cherry in colour, it has sweet cherry and jam aromas with a touch of grass. It is soft and light to medium bodied. An elegant wine with good Pinot expression with herbs and bitter cherries on the finish. Produced from Pinot grown on different sites.
Bill Holloran and his wife made their first foray into winegrowing in the Willamette Valley in Oregon, in 1999, purchasing a vineyard in Dundee and parcel of land in Eola-Amity Hills AVA. The moist, cool climate in the region produces fine, delicate wines, and there is a strong focus on Pinot Noir which has attracted many Burgundian wine makers. Like Burgundy, the region’s growers increasingly focus on site selection and the impact of altitude, exposition and different clones of Pinot Noir.
photo — View from the winery overlooking Holloran’s Dundee Hills vineyards: ANA vineyard in the foreground, Le Pavillon vineyard at top of the hill in the distance.
2021-2024, M7 D9
2827 HOLLORAN PINOT NOIR, LE PAVILLON VINEYARD, DUNDEE HILLS, 2016
Coming from Eola-Amity Hills, which lie West of the Willamette River. The hills were created by ancient lava flows and tectonic shifts. Only land above 60 metres qualifies for the AVA. La Chenaie, a single vineyard site at 120170 metres, was planted with various clones of Pinot Noir; they are exposed to cooling winds in the afternoons and ripen several weeks later than other locations. This wine has good depth, weight and concentration, and should open up as it matures.
Dundee Hills is further north in the valley some 25 miles southwest of Portland. Le Pavillon is produced from some of the oldest vines planted between 1972 and 1974. It is a small plot of approximately two hectares planted up to an altitude of 200 metres on volcanic soils known as Jory, rich in iron and free draining. It is linear in structure with a firm acidity and will take some time to open.
2828
HOLLORAN TEMPRANILLO, LA CHENAIE VINEYARD, EOLA-AMITY HILLS, 2018
98.00 $ 294.00
Dominated by American oak character, it was aged for 18 months in oak with 10% new french oak barrels and has aromas of coconut and vanilla with some cherries. La Chenaie currently has 1.6ha of Tempranillo planted with five different clones. It is quite angular on the palate, with the oak again making its presence known. The oak should become more integrated with another year in bottle.
photo — Holloran winemaker Mark LaGasse preparing a tank to receive wine, prior to bottling.
Salmon with leek and pea risotto
Braised veal with wild mushrooms
2022-2026, M7 D7
Coconut, vanilla, touch cherries 18°C
Red fruit and coconut
13.5%
Roast lamb with rosemary and juniper
Pinot Noir
$ 272.00 $ 272.00
2016 was a good year for Port with the vintage widely declared by the major Port Houses. Craufurd 2016 is youthful with floral notes combined with green leaf and hazelnut. The soft rich palate exudes sweet ripe fruits offset by bitter cherry creating great balance. After a warm wet winter, the vines were advanced at the start of the growing season but a cold snap in early summer naturally cut yields. Some relief was felt from the hot dry summer with just a bit of rain in August and September ensuring grapes fully matured and the low yield meant concentration.
2022-2035
Floral, hazelnut, green leaf 18°C
Sweet ripe fruits, bitter cherry 20%
Butter pecan ice cream
CRAUFURD PORTO, VINTAGE 2016, DOC PORTO (WOOD CASE)
Ripe blackcurrants, vanilla with a touch of dusty oak characterize the nose of Backstage 2015. On the palate, it is dense and full bodied with lots of dark fruit flavours and was matured in 100% new oak for 24 months. This is a structured Cabernet with ripe tannins and great balance coming from the excellent 2015 vintage. The Oakville vineyard, in the very heart of the Napa Valley, was planted in 1994 on clay soils and is surrounded by famous wineries.
3-year aged Gouda
Web Exclusives
Portugal is synonymous with quality fortified wines, producing Port from the Douro Valley in the north of the country and Madeira from the eponymous volcanic island off the coast of Morocco, which has been Portuguese territory since the 15th century.
Please visit Opimian.ca for your province's pricing on these wines.
2799
CRAUFURD PORTO, VINTAGE 2016, DOC PORTO (WOOD CASE)
2016 was a good year for Port with the vintage widely declared by the major Port Houses. Craufurd 2016 is youthful with floral notes combined with green leaf and hazelnut. The soft rich palate exudes sweet ripe fruits offset by bitter cherry creating great balance. After a warm wet winter, the vines were advanced at the start of the growing season but a cold snap in early summer naturally cut yields. Some relief was felt from the hot dry summer with just a bit of rain in August and September ensuring grapes fully matured and the low yield meant concentration.
2800
CRAUFURD PORTO, 10 YEARS
OLD TAWNY, DOC PORTO, AGED IN WOOD (WOOD CASE)
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca E Tinto Cão and other indigenous grape varieties
$ WEB $ WEB
Brick brown in colour, with sweet vanilla, apple and raspberry aromas. It was matured for 10 years in oak vats called “pipas” and has a rich mid palate and raisin flavours.
2801
CRAUFURD PORTO, 30 YEARS
OLD TAWNY, DOC PORTO, AGED IN WOOD (WOOD CASE)
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão and other indigenous grape varieties
$ WEB $ WEB
Pale amber in colour, it has lots of vanilla spice aromas followed by good depth on the palate. Dried fruits, vanilla and orange peel flavours combine giving an overall intense and complex flavour.
Mince pie with almond and orange zest
2792 RÉCCUA PORTO, 10 ANOS, DOC PORTO (WOOD CASE)
Touriga Nacional, Tinta Roriz, Touriga Franca, Tinta Barroca and others
$ WEB $ WEB
Amber in colour, sweet candy floss aromas combine with treacle and nuts. It has good depth on the palate with more nuts, smoke and bitter chocolate flavours.
2793 RÉCCUA PORTO, VINTAGE 2004, DOC PORTO (WOOD CASE)
Touriga Nacional, Tinta Roriz, Touriga Franca, Tinta Barroca and others
$ WEB $ WEB
Drinking nicely now after fifteen years in bottle, it has delicious red cherry, raspberry, wood, smoke and herbal aromas. The sweetness on the attack is offset by nice grippy tannins with flavours of bitter cherry and menthol. It has nice depth and is well balanced with lingering flavours.
Candy floss, treacle, nuts
Blackberry sorbet
MIXED CASE
2785 SONETO PORTO, DOC PORTO
SONETO PORTO, DOC PORTO, RESERVA ESPECIAL
Blend of traditional Douro grape varieties
Deep purple in colour with sweet cherry and plum fruit aromas. Soneto Reserva Especial has a rich sweet palate; it is smooth with cherry flavours and a bitter chocolate finish.
TWO BOTTLES
EACH LBV 2009, RESERVA ESPECIAL & RESERVA TAWNY
Pain au chocolat
SONETO PORTO, DOC PORTO, RESERVA TAWNY
Blend of traditional Douro grape varieties
Dried figs, tinned prunes and cherry menthol aromas follow through onto the palate with sultana and other sweet dried fruits.
SONETO PORTO, DOC PORTO, LBV 2009
Blend of traditional Douro grape varieties
Intense dark fruits, cherries, cloves and vanilla follow on to a complex palate with flavours of bitter cherry and chocolate, which in turn lead to a savoury finish. Delicious to drink now, it has good depth and was matured in large oak vats.
Dark fruits, cherries, cloves 18°C
Bitter cherries, chocolate vanilla, savoury
Pastéis de nata
Serra da Estrela
Dried figs, prune, cherry menthol
2021 Cellar Schedule
C280: Burgundy Pinot Noir, Australia & New Zealand
Fall Online Offering: September 21 - October 11, 2021
CWEB21 Online Offering: October 12 - November 8, 2021
If you have any questions or want to order, contact us: MemberService@opimian.ca or 1 800 361-9421
Red - White - Rosé - Sparkling - Port/Dessert - Spirit
Bottle size
Number of bottles in case
Aroma
Taste
Serving temperature
Percent of alcohol1
Ideal with
Evolution
Drink this year Will develop, drink within 2 years Meant for cellaring
Concentration Light - Medium - Great Oak Light - Medium - Heavy
Limited quantity Organic2
Vegetarian2
Ordering Made Easy
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Let yourself be inspired by Opimian’s Master of Wine, Jane Masters MW, and her detailed descriptions included in the Cellar Offering. Our custom chart on the reverse side features a list of symbols to help guide your selection.
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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.
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Notes, as required by the law in the Province of Quebec
• 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.
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Notes, as required by the law in the Province of Alberta
• All purchase transactions are completed pursuant to the laws in the Province of Alberta and are between you as the customer and Rocky Mountain Wine, Spirits & Beer (“Rocky Mountain”), an independent third party of Opimian Society (“Opimian”). All charges will appear on your credit card statement as Rocky Mountain.
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