C309-AB: PIEMONTE, SICILY, SARDEGNA AND CANADA

PIEMONTE, SICILY, SARDEGNA AND CANADA

TERRE DI KAMA CERASUOLO DI VITTORIA DOCG, 2021

For the final Cellar of Opimian's 50th year, we have chosen to celebrate with a memorable wine from one of Italy's top appellations: the 2021 Terre di Kama Cerasuolo di Vittoria is brought to us by Stefano Girelli and Peter Kosten of The Wine People. The estate, situated a mere seven metres above sea level, grows regional varieties, rare non-indigenous varieties and experimental varieties on its 39 hectares of red sand vineyards. Caring for the environment is top of mind for the Girelli family: local favino beans are used as natural fertilizer, while the use of rainwater to irrigate the vineyards helps to conserve the island’s precious resources.

Our feature wine is an organic, vegan-friendly blend of 60% Nero d’Avola and 40% Frappato. Part of the fruit was left to dry on the vine, concentrating the grapes’ flavour through the appassimento process. The varieties were harvested and vinified separately to accentuate their unique character. Once fermentation and blending were complete, the wine was matured in a combination of large oak botti and French oak barrique for one year.

The result is an expressive wine with the fragrance of violet, black cherry, raspberry, sandalwood and clove. Layers of bright red fruit – cherry, cranberry, rhubarb and pomegranate – fill the palate, while an appealing hint of balsamic, pepper and clove add complexity. Fine-grained, well-integrated tannins and fresh acidity provide good structure. With a delightful label created by renowned artist Philip Giordano, this special bottle is a beautiful addition to the table. 2023-2028–lw

Opimian's Marketing Assistant, Seema Pal, recently won the distinction of Best Sommelier of Manitoba, 2023. Seema is a graduate of the Canadian Association of Professional Sommeliers and holds the WSET Diploma designation. She is also a recipient of the Capstone California Wine Education Scholarship and has Highest Honours in the French Wine Scholar certification through Wine Scholar Guild. Seema loves to share her wine knowledge and will be teaching the WSET1 course to Opimian Members in September.

OPIMIAN EVENTS

IN-PERSON EVENTS

Edmonton Member Event

Friday, October 13, 2023

Edmonton Country Club More information to come

Calgary Member Event

Saturday, October 14, 2023

More information to come

VIRTUAL EVENTS

WSET Level 1 Award in Wines

If you’ve always wanted to know how to read a wine list with confidence and understand wine and food pairing, this is for you!

September 23-24, 2023 tinyurl.com/2urycc5v

The Masters Case Tasting C299 (for subscribers only) Wines from Piemonte (Italy)

Wednesday, October 4th at 5pm Eastern Time

The Masters Case Tasting C300 (for subscribers only) Wines from Bec Hardy (Australia)

Wednesday, November 2nd at 7pm Eastern Time

UP TO THE MINUTE

GETTING TO KNOW THE STAFF

Mike Howe Head of Growth

Mike’s healthy obsession with food & wine led him from the corporate sales & marketing world into a career where he can focus on what drives him - creating connections and exposing people to new flavours and experiences. Now as the Head of Growth at Opimian, Mike has been working with partners across the country to grow our membership base and create additional value for our community.

PLEASE KEEP YOUR CREDIT CARD INFORMATION UP-TO-DATE

One of the biggest disappointments we hear from Members and especially wine program subscribers is when their orders do not go through due to an expired credit card. Please keep yours up-to-date. You can update the information in your dashboard. It's stored in a safe, encrypted database so you have no worries there. If you have any trouble doing so, please contact Member Service.

That's a wrap!

Cellar 309 marks the final offering in a year that has celebrated Opimian's 50th Anniversary. By the time it closes on October 23rd, you will have placed 42,424 orders that include 82,478 cases. That's 494,868 bottles of wine and spirits finding their way into Members' homes. We are definitely Canada's Wine Club!

Long before you see a product in the Cellar, your Procurement Department have been hard at work with our existing producers and finding new ones. They develop a plan for an upcoming Cellar fully seven months prior to opening day. When you consider that after the close, those same products are in the system for another five to six months, you can see how every wine or spirit you enjoy has been on a year-long journey. Every department - Procurement, Marketing, Logistics, Growth, Accounting and Member Service - plays a vital role in bringing you exclusive beverages for every drinking occasion. For this, we thank the dedicated staff and the volunteer Board of Directors.

In the publication you have in your hand, as well as several Web Exclusive wines, you have over 80 to choose from. Thirty-seven of them are new. All of them come with the Master of Wine stamp of approval and you have exclusive access to them in Canada. Within these pages, we have provided you with articles, features and expert opinions to help you make your choices. Our Member Service Team is also ready to give you a hand whenever you need it. Featured on our cover are our remarkable partners, The Wine People. They are a rare breed in the wine industry in that they are growers, oenologists, technicians and managers. They continue to bring us top-quality wines from Sicily (the soils of Mount Etna never disappoint), Veneto and Abruzzo. From the top value Dea del Mare wines to the DOCG feature wine Terre di Kama Cerasuolo di Vittoria on page 2, you can't go wrong.

Derek Barnett of Meldville Wines continues to win awards and continues to make some of the best wines in Ontario. If you haven't tried one yet, we've provided a full complement to tempt you.

All of the wines from Sardegna (you may know it as Sardinia, an Italian island in the Mediterranean Sea) are new to us. The terroir and climate are so varied that both Vermentino and Cannonau (Grenache) are both successfully grown and produce excellent wines.

Do not miss the Murantori Franciacorta! (Formerly known as Villa Crespia)

The family is now in its third generation of making this iconic Italian sparkling wine.

Of course, Piemonte needs no introduction. Barolos are Member favourites and we've brought you a wide selection. All wonderful. Don't stop there. The many other styles and varieties from this quintessential Italian wine region are equally delicious.

Thank you, as always, for sharing the joy of wine with us. The joy is only enhanced in the sharing.

YOUR MASTERS OF WINE FOR

Toronto-based Igor Ryjenkov MW was the first in Canada to earn the prestigious Master of Wine credential in 2003. His wine business expertise has been informed by 24 year in the Ontario trade, first in retail, then in key buying positions, and lastly, in projects, most notably, developing the new 5-dot wine style matrix. Igor is one of Opimian’s Masters of Wines.

Ordering Made Easy

1. SELECT YOUR WINES

Let yourself be inspired by Opimian’s Masters of Wine. Our custom chart features a list of symbols to help guide your selection. Still unsure which wines to order? Contact us!

2. PLACE YOUR ORDER

There are three ways to order. The last day to order for each Cellar Offering can be found listed on the cover. No orders will be processed after this time.

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. 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.

Louise Wilson MW lives in the Niagara region and is one of ten Masters of Wine based in Canada. She has over 20 years of experience in the wine and spirits industry.

The many facets of Barolo and Piemonte

The Barolo and Barbaresco area in the Langhe region of Piemonte is a hidden gem, hiding in plain sight. Nothing really prepares you for what’s in store on your drive from Turin, not at the exit ramp, not even when you get to the town of Bra, the gateway to Langhe. Only when you are there will you know that you have arrived, seeing the beautiful gentle rises of vine-carpeted knolls of Barolo, and the famous rolling hills of Barbaresco. Both are quite small in size, just under 2000 ha for Barolo and around 700 ha for Barbaresco, and you can take in nearly the entire Barolo production area from the outlook point in the village of La Morra. They are responsible for only a single-digit fraction of the total Piemonte’s wine output, however, they certainly punch way above their weight when it comes to their stature.

While wine is very important here, grapes are not the only crop in Langhe – cereals, maize and hazelnuts are widely grown. The region has a rural and very down-to-earth feel. People here live close to where they grow their food and make their wine. Ferrero Rocher and Nutella had their start here, as did the Slow Food movement. Among other regional specialties, another worldwide star from the region is the truffles, especially the white ones.

The wine offered here is varied and broad, with a stable of local interesting and

unique grapes, both white – Arneis, Cortese - and red – Dolcetto, Barbera, Brachetto. However, the main reason why the region is revered is Nebbiolo, the only grape in Barolo and Barbaresco, a “crazy diamond” that shines its brightest here. A very early budder and very late ripener – it is named either for the late fall fog covering the vineyards around the harvest time, or the bloom on the berries, both called “nebbia” - it is a very distinct grape.

Not particularly thick-skinned and not exceedingly pigment rich, it is paradoxically quite tannic and rather aromatic, with the signature floral, cherry and tar aromas, and a healthy acidity. There are several clones, bio- and phenotypes, each with their particular idiosyncrasies, but in its core,

Nebbiolo shares nine alleles with Northern Rhône’s white aromatic Viognier, odd as it is. It has not travelled much - there are pockets of it elsewhere in Piemonte, Aosta and Lombardy, with a sprinkling in the New World, but it is in Barolo and Barbaresco, with their unique terroirs, where it reaches the heights wine lovers come to appreciate it for. Let’s take a closer look at Barolo, since there is a number of them in this Cellar, both recent and mature vintages.

Barolo

The five main communes of Barolo offer two distinct styles, thanks to varied soil compositions, elevations and aspects –more perfumed and less tannic wines from

COUPS DE COEUR

THIS CELLAR'S HIGHEST SCORING WINES BY OUR MASTERS OF WINE

EVERYDAY DRINKING

Barolo and La Morra, and deeper, darker-fruited and more grippy expressions from Castiglione Falletto, Monforte d'Alba and Serralunga d'Alba. The individual expressions don’t stop there. The grape’s ability to communicate the nuances of a particular site has led to a roster of individual vineyards within each commune, compiled over generations, with more and more of these vineyards appearing on the labels. Barolo’s extensive ageing requirement of 38 months, of which 18 must be in a barrel, means that a “regular” Barolo won’t hit the market until the 4th year from the vintage. The Riserva calls for as much as 62 months of ageing - no extra time in

wood – and is released in the 6th year after the harvest.

The old-style Barolo was a highly tannic wine requiring extended cellaring. Improved vineyard and winery practices tamed those tannins in today’s Barolo to an extent that many are approachable and enjoyable upon release, although it is still a very structured red wine. Its aromatic profile and the tannic framework really pair well with your favourite proteins, starting from steak tartare, like the delicious local version made with Piemontese beef, to a lightly charred medium-rare steak or lamb, or even duck. Most bottlings would evolve for 10-plus years, with the top examples

CELLARING POTENTIAL

capable of lasting for decades. With age, the floral notes shift to wilting or dried flower elements, tar becomes cold smoke, leather, tea and medicinal notes, and the tannins soften. The wines don’t usually throw a thick sediment, but even then it may be best to rest the upright bottle overnight and decant it carefully, leaving a little behind.

While, as always, it certainly pays to know your producers, vintages from 2010 and later would fall into very good to excellent range, and there are really no bullets to dodge as far back as mid-2000s. That is all to say that with the vintages currently on the market you can confidently shop for this jewel of a wine from this gem of a region.

CANADIAN CORNER

FIND AN EVEN BIGGER CANADIAN SELECTION ONLINE! WWW.OPIMIAN.CA

Chardonnay

$ 222 $ 37

The 2021 Pearl Morissette Coup de Cœur captures the essence of the Niagara region in a glass. It is a notably aromatic example of Chardonnay made from vines grown in the red clay soils of the 24-hectare Redfoot vineyard. The property, located in the Lincoln Lakeshore viticultural area, is heavily influenced by the moderating effect of Lake Ontario. Here, the mild climate and the long growing season allow the grapes time to slowly ripen while they develop maximum flavour. Elegant from the first aromas through to the extended finish, this wine offers an expressive bouquet of honeydew melon, peach, apple and lemon scents that are reinforced on the palate. Elevage in 10% new oak demi-muid and 90% foudre, in addition to eight months spent on lees, adds depth and texture to the wine. Fresh acidity perfectly supports the fruit creating a seamless balance. This wine is immediately delightful but also has the capacity to evolve in cellar. The best part? Opimian Members now have exclusive access to this small-lot Canadian gem. It is not even available at the winery! 2023-2028–lw

11.5%

Honeydew melon, peach, apple, lemon

Honeydew melon, peach, apple, lemon, [2.00]

Salmon cakes with lemon aioli

Shipping fees may apply.

1049

Whisky

$ 60 $ 60

JOIN THE HARRIS BEACH CASK CLUB! CHECK OUT LOT 3690 AT OPIMIAN.CA

Whisky 45% Orange

Grilled orange, apricot, date, caramel

FinishAllspice

This rye-forward whisky is loaded with personality. The nose is packed with orange zest, vanilla, toasted coconut, mince pie and crème caramel aromas. The initial sip opens with layers of grilled orange, apricot, dates and caramel before it transitions into a long spicy finish. Refined and polished, Beach’s signature smooth mouthfeel makes it easy to enjoy Rye 51 straight; however, its versatile style makes it perfect for classic cocktails such as the Old Fashioned. – lw

4220

CLOUDSLEY CELLARS HOMESTEAD

VINEYARD PINOT NOIR, VQA

TWENTY MILE BENCH, 2019

Pinot Noir

$ 276 $ 46

12.5%

Cherry, leather, balsamic, cured meat

Cherry, strawberry, raspberry

Beef carpaccio with arugula and Parmigiano-Reggiano

The 2019 Cloudsley Cellars Homestead Vineyard Pinot Noir is a single-vineyard wine crafted from fruit grown in Niagara’s Twenty Mile Bench appellation. This is a Burgundian-style Pinot with an evolving bouquet of cherry, leather, balsamic and cured meat. Upon the first sip, the palate expresses notes of cherry, strawberry and raspberry framed with fine grained tannin. An excellent match for beef carpaccio. 2023-2025– lw

4140

LIGHTFOOT & WOLFVILLE TERROIR SERIES SAUVIGNON BLANC, 2021

Sauvignon Blanc

$ 210 $ 35

A memorable wine made by Nova Scotia’s first biodynamic winery. The bouquet transports one to a field of lavender and sweetgrass. The palate follows with additional flavours of melon and lime. A fine example of the elegance and high quality achievable in the Annapolis Valley. Only 298 cases produced. 2023-2025– lw

11.5%

Lavender, sweetgrass

Lavender, sweetgrass, melon, lime, [2.30]

Grilled shrimp piccata

CANADA

Meldville Wines

Alongside the commercial industry leaders, the ascendancy of small-batch, virtual wineries is a sure sign that the Canadian wine industry is healthy and in the next stage of its maturity. These businesses are borne out of a singular vision or a drive to express their winemakers’ interpretation of the micro-site terroir or to offer off-the-menu grapes and blends. Meldville Wines is one such venture. Named after his childhood home, it is a label developed by Derek Barnett. The span of over 30 vintages in Ontario easily qualifies Derek’s CV as “extensive.” The Meldville line allows him to express more intimately his decades-long experience of winemaking in southern Ontario.

Sauvignon Blanc

$ 168 $ 28

Pale yellow in the glass. Fermentation and nine months of neutral-oak aging was just enough to give the aromatics a characteristic twist without being oaky. With high intensity, it displays quince, yellow gooseberry, camomile and wax/lanolin notes. The palate opens with a lifted, medium-plus acidity and is dry with a medium-plus extract and body. It has a nice length on the palate and clear oily/creamy, gooseberry and quince fruit to a medium-plus finish. 2024-2028 – ir

4555

Chardonnay

$ 180 $ 30

Fermented and rested on its lees for 17 months in third-fill French oak, keeping the oak influence well in check. Pale yellow robe with high intensity aromatics of custard, honey, yellow plum preserve, oatmeal and vanilla. The dry palate shows an adequate, low-to-medium acidity, a medium-plus extract and body with a medium texture and balanced alcohol. A little more subdued on palate than the nose, it has a medium length and fruit intensity with a spectrum of nutty, oatmeal, vanilla and custard elements with overtones of yellow fruit. A medium finish.2024-2030 –ir

13%

Quince,

13%

Creamy, gooseberry and quince, [2.00]

Arugula and mesclun greens with goat cheese

Nuts,

Crispy-skin herbed roast chicken

Quite far from its Northern Rhone home, yet still pretty well-typed Viognier. Barrel fermented in largely neutral oak. Pale yellow, it opens with mediumintensity aromas of honey, pear, hint of peach and a floral note. On the palate it has a fresh, medium-plus acidity, as well as extract, alcohol and body, with a soft, but a tad grippy, texture. It displays medium length, a nice fruit intensity with lemon, floral notes, popcorn, fragrant pear to a medium-plus finish. Sulphur is a little noticeable right now (tank sample) but should settle down with bottling. 2024-2026 –ir

12.5%

Honey, pear, hint of peach and floral

Lemon, floral, popcorn, fragrant pear, [3.00]

Pad Thai with mild chili-garlic sauce

Fermented with ambient yeasts, raised in neutral oak and minimally filtered, it shows a typical medium ruby color. On the nose, it opens with medium-plus intensity aromas of Bing and sour cherries and raspberry with a touch of evergreens and beetroot. It displays a mid-framed structure – extract and body, with a lifted acidity. It is dry with fine supple tannins’ support and a nice length and fruit intensity with cherry, fresh moss and raspberry, and a medium finish. 2024-2026 – ir

Another small batch – only 600 bottles of Syrah with a dash of Petit Verdot and Malbec. Deep ruby in the glass. A mediumplus intensity on the nose with lifted, toffee, ripe bell pepper, pencil lead-and-shavings aromas, then hints of cooked beetroot in the background. A honey note appears with airing. On the palate, it shows medium acidity, is dry and has a medium-plus extract and powdery tannins for an overall mediumplus body impression. It displays a medium length and fruit with pencil shavings, red plum and pit, toffee, cooked beetroot and medium, powdery finish. 2024-2026 –ir

12.5%

Bing and sour cherries, raspberry, with a touch of evergreen and beetroot

Cherry, fresh moss and raspberry

Chicken liver pâté with brandy, capers and thyme

13%

Toffee, ripe bell pepper, pencil lead and shavings, hints of cooked beetroot

Pencil shavings, red plum and pit, toffee, cooked beetroot

Smoked brisket with grilled root vegetables

So fast and furious was the recent phoenix-like rise of the Etna area and its wines that it sometimes bears a reminder that the island has been a winemaker’s paradise for well over 2,500 years with a wide-ranging palette of the grape varieties on offer. This is a great chance to get reacquainted with the spectrum of what else, in addition to the expressive individualistic wines of Etna, the island has to offer.

$ 132 $ 44

Made from Sicily’s indigenous Carricante variety, the 2021 Eudes Piccolo Bianco is layered with aroma and flavour. The bouquet exudes the fragrance of honeyglazed peaches and golden syrup. The richness of the fruit is offset by crisp acidity, creating an appealing balance. Look for flavours of peach, citrus, orange and almond. 2023-2025 – lw

VINI EUDES

12.5%

Honey-glazed peaches, golden syrup

Peach, citrus, orange, almond, [1.00]

Linguine with crab meat and lemon

Etna is known for its high-quality, mineral-driven wines made from intriguing indigenous grape varieties such as Carricante, Catarratto, Nerello Mascalese and Nerello Cappuccio. Located on the east coast of Sicily, the region's vineyards curve around the foot of Mount Etna, one of the most active volcanoes in the world. Inspired by Etna’s idyllic beauty and exceptional terroir, winemakers Giovanni Messina and Laura Torrisi meticulously craft the wines of Eudes from hand-harvested grapes grown on sand, volcanic and pumice soils 750-770 metres above the Ionian Sea. The vineyards of Eudes, including their centenarian plot of ungrafted Nerello Mascalese, are currently under organic conversion.

$ 189 $ 63

A medium-bodied blend of Etna’s signature varieties with 80% Nerello Mascalese and 20% Nerello Cappuccio. Maturation for 18 months in tank and an additional 12 months in bottle have created a multifaceted wine with the scent of blackberry, cherry, violet, licorice and spiced plum. The body is equally complex with notes of cherry, strawberry, cranberry and crushed gravel before ending with a savoury, meaty finish. Recommended for those who appreciate red Burgundy. 2023-2027–lw

12.5%

Blackberry, cherry, violet, licorice, spiced plum

Cherry, strawberry, cranberry, crushed gravel, cured meat

Spaghettini with beef-pork-veal meatballs

$ 96 $ 16

Cataratto with a dash of Inzolia and Grecanico. A pale lemon appearance, then a lovely intensity of mineral notes, yellow apple flesh and peel, with a touch of aloe/ lees. The wine is dry with medium acidity, a touch more than medium extract and body, yet soft textured, with a nice length and intensity of plump yellow fruit, mineral elements and very ripe lemon. Medium-plus finish. Enjoy now over the next two years.– ir

12.5%

Mineral notes, yellow apple - flesh and peel, hint of aloe/lees

Plump yellow fruit, mineral elements and very ripe lemon, [4.00]

Mussels and saffron risotto

THE WINE PEOPLE

This selection comes from a Sicilian portfolio of a supplier familiar to our members: The Wine People. The brainchild of two wine producers and entrepreneurs, Stefano Girelli and Peter Kosten, today it is more of a collective of likeminded individuals with a focus on top-tier offers and service and an eye on a sustainable and organic approach for a “Made in Italy” one-stop wine shop. Sicily is one of the company’s key regions with the winemaking duties overseen by the highly capable team of winemakers Mattia Giocomelli and Stefano Chioccioli.

13.5%

Inky, red plum, black cherry, ripe blackcurrant and lees

Red plum, inky, minerally

$ 102 $ 17

Beef-cheeks ravioli in marinara sauce

Nero d’Avola and a touch of Merlot and Syrah. Deep opaque ruby in the glass. A rather subtle aromatic set here (cooler ferment) -- inky, red plum, black cherry, notes of very ripe blackcurrant and lees. Dry on the palate with a medium acidity, fuller extract and body, framed by medium-plus, medium-textured tannins. It has a medium length and fruit intensity that follows the nose: plum, inky, minerally with a medium-plus finish. 2024-2028 – ir

$ 138 $ 23

The grapes for this wine are chilled overnight after harvest to protect the aromatics before pressing. A pale lemon appearance. Medium intensity on the nose with mineral, pencil lead tones, then fresh quince, floral lift and a touch of lees. The palate opens with a low but adequate acidity; it is dry with a mediumplus extract yet soft texture and overall a mid-weight frame. It shows a medium length and intensity with yellow fruit, pencil lead, grapefruit peel and lees. Ready now. – ir

13%

Mineral, pencil lead tones, fresh quince, floral, lees

Yellow fruit, pencil lead, grapefruit peel and lees, [1.00]

Seafood antipasti

The grapes were partly dried on the vine and partly on the racks. The wine has a deep opaque ruby robe. It opens with medium intensity and notes of prune and fig, endive, sealing wax and licorice/chicory. Softer than medium acidity on the palate, just a hint of sweetness with a medium-plus extract and closer to full body with fine-textured, medium-plus tannins. A nice length and intensity here with plum reduction, chicory, prune, floral and sweet notes to a mediumplus warm finish. 2024-2028 – ir

14%

Prune, fig, endive, sealing wax and licorice/ chicory

Plum reduction, chicory, prune, floral and sweet notes

Marinated wood-grilled flank steak with herbgarlic salmoriglio

Grapes for this wine are sourced from the island’s south coast. A pale lemon color in the glass. The wine has a medium intensity on the nose with lifted, floral attack, then fresh quince, yellow fruit sorbet and mineral components. The palate shows a medium acidity, a healthy extract and a medium-plus body, along with soft, almost plump, texture with a gentle grip and a medium length and fruit: quince, yellow plum, floral and mineral notes. A medium finish. Ready to enjoy.– ir

The grapes here are sourced from Marsala, the very western area of Sicily. A pale lemon appearance followed by medium-intensity aromas of quince, grapefruit peel and minerally/pencil lead notes. The palate shows a low but sufficient acidity, a lighter extract and a lightto-medium body. It’s dry with a medium texture, a proportionate length, fruit that follows the nose and a stronger citric element on the palate than on the nose. Drink now over a couple of years. – ir

13%

Quince, grapefruit peel, minerally/pencil lead notes

Grapefruit, quince, minerally, [3.70]

As an aperitivo

From Marsala, some grapes are lightly dried on the vine, some in the winery. A pale lemon color. Attractive, medium-plus floral/fragrant aromas then quince, yellow plum/apple and nuts. A note of candied pear/pear drop develops with air. The palate shows a low but sufficient acidity and is dry with a medium-plus extract, a soft to medium texture, a fuller balanced alcohol and a medium body. It shows a nice length and fruit character with yellow plum, fresh apple, lemon and nuts leading to a rich, oily, medium-plus finish. Drink now over three years.–ir

13.5%

Floral/fragrant, quince, yellow plum/ apple, nuts

Yellow plum, fresh apple, lemon, nuts, lemon oil, [7.00]

Seafood lasagna with spinach and lemon

13%

Lifted, floral, fresh quince, yellow fruit sorbet and mineral components

Quince, yellow plum, floral and mineral notes, [3.00]

Steamed clams with white wine, butter, herbs and crostini

A PG that clearly comes from warmer climes. Pale lemon in the glass. It opens with medium-intensity rich, yellow fruit notes, honey, nuts and oily dough. A tad shy of medium, adequate acidity, the palate is dry with medium-plus extract, soft texture and medium body. It has a nice length and intensity with a citric element, yellow plum, mineral notes, and lemon oil on the medium-plus finish. Drink now over the next two years. – ir

13%

Rich, yellow fruit, honey, nuts, oily dough

Citric, yellow plum, mineral notes and lemon oil, [4.00]

Caprese salad

Although not mentioned on the label, the wine has a portion of “passito” or lightly dried grapes. It is deep opaque ruby in the glass. Well-pronounced notes of plum custard/ cheesecake, vanilla, pickling spices and floral/ leafy notes on the nose. The palate shows a medium acidity; it is dry and of a medium frame with soft to mediumtextured tannins. A medium length and intensity with plum custard and floral/ leaf notes to medium-plus finish. 2024-2026 – ir

14%

Plum custard/cheesecake, vanilla, pickling spices and floral/leafy notes

Plum custard, floral/leaf notes

Apricot lamb tagine with couscous

The dried grapes lose as much as 30% of their weight over three to four weeks. The wine has a deep opaque ruby appearance and mediumintensity aromatics: notes of hickory smoke, cured meat, red fruit, cheesecake element and floral/leafy hints. A dry wine with a medium-acidity palate, it has a medium extract, medium loose-textured tannins and a medium body. They are complemented by a nice length and intensity with sweet fruit/plum reduction, cheesecake and floral note and a medium-plus finish. 2024-2026 –ir

14%

Hickory smoke, cured meat, red fruit, cheesecake element, floral and leafy notes

Sweet fruit, plum reduction, cheesecake and floral

Morel and chanterelle mushroom pasta

AZIENDA AGRICOLA CORTESE

At Cortese, Stefano and Marina Girelli craft wines that reflect the Sicilian terroir by using time-tested, traditional winemaking practices supported by modern technology. A customized viticultural regime is developed for each organically farmed plot, allowing the vines to achieve individual expression. The pair's philosophy extends beyond viticulture to seeing the vineyard as part of the larger ecosystem supporting the region's wildlife.

$ 22

$ 132

A light- to medium-bodied wine with expressive aromas of raspberry, cherry, plum and crushed gravel. Its flavours mirror the aromas and are lifted by balanced acid and light tannin. Serve slightly chilled to accentuate this wine’s fruity character. If Pinot Noir and Gamay appeal to you, the Cortese Nostru Nerello Mascalese is one to try. 2023-2025 – lw

13.5%

Raspberry, cherry, plum, crushed gravel

Raspberry, cherry, plum, crushed gravel

Rigatoni with red lentil Bolognese

4544

CORTESE NOSTRU CARRICANTE/ CATARRATTO-LUCIDO CASE3 BOTTLES EACH:

$ 132 $ 22

This mixed case highlights a duo of organic wines made from two of Sicily’s unique grape varieties: Carricante and Catarratto-Lucido.

TOP SCORING WINES THAT WERE ORGANIC AND VEGAN BEFORE THEY WERE TRENDS.

CORTESE NOSTRU CARRICANTE TERRE SICILIANE IGP ORGANIC WINE, 2022

Carricante

Made from 100% hand-harvested Carricante grown 400 metres above sea level. Fermentation at low temperatures emphasizes this wine’s fruity profile of peach, nectarine and melon. Bright acidity provides mouth-watering appeal as impressions of lemon and lime linger on the finish. The cheerful label portrays the San Giorgio Cathedral, a UNESCO World Heritage site monument, in the nearby town of Modica. 2023-2024 – lw

12.5%

Catarratto-Lucido

The high-quality clone Catarratto-Lucido is one of three versions of this unique Sicilian variety. The Cortese example is a refreshing pour with aromas of lemon, lime and green apple that pull through to the core. The fruit is complemented by a hint of white pepper, which leads to a tangy, mineral-driven finish. 2023-2025 – lw

12.5%

Peach, nectarine, melon

Peach, nectarine, melon, lemon, lime, [1.00]

Roasted eggplant gnocchi with lemon and basil

Lemon, lime, green apple

Lemon, lime, green apple, celery, white pepper, mineral, [1.00]

Pasta with hummus sauce

SARDEGNA ITALY

Its location at the crossroads of Europe, Africa and Asia have ensured that Sardegna’s unique character in today’s ranks of Italian regions has been informed by the various cultures and influences of those who ruled or controlled the island over the centuries. Likewise, while it has a number of unique grapes, the most recognizable ones are those shared with other parts of Europe, unlike most of the county: Vermentino and Cannonau (a.k.a. Grenache/ Garnacha). Yet like the island’s unique character, these grapes’ expression here have a definite, singular Sardinian identity.

Vermentino

$ 126 $ 21

It has a pale lemon color. The nose is of medium intensity with nutshell lining, mineral notes, endive, pencil shavings and yellow nasturtium. A shade shy of a medium acidity, it is dry with a medium-plus extract, a soft texture with a slight edge, and a medium-plus body. It shows a medium length and fruit with mineral tones, crushed yellow flowers and pencil shavings. A medium finish. Drink now over two years.–ir

12.5%

Nutshell lining, mineral note, endive, pencil shavings and yellow nasturtium

Mineral tones, crushed yellow flowers, pencil shavings, [1.00]

Fritto misto di mare

CANTINA DORGALI

Cantina Dorgali is a 70-year-old co-op of grape growers in the village of Dorgali, in the east of Sardegna. With 220 members and 650 hectares under their care, they continue to insist on harvesting entirely by hand and on keeping things simple and traditional in the cellar to allow the grapes to clearly express the nature of their corner of the island.

$ 126 $ 21

14%

Red plum flesh, earth, pleasant

Plum, minerally, beetroot

Lamb ragù with artichokes on fregola

A medium ruby red appearance. Medium-intensity red plum flesh, earth and pleasant and attractive on the nose. A dry palate, it has a medium acidity and a slightly lighter-than-medium frame – extract, tannins and body. The palate is completed with a medium length and fruit with plum, minerally and beetroot flavors, and a medium finish with a hint of endive bitterness. Drink now over three years.

ir

Vike Vike : The New Wave Of Winemaking

Cantina Vike Vike was founded by Simone Sedilesu, a young winemaker from Mamoiada, Sardinia, whose family has been making wine for generations. He grew up working in the vineyards with his family and learned the art of winemaking from his father and grandfather.

Their approach to winemaking is straightforward and authentic: they believe that the most crucial part of making great wine happens in the vineyard. In the cellar, they handle the wine with care, ensuring it stays true to its natural flavours.

How did you get started in the wine business? When and why was Cantina Vike Vike founded?

The Vike Vike winery was born in 2015, after I completed a degree in oenology and a gained experience in Stellenbosh, in South Africa. After years spent helping in the family business, I decided to start my own business, renting vineyards and making my first vintage from those vineyards.

What does the name “Vike Vike” mean?

The name VikeVike in our dialect means “LOOK! LOOK!”, which is a typical exclamation of surprise!

What is special about winemaking in Sardinia? What is one of the hardest things about it?

As far as winemaking is concerned, the most difficult aspect is choosing the harvest period based on the desired oenological objective. To make elegant wines, the harvest must be brought forward slightly, paying attention to the right balance between sugars, pH and acidity. We want to preserve the freshness in Cannonau – the tradition here was to make very alcoholic reds for blending.

Opimian is offering 3 Cannonau wines. What other grape varieties do you like working with?

In Mamoiada, the only red-berried grape is Cannonau! In addition to Cannonau, I like working with Granazza, a native white grape variety from central Sardinia.

What is your winemaking philosophy?

My winemaking philosophy is all about respect for the terroir: spontaneous fermentations, spontaneous malolactic fermentations, no clarification of any kind!

What do you enjoy most about being a winemaker?

The positive thing about being an winemaker in my area is that I am lucky enough to work with all the "ghirade" – or small vineyards/communes - of Mamoiada because I am also a winemaking consultant in the region.

Is your winery open for visitors? How can Opimian Members get in touch?

My cellar is always open to everyone! I offer tastings of all my wines. Everyone can contact me through my website: www.cantinavikevike.com

CANTINA VIKE VIKE

Vike Vike is a boutique-sized operation created by Simon Sedilesi in the village of Mamoiada where he was born into the winemaking family. This time he spent learning the ropes with his extended family was complemented by formal studies in oenology, both firming up his belief that the wine is made in the vineyard, and the role of the winemaker is “not to ruin” what nature gave. He uses organic methods in the vineyards and some of the wines are, or are in conversion to, organic. The wines are fermented with the ambient yeast, and Simon does not use fining or filtering, letting the grapes do all the talking.

Cannonau

From brought-in fruit, Istevene single vineyard with 105-year-old vines was made only in 2020 and 2021. Again, spontaneous fermentation, 100% whole cluster – suppler fruit but a tad more structure - and 18 months in 500-litre barrels. The wine shows deep ruby appearance and medium intensity of red plum preserve, floral notes, red fruit and honey. A gamey note develops with air. The palate is dry with a medium acidity and structure – extract, tannins and body. A nice length but slightly shy fruit with honey, beeswax, tar and red plum/pit and a medium-plus finish. 2024-2028 – ir

Post-fermentation, the wine was kept in large Slavonian oak vats for one year. A medium ruby red color. It has a medium intensity of aromatics of licorice, nasturtium and red fruit. It is dry on the palate with a medium acidity, a mediumminus extract, a medium amount of medium-textured tannins and a mid-weight body. It shows a medium length and fruit with red plum, floral/ nasturtium notes, licorice and roasted beet leading to a medium finish. Drink now over three years.–ir

Licorice, nasturtium and red fruit

Sourced from 30-year-old vines, this underwent a spontaneous fermentation with 50% of whole clusters before aging 18 months in 500-litre barrels of third- and fourth-fill. A medium-plus ruby red color. The nose shows medium-intensity aromas of lees, nutshell lining, concrete, nuts and raw beetroot. Dry with a medium acidity palate and medium-plus dimensions: extract, tannins (medium-textured) and closer to a full body. A nice length and fruit intensity with plum, mineral notes, raw beet and herbs/ licorice, and a medium-plus finish. 2024-2028–ir

13%

Red plum, floral/nasturtium notes, licorice, roasted beet

Porceddu sardo roast suckling pig

Lees, nutshell lining, concrete, nuts, raw beetroot

Plum, mineral notes, raw beet, herbs/licorice

Lamb and fennel stew

13.5%

14%

Red plum preserve, floral, red fruit, honey and game

Honey, beeswax, tar and red plum/pit

Braised game with Cumberland sauce

Glera

A light to medium-bodied sparkler with notes of white flowers, peach, pear and red apple. With a slightly sweet finish, this Prosecco is the perfect pair for lighter desserts such as angel food cake served with fresh fruit. 2023-2024.– lw

11%

Peach, pear, red apple, white flowers

Peach, pear, red apple, [14.00]

Angel food cake with fresh fruit

A youthful Pinot Grigio with aromas of melon, pear and white peach. The peach and melon flavours carry through to the core where they are accompanied by a twist of citrus. 2023-2024– lw

12.5%

Melon, pear, white peach

White peach, melon, citrus,

Ceviche with fresh lime juice

Catarratto,

$ 156 $ 13

A tasty blend of Pinot Grigio and Catarratto. Its delicate nose of citrus, almond and red apple builds to flavours of crisp green apple, tangy gooseberry and white pepper. 2023-2024–lw

12.5%

Pinot Grigio

$ 156 $ 13

A pretty, pale pink Pinot Grigio rosé with a profile of lemon, lime and green apple. A kiss of white pepper on the palate adds charm. 2023-2024– lw

WINES FOR YOUR EVERYDAY DRINKING

12%

Montepulciano

$ 156 $ 13

A fruit-led Montepulciano with a fragrant nose of strawberry, cherry, plum and a hint of earth. Concentrated flavours of wild blueberry, earthy blackcurrant and smoky plum are backed by ripe, balanced tannin. 2023-2025– lw

12.5%

Citrus, almond, red apple

Green apple, gooseberry, white pepper, [4.00]

Grilled vegetable and tomato galette with feta cheese

Lemon, lime, green apple

Lemon, lime, green apple, [1.00]

Bún thịt nướng Vietnamese rice noodles with shrimp and grilled pork

Strawberry, cherry, plum, earth

Wild blueberry, blackcurrant, plum, earth, smoke

Baked three-cheese and wild mushroom ziti

LE MURATE WAS SO POPULAR LAST YEAR, THIS YEAR'S NEW WINES ARE WORTH A TRY!

ABRUZZO FATTORIA NICODEMI

A special parcel of land in Abruzzo’s Teramo hills has captivated the hearts and minds of the Nicodemi family for generations. In the 1970s, Bruno Nicodemi established a modern winery on this plot that was originally a part of his great-grandmother’s dowry. In 2000, the responsibility passed to Bruno’s children, Elena and Alessandro, who left their careers in Rome to lead the family business. The property’s 38 hectares of organic vineyards are planted exclusively with Montepulciano and Trebbiano. Located a mere 10 kilometres from the Adriatic Sea, the vines thrive on limestone and clay soil providing the estate-grown fruit that is crafted into the award-wining, terroir-driven wines of Nicodemi.

$ 24

$ 144

The 2022 Terrana Trebbiano d'Abruzzo offers an appealing tension between its citrus, melon and stone-fruit side and its mineral and saline savoury side. A refreshing mid-weight wine with notes of lemon, honeydew, peach, saline and mineral. A delightful match for a plateau de fruits de mer. 2023-2024 – lw

12.5%

Lemon, honeydew, peach, saline, mineral

Lemon, honeydew, peach, saline, mineral

Plateau de fruits de mer

Made from the estate’s organically grown Montepulciano vines, this mouth-filling wine is overflowing with pure fruit character. A concentrated wine packed with juicy blueberry, blackberry, blackcurrant and spice flavours offset by prominent smooth textured tannins. It is ready to pour now but will continue to evolve over the next four years. 2023-2027–lw

13.5%

Blueberry, blackberry, blackcurrant, spice

Blueberry, blackberry, blackcurrant, spice

A first course of carbonara

Montepulciano

$

Made in the prime region of Colline Teramane Montepulciano d'Abruzzo, this deeply-hued wine is made from the fruit of 40-plus-year-old vines. An elegant nose of mocha, plum, black cherry and earth precedes a core concentrated with the taste of blackberry, blackcurrant, plum and thyme. Splash decant to unlock even more aroma and flavours. 2023–2028 – lw

13.5%

Mocha, plum, black cherry, earth

Blackberry, blackcurrant, plum, thyme

Barbecued steak burgers with Bourbonblackberry barbecue sauce

LOMBARDY

Nunzio Ghiraldi

Lake Garda, Italy’s largest lake, extends into three of the country’s northern regions: Trentino-Alto Adige, Veneto and Lombardy. At the southern end of this formidable body of water, one can find the wine-growing region of Lugana, an appellation exclusively dedicated to producing white wines from the local variety of Trebbiano di Lugana. It was here, seven decades ago, that Nunzio Ghiraldi became captivated by the area’s beauty and ideal conditions for viticulture. In 1953, he purchased 20 hectares of clay and mineralrich land in the exceptional cru of Lugana di Sirmione. Today, it is Nunzio’s namesake grandson who continues the family's desire for country living and tending to the land.

$ 26

$ 156

Nunzio Ghiraldi’s extra effort is evident in this top example of Lugana. Only the highest quality fruit is selected from low-yielding vines. Optimal fruit expression is achieved by whole-bunch pressing, limited skin contact and the use of stainless steel. If you haven’t tried Trebbiano di Lugana yet, it's time. The Il Gruccione is a savoury, mineral-driven treat with a long, satisfying finish. 2023-2027–lw

Franciacorta: Italy's Other Sparkling

Almost sixty years ago two friends, enologist Franco Ziliani and wine producer Guido Berlucchi hatched a plan to produce an Italian sparkler that could rival the best in the world. The result is what is now Italy’s most prestigious and progressive sparkling wine region: Franciacorta DOCG.

Located north-east of Milan and just south of Lago d’Iseo, winemaking in the region dates back to the 8th century, but Franciacorta’s reputation for serious fizz is relatively recent. Berlucchi was determined to make Italian sparkling wine from here in ‘the French way’ using the traditional method and Chardonnay grapes. That took time to put in place but remarkably, just six years after their first vintage in 1961, Franciacorta received DOC status, followed by DOCG in 1985.

While Prosecco is often considered Italy’s most famous sparkling wine, Franciacorta shares much more in common with its French neighbour (Champagne) than it does with its Italian cousin, Prosecco. Rather than using the tank method (as in Prosecco), the in-bottle second fermentation allows Franciacorta to acquire richer notes of pastry dough, brioche, toast and almond that one finds

in top-quality Champagne. Franciacorta and Champagne both look to Chardonnay and Pinot Noir for inspiration while Prosecco makes do with Glera to produce its signature light, fresh fruit profile.

It is Franciacorta's terroir, however, which renders it truly distinctive. The DOCG is nestled in Lombardy with a benign climate tempered by both the cooling breeze from the Alps and the moderating effect of the nearby lake. The amphitheatre-shaped growing zone, formed by retreating glaciers, consists primarily of alluvial soils; this unique composition ensures that Franciacorta maintains a balanced alcohol level and yet avoids the exceptionally high acidity that is a signature of Champagne. The warmer climate also allows the wine to be bottled with a lower dosage: the average residual sugar is just 6g per litre.

The wine’s high-quality and intense domestic demand has created a booming side hustle in tourism and the region positively bristles with spas, 5-star hotels and Michelin-rated eateries.

Franciacorta has also been busy polishing its Corporate Social Responsibility halo and today over 70% of its vineyards are certified organic – the highest percentage in Italy. As the wine industry and our planet brace for ever-worsening climate change, Franciacorta is committed to maintaining a harmonious relationship between winemaker, vine, and soil.

While Prosecco produces over 500 million bottles annually, and Champagne production tops 300 million, Franciacorta is a much rarer find, producing just 17 million bottles from one small province, approximately the size of Brooklyn. Out of this production, just 11% of bottles are exported, making this wine one of Italy’s best-kept secrets.

Low sugar, environmentally conscious, and made using the same classic grapes and fermentation techniques as Champagne, Franciacorta packs a unique blend of tradition and innovation, making it an essential component of any enthusiast's cellar.

LOMBARDY – FRANCIACORTA

Franciacorta, located in Northern Italy’s Lombardy region, is producer of one of the world’s most premium, traditional-method sparkling wines. Four varieties are permitted in Franciacorta: three white wine grapes – Chardonnay, Pinot Bianco (Pinot Blanc) and Erbamat; and one red wine grape – Pinot Nero (Pinot Noir). The highquality standards of the appellation are achieved by strict winemaking regulations, including low yields, hand harvesting and extended time on lees. After the second fermentation occurs in the bottle, Franciacorta must mature for a minimum of 18 months. This is increased to 30 months for vintage

wines and 60 months for wines produced under the reserve qualification.

Opimian Members have previously enjoyed the wines of Fratelli Muratori under the name of the family’s estate, Villa Crespia. This year, to mark their collaboration with renowned enologist Riccardo Cotarella and to celebrate the fundamental role of the family at the winery, the portfolio has been rebranded. Several wines in this offer are available in magnums: wth twice as much wine under cork, magnums mature more slowly in the cellar, extending the life of the wine. Magnums also make a fantastic addition to a dinner party.

This Blanc de Noirs (a white sparkling wine made exclusively with red wine grapes) is produced from 100% Pinot Nero. Its scent is reminiscent of violet, cherry and baked bread. The well-balanced palate offers generous cherry, raspberry and toast flavours. Ready to drink now and as it continues to evolve over the next four years. 2023-2027– lw

Violet, cherry, baked bread

Cherry, raspberry, toast, [1.00]

13%

Crispy fried cauliflower fritters with aioli

Satèn is a special category of Franciacorta which can only be made from Chardonnay and Pinot Bianco and is required to spend at least 24 months on lees. The lower bottle pressure of these premium wines creates their characteristically smooth mouthfeel. The Muratori Franciacorta Satèn Brut is particularly notable for its fine balance and long finish. Look for a bouquet of talc, baked goods, chalk and a core of lemon and white peach. 2023-2028–lw

12.5%

This Pinot Noir-led Franciacorta offers a pale peach hue decorated by a fine strand of bubbles. A swirl releases the aroma of cherry, raspberry and violet alongside the classic lees presentation of traditionally made sparkling wine. The palate enters with flavours of cherry, rhubarb, and citrus before transitioning into a mineral-laden finish. 2023-2026 – lw

This Blanc de Blancs (a white sparkling wine made exclusively with white wine grapes) was made from 100% Chardonnay and was the first style of wine to be produced by the Muratori family. Its aromas recall the scent of lemon, toast, yeast and white flowers, while its flavours reflect lemons, grapefruits and fresh bread rolls. A mouthwatering wine with a generous length and fruit intensity. 2023-2028 – lw

13%

Talc, baked goods, chalk, lemon

Lemon, white peach, [10.00]

Raw oysters with yuzu mignonette

Cherry, raspberry, violet,

Cherry, rhubarb, citrus, mineral, [4.50]

Beef carpaccio with arugula and pine nuts

Lemon, toast, yeast, white flowers

Lemon, grapefruit, bread rolls, [1.00]

Pistachio-crusted scallops

PIEMONTE ITALY

Northern Italy’s picturesque appellation of Piedmont expands from the base of the western Alps, stretching south toward the Apennine Mountains. While Piedmont is recognized as one of the world's topquality wine-producing regions, esteemed for crafting its cellar-worthy red wines of Barolo and Barbaresco, it also offers Opimian Members an abundance of

indigenous grapes to explore. This range of unique local varieties includes Barbera and Dolcetto, which can provide earlierdrinking alternatives to Nebbiolo, as well as Cortese and Arneis, which produce expressive and refreshing white wines. In addition to still wine, Piedmont is also known for delicious sparkling wine, grappa and vermouth.

A still youthful deep ruby appearance. The nose shows a medium-intensity aromatic range from sour black cherry to mushrooms to floral notes and then to tar and taffy. Full-bodied and nicely proportioned, it is dry with a medium acidity, a high extract and medium-plus very fine-textured tannins. A good, impressive length and lovely fruit in the darker spectrum: black plum and cherry, tar, mint and medium-plus finish. The depth of fruit is there but feels still coiled up. 2025-2030 – ir

CABUTTO

Cabutto’s family Tenuta La Volte traces its roots to 1920. Today they tend 20 hectares of vineyards in Langhe largely dedicated to production of Barolo wines. They use a pretty extensive maceration time of up to 30 days for their Barolo – resulting in more but better quality color, tannins and extract – and large Slavonian oak for elevage, minimizing the wood influence but gaining the desired low-and-slow oxygenation of the wine. Their vision of Barolo and their care in the vineyard and winery certainly show in the glass.

LA ZERBA

La Zerba’s 12 hectares of low-yielding organic vineyards are planted 280 to 300 metres above sea level in the Ligurian-Piedmont Apennines. The property, which was acquired by Ida Cozzio and Livio Lorenzi in 1973, is in the commune of Tassarolo, the highest area of the Gavi appellation. At this altitude, cooler temperatures extend the growing season allowing the fruit to gain optimal ripeness and complexity.

Dolcetto

$ 144 $ 24

This unoaked Dolcetto beckons with its opaque purple-ruby hue and appealing aromas of spicy plum and blueberry. More spiced plum on the palate is joined by a dash of black cherry and chopped herb. A well-structured wine that is ready to savour now and over the next six years. 2023–2028 – lw

13.5%

Cortese

$ 156 $ 26

If you like aromatic wines such as Riesling or Gewürztraminer, the fragrant 2022 La Zerba Gavi di Tassarolo is a wonderful option. This organic wine, made from the Cortese grape variety, is perfumed with the scent of rose, honey, peach, apricot and melon. Similar flavours are waiting to be discovered, matched by balanced acidity. 2023-2024 – lw

13.5%

Rose, honey, peach, apricot, melon

Honey, peach, apricot, melon, [1.70]

Pan-fried perch with lemon butter and chives

Plum, blueberry, spice

Plum, black cherry, spice, herb

Parmigiana di melanzane

CANTINA CLAVESANA

Over 60 years ago, the winemaking collective of Cantina Clavesana was established in Piedmont’s Langhe region. Expanding from the original group of 32 members, the cooperative now has 200 producers tending 320 hectares of vines. While the winery also makes Barolo, Nebbiolo and Pinot Noir, it specializes in the local grape variety Dolcetto and is recognized as the leading producer of its highest expression Dogliani DOCG.

CELLAR UP!

WINES TO SHAPE YOUR CELLAR

The Cellar Up! theme for this Cellar was going to be "Does a Wine Cellar add value to your home?

While the answer to that is a resounding YES (provided the wine cellar is on par with the scale, architecture, and market value of your home), our research uncovered an obvious, but often forgotten truth.

Building and having a wine cellar (we'll say it again - whether that is a purpose-built location or simply a suitable place to store your wine) is far more than the economic value. If you are a passionate wine lover, as most Opimian Members are, your wine collection is an essential part of your home and lifestyle.

There is a cornucopia of diverse and amazing wines in this Cellar. We're making suggestions based on both wine style AND geography. So many wines ... so little time! Place your order now or before the October 23rd closing.

...AND FOR YOUR BAR

VERMOUTH DI TORINO CASE, LOT 4575, P48

From the birthplace of vermouth - Torino, these three each bring a distinct flavour profile based on the botanicals that were used. Whether for an aperitif, a component of your favourite cocktail or even bringing more nuance than white wine to your cooking, these belong on your bar.

SPARKLING - FRANCIACORTA

Pairs with anything, celebrations, romance MURATORI FRANCIACORTA CISIOLO DOSAGGIO

ZERO DOCG, LOT 4576, P32

With a dosage of zero, this sparkler is wonderfully dry. Franciacorta is an Italian sparkling wine that has only begun to be exported. This premium wine was almost exclusively drunk domestically until very recently. Now that the world is discovering it, watch it as a star on the rise.

MEDIUM-BODIED WHITE, SICILY

Seafood such as oysters, scallops, sashimi, or salads with mild vinaigrettes

EUDES PICCOLO BIANCO ETNA BIANCO DOC, 2021, LOT 4561, P15

Another unique wine for your cellar. Made from the indigenous Carricante variety, the balance of fruitiness and acidity is astounding! This is an excellent representation of the terrific wines of Mount Etna on the island of Sicily.

MEDIUM-BODIED WHITE, ABRUZZO

Seafood such as oysters, scallops, sashimi, or salads with mild vinaigrettes

TERRANA TREBBIANO D'ABRUZZO DOC, 2022, LOT 4568, P28

And now for something completely different! Yes, this is a medium-bodied white like the Eudes above, but this one features mineral and saline in spades. That character, coupled with the citrus and stone fruit on the palate, make this a perfect wine to serve with anything from the sea.

MEDIUM-BODIED RED, NIAGARA, CANADA

Versatile; many meats without heavy sauces, casseroles

MELDVILLE BARREL SELECT PINOT NOIR, VQA NIAGARA PENINSULA, 2020, LOT 4560, THE BOTTLE SHOP

Talk about 'Barrel Select'! Only 600 bottles of this special wine were produced. Only the very best of the juice made it to bottle after two full years in oak. A no-brainer for the Pinot Noir lovers out there - whether that's you or the people you'll be serving.

MEDIUM-BODIED RED, SARDEGNA

Versatile; many meats without heavy sauces, casseroles

VIKE VIKE GHIRADA FITTILOGHE, CANNONAU DI SARDEGNA IGT, 2020, LOT 4565, P25

Haven't heard of the Cannonau grape? That's OK. Neither had we until boutique winemaker Simon Sedilesi sent one in to be tasted. It passed with flying colours ... and it's Sardinian Granache! You'll love the licorice and red fruit on the nose and on the palate ... and stumping your friends with a grape variety quiz.

FULLER-BODIED RED, PIEMONTE

Heavy stews, many game meats, lamb, strong cheeses, even dessert

MALVIRÀ BARBERA D'ALBA DOC/DOC SUPERIORE CASE, LOT 4596, P46

When is the last time you had an opportunity to compare a Superiore (min 12 months of aging, 4 of those months in barrel) to the same wine that is crafted for sooner and easier drinking? That's what we thought! Side by side, you'll love both of these. One for every day, the other for more special occasions.

Dolcetto

$ 120 $ 20

Made with 100% Dolcetto grown in clay/ marl soil on the sun-soaked slopes of the Langhe region. It is vinified in stainless steel allowing the grapes' black cherry, blackberry and blueberry fruit to shine through. A well-balanced wine with fine-grained, wellstructured tannins and an appealing herbal twist on the finish. 2023-2025 –lw

13.5%

Blueberry, blackberry, black cherry

Blueberry, blackberry, black cherry, herb

Crispy roasted pork belly with plum sauce

Barbera

$ 150 $ 25

Noi Vignaioli brings us this deeply coloured fruit-forward Barbera d'Asti Superiore brimming with notes of cherry, raspberry, strawberry and plum. Lithe tannins are in step providing just the right amount of structure, while notable acidity makes this a great choice for food pairing. Match with tomato-based pasta dishes or pork braciole. 2023–2026 – lw

14.5%

Cherry, raspberry, strawberry, plum

Cherry, raspberry, strawberry, plum

Pork braciole

THE PASSION OF PIEMONTE IS MORE THAN JUST BAROLO. THESE WINES ARE A PLEASURE ON YOUR PALATE.

$ 156 $ 26

NOI VIGNAIOLI PIEMONTESI

Noi Vignaioli Piemontesi is a significant producer-collective offering a range of high-quality, terroir-driven and varietalexpressive wines. The company, founded in 1977, represents 400 members including 30 cooperatives and is responsible for making 30% of the wine of Piedmont. The group is dedicated to economic, environmental and social sustainability and uses rigorous practices in the vineyard to reduce its ecological impact.

Although made with the same grape variety, the 2022 Noi Vignaioli Piemontesi Langhe Nebbiolo provides a ready-to-drink alternative to Barolo and Barbaresco. There is a lot to discover here with layers of red fruit, tea, rose petal and spice weaving through from bouquet to finish. A mid-to full-weight wine framed by bright acid and svelte tannin. 2023-2026 – lw

13.5%

Raspberry, cherry, tea, rose petal, spice

Raspberry, cherry, tea, spice

Grilled skirt steak with caramelized Vidalia onions

With a generous depth of fruit supported by refined tannins and lively acid, this fullbodied Barbaresco will continue to evolve in cellar over the next four years. The bouquet unfolds with the scent of dried red berry, leather, tea and sage. Fresh fruit flavours reign on the palate with elegant, spiced cherry, raspberry and strawberry notes. 2023–2027– lw

14%

Dried red berry, leather, tea, sage

Cherry, raspberry, strawberry, spice

Roast lamb on cannellini bean stew

Dolcetto

$ 156 $ 26

An expressive wine with aromas of ripe plum, blueberry, blackberry and mocha. Fresh acidity and firm tannin provide a framework for the pure berry, fines herbes and spice flavours. Ready to enjoy today, with the complexity building and the tannins further integrating over the next six years. 2023-2028–lw

13%

Plum, blueberry, blackberry, mocha

Berry, fines herbes, spice

Pork carnitas tacos

$ 31

$ 186

The 2022 Vigin My Ruby Barbera d'Alba is perfumed with the essence of plum pie, blackberry, black cherry and oak. This ripe black fruit extends through the body and is enriched by a hint of baking spice on the finish. An enjoyable wine with a harmonious balance and well-integrated tannin. 2023-2028 –lw

13%

Plum pie, blackberry, black cherry, oak

Plum, blackberry, black cherry, baking spice

Roast wild boar

4589 VIGIN MOODY LANGHE DOC NEBBIOLO, 2021

NEW PRODUCER AZIENDA AGRICOLA VIGIN

Nebbiolo

$ 204 $ 34

On the nose, look for a combination of floral, fruit and spice with aromas of rose, cherry and clove. The core offers a good intensity with the flavour of fresh and dried strawberry, raspberry, red currant and oak spice. Its sturdy tannins will continue to resolve over the next one to two years while the wine continues to mature over the next six. 2023-2029 – lw

13.5%

In 1947, The Vigin farm was established by Orlando Viglino near the landmark of "Rocche dei sette Fratelli" in the town of Treiso, Piedmont. Since 1992, the property has been owned by Orlando’s daughter-in-law Monica Giuseppa. In 2002, following the passion of Orlando’s son Davide, the family began making wine from their four hectares of vineyards. They produce a range of wines from Dolcetto, Barbera and Nebbiolo.

Rose, cherry, clove

Strawberry, raspberry, red currant, oak spice

Korean-style grilled onglet

4590

Nebbiolo

$ 300 $ 50

While Vigin produces several singlevariety wines, the Cottà Barbaresco is the crown jewel of their portfolio. The 2019 is starting to develop with a bouquet of red fruit, black pepper and cedar. This cellar-worthy wine sports prominent, well-polished tannin backing tiers of dried cherry, red currant, thistle, leather, tea and clove. 2023-2031– lw

14.5%

Red fruit, black pepper, cedar

Dried cherry, red currant, thistle, leather, tea, clove

Carne cruda all'albese

It shows a medium ruby color with garnet tones. Medium-intensity aromas of rosehip, red cherry and a hint of chestnut on the nose. With a low to medium supportive acidity, the palate is dry and medium bodied with medium fine-grained tannins. A nice length and intensity with a floral lift of rose and rosehip, red plum and cherry, and a mediumplus finish. Drink now over two years.–ir

14.5%

Rosehip, red cherry, hint of chestnut

Lifted rose and rosehip, red plum and cherry

Thanksgiving turkey

A few lucky Members will be visiting our much-treasured producer partner, Malvirà, during the Italy trip this year. The legacy of Malvirà began more than 70 years ago with the aspiration of Giuseppe Damonte to create wines with a sense of place. Today, Giuseppe’s sons Massimo and Roberto and their families continue to carry out that dream, crafting world-class wines from their vineyards in Roero and Barolo. To best reflect the terroir through their wines, the Damontes have increased the use of indigenous yeast and significantly decreased the use of sulphites. The Malvirà vineyards have been certified organic since the 2017 vintage.

Medium garnet ruby in the glass. A delicate attack with medium-intensity aromas of rose and rosehip and a note of tar. A ripe palate with a low but sufficient acidity, it’s dry with medium-plus structure elements and body, and fine-grained tannins. It has a medium length and fruit with red plum, red cherry, floral and gamey notes and a medium finish. 2024-2026 – ir

13.5%

Rose and rosehip, notes of tar

Red plum, red cherry, floral and gamey notes

Burrata cheese with cherry tomatoes, arugula and olive oil

DON’T MISS MALVIRÀ’S VERTICAL BOIOLO CASE IN THE COLLECTOR’S CORNER

MALVIRÀ RIVE GAUCHE EXTRA BRUT, METODO CHARMAT, NV

MALVIRÀ RIVE GAUCHE ROSÉ EXTRA BRUT, METODO CHARMAT, NV

Arneis

The Malvirà Rive Gauche Extra Brut calls out for a plate of Malpeque oysters on the half shell. This zesty pour has plenty of citrus, melon and green apple notes, trailing into a clean, dry finish. The Damontes recommend trying the “Malvirà Cocktail:” a mix of their Rive Gauche and Birbet with a splash of gin, mint and lime. 2023-2025– lw

12%

Nebbiolo

This unique rosé sparkling wine is made from Nebbiolo, the same grape that is used for Barolo and Barbaresco. In the glass, its pretty peach hue is encircled with a rim of delicate bubbles. Aromas recall the scent of violet, cherry and strawberry. The taste of cherry is also found on the palate, where it is married with the flavours of red currant and cranberry. 2023-2024– lw

11%

4593

Citrus, melon, green apple

Citrus, melon, green apple, [2.90]

Malpeque oysters on the half shell

Violet, cherry, strawberry

Cherry, red currant, cranberry, [5.60]

Everything

MALVIRÀ RIVE GAUCHE EXTRA BRUT/ROSÉ

EXTRA BRUT CASE3 BOTTLES EACH:

$ 28

$ 168

What’s better than a delectable Malvirà sparkling wine? A choice of two of these bubbling beauties.

A deep lemon-yellow colour in the glass, showing some of its age. It is pronounced and complex aromatically: dried herbs and flowers, yellow fruit, medicinal notes, lemon oil and mushrooms. The palate is well put together with a medium-plus acidity, extract and body. It is dry, medium-textured with a lovely length and intensity: dried fruit and flowers, tahini, medicinal notes, lemon oil and a mediumplus finish. Drink now.– ir

13%

Dried herbs and flowers, yellow fruit, medicinal, lemon oil and mushrooms

Dried fruit and flowers, tahini, medicinal notes, lemon oil, [2.60]

Tajarin al burro with shaved Alba truffle

A deep lemon-yellow robe. It has high intensity aromatics with cabbage rolls, oatmeal, lemon oil, nuts and rich floral perfume. The palate has a medium frame of acidity, extract, body, as well as texture here. It is dry, a bit mealy, has medium length and persistence with yellow fruit, nuts, and oily feel to a medium finish. Drink now.– ir

$ 126 $ 42

What we have in this case are three fully mature wines, three consecutive vintages of the winery’s premium white. “Tre Uve” refers to the three grapes that make up the blend: Chardonnay, Sauvignon Blanc and Arneis. The end of the fermentation and the maturation take place in oak barrels. The winery notes that the first five to six years the wines show fresh fruit and toasty aspects with hazelnut, butter and citrus emerging over time – indicating ageing capability for up to 15-20 years in the bottle.

12.5%

Cabbage rolls, oatmeal, lemon oil, nuts, rich floral perfume

Yellow fruit, nuts, lemon oil, [1.20]

A medium lemon-yellow color in the glass. It has medium-plus notes of lemon peel, turnip, earth and oily notes. It is dry with a medium acidity, extract and texture, and overall a midweight body. The length and the fruit match the frame – also medium, with oily, fragrant (citric and floral) notes and a hint of smoky elements to a medium finish. Drink now.– ir 12.5%

Lemon peel, turnip, earth and oily notes

Oily, fragrant (citric and floral), hint smoky, [2.20]

Pan-seared scallops with blood orange sauce

MALVIRÀ ROERO ARNEIS

An interesting opportunity to see what a premium treatment of high-quality sourced Arneis tastes like: here we have three single estate vineyards’ expressions of Arneis, with a little bit of age on them – one is a Riserva, with an extra year. Of note is the fact that Renesio vineyard may be responsible for giving Arneis its name, as the record of its cultivation here goes to 1478. “Reneysium,” as the vineyard was known then, over time Italianized into “Ornesio.”

MALVIRÀ ROERO ARNEIS DOCG, RISERVA VIGNA SAGLIETTO, 2020

MALVIRÀ ROERO ARNEIS DOCG, RENESIO, 2021

Arneis

The wine has a medium yellow color, showing its time in the bottle. A buttery, high intensity impact with yellow apple and floral/camomile notes on the nose. The palate shows medium acidity. It is dry with an elevated, mediumplus extract, a soft texture with a gentle grip and a medium-plus body. It shows a lovely length and fruit with butter, vanilla, nuts, yellow plum and apple, and a medium-plus finish. Drink now over the next two years.– ir

13%

Butter, yellow apple and floral/camomile

Butter, vanilla, nuts, yellow plum and apple, [2.00]

Vitello tonnato

MALVIRÀ ROERO ARNEIS DOCG, S.S. TRINITÀ, 2021

Arneis

A youthful light lemon color. On the nose it shows a light to medium intensity, notes of camomile tea, goldenrod, nuts and hints of yellow fruit. A medium-framed palate with acidity, extract and body. It is dry, has a soft texture with a light grip, a medium length and a medium-plus intensity of yellow flowers and fruit, grapefruit pith and citrus oil with a medium finish. 2023-2025.– ir

13%

Arneis

Still a rather youthful light lemon hue. A little subtler nose here: notes of goldenrod, beeswax and drying yellow apple. With a medium acidity on the palate, it is dry, has a medium-plus extract, a soft texture and a medium-plus body. It shows a medium length, a medium-plus intensity of yellow flowers/goldenrod, nuts, and citrus oil, and a medium-plus finish. Drink now and over the next two years.– ir

13%

Goldenrod, beeswax and drying yellow apple Yellow flowers/goldenrod, nuts, citrus oil, [2.00]

Sushi and sashimi

Camomile tea, goldenrod, nuts, hints of yellow fruit

Yellow flowers and fruit, grapefruit pith, citrus oil, [2.00]

Tuscan cacciucco fish stew

MALVIRÀ BARBERA D'ALBA DOC, 2019

Barbera

234 $ 39

$

Compare the Malvirà Barbera d'Alba with its Superiore counterpart from the same vintage. Superiore wines of Alba require a minimum of 12 months of aging which includes at least four months in barrel.

With a shimmer of garnet in its deep ruby-coloured robe and a whiff of leather and dried fruit on the nose, the 2019 Malvirà Barbera d'Alba is showing the complexity and elegance of a wine entering its peak drinking window. Due to a generous depth of flavour and harmonious character, these prime years will extend for at least another three: for those who prefer not to wait, this wine is a real thrill. 2023-2026– lw

14%

Leather, dried cherry, plum, spice

Plum, dried cherry, raspberry, strawberry, leather, spice, herb

Fettuccine with ragù

MALVIRÀ BARBERA D'ALBA DOC SUPERIORE, 2019

Barbera

An exceptional wine that checks all the boxes. It is balanced and complex with ample flavour and an elongated finish. The scent of violet, cherry and strawberry decorate the bouquet. A silky wine dressed in flavours of cherry and strawberry with a hint of clove and cinnamon on the finish. 2023-2028– lw

14.5%

Violet, cherry, strawberry

Cherry, strawberry, clove, cinnamon

Piedmontese bra sausage with lentils

MALVIRÀ ROERO DOCG, RISERVA TRINITÀ, 2007

Nebbiolo

4597 MALVIRÀ ROERO DOCG, RISERVA TRINITÀ1 BOTTLE EACH:

$ 204 $ 68

14%

Wild strawberry preserve “leather,” fresh carrot juice, tar, carnations and peonies

Wild strawberry preserve, tar, hints of clay/ bricks, floral, carrot cake

A deep opaque garnet ruby color in the glass. The nose shows well-pronounced notes of wild strawberry preserve “leather,” fresh carrot juice, tar, carnations and peonies. The palate is ripe with a low but sufficient acidity, dry, with a medium texture, medium fine tannins and body. It shows a nice length and persistence with plum and wild strawberry preserve, tar, hints of clay/bricks, floral notes, carrot cake and a medium warm finish. 2024-2026– ir

MALVIRÀ ROERO DOCG, RISERVA TRINITÀ, 2009

MALVIRÀ ROERO DOCG, RISERVA TRINITÀ, 2011

Nebbiolo

A deep garnet ruby robe. Lifted, mediumintensity aromas of red plum and Cornelian cherry, tar and cream. Dry on the palate with a low yet supportive acidity and mediumplus structure components – extract, fine grippy tannins and body. A lovely length and fruit here with plum reduction, floral notes, hint of game, tar and medium-plus finish. 2024-2028– ir

Nebbiolo 14.5%

Red plum and cornelian cherry, tar, and cream

Plum reduction, floral notes, hint of game, tar

Brasato al Barolo

A deep color with a garnet ruby hue. A little more shy that its peers aromatically, showing tar, red plum reduction, caramel and pomegranate skin. It is dry with a fresh, medium acidity and a medium-plus frame – extract, fine-grained tannins and body. These are followed by persistent plum, cherry, spice, tar and pomegranate skins flavours and a nice length to a medium-plus finish. Drink now over the next two years.– ir

Fonduta with truffles 14%

Tar, red plum reduction, caramel and pomegranate skin

Plum, cherry, spice, tar, pomegranate skins

Prosciutto di Parma

Roero is an area on the left bank of the Tanaro River, north of Alba in Piedmont, as well as a DOCG and the historic base of Damonte’s family Malvirà winery now run by two sons of its founder, Massimo and Roberto. As a DOCG, it is just as serious about their reds as their close neighbours, Barolo and Barbaresco. Roero Rosso must be at least 95% Nebbiolo, and must be aged for 20 months, with six of these in wooden barrels – with the Reserva requiring 32 months without the extra time in the wood. Trinita vineyard, named after the Holy Trinity chapel here, is a sizable parcel of 17 hectares today and rising to 320 metres above sea level – but only the top of the hill with the best exposure is planted with Nebbiolo.

This offer features three vintages of this single vineyard two years apart, all with significant age, and with the oldest turning 16 years old in 2024.

SPIRITS AND FORTIFIED WINES

Vermouth

With brilliant examples such as this trio from Scarpa, it is easy to see why the popularity of vermouth continues to grow. This aromatized fortified wine is typically served chilled, either over ice or neat; it can also be used as a cocktail ingredient. The unique flavour profiles of vermouth are a result of the infusion of a seemingly endless combination of botanicals and spices, providing a showcase for the producer’s creativity. The Scarpa winery was established in 1854 in Piedmont’s Nizza Monferrato and has been making Vermouth di Torino from an original recipe for over 100 years.

VERMOUTH DI TORINO BIANCO, ANTICA CASA VINICOLA SCARPA

Moscato, Cortese

The range of botanicals used to create Scarpa Vermouth di Torino are largely grown in Pancalieri, a town situated along the River Po just outside of Turin. The Bianco welcomes with a warm golden hue and an inviting bouquet of rosewater, citrus and honey-glazed peaches. Flavours dance between stone fruit and saline with an appealing pine element on the finish. 2023-2024– lw

17%

4575 VERMOUTH DI TORINO CASE: 1 BOTTLE EACH: Experience three very distinct expressions of Scarpa’s Vermouth di Torino in this Opimian exclusive mixed case collection. A bartender's dream.

Rosewater, citrus, peach, honey

Peach, apricot, saline, pine, [170.00]

Tramezzino Piemontese

NEW

VERMOUTH DI TORINO SUPERIORE EXTRA DRY, UNFILTERED, ANTICA CASA VINICOLA SCARPA Cortese

Made from 100% Cortese del Monferrato and a blend of over 30 herbs, this lightly sweet, unfiltered Vermouth di Torino dazzles with a sunny lemon-green hue and loads of personality. Aromas range from pine and orange peel to cherry and Meyer lemon. The body cascades with notes of pink grapefruit, mandarin orange and pine, culminating in an attractively bitter finish. 2023-2024– lw

VERMOUTH DI TORINO ROSSO, ANTICA CASA VINICOLA SCARPA

Moscato, Cortese

Made from a base of Moscato d' Asti and Cortese di Gavi with the infusion of a proprietary blend of 40 herbs, the Scarpa Vermouth di Torino Rosso is stacked with flavour. It opens with a bouquet of spearmint, date and golden raisin, which is followed by layers of anise, honey, mocha, brown sugar and cardamom. A delightful after-dinner alternative to cream sherry. Pair with blue cheese or mince pie. 2023-2024– lw

18%

Pine, orange peel, cherry, Meyer lemon

Pink grapefruit, mandarin orange, pine, [29.00]

Gorgonzola Dolce

Spearmint, date, golden raisin

Anise, honey, mocha, brown sugar and cardamom, [175.00]

Mince pie

$

SPIRITS AND FORTIFIED WINES

Grappa

Traditionally a winemaking by-product used as a digestif, grappa runs a gamut from rough and potent to elegant, sophisticated and nearly brandy-like expressions. These varietal-driven distillates are on the latter end of the spectrum, enjoyable not just as a palate cleanser but for their innate aromatic signatures and attractive palate presence.

MALVIRÀ GRAPPA DI BIRBET POMACES OF BRACHETTO LUNGO DEL ROERO

Pomaces of Brachetto Lungo del Roero

The aromatic Brachetto pomace had a short maceration in the must of Malvirà’s Birbet wine. A water-clear appearance, it leads with lifted aromatics with honey, green apricot and pit, red currant, and floral (jasmine?) notes. A soft entry on the palate, it has a medium-plus weight and shows a nice build on the palate with honey, raisins, a hint of floral flavors and really fragrant, medium-plus finish.–ir

MALVIRÀ GRAPPA DI ARNEIS POMACES OF ARNEIS

MALVIRÀ GRAPPA DI NEBBIOLO POMACES OF NEBBIOLO

Lifted, honey, green apricot and pit, red currant, floral/jasmine

Honey, raisins, hint floral

FinishFragrant, medium-plus finish

Pomaces of Arneis

Water-clear in the glass, it opens with lifted aromatics upfront with poached Asian pear and cantaloupe. Clean and attractive. The palate leads with a soft attack, shows a light to medium weight and a glycerol-like presence. The warmth is building on the palate, and the notes of raisins, pear and cantaloupe unfold over a nice length, with sweet notes on a long finish.– ir

Pomaces of Nebbiolo 42%

Poached Asian pear and cantaloupe; clean and attractive

Raisins, pear, cantaloupe

FinishLong finish with sweet notes

A water-clear appearance, the nose here is a little bit rustic with a light intensity and faint hints of raisins and melon. With a medium attack on the palate and a light to medium weight, it shows oily, sultana-raisin notes ending with a medium finish and a hint of sweet.– ir

Hints of raisins and melon

Oily, sultana raisins

FinishMedium, lightly sweet finish

42%

4599

MALVIRÀ BAROLO DOCG, BOIOLO VERTICAL TASTING CASE1 BOTTLE EACH – (WOOD CASE)

$ 546 $ 91

A parcel of Boiolo vineyard in Barolo area joined Malvirà’s portfolio through marriage only in 2007. A collection of consecutive years from the supplier’s library, this case showing a personality of each vintage. It also offers a clear illustration of a difference between “age” and “maturity:” some older vintages appear more youthful than their younger peers, and two vintages that are just a year apart show much more of the development differential in the glass than their age suggests. This is an intriguing insight into a range of fully mature Barolo – right from the source without the trouble of having to cellar the wines for up to a decade.

Nebbiolo

Still a rather youthful deep ruby color in the glass. A light to medium intensity on the nose with red plum preserve, taffy, floral, mushroom, chestnut and horse/game elements; a light coppery note is starting to show. A softer than medium acidity on the palate, it is dry, with a medium extract, medium-fine powdery tannins and a resulting medium body. It has a nice plump mouthfeel, a lovely length and persistence of red fruit preserve, mushroom, chestnut and clay brick powdery notes on a long finish. Feels quite relaxed on the palate. Drink now over the next two years.– ir

14%

Red plum preserve, taffy, floral, mushroom, chestnut and game notes; hint coppery

Red fruit preserve, mushroom, chestnut, clay brick powdery notes

Cigar and fireplace

Nebbiolo

A deep garnet ruby hue here. It opens with light- to medium-intensity aromas of iron filings/copper, red fruit reduction, earth/ peat, roasted beet and clay bricks. The palate shows a low but adequate acidity. It is dry, has a medium-plus extract and tannins – fine and powdery and a mediumplus body. It has a nice length and a medium fruit intensity with copper and Cornelian cherry jam; a bit peaty and medicinal with a medium-plus finish and lasting tannins. Starting to show the clear signs of full maturity. Drink now.– ir

14%

Iron filings/copper, red fruit reduction, earth/peat, roasted beet, clay

Copper, cornelian cherry jam, hint peaty and medicinal

Veal osso buco with risotto alla Milanese

Nebbiolo

Deep garnet ruby in the glass. Definite medium intensity aromatics on the nose with lifted aromas of fleshy red plum, sour black cherry, mushroom, taffy and tar. A shade less than a medium, supportive acidity, it is dry on the palate with a medium extract, medium-plus fine tannins, a medium-plus body and a plump mouthfeel. They are followed by a lovely persistence and length with plum, mushrooms, taffy and floral notes towards a medium-plus finish. 2024-2030– ir

14.5%

Fleshy red plum, sour black cherry, mushroom, taffy and tar

Plum, mushrooms, taffy and floral notes

T-bone steak in buttery bagna cauda

Nebbiolo

According to Patrizia Damonte, the 2016 Malvirà Barolo Boiolo is hard to find on the market due to the international press received for this highly acclaimed vintage. A masterfully made Barolo with a classic bouquet of rose, cranberry, raspberry, tea, leather and wood. This wine remains youthful and firm on the palate with flavours of raspberry, cranberry, strawberry, tea and leather. 2024-2034– lw

COLLECTOR’S CORNER

RARE WINES TO ENHANCE YOUR CELLAR

WHEN YOUR MW SAYS: "IT WAS A PRIVILEGE TO TASTE THESE WINES", THEY BELONG IN YOUR CELLAR!

14%

Rose, cranberry, raspberry, tea, leather, wood

Raspberry, cranberry, strawberry, tea, leather

Risotto alla Barolo

Nebbiolo

A deep garnet ruby appearance. It has clear, medium-intensity aromas of red fleshy fruit – plum and cherry, taffy and tar. With a lower-end of medium acidity on the palate, it is dry with a medium extract, mediumplus medium-grained tannins and a medium-plus body. It displays a nice length and a medium persistence of plum/cherry, tar, taffy and a medium-plus, powdery tannins finish. 2024-2026– ir

Nebbiolo

The 2018 Malvirà Barolo Boiolo still needs more time in the cellar to mature and develop, but an early taste shows a bright future for this showstopper. The bouquet is woven with the scent of plum, red cherry, cured meat and smoky barrel while flavours of spiced red berry, tea and leather fill the palate. Sturdy well-polished tannins stand guard and will require a few more years to soften and integrate. 2025–2040– lw

14.5%

Red fleshy fruit - plum and cherry, taffy and tar

Plum, cherry, tar, taffy

Vegan risotto with truffles

14%

Plum, red cherry, cured meat, smoke, barrel

Raspberry, strawberry, tea, leather, spice

Wild boar agnolotti

Web Exclusives

Please visit Opimian.ca for your province's pricing on these wines.

From 22-year-old vines, this was vinified using gentle extraction techniques. It has a deep ruby robe and leads with a nice intensity of aromatics of tomato leaf, black soil, dark fruit, celery and a roasted beetroot overtone. Well proportioned, it lacks a little definition now – medium acidity, extract and body, dry, with medium fine-textured tannins, a medium length and fruit intensity with black soil, leafy and minerally tones, and a medium finish. 2024-2028 –ir

4545

$ WEB $ WEB

Cortese offers Opimian Members the opportunity to get to know Sicily’s Nero d'Avola with two unique expressions: vinified as a single-variety wine, and blended with Frappato as required by DOCG appellation of Cerasuolo di Vittoria.

13%

Tomato leaf, black soil, dark fruit, roasted beetroot overtone and celery

Black soil, tomato leaf, minerally

Soy-chili grilled steak fajitas

Only 600 bottles made from a 1.5-acre block planted in the 1980s, this saw 24 months of elevage in second-fill French oak. A medium ruby with a hint of garnet appearance. It leads with upfront notes of pickling spice/dried dill, pickled cherry and beetroot. The palate’s frame is made up of medium-plus acidity, extract, a crescendo of tannins and body. It is extra dry, with a nice length and intensity of raspberry leaf, pickled beet and cherry notes towards a medium-plus finish. 2024-2028 –ir

13%

Dried dill, pickled cherry and beetroot

Raspberry leaf, pickled beet and cherry

Roast rack of lamb with red wine sauce

CORTESE SABUCI CERASUOLO DI VITTORIA CLASSICO DOCG ORGANIC WINE, 2021

Nero d'Avola, Frappato

Made from a hand-harvest blend of 70% Nero d’Avola and 30% Frappato. Each variety is fermented separately: the Nero d’Avola in open-top barrels; the Frappato in terracotta amphorae. This fragrant wine offers a bouquet of rose, raspberry, cherry and toasty oak. Its mouth-filling core delivers more juicy red fruit with a touch of basil and baking spice. 2023-2025– lw

14.5%

Rose, raspberry, cherry, toasty oak

Raspberry, cherry, rhubarb, basil, baking spice

Pasta puttanesca

CORTESE SENIA NERO D'AVOLA SICILIA DOC ORGANIC WINE, 2021

Nero d'Avola

An opulent Nero d’Avola made from the estate-grown fruit of 15- to 30-year-old vines. The bouquet is layered with the scent of cherries jubilee, rose, sandalwood and thyme. This toasty red berry and herbal fruit continue to the palate with flavours of cherry, raspberry, oak spice and celery. An ideal wine for weightier dishes such as Steak Diane or slow-cooked beef short ribs. 2023-2025 –lw

14.5%

Cherries jubilee, rose, sandalwood, thyme

Cherry, raspberry, oak spice, celery

Steak Diane

A FRIEND Refer and

GET REWARDED!

THE REFER A FRIEND PROGRAM IS BACK AND BETTER THAN EVER!

1 complimentary case for you and your friend with promo code OPIMIAN50

Popup! WEB

Over 700 wines exclusive to Opimian, tasted and curated by our Masters of Wine

3 wine programs to chose from Online tastings with Masters of Wine and winemakers

HOW DO I REFER MY FRIENDS?

Meet Markus Molitor, “Mr. 300 Points” Germany’s most awarded winemaker

1. Direct your friends to Opimian.ca/jointheclub/

Wine education

Travel Opportunities

In 2015, three of his wines from the 2013 vintage received a rating of 100 points from The Wine Advocate; thus his nickname, “Mr. 300 points” (Herr 300 Punkte in German). We are pleased to announce that Opimian has secured a small allocation of these outstanding wines from this brilliant winemaker. Don’t miss this opportunity to get your hands on these top-scoring wines, as they usually sell out in record time!

Get a friend to join Opimian and each of you will get a case of Opimian wine.

Have them use OPIMIAN50 at checkout and we’ll do the rest.

2. Have them sign up with your member number included in the registration form.

3. Remind them to add the promo code OPIMIAN50 at checkout.

Only at Opimian.ca beginning February 27.

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