Closed tonight for a private bunny party. Open Monday at 5pm.
Closed for a Private Party Saturday April 20th from 8pm to 12am
Closed Sunday April 21st for Easter 🐣🐰🍷
2014 Valpolicella from @massimago . Real deal unadulterated Valpolicella with bright red fruits, a nice herbal edge and a touch of tertiary (aged) earthiness working it’s way in. Light in the mouth it bears only a slight flavor relation to heavier Ripassos and Amarones from the region as it lacks the dryed/stewed grape flavors and viscosity often associated with these styles. 2014 was a tuff year in Northern Italy (and much of the northerly European wine growing regions) as such many quality producers put all of their production into one or a few cuvées concentrating their resources and producing better than average wines in the “lower” tiers of their ranges.
On BTG until she’s gone .
“WINE: Dry red wine;
CERTIFICATION: From organic grapes;
GARPES: Corvina, Corvinone e Rondinella;
SOIL TYPE: Massimago estate (Mezzane di Sotto) – Limestone, clay – marly soil (calcium clay);
ALTITUDE: 100-350 mt;
DENSITY: 3500/5000 plants/hectare;
TRAINING SYSTEM: Guyot, pergola veronese;
VINIFICATION: The grapes are hand harvested and fermented immediately, without having undergone any type of drying. During the fermentation, cold maceration continues for 4 days, flavours are enhanced by this contact.
The wine is aged for about 6 months in steel tanks on fine lees and is then filtered and bottled. The wine is very fruity and reflects the characteristics of the our land.
The Valpolicella is the starting point for other wines, which are the result of our selection of grapes and drying processes designed to create these unique and complex products.
ALCOHOL: 12,00 % vol.
SUGAR: 2 G/L”
#wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #valpolicella #organicwine #massimago
Cool people drank cool wines. Ya dig?
2012 Aotearoa Pinot Noir, “Transit of Venus” from @cambridgeroad . Crossing the spiral light, rising first and shinning best, this wine brings true Pinot flavors without the cherry-cola often associated with new world pinot. Red fruit, some tertiary (aged wine), umami/mushroom/forest floor and that minty tingle high in the nose you get from classic examples of the heart break grape. Light +/Medium - in the mouth with the softest of still present tannins and the really good acidity that makes the flavor last and last as it drifts into something minerally. Come take a seat in Terrapin Station, watch the drama between the Sailor, the Soldier and the Lady with the Fan, listen to the Story Teller and sip on a glass of really good Pinot as the Morning Star crosses the night sky.
Finest Pinot Noir from Cambridge Road, the organic fruit used in this wine was picked a little earlier than usual resulting in a vibrant fresh Pinot, with lower alcohol level and beautifully perfumed nose with spice and floral tones followed by soft tannins with enough acidity to carry it through. There's no oak and very little added sulphite.
Origin: Martinborough, New Zealand
Grape variety: Pinot Noir”
#wine #toronto #winetoronto #torontowine #winebartoronto #torontowinebar #pinotnoir #transitofvenus #cambridgeroad
#organicwine #morningstar #terrapinstation #newzealandwine #aotearoa
2017 Vinho Tinto Baga, “Post-Quer..s” from @filipapato . Post-rain, get with this partial whole-cluster love child of Nebbiolo and Gamay. From the western edge of Iberia, raised in an amphora by the Crown Princess of Baga who has learned all the lessons of her father’s reign and will keep all the tradition as she introduces innovation during hers. Red berries (really ripe strawberries?) with an overlay of tar & roses tannin goodness on the nose. Medium on the mouth with an easy drinking quality not always seen in young wines from this grape, complimented by tannic/acid structure that speaks of further developing complexity in the ages to come.
On BTG until...
“Amphora fermented and then aged in amphora. 6 weeks on skins. 30% whole bunch with destemmed grapes on the top as this aerates the ferment.
Passion for the traditional indigenous grape varietals of Bairrada and Dão lead Filipa Pato to start her own project in 2001. She works on a total of 12 ha of vineyards scattered in various plots throughout the Bairrada region of Portugal. Utilizing biodynamic farming practices and minimal-intervention winemaking, Filipa and her husband, Belgian Sommelier and Restaurateurr William Wouters, produce Vinhos Autênticos Sem Maquilagem – ‘Authentic Wines Without Makeup.’
Baga is a dark wine grape variety from the central coast of Portugal. It is the most planted red wine grape in Beiras, Portugal. Dão and Bairrada both lie within the boundaries of the Beiras VR. A permitted varety in the Douro where it is known as Tinta da Bairrada. Baga means “berry” or “droplet”. A staggering proportion of Portugal’s Baga crop is used in Mateus Rosé, the popular medium-sweet rosé… but now Baga is breaking out as a very hip dark red with the tenderness and tension of a Grenache, and the depth and richness of a Tempranillo.”
#wine #toronto #winetoronto #torontowine #torontowinebar #winebartoronto #baga #filipapato #dontduckthisone #portugal #portuguesewine #winesofportugal #🇵🇹 #portugal🇵🇹 #postquercus #postquercusbaga #tarandroses #vinhonatural #vinhotinto