An exciting, local-produced & fairy tale-esque kinda beverage. From our kindly neighbour to the west, fermenter of all things wild and wonderful, it's Revel! If you haven’t, or haven't in a hot minute, go visit their cozy bar and maybe get to chat with owner Tariq amidst his fermenting explorations and a hot dog or two. FUN FACT! This 2024 version of their ‘Cherry Wine’ cuvée is 100% montmorency cherries! Left on skins for three days, they collect ONLY the free run juice and age it on lees for six months scrounging up aromatics, texture and whimsy. Tariq says: “like if Beaujolais Nouveau was made with cherries instead of grapes”! Perfectly tart summer cherry pie, with a dusting of cinnamon, nutmeg, clove & Guelph’s softest tannins. Enjoy while listening to the classic story audiobooks, Jack And The Beanstalk, Goldilocks, or Hansel & Gretel anyone?

A freak-at-heart, über-concentrated cider stocked with herbs and caked in earth. Cidermakers and high school pals, Aaron Brown and Colin Blackshear, began Bardos in 2019, greatly inspired by the ciders of Somerset and Wales in the UK. They are grounded by the desire to translate the deep, apple-laden history of California through a low-intervention lens. Tracking down centennial trees and land owners open to sharing their (usually) forgotten or unused fruit was the name of their game, but has since moved to steadfast stewardship and paying homage to all the people who have shaped the land. ‘Senex’ is made of floral Gravenstein apples from trees aged at over 150 years old, macerated on skins for two days and transferred to old barrel for one year to celebrate another birthday together. Textured, tactile tannin-ed, vegetal volatile acidity, strong mineral undercurrents pull and push you & peachy stone fruits pluck you out to perform the heimlich. A serious giver, enjoy with headcheese, offal or mincemeat pie.

A quince forward blend of fruits from near, close & even nearer. For the first time in Ontario, meet the kaleidoscopic wines of GLOW GLOW! Working in the town of Nahe, between the prestigious Rhine and Mosel valleys, fifth generation winemakers Pauline and Carl have brought their vision of a non-interventionist winery to life with the support of their loving family. Their first experiment with non-grape fermentations was in 2021 and they haven’t looked back. Wine from not just grapes?! TRUST US! These multi-fruit blends are so interesting, with huge depth of flavour, one sip of ‘four fruits’ will show you why these burgeoning category is here to stay. The apples and pears were harvested from an old orchard in the Hunsrück, their own trees around the winery, and a befriended local farmer. Together they were mashed, pressed, and mixed with fermenting grape must, then a shot of fresh quince juice (also from good pals) was added before bottling as a dosage (aka adding sugar to feed yeast and create C02, aka bubbles in the bottle!). Quince flavoured rockets, slightly bruised apple, voluminous sugar cone & a dissolved clay texture with feverish bubbles. Enjoy while listening to a real good audiobook and making your winters supply of tomato sauce.