A fruity rosé union of tree and vine. Born and raised on his family’s vineyard, Rajen Toor launched Ursa Major in 2016, adding his voice to the blooming scene of low intervention winemakers in British Columbia’s Okanagan Valley. The organically grown, plush and tart empress plums were directly pressed, while the fragrant, herbaceous pinot came from two separate plots, one destemmed and left to soak with skins overnight, the second directly pressed, but unable to finish fermentation – here, a selected yeast was added to bring the ferment to completion. Clean as a whistle, seedy raspberry danish, eucalyptus shower, great aunt’s intimates drawer, citric candy cheek scrunch, rosemary & mint-y vermouth vibes. Drink with shiso ice cream and a linen onesie.

An unconventional blend staking new ground in Canadian fermentation. Farm-driven winemakers Maggie, Murray, Carly and Aaron are here to open our eyes to what Canadian wines are capable of. Scout is more than a winery, it’s an entire ecological project, working in tandem with their surroundings to perpetuate a healthy, thriving ecosystem. A brand new mash up of unlikely and heavenly proportions, if this wine had a zodiac sign it would be represented by a minotaur, harpy or gorgon! The RARELY before seen blend of spiced and famously aromatic gewürztraminer and darkly-berried cab sauv spends 10 days in open vats drinking in the valley air. From there, these fast friends were pressed off to neutral barrels, where they sat aging undisturbed for 18 months (talk about BEAUTY rest). Spring equinox, a maypole bedecked in blossoms, thicket tactility, crunching herbs, fur, riverside outcrop & a bounty of wild strawberries with cream. Enjoy while canning apple sauce and listening to Billie Holiday.

A juicy as heck sparkling collab between two Toronto friends. Welcome BACK, Fränkie! A mouthwatering pet-nat made from sustainably grown Ontario blaufränkisch that saw a three day maceration and was fermented by our pals over at everyone’s favourite urban winery, Paradise Grapevine! FUN FACT! This year’s Fränkie was bottled with 12g of residual sugar that continued fermenting in the bottle and turned into lively bubbles that kiss your tongue! A tad deeper in colour than last year, cranberry tannins meeting raspberry sorbet, a crayon drawn hand-made valentine & a savoury, herbal, lip-smacking kick to the tastebuds. Did we know the gorgeous label designed by Toronto-based artist Leia Bryans would perfectly match the wine’s foam: no! Are we delighted it does: heck yes! The perfect gift for your 2025 valentine, newfound crush OR your local-loving bubble-head aquarius.