June Wine Selection


First off I would like to give a huge thanks to everyone who came to the Wine Workshop last night, it was our first sold-out evening with twelve wine enthusiasts in our little space!  If demand keeps up I will have to host more tastings to fit everyone!  Perhaps “Wines Around the World” will be the next theme…


Like a whirlwind, the Epicureans tours in Greece and Italy have come and gone!  With that in mind we’ve included a couple wines from these locales to welcome them home, and to allow everyone who didn’t go on the adventures (like me…) to have a little taste of what they missed!


Finally this month we’ve got some exciting news! Mark the 22nd on your calendar as we’ll be celebrating our 10 year anniversary!  From The Market Bistro, to UnWined, and now the Epicureans Co.,  we're extremely grateful to have a such a story of success built on the support of our little community!  We'll be throwing a grand party at UnWined to celebrate the community that made us! We're partnering with The Market Bistro, Canmore Brewing, Wild Life Distillery, South by Southwest Wine Imports, Univins Imports, and Jessica Stoner Real Estate to bring all kinds of entertainment. You can expect food specials, drink samples, and live music performed by the Brand New Companions! Additionally we're putting 10% off store-wide at UnWined! Admission is free, the event officially starts at 4pm, but we'll be open at 12pm as per usual. We cant to see you there!

Conde Vimioso

Vinho Branco

The “Sommelier Edition” line of wines from Conde Vimioso are crafted with input from Sommeliers on what the blend of grapes will be.  This 2021 vintage is comprised of Arinto, Fernao Pires, and Verdelho. Now these grapes are all native to Portugal so lets give some comparisons:


Arinto: similar in style to Semillon; lemon, beeswax, chamomile, age-worthy.

Fernao Pires: swap the jasmine of Torrontes for chamomile, and drop the acidity.

Verdelho: think tropical like Sauvignon Blanc but much less dry.


Those first two grapes got a partial oak age treatment for just a hint of oaky smell and texture.  So what does this mean for this bottle?  Well it is rich with tropical flavours like pineapple and melon, along with some lemon and overripe apple.  Those flavours really leap out of the glass when you smell it.  On the palate some minerality comes through like wet stones and sea-salt.  The acidity is moderately high, but not stinging.  Complex, refreshing, and richly textured, all those things make this a clear choice for a food friendly white, which is little surprise when it’s been helmed by Sommeliers - those guys love food almost as much as they do wine!


Try this one out with a meaty cut of fish like halibut or swordfish on the grill topped with mango salsa, and an heirloom tomato salad on the side!




Grauburgunder is the Austrian (and German) name for Pinot Gris.  Now Pinot Gris is the same grape as Pinot Grigio, but in a side-by-side you wouldn’t believe it!  This wine is weighty, and packing really punchy flavours of blossom, pear, melon, and even banana!  I had actually underlined all those flavours when I tasted this wine to really make the point that this was expressive and bold on the palate.  Texturally this has got some creaminess thanks to aging on lees and a touch of residual sugar at 6g/L.  Fret not, this is no sweet wine, but I bet if you had this with a spicy curry it would tame the heat nicely.  


Lyrarakis Rose

Merlot / Liatiko

Welcome home Epicureans!  Lyrarakis is just one of the many excursions Val & Anthony have booked into the Crete itinerary, if you’ve been thinking of joining them for that trip, consider this a sneak peak.

Lyrarakis winery opened up in 1966 in Crete by brothers Manolis & Sortiris.  In the beginning it was all about saving the local varieties of grapes from extinction!  Until the 90s they simply cultivated these local grapes and sold them to other winemakers, but now they’re producing and distributing their own.  More recently Bart, son of Sortiris, has taken the reins of Lyrarakis and has begun producing wines with international varieties blended with local grapes.  That’s the case for this Rose, which is an even splitof Merlot and the Cretan grape Liatiko.  Liatiko is known for its red fruit and spice notes, and those spice flavours shine here, along with the cherry and plum flavours of Merlot.  It is worth noting that being located in the south of Crete, these grapes get ripe!  The fruit character of this is almost cooked, candy like, and the alcohol is a firm 14%.  Best to serve this one well chilled on a hot day with no plans.


Castello di Albola

Chianti Classico

Our second Epicurean feature comes from their destination winery in Tuscany, Castello di Albola.  Classico as a designation in Italy indicates that the grapes were sourced from the historic heart of the region.  Well, historic heart is right, Castello di Albola is located almost directly in the centre of the designated “Classico” zone!  Nothing but the most authentic wine experiences when you’re with Val & Anthony.  Speaking of authentic, this wine is made from 100% Sangiovese, and gets one year in large Slavonian oak casks which give a pleasant cedar character to the wine, naturally complimenting the herbal notes of Sangiovese.  This is as Classic(o) as it gets.


Ktima Kir-Yiani

The Fallen Oak

For over 110 years a grand oak tree stood beside the Koula, an 18th century tower located on the estate of Ktima Kir Yianni.   In July of 2019 a fateful thunderstorm struck northern Greece, and the old oak was downed.  In response, Kir Yiani Winery renamed their “Yianakahori Hills” red blend to “The Fallen Oak”.  This wine is made 50% from the local Xinomavro grape, which is often likened to Nebbiolo for it’s striking acidity, and split of 30% Merlot and 20% Syrah.  While Xinomavro (like Barolo) can take some time to develop and soften the tannins, this blend skips that step by introducing the French grapes.  To fulfill it’s namesake, there’s no shortage of oak on this wine. 14 months in 30% new, plus a mix of French and American.  That oak is dominant on the plate with notes of vanilla, tobacco, and coffee.  The acidity of Xinomavro keeps some red fruits on the palate feeling fresh and gives a nice lasting finish.


Gallina de Piel

Roca del Crit

Alright foodies, this one is for you.  Remember El Bulli?  The 3 Michelin star, cutting edge Spanish restaurant voted a record breaking five times best in the world by Restaurant Magazine?  Well since closing their doors as restaurant and becoming the El Bulli Foundation,  their former Sommelier David Seijan decided it was time to open his own winery, and this is it!  The label of this wine is cleverly designed to have symbols hidden throughout that give hints to it’s story.  Carignan and Grenache leaves blow through the air, revealing the varietals in this blend, 85/15 split to be exact.  An oak barrel sits on the front of the bike, a nod to the 11 months of aging it gets.  Various tasting notes are scattered as well including coffee beans, licorice stick, red cherry, and blackberry.   What is not mentioned on the label but is unmistakeably present on the palate is the tobacco leaf note of Carignan.  Being helmed by a sommelier naturally means that this wine is food friendly, it comes recommended to be paired with Saffron Milk Cap mushrooms…but you can’t get those here to my knowledge.  Morels would do in a pinch, or simply pair it with whatever your favourite meal is!


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