 For an extra investment of about $0.50/bottle you can upgrade from a 4 week kit to wines that you will proudly serve for special meals and to special guests. The12 litre kits produce wines with more pronounced character, more body, and more flavour. The reds even contain a unique, varietal-specific Virgin Crushed Grape Pack for true fermented on the skins flavour and aromas. Usually bottled in as little as 5 - 6 weeks. The whites can be enjoyed with only 2-4 weeks of cellaring while the reds will require a few months to show their charm. Your guests will appreciate your choice and admire your taste in wines.
Available in unique "Global Cuvée" blends and "Regional Classics" styles. More flavour, character, and variety.
●12 litres total volumeMakes 23 litres
● Regionally identified juices and concentrates*
● Exclusive virgin crushed grape packs with all reds
● Pronounced, natural varietal character with no non-grape flavours, enhancers, or botanicals used in processing.
Bottle-Ready in Just 5-6 Weeks
● Enjoy after just a few weeks ageing or cellar longer for superior balance and depth
● Light enough for sipping on their own, but hearty enough to compliment your favourite meals
● All in all, an exciting way to elevate the quality of your wines without the big hit on your budget!
Prices from $80.95-$90.95*
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A medium-bodied Zinfandel, with juice and concentrate from Lodi, that shows complex dark fruit and spice notes. Attractive tannins and added depth are contributed by fermentation with the virgin crushed grapes and untoasted American oak. An attractive wine that is a sound choice for social situations and with most red meats and pasta dishes. Widely chosen as the house favourite for barbeques. Inviting after a few weeks, but shows more depth and balance after about 6 months and will continue to develop for a couple of years. Serve at cellar temperature. |
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The 10.5 liter must-pack uses Argentinean Malbec juice and is fermented on virgin Argentinean Malbec crushed grapes. The finished wine shows deep, purple-hued colour, is medium-bodied with complexity and character that exemplifies Argentina's signature grape. Plum and raspberry flavours and aromas introduce the wine with chocolate notes following. The finish encores the fruit and introduces mineral tones against bright acidity. Age at least 6 months for mature flavour and balance. In Argentina, this wine is the national favourite for barbeque beef and spicy sauces. |
 This California Cabernet, fermented on a 1.5 litre virgin crushed California CABERNET SAUVIGNON grape pack, delivers a characteristically firm-tannin wine with loads of black fruit character made more interesting by the vanilla notes from the oak. The aromatics suggest blackberry and black currant. Flavour is centered around red and black currants which remain evident through the nice finish. Six months of ageing should reveal a harmonized wine with somewhat softened tannins, but the wine will improve for a year or two. This is a wine to serve with beef and lamb. |
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Our newest 12L 5-week kit is a take on a wildly popular blend of Malbec and Shiraz first introduced from Argentina 2 or 3 years ago and that is already the number one brand in Canada, the US, and Australia. The finished medium-bodied wine is bright red with purple hues and is inflected with juicy red and black fruit notes, subtle spice (black pepper), and an inviting vanilla accent. The flavours are in fine balance with the natural fruit acids and soft tannins,making for a very pleasant and quaffable red. The wine shows well after 2 -3 months and will continue to develop for at least 12 months in the bottle. We do however expect that most batches will be thoroughly enjoyed within 6 months, and we won't scold you if you follow that pattern. |
 California Merlot with 1.5 litres virgin crushed California MERLOT grape pack. The wine releases aromas of raspberry and cherry and a subtle toasted note, followed by flavours of raspberry and strawberry. Gentle tannins and well-integrated oak contribute structure to the fruit-driven profile without being too aggressive. Should show its true character in about 6 months, but will continue to develop for at least a year. This soft red pairs with red meats and will work well with roast chicken. |
 We use 10.5 litres of California Pinot Noir must (and an accent of Pinotage) fermented on a 1.5 litre virgin California Pinot Noir crushed grape pack for this bright and fruity wine. Expect to enjoy lively black cherry and cranberry aromas and flavours against subtle spice and almond in the background. A few month of ageing will subdue the oak and tannins to let the fruit shine and define the medium-length finish. May be cellared for a year or more. The soft, light to medium-bodied wine may be lightly chilled and enjoyed as an aperitif, or serve with chicken, pork, or simple beef dishes (not recommended for your best steaks or rich, braised foods). Pairs well with salmon. |
 California Syrah fermented on a 1.5 litre virgin crushed California SYRAH grape pack produces a complex wine which reveals notes of red currant, black pepper, vanilla, and toast, all wrapped together in a slightly earthy manner. Gentle tannins guide the wine through a nice finish. Age at least 6 months to enjoy the integrated flavour. Will continue to develop for at least a year or two and probably longer. A great wine for hearty barbequed meats. |
 Uses an Italian Valpolicella blend made with Corvina, Rondinella, and Molinara grapes. Fermented on a 1.5 litre virgin crushed grape pack made from equal portions of California CABERNET and BARBERA grapes and sun-dried red wine grapes. A robust wine with an earthy aroma backed by notes of spice and vanilla. When young, concentrated flavours of black cherry and figs compete with un-mellowed oak, firm tannins, and an alcohol level above 14%. Six months in the bottle will bring harmony to the flavours and softer tannins for a rich,well-rounded mouth feel and lingering finish. Another year or two of aging will create a truly special wine. This wine can be enjoyed sipped like port or can take on your most robust foods like game, sticky ribs, rich pasta, or blue cheese. |
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10.5 litres of must using California and Italian Barbera is fermented on a 1.5 litre virgin California Barbera crushed grape pack to deliver a medium-bodied wine with unique complexity and character. Deep crimson colour. Fruity aromatics dominated by raspberry and blackberry, with lightly spicy notes and a suggestion of vanilla. Well-rounded mouthfeel. Flavours of black fruit and a nice finish. Six months ageing is recommended to refine the balance between fruit, spice, tannins, and oak. Will continue to develop for more than a year. This wine should match well with a wide variety of hearty foods -- Italian pasta with tomatoes, eggplant, chicken, or red meats. Anything barbequed. |
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We picked a classic mix of Grenache, Syrah, and Mourvédre grapes in Gard, France, on the west side of the Rhône river, for the foundation of this example of Southern Rhône-style wine. The French juices were augmented with Syrah concentrate from California to add body and depth of flavour. Fermentation on the French virgin crushed grapes produces a dark, toasty, and racy wine typical of the Rhône. Bright fruit and violet aromas define the nose. Blackberry, black cherry, fig, cocoa, and licorice flavours intermingle on the palate. The finish lingers with more fruit, herbs, and a suggestion of spice. The wine shows best with 6 to 12 months of age. Pairs well with chicken, pork, and roasted vegetable dishes.With age, stands up well to grilled or roasted beef. |
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We harvested Tempranillo grapes in La Mancha, Spain to capture the essence of the regions most famous red wine style. California Tempranillo concentrate has been added for more varietal flavour and extra body. After fementation on the virgin crushed Spanish Tempranillo grapes, the medium-bodied wine shows lively blackberry and plum flavours with hints of vanilla, cocoa, and tobacco. Picks up spice and herbs on the finish. Age 6 months or more to enjoy the full, balanced complexity. Lively and bright enough for light dishes. Enough tannin and grip for cured, roasted, or grilled meat and fowl courses. |
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