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Top 5 Brunello at the LCBO
Buyers Guide to VINTAGES – Aug 18th, 2018
Noble Grapes versus Native Grapes By David Lawrason with notes from John Szabo and Michael Godel Last week John shone a light on the new wave of grape varieties re-making Australian wine in VINTAGES August 18 release – thanks to an uncharacteristically daring collection assembled by VINTAGES buyer Greg MacDonald. Langhorne Creek Montepulciano eh? This week […] More
David Lawrason: A Canadian Wine Industry Champion
WineAlign’s David Lawrason: A Canadian Wine Industry Champion By John Szabo Industry insiders know it’s no surprise that David Lawrason was named Wine Industry Champion during the 2018 Canadian Wine Industry Awards ceremony held a couple of weeks ago in Kelowna, BC. Few have worked as tirelessly as Lawrason to shine the spotlight, and educate both […] More
John Szabo’s VINTAGES Preview – Aug 18th, 2018
The New Australia By John Szabo, MS, with notes by David Lawrason and Michael Godel Australia has worked hard over the last decade to re-shape its image from purveyor of inexpensive, fruity “sunshine in a bottle” to serious, regionally-focused fine wine producer and innovator. If you’re still stuck in the old paradigm, then the VINTAGES […] More
National Wine Awards of Canada
Discover Canada's best wines! In 2016, 22 judges tasted 1,535 wines from 230 wineries across the country to identify Canada's top wines.
View Award-Winning Wines
World Wine Awards of Canada
Seventeen judges tasted 1,000 wines in 21 categories in 2015 to find the world's best wines sold in Canada under $50.
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Brunello di Montalcino is one of the most prestigious appellations in Italy, born in the 19th Century in its present form thanks to the efforts of the Biondi-Santi family, who defined its rules and have largely guided it to the present day. The wines are made from 100% Sangiovese grape, in particular from a clone called Sangiovese Grosso, or also as Brunello - hence the appellation's name. Traditionally, the wine goes through an extended maceration period where color, tannins and flavour are extracted from the skins. Following fermentation the wine is then aged in oak. Traditionally, the wines are aged 3 years or more in "botti" - large Slovenian oak casks that impart little oak flavour and generally produce more austere wines. Some winemakers will use small French barrels which impart a more pronounced vanilla oak flavour and add a certain fruitiness to the wine. Whatever the approach, wines must be aged for for years (with a minimum of two years in barrel) before being released, according to appellation rules.
