FINE AND PREMIUM SPIRITS 2011 CATALOGUE TABLE OF CONTENTS

OUR VISION pg. 3 ITALIAN REGIONS pg. 4 PRODUCERS ANTONIO CAGGIANO pg. 5 - 7 TENUTA SAN FRANCESCO pg. 8 - 10 RINALDINI pg. 11 - 12 JOSKO GRAVNER pg. 13 - 14 RADIKON pg. 15 - 17 TEOBALDO CAPPELLANO pg. 18 - 19 FRANK CORNELISSEN pg. 20- 21 WHITE ROSE pg. 22 - 23 HOW TO ORDER WINE pg. 24 2011 Catalogue

OUR VISION

BLUE CHIP WINES BY GREEN THUMBED PEOPLE

There are people in this world who dedicate their entire lives to a single vision. They are often called fanatics. Sometimes they are loved. But more often, they are outcasts. The best, of course, are revolutionary.

The ones we know, make wine. You can find them here.

All of our producers treat wine as an agricultural product. They may use the terms organic, sustainable or biodynamic when describing their practices or visions. They may be considered ‘naturalists’. Or they may not. Either way, they all put the earth, the soil and their agricultural practices at the forefront; in which case we don’t care what words they use to describe themselves, their dedication and decisive results are proof enough. Sedimentary Wines is focused entirely on exposing Canada to the most exclusive, game changing and critically acclaimed wines form the world over. Co-founders Michael Cody and Matthew Sherlock like to work with people, not marketing teams. Real people; people we can call, visit and get dirty with. People we respect. These same people also happen to make wines that garner international critical acclaim, often change qualitative metrics, and most importantly, taste delicious. If we are going to drink wine we figure it should be the best the world can offer while being the best for the world we live in. We’re happy to facilatate that.

SEDIMENTARY WINES: HARD TO FIND, EASY TO LOVE.

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WINE REGIONS OF

JOSKO GRAVNER TRENTINO STANKO RADIKON -ALTO ADIGE VALLE D AOSTA FRUILI SLOVENIA LOMBARDY PIEDMONTE

LIGURIA EMILIA-ROMAGNA

RINALDINI

TEOBALDO CAPPELANO TOSCANA MARCHE UMBRIA ABRUZZO LAZIO MOLISE

CAMPANIA PUGLIA SARDEGNA BASILICATA

ANTONIO CAGGIANO CALABRIA TENUTA SAN FRANCESCA

SICILIA

FRANK CORNELISSEN

4 2011 Catalogue

CANTINE ANTONIO CAGGIANO - AGLIANICO DEL TAURASI

Irpina is located in the appellation of Taurasi. Taurasi is often referred to as the Barolo of the South because its Aglianico wines are stunning and built for long ageing. Like many of the other great areas for winemaking, Taurasi is comprised of high altitude vineyards of volcanic soil. Hot days and cool nights allow for slow, elongated growing seasons providing with optimal ripeness balanced by bright and refreshing acidities.

Caggiano produces three different Aglianico’s each with its own personality: Tauri is the fruity and accessible wine that he makes from his young vines – it has been refered to as an “excellent value” by Robert Parker; Salae Domini is the dense modern style barrique aged Aglianico; and Macchia dei Goti is the powerful, concentrated and brooding Aglianico with DOCG status that is aged three years before release. His white wines are also nothing to ignore. They Antonio Caggiano cuts the perfect image of the wise Italian are idiosyncratic, full and refreshing: Fiagre is a blend of winemaker who loves to put his hands in the soil. The first Fiano and Greco exploding with honey scented white fruit time I saw him was in the fall of 2010 in Italy. I was driving and citrusy acidity; Bechar is made 100% from Fiano di up the small winding road in the village of Irpina looking Avellino and it is a luscious and full-bodied apricot and for his winery when I came across an older man with grey honeyed wine while remaining dry and focused. hair and a beard chewing on the stub of a cigar and wearing an open shirt soiled from a day in the vineyard. I will never The estate is dedicated to using organic techniques and forget that first sight. He is my quintessential Italian reducing its impact on the environment. Cover crops are winemaker. left between rows, and certified organic fertilizer is added only when required. In the winemaking, small amounts of Architect, photographer, and grower, Antonio sulphites are added to the wine for stability purposes. The Caggiano’s estate is located in the village of Irpina the estate is involved in a program with the local government to birthplace of the Aglianico vine. Caggiano started bottling study the effects of these organic and sustainable practices his own wine in 1994. He was one of the first small estates on the terroir of the region and their ability to improve its in Irpina to do so. quality.

Aglianico is an underappreciated grape. Its high natural acidity and strong tannins provide structured wines with complex flavours of black fruits, berries, leather, and forest floor. At its best, Aglianico produces complete, complex, and structured wines that are capable of extended cellaring.

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CANTINE ANTONIO CAGGIANO AGLIANICO DEL TAURASI

FIAGRE 2010 BECHAR 2010 TAURI 2009 SALAE DOMINI – IGT Fiano Di Avellini DOCG Irpina Aglianico DOC CAMPI TAURASINI Drinking Window: Drinking Window: Drinking Window: 2008 2010-2014 2011-2014 2010-2030 Irpina Aglianico DOC 6 x 750ml | $28.19 6 x 750ml | $33.63 6 x 750ml | $29.16 Drinking Window: SKU: ###### SKU: ###### SKU: ###### 2010-2030 6 x 750ml | $48.03 SKU: ###### Description: This wine is Description: This wine is Description: This is the 70% Fiano di Avellino and made 100% from Fiano di entry level Aglianico from 30% Greco. Avellino grapes. The grapes Caggiano and it offers all come from the Lapio excellent value. This wine Description: These grapes village council area. It is fer- is made from the grapes of come from Caggiano’s grand mented in stainless steel at three vineyards. It sees 6-7 crus vineayrds. The wine controlled temperature and months of oak of second or spends 8-10 months in new held in bottles for 3 months third year barriques. oak 70% of which is new. before release. Tasting Note: “Deep dark Tasting Note: “Deep opaque Tasting Note: “Medium gold purple. Quite concentrated colour. Medium plus inten- colour. Nice bright wine. and opaque. Intense nose sity nose of beautiful red Quite viscous. Medium of red fruit, brown pepper, fruit with a hint of licorice intensity nose of flowers, chilis, herbs, and forest and tar. Medium-bodied apricots, honey, and spices. floor. Really enjoyable wine with big acidity, great Sweet apricot and tropi- nose. Big bodied wine with fruit concentration, strong cal fruits fill your mouth in nice acidity and huge fruit tannins, and a nice long fin- this medium to full bodied concentration. Black plums. ish. This has just a bit more wine with balanced refresh- Medium length finish. This of everything. Great vintage ing acidity. Medium to long wine has everything. Better for this wine. Beautiful.” lemony finish. I love these than previous vintages.” wines.” (Michael Cody – April 2008) (Michael Cody – April 2008)

(Michael Cody – April 2011)

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CANTINE ANTONIO CAGGIANO AGLIANICO DEL TAURASI

VIGNA MACCHIA VIGNA MACCHIA VIGNA MACCHIA VIGNA MACCHIA DEI GOTI 2007 DEI GOTI 2001 DEI GOTI 2000 DEI GOTI 1999 Taurasi DOCG Taurasi DOCG TAURASI DOCG Taurasi DOCG Drinking Window: Drinking Window: Drinking Window: Drinking Window: 2006-2013 2006-2020 2010-2030 2006-2020 6 x 750ml | $59.29 RP: 92 | 6 x 750ml | 6 X 750ML | $87.49 6 x 750ml | $94.96 SKU: ###### $80.82 SKU: ###### SKU: ###### SKU: ######

Description: This is the Tasting Note: “Ruby red Description: We tasted this flagship Aglianico from colour. Showing signs of wine in November of 2010 Description: Mature with Caggiano. Made from 100% age. Still opaque to the rim. and it was in perfect drink- floral, barnyard, leather and Aglianico di Taurasi grapes. Closed nose at first that ing condition. Mature with red fruit aromas and still The wine is aged in bariques opened up after a few hours. floral, barnyard, leather and fruity and structured on the for 18 months and in bottle Mature red fruit aromas. red fruit aromas and still palette. It will age well for at another 12 months before Still quite primary. Hints of fruity and structured on the least another 10 years. This release. Antonio Galloni of flowers and earth. Velvety palette. It will age well for at is a special wine. Gambero robertparker.com consist- mouth feel with great body least another ten years. This Rosso gave this vintage the ently scores this wine 92-94 and nice mature red fruit is a special wine. Gambero prestigious three glasses points. Gambero Rosso gave flavours. Well balanced wine Rocco gave this vintage the rating. this vintage two red glasses. that is concentrated but not prestigious Three Glasses big. Medium length finish. rating. Tasting Note: “The 2001 Tasting Note: “Super Still in its infancy and will Taurasi Vigna Macchia dei concentrated blood red. get better with a few more Tasting Note: “Dark ruby Goti remains one of the Gorgeous nose that is years in the cellar.” 90 points red colour. Still opaque out top wines of its zone. It is a exploding out of the glass. to rim. This wine will last large-framed and important Complex black fruits with (Michael Cody – April 2010) at least another 10 years. wine, a wall-to-wall dark hints of earth and leather. Intense nose of sweet red ruby in color with powerful, Full bodied in the mouth fruit with a touch of game intense aromas of raspber- with a silky feel. Tons of and leather with some floral ries, tar, chocolate, and acidity and tannin. This has hints. Dark fruit on the roasted coffee. The palate is the structure for very long palette with lots of concen- dense and concentrated, but ageing. The oak is not yet tration. A bit of pepper and with a polish of tannins and well integrated Recommend licorice here. A touch lighter a warmth on the finish which not drinking this wine for at in body than the 2000 and give it a style of its own.” least a couple of years.” 94 1999 but a little more el- points (Daniel Thomases – www.erobert- egant. Accessible and ready to drink now.” parker.com - August 2004) (Michael Cody – April 2010) (Daniel Thomases – www.erobert- parker.com - August 2004)

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TENUTA SAN FRANCESCO – TINTORE AMALFI COAST

Very few places on earth can spark an emotional reaction like the Amalfi coast. Breathtakingly steep cliffs plunging into the aqua blue Mediterranean Sea. Terraced vineyards and orchards covering the slopes and providing cool canopies to escape the sun. The towns of Positano and Amalfi sprawling up from the sea to fill every available space on the cliffs. Sipping wine on a restaurant terrace in Positano with that special someone.

However, for a wine connoisseur, few things in the Amalfi Coast are as magical as the first sight of the 200 year old pre-phyllozera Tintore vines at the Tenuta San Francesco. The trunks of these vines are almost a foot in diameter and they look like trees. Standing under them gives you a sense of history and tradition and an awe of the beauty of nature when it left undisturbed and allowed to reach its full maturity.

The Di Palma family started the winery in 2004. All of their vineyards are situated on steep-sloped terraced lands between 300 and 500 metres above sea level. The vineyards are planted in volcanic soil, have high-density plantings, and very low yields – only 70-90 quintals per hectare. The heart of their farm is four hectares of pre- phyllozera Tintore and Piedrosso vines that are at least 100 years old that go to make the Tramonti Rosso. There is also 2.5 hectares of white grapes that make the Tramonti Bianco including Falanghina, Biancolella, and Pepella.

The family makes a half dozen wines that are all excellent but the most special of them all is a wine made only from the Tintore grapes called E’ISS which means “This is it”. The name comes from the fact that other wineries have begun to make Tintore wines from younger clones of the vines but this is the original Tintore wine from the 200 year old pre- phylloxera grapes. Really – “This is it”.

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TENUTA SAN FRANCESCO – TINTORE AMALFI COAST

TRAMONTI “PEREVA” 2009 TRAMONTI TRAMONTI ROSSO BIANCO 2010 Costa D’Amalfi DOC ROSATO 2010 2008 COSTA D’AMALFI DOC Drinking Window: COSTA D’AMALFI DOC COSTA D’AMALFI DOC Drinking Window: 2010-2020 Drinking Window: DRINKING WINDOW: 2011-2015 6 x 750ml | $37.33 6 X 750ML | $32.33 2009-2014 6 X 750ML | $32.33 SKU: ###### SKU: ###### 6 X 750ML | $32.33 SKU: ###### SKU: ######

Description: This wine was Description: This wine made and dedicated to “Eva” is made from Aglianico, Description: This wine is Description: The wine is a the wife of the family. It is Tintore and Piedrosso. It is fermented in stainless steel blend of Aglianico, Piedros- the oaked version of the characterized by its elegant to preserve the freshness. so, and Tintore. Tramonti Bianco. It is made freshness and red fruit It is a blend of Falanghina, from Falanghina, Ginestra flavours. Enjoy this with Biancolella, and Pepella. Tasting Note:“Bright and and Pepella. This has more antipasto and seafood. Drink this on a patio or with youthful purple colour. structure and can age for some seafood. Medium intensity nose of 5-10 years. It needs at Tasting Note: “Beautiful me- sweet fruit with a touch of least one year from bottling dium-orange colour. Intense Tasting Note: “Pale lemon spice and pepper. Silky and before it is ready to start nose of yummy red fruit with yellow. Intense nose of smooth in the mouth with drinking. Perfect match for hints of orange, citrus, and sweet white fruits mixed good fruit concentration. seafood or vegetable dishes. vanilla. Medium bodied with with vanilla and just a hint Balanced and enjoyable sweet flavours of red fruit of lemon. Medium bodied on red for early drinking. Just Tasting Note: “Pale gold and citrus. Well balanced the palette with a beautiful lovely.” color. Still bright and with alcohol under control. silky texture. Long finish youthful looking. Medium Just beautiful. Perfect for of lemon and sweet white (Michael Cody – April 2011) intensity nose that is more enjoying on a terrace over- fruits. One of my favorite subdued with white fruit looking the Mediterranean whites ever.” and lots of vanilla. On the in Postiano.” (Michael Cody – April 2011) palette medium bodied with perfect balance and a long, (Michael Cody – April 2011) long lemony finish. This is a much more structured wine than the Tramonti Bianco and will last 5-10 years.”

(Michael Cody – April 2011)

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TENUTA SAN FRANCESCO – TINTORE AMALFI COAST

QUATTROSPINE E’ISS 2008 RISERVA 2007 Costa D’Amalfi DOC COSTA D’AMALFI DOC Drinking Window: Drinking Window: 6 x 750ml | $57.32 2009-2019 SKU: ###### 6 X 750ML | $47.32 SKU: ###### Description: E’ISS means “This is it”. The name comes from the fact that other Description: Made from wineries have begun to make over 60% Tintore from the Tintore wines from younger 200 year old pre-phylloxera clones of the vines but this vines. Called the “4 thorns”. is the original Tintore wine from the original 200 year Tasting Note: “Opaque old pre-phylloxera vines. purple. Much darker and Really – “This is it”. Super more concentrated than the concentrated and built to Tramonti Rosso. Nose of red last. Only 5,500 bottles fruit with a touch of pepper made each year. and herbs. Delightfully re- freshing on the palette with Tasting Note: “Beautiful medium tannins and good dark opaque ruby red colour. red fruit concentration. Tan- Exploding nose of delicious nins are soft and silky. Long red fruit. It is a medium bod- finish.” ied wine of sour cherry, pep- per and spices with strong (Michael Cody – April 2011) acidity and sneaky tannins. Long, long finish. This is just gorgeous. Unbelievable that this grape was allowed to disappear.”

(Michael Cody – April 2011)

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RINALDINI - METODO CLASSICO LAMBRUSCO

The estate’s signature wine is PJCOL Ross (pronounced “Picoll”), eponymously named after the same ancient and endangered Lambrusco grape. The grape is named after it’s red stalk: “Pjcol” means stalk and “Ross” means red. As a varietal PJCOL Ross was cultivated in Lambrusco from time immemorial, traditionally trained high in the branches of local elm trees (romantic, but not the greatest training system). However, as viticulture became more intensive and modernized PJCOL Ross was systematically replaced due to its extremely low yields. Its tiny crop load (and high quality) were anathema to the increasingly modern and purely economically driven values of the region. The grape itself almost disappeared.

Thankfully half a century ago, Paola’s father, Rinaldo, discovered a few rows of PJCOL Ross on their estate and THE RINALDINI FAMILY decided to propogate the nearly extinct varietal. Paola remembers that first winter very well. The fragile young PJCOL Ross were in the nursery and everyone was worried The Rinaldini’s sit at the top of the Lambrusco quality because it was a very cold winter. Paola’s father took all pyramid. They make dry hand-crafted metodo classico of the heaters from the house and put them in the nursery Lambrusco from an ancient and endangered grape. to keep the PJCOL Ross vines warm. It was a cold winter for Paola, but the PJCOL Ross vines survived, and now the Their estate is located halfway between Reggio Emilia estate has three hectares of un-grafted mature PJCOL Ross and Parma in Emilia-Romagna at the foothills of Matilda vines. We are grateful for his efforts. de Canossa. It is a small family run business that is now headed by Paola Rinaldini. She is a dynamic and The Rinaldinis are the only producers of PJCOL Ross passionate wine-maker with an exuberant, bubbly and varietal Lambrusco wines. Forget ‘Lambrusco’ the brand as contagious personality. She is also extremely passionate the wine. These wines are a vinous re-education. about the quality of her wines, which are some of the best Lambruscos in the world.

The estate was founded in the 1960’s when Paola’s father, Rinaldo Rinaldini, a local restaurant owner, decided to make the local sparkling Lambrusco wines using the Champenois method of fermenting in the bottle (called “methodo classico” in Italian). Needless to say, he was successful. 50 years later the Rinaldi’s are leaders in the ‘true’ Labrusco movement and have to this day maintained the quality focused and highly labour intensive practice of hand remuage (the turning of the bottles, or riddling). Serious bubble from an extremely undervalued region.

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RINALDINI - METODO CLASSICO LAMBRUSCO

PJCOL ROSS VECCHIO MORO MORO DEL MORO Drinking Window: LAMBRUSCO 2005 2011-2015 DELL’EMILIA Drinking Window: 6 X 750ML | $28.79 Drinking Window: 2011-2021 SKU:192724 2011-2015 6X750ML | $56.75 6 x 750ml | $28.79 SKU: 194522 SKU: 195917 Description: Made en- tirely from the ancient and Description: This is an endangered PJCOL Ross Amarone style passito wine grape in the metodo classic Description: This is the made from Lambrusco style. This is the top of the Rinaldini’s fruitier version of grapes. Originally made in Lambrusco quality pyramid Lambrusco. Made from 85% 1988. In the early years, and maybe the most special Lambrusco Grasparossa, it was reserved only for Lambrusco wine in the 10% Ancellotta, and 5% the consumption of the world. Marzemino. A benchmark Rinaldini family. The wine Lambrusco. is made from PJCOL Ross Tasting Note: “Deep purple (60%) , which provides with lots of mousse. Gor- Tasting Note: “Dense, body, tannin and acidity geous on the nose. Explod- glass-staining purple wine and Ancellotta (40%) which ing with fruit and floral char- with rich mousse and gives fruit and colour. The acteristics and accompanied plum pudding fruit on the grapes are picked late and with undertones of caramel nose. Creamy palate with dried for 3 months in a well and black pepper. This is excellent concentration and ventilated area. The wine is an super-elegant wine that structure and tangy mineral then fermented and aged for is well balanced with good character. Long finish with three years in barrique and body and refreshing acidity. notes of bitter chocolate additional time in the bottle Long, long finish. I love this and mountain berries. Drink: before release. Extremely wine.“ 2011-2014 Decanter ***** limited quantities available. 18.5/20 Only 1,500 bottles made (Michael Cody – April 2011) per year. (Michael Cody – April 2011) Tasting Note: “Dark Ruby red colour with a medium plus intensity nose. Very ar- omatic with lovely aromas of dried dark fruit and vanilla. Extremely full on the palate with the sweet fruit flavours of dried raisins coating your mouth. In perfect balance with a long, long finish.”

(Michael Cody – April 2011)

12 2011 Catalogue

JOSKO GRAVNER

by the chemical and artificial flavours. He returned to Italy determined to safeguard the soil and the authentic flavours of the wine and he started researching the roots of winemaking. He discovered that until 1000 AD wine was made in clay amphorae pots. In the late 1990’s he acquired a clay amphorae from Georgia where they are still used and experimented by harvesting the grapes and burying them in the clay amphorae to macerate for seven months before finishing the wine in oak barrels. The result was unveiled at a dinner in 1998 and it was astonishing. As a result, Gravner decided from then on to adopt a natural approach because “wine and food have to be natural products.” The winemaking process that Gravner employs produces white wines that resemble red wines – the are dense, flavourful, dark in colour, and tannic.

Gravner uses what he calls a “natural” approach to winemaking: only wild yeasts are used, the grapes are macerated for seven months in clay amphorae, there is no temperature control on the fermentation, the wines are bottled without filtration, and there are almost no additives or chemicals in the wine. The only additive is one-half gram of sulphur per hectoliter to stop the grapes from turning into vinegar – this is a practice that dates back to Roman times. Josko Gravner has been Friuli’s most esteemed and influential winemaker for over 30 years. He is a visionary At first people reacted harshly to Gravner’s new approach and maverick and he talks straight. He is not afraid to and he became a bit of an outcast. But the quality of the tell you that he is not in a hurry to sell his wines; that he wines eventually won everyone over and now the wines are doesn’t believe in organic or biodynamic because they are acclaimed by industry and wine journalists from around the just marketing words; that his current vintage is not as world. Gravner is once again “The King of Italian Wine”. good as his last; or that he is not going to sell his wine until they are ready to drink – usually 7 years.

Josko earned his reputation in the 1970’s by embracing modern winemaking techniques including fermentation in stainless steel tanks and new oak barrels. His wines were crisp and floral and they sold well. He was crowned the “King of Italian Wine.” But in 1987 he went on a research trip to California to taste wine and he was disgusted

13 2011 Catalogue

JOSKO GRAVNER

RIBOLLA ANFORA BREG ANFORA ROSSO GRAVNER 2004 2004 RISERVA 2004 Drinking Window: Drinking Window: Drinking Window: 2009-2019 2009-2019 2012-2021 GR3 RP92 | RP92 | 9x750ml | GR3 RP93 | 9X750ML | 9X750ML | $107.74 $107.74 $132.74

Description: This wine is Description: This is a blend Description: This wine is a made from 100% Riobolla of Chardonnay, Sauvignon blend of Cabernet Sauvi- Gialla. Riobolla Gialla is one Blanc, Riesling Italico, and gnon and Merlot. of Friuli’s oldest indigenous Pinot Grigio. It is fermented vines. It was the drink of and aged in wood only. Tasting Note: Gambero choice in the Republic of Rosso had this to say about Venice back in the 12th Tasting Note: This wine re- the 2004 Gravner Rosso: century. Gravner has ceived the prestigious three “The garnet ruby ushers in spearheaded the movement glasses from Gambero Ros- subtle, complex aromas of to restore this grape to its so for the 8th time in 2003. forest fruits veined with former glory. They have not yet rated the lighter hints of tobacco. current vintage. This is the Savoury and elegant on the Tasting Note: “The 2004 more powerful and complex palate, it has body, vibrancy Ribolla Gialla Amphora is wine of the two whites. The and endless length as well as similar to the Breg in that wine is a deep amber colour deliciously agile drinkability. it is rather hushed and with copper highlights. On In other words a Gravner- subdued. The wine offers the nose it has an aroma style red.” Three Glasses+ outstanding balance and profile like no other wine (Gambero Rosso 2011 Ital- harmony in its gorgeous, with a complex combination ian Wines Guide). layered fruit. Here, too, the of rose, vanilla, caramel, finish is impeccably elegant apricots, and dried figs. On and pure. Anticipated matu- the palate it has a structure rity: 2009-2019.” 92 points like a red wine with good (Anotonio Galloni – erobert- acidity and tannin. The finish parker.com) is very long. This is the kind of wine that might change This wine also got the pres- your view of the world. Try it tigious three glasses award at least once in your life. from Gambero Rosso for the 8th time in 2004.

14 2011 Catalogue

STANISLAO RADIKON - FRUILI

Stanislao Radikon (Stanko to his friends) knows how to first one was so compelling I drank them all that week. They grow grapes. His family has been doing it on their 11 are substantial, refreshing, moreish, and challenging. I was hectare estate in the Friuli region of north-eastern Italy literally handed a new metric with which to evaluate what I for over a century. Stanko began running the estate himself thought wine was. over 30 years ago and elevating its status immensely. The vineyards are densely planted (up to 10,000 plants per If I had to choose one wine to consume for the rest of my acre) on steeply sloped limestone and everything is done by life Radikon would be a contender (though I could never hand, literally. Stanko does not use pesticides or synthetic actually choose). This excerpt translated from Radikon’s fertilizers and keeps his yields under a paltry 2.25 tonnes website gives some insight into the type of ‘wine’ Stanko is to the acre. Basically everything is in place to produce some growing and making. Enjoy. of the greatest grapes on the planet, and they do, but it’s in the winery where Stanko Radikon has forged a reputation “Every vintage is a child of its time and the time that we for himself as one of the most visionary winemakers in the give it to rest, to grow up and blow up those feelings in you world – and all because he barely does anything. that will bring back the sensory experience of the grape.”

Working exclusively with natural products and eschewing additives entirely Radikon harvests by hand, has extended Antonio Galloni of Robert Parker’s Wine Advocate also had maceration times and lengthy skin contact on his whites, this to say of Radikon: ferments long and slow with natural yeasts and uses no temperature control. His massive fermentation barrels are “Stanko Radikon makes some of the most unique wines in old and worn and act only as vessels not flavor enhancers. Friuli. His whites see an extended period of contact on the The wines are bottled unfined and unfiltered and often skins and are aged for several years in cask, an approach show a hazy, brilliant orange colour in the glass. The white which in many ways makes them similar to red wines. These wines from Radikon are simply put some of the most wines should be served at cellar temperature (not chilled) in compelling wines I have ever smelled or tasted. They are large red wine glasses, which will allow for their full range grounded in the earth and smell more of fruit pit than of aromas to emerge. Readers should not be concerned with fruit, or leaf and root than flowers – though its all there the amber hues these whites often display as the color is if you give it some attention. They are orange in colour, simply a result of the super-stripped down style. In recent profoundly aromatic and have the density and texture of years Radikon has also eliminated the addition of SO2 a red wine with the freshness and buoyancy of a white. during bottling, making these some of the most natural, Every wine drinker, and I mean every wine drinker, should unmanipulated wines being made anywhere. Radikon drink a Radikon white at some point before they die. bottles his new releases in 500ml and 1-liter bottles.” Drinking a Radikon provides an experience that, given the right person, will change not just your opinion of wine but probably of life too.

That’s right, if you let it, these wines could change your life. The first time I found the Ribolla Gialla from Radikon at a retail store I bought three with the intention of drinking one that week and holding on to the rest for a while. The

15 2011 Catalogue

STANISLAO RADIKON - FRUILI

PINOT GRIGIO SLATNIK 2009 OSLAVJE 2005 RIBOLLA GIALLA 2009 GT Venezia Friuli IGT Venezia Guila 2005 IGT VENEZIA GIULIA 9x750ml | $54.62 12X500ML | $51.00 IGT Venezia Giulia 9X750ML | $54.62 12X500ML | $51.00

Description: 80% Chardon- Description: This wine is nay 20% Tocai Fruilano. This made from a blend of Ri- Description: This wine Description: Same story white wine has extended obolla Gialla, Sauvignon and spends one week on the here. 100% Ribolla Gi- skin contact, is fermented Chardonnay. It spends three skins and one and a half alla. Extended skin contact, with natural yeasts in old, and a half weeks on the years in oak barrels. neutural yeasts, old barrels, large barrels is unfined and skins, three and a half years unfined, unfiltered and bot- unfiltered and is bottled in barrel, and then 1 year in Tasting Note: “Very dark tled with no suplur. Previous without sulphur. bottle before release. Previ- for a white wine. Medium vintages of this wine have ous vintages of this wine ruby red with gold tinge. always scored between 90 Tasting Note: Hazy orange have always scored between Fresh and intense nose of and 92 points with Antonio colour. Marmalade, lemon 89 and 93 points with Anto- explosive fruit mixed with Galloni of erobertparker. custard, and orange pith nio Galloni of erobertparker. pleasant oxidized aromas. com. He has not released a aromatically. This has a big com. He has not released a Medium bodied on the pal- tasting note for this vintage mouth feel with moder- tasting note for this vintage ette with strong acidity and yet. ate, smooth tannins (yes, yet. good fruit concentration. tannins) and bracing acid- This is an extremely unusual Tasting Note: This is one of ity. This is awesome stuff. Tasting Note: “This wine is but very enjoyable wine.” the first wines from Radikon Piercing, aromatic, dense. It dark amber gold bordering that made us sit up and pay tastes and smells, like many on brown. Quite dark. The (Michael Cody – April 2011) attention. Hazy Orange. Ex- of these wines, like a deli- nose is a little more closed plosive aromatics of quince, cious enigma. than the two previous fresh orange zest, iron and wines. The aromas are more apricot pits. Big and tex- mature and cooked here as tured with fine tannins and opposed to fruity: Cooked bracing acidity that makes apple and caramel. Very this almost chuggable in its complex on the palate with combination of density and medium body and balanced freshness. Amazing stuff. acidity. This is a mouth wa- tering wine. Just delicious. (Matthew Sherlock - October The finish is very, very long. 2010) This is Radikon’s best wine.”

(Michael Cody – April 2011)

16 2011 Catalogue

STANISLAO RADIKON - FRUILI

JAKOT 2005 MERLOT 2002 RP 92 | 12X500ML | IGT Venezia Guila $54.13 9x750ml | $82.25

Description: Golden orange Description: This wine is in the glass. Flowers, iron 100% merlot. It spends two and singed herbs aromati- and a half weeks in contact cally. Again, it’s dense and with the skins and then five weightless. Full and driven years in large barriques. The on the palate with a hard to 2002 is the current release comprehend mix of deli- vintage. ciousness and complexity. This seems to offer a greater Tasting Note: “Translucent Ribolla Giala expression rusty brown. Just beautiful. than the regular Ribolla with Looks like an old nebbiolo. more lift and life. Unreal Oxidized nose of caramel, stuff. leather, and tobacco. Very complex and intense. Tasting Note: The 2005 Surprising amount of fruit Jakot has not been rated on the palate with lots of yet, but Wine Advocate gave acidity. Long finish. This is the 2004 92 points. amazing.”

“The 2004 Jakot (Friulano) (Michael Cody – April 2011) shows a touch more delineation and clarity its bouquet and flavors than the Oslavje. There is a crys- talline purity of varietal expression I find particularly appealing here. Pine, menthol and flowers add complexity to the taut, energetic finish. This is a beautiful, medita- tive wine that requires patience, but readers who take the time to listen to this wine will be amply rewarded.”

17 2011 Catalogue

TEOBALDO CAPPELLANO - BAROLO

1993 Cappellano Barolo Rupestris attested to (1993 was universally maligned in ). It’s shocking youthful colour, aromatic lift, focus, and suggested a flavour profile typical of a top Barolo not only 10 years its junior but also from a vintage of far greater repute.

However, their greatest attribute may be in their overall CAPPELLANO: THE HISTORY harmony and sense of completeness. Wines that are Teobaldo Cappellano is, and was, a legend in Barolo. As comfortable in their own shoes. With Cappellano there are one of the regions last great traditionalists he, along with no bad wines (not unlike the best Burgundian Domaines - Bartolo Mascerello and Beipi Rinaldi, formed Piedmont’s Lafon, DRC come to mind) only different wines that speak most important and influential buffer against the ever proudly of their origins and of a specific place in time. increasing modernization and homogenization of Barolo. Throughout the decades Cappellano’s Barolos have CAPPELLANO: THE FUTURE remained timeless; a glimpse at what Barolo can and Teobaldo Cappellano passed away in 2009. The wines in should be if left unmarked by the strong hand of modern, this offer are of the last that Terobaldo made and are a manipulative wine making. testament to his wine making prowess. Terobaldo’s son, Augusto has been training meticulously under his father From the start Cappellano eschewed new French barriques, since birth and professionally since 2003. Augusto has cultured yeasts, and enzymes. He was also an original been schooled not only in the technique but also in the convert to sustainable agriculture - before modern philosophy of his father’s wine making. We are confident marketing turned it into a cliché. He gave up the use of that the integrity of Cappellano is in the most able hands chemicals completely in the vineyard and winery. The for at least another generation. vineyards are now certified organic. But maybe even more interestingly, in 1983, Cappellano refused to deal with wine We have two vintages of the Rupestris to offer, from media who assigned scores to his wines. He claimed scores 40+ year old vines in the ‘Grand Cru’ of Gabutti. This is were a divisive force among wine growers (and led to wines unadulterated Nebbiolo at it’s best: natural ferments, no that pandered to critics palates). Surprisingly, his wishes manipulation, no new barriques, no smoke, no mirrors. were respected and as such the major wine media has not scored a Cappellano wine for over 30 years. Partly due to NOTE: we respect the wishes of Cappellano and will not assign this stance, and the minuscule amount of wine produced, any points, grades or specific tasting notes to the wines. these wines remain almost unknown in North America. If you are a collector of Barolo or Italian wines in CAPPELLANO: THE WINE general and seek out icons like Mascarello and Rinaldi or To the Barolo classicist these wines are a vinous dream. specifically Giacomo Conterno’s Monfortino, or the Tuscan However, they are not traditional for tradition’s sake, stylings of Soldera and Biondi-Santi, these are a must and rather they seek to express with excruciating clarity will sit comfortably in any blue chip collection. Nebbiolo’s true voice; it’s clarion call. These wines are also extremely long lived and vibrant as a recently tasted

18 2011 Catalogue

TEOBALDO CAPPELLANO - BAROLO

CAPPELLANO CAPPELLANO BAROLO GABUTTI BAROLO GABUTTI “RUPESTRIS” 2003 “RUPESTRIS” 2004 Drinking Window: Drinking Window: 2003-2013 2006-2013 750ML | $73 750ml | $92.37 SKU: ###### SKU: ######

Forget what you know about A classic vintage and one of Piedmont in 2003. As the his last. Cappellano excelled. recently tasted 1993 Rupes- tris demonstrated Capellano Decades of ageability. makes wines of great depth and balance even when con- The availability of these ditions are not ideal. This is wines is EXTREMELY no exception. limited. Feel free to contact us for more specific details on each wine. Please let us know as soon as possible to secure an allocation. Ex- pected arrival is fall of 2011.

Augusto Cappellano - photos courtesy of Wojciech Boñkowski

19 2011 Catalogue

FRANK CORNELISSEN - MT. ETNA

winemaking – not even sulphites. His approach makes biodynamic agriculture with its composting and spray treatments seem downright interventionist.

Each year, Frank simply takes what nature has offered up and presents it to us in as unadultered a state as possible. His wines are the true expression of the complexity of the variables at play in each vintage. These are wines the way nature intended them to be.

His vineyard is located in the north valley of the famous and still active Mt. Etna volcano in Sicily. The vineyard is an 8.5 hectare patch of high altitude (650-980 metres) volcanic soil. The vines are free-standing bush vines with no wires or supports and they are planted side by side with olive trees, fruit trees, and buckwheat - because Frank does not believe in monoculture.

His wines are made from ancient grape varieties including Nerello Mascalese (red) and Greanico Dorato (white). Some of the vines are pre-phylloxera and date back to 1910. All of the new plantings were planted un-grafted with clippings from the older vines. The yield on the wines is incredibly small – for the top bottling Magma - the yield is less than that of the famed Domain Romanee-Conti in Burgundy “Our farming philosophy is based on our acceptance of the – a mere 300g per vine. The wines are aged in terracotta fact that man will never be able to understand nature’s full amphorae (giarre) and allowed to mascerate, ferment, and complexity and interactions . . . Consequently, this has taken us age naturally in the amphorae until they are ready – usually to avoiding all possible interventions on the land we cultivate, over a year. including any treatments, whether chemical, organic, or biodynamic, as these are all a mere reflection of the inability of Frank is Belgian by background and came to Mount Etna in man to accept nature as she is and will be.” 2001. There are many words to describe Frank and he has been labeled many things: passionate, dedicated, naturalist, – Frank Cornelissen philosopher, extremist, idiosyncratic, and even crazy. Some people find Frank’s approach comforting. Others find it FRANK CORNELISSEN threatening. Why? Because Frank is pushing the boundaries Frank Cornelissen is the ultimate “beyond” naturalist of conventional winemaking in a way that makes us all step winemaker. He uses no interventions or treatments of any back and reconsider the assumptions that we have about kind. None at all. Nothing is added in the vineyard – not our relationship with nature. even manure or compost - and nothing is added in the

20 2011 Catalogue

FRANK CORNELISSEN - MT. ETNA

ROSSO DEL MUNJABEL ROSSO MAGMA ROSSO 8 CONTADINO 8 7 “VIGNE ALTE” “VIGNE ALTE” 2010 2010 2010 Drinking Window: Drinking Window: APPELLATION/GRAPE 2013-2022 2013-2018 Drinking Window: 6 X 750ML | $196.95 6 X 750ML | $45.50 2014-2024 SKU: 120790 6 x 750ml | $67.10 SKU: 194563 Description: A profound wine, rich and elegant at the same time. The character of Description: This wine is the Barbabecchi vineyard is a blend of local white and Description: This wine expressed to its full extent. red grapes that come from is 100% pure Nerello Unfortunately, there was no “impossible” vineyards at the Mascalese. It is a blend Magma produced in 2010 top of Mt. Etna. 2010 was a of wines from four high and there were only 430 cool year and the Rosso del latitude vineyards located bottles and 30 magnums Contadino shows “pinot- between 800-1000m the produced in 2009 – all of like” characteristics. This 2009 and 2010 vintages. which are already sold. We is an austere wine that will We only have 15 cases of will hopefully be getting an benefit from a few years of this wine. allocation next year. cellaring. We only have 15 cases of this wine. Tasting Note: The last tasting note available is for Magma 2008 from Decant- er: “Intense strawberry and herb. Concentrated, earthy palate with spice. Silky- smooth with serious depth. Compelling. DEC***** 19/20 points

21 2011 Catalogue

WHITE ROSE - OREGON

focused, professional but ever accommodating General Manager or by the winemaker Jesus Guillen whose quiet, unassuming demeanor somehow bellies the profundity he expresses through Pinot Noir. On this day we found Gavin doing tasting duty (while simultaneously filling orders to New York and L.A.) and tasted through the 2007 lineup. Thinking this must be a fairly new winery we started asking questions. Turns out the White Rose Vineyard itself was founded and planted in the 1970’s and has grown and supplied some of the Willamette Valleys most prized fruit for more than four decades (St. Innocent made one of their top wines from White Rose fruit). In 2000, the White Rose Winery was built and started to bottle and produce their own wine from the highly respected fruit they had WHITE ROSE previously sold off. The rest, as they say, is history and the wines from White Rose winery are now counted amongst It was on a trip to Oregon with a fellow vinophile in the absolute best in Oregon and the world. 2008 and an afternoon at the Cristom Winery that lead to Sedimentary’s discovery of White Rose Estate. After Three trips back, dozens of e-mails and countless phone tasting through Cristom’s 2007 line-up the talk soon turned calls later Sedimentary Wines is very proud to be able to to other wines, both from Oregon and abroad. We asked the offer the wines from White Rose to the Canadian market. staff what they were drinking at home right now and Jeri, Our allocations are very small and after some chart topping Cristom’s tasting room manager, said we must check out reviews from the Wine Advocate last year we’re not sure White Rose as she couldn’t keep her hands off their current they will ever get bigger. releases. Never ones to ignore sound advice, we hopped in the car and soon found ourselves gazing across the valley But that’s just fine as White Rose is a like a precious gem; from the foot of the White Rose Vineyard (pictured above). small, beautiful and hard to find. Of course, the story here is not about the view, it’s about the wines. And that stunning view quickly became an after We hope it never changes. thought as we put that first Pinot to our noses. These wines were the real deal. There was something special here. How had we never heard of them?

Tucked behind the famous and much more glamorous Domaine Serene, White Rose is often overlooked by the tour buses and casual drinkers that roam the Wilamette Valley during the summer months.

It’s small and quaint and they don’t make very much wine. The tasting room is manned either by Gavin Joll the

22 2011 Catalogue

WHITE ROSE - OREGON

HOW TO ORDER WINE

If you have a store, restaurant or licensee, you can order using the SKUs or you can contact us.

If you are a private individual we can WHITE ROSE WHITE ROSE send cases of wine to your local private WILLAMETTE DUNDEE HILLS wine ‘shop’, but you’ll have to purchase an VALLEY PINOT PINOT NOIR 2008 entire case. NOIR 2009 Drinking Window: Drinking Window: 2012-2018 Contact us to arrange for delivery. NOW - 2015 WA: 91 | 12x500ml | WS: 91 | 12X500ML | $60.27 CONTACT US $39.78 SKU: 176826 SKU: 140582 For more information or to be added to

Description: Sourced from our mailing list, please contact us: three vineyards ranging Description: The first wine from 670-800 feet in eleva- I fell in love with from White tion all on Jory soils. Rose. This wine is for Pinot Phone: 604.732.6005 Noir drinkers who live and Tasting Note: If there was a breathe Pinot but can’t Fax: 604.732.6010 Pinot Noir for the masses in afford the price tag usually Oregon, this may be it. Stock Email: [email protected] assigned to wines of this and trade here is balance caliber. Soursced from four and elegance combined with sites in the Willamette and density and weight. Not to Suite 407, 2336 York Ave. made in the same qualitative say this is an oak bomb or an mold as it’s more expensive Vancouver Canada V6K 1C7 extracted wine only that it stable mates but with less delivers with weight enough oak treatment. Hand picked to please those who desire (obviously) and lovingly www.sedimentarywines.com it combined with compel- vinified. ling Pinot typicity. Floral, dense, firm and moreish. The Tasting Note: Vibrant and fruit leans towards the red bright this actually looks like end of the spectrum with a Pinot in the glass (it is not solid mid palate and big ripe black!). Floral and focused tannins that don’t obstruct with great Pinot lift and (classic 2008 vintage) but depth aromatically. This has will provide great support in beautiful varietal character. the long run. Solid depth. Red fruit, singed herbs, car- damom, clove, orange peel? Medium bodied and focused with bright acidity and solid length. This speaks volumes to me as a winery’s entry level wine is its truest test. This delivers in spades.

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