Benedetto Grechi and Sergio Bucci of Vignaioli del Morellino di Scansano.
One could not get more Tuscan, or further into Chianti for that matter, than the magical estate of Cinciano. Come off the main road northeast of Poggibonsi, climb up the old Strada della Torre through cypress trees interspersed with signature vineyards, and one arrives at a hilltop avenue that quietly announces this eponymous medieval hamlet, lovingly restored as an agriturismo, complete with Michelin-starred restaurant and winery. We are in Tuscany: azure skies and a panoramic, sun-drenched backdrop.
There are 28 ha of vineyards at Cinciano planted mostly on sandy or clay-based soils, on the western border of Chianti Classico as it meets the outlying geographical indications. For those bagging the eleven Unità Geografiche Aggiuntive (Additional Geographical Units) introduced in 2021, we are in San Donato in Poggio. No surprises that Sangiovese rules the roost - the late ripening variety is at ease in the bountiful Tuscan sunshine, although estate manager, Giovanna Beraldo, and winemaker, Andrea Biagini, also cultivate small pockets of heritage varieties including Foglia Tonda and Ciliegiolo alongside the more prolific Malvasia Nera and Canaiolo. Their faith, however, is in Sangiovese: the Chianti Classico and Chianti Classico Riserva are made uniquely from the variety, as is their left-field white wine, Preziano.
Camomile, acacia, lemon pith
Sangiovese
Pink grapefruit, blossoms, crunchy acidity
12.5%
Lobster and scallop
tagliatelle with saffron cream sauce
CINCIANO PREZIANO, IGT TOSCANA, 2024
Yes - you read that correctly, their white wine, Preziano, which qualifies as an IGT Toscana and comes from the estate's lowest-lying, southwest facing vineyards. These are at just 200 metres above sea level and therefore slightly too low to craft age worthy Sangiovese. The soils, though, are textbook Alberese (Sangiovese-favouring limestone formed from marine sediments). After a manual harvest, grapes are destemmed and soft pressed, with the must drained immediately to avoid picking up any colouring anthocyanins. The slow fermentation at low temperatures (16°C to 18°C) for twenty days preserves a gorgeous range of aromatics that are routinely lost during red wines' warmer ferments. Four months' ageing in stainless steel follows, with a further two months of bottle maturation prior to release. Annual production sits at just 3,500 bottles.
Preziano is an exercise in appreciation without prejudice, offering the texture and length one might expect from Sangiovese but without the tannins (nor evidently the hue), wrapped up in an altogether novel flurry of citrus bursts, camomile tea, and blossom flavours. This might have started as a bit of fun according to Biagini but is now a permanent fixture of genuine merit. Find yourself in the Cinciano wine bar with a glass and you can while away more than a few verses worth of Hotel California. This place is as close to paradise and one is likely to find.
Unexpectedly ebullient nose of camomile, acacia, and lemon pith. The palate is long and textured, with flavours of pink grapefruit, florals, and a crunchy acidity. Wonderful balance and fruit purity with plenty to shout about on the finish. Brilliant stuff.2025-2027– mp
SANGIOVESE VINIFIED AS A WHITE WINE!
EDITORIAL
South Africa, Tuscany, Veneto & Sicily
By Michael Lutzmann and Greg Rinehart, Opimian Managing Directors
What do South Africa and Italy have in common? Among other things, great wine! No wonder this Cellar is so popular with Opimian Members.
In a world rife with commercialization and consolidation, we are proud to partner with winemakers who are bucking that trend. In South Africa, Bosman Family Vineyards puts Fairtrade and employment standards at the top of their priorities. At Groote Post Vineyards, they are strongly committed to preserving the environment and biodiversity.
In Tuscany, Cinciano produces stellar wines using sustainable and organic farming methods. Vignaioli del Morellino di Scansano puts traceability and sustainability of their high-quality wines at the top of the list.
As Canadian wine lovers and consumers, it's just one more reason why belonging to Opimian can make a difference. Not only do we support independent winemakers around the world, but we also get to benefit from their commitment to these important issues in the wonderful wines they produce for us.
In the spirit of this, we maintain our existing friendships and forge new ones with producers of like mind. In this Cellar, look for new friends, Canoso, who have been making wine in Vento since 1876. Also, Ottoventi join us from Sicily for the first time with their wines that are defined by the wind and sea.
Be sure to read the Masterpiece where Jacky Blisson, MW explains why South African wines continue to grow in popularity. To understand the nuance and importance of Super Tuscan wines, check out page 22.
Cheers to another holiday season to be enjoyed with friends, family, and Opimian wines.
Greg & Michael
Ordering Made Easy
1. SELECT YOUR WINES
Let yourself be inspired by Opimian’s Masters of Wine. Our custom chart features a list of symbols to help guide your selection. Still unsure which wines to order? Contact us!
2. PLACE YOUR ORDER
There are three ways to order. The last day to order for each Cellar Offering can be found listed on the cover. No orders will be processed after this time.
3. LET US HANDLE THE REST
The wines featured on this Cellar Offering are still at the producers’ wineries when you order them, so it is normal that the process takes a bit of time and effort on our side.
Release dates are dependent upon actual arrival dates, distance from port of entry to liquor board and processing time required by each liquor board.
Once the wine arrives at your local liquor store or distribution centre, you will receive a Pick-up Notice with the specified date (the Release Date) and your pick-up location. Let us handle the rest.
British Columbia and Ontario members, your wine will be delivered to your door.
YOUR MASTERS OF WINE FOR THIS CELLAR
Toronto-based Igor Ryjenkov MW was the first in Canada to earn the prestigious Master of Wine credential in 2003. His wine business expertise has been informed by 24 year in the Ontario trade, first in retail, then in key buying positions, and lastly, in projects, most notably, developing the new 5-dot wine style matrix. Igor is one of Opimian’s Masters of Wines.
Jacky Blisson MW is an independent wine educator, writer, and consultant with over two decades of experience in all facets of the global wine trade. She is the first Master of Wine in Québec and one of only ten across Canada.
Jacky Blisson MW: JB Michael Palij MW: MP Igor Ryjenkov MW: IR
South Africa On The Rise
By Jacky Blisson MW
If you want to befriend a South African winemaker, do not refer to their wines as “New World”. The country’s first vineyards were planted in 1655. This may not seem old in comparison with the Etruscan or Roman origins of many European vineyards. However, when you consider how quickly South African wines rose to international prominence, their legitimacy as a longstanding fine wine producer is clear.
From (Grape Growing) Glory to Gloom…
In the 1700s, the famous Vin de Constance, a dessert wine from the Klein Constantia winery, was revered across Europe. Napoleon drank it in exile on the island of Saint Helena. Famous authors, from Baudelaire, to Dickens, to Austin, referenced it in their books.
the late 19th century, the sap-sucking aphid Phylloxera decimated more than 25% of South Africa’s vineyards.
In the aftermath, the industry was suffering and grape growers needed to recoup lost profits. A vast cooperative winery developed, the KWV (Kooperative Wijnbouwers Vereniging van Zuid Afrika), which set grape prices, incentivizing growers on quantity over quality.
How South Africa got its Groove Back
Fast forward a mere thirty years and the quality improvement in South African wine is nothing short of astonishing. Today, top wine experts and critics are lavish in their praise. South African wine regions, like Stellenbosch, the Swartland, the Hemelen-Aarde Valley, or Elgin, are becoming familiar names among the world’s fine wine vineyard terroirs.
Quality-focused grape growers have been unrelenting in their quest to root out virus, replant with higher quality rootstocks and vines, and move to more sustainable, regenerative farming methods. South African winemakers are traveling widely, honing their craft in vineyards around the world before coming home to apply their learnings.
Despite this promising start, the country’s road to more widespread fine winemaking renown was rocky. All manners of pests and predators attacked the ripening grapevines, causing many growers to pick too early, producing acidic, dilute wines. In
Vineyards thrive in this warm, sunny Mediterranean climate. The proximity of the Atlantic Ocean provides a vital moderating influence, preserving refreshing acidity in wines and allowing cool climate grapes like Pinot Noir and MASTERPIECE
And then came the apartheid regime, cutting South African wines off from international markets. When the country re-opened to foreign markets in the 1990s, many of its vineyards were riddled with viruses. The first South African wines to make their way back to overseas liquor store shelves were cheap jug and boxed wines.
With such determination and ambition, it is no surprise that the vineyards are flourishing. After all, the Western Cape, home to the majority of South African vineyards, is something of a grape growing paradise.
JACKY BLISSON is one of Opimian's Masters of Wine.
Chardonnay to grow well in the coolest, coastal vineyard areas.
The region’s heat is also tempered by its legendary Cape Doctor wind, a cool, dry gale that blows from the south-east across wide swathes of the vineyards in the summer months. This not only cools vineyards but keeps disease pressure low.
Signature Grapes and Fine Wine Terroirs
Chenin Blanc is the undisputed star of South Africa’s vineyards, accounting for almost one-fifth of the country’s total acreage. In fact, there is more Chenin Blanc planted in South Africa than in the Loire Valley. South African
VERSO, SOAVE SUPERIORE CLASSICO DOCG, LE COSTE, 2021, LOT 5298, P14
winemakers refer to the grape as a “chameleon” for how different its wines can be depending on vineyard site.
And the diversity of South Africa’s vineyards makes for a rich tapestry of styles. South Africa’s soils are ancient; mainly shale, granite, and sandstone, in varying compositions. The topography, from rugged mountain sites to valley floors, to gentle slopes, and the wide range of local meso-climates has resulted in a precise division of vineyards into regions, districts, and smaller “wards”.
Now, South Africa’s fine wine production is focused on these regional, to vineyardspecific, expressions. While Chenin
Blanc grows widely across the Cape, many other grapes are becoming firmly associated with place, like Swartland Syrah, the Pinots of the Hemel-en-Aarde, Chardonnay from Elgin, and so forth.
South Africa is also home to its own distinctive grape, Pinotage – a cross between Pinot Noir and Cinsault developed locally. The smoky, gamey, dark fruited aromas and brooding personality of Pinotage is truly unique.
Happily, quality has skyrocketed, but the amazing value these wines offer remains the same. From top notch Cap Classique traditional method sparkling wines, to bold reds, there are fantastic wines to discover across the board.
COUPS DE COEUR
THIS CELLAR'S FAVOURITE WINES BY OUR MASTERS OF WINE
CINCIANO CHIANTI CLASSICO RISERVA, DOCG, 2022, LOT 5303,
KUBÌLA, IGT TERRE SICILIANE BIANCO, LOT 5321, P17
JACKY'S COUPS DE COEUR
IGOR'S COUPS DE COEUR
ROGGIANO, MORELLINO DI SCANSANO DOCG, LOT 5313, P24
COUPS DE COEUR
SOUTH AFRICA
Bosman Family Vineyards
The Bosman Family has been cultivating vineyards and producing wine in South Africa’s Western Cape for over 300 years. Today, the eighth generation oversees their 260 hectares of sustainably farmed vineyards. The majority of Bosman’s vines are located in Wellington, part of the Paarl vineyard region northeast of
Cape Town. Wellington is blessed with a Mediterranean climate tempered by cooling Atlantic breezes. Its rolling hillsides of decomposed granite, clay and sandy loam soils yield ripe, yet well-balanced Chenin Blanc, Bordeaux grapes, Pinotage and more. Bosman Family Vineyards also produces elegant, coolclimate wines from the revered Hemel-en-Aarde Valley. The estate is certified Fair Trade.
LEARN MORE ABOUT BOSMAN FAMILY VINEYARDS
Chenin Blanc
Apricot, peach, tropical fruit
Peach, quince, mango [4.60]
Seafood pasta
photo — Thapelo Mokoena is an actor, producer and passionate African. Mokoena is in partnership with Bosman Family Vineyards.
Cabernet Sauvignon
Cassis, black cherry, graphite, dark chocolate
plum, dried herbs, cocoa
Eggplant Parmesan
EVERYDAY WINES 5283
GENERATION 8 SHIRAZ, COASTAL REGION, 2024
Shiraz
Cherry, plum, black olive, licorice
Plum, cassis, black olive, dried herbs
Sirloin espetata
EVERYDAY WINES 5284
GENERATION 8 MERLOT, COASTAL REGION, 2024
BOSMAN FAMILY VINEYARDS CABERNET SAUVIGNON, WELLINGTON,
This Signature Collection Cabernet Sauvignon is produced from older estate vines giving a weightier, more concentrated expression. At just three years since harvest, the wine is already drinking nicely with well-integrated toasty cedar hints from ageing in oak, fresh acidity and ripe, juicy fruit. Finishes with mellow tannins and subtle, refreshing bitters. Chill slightly and decant. 2025-2030 –jb
cassis, baked plum, bell pepper
Merlot
Red fruit, plum, floral hints
Red fruit, dried herbs, cocoa
Barbecued beef burgers with tomato chutney
Cassis,
SOUTH AFRICA
Hemel-En-Aarde
The Hemel-En-Aarde Valley lies a stone’s throw from the Atlantic Ocean. In old Dutch and Afri-kaans, the name Hemel-en-Aarde means “heaven and earth” due to its lofty Babylonstoren Mountains and its plunging coastal hillsides. Having spent a winemaking season there, I can confirm that
the valley is truly spectacular. HemelEn-Aarde is one of South Africa’s most celebrated cool-climate vineyard areas growing precise, mineral-driven Chardonnay and fragrant Pinot Noir. The influence of the cold Benguela Current moderates the climate, cooling and lengthening the growing season. This allows for excellent acid retention and the development of complex, concentrated flavours in the grapes grown here.
NEW
5287
5286 BOSMAN UPPER HEMEL-ENAARDE PINOT NOIR, 2022
Pinot Noir
The Hemel-en-Aarde is divided into three distinct “wards” (vineyard sub-zones) due to differences in topography, soils and mesoclimates. The Upper Hemel-en-Aarde is the largest, central area planted on sloping hillsides with mixed shale, sandstone and decomposed granite soils. Bosman’s 2022 Pinot Noir is weighty and ripe with a smoky, red fruit fragrance, refreshing acidity and structured tannins. 2025-2030 –jb
Merlot, Cabernet Sauvignon, Malbec, Cabernet Franc, Petit Verdot
$ 54 $ 324 $ 71 $ 426
While Hemel-en-Aarde is better known for its Pinot Noir, the “Quintet” cuvée is proof positive that Bordeaux grapes can also produce excellent wine in the valley. This Cabernet Sauvignon-led blend is weighty and sleek with opulent dark fruit and firm, well defined tannins. Vibrant acidity provides nice balance through to the long finish. 2025-2035 –jb
Smoky, gamey, red cherry, mocha
Blueberry, baked plum, floral, dark chocolate
Blueberry, plum, clove, cedar Braai lamb chops
SOUTH AFRICA
Groote Post Vineyards
DARLING HILLS
Groote Post Vineyards was established in 1999 by the Pentz family. The estate is located in the Darling Hills, some 70 kilometres north of Cape Town, along the West Coast. It is part of the broader Coastal Region wine district. The vineyards here benefit from a cool climate influenced by Atlantic breezes,
ideal for slow ripening. The soils are primarily decomposed granite which provides excellent drainage and minerality. Among other grapes, Groote Post specializes in Sauvignon Blanc, Chardonnay, Merlot and Pinot Noir. The Pentz family are committed to preserving the natural environment and maintaining the health of their vineyards, notably through their biodiversity conservation efforts.
LEARN MORE ABOUT GROOTE POST VINEYARDS
5289 GROOTE POST BRUT, CAP CLASSIQUE, DARLING HILLS, NV
Chardonnay, Pinot Noir
The traditional method “Cap Classique” from Groote Post offers heady tropical fruit and sweet pastry notes on the nose. The palate is broad and ultra smooth with large, rounded bubbles, overt fruit and a soft, fairly dry finish. This is an easy drinking, uncomplicated bubbly to serve chilled. Drink now or over the short term. 2025-2026 –jb
5290 GROOTE POST SAUVIGNON BLANC, DARLING HILLS, 2024
Sauvignon Blanc
An unoaked, dry Sauvignon Blanc with clear cut aromas of fresh cut grass over candied stone fruit and tropical notes. The palate is light and linear with zesty citrus and green fruit flavours and a dry, lip-smacking finish. This is a good value, everyday white wine with bright acidity and fine varietal character. 2025-2027–jb
5291
SEASALTER SAUVIGNON BLANC/ SEMILLON, DARLING HILLS, CRAFTED BY GROOTE POST, 2024
Sauvignon Blanc, Semillon
The Seasalter white from Groote Post offers a nice balance of zesty Sauvignon Blanc acidity with a textural mouthfeel so common of Sémillon. The abundant sunshine of the Darling Hills vineyard region is ably on display with ripe pear and tropical fruit flavours. Finishes with a firm, steely structure that suggests good short-term ageing potential. 2025-2029–jb
Rhubarb, nectarine, papaya, pastry
Nectarine, peach, pineapple, papaya [8.80]
Fried calamari
Grassy, lemon drop, melon, dried peach
Lemon, grapefruit, gooseberry, kiwi [2.60]
Oysters on the half shell
Toasty, lanolin, pear, guava
Lime, pear, guava, earthy hints [3.10]
Nasi goreng
photo — Nick Pentz, alongside his beloved family.
INSTANT CELLAR!
Our Cellar Up! program is evolving to make your ordering experience even smoother.
Many Members love to order each of the Coups de Coeur. For this Cellar, you can easily order all four Coups de Coeur, the top selections from your Masters of Wine, with a single lot number. CHEERS TO CONVENIENCE AND QUALITY.
Take advantage of buying Cellar Up! and get these wines at this special rate.
Verso, Soave
Superiore Classico DOCG, Le Coste, 2021, Lot 5298 P15
If you haven't tasted a Garganega Soave yet, don't wait any longer. This new producer of Opimian struck gold in the hills of Veneto - and we are the beneficiaries.
Cinciano Chianti Classico Riserva, DOCG, 2022, Lot 5303, P19
An 'utterly hedonistic' nose says our MW Jacky Blisson. Cinciano has been providing us with joy for years. With this wine, it is especially true ... and the wood case will look spectacular in your cellar as well!
Kubìla, IGT Terre
Siciliane Bianco, 2023, Lot 5321, P17
Here's one that, once in your cellar, will make its way to your table regularly. This easy-drinking white pairs well with many dishes and is delightful on its own. Fantastico!
Roggiano, Morellino di Scansano DOCG, 2023, Lot 5313, P24
This is a great example of a DOCG wine at a very attractive price. Punching WAY above it's weight, this expresses the Tuscan terroir perfectly. Drink a few, cellar a few.
To order, please go to Opimian.ca and search lot 5328.
Garganega
$ 47 $ 282
Canoso
From a winemaking family since 1876, in the early 1970s a young Giuseppe Meneghello Canoso used his savings to purchase a hill called “Cà del Vento” prized for its volcanic soil. However, it was not until 1990 that the first Canoso bottling saw the light of day, and not until 2016 that the modern vision of the winery and its wine took shape. In the southeastern part of the Soave Classico zone –still in the Cà del Vento area and now a Cru and a monopole of the family – the winery now farms 12
hectares of vineyards 20 to 45 years of age, all of which are in the hills and on volcanic soil, predominantly with that southeastern exposure. With such top-grade raw material, Canoso keeps things simple both in the vineyard and winery with low impact viticulture, and low input winemaking, guiding the wines to the optimal expression of their birthplace.
LEARN MORE ABOUT CANOSO
30-year-old vines and eight hours of skin contact pre-fermentation. The wine shows a medium golden-yellow hue, and mediumplus intensity, lifted aromas of Meyer lemon pith and zest, yellow flowers, aloe, dried yellow pear and fig, smoke, oil/marrow and starch. Dry with a medium acidity, it has a medium-plus extract, a soft texture, a medium-plus body, and lovely length and fruit character of ripe lemon, aloe, dried pear, fig, dried marigolds, smoke, bone marrow and aloe prior to a medium-plus finish. Quite complex. 2025-2027– ir
Meyer lemon pith and zest, yellow flowers, aloe, dried yellow pear and fig, smoke, oil/marrow, starch
Oatmeal, nuts, dried pear, dried marigolds, a hint of honey, citrus, cantaloupe
Lemon zest, pear, nuts, oatmeal, marrow [3.00]
Mascarpone cheese
THE OLD MAN'S BLEND SAUVIGNON BLANC - CHENIN BLANC, WESTERN CAPE, 2024
THE OLD MAN'S BLEND MERLOTCABERNET SAUVIGNON - SHIRAZ, WESTERN CAPE, 2024
The red counterpart to The Old Man’s Blend is made up of Merlot, Cabernet Sauvignon and Shiraz. Here again, each grape complements the others nicely: the plush texture of Merlot, spicy nuances of Shiraz, and leafy aromas and firm tannins of Cabernet Sauvignon are all on display. The alchemy of all three, in the warm Western Cape, gives abundant, ripe dark fruit and a broad, full-bodied palate. 2025-2029–jb 5293
Sauvignon Blanc, Chenin Blanc
The Old Man’s Blend pairs two of South Africa’s major white grapes: Sauvignon Blanc and Chenin Blanc. The aromas and flavours are an ode to Sauvignon – all nervy citrus and tropical fruit. The palate structure is where the Chenin shines through and is crisp yet rounded with a smooth texture and steely, dry finish. A pleasant, unoaked quaffing white that drinks equally well alone or with light, lemony dishes. 2025-2028 –jb
Merlot, Cabernet Sauvignon, Shiraz
The Sogatia Chianti offers equal measures of lively red and dark fruit with savoury, earthy and herbal notes. The palate has a taut structure with brisk, lifted acidity and sinewy tannins. This very dry, tightly knit, savoury character is best paired with earthy, tomato-based dishes that can offer a nice harmony of flavours. 2025-2029–jb
Grassy, nettle, grapefruit, passionfruit
Lime, grapefruit, gooseberry, nectarine [2.60]
Herbed roast chicken with grilled lemon
Plum, blueberry, eucalyptus, milk chocolate
Blueberry, plum, licorice, dried herbs
Dark chocolate
12.5%
Graphite, mint, red cherry, plum
Blue and black fruit, mixed herbs
Rice and cheese-stuffed baked tomatoes
5320 SOGATIA CHIANTI DOCG, 2022
5321 KUBÌLA, IGT TERRE SICILIANE BIANCO, 2023
Grecanico, Catarratto, Vermentino
A blend of three local grapes made to emphasize their fruit – no malo and no oak here. Light lemon-yellow in appearance. The nose shows medium-intensity elements of yellow plum and pit, pebbles (minerally), herbs and thistle, pear and hint of banana. It is dry on the palate with a medium acidity, a medium extract, a soft texture, and a medium body with matching length and fruit of pear, yellow plum and pit, mineral tones, herbs and thistle leading to a medium finish. Straightforward, but still attractive. 2025-2026 –ir
WINES TO SAVOUR ANY DAY OF THE WEEK
5322 KUBÌLA, IGT TERRE SICILIANE ROSSO, 2023
Nerello Mascalese, Nero D'avola, Syrah NEW
An oak-free blend. It has an opaque, deep ruby color and a medium-intensity nose with creamy, ripe prune reduction, strawberry jam and lifted/citric aromas with black cherry in the background. The palate is dry and shows a medium-minus acidity, a medium extract, medium-plus fine medium-textured loose tannins, and a medium-plus body with lovely length and intensity of prune reduction, strawberry jam, chokeberry, herbs, black cherry and blood orange fruit, and a mediumplus to long finish. A good deal is happening in the glass here for the price. 2025-2026 –ir
Creamy, ripe prune reduction, strawberry jam, lifted/citrus, black cherry
Prune reduction, strawberry jam, chokeberry, herbs, black cherry and blood orange
Beef involtini
Yellow plum and pit, minerally, herbs, thistle, pear, banana
Yellow plum and pit, mineral tones, herbs and thistle [1.80]
Scallop and shrimp linguine with tarragon
In Tuscany, centuries-old traditions blend with modern techniques to produce distinctive, high-quality wines. These cuvées, from prized appellations like Chianti, Brunello di Montalcino, Bolgheri and Vino Nobile di Montepulciano, are sought after around the world. Tuscany stretches from the Adriatic coast to the Apennine mountains in central Italy. The region is known for its Sangiovese grape, the backbone of many Tuscan wines, alongside varietals like Cabernet Sauvignon, Merlot and Vernaccia. Tuscany's climate features hot summers and mild winters, with cooling coastal breezes. The soils vary from clay and limestone to sandy and volcanic, contributing to the wines' complexity.
Cinciano
Fattoria di Cinciano is an historic Tuscan winery established in the 12th century near Poggibonsi in the Chianti sub-appellation of Colli Senesi. In 1983, the Garrè family took over the property, committed to restoring the vineyards by implementing sustainable and organic farming methods, improving soil health and overall vine quality. The estate now spans 24 hectares of vineyards planted on gentle, rolling slopes of mixed clay, limestone and sandstone soils. Cinciano has a solid reputation for its high-quality Chianti and regional wines.
LEARN MORE ABOUT CINCIANO
photo — Giovanna Berlado, General Manager. CELLAR 321 — CANADA
5302
Hallmark Chianti Classico notes of tart and tangy cherry, sweet plum and wild aromatic herbs echo on the nose and palate of this youthful 2023 cuvée from Cinciano. The palate is firm and full bodied with fresh acidity, vivid earthy flavours and angular tannins that need a little time to soften. 2026-2030 –jb
Sangiovese
$ 58 $ 348
Still very youthful and taut, the 2022 vintage Chianti Classico Riserva from Cinciano has the makings of a great food wine. The refreshing acidity, weighty core, and muscular, yet finegrained tannins, all combine to provide excellent structure. Lively notes of dark fruit mingle with earthy undertones, and lingering Provençal herbs on the nose and palate. Overall a very well balanced red. 2025-2029 –jb
CINCIANO CHIANTI CLASSICO GRAN SELEZIONE CASE3 BOTTLES EACH: 2017 AND 2019
$ 77 $ 462
Cinciano Chianti Classico Gran Selezione wines are sourced from the estate’s very best Sangiovese vineyards, aged for over 24-months in oak, and extended periods in bottle. These are the most intense and concentrated expressions of Cinciano Chianti. This mixed case offers interesting insights into two great vintages – the riper, more opulent 2017 vs. the fresher, more balanced, yet equally weighty 2019.
CINCIANO CHIANTI CLASSICO GRAN SELEZIONE, DOCG, 2017
Sangiovese
The nose of this heady 2017 cuvée is already showing pleasant signs of development with its fragrant potpourri and dried red fruit, underpinning more youthful notes of mint and blackberry. The palate is amply proportioned, with a broad and mellow structure tapering to tannins that remain quite firm. A long, layered red with loads of complexity that will benefit from a bold food pairing to temper its tannic edge. 2025-2035 –jb
CINCIANO CHIANTI CLASSICO GRAN SELEZIONE, DOCG, 2019
Sangiovese
The 2019 vintage is much admired in Chianti for its bold, ripe flavours, fine tannins and balanced freshness: the Cinciano Chianti Classico Gran Selezione 2019 is a good example. Vivid fruit flavours mingle with refreshing herbal notes, citrus and dark chocolate bitters. The palate is powerful and layered with pleasing lift and elongated tannins. Still quite tightly knit at present. Decant an hour before serving. 2026-2036 –jb
Potpourri, dried strawberry, graphite, mint Strawberry, blackberry, mint, earthy
Osso buco with saffron risotto
Plum, spearmint, dark chocolate, orange peel
Cassis, plum, dried Provençal herbs, orange
Bistecca alla Fiorentina
5304
CINCIANO RISERVA CASE3 BOTTLES EACH: CHIANTI
CLASSICO RISERVA AND CAMPONI
CHIANTI CLASSICO RISERVA
$ 65 $ 390
The Chianti Classico Riserva tier wines from Cinciano hail from among the estate’s finest vineyard sites. They are aged for two years in oak and in bottle before release, allowing complex flavours to develop and tannins to harmonize. This mixed case is a great opportunity to compare two interpretations – both from the elegant, aromatic 2020 vintage.
CINCIANO CHIANTI CLASSICO RISERVA, DOCG, 2020
Sangiovese
The 2020 vintage Chianti Classico Riserva from Cinciano is sourced from mature vineyards with a sunny, southwest-facing exposure. After fermentation, the wine is aged for 18 months in traditional Slavonian oak giving it a mellow, earthy character. The nose is utterly hedonistic with its aromas of cooked fruit, violets and minty, herbal undertones. The palate remains pleasantly youthful, from its bright acidity to its firm, yet fine-grained tannins. 2025-2035 –jb
The “Camponi” cuvée is sourced from Cinciano’s oldest Sangiovese vineyard, planted in 1971. Perched at 300 metres altitude, facing southwest, the vines here produce bold, concentrated fruit with balanced acidity. The 2020 vintage was aged for 24 months in Slavonian oak before bottling. It boasts intense red cherry, herbal, and earthy aromas that repeat on the palate. This is a powerful, structured wine with grippy tannins and lingering dark chocolate nuances. 2026-2035–jb
Red cherry, truffle, eucalyptus, oregano oil
Plum, cassis, bitter herbs, cocoa
Freshly cracked Parmigiano-Reggiano with aged balsamic vinegar for dipping
Super Tuscans
The term “Super-Tuscan” was coined in the late 1970s and early 1980s and described what were at the time singular wines – Sassicaia and Tignanello were some of the first – which did not fit the existing DOC regulations. Thanks to either their unconventional blend of grapes or their origins in unapproved areas, they had to be sold as the lowest tier Vino di Tavola. However, they commanded prices well in excess of the top DOC/G products and, despite falling afoul of the regulations, they were, by any standard, excellent and critically-acclaimed wines. Today, the original cadre is a part of the revised DOCG nomenclature, as their quality was eventually recognized by the authorities. Yet, the nickname stuck and describe wines that push, and at times break, the convention and explore and experiment with the new grapes, new blends and/ or the new growing areas sometimes within, but sometimes outside, the existing DOC/G or IGT norms.
This usually sees no oak in its production. A deep ruby, opaque hue in the glass. It opens with a medium-minus intensity of grilled tomato and bell pepper, cedar, celery and tart black plum reduction. That’s followed by a dry palate with medium dimensions: acidity, extract, squeaky fine-textured tannins and medium body with a nice length and persistence of tart red cherry and pit, grilled tomato and bell pepper, cedar and celery towards a medium finish with coating plum pit powdery presence. 2025-2026 – ir
5308
SORBAIANO ROSSO, MONTESCUDAIO DOC, 2023
Trebbiano, Chardonnay, Traminer
OPIMIAN'S SUPER TUSCAN
Grilled tomato and bell pepper, cedar, celery, tart back plum reduction
Tart red cherry and pit, grilled tomato and bell pepper, cedar, celery
Cinghiale in dolceforte wild boar stew $ 27 $ 162
$ 82 $ 246 $ 96 $ 288
This 90% Merlot has a 10% splash of Syrah and is normally aged in a large botti, not small barriques. A deep ruby, opaque core in the glass with a hint of garnet towards the rim. The nose shows medium-intensity lifted aromas of cream, cedar, cassis, roasted tomatillos and grilled bell pepper. Dry, its structure consists of a medium acidity, a medium extract, medium finetextured tannins and a medium body wrapped in a lovely length with replays of the fruit, if subtler than on the nose: cream, cedar, cassis, roasted tomatillos, plus ink, tar and dried black olive and closing with a medium finish. 2025-2027– ir
Assembling Bordeaux varieties with Sangiovese is common practice for the regional Toscana appellation. In Cinciano’s Pietra Forte cuvée, the result is commanding and ultra concentrated with masses of ripe dark fruit and wellintegrated cedar and spice notes from lengthy oak ageing. A firm, muscular red that needs at least two to three years additional ageing to reveal its full potential. 2027-2037–jb
Cream, cedar, cassis, roasted tomatillos, ink, tar and dried black olive
Tagliatelle with mushrooms and cream sauce
Cream, cedar, cassis, roasted tomatillos, grilled bell pepper
5309 FEBO, TOSCANA IGT, 2020
Merlot, Syrah
OPIMIAN'S SUPER TUSCAN
Tar, graphite, cedar, black cherry, cassis
Savoury, herbal, woody, balsamic
Hearty Tuscan ribollita
5306
CINCIANO PIETRA FORTE ROSSO TOSCANA IGT TUSCANY, 2021 (WOOD CASE)
Merlot, Cabernet Sauvignon, Petit Verdot, Sangiovese
OPIMIAN'S SUPER TUSCAN
Sangiovese
It shows a very deep ruby robe and mediumintensity aromas of tar with a hint of smoke, roast beef, grilled sundried tomato, cream, a hint of vanilla, black plum preserve and raw chocolate. The palate is dry with a medium acidity, a medium-plus extract, medium-plus fine-textured tannins and a medium-plus body. It demonstrates an impressive length and similar fruit intensity with elements of smoke/tar, grilled tomato, vanilla, black plum preserve and raw chocolate leading to a medium-plus to long finish. A lovely, attractive palate presence and a good value. This had no oak but acts as if it had some. 2025-2027– ir
Smoke/tar, grilled tomato, vanilla,
and raw chocolate
Vignaioli del Morellino di Scansano
Vignaioli del Morellino di Scansano is a co-operative counting today 170 growers among its members looking after 700 hectares in the coastal Maremma area of Tuscany. Soon after its foundation in 1972, the collective decided to focus on quality over quantity, an approach that paid off and one they continue to follow today. The average of three-hectares per member allows for close care and attention, which carries through the small-lot fermentation to ensure the clear site expressions before the blending decisions are made.
Tar, hint of smoke, roast beef, grilled sundried tomato, cream, vanilla, black plum preserve and raw chocolate
black plum preserve
Ratatouille on polenta
5313 ROGGIANO, MORELLINO DI SCANSANO DOCG, 2023
That attention to detail goes into all three tiers of their wine portfolio from the varietal Scantianum line to Classics with regional focus and on to the single site-expressions. Furthermore, their commitment to traceability and sustainability is second to none with several international, EU and Italian certifications attesting to that.
5314
VERMENTINO SCANTIANUM, TOSCANA IGT, 2023
33
Pear, chives, cantaloupe, lees, aloe and clay
Pear, melon, lees, honey, peach, aloe, clay and lees [2.60]
Linguine with clam sauce
5316
VIGNA BENEFIZIO, MORELLINO DI SCANSANO DOCG, 2023
LEARN MORE ABOUT VIGNAIOLI DEL MORELLINO DI SCANSANO
Red plum and tart cherry and pit, crushed almonds, coffee cake
Red plum, coffee cake, black cherry and pit, tar
Lasagna Bolognese with sage
New leather, raw chocolate, grilled tomato, red currant reduction, walnut essence and marigolds
Walnut, raw chocolate, grilled tomato and black plum, red currant reduction and marigold
A selection of salumi, dried fruit and spiced nuts
5317
VIN DEL FATTORE, GOVERNO ALL'USO TOSCANO, SANGIOVESE, MAREMMA TOSCANA DOC, 2023
Sangiovese
Cassis, red plum reduction, cedar, mint
Cassis, red plum reduction, cedar
Vegan pasta with sundried tomato sauce
Ciliegiolo
Vermentino
5318 SCANTIANUM VIOGNIER & ROSATO CASE - 3 BOTTLES EACH:
$ 30 $ 180
This case features a white newcomer to the region and a blend of two as-local-as-they-get grapes, but in the lighter rosé, expression. In addition to the obvious attributes making this pair a great match for summer al fresco outings or a great hostess gift, this fact provides a nice value-add aspect as a conversation starter: “A Viognier from where?” Or, perhaps, “A rosé made with what?” Cheers to that.
VIOGNIER SCANTIANUM, TOSCANA IGT, 2023
Viognier
A pale platinum-yellow appearance. It has medium-intensity notes of yellow pear, yogurt, Brazil nut, a hint of peach and sweet peas on the nose. Dry and medium-framed –acidity, extract, texture and body – the palate shows an attractive length and a positive, if uncomplicated, fruit with pear, melon, yogurt, nuts, clean lees and honey appearing before a medium finish. 2025-2026 – ir
ROSATO SCANTIANUM, TOSCANA IGT, 2023
Cilieigiolo, Sangiovese
The wine show a pale salmon hue and medium-intensity elements of lees, oil, endive and red plum pit. Dry with a medium acidity, the palate is completed by a medium extract, a soft texture, a medium body and a nice length with well-enunciated, if straightforward, notes of red plum pit, lees and cranberry with a hint of dried red pear and a medium finish. 2025-2026 – ir
Yellow pear, yogurt, Brazil nut, a hint of peach, sweet peas
This case features two Riserva bottlings of the top-tier DOCG wine from Maremma – some feel an underrated (read “good value”) area of Tuscany. From a good-quality vintage, the wines are made in similar ways with a few notable differences: Roggiano comes from vines 25 years old and more; Sicomoro sourced from vineyards more than 30 years old. As well, the former was aged only in small oak for 12 months; the latter 18 months in large vats and barriques.
5319
ROGGIANO RISERVA AND SICOMORO RISERVA CASE3 BOTTLES EACH:
It has been aged for 12 months in barriques with 20% new. A very deep, garnet-ruby robe here. The nose offers medium-intensity notes of dark fruit, walnut, marigold/goldenrod, grilled tomato and black plum, raw chocolate and cream. The palate is dry, has a medium-minus acidity, a medium extract, medium-plus fine textured tannins, a medium rather compact body, and lovely length and fruit – a bit compacted as well – of grilled black plum, goldenrod, raw chocolate and cream, closing with a medium finish. 2025-2027– ir
From vines more that 30 years-old; aged in a mix of large botti and new barriques. The wine shows a deep garnet ruby appearance and a medium-intensity nose with aromas of grilled black plum, ragweed pollen, walnut essence and bitter chocolate/ toffee. Dry on the palate with a medium-minus acidity, its structure is of medium-plus dimensions – extract, fine-textured tannins, compact, coiled body –with matching length and persistence of walnut essence, ragweed, grilled black plum and bitter chocolate/toffee and, appropriately, a medium-plus finish. 2025-2027–ir
Walnut essence, ragweed, grilled black plum, bitter chocolate/toffee
Bucatini with red pesto of sundried tomatoes, basil and toasted pignoli
Dark fruit, walnut, marigold/goldenrod, grilled tomato and black plum, raw chocolate, cream
Grilled black plum, goldenrod, raw chocolate, cream
Rigatoni con salsiccia
Grilled black plum, ragweed pollen, walnut essence, bitter chocolate/toffee
ROGGIANO RISERVA, MORELLINO DI SCANSANO DOCG, 2021
Sangiovese
SICOMORO RISERVA, MORELLINO DI SCANSANO DOCG, 2021
Sangiovese
photo — Sicomoro is a single vineyard managed by one family. The age of the plants exceeds 40 years.
5310
Fattoria Sorbaiano
Located in the north of the coastal Maremma area of Tuscany, Fattoria Sorbaiano is a sprawling farm covering 270 hectares with cereals and olives growing alongside the 27 hectares of vines. An “agriturismo” with a villa is available for guest stays. Their wines, many of which are organic, carry the Montescudaio DOC designation, a small 43-hectare appellation where the local Sangiovese, Vermentino and Trebbiano share the limelight with the Cabs, Merlot, Chardonnay and Sauvignon. Using this palette, the Sorbaiano team is zeroedin on painting the expression of their provenance in the glass.
LEARN MORE ABOUT FATTORIA SORBAIANO
SORBAIANO BIANCO, MONTESCUDAIO DOC, 2023
Trebbiano, Chardonnay, Traminer
An unoaked blend. It has a light lemon-yellow appearance and mediumintensity notes of quince, starfruit, starch, nougat, Asian pear and cherimoya. The palate is dry with medium acidity, a medium extract, a medium texture, a medium body and attractive length and fruit with Asian pear, quince and cherimoya wrapping up with a medium finish. It shows a nice density of the fruit core on the mid palate. 2025-2026 – ir
Asian pear, quince and cherimoya [0.18]
Risotto with asparagus and lemon
375ml
This is made from vine- and airdried grapes with fermentation and ageing in sealed casks in space with high-temperature amplitude over five to six years, compared to the required four years. It shows a medium amber color. The nose is of a medium intensity with dried apple, rancio, oily/butterscotch notes, grilled salted almonds and dried camomile. It is sweet with medium acidity, medium-plus extract, medium texture, medium-plus body, a lovel length and persistence of dried yellow apple, dried pear, butterscotch, oily/rancio, grilled almonds, quince preserve and dried camomile elements followed by a medium-plus finish. 2025-2029– ir
15%
Quince, starfruit, starch, nougat, Asian pear, cherimoya
5311 VIN SANTO DI SORBAIANO, MONTESCUDAIO DOC, 2020
Trebbiano
PRODUCER FOR THIS CELLAR
photo — Picciolini family members among the vineyards, located in in the north of the coastal Maremma area of Tuscany.
5323 GRILLO .8, SICILIA DOC, 2023
Grillo
5324
OTTOVENTI CATARRATTO, SICILIA DOC, 2023
From 21-year-old vines, on average. It is a pale platinumyellow in the glass with medium-intensity aromas of yellow pear, melon, herbs and ripe quince. Dry, it has a medium-sized frame –acidity, extract, texture and body – with nice length and persistence of flavours of paste/batter, melon, yellow pear, herbs/thistle and ripe quince, along with a medium finish. 2025-2026 – ir
21-year-old vines. A grey medium-yellow hue here. The nose offers an intriguing, medium-intensity aromatic range of pickled lemon, lemon pith, canned pineapple, pear and peach salad, dried fig and ragweed sap. The palate is dry, shows a medium acidity, a medium extract, a soft texture, a medium body and lovely length and fruit replays with pickled lemon, grilled canned pineapple, pear and peach salad, ragweed and fig flavours, with a long finish. 2025-2027– ir
Ottoventi
Ottoventi translates as “eight winds” and refers to the ever-present cross breezes provided by the valley and the foothills of Mount Erice in western Sicily and the proximity to the sea where the winery and many of its vineyards are found –both define the area and its wines. The team led by the Mazzara family tends 40 hectares of vines and aims to make wines that are true to their nature, with freshness and minerality. Instead of harvesting purely on sugar levels, typical in the area in the past, they choose to seek the optimal ripeness window when sugar is in close balance with the acidity and the phenolic maturity to make sure that they succeed in their quest.
photo — Discover the beauty of western Sicily at Ottoventi Winery.
Giovanna Ciacci took over her family estate, Tenuta di Sesta, in the late 1990s. The vineyards are in the southern part of Brunello di Montalcino, near Castelnuovo dell’Abate. This area is warmer than other parts of the Montalcino terroir and boasts a patchwork of highly diverse soils. The resulting Sangiovese-based wines tend to be bolder in structure with rich, concentrated flavours.
Sangiovese
LEARN MORE ABOUT GIOVANNA CIACCI
Sangiovese
$ 116 $ 696 $ 65 $ 390
A full-bodied, yet also quite lithe, elegant Rosso di Montalcino with a plush mid-palate texture and sinewy tannins. The nose is initially discreet with hints of red and blue fruit over earthy bass notes. In contrast, the fruit is more commanding on the palate, balanced by refreshing acidity and pleasantly bitter herbal, dark chocolate notes. 2025-2033– jb
This is a hugely attractive Brunello di Montalcino with heady notes of macerated red fruit, high-quality balsamic vinegar and rich, complex earthy undertones. The palate is powerful and taut with layer upon layer of highly concentrated, complex flavours, balanced by vibrant freshness. The finish is long and refined, framed by well formed, elegant tannins. Already drinking nicely but will continue to improve for many years to come. 2025-2040– jb
Cherry, red currant, blueberry earthy, herbal
Blueberry, plum, rosemary, dark chocolate
Chicken liver crostini with Marsala
5326 GIOVANNA CIACCI ROSSO DI MONTALCINO DOC, 2023
Red cherry, plum, eucalyptus, truffle
Red cherry, dried plum, savoury, earthy
Roast pheasant with truffles
5327 GIOVANNA CIACCI BRUNELLO DI MONTALCINO DOCG, 2019
CINCIANO MAGNUMS - 1 BOTTLE
EACH: CAMPONI CHIANTI CLASSICO RISERVA, CHIANTI CLASSICO GRAN
SELEZIONE AND CHIANTI CLASSICO RISERVA (WOOD CASE)
1500ml $ 158 $ 474
RARE WINES TO ENHANCE YOUR CELLAR
Chianti Classico is the most historic growing region and to this day remains the most prized vineyard terroir for Chianti wines. The Riserva and Gran Selezione are the highest tiers of wine produced from this revered subzone. They are sourced from the best vineyard areas and aged in oak and in bottle for lengthy periods before release. The best vineyard sites at Fattoria di Cinciano adorn rolling hillsides with free-draining soils of mixed gravels, clay, and limestone. This mixed case of magnums offers a taste of three distinctive and highly rated recent vintages – each offering very different expressions of top Chianti Classico.
The 2020 vintage Chianti Classico Riserva from Cinciano is sourced from mature vineyards with a sunny, southwest-facing exposure. After fermentation, the wine is aged for 18 months in traditional Slavonian oak which provides mellow, earthy character. The nose is utterly hedonistic with its aromas of cooked fruit, violets and minty, herbal undertones. The palate remains pleasantly youthful, from its bright acidity to its firm, yet fine-grained tannins. 2025-2035 –jb
Sangiovese, Malvasia Nera, Canaiolo, Ciliegiolo
The old vine “Camponi” cuvée is made from a prized, 50-year-old Sangiovese vineyard blended with small additions of the local grapes Malvasia Nera, Canaiolo and Ciliegiolo. The 2018 vintage is vibrant and juicy with perfumed dark fruit and floral nuances on the nose. The palate is both savoury and vibrantly fruity with well-formed tannins and subtle oak spice. Finishes dry and fresh with notable persistence. 2025-2035 –jb
The 2019 vintage is much admired in Chianti for its bold, ripe flavours, fine tannins and balanced freshness: the 2019 Cinciano Chianti Classico Gran Selezione is good example. Vivid fruit flavours mingle with refreshing herbal notes, citrus and dark chocolate bitters. The palate is powerful and layered with pleasing lift and elongated tannins. Still quite tightly knit at present. Decant an hour before serving. 2026-2036 –jb
cherry, red currant, plum,
Grilled flank steak with red wine and shallot sauce
CINCIANO CHIANTI CLASSICO GRAN SELEZIONE, DOCG, 2019 (MAGNUM)
Sangiovese
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