We have nine new products releasing at the LCBO this weekend:
With this new vintage, Purple Angel shows a deep, carmine-red colour, typical of Carmenère. The aromas are complex, with pronounced black fruit, like blackberry and ripe blueberry. There is also dried plum, cooked cherry and candied fruit. Its 18 months in French oak gives a complex nose of toasted aromas, nuts, sweet spice and touches of dairy and vanilla. On the palate, the flavours follow on from the aromas, with sensations of dark fruit and dairy well balanced with the toast. It is finely balanced, with good body and a long finish. 92% Malbec, 8% Petit Verdot
98 Pts – James Suckling, August 2, 2021
“Blackberry, blueberry, sage and five spice on the nose. Medium-to full-bodied with fine tannins. Balanced and creamy with a fresh, juicy character palate. Silky texture with great structure. Savory finish with length. Peppery and spicy aftertaste. A blend of 92% carmenere and 8% petit verdot. Try in 2023”
This wine, mostly Sangiovese grape, greets the eye with a very intense ruby red colour. It opens with a complex and elegant bouquet, with nuance of mature fruits and vanilla. Soft on the palate, well balanced with persistent aftertaste. 90% Sangiovese, 10% Merlot
94 Pts – Antonio Galloni. vinous.com, August 2020
“The 2016 Chianti Classico Riserva Castelgreve is broad, dramatic and sweeping in its intensity, but it needs quite a bit of air to show those qualities. Black cherry, plum, cedar, tobacco, spice and leather power through in this deep, super-expressive Riserva. Brooding and dense in the glass, with real substance, the Riserva is another winner from Grevepesa…”
The intense nose offers pleasing notes of ripe black and red fruits such as blackberries, figs, and dried plums. Spicy notes of nutmeg and black pepper lie over a back of tobacco and leather with a subtle balsamic aroma that envelops aromas of pastry and dark chocolate. The palate is well balanced, lush, and structured, while soft tannins lend the wine a sweet sensation that opens way to a long and very elegant finish. 90% Carmenere, 10% Cabernet Sauvignon
93 Pts – James Suckling, April 17, 2020
“Lots of moss and oyster shell to the black fruit. Some black olives, dried herbs and dried flowers. Medium-bodied and very firm. Slightly austere, but so fresh and delicious. Plush, yet dry at the end. Really delicious. Drink or hold.”
Deep purple colour. Boysenberry and mulberry aromas with a hint of cedar and pepper. Similar berry fruits show through on the opulent, textured palate with a lingering finish. 55% Shiraz, 45% Cabernet Sauvignon
93 Pts & Gold & Exceptional – tastings.com, July 23, 2020
“Black ruby colour. Interesting aromas of cured meats, intense berry concentrate, oregano, ginger-honey-lemon lozenge, eucalyptus, hints of bacon, and raspberry cake with a round, crisp, fruity medium-full body and a warming, intriguing, medium-long ripe plum, blistered berries, rooibos tea, and hint of tropical fruit finish with moderate oak flavor. A bold and balanced Australian red that’s drinking beautifully now.”
At release, the wine is a pale straw with a slight green hue to the edge. Delightful aromas of white peach, nectarines, tropical fruit and citrus zest with a hint of cashew. Fresh flavours of stonefruit combine with cashews and an underlying toastness from the barrel fermentation to deliver a mouth-filling and enjoyable wine. The wine has a clean, elegant palate, a zesty acid backbone and long, persistent finish.
92 Pts & Exceptional – Vic Harradine, winecurrent.com, February 14, 2021
“Exotic spice and caramel aromas interlace with tropical fruit and crisp green apple on the nose of this medium-plus bodied, creamy-smooth work of art. A full-flavoured surge of pure ambrosia blankets the palate with tang-infused flavours of honeydew melon, ripe pear and lemon chiffon pie. The finish and aftertaste are lengthy and luxurious while replaying palate flavours along with plenty of pizzazz. The price-quality ratio tips wildly in your favour. Pick up a few and enjoy over the next few years alongside clay-baked chicken, pork stir-fry or white, three-cheese, flatbread pizza—Havarti/Gouda/chèvre—adorned with sliced mushrooms.”
Its colour is intense, yellow with light golden highlights. At the nose, a rich and exuberant aromatic palette characterizes this Gewurztraminer. The bouquet is intense and complex, offering an explosion of exotic fruits, flowers (rose, acacia), citrus and spices. Aromas of ripe fruits also contribute to give this wine an impressionable rich nose. On the palate, this Gewurztraminer is a full-bodied wine, with solid structure and a round fullness and some liquorice. A wine of full ease and romanticism, at the same time uncomplicated and charismatic – as made for hours full of togetherness.
Food pairing: Aperitif. Exotic fish recipes (sweet-and-sour, spicy…). Asian cuisine. Strong cheeses…. Just to try with a Munster Cheese ! Desserts.
90 Pts & Silver – International Wine Challenge 2021
“Lychees, tropical fruit, spice, pineapple. Very creamy rich texture. Golden delicious apples on the palate.”
Ruby red. Pleasantly fresh, with strawberry, cherry, blackberry and violet aromas. Smooth with a fruity finish. Medium bodied on the palate with hints of red fruits.
Food pairing: Soups, cold meats, fresh and aged cheeses. Courses with fresh tomato sauces. Roasted white and red meats.
Argyle Pinot Noir highlights the elegance and complexity of the Willamette Valley, showcasing the purity of fruit and nimble texture the region has to offer. All Argyle Pinot Noirs are hand-picked and fermented in small batch open-top bins – a rare, time-consuming and labor-intensive process for a winery of any size. This gives our winemaking team ultimate flexibilty in blending – literally to the vineyard block.
“Alexander Valley fruit provides the backbone for this expressive Cabernet Sauvignon. To fully extract color and tannins, the juice was left in contact with the skins for an extended maceration period, drawing layers of aroma and flavors from the fruit while giving this wine its elegant depth and body across the palate.” — Winemaker Heidi Bridenhagen
Food pairing: classic pastry-wrapped Beef Wellington, or a piled-high tri-tip sandwich on grilled sourdough
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