Puglia is the heel of Italy’s “boot”. Most of the wine produced here comes from the eastern part of the region, along the Adriatic coast. Amastuola is unique though as it’s located on the western side, in the Gulf of Taranto, on the Ionian Sea. The Amastuola property is found on a hillside plain roughly 200 meters above sea level. Over two millennia ago, Greek settlers brought vines and olive trees to the region. The olive trees on the property are over 800 years old, most with trunks that exceed 2.5 meters in diameter!

The viticulture at Amastuola is organic and they use a mix of traditional and modern techniques in the winery.

The Bianco Salento is made of 75% Malvasia & 25% Fiano. Malvasia’s ancestral home is Greece and Fiano originated in Italy’s Campania region, but both grapes thrive in this warm, sea-side, sun-kissed part of the country!

The wine is fresh and zippy. Aromas of ripe pear are abundant and met with loads of peaches and cream, starfruit, pineapple and flinty, chalky minerality on the palate.



Canadian born Steve Matthiasson has made a name for himself as one of the most esteemed winemakers in the Napa Valley. Together with his wife Jill they run Matthiasson Family Vineyards and they are farmers at heart. As a kid, Steve would spend his summers on his cousin’s wheat farm just north of Winnipeg.

“It was there that I first fell in love with farming — the peaceful pace, the cycles, the smells, the connection with the earth, the tractors.” – Steve Matthiasson

The ‘Tendu’ line was created to showcase the wines they make for immediate consumption. This single varietal Mataro (aka Mourvèdre aka Monastrell) is fermented with native yeasts at cool temperatures in stainless steel then aged in neutral barrels for five months with no sulfur added. Bottled unfined and unfiltered. Only 158 cases produced.

Fresh and light, this drinks beautifully with a chill on it. The nose and the palate are harmonious with loads of dark fruit - blackberries, blueberries, plums, with grape Jolly Ranchers and savory notes of crispy sage and thyme.



This isn’t the first time we’ve featured a wine from Tantalus in the BRICKS 6 (it’s probably not the last either)! Tantalus is hands down one of my all-time favourite producers! They do what they do VERY well, with a focus on sustainability and a concise portfolio of stunning wines that are consistently amazing vintage after vintage.

Crafted from multiple clones from their single vineyard estate, select blocks were handpicked and vinified separately using 100% wild fermentation. Anywhere from 20 - 40% whole bunches were included. The wine was aged in oak barriques (25% new) for 11 months, then “blended” together and aged in neutral barrel for another 15 months. It was bottled in 02/2020.

This is a classic expression of B.C. Pinot! It’s got a touch of old-world nuance with notes of mushroom and forest floor but is dominated with loads of cherry, blackberry, cola and baking spice. It’s boisterous with structured tannins. Decant for 30 minutes to an hour or hold onto it for another 5 years or so!



Dusty Nabor Wines is a project born out of passion for producing site specific, terroir driven, California wines. Sourcing fruit from premier vineyards in Santa Barbara County, they strive to create wines that express their place and vintage. 

NSO stands for No Special Occasion, meaning this wine is intended to be consumed whenever you like!

I really wanted to include the ‘17 vintage in a previous BRICKS 6 but we couldn’t get enough, then there wasn’t enough of the ’18 produced to even send to Alberta, so when we were offered the ‘19 I jumped on it!

The fruit was harvested by hand from a single vineyard in Paso Robles and spent 18 months in neutral French oak barrels before being bottled unfined and unfiltered.

This is classic Grenache with a gorgeous floral nose, reminiscent of its Spanish roots. The palate is juicy with flavours of raspberry jam, blood oranges, cloves and vanilla overtones with soft, delicate tannins and racy acidity.



Meinklang is a large, diverse, family run farm, where life is celebrated in all its diversity and complexity! Located in the middle of the UNESCO World Heritage Site of the National Park Neusiedlersee, on the Eastern side of Lake Neusiedl, it borders the Hungarian lowlands.
In addition to wine grapes the farm grows grains such as spelt, emmer and einkorn, fruits and vegetables, and a variety of herbs and wildflowers. They also keep cows (hence the label) that contribute to the biodiversity of the farm.

This is a blend of 50% Blaufränkisch, 40% Zweigelt & 10% St. Laurent. The grapes are partially destemmed into stainless steel and then fermented semi-carbonically. It rests for six months in tank before being bottled.

Fun fact: Zweigelt is actually a hybrid grape that was created in 1922 by crossing Blaufränkisch and St. Laurent!

This wine is a total crowd pleaser! The nose is generous with loads of red fruit. The palate is silky and smooth with supple tannins, here you’ll find field strawberries, boysenberry, chocolate and allspice.



I think this may be the first Chilean wine we’ve ever featured in the BRICKS 6!

Viña Gillmore is a family-owned winery founded in 1990 by Francisco Gillmore. Today Viña Gillmore is in the hands of his winemaking daughter Daniella and her husband André Sánchez, who previously made wine in Italy. They bottle estate-grown wines from their 80+ year old vines under dry farming conditions. The low yields result in concentrated, elegant expressions of the terroir.

The Mariposa (Spanish for Butterfly) is a blend of 50% Syrah & 50% Merlot. The grapes come from old vines on granite soils in San Javier in the Maule. It’s fermented in stainless steel and matured in neutral oak barrels for 18 months.

Black plums and blueberry pie filling jump from the glass. The palate is velvety and luscious with notes of raspberries, dark chocolate, sweet tobacco, freshly cracked black pepper and a whisper of smoke. 

-Erin Loader