Lunessence has been farming their estate vineyard organically since they got their start in 2014, gaining official certification in 2020. Part of what makes their estate vineyard truly unique are the two natural wetlands, which promote a diversity of plants and animals that give balance to the vines and ecosystem as a whole. It’s about harmony with the land, the vines and the wines. Additionally, the soothing notes of classical music reverberate throughout the winery, as they believe that the exposure helps to produce well-balanced wines.

The fruit for this particular wine comes from a field blend that is approximately 70% Sauvignon Blanc, 20% Muscat Canelli, with the remaining 10% split between Viognier, Chardonnay and Semillon. The Sauv Blanc shines through on the nose with notes of lime, green apple and freshly cut grass, but the other varietals pop on the palate with notes of pineapple, guava, apricot, and white peach! The lingering finish has a tiny kiss of sweetness (apple sweet, not candy).



Hardy Wallace, Dirty & Rowdy’s co-founder and helmsman, got his start as a classic East-Indian musician but the limited work he could obtain led him to the tech industry. Here he schmoozed clients at fancy dinners, ordering bottles of wine he desperately wanted to try and expensing them. Eventually, Hardy entered a contest to win a year-long job at a winery – needless to say, he won the opportunity! From here he learned essential skills and made powerful friends. Fast forward a few years and he was able to use these relationships to start his own project with his wife and best friends.

The Familiar Blanc is a quirky blend of all the ’18 D&R white wines (55% Semillon, 16% Chenin Blanc, 15% Pinot Blanc, 10% Viognier, 3% Muscat & 1% Marsanne). Vineyard sources include sites in Mendocino, Napa, and Monterey.

Given the blend, there is a LOT going on here! The nose and palate are ever evolving, but what really stands out are notes of cantaloupe, pear, pineapple, lemon curd, banana cream pie, brioche and coriander.



Succés is brand new to Alberta and available exclusively at Bricks Wine Co. in Calgary!

Mariona Vendrell & Albert Canela founded Succés in 2011 when they were both just 20 years old!

They focus on Trepat, a red Cataloniagrape variety that excels in the Conca de Barberà region that they call home.

This varietal is often used to make both still and sparkling rosés and light bodied reds (which we also have at the shop). These particular vines were planted in the ‘70s.

Although a touch reductive on the nose (a few good swirls of your glass will make this blow off) the Patxanga shows varietal correctness with vibrant aromas of strawberries, raspberries, blood orange and a hint of baking spice. These notes translate to the palate too and are met with flavours of juicy watermelon and ripe cherry! 

“Patxanga: 1. A street football game with only one rule - to have fun with friends. 2. A type of music typically played during our villages’ summer festivals. Both concepts reflect summer, friends and fun which is our idea of this wine.” – Mariona & Albert



Broc Cellars is an urban winery located in Berkeley, California. They focus on organically grown grapes, they use indigenous yeast and little to no added sulphur when bottling.

Got Grapes is a series started in 2017 that came to be because of a blended wine made accidentally during a hectic harvest. To their delight, it turned out to be something special. Since then, the Got Grapes label has gone on to release many different vintages of blended wines and single variety carbonic Valdiguié. Got Grapes bottlings are meant to be fresher and lighter wines that you can chill and enjoy year-round. This year’s Got Grapes comes from a mix of red barrels. It’s a multi-grape (Carignan, Mission, Valdiguié, Syrah, Cabernet Franc, Cabernet Pfeffer, Zinfandel), multi-vintage (2018 through 2020), light and chillable red – a Broc California table wine if you will!

It looks and smells a bit like Ocean Spray Cranberry juice with a touch of tropical fruit punch. The palate is zippy with notes of pomegranate, rhubarb, cherry pie filling and smoked pink peppercorn.



In the world of French wine Domaine Chapel is just a baby. Owned by David Chapel and his wife Michele Chapel-Smith, they produced their first wine in 2016, but their ties to legendary Beaujolais producer Marcel Lapierre gave them some pretty good clout and a very strong start. Back in the ‘80s David’s father, Alain, owned a Michelin 3-star restaurant that was one of the first to sell Marcel’s wines. David would often accompany his father on his visits to Domaine Lapierre and was accepted by the family as one of their own. When it came time for David to start his own project, his connections really helped!

Juliénas is one of 10 cru sites within the Beaujolais appellation. The Gamay grown here tends to be a bit more robust than those of other crus and therefor tends to have more aging potential. These grapes are sourced from just under three hectares of vines between 40-65 years old. Partial carbonic results in flavours of homemade raspberry jam and juicy plums that are met with a subtle hint of root beer.



Natte Valleij is a historic property that has been in existence since 1715. At one point it was one of the largest wine farms in the area, famed for its Brandy. Sadly though, the farm stopped producing wine in the 1950s. By 1969 the property had become rather run down and was purchased by Sir Mordaunt Milner, who tore out all of the vines to replace them with paddocks. For 27 years he bred some of South Africa’s finest racehorses here.

Fast forward to 2004…

Mordaunt’s grandson Alex had just completed his Oenology degree at the University of Stellenbosch and decided that it was time to restore Natte Valleij to its former winemaking glory!

Alex focuses on Cinsault, but uses The Swallow (named after the pearl-breasted swallows that return each year to nest in the cellars) as a R&D wine, testing out new vineyards and varietals. The 2017 is 52% Mourvèdre & 48% Shiraz.

Only 17 barrels were produced.

It’s deep and luscious, but light on its feet with notes of plums, ripe blackberries, pepper and bresaola.

-Erin Loader