Swirl Wine

08/28/2026

Well I was just daydreaming about Jerez and all the magic to be found there ... it was the first w**e region I really fell in love with and where I really became enthralled with the history and story of w**e, not just the drinking of it all. While I don't drink Sherry as often as I should, I still love it. So I figured it was time to do another Sherry Ambassador course - it has been almost two years to the day since the last one and, well, that is just too long.

So come join me on September 27th at 1 pm in the tasting room at Sherbrooke and we can pretend we are traipsing through bodegas digging around all the soleras....there might even be cheese....

tickets on Eventbrite - https://SherryAmbassador.eventbrite.com

06/26/2026

Happy to have our favourite chilled red - Dom Brial Brio Brial back in the market....crunchy grape goodness 🍇🍷

100% Marselan and 9.5% abv - endlessly drinkable 🥳

W**E: We’re told a cold glass of red has become the summer drink that could finally seen off rosé – but the truth is stranger than the headlines suggest. Hannah Twiggs uncorks the truth behind the hype, and the only eight bottles worth chilling anyway

05/24/2026

💫 🌙 🌟

[ CARNET DE VIGNES ]

Au Château, dans le cadre de notre conduite en biodynamie, chaque intervention dans les vignes s’inscrit dans une démarche respectueuse du vivant et du rythme naturel de la plante. 🌿

A l’approche de la floraison, nous avons récemment appliqué une préparation à base de silice dans les rangs. Cette pratique contribue à stimuler la végétation tout en renforçant les défenses naturelles de la vigne face aux maladies.

La préparation de cette “tisane” demande précision et attention : la silice est utilisée à très faible dose — seulement 4 g par hectare — puis dynamisée avant d’être épandue dans les vignes.

[ VINEYARD NOTES ]

At the Château, as part of our biodynamic approach, every action carried out in the vineyards follows a philosophy deeply respectful of living ecosystems and the vine’s natural rhythm. 🌿

As flowering approaches, we recently applied a silica-based preparation throughout the vineyard rows. This practice helps stimulate vegetation growth while strengthening the vine’s natural defenses against disease.

Preparing this “herbal infusion” requires both precision and care: silica is used in extremely small quantities — only 4 g per hectare — before being dynamized and sprayed in the vineyards.

**es **es