The Wine List
Spain
and the island.
We pour Tempranillo, Garnacha, Albariño, Verdejo, Cava: the bones of Spanish wine. And we pour them next to bottles from Cowichan, Saanich and the Okanagan. A Rioja Reserva and a Vancouver Island Pinot Gris belong on the same table.
The list moves with the season and what we can get our hands on. Below are three bottles we'd open for you tonight if you let us pick — one to start, one for the seafood plates, one for the bigger reds and the meat. The full pour list lives on the menu.
Three to open with.
- 01
To start
Villa Conchi Cava Brut $13 / 60Penedès, traditional method
Traditional-method Penedès. Two glasses while you read the menu.
- 02
With the seafood
Alba Vega Albariño $14 / 70Rías Baixas
Atlantic, mineral, salty. Built for the boquerones, the gambas, the lingcod.
- 03
With the meatballs
Beronia Reserva Rioja $14 / 70tempranillo blend, oak
Tempranillo blend, time in oak. Dark cherry and smoke for the catalan meatballs and the striploin.
See the full pour list →
Sparkling, white, red, by the glass and the bottle. Or reserve a table and walk in to what we're pouring tonight.