August Wine Subscription

Hey Everyone,

It’s Marty!

August is that weirdly perfect in-between. Long evenings, cool mornings, vines doing their slow work. We’re tasting berries every few days, watching the canopies settle, and trying not to rush what shouldn’t be rushed.

Your August box leans into that feeling of fresh, lifted, and quietly confident. Here’s what’s inside and why I’m excited to pour each one.

Let’s get into it.

🐚 2024 Raw Bar White - Made with Tide and Vine

What you’ll taste are bright citrus and melon, a little stone fruit, a hint of herb. Fresh enough for a plate of oysters and textured enough to stand up to lobster or scallops. Viognier brings the roundness, Sauvignon Blanc brings the snap, and a whisper of Pinot Grigio keeps it clean.

Nerdy vineyard note: some of our Sauvignon Blanc here comes off vines planted decades ago, just a short walk from Lake Ontario.

Deep roots, cool nights, steady lake breeze make for great conditions for acidity and aroma. In the field we “split the canopy” (pulling shoots both up and down) to give fruit more sun and airflow. Small management choices like that show up in the glass.

Pair it with oysters, mussels, shrimp cocktail or, honestly, a chat with the Tide & Vine staff!

🍒 2022 Gamay 2022- Chillable, Aromatic, and (kinda seriously) Fun

The result is a wine with red cherry, strawberry, a little rhubarb and warm spice, with that tell-tale Gamay crunch. There’s a subtle savoury line too. Think dried leaves after rain. That’s starting to peek through with some bottle age.

How best to serve? Give it 20 minutes in the fridge. Not cold, just cool. It snaps into focus.

What to eat with it? Grilled lamb chops, charred peppers, mushroom skewers, smash burgers with a slice of cheddar. It’s your August BBQ crowd-pleaser.

🍐 2022 Chardonnay 2022 - Old Vines and Wild Ferments

We raised it in 500-L puncheons and let more of it go wild ferment than I initially planned (credit to my harvest partner that year, Carter Snow, for giving me the nudge).

Minimal new oak. Now, a couple years in, it’s right where I want it: ripe pear and white peach, gentle florals, a touch of sandalwood, and a saline, “crushed shell” finish. Fuller than our young whites, but still precise.

This Chardonnay is rich and needs some roast chicken, BBQ chicken with crispy skin, creamy pasta with smoky bacon, or a buttery white-sauce pizza.

Heads-up: inventory on this vintage is getting slim. If it hits your sweet spot, don’t sleep on a re-up from the subscriber-only link below.

Recap: Why These Wines?

These wines were built for the table!

Raw Bar White was blended with chefs, to meet salt, acid, and the snap of the raw bar.

Gamay brings chillable energy that keeps a midweek grill or pasta night lively.

Chardonnay adds shape and calm. It's the bottle you open when the roast comes out and everyone sits down.

Different lanes, same through-line: Niagara fruit, honest techniques, and wines that play nicely with food.

Looking for more of the good stuff?

Did you know that as a wine subscription member, you get exclusive access to your back vintage faves? These are in limited quanitities, so grab 'em before they're gone!

What's next? If you’re local, swing by The Shed to pick up, chat, and taste what’s open. Not nearby? No stress! Set your delivery and tell us what you opened first. We actually read the replies.

Open the box, pick your pairing, and tag us with your first pour. If you’ve got a friend who’d be into this, forward the email, they’re welcome here.

Cheers,

Marty

P.S. Don’t forget to follow us on Instagram and Facebook for day-to-day updates, harvest photos, and more-we’ve got some fun stuff coming your way!