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Thinking in Textures, a 3-Pack

Thinking in Textures, a 3-Pack

Thinking in Textures, a 3-Pack

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All pre-orders ship out the week of Aug 1st.

If you order this case with other products, they will all be held until then.

This pack features 3 of our favourite textural blends this year. Each of these 3 blends has a unique textural note from clay, crabapples, grape skins or some mix of all 3.

Each is bright, lively and wildly interesting.

This pack includes 1 cider and 2 wines from our ibi wines project. (ibi is a collection of grape wines that are untethered, wild and strange).

You'll get:

1 x Very Rare Crabapple Cider: This is consistently our favourite cider, bar none. This crabapple tree gives us a proper crop every two years, but our farmer surprised us last fall by picking the crop in an off year. We got about 1/8th of what we normally would. Chalky tannins, orange zest and layered sweet herbal notes are woven throughout. This was our most popular cider when we poured in France a few weeks ago.

1 x Skin Contact White Wine: We've been trying to re-create this wine for 4 years now. We first made it in 2018, and haven't been able to do it again, until this year. It's a white wine aged on the skins of 3 white grapes, and a rare crabapple for 9 months. Then, we aged it in clay amphora for another 3.5 months. It tastes like marmalade, honeydew melon, and cream, from a cow that garnishes its' grass with cinnamon and nutmeg before each meal. Clay, crabapples and white grape tannins come together for a rich yet silky texture.

1 x A Light, Amphora Red: Inspired by Northern Rhone Syrah, this blend is 1/3 white and 2/3 red, aged in amphora for 3 months. It's bright and refreshing with notes of savoury blueberries, and spice — kind of like eating a canteloupe and drinking chilled Darjeeling on a shaded terrace. The combination of red grape skins and the minerality of the clay give it the fruity notes of Indian black tea.

These bottles are best enjoyed in the hot sun with nerdy wine freaks and all your normal friends too. Wine for the people!

What is an Amphora?
It's a clay pot, first used to ferment wine 6000 years ago. Amphora add unique notes to wine and cider, from the mineral content of the clay and porosity of the amphora itself.
Ours are made with galestro clay from Impruneta, Italy. It's high in limestone (calcium carbonate) — which has changed the flavour of our cider and wine in a big way. The acidity has dropped significantly, and the minerality + earthy notes have all been amplified.
Amphora are porous, so the micro-oxidation level is similar to that of an oak barrel, but more consistent. Oxygen adds texture and rounds out the flavours in each blend, but too much too fast can be a problem. Amphora give a continuous (low) dose of oxygen. Oak barrels give an inconsistent oxygen dose over time because of the way wood swells with liquid.

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