Lanoraie, Québec – October 25, 2018 – Vignoble CARONE Wines (CARONE), premium estate winery located in the Lanaudière region of Québec, announced today the release of APEX Pinot Noir wine made in a natural wine style, returning to the winemaking roots of its founder Pietro Carone.

Made from 100% estate grown pinot noir, winemaker, Anthony Carone paid homage to the raw, artisan wines that his father, Pietro, used to make. “I believe wine, and especially Quebec wine, has become overly complicated, which in some cases, no longer reflects the heart and soul of a particular region – terroir. My goal with APEX was to return to the simplicity of our family’s traditional methods – crush grapes, ferment, transfer with gravity, and wait. APEX is a throw back to this natural winemaking style before the industrialization of vineyards and winemaking,” said Anthony Carone, Owner and Winemaker of CARONE.
Mr. Carone continued: “We do not have an organic certification but nothing was added to the APEX vineyard parcel and only non-chemical vineyard management techniques were used throughout the growing season. APEX is a wine that is entirely expressive of pinot noir grown in our region – Lanaudière.”
CARONE was the first commercial grower of pinot noir grapes in Québec and currently offers its pinot noir under three wine brands – APEX, VERITÀ and VENICE. The winery has been transitioning from hybrid grape varieties to vitis-vinifera varieties since it first garnered international success with its Cabernet wine in 2004. By focusing on high quality grape varieties, CARONE crafts intensely flavoured, medium bodied red wines that are expressive of its winemaker and its terroir that are enjoyed by clients in five continents.
The twelve disciples is what winemaker Anthony Carone calls the twelve clones of pinot noir that he hand harvested to ensure the optimal blend of the ripest fruit. Each clone brings forward its personality, building up to create the apex of a Quebec pinot noir. Tradition continues to the cellar practices using indigenous (wild) yeasts fermented on skins, 70% stems, for 12 days with manual punch downs throughout, a minimum of 4-6 times a day. No enzymes, gravity filtration – nothing added, nothing removed – total SO2 is 22 mg/L. Aged exclusively in stainless steel tanks. Alc./vol. is 12.5%. The results – APEX Pinot Noir 2017 starts with sweet cherry blossom and blackberry then broaden along the palate to include tobacco leaf, dark chocolate, and subtly black tea undertones. The fresh acidity supports the velvety tannins in balance. For more information:
The first vintage, 2017, consists of a release of less than 800 bottles (750 mL) at $22 per bottle. This extremely limited production is available exclusively at fine grocers and online at

Tastings of APEX Pinot Noir will be held in Montreal and Quebec:

Friday, October 26, 2018 from 3:30 PM to 7:30 PM
Le Vinologue
4301 Ontario Est
Montreal, Quebec H1V 1K5
Saturday, October 27, 2018 from Noon to 4:00 PM
Marché Des Saveurs Du Québec
(Jean-Talon Market)
280 Place du Marché-du-Nord
Montreal, Quebec H2S 1A1

Sunday, October 28, 2018 from 2:00 PM to 4:00 PM
La Cave à Vins (Le Marché du Vieux-Port)
160 Quai Saint André
Quebec, Quebec G1K 3Y2

Vignoble CARONE Wines | CARONE is a premium estate winery located along the St. Lawrence River in the Lanaudière valley, Québec’s fastest developing wine growing region. CARONE currently offers its wines under five brands – APEX, ITALUS, VENICE, DOUBLE BARREL, BIN 33 and VERITÀ – and the company expects to expand on its wine offerings. CARONE wines are sought out worldwide by consumers who appreciate the company’s relentless devotion to perfection, outside the bottle thinking, and commitment to quality.


October 19, 2018

By producing ingredients onsite using advanced technology in hydroponics and aeroponics, restaurants can meet consumers’ desire for localism to an even greater degree than locally sourced products, says GlobalData, a leading data and analytics company.

According to GlobalData’s Q4 2017 consumer survey, 38% of consumers consider locally produced products to be healthier, 70% think they are fresher, but only 22% think this means they are more traceable. This reflects a concern amongst consumers that, even if a product is produced locally, that does not mean they have any idea of how it is produced. Onsite growing, perhaps even in front of the consumers’ eyes, can make the plant to plate connection obvious and can encourage a healthy image for a dish.

William Grimwade, Associate Consumer Analyst at GlobalData comments, “This phenomenon has so far been limited to high end, independent restaurants who can charge a premium for using ultra local ingredients, however chains could adopt this trend, by investing in new technologies that can provide greater food production in a smaller area.”

Other examples of restaurants that have invested in hydroponics and aeroponics are Californian chain, Tender Greens, who surround their diners with aeroponic towers that are growing next week’s lunch at a rapid rate, whilst providing a natural feel to the restaurant. Also, New York restaurant, Bell Book and Candle have a roof garden filled with aeroponic towers that meet 90% of the restaurant’s need for vegetables and herbs.


VANCOUVER, BC (October 17, 2018) — The newest member of Tacofino’s growing family of restaurants, Ocho, officially opens its doors in Vancouver’s Mount Pleasant neighbourhood tonight at 5 p.m. at 8 East 5th Avenue.

The sixth brick-and-mortar location for Tacofino, Ocho occupies 2,800 square feet of space in a refurbished art-deco heritage building and offers a 100-seat dining room and expansive horseshoe-shaped bar for dine-in guests with a take-out counter soon to open for those looking for quick-service, grab-and-go options.

Ocho is the latest addition to a beloved West Coast brand that was launched in 2009 when cofounders Jason Sussman and Kaeli Robinsong opened the original Tacofino Cantina in Tofino, BC and quickly gained a following thanks to their signature quality, fresh and affordable fare prepared with an environmental and nutritional conscience.

Reinforcing Tacofino’s long-standing tradition of offering menus unique to each location, Ocho features a lineup of fire-grilled, char-roasted meat and vegetable dishes developed by Sussman and Tacofino’s Michelin-starred Chef Stefan Hartmann. Beyond an assortment of tacos such as grilled skirt steak, crispy cod, rapini, squid and sweet potato and leek varieties, Ocho also offers new share-plate options such as whole grilled rockfish, half chicken, grilled pork belly and top sirloin as well as starters like grilled romaine salad, queso fundido, empanadas and pozole.

At the Ocho bar, guests can enjoy a pint of rotating local beer selections on tap from such local craft breweries as Strange Fellows, Brassneck, Strathcona and Superflux as well as import beers and an array of house-made tequila-based cocktails like the paloma, classic lime or jalapeño-infused margaritas and Caesars as well as sangria available by the glass and pitcher.

In envisioning Ocho’s décor, Vancouver’s Shiloh Sukkau — who also blueprinted the design of Tacofino’s Gastown, Yaletown and Oasis locations — found her inspiration in the folk-art flower motif adopted as a sign of peace by the counterculture movements of the 1960s. At Ocho, she uses it as a template for the corrugated-concrete bar and planter that serve as centerpieces and in the design of the interlocking tables and graphics for signage and menus. She also contrasts the motif and highlights the industrial origins of the building — originally home to a manufacturer of electrical components for the allied war effort in 1942 — by incorporating unfinished materials such as concrete, wood and steel into the space.

“Mount Pleasant is such a vibrant and exciting place and exactly the sort of neighbourhood we like to call home,” says Sussman. “Ocho has given us the opportunity to share some fresh menu ideas more closely related to the things we like to cook for our friends and family.”

For more information on Tacofino, go to


OAKVILLE, ON, Oct. 17, 2018 /CNW/ - Restaurant Brands International Inc. (TSX/NYSE: QSR, TSX: QSP) will release its third quarter 2018 financial results on Wednesday, October 24, 2018 and will host an investor conference call that morning at 8:30 a.m. Eastern Time.

The earnings call will be webcast on the company's investor relations website and a replay will be available for 30 days following the release. Investors may also access the conference call via the following dial-in numbers: (877) 317-6711 for U.S. callers, (866) 450-4696 for Canadian callers, and (412) 317-5475 for callers from other countries.


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