Vegan

Black cherry, plum, dry leaves, green bell pepper, chocolate and spice meet a soft, plump palate with supple tannins and good length. The fruit grows in Rapel Valley, largely around Almahue in Peumo, on well-drained loamy alluvial soils. Half the wine completed malolactic fermentation in barrel and aged there for about six months; the rest completed malolactic fermentation in tank.

Dark fruit and cedar appear in a red blend of Petite Sirah and Zinfandel. The grapes come from old, dry-farmed vines at King Ranch on the Sonoma Coast. Farming is described as organic and sustainable, and the wine is vegan, with no added sulphites. Production is completely natural, with total sulphites below ten milligrams per litre.

Ruby red, this Barbera and Freisa blend offers red fruit, herbs and undergrowth. The palate is warm and soft, with structure, lively tannins, freshness and a persistent finish. Fermentation and refinement take place over several months in fibreglass tanks. The vineyards are in Scurzolengo, Piedmont, and are farmed organically. The wine is bottled unfiltered at thirteen and a half percent alcohol.

Pure Garnacha comes from old, head-pruned vines planted between 700 and 850 metres on slate, quartzite, sand, limestone and clay. At least half the fruit is retained as whole clusters and fermented with natural yeast in concrete. Ten months of ageing also takes place in concrete. The profile is fruit-driven and juicy, with fine tannins and fresh, fluid character.

Rose, strawberry and raspberry appear with balsamic sweet mint and present, crunchy tannins. Cranberry and acidity are also present. The wine is extra dry and medium-bodied. Made entirely from Nebbiolo, it comes from younger vines in Barolo. This red carries the Langhe Nebbiolo DOC designation and comes from Piedmont. The bottling is organic, sustainable and vegan.

Earthy wild strawberry, red fruit and dusty rose meet floral, potpourri and spicy freshness. The palate is medium-bodied and fleshy, with mineral tension and a soft finish. Cinsault comes from five dryland bush-vine parcels ranging from fourteen to fifty years old. The wine is wild fermented, matured in concrete eggs and foudres, bottled unfiltered and classified as vegan.

Cabernet Sauvignon and Pinot Noir form an eighty-to-twenty blend. The translucent ruby wine combines hibiscus, tea rose, pomegranate and maraschino cherry with cinnamon, clove and lavender. Its light-bodied profile brings crisp acidity, fruit, spice and a lingering finish. Fruit comes from Lodi and the Cosumnes River area, and the finished wine is identified as sustainably produced and vegan.

Violet, ripe black fruit, smoky spice and savoury notes appear alongside dark plum, blueberry, cedar and liquorice. Bright acidity accompanies well-integrated oak, structure and weight. The single-plot wine is made entirely from Monastrell grown on sandy silt over a limestone crust at 550 metres. Forty percent of the stems are retained during a thirty-five-day fermentation and maceration in oak casks, followed by eight months in French oak.

Graciano, Garnacha and Tempranillo form the blend. Red berries, alpine herbs, anise, fennel and green tomato appear with twiggy spice. The palate is tart and energetic, with refreshing acidity, fine tannins and fourteen percent alcohol. Fruit comes from Aldeanueva de Ebro in Rioja Oriental. Maceration lasts about three weeks, followed by five months in steel and concrete.