Red
Red
Rigour & Whimsy 2018 Gamay Noir
Canadian Red
Whole-cluster Gamay Noir ferments for three weeks, with punch-downs increasing through the fermentation. After pressing, the wine spends eight months in neutral puncheon and barrique. Hibiscus, Spartan apple, ripe blackberry, roasted peanut and pink peppercorn form the profile. Fruit comes from a single vineyard in West Kelowna. The release carries 10 percent alcohol, with pH 3.35 and total acidity of 7.25 grams per litre.
Las Moradas de San Martín 2017 Senda
Spanish Red
Cherry, plum and floral notes meet scrubland and mineral character, with granite detail and a long finish. The wine is made entirely from Garnacha. Selected fruit is harvested by hand, destemmed and fermented spontaneously in separate parcels before spending ten months in French oak. The vineyards range from forty to eighty-five years old, and the release is certified organic.
Ursa Major 2019 Entropy Is Comforting Syrah
Canadian Red
Syrah from Sage Brush Vineyard on the Black Sage Bench is blended with five percent Cabernet Franc. Wild fermentation is used, and the wine is bottled without fining or filtration. Fresh red and black fruit appear alongside subtle spice and dried herbs. The vineyard lies in the Okanagan Valley, and the release was produced in a small lot.
A Sunday in August 2022 Peachland Pinot Noir
Canadian Red
Brambly raspberry and strawberry meet bright acidity and balanced tannins in this organically farmed Pinot Noir. The fruit comes from a single vineyard in Peachland, British Columbia. Natural fermentation follows fourteen days of semi-carbonic maceration, with a short élevage in neutral oak. Bottling is unfined and unfiltered with thirty parts per million of sulphur. Production totalled 250 cases, at 13.4 percent alcohol.
Orsi Vigneto San Vito Posca Rossa NV
Italian Red
Drawn from a long-running perpetual vat, the red version is topped up almost monthly with younger wine, bringing several harvests together. Fermentation is spontaneous, and the wine is neither clarified nor filtered. The vineyards are cultivated biodynamically. The cuvée is continually evolving and is intended as a daily wine. The bottle uses a glass closure with a separate sealing ring.
Keenan Winery 2019 Syrah Napa Valley
American Red
Grown in Coombsville, Syrah is picked late in the season and whole-berry fermented in small half-ton boxes. Seventeen months in French and American oak follow fermentation. Black cherry, blackberry and floral notes accompany a soft texture and firm structure. The wine is dry, made entirely from Syrah, carries 14.5 percent alcohol and was produced in a lot of 492 cases.
La Miraja 2021 Grignolino d’Asti DOC
Italian Red
Light in colour, the wine combines raspberry, dried cranberry and cherry with baking spice, forest-floor and mushroom notes. Its fruit concentration sits within a savoury profile. Grignolino's numerous seeds give the variety pronounced tannin. This bottling also has an acidic backbone, a tannic finish and 12.5 percent alcohol. The winemaker recommends serving it chilled, in the manner of a white wine.
Niepoort 2023 Nat’Cool Bairrada Tinto 1 L
Portuguese Red
Made entirely from Baga, the wine brings together red cherry, strawberry, savoury herbs and mineral notes in a fresh, bright profile. The grapes grow on limestone soils under organic and biodynamic farming. They are destemmed, fermented carbonically and matured for ten months in stainless steel. Minimal sulfur is added at bottling, and the wine carries eleven percent alcohol with a silky texture and slight spritz.
Markus Altenburger 2017 Rot Blaufränkisch
Austrian Red
Blaufränkisch comes from a blend of hillside sites with limestone and slate soils. Fermentation proceeds with little intervention, and maturation takes place in large wood. The wine is unfiltered, certified organic and carries 12.5 percent alcohol. Its profile emphasizes freshness, juiciness and drinkability. The release is classified as Leithaberg DAC and represents the Jois expression of this grape.
Produttori del Barbaresco 2024 Langhe Nebbiolo
Italian Red
Bright red in colour, the wine combines red raspberry and strawberry with rose petal, fresh herb, earthy iron and spice. Juicy red cherry sits alongside crunchy acidity and stern tannins, while crushed rock and lightly scorched earth add savoury detail. The finish is long. The fruit comes from younger vines whose quality could otherwise meet Barbaresco classification, and the wine carries 14.5 percent alcohol.
Laughing Stock 2023 Blind Trust Red
Canadian Red
Blackberry, dark cherry and baking spice accompany a ripe, rich aroma, while soft tannins shape the medium-bodied palate. Merlot, Cabernet Sauvignon, Syrah, Malbec, Cabernet Franc and Petit Verdot form the blend. Fruit is hand picked, with clusters and berries sorted. Fermentation uses stainless-steel and French-oak vessels, followed by extended maceration and fifteen months of maturation in French oak.
House of Brown 2021 Red Blend
American Red
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.
Foradori 2025 Lezèr Vigneti delle Dolomiti
Italian Red
Purple-violet in colour, the wine combines berries, plum, cherry and floral notes with a fresh, juicy and light profile. Twenty separately fermented lots are assembled, using vessels that include barrels, amphorae, stainless steel and cement. Crunchy acidity accompanies red-berry and black-fruit character. The wine is made in Trentino and carries the Vigneti delle Dolomiti designation.
Catherine & Pierre Breton 2023 Grolleau
French Red
Made from Grolleau, this red comes from the Loire and carries 10.4 percent alcohol. The estate’s vineyards are certified biodynamic and receive organic care without chemical treatments. Harvest is by hand. Fermentation uses indigenous yeasts, sulphur is kept to a minimum, and the wines are bottled without filtration. The release is classified as Vin de Pays du Val de Loire.
Kühling-Gillot 2018 Spätburgunder
German Red
Cherries, raspberries and plums form a bright fruit profile, joined by light peppercorn. Limestone and loess are also noted. The Pinot Noir is light to medium in body, with fine tannins marked by black tea and a firm framework. The wine is dry, carries thirteen percent alcohol and spent nineteen months in barrique. It is certified organic under the European Union standard.
Nervi 2018 Gattinara
Italian Red
Garnet colour accompanies a bouquet of marasca cherry and blueberry, with powder, fireplace and tertiary aromas emerging as the wine opens. The palate is austere rather than immediate and develops gradually in the glass. Bunches are gently destemmed and pressed, with maceration lasting at least twenty days in oak and steel vats. Maturation takes place for a minimum of three years in large oak casks.
Domaine Bernard Baudry 2009 Chinon La Croix Boissée
French Red
Dark pomegranate and black-cherry character appear with black pepper, rose petals and other floral notes. The wine is mineral and intensely structured, with ripe tannins and a long finish marked by acidity. Fruit comes from a steep, south-facing site covered in chalk with little topsoil. Cabernet Franc was fermented in wooden vats for twenty to thirty days and matured in oak for as long as eighteen months.
Kumeu River 2025 Village Pinot Noir
New Zealand Red
Lifted red fruit aromas accompany a cool, round and fruity palate with chalky tannin and a dry, refreshing finish. The Pinot Noir comes from Rays Road in Hawke’s Bay, where wind-blown clay loess lies over limestone. Grapes were hand harvested, destemmed and crushed. Fermentation used indigenous yeasts, total cuvaison lasted two weeks, and maturation took place for seven months in tank.
Pierre-Olivier Bonhomme 2020 Vercheny Rouge
French Red
The release is made entirely from Pinot Noir grown in the Cheverny area on clay-and-sand soils. The clay is associated with concentration and depth, while the sandy ground is associated with fruit character. The harvest yielded thirty-five hectolitres per hectare. Because the blend contains no Gamay, the wine is presented as Vin de France rather than under the Cheverny appellation.
Vignobles Lassagne 2023 Le Repaire Lussac-Saint-Émilion
French Red
Cabernet Sauvignon and Petit Verdot are used in equal proportions. The red has tangy freshness, pure fruit and creamy, fine, velvety tannins on a medium-bodied palate. Maturation takes place in concrete vats, and alcohol is thirteen and a half percent. The family property dates to nineteen fifty-two and covers forty-eight hectares across Bordeaux, Lussac-Saint-Émilion and Lalande-de-Pomerol.
Ursa Major 2025 Back from the Brink Nouveau
Canadian Red
Thirty-plus-year-old Pinot Noir from Windy Ridge Vineyard in Kaleden is combined with Gamay Noir from Naramata Bench. Whole clusters co-ferment in a closed stainless-steel tank and receive daily foot treading for one week. The process is semi-carbonic. Free-run juice is then racked to tank to finish fermentation. The red is hand-bottled by gravity without fining or filtration, with ten parts per million of sulphur added.
Ovorra 2022 Gran Reserva Cabernet Sauvignon
Chilean Red
Blackcurrant, ripe plum and dark cherry form a concentrated aromatic profile. Vanilla, cedar and warm spice are also present. The Cabernet Sauvignon spends a year in French oak. It is intense and structured, while the palate is powerful and composed. The tannins are firm and polished, and the finish is long and expressive. Fruit comes from the Maipo Valley in Chile.
Clos Berenguer 2020 Clos de Tafall Priorat
Spanish Red
Grenache, Cariñena, Syrah and Cabernet Sauvignon form the red blend, with fruit drawn from estate vineyards around El Molar. Ripe fruit appears with balsamic detail, aromatic herbs and light toast. Smoke, stone and iron accompany strawberry preserves, red liquorice, violet and cured tobacco. The palate has volume and balance, with chalky tannins providing weight and focus. The finish is long and persistent.
Noëlla Morantin 2018 Mon Cher
French Red
Gamay from the Loire Valley forms this natural red wine. The grower's parcels were already farmed organically when she began working them. After training in viticulture and oenology, she worked alongside natural-wine producers in the Loire and Burgundy before making her first vintage. She later became the owner of the vineyards and retained one hectare planted to Gamay.
Cantina Gaffino 2023 Il Buon Bastardo Cabernet Sauvignon
Italian Red
Cabernet Sauvignon grows on volcanic clay soils at a density of 6,300 vines per hectare. Harvest falls in the final third of September. Cold pre-fermentation maceration lasts twelve hours at ten degrees Celsius, followed by twenty-four days on the skins. Maturation includes six months in barriques and a further six months in bottle. The profile is balanced and includes tannins.
Spier 2018 Creative Block 3
South African Red
Shiraz, Mourvèdre and Viognier form this red blend from South Africa's Coastal Region. Violets, black cherry and mulberry appear with black pepper and fennel. The mid-palate is silky and rich, with concentrated fruit and dense tannins. Grapes are harvested by hand, fermented for up to two weeks, and matured for sixteen months in French and American oak barrels.
Dlúhé Grefty 2021 Rufus
Czech Red
The wine comes from Mutěnice in the Czech Republic. The family farms one and a half hectares of organic vines across eight small plots of clay and loess. Relatives help in the vineyard and cellar, while the children inspire the label artwork. The plantings include several central European varieties, and every bottle is closed under crown cap.
Bodegas Arzuaga 2019 Pago Florentino
Spanish Red
Cencibel is harvested in small boxes from a south-facing vineyard in Malagón. Cold maceration lasts three days, while maturation takes place for twelve months in French and American oak. Blackberry and blueberry appear with liquorice, roasted coffee, dark chocolate, toast and incense. The palate has ripe red fruit, acidity and body, with long, velvety persistence and roasted notes.
Pierre Amadieu 2021 Les Hautes Rives Cairanne
French Red
Hand-picked Grenache, Mourvèdre and Syrah come from hillside vines rooted in light marl and pebbles above the Aygues. Fermentation lasts fourteen days in stainless steel vats and concrete tanks, with unballasting and pumping over. Ageing takes place entirely in tank. The red wine is full-flavoured and smooth, with balance and freshness, and its stated cellar potential is five years.
Cave de Lugny 2023 L’Aurore Bourgogne Pinot Noir
French Red
Pinot Noir comes mainly from vineyards in Saint-Gengoux-de-Scissé and Cruzille. The vines average thirty years old on shallow limestone soils and south to southeast-facing slopes. Mechanical harvest is followed by a short maceration, alcoholic fermentation in temperature-controlled stainless steel and wooden vats, and complete malolactic fermentation. Raspberry, blackcurrant and spice appear with red fruit, liquorice and a fresh, soft finish.