Red
Red
Le Nuvole 2015 Franco Aglianico Rosso
Italian Red
Dark ruby colour carries violet reflections. Currant, blackberry, cinnamon, red fruit in spirit, red rose petals and liquorice form the aromatic profile. The palate is expressive, fresh and balanced, with delicate tannins and a very long finish. Aglianico ferments on its skins in cement for seven days, and the wine is then matured in wood.
Daniel Gómez Jiménez-Landi 2018 Las Uvas de la Ira Garnacha
Spanish Red
Red fruit, herbal notes, citrus and wet stone form the aromatic profile. The palate is concentrated but easy to drink, with marked acidity, polished tannins and chalky texture. Garnacha comes from five vineyards between sixty and seventy years old at 750 metres on sandy granite. The parcels ferment separately in French-oak vats with indigenous yeasts before maturation in foudres.
Famille Perrin 2021 Châteauneuf-du-Pape Les Sinards
French Red
The profile includes red and blue berries, wild dry herbs and a meaty note. Red and black fruit, spice and a long finish are also present. Fruit from vines under twenty years old at Beaucastel and two neighbouring vineyards ferments in wooden and stainless-steel vats. The wines are tasted to determine the final blend, then matured in foudres for two years.
Jean-Claude Lapalu 2022 Côte de Brouilly
French Red
Concentrated black cherry and slate-spice aromas are present with density, ripe tannins, mild acidity and mineral extract. The structure is juicy and compact. The north-facing vineyard lies on blue stone and clay. The palate is direct and silky, becoming more velvety as tannin rises. Energy and fresh flavour complexity are present, with sweet flavours in the finish.
Spier 2017 21 Gables Pinotage Stellenbosch
South African Red
Deep ruby colour is present with caramelized black cherry, blackberry, allspice and dark chocolate. The palate is generous, with dense fruit, velvety tannins, balance and length. Grapes from the Stellenbosch vineyard are hand-harvested, destemmed and individually sorted. Fermentation takes place in stainless steel. The wine matures for twenty months in French, American and Hungarian oak barrels, using both first-fill and second-fill vessels.
eStCru 2019 Staring at the Sun Carignan Alexander Valley
American Red
Mouth-coating, chalky tannins accompany ripe cherry, vanilla, beetroot and rhubarb. Gamey and earthy aromas and flavours are present. Venison, soy sauce, white pepper, clove and sweet tobacco are also present. Acidity is high. The wine spent twelve months in French oak. Residual sugar is 0.30 percent. The wine comes from Alexander Valley in Sonoma County and is made from Carignan.
Podere Pradarolo 2019 Libens Rosso Assoluto
Italian Red
Fruit and leather notes appear with dried plum and a volatile finish. The texture is soft, while the tannins are firm. Croatina and Termarina are grown near Parma. Fermentation is spontaneous, and skin maceration lasts forty-five days. Maturation takes place in barrels. The wine is bottled without filtration and without added sulphur, and the total sulphite level is zero.
Rocca di Frassinello 2020 Le Sughere di Frassinello Maremma Toscana DOC
Italian Red
Cherry, blackberry, eucalyptus, rosemary, menthol and mineral notes are present. The palate is fresh and soft, with round tannins and a long finish. The blend is fifty percent Sangioveto, twenty-five percent Cabernet Sauvignon and twenty-five percent Merlot. Fermentation takes place in stainless steel. Maturation uses fifty percent new barriques for eighteen months, followed by nine months in bottle.
Domaine François Chapuis 2023 Les Confréries Bourgogne Pinot Noir
French Red
Black cherry, supple red fruit, savoury herbs, mineral notes, iodine and fine spice are present. The palate is light, fruity and supple, with pleasant fine tannins and a slight green note. The young vines grow at Les Cras on the slopes of Mancey. Maceration lasts ten to fifteen days, depending on the vintage. About one quarter of the wine is matured in barrels.
Novaripa 2018 Dovizia Montepulciano d’Abruzzo DOC
Italian Red
Crimson colour is present with blueberry, blackberry, clove, curry, mocha and a light smoky note. The palate is intense and expressive, combining berry fruit with toasted nuances and freshness. The body is full and the finish is persistent. The grapes are harvested by hand from hillside and coastal vineyards. Maturation uses large oak casks and barriques. Barrique ageing lasts twenty-four months.
Le Ripi 2022 Attenti al Lupo Toscana Rosso IGT
Italian Red
The colour is bright red. Wild berries, cherries, dark chocolate and spice are present. The palate is lean, linear and fresh, with marked minerality, gripping tannins and a light bitter note in the aftertaste. Sangiovese is harvested by hand and fermented with indigenous yeasts as whole clusters. Carbonic maceration lasts ten days in a closed stainless-steel tank. Maturation lasts twelve months in concrete and stainless steel.
Domaine Fumey-Chatelain 2023 No Sin Tou Tsefs Arbois
French Red
Wild strawberry, raspberry, cherry and redcurrant are present with floral notes, white pepper, dried leaves and wet stone. The palate is light and juicy, with fine tannins and lively acidity. The finish is long, saline and lightly spicy. Pinot Noir, Poulsard and Trousseau receive a short maceration. Maturation lasts ten months in foudres and used barrels.
Colombera & Garella 2019 Cavazucchi Rosso
Italian Red
The vineyard covers 0.7 hectares on a south-west-facing slope at 350 metres in the La Mesola cru. Its yellow volcanic sand is high in porphyry. The blend is eighty percent Nebbiolo, ten percent Croatina and ten percent Vespolina. Fermentation is spontaneous with native yeasts in large cement tanks for ten days. Maturation lasts two years in old oak barrels, one year in cement tanks and one year in bottle.
Domaine du Vieux Lazaret 2023 Châteauneuf-du-Pape
French Red
Cherry and anise appear with red berries and sweet spice. Rooibos tea and sandalwood smoke are also present. The palate is textured, generous and dense, with polished tannins and a full body. The blend consists of sixty percent Grenache, twenty-five percent Syrah, ten percent Mourvèdre and five percent Cinsault. The wine is dry, red and fifteen percent alcohol.
Ampeleia 2020 Alicante Nero Toscana IGT
Italian Red
The colour is intense ruby red. Cherry, small red fruit, rose, violet, wet earth, graphite and dark spice are present. The palate is fresh, savoury and intense, with integrated tannins and a long fruit-and-flower finish. The vineyard lies at about 250 metres on clay, pebbles and sand. Twenty percent of the fruit is fermented as whole bunches, and maturation lasts ten months in concrete tanks.
La Perdida 2020 O Trancado
Spanish Red
Red plum, ripe cherry and raspberry are present with earthy, nutty and spicy notes. The profile has low acidity. Grapes spend five days in contact with skins, and fermentation is spontaneous. The wine is transferred to amphora and matures in large oak casks on fine lees. Bottling takes place without fining, filtration or added sulphur dioxide.
Château des Sarrins 2016 Côtes de Provence Rouge
French Red
The colour is dark purple. Black fruit, undergrowth, leather and thyme spice are present. The palate is ample and dense, with silky tannins. Syrah and Grenache make up two thirds of the blend. Mourvèdre, Cabernet Sauvignon and old-vine Carignan account for the remaining third. The wine is matured in barrel. The profile is structured and aromatic.
Domaine Jean Bourdy 2020 Cuvée Chloé Trousseau Côtes du Jura
French Red
Whole bunches with stems macerate in stainless steel for ten days with daily pigeage. The wine remains in stainless steel for six months before bottling and receives a light filtration. Wild raspberry, cherry and pomegranate appear on a lightly hazy, crunchy and textural palate. Fine, grippy tannins accompany a gently spiced, saline finish with a stony character.
Vino di Anna 2020 Jeudi 15 Rosso Etna
Italian Red
The colour is crimson red. Red cherry, wild raspberry and delicate white-flower aromas are present. The palate is juicy, medium-bodied and flavoursome, with bright red fruit, underlying spice, fine austere tannins and a long mineral finish. Seventy percent of the grapes are destemmed by hand, with the rest retained as whole bunches. Fermentation is spontaneous, and the wine remains on fine lees in large used oak casks.
Day Wines 2022 Infinite Air Castles Gamay-Dolcetto Willamette Valley
American Red
Rosy florals, blueberries, boysenberry, grilled plum, cracked pepper, dark berries, obsidian minerals, petrichor and summer forest shape the profile. Bright acidity appears with a plush, velvety mid-palate and a long, firm structure. The blend is fifty-eight percent Gamay and forty-two percent Dolcetto. Partial destemming leaves twenty percent whole clusters. Native fermentation lasts twenty-four days, followed by eleven months in neutral French oak.
Forjas del Salnés 2021 Goliardo Tintos de Mar Rías Baixas
Spanish Red
Black pepper, herbs and flowers appear with a wild character. The palate is medium-bodied, with supple tannins, fine silky texture, freshness and a long finish with a salty note. Caíño Tinto, Loureiro, Espadeiro and Sousón form the blend. The grapes come from old vines planted on pebbly, sandy and granitic soils. Maturation lasts twelve months in oak barrels and large foudres.
Tenute Rade 2017 Historical Nizza DOCG
Italian Red
The nose is fresh, with boysenberry, crushed purple plum, violet, liquorice, grey pepper and bright berries. The palate has juiciness, mineral character, acidity, tension and energy. Juicy purple plum, bright blackcurrant, cornflower, cardamom, toast and nutmeg are present. The tannins are marked near the finish, with a subtle chocolate note in the persistence. The wine is made entirely from Barbera.
Gérard Bertrand Château L’Hospitalet 2022 Grand Vin Rouge La Clape
French Red
The colour is bright ruby. Spice and ripe strawberry aromas are present. The tannins are silky and fine, and the fruit character is fresh. Syrah, Grenache and Mourvèdre form the blend. The grapes are hand harvested, sorted and destemmed. Each variety ferments separately in temperature-controlled tanks with twenty to twenty-five days of maceration, followed by twelve to sixteen months in new 225-litre barrels.
Jean-Paul & Charly Thévenet 2020 Morgon Tradition
French Red
The colour is translucent garnet with a purplish cast. Cherry and raspberry appear with white pepper. The palate is round and ample, with ripe tannins and a sustained grip on the finish. This dry red is made entirely from Gamay. Maturation takes place in stainless-steel tanks and used barriques. The wine carries thirteen percent alcohol and comes from Morgon in Beaujolais.
Château Lafleur du Roy 2019 Pomerol
French Red
Merlot forms eighty-five percent of the blend, with ten percent Cabernet Franc and five percent Cabernet Sauvignon. Red berries, raspberry, cassis, truffle, liquorice, sweet spice, vanilla, nutmeg, tobacco, cocoa, black cherry and mineral notes are present. The texture is velvety and the tannins are melted. Hand-harvested fruit ferments in temperature-controlled stainless steel before fifteen to eighteen months in French oak, one-third new.
MicroBio Wines 2019 Ruf y Ann Rufete
Spanish Red
Wild raspberry, olive, earth, cumin and floral notes appear in a delicate profile. Acidity is pronounced, while the tannins are sweet and delicate. The finish is long and floral. Rufete comes from a vineyard planted in nineteen fifty-one at Miranda del Castañar, with decomposed granite and a slate outcrop. The wine carries 13.3 percent alcohol and the vineyard is farmed biodynamically.
Donkiesbaai 2019 Suiderkruis Piekenierskloof Red
South African Red
Cinsault accounts for forty-nine percent of the blend, Grenache Noir forty-two percent and Syrah nine percent. The varieties mature separately for twelve months in seasoned 500-litre French oak barrels. Cranberry, watermelon, blueberry and cinnamon are present, with delicate tannins, earth and new leather. The finish carries cranberry and redcurrant. Alcohol is 12.96 percent, and the wine comes from Piekenierskloof.
Lariana Cellars 2022 Twenty Two Okanagan Valley Red
Canadian Red
Cabernet Sauvignon accounts for sixty-four percent of the blend, with Syrah and Carménère each at eighteen percent. Cabernet and Carménère are estate grown, while Syrah comes from Red Brick Vineyard. Fruit is destemmed and hand sorted before crushing. Maturation lasts sixteen months in oak. Blackcurrant, dark fruit, baker's chocolate and vanilla are present. The tannins are pleasant and approachable.
Vincent Ruiz 2022 Yseult Mon Amour Syrah
French Red
Bright red plum and cherry appear with crushed pepper and violet. The tannins are delicate. Syrah comes from limestone and clay soils, with vines averaging sixty years old. Whole bunches macerate for twenty-one days without punching down or pumping over before vertical pressing. The wine ages on its lees for eight months and carries twelve percent alcohol. Farming is organic.
Vincent Ruiz 2022 Prima Materia Grenache
French Red
Ripe redcurrant, tangerine, dried herbs, earth, citrus, red fruit and a touch of bitterness form the profile. The wine has good concentration. Grenache comes from Ardèche and carries twelve percent alcohol. Hand-harvested fruit undergoes whole-bunch fermentation and about fourteen days of maceration in stainless steel with indigenous yeast, followed by eight months in the same vessel. It is unfined and unfiltered.