Red
Red
Domaine Nico 2022 Grand Mère Pinot Noir
Argentinian Red
Red cherry and strawberry aromas accompany a little black fruit, black pepper and cinnamon. The Pinot Noir has medium acidity and a broad palate shape. Fruit comes from a two-hectare parcel at Villa Bastías in Tupungato, planted with Dijon clones at 1,120 metres. Twenty percent whole clusters ferment in roll fermenters and steel tanks before fourteen months in French oak, ten percent new.
Voerzio Martini 2020 Ciabot della Luna Langhe Nebbiolo
Italian Red
Ruby colour with purple reflections accompanies high-toned red fruit, floral, earthy and herbal notes. Acidity and superfine tannins sit alongside fruit flavours. The perfume is delicate, fine and intense, while the taste is full and appropriately tannic. Fruit comes from the Langhe in Piedmont, and the wine is made entirely from Nebbiolo under Langhe DOC.
Ponzi 2019 Tavola Pinot Noir
American Red
Black cherry, rhubarb and clove appear with caramel, wild herbs and baking spice. Raspberry, plum and strawberry compote are also present, along with silky tannins. Fruit comes from several vineyards across the Willamette Valley. The Pinot Noir sees twenty percent new oak. Its profile is soft and plush, with red fruit and spice in the glass.
Tenuta Mazzolino 2024 Terrazze Pinot Nero
Italian Red
This Pinot Nero comes from Lombardy. The estate calls it its village expression and describes it as the whole hill in one bottle. The wine matures for six months in stainless steel and carries 13 percent alcohol. It is produced in Italy under the Pinot Nero dell'Oltrepò Pavese DOC. The winery is located in Corvino San Quirico.
Oeno 2019 Russian River Valley Pinot Noir
American Red
Cherry and cranberry appear with earthy forest-floor detail in a medium-bodied Pinot Noir. Fruit comes from a single River Front Block vineyard in the Russian River Valley, planted with vines fifteen to twenty years old. Half the grapes ferment as whole clusters with native yeast. The wine matures in neutral oak and is bottled without fining or filtration in Healdsburg, California.
Undurraga 2023 Red Field Blend
Chilean Red
Deep garnet colour with violet hues accompanies peppermint, pepper, violets, lavender, blackberry and red fruit. Raspberry and cherry appear with firm tannins, freshness, light toast and a long finish. The field blend is mainly Malbec, with Carignan, Cabernet Sauvignon, Cinsault and País. Old dry-farmed vines grow in Maule, and the co-fermented wine spends fourteen months in mostly neutral French oak.
Crossbarn by Paul Hobbs 2018 Sonoma Coast Pinot Noir
American Red
Vibrant ruby colour accompanies pomegranate, Bing cherry, rhubarb, Earl Grey tea and cinnamon. Strawberry, raspberry and fennel join delicate acidity and salinity. The Sonoma Coast Pinot Noir uses about seventy-two percent estate fruit. A small portion of stems is included, and the wine spends nine months on its lees in French oak, eleven percent new. Production totalled about nineteen thousand five hundred cases.
Blank Canvas 2020 Escaroth Vineyard Pinot Noir
New Zealand Red
Hazy cherry colour accompanies tart cherry, olive tapenade, forest moss, cherry blossom and pomegranate. The Pinot Noir comes from a dry-farmed, north-facing slope in Taylor Pass, planted on low-vigour clay. Half the fruit fermented as whole clusters, with the balance destemmed and crushed. Natural fermentation lasted fifteen days before twelve months in low-toast French oak and three months in tank.
Michele Chiarlo 2022 Tortoniano Barolo
Italian Red
Garnet colour with luminous hues accompanies rose petals, juniper berries and fine spices. The Nebbiolo is ample and structured, with silky tannins, elegance and persistence. Fermentation takes place in steel, with fifteen to eighteen days of skin contact and gentle wetting of the cap. Ageing lasts at least three years, including eighteen to twenty-four months in medium-sized oak casks.
Chapel Hill 2018 The Vicar Shiraz
Australian Red
Inky black colour accompanies blackberry, plum, dark chocolate and aniseed, with wild herbs, violets, black liquorice and wild fennel. The Shiraz has succulent tannins and a long finish. Fruit is sourced from McLaren Vale. Maturation lasts twenty-one months in 300-litre French oak hogsheads, one quarter new, and the finished wine carries 14.5 percent alcohol.
Domaine Bailly-Reverdy 2020 Sancerre Rouge
French Red
Deep ruby and violet colour accompanies fresh and candied red fruit, including strawberry, raspberry, blackcurrant and blackberry. The Pinot Noir has a structured mouthfeel with coated tannins and welcome acidity. The vintage was harvested over nearly a month, with red grapes among the first picked. Vatting and extraction were adjusted to the condition of the fruit during the harvest.
Zorah 2017 Karasi Areni Noir
Armenian Red
Dark berries, herbs, pepper and anise appear with smoky detail and a silky texture. The Areni variety grows on own-rooted vines at 1,400 metres in sandy, limestone-rich soils scattered with large stones. Natural-yeast fermentation takes place in concrete tanks. The wine then spends about twelve months in buried amphorae and a further six months in bottle.
Liber Estates 2021 Rebil Pinot Noir
Canadian Red
Light colour accompanies intense, spicy and savoury flavours with branchy forest-floor notes. Juicy sweet black cherry, floral detail, cinnamon and subtle tight-grained oak are also present. The Pinot Noir grows near the west-facing bank of the Similkameen River in Cawston. Whole berries ferment at cool temperatures, followed by ten months in French oak. Alcohol is 13.8 percent.
Poderi Colla 2021 Campo Romano Langhe Pinot Nero
Italian Red
Delicate garnet colour accompanies griotte cherry, tobacco, spices and ripe fruit. Freshness, roundness and integrated tannins sit within a long, persistent profile. Further notes of crushed cherry, rose, tar, pomegranate, vanilla and liquorice add detail. The Pinot Nero comes from a vineyard planted in the late nineteen seventies and carries thirteen percent alcohol. The texture is smooth and velvety.
Marchesi di Barolo 2019 Barolo della Tradizione
Italian Red
Garnet and ruby colour accompany cinnamon, wormwood, liquorice, wild rose and Virginia tobacco. The Nebbiolo is full and elegant, with soft, enveloping tannins and a long spicy finish. Fruit comes from calcareous clay with sandstone, quartz sand and silt. Traditional maceration precedes maturation in large oak casks, followed by further time in bottle. The wine carries fourteen percent alcohol.
E. Pira & Figli 2021 Langhe Nebbiolo
Italian Red
Ripe raspberry, cherry, earth, sun-dried hay and liquorice accompany a darker mineral note. The Nebbiolo has a rich, broad profile with firm structure and a long, tactile finish. Fermentation and maceration take place in stainless steel for six to ten days. The wine then spends twelve months in French barriques before light filtration. Alcohol is fourteen percent.
Domaine de l’Ecu 2016 Mephisto Cabernet Franc
French Red
Black fruit, blackberry, strawberry, redcurrant and white pepper accompany sweet spice in a rich Cabernet Franc. Tannins are tight yet velvety, with volume and delicacy. Grapes are harvested by hand from granite soils and fermented with native yeasts. The wine matures in old barrels and amphorae for fifteen months. The vineyards have been farmed organically since nineteen seventy-five and carry Demeter Biodynamic certification dating from nineteen ninety-eight.
Penfolds 2017 St Henri Shiraz
Australian Red
Blackberry, mulberry, currant and plum accompany herb, dark chocolate, liquorice and panforte notes. Fine, powdery tannins appear in a dense profile. The finish is long, with chocolate and mineral detail. Red raspberry, dark berry and pepper also appear. Shiraz is joined by nine percent Cabernet Sauvignon. Maturation takes place in old 1,460-litre vats, with little overt oak character.
Valentina Cubi 2006 Morar Amarone della Valpolicella Classico
Italian Red
Intense red-garnet colour accompanies ripe fruit and spice in a full-bodied Amarone. Corvina, Corvinone and Rondinella come from rocky hillsides around Fumane and San Pietro in Cariano. Grapes are selected by hand. Fermentation takes place in conical stainless-steel tanks at a controlled temperature with daily pigeage, followed by several months in wooden barrels and further bottle ageing. Alcohol is sixteen percent.
Cesari 2011 Amarone della Valpolicella Classico
Italian Red
Forest floor, dried dark fruit, cedar and smoke accompany dried black cherry, baked plum, ground pepper and clove. Firm and full-bodied, the red carries solid, fine-grained tannins. Raisined fruit, cherry, vanilla and spice also appear within a warm, velvety profile. The blend is seventy-five percent Corvina, twenty percent Rondinella and five percent Molinara. The finish is persistent.
Tahbilk 2009 Eric Stevens Purbrick Shiraz
Australian Red
Rich chocolate, mocha and liquorice appear with fresh primary fruit intensity, secondary notes and sweet oak. The Shiraz is textural and flavourful, with complexity. The reserve range is used for Shiraz and Cabernet Sauvignon bottlings chosen from selected vintages. This wine comes from the Nagambie Lakes region in Australia and forms part of that reserve programme.
Au Bon Climat 2021 Santa Barbara County Pinot Noir
American Red
Smoky plum, dark fruit, strawberry and melon accompany a deep ruby colour. The Pinot Noir is supple, fruit-forward and rich. Fruit comes from Bien Nacido, Le Bon Climat, Rancho La Cuna, Kick On and Los Alamos vineyards. It spends ten months in French oak, including ten percent new barrels, and carries 13.5 percent alcohol.
LUKE 2018 Reserve Cabernet Sauvignon
American Red
Blackcurrant, dark cherry, pressed herbs, blackberry preserve, grilled toast and baking spice accompany a broad, dense Cabernet Sauvignon with fine-grained, layered tannins. StoneTree Vineyard supplies the fruit. The blend also includes Malbec, Petit Verdot and Merlot. Fermentation uses stainless-steel bins and barrels; half proceeds spontaneously. Twenty months in second-fill French oak follows. Coffee, dried herb and black cherry add further detail.
Hugh Hamilton 2006 Jekyll & Hyde Shiraz Viognier
Australian Red
Meaty and peppery notes accent raspberry and boysenberry fruit in a full-bodied red. Shiraz provides the main share of the blend, while Viognier accounts for seven percent. The wine has a lush, substantial texture, with vanilla, chocolate and coffee among its flavour details. It comes from McLaren Vale in South Australia and carries 15.5 percent alcohol.
Piero Busso 2023 Langhe Nebbiolo
Italian Red
Ruby colour accompanies fruit and earthy notes in a gently structured Nebbiolo. Most fruit comes from Le Casasse, with a smaller portion from young vines in Gallina. Stainless-steel fermentation is followed by a brief period in wood. The vineyard sources are in Barbaresco, and the wine has lifted fragrance, freshness and a supple mouthfeel. The younger vineyard material has a more open aspect.
Ochota Barrels 2019 The Price of Silence Gamay
Australian Red
Pepper, herbs, violet and florals accompany crunchy fruit, gentle tannins and defined acidity. Black cherry, tea and herbal notes sit within a medium-bodied Gamay with a silky, rounded feel and a long, mouthwatering finish. Fruit comes from a high Piccadilly Valley vineyard on clay over limestone. Half the wine undergoes carbonic maceration, while half uses whole bunches for six days.
La Stoppa 2003 Stoppa Cabernet Sauvignon
Italian Red
Mature fruit and spices accompany a red with soft structure and good acidity. The blend is forty percent Cabernet Sauvignon, forty percent Merlot and twenty percent other Bordeaux varieties. Fermentation uses native yeasts, followed by roughly thirty days of maceration. The wine spends fourteen months in barriques and carries fifteen percent alcohol. Its regional origin is Emilia-Romagna in northern Italy.
Bodegas Muga 2019 Reserva Selección Especial Rioja
Spanish Red
Ripe blackberry, bramble, vanilla and clove accompany a medium-bodied Rioja with polished tannins, marked acidity and a long finish. Tempranillo, Grenache and Graciano come from clay-limestone terraces on the slopes of the Montes Obarenes and Sierra Cantabria. Indigenous-yeast fermentation takes place in oak vats. The wine matures for twenty-six months in French-oak barrels, then at least eighteen months in bottle.
Tolaini 2021 Vigna Montebello Sette Chianti Classico Gran Selezione
Italian Red
Cherry fruit, tobacco, leather, liquorice and spice accompany a Sangiovese with tannins, acidity, structure and a long finish. Fruit comes from a north-facing, two-hectare plot in Castelnuovo Berardenga. After selection and destemming, whole berries ferment for forty days in French-oak vessels. The wine matures for twenty-four months in large oak casks and another six months in concrete tanks.
Crystallum 2024 Peter Max Pinot Noir
South African Red
Red cherry, cranberry, rose and lavender accompany a dense, focused Pinot Noir with fine, grippy tannins and fruit weight. Fruit from coastal Hemel-en-Aarde sites and a high-altitude inland vineyard is harvested by hand. Approximately half is destemmed and half remains in whole clusters. Natural fermentation precedes four weeks of maceration, followed by nine months in lightly toasted French-oak barrels. The wine carries fourteen percent alcohol.