Red
Red
Laberinto 2021 Cenizas Mezcla Tinta
Chilean Red
Ripe black cherry, blackberry, blueberry and cassis appear with eucalyptus, violets and subtle oak. Merlot, Cabernet Franc and Cabernet Sauvignon come from a hand-harvested, organically farmed vineyard in Colbún with volcanic soil. Native-yeast fermentation follows a three-day cold maceration, with twenty-two days of total maceration. The wine spends fourteen months in used French barrels and is bottled unfined and unfiltered.
Birch Block Vineyard 2022 Salut Les Amoureux Pinot Noir
Canadian Red
Pinot Noir comes from a small Kaleden vineyard overlooking Skaha Lake. Dijon clones 115, 667 and 777 grow on previously uncultivated land with sand, loam and glacial deposits. Chemical pesticides, synthetic fertilizers and herbicides are not used. Vineyard work is organic and manual, while winemaking follows a low-intervention approach. The site has long summer days and cool summer nights.
Domaine Artema 2023 Gamay Village
Canadian Red
Pale ruby colour accompanies smoky tones, green herbs, baked cherry and dried lavender. The palate is lean, with tart acidity, a modest finish and a touch of astringency. The ferment includes eighty-five percent destemmed fruit and fifteen percent whole clusters, and it takes place in stainless steel. Maturation lasts six months, with eighty-one percent in neutral French oak and nineteen percent in stainless steel.
Familia Furlotti 2019 Malbec
Argentinian Red
Malbec comes from a twenty-acre Lunlunta vineyard at 3,300 feet. The site has alluvial soil and uses sustainable farming with vertical-shoot positioning. A pre-fermentation cold soak is followed by a cool, long fermentation with native yeast. Thirty percent of the wine rests in neutral French oak, followed by twelve months in bottle. It is lightly filtered before bottling.
Rust Wine Co. 2022 Three Mountain Vineyard Pinot Noir
Canadian Red
Medium ruby colour accompanies herbal, stemmy notes and a touch of volatility. The wine is dry, with medium-soft tannins, red fruit, a dash of soya, enough acidity and a dry finish. Pinot Noir comes from a southeast-facing vineyard in West Kelowna overlooking Okanagan Lake. Volcanic rock, clay, loam and iron-rich soils are found at the site.
Giramundo 2021 Cabernet Sauvignon
Argentinian Red
Blackberry, dark cherry and cassis accompany mint leaf, black pepper and cocoa nib. Concentrated black fruit appears with dark chocolate, vanilla and a herbaceous note. The finish is firm and lingering, with smooth tannins, mint and dark fruit. The grapes come from Eugenio Bustos in Mendoza's Uco Valley, and the wine is made entirely from Cabernet Sauvignon.
Lornano 2021 Chianti Classico
Italian Red
Tangerine peel and citrus blossom accompany cherry, strawberry, graphite, pencil shavings and pepper. Cherry returns on the palate with peppery earthiness, warming acidity and firm, taut tannins. The wine is made from Sangiovese. Temperature-controlled fermentation takes place in stainless steel with fifteen to eighteen days on skins, followed by malolactic fermentation in French oak and twelve months of oak maturation.
Chateau d’Aydie 2009 Madiran
French Red
Deep ruby colour accompanies black fruit, coffee, graphite and dark chocolate. The palate is rich and weighty, with black plum, juicy acidity, silky tannins and precise oak. Tannat comes from three clay-based soil types, including limestone, gravel and rounded stones. The fruit is harvested by hand, followed by a five-day cold maceration and twenty to twenty-five days of skin contact.
Château Laurence 2016 Petite Laurence Bordeaux Supérieur
French Red
Merlot grows on clay and calcareous highlands for this Bordeaux Supérieur. Temperature-controlled fermentation takes place in stainless steel, followed by sixteen months in French oak. Coffee, oak, blackberry jam, plum and tobacco appear in the profile. The palate is fruity, fresh and silky, with blackberry, strawberry and plum held by fine tannins. The estate identifies its farming as sustainable.
Colombera & Garella 2020 Cascina Cottignano Bramaterra
Italian Red
Nebbiolo forms eighty percent of the blend, with Croatina and Vespolina at ten percent each. The Cottignano parcel lies at 350 metres in Masserano, on acidic volcanic porphyritic sand. The organically farmed vines are twenty to fifty years old. Native-yeast fermentation follows destemming and soft crushing, with up to forty days on skins. The blend rests six months in concrete, then two years in an older large oak cask.
Tenuta delle Terre Nere 2022 Etna Rosso
Italian Red
Pale red in colour, with tart cranberry and cherry fruit. The palate is supple, light and juicy, with little tannin and a slightly bitter almond finish. Nerello Mascalese forms most of the blend, with a small share of Nerello Cappuccio. The vines grow on volcanic soils between Castiglione di Sicilia and Randazzo, and the wine matures in oak for about one year.
Finca Decero 2023 Mini Ediciones Petit Verdot
Argentinian Red
Petit Verdot from the Remolinos Vineyard in Agrelo carries Middle Eastern spice, blueberry, herbs, cassis and blackberry. The palate is dense, with forceful acidity and a warm finish. This highly limited parcel shows the variety in pure form, from vines originally planted to enrich the estate's icon blend. The red wine has 14.5% alcohol and comes in a 750-millilitre bottle.
Domaine Duseigneur 2023 Sakura
French Red
Deep purple colour introduces black and red fruit, cherry, pepper, sweet spice, floral and herbal notes. The palate is round, velvety and fruit-forward, with a fresh, juicy character. A lightly bitter finish carries vegetal and dark-fruit nuances. This Vin de France red was produced as a low-sulphur natural wine and carries organic and biodynamic classifications.
Peltier-Ravineau 2025 Balle dans le Pied Rouge
French Red
Gamay and Côt make this Vin de France red from the Loire Valley. After two years focused on farming, the growers began bottling their own wines from their project in Valaire. Their domaine covers five hectares, while some cuvées also use purchased fruit. Cellar vessels include fibreglass, old barrels and truncated wooden tanks, and pressing is handled with a vintage Vaslin press.
Domaine de Noiré 2024 Soif de Tendresse Chinon
French Red
Cabernet Franc from 25- to 30-year-old vines grows on clay-siliceous plateaus. The organically certified fruit is hand harvested after grass cover, debudding and early leaf removal. A 48-hour cold maceration precedes five days of alcoholic fermentation at 20–22°C. Dark ruby colour and fresh red fruit accompany a tender, round and pulpy profile, with discreet tannins and a fresh finish.
Terre del Barolo 2019 Vinum Vita Est Barolo
Italian Red
Scorched soil, overripe plum, leather and an earthy farmyard note define the aromas. Game, clove and sage join raw red cherry, held by bracing tannins. Nebbiolo supplies this Piedmont red, which contains 14.5% alcohol. The producer matures its Barolo principally in Slavonian oak casks, with time in wood adjusted to the characteristics of each vintage.
Anthony Buchanan 2025 Blaufränkisch
Canadian Red
Blaufränkisch was destemmed without crushing and fermented with ambient yeast, with two punch-downs each day. Fourteen days on skins preceded draining and pressing. After settling overnight, the wine moved to a mix of third-fill French and neutral oak barrels. Natural malolactic fermentation and five and a half months on lees came before unfined, unfiltered bottling. The result is bright and fruit-forward, with some tannin.
Manos Negras 2021 Stone Soil Select Malbec
Argentinian Red
Malbec comes from selected stony parcels in Altamira, southern Uco Valley, at about 4,000 feet. Sandy, silty and stony patches occur within the vineyard, while the rockier sections have abundant surface stones and rounded rocks coated with calcium carbonate. The profile includes deep violet-red colour, black fruit, mineral notes, freshness, fruit, acidity and balance. Twelve months in French oak includes twenty percent new barrels.
Intellego 2021 Kedungu
South African Red
Hand-harvested Mourvèdre, Cinsault, Syrah and Pinotage were fermented separately, mostly under carbonic conditions, with some open-top semi-carbonic treatment. After eight days, the lots were pressed into neutral French barrels, aged for ten months, blended and bottled unfined and unfiltered with a small sulphur addition. Red and black berries, wild herbs, earth and black pepper appear with tart-fruit acidity and a long finish.
Hic et Nunc 2018 Altromondo Grignolino
Italian Red
Light cherry-red colour accompanies fruit, floral and spice notes, with peppery and balsamic tones. Freshness, tannin and acidity are present alongside a savoury, juicy palate. Grignolino from a marl-soiled hill with southern exposure at nearly 300 metres spent eight months in stainless steel. Six thousand bottles were produced in Piedmont, and the winery is located in Vignale Monferrato.
De Martino 2022 Ungrafted Cinsault
Chilean Red
Fruit comes from ungrafted Cinsault vines more than forty years old in Guarilihue, Itata. No machinery is used in the vineyard. The grapes are destemmed and fermented in stainless steel, then aged for six months in neutral French barrels. Red fruit and savoury notes are present, with moderate acidity and freshness. The vines are farmed without synthetic pesticides, fertilizers or herbicides.
Chivite 2019 Finca Legardeta Garnacha
Spanish Red
Ruby red colour with violet hues accompanies raspberry, strawberry and caramelised apple. The palate is medium-bodied, with refreshing acidity and a balanced profile. The blend is entirely Garnacha. The wine spent twelve months in French oak. It contains 14.5% alcohol, with pH 3.4, total acidity of 5.48 grams per litre and residual sugar of 1.8 grams per litre.
Domaine Cazottes 2022 Marcotte Rouge
French Red
Braucol, Duras and Syrah are destemmed and fermented separately in stainless steel. Each variety macerates for five days, with daily pump-overs before pressing into stainless steel. Indigenous yeasts drive a long, slow fermentation at 17°C. The profile includes fruit, spice and pepper. The vineyards are farmed organically with biodynamic practices, and the wine is bottled without filtration.
Anthony Buchanan 2024 Petit Sirah Pacific Northwest Series
American Red
Blackberry, raspberry and loganberry appear with blackberry-skin tang. Whole clusters underwent partial carbonic maceration and were foot-trodden, with pressing after seven days. Fermentation took place in puncheon and amphora. The wine spent five months in a mix of forty percent amphora, forty percent puncheon and twenty percent third-fill Hungarian oak. The fruit comes from Zillah Vineyard in Washington's Rattlesnake Hills.
S.C. Pannell 2022 Basso Garnacha
Australian Red
Raspberry liqueur, red apple skin, autumn, dark spice and cinnamon appear with berry freshness and tea-like tannins. Hand-harvested Grenache fermented for fourteen days with a wild-yeast starter in stainless steel, including twenty percent whole bunches. Ageing lasted ten months in large French oak vats, with malolactic fermentation. The wine was bottled without fining or filtration. Thirty-year-old vines grow in Maslin Beach sand over red clay flecked with ironstone.
Descendientes de J. Palacios 2019 Pétalos del Bierzo
Spanish Red
Red fruit, violet flowers and black-pepper spice accompany a fleshy, light and fresh profile. The finish is juicy and vibrant. Old Mencía vines grow on steep, rocky slate soils, and the vineyards span several Bierzo municipalities. The grapes are partially destemmed and crushed. Maceration lasts thirty days. Fermentation takes place in wooden vats and open stainless-steel tanks, while ageing lasts ten months in French oak.
Guado al Melo 2023 Bacco in Toscana Rosso
Italian Red
Fruity and spicy aromas accompany freshness and balance. The blend combines Sangiovese and Syrah. The vines grow in deep alluvial soils of sand, sandy clay and variable pebbles, under a Mediterranean climate moderated by Tyrrhenian winds. Each homogeneous micro-parcel is harvested and worked separately. Ageing includes about three months on fine lees in used wood, one month in steel and about four months in bottle.
Little Farm Winery 2025 Pied de Cuve Cabernet Franc
Canadian Red
Dusky plum, dried herbs, balsamic notes, wild flowers and pink peppercorn appear with earthy character, crunchy acidity and feathery yet firm tannins. The Cabernet Franc comes from Blind Creek Vineyard in the Similkameen Valley. The fruit is foot-trodden and fermented on its skins with native yeast for a couple of weeks, then gently pressed. The wine spends one year in stainless steel and is bottled unfined and unfiltered. Production totals sixty cases.
Luigi Giordano 2022 Langhe Rosso
Italian Red
Ruby with garnet reflections, this wine shows dried flowers, dried plum, red-fruit jam and light spice. The profile is full-bodied, balanced and drinkable. Nebbiolo and Arneis are co-fermented after soft pressing and crushing. Maceration lasts eight to ten days, and the wine spends three to four months in oak. Truffle, cherry, leather and vanilla are also present, with a long finish.
Tenuta Argentiera 2022 Villa Donoratico Bolgheri Rosso
Italian Red
Subdued aromas of dried blueberry, leather, espresso, oak and exotic spice accompany blackberry, graphite and liquorice. The tannins are lithe. Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot make up the blend. The vineyard lies between 30 and 80 metres, with continental sands and flysch composed of limestone, marl, clay, sandstone and siliceous rock. The site is planted at 6,000 vines per hectare.