Selection

Raspberry and blueberry aromas accompany roasted fig and blackberry jam. Sweet vanilla oak, molasses and black pepper lead to a silky, round finish. The wine is made from Zinfandel grown in California. Golden-raisin and raspberry notes are also present, together with ripe pomegranate and marjoram. Suggested pairings include spicy barbecue dishes, grilled meats and rustic pizza.

Bright ruby colour accompanies young forest fruit. The palate is light, with good texture and fine tannins. Castelão, Trincadeira and Touriga Nacional form the blend. After destemming and crushing, fermentation takes place in temperature-controlled stainless-steel tanks, followed by malolactic fermentation. The wine then remains in stainless steel for four months. Alcohol is 13 percent, and the bottle is closed with a screwcap.

Intense red colour with violet hues accompanies ripe plum, blackberry and blueberry, joined by sweet tar, liquorice, black pepper, mint, truffle and mocha. Sweet, smooth tannins, a supple body and long finish are present. The palate is round and fresh, with black cherry, chocolate, vanilla, sage, tobacco, dried herbs and orange. Made entirely from Malbec in Mendoza, the wine contains 14 percent alcohol.

Bright red colour accompanies ripe, soft red fruit and a fresh, approachable character. The palate is balanced, medium-bodied and structured. Castelão, Aragonez and Touriga Nacional form the blend, drawn from clay-based sites in Lisboa. The wine contains 13 percent alcohol. This is a gastronomic red, with suggested food pairings of fish, meat, cheese and pasta.

Dark berry, blackberry and ripe raspberry meet crushed violet and white pepper. The wine has deep purple colour with violet hues, concentrated fruit and a long, velvety finish. Made entirely from Malbec in Mendoza, it contains 13 percent alcohol. The profile also includes subtle sweet spice, while ripe tannins give the finish a silky texture.

Intense cherry-red colour shows purple edges. Ripe red-fruit aromas lead to a fresh, balanced palate with clean fruit and a silky finish. Tempranillo forms sixty percent of the blend, with Garnacha accounting for the remainder. Fermentation lasts fifteen days with daily pigeage and remontage below 26 degrees Celsius, followed by malolactic fermentation in stainless steel before blending, clarification and bottling.

Ripe redcurrant, cassis, cranberry-cherry and red plum meet vanilla and oak spice. The dry palate is medium to medium-full in body, with fresh acidity and smooth, creamy, fine-grained tannins. Savoury earthy oak and mineral notes accompany a long finish. Made entirely from Cabernet Sauvignon in Chile’s Colchagua Valley, the wine spends six months in third-use French barrels.