Selection

Small red fruits and liquorice appear in this dry red blend of Piedirosso, Aglianico and Olivella. The vines are ungrafted and grow on sandy volcanic soils between 300 and 600 metres in Sant’Anastasia and Somma Vesuviana. Grapes are harvested by hand and fermented with skin maceration in stainless steel. Maturation includes stainless steel, time on fine lees and bottle ageing.

Red cherry and raspberry meet a lightly earthy note. The palate is fruit-driven, with tannins that are present yet fine. País vines grow in Ránquil on granitic hills with abundant quartz. Fruit comes from the selected Las Cruzes vineyard, whose vines are more than one hundred and twenty years old. The wine is made in the Itata Valley of Chile.

Blackberry and plum meet pepper, cedar, olives, bay leaf, vanilla and a stony charcoal note. The fruit is juicy, with balanced acidity and a medium-plus body. The single-vineyard wine is made entirely from Shiraz grown on red, basalt-rich soils in the Hunter Valley. It matures for thirteen months in a mix of new and old French hogsheads.

Fresh dark and red fruit, blueberry, violets and rose petals meet spice, leather, cedar and roasted coffee. The blend combines Tempranillo, Syrah, Cabernet Franc, Nebbiolo and Merlot, and matures for one year in French oak. The winery works with grapes from established growers around Ensenada and uses sustainable and organic practices in both vineyard and cellar.

Blackcurrant, plum and fig meet a hint of pepper. The wine is robust and is fermented and aged in neutral French oak. Fruit comes from the estate vineyard in the Cowichan Valley. The property is organically dry-farmed, and the winery made its first vintage after reviving an established vineyard. Production for this release totalled 175 cases.

Bright ruby colour with moderate transparency accompanies cherry, currant, strawberry, rose and violet. The flavour is fresh and the wine is medium-bodied. Nebbiolo grows in the province of Sondrio on south-facing sites between 300 and 700 metres, over sandy and silty decomposed granite. Skin maceration lasts six days. The wine undergoes malolactic fermentation and about eight months of maturation in stainless steel.

Purple-red colour accompanies anise, violet and prune. The profile includes a faintly crisp opening, berry character, tannin and acidity. Grolleau comes from ninety-year-old vines on clay-flint soil. Whole clusters macerate in concrete and are pressed; fermentation and maturation take place in fibreglass tank. The cuvée is a red Vin de France from the Loire Valley and is bottled without added sulphur.

Fruit comes from Julien Moreau’s Domaine de Cambalu vineyards beside the Cher, a Loire tributary east of Tours. The site is planted on clay-limestone. Grolleau is the sole variety used for this red wine, and alcohol is eleven-point-five percent. The cuvée was new to the range for this release, and the grapes came from another grower.

Boysenberry pie, mulberry, blackberry and liquorice meet subtle chocolate brioche and mocha. The texture is rich, with juicy fruit, chewy tannins, acidity and oak. Small batches are gently crushed in open fermenters, foot-trodden, basket-pressed and transferred to new and used French and American oak barriques. Maturation lasts twelve to eighteen months; the wine is unfined and unfiltered.