| Made with the touch of top Pinot Noir producer, Emul Ross's Pinotage is one of the most nuanced and complex in the Cape. Floral, racy and nuanced, with delicate tannins, wild strawberry and pomegranate fruit, some pepper spice from partial stem addition and a fine, tapering finish. |
| | 80% Mourvèdre, with the balance being Carignan, Grenache and Cinsault. Mourvèdre forms the backbone of the wine which has a quite dizzying complexity on the nose where plump bramble and cassis notes mix up with earthy spice and sage. On the palate it's silky smooth with the fruitiness following through nicely with black pepper and soft spice flavours chipping in as well. |
| | Bedoba Saperavi is a red wine made from the Saperavi grape variety, which is indigenous to Georgia. It is known for its deep colour, high acidity, and strong tannins, making it a popular choice for producing bold red wines. The Bedoba Saperavi is characterized by flavours of dark fruits such as blackberries, cherries sand plums, along with notes of spice, leather, and some earthiness. |
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Ciliegiolo, already cultivated in Maremma by the Etruscans more than two thousand years ago, is a highly appreciated variety for the aromatic intensity and roundness of its wines.
It is characterized by an intense ruby red colour. The nose reveals a bouquet of fruity aromas of cherry, sour cherry, and black cherry. The sip is juicy, with a good persistence. |
| | A blend of Merlot, Cabernet, Tannat, Syrah, Malbec and Pinot Noir unoaked. This cherry-red coloured wine presents you with a bouquet of aromas combining scents of blackcurrant, candied strawberry, raspberry, blackberry and hints of spice, such as cloves. After a supple and fresh, pleasant first taste, an "array of fruit” is also expressed on the palate! |
| | The 100% Nerello Mascalese grapes are sourced from vines trained on the ancient 'alberello' system, on the south-east slopes of Mount Etna, at around 550-600m altitude. Soils are volcanic, rich in minerals and containing red pumice stone. The palate is elegant and complex with redcurrant and sour cherry fruit balanced by the savoury characters and minerality typical of the Etna region. Fine tannins with juicy acidity leading to a long and fresh finish. |
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Gaia Agiorgitiko by Gaia Nemea is a spicy, ripe, oak aged wine, made from the fascinating indigenous Agiorgitiko grape variety. A well-structured wine, bursting with plum and damson fruit.
The wine was aged in oak casks for 12 months, of which 90% was French oak (10% new) and 10% was American oak (10% new).
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| | Kozlovic Teran, from the Istria region of Croatia, is a fresh, medium-bodied red wine of real character. Matured in oak barrels for 8 months before bottling, it shows a combination of black fruits and bitter chocolate on the palate, reminiscent of the Refosco grape from Northern Italy. |
| | Lagrein from Cantina Tramin is made from an indigenous grape variety from the Alto Adige. The wine boasts a beautiful bouquet of violets and blackberries with hints of cherries and subtle earthy notes. Velvety textured on the palate with raspberry, dark cherry, dark chocolate, liquorice, and spice underpinned by a powerful structure and a long finish. |
| | Made from 100% Bobal, this organic wine has lots of red fruit flavours with hints of wild herb and fresh acidity. Good with charcuterie, pasta .
Chozas Carrascal is one of 17 wineries with Spain’s highest designation, Vino de Pago. They produce organic, sustainable wines at 750-840m altitude in the Valencia region of Spain
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In the glass we have a bright purple color. In the aromatic characteristics we find ripe cherries, dried strawberries, plums, sour cherries, with notes of cinnamon and licorice to follow. The palate is balanced and velvety, with soft tannins, lively acidity and lasting aftertaste.
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| | Nose of red fruits, beautiful roundness on the palate with notes of crushed strawberries, delicious. |
| | Fresh in the nose, it delights with aromas of wild fruit such as blackberries and raspberries as well as the usual smoky notes from the soils of Bierzo. Juicy and well-structured in the mouth, it shows incredible depth for such a young wine and tantalizing fruit is always present. Despite its youth, it has very fine tannins which ensure the sweet primary flavours do not take over the wine. |
| | A very inviting South African Pinotage and a good example of this much questioned grape variety, the `bastard son of Pinot Noir`.... Very fragrant with a light touch of purple and black fruits on the nose with a hint of pleasant cough syrup thrown in. With it`s spicy notes and grip it`s a perfect match for that mid-week Chilli con Carne! |
| | Very big and bold, it’s aged in barriques for 18 months, expressing the richness and strength of the Primitivo grapes. Full of baked plums and blackberries with hints of raisin and sweet spice. The tannins are silky soft and the finish is very long. This top-end Primitivo bursts with baked Morello cherry notes and has a richly textured, full-bodied palate. It does not get much better than this! |
| | It displays an opaque purple colour with abundant blueberry and black raspberry fruit aromas intermixed with a hint of crushed chalk. Medium to full-bodied with amazing concentration, this big, savoury, mouth-filling red should drink nicely for 5-6 years. The vineyards grow at an elevation ranging between 600-750 m above sea level. The grapes for this wine come from 20 ha.of vineyards planted between 1970 and 1960 on chalky soils. |
| | This 100% Baga originates from clay-limestone soils, it expresses the Atlantic character of Bairrada wines and the typical texture of limestone baga. The nose shows the classic elegance of baga and the freshness characteristic of Bairrada. The palate is delicate where the acidity shines and persists accompanied by very soft and polished tannins. |
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Viviani's Valpolicella Classico is a blend of 70% Corvina and 30% Rondinella from vines between 10-80 years old. The wine pours a beautiful ruby with garnet highlights. Enticing aromas of black cherry, red plum and spiced earth effortlessly plume out of the glass. On the palate, there is a wonderful sour-cherry concentration with notes of almond wrapped in juicy tannins and a delicate, gleaming acidity. |
| | Intense, complex and rounded flavours on the pallet. Made with partially dried grape skins that have been left over from fermentations of the Amarone or Recioto. |
| | Organically grown and dry farmed from 40-year-old vines, Frog's Leap Zinfandel is blended with a small proportion of Petite Sirah to being nuances and complexity. Tremendous aromatic intensity comes through on the nose, with wild red fruits, dry stones, warm back pepper and sweet cherries and florals. |
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