| 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. |
| |
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. |
| | 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. |
| | Aged two years in used barrels. Pale red in colour. This is rich, mellow, warm and spicy with some alcoholic warmth and an oxidative character. It is rich and spicy with herbs and cherries and a touch of earthiness. Has some sour cherry and wood spice on the finish. |
| | A red wine from the Alto Adige region in the northeast of Italy made from a native variety
The wine is ruby to garnet red in color, with a evocative scents of violets and blackberries. The taste is full, showing a strong structure. Great with red meats, game and cheese
|
| | 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
|
| |
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.
|
| | Strong mineral, blue flower and blacPagos de Galir Mencia is vibrant dark cherry red in colour and has a great aromatic intensity of fresh red fruits, balsamic and sweet spice. The red fruit aromas are balanced by subtle toasted notes from 6 months ageing in oak. Silky tannins and a soft fruity finish. |
| | 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! |
| | 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. |
| |
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. |
| |
|
