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Exploring the red wine world will take you from lighter more elegant wines to brash, bold wines.
There are infinite combinations of different colours, aromas, flavours, and, textures making for a lifelong pleasure fest for your senses.
A dozen varieties make up the majority of the red wines produced. Think Pinot Noir, Shiraz, Cabernet Sauvignon, and, Merlot.
Are travels to Italy, Spain, and, France have seen more Nebbiolo, Barbera, Dolcetto, Sangiovese, Nerello Mascelese, Grenache, Carignan, and, Tempranillo red wines being poured into our glasses.
The wine world is producing better wines than ever before. In regions where laws permit broad experimentation with growing and making red wines is resulting in rapid evolution and refinement of styles.
In countries like Australia, cooler climate reds are really making a name for themselves.
Gobally, there’s been a welcome shift away for cumbersome, overripe, high alcohol, oaky wines, to red wines made with more restraint and freshness.
Our tip, celebrate the different personalities of each!
Showing of wines
Red Blend from Alfaro, La Rioja
Complete liking this the shape, flow, development and harmony are impressive. Very complete super fine long tannins with personality. Excellent flavour profile with a little baking spice. Freshness and energy here, signing. Plush, fine and delicious.I was really taken by the 2020 Propiedad, a pale and bright ruby-colored wine with subtleness and elegance despite its 14.5% alcohol. The old vines are a majority of Garnacha and maybe 8% other varieties. The wine is floral, with notes of sto
Red Blend from Amandi, Ribeira Sacra
At 400-450 metres' altitude, Meixeman is a 1.2 hectare plot of very old organically grown vines from a 'two-faced' vineyard: the larger part is relatively coolly oriented slate facing south-east; the other is warmer iron-rich granitic soil facing south-west. This 'heritage vineyard' was replanted after phylloxera in 1907 by Pedro's grandmother, using remnants of the site's own genetics which survived the pestilence. The grapes are foot-trodden, 40% whole bunch, 16 days maceration on skins and st
Nebbiolo from Barbaresco, Piedmont
Once again proving PdB's Barbaresco is a great benchmark!After first tasting the 2021 in Nov 2024, I've shifted into drinking mode! Every bottle has been delicious. Without question it is the best vintage since 2016.It's looking sharp straight out of the gate & will clearly offer much more with time. Fresh & energetic, light on it's feet yet of great depth & length. Elegant, & fine with excellent front mid-palate shape. The tannins are of serious quality with a playful gr
Giacosa’s Nebbiolo d’Alba uses fruit sourced solely from the Roero area, and the wine alongside both the Arneis and Nebbiolo Valmaggiore from here have a long and storied history with Bruno Giacosa. It is no coincidence that 1974 saw the first bottling of both Arneis and Nebbiolo d’Alba from Giacosa, as they were sourced from the same growers. The same is mostly true today, and where the Arneis is grown in the predominantly North-facing slopes of the vineyards in Roero, the Nebbiolo comes
Pinot Noir from Rully, Côte Chalonnaise
The 2023 Rully du Clos de Bellecroix Cuvée Marey, raised in 25% new oak, has more intensity on the nose than the regular cuvée. Blackcurrant and raspberry open, leaning more toward the latter as it opens in the glass. The palate is medium-bodied with gentle grip, lightly spiced with a dash of black pepper toward the finish. Enjoy this over the next decade. Drink: 2026-2036Neal Martin, Vinous 90 PointsAged in ex-white barrels. Super fun vino, with a lick of spice. Excellent fruit
Pinot Noir from Chambolle-Musigny, Côte-de-Nuits
A notably fresh nose is both cool and bright with its pretty aromas of spicy red berries. The racy and nicely voluminous flavors terminate in a raspy and lingering if slightly rustic finish. If this can add depth over the next few years my predicted ranged may be overly conservative.Allen Meadows, Burghound 86-88 PointsAs always, the fruit comes from a 1.5-hectare parcel of 50-plus-year-old vines in the renowned Les Bon Bâtons vineyard (on the edge of Chambolle). It’s a very rocky
Pinot Noir from Gevrey-Chambertin, Côte-de-Nuits
Deep crimson, quite deep colour. The nose is layered with berry fruit, raspberry, wild strawberry, cassis and briary fruit. There is lovely perfume lift and a purity of fruit, a good lick of new oak just appears, it is a super fresh and delineated wineThe palate is beautifully balanced and finely structured with spice, red berry loads of silky tannins and a long driven finish. The old vines providing depth and persistence. Lovely balance and length.Drink 2027-2040.Tom Carson
Cabernet Franc from Saumur, D'Anjou-Saumur
Deceptive in it’s depth and length. There is a trick exceptional wines manage, they appear weightless yet have incredible depth and layer after layer of intrigue. This is such a wine. Funny, Thierry’s wines remind me in so many ways of Yarra Yering. When I made wine there we were focused on two things, texture and complexity, building in layer after layer of intrigue. As with Thierry’s fruit we had incredible acidity. We aimed to make wines that you’d drink half a bottle, think, shit tha
Sangiovese from Montalcino, Tuscany
This would have to be the single best value Brunello I've tried in the last few years. I still vividly remember the first release of this wine I drank, the 2016. Straight out of the gate this is just beautiful. The harmony and complexity match a plush, fine mouthfeel of divine tannins. Generosity meets restraint in a beautiful place. Layered with red fruits, darker fruits, a little perfume over earthiness, baking spices, woody herbs, and much, much more.This would have to be the single best
Nebbiolo from Grumello, Valtellina
Grumello is to the east of Sondrio on the opposite side to Sassella making for a fascinating comparison in site! Grumello is to the east of Sondrio on the opposite side to Sassella making for a fascinating comparison in site! This is where the largest strides have been made. We’ve seen both of the Grumello Riservas priced at the same point now. Whatever is happening in the vineyard or winery to make that happen is translating into this Superiore (ArPePe makes either Superiores or Riservas in
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