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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
Nebbiolo from Commune di Barolo, Barolo
Fenochhio's plot of Cannubi was purchased in 1973 and replanted in 1974. Here the soils are sandier soil than his Bussia in Monforte. The vineyard in the Cannubi Boschis sub-section from the lowest part of Cannubi. A very elegant, sophisticated Cannubi, with a wonderful core of vibrant red fruit, laced with a dried bouquet of flowers. A fine line of acid keeping the wine super fresh. A classic vintage. Delicate with fine dusty tannins, an incredible perfume lifting from the glass. Evolution in t
Nebbiolo from Monforte d'Alba, Barolo
Lifting the level to Sordo's Riserva Range is always Fun! Winery Direct from an exceptional Barolo Year! Update Dec 2023 Devoured at a Christmas function, the 2004 Perno is right in the zone. Sitting in that perfectly mature spot. Earthy and truffled, seamless and harmonious, poised, balanced, flowing and delicious. This aged Barolo is in its prime drinking beautifully.A perfect match to dry-aged duck breast with a white truffle and cured cherry sauce at Al Dente.From my experience o
Nebbiolo from Serralunga d'Alba, Barolo
The 2004 Riserva we see the parallels with the 2016, 2015 & 2008. The long structure is there, the complexity has built further, the wine is now fully comfortable wearing it's own skin, having resolved and built generosity. Of the 2015 it was clear that there was no chance to mistake the Gabutti, with its abundance of darker things; stock, porcini, graphite, smoke and black cherry. Under this very typical Serralunga ‘tarry/earthy’ mantle though, are other complexities of dried roses, orange
Pinot Noir from Chassagne-Montrachet, Côte du Beaune
The 2018 Volnay Les Santenots 1er Cru has a well-defined but stubbornly backward bouquet; perhaps this cuvée is beginning to close down as Moreau’s cellar cools in the winter. The palate is more expressive, offering chunky black fruit and even more peppery than the La Cardeuse due to the 50% whole bunch, although personally I might have dialed that down a little, as I find the finish a bit too stemmy at the moment.Neal Martin
Pinot Noir from Chassagne-Montrachet, Côte du Beaune
Aromas of orange rind, plums, peonies and sweet spices preface the 2019 Volnay 1er Cru Les Santenots, a medium to full-bodied, velvety and sumptuous wine that's deep and sapid, underpinned by lively acids and powdery tannins.William Kelley
Pinot Noir from Pommard, Côte du Beaune
A fresher mix is comprised by notes of both red and black cherry, dark raspberry, earth and a violet top note. There is fine volume and intensity to the bigger-bodied flavors that flash good minerality on the firm, powerful and focused finale. This could use better depth, but more should develop in time. 2030+ (from Rugiens Haut).Allen Meadows, Burghound
Pinot Noir from Gevrey-Chambertin, Côte-de-Nuits
Check out Burghound's review! The last time we shipped a Ponsot Gevrey, it was the Domaine Ponsot Cuvée des Abeille. Ponsot’s modus of late picking always seemed to heighten this Gevrey villages primordial persona, and it’s good to note the leopard has not changed its spots. Ponsot’s sources in 2016 include purchased grapes (vinified by Laurent), and he has also bought a couple of barrels to augment the cuvée in this vintage. Regardless, Laurent has again fashioned an outstandingly
Pinot Noir from Morey-Saint-Denis, Côte-de-Nuits
"A more floral suffused nose speaks of spiced aromas of red currant, cherry, violet and lavender. The fleshy, round and nicely refined flavors possess good delineation on the bitter cherry pit-inflected finish that offers just a bit more overall depth and persistence. Note that this will need at least a few years of cellaring first."Allen Meadows, Burghound
Pinot Noir from Nuits-Saint-Georges, Côte-de-Nuits
"Aromatically this too is markedly floral in character with its discreetly spiced nose of high-toned red currant, pomegranate and soft earth influence. There is both good vibrancy and detail to the round and seductively textured medium-bodied flavors that possess fine length on the balanced finish if not quite the same lovely complexity. This mildly austere effort should age well over the medium to even longer-term. Drink 2030+."Allen Meadows, Burghound
Pinot Noir from Nuits-Saint-Georges, Côte-de-Nuits
Ripe aromas of plum, black cherry and earth enjoy a floral top note accompanied by a hint of the sauvage. There is excellent volume to the suave and seductive yet sleek medium-bodied flavors that possess a caressing texture, all wrapped in a finer but equally structured finish. Good if not truly distinguished quality here. Drink: 2026+Allen Meadows, Burghound
Pinot Noir from Gevrey-Chambertin, Côte-de-Nuits
This is openly floral with its pretty and relatively high-toned nose of fresh red currant, pomegranate and herbal tea aromas that are trimmed in a hint of the sauvage. The lively and sleekly textured middle weight flavors exude a subtle bead of minerality on the well-delineated yet supple finish that is supported by dusty tannins on the slightly warm finale. This is a very good Gevrey villages that isn't quite so structured but one that will still need at least a modicum of patience. Drink: 2027
Montepuliciano from Abruzzo, Italy
The 2019 Montepulciano d'Abruzzo Archivio opens slowly in the glass, darkly intense and youthfully coiled. Swirling brings an aromatic blend of foreign spice, balsam herbs, dried black cherries and lifting shaved pine notes. With its silky textures, this seduces, more lifted and poised than I'd imagined. A core of tart raspberry fruit stains the palate as a web of fine-grained tannins forms toward the close. While structured and dramatically long, the Archivio maintains a lovely harmony, as a bi
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