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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
Dolcetto from Monforte d'Alba, Barolo
The Dolcetto grapes we produce come from our own vineyards, where we find soils typical of the Helvetian region (ancient in origin, calcareous-clayey with shades of pale gray and pink. Alternating layers also include siliceous sandstone, calcium carbonate, and iron). The color is intense ruby red with purple highlights. The persistent floral and fruity aromas of sweet violets and small red fruits give it a pleasant immediacy. Its moderate tannins and balanced, elegant structure make it the quint
Nebbiolo from Valgella, Valtellina
Loads of fun to be had here. The acid balance with the fruit weight is about right. Energy here with vibrant red fruit, sour cherries, a little of that alpine spice. Heston Blumenthal once did mince tarts that were topped with sugar mixed with ground pine needles and it worked. There’s a little of that sitting here in the background. The tannins aren’t quite as polished as those in the wines of Fay or Ar.Pe.Pe. Slightly drying on the mid palate. A little salami or a plate of something roaste
Shiraz/Syrah from Saint-Joseph, Northern Rhône
Poise and shape. Perret’s Saint-Joseph has a drinkability about it that is so often lacking in the new world. Florals, on red and blue fruits with a bit of spice sit delicately on framework of tannins with a nice bit of mid-palate grip. Weightless yet full of flavour. A graceful Syrah. It’s fun now, there is no doubt that time will be kind helping it relax and show more perceived generosity.
Nebbiolo from Grumello, Valtellina
Savoury, ferrous and bloody with a dusting of tannins. Lovely development. Fine a good expression of Chiavanesca from Valtellinas. Dark cherry, lacing of licorice. Beautifully weighted and flowing. Ar.Pe.Pe doing their thing!Paul Kaan, WINEDECODED Oct 2025The 2023 Rosso di Valtellina is a terrific introduction to this range. Aromatic, pliant and supple, the 2023 is inviting right out of the gate. Crushed red berry fruit, white pepper, chalk and flowers all grace this silky, mid-weight
Pinot Noir from North Canterbury, South Island
Showing much more freshness & red fruit profile than the atypical 2021, sits fine and velvety on the tannin profile. Long and even. Plush and refreshing. Gently spiced. Elegant flavourful. Harmonious and integrated. Layered complexity with eathiness and a well balanced stalk use adding intrigue. A lovely perfume dancing over the top.
Gamay Noir from Fleurie, Beaujolais
Fresh vibrant juicy fruit, juicy acid, beetroot on cherry. Delightful, elegant, savoury playful, could get cerebral if you want but don’t have to. 35-90 year old vine. Energy, lovely fine texture, with veil of ever so slightly dusty tannins. Heart shaped fruit tapering with delicacy into a long finish. Excellent contrast to the power of Morgon, the finess and elegance of Fleurie at play.
Mourvèrdre from McLaren Vale, South Australia
"Plenty of spice, white pepper, blue flowers, red and blue fruits, a subtle honey nut and grilled meat character. It’s bright, all boysenberry and blueberry, only medium-bodied, crisp and lively, a slatey/mineral character to acidity, fine dusty concrete tannin, sappy dried herb stuff, pulling crunchy and red fruited on a long finish. Wonderful level of energy and vibrant feel here. It showed no sign of tiring after being open for two days either. Drink: 2024 - 2032+"Gary Walsh TWF 95 Poi
Shiraz/Syrah from Victoria, Australia
A delicate lick of oak with a hint of mocha is quickly usurped by fresh red and darker fruits, a little liquorice, and a background layer of plum pudding with spices and candied citrus rind. A savoury cured meat / light reduction adding complexity. Superfine, flowing, and soft texture with excellent mid-palate weight and length. Blossoming in the glass. Another classic from Pat! If Pat Carmody can’t make great shiraz, then we should all shut up shop. He’s only been doing so at C
Nebbiolo from Valgella, Valtellina
Yet another successful 'Costa Bassa' from Fay! Thoughts read pretty much the same as for the delicious 2020 & 2019. Loads of pleasure here, the harmony, and, the inviting, drink me, nature of the wine is just the beginning. It really has everything in all the right places.Excellent. Got that whole alpine thing going on. Excellent weight and shape to it. Playful dusty chalky slightly chewy tannins with fine boned acid. Violets, a little plum, sour cherry with licorice and a hint of smoke,
Bordeaux Blend from Orcia, Tuscany
The term "Rosso Toscano" usually indicates an inexpensive wine made for everyday drinking. But in this case, the wine is essentially a Super Tuscan, made from a blend of Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot. Not a drop of Sangiovese, but it's unmistakably Tuscan — intense and concentrated, with a seductive tonal palate and enough body and tannic grip to age and evolve.The second label of Tenuta di Trinoro, Le Cupole was first produced in 1995. It is a blend of Cabern
Dolcetto from Neive, Barbaresco
Many of Barolo's greats would argue that you should judge a maker on their Dolcetto before their Nebbiolo! Giacosa does Dolcetto justice. The missing links for Dolcetto are typically sorting reduction and developing the wine sufficiently. Giacosa jumps those hurdles with ease and breezes past the finish line with quality fruit & considered handling to offer us a wine with a refined mouthfeel.Savoury, vibrant, dark, with an excellent core of fruit thirst-quenching and delicious. Straight
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