Red Wine

Nebbiolo from the foothills of the Alps in Lombardy gives a prettier, more accessible, delight than the stern wines of Barolo and Barbaresco. As you’ll taste here in a wonderfully ripe and silky expression of Nebbiolo with... Read More

How much you like this hangs on how you feel about gravelly tannins. If you like that texture, this blend of 75% Temparnillo, 20% Garnacaha and 5% white grapes done in large cask is definitely for you. It’s super complex... Read More

France Côtes Catalanes in Rousillon has a lot in common with Spain. Including the grape the Spanish call Cariñena and the French Carignan. This is full of rich, dark, blueberry/blackberry cobbler fruit with a nice... Read More

Owned by Elisabetta Gnudi Angelini since 2003, Altesino has been one of Montalcino’s leaders since the zone exploded into international prominence in the 1970s. The wine style is traditional, with all large, Slavonian oak,... Read More

Organic/Bio In 1841, Don José de Molina resigned from the Spanish navy and made his way from Luzon, in the Phillipines, back to his native Jumilla in Spain. Ever since, the family has grown and vinified Monestrell, the... Read More

Organic/Bio One of the best things about Monestrell is how it can develop really ripe fruit flavors without turning sweet or fruity. Like here in this cheerful Jumilla, Spain, example from younger vines and done all in tank. It’s... Read More

Organic/Bio This more or less natural wine estate in Tuscany focuses on biodynamic farming of non-traditional grapes for the region. Like here, a wild blend of Alicante Nero, Mourvedre, Sangiovese and Alicante Bouschet done -... Read More

Lower ABV An ENORMOUS amount of wine for the money here, in 100% Malbec grown carefully at high altitude and then made in steel to let the grape and place shine through. Black-fruited on the nose and palate with fine complexity... Read More

From vines at 1,300 meters (4,200 feet) elevation, this picks up a bit of mountain intensity to go with the lucious, ripe, fruit and touch of oak spice. Talking about the last vintage, Jancis Robinson summed it up nicely (in her... Read More

This is one of the most deliciously impressive Mendoza Malbecs we’ve tried in a long while, from lovely ripe fruit grown at 4,000 feet and aged 12 months in 50% new French oak. It’s a big wine, but with outstanding... Read More

As the winery writes, Andrew Murray has been singularly and nearly maniacally focused on crafting Syrah for 25 years. His Everyday (in French Syrah “Tous les Jours”) Syrah from Santa Ynez gives you a good idea of how... Read More

Lower ABV A delicious, fresh and vibrant, Pinot Noir that delivers a big gush of ripe cherry fruit with just enough varietal spice on the back to stay interesting and fun. Pretty, supple, and easy to drink. You'd be forgiven... Read More

Organic/Bio The wine formerly known by Stephen’s son’s name “Juel” now goes by his nickname, Little Bud. But it still tells the story of this wild vineyard in overview, combining fruit picked from all four... Read More

Organic/Bio There’s something joyfully incongruous about a bearded outdoors guy who wears flannel, farms his vineyard with horses, chickens, sheep, geese and (his own) children, and waxes on passionately about the quality... Read More

Organic/Bio There’s something joyfully incongruous about a bearded outdoors guy who wears flannel, farms his vineyard with horses, chickens, sheep, geese and (his own) children, and waxes on passionately about the quality... Read More

Organic/Bio In the past, Passiflora was the Antiquum Farm wine that made Willamette Valley Pinot Noir fans scratch their heads and mutter, Wait - what? There’s some of that in the 2021 edition, but just a touch more restrained,... Read More

Organic/Bio The edges of Antiquum Farm’s “Big Field” vineyard are kind of the far edge of what Pinot Noir can do. The winemaking is simple enough – fully de-stemmed fruit, open top fermenters, a bit of... Read More

Organic/Bio The edges of Antiquum Farm’s “Big Field” vineyard are kind of the far edge of what Pinot Noir can do. The winemaking is simple enough – fully de-stemmed fruit, open top fermenters, a bit of... Read More

You. Need. To. Try. This. Out of the fridge and into an empty glass or from the cellar over a big ice cube. You’ll taste…well, I can’t really describe it. Morello cherries, pine and wild herbs, wild spice flavors... Read More

Bartholomew Broadbent created this wine as a tribute to his dad, famed taster Michael, who studied architecture before pivoting to wine. Blending 87 % Cabernet Sauvignon, 7% Petite Sirah, 4% Malbec, 2% Merlot from Alexander Valley... Read More

Big. Rich. Dark. Smooth. If that's what you look for in California Cabernet, no need to look further - it's what this intense Paso Cab delivers in spades. As Wine Enthusiast said a few years ago, The experience of this... Read More

While most of Baracchi’s production is “super-Tuscan” one way or another, their more classic Tuscan Sangiovese is not to be missed! As JamesSucking.com says in the 93 point praise, “A solid sangiovese with... Read More

This is what Cortona is all about – sunny warmth captured in perfectly ripe Syrah and Cabernet with a luxurious 24 months in French oak for polish and spice. The winery’s top wine and a big success. As JamesSuckling.com... Read More

A delicious value in ready-to-drink super-Tuscan red, blending roughly equal parts Cabernet Sauvignon, Merlot, Syrah and Tuscany’s own Sangiovese and aging in French oak. Full-bodied, it’s loaded with dark blue/black... Read More

As always, a benchmark interpretation of Virginia's most prominent red wine grape made in a rich but balanced and highly drinkable style. The 91 point review from JamesSuckling.com gives you a great idea of what to expect:... Read More