Red Wine

Full-bodied and gorgeous 'Black Velvet' Negroamaro made from 85 year-old vineyards. Opaque dark ruby in colour. Cherries and damson on the nose. Rich palate of plum, damson, spice, liquorice, black pepper. Well-integrated and soft tannins. 12 months in French oak barrels

A delicious blend of Shiraz, Grenache and Cinsault produced from mostly mountain sloped, rain-fed bush vines, grown on a variety of granite soils and naturally low yielding. Perfumed on the nose with pepper, spice and ripe red fruit character. Supple and smooth on the palate with enough grip and freshness to finish dry and refreshing.

Old vines planted on volcanic soils of the slopes of Mt. Vulture in Basilicata, up to 800m. Intense, rather wild.

What a beauty. An insanely ancient grape variety and wine region - they were making this long before the Romans arrived in the south of Italy. The winemaking, though, is super-modern, the result silky and astonishingly rich. We know that Parker and his team like a big glossy wine and I proudly quote them: "This is a big wine with a capital B" Parker 90/100 of the 2015 vintage (and frankly down in the baked south there's barely any vintage variation) "You gotta love the little spider depicted on the front label of this wine. It refers to the mystical cult of Tarantism practiced in this part of Southern Italy in which a tarantula bite is believed to send women (mostly) into an all-night frenzy. Tarantism is revived and widely popular today as a rave-like dance craze. The 2015 Aglianico del Vulture Piano del Cerro is packaged in a very heavy glass bottle. It pours out slowly to reveal dried blackberry, spice, Spanish cedar and campfire ash. This Aglianico is virtually impenetrable in appearance. The oak-driven tannins are sweet and spicy. This is a big wine with a capital B." Of the 2016 "a smoky and tarry wine showing thick concentration. It has a chewy and rich texture and lots of barbecue spice on the close. From presentation to finish, this has all the trappings of a big boy wine for those who enjoy this sort of heft and meatiness."

An intense ruby red colour. Vinous and clean aromas with hints of red berry fruits. Round in the mouth and medium bodied. A well-rounded finish with mellow tannin.

Bursting with dark berry flavours of blackberry, dark cherry and plums, this Shiraz has soft and supple tannins and a white pepper finish. The fruit for Aloe Tree hails from the increasingly fashionable west coast of the Cape. Cool nights and sea breezes combine to extend the growing season, resulting in perfectly balanced, ripe grapes. The iconic Aloe Tree image is sure to be familiar to anyone who has travelled widely through the Cape and is an important part of the biodiversity which South Africa is famous for. The characteristic silhouette provides a backdrop to one of the most spectacular wine regions in the world where wines grow in harmony with the thousands of plant species that make up the Cape Floral Kingdom. The grapes come from selected vineyard blocks on the west coast. The extra warmth in this area helps develop the full body and ripe flavours of this variety. The vines are planted on Karoo clay soils that add body and texture to the wine. The vines ages vary from 10 to 25 years old. Once the grapes arrive at the winery, the fruit is gently pressed and only the free run juice is used. Using selected yeasts the juice then undergoes fermentation at between 18-22 degrees Celsius for 5 days. Because of the depth of flavour, it requires less oak treatment compared to other grape varieties and matures on French oak for 3 months to improve body and texture. During fermentation the wine is pumped over 3 times a day for colour extraction.

Our Aloxe-Corton "Domaine Latour" 2018 has a deep garnet color. The nose is intense with aromas of liquorice, cherry and some empyreumatic notes. Liquorice is found in the mouth. This wine is round with silky tannins and a nice persistence.

William Kelley for robertparker.com "the Rapet family can trace its roots in Pernand back to 1795, and they are both one of the largest landholders in Corton-Charlemagne, as well as one of its finest exponents, so it is a mystery why these wines aren't better known and better distributed. There's a long track record here, and I can extol the merits of the domaine's older wines from personal experience... a fine source that deserves more attention, especially in view of its very reasonable prices."

A deep cherry colour with violet tints. Nose is intense with aromas of ripe red seasonal fruit, subtle hints of violets, rosemary and a touch of black pepper. This Bobal shows distinctive power, vibrant fruit, freshness with soft and ripe tannin. Bobal, ancient and native to the parched plains inland from Valencia grows in gnarled bush-vines like the Shiraz of Barossa. Yields are small and concentration epic. This slinky number is dark and dense but wonderfully juicy, with a coconut spice from oak barrels. A forgotten corner of the wine world, but gosh what a bargain. Certified Organic. Bobal is Spain's second most widely planted red grape but is far less familiar to most wine lovers than the most widely planted, Tempranillo. This good-value, unoaked example is grown at high altitude on north- and south-facing slopes by the Altolandon estate, 90 minutes north of Valencia. Deeply coloured, it has some of the rusticity that is associated with the grape, with attractive, slightly spicy blue- and blackberry fruit. Fairly simple, with lightly grippy tannins and good acidity - try it with lamb chops.

Part of the world-famous Hess Collection of Napa. Inky, lifted, jewel-bright, no hint of over-sweetness, proper meat wine. Vegan, sustainable.

Part of the world-class Hess Family estates of Napa. Parker 90/100. One of the highest vineyards in the world. Complete, multi-layered, complex and astonishing value for such a polished beauty. Spice box, touch of char, chocolate, so broad, evolved, SO serious, dramatic and intense. The Cab Franc adds a perfect lift to the chunky Malbec - surprising that this blend isn't seen more often. Thoroughly recommended. Vegan, sustainable

One of the top handful of Amarone. Dry, drinkable style, all spice and leather, very impressive

Amarone is made by allowing the grapes to partially dry and shrivel for up to 120 days, usually on straw mats. (This process is called appassimento or rasinate (to dry and shrivel) in Italian). This concentrates the remaining sugars and flavours, giving a rich and deep wine, with intense red fruits and a juicy palate. Some oak ageing increases structure and imparts subtle warmth and body.

Amarone is made by allowing the grapes to partially dry and shrivel for up to 120 days, usually on straw mats. (This process is called appassimento or rasinate (to dry and shrivel) in Italian). This concentrates the remaining sugars and flavours, giving a rich and deep wine, with intense red fruits and a juicy palate. Some oak ageing increases structure and imparts subtle warmth and body.

Corvina Veronese, Corvinone, Rondinella and Molinara from vineyards in the Veneto region. Deep ruby colour. Aromas of cherries, plums, oak, chocolate and spices. On the palate chocolate, blackberries, cherries, oak, plums and spices. A fruity, spicy and balanced Amarone

Classic, cool Cabernet Franc. Herbal aromas with blackcurrants, oak, cream and brambly fruit and lively acidity combine in a wine that is ready to drink. An emblematic property of Anjou, the Château de Fesles and its wine estate were built in the 11th century at the top of the 4th highest point in the Loire Valley. Its exceptional geographical position as well as its proximity to the Layon river allow it to produce wines with a distinguished and complex character.

When we speak of Connivance, we mean a secret agreement, the pooling of a form of intelligence, with a convergence of ideas and actions.The idea of ??the Connivence cuvée was born from a desire to share a common love of the land and good wine. It is also in this idea that the label was created, with two vines that intertwine to form one, thus showing the alliance of two winegrowers to create this wine. 50% Gamay from the Château du Moulin-à-Vent, and 50% Gamay from the Armand Heitz estate. This is a wine like no other, it is rich and powerful, yet delicate at the same time. The finish seems to go on forever, but it oh so subtle in doing it.It is Gamay fruit but with a more Cotes de Nuits edge to it. Amazing!

2020 was marked by well-balanced vines and stunning fruit. This Crimson has a fragrant nose of dried roses and hay. Fresh thyme and rosemary with spice notes of black cardamon, cinnamon and warm cedar. The palate is wonderfully open and calm, with red fruits gliding through to the finish. This wine is engaging and alluring now and will age gracefully.

JancisRobinson.com: 'Aged in 50% new Francois Frères French oak barrels. The wine was racked in the spring and then aged another 20 months (24 months total). ‘Estate bottled’ is emblazoned on the front label. Fairly subtle aroma of violets and a very dry finish. Serious wine that is still in its infancy.'

Strawberries and blackberries aromas slowly rise out of the glass. Overtime, more of the anise and clove will mix with these other aromas. Currently, the wine is young with mouth filling intensity and suppleness. Complexity will increase as the wine ages, but this wine should stay “fresh” for 6 or 7 years. In its youth, match this wine with lamb or dried meats. After a few years, as the flavors coalesce, it will pair better with salmon or mild red sauce with pasta.

From one of the great Pinot vineyards of the world. The wine has a nose of perfumed red and black cherries, star anise and earth. The palate is silky and expansive with nuanced, spice-laced berry flavor layers energized by lip-smacking acidity, with a long finish. Scored 95+ points from Robert Parker's Wine Advocate; 94 points Wine & Spirits Magazine; 92 points Wine Enthusiast; 90 points Vinous.

Made from old vine indigenous Catalan varietal Sumoll and Ull de Lebre (Tempranillo). It almost resembles a Nebbiolo in a way. It’s fresh & fruity, but with a grippy tannin & acidity. It’s Nebbiolo traits are more in the mouthfeel than the flavors. Think less cherry & tobacco, & more fresh red berries earth & spice.

Piedmont's 'other' Nebbiolo. Silkier than Barolo and easier to approach when young, Barbaresco delivers a Pinot-like svelte charm, less tarry and tannin than Barolo "like being kicked in the face by a ballerina." Also much less expensive - quite the hidden gem as this is a tiny DOCG, the smallest of the Alba cluster. Our charming Ricossa Barberesco is all wild strawberry and resolved tannin, a joy with rare meat.

Piedmont's first ever Barbera Appassimento. Deeply dark with lashings of luxurious sweet fruit, plum-skin, dark chocolate, liquorice - a real smoothie.