Smoked meats, singed cassis and a flush of mint open this blend of Sangiovese, Merlot and Syrah from Ruffino’s La Solatia estate, one known for its galestro soils, and with vineyards at approximately 250 to 350 metres in altitude. A 10-day ferment, followed by another week on the skins preceded MLF and 1 year in oak (mix of new and old). A modern, polished and medium-bodied blend, slick on the palate with cherry jam, more minty eucalyptus, roasted meats, grilled onions and black pepper. If you’re doing fire-roasted beef and want a wine to match, here you go.
A light and elegant Chianti made from 100% Sangiovese. Cherry, dried leaves, tobacco and spice play nicely together. Lengthy with 5 years of life ahead.
Solid ruby colour. Expect a smoky-cedary nose of cherries and vanilla oak. Medium-bodied and dry. Sour-cherry flavour with zesty acidity and a lingering finish. A well-made, understated wine that’s delicious.
This Primitivo (aka, Zinfandel) features lots raisins, plum, raspberry, black tea, cola, cocoa, purple flowers and dried earth. Full-bodied, there is a long finish and present tannins. BBQ all the way.
This is the kind of wine you buy by the case. This Tuscan beauty punches well above its weight in the flavour department. Deep ruby in colour, it has a plummy, earthy nose. Medium-bodied and dry. Sour-cherry and plum flavours fill the mouth, given structure by ripe tannins and a lively spine of acidity.
Comfortably worn leather, dried raspberry and dried cherry pervade this Barolo from the commune of La Morra. Worn leather, worn cherry, ripe and savoury and finely salted on the mellow palate, showing much more age than its age. Tannins are softly tuggy, and dried rose petals linger on the finish. This is from Cabot Berton’s 8 ha of hillside Nebbiolo on sandy, marl and calcareous clay soils. After maceration on the skins for 16 days in concrete, this spent 18 months in Slovenian oak casks, followed by a tightening 6 months in stainless before bottling.