Concentrated dark fruit on the nose highlights blackberry, blackcurrant and mulberry with a whiff of herb and a pinch of cinnamon. Rich, thickly textured in the mouth, showing blackberry and black plum with chewy tannins and stony mineral. A hearty, full-bodied Cab calling for robust, grilled red meat.
Clear, very deep plum red. Medium-intensity nose of cherries and sweet black liquorice with a dusting of herbs and black pepper. On the palate, a rich cherry- and raisin-flavoured fruit bomb rescued by good acidity, firm and slightly bitter tannins, and warm alcohol. A red-meat barbecue wine if there ever was one. Drink now.
Made by fermenting partially dried grapes, Amarone-style. Clear, extremely deep garnet. Classic old claret nose, with cassis and rich strawberry jam-fruit surrounded by chocolatey wood aromas. Well-balanced with the high alcohol kept in check by the thickly packed dark berry-fruit flavours and highish acidity. A unique and memorable wine. Drink now.
The vines for this wine are from an 1860s-planted vineyard; they really show off their maturity with a big mineral character but also the richness of fruit, with blackberry, cassis, mocha and liquorice, and a really spicy bite to the finish.
Durif, or Petite Sirah, really makes this wine and gives it life: mocha, blackberry and black cherry with blueberry skin, violets and pepper in there for good measure.
Big red fruit kicks things off but then the subtlety of the wine kicks in with plum, white pepper and chocolate — this one comes out of the gate quick but then settles in for a long night of drinking pleasure.
Outclasses many Italian versions with higher price tags. Dry and vibrant, with pear, apple, lemon and hints of spice. Medium length and ready to go.