Ruby-purplish. Nero d’Avola is a grape found in South Italy that often produces very nice wines. Blended with 40% Cabernet Sauvignon, this expression shows a nice fruity nose with an animal touch that retains a good freshness. Tannins are finely grained; it is full-bodied but has a nice finesse to it. Drink now.
Warmly ripe fleshy red fruit on the nose, with subtle-background cinnamon and minty herb. Succulently ripe red cherry flavours with an appetizing touch of sour cherry, well-structured tannic grip, food-friendly acidity and dryness on the finish. Well-made, polished wine to drink with grilled red meats and firm, ripened cheeses.
Elegantly perfumed dark cherry and spice on the nose lead the way for lusciously ripe rounded flavours of cherry, plum and hints of blackberry, finishing with harmoniously integrated fruit, spice and a splash of dark chocolate. Tastes like a much more expensive wine.
One of the best Chiantis around for price and value. Its dense ruby colour predicts a concentration of fruit on the nose and the palate. And that’s what you get — rich bouquet of cherries and leather with a floral top note. The wine is full on the palate, dry and savoury.
A fabulous wine with a nose of currants, black cherry, plums, leather, cinnamon and cigar leaf. It’s sleek and polished on the palate with lovely cassis, currants and plums, supple tannins and bright acidity. You can age this blend of Sangiovese, Cab Sauv and Merlot for a few years.
Sourced from 90-year-old vines, this 2.5-acre tract of land produces some of the most intense Barbera you will ever come across. Aged for 10 months in new oak, it greets the taster with a saturated purple colour and alluring bouquet of cassis, cherry jam, raspberry jam, earth, cocoa and spice. In the mouth, there are added nuances of blueberry. There is fantastic length and concentration, but no sense of heaviness due to Barbera’s naturally high acidity. Drink over the next 5 years.
This is a “softer” style of Barolo with a mix of cherry, tar, plum, roses, spice and mint layered on a medium-bodied frame. The flavours linger long on the finish, and with the firm tannins, I would suggest you hold for a couple of more years, and then drink until 2027.