Red wine

The Ormanni estate is located in Tuscany, between Poggibonsi and Castellina in Chianti. Founded by the Ormanni family in 13th century, it has been owned by the Brini family since 1818.

This Chianti Classico is made principally from Sangiovese grapes, with ten per cent of Canaiolo, all estate grown, and aged for twelve months in oak barrels and casks. It's a medium- to full-bodied wine, with cherry and hedgerow fruit character. There's a hint of liquorice and some cleansing, earthy minerality too.

The 13th Century Ormanni estate is located right in the heart of Chianti, between the towns of Poggibonsi and Castellina. Proof of the incredible heritage of this Tuscan property can be found in Dante Alighieri’s Divine Comedy, where the Ormanni family is mentioned.

For the last 200 years the estate has been owned by the Brini Batecchi family, and it is Paolo Brini Batecchi together with his daughter Paola who run the winery today.

The farm covers an area of 242 ha of land, 68 of which are vineyards dedicated principally to the cultivation of Sangiovese. They also have two beautiful agriturismo resorts, Podere La Querce and Podere Montignano.

Velvety, black fruit Alicante Bouschet plays a minor role in many of Portugal’s reds, but pioneer winemaker José Neiva Correia decided to give this inky black variety centre stage.

Aluado Moonstruck is a rich, velvety red, great on its own or with grilled meats and stews.

This is a smooth and full-bodied red from the tip of the heel of Italy's boot.

It's made from hand-picked grapes selected from vines whose yields are restricted in order to concentrate the typically rich and dark fruit flavours of Primitivo. There's further concentration thanks to use of the appassimento method, in which grapes are partially dried, for a portion of the fruit.

Spicy, toasty characteristics are added by ageing about a quarter of the wine in French and American oak casks before the final blending, making this an ideal accompaniment for roast meat and mature cheeses. At the same time it's rounded and mellow enough to be enjoyed and savoured on its own.

A fine, robust barrel aged Touriga Nacional from an estate run by three generations of women, this bold red is smooth and structured with aromas of plum and blackcurrant and intense fruity flavours. Firm, shaping tannins give a lingering finish to a powerful example of great value from the Península de Setúbal region of Portugal.

This is the perfect lighter red to choose if you're looking for something Italian that's smooth and a little spicy, but not too heavy

Avignonesi's basic Rosso is a versatile, everyday wine that really sings alongside roast meats, meat pies, and strong cheeses. It's produced from hand-picked grapes grown on 300m high south-facing slopes around the Tuscan town of Montepulciano, and is aged for nine months in large oak barrels before bottling, with a further three months' bottle rest prior to release.

• 88/100 Bronze Medal - Decanter World Wine Awards
• 90/100/smart buy - Wine Spectator
• 2 red glasses/price-quality award - Gambero Rosso

This is a refreshing light red with strawberry and raspberry aromas and bright, mouthwatering fruit flavours.

Although it's not too heavy, and the emphasis is on the lovely fruit, this is still a serious, well made Spätburgunder (Pinot Noir) with hints of spice, and a style that makes it very attractive on its own as well as a versatile companion for all kinds of food.

Estate-bottled Cahors, deeply-hued and aromatic with distinct notes of black fruit, pepper and liquorice. Savoury and dark, but with persistent freshness too - a real food wine, with steak or roast lamb for instance. A dash of Merlot lends softness and enhances the charm of this wine when young.

Cahors is a region in SW France that specialises in fairly tannic, dark reds made from Malbec.
Its wines have been famous for centuries for their inky 'black' color, and were once used to bolster more anaemic wines from Bordeaux. This calling card is sometimes emphasized by wineries, where heat is used to extract maximum amounts of pigment from the Malbec grapes.

Malbec must constitute at least 70% of the blend, while the balance is split some way between Merlot and Tannat (the former being favoured for softer styles and the latter for sturdier ones). Until recently, the obscure variety Jurançon Noir was also permitted in the blend. Cahors is unusual among the appellations of the SW in not allowing the use of either Cabernets Franc or Sauvignon.

Cyril Marès' mighty Syrah ‘Excellence’ from the Mediterranean end of the southern Rhône has everything you could ask for in a robust, concentrated dining wine.

Like the other wines from this remarkable estate, it's a regular medal winner and the 2016 vintage scooped not only gold at the 2018 Nîmes concours, but also the judges' special prize: in effect, a double gold.

A deeply coloured, densely powerful glassful that explodes with black fruit and spiciness, this is one to open well in advance, and decant if you can, to give full expression to the layers of flavour wound up inside it. With subtle tannins and wonderful structure, it's an experience that should not be missed when there is a rich red meat or game dish to accompany it.

‘…rich, chocolatey, spicy, with a touch of Agen prune. Fab’
Tom Doorley, Irish Mail on Sunday, May 2020

‘This darkly coloured, pure-Syrah cuvée has a rich, fruitcake-like scent and vivid, luscious ‘pull-out-all-the-stops’ flavour. It wasn’t the subtlest wine in the tasting, but for anyone who enjoys a new world style from an old world location, this luxury mouthful is worth a look. The beefy finish sees off the oak.’
88/100 Andrew Jefford, Decanter.com, April 2018

A smooth, richly spiced, black red from deep in southern France, Cabalié needs no ceremony. Just large glasses for serving! A Grenache-charged, old-vine red, brimful of spicy berry fruit.

Take a minute to read the (literally thousands of) 5-star online reviews for Cabalié. This one is typical: “When my time comes to shuffe off this mortal coil, this is the wine I want in that final glass. It is simply, utterly, indescribably fantastic.” Its secret? It’s crafted by a master winemaker, Hervé Sabardeil, following the centuries-old style beloved of Roman centurions, who first made wine there. Raspberry-rich Grenache, with herby Syrah and Carignan, Cabalié has impressive concentration. That’s due to the maturity of the vines, most well over 50 years old. The tiny berries they produce give Cabalié extraordinarily rich, ripe flavours. Boasting 8 Golds in as many vintages, this much-loved red is warming solo or with hearty dishes.

The first old vine cuvée of the extraordinarily popular Cabalié red was meant to be a one-off production, but the subsequent demand for it was so great that winemaker Hervé Sabardeil has continued, in successive vintages, to transform the fruit of those sixty to one hundred year old vines into a full, typically southern blend of Grenache and Carignan that delivers dark, deep fruit and spice with velvety texture.

Not to be missed!

A thoroughly impressive dark young wine that serves as an introduction to an excellent supplier.

Rich, intense bramble fruit and a whirl of typical Rhône Valley flavours are extended by light tannins in a really polished, satisfying red.

A winner!

Fleurie is probably the most feminine of the Beaujolais cru wines. This new addition to the Perrachon domaine is a very special example. Within the Fleurie area, some parcels are of greater quality, like the Perrachons', which lies at the feet of La Madone, a very rugged landscape with steep slopes, probably the best climat (in Burgundy, a delimited area with specific characteristics) in the Fleurie appellation.

The piece of land from which this wine comes, in the lieu-dit "La Cadole", is almost completely surrounded by the prestigious La Madone vineyard that gave a Gold Medal winner at the International Wine Challenge in London in 2008, among more than 40,000 samples from all over the world.

A vibrant red in colour, with a rich, velvety texture and an elegant mix of fruit and floral aromas such as iris, violet, summer roses, peach, blackcurrants and red fruits. Serve this beauty cool at 13° C, with lamb, poultry and white meats.

Portugal isn't the first country you might think of for gold medal-winning Shiraz, but this dark and opulent beauty from the Península de Setúbal certainly gives the land down under a run for its money.

Intense aromas of dark berries with a vanilla edge from ageing in French oak introduce a rich, spicy red wine that is full of flavour and unmistakably full-bodied.

Cyril Marès's father first grew Cabernet Sauvignon in the Haut-Médoc with his own father, then decided to try it out in the Costières de Nîmes a generation ago.

The Bordeaux grape makes a powerful, complex blend with the south's native Syrah, resulting in a wine that isn't eligible (because of the Cabernet component) for AOC status, but that demonstrates just how rewarding some of the experimental vins de pays from grower estates can be.

There are sweet black berries on the nose, and concentrated, generous ripeness. On the mid-palate there are suggestions of cedar and cigar box around a core of complex dark fruit, and there's a long plum & chocolate finish.

This substantial red offers exceptional value in a wine that is very different from the AOC and that makes for interesting comparisons with serious expressions of the same blend from Australia and South Africa.

Robust, full-bodied Catalonian red, bursting with cassis, coffee, cedar and liquorice notes. There's the richness of fruitcake too—this is a relatively extravagant style. Silky-smooth tannins and a long, complex finish.

Oak aged for one year in a combination of French and American wood, with five further months ageing in stainless steel and then a year's cellaring in bottle before release.

This organic red would make a great choice if you're planning to cook fillet steak, rack of lamb or even good homemade burgers. If you don't care for meat, you may be interested to know that it's vegan certified too and a sturdy match for the rich, smoky flavours of aubergine or good mushrooms.

Mas Codina sits in the Alt Penedès, Catalonia, and is protected by two benevolent mountain ranges. All the fruit it uses is estate-grown.

Ruby red with crimson hues and purplish glints. Aromas of red and black fruits mix with liquorice, meaty notes, light vanilla aromas and a delicate, yet persistent spicing.

“Balsamic, pepper and juicy vanilla flavours make this profound and complex,”

GOLD MEDAL Sommelier Wine Awards 2013 Spain: North & North East, including Navarra & Priorat

Massive, brooding Priorat, with complex, savoury black fruit, violets and olive tapenade flavours. Stony, minerally finish.

Drink, after decanting, with Beef Wellington, roast duck, or rib-eye steak.

Ritme is lovingly crafted from ancient, hand-harvested Carignan and Grenache vines bedded into the famous licorella soil (quartz, slate) of Priorat. Aged for ten months in French oak prior to bottling.

‘Priorat is one of the world's few first-class wines to be made from garnacha, together with some of the unfashionable cariñena ... The age of the vines and concomitantly extremely low yields (0.3 ton/acre) contribute to the intensity and strength of Priorat.’
The Oxford Companion to Wine

In Australian phrase and fable, the Black Stump is what separates known civilization from What Lies Beyond.

Many years of legendary sales suggest that you'll enjoy this uncompromisingly full and ripe blend of Durif and Shiraz no matter which side of the fence you prefer. Smooth and silky, it makes magic from dark, rich Durif and spicy, juicy Shiraz in a full-throttle red that is perfect with hearty dishes from a barbecue to a traditional roast.

Dante's Divine Comedy mentions the Ormanni property: proof of its ancient heritage.
For proof of its remarkable wines, try this mouthwatering Chianti with brisk tannins, fresh acidity, and savoury notes of black cherry, tea leaves and herbs.

The Sangiovese grape can sometimes pose a challenge for producers and even for drinkers, and in the past some very indifferent wines have been passed off as "Chianti" – but the prestigious history of the Ormanni estate and the Brini Batacchis' constant striving for improvements in both vineyard and cellar mean that there's nothing to worry about in this case.

The estate's basic Chianti DOCG is a medium-bodied, lively red with aromas of cherries and hints of the distinctive violet scent of great Sangiovese. Savoury notes of herbs combine with its bright acidity and judicious tannins to deliver a satisfying and easy-drinking wine that looks as good in shirtsleeves at a casual lunch or picnic as it does dressed up for dinner.

The Ormanni estate is located right in the heart of Chianti, between the towns of Poggibonsi and Castellina, and dates back to at least the thirteenth century.

For the last two hundred years, the estate has been owned by the Brini Batacchi family, and it is Paolo Brini Batacchi together with his daughter Paola who run the winery today.

The farm covers an area of 242 hectares, 68 of which are vineyards dedicated principally to the cultivation of Sangiovese. There are also two beautiful agriturismo resorts, Podere La Querce and Podere Montignano, on the property.

The Manissy estate was built in the middle of the 18th century and belongs to the Congregation of Missionary Fathers of the Holy Family. They planted the first vines in 1916, working the land and making wine using biodynamic methods.

In 2004 young winemaker Florian Andre was appointed to take charge. He carries on the traditional way of winemaking for the 'Tête de Cuvée' rosé, which was used as Mass wine and greatly appreciated by connoisseurs of rosé wines, but has modernized the cellar and developed new products to broaden the range.

Since 2012, all the wines are certified organic and the range includes two kinds of Tavel, one red Châteauneuf-du-Pape, two types of red Lirac, and Côtes-du-Rhône red white and rosé as well as an all-Syrah IGP Gard.

The estate’s motto is: Auspice clara Manissy stella, meaning: 'Under the protection of the bright star of Manissy.'

Vino Nobile di Montepulciano, awarded DOCG status in 1980, is made in the hills surrounding the Tuscan town of Montepulciano. It is surrounded by the large Chianti subzone of Chianti Colli Senesi.

Regulations dictate that the vineyards must sit on the hills (250m-600m) around the town and that the grape to be used (at least 60-80% of the final blend) is Prugnolo Gentile (the local name for Sangiovese Grosso, the strain of Sangiovese used in Tuscan superstar-wine Brunello). The balance is made up of a combination of Canaiolo, Mammolo, Malvasia and some international varieties.

90/100 "A light, elegant style, delivering cherry, iron, leather and earth flavors in a balanced profile. Clean and lively, with a lingering aftertaste of leather, earth and almond. Drink now through 2023."
Wine Spectator

Selected in the 2014 Top 100 competition for wines from the Languedoc Roussillon Sud de France

Chateau Jouclary’s top wine, aged in new oak barrels, is decadently rich and sumptuous, with a dense palate of baked black fruit, earthy minerals, soft, ripe tannins and a dry finish, redolent of prunes and chocolate.

If this wine came from Bordeaux or the Rhône it would be at least €10 more expensive.

Enjoy with game pie, rib-eye steak and other fine meats.

Pretty nose of creme de cassis, blueberries and cedar follows through to a mid-weight, fine-tannined palate of briar fruit, forest floor, incense and coffee. Plush, opulent and ultra-refined.

Pauillac is one of the most sought-after red wine appellations in Bordeaux, located between Saint-Estephe and Saint-Julien on the "Left Bank" of the Gironde.

The stellar reputation of its wines is founded not only on their current quality, but on their historical success. The (in)famous 1855 Classification of the Medoc ranked the best chateaux of the area according to the average prices commanded by their wines at the time, and two of the top five (Chateaux Latour and Lafite-Rothschild) were in Pauillac; these were joined by Chateau Mouton-Rothschild in 1973.

The soils of Pauillac are largely made up of free-draining gravel, which is perfect for growing Cabernet Sauvignon. These soils, when combined with the temperate Bordeaux climate, are the starting point for Pauillac's top-class wines.

While Cabernet Sauvignon is the dominant grape, Cabernet Franc, Merlot, Carmenere, Petit Verdot and Malbec are also allowed.

The gently oaked sibling of our ever-popular Blina, this is also a Barbera of intense ruby colour and beautiful fruity aromas, but four months' aging in eighty-hectolitre barrels gives flavours with light notes of spice and a supple texture.

There's every reason to try this zippy and refreshing medium-bodied red, which is perfect for tomato-based dishes, meatier fish, or drinking on its own.

This wine comes from a very recent addition to the Perrachon domaine: a very small parcel of twenty-eight acres of very rocky soil, on the most northern part of the Saint Amour appellation, overlooking the village of Saint-Véran in the Mâconnais.

A sensual, intensely coloured wine with a lot of personality. It's very delicate, with a subtle, pleasing balance between its fruit and tannins. This would make a good companion for roast lamb or for soft cheeses.

"There is nothing more romantic than a wine which features the word love, albeit in French, on the label. This is a stunning, silky-smooth, strawberry-themed wine with a delicious, lip-smacking finish and never-ending food-matching skills. Drink it with anything you fancy and it will reward."