(2025) Emilia-Romagna’s version of a Super Tuscan? That's according to Laithwaites for this Cabernet Sauvignon and Sangiovese blend that is £17.99 as part of a mixed dozen. The wine was aged in French oak barrels for 11 months and, having left the grapes on the vine for a month later than normal, it has an almost Amarone touch. Chocolaty, spicy, a prune-like (but most definitely not stewed) character has sweetness and intense blueberry richness. The palate too has an Amarone intensity of dried fruits, spices and mocha, and that hit of sour cherry acidity. The barrel ageing has added softer, vanilla and cocoa touches in a big, bountiful wine with enough structure to offset the fruit sweetness.
(2025) This Languedoc red is vintage 2019, so rather nice to have a wine with a bit of tertiary development. Montpeyroux is a 'Cru' on schist soils in the foothills of the Pyrenees, this blend of Carignan, Grenache and Syrah from vineyards that lie between 140 and 280 metres altitude. Dark, spicy and deeply fruited, there's some cherry and raspberry lift over plummier, chocolate depths. The palate is smooth, dense and spicy with quite a long finish, the tannins well on their way to being fully resolved but, along with good acidity, freshening the finish. £16.99 as part of a mixed dozen.
(2025) Sangre de Toro 0.0 is an alcohol-free take on the original Sangre De Toro (sadly no sign of the small plastic bull attached). A blend of Garnacha and Syrah with partial aging in French oak before dealcoholisation, it joins the zero alcohol wines in the 'Natureo' range, of which Miguel Torres is a great believer. Indeed this is not bad - of its type - some smooth black cherry and chocolaty plum aromas leading on to a palate that has some texture. It's a bit sweet, but not too sweet, and again reminds me of black cherry. The complete absence of tannin and low acidity ensure you won't confuse this with 'the real thing', but not a bad effort.
(2025) This is a Californian cab in a pretty much 'fruit bomb' style, overflowing with cassis, plum and chocolate aromas and flavours. The fruit comes from Lodi, inland from the much more expensive Napa Valley area, and the wine is aged in American oak. I note that it does have a moderate 13.5% alcohol, though the richness might suggest higher, and while it might not suit the Claret-loving classicist, it offers great bangs per buck and put a smile on my face. Note that Allaboutwine has a very keen price just under £10, but only by the six-bottle case. Many independent merchants sell it by the bottle for around £11. Watch the video for more information.
(2024) Cerasuolo di Vittoria is Sicily's only DOCG, and specialises in red wines blended from Nero d'Avola and Frappato. Frappato often makes an appealingly soft, light, Beaujolais Nouvea-style wine, whereas the addition of Nero d'Avola adds a bit of structure and grip to the recipe. In this organic example around 15% of the Nero d'Avola is also is dried to add further intensity. It has brightness of cherry and red fruit, then a little inkiness and slightly more rustic grip comes through on the palate to leave it fruity but dry and quite savoury on the finish.
(2024) The first release of an organic certified Malbec from this producer, the wine aged in oak barrels for 12 months. A proportion was kept in tank to enhance fruit freshness. It's a vivid purple, aromatic Malbec, violet, caraway and and almost strawberry-like lift to the fruit aromas, oak in the background. The palate is dry and savoury, the tannins have enough sandy grip and texture, acidity is moderate but present and the black fruit sits nicely in the long, spicy finish. Watch the video for more information.
(2024) A traditional Barolo that spent three years ageing in large oak casks, then six months in bottle, before release. Medium-pale in colour and density, the nose has an attractive perfume with small floral notes over tobbaco spice and chestnut. The palate has good fruit, but it stays in a very savoury spectrum, tannins quite chewy and dense, a twist of bittersweet acidity, and lively length balancing raspberry bright fruit and a darker liquorice stripe.
(2024) From chalky-clay soils and low-yielding old vines, 'Les Six' in question are Grenache, Syrah and Mourvèdre, with smaller components of Cinsault, Counoise and Carignan. It was fermented in large 6,000 litre, conical oak vats with natural yeasts and matured in vat for 10 months. It's an alluring and powerful wine, combining deep spice, blueberry and plum aromas with floral highlights and a glimpse of smoky bacon rind. Sweet and mouth-filling with 14.5% alcohol, there's a chewy robustness, firm and liquoricy tannins and good balancing acidity. Lovely, large-scaled stuff.
(2024) 100% Xinomavro from vineyards in the prime Naoussa region, the natural pressure of grapes in the tank produces free-run juice, and a press is not used. Low temperature fermentation is followed by 'gentle' aging in French oak barrels for a year. A little softness of colour on the rim of this 2019 wine, aged character on the nose too with an autumnal leafiness, Pinot-like hints of truffle and undergrowth and fruit in the red spectrum. This drinks really nicely, mellow and developed, pulpy berry fruit backed up by a little firmness to the tannins and a bite of acidity, spicy into the finish.
(2024) The Sichel family are synonymous with Bordeaux, and especially with Margaux where they own various properties at classed growth and cru bourgeois level. The source of this declassified wine is not revealed, but the blend of 65% Cabernet Sauvignon, 32% Merlot and 3% Petit Verdot is said to come from one of the appellations most famous addresses. Beautiful nose, touched by violet and black cherry, but more about cedar and plush blackcurrant. The palate has a silky texture, the fruit supple and composed, but filling the mouth. Tannins are quite powerful and spicy here, as is the plum-skin edge of acidity, suggesting this should cellar for a few years too.
