Wine Type: Dry Red

(2025) Everything - everything - about this wine is massive, from the price, to the 15.2% alcohol, to one of the heaviest bottles I've ever encountered. None of those are plus points for me, and yet there is no denying what an exemplary wine this is of its hedonistic, plush, sumptuous style. Do not come here for subtlety or restraint, but if a symphony of glossy fruit, mocha coffee oak, and 'gobs of everything' is your bag, this is a quite some example. The Lebanese Daou family left everything behind after a rocket struck their family home in the 1973 civil war. Brothers Georges and Daniel were children at the time, and both were badly injured in the incident. The family fled Lebanon, relocating to Bordeaux, were the brothers eventually made their fortune as engineers. The dream to make wine then took them to California, and the rugged mountains of Paso Robles, where the land that is the Daou estate was purchased in 2007. This top wine, Soul of a Lion, is named in honour of their father who gave up a successful life in Lebanon to protect his family. The 2022 comes from their limestone hillside, and is 82% Cabernet Sauvignon, along with 15% Cabernet Franc and 3% Petit Verdot. It spent 22 Months in 100% new French oak.

(2025) It's Gamay, but not Beaujolais. The wine is made by Moillard, a Burgundy negociant established since 1850 in the Côte de Nuits. It's Gamay in a gastronomic style, made in stainless steel but the elevage not rushed with six months in tank, it's overall quality probably similar to many Beaujolais Villages. It has hallmark fragrance with plenty of ripe, buoyant raspberry fruit and a lift of watercolour paintbox. In the mouth it has good density of fruit and texture, quite silky really with plush tannins and the acidity one can expect that keeps Beaujolais so fresh. At its full price of £14.50 it is a not the most compelling 'buy', but on one of Morrison's frequent deals Bojo lovers will enjoy this fruity, lighter red. Watch the video for more information.

(2025) Not Pinot Noir as you might guess, but a more Rhône-like, biodynamic blend of one-third Grenache, with Carignan, Mourvèdre, Cinsault, Shiraz and Counoise making up the balance. Fermented with 50% whole bunches and wild yeast, it was assembled and aged in older French oak for seven months. It is a perfumed style of red wine, some twig and hessian notes but more about berries and light floral nuances. There's a coolness of redcurrant and cranberry. In the mouth the fruit is sweet and the texture silky, with smooth tannins and nicely balanced cherry pit acidity. A harmonious wine, sippable for sure, or try with duck or roast chicken. Watch the video for more information.

(2025) A family-owned estate in one of Saint-Emilion's 'satellite' appellations, this is 65% Merlot, plus 20% Cabernet Franc and 20% Cabernet Sauvignon. Classic nose, cedar and a touch of game over ripe and rich plum and blackcurrant, a hint of something slightly green is lovely in the overall picture. On the palate this is savoury with spice and tannins, medium-bodied with the fruit melding into the savoury, quite meaty profile. Good acidity to freshen and, with its fruit and bit of structure, this should cellar for a few years.

(2025) 100% Cinsault from red sandstone and limestone soils, this is organic certified and made from 11- to 20-year-old vines. It is made with indigenous yeasts and no added sulphur, in stainless steel. It's pale coloured soft and pretty, the nose filled with buoyant cherries and sappy, summery freshness. The palate has plenty of sweet red berries, a touch of rhubarb and theres a nice sense of mineral freshness; a certain taut precision with spicy, ripe tannins and pert and nimble acidity. Watch the video for more information.

(2025) Blended with around 10% of Bordeaux varieties aged in a mix of new and older French oak barrels for 16 months. There's a graphite and clove spice om the nose over blue-black fruits. A little raspberry and olive lift of herb and floral notes adds another layer. The palate is supple and lithe, sweet black fruit runs into creamy tannins, a swathe of creamy oak spice and good balancing acidity.

(2025) Terry Chellapah makes this lovely Syrah from Frankland River, whole bunches fermented in French oak (60% new barrels) and aged for 14 months. There's a wonderfully rich and deep bramble and blueberry fruit, but it blends with smoky oak notes and a sizzle of bacon fat. The palate is rounded, sweet and ripe, fleshy black fruits are backed up by bittersweet cocoa and a flash of raspberry brightening the palate and adding a juicy freshness into the finish. Price and stockist quoted is for a previous vintage at time of review.

(2025) From a single vineyard of gnarly, 90-year-old vines, this is 30% whole bunch spending just three months in older French oak puncheons to give a vivacious, brightly-hued style. Spiciness to spare here, and a raspberry and cherry, light truffle and smoke-infused nose. In the mouth it slips down without making a ripple, the creaminess and silk of the texture and discreet tannins set against spice and crisp acidity to leave this juicy and moreish.

(2025) Sweet, dark berry fruit aromas with a touch of earthy vegatility that adds some interest. The palate is easy drinking, with barely perceptible tannins and low-key acidity, the smooth and gluggably simple fruit being the main feature of note. £6.47 in Asda at time of review.

(2025) The Cabernet is less floral in terms of its aromatics than the Shiraz, and the fruit profile is a little darker. There are echoes of classic Cab here, with blackcurrant and a hint of leafiness, but a slightly Beaujolais-like sappiness too. In the mouth it is a little insipid, the dry tannin and acid and slightly weak mid-palate fruit pleasant enough, but no more.