Bone dry with fresh or dried fruit. Think slightly under-ripe cherry, red and berry.Crunchy tannin, youthful fruit, light to medium-bodied. These wines can vary in alcohol from 11% to 14%but the body will always be bone dry and juicy. The wines here can still be very serious bottles, think Gamay, Pinot Noir, Cinsault. Emphasis on less maceration and fresh fruit. Serve at cellar temperatures for the best experience.
BLANKbottle Master of None 2021 is nothing short of epic. Starting in 2004 by winemaker Pieter H Walser he makes 37 different South African wines and never repeats one. This...
50/50 blend of Grenache and Syrah on some of the most sought after soil in the valley. The grapes are co-fermented and aged in concrete - no oak, so as...
A classic southern French blend on the surface of Grenache, Syrah and Cinsault, but anything but classic in its expression. A fruity explosion, so much flavour and life. Grapes were...
The Nonna Gisella 2019 has a weird and wonderful process. Part of the juice is fermented cooler, the other part warmer. This adds a few layers of fresh and stewed...
Morgon often provides the most robust style of Gamay from Beaujolais, often akin to Burgundy Pinot. Charly makes use of carbonic maceration to also bring out a juicy element in...
Dolcetto with age and elegance is an absolute winner. The perfect balance between depth and complexity with softness and approachability. Harvest of the Dolcetto grapes took place around mid-September. Vinification takes...
Cabernet Franc is a staple red of the Loire Valley - in the right hands (as it is here) it offers fantastic freshness and herbicity. Add in a bit of...