Red Blend

Organic/Bio Winemaker Antonio Macanita works only with native grapes and sets the quality standard for Alentejo. In this sunny, warm, region he crafts this wonderfully fresh and juicy red from Aragonez (Tempranillo), Touriga Nacional... Read More

A big snoot- and mouth-ful of crushed berries and cherries with some cocoa dust, a touch of acidic/tannic bite, and a “I dare you to stop drinking me” finish that keeps you coming back for more. Like an Italian Chianti... Read More

A big, bold, ripe Monestrell with gobs of blueberry/blackberry fruit, earthy chocolate and a sheen of sweet oak spice. A bite of pomegranate on the end keeps things fresh and drinkable and ready to enjoy with a juicy steak or... Read More

First created and made by Australia’s Chris Ringland, this is an unabashedly flashy and hedonistic bland of Monastrell and Cabernet Sauvignon done in new French oak. A tad more structured than the 2018, but the 92 point... Read More

Organic/Bio This top Brunello estate crafts it’s everyday drinker from around 85% Sangiovese plus Merlot, Cabernet Sauvignon and Syrah. In 2023, it’s a great Chianti-alternative, bursting with fresh red berry fruit... Read More

We love a good Rosso Piceno, the blend of cherry-fruited Sangiovese and darker berried Montepulciano grown and drunk along the Adriatic Sea in Italy’s Marche. This is a great one, nicely ripe and smooth, done all in steel,... Read More

Organic/Bio A fun party and cookout Malbec (80%) with a touch of Syrah spice (20%) and a bit of spice and softening from 8 months in French oak. Good dark fruit, nicely fleshy in feel, with generous blackberry, red plum and dark... Read More

Organic/Bio From France’s Basque country, this is a very Bordeaux-like blend of 60% Cabernet Franc, 20% Cabernet Sauvignon and 20% Tannat. Rich blackcurrant and blackberry fruit aromas and flavors are framed by sweet spice... Read More

Organic/Bio From the French Basque country, this is an “illegal” wine – 100% Cabernet Franc where the Irouleguy AOC requires at least some Tannat or other local grapes. Manual harvest, 15 days maceration and... Read More

Valensac is a thoroughly modern Languedoc winery focused on making rock-solid, all purpose, great value wines from varietals traditional (Grenache, Syrah) and more modern for the region (Chardonnay, Sauvignon Blanc, Cabernet,... Read More

Lower ABV Our first thought on tasting this was, “Wow – kind of like a darker and more playful Marcillac!” A better way to say it is that this deliciously captivating red is at once plump, ripe and full of dark... Read More

Organic/Bio Tannat in the mountain vineyards of Madiran are typically inky, tannic, beasts. Christine Dupuy is doing something different with these own-rooted, very old, vines. There’s plenty of inky black color and deep,... Read More

Jean Case and husband Steve (of AOL fame) keep going from strength to strength at this top Virginia estate. A blend of 46% Merlot, 24% Cabernet Sauvignon, 20% Petit Verdot, 7% Petit Manseng, 3% Cabernet Frac gives a medium-bodied... Read More

Lower ABV La terre parle” – the earth speaks. That’s what Francois Peycharud of Bandol’s Dom Tempier said after tasting Steve Edmonds’s wines and what you’ll say too. Here the “earth”... Read More

Lower ABV Bardolino is the fresh, easy drinking, red made on the shores of Lake Garda right next door to more “serious” Valpolicella. Chiaretto is the pink version, and the still lighter version of an already light... Read More

These guys make just one wine, a Lodi blend of Cabernet Sauvignon, Petit Sirah and Merlot brought in rich and ripe at 13.5% alcohol and given plenty of French oak spice and toast. It’s richer and more ripe than the modest... Read More

Organic/Bio The Labor Day weekend headline in the Washington Post: “This thrilling Spanish red wine delivers impressive value for $19.” Even more impressive value at these prices! From the high, hot, plains of Alicante,... Read More

Leo Hillinger is a big personality, a bit glamorous, an innovator and very much an international traveler. If Leo were a wine, he would be this rich, deep and a little bit showy blend of Merlot, Blaufränkisch and Zweigelt... Read More

Organic/Bio Gregorio Dell’Adami de Tarczal retired from the life of multinational marketing executive in 1988 and purchased the Il Civettaio farm to get closer to the land. It’s located in Tuscany Maremma district,... Read More

As the winery says, This wine reminds us of being in a Chicago steakhouse - old school leather booths, seasoned waiters preparing a table side Caesar Salad, and a New York Strip Steak cooked to perfection, ending with a dark chocolate... Read More

As Vinous says in their 92 point review, Jonata's entry-level Todos remains the hidden jewel in this range, as it offers tons of character at a very accessible price. Blending 45% Syrah, 21% Cabernet Sauvignon, 14% Petit Verdot,... Read More

Lower ABV This is the kind of wine that comes about when a crazy talented young winemaker decides to have fun with leftovers. The wine starts with Anaïs Ricome’s savory Syrah Cerise made from grapes grown in cool, high-altitude,... Read More

Organic/Bio You can try this as a introduction to the amazing innovation going on in Chile these days or just because it’s so darn delicious. Or both. But if you’ve been missing the combination of deep richness and... Read More

Lower ABV It takes a little extra work to make crisp, light, refreshing rosé in the sunny Languedoc region. Starting with picking the right grapes, including crisp, mouthwatering, Cinsault for freshness and richer Syrah... Read More

Lower ABV You may well remember that the original “recipe” for Tuscany’s Chianti Classico included the famed Sangiovese blended with softer red grapes and a splash of white grapes to balance Sangiovese’s... Read More