An enjoyable red blend, made up primarily with Nero DAvola and a portion of Merlot and Syrah. The vineyards are situated on the hills of Trapani, where they soak up the wonderful Sicilian sun and cool, ocean breezes. The grapes are hand-picked in early October, then are de-stemmed and gently pressed. Fermentation takes place at controlled temperatures not exceeding 28 degrees Celsius, with frequent pumping-over in order to ensure optimum extraction of colour and gentle tannins. After fermentation, the three grapes are then blended together. Nero DAvola is Sicilys number 1 grape variety, and is indigenous to the island. Fedele Rosso is a pleasant, every-day drinking wine, due to its wonderful structure and soft tannins. Its packed with juicy, red berry fruit flavours, making it an ideal choice to serve with pizza, red meat, hamburgers, and tomato-based pasta dishes. Organic wine.
Bargain Deal: £6.99
This venture brings together the Burgundian Bruno Lafon, owner of Domaine Magellan in the Languedoc, and François Chamboissier from Bordeaux in a project in the south of France where they seek out great parcels of vineyards. Made from vineyards in the La Livinière village area, grown on clay and limestone soils that give a fullness to the wine. The Grenache are old bush vines very well adapted to the hot climate and minimal rainfall of this area which give a big, juicy flavours and to these are added 20% of Syrah grapes for added substance and aromatics.
If its near name-sake is a rather discreet hybrid Japanese automobile, this wine does not in any way emulate that shrinking violet image! We loved it when we tasted it, raved about its value for money, and generally thought that this was what Ribera del Duero should be doing more of, rather than the grander, oakier style for which it has become famous, or maybe one should say, notorious. From the northern band of Spanish vineyards and appellations spreading from the Pyrenees to the Portuguese border - Tempranillo (known here as Tinto del Païs) truly rules the roost. The near perfect climatic conditions are heavily influenced by the cooler air from the Atlantic and the Picos de Europa mountains, and suits this variety down to the ground. This is made from the 40-year-old vines of the great Pesquera estate. This has spent just six months in American oak and the juicy acidity enervated the black fruit, making this at once elegant yet at the same time, quite grand!
Of all the great Beaujolais villages Fleurie deliveres a particular lively and fruity style of wine that has depth and charm. Frederic Montagneron makes a delightfully friendly version that epitomises the appellation for us. One of the three Beaujolais Cru wine that benefits from 12 months in bottle, and can be kept for up to four years - maximum. The others are Cotes de Brouilly and St Amour.
Sociedade Agrícola Boas Quintas is a personal project of the oenologist Nuno Cancela de Abreu, launched in 1991 with the objective of producing estate-bottled wines from the re-awakening ancient wine region of the Dão. The philosophy underlining the project was to produce wines of high quality but of essentially Portuguese character, using the traditional native grape varieties of the region. This is a barrel-aged blend of three classic Potuguese varieties; Touriga Nacional, Alfrocheiro and Tinto Roriz.
The Scotto family hail from the island of Ischia in the bay of Naples. The first Scotto in the US, Domonic, worked as a caulker in the shipyards and made wine at home. The wine making tradition has been passed down the generations to his grandson Anthony who now runs the family wine business.
In 1987 John Hancock met Robert and Robyn Wilson in their London restaurant called Bleeding Heart. Over a bottle of John's award-winning Chardonnay, the concept of a Hawke's Bay winery was born. They were convinced they could produce world-class red wines as well as white in this region of New Zealand. By 1996 they produced the first small vintage on off-site premises. And in 1997 Stage 1 of the winery was built on its current site and completed in time for the 1997 vintage. Winemaking facilities combining the traditional with the modern are incorporated in the completion of the Barrel Hall in 1998. The first Gimblett Road wines, barrel-aged, were released in 1998 (vintage 1997); Chardonnay, Cabernet Sauvignon/Merlot and Syrah, to critical acclaim and a number of gold medals and trophies. They have since expanded and planted many other grape varieties including the fruit for this Spicy Syrah.
The primitivo grape hails from the heel of Italy and was thought to be the parent of what the Americans now call Zinfandel (although we know know it isn't). There are strong similarities in that full brambly flavours, a touch of spice alongside fullness and weight seem to be the hallmarks of these wines. This lively example from the Salento region is a perfect match for the highly flavoured dishes of Italian cuisine.
The history of Rioja Vega goes back to 1882 when Don Felipe Ugalde established a Bodega bearing his name in Haro. In 1948, the Ugalde family became related by marriage to the Muerza, another winemaking family of the neighbourhood. Both Bodegas joined forces establishing the production in San Adrián under the name of Bodegas Muerza. Many years later in 1983, the winery was acquired by Group Príncipe de Viana who have completely modernised the winery and upgraded the vineyards. Today, they tend 60 hectares and have storage for two million bottles. Made from Tempranillo and Mazuelo. The wine is oaked during 14 months in small barrels. Aromas of toast with hints of eucalyptus over a background of black fruits. Sweet and balanced on the palate.
In 1987 John Hancock met Robert and Robyn Wilson in their London restaurant called Bleeding Heart. Over a bottle of John's award-winning Chardonnay, the concept of a Hawke's Bay winery was born. They were convinced they could produce world-class red wines as well as white in this region of New Zealand. By 1996 they produced the first small vintage and in 1997 Stage 1 of the winery was built on its current site and completed in time for the 1997 vintage. The grapes for this ecclectic blend of classic grapes are sourced from vineyards predominantly in the Gimblett Gravels and the Bridge Pa Triangle. The soils are deep river gravels, left by the Ngaruroro River as it changed course over many thousands of years. These free-draining gravels can be more than 100 metres deep. Their low fertility, along with the ability to control vine vigour by controlling soil moisture, give small crops with highly concentrated flavours and aromas. Serve with Classic lamb shank, slow baked in adnams Broadsi
As with most junior clarets, Merlot predominates (95%) in this Château Malbat. For this, there are good reasons. Compared to Cabernet, Merlot tends to produce wines with more obvious fruit, and less aggressive tannins- both features which lend themselves to an earlier-drinking style of red wine. Malbat has been in the same family since 1870, and the current incumbent, of the sixth generation, is Daniel Rochet. Simple winemaking ensures great purity of fruit flavor. No rogue oak chips or barrels are involved.