Wine Type: Dry Red

(2026) From 45-year-old vines in an estate founded in the 1960s, there are 35 hectares of vines planted on Schist soils. Made in stainless steel and weighing in with just 11% abv, this has a soft, gently leafy blueberry fruitiness, dry with cranberry notes. In the mouth that cool, well-delineated fruit and acid composition is balanced, though for me the wine does lack a certain fruit density - I don't want a blockbuster Gamay, and this is elegant, restrained but perhaps a little lacking in the final analysis.

(2026) It is relatively rare to see a Gran Reserva Rioja listed these days, the GR rules stipulating a long minimum period of barrel ageing, which for the past few decades has been somewhat out of favour in the region. This Gran Reserva spent around two and a half years in oak, plus three more in bottle before release, although the barrels were all French, rather than the often more obvious American oak. It is 95% Tempranillo plus Graciano. It is aromatic, but more about cedar and sweet damp earth, a hint of chocolate, than overt fruitiness. In the mouth it continues on that cedary path, though there is a solid core of plum and blackcurrant, that is really quite plush on the mid-palate, before juicy acidity, firm tannins and the graphite and spice character reasserts in the long finish. Top tip: decant this for at least one hour and the fruit will emerge more. One for something off the grill or barbie. Watch the video for more information.

(2026) A blend of 40% Carignan, 30% Grenache, 20%, Syrah  and 10% Cinsault from Mediterranean red sandstone, this is fermented with wild yeast and matured for 15 months in stainless steel tanks. The nose is immediately firm and svelte, a taut black fruit character like black cherry and plum skin with a hint of mulled wine spices. Taut and juicy on the palate, this maintains that supple, smooth black fruit character, the tannins super-fine and the acid integrated a balancing elegantly. What a lovely wine, and well-priced for this quality and refinement.

(2026) A Pays d'Oc Merlot made by the Foncalieu co-op for Tanners, this quite intense crimson red wine has attractive cherry and juicy red plum aromas, touched by a little oak I think, but showing a nice buoyant character. In the mouth a little espresso and chariness, the tannins roughening the surface but the overall balance pretty good. Arguably the tannin/acid axis overpowers the finish very slightly.

(2026) From a partnership between British born Max Franks and Donny Sebastiani, whose family name is synonymous with Sonoma wine. There's a very attractive spice, truffle and sous-bois element here that does not dominate the ripe red and black fruits. On the palate the sweet ripeness surprises, a creamy overflow of sweet cherry and plum, some orange juicy redcurrant and a lightly roasted earthiness. Tannins are supple, acidity is moderate, but it does balance in a rich, full, enjoyable Pinot.

(2026) It's a Primitivo from Puglia, and it is appassimento, made from partially dried grapes. In itself that's not too unusual, but this is not only certified organic, it uses an ancient technique called Giro del Picciolo to dry the grapes: rather than harvest them and dry on mats, the stems of each bunch are twisted, cutting off flow of water and nutrients from the vine to the bunch, which over 12 days or so naturally concentrate as up to 40% of water volume is lost. It is also aged six months in American oak, for a smooth, bountiful red that is crammed with cherry and liquorice and as supple, full-bodied and flavourful as you like. Lots of independent stockists have this at £13.50 - £15.00, so use the wine-searcher link below or watch the video for more stockists and information.

(2026) Glen vineyards rise from 450- to 700 metres on steep, south- west facing slopes. It's an area of medium sun exposure and soils of brown sand and loam, with dolomite limestone and clay minerals and oxides. Spontaneous fermentation in stainless steel was followed by ageing in barriques for 12 months. Pale to medium garnet, spices, vanilla and pulpy strawberry fruit are charming on the nose, just a little truffly background. Plenty of plump, juicy charm on the palate too, but there's a firming core of cherry-pit acidity and tight tannin, leading to a taut, spicy finish.

(2026) Schiava is historically an over-cropped variety, but now Kurtatsch makes the wine very carefully with lower yields, and only six months in concrete tank with gentle extraction.  This wine does not carry a UGA designation at present as grapes do not come from just one location. Harry suggests chilling this lightly. Vines are at 300- to 400-metres, on sandy, loamy soil with limestone and clay. It's such a lovely old vine wine, redolent of cherries, pomegranate and orange, the sweet, creamy ripeness of the palate is juicy, with perfectly pitched and discreet tannins and acidity.

(2026) Mazon's vineyards run from 350- to 450 metres on northwest slopes with less sun exposure than Glen, the other prime Pinot Noir terroir. Soils are similar with sand and loam with dolomite limestone, clay minerals and oxides. Spontaneous fermentation in stainless steel is followed by one year in barriques and a further year in bottle before release. The site may be cooler, but aromas are ripe and juicy, alcohol still 14%, and the overall impression rich and deep, with a touch of roasted chestnut and earthy plum. In the mouth it has plenty of red fruit, maybe a touch more edge, with tight, but moderate tannins and good acidity. This finishes a touch less richly than Glen.

(2026) Brenntal is a southeast, steep slope at 220-300 metres, enjoying a microclimate with temperatures reaching 40°C in summer and good diurnal shift. Soil here is sandy and loamy with clay minerals and oxides. The wine, the flagship for the co-operative, is aged in barriques for 12 months, with a further period in large oak and bottle before release. Fascinating nose: lifted, with caraway seed, briar, cedar and ripe red plum. There's a sense of balsamic richness. On the palate this is beautifully done: there's a tension here, a knife-edge balance between savoury, quite meaty character and real juicy, incisive fruit and acidity that runs into a long, energising finish. An intriguing Merlot from such a northern, Alpine location, that reflects its origins.