{"title":"Red Wines","description":"","products":[{"product_id":"case-finca-allende-mingortiz-2016","title":"Spain: Finca Allende - Mingortiz 2016, Rioja","description":"\u003cp\u003e\u003cstrong\u003eGrape variety: 100% Tempranillo. 14.5% alcohol.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis wine is grown in the Mingortiz vineyard, at an altitude of 515 metres which helps to preserve freshness. Its soils are a mix of limestone and clay. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Mingortiz vineyard was planted in 1964, meaning yields are now miniscule and the fruit of such superb concentration that it will allow the resulting wine to effortlessly ingest the 16 months it spends in new 225L French oak and for it to mature beautifully for many years, with ageing potential of at least 25 years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Allende is one of Spain’s most prestigious wineries, yet it is also one of its most humble: no flamboyant hotel and visitor centre designed by some famous architect, no glitzy marketing, no fleet of tractors or branded ATVs – just horses!\u003c\/p\u003e\n\u003cp\u003eTheir sole focus is on making the very best wines possible in the most sustainable way possible; nothing else matters here.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThere aren’t many wine producers, particularly in Rioja, who could claim a greater focus on sustainability and respect for the environment than Allende: only organic fertilisers are used; they use horses rather than tractors to minimise soil compaction and carbon emissions; they do not use herbicides or any synthetic chemicals; they use natural cork washed and sterilised without the use of any chemicals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLike a lot of top-class wines, there is no fining (clarification) or filtration. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eImmediately engaging yet refined aromas of blueberries, blackberries and sweet spices augmented by balsamic and mineral notes, ceding to a full-bodied but silky-smooth palate with great length on the finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuch a beautifully made, harmonious wine, drinking very well now but with plenty of time left (at least another 10-15 years).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLamb with garlic and rosemary, beef wellington, duck with blackberry sauce, aged cheeses, chorizo and lentil stew, grilled aubergine, Iberico pork. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat the critics say: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e94\/100 (Outstanding: of remarkable personality)\u003c\/strong\u003e – Luis Gutiérrez, The Wine Advocate \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e93\/100 (Excellent: high quality, typicity, expressive character)\u003c\/strong\u003e - José Peñín, Guía Peñín \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e93\/100 (Excellent quality, character, appeal)\u003c\/strong\u003e – James Suckling, JamesSuckling.com \u003c\/span\u003e\u003c\/p\u003e","brand":"#WineObsessed","offers":[{"title":"Default Title","offer_id":51467285397851,"sku":null,"price":69.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/FincaAllendeMingortizBottle.png?v=1776702426"},{"product_id":"case-feudi-del-pisciotto-frappato-2024-copy","title":"Italy: Feudi del Pisciotto - Frappato 2024, Niscemi, Sicily","description":"\u003cp\u003e\u003cspan\u003eRead \u003ca href=\"https:\/\/wineobsessed.co.uk\/pages\/feudi_del_pisciotto\" title=\"Alex's notes on Feudi del Pisciotto\"\u003eAlex's Producer Profile on Feudi del Pisciotto\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape variety: 100% Frappato. 13% alcohol. \u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNative to Sicily, Frappato is prized for its aromatic qualities, freshness and affinity with food. It is medium-bodied, has a wonderful lightness of touch, and is often likened to Gamay (Beaujolais), or lighter styles of Nebbiolo (Piemonte). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eT\u003c\/span\u003e\u003cspan\u003ehis wine is simply a joy to drink. Silky, fresh, floral, and quietly complex, it shows just how much finesse can come from Sicily’s sun-baked soils. It’s all about the fruit character - it does not see any oak - which is surprising given its complexity; it is fermented and aged only in steel for 4 months, followed by 2 months in bottle before release. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSome describe Frappato as a great value Sicilian version of a Piemontese Nebbiolo, such as a Barolo or Barbaresco, but with less tannic weight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe label features strokes of fiery red that evoke the lava of the volcano, inspired by the ceramics of the great master from Caltagirone, Giacomo Alessi. The estate is magnificent and boasts a hotel and highly-rated restaurant, so you can go and stay there! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt a recent day-long tasting in a room packed full of wines, this was the wine everyone wanted a glass of at the end, and most of us did just that! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDo drink this lightly chilled. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood pairing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe not-too-heavy, affordable, refreshing, fruit-driven red I’ve been looking for to go with anything Italian at home: just great with tomato-based pasta, pizza, as well as cold cuts, burrata, and full-flavoured fish. Will also go very well with roasted vegetables, turkey, and cranberry sauce. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e The winemaker’s notes: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFragrant, soft, and well-balanced, with notes of strawberry, pomegranate, rose, and freesia. It's a great food wine, especially with tomato-based dishes. \u003c\/span\u003e\u003c\/p\u003e","brand":"#WineObsessed","offers":[{"title":"Default Title","offer_id":52139123147099,"sku":null,"price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/Untitled-13_5.png?v=1760692926"},{"product_id":"bride-valley-pinot-noir","title":"England: Bride Valley Estate - Pinot Noir 2022, Jurassic Coast, Dorset","description":"\u003cp\u003e\u003cspan\u003eRead \u003ca href=\"https:\/\/wineobsessed.co.uk\/pages\/bride_valley\" title=\"Alex's notes on Bride Valley\"\u003eAlex's notes on Bridge Valley\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape variety: 100% Pinot Noir. 12.5% alcohol. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This is a sprightly, elegant red with a spring in its step, a joie de vivre and a youthful charm\" - \u003c\/strong\u003eMasters of Wine Susie Barrie \u0026amp; Peter Richards, The Wine Blast Podcast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest served at cellar temperature\/lightly chilled (12-14°C) to highlight its vibrancy - pop in the fridge for around 10 minutes if (like me) you don't have a cellar. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor lovers of lighter, cool-climate, lean, tangy reds. It reminds me of a high-altitude Alpine - say Alto-Adige\/Trentino - style of red wine. Or how Bouzy rouge used to taste before the warming of the climate gathered so much pace (a Pinot Noir red made in the Champagne region). \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt is brilliant with food that packs a lot of flavour and that requires a red with good acidity (fatty\/game meats, Asian duck dishes for instance). \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMaybe avoid if a cool-climate style of red isn't your bag!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe wines of Bride Valley were the brainchild of wine legend Steven Spurrier of 'The Judgement of Paris' fame and this Pinot Noir, as well as of course the estate's sparkling, is proof of his long-held conviction that England is capable of producing world-class wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Kimmeridgian soils found at Bride Valley are prized for producing mineral, tense, long-lived wines - characteristics that are very evident in this wine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI first tasted this in 2024 and it was still shy and tightly-wound, but I could sense the potential. It has now opened-up on both nose and palate, and it's drinking well now, although do give it a little time in the glass to broaden. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts mineral tension suggests there’s still more to come as it ages further, and the palate will take on more weight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt's certainly not a big wine, as might be expected; it is a lean, linear and taut style of Pinot Noir which some love, and some don't. \u003c\/span\u003e\u003cspan\u003eIt is poised and tangy yet delicate, old-school, cool-climate, raspberry and cherry-scented Pinot Noir. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts fruit is as fresh as a daisy; for some, under-ripe and not concentrated enough, for others, wonderfully taut and tense, while it comes into its own with Asian styles of food and a fatty cut of lamb. It's a ballerina, or a high-wire artist of a wine - it walks a tightrope. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA little time in both French and American oak has imparted subtle warming notes and very gentle touches of vanilla, while it retains refreshing acidity on the finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt's the refreshing fruit that takes centre stage here, as it should - the oak is barely noticeable. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA natural match with a roast: a brilliant sunday lunch red with turkey or goose but equally as good with lamb or duck; it cuts through fatty meats very well. Also salmon, or other robust seafood. And a plate of charcuterie, definitely.\u003c\/p\u003e\n\u003cp\u003eIt can also handle a good deal of Asian spice. A great match with a decent Chinese takeaway! Try with h\u003cspan\u003eoney \u0026amp; soy salmon with noodles \u0026amp; pak choi, or hoisin duck.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat the critics say:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMasters of Wine Susie Barrie \u0026amp; Peter Richards, The Wine Blast Podcast:\u003c\/p\u003e\n\u003cp\u003e\"This is a sprightly, elegant red with a spring in its step, a joie de vivre and a youthful charm,\u003cstrong\u003e \u003c\/strong\u003eall of which captures something of its proprietor, Steven Spurrier.\"\u003c\/p\u003e\n\u003cp\u003e\"It’s not perfect, but then I can almost hear Steven agreeing. What he would – elegantly, charmingly, enthusiastically – point out is that it’s exactly what it’s meant to be. A fresh, upbeat English Pinot Noir, light but with plenty of sappy, herbal, earthy intrigue. It’s vivacious and tangy, whippet-lean and eager for a plate of cold cuts. It’s not fancy, or overbearing (though it does have a whiff of toast from the touch of American oak). Susie loved it when she judged it at the recent WineGB Awards. \u003cspan\u003eBut what it is, is a perfectly enjoyable and definitely moreish red – a fine wine ideally suited to celebrating a fine man, and a fine legacy.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe winemaker’s notes: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Opening with a fresh fruity, cherry led nose, this is a wine that draws you in from the start and is an elegant example of our unique English terroir. This medium-bodied wine has a soft, sumptuous mouthfeel with long-lasting flavours.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"#WineObsessed","offers":[{"title":"Default Title","offer_id":52139148149083,"sku":null,"price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/BrideValleyPNoirBottle.png?v=1776702740"},{"product_id":"10-minutes-by-tractor","title":"Australia: Ten Minutes By Tractor - McCutcheon Pinot Noir 2021, Mornington Peninsula","description":"\u003cp\u003e\u003cspan\u003eAlex's Producer Profile on \u003ca href=\"https:\/\/wineobsessed.co.uk\/pages\/ten_minutes_by_tractor\"\u003e10 Minutes by Tractor.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape variety: 100% Pinot Noir. 13% alcohol. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile a lighthearted name - so-called as their three neighbouring vineyards are each 'ten minutes by tractor' apart - this estate happens to be one of the finest sources of Pinot Noir not just in Australia but the whole world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOwned and run by the Spedding family, their wines are legendary in wine circles and while they weren't the first producer on the Peninsula, their single-vineyard bottlings from the 2000 vintage onwards were quickly recognised as being amongst the very best. This is an epic producer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor some time now, Mornington Pinot Noirs have tended to be more accessible, reliable, and true-to-style than equivalent Burgundies, thanks to the Peninsula's exposure to cooling ocean breezes lessening the effect of rising temperatures, moderating ripeness and thus alcohol, and preserving freshness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis might be Australia, yes, but ditch the stereotypes: this is a cool-climate region, just a ten minute drive (by car!) from the notoriously breezy Bass Strait. They even get a touch less ripeness here than at Danbury Ridge, Essex! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAll of their Pinots sit at 13% alcohol - which any honest winemaker will tell you is spot on for this variety, and increasingly a rarity in many recent vintages in Burgundy and elsewhere. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFermented only by wild yeasts, followed by 8 months in oak barrels large and small, 25% of which were new. Structured and serious yet light in colour, its vibrant acidity furnishes it with beautiful freshness, augmented by svelte tannins and subtle touches of oak spice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood pairing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLight to medium red-meats: lamb, duck, game, especially with gentle pan sauces or reductions. Herby or earthy dishes e.g. mushrooms, root-vegetables, chestnut\/spice, dishes with thyme\/rosemary\/sage. Delicate poultry or richer fish - think duck breast, roast chicken with herbs, salmon or trout with light jus or berry-glaze.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat the critics say:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Ten Minutes By Tractor is a major force to be reckoned with in the world of global Pinot Noir worship\" - Matthew Jukes \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The wines from this estate have become classier and classier with each passing year. Indeed, it's fast heading for elite status\" - Campbell Mattinson \u0026amp; Gary Walsh \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e95 points\u003c\/strong\u003e, Angus Hughson, Vinous.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTen Minutes By Tractor is \"a stand out; a benchmark\" - Jancis Robinson MW\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/10_Mins_By_Tractor_Logo.jpg?v=1779913620\" alt=\"\"\u003e\u003c\/p\u003e","brand":"#WineObsessed","offers":[{"title":"Default Title","offer_id":52139251925339,"sku":null,"price":55.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/Case2-3_1.png?v=1769779754"},{"product_id":"chateau-du-cedre-le-cedre","title":"France: Le Cèdre 2020 - Château du Cèdre, Malbec, Cahors (Organic)","description":"\u003cp\u003e\u003cstrong\u003eGrape variety: 100% Malbec. 13.5% alcohol. Certified organic.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e Oldest vineyard blocks date back to 1958. Cahors is 230km south-east of Bordeaux on the river Lot. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAn incredibly important, heroic producer of this region, Château du Cèdre is regarded as the benchmark estate of Cahors, not only credited for raising the region's reputation from the doldrums but also for elevating Malbec to international acclaim. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOwned and run by the Verhaeghe family of Belgian origin, they were determined from their very first vintage of 1973 to focus solely on quality in a region where the wines had a quite frankly horrific reputation for being tannic, rustic, and dirt cheap. Pursuing quality is MUCH harder work; while in this case being much better for the planet. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey quickly showed there was another way: complete avoidance of chemical pesticides, striving for quality via meticulous attention to detail in both vineyard and winery, very low yields, seeking out the best areas for new plantings, gentle extraction in the winery, long ageing in large-format oak, minimal new oak, restrained sulphur additions thanks to scrupulous winery hygiene, and constant experimentation. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom 40 year old vines. 24 months ageing in 5,700-litre casks and 500-litre barrels. A rich, structured, yet incredibly graceful Malbec that brims with freshness and finesse. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile perhaps not exactly cheap by most people's standards - although do bear in mind that you might routinely pay £41 for a \u003cem\u003emuch\u003c\/em\u003e lower quality bottle in a restaurant - a Bordeaux of this quality would be at least double the price! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor its quality, in a fine wine context, this is a great value wine - indeed all of Château du Cèdre's wines are renowned for their great quality:price ratio. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou'd pay anything upwards of £90 in a restaurant for this wine, so it makes sense to cook up a steak and drink this legendary wine at home....\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wine Headaches:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSeveral people - including myself - who struggle with headaches the day after drinking some reds have told me that this wine (as well as the cheaper du Cèdre red in our online shop) doesn't give them a headache at all. I can also vouch for this. Of course this is no guarantee for everyone, but it's a good sign! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePan-seared steak, roast lamb, duck breast or confit, venison, mushroom dishes, lentils, charcuterie, aged hard cheeses, or earthy vegetable sides. The perfect wine to go with a classic steak with mushrooms! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat the critics say:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e92 points, Wine Enthusiast:\u003c\/strong\u003e \"powerfully juicy and rich...with considerable potential. Organic.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e94 points, Revue des Vins de France\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e92 points, Robert Parker, Wine Advocate \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/Du_Cedre_Barrels.jpg?v=1780348380\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"#WineObsessed","offers":[{"title":"Default Title","offer_id":52139258446171,"sku":null,"price":41.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/Case2-4_2.png?v=1769780172"},{"product_id":"chateau-du-cedre-cahors","title":"France: Château du Cèdre 2022 - Malbec, Cahors (Organic)","description":"\u003cp\u003e\u003cspan\u003eRead Alex's Producer Profile on \u003ca href=\"https:\/\/wineobsessed.co.uk\/pages\/chateau_du_cedre\"\u003eChâteau du Cèdre\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eGrape variety: 100% Malbec. Certified organic. 13% alcohol. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOldest vineyard blocks date back to 1958. \u003c\/span\u003e\u003cspan\u003eCahors is 230km south-east of Bordeaux on the river Lot. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAn incredibly important, heroic producer of this region, Château du Cèdre is regarded as the benchmark estate of Cahors, not only credited for raising the region's reputation from the doldrums but also for elevating Malbec to international acclaim. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOwned and run by the Verhaeghe family of Belgian origin, they were determined from their very first vintage of 1973 to focus solely on quality in a region where the wines had a quite frankly horrific reputation for being tannic, rustic, and dirt cheap. Pursuing quality is MUCH harder work. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey quickly showed there was another way: complete avoidance of chemical pesticides, striving for quality via meticulous attention to detail in both vineyard and winery, very low yields, seeking out the best areas for new plantings, gentle extraction in the winery, long ageing in large-format oak, minimal new oak, restrained sulphur additions thanks to scrupulous winery hygiene, and constant experimentation. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom 35 year old vines, 18 months ageing in large 5,700-litre casks and 500-litre barrels. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA bold yet medium-bodied, incredibly graceful, easy-drinking Malbec that brims with freshness and finesse. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor its quality, in a fine wine context, this is a great value wine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wine Headaches:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSeveral people - including myself - who struggle with headaches the day after drinking some reds have told me that this wine doesn't give them a headache at all. I can also vouch for this. Of course this is no guarantee for everyone, but it's a good sign! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePan-seared steak, roast lamb, duck breast or confit, venison, mushroom dishes, lentils, charcuterie, aged hard cheeses, or earthy vegetable sides.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat the critics say:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e92 points, Wine Enthusiast\u003c\/strong\u003e: \"a classic of Cahors.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e92 points, James Suckling:\u003c\/strong\u003e \"balanced, flavourful, with chalky tannins and fresh acidity.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/Du_Cedre_Barrels.jpg?v=1780348380\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"#WineObsessed","offers":[{"title":"Default Title","offer_id":52139262542171,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/ChduCedreCahorsBottle.png?v=1776700696"},{"product_id":"danbury-ridge-estate-pinot-noir","title":"England: Danbury Ridge - Estate Pinot Noir 2022\/2023, Crouch Valley, Essex","description":"\u003cp\u003eRead Alex's Producer Profile on\u003cstrong\u003e \u003ca href=\"https:\/\/wineobsessed.co.uk\/pages\/danbury_ridge\" title=\"Alex's notes on Danbury Ridge\"\u003eDanbury Ridge\u003c\/a\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape variety: 100% Pinot Noir. 13.5% alcohol, 2022 vintage; 13% alcohol, 2023 vintage.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The intensity of the work that goes into making these wines is next level.....whisper it....better value than Burgundy at the same price\" - Rosamund Hall, The Independent\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A lovely, disarming Pinot Noir\" - Anne Krebiehl, Master of Wine, Vinous \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCan Be Decanted For One To Two Hours But Also Drinks Well Straight Away! \u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDeep, concentrated, and while still youthful, it is already soft, silky, and sumptuous. While there are certainly tannins present to signal the wine's age worthiness, they are so fine and integrated. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGrapes for this wine were sourced from three of Danbury's deliberately very low-yielding vineyards and it spent 12 months in the very best new and older oak barrels. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2022 was an extraordinary growing season; 41.43°C was recorded in Danbury's Polo vineyard on the 19th July, whilst cumulative precipitation June-August was a paltry 10mm. The memory of 2022’s long hot summer will live long in this wine, it is drinking so well now but will also age beautifully for at least a decade, while it certainly doesn't lack in fruit intensity and freshness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2023 was not as continuously warm as 2022 but was in many ways a more successful growing season particularly in terms of volume: it was a lot bigger than 2022, so big in fact that reducing bunches was important to optimise quality. 2022 is more concentrated and structured while 2023 is more immediately approachable and fruit-forward. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs evidenced by the critic ratings and comments below, and by its reputation in wine circles, this is a very fine Pinot Noir, from a super-premium, world-class estate, \u003c\/span\u003e\u003cspan\u003elocated in the warmest, driest corner of England, between the Blackwater and Crouch rivers, and a few miles from Maldon (of sea salt fame). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis south-facing ridge enjoys an exceptionally long and warm growing season, meaning the fruit can enjoy a long 'hang time' to achieve the required level of ripeness for concentrated still wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRenowned Master of Wine John Atkinson, an expert on cool-climate viticulture and geology, is very enthusiastically involved, while the winemaker, Liam Idzikowski, like me a graduate of Plumpton College in Sussex, boasts many years of experience in England as well as in California. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBacked by owners the Bunker family, the winery is an astonishing no-expense-spared jewel in the crown for top-quality English wine production. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI worked the 2023 vintage at this estate, the work that is put in here is insane, they are really pushing the envelope and they have garnered huge respect for the quality of their wines both here and abroad - not least in Burgundy itself: both Domaine Duroché of Gevrey-Chambertin and Domaine Benoit Moreau of Chassagne-Montrachet will be making wine in the Crouch Valley as a result of the quality they have seen at Danbury Ridge. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDuck with cherry or plum sauce, venison, game, lamb or beef fillet, salmon, soft washed-rind cheeses such as Epoisses, Stinking Bishop, Rollright, Winslade, Tunworth. A match made in heaven with mushroom and\/or truffle dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWhat the critics say: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e95\/100 (Classic, benchmark, truly exceptional)\u003c\/strong\u003e - Dr Jamie Goode, Wine Scientist, Wine Anorak.com\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e91\/100 (Exceptional Quality, Highly Recommended)\u003c\/strong\u003e - Neal Martin, Vinous\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e93\/100\u003c\/strong\u003e \"The 2023 Pinot Noir spent 16 months in oak and is scented and supple from the start, red-fruited and floral, yet with that beautiful Essex ripeness. The palate is sinuous, translucent and aromatic with tannins that crunch like starched silk. A lovely, disarming Pinot Noir.\" - Anne Krebiehl, Master of Wine, Vinous \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe intensity of the work that goes into making these wines is next level.....whisper it....better value than Burgundy at the same price - Rosamund Hall, The Independent\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/Danbury_Logo.png?v=1780344791\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/Danbury_Barrel_Hall.jpg?v=1780344722\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"#WineObsessed","offers":[{"title":"Default Title","offer_id":52139371102555,"sku":null,"price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/DRPinotNoir.png?v=1759761424"},{"product_id":"reichsrat-von-buhl-forster-jesuitengarten-pinot-noir","title":"Germany: Von Buhl Estate - Spätburgunder (Pinot Noir) 2023, Pfalz (Organic)","description":"\u003cp\u003e\u003cstrong\u003eGrape variety: 100% Spätburgunder, the German name for Pinot Noir. Certified organic. 12.5% alcohol.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGermany has always had many great wine estates and they are now no longer the closely-guarded secrets they once were, thanks mainly to recent generations of enterprising, globally-minded winemakers, but also partially to more consistent quality thanks to a warmer climate. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVon Buhl is one such great estate, one of the most prestigious, with a history dating back to 1849. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe estate's owners the Niederberger family are renowned for their environmental stewardship, evidenced by the estate's organic certification, as well as their uncompromising dedication to quality. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey are based in the town of Deidesheim in the Pfalz, just a little north of Alsace and to the south-west of Frankfurt. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMaster of Wine Jancis Robinson is in agreement with me, that this is a \"super spot\" for Pinot Noir, for both quality and price. I am a big fan of German Pinot Noir, as most in the wine trade now are! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGeneralising here, but you could say they are less animal, and more approachable than Burgundy thanks to the lower alcohol, and tend to be less plump than many of the new world; they have a lightness of touch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGermany is the third largest producer of Pinot Noir, after France and the US. An ancient variety, it supposedly originated in Burgundy (I say \"supposedly\" as it is claimed it actually originated in Egypt's Nile Valley or in North Africa). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is believed to have been first planted in Germany in the Middle Ages, meaning it has likely been cultivated here for roughly 800 years; certainly long enough for the country to have developed its own clones, either naturally or via breeding programmes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese 'German clones' are now popular in many regions growing Pinot Noir as their clusters are more elongated and open, meaning the berries are less tightly-packed together and therefore more disease resistant than Burgundian clones. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGerman clones of Pinot Noir are also prized for their perfumed aromatics and delicacy of fruit, very much evidenced in this filigree, elegant, yet sophisticated wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight to medium red-meats: lamb, duck, game, especially with gentle pan sauces or reductions. Herby or earthy dishes e.g. mushrooms, root-vegetables, chestnut\/spice, dishes with thyme\/rosemary\/sage. Delicate poultry or richer fish - think duck breast, roast chicken with herbs, salmon or trout with light jus or berry-glaze. And lovely with a decent Chinese takeaway! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat the critics say:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e91 points, The Falstaff Magazine: \u003c\/span\u003e\u003c\/strong\u003e\"juicy fruit, mineral freshness, fine acid thread, a very delicate, subtle Pinot with amazing differentiation for this price range.\"\u003c\/p\u003e","brand":"#WineObsessed","offers":[{"title":"Default Title","offer_id":52139390206299,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/Case2-4_4.png?v=1769782597"},{"product_id":"domaine-des-vaublins-malbec-2023-2024-loire-valley","title":"France: Domaine des Vaublins - Malbec 2023, Touraine, Loire Valley (Haute Valeur Environnementale)","description":"\u003cp\u003e\u003cstrong\u003eGrape variety: 100% Côt aka \u003c\/strong\u003e\u003cstrong\u003eMalbec. 12.5% alcohol. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOwned by the Deniau family, Vaublins has been a family winery for several generations, with the domaine now in the hands of the current generation Nicolas and Alexandrine who - together with Cedric Allion - are making some excellent wines under his watchful eye.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTheir 16 hectares (40 acres) of vines are located on the clay and limestone hillsides on the banks of the river Cher near the city of Tours. The 227-mile long Cher is a tributary of the Loire.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the grand scheme of things, Domaine des Vaublins is a tiny family producer with quality being their sole focus. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey hold the \"Issu d'Une Exploitation Haute Valeur Environnementale\" - meaning they are certified as an agricultural estate for having \"high environmental value\". \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA Loire interpretation of Malbec - medium-bodied, lighter and fresher than Cahors, while more structured, mineral, less sweet-fruited than many Argentine examples. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is a subtle,\u003c\/span\u003e\u003cspan\u003e fruit-forward, dainty Malbec, at only 12.5% alcohol and with very supple tannins. It boasts a winning harmony of richness and elegance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt was fermented and aged in stainless steel only, there is no oak influence here: it's all about the fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIdeal as a weeknight red!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is on the wine list of London's famous L'Escargot restaurant at £50 a bottle or £13 for a glass. This is how good it is! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBurgers, steak frites, pork, charcuterie, ragu, stews, mushroom dishes. It's a great BBQ red. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"#WineObsessed","offers":[{"title":"Default Title","offer_id":52828333867355,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/VaublinsMalbecBottle_a2791989-3556-46f6-8579-f8d99a5f5f7c.png?v=1776435990"},{"product_id":"monte-del-fra-bardolino-2024-veneto","title":"Italy: Azienda Agricola Monte del Frà - Bardolino 2024, Veneto (SQNPI-certified)","description":"\u003cp\u003e\u003cstrong\u003eGrape varieties: Corvina, Rondinella and Molinara. 12.5% alcohol. Grown on calcareous, clayey, gravelly, sandy soils in vineyards just to the south east of Lake Garda. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eDrink at around 14°C to accentuate its brightness of fruit and fragrance. It may be too warm if at room temperature. Maybe bung in the fridge for a few minutes!\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAn 'azienda agricola' is an agricultural estate - in wine, it refers to a producer that grows grapes and makes wine only from their own grapes, meaning they are fully in control of quality from vine to bottle. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen you click on this producer's website, they say \"one of the best Italian wineries in Veneto\" - quite a bold statement given the vast size of this northeastern Italian region but given the consistent quality I've seen from them, this does hold true. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOwned and run by the Bonomo family since 1958, the estate was originally founded as a monastery a few hundred years prior. It today encompasses 137 hectares\/338 acres, while the family rent another 68 hectares\/168 acres, spread across the Custoza, Valpolicella, Lugana, and Bardolino areas to the north and west of Verona.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSustainability at Monte del Frà\u003c\/strong\u003e: they are SQNPI-certified, the Italian certificate for integrated farming, which involves green manure, sexual confusion, micro-drip irrigation, and zero chemical weeding. As well as local workforces and local raw materials, working with recycled paper, sustainable glass, and a circular use of energy and water resources. The extensive winery renovation and expansion project, which will be completed in the next few years, aims to achieve maximum production sustainability.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBardolino - a town as well as a wine DOC - runs up Lake Garda's eastern side, almost half way up the lake. Monte del Frà's winery is roughly halfway between Verona (18km to the east) and Lake Garda (17km to the west) and the fruit for this wine is sourced nearby.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBardolino's red is famously delicately light, fruit-driven, and fragrant.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMonte del Frà advise to drink this with \"appetisers, summer meals, grilled fish, cold cuts, tapas, pasta\".\u003c\/p\u003e\n\u003cp\u003eAnother light, low alcohol, refreshing, fruit-driven red I like to have at hand to go with anything Italian at home; just great with tomato-based dishes, burrata, pizza, and full-flavoured fish. A great food wine! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat the critics say:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“Fragrant and playful on the nose, it alternates notes of cherries, raspberries, currants, lemon peel, and mixed flowers. Medium-bodied, juicy, and dynamic on the palate, it finishes lively and bright. Drink now” - Raffaele Vecchione, WinesCritic.com \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e90 points\u003c\/strong\u003e: \"Outstanding\", James Suckling.com\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e92 points:\u003c\/strong\u003e Luca Maroni.it \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/Monte_del_Fra_Barrels_In_Vineyard.jpg?v=1780335622\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"#WineObsessed","offers":[{"title":"Default Title","offer_id":52828885811547,"sku":null,"price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/MontedelFraBardolinoBottle.png?v=1776435459"},{"product_id":"not-yet-named-wine-company-la-despensa-sangiovese-grenache-2023-colchagua","title":"Chile: Not Yet Named Wine Company \u0026 La Despensa, Sangiovese-Grenache 2023, Colchagua (Organic)","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eGrape varieties: 75% Sangiovese, 25% Grenache. 14.5% alcohol.\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e85% destemmed and foot-crushed. 15% whole bunch fermentation, co-fermented, cornas yeast, basket press, 2019 French Oak barrels. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrinking well now but I think this will age well for up to 10 years. This is the epitome of small-scale winemaking - crushing grapes by foot, the use of a small manual basket press, while only a few barrels of this wine was produced. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis was made at the La Despensa boutique winery in the Colchagua Valley, around 200km south-west of Santiago. La Despensa is owned, organically-farmed and operated by Matt Ridgway, originally from Dorset, and his Chilean wife Ana. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is small-scale and old-school: the sort of place that labels and waxes the bottles by hand. They are focused on varieties that you wouldn't typically expect from Chile, evidenced by this wine - there is very little of the Tuscan variety Sangiovese in Chile and not a huge amount more of Grenache. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBut these varieties can handle a hot climate and it could be argued, especially given ever-rising temperatures, that these are more suited to modern-day Chile than the ubiquitous Cabernet, Merlot and Carménère that dominate the Chilean wine scene. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI must confess that I find a lot of (but by no means all) Chilean reds while generally well made, rather samey and commercial. But this wine? Unique! I mean, can you think of a wine region that routinely blends Sangiovese with Grenache? No, neither can I. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnder La Despensa's auspices, this wine was made by Manchester's Alex Brogan and Portugal's Manuel Cerdeira who in 2024 established the 'Not Yet Named Wine Company' with the ambition to partner with quality producers to make wine all over the world. Not Yet Named members vote in real time on each stage of the winemaking process, which the company refers to as \"democratic winemaking.\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis wine has garnered great reviews from our subscribers. On paper this fascinating blend should show Sangiovese's herbal, savoury bite, while the Grenache adds red fruit, warmth, spice, and supple texture. But I'll let you decide! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTomato based pasta dishes, pork ribs, red meat, beef empanadas, chorizo and lentil stew, lamb chops with smoked paprika, sausages, charcoal-grilled chicken with herbs, pork belly, aged cheeses. A great BBQ red. \u003c\/p\u003e","brand":"#WineObsessed","offers":[{"title":"Default Title","offer_id":52843710546267,"sku":null,"price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/NYNSangioGrenacheBottleBetter.png?v=1776713715"},{"product_id":"not-yet-named-wine-company-aa-badenhorst-barbera","title":"South Africa: Not Yet Named Wine Company \u0026 AA Badenhorst, Barbera 2024, Swartland","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eGrape variety: 100% Barbera. 12.5% alcohol.\u003c\/strong\u003e \u003cstrong\u003eGive it a little time to open up in the glass.\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePartial whole bunch fermentation, inoculated with fermenting Cinsault, light punchdowns by hand, seven day maceration, matured in old oak barrels. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is small-scale, hands-on winemaking of the highest order, with only one objective - to achieve the highest quality possible. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAround 70km north-east of Cape Town, the Swartland was historically a wheat growing area with very few wine producers, while from 2010 it has since been transformed into a leading fine wine region with a reputation for avant-garde, minimal-intervention, terroir-driven winemaking centered around the towns of Malmesbury and Riebeek West. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThanks to its geological patchwork of shale, granite and sandy soils, some of South Africa's most lauded wines are now made here from a smorgasbord of grape varieties. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne such avant-garde producer is Adi Badenhorst, who is something of a god in these parts and in the wider wine world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHe doesn't follow convention; his winery is small and looks run-down, and he makes some unconventional blends from grape varieties that many will not have heard of. Yet his little winery makes some of South Africa's finest wines, with his reputation having been built by word-of-mouth and intrinsic quality rather than glitzy marketing. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is for this reason that Not Yet Named Wine Company's Alex Brogan, a Mancunian with whom I studied winemaking, partnered with Badenhorst to make this Barbera, a variety extremely rare not just in South Africa (with only a few hectares planted) but everywhere outside of Italy! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBarbera is a northern Italian variety, best known for the wine it produces near the city of Asti in Piemonte (Barbera d'Asti). \u003c\/span\u003e\u003cspan\u003eBarbera produces wine that is medium-bodied, juicy, fresh, and vibrant with low to moderate alcohol, and this one from the Swartland is no exception! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is a variety that retains its natural acidity even in excessively hot growing seasons (whereas with many other varieties the winemaker often has to add acidity i.e. not at all natural).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA joyous, rare, quite rustic (in a good way) small-batch wine - it's so fragrant and boasts great acidity, making it great with food, acidity being the unsung hero of food pairing. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI just love this! There is something Burgundian about it in terms of shape yet it's unmistakeably Italian in terms of its fruit character - if this WAS Burgundy or indeed from Piemonte, it would doubtless be several times the price. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt really is a superb wine and for the quality that it delivers, really great value. It's a fine wine, no question. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBarbera is such a food friendly wine thanks to its acidity, low tannin and bright fruit. Think tomato-based dishes - pizza and pasta, sausages, pork chops, roast chicken, duck, lighter cuts of beef, mushroom risotto, hard salty cheeses. Works so well with Ragu Tagliatelle that I paired this with! \u003c\/p\u003e","brand":"#WineObsessed","offers":[{"title":"Default Title","offer_id":52843802198363,"sku":null,"price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/NYNBarberaBottle.png?v=1776713267"},{"product_id":"france-chateau-saint-maur-cuvee-azur-2024-igp-mediterranee-cotes-de-provence-cru-classe","title":"France: Cuvée Azur 2024, IGP Méditerranée, Provence","description":"\u003cp\u003e\u003cstrong\u003eGrape varieties: Grenache, Syrah \u0026amp; Cinsault. 13.5% alcohol. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA few kilometres from Saint-Tropez, Château Saint-Maur is one of only 18 estates in Provence awarded the prestigious Cru Classé designation, a status granted only to the historic, consistently high-quality estates in Côtes de Provence. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChâteau Saint-Maur has been a Cru Classé since 1955. The \u003c\/span\u003e\u003cspan\u003echâteau itself is steeped in history: it was built at the end of the 19th century and inherited its site from a former monastery established on the estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChâteau Saint-Maur is known for producing some of the region’s most refined, terroir-driven wines i.e. they look for their wines to have a sense of place, to express the unique characteristics of their vineyard sites.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCuvée Azur is Château Saint-Maur's entry-level label for everyday drinking and is the house\/by the glass wine at many great restaurants in the region. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis wine is from vineyards on sandy limestone soils that rise up from the tranquil waters of the Giscle, a small river at the foot of Grimaud, a short distance from the Gulf of Saint-Tropez.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile the vineyards are sun-drenched, the cooling effect of the river and the light winds from the sea preserve freshness and moderate sugar accumulation, and thus alcohol. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is an easy to enjoy, supple, fruit-driven, gently spicy red that can be drunk slightly chilled. It has a lovely freshness, fine tannins, and a light, easy-drinking texture. \u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eG\u003cspan dir=\"auto\"\u003erilled pork chops, roast beef, seared tuna fillet in a red wine reduction, zucchini with tomato and herbs, wild mushroom risotto. Also a great BBQ red!\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Winemaker's Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A light, easy-drinking red, marked by the freshness of crisp red fruit. Smooth and silky on the palate, this is an ideal wine to enjoy slightly chilled, even in summer, with a fine plate of charcuterie or grilled meat.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"#WineObsessed","offers":[{"title":"Default Title","offer_id":52978454954331,"sku":null,"price":15.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/ChStMaurCuveeAzurRedBottle_452d81ce-59b9-4583-85c6-40823aaded3d.png?v=1778698613"},{"product_id":"australia-ten-minutes-by-tractor-10x-pinot-noir-2024-mornington-peninsula","title":"Australia: Ten Minutes By Tractor - 10X Pinot Noir 2024, Mornington Peninsula","description":"\u003cp\u003e\u003cstrong\u003eGrape variety: 100% Pinot Noir. 13% alcohol. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\"Remarkable wine that punches well above its price level”- Huon Hooke, The Real Review\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\"Ten Minutes By Tractor is a major force to be reckoned with in the world of global Pinot Noir worship\" - Matthew Jukes \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile a lighthearted name - so-called as their three neighbouring vineyards are each 'ten minutes by tractor' apart - this estate happens to be one of the finest sources of Pinot Noir not just in Australia but the whole world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOwned and run by the Spedding family, their wines are legendary in wine circles and while they weren't the first producer on the Peninsula, their single-vineyard bottlings from the 2000 vintage onwards were quickly recognised as being amongst the very best. This is an epic producer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn some vintages and for some time now, Mornington Pinot Noirs have tended to be more accessible, reliable, and true-to-style than equivalent Burgundies, thanks to the Peninsula's exposure to cooling ocean breezes lessening the effect of rising temperatures, moderating ripeness and thus alcohol, and preserving freshness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis might be Australia, yes, but ditch the stereotypes: this is a cool-climate region, just a ten minute drive (by car!) from the notoriously breezy Bass Strait. They even get a touch less ripeness here than at Danbury Ridge, Essex!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe producers on the Mornington Peninsula, around an hour's drive south of Melbourne, are all small-scale and unshowy, and mostly family owned and run. Quite a few run their own restaurants on site, making the area a foodie paradise. There are no corporate behemoths churning out mass-market brands here! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSustainability at Ten Minutes By Tractor: \u003c\/strong\u003ehere, we are talking small-batch wild ferments i.e. the use of indigenous yeasts naturally present in the vineyard and winery (instead of using mass-produced 'cultured' yeasts that come in a bag!) for spontaneous rather than winemaker-induced fermentation. \u003c\/p\u003e\n\u003cp\u003eThe estate is run along organic and regenerative lines which involves: preserving soil health and biodiversity, zero herbicide use, cover cropping, water efficiency, a lot of work by hand on canopy management to minimise disease risk naturally rather than via frequent spraying. \u003c\/p\u003e\n\u003cp\u003eWinemaking here is top-notch: spontaneous fermentations require much more focused and attentive winemaking, while oak is used here only to support\/frame the wines, not to flavour them.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAll of this estate's Pinots (of which there are several from various vineyard blocks) sit at 13% alcohol - which any honest winemaker will tell you is spot on for this variety, and increasingly a rarity in several recent vintages in Burgundy and elsewhere. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis wine spent 5 months in French oak barrels, only 15% of which were new, and it was fermented only by wild yeasts. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker's Tasting Notes: \u003c\/strong\u003e“Vibrant red cherry, raspberry compote and chinotto fill the luscious palate…underlying baking spice gives a lovely savoury backbone.”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood pairing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLight to medium red-meats: lamb, duck, game, especially with gentle pan sauces or reductions. Herby or earthy dishes e.g. mushrooms, root-vegetables, chestnut\/spice, dishes with thyme\/rosemary\/sage. Delicate poultry or richer fish - think duck breast, roast chicken with herbs, salmon or trout with light jus or berry-glaze.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat the critics say:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Ten Minutes By Tractor is a major force to be reckoned with in the world of global Pinot Noir worship\" - Matthew Jukes \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The wines from this estate have become classier and classier with each passing year. Indeed, it's fast heading for elite status\" - Campbell Mattinson \u0026amp; Gary Walsh \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e93 points - Huon Hooke, The Real Review: \u003c\/strong\u003e“Deep, bright red with a good tint of purple; the bouquet starts with smoky\/meaty charcuterie reductive characters, rich ripe black cherry underneath. The palate is full and rich with good concentration, extract and persuasive tannins that supply an excellent backbone of structure. A powerful pinot noir with real presence and persistence. Remarkable wine that punches well above its price level.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTen Minutes By Tractor is \"a stand out; a benchmark\" - Jancis Robinson MW\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/10_Mins_By_Tractor_Logo.jpg?v=1779913620\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"#WineObsessed","offers":[{"title":"Default Title","offer_id":53127484571995,"sku":null,"price":29.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/7741\/7819\/files\/10XPinotbottleBestOne.png?v=1779916131"}],"url":"https:\/\/wineobsessed.co.uk\/collections\/red-wines.oembed","provider":"#WineObsessed","version":"1.0","type":"link"}