Other Reds

Margaret River, Western Australia. The style of Cabernet Merlot we are making at Fraser Gallop Estate is a wine that has greater freshness from a short barrel maturation and good concentration of flavour that comes naturally from dry grown Cabernet Sauvignon in the blend. The result is a sumptuous blend that drinks well early however can be cellared for a short period of 4-6 years. The blending of Cabernet Sauvignon and Merlot has been proven in Margaret River’s...

Tuscany, Italy. This artisanal, limited-release wine is made from selected estate-grown handpicked grapes (85% Sangiovese and 15% Merlot) which are fermented separately in concrete vats, with maceration on the skins for 15 days. The wines are then aged separately for 12 months in French oak, the Sangiovese in medium size oak casks and the Merlot in smaller barrels. After blending, the wine undergoes an additional 12 months bottle ageing before release...

Nemea,Greece. Agiorgitiko grapes from the hills surrounding Nemea. The yields of our semi-mountainous vineyards at a 500 m altitude are relatively low and never exceed 12,000 kg per hectare...

Nemea, Greece. For the creation of NOTIOS Red, we decided to mix two perfectly complementary varieties of the Mediterranean South, varieties that have been cultivated for years in our vineyards, in Koutsi of Nemea...

McLaren Vale, South Australia. Bright ruby with purple hue. Nose: Red cherry, spice, blueberry, strawberry, cola and raspberry lolly. Palate: Sweet generous and fleshy. Vibrant red jubes, red cherry and loads of purity! Delicious soft velvety tannins to finish...

McLaren Vale, South Australia. Colour: Crimson red with purple hue
Nose: Dark cherry, mulberry, Chinese 5 spice, liquorice, dark chocolate, quite confectionary.
Palate: A vibrant fleshy wine with flavours of marshmallow, mulberry and delicious red fruits with a hint of fairy floss, yes it is a first for me to! Silky, textured and very focused, we are very proud of this wine and it will have a long cellar life...

Epanomi, Macedonia, Greece.  First contact with the palate exudes refinement, characterised overall by richness, harmony, a pleasant vitality and a lemony finish...

Piedmont, Italy. You need to be pistìn, or fussy, to make a good Barbera, grandpa Ernesto used to say. Ferruccio Grimaldi has taken this on board to create this territorial, fresh, clean, polished, genuine Barbera.