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Red Wine

Vartsikhe Marani Dzelshavi Kvevri

Vartsikhe Marani Dzelshavi Kvevri

Dzelshavi is a rare variety from western Georgia. It’s produced in traditional Georgian Kvevri method, in which the wild yeast fermentation and aging are done in large clay vessels which are buried in the ground. It’s very dark in color and medium to full bodied. Ripe fruits, pomegranate, earth, spices and good texture.

Just decant it gently and serve lightly chilled. Guamarjos!

Vartsikhe Marani Ojaleshi Kvevri

Vartsikhe Marani Ojaleshi Kvevri

Ojaleshi is a rare variety from western Georgia. It was hand harvested and fermented and aged in ancient clay vessels named Kvevri.  It’s dark red almost black in color, medium bodied, dark fruits and bursting acidity. A very flavorful but low in alcohol wine.  Drink now or age next 10 years.

Decant it gently and serve lightly chilled. Guamarjos!

Fakin Wines Teran

Fakin Wines Teran

Hand made by top young winegrower Marko Fakin (Fah-keen). 100% Teran, an indigenous sort and most important red of Istria region of Croatia. Wild yeast fermented and aged in stainless steel tanks. This is a high acid, bright and fruity red that’s rich in minerals and iron. Try it lightly chilled with smoked meats and salty cheese.

Olartia Rioja Crianza

Olartia Rioja Crianza

Whiffs of fresh-tilled earth, black olive and exquisite floral tones further delight the senses and entice you toward your first sip. On the palate, blackberries and dark cherries ride a plush, velvety texture through a charming midpalate complete with vibrant acidity and subtle cocoa nibs. Toasted oak and pleasant earth create a firm backbone that holds this wine together beautifully. You would be hard-pressed to find a better bottle for this price.

Senor de Lesmos Rioja Gran Reserva

Senor de Lesmos Rioja Gran Reserva

All estate fruit, hand harvested, and carefully vinified with native yeasts, this is a hand made wine with the purity, texture and elegance. Aged 30 months in barrel and many more in bottle, this Gran Reserva smells of ripe red fruit and chewy, dried fruits with a subtle hint of chocolate. On the palate, the red fruits show great development, with lots of chalky minerality and the elegance of a middle aged Gran Reserva.

A perfect blend of rusticity and elegance – so typical of old school Rioja – is clearly shown in this extraordinary wine.

Senor de Lesmos Rioja Reserva Especial

Senor de Lesmos Rioja Reserva Especial

Bodega Casa Juan is located in Rioja Alavesea, the Basque area of Rioja.  The winery is a converted flour mill, featuring concrete tanks for fermenting and blending the wine and barrels for ageing that are used for up to seven years. These are traditional Riojas in winemaking and spirit, though the site-specificity of their Laguardia and Villabuena vineyards confers a fruit character all its own to these wines. The reserva especial is a special blend of 50% Tempranillo and 50% Mazuelo, that is aged in a different selection of barrels than usual. Some more new oak comes into play, but that is only relative to Angel’s very conservative, light toast, high proportion of older barrels aging regimen. This is the rarest and smallest production of the Lesmos wines, and possibly their very best.

Senor de Lesmos Rioja Reserva

Senor de Lesmos Rioja Reserva

All estate fruit, hand harvested, and carefully vinified with native yeasts, this is a hand sewn wine with the purity, texture and elegance to prove it. Produced from 85% Tempranillo and 15% Mazuelo, the Reserva is a barrel selection of wines that Angel feels can undergo longer aging in barrel and then in bottle. Aged a total of 27 months in barrels, then into concrete for more than a year, the Reserva also sees bottle aging until Angel deems it ready for release.

This wine ramps up the intensity of the Crianza, with more pungent fruit as well as a real spicy and wild quality. In a good vintage, this wine is likely to improve for quite a long time.

Bodega Los Frailes Monastrell Garnacha

Bodega Los Frailes Monastrell Garnacha

Two indigenous grapes with very different profile, are complementing each other to provide a very balance wine, pure expression of our Mediterranean character. Monastrell is straight, fluid and long lasting, on the other side Garnacha variety is round, volume and sweet. The ageing of both grapes provides a great integration and complexity.

Matyas Frankovka Modra

Matyas Frankovka Modra

The wine has an intensive red-ruby color. On the nose complex and intensive aromas are dominated by fruits. On the palate this well-structured fruitiness vigorously continued. The taste is dominated by ripe red berries, completed by light earthy, mushroomy aromas of the spring forest. Juiciness and fruitiness are further enhanced by velvety tannins. This Frankovka ends with a long lingering aftertaste.

Unfiltered. Wild yeast fermented.

Food pairing: it pairs well with traditional Eastern European roasted duck or goose made with red cabbage and dumplings. Also it pairs well with meals made of small wild animals, such as a wild rabbit ragu, or pheasant.

Best served at 60-65°F.

Matyas Pinot Noir

Matyas Pinot Noir

100% Pinot Noir from organic farmed and hand harvested grapes. Wild yeast fermented in neutral oak barrels. A bit later harvest this year brought big fruit flavors and bigger style of more fuller, fruity wine. Decant and serve lightly chilled. Enjoy with grilled meats, steak and mushroom dishes.

Pivnica Cajkov Empress Frankovka

Pivnica Cajkov Empress Frankovka

Frankovka (or Blaufränkisch) is the most typical red wine variety native to the old Habsburg monarchy. The grapes are coming from Sitno Volcano at the northern border of winegrowing in Central Europe.

Wine is macerated for 28 days on the skins in open vats, and then matured in old oak barrels for three years.

Cajkov Empress Frankovka is bursting with fresh mineral acidity, with superbly integrated alcohol. This wine is a sophisticated reminiscent of Pinot Noir style. It also has a great ageing potential.

Frankovka is a superb match for variety of lamb dishes and grilled meats.

Gutturnio Superiore

Gutturnio Superiore

Luretta Gutturnio Superiore DOC is a blend of Bonarda and Barbera from the Gutturnio region in Italy. This great wine is deep red in color, round on the nose where subtle vanilla blends with the fragrance of ripe cherries. Pair with meat carpaccio, braised ox tongue, saltimbocca alla romana, stuffed turkey, young grana and medium seasoned pecorini.

Luretta Pantera

Luretta Pantera

The founder’s wine, Pantera has always been synonymous with the Luretta family. From the clever mix of three different grapes: Bonarda, Barbera and Cabernet. This wine combines the character and personality of the vineyards. Spicy aromas of pepper and cinnamon give way to softness of tannin and intense flavors of ripe fruit.

Fongoli Rossofongoli

Fongoli Rossofongoli

60% Sangiovese, 40% Montepulciano. Ruby red, clear and bright. Fruity bouquet and ethereal. Enveloping and well structured wine. It goes with pasta and classic Italian red meat dishes.

Ferrero Brunello di Montalcino

Ferrero Brunello di Montalcino

Claudia Ferrero and her husband/winemaker Pablo Härri’s estate is called the Podere Pascena and it sits in the southwesterly corner of Montalcino where they are bordered by Argiano and Banfi’s Riserva vineyard “Poggio all’Oro”. Pablo Harri spent 15 years as the lead winemaker at Banfi before starting his own winery. The small production of this wine which averages about 600 cases per year is aged in two French Allier casks of 21 and 30 hectoliters for 2 years and then in bottle for another two years before release.

Alcohol: 15.3% Total acidity: 5.4 g/l Dry extract: 32.0 g/l Volatile acidity: 0.61 g/l

Total SO2: 78 mg/l Free SO2: 19 mg/l Ashes: 3.15 g/l pH: 3.45

Tchotiashvili Tavkveri Kvevri

Tchotiashvili Tavkveri Kvevri

Wild yeast fermented and aged in buried clay vessels named kvevri. Bright fruit, light, elegant and transmitting the unique ancient method in which it was created. Medium bodied and silky texture. Pomegranate and bright spice. Cranberry, red berry and nutmeg. Lively and refreshing on the palate.  Wild yeast fermented and aged in buried clay vessels named kvevri. Only 1500 bottles produced. Each bottle hand numbered. 100% Tavkveri.

Vartsikhe Marani Otskhanure Sapere Kvevri

Vartsikhe Marani Otskhanure Sapere Kvevri

Otskhanuri Sapere is a rare variety from Imereti, western Georgia. It produces a dark and explosively flavorful wine that is crisp, fruity, mineral and complex. Incredibly all the flavor and enjoyment comes with low alcohol of 11.5%.

Decant and serve lightly chilled. Guamarjos!

Tchotiashvili Saperavi Kvevri

Tchotiashvili Saperavi Kvevri

Wild yeast fermented and aged in ancient clay vessels called kvevri. This Saperavi is dark and deep red in color with aromas and taste of dark fruits, chocolate and spices.

Decant it gently and enjoy.

Budeshuri Saperavi Kvevri

Budeshuri Saperavi Kvevri

Wild yeast fermented and aged in ancient clay vessels called kvevri. This wine is dark, exotic and unusual with notes of dark fruits, earth and spices.

Gabriel is an Orthodox Christian monk who lived in the 6th century monastery Shio-Mgvime for twenty-seven years. There, he tended crops and learned to make wine and cheese while becoming a blacksmith. He then returned to his childhood home and began making traditional, natural wine with the help of friends. This wine is completely handmade, using an ancient method in which fermentation and aging is done in buried clay vessels called Qvevri. Unfiltered.

A Qvevri (pitcher) is a large clay amphora-like vessel, that is traditionally buried in the ground up to its neck, and in which wine is fermented and stored. After the fermentation process, which occurs naturally without any additives, the kvevri is sealed with a ceramic lid and then buried in soil. The wine is left to mature for up to six months before the Qvevri is opened and the unfiltered but clear wine is ready to be bottled. Georgia’s traditional kvevri winemaking method is listed in the UNESCO intangible cultural heritage list.

 

Doremi Saperavi Kvevri

Doremi Saperavi Kvevri

100% Saperavi. A deep, dark almost black wine. Pomegranate, sour cherries, cocoa with good structure and tannins. Do Re Mi wines are all made in Qvevri which are handmade, large buried clay vessels used to ferment and age the wine. Qvevri range in size from 250 liters to 2500 liters. The lightly pressed juice is fermented with the skins, with wild yeast and free from any additives. After fermentation is finished, the Qvevri are sealed and covered with soil until Spring time. During the process, the solids in the wine slowly drop to the bottom of the qvevri and the clear wine rises to the top. When temperatures drop in December and January, the live yeast dies, the wine is transferred to new qvevri and left to age for more months. In the spring time the wine is drunk during big celebrations called Supras and leftover is bottled.

Do Re Mi is very proud to continue the long tradition of Georgian wine making and they’re pleased to offer you pure and authentic natural wines.

Trotignon Les Silex Touraine Gamay Noir

Trotignon Les Silex Touraine Gamay Noir

100% Gamay Noir 25 year old vineyards which grow on a hillsides of St Romain, on chalky-clay soils in the vineyard. St Romain gives it power, richness and roundness.

This is a luscious, mineral, fruity and refreshing Gamay which tastes like cru Beaujolais at half the price.

Vosne-Romanée Pinot Noir

Vosne-Romanée Pinot Noir

This village Vosne-Romanee from the “Côte de Nuits” is one of the most prestigious and iconic in Burgundy. Powerful and subtle, voluptuous and distinguished, this Pinot-Noir gets his fullness in the named-place “Les Maizières basses”. The hand picking in this over 30-year-old vineyard allows to keep whole grapes for a long maceration. The wine is matured during 18 months in oak barrels to fix tannins. The potential of ageing is about 20 years.

Manuel Olivier Hautes Cotes Nuits Pinot Noir

Manuel Olivier Hautes Cotes Nuits Pinot Noir

Domaine Manuel Olivier’s Bourgogne Hautes Côtes de Nuits Rouge is a wine from Pinot Noir planted just above the Grands Crus of the Côte de Nuits. Located on an East-Southeast-facing slope 350 meters above the Clos de Vougeot on rocky clay and limestone soils, it is destemmed, cold macerated for a week, wild yeast fermented half in tank and half in old barrels then aged on its lees for 9 months. Then it is bottled unfined, unfiltered and with a minimal drop of SO2. This wine is a bright yet dense Pinot Noir that offers red berry and flowery notes, ending with a long finish.

Manuel Olivier Bourgogne Pinot Noir

Manuel Olivier Bourgogne Pinot Noir

The vineyards for this wine are 15 years old. Manuel uses only organic fertilizers and wild yeast while the aging is done in inox tanks. Fresh, fruity and balanced, this is the perfect wine for chicken, grilled and roasted red meats.

Château Le Bergey Bordeaux

Château Le Bergey Bordeaux

Le Bergey is the best value of Château L’Escart, a Bordeaux Supérieur winery run by the Laurent family which live on the property. The estate is organically farmed and managed for quality throughout every step necessary to make a fine bottle of wine. You’ve got to try this if you are a Bordeaux fan. Consistently outstanding, this is yet another strong showing from one of our most price-worthy properties. Using only vines that are a minimum 25 years of age adds a measure of concentration usually found only in wines costing considerably more.

60% Cabernet Sauvignon and 40% Merlot

Dark intense fruit; cooked cherry, licorice, currant, and hints of baking chocolate. Intense and concentrated on palate. Ripe cherry, licorice, blackberry followed dry tannins and a tightly wound fruit on the finish.

Chateau L’Escart Cuvée Eden Bordeaux

Chateau L’Escart Cuvée Eden Bordeaux

The Laurent family has been sharing their passion for wine for decades, through the cuvées of Château l’Escart, produced from their one piece of 37ha of vineyards in Saint-Loubès. Gérard and his team know that greatness in wine depends essentially on the greatness of the grapes. This is why they take really good care of the vineyards, in order for the vines to naturally resist parasites with as little treatment as possible. They know how important it is to respect the land that doesn’t belong to them. Thus, each harvest keeps the full expression and richness of the terroir. As they say at Chateau l’Escart: “Making great quality wines and respecting the land that we are borrowing from our children”. It is precisely for this reason, and their strong relationship to their terroir, that they decided to convert the vineyards to biodynamic farming. This philosophy continues in the cellar, where only indigenous yeasts is used in the fermentation.

Made from 60% Merlot, 30% Cabernet Sauvignon and 10% Malbec from hand harvested 35 to 45-year old vines.

Guion Bourgueil Cuvee Domaine

Guion Bourgueil Cuvee Domaine

Cuvée Domaine is produced from Stéphane’s younger Cabernet Franc vines, 30 years or less, and is entirely fermented and aged in stainless steel. The wine shows hints of raspberries and cherries on the nose, with fine tannic structure showcasing the ripe fruit.

Domaine Guion Bourgueil Cuvee Prestige

Domaine Guion Bourgueil Cuvee Prestige

Cuvee Prestige comes from 30 to 80 year old vineyards. Aged 1 year in oak. This is a fine, savory wine with lovely tannins and good length on the palate. There is a streak of acidity running through this wine that will ensure that it will last for many, many years.

Farbice Gasnier Les Graves Chinon

Farbice Gasnier Les Graves Chinon

Chinon Les Graves is a bright, fruity wine, redolent of cedar and fresh red fruit. Its source is 30 year old Cabernet Franc vines from a single vineyard, spontenous fermentation in cement vats, which maintains its terrific fruitiness. The Gasnier’s ‘little wine’ is bright and racy and is wonderful with grilled food, roasted poultry and hard cheeses.

Krasna Hora Pinot Noir

Krasna Hora Pinot Noir

An elegant and beautiful Pinot Noir. Ruby-colored with a bright purple hue. The lovely nose is brimming with red berries, cranberries, and subtle touches of violets and roses. The bouquet shows intense cherry and raspberry fruits along with hints of violets and thyme.

On the palate one immediately picks an intense fruitiness with balanced and silky tannins and a refreshing, mouth-watering finish. The wine has a very long lingering aftertaste.

Krasna Hora Pinot Noir has that delicate lightness, yet still a firm grip and powerful presence on the palate. This lovely natural wine is made without fining or filtration.

Pinot Noir is a very versatile food pairing wine given its higher high acidity and lower tannin. This rendition of Pinot Noir pairs exceptionally well with duck, chicken, pork, and mushrooms.

Little Blue Plavac Mali

Little Blue Plavac Mali

Plavac Mali grown near city of Sibenik on the Dalmatian Coast. Organic famed and wild yeast fermented in stainless steel tanks. Typical Plavac Mali with flavors of plum, black cherry and herbs.

Stina Plavac Mali Barrique

Stina Plavac Mali Barrique

Plavac Mali grown in the limestone soils of the Island of Brac on the Dalmatian Coast. Hand harvest and berry selection ensures highest quality grapes. Wild yeast fermented in inox with wild yeast. Aged in French 225l barriques.

Stina Cuvee Red

Stina Cuvee Red

Wine from the Dalmatian coast of Croatia. Made from a blend of the indigenous grape variety of Plavac Mali with a touch of Syrah, Cabernet Sauvignon and Merlot. The Plavac Mali shines with flavours of ripe plums, herbal notes of Mediterranean plants and black cherries.

Piquentum Teran

Piquentum Teran

Teran is a variety native to the Istria region of Croatia. Historically, Teran was given to woman after childbirth to combat anemia due to the rich iron content. It also has high acidity and a wild character that’s hard to tame but in right hands makes amazing lively wines. Dimitri Brecevic, owner and winemaker at Piquentum was born in France and worked at some notable wineries before starting his own project in his fathers home village of Buzet, in Istria region of Croatia. Organic farmed, hand harvested and wild yeast fermented in neutral French oak barrels. Unfiltered, Low Sulfites.  A great pairing with charcuterie, oily cured fish, fish stews, and smoked meats.

Piquentum Refosk

Piquentum Refosk

While Refošk is in the Refosco family, it differs in that it ripens later and often has more pronounced ripe fruit. Historically, Refošk was given to woman after childbirth to combat anemia due to the rich iron content. Primary and malolactic fermentation are completed with native yeasts. A great pairing with charcuterie, oily cured fish, fish stews, and blood sausage. Locals make “Istarska supa,” a slightly warmed broth of wine, toasted country bread, olive oil, sugar, and a healthy dose of black pepper.

Benvenuti Caldeirosso

Benvenuti Caldeirosso

Caldeirosso is an original cuvee of Teran, Merlot, Nebbiolo and Tempranillo produced by Benvenuti winery from Istria – one of Croatia’s top wine producers.

Monastery Tvrdos Vranac

Monastery Tvrdos Vranac

This is a classic Vranac from Herzegovina with distinctive flavors of dried cranberry and pleasant notes of baked bread. The taste is very refreshing, with particular tones of fresh berries. Acids are living, vibrant, and lasting with a distinguished finish of ripe cherry.

Monastery Tvrdoš Vranac pairs well with grilled poultry, prosciutto and cheese, as well as lamb and veal specialties. Aged for 24 months in old monastic oak barrels.

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