Red Wine Montevertine Montevertine 2019. Decant 2 hours before serving. When Sergio Manetti purchased Montevertine back in 1967, his primary goal was to transform the dilapidated farmhouse into a charming summer home in pretty Radda-in-Chianti. Little did he know that over the course of a few years his wines would become some of Italy’s most sought-after. The estate’s namesake wine is made with 90% Sangiovese with the remaining 10% contributed by the lesser-known indigenous Tuscan grape varieties Canaiolo and Colorino. To ensure depth of flavour and finesse, the vast majority of the fruit used for the Montevertine is sourced from a small plot of vines planted in 1982. After fermentation in cement tanks, the wine spends 24 months ageing in large Slavonian oak casks followed by at least three months of resting in the bottle before it is released. Bearing the mark of both skilled traditional winemaking and top quality vineyards, the Montevertine offers inviting aromas of sour cherry, vibrant raspberry and baking spice which deepen into tobacco, cherry jam and dried Mediterranean herbs on the palate. Plenty of fresh acidity and soft tannins ensure this wine is very drinkable right now, although it can also be cellared at least up until 2030. To enhance the friendly, easy-going character of the Montevertine, try serving alongside salami, hearty red meat stews or classic tomato-based pasta dishes.
Red Wine Montevertine Montevertine 2019
Red Wine Burn Cottage Moonlight Race Pinot Noir 2019. The Burn Cottage estate was formerly sheep pasture until it was purchased by Marquis Sauvage in 2002 and converted into an award-winning winery with the help of winemaker Ted Lemon. Lemon insisted that the whole estate be farmed biodynamically from day one which helps to ensure exceptional quality fruit and a sustainable approach to viticulture. Burn Cottage has the distinction of being the first and only Central Otago winery to have practised biodynamic agriculture from its very foundation. Their Moonlight Race Pinot is crafted from estate-grown fruit as well as grapes from two other Central Otago vineyards which are also farmed sustainably. The must is vinified using wild yeasts and the young wine is then aged in French oak barrels for 12 months to add extra complexity and polish. The nose opens with intense hints of bright red cherry, ripe plums and bramble while the first sip reveals a medium body, vibrant freshness and rich red fruit flavours with a pure and clean finish. The lively red fruit character makes this a fantastic match for duck dishes like Peking duck or roast duck with a plum sauce, and it can also be cellared for another five years or so if desired.
Red Wine Mora Memo Nau Cannonau di Sardegna 2019. The Mora & Memo wine label expresses the true passion that Elisabetta Pala has for her native Sardinia and her inspired wines which capture the essence of the island’s magical terroir and characterful indigenous grape varieties. Elisabetta’s vineyards are located in the south-eastern corner of the island where wine has been made for centuries on the stunning rolling hills and prized limestone soils. This elegant Cannonau is made from arguably Sardinia’s best-known black grape variety which typically produces robust yet balanced red wines with plenty of savoury flavours. The grapes are grown just a few kilometres from the sea and fermented in stainless steel tanks to preserve plenty of natural freshness and aromatics from the variety. The next step is to age the wine for 6 months in the tank and another 3 months in the bottle. Once you pour out a glass or two, you’ll immediately notice the bright ruby red hue and enticing notes of red berries, spice, and dried herbs. The first sip reveals subtle tannins, a medium body, and plenty of dark fruit flavours including some sour black cherry notes which bring a pleasant balance. The finish is long and structured, with hints of cedar, oregano and fruit lingering on the tongue.