Red Wine TorCalvano Vino Nobile di Montepulciano 2018. Drink now or cellar for up to 20 years, this wine is made for aging. Decant before drinking. Lying on Tuscanyâ€™s southwest edge is Montelpuciano, and further tucked in that small region is the historic estate of Torcalvano which was purchased by the Folonari family in 1994. Dating back to the 14th century, the property has undergone different names, and came to its modern designation as Torcalvano in 2000. At 300 meters in elevation, the loose soil at Torcalvano is rich in marine clays. Densely planted vines result in low fruit yields giving grapes high concentration and complexity, ideal for long cellaring. Torcalvano Nobile di Montepulciano by Ambrogio & Giocanni Folonari is 100% Sangiovese and is locally known as Prugnolo Gentile. The wine is fermented in stainless steel tanks and aged in traditional large oak casks for 24 months and later aged in bottle an additional six months before release. The Torcalvano is not shy, this wine is powerful and intense in both aromatics and on the palate. Smashed strawberries and baked cherry tart jump out of the glass followed by leather, spiced oak and cocoa. The palate is savory with bursting flavors of red licorice, dark chocolate, dried herbs, and black pepper leading to a long, spicy finish. Medium tannin and acidity make this wine approachable to drink now or one to put away for many years. Enjoy this wine with a variety of foods including venison, beef, rich pasta dishes, and aged cheese.
Red Wine TorCalvano Vino Nobile di Montepulciano 2018
Red Wine Treana Red Blend 2018. Robust and muscular, this powerful Californian blend is sure to please lovers of big, bold reds. Hope Family Wines sources the fruit from their finest Paso Robles vineyards. Here the combination of warm summer sunshine and cooling ocean breezes help to produce exceptional grapes with perfect balance and ample complexity. The Treana blend is composed of 75% Cabernet Sauvignon and 25% Syrah grapes which are harvested in late September through to early October and fermented by individual plot. The young wine is then aged in French oak barrels for 15 months before the final blend is made. It then ages in barrel for another three months to harmonise all the different components and add extra complexity. The result is a full-bodied and richly layered wine which opens with handsome dark berry notes and hints of leather and dried fruit. The first sip reveals a silky smooth texture, firm tannins and a well-built structure which will respond well to additional cellaring over the next 10 years or so. The bold flavour profile makes this a great match for hearty red meat dishes if you do decide to drink it now, such as barbecued ribs or a prime steak and fries.
Red Wine Tselepos Avlotopi Cabernet Sauvignon 2018. It is recommended to decant it for an hour. The Tselepos estate is the private project of Yiannis Tselepos, who founded it in 1989. He began his career in Burgundy and returned to Greece in 1980 to settle in Mantinia, where he worked as a consultant for a decade and was one of the first winemakers to re-evaluate the cultivation and use of the local Moschofilero variety. His philosophy is based on the promotion of Greek indigenous grape varieties, but the winery also produces some beautiful wines from international grape varieties. Avlotopi is located in Tegea (in the Arcadia region, in the Peloponnese) where the Cabernet Sauvignon vines grow at an altitude of about 750 meters with a north-west orientation on clayey-rocky soil. The low yields per hectare guarantee the exceptional quality of this wine. The harvest takes place in October, which gives the fruit the maximum ripeness. The production takes place through classic red vinification with a long extraction period of 25 days. The wine is then left to mature for 15 months in new oak barrels. A deep cherry color shimmers in the glass. On the nose, there are dense aromas of red berries and black cherries, vanilla, coffee, spices and toast notes. In the mouth, it is rich and powerful with finely structured tannins and marked acidity. Itâ€™s perfect with lamb, spicy greek sausages or grilled liver.