Our Red Wines are listed below:
Each batch will produce 5 gallons, which will yield 24 bottles of the 750ml size.
ESTATE SERIES – RED WINES
• Estate Series South Australian Single Vineyard Shiraz
"Ripe plum and spice flavors are enhanced by rich fruit aromas and a solid backbone of tannin. A
blend of French and toasted oak adds notes of vanilla and toast, while delicate hints of berry frame the
wine to give a well-rounded, complex profile."
*Pairs well with beef stews or pot roast.
"A medium-full bodied wine combines the fruit flavors of plum and currants with the silky-smooth taste of chocolate and firm tannins."
*Goes well with meat stews and beef roasts.
“A bold, yet supple wine, expansive enough to be consumed with great pleasure, the big, smoky, earthy nose of ultra-ripe cherry and currant fruit is followed by a richly tannic finish.”
*Served with a well spiced rack of lamb, Tuscan-style meat dishes with tomato sauces, Stroganoff or meat grilled rare.
“Corvina Classico has lush, intriguing aromas of ripe red cherries and raspberries, delicate hints of almond, toast and spice and a richly tannic finish that has the fruit lingering on your palate for many minutes.”
*Grilled beef and pork, strong dry cheeses (Parmigiano Reggiano or Asiago), pasta with meat-based tomato sauces, antipasto, and veal or roast pork. The gripping tannin in this wine also makes it natural for red meat and game, and the fruit lifts up well herbed or spiced dishes.
“Vieux Chateau D’oc is a bold wine, ruby red in color with a deep, dark plum and blackberry bouquet showing subtle accents of chocolate. Rich, lush and complex, soft black fruit combines with a hint of spiciness that follows through with a firm tannic finish on the palate.”
*Leg of lamb, braised short ribs, peppered steak, duck/goose liver pate, ripe cheese with walnuts.
“A dry, sturdy, vigorous red wine that is very fruit-forward with flavours of black fruits, cherry, leather and spice.”
*Served with spicy red meats, hot sausages and duck breast.
“A hearty red wine with complex flavours of black currants, cherry, oak, pepper and spice. Very well-integrated with soft tannins on an elegant finish.”
*Complements lamb with mint sauce or grilled Portobello mushrooms.
• Estate Series – Sonoma Valley Cebernet Sauvignon
“Bright wild blackberry and cherry are complemented with abundant spice. Black pepper, vanilla, a hint of cedar, smoke and a characteristic not of cassis (blackcurrant) along with other red berry notes evolve over time to show a hint ofdry chocolate on the finish. Finely knit together with a silky mid-palate, this wine has a rich tannic backbone for aging.”
*Serve with roast beef with horseradish.
“This Sonoma Valley Pinot Noir has silky tannins carrying notes of truffle, toast, herbs, gorgeous cassis, black cherry and raspberry flavors and black spice. Food- friendly, it shows restrained toasty oak and well-balanced acidity.”
*Well suited to a wide variety of meat dishes.
“A silky, smooth structure with fruit-forward flavors of plums and red berries accented with spice notes. A medium-bodied red wine with soft tannins.”
*Excellent with beef tenderloin and prime rib.
RED WINES
• Sangiovese
“Selection International Italian Sangiovese has a wonderful bright red cherry character overlaying strawberry notes with hints of violets and white pepper. It has medium body and a long wonderfully smooth, tannic finish; livened by a zing of acidity and toasty oak and as always, a touch of the Tuscan earth.”
*Veal Parmigiana, pasta with garlic and oil cheese, Fontilla cheese, and fruits such as cherries, figs, plums and raspberries.
“Deep purple coulor with a very full, robust mouth-feel of black fruits and oak. A rich wine for rich foods.”
*Serve with Osso Buco or beef stews.
“Lush, ripe flavors of blueberries and raspberries. Framed by oak, vanilla, tobacco and fine leather notes with smooth and voluptuous tannins.”
*Excellent with well-seasoned rack of lamb or with a classic roast beef dinner.
“A full-bodied red wine with aromas and flavours of red and black fruit and light spice. The soft tannins allow this wine short term aging.”
*An excellent match to medium-rare beef dishes.
“A full-body and complexity of Cabernet Sauvignon and the soft fruit-forward flavours of Merlot. Perfect harmony together.”
*An ideal match for barbecued red meats.
“An ideal blending of 3 of California’s most popular grape varieties – Cabernet
Franc, Cabernet Sauvignon and Merlot, coming together to make a perfectly balanced red wine. Notes of black cherry, coffee and hints of vanilla round out this medium-full bodied wine.”
*Serve with roast dinner or barbecued steak.
“A deep flavorful red wine with notes of raspberry, black cherries, figs, dark chocolate and a jamminess that finishes with a peppery spice.”
*Enjoy with sausages, pork chops and Mediterranean dishes.
A dry, medium-bodied wine with elegant flavours of cherries and blackberries with moderate acidity and spicy notes.”
*This wine is great match for tomato based dishes.
“Big, bold and bountiful with loads of rich black fruits and oak. Plenty of tannin and structure for short term ageing.”
*Excellent with medium rare red meats and stews.
“This is a wine of delicate balances: intense raspberry and black cherry aromas, along with elusive notes of toast and vanilla make this a lush and rich – but not heavy – wine. Tannins are silky, gently caressing the palate, compelling, yet rounded. Bright ruby hightlights, medium body and a hint of violets and herbs,and subtle oak round out the finish.”
*Vibrant and food friendly, this wine is excellent with salmon, roast beef and lamb. An elegant, medium bodied red with flavours of cherry and spice.”
“This is a wine of delicate balances: intense raspberry and black cherry aromas, along with elusive notes of toast and vanilla make this a lush and rich – but not heavy – wine. Tannins are silky, gently caressing the palate, compelling, yet rounded. Bright ruby hightlights, mediumbody and a hint of violets and herbs, and subtle oak round out the finish.”
*Vibrant and food friendly, this wine is excellent with salmon, roast beef and lamb.
“A delicate bouquet of red berries with a hint of oak.”
*An easy drinking style for pizza and pasta.
INTERNATIONAL RED WINES
“The signature variety of Argentina, it is robust and fruity with good structure. Medium to full-body with lush red and black berries and a touch of spice.”
*Serve with wild game stews.
“A bold, fruit-forward wine exploding with flavours of cherry, raspberry and blackcurrant with a touch of oak. Rich and concentrated with a good tannin structure.”
*Recommended for short-term ageing and full flavoured red meats.
“The full-body and complexity of Cabernet Sauvignon and the ripe fruit and chocolate flavours of Shiraz. Perfect harmony together.”
*An ideal match for barbecued red meats.
“Very trendy varietal with rich, ripe fruit aromas and plenty of plums, cherries, and blackberries with a hint of spice.”
*This crowd pleaser will complement full flavoured red meats and stews.
“Red and black berries accented with black pepper carry through from the start to finish. Medium-body with soft tannins.”*Serve with pepper steaks and spicy pasta dishes.
“A fruit-forward Merlot with plenty of red berries and spice. Soft, easy tannins on a medium-body.”
*Serve with red meats and pastas.
“An excellent candidate for short term ageing due to its moderate tannins. Deep ruby red color with berries and oak on the palate.”
*Serve with prime rib and steaks.
“A classic varietal with ripe red berries on the palate. A soft, elegant wine with just a touch of French oak.”*Serve with beef tenderloin and root vegetable stews.
“Deeply colored, rich, red wine with flavours of blackberry and black pepper. Full-bodied with moderate tannins and balancing acidity.”
*Excellent with pasta and veal.
“A dry, medium to full-bodied red wine with wonderful bright red and black berries, spice and oak. A great cellar candidate for short term ageing to soften the tannins and develop its complexity.”
*Serve with beef stews and spiced red meats.
“Intense fruitiness and peppery spiciness, in addition to a rich plummy character and aromas of redcurrant and cherry, with a subtle aroma of banana in the finish.”
*Serve with barbecued red meats and game dishes.