Case of 6 bottles.
The red wine variety pack was so popular, we've brought it back with some new wines that we think you'll enjoy.
This mixed case of six "stay-at-home" red wines (one bottle of each) come from vineyards in Italy and Chile. Places you might consider visiting to once it's possible to travel again.
All are from independent wineries where care is taken from vineyard to grape to bottle. These wines are also available to purchase by-the-case through this Web site.
Wine #1 González Bastias, 2019 Pais en Tinaja (Maule Valley, Chile)
A "natural" wine, made from 100% País grapes, handpicked from ancient vines on original rootstock. Fermentation is in open fermenters using native yeasts then the wine is aged for 12 months in an ancient - over 300 years old - clay amphora (aka Tinaja). Bottled by hand, with no filtration. 12.9% alc./vol; .075 gr/L total SO4; 1.44 gr/L RS.
Our tasting note: Bright, medium deep ruby colour. Complex aromas and flavours of plums, wild raspberry, and blueberry with slight floral notes. Balanced acidity, medium-bodied, and a long complex finish.
Menu matches: Versatile, pairs with many different types of sauces - spicy, sweet, sour etc. - on meats, earthier vegetables, and poultry.
Wine #2 Poggio Stenti, 2016 "Tribulo" Montecucco Rosso DOCG (Tuscany, Italy)
The grapes (100% Sangiovese) are hand harvested when they have reached ideal sugar levels. Fermentation takes place in temperature-controlled, stainless-steel tanks for 15 days, with skin contact to allow for good polyphenolic extraction. The wine ages for about 18 months in (new) French-oak 20HL barrels, to develop a more complex bouquet and soft structure. Plant-based agents are used for fining. Alc./vol. 14%; R.S. < 1.0gr/L.
Tasting Note: Deep ruby colour, with garnet notes. Aromas of dark, ripe cherry, plum, and blueberry, with notes of dark chocolate and sweet spices (vanilla). Round, silky, and structured with a long, persistent finish and great depth.
Menu Matches: Will complement full-bodied dishes, grilled meats - hamburgers to game to steak, and pasta with rich, meat-based sauces.
Wine #3 Fattoria La Lecciaia, 2012 Sassarello (Tuscany, Italy)
From estate vineyards, this "Super-Tuscan" blend is 50% Sangiovese, and equal parts Cabernet Sauvignon and Merlot. The Sangiovese was aged in traditional large oak barrels, like Brunello, while the Cabernet Sauvignon and Merlot matured in smaller French oak barrique.
Our Tasting Note: Medium deep red colour with slight garnet tinges. Rich, with earthy aromas of dark cherry, plum, cocoa, and a touch of cedar/sandalwood. Medium-bodied, round on the palate, with good acidity and fine tannins and a relatively long finish.
Menu Matches: Pair with meat dishes, particularly pasta with meat sauce. Will work with hamburgers, steaks, and short ribs alike, as well as earthier-style vegetarian dishes.
Wine #4 Degani, 2018 Valpolicella Classico Superiore Ripasso "Cicilio" (Veneto, Italy)
This is a blend of Corvina, Rondinella, Corvinone, and Molinara grapes, made using the traditional Ripasso method. Ripasso literally means “passed over again” and is a technique whereby the unpressed skins used for Amarone della Valpolicella are added to fermented Valpolicella to add body to the wine and give it fuller, richer, dried fruit aromas and flavours.
Once the Ripasso process is complete, the wine is transferred to small French-oak barrels for 24 months, before bottling. 14% alc.vol.; RS 11g/L..
Tasting note: Deep ruby colour, with rich fruit – dark cherry, and plum – aromas and flavours and spicy, mocha notes, balancing acidity and integrated tannins. Dry, medium-bodied, balanced, with a long finish.
Menu match: Pair with red meat dishes (roasted, grilled or braised), meat-based pasta dishes, and a good pairing with salumi and aged cheese.
Wine #5 Olivastri Tomasso, 2016 "La Grondaia" Montepulciano d'Abruzzo DOC (Abruzzo, Italy)
Made from 100% Montepulciano grapes, hand-harvested from low-yield vineyards on the Marcantonio estate. Traditional red wine vinification - following crushing and destemming, the grapes are kept on the skins for 15-20 days to extract colour and flavour. A soft pressing follows, and fermentation takes place in temperature-controlled, stainless-steel tanks. The wine is also aged in stainless-steel tanks for 36 months.
Our tasting note: Deep ruby red colour with purple tinges. Complex aromas and flavours of cherry and plum with spicy notes of pepper, licorice, and dried herbs. Dry, medium- to full-bodied, balanced tannins, good acidity, and an elegant finish.
Food matches: Pair with grilled/roast meats (beef, lamb, veal, pork), pasta with ragù, spicy/earthy vegetarian dishes, and aged cheeses.
Wine #6Fattoria La Lecciaia, 2013 Brunello di Montalcino "Manapetra" Riserva DOCG (Tuscany, Italy)
“Manapetra” is the cru of the property, with 100% estate-grown Brunello (Sangiovese Grosso) grapes coming from a specific vineyard site. Alcoholic fermentation at controlled temperatures for 15-20 days, then aging in large oak botti for a minimum of 36 months, then six months in bottle before release. Less than 1 gr/L residual sugar; 14% alc./vol.. 12,700 bottles produced.
Our tasting note: Intense deep ruby/red colour, with complex aromas and flavours of wild dark berries, cassis, and blueberry, with spicy, earthy, leathery, floral notes. Richly elegant, this wine is medium to full-bodied, rounded and soft on the finish; the fruit, acidity, and fine juicy tannins are all well balanced.
Good idea to decant this wine for about an hour before dinner, or cellar for 5-8 years.
Menu Matches: Pair with braised and grilled meats (beef/lamb) and earthier-style sauces/dishes.