Wines and Beyond

Red Wine by Oxford Landing from South Australia, Australia. Oxford Landing Merlot is deep crimson in color, with hints of purple. The nose offers red berry and plum aromas, complemented by hints of anise and black jube. In classic Merlot style, the palate is generous and full of sweet plum and berry fruits. Subtle, fleshy tannins lead to a soft finish with lingering flavors of red berries and spice.

Red Wine by Oxford Landing from South Australia, Australia. The nose shows bright fruit aromas of fragrant raspberries and plums, a hint of white pepper and a dash of nutmeg and allspice. The palate is generous and fruit driven with layers of cherries, red berried and spice from the Grenache. Fuller plum and dark fruit flavors from the Shiraz priovide flesh and weight in the mid palate with the fine soft tannins providing structure and a slightly savory finish.

Red Wine by Dog House from California. Blend: 76% Merlot, 11% Cabernet Sauvignon, 9% Cabernet Franc Eager to please with a friendly nose of sweet black cherries, anise and the perfume of iris blossoms. Boysenberry and pomegranate flavors dominate, with toasty and earthy notes fleshing out into a creamy mid-palate. The lingering, chalky finish is complemented by very fine and elegant tannins. Food pairings: This wine begs for spaghetti, pizza, lasagna and sharp cheeses with a little bite.

Red Wine by Mouton-Cadet from Bordeaux, France - Bordeaux. Color: Intense and brilliant dark cherry. Nose: Tightly packed and elegant, with complex aromas that pleasantly combine ripe stone fruit (cherry) with fresh berries, especially blackcurrant. Palate: A very smooth and full-bodied attack. Ripe fruit (cherry, blackcurrant) is immediately apparent, with powerful tannins. Remarkable overall balance. A generous and pleasant finish, sustained by attractively lingering flavors.

Red Wine by Bodega Norton from Argentina, South America. Deep red color, with violet hints. Sweet and spicy aromas reminiscent of black pepper. Good fruit and smooth, harmonious tannins.

Red Wine by Oxford Landing from South Australia, Australia. The Oxford Landing Cabernet Shiraz boasts lifted aromas of blackberry, plum and cedar. The Cabernet Sauvignon compliments the dark cherry, licorice and spice of Shiraz and provides the elegance and structure for this blend with corresponding flavours of dark berry fruits, fruit pastille and savoury spice. Shiraz adds sweetness and flesh to the mid palate contributing fuller upfront fruit flavours of red berries, vanilla bean and cloves. The result is a great synergy of two classic red varietals which is ideally suited to enjoy with food.

Red Wine by Camelot from Central Coast, California. Appealing cherry aromas carry onto the palate with deep plum richness and a subtle herbal distinction. Well balanced throughout, this wine has soft, round tannins without angular distraction. Delicate vanilla oak accents are apparent in a rich and complex finish.

Red Wine by Red Diamond from Columbia Valley, Washington. Aromas of raspberry, jam, leather and pepper mingle with a bit of floral spice on the nose. Spicy floral notes carry through the fruit-packed, medium-bodied palate, finishing with a touch of honey.

Red Wine by Camelot from California. Notes of juniper and tobacco leaf add complexity and interest to the dominant aromas of earthy, dark fruit. Flavors echo aromas with smoky notes of oak and fine, well-integrated tannins. The wine is initially reserved, but builds in the mouth, offering a full midpalate and a lingering finish.

Red Wine by Haywood from California. Haywood Vintner's Select Cabernet Sauvignon is characterized by its dark ripe color and aromas of cherry, soft oak and hints of vanilla. The full flavors of Bing cherries and spice are abundant, and complemented by a well balanced acidity with light tannins that linger throughout the pleasant finish.

Red Wine by Banfi from Tuscany, Italy. Col Di Sasso, which translates to Stony Hill, is a blend of Sangiovese and Cabernet Sauvignon grapes cultivated on the most rocky and impervious slopes of the Banfi estate in Montalcino, Tuscany. Typically harvested in early October, each grape variety is vinified separately. The Sangiovese imparts body, while stainless steel aged Cabernet Sauvignon adds fruit and structure. Col Di Sasso is a youthful red to be enjoyed with grilled or roasted meats, poultry, or as an ideal accompaniment to pasta with meat sauce and mildly piquant cheeses.

Red Wine by Columbia Crest from Columbia Valley, Washington. The Two Vines Shiraz features New World-style, ripe, jammy fruitiness blended from varieties traditional in the Rhone Valley. Black cherry and white pepper aromatics are also pronounced on the palate along with hints of boysenberry and raspberry. The lingering finish is pleasingly supple. - Ray Einberger, Winemaker

Red Wine by Almira from Spain. 93% Garnacha, 7% Syrah From slopes on the edge of the Sierra Iberica, just south of Navarra where Garnacha is king, this special cuvee blends 7% Syrah with rich Grenache produced from vines of 35 to 50 years of age. The resultant wine exhibits an elegance rarely encountered in the wines from this DO. Fermentation is classical, with no carbonic maceration. Aging is wholly in stainless steel. The wine is immediately aromatic, full and friendly on the palate and finishes with a refined length. It is composed of 93% Garnacha and 7% Syrah and sees no oak. This dark ruby-colored wine offers plenty of ripe raspberry fruit with a hint of mineral on the nose and palate. It has surprising depth and length for its humble price making it a Best Buy. Robert Parker's The Wine Advocate 86 Points

Red Wine by Canyon Road from California. The fruit for this Shiraz wine comes primarily from vineyards in the California Delta region where warm days and cool nights provide an ideal growing and ripening season. Complex flavors of game and exotic spices are woven in with black currant and ripe cherries, giving this wine a true distinction among Shiraz. The palate has a medium body with a full lengthy finish meriting short-term cellar aging or consumption with hearty fare.

Red Wine by Borsao from Spain. Blend: 80% Garnacha, 20% Tempranillo from Campo de Borja Refined nose of red fruit with a hint of blueberry. Spicy with vibrant acidity. Has a sense of both elegance and verve. Great food wine.

Red Wine by Feudo Monaci from Southern Italy, Italy. Ruby red, ethereal nose, characteristic and intense. Warm, lingering taste, smooth, full and harmonious. Food Match: roasts, pizza, grilled meats. Blend: 80% Negroamaro, 20% Malvasio nera.

Red Wine by Borsao from Spain. Refined nose of red fruit with a hint of blueberry. Spicy with vibrant acidity.  Has a sense of both elegance and verve. Great food wine. Slightly more intense than the Vina Borgia (and priced $2 higher) is the 2005 Borsao, a blend of 80% Grenache and 20% Tempranillo. This stainless steel-fermented, deep ruby-hued effort displays plenty of sweet black cherry, strawberry, and raspberry fruit, a hint of black currants, medium body, silky tannin, and wonderful ripeness. The word is “BUY!” Drink it over the next year. Robert Parker, The Wine Advocate

Red Wine by Oxford Landing from South Australia, Australia. Oxford Landing Shiraz 2005 is deep purple red in colour with hints of ruby. Lifted notes of red berry fruits and plums on the nose with hints of white pepper and anise. Layers of raspberry and cherry fruit lead to a generous mid -palate. Soft tannins complement the length of fruit flavour and the mid palate fruit sweetness.

Red Wine by Protocolo from Spain. Made from 100% Tempranillo, the 2004 Protocolo Tinto, from relatively high elevation (2,700 feet) vineyards planted on both limestone and clay, reminds me of a tasty, straightforward French Cotes du Rhone. Notions of roasted herbs, pepper, and black cherries jump from the glass of this medium-bodied, straightforward, satisfying, well-made, dry red. Enjoy it over the next 1-2 years. - The Wine Advocate

Red Wine by Bodegas Castano from Spain. Excellent example of the Monastrell grape in its early years. Intense aromas of black fruit (plums) and less ripe red fruit (cranberries, mulberries, redcurrants, blackcurrants). On the palate it is fruity and fresh, and alive with tannins which leaves a pleasant aftertaste. The 2005 Monastrell is an insane value produced from three vineyard sites ranging in age from 40-60 years. Opaque purple-colored, it gives up fragrant aromas of blue fruits, plums, and prunes. Ripe, layered, and full-flavored, this hedonistic effort can be enjoyed now but will surely evolve for 2-3 years. Match it with beef and lamb. -The Wine Advocate

Red Wine by Santa Rita from Chile, South America. Spends an average of eight months in small French and American oak barrels, resulting in an exceptionally round, mouth-filling wine. Ripe cherry and currant flavors, with a velvety finish. 100% Cabernet Sauvignon. Surprisingly powerful and rich in fruit for its price, this offers black currant and cassis over youthfully rustic tannins. Give it some pork. -Wines & Spirits Value Picks