Explore by taste

The world’s most planted red wine grape: thick-skinned, tannic and blackcurrant-scented, and the backbone of Bordeaux’s left bank.

• Body: can be medium-plus
• Tannin: can be medium-plus

Sangiovese from the historic hills between Florence and Siena: sour cherry, dried herbs and firm acidity, built for the table.

• Body: can be medium-plus
• Tannin: can be medium-plus

A dark, velvety variety that struggled in its French homeland and became Argentina’s national grape.

• Body: can be medium-plus
• Tannin: can be medium-plus

The blended Cabernet–Merlot benchmark: structured, cedary and built to age, with two distinct characters depending on which bank of the river it comes from.

• Body: can be medium-plus
• Tannin: can be medium-plus

Spain’s most famous red: Tempranillo-led, defined as much by its oak-ageing classification as by the grape.

• Body: can be medium-plus
• Tannin: can be medium-plus

Italy’s most planted variety and the grape behind Chianti and Brunello — high in acid, firm in tannin, and built for food.

• Body: can be medium-plus
• Tannin: can be medium-plus

A peppery, dark-fruited variety that produces two recognisably different wines depending on climate — and two different names to match.

• Body: can be medium-plus
• Tannin: can be medium-plus

Spain’s leading red variety, giving savoury, leather-and-cherry wines that are shaped as much by oak ageing as by the grape itself.

• Body: can be medium-plus
• Tannin: can be medium-plus

Reliable, cassis-driven Cabernet with a distinctive mint or eucalyptus note — and consistently among the best value in the world.

• Body: can be medium-plus
• Tannin: can be medium-plus

Cool-climate Syrah at its most savoury: black pepper, olive and cured meat over dark fruit, with firm structure at moderate alcohol.

• Body: can be medium-plus
• Tannin: can be medium-plus

The middle tier: at least three years’ ageing including a year in barrel, made only in better vintages.

• Body: can be medium-plus
• Tannin: can be medium-plus

High-altitude Mediterranean blends of Cinsault, Syrah and Cabernet from one of the oldest wine regions on earth.

• Body: can be medium-plus
• Tannin: can be medium-plus

Malbec in its French homeland: darker, firmer and more savoury than the Argentine version.

• Body: can be medium-plus
• Tannin: can be medium-plus

The top tier of Chianti Classico, introduced in 2013: estate fruit only, longer ageing, and since 2023 a higher Sangiovese minimum.

• Body: can be medium-plus
• Tannin: can be medium-plus

Chianti Classico held back for longer ageing before release — denser, more structured and longer-lived.

• Body: can be medium-plus
• Tannin: can be medium-plus

Cassis, mint and eucalyptus from a narrow strip of red terra rossa soil — Australia’s most distinctive Cabernet.

• Body: can be medium-plus
• Tannin: can be medium-plus

Peppery, floral, medium-bodied Syrah made deliberately in the northern Rhône idiom — one of New Zealand’s best-kept secrets.

• Body: can be medium-plus
• Tannin: can be medium-plus

Dense, savoury, affordable red from hot inland Murcia — among the best value in Spanish wine.

• Body: can be medium-plus
• Tannin: can be medium-plus

Mediterranean blends from France’s largest wine region — warm, herbal and increasingly serious.

• Body: can be medium-plus
• Tannin: can be medium-plus

Structured, refined Cabernet from a strongly maritime corner of Western Australia — the New World region closest to Bordeaux in balance.

• Body: can be medium-plus
• Tannin: can be medium-plus

A late-ripening, sun-demanding variety giving dark, gamey, firmly structured wine — the M in a GSM blend.

• Body: can be medium-plus
• Tannin: can be medium-plus

A South African crossing of Pinot Noir and Cinsault, capable of both the country’s worst clichés and some of its best reds.

• Body: can be medium-plus
• Tannin: can be medium-plus

White grapes fermented on skins and stems in buried clay vessels — the Georgian tradition from which all modern orange wine descends.

• Body: can be medium-plus
• Tannin: can be medium-plus

Brunello’s younger sibling: the same grape and hill town with a far shorter ageing requirement, and often outstanding value.

• Body: can be medium-plus
• Tannin: can be medium-plus