Red fruit and soft tannins make this an approachable Chianti for tomato sauce pairings.

A blend of 60% Vernetxa (Grenache) and 40% Caranyena (Carignan) from organically farmed vineyards in Terra Alta DO, west of Barcelona. Fermented in concrete. Mineral-forward, with dried cherry notes and a good backbone of acidity.

Grenache, blended with a co-fermentation of Grenache and Grenache Blanc. Grenache three ways.

Bertrand's no sulphur added Cabernet Sauvignon flirts with natural wine while still maintaining classic Cabernet character.

Light bodied Pinot Noir approachable in its youth with red currant fruit and good acidity.

This one sees a touch of oak, but for the most part it's the fruit that's the star. A subdued amount of that earthy quality, underlying scrumptious cherry and red fruit notes.

From fruit grown on sandy clay soils, this vibrantly fruity wine has just enough of the savoury quality Syrah is known for to pair well with any meat dish. Big, but restrained enough to be versatile.

A South African red with notes of dark plum and black currants and a minty, herbaceous undertone, aged in neutral vessels for a crisp, clean finish.

Rich and full bodied Beaujolais wine with a good tannic edge for drinking with good sausage.

A blend of 50% Merlot balanced out by an even split of Cabernets Franc and Sauvignon. Crisp, refreshing, with enough tannin to match a meat skewer or two.