Rich, generousRED WINES!

To stir your taste buds in true epicurean style, Anna Caidan has again put together a selection of tantalising wines.
Wine Review


Pinot Noir, 2017, New Zealand

Vibrant red colour, with a nose of candied cherries and plum. The palate reveals a supple texture with luscious tannins, a lively acidity and charming flavours of red berries (raspberry, cherry, strawberry), vanilla, liquorice and cloves, that persists in a lingering finish. Delicious with Vitello tonnato, duck breast skewers or veal moussaka.


2015, Argentina

Dark ruby colour, with a complex nose of coconut, vanilla, cherries and earthy tones. A pleasant freshness and a great tannic structure on the palate, with wonderful flavours of blackcurrants, cherries, aged vanilla, tobacco, cocoa and black pepper, that ends in a long finish. Pair beautifully with charcuterie, lamb skewers and cheeses (Brie, Cantal, goat cheese).


DON Melchor, Cabernet Sauvignon, 2016, Chile

Dark crimson colour and a powerful nose with cedar and cherry accents. The palate is endowed with rich tannins and a balanced acidity with delightful flavours of blueberries, blackberries, vanilla, tobacco, black plums, kirsch and liquorice, that precedes a lingering finish. Fantastic with tapas, duck with figs or cheese (aged Comté, Single Gloucester, Baronet)


Clarry's GSM, 2017, Australia (organic)

Vivid purple colour, with a nose opening on perfumes of pink pepper, raspberry and floral notes. A blend of Grenache, Shiraz and Mataro provides fleshy tannins and a bouncy acidity on the palate, with pleasant flavours of red plum, cranberry, mint, violets, dark chocolate, cinnamon and a touch of smoke, on a rounded finish. Perfect with cep ravioli, aubergine gratin, Asian dishes.


Hilltop Cabernet-Sauvignon, 2016, USA.

Inky purple in colour, with aromas of spices, burnt wood, vanilla, blackcurrant, ripe black fruit and tobacco. A low acidity with coated tannins on the palate with succulent flavours of blackcurrant, cherry, chocolate, coffee, toasted pine nuts, nutmeg, burnt wood and vanilla on the long finish. Enjoy it with farmhouse chicken on the spit, grilled rib steak or chicken paella.

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