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The 2019 Cabernet Sauvignon is a very pretty Oakville Cabernet. Bright acids and lifted aromatics meld into a core of...
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Clean, elegant liquorice and blackberry nose, with mint, dried herbs and lush fruit on the mid palate. It's ripe and...
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A fine rendition of mid-weighted cabernet, boasting ample fealty to region: plenty of scrub, black olive, bouquet...
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Dark purple hues with an opaque appearance leading to aromas of concentration, power and finesse. Immediately...
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Fantastic aromas of blackcurrants and other dark fruit with crushed stone, iron and oysters, following through to a...
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This is amazing. The vibrancy and energy in this wine is stunning. The complexity of aromas are breathtaking with...
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Very perfumed and aromatic with blackcurrant, sweet-tobacco and Spanish-cedar character. Full-bodied with ultra fine...
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Deep and serious with black olives, blackberries, blueberries, tobacco leaf, sweet red capsicum, ash, dried meat and...
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Intriguing nose of dark currant, cocoa and sanguine aromas, followed by a tightly wound body of currant, smoke,...
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Delicious blackcurrants and plums with light, subtle chocolate and hazelnuts. Full body. Round, chewy tannins and a...
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#89 in Top 100, 2022. This Oakville stunner is loaded with cassis, plum reduction and boysenberry pâte de fruit...
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Juicy black fruit and spice notes are intense and velvety, gaining momentum on the finish, where blueberry and kirsch...
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Cabernet Sauvignon Carmenere Dolcetto Lambrusco

The deep blue colored grapes of the Carmenere varietal have their origins in France, where they are still listed as one of the elite grape varietals allowed by French law for the use in Bordeaux wines, generally regarded to be the finest in the world. However, the use of Carmenere grapes in France has been dwindling for many decades now, and it has been in several New World countries where they have seen their renaissance. Although still mostly used as a blending grape, single variety Carmenere wines are greatly sought after as a result of their deep, complex aromas, stunning blood red color and the fact that the grapes, when processed at optimum ripeness, carry some fascinating flavors, including chocolate, tobacco, and spicy cherry notes.

In Italian, Dolcetto means 'little sweet one' – a slightly misleading name, as the black grapes of this varietal have relatively little natural sugar and almost almost produce dry wines. However, the Dolcetto grapes are remarkably popular with those looking for a full, rounded and highly flavorful wine, and are grown extensively in their native Italy, and in many other countries around the world. Dolcetto varietal grapes tend to have quite a high level of tannin, due to their thick, black skins, and low acidity, resulting in interesting wines with a large feel in the mouth, despite being relatively light in body. They are most commonly associated with big, complex flavors such as liquorice and prunes, and are regularly described as having a finish similar to the flavor of bitter almonds.

Some grape species are distinct and unique varietals, clearly separate from each of their cousins. Others, like Lambrusco and Muscat, are more like umbrella terms, featuring several subspecies which show slight differences from each other from region to region. Indeed, there are astonishingly more than 60 identified varieties of Lambrusco vines, and they are almost all used in the production of characterful Italian sparkling wines. They are distinguishable by their deep ruby blush, caused by strong pigments present in their skins, and their intensely perfumed character.


Lambrusco vines are grown in several Italian regions, although we most closely associate this varietal with Piedmont and Basilicata. It has also been grown successfully in Argentina and Australia. The varietal suffered from a fairly lowly reputation in the late 20th century, due to bulk, low cost production of Lambrusco sparkling wines, aimed at markets across northern Europe and America. However, things are rapidly changing, and the older, more traditional methods of bottle fermentation are returning, along with a higher level of quality and expression, as consumers become more discerning and demanding. Many of the Lambrusco sub-varieties have their own established DOC, such as Lambrusco Salamino di Santa Croce, Lambrusco di Sorbara and Modena, where new regulations are keeping standards high and methods traditional.