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Week 43 – Tannat

Andy 3 Comments

We tasted: Pisano Tannat, M&S, £10

Tasting Notes

Emma says: “Today kicked off with a full morning of judging Albarino wines from Spain and Portugal. Then into an afternoon of mulling over Beaujolais samples. Finished off by approving a few Champagne blends. Yes, this is the type of day all my friends tell me is my job. However the honest truth right now, is that I spend a disproportionately higher time updating spreadsheets.

If you are jealous thinking of how I’ve spent today then I can tell you by 11am my teeth were starting to sharpen with the gradual build up of Albarino acidity. By lunch time my senses were so confused I couldn’t decide if I was hungry and felt a little giddy. I promise you that even the most hardened wine taster finds a day of tasting a bit of a mountain to climb. The traditional way to refresh the senses is a cold beer or G&T. Sadly they aren’t included in 52 Grapes so I had to settle for a big bold red in the form of Tannat.

Tannat is a grape I have tasted most from its adopted country of Uruguay. I visited three years ago and fell in love with the country which has beautiful pasture land scenery and coastal sweeps of sparkling sand. The landscape is far more lush than the desert scape of Mendoza which brings to the wines a fresher lighter style. Its winemaking history is as long as Argentina but it hasn’t become quite as famous. And like Argentina the original birthplace of its famous grape is France; but for Tannat it is the region of Madiran. I met and tasted a large array of producers there but one of my favourites was the Pisano family whose wine we are tasting tonight. The large family of Italian brothers showed us around their winery which has a wonderful rustic charm, including tasting cellar filled with empty bottles of wines from around the world the brothers have consumed together. They are so passionate about their wine I regularly get an email to check in to see how they are doing and offer help even though they are the other side of the world. And I have really felt you can taste that passion in their wine.

They had a challenge with me tonight, my senses were tired and a big heavy red is not the natural cure for that. But I was pleased to see it had that charm I expected. The fruit is dark and brooding at first but starts to open out to fragrant red berry fruit. There is a decent note of milk chocolate on the aroma and taste which comes from a tasty hit of oak but the luscious plum and cherry fruit soak it up well. This is a full bodied red with rich tannin but the skill of their winemaking shows through in how smooth it feels, leaving the fruit tasting succulent without any raw grip on the finish. The moderating influence of rain in this country has also left a freshness that comes through as a menthol twist at the end. There is also a savoury edge to Tannat which I like and sets it apart from Malbec but I think this is a wine that would have definite appeal to people who are stuck drinking that wine and looking for a new adventure.

PS other producers to look out for in Uruguay are: Bouza, Garzon, Juanico, Pizzorno.”

Andy says: “Having researched this grape for the newsletter, I was looking forward to checking that the tannins in a Uruguayan version are soft.

I’m happy to confirm that they are – and I’d opt for ‘velvetty’, from my secret tannin descriptor site. After opening and smelling, I was a little hesitant as the wine smelt a bit farmyardy and possibly a touch closed, and the first taste wasn’t that great. But, as has often happened in the last few months, after a few minutes in the glass it greatly improved.

But, it didn’t improve enough to blow me away. I’ve learnt over the year that I like smokey, silky, reds like Rioja. So whilst I will have no trouble finishing the bottle, and to be honest I’ll have not trouble drinking more in the future, it won’t be at the top of my list.”

Buying Guide

Tannat is a kindred spirits of Malbec given it heralds from France (in Madiran region) but has travelled to South American and found its true home in Uruguay. If you can find a version from France or Urguauy it will be good enough. However we are going to try a Urugyuan version to taste it in its newest form.

Week 42 – Furmint

Andy 4 Comments

We tasted: 2016 Furmint ‘F’, Tornai (Nagy-Somloi, Hungary) 12.5% Vol £11.95 Vinoteca

Tasting Notes

Emma says: “I was surprised that the search for Furmint wasn’t that hard, but maybe that is in contrast to the Marsanne mission last week. Oh I miss the heady weeks of tasting Merlot. I’m lucky to have a gorgeous wine bar/come shop near the office called Vinoteca and found a Furmint there. Served to me by a very excited Hungarian who was pleased I was specifically looking for a wine from her native country.

I’ve tasted a few dry Tokajs in my time. That is the term often used in Hungary to indicate it is the Furmint grape used to make a dry wine rather than their more famous sweet version. It can be blended with a bit of other local grapes like Harsevelu too. And I have found that some producers tend to oak it quite a bit which gives it a more rich and spicy character.

The thing about Furmint as a grape is that it has massive acidity and not a great deal of fruit flavour. I am a faithful acid junkie but even Furmint has challenged me in the past. I’m interested to see what Andy makes of it.

Onto the wine in question. I was really pleased by the aroma, it had a nice marzipan character overlaying quince paste and a salty sea air note. But to taste it was totally different, the acidity hit me like a slap on the face and after that I really didn’t get much in the way of fruit. A bit of green apple, but then more salinity and a firm mineral bite, I can only describe it as licking wet stones. If I had to compare it to another wine it would be Chablis but it makes that style of wine positively fruity in comparison. It also makes me think of the wines we taste just as they have finished ferment in our post harvest visits, at that point they are full of nervy acidity and are difficult to taste and I’m sad to say that was how I felt tonight too. Perhaps it would be interesting to give it more time to age since that would soften out the acidity a bit more and that often allows some other interesting flavour dimensions to come through.

We had it with a leek and gorgonzola risotto which I would have thought is a top food match; creamy so the acidity is balanced out and without bold flavours that would overshadow the wine. It did work relatively well but the wine is so delicate in flavour even that type of meal did overshadow it a bit.”

Andy says: “Having just read Emma’s notes, I need to make a small modification to mine. I too [like to think I] am an ‘acid junkie’, but I didn’t get acid here. Maybe it was all the cheese I ate while cooking.

I found this wine to be quite dull. It was very dry, and there was no real flavour of any description, I can’t even describe it as ‘wine-y’. It was like it was flat and needed some fizz – in the same way that flat Coke tastes nothing like Coke. It needed some life in it. It did become a little more flavoursome as it warmed up, but it was nothing to write home about.

I’ve had the sweet version of this grape, and that’s winning.”

Buying Guide

Furmint is a Hungarian white grape that is most typically used as one of the grapes to make their famous sweet wine Tokaji. It may be difficult to find a dry Furmint so if you have trouble then any Tokaji would be a nice experience as the first sweet wine for our year of grape adventures.

Week 41 – Pinotage

Andy 3 Comments

Tasting Notes

We tasted: Houdamond Pinotage, £13, M&S

Emma says: I entered this week’s grape tasting with a determination to keep an open mind. Often people ask me what my favourite grape or wine is, few ask if there is a grape that I really can’t stand. I’m afraid to say that previous experience has told me that Pinotage is the only one. However the lovely people I work with who (some feel the same way) have told me that Houdamond Pinotage will be the wine to convert me. So here we go…

The reason I’m not a great fan of this wine is likely to be that I’m super sensitive to an aroma and flavour that is quite often found in South African wines. Some call it burnt rubber but I find it a bit of a dungy stink and ashy taste. If you don’t detect the same in your tasting then feel lucky, each of us have differing sensory perceptions and can be sensitive to certain things. It seems I’m particularly alert to these characters.

Onto the wine in question. The first aroma was a dark, brooding prune with a molasses richness which was quite attractive, it was followed by a bit of boot polish which I don’t mind and then that very distinct earthy dung note, but not too bad. So a good start. To taste it was nicely supple, with fluid tannins and a blueberry , plum flavour with that caramel sweetness and a strong coffee note. But then after about a second or two I felt that earthy, burnt rubber and bitter character, plus a raw alcohol burn start to emerge and that was it for me.  I struggled to finish the glass which Andy can attest is a very rare thing.

Sorry South Africa since I know this is your trademark grape. I hope Andy feels differently.”

Andy says: “I didn’t have too much time to taste this wine as I was busy fighting with a blocked dishwasher drain. It won, but there will be a return battle tonight, when I will be armed with a drain snake.

I actually don’t mind it and don’t detect the rubber that Emma does. The first thing I did say was that there was quite a rough alcohol burn. To describe that further, it’s that harsh feeling you can get from a really cheap whiskey, compared to a more expensive one which will be smoother.

Taste wise, I’m still not getting all those fruits, but I did find it quite pleasant, almost blackcurrant-y, and quite easy to drink.”

Buying Guide

Pinotage is the red grape that has come to define South Africa. Its parents are a crossing between Pinot Noir and Cinsault but it really tastes nothing like either of those grapes. The search this week should be quite easy since most big shops stock a Pinotage if they have South African wines.

Week 40 – Marsanne

Andy 3 Comments

We tasted: Tahbilk Marsanne 2010, Fortnum & Mason, £16.50

Tasting Notes

Emma says: “Here I am, just home from a work night out and feeling like a large glass of water to dilute the results. Sadly this isn’t going to be the case, 52 Grapes must take priority, especially since this week I had to go to a special effort to search out this rare grape from a shop in London.

I’ve only tasted this wine a few times in my life and it is certainly distinct. If you’ve tasted a mature Semillon from Australia the experience is similar. Andy thought it was oaked and I know exactly why. The ageing characters that come from this grape give a distinct smoky, spicy and candle wax character that is similar to the aromas you get when a wine is oaked.  So much so, that I decided to google the wine to make sure I was correct and it really didn’t have oak. I think Andy still thought I was fibbing.

In total the experience of tasting this wine really lived up to expectations.  It has a brilliant vibrancy of fruit, tropical in character with lime, pineapple aromas along with that waxy and smokey note. Then to taste it has more of the zesty lime, a bit of mango and papaya along with a creamy richness and that similar waxy overtone. It feels like a dry Riesling that isn’t as pithy or acidic and more soft in tropical fruit but with equal dimension. It makes me wish more people would have a play with Marsanne, it is a grape with real character that is overlooked and would add more interest to the wine world. And what an age worthy grape, given it has eight years of age, this wine is still showing real vibrancy of fruit that is really impressive.”

Andy says: “My initial reaction was, ‘Well, that’s got some oak on it’. How wrong I was.

This example is their ‘Museum Release’, which means the wine is held back until it begins to age, and the wine becomes richer and rounder. The results of the ageing can fool an amateur taster like myself that the wine had sat in some oak.

Emma came home and I said ‘It’s very oaky’. She had one sip, ‘Hmmm, no I think it’s age’. It was quite annoying, but hopefully it was prior knowledge of the grape/winery and not some sort of super hero skill.

Taste wise, I was a little disappointed at first as there wasn’t much going on. It was just flat and dull, and very linear, no peaks or troughs at all. But, it was fresh out the fridge, and once it had warmed a little it opened up and I could get the spicy honeysuckle notes that the tasting notes say you should. Slightly oily in texture, and quite dry too. It could do with a bit more zing for me, but a very nice wine all in all, and good test for a noob.”

Buying Guide

Marsanne is a grape that heralds from the Rhone region of France. In the Northern Rhone it takes centre stage party blended with Roussanne; look out for St Joseph or Hermitage whites for this style, be warned they are pricey. For this reason we will seek out a producer in Australia known for this this grape, Tahbilk. They make a 100% Marsanne that will give us the best chance to really taste its character.

Week 39 – Arneis

52grapes 3 Comments

Ascheri Langhe Arneis

Emma says: “Shuffle over Gavi, this little grape is the northern Italian white that really deserves the spotlight. It has that bone dry crisp and refreshing style that fans of Pinot Grigio love but so much more in flavour. 

As I wrote in my page on this grape it’s also a favourite with locals. And I love the fact its name means “little rascal”

This version from Ascheri is a perfect example. Slightly honeysuckle floral on the nose, but it really comes alive on the palate, pear compote and cream flavours but that fresh acidity to balance that makes the mouth water. I don’t think you’d find many other examples better than this. 

For more ideas on other grapes to try or food matches check out the Arneis page I’ve written. But my perfect food match for this wine would be a lovely chicken breast casserole in a creamy sauce, the peachy flavours of the wine would combine nicely and the fresh acidity could cut through the sauce.”

Andy says: “Disclaimer: I tasted this after eating some home made garlic bread, so not ideal palate preparation.

I quite liked this wine, it was clean and crisp, but to be honest I don’t have much more to say, it’s just a bit ‘white wine-y’. It’s definitely fruity, but I’m not really getting any of the ‘classic’ apple and peachy notes that I’m supposed to. Garlic, yes, apple, no. Would I drink it again? Yeah, it’s not offensive in any way, just a bit middle of the road.”

Week 38 – Negroamaro

Andy 3 Comments

We tasted: Domodo Negroamaro 2017, Majestic, £9.99

Tasting Notes

Emma says: “Negroamaro is one of the lesser known reds of Italy. It comes from the Southern area of Apulia where it can get very hot so you have to expect a rich red, potentially with a bit of that raisin richness that comes from ultra ripeness. I’m not naturally a fan of big reds so I haven’t been expecting much this week. But I am hoping we get a real taste of these unique grapes that make Italy such an interesting country to explore for wine.

First the colour of my wine is ultra dark, almost opaque which often happens with warm climate reds because the anthocyanin that come from the skins accumulate a bit more with warm climate grapes. I can also see those strong tears that come onto the side of the glass, also a common feature with sugar ripe grapes made into wine.

The aroma matches my first impression, the fruit is rich and baked, lots of prunes, raisins and liquorice notes. To taste it is fleshy, with that ripe fruit profile, mixed with molasses and mediterranean herbs like oregano and tarragon. There is a fair bit of tannin giving it a grip that is typical of Italian reds, but it is also quite quaffable because the alcohol is surprisingly low at 12%.

I’m not quite sure how they managed that with all these ripe fruit flavours, I suspect some winemaker wizardry has gone on. I don’t think this is going to be the Negroamaro that converts me but it was certainly inoffensive and I’d be happy to serve it to friends at a party.“

Andy says: “Fairly lame post from me this week, as once again I had very little time to actually taste this wine.

I don’t get any of the flavours Emma mentions, but she is quite a bit posher than me so we’ll put it down to that. As she said, it is an inoffensive drinkable red, and something I’d expect to be given in an average Italian as a their house wine.

Hopefully I’ll get to taste it again and add some more to this.”

Buying Guide

Negroamaro is a black grape from the south of Italy, especially the region Puglia and Salento. We will be looking for a 100% grape blend from these areas. Some large supermarkets do stock this grape but you may need to look in specialist stores.

Week 37 – Grillo

Andy 4 Comments

We tasted: 2017 Grillo Sicilia, Rupe Secca, £8.45, Haynes Hanson & Clark

Tasting Notes

Emma says: “Our grape buying quest has taken us far and wide but this week was a special pleasure. Whilst in the Cotswolds for a wedding we popped by a high street in a pretty town called Stow on Wold. As we walked past at least a dozen tea shops, this beautiful wine shop Haynes Hanson & Clarke emerged like a mirage.

One of those traditional shops with wooden crates everywhere and bottles that all look shiny and new. This was also a lovely coincidence because a great friend Siobhan who I studied the MW with is their buying director but I had entirely forgotten they had a countryside off shoot to their London shop. If I’m honest, when we stepped into the shop I wasn’t holding much hope for an unusual wine like Grillo to be on their shelves, yet within their select Italian wine range it certainly was. So this glass sitting before me right now feels a little fateful. I hope it lives up to that.

Grillo is a special grape for me because soon after I passed the MW I was asked to do a talk on this very grape in Sicily, to an audience of food and wine critics. That daunting feat was made worse by the fact that just before I was due on stage, I was introduced to Sicily’s very own Grillo specialist, and told they would be in the audience. Fortunately I managed to fumble my way through the talk, partially by asking the said specialist to tell us everything he knew, and he seemed delighted. As a result, I’m happy to say I know more than the average person about this lovely grape.

We mentioned in our notes that it is a cross between two other local grapes and I think this is what gives it the diverse character. It has this lovely honeysuckle, floral aroma but with a rich tropical core of fruit that has a touch of spice making it feel exotic in style. I would say this is the perfect grape for someone who typically likes whites with a bit of richness and body like Chardonnay or Viognier.

But onto this particular Grillo which is happily one I’ve never tried before. It shows the grape brilliantly. The aroma is bright, perfumed with a veritable fruit salad array of characters. The palate is just as fruity but not in a confected or syrupy way so that it feels fresh and not heavy to taste. There is just the perfect amount of acidity to the wine that holds these flavours up and keeps the palate zingy. Altogether a very satisfying experience because I really feel we’ve experience Grillo as it should be. I hope whichever wine everyone else manages to taste is as good as this.“

Andy says: “It’s been a hectic week of socialising for me this week, and to be honest, I only had a couple of mouthfuls of this while I popped home to get changed before going to the residents’ AGM. Yes, it was as exciting as it sounds.

I would say that it had a lovely fruity aroma and was beautifully clean and crisp on the palate, with a perfect balance between the zingy acidity and fruity flavours. It really did go down very easily, and is perhaps one of my favourite whites so far.”

Buying Guide

Grillo is a Sicilian grape that is becoming increasingly popular. It has the richness & fragrance of Chardonnay with a slightly spicy character. So check out the Italian section of the local shop and look for Grillo on the label.

Week 36 – Verdejo

Andy 3 Comments

We tasted: Beronia Rueda Verdejo, £8.99, Waitrose

Tasting Notes

Emma says:”I really wanted to find a 2017 vintage Verdejo this week because I have always seen this as a grape that needs to be youthful to show well.

After a lot of searching I found one from a respected producer, Beronia, that was 2016. I felt that was a good enough guarantee that it would be a decent example. Beronia is best known as a traditional Rioja producer, but they must be branching out into this neighbouring region of Reuda where this wine comes from.

I wasn’t expecting much from Verdejo week because wines I’ve tasted from this grape are often quaffable but equally forgettable and even sometimes dilute. When I tried to memorise the grape for my tasting exams I always thought it was somewhere between a Sauvignon and Pinot Grigio but nothing distinct in itself.
Fortunately buying a wine from Beronia was a good bet because I was nicely surprised by the experience. The age gave the aroma a sage leaf, soft herbal character contrasted by honeysuckle and lime blossom, a bit like an aged Riesling. Then to taste it became almost tropical, with mild pineapple fruit punch flavours, and a limey tang. I also got a bit of slate-y minerality that gave it dimension. These flavours lasted quite well which also impressed me. Ultimately it was a lovely citrus driven, thirst quenching wine with a bit more oomph than I normally get from Verdejo.”

Andy says: “I’m noticing a pattern in that I struggle to describe the whites. Reds seem easier, I guess they have more flavourful characteristics.

This one, again, I’m going to say tastes winey, but not as winey as others. That’s not very helpful as I still haven’t worked out what that winey taste is. It’s also limey sour, dry, and a bit oily. I preferred this one crisp and cold fresh from the fridge, it got more sour as it warmed up. I did at one point think I got a taste of almond, but that really is about as far as it goes with this one. ”

Buying Guide

Verdejo is a lesser known white grape from Spain. We will be seeking out one from the region Reuda where this grape has become increasingly popular in recent years.

Week 35 – Cabernet Sauvignon

Andy 4 Comments

We tasted: Chateau Blaignan Medoc 2012 £14.50-9.67 on save 1/3 now

Tasting Notes

Emma says: “This week Andy really held me back. I was ready to crack open a fine bottle of Bordeaux for our Cabernet experience. One of those really pricey bottles that I’ve saved for a “special” occasion. Since I never seem to find a grand enough moment to fit opening one, I thought 52 grapes might fit the bill. But no, Andy was my kill joy, he said we needed to find something similar to what other readers might be drinking. Do I sound bitter?

So I didn’t open this bottle with a lot of relish. However I’m really happy to say that opening it was a nice reminder that everyday Bordeaux can be a joy. A lot of wine trade people dismiss ordinary Bordeaux as being lean and green tasting. That is because the Cabernet grapes in the moderate climate of Bordeaux can struggle to ripen and if they don’t the flavours can become bitter and leafy, plus the tannin in the grapes can also be unripe and rough. Potentially I’m just a bit immune to those flavours because my lovely dad who is the ripe old age of 91 has been drinking at least a half a bottle of Berry Bros Extra Ordinary Claret since I was born; which was a while ago. Consequently I’ve had a lot of experience with this grape!

Onto this wine which I happen to know really well because I import it for the company I work at. I’m so pleased that it really shows that definitive Bordeaux character in a good way. The aromas are heady and perfumed, with typical cassis and sweet menthol leaf, combining with leather and tobacco. Then on the taste it showed through a sense of classic minerality (pencil lead if you have ever tasted it) and fresh crunchy brambles mixing with a hint of padron grilled green peppers that defines to me the greenness that is good in Bordeaux. The tannins are a feature as you would expect in a boldly structured grape like Cabernet, they feel grippy and leave a texture on your teeth, probably a colour if I’d drank the whole bottle. Cabernet is also the grape that really encapsulates what “tertiary” characters are in wine. This term refers to the aromas and flavours that happen with age and when a wine moves away from primary characters such as fresh fruit and flowers. Cabernet has a lot of structure and acidity that soften out nicely with age and then these “other” characters evolve which also bring complexity for example: leather, tobacco, tar or pot pourri. This wine only has six years of age but ones that are much older will be become dominated by these tertiary characters more than the fruit.

On food matches do try a lump of cheese with this wine. The heavy tannin in  Cabernet reacts with protein and then they have this nice synergy where the wine softens the taste of the cheese and the protein then helps the tannins to soften so the wine is more approachable.

A final personal note is that I love Bordeaux because every time I have a sip I somehow feel closer to my Dad. I’m not sure he feels the same way or he’d be thinking about me a lot! But it is nice to have that personal connection with a wine.”

Andy says: “I was looking forward to this week as I’ve always thought I was a CabSav fan. I think I still am, but am coming to the annoying realisation that maybe not all wine is the same.

I think I’ve probably only ever had big, bold, shouty Cabs from e.g. California. Well, I know that’s not true as I’ve had plenty of Bordeauxs in the past, I guess I’ve never really clicked that they’re the ‘same’ thing. Basically, I was expecting an explosive mouthful of flavour.
My first sniff of this wine seemed salty, sort of salted caramel, and also some high tones (those aromas that, for me, get right up your nose and right into your brain), but other than that, I didn’t get too much. After a while that changed and I did get some fruit, but very hidden, definitely not ‘fruit forward’. Taste wise it was the same, it seemed a bit watery and washed out to me, but again I’m probably hankering for a big gutsy red. Emma did explain to me that it was to do with the age (we had a 2012), but I wasn’t really listening so not sure what she said.”

Buying Guide

Cabernet Sauvignon is the world famous red grape that makes wines with great structure and ageability. We are going to seek one out from the classic region of Bordeaux. Look for a “left bank” Bordeaux wine which can be identified by names like Medoc, Margaux, St Julien or Pauillac, these have the most Cabernet in the blend.

Week 34 – Cinsault

Andy 4 Comments

We tasted: De Martino Old Vines Cinsault, Itata, £11.99

Tasting Notes

Emma says: “I’ve been looking forward to this week because I knew exactly which wine I wanted us to taste. It is actually quite rate to find a 100% Cinsault wine but I have fortunately found my ultimate one when visiting a favourite Chilean producer De Martino three years ago.

This is a family business that has been making wine for generations but the younger clan headed up by Sebastian and winemaker brother Marco are now championing a return to old traditions. Sebastian is mad about buying up long forgotten plots of vines in overlooked regions like Itata and Maule where the vines are hundreds of years old. He took me on a memorable visit in tropical downpours where we drank this wine standing under a tin roof shivering. I remember thinking if the wine tasted that good in those conditions it had to be great. So let’s see if Andy agrees.

Given it’s still pretty warm in London right now we decided to chill our wine, which I also thought was fitting because it is quite a light bodied red which really suits being chilled. To the first smell it had that gorgeous scented dark cherry character with a hit of farmyard and smoky pencil lead, giving it a classic European charm. If I was tasting it blended I don’t think I’d ever think of Chile, but Itata is quite cold and wet which is why these wines can have a more restrained style. To taste it was just so light and elegant it sort of danced on the tongue, the tannin texture being really delicate. The fruit is slightly cassis but also with a mellow cherry flavour and a mild herbal freshness. The acidity feels nicely lifted but not sharp. To sum it up it really is a pretty wine.

Onto potential food matches, I would say this is a great red to go with food where a heavy red would dominate. The light tannins mean it would work really nicely with fish like salmon and could also work with curries. I think it would also be one to substitute for dishes that I would normally match with Pinot Noir, like mushrooms, game birds or white meats.”

Andy says: “My first sniff of this made me think of vinegar, which is never a good thing. But, the wine was fresh out of the fridge, and maybe it was a trick of the temperature as it soon blew off.

I also got a bit of leather sofa, which is a bona fide wine tasting thing to say. The first tasting was also disappointing, very thin, very light, not much to talk about at all. Downhearted, I logged in and started building this page, finding and cropping the images etc.

Some ten minutes had passed and the second taste was much different. It was full of character and full of black fruit flavours, blackberry, blackcurrant etc, even a bit Ribena-y. Lesson learned, don’t over chill your reds. This is a lovely summer drinking red.”

Buying guide

Cinsault is a red grape from France, it was often used in blends to bulk out a wine because it is high yielding. We are going to seek out a 100% Cinsault from old vines, typical countries that do this are France, South Africa or Chile. These are quite rare so we’d recommend buying any one you can find.