The Tenuta Luce Brunello 2018 is a stunning representation of the Brunello di Montalcino region in Italy. This vintage boasts deep ruby hues that shimmer in the glass, drawing you in with its rich, velvety appearance. On the nose, aromas of ripe red berries and dark cherries mingle with enchanting notes of vanilla and spice, a testament to its 24 months of oak aging. The palate is full-bodied and elegant, with a perfect balance of tannins and acidity. Flavors of blackcurrant, plum, and dark chocolate dance on the tongue, leaving a long and satisfying finish. This wine is a true expression of the terroir, showcasing the expertise of Tenuta Luce and their commitment to producing exceptional Brunello. Enjoy now or cellar for years to come, and let each sip transport you to the beautiful countryside of Italy.

As famed Spanish wine expert John Radford wrote in Decanter, the tiny enclave of Campo de Borja is “the source of some of the best value wines from Spain, if not the world”. It’s true. Where else could you find such a mellow, complex, oak aged red at this price? It’s made by our old friend Pamela Geddes (who also makes our bestselling Monasterio de Santa Cruz) at the 500 year old Bodegas Ruberte. 60% of the wine is Garnacha from vines planted in 1958. They’re not as prolific these days but the intensity of flavour in the grapes is impressive. The balance is Cabernet Sauvignon, which adds classic cassis character and structure to the spicy raspberry Garnacha. A rich and fragrant Spanish red best enjoyed with rustic lamb dishes.

A frequent Gold medal winner, Stones & Bones is so-called because it’s grown in a landscape littered with ancient boulders and dinosaur fossils. In the modern Portuguese tradition, the wine is a blend of local and international grapes. Touriga Nacional, the backbone of vintage port, joins forces with Syrah, Tinta Roriz and Alicante to produce truly mammoth, rich fruit flavours. Equally impressive is the winemaker, Diogo Sepúlveda, who relaxes after work by cycling or playing football, or, more unusually, bull wrestling! Having worked in Pomerol, then in the Barossa with heirloom Shiraz vines, his credentials for making this rich, old vine Portuguese red are second to none. For maximum enjoyment, decant and serve with a rich beef casserole.