Hervé Sabardeil, our winemaker with limitless talent, has been making Cabalié, the big, ripe Catalan red, for over 15 years. He added the old-vine (Vieilles Vignes) edition in 2011, originally as a one off, but it was so popular we insisted he did it again. And again! The magic to this punchy red is really in the vines. At 60 to 100-years-old, yields are minute (about half of a Grand Cru claret). As a rule of thumb, the smaller the yield, the more concentrated the fruit, the more flavoursome the wine! That’s why we call it Cabalié’s Big Brother. Still made in the same style that was beloved by the Roman centurions and now our customers too, it packs even more flavour than the original. Ideal with garlic-roasted lamb, rich stews or cheese.

Fans of our bestselling Vinha do Fava fell instantly in love with this Reserva edition, whose debut marked the 100th anniversary of Casa Ermelinda Freitas. This award-winning estate is proud to have been run by three generations of women, with the much acclaimed Leonor Freitas in charge today, assisted by her daughter, Joana. Their spellbinding Reserva is a blend of Castelão, from the property’s oldest vineyards, Touriga Nacional, from the famed Fava vineyard, and Alicante Bouschet lending trademark fruitiness. Ageing in French and US oak barrels seasons the dark fruit with exotic spice. Like the centenary it was first created to mark, Vinha do Fava Reserva is a memorable red – intense, velvety and textured. Food matches are best hearty!

Our customers know that it's hard to beat Portugal for flavour and value. So we were particularly excited about this new discovery. Vilarissa Valley is made by the Van Zellers – the family who founded the great Quinta do Noval in 1715. They're renowned for the quality of their winemaking, not only for world class vintage port, but also a red rated as one of the greatest of the last century. For their new Vilarissa Valley, the team sourced grapes from the high, warm Alto Douro, to source local grapes with peerless levels of richness and concentration. The result is a Black Red with velvet smoothness and richness. Gorgeously flavoursome and finished in port barrels for extra spice. An absolute classic that pairs perfectly with steak.

Bleasdale is “one of the most historic wineries in Australia ... in 2015 celebrating 165 years of continuous winemaking by the direct descendants of the founding Potts family.” (Halliday). Among many major awards, they’ve won the Jimmy Watson Trophy.

Chateau Grand Meynau Bordeaux presents a dark deep ruby red. Intense, ripe fruits such as plum, raspberry and black cherry expose a lovely complexity when the hint of creamy spice surfaces. The palate delivers a harmonious mix of berries and gentle tannins.

Château Tanunda's Newcastle combines Syrah, Grenache, Mourvedre, Carignan and Cinsault for this Rhône styled Barossa Valley red blend. The wine is deep and dark in colour with big, juicy aromas with a hint of vanilla and French oak. This juiciness is continued onto the palate with raspberries, dark stone fruit and some light tannins. The structure is super smooth leading to a long, elegant finish.

Kanopkop's Kadette is a a blend of Pinotage, Cabernet Sauvignon and Merlot that is full bodied and concentrated. It is a fantastic ambassador for South African wines and drinks well with spicy meat dishes.

Produced from Garnacha (Grenache) and Carinena varieties, this Spanish red offers lively aromas of spice and berries. The palate is rich and textured with fine velvety tannins. Superb with roast meats.