Here we have hand-picked some of our favourites red to serve from the fridge, the most juicy, bursting with fruit and flavour wines we have to offer. Watch how 20 minutes in the fridge or 7/8 minutes in iced water brings out the best in these beauties.
(6 reds x 2 bottles of each)
2018 Valli Unite, Ottavio Rube Rosso, Piedmont, Italy
Ottavio Rubé Rosso’ is a delicious, smile-inducing Dolcetto and Croatina blend. It is named for Ottavio Rubé himself, one of the coop’s founders, whose twinkly-eyed, white-bearded countenance belies a deeply philosophical and idealistic character. Bright fresh fruit nose, red cherry, light-to-medium bodied. Nice grip and savoury flavours on a palate structured by refreshing acidity.
2019 Clos de Tue-boeuf,’VIN ROUGE’, Loire Valley, France
Vin Rouge is a Gamay, matured in large wooden vats, neither filtered nor fined, it displays exuberant red raspberry and strawberry fruit flavours, strikingly fresh and vibrant on the palate, it is the very definition of vin de soif.
2018 Calcarius, ‘Hellen’ Rosso, Puglia, Italy
100% Nero di Troia, medium bodied, generous red fruit, thirst quenching yet comforting. Mulberry, blackberry fruit mingling with juicy red berries and ending with saline notes.
2017 Domaine Lacour, Passetoutgrains, Burgundy, France
A blend of Gamay (70%) with Pinot Noir (30%) – Medium-bodied, fruit-driven, clear and lively with delicious notes of black cherry, raspberry and strawberry it is an easy-drinking, joyful Burgundy.
2019 Monte dall Ora, Valpolicella Classico, Veneto, Italy
With a low alcohol content and a high level of juicy fruits, this mineral-rich, bright blend is complex and punches above its weight. The care put into the family-run vineyard shows with this wine: down to the whole family’s handprints on the label.
2018 Pierre & Catherine Breton,’Avis de Vin Fort’ Bourgueil, Loire Valley, France
Bourgueil ‘Avis de vin fort’ is a vin de soif (or clairet). Half way between a rosé and a red, it is the ultimate thirst quencher. A saignée is made from macerating Cabernet Franc. Fermentation and aging takes place in large oak vats, the wine is bottled in April following the harvest. So, so good.