Trailblazing reds

Il Censo Njuro Terre Siciliane Rosso

the place

Sicily, Italy

the grapes

Perricone

the process

Vineyards are farmed organically and grapes are harvested manually, with harvest occurring usually in October; fermentation occurs over two to three weeks with indigenous yeasts and minimal or no use of sulfur and without temperature control; the wine is neither fined nor filtered before bottling.

the price

Bottle: $45 | Glass: $20

Eric Texier St-Julien en St-Alban

the place

Côtes du Rhône, France

the grapes

Syrah

the process

Mostly whole-cluster with a very short, five day maceration. Fermented and aged in concrete vats. Fun Fact: Syrah grown on granite makes for a fruitier, lighter expression of the grape. Perfect bistro red.

the price

Bottle: $35 | Glass: $15

Lubetri Orlegi

the place

Rioja, Spain

the grapes

95% Tempranillo / 5% Viura

the process

Grape clusters are put into stainless steel tanks whole, without destemming or crushing. It undergoes a partial carbonic maceration; the beginning of fermentation is intracellular, temperature-controlled at 24°C. This is followed by maceration on the skins for eight to ten days while native yeasts present on the grapes complete alcoholic fermentation. Orlegi rests in tank until bottling in January.

the price

Bottle: $19 | Glass: $8

Durigutti Aguijón de Abeja

the place

Patagonia, Argentina

the grapes

Syrah & Cabernet Sauvignon (small amounts of Sangiovese, Malbec and Merlot)

the process

Cold maceration during 8 days at 8º C. Alcoholic fermentation with native yeasts during 18 days at 22-24º C with 4 daily pump-overs. Malolactic fermentation in French oak barrels. Aging during 7 months in 4th use oak barrels. Bottling in February 2020. ALC: 13,8%. Total acidity 5,32. PH 3,65. Residual sugar 2,02. This wine has not been clarified, stabilized neither filtered to preserve all the natural characteristics of its origin.

the price

Bottle: $25 | Glass: $11