That’s 200 gallons to be exact – the same amount that each American household was allowed to make for ‘personal use’ during Prohibition.

And the go-to grape during this DIY time wasn’t Cabernet or Merlot, it was the bold and juicy Alicante Bouschet - widely planted in California but originally from Portugal.

Today, award-winning winemaker Jamie Quendera has crafted a mighty, Reserva-quality red, from rare 100-year-old vines.

And the unique twist? Jamie aged the wine for 12 months in custom double casks. The top and bottom are French oak (imparting subtle spice) while the long side planks are American (for vanilla notes).

The result is an ultra-smooth, cherry-ripe, well-spiced drop!

The judges at the China's Wine & Spirits Best Value Awards were impressed by this rich, spicy Shiraz, unanimously awarding it a Gold. It’s from John Quarisa, who for many years made wine for the biggest names in Oz, winning both the Jimmy Watson and Stodart Trophies. Today, with the help of his wife Josephine, he crafts winners like this. ‘Passion is Everything’ is their motto, and, after just over a decade in operation, their winery in New South Wales boasts four stars from Aussie wine guru James Halliday. He describes the “exceptional value for money provided by the wines” and is full of praise for this red. It’s deliciously easy going, but still packs a punch of luscious ripe fruit. A sure bet for a bbq, a roast or a hearty bake.

Anthonius and Leonarda Ham saw that the Western Heretaunga region of Hawke's Bay, with its ancient riverbeds and moderate climate, held the secret to fine wines.

They planted vineyards in this area, now known as the Bridge Pa Triangle district, and were one of the subregion's first wineries.

They remain family-owned today and have received Trophies for their impressive wines. 30 years later, they have converted fully to organic viticulture, with certification from the 2023 vintage.

New Zealander Barry Riwai is the winemaker. With considerable experience all over the world, he is well suited to produce this elegant Kiwi take on a Bordeaux blend.

It won a Trophy for its first release, another Trophy and Gold for 2007 and 2009, and Gold for 2010.

It’s from the Elqui Valley, an extraordinarily high region next to the Atacama Desert.

Thanks to the wonders of irrigation, flourishing green vineyards stand out in stark contrast to their moonscape surroundings.

The award winning Viña Falernia was set up by Italians Aldo Olivier Gramola and Giorgio Flessati in 1995 and is one of only two wineries here.

Today they have extensive vineyards and a cellar packed with state of the art equipment.

With impressive richness, great complexity and finesse, this is a wine to decant and serve with roast lamb on a special occasion.

It ended up being considerably longer than intended, but all's well that ends well, because 10 years later it's proved to be absolutely stunning – a silky, velvety luxury wine. A great choice with lamb.

Having made Trophy winning wines at other people’s cellars for 25 years, in 2006 our head winemaker, Jean-Marc Sauboua, decided to buy his own winery.

Despite being Bordeaux born, he chose Rioja (his mother is from Spain), with the sole aim of making a Grand Cru style of wine. He brought in another top player, Hector Gomez, as winemaker, and since then they have won well over 120 Golds, ‘Rioja of the Year’ in 2017, and many more awards besides.

They work closely with growers, whose vineyards are the highest in the region, to obtain super quality grapes.

High altitude adds elegance and intensity to the fruit, while ageing mostly in French oak lends a more subtle layer of toasty vanilla. Decant early before serving with lamb, pork or paella.

Our Haut-Brion-trained winemaker, Jean-Marc Sauboua, founded Altos in 2006 and, all together, has won over 180 Golds, Trophies, plus many high scores.

He works with the young Amaia Amestoy and Hector Gomez in the cellar, whose CVs includes experience at Napa’s Château Montelena, Contino and Murrieta in Rioja and Villacreces in Ribera del Duero.

They made this wine from old-vine (80+ years) Tempranillo and Graciano, vinifying it using Burgundy’s pigeage method.

This involves fermenting in open vats and plunging the skins into the liquid three times a day – hands-on winemaking that delivers great results.

Aged for two years in half new French oak and bottled unfiltered, the wine offers seams of intense black fruit with spice-box complexity.

His secret? He's Bordeaux born and trained at First Growth Château Haut Brion. His aim was to make Grand Cru Classé wines in Rioja, so he chose only high altitude vineyards, the highest in all Rioja.

So grapes ripen slowly, with great finesse and intensity. Visit his winery, up in the clouds – it's cold! Salix Alba is a new release for him and very special.

It uses grapes solely from El Pisón, a tiny location where the famous Artadi bodega gets grapes for its £260 a bottle wine.

Ageing in all new French oak lends the finishing touches to this sumptuous red. A special dinner red.

Gold, International Wine Awards, 2020

90-94pts, International Wine Awards, 2020

90pts, James Suckling, 2020

92pts, Andreas Larsson, 2020