Le XV is known to thousands as our ‘King of the Big Reds’. It owes its intensity to Grenache from vines, some over 100 years old, that grow on the rocky slopes of the Pyrenean foothills in the Montagne Noire and yield only tiny quantities of grapes. Le XV also benefits from the painstaking care of self-confessed southern French wine aficionado Mark Hoddy, whose draconian selection process sees him earmark in advance every vineyard he intends to harvest and micro-manage every stage of the winemaking. This takes time, but you can taste the result in every delicious glass!

Richly textured, with layers of ripe bramble fruit kept smooth by warming alcohol and soft, ripe tannins, this is a red to enjoy with roast lamb, steak or a hearty stew.

First we brought you the (far from) standard Lobo e Falcão, with its dense ripe fruit and weight. It went down a storm, so a few years back we also introduced the Reserva edition. The wines are from an historic estate that has been in the same family for over 200 years. In the 17th century, it was the king’s falconry and special barrels of wine were kept aside for royal visits. Today, fourth-generation José Lobo de Vasconcelos (Lobo means wolf) heads up the property, with its expansive vineyards, some of which are over a 100 years old. The cellar remains one of the region’s most innovative, with Joana de Lopes as winemaker. Dark, spicy Syrah along with native varieties and a layer of creamy oak, this is a top choice for slow cooked beef.

The Manzanos family have over 125 years of history as grape growers, and just in 2002 completed a state of the art winery. This bodega lies in Rioja Alavesa, where the rivers Ebro and Ega join, which affords beautiful views over the landscape. The early death of their father saw the fifth generation, Victor and David Manzanos (still only in their 20s), take up the reins, and judging by recent reviews they are doing an excellent job.

The grapes for this Reserva – Tempranillo with a high proportion of Graciano and Garnacha – all come from high vineyards, at least 40 years old. Even then, only the very best go into the wine. Ageing in small barriques for two years and the rest in bottle has added layers of complexity that will slowly unfurl.