Top winemaker Andrea Bernardini has discovered just how to get the most from the superb Nero di Troia grape. The result is the deliciously dark, velvety Corsiero. No need to blend Nero di Troia with softer varieties – gently pressed and carefully vinified, it makes a seductive, deeply flavoured, fruit-rich red. Nero di Troia is named after the town of Troia in northern Puglia, said to have been founded by Greek hero Diomedes, famous for helping to defeat the city of Troy in Asia Minor (yes, the grape really is that old!). Just outside Troia, the story goes, Diomedes planted vine cuttings named Nero after the dark colour of the grape skins and the deep-hued wine. Rich, warming Corsiero is perfect with rich pasta dishes, game or hearty stew.

As you’d expect from a wine dominated by Durif, this is a whopper of a red. It was carefully crafted in the darkest corner of the cellar. Why? Because it’s the special project of rising star winemaker David Joeky and he didn’t want anyone to take a look or taste it until he was absolutely ready. So every evening, after the rest of the crew had left, David would retire to the furthest corner of the cellar, where he’d stationed his special tanks of dark, spicy Durif and ripest, peppery Shiraz. We think he’s ‘blended a blinder’ as the locals say. It’s firm and full, yet abundant in gloriously ripe, liquorice and spice scented fruit with an underlying note of oak. Smooth enough to sip on its own, but even better with hearty red meat dishes.

Hasn't Malbec come a long way! It used to produce the tough, tannic reds of SW France, then Argentina got a hold of it and made it a worldwide star. Not to be out done, France is revisiting this grape and, with refined techniques and careful handling, showing just how appealing its wines can be. Hervé discovered a plot of 30-year-old vines in the Languedoc's Vallée de l'Orb, on soils covered with big boulder-like stones that promote grapes with lovely intensity and ripeness.
Impressed, he bagged the lot. Hand harvesting, gentle handling, and just a short time on its skins, have resulted in a silky, ripe, supple wine, with ample fruit tinged with herbs and liquorice. A fine choice with marinaded pork chops, roast chicken or veggie kebabs.

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.

It's from maestro of Puglia, Angelo Maci, and his pride and joy winery that has twice been voted southern Italy's finest. A regular customer top favourite.