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Since its launch over a decade ago, Albastrele has amassed awards in Europe for nearly every vintage.
It shows just how perfect for winemaking the Black Sea influenced climate in Moldova really is.
No wonder that during the 18th and 19th centuries Moldova became the ‘Vineyard to the Tsars’.
Made from hand picked grapes at the Tvarditsa Estate, Albastrele is named after the cornflowers that carpet the vineyards in spring.
Winemaker Haraba Marian has crafted a smooth, blackberry rich Cabernet in 2019.
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It comes from Casa Santos Lima, a grand, family-run property near Lisbon and the Atlantic coast.
The winery was founded by Joaquim Santos Lima in the late 19th century, and three generations later is one of Portugal’s most go-ahead cellars, with Maria João Santos Lima and José Luís Santos Lima Oliveira da Silva, granddaughter and great grandson of the founder, at the helm.
Amoras brings together four cracking local grape varieties: leafy raspberry Castelão, juicy cherry-rich Camarate, cassis-laden Touriga Nacional and plummy Alicante Bouschet.
Superb as a glass on its own or with pork-bean casserole.
Bordeaux may hold the crown for best Cabernet Sauvignon in France but don’t underestimate the potential of the Languedoc’s top vineyards.This is a dense, luscious red, packed with cassis and toasty spice.
Chai winemaker Mark Hoddy reserves the Belle Roche label for a red wine made from the best parcel of grapes of the vintage. In 2021 he found just the ticket in a few rows of dark, thick-skinned Cabernet, grown in high-up Languedoc vineyards close to Carcassonne. There the climate benefits both from Mediterranean and Atlantic influences, hence a wine that echoes both of the warm ripeness of the Med with the structure of Bordeaux. It's a densely flavoured red, its colour almost black – the reason he calls it his precious ‘black diamond’ of the vintage. Meticulously crafted by Mark at the cellar, Belle Roche is best decanted an hour before serving, just like a claret. It’s ideal with a juicy steak, a rich lasagne or a hearty casserole. Decant.
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