Fizzy red. Chilled red. Light red. A red for every occasion. No thinking necessary.
2019 Ravensworth Ancestral Gamay, Murrumbateman NSW
This Ancestral style fizz sees three years in bottle before being disgorged, topped with pinot gris, and re-capped, to be opened by you. It's all the red sweeties, raspberries, red frogs, with a savoury edge and final dryness that's down right lipsmacking.
2019 Express Winemakers Syrah, Great Southern WA
Medium bodied, supple syrah out of Mt Barker. This wine will take you by the hand and lead you down the garden path (maybe after a light sprinkling of rain) and show you that there's no need to be scared of syrah, it'll kiss you gently with lips of sweetness and spice, black olives and red berries, and you'll sigh and pour yourself some more.
2018 Dr Edge Dr Uggo Pet Nat, Derwent Valley Tas
100% pinot AND sparkling - Our Lou says "it's delicious" - do you need any more info?
2017 Shobbrook Wines Tommy Ruff, Barossa Valley SA
Always feels like this wine should be drunk out of a chilled carafe and splashed into thick, short tumblers. Find yourself your nearest piazza and a plate of salumi and watch it go.
2019 Ochota Barrels From The North Mourvedre, Adelaide Hills SA
Straight from Taras - "Licorice, Russian caravan tea, black forest cake and medicinal spice ooze from the glass. The exotic black cherry, Moroccan wisp and deep earthy undergrowth has a voluptuous dark aura that seduces one into a haze." Wowza. Yes please.
2018 Fond Cypres Premier Jus, Corbieres, FRANCE
A wine from the Langdoc, this light red is made by adding the whole berries of carignan to a fermenting saignee (a fancy term for a way to make rose) of grenache. It's pressed just 2 days later and then has a little rest in burgundian cask for six months. The outcome is a vibrant, juicy red with a depth of character and a touch of class (but it's also bloody fun). Glou glou!