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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
#49 Wine Spectator Top 100 of 2012
Created from a 90/10 blend of Prugnolo Pentile (Sangiovese Grosso) and Canaiolo, this wine is deep ruby red with violet hues. The aroma of red fruit is accompanied by the underlying traces of wood having spent 24 months in Slovenian oak casks. The flavor is harmonious and full-bodied with soft tannins and good fruit. Pairs well with red meat, game and semi-mature cheeses.
"This lush, black cherry- and blackberry-flavored red also shows herb and spice notes. A base of gripping tannins provides support as this cruises to the long finish. Shows a touch of heat in the end. Best from 2014 through 2025."
One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this...Read More About Tuscany
Sangiovese (SAHN-gee-oh-VAY-zee) Blood of Jove (literally translated) The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had its ups and downs. For a stint in the 70s and 80s, wines labeled Chianti contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re...Read More About Sangiovese
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