Wines for the week: April 2023

Founded in 1999 by David Gleave MW of UK importer Liberty Wine, and New Zealand winemaker, Matt Thompson, Alpha Zeta aims to showcase the Veneto’s indigenous varieties. This Ripasso features black cherry and chocolate scents with violet overtones. Grippy, fresh and balsamic, it's hefty but fresh, with a lovely cherry finish.

You can really see the cooling influence of the Pyrenees in this unoaked red, sourced from old vines aged 70 years on average. Aromatically expressive, with violet, perfumed forest fruits and juicy dark plum. There's an attractive note of mountain herbs and fresh acidity, too.

The personal project of Tom Carson of the Mornington Peninsula's Yabby Lake (impressive pedigree there), who – since he's achieved everything else – has set about making a premium Pinot at an accessible price. This is certainly that: crunchy, bright raspberry pip, red cherry and lifted rose and fennel notes.

From granite vineyards in Frankland River, this red blend features Shiraz, Grenache and Counoise, more commonly found in the Rhône. It clearly thrives in its Australian home, producing this juicy, fleshy and very drinkable wine. Bright brambly red fruit aromas lead to a palate that's layered with vibrant cherry fruit, spice and a touch of smoky leather, plus fine tannins. A neat Aussie twist on Châteauneuf-du-Pape.

An elegant yet robust mineral backbone and a filigree tannic structure define this beautiful red from vineyards grown at the foot of Portugal’s highest mountain. Wet stone freshness runs through the crunchy cranberry, cherry and plum flavours, lined by gentle spiciness and deep floral nuances. The fleshy mid-palate is followed by a juicy, refreshing finish.

A Chilean Pinot Noir, kissed by the Pacific Ocean, with an interesting nose of strawberry jam, plum and tomato compote. Round, with well-presented tannins and a gentle softness of texture. Good, smokey persistence.

Unpretentious and uncomplicated, but with a certain layered complexity. The velvety intensity of deep black fruit is offset by the savoury earthiness of garrigue, dried thyme and black olive tapenade. Firm, round tannins and a subtle balsamic touch, which adds a refreshing lift.

Enjoyable Galician red with perfumed black cherry and violet aomas. Smooth, concentrated black berry palate, with a neat framework of well integrated spicy oak plus ripe tannins, notes of leather, herbs and savoury whispers. Black cherry and spice linger on the finish.

Spiced raspberry and cherry with a pinch of Mediterranean herbs. Tank-fermented and aged for 9-12 months in small used barrels, it has a palate of peppery red and dark berries, with soft tannins and excellent freshness, leading to a candied finish.

A blend of Cabernet Franc grapes from two high-altitude vineyards. Nose of ripe black berries with black pepper and a hint of menthol. Dark fruit palate, with black cherry and blueberries; approachable, rounded tannins and a suggestion of dried herbs. Persistent finish peppered with dry dark spice.

Great-value everyday red, approachable and drinkable without loss of character. Lovely drive to the palate, the soft tannins providing enough structure to the plush cherry, plum and bramble. A pinch of black pepper adds lift and freshness. One for midweek dinners.

Tawny is one of my favourite Port styles, exchanging primary fruit for oak-aged complexity. This Tawny, made by Taylor's, is nutty and sweet, with spicy red fruits, a good dollop of woodiness, and acidity which sweeps away the 116g/l of residual sugar. Moreish.