Coastal/Robertson, South Africa. Cinsaut/Shiraz. Darkly coloured and a strong texture. Light strawberry aromas coupled with a spicy finish.

South East Australia. Ruby Cabernet/Sangiovese. Ruby red with violet tints, medium weight with a black cherry and raspberry flavour.

South East Australia. Shiraz/Cabernet grape varieties combine to give an easy drinking, oakaged fruity wine, perfect with or without food.

Maule Valley, Chile. Cabernet Sauvignon. Big blackcurrant fruits with a strong finish. Full weight suitable with most meats.

Curico Valley, Chile. Merlot. Estate bottled and hand picked, matured in oak. Ripe summer fruits to the nose, a complete, well balanced wine.

Rioja, Spain. Wood-aged Tempranillo and Garnacha. Aromatic bouquet with creamy vanilla flavours and a bright fruit finish.

Piemonte, Italy. Barbera. DOC. Flavoursome but supple with lots of fruit flavours, suitable wine for most meat dishes or on its own.

Tuscany, Italy. Sangiovese/Canaiolo. Traditional double fermentation a Toscano from vineyards surrounding Florence. Smooth and dry.

South East Australia. Shiraz. Soft press maintains the natural fruits without the tannins. The wine has bold spicy fruits, a treat.

Rhone, France. Gamay. The most respected of the Beaujolais Crus, the wine offers a delicate floral bouquet with good fruits.

St. Emilion. Grand Cru. France. 75% Merlot 25% Cabernet Sauvignon. Barrel aged with good depth; an excellent Claret.

South Rhone, France. The warmth of Grenache is perfectly matched with spicier Syrah, two of thirteen grape varieties here. Full and flavoursome.