These fabulous wines are on sale -- at least temporarily, anyway. So try something you might have thought was a little more expensive than you'd like!
Merlot, Cabernet Franc, and Cabernet Sauvignon, aged in oak, and blended into an elegant Bordeaux wine with flavors of ripe cherries and blackberries and a hint of leather and tobacco.
A blend of Merlot, Cabernet Sauvignon, Cabernet Franc, and Malbec, this Bordeaux red opens up to lush, ripe fruits and hints of tobacco.
A special blend of 60% Grenache, 40% Syrah with the Syrah aged in oak. Truly elegant, bigger than the average Southern Rhône red.
A light- to medium-bodied Languedoc red wine made from 60% Grenache, 40% Syrah. While these are also grapes used in southern Rhône wines, you'll find a little more fruit flavor in the warmer climate of the Languedoc. Great fresh fruit with a little jam, plus some vanilla (without aging in oak) and coffee. Perfect with nearly any meal.
Equal parts Grenache and Syrah, with the Syrah aged in oak. This Southern Rhône blend is still going strong. Warm, earthy, with ripe fruit and a little spice.
A 100% Syrah wine from St. Roman de Malegarde in the Southern Rhône Valley. Earthier and smoother than a Northern Rhône Syrah, full-bodied. The 2005 is beautifully mellow.
80% Cabernet Franc (a popular varietal in Virginia) and 20% Merlot, this medium-bodied red wine has more fruit than you'd expect from Cabernet Franc, plus notes of herbs, flowers, and even a little cedar. Partly aged in oak, it's a great red for nearly any meal, and can carry over to special occasions.
A 60/40 blend of Cabernet Sauvignon and Merlot, grown in Malta from Bordeaux vine clones. The hot climate of Malta gives this wine huge ripe fruit without the high alcohol of some new-world Bordeaux-style wines.
100% Pinot Noir. It's a lighter-bodied version, but with the good acidity and fruit flavors you'd expect. A great everyday food wine, especially with foods that need more acidity than most red wines can give.