A Mix of Our Red Wines

A highly unique blend that could only come from Sicily, the vigneron at Horus have rendered an alchemy of Bordeaux, the Rhône, and Sicily by way of this blend. Opening with a distinctly Italian nose of black olive, balsamic, ripe cherry, and even some salt air, the palate is rich and mouth-filling with food-friendly tannin and acidity.

A wine that invites a flight of pairing options, the Horus Rosso will do very well with a beef or pork steak right off the grill rubbed with rosemary, a hearty mushroom stew, or something a bit lighter like a classic chicken milanese.

While most of the Nebbiolo in Piemonte needs about three to five years of time to tame its rugged tannin and ripping acidity, the talented vigneron at Casalin has truly softened the beast here, and made a wine that's not just approachable, but absolutely delicious in its youth. Opening with effusive notes of candied cherry and strawberry, the palate begins juicy and satisfying with the same primary fruits, and moving to a bright finish with remarkably long tannins.

A lovely wine to pair with lighter proteins like a roast chicken or turkey, the sweetness of the fruit on this wine makes it a great foil for game too, and adds a dimension to sweeter fall vegetables like beets or honeynut squash.

One of our favorite growers in Beaujolais, Jean-Paul Brun of Terre d'Orées aim is to make wines of tremendous freshness and fruitiness that express their granitic origins. Opening with notes of pure red fruits and a bit of herbal green, the palate is vibrant, and direct, with subtle mineral undertones.

Enjoy the Sur le Haut des Arpents beside grilled meats, especially burgers and steaks, or with richer vegetable dishes like mushroom soup, or rice with seasonal squashes.