Red wine is perhaps the most straightforward alcoholic beverage on the planet. Unlike beer, there is no need for heating, and unlike liquor, there is no requirement for a still. You'll only need grapes, a container, and Mother Nature. The best red wines today follow this broad pattern, with a couple of millennia of innovation thrown in for good measure. Modern vineyard methods, filtration, cultivated yeasts, and oak barrel aging are all relatively new contributions to the red wine experience. Distinct regions of the world have different restrictions regulating which grape varieties are allowed, how long the wines must age, what the final alcohol percentage must be, and how the wine must be branded.
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Here are some of the top-rated red wines you can buy in Los Angeles:
LE MACCHIOLE PALEO ROSSO
This vibrant red opens with powerful notes of black currant, Mediterranean scrub, blue flower, and camphor, and is produced completely from Cabernet Franc. Supple tannins and crisp acidity join cassis, black raspberry, crushed herb, and licorice on the palate before a cedar finish. It has a lot of vitality and is smooth, dazzling, and delicious.
FLOR DE PINGUS RED WINE
The old Tinto Fino vines planted on a tiny 5ha plot and a very regulated grape selection, both in the vineyards and in the winemaking, is the secret of this wine’s taste. The grapes are manually destemmed, with the ripest grapes of each bunch being deseeded. After 20 days of maceration and fermentation, the grapes are placed in barrels for malolactic fermentation and an 18-month aging period in new French oak barrels.
VEGA SICILIA ALION
An exquisite wine with all the Vega Sicilia quality guarantee you'd expect. This wine, which is highly esteemed in its own right, was never intended to be their second, as evidenced by the fact that the first vintage, released in 1995, was named to the Wine Spectator's list of the 100 greatest wines of the year. The Alión Reserva is a modern-style wine with traditional roots, made entirely of Tinto Fino (Tempranillo from Ribera). The aging procedure, which lasts up to 18 months in new French oak casks and nearly the same amount of time in bottle, is given special attention.
CHATEAU BRANE CANTENAC MARGAUX ROUGE
On the nose, this wine has tremendous strength, with uncommon aromas of apricot, pineapple, and peach. On the second nostril, there are hints of white pepper and scarlet fruits. The tannins are quite delicate and the attack is round. The wine has a silky texture and remarkable length, which is complemented by a robust fragrant finish.
ABADIA RETUERTA SELECCION ESPECIAL
Selección Especial is Abada Retuerta's dependable red blend, produced in sufficient quantities to ensure good availability and with an approachable and easy-to-understand profile that reached peak quality with the 2016 Selección Especial, which came from one of the region's best vintages in recent years. It's made up of 75% Tempranillo, 12% Cabernet Sauvignon, 9% Syrah, 3% Merlot, and 1% Petit Verdot, a blend that might change depending on the year's conditions and is selected by tasting the wines. If this wine used to be fairly oaky, 2016 is much more integrated and balanced, fruity and medium-bodied, with a soft and tender tongue, round tannins, and a moderate impact from the 13-month élevage in French and American oak barrels.
BARON DE LEY FINCA MONASTERIO
The Finca Monasterio wine is made from grapevines planted near the Benedictine monastery of the Barón de Ley vineyard in Mendavia in 1985. The grapes are mostly Tempranillo, but other kinds are utilized in lesser amounts. They are harvested by hand and then subjected to a stringent screening procedure that might result in the rejection of up to 20% of the grapes. Only the best fruit is destemmed for the fermentation process, which includes daily must-checks and regular bâtonnage (lees stirring). Following a protracted maceration period that outlasted the fermentation, the resulting wine had exceptional color and tannin extraction. It is matured in fresh French oak barrels for 18 months before spending another 6 months in 10,000-litre “foudres” manufactured from the same oak. Before being released onto the market, the wine is neither filtered nor stabilized.
CHATEAU DE BEAUCASTEL COUDOULET ROUGE
This wine has a lovely black hue, with aromas of red fruit, raspberries, wild strawberries, spices, and garrigue on the nose. The taste is strong, full-bodied, and refined. The tannins are silky smooth, and the aftertaste is long. This wine has a lovely black hue, with aromas of red fruit, raspberries, wild strawberries, spices, and garrigue on the nose. The taste is strong, full-bodied, and refined. The tannins are silky smooth, and the aftertaste is long. The end has a black streak of intense fruit and balanced acidity. You'll be glad you picked up a few of these. It's not particularly deep or intricate, but it's well-balanced. Thirty percent Grenache, thirty percent Mourvèdre, ten percent Syrah, ten percent Counoise, ten percent Vaccarèse/Terret Noir/Muscardin, three percent Cinsault, and seven percent white varieties Grenache and Cinsault were fermented in concrete, while Syrah and Mourvèdre were fermented in foudres.
ARCANUM IL FAUNO DI ARCANUM
Arcanum Il Fauno Di Arcanum's nose is more earthy than fruity, with notes of nutmeg, cypress, and flowers. The entry is smooth, with exquisite mouth-filling tannins and notes of black cherries, candied apples, and licorice on the palate. With undertones of balsamic, cloves, and white pepper, this beautifully layered mix carries through to a lingering, spicy finish.
