Mature Reds Collection

Christian Moueix’s Private Reserve is a medium-bodied red wine with aromas of ripe dark plum, black currant and licorice, mixed with hints of clove. The palate is smooth, tangy and well-balanced with berry fruits and minerality.

Steak, burgers, barbecue, pork, duck, roasted vegetables, aged cheeses.

Château Les Trois Manoirs is a medium-bodied red wine with elegant dark fruit, subtle spice, leather and cedar notes. Graceful tannins introduce a long, silky finish.

Steak, burgers, barbecue, pork, duck, roasted vegetables, aged cheeses.

Duca di Cardino is a medium-bodied red wine with ripe cherry and forest fruit aromas and flavors, plus hints of subtle violet and oaky spice. Elegant and complex, the wine also has smooth tannins and a fresh, food-friendly acidity.

Pizza and pastas (esp. with red sauce), steak, veal, dark-meat chicken, barbecue, lamb, aged cheeses.

Selvarossa dei Confratelli Riserva is a full-bodied red wine with intense aromas of cherry compote, fig and vanilla spice. On the palate, red cherry and currant flavors mingle with toasty oak notes. The finish is smooth, warm and spicy with elegant tannins.

Roasted/grilled red meats (lamb, beef, game), hearty pastas (with or without meat), aged cheeses.

Armagia Rosso is a medium-bodied red wine with expressive aromas of red fruit and herbs. On the palate, expect crunchy berries and red cherries framed by accents of nutmeg, cedar and thyme. Generous tannins bring structure and ample acidity creates balance.

Roasted red meats, tomato-based pastas, grilled vegetables, aged cheeses (esp. Pecorino), dishes featuring mushrooms and/or eggplant.

Château Vieira is a medium-bodied red wine with aromas of red fruit, cedar and forest undergrowth. The palate is powerful, with more red fruit layered with leather and a long, complex finish.

Beef, lamb, game, burgers, meaty pasta, aged cheeses.

Palacio del Conde Reserva Anniversary Edition is a rich, spicy Spanish red, brimming with juicy blackberry, plum and cherry flavors, with vanilla and baking spice notes and rounded tannins.

Roast meats, lamb skewers, hard cheeses, tapas.