Diana Sobolewski scored this wine: 89/100

Purple-red color, red fruit, spice and vegetal notes, this full-bodied wine with surprisingly supple tannins for a Tannat (Uruguay's national grape) is best enjoyed young and fresh at 18 Celcius. Ideal with generously-spiced BBQ steak, marinaded meats, stews and braised meats, dishes with tomato or wine based sauces and pizza with tomato sauce and meat toppings. Disclaimer: I work for the agency that represents this wine.

Diana Sobolewski scored this wine: 90/100

Purple red with ruby red rim, this lovely fruit forward wine from the region in Argenina known for higher elevation vineyards, expresses black berry and black plum aromas on the nose; with black berry and black plum notes, a dusting of cocoa powder and pleasant freshness coming through on the palate. Well integrated wood and round tannins make this medium-bodied wine 100% Malbec wine with a medium finish, ideal for leaner cuts of meat with grilled or roasted vegetables and mushroom side dishes.

Diana Sobolewski scored this wine: 91/100

A wine with a sunny disposition. This ruby red Californian has an aromatic nose of dark fruit. Dark brooding fruit comes through on the palate as well, with a hint of cedar and gentle vegetal notes on the back end. Fruit forward and fresh, this sunshine infused concentrated red is a refined blend of 76% Cabernet-Sauvignon, 19% Petit Verdot, 3% Merlot and 2% Cabernet Franc ... Bordeaux grapes, hence the term Claret. Medium-bodied with a medium-long finish, this delicious wine begs for a thick juicy steak bone-in or a slab of medium-rare roast beef. Serve at 17 degrees Celsius.

Diana Sobolewski scored this wine: 91/100

This young, but already accessible Spanish wine composed of 90% Tempranillo and 10% Cabernet Sauvignon, is the color of black cherries. The nose is defined by a red fruit fruit aromas. Lively notes of sour cherries and red plums thrill the taste buds, backed by just a hint of spice. Full-bodied with plushy tannins and restrained French oak, it has a medium-long finish and is an ideal red wine to accompany Spiced Pork Tenderloin with Cherry-Thyme Sauce or Cherry and Onion Stuffed Pork Tenderloin. Serve at 17 degrees Celsius for maximum drinking pleasure.

Diana Sobolewski scored this wine: 90/100

Deep red color, this wine composed of 75% Merlot and 25% Cabernet Sauvignon-Cabernet Franc is a medium-bodied Bordeaux with dark berry fruit on the nose and palate. The acidity provides fruity freshness and plushy tannins complete the taste profile; which lends itself well to appetizing dishes like wild game with blueberry sauce, Magret de Canard and rare beef. A pleasure to drink now at 17 Celsius.