Field blend

Dry

A red field-blend from a Serra de São Mamede vineyard, aged in French oak by Susana Esteban.

Dry · Medium-bodied · Low tannin · High acidity

Made from old, rarely bottled Alentejo varieties (castas antigas) with skin contact in clay, giving an orange-wine texture unusual for the region.

Dry · Medium-bodied · Medium tannin · High acidity

A minimal-intervention red from century-old bush vines on the Serra de São Mamede slopes, farmed organically and biodynamically without synthetic chemicals.

Dry · Medium-bodied · High acidity

A minimal-intervention white made from ancestral Alentejo varieties Arinto, Perrum and Folgazão, with brief skin contact for texture.

Dry · Medium-bodied · Medium acidity

A palhete (co-fermented red-and-white field blend) made only in select years from the Honrado family's old vineyard parcels, aged mostly in clay talha with a short finish in used French oak.

Dry · Full-bodied · Firm tannin · Medium acidity

An old-vines selection from the Marquês de Borba range, sourced from parcels of low-yielding, decades-old field-blend vines for extra concentration.

Dry · Full-bodied · Medium tannin · Medium acidity

Named for the Brazilian emigrants (Paulistas) who returned to build grand houses near Évora, this field-blend red draws on rare Alentejo varieties including Grand Noir.

Dry · Medium-bodied · High acidity · Funky · Easygoing

Achillee's natural Edelzwicker, the traditional Alsace blend of noble and lesser grapes. Biodynamic, vibrant, low-intervention.

Off Dry · Full-bodied · High acidity · Elegant

Cave de Ribeauville's Clos du Zahnacker is a near-monopole walled vineyard from the cooperative founded in 1895, complanted with the noble grapes.

Off Dry · Full-bodied · High acidity · Funky · Elegant

Binner's complanted Kaefferkopf, named for his daughter Beatrice. Field-blend of noble grapes in a natural-wine register; Kaefferkopf became Alsace's 51st Grand Cru in 2007.

Dry · Medium-bodied · Low tannin · Medium acidity · Funky · Easygoing

Binner's spring-bottled skin-contact field blend from Pinot family grapes around Ammerschwihr. Light, fragrant orange wine for casual drinking.

Off Dry · Full-bodied · High acidity · Contemplative · Elegant

Deiss's complanted Altenberg de Bergheim, with Riesling dominant in the field-blend. Calcareous Bergheim soils, long ageing, profound structure.

Off Dry · Medium-bodied · High acidity · Elegant

Deiss's complanted Burg lieu-dit, on calcareous slopes around Bergheim, recently included in the Alsace Premier Cru list. A more accessible expression of the complanted style.

Off Dry · Medium-bodied · High acidity · Fruity · Easygoing

Deiss's complanted Engelgarten lieu-dit, a hot, gravel-rich site that gives a more fruit-forward and aromatic complanted expression. Premier Cru tier.

Off Dry · Medium-bodied · High acidity · Elegant

Deiss's complanted Langenberg from sunny calcareous slopes, Premier Cru tier. Riesling-led and more austere than Engelgarten.

Off Dry · Full-bodied · High acidity · Elegant

Marcel Deiss's flagship complanted Grand Cru, a field-blend of the Alsace noble grapes co-fermented on Mambourg's south-facing limestone. The estate's case for terroir over varietal.

Dry · Medium-bodied · Racy acidity · Elegant

Deiss's complanted Schoenenbourg above Riquewihr, marl-and-gypsum soils, Riesling-dominant. Cooler and more racy than Altenberg or Mambourg.

Dry · Medium-bodied · Low tannin · Medium acidity · Rustic · Fruity

Intense ruby St. Magdalener blend from the Santa Maddalena slopes above Bolzano at 250 to 500 m: violet and rose aromatics over red cherry and raspberry, full and smooth with marzipan signature on the finish.

Dry · Medium-bodied · Low tannin · Medium acidity · Rustic · Easygoing

Morit Santa Maddalena from Loacker Schwarhof's biodynamic Bolzano vineyards: red cherry, violet and almond aromatics in the traditional Schiava-Lagrein blend, smooth and fruity palate from a biodynamic-organic vineyard programme.

Dry · Medium-bodied · Low tannin · Medium acidity · Rustic · Easygoing

Santa Maddalena Classico from Franz Gojer's Gloegglhof vineyards on Mediterranean-warm Bolzano slopes: red cherry and violet aromatics with the variety's almond signature, smooth fruity expression from large-oak ageing.

Dry · Medium-bodied · Low tannin · High acidity · Refreshing · Fruity

Pale orange with a thin layer of colour, intense on the nose with white flowers, then a fat, sweet-fruited palate with plenty of freshness and balance.

Dry · Light-bodied · Low tannin · High acidity · Easygoing · Rustic

A light purple red in the old Bierzo manner: violet, plum and forest fruit with a fennel spice note, savoury and fresh with a long, easy draught.

Dry · Savoury · Funky

Dry · Medium-bodied · Medium tannin · High acidity · Elegant · Contemplative

Medium bodied with ultra-fine tannins and fresh acidity, layering wild blackberry, lavender, bark and white pepper against mandarin and orange peel.

Dry · Contemplative · Savoury

Dry · Full-bodied · Medium tannin · High acidity · Savoury · Bold

Cherry violet in the glass, with an intense and complex nose running from bramble fruit through graphite, pepper, balsamic notes and cigar box to coffee and cocoa.

Dry · Medium-bodied · Medium tannin · High acidity · Savoury · Contemplative

Cherry red with reddish orange rims, intensely aromatic and heavily spiced with lactic notes, complex and structured with a soft, fine finish.

Dry · Elegant · Savoury

Dry · Contemplative · Elegant

Dry · Rustic · Savoury

Dry · Elegant · Savoury

Dry · Light-bodied · Low tannin · Medium acidity · Easygoing · Refreshing

Lemon yellow of medium intensity, with clean, primary and very fruity aromas, soft, moreish and balanced in the mouth.

Dry · Full-bodied · High acidity · Rustic · Savoury

A rare four-white-grape Champagne in equal parts: acacia honey, beeswax and marzipan giving way to quince jelly, raspberry jam and warm brioche, textural and exotic with fresh acidity.

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Niepoort's flagship old-vine Douro red, from very old field-blend vineyards: concentrated yet fresh, with graphite minerality and fine-grained structure for long ageing.

Dry · Medium-bodied · Medium tannin · High acidity · Elegant

A deliberately Burgundian Douro red, whole-bunch and silky, prizing perfume and finesse over power, with fragrant red fruit and a savoury mineral finish.

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

A serious old-vine Douro white from field-blend vines, mineral and saline with a nutty cask-aged texture and racy acidity.

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

A pioneering elegant Douro red from old field-blend vines, fresh and mineral with red-fruit purity and savoury spice rather than weight.

Dry · Full-bodied · Firm tannin · High acidity · Bold

A benchmark old-vine field-blend Douro red, ripe yet structured, balancing dark fruit and savoury spice with the estate's signature freshness and ageability.

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

A single-vineyard old-vine field blend from a plot of pre-1920 vines, dense and structured yet fresh, with graphite minerality and a long savoury finish built for the cellar.

Dry · Full-bodied · Firm tannin · High acidity · Bold

An old-vine field-blend Reserva, ripe and structured with savoury spice and the estate's hallmark freshness.

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

A serious old-vine Douro white, mineral and saline with a textured cask-aged palate and racy acidity, one of the region's reference whites.

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

The wine that launched Wine & Soul, from a tiny plot of ancient field-blend vines at Vale de Mendiz: dense and mineral yet fresh, a benchmark of the modern Douro.

Dry · Contemplative

Dry · Contemplative

Dry · Savoury

Dry · Full-bodied · High acidity · Savoury

Around fifteen white varieties co-fermented from fifty-year-old vines: great body and structure with acidity the estate calls exactly to the point.

Dry · Full-bodied · Medium tannin · High acidity · Funky · Savoury

Thirty local varieties, none of them Touriga Nacional, fermented spontaneously and given two unoaked years in tank.

Dry · Medium-bodied · Medium tannin · High acidity · Savoury

A lot of many varieties from plots of different ages, heights and exposures, with aromas of forest and pine needles: a true Dão blend.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Easygoing

Seventy percent Jaen and Alfrocheiro co-fermented with thirty percent Encruzado and Bical: spicier than its colour suggests, with discreet fruit and a green edge from the stems.

Dry · Full-bodied · Medium tannin · High acidity · Bold · Savoury

An old-vine field selection in intense ruby: red and ripe fruit with floral and wild scrub notes, spiced and balsamic, full but with natural acidity and mineral drive.

Dry · Medium-bodied · Medium tannin · High acidity · Elegant · Savoury

Field blend of roughly forty varieties off 75 year old vines, gently extracted: sour cherry and cranberry with flint, truffle and violets, finessed rather than powerful.

Dry · Medium-bodied · Medium tannin · High acidity · Savoury · Contemplative

Drawn from all seven parcels of the estate and 48 varieties of 75 year old vines, three years in used cask leave it elegant and lush rather than hard.

Dry · Medium-bodied · High acidity · Elegant · Contemplative

A nineteen-variety old-vine white field blend raised on lees in concrete egg: wet stone and lemon curd, restrained on the palate and remarkably persistent.

Dry · Medium-bodied · Medium tannin · High acidity · Savoury · Rustic

Five varieties co-fermented in one granite lagar and given eighteen unwooded months: mulberry and redcurrant with a cedar-leaf edge.

Dry · Medium-bodied · High acidity · Refreshing

A single-parcel white field blend, half Encruzado: orange blossom, lemon and peach with a mineral edge, grapefruit and green pineapple behind.

Dry · Elegant

Dry · Medium-bodied · Medium tannin · High acidity · Savoury · Bold

The high-altitude old-vine field blend: juicy and bright with bold cherry fruit and a savoury, spicy edge that shows real detail with bottle age.

Dry · Full-bodied · Firm tannin · High acidity · Bold · Contemplative

A single-vineyard field blend from the Peach Tree parcel where every variety is interplanted: deep, blackcurrant-and-pine scented, with oak-given vanilla and chocolate.

Dry · Medium-bodied · Medium tannin · High acidity · Rustic · Savoury

The estate's five-grape house red: wild blackcurrant and pine leaves over a vanilla note from the oak, generous and still astringent in youth.

Dry · Full-bodied · High acidity · Contemplative · Elegant

Golden, from a multi-vintage assembly of old Teixuga vineyard whites aged years in used barrel: apricot, hazelnut and soft smoke, fresh but explosive in the middle.

Dry · Full-bodied · Firm tannin · High acidity · Contemplative · Bold

The estate's flagship red, blending the three indigenous Friulian reds (Refosco, Schioppettino, Pignolo). Black plum, tobacco and graphite over a fine grainy tannin and a long finish.

Dry · Full-bodied · Low tannin · High acidity · Elegant · Contemplative

Joe Bastianich's flagship white blend (Chardonnay, Sauvignon, dry-vinified Picolit). The Picolit gives the unique wax-and-honey aromatic register. Vespa Bianco was the first wine Joe Bastianich and Lidia Bastianich released after acquiring the Cividale del Friuli estate.

Dry · Full-bodied · Low tannin · High acidity · Elegant · Savoury

Field-blend white from organic-biodynamic Borgo San Daniele. Arbis Blanc co-ferments Friulano, Chardonnay, Pinot Bianco and Sauvignon as a single Isonzo terroir statement.

Dry · Full-bodied · Low tannin · High acidity · Elegant · Contemplative

Nicola Manferrari's flagship Collio Bianco, three-variety field blend with extended lees ageing. Yellow apple and almond blossom over a wax-and-honey palate with the structural depth of grower Champagne.

Dry · Full-bodied · Medium tannin · High acidity · Contemplative · Savoury

The estate's Friulian field-blend orange wine of Chardonnay, Malvasia Istriana and Friulano. Yellow apple and almond aromatics over a tea-tannin saline finish.

Dry · Medium-bodied · Low tannin · High acidity · Refreshing · Elegant

Edi Keber's monovarietal-rejecting flagship: a single Collio Bianco blend of Friulano, Ribolla Gialla and Malvasia Istriana as the only wine the estate releases (since 2010). Yellow apple and white pepper aromatics over a saline finish.

Dry · Full-bodied · Low tannin · High acidity · Elegant · Contemplative

The Riserva tier of Edi Keber's sole Collio Bianco, with three years on lees in Slavonian oak. Yellow apple, almond cream and wax over a long saline finish.

Dry · Full-bodied · Medium tannin · High acidity · Contemplative · Savoury

International-varietal field blend (Sauvignon, Pinot Grigio, Chardonnay, Riesling Italico) vinified the same qvevri-and-Slavonian-botti way as Ribolla. Yellow stone fruit, dried orange peel and walnut over a tea-tannin amphora finish.

Dry · Full-bodied · Medium tannin · High acidity · Contemplative · Savoury

The international-variety field blend of Chardonnay, Sauvignon and Pinot Grigio, vinified the La Castellada way with extended skin contact. Yellow plum and dried herbs over a tea-tannin saline finish.

Dry · Full-bodied · Low tannin · High acidity · Elegant · Contemplative

La Tunella's flagship dry white blend of Friulano and Ribolla Gialla with extended Slavonian oak ageing. Yellow apple, almond cream and a long saline finish.

Dry · Full-bodied · Low tannin · High acidity · Elegant · Refreshing

Aromatic field-blend white from Lis Neris. Pinot Grigio with Traminer Aromatico and Riesling Renano gives the cellar's flagship aromatic style.

Dry · Full-bodied · Low tannin · High acidity · Elegant · Contemplative

The Livio Felluga flagship Friulian white from the Rosazzo amphitheatre, a three-variety blend (Friulano, Pinot Bianco, Sauvignon) with partial barrique ageing. First vintage 1981; Italy's reference age-worthy white wine and the flagship of the broader Friulian white-wine movement.

Dry · Medium-bodied · Low tannin · High acidity · Refreshing · Elegant

The estate's Collio Bianco field blend (Friulano + Pinot Bianco + Ribolla Gialla) with partial oak ageing. Yellow apple and almond aromatics over a saline finish.

Dry · Medium-bodied · Low tannin · High acidity · Refreshing · Elegant

Three-variety Colli Orientali field blend from the Rocca Bernarda holdings. Yellow apple, almond blossom and honeysuckle over a saline finish.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

The Coser family's flagship Collio Bianco from the Monte holding above Cormons. Three-variety field blend with yellow apple and honeysuckle aromatics over a saline finish.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

The estate's prestige Collio Bianco from the Col Disore cru. Multi-variety field blend with partial oak ageing, the Russiz Superiore flagship since 1997.

Dry · Full-bodied · Medium tannin · High acidity · Elegant · Funky

Carso field-blend white from Skerk. Ograde co-ferments four white varieties on skins as the cellar's signature blend.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Refreshing

Field-blend white from Vie di Romans of Malvasia Istriana, Friulano and Riesling. The cellar's signature aromatic blend, designed to highlight Isonzo terroir over single-variety expression.

Dry · Full-bodied · Medium tannin · High acidity · Elegant · Funky

Carso field-blend white from Zidarich. The Prulke blend co-ferments Vitovska, Malvasia Istriana and Sauvignon together on skins.

Dry · Medium-bodied · Medium acidity · Elegant · Savoury

Old-vine field blend of rare Languedoc whites including Carignan Blanc, Piquepoul Gris and Terret; unusual and ageworthy organic Minervois white.

Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic · Funky

Field blend of nearly-forgotten Occitan varieties - Alicante (1927), Aramon (1930), Piquepoul Noir (1910), Carignan (1910); a manifesto for the region's heritage grapes.

Dry · Medium-bodied · Medium acidity · Elegant · Savoury

Multi-variety white from twenty grapes including Viognier, Chardonnay, Petit Manseng and Chenin (~90% of the blend) with eight secondary varieties; rich, layered and ageworthy.

Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury · Rustic

Tempranillo-Garnacha-Moneu blend at Castell de la Bleda, reintroducing the ancestral Penedes red grape Moneu. Fresh, mid-weight Catalan red.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

Single-vineyard heritage-grape Brut Nature under Conca del Riu Anoia using indigenous Xarel-lo Vermell, Bastard Negre and Sumoll. 42 months on lees; wild herb, stone fruit and smoky lees from Demeter-certified biodynamic estate.

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative · Elegant

A structured Mourvedre-led Chateauneuf with deep garnet colour, garrigue and leather on the nose, plush fruit on the palate and a firm, mineral finish.

Dry · Full-bodied · Firm tannin · High acidity · Contemplative · Funky

Jerome Bressy's Gourt de Mautens declassified from Rasteau AOC to IGP Vaucluse to maintain multi-variety blends prohibited under the stricter AOC rules; the wine is widely regarded as one of the Southern Rhone's most distinctive and complex reds.

Dry · Medium-bodied · High acidity

The Davila M100 O Rosal multi-variety blend of Albariño, Loureiro and Treixadura: the classic O Rosal triblend in unoaked form.

Dry · Medium-bodied · High acidity

The four-variety O Rosal blend from Quinta de Couselo: Albariño with Loureiro, Treixadura and Caíño Blanco for the classic O Rosal lift.

Dry · Medium-bodied · High acidity · Refreshing

The five-grape O Rosal blend Santiago Ruiz launched in 1984: one of the original O Rosal multi-variety bottlings.

Dry · Medium-bodied · High acidity · Refreshing

The flagship O Rosal triblend: Albariño with Loureiro's florality and Caíño Blanco's acid frame, the producer's emblem.

Dry · Medium-bodied · High acidity · Refreshing

Adegas Tollodouro's O Rosal blend of Albariño, Loureiro, Treixadura and Caíño Blanco: the broad-distribution face of the HGA Bodegas O Rosal estate.

Dry · Medium-bodied · High acidity

The Veigadares O Rosal blend from Adegas Galegas: Albariño with Loureiro and Treixadura, the modern Meder bodega's flagship.

Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic · Funky

Ajello's Osa red blend of Nero d'Avola and Grillo is an unusual pairing of a red and white variety in a co-fermented red: warm, herbal and distinct from straightforward varietal Nero d'Avola.

Dry · Medium-bodied · Low tannin · High acidity · Funky · Contemplative

MunJebel Bianco from Cornelissen shows the volcanic-herbal dimension of Etna whites when made without additions: textured, complex and with a distinctively wild herbal-mineral character from the blend of Carricante, Catarratto and ancient Minella.

Dry · Full-bodied · Firm tannin · High acidity · Rustic · Elegant

Annata Vino Nobile from Boscarelli, Prugnolo Gentile with traditional supporting grapes.

Dry · Medium-bodied · Medium tannin · High acidity · Rustic · Savoury

Riserva from Castello di Querceto, mid-weight Sangiovese with Canaiolo and Mammolo for aromatic perfume.

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing · Rustic

Cesani's everyday Chianti from the Colli Senesi sub-zone south-west of San Gimignano. Field-blend Sangiovese with bright red-cherry, tomato-leaf and rosemary lift.

Dry · Medium-bodied · Firm tannin · High acidity · Contemplative · Rustic

The Montevertine field blend, Sangiovese-led with Canaiolo and Colorino, aged in Slavonian botti. Traditional Tuscan Sangiovese transparency: red cherry, tobacco and iron over a long acid spine.

Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic · Savoury

Garnet red with scents of cherry and dried fruit, a medium-bodied wine of good longevity drawn from a single 3.5 hectare cru planted with a mix of old and new Veronese varieties.

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative · Bold

Octavius is the Fumanelli Riserva, blending Corvina and Corvinone with Rondinella and a tenth of other native Valpolicella varieties, and given the longest cask time of the range.

Dry · Full-bodied · Medium tannin · High acidity · Elegant · Savoury

The estate's named Superiore, carrying the Squarano name of the property itself and blending Corvina and Corvinone with Rondinella and ten percent other native Valpolicella varieties.

Dry · Full-bodied · Firm tannin · High acidity · Contemplative · Savoury

Intense red with wide legs in the glass from the higher alcohols, recalling dried grapes on the nose with shifting, articulated scents closing on refined spice and balsamic notes, then fleshy, enveloping and extremely persistent in the mouth.

Dry · Full-bodied · Firm tannin · High acidity · Bold · Funky

A 15-variety blend in the Veronese IGT classification, Harlequin is Gaspari's conceptual statement: every grape variety grown across Zyme's vineyards co-fermented after partial drying, producing a complex, layered wine with extraordinary aromatic diversity.

Off Dry · Light-bodied · Medium acidity · Easygoing · Refreshing

Asolo Prosecco DOCG is produced on the south-facing slopes of the Asolo hills, southwest of Valdobbiadene. Bele Casel uses indigenous Perera and Verdiso alongside Glera for a more complex aromatic profile than monovarietal Prosecco.

Dry · Light-bodied · High acidity · Refreshing · Easygoing

The flagship multi-varietal Valdobbiadene Brut from Bisol. 'Crede' refers to the clay-limestone (crete) soils of the Valdobbiadene hills. Inclusion of indigenous Verdiso, Perera and Bianchetta adds aromatic complexity absent in single-varietal Prosecco.

Dry · Light-bodied · High acidity · Refreshing · Savoury

Case Paolin's signature expression from the Montello foothills in the Asolo DOCG zone. The Giusto family uses indigenous varieties including Verdiso and Perera for complexity, and favours a lower dosage Extra Brut style for a drier, mineral-driven Asolo Prosecco Superiore.