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World Tour Red 12-Pack

World Tour Red 12-Pack

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Your World Tour Red 12 Pack includes wines from California, Italy, and Chile, hand selected by our expert wine panel. 


2013 Val di Botte Toscano Rosso – aromas of red cherries and raspberries, lead to lush flavors bursting with red fruits, sweet vanilla and orange notes.

2013 Big Cirrus Cabernet Carménère – This Chilean classic offers aromas of ripe raspberries and currants leading to representative fruit flavors with hints of herbs, subtle spices and vanilla.

2013 Sierra Trails Old Vine Zinfandel – Coming to us from some of the oldest Zinfandel plantings in California, the Sierra Trails Old Vine Zinfandel is a complex wine offering aromas of ripe berry, dried plum and red currants.  These remarkable fragrances are echoed in the flavoring where a hint tobacco, black pepper spice and sweet oak lifts the fruit and carry them through a lingering finish.

NV Val di Botte Sangiovese I.G.T – The region of Puglia makes up the “heel” and “back of the boot” region of Italy. It is here that the Sangiovese grapes share much of the spotlight like it does in Tuscany. With unlimited coastal access, the warm Southern Italian sun and cool breezes throughout the day and night, produce balanced grapes that have big fruit and a light-weight mouthfeel. This combination is perfect for the acids of the tomato-centric cuisine of Puglia. Pastas, pizza, you name it. It works well. Val di botte Sangiovese flaunts flavors of red currant, raspberry, and aromatics reminiscent of potpourri and elements of clay. We recommend decanting for 30 minutes or so to lets the flavors evolve.

2013 Qapay Reserve Syrah – Flavors of blueberry, blackberry, and boysenberry accents of allspice, fresh herbs, and white pepper come together in a harmonious balance, in yet another Maule Valley gem.

2014 Cachil Reserve Cabernet Sauvignon – This reserve offering from one of the premier Cabernet producing regions of Valle Central, Chile boasts beautiful flavors of currants, raspberry, and cassis with hints of cocoa.


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