DRY JANUARY WEEK 2: THE DRIEST REDS

For the second week of Dry January, we're chasing structure across four continents. These aren't approachable everyday reds—these are bone-dry, tannic powerhouses built to age for twenty years or more. From Umbria's Sagrantino to Provence's Mourvèdre, Portugal's solo Petit Verdot, and Napa's backwards Bordeaux blend, each wine represents maximum structure with zero sweetness.

Arnaldo Caprai Montefalco Rosso Riserva 2018 brings Umbria's most tannic grape variety into focus. Textile entrepreneur Arnaldo Caprai purchased 12.5 acres in Montefalco in 1971. Son Marco Caprai took over in 1988, elevating Sagrantino from regional obscurity to world-class status with the 1993 Sagrantino 25 Anni. This Riserva draws from Monte della Torre, their oldest estate vineyard, where 25-30 year old vines grow in limestone and clay soils with south and southwest exposures. The blend of Sangiovese, Sagrantino, and Merlot undergoes eight months in French oak followed by minimum eight months bottle aging. Tertiary aromatics of chocolate, black and red fruit jam, sweet spice, balsamic wood, incense, and toasted components merge into a lush, elegant texture. Sagrantino possesses some of the highest tannin levels of any grape variety. Marco Caprai's research-driven approach—partnering with University of Milan researcher Leonardo Valenti since 1989—has made the estate synonymous with Montefalco's revival.

Domaine Tempier Cuvée La Migoua Bandol Rouge 2022 represents Provence's ultimate Mourvèdre expression. When Lucie "Lulu" Tempier married Lucien Peyraud in 1936, her father gifted them the family property dating to 1834. Lucien tasted a pre-phylloxera Tempier Bandol, became obsessed with reviving Mourvèdre—nearly lost to high-yielding varieties after phylloxera—and worked with neighboring vignerons to establish Bandol AOC in 1941. He served as Bandol Association president for 37 years, earning recognition as the "spiritual father of Bandol." La Migoua sits at 300 meters elevation on Beausset Vieux hillside, where 11 hectares of scattered parcels surrounded by wild garrigue benefit from a geological anomaly creating complex limestone and dolomite layers. The natural amphitheater has multiple sun exposures from east, west, and south, largely protected from Mistral winds. The blend of 55% Mourvèdre, 25% Cinsault, 15% Grenache, and touches of Syrah comes from 40-year-old vines cultivated using biodynamic methods. Hand-harvested clusters undergo natural fermentation in concrete and 18 months aging in large oak casks. Winemaker Daniel Ravier has guided production since 2000. The wine displays wild herb notes, concentrated red fruits, refined minerality, and supple texture with 5-20 plus year aging potential.

Coelheiros Vinha do Taco Petit Verdot 2012 demonstrates why 100% Petit Verdot wines remain rarities. Joaquim and Leonilde Silveira purchased Herdade dos Coelheiros in 1987 and planted first vines in 1991, pioneering international varieties like Petit Verdot in Alentejo. The estate spans 800 hectares near Arraiolos, with 50 hectares of vineyards, 40 hectares of walnut orchards, and vast cork forest. Alberto Weisser and Gabriela Mascioli acquired the property in 2015, continuing the organic, sustainable, minimal-intervention approach. Vinha do Taco is a single-plot selection of 100% Petit Verdot, now showing 13 years of bottle age and full tertiary complexity. Deep, intense color leads to aromatics of cassis and moss, while the palate delivers robust, velvety texture carrying black fruit, dark chocolate, and earthy touches. Petit Verdot's naturally high tannins and thick skins make varietal bottlings difficult, but Alentejo's hot, dry climate and organic farming create conditions where the grape's structure shines without overwhelming balance. The wine's long finish shows firm tannins integrating with vibrant acidity.

TOR Proprietary Red 2014 flips the traditional Bordeaux blend formula. Tor Kenward arrived in Napa Valley in 1977, spent 27 years at Beringer Vineyards, then founded TOR in 2001 with wife Susan. Winemaker Jeff Ames joined at inception, crafting terroir-driven wines from Napa's premier sites using minimal intervention, native yeast fermentation, and no fining or filtration. This blend emerged from a spontaneous 2015 tasting session when Ames and Kenward discovered that 44% Cabernet Franc from Beckstoffer To Kalon and 44% Petit Verdot from Vine Hill Ranch worked beautifully together—they added 12% Cabernet Sauvignon from To Kalon to complete the blend. Wine Advocate awarded 95 points, noting forest floor, white flowers, licorice, incense, blackcurrant, and blueberry aromatics over deep, sumptuous, full-bodied palate with finely grained integrated tannins. Production of just 375 cases reflects the wine's unique origin—not planned but discovered. The wine offers 20-year aging potential.

Four wines, four continents, maximum tannin structure. From Umbria's Sagrantino to Provence's Mourvèdre, Portugal's solo Petit Verdot to Napa's flipped Bordeaux blend—these are bone-dry reds built for decades of aging.