In a small saucepan add the wine and sugar, bring to a simmer and remove from the heat when the sugar has dissolved completely. Let cool completely.

Place the strawberries, blueberries, blackberries, brandy and lemon juice in the jar of a blender and puree until smooth. Pour into a fine mesh sieve set over the wine simple syrup to remove seeds and pulp. Discard the solids.

Churn the sorbet in your ice cream maker according to its directions and scoop into a freezer safe container. Freeze until completely solid, at least 6-8 hours or overnight.

To serve, place one generous scoop of sorbet in a rocks glass or stem-less wine glass, pour over 6 ounces of wine and garnish with additional berries.

Serve immediately.