Search results for: 'rhone finca wine'

There’s purity to the cherry, strawberry, rose, mineral and herb aromas and flavors in this solidly built red, which shows excellent balance and length. The muscular finish begs for more time for the beautiful fruit to assimilate.

Cantina Giuliano Chianti d.o.c.g. Primizie a ruby red color with aromatic and fresh nose with notes of cherries, raspberries and spices. Body is balanced with polished tannins and aromas of wild berries, cherries, licorice and vanilla. Best paired with tomato based dishes, stews or lightly chilled with appetizers.

The 2019 Barolo Bussia Cascina Dardi is dark and brooding in the glass. Unlike the Laboro Disobedient, which is so open, the Cascina Dardi is a behemoth. Alc. 14% by Vol.

Villa Antinori Bianco is straw yellow with light green hues. The nose is intense and refined with dominant fruity notes of pineapples, golden apples, and bananas that follow over to hints of orange blossoms.

Ruby red tending towards garnet. Rich, intense and complex with notes of black cherry and spice. Full bodied with rich red berry fruit flavors complimenting a backbone of tannin.

Sul Vulcano is a straw yellow color with golden reflections. On the nose, it presents a refined bouquet of white flowers combined with delicate citrus and vegetable scents, followed by mineral notes of flint. On the palate it is enveloping, fresh, and sapid, characterized by a marked minerality and persistence.

Medium-bodied with tropical fruit flavors, a lively freshness and mineral hints. Intense straw-yellow color with greenish highlights. Lovely bouquet of fresh peach and candied orange, with floral and mineral notes; gains further complexity after one year in the bottle, developing notes of hazelnut and resin.

Tasting Note: With an ample and deep bouquet, it offers hints of berries and spices combined with mineral and balsamic notes. On the palate it reflects the extraordinary complexity and elegance characterized by marked minerality and important tannins and a finish of remarkable persistence.

Ruby red color of medium intensity, which tends to garnet upon aging. It has a characteristic perfume that is pleasant and delicate, with hints of fruit that grow in the area: cherries, marascas, and plums. The flavor is dry, bodied, slightly bitter, savory, and harmonious.

Vermentino from the Guado al Tasso estate is straw yellow in color with greenish highlights. Excellent aromatic intensity on the nose offers notes of citrus fruit, white flower blossoms and tropical fruit. On the palate it’s savory with good persistence of flavors and a fresh and pleasant citrusy finish.

Ruby red with violet hues. Intense and broad aromatic baggage, where notes of succulent red fruits emerge and give way to spicy characters of licorice and roasted coffee. Powerful and structured, with velvety tannins in balance with a vibrant, crisp character. Finish of remarkable length and savoriness.

Opulent and dripping with unctuous layers of viscose flavour intensity, this is a heartbreakingly beautiful expression. Creamy toffee and rich nutty almond tones swirl through boundless streams of raisin and dried fruit, sweeping under gorgeous streaks of caramel and plump nectarine.

Straw yellow. Aroma: Fresh and fruity. Apple, melon and honey. Apple, melon and honey, with a clean crisp refreshing finish. Perfect accompaniment to any occasion, as an aperitif, with light starters and seafood.

Intensely red in color and fresh on the palate, Regaleali Nero d'Avola Sicilia DOC is the perfect blend of austerity and intensity, a classic interpretation of a much beloved native varietal which preserves the succulent flavors inherent to Nero d’Avola, including cherry, blackberry, plum, sweet spice, tobacco & licorice.

Colleoni grows organic Sangiovese in less-heeled areas of Montalcino that he has identified as top terroirs. This is one great example: it tastes like the Gang of Four might have given him a tip or two on his vinification. Expect ripe Sangiovese fruit with a streak of bitter cherry and a pleasant dusting of Tuscan tannin.