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Items 361-375 of 1455
This unique bottling is a blend of Cognacs coming from ten demijohns dated from 1853-1906. So all of the Cognacs in the blend are well over 100 years old and almost all of the blend comes from the 19th century (making it considerably older than the most famous, big brand prestige cuvées like Louis XIII or Richard Hennessy).
Aromas of fresh violets and roses, ripe cherries, plums, clove, and a touch of bacon fat leap out of the glass and definitely raise eyebrows. On the palate, it’s sleek, silky, and complete.
This wine comes from central California’s Paso Robles region, where cool morning fog and intense midday sun result in richly textured and well-balanced wines. Aromas of red fruits are backed by powerful scents of black peppercorn.
This wine is from the riddle ranch above occidental a cool coastal village strongly influenced by the pacific ocean. Reduced on the nose it offers brightly woven raspberry and strawberry flavors rounded by sizable firm tannins and a midpalate girth that finds relief in rose petal and zesty allspice notes on the finish.
Cazcanes No.9 Blanco 100 Proof is the first Blanco offering from Mr. Collin Edwards, the award-winning Master Distiller of Cazcanes Tequila. The No.9 Blanco has received praise in the U.S being voted 2018 Best Blanco Tequila and Best Unaged White Spirit, along with 2017 and 2018 Double Gold medals, from the renowned San Francisco World Spirit Competition.
A gorgeous vintage. A liquorice bomb, nevertheless. Some rose and candied characteristics. Unsurprisingly grippy tannins. Good with oily tomato pesto and ravioli. After giving it some time to breath there's bold cassis and prunes to complement the slightly more toned-down liquorice.
The Izadi Blanco is made from the star grape among Rioja white varieties, the Viura, and and different percentages of Riojan white grapes such as Malvasía, Garnacha Blanca, Maturana, Tempranillo or Torrontés.
Its rich flavors and golden complexion are developed in toasted oak barrels and its mellow character comes from being shaped through a secret blend of charcoals.
Sitting at almost 1,400 feet above the Sonoma Valley, Charlie Smith is the “ying” to the Ritchie “yang.” Primary aromas of fresh zested lemon, jasmine, and tart pippin apple are followed by secondary aromas of chalk, spearmint, and lightly toasted macadamia.
