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Items 601-615 of 1729
Medium to deep red. Berry, plum and spice with vanillin oak aromas on the nose. Medium to full bodied with berry, plum and spice flavours on the palate supported by attractive sweet oak char and spice.
This wine Herzog Special Reserve Quartet is a blend of 36% Petit Verdot, 31% Cabernet Sauvignon, 18% Malbec and 15% Zinfandel. Opens with notes of dark cherries, blueberries, and a mouthful of spice and vanilla, complemented by lengthy, developed tannins, finishing with a hint of dark chocolate.
From Nerello Mascalese grapes, harvested in the first ten days of October, Cuordilava is born, with a ruby red color, which presents a bouquet of small red fruits accompanied by spicy notes that blend with typical hints of undergrowth.
Grapes are harvested by hand, gently crushed, and soft pressed before being transferred to the winery for primary alcoholic fermentation. A second fermentation at low temperature lasts over two months, and the wine is finished with maturation on yeast lees for three months before bottling.
Semi-sweet red wine made from Saperavi grapes is produced in a traditional way. After 5-7 days of maceration, when the desired level of residual sugar is reached, the fermentation process is stopped by cooling and filtering the wine, thereby preserving its natural sweetness and freshness.
Intensity of color, rich black and brambly fruits, vanilla bean and roasting coffee aromatics are complemented by remarkable approachability in our Spellbound Petite Sirah. The wine is crafted to unleash dark and luscious characteristics, while managing tannins to deliver an opulent and juicy Petite Sirah.
Introducing Chum Churum Soon Hari Apple Mango, a delightful fusion of crisp apple and succulent mango flavors in every sip. Crafted with precision and passion, this refreshing beverage promises a tantalizing experience for your taste buds.
Hardy Water is an exquisite and rare cognac, part of the prestigious Hardy Four Elements collection. Encased in a breathtaking Baccarat crystal decanter, it embodies elegance and craftsmanship, offering a refined blend of deep amber hues and complex flavors.
Taragawa is the largest producer on Miyakojima island. Taragawa has a team of just five producing about 1000 Kiloliters per year. Surrounded by sugarcane fields, the distillery was established in 1948. Taragawa uses the hinekoji method which allows a special black mold to propagate for 3 days, creating a strong flavor and aroma suited for long aging.
With a deep amber colour and an aroma reminiscent of dried fruit, dark chocolate and spices, this whiskey is a true sensory experience. The palate is complex and full-bodied with notes of sherry, raisins and caramel, balanced with spices and oak, giving a long and satisfying finish.
Exquisite highland agave is slowly roasted in traditional clay ovens for a subtle taste profile with a whisper of sweet agave, citrus, warm spice and smooth vanilla on the finish.
Gloriously soft, silky texture up front, beautifully balanced by crisp, fresh acidity resulting in a full, round plushness on the palate. Flavors of mango, lemon merengue and nectarine mingle with suggestions of pineapple, vanilla, and hazelnut.
