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Items 1156-1170 of 1316
Chateau Holden is an exceptional wine that has been in production since the 16th century. Its soil is mostly gravelly, with a mix of clayey limestone and Oligocene marls. On the nose, it has delectable aromas of vanilla, redcurrants, juicy blackberries, violets, and a hint of Madagascar pepper.
Ripe fruit and fine toasted notes mark the nose. The mouth has best features: power and roundness before a late slight vanilla mouth. This wine goes perfectly Seafood, foie gras, poultry to mushroom, grilled fish or creamy cheeses.
Founded in 1837 by farmers George and John Rate, twenty miles from the heart of Edinburgh, Glenkinchie was completely rebuild in the 1890s to become a large model distillery.
“Madly sited”, perched high between two mountain ranges on a pass once a meeting point for cattle drovers on their way to market. The name Dalwhinnie translates from Gaelic as “Plain of Meetings”. Surviving periods of closure, the distillery has produced its distinctive single malt since 1947, only being completely modernized in 1996.
We carefully shaved Japanese Yamada Nishiki down to 28% and brewed it into a mellow-tasting liquor. The moment you put it in your mouth, you will feel a dry and sharp taste, and soon you will feel the gentle sweet aroma of Yamada Nishiki in the back of your nose.
The nose is complex, with an explosion of notes of white flowers, candied fruit and white pepper. On the palate, a very flattering aromatic freshness, with precise flavors and a beautiful balance to which the structure gives body and spirit.
This prosecco is light and refreshing with a nose that shows hints of white peach, grapefruit, and honey-dew melon. The fine effervescence gives way to creamy flavors of ripe lemons and refined citrus notes with a toasted brioche finish.
A blend of 70% Monastrell and 30% Cabernet Sauvignon, aged 24 months in French and American oak. The wine exhibits a glass-coating opaque purple color. The nose is expressive with pain grille, underbrush, brier, minerality, blueberry and blackberry fruit.
Glowing amber in color with heather-honey sweetness and peaty smokiness on the nose. The expression that started it all for Highland Park. First introduced in 1979, the 12 year old is at the very heart of our core range and demonstrates rich, well balanced malty tones, with the subtle floral smoke which makes Highland Park such a distinctive single malt whisky.
