Lovely golden-chestnut colour with a fine golden rim. Nose: characteristic and classic Madeira bouquet of dried fruits, toffee and hints of oak and spices. Palate: sweet, very rich, smooth and full-bodied, balanced by a very fine acidity. A long aftertaste with notes of honey and spicy oak.Blandys Alvada is fined and does not require decanting. It is a fine accompaniment to dessert dishes, especially fruit, cakes, rich chocolate puddings and cheeses. It has been bottled when ready for drinking and will keep for several months after opening. Blandys Alvada underwent fermentation off the skins with natural yeast at temperatures between 18°C - 21°C in temperature controlled stainless steel tanks. After approximately 48 hours, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.Blandy's Alvada was aged for 5 years in American oak casks in the traditional 'Canteiro' system. This comprises of the gentle heating of the wine in the lofts of the lodges in Funchal. Over the years the wine is transferred from the top floors to the middle floors and eventually to the ground floor where it is cooler. The wine underwent racking and fining before the blend was assembled and bottled.
Very pure and classic attributes, fine polished and beautifully crafted. Quite earthy and masculine. Very dry and aromatic with walnut, spices and orange peel notes.Perfect with hard cheeses or cold meats.Suitable for vegans.Suitable for vegetarians.Grapes are sourced from Fernando de Castilla's partners vineyards in the Jerez district. The soil type is Albariza. Picking takes place in early September. Oloroso typically comes from the second pressing of the grapes or the coarser wines. This wine does not spend any of its life under flor and is fortified in the February after harvest to 18% abv. This is then added to the first Criadera of the Oloroso Solera. The Antique Oloroso is bottled without blending, cold stabilization or filtration of any kind in order to preserve the subtlety, purity and distinctive aromas. On average this wine is 20 years old.
A deep garnet red colour with aromas of fresh red and black fruit. On the palate the richness of the tannins harmonises with the fleshy notes of the wine.The finish has good grip and it is long with spices, menthol and chocolate.
An intense dark ruby coloured wine made from a blend of traditional grapes mainly: Grenache Noir, Syrah and Mouvedre. The grapes are sorted by hand before destemming and crushing. The wine is matured in vats and oak casks before bottling.The nose has ripe black fruit, cherry and spices. The palate reveals the presence of tannins and is elegant and full. The finish is long and luxurious.
An intense ruby red wine with an expressive bouquet of red fruits such as raspberry and black cherry, laced with notes of vanilla and spices. The palate is rich with dark plum fruit and a long, harmonious finish.Serve with chicken, red meats and cheeses.
A beautiful cherry red coloured wine with a powerful and elegant bouquet of ripe fruit ( black cherry and raspberry ) and spices, accompanied by a mineral touch.The palate is perfectly balanced, delicate, concentrated with smooth silky tannins. The finish is long, extending over liquorice and spicy notes.Made by the excellent family run winery. The winemaker is Claire Clavel.Goes well with duck confit, or chili con carne or moussaka.
This is a juicy red wine with a good body. Fruit and sour cherry aromas from the Menoire and Blauburger are perfectly entwined with spices from the Kekfrankos and fiery character of the Cabernet Sauvignon.Cab be served slightly chilled for summer or with grilled dishes, picnics and barbecues.Suitable for vegans.The Egri Korona Borház ( Crown Wine House of Eger ) is a family winery which can be found in the middle of the Eger wine region, right next to the thermal hot spring of Egerszalók and it's unbelievable white cliffs. This area is renowned for its thermal baths and its resulting soil is rich in minerals of volcanic origin.Harmonia is a blend of the dominant blue grapes of the area, true to the tradition of the region making wines with many varietals.
Grown along the Syracuse Coast
at 50 metres above sea level. The grapes are harvested in September, and are
macerated before fermentation to ensure the delicate bouquet and colours are
preserved. The character is emphasised by spending 6 months on the lees in
steel. A strong bouquet recalls floral
notes and hints of spices like aniseed and cinnamon.Perfect with anything that
can be barbecued.
Available while stocks last.The hose is floral with a touch of spice, yet earthy with lots of character. The flavour profile covers the spectrum, from red fruit juiciness and eastern spices, through to dried herb and savouriness. This wine delivers on fruit and style and is a great all rounder.This is a lighter style of red wine made by McPherson wines in Victoria.Try with red meats, antipasto platter or some pasta.This wine is gluten free.
A warm, full bodied wine made in Sicily. The wine has an intense ruby red colour with garnet notes and the palate shows flavours of ripe red fruits, liquorice and sweet spices. It is round and warm with a long pleasant finish.Great served with grilled poultry, soft cheeses, hearty pastas or richer seafood dishes.
Syrah is top dog in this blend, with a small amount of Trincadira, an ancient Portugese grape notoriously hard to grow and traditionally used in Port. This contributes an intense colour, herby aroma and a rich depth to the tannins. An inciting aroma is followed by a full palate of ripe dark fruits and spices, along with a mineral tone.
An elegant bouquet
which recalls notes of red fruit and berries, the palate is characterized by
fruity undertones (blackberry, raspberry and cherry) with a balanced finish of
slight tannins, acidity and spices. Enjoy with roasted duck, or rich creamy
pastas with truffle.The vines are grown in the hills
of Pavia, 130 metres above sea level. The grapes are harvested in the final 10
days of September and taken immediately to the vinification cellar, where the
de-stemming and crushing is performed. The transfer of the crushed grapes into
conical trunk vats in oak wood is not temperate controlled. The wine is then
drawn off, separated from the marc, and transferred to oak barrels at a
controlled temperature where the malolactic fermentation takes place. Here the
vinification is slow and uses the techniques of delestage and batonage. The
wine is decanted into steel tanks and the topping is carried out until it is
left to mature and stabilize for about 4 months. The wine is then transferred
to the bottling cellar where it is clarified and filtered and introduced into
the bottling line. The bottles are then left to mature for a few months.
A ruby red coloured wine with purple hues. The bouquet is a combination of red berry and spicy fruits. The wine is medium bodied with a velvety, warm palate and a velvety, balanced finish.Made with hand picked grapes in vineyards that are between 100 and 250 metres above sea level.It pairs well with pasta dishes, meats and aged cheeses.