" We don't sell the wine without touching the vine "
Oliver White Sangria
No longer available.
| Country: | United States |
| Region: | Indiana |
| Winery: | Oliver Winery |
| Grape Type: | Fruit Blend |
| Vintage: | NV |
| Bottle Size: | 750 ml |
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Rich and fragrant nose dominated by honey aromas.
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Harvest by hand.
Porto wine classical method with skin maceration and short alcoholic fermentation in stainless steel tanks followed by fortification.
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Boeira White Diamond Port is made from Malvasia Fin, Viosinho, Gouveio, and Côdega de Larinho.
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Review:
The NV White Diamond Port is the estate's 10-year Tawny based on Málvasia Fina, Viosinho, Gouveio, and Côdega de Larinho. Caramelized orange, toffee, fig, and spicy white chocolate notes all shine on the nose, and this beauty hits the palate with medium to full-bodied richness and a round layered, incredibly seamless mouthfeel. It's all about its seamless, decadent, sweetly fruited, yet balanced style.
-Jeb Dunnuck 94 Points
This gift pack consists of 3 different 100ML bottles :
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- one bottle of Tawny Port (100ml)
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Perfect impulse buy for the holidays or for a birthday gift !
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This new California white wine blend is infused with Butterfly Pea Flower, giving it its bold color.
6% alcohol!
Bright acidity cuts through a light sweetness reminiscent of a mixed berry pie. Subtle notes of juicy boysenberry and blackberry balance with an acidity that leaves you wanting to take another sip.
The first California white wine infused with Butterfly Pea Flower!
Romariz White Port is a blend of wines from the Arinto, Boal, Codega, Esagna CAO, Folgasao, Gouveio, Viosinho, and Rabigato grapes grown in the Douro. This is aged in oak for three years. Aromas of fruit cocktail, round and full, orange-nutty undertone, strong flavored and sweet. Refreshing summertime drink on ice.
FOOD MATCH: Served alone for after-dinner sipping.
Product Description
Sangria Classic is a delightful blend of red wine and 100% natural citrus fruit flavors that make it festive, flavorful and refreshing.
Great over ice with a slice of orange.
Winery: Oliver Winery
The Oliver Estate
Oliver Winery started in the 1960's as a hobby in the basement of Indiana University law professor William Oliver. His enthusiasm for making wine led him to establish a vineyard north west of Bloomington. Soon the flourishing vines produced grapes far in excess of his needs as a hobby winemaker, and he began plans to open a commercial winery.
Professor Oliver was instrumental in passing legislation allowing for the creation of small wineries in Indiana . The Indiana Small Winery Act passed in 1971 and Oliver Winery opened to the public in 1972. Initially sales were modest, but grew quickly after we began making Camelot Mead, a light wine made from honey.
Professor Oliver's son, Bill, took charge of the winery in 1983. He focused on enhancing the visitor experience by increasing wine quality and variety, establishing our gardens, and providing great customer service. Sales grew steadily in the 80's reaching 25,000 cases by 1990.
In 1993 Kathleen Oliver joined the winery as General Manager. This allowed Bill to focus on winemaking and viticulture and Creekbend Vineyard was started in 1994. Retail sales continued to grow and allowed for the construction of a new tasting room in 1997. By 2000 sales had reached 60,000 cases.
While retail sales marked the greatest growth prior to 2000, the years after saw tremendous growth in wine sold through wholesale channels. Major facility expansions occurred in 2002 and 2007 making Oliver Winery one of the largest wineries in the eastern United States. In 2002, interstate expansion began as Kentucky became the first state outside of Indiana to offer Oliver wines. By 2008 we had distribution in 14 states. In 2008 total case sales exceeded 270,000 cases.
The Vineyard
They farm 35 acres of vineyard land called Creekbend Vineyard, located in Monroe County and sitting on a ridge top overlooking the Beanblossom Valley. The site, with moderately sloped, well-drained soil atop limestone bedrock, is part of the geographic region known as the Norman Uplands. The vineyards are a mix of vinifera (Cabernet Sauvignon and Cabernet Franc, as well as small experimental plantings of Merlot, Pinot Noir and Pinot Grigio), Native American varieties and interspecific hybrids (Chardonel, Marechal Foch, Chambourcin and Traminette).
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Select Wine Competition Awards:
2011 GOLD Pacific Rim
2011 GOLD Critics Challenge
2011 SILVER Grand Harvest
2011 SILVER Florida State Fair International
2011 SILVER Winemakers Challenge International
2011 SILVER San Francisco Chronicle
2011 SILVER San Diego International
2011 SILVER Monterey
2011 SILVER Los Angeles International
2011 SILVER Tasters Guild
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Pago de los Capellanes Reserva is made from 100% Tempranillo.
After carefully monitoring the vineyards, we determine the date of the harvest based on the maturity of the grapes. The varieties are collected and fermented separately in 20,000 litre tanks.
In 2007, production was just less than 5000 kg per hectare. This wine is prepared with Tempranillo 100% grapes from our vineyards.
The grapes are initially subjected to a six-day pre-fermentation cold maceration below 14ºC. They then undergo 30 days of alcoholic fermentation at a controlled temperature of 28ºC, after which the wine is removed from the tanks without pressing the grape skins. The malolactic fermentation is slow and relaxed at a temperature of 20 ºC for 28 days without the addition of bacteria.
The wine is aged for18 months in new French oak barrels and is decanted into new barrels every six months. At the end of this period, the wine is blended and bottled without undergoing any type of filtration, clarification or cold treatment.
Prepared with Tempranillo grapes (100%), this wine has a ruby red colour with very pure, intense garnet tones.
Its bouquet has fine complexity with tones of ripened fruit, especially cherries, blue berries and black currants, which are in harmony with tones of good wood, spices (vanilla and coconut) and a liquorice undertone.
In the mouth, this wine displays great balance, proving pleasing to the taste, sweet due to the maturity of its tannins and exuberant on account of its pleasant level of acidity.
Vineyard:
Pago de los Capellanes, Pedrosa de Duero.
Variety composition:
100% Tempranillo.
Type of soil:
Clayey and chalky.
Aging:
18 months in barrel and remainder on rack.
Type of oak:
100% French oak, medium toast.
Serving:
Uncork and decant one hour before serving at a temperature of 16-18 ºC.
The 2019 Ribera del Duero Reserva is also terrific, with gorgeous aromatics of black and blue fruits supported by Asian spices, lead pencils, cedarwood, and violets. It's beautifully textured, medium to full-bodied, has a concentrated, powerful mouthfeel, and ripe, integrated tannins.
-Jeb Dunnuck 95 Points
Cabrieres Chateauneuf du Pape Rouge Les Silex is made from 80% Grenache and 20% Syrah .
The vineyard is situated on the high tablelands, which are characteristic of the northern area of Châteauneuf-du-Pape. The terrain consists mainly of alpine diluvium and chalky Miocenian soil, with large flint pebbles covering the surface. These pebbles conserve the heat of the day during the night, thus avoiding too much evaporation.
A blend of 80% Grenache and 20% Syrah. Elegant cherry red color, with expressive notes of red fruits (strawberry and raspberry). Mellow tannins, well-balanced on the palate. I feel I need to point out the freshness, it is bright and lively on the palate, something we don’t see a lot of in this region. This also makes it extremely food friendly as it can hold up to fatty proteins.
Very good with white meat, red meat, charcuterie and cheese.
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