" We don't sell the wine without touching the vine "
Patricia Aragon Cream
No longer available.
| Country: | Spain |
| Region: | Sherry |
| Winery: | Patricia |
| Grape Type: | Pedro Ximenez |
| Vintage: | NV |
| Bottle Size: | 750 ml |
Try these Similar In Stock Wines
Patricia Raquin Bourgogne Blanc is made from 100 percent Chardonnay.
The animals shown on the label are dogs. The breed is called Borzoi, also called "Russian Wolfhound", which means "fast" in Russian. Patricia and Alain are proud owners of 2 Borzois and they designed this label so that the dogs will be guardian of the vaulted ageing cellar inside their house.
Patricia Raquin Bourgogne Chardonnay is made from grapes sourced in the Maconnais region. As it is located in a slightly warmer climate (as it is located 100 kilometers South compared to the Cote d'Or or Cote de Beaune), the wine tends to display more tropical notes, with elegance and freshness, with a touch less of minerality.
Patricia Raquin Bourgogne Rouge Fut de Chene is made of 100 percent Chardonnay.
The animals shown on the label are dogs, from the breed called Borzoi, or "Russian Wolfhound", which means "fast" in Russian. Patricia and Alain Corcia are the proud owners of 2 Borzois and they designed the label to represent the dogs as the guardians of the vaulted ageing cellar inside their house.
The wine is produced from 100% Pinot Noir grapes grown on gravel and silt soils, aged in French oak barrels. Medium to full bodied, earthy, fruity and mineral. Structure and tannin on the finish. The wine pairs well with any hearty red meats and cheeses.
Patricia Raquin Chablis Vieilles Vignes is made from 100 percent Chardonnay.
Tasting Notes: Golden color with slight green hints. Very fresh nose with some white flower notes. Very light oak flavors on the finish with vanilla notes.
VINIFICATION: Alcohol fermentation in thermoregulated temperature (22°C) in stainless tank with fine lies remontage.
Very light filtration - vinification only with natural yeast (no yeast added). Aging in 500 liters barrels for 5 months.
VINEYARD: Kimerigian Marl
HARVEST: Harvest by hand.
Best over any white meat, fish and cheese. Also as pre dinner drink.
Patricia Raquin Nuits St. Georges les Vaucrains is made from 100 percent Pinot Noir.
"Vaucrains" comes from old French word meaning place with very little fertility (which is very good terroir for grape production)
Nuits-Saint-Georges AOC: AOC wines since 1936, 757 acres of grapes, 97 % red wine, 3 % white wine. Nuits refers to “walnuts in the area, not night”….41 Premier Cru vineyards
Tasting Notes: Powerfull aromas with lots red wild fruits, full bodied wine with great aging potential.
VINEYARD: Gravel and Silt
HARVEST: Harvest by hand.
VINIFICATION: Harvest by hand. Traditional vinification in thermoregulated stainless steel. Pre-fermentation – temperature controlled cold maceration during 10 days. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C for 5 days.
AGEING: Aged in new French oak barrels for 16 months.
Roast lamb - Rib steaks - duck
Patricia Raquin Santenay 1er Cru Beaurepaire is made from 100 percent Chardonnay.
The animals shown on the label are dogs. The breed is called Borzoi, also called "Russian Wolfhound", which means "fast" in Russian. Patricia and Alain are proud owners of 2 Borzois and they designed this label so that the dogs will be guardian of the vaulted ageing cellar inside their house.
The Santenay Santenay is coming from the Premier Cru called Beaurepaire.
The wine is showing a great pale yellow color with gold highlights. The nose is very delicate displaying aromas of white blossoms with just a hint of oak. In the mouth, the wine is very soft with a great deal of minerality, superb length and a tangy finish.
Feileacan Wine Irish Cream is made from a wine base blended with fresh Irish cream.
Féileacán Irish Country Cream is a creamy, sweet Irish liqueur alternative. It is inspired by Irish Whiskey cream liqueurs that quickly became popular around the world in the 70’s. Féileacán Irish Country Cream is a neutral fermented grape wine with cream, sugar, and flavorings such as vanilla, caramel, and coffee. All the ingredients are blended together until smooth and creamy, resulting in a rich, indulgent liqueur alternative with a smooth finish. Féileacán Irish Country Cream can be enjoyed on its own, over ice, or used as an ingredient in cocktails and desserts. It is a popular ingredient in coffee drinks, such as the Irish Coffee and the Mudslide, as well as in desserts such as cheesecake and chocolate mousse. In addition to being delicious, Féileacán is also versatile and easy to use. It can be used as a substitute for cream or milk in a variety of recipes, adding a rich, creamy flavor to dishes such as pancakes, waffles, and French toast. Féileacán Irish Country Cream is a delicious and versatile liqueur alternative that has helped many Beer and Wine restaurants sell many Irish inspired cocktails.
Tasting Notes: Féileacán is smooth and creamy with a sweet rich flavor. It has notes of vanilla, caramel, and hints of chocolate and coffee.
- Imported from Ireland
- Available in a 750ml black glass bottle
- 13.9 % Alcohol By Volume (28 Proof)
- Irish Cream Liqueur Alternative
Product Description
Patricia Aragon Cream shows a rich, dark mahogany color with an iodine-like tint. A sweeter wine made by adding a small amount of sweet PX wine to a dry "oloroso" base, the nose shows dried fruits (raisins, prunes, figs) along with toffee and toasty honey-like components. On the palate, it's rich, thick and smooth with a taste of raisins, toffee and candied orange peel.
An ideal companion to desserts, it is meant to be served slightly chilled or on the rocks.
"A blend of Oloroso and PX. Medium amber in color with fruity aromas of orange marmalade, and creme brulee. Soft, sweet mouth feel. Nice blend of citrus, caramel and ripe figs."
- International Wine Review (Nov 2008), 88 pts
Winery: Patricia
The Patricia Estate
The company Aragón y Cía. was founded in 1946, but the winery itself has been in operation since at least 1877. A prize awarded at the Córdoba wine exhibition of that year documents that the winery was producing wine at that date, and it's more than likely that the installations were in operation well before 1877. Situated in Lucena in the province of Córdoba, the Aragón cellars hold some 2,500 "botas" (500 liter oak barrels) using the "solera" system to convert fresh white wine from Pedro Ximénez grapes into the typical "finos", "amontillados" and "olorosos" of Montilla-Moriles.
The Patricia Vineyards
As is the case with most Montilla-Moriles producers, Aragón is an ageing cellar and does not own vineyards. The vineyards of the region are mainly Pedro Ximénez (PX) grapes (over 80%). The region's dry hot climate allows the naturally high sugar PX grapes to attain up to 17º alcohol potential. This means the wines produced here do not generally require the addition of alcohol (fortification), which is necessary for sherries. Aragón's expert tasters carefully select fresh, recently fermented PX wines, which are then transferred to the cellars for long periods of "solera" ageing.
Montilla-Moriles in the province of Cordoba, in Andalucía. The D.O spreads over 10,200 hectares (25,194 acres) of vines planted on limestone soils, at 300-600 meters above seal level.
Kysela Pere et Fils, LTD imports three styles of their Patricia sherry: Fino, Amontillado and Cream (the Cream is more like a P.X. Reserve).
- back
J. Christopher Appassionata Chardonnay is made from 100 percent Chardonnay.
Appassionata Chardonnay is the expressive summit of this classic Burgundian variety in the Willamette Valley. Fermented and matured in large (500-liter) oak casks, it rests on the full lees for two years before bottling. It then rests in our cellar for another year before its release, three years after vintage. The wine’s elegant texture, fine structure and extended maturation time ensure a long life for this vibrant Chardonnay.
Whole-cluster pressing; native yeast fermentation in 500-liter French oak barrels; natural malolactic fermentation; 21 months maturation on the lees.
Review:
Anyone questioning Chardonnay’s potential in the Willamette Valley should try this rich and sophisticated wine. A silky texture, is met with mouthfilling flavors of orange sorbet, pineapple and challah bread, as well as a hint of mint. The aromas of lemon curd and petrichor are equally delightful.
- Wine Enthusiast 94 Points
Thorn Clarke Terra Barossa Shiraz is made from 100 percent Shiraz
Comments
Deep purple red. Aromas of ripe plums, cherries and earth with subtle notes of vanilla and cloves. The aromas follow through onto the palate with a fruit focus, subtle oak notes and soft, rounded tannins. The wine walks the line between medium and full bodied with a plush mouthfeel.
Vinification Notes
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree celcius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into predominately American oak to mature.
©2026 Timeless Wines. All rights reserved
