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Showing 1525 to 1530 of 1893 (316 Pages)
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Siegel Reserve Cabernet Sauvignon Cabernet Uber Cuvee is made from 85% Cabernet Sauvignon, 15% Syrah.
Dark red color, perfumed nose with hints of vanilla. This fruity, cherry flavored wine exhibits round rich flavors that over deliver.
8 weeks of Oak aging, medium toasted barrels, 100% French Oak.
Best with grilled meats and stews.
Siegel Reserve Cabernet Sauvignon Cabernet Uber Cuvee is made from 85% Cabernet Sauvignon, 15% Syrah.
Dark red color, perfumed nose with hints of vanilla. This fruity, cherry flavored wine exhibits round rich flavors that over deliver.
8 weeks of Oak aging, medium toasted barrels, 100% French Oak.
Best with grilled meats and stews.
Sale
Sale price good on website only and wine must be shipped to your home.
Siegel Reserve Red Blend 1234 is made from 50% Syrah, 30% Carmenère, 10% Cabernet Franc and 10% Petit Verdot.
Deep ruby color. Intense aromas of black fruits, white pepper, spices and a hint of clove. The blend of four varieties gives a complex, deep wine with juicy tannins, good volume and very balanced.
Pre-fermenting cold maceration for five days, alcoholic fermentation at 26-28 C to obtain color and structure. Post fermentation maceration of two to three weeks according wine tasting and then the wine is separated from the skins. The wine ends its malolactic fermentation in tank. Harvest: by hand (30 day harvest window)
Paella, Confit de Canard (duck confit) and pastas.
Siegel San Elias Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Fresh and delicate cassis tones, a great structure. Draw the cork half an hour before serving and serve at room temperature.
Smooth and fruity on the palate, the wine goes well with pasta, salads.
Siegel San Elias Carmenere is made from 100 percent Carmenere.
The nose shows beautiful red and dark fruit aromas, earthy notes and violets with balanced acidity. Supple and round in the mouth, juicy tannins, good concentration.
The wine pairs well with full flavored cheeses and lamb.
Siegel San Elias Chardonnay is made from 100 percent Chardonnay.
This Chardonnay has a light yellow color with green highlights. The nose shows fresh and intense tropical fruit aromas of pineapple, citrus, herbs and a touch of honey. On the palate it is lush, smooth and well-balanced with good acidity and lovely tropical fruit flavors.
Showing 1525 to 1530 of 1893 (316 Pages)
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Mas Sinen Negre Priorat is made from 38% Garnacha, 22% Cabernet Sauvignon, 23% Carinena, 16% Syrah
Aged in 90% French, 10% American oak barrels for 12 months.
Maceration for 21 days. ML in stainless steel tanks.
Clarification with white egg and soft filtration.
The wine shows great spice and leather components, some minerality and a lot of ripe red fruits aromas as well.
This wine is certified organic.
Review:
"Dark, bright-rimmed ruby. Highly perfumed, mineral- and smoke-accented red and dark fruit preserve, baking spice and floral pastille aromas, along with hints of licorice and black tea. Gently chewy and focused on the palate, offering juicy cherry, blackberry and spicecake flavors that deepen and turn spicier as the wine opens up. Finishes impressively long and sappy, with a lingering floral nuance, well-integrated tannins and a jolt of smoky minerality. Raised in new and used barrels, 90% French and 10% American.- Josh Raynolds"
- Antonio Galloni's Vinous (March 2021), 93 pts
Thorn Clarke William Randell Shiraz is made from 100 percent Shiraz
The William Randell range of wines were created in honor of our family ancestor - the esteemed pioneer William Richard Randell (1824 - 1911). The wines are sourced solely from grapes grown on our estate vineyards. Wines in this range are only made in exceptional vintages.
Deep red with inky purple hues. This classic Barossa style shows rich blackberry, licorice, spice plum and smoky oak on the nose. The palate is dense with ripe mulberry and berry compote and generous supporting oak. The tannins are savory and long with spicy refined finish
Following harvest the fruit was crushed into a variety of small fermenters (4 to 6T in capacity). Fermentation was carried out at a warm temperature (25-28 degrees ). The ferments were manually pumped over to provide good control of tannin extraction. Each fermenter was treated as a separate parcel of wine and once dry was filled to American oak (40% new). Following malolactic fermentation the wines were racked and returned to the same oak. Parcels remained in barrel for an average of 18 months prior to blending. Only the best barrels from the multiple parcels were used to make the final blend. Once blended the wine was prepared for bottling.
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