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Landes Cuvee Tradition Lussac Saint Emilion is made from 80% Merlot, 15% Cabernet Sauvignon and 5% Cabernet Franc
Color: deep ruby intense color.
Aroma: racy and aromatic nose with aromas of ripe red fruit.
Taste: this wine is silky, round and smooth first taste, with aromas of raspberries, and blackcurrant, powerful and complex finish.
Dr. Leimbrock Estate Riesling is made from 100 percent Riesling.
Typical Riesling, fresh and fruity, easy drinking. Grapes come from Brauneberger Juffer and Juffer-Sonnenuhr - one of the most prestigious vineyards in the Mosel winegrowing region. The vineyard faces south and provides the best conditions for growing Riesling.
Pairs well with barbecue meats, pasta dishes.
Leindl Riesling Urgestein is made from 100 percent Riesling.
Intense mahogany. Deep aroma of dried fruits (raisins, figs) bouquet subtle notes of chocolate and coffee. Smooth and velvety in the mouth with a long after taste.
To be served with desserts, at room temperature or slightly chilled, delicious poured over ice cream.
Review:
"Violet color. Aromas and flavors of mashed raisins and prunes and chocolate nuts with a bright, sweet medium-full body and a subtle, long fig paste, mincemeat pie, and baklava finish with no oak. A rich and toothsome PX Sherry with great length and depth."
- Tastings, 2018 World Wine Championships, 93 pts - "EXCEPTIONAL"
Manoir du Carra Bistrot Beaujolais-Villages is made from 100 percent Gamay.
From Granitic and sandy soils, the Beaujolais-Villages Carra Bistrot exhibits intense color, with hints of cherry and garnet, and to reveal aromas of red fruit dominated by cassis and strawberry. This Cuvée was specially made for the Parisian Bistrots willing to offer easy drinking wines, with enough body to withstand local Cuisine from the Beaujolais region.
Produced from a selection of old vines (50-70 years old). Manual harvest; selection of the best grapes using a sorting table; semi-carbonic maceration for 10-12 days. No filtration. Egg white fining.
Great with coq au vin (Chicken cooked in a red wine sauce) or charcuterie (garlic sausage, dry sausage).
Mordoree La Remise Mordoree Rose is made from Marselan 35% (Marselan is a cross between Cabernet Sauvignon and Grenache) , Merlot 35% Syrah 15%, Grenache 15%.
Color : light rose
Aromas : flower : roses, fruits : strawberry, red currant and citrus
Palate : mouthful, rich.
Best to drink 2 years.
Pairs well with white meats, Asian cuisine and excellent as an aperitif.
Showing 1477 to 1482 of 1771 (296 Pages)
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Far Niente Napa Valley Cabernet Sauvignon is made from 92.3% Cabernet Sauvignon, 6% Malbec, 2% Cabernet Franc, 1.7% Petit Sirah, 1% Petite Verdot.
Beautiful aromas of dark plum, red cherry, licorice and warm baking spices open onto a plush and silky palate layered with plum, spiced cherry and cassis. A classic Napa Valley Cabernet, fine-grained tannins and lively acidity support the wine throughout, while the finish is refined and polished.
Review:
Made with grapes sourced from Rutherford, Calistoga, St. Helena, and the winery's home in Oakville that aged 17 months in French oak, this impeccably balanced and complex red is as elegant as it is emotive. Blackberry and clove-spiced cedar line the mouth, erupting with graphite and espresso. Finely grained tannins adhere to dusty plum and lavender.
-Tasting Panel 97 Points
Refined and pure aromas of dark cherries, blackcurrants, violets and cedar. The palate is full-bodied with seamlessly integrated tannins and focused acidity, giving notes of Damson plums, graphite, mocha, dried herbs and potpourri. Very well balanced and polished.
-James Suckling 96 Points
From the most recognized Napa Valley red blend comes a distinct, new wine. Made in the same iconic style as The Prisoner Red Blend, we proudly introduce The Prisoner Cabernet Sauvignon. Redefining taste once again.
On the nose, blackberry, currant, and plum are layered with dried, crushed herbs and licorice. On the palate, cedar, vanilla, nutmeg, and toasted coconut lead as plum and dried blackberries culminate in a lush, full mouthfeel and a lengthy, balanced finish.
Chef Brett recommends pairing The Prisoner Cabernet with Grilled Ribeye or Aged Gouda Cheese.
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