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Made from Niagara and Chardonel grapes.
10.8% Alcohol by Volume
7% Residual Sugar
Delicate and sweet with intense fruity aromas and flavors. A blend of America’s best American and hybrid grapes.
Velvet White is superb served chilled by itself, with mild cheeses, or dessert.
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
2011 SILVER Riverside
2011 BRONZE Finger Lakes International
2011 BRONZE Dallas Morning News
Delicate fruit with hints of peach and mineral. Complex and juicy.
St. Nikolaus Brauneberger Juffer-Sonnenuhr Riesling Spatlese is made from 100 percent Riesling.
"Sonnenuhr" means sundial. The vineyard is facing the small town of Brauneberg formerly Dusemond. It's a steep slate slope on the Mosel, with a south-southeast exposure.
Full-bodied Riesling with typical Devonian slate qualities. Luscious fruit; nice minerality, length and acidity.
St. Nikolaus Graacher Himmelreich Riesling Kabinett is a delicious wine with good alcohol, acidity and sweetness.
RS: 55 grams/liter
Acidity: 7.8 grams/liter
ABV: 7.5%
Goes well with Asian cuisine with some spiciness.
Sun Bee evokes warm summer days by infusing natural mango flavors into a blend of California white wines. A strong golden color in the glass leads to a vibrant mango and tropical fruit basket on the nose. The taste is reminiscent of a puree of mango or a juicy, fruity Chardonnay. There are hints of Lychee and Passion Fruit rounding out the bright, inviting flavor.
Pairs remarkably well with spicy foods where many wines struggle. Try it with Savory Curry dishes like Chicken Tikka Masala or Tacos Al Pastor.
Sunset Hills Shenandoah Springs Chardonnay is made from 100 percent Chardonnay.
This is our first release of a clone-specific wine for Sunset Hills. The goal is to show you a specific terroir, one that year after year delivers excellent fruit quality. I chose clone 96 for its complexity both in ripening and barrel aging. During ripening, the fruit has notes of pineapple and pear with great acidity. I saw this wine as a chance to highlight not only the vineyard, but how detailed we can get in growing and making wine.
100% Chardonnay:
75% Clone 96
20% Clone 76
5% Clone 17
Notes of light honeysuckle, Asian pear, raw almond, and lemon custard. Medium body and medium acid.
Showing 457 to 462 of 516 (86 Pages)
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James Goddard was an ancestor of the Clarke family. Born in West Sussex, England in 1823, James spent his 74 years as a sailor, a whaler, a bullock driver, farmer, prospector, miner and hotel keeper. From an illiterate runaway living rough on the streets of London, he became a rich, successful and admired pillar of South Australian society.
James arrived in Adelaide in 1839 as a 16-year-old sailor. Twelve years later, his life changed forever with the news of gold findings. For the next 20 years, James roamed the country learning the geology that improved his chances of prospecting.
James Goddard Shiraz is made from 100 percent Shiraz.
In 1870, he tried his luck near his farm in the Barossa Valley and discovered the region’s first gold deposits, creating the prosperous Lady Alice Mine. The Lady Alice Mine, though it is no longer operational, was & still is the most successful gold mine in South Australia. From these roots, the Thorn-Clarke family has been connected to the region for the last 150 years.
James Goddard Shiraz is a blend Shiraz sourced from the Milton Park vineyard in the north of Eden Valley, and the St Kitts vineyard in the far northern area of the Barossa. Fruit is harvested in the cool of the night to maintain maximum flavour and freshness and it is fermented for 8 days. The ferment is pumped over twice daily to extract the colour and flavour from the fruit. Once finished fermentation the wine was then matured in a blend of French and American oak for a period of 10 to 12 months depending on the vintage.
Deep vibrant red with purple hues to the rim. The nose shows lifted plums, vibrant purple berries and a delicate spice note. The palate has concentrated satsuma plum, blackberry with lovely charry oak in the background. Long, juicy and even with plush fruit on the finish.
Review:
“Blended from two estate vineyards, St. Kitts and Milton Park, this shiraz offers its richness without any aggression or overt perfume. It’s just lush and delicious, a friendly embrace of firm tannins and purple-red fruit. The texture and flavor combine in a saturated meatiness, for Korean barbecue.”
- Wine & Spirits Magazine, 92 points
Corinne Perchaud Chablis 1er Cru Fourchaume is made from 100 percent Chardonnay
Elegant citrus aromas. Concentrated and finessed, combining flavors of dried fruit with slight hints of woody notes. Perfect balance between body and acidity, long and persistent finish. This one is drinking great now, but as with all exceptional Chablis, it is possible to pay it down for years to come.
Made from 35 year old vines. The owners take great care to produce exceptional Chablis wine by keeping the lively Chardonnay fruit and the unique mineral quality imparted by the Kimmeridgian soil, the fruity acidity and bouquet in perfect balance. The grapes are harvested by hand and gently pressed in a horizontal pressoir to ensure the fullest extraction and range of flavors and aromas.
Pair with Scallops Jacques cream, roast veal with oyster mushrooms.
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