LBV Port is bottled later than vintage Port and is aged in wood up to 6 years. It is ready to drink when bottled and does not improve in the cellar. This LBV is heady stuff with a nose of maraschino cherry, plums, dried currants, roasted almonds and liquorice. It has weight and heat on the palate but delivers a wonderful array of jammy fruits, sweet spices and liquorice. Pair with traditional full-flavoured cheeses and nuts, intense desserts or on its own at the end of a meal.
Bright, straw-coloured with well-integrated fruity, hoppy and malty aromas. Medium weight on the palate, with fruity malt shifting to dry hoppy bitterness on the very long finish.
Elegant and complex with a rich touch of yeastiness, refined, gentle bubbles, creamy texture, black cherry, citrus, ginger spice and a hint of bitter almond on the long, lingering, lifted finish. A great alternative to Champagne.
As the name denotes, there is new oak in the form of vanilla, toast and anise. Add in pineapple, banana, apple and orange attributes from the grape itself and you have a sophisticated and delicious drop of juice. Medium to full body; there is a creamy texture and great length. Lobster risotto with this for sure!
The focus of the new Culmina portfolio from Donald Triggs will always be the creation of this Bordeaux-style blend. The blend consists of 3 Bordeaux varietals: Merlot, Cabernet Sauvignon and Cabernet Franc. The nose shows fine cassis, bramble bush, violets, cherry-kirsch fruit and toasted oak spices that evolve in the glass. It has an elegant feel in the mouth with nothing overdone. The just-ripe red and dark fruits and vivid spices are delivered on a bed of firm tannins while the firm acidity offers balance and finesse. A wonderful first effort from young vines.
Full ruby. Irresistible nose of small red fruits; perfectly balanced sophisticated oak notes. It charms by its roundness on the palate, its intensity and the tight, fine texture of its fruity extract and tannic structure. Finish is long and full. A great wine.
Acclaimed for its Wild Ferment Casablanca Chard, Errazuriz also embraces wild yeasts for its pioneering Manzanar vineyard near the cool Pacific Ocean. The bold baked-apple nose is followed by a creamy texture brightened by complex lemon, quince and pineapple. Very elegant with shellfish dishes.