Fresh red and dark fruit scents with spicy and light herbal overtones evolve to black cherry and red plum with moderate tannins and a splash of milk chocolate in the mouth. Needs time for still-youthful acidity to settle down.
Deep ruby colour with a bouquet of sandalwood and plum; medium-bodied, dry, elegant red plum flavour; nicely balanced, firmly structured with a minty note on the finish. A versatile food wine.
Vibrant salmon colour, lifted red berries followed by a bright, refreshing palate of wild strawberry, rhubarb and watermelon through a clean end.
This 50-50 blend from a high-altitude sub-region of Mendoza delivers well-balanced fruit and savoury flavours, backed by bright acidity and ripe tannins. Abundant black plum, cassis, tobacco and toasted spice ensure satisfying complexity. Pairs well with hearty tomato-based stews.
Intense red and black fruit aromas before a fruit forward palate of mulberry and raspberry notes, supported by good mouthfeel and acidity with well structured, firm tannins, plus spice and peppery notes to close.
Sasparilla, warm marmalade, cedar, toast, walnut and potent gingersnap warmth in this stunning, textural (and very rare) sweet vermouth (aromitized wine, and the first premium one from Lustau). Amontillado and Pedro Ximeneth, each aged in their own soleras for 10 years, were macerated with 10 botanicals before bottling. This traditional recipe incorporates wormwood, gentian, coriander and rich marmalade, textured with dried and frizzed sage to scent the velveteen whole. So balanced and complete, this vermouth doesn’t even need an ice cube to be brill (though that could elevate it to another dimension).
This is an old-style red with a nose of roasted meats, leather, dried flowers and tobacco all built around a core of blackberry and currant fruit. It's soft and earthy on the palate with concentration of fruit, mingling spice, firm tannins and length through the palate. A superstar. Pair with pheasant and anything that includes truffles.