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Bottle: $166.08
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750ml - Case of 3
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Abreu’s first venture with Cabernet Sauvignon was from the Madrona Ranch, which is essentially the lower hillsides...
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96
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750ml - Case of 3
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Fabulous aromas of sweet tobacco, flowers, wet earth and blackberries. Black olives, too. Full body and chewy yet...
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Gorgeous in every facet, this drips with dark cassis, steeped plum and blackberry reduction flavors while maintaining...
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98
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750ml - Case of 6
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The 2016 Cabernet Sauvignon is blended of 82% Cabernet Sauvignon, 15% Cabernet Franc and 3% Petit Verdot and was...
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The 2018 Cabernet Sauvignon is just as magnificent as it was last year. Dark, sensual and enveloping, the 2018...
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This 2013 Ao Yun is a new star of China! The vineyard is backed by LVMH in Shangri-La, at the edge of the Himalayas....
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750ml - Case of 6
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Altagracia, named after Bart Araujo’s grandmother, is a Bordeaux-style blend vinified in the same manner as the...
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750ml - Case of 6
Bottle: $129.25
Altagracia, named after Bart Araujo’s grandmother, is a Bordeaux-style blend vinified in the same manner as the...
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Altagracia, named after Bart Araujo’s grandmother, is a Bordeaux-style blend vinified in the same manner as the...
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Altagracia, named after Bart Araujo’s grandmother, is a Bordeaux-style blend vinified in the same manner as the...
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Altagracia, named after Bart Araujo’s grandmother, is a Bordeaux-style blend vinified in the same manner as the...
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Juicy and engaging, with red currant and plum fruit, stitched tightly with chalky tannins, grilled savory and singed...
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92

Cabernet Franc Cabernet Sauvignon Negroamaro Tequila Pre-Arrival

Cabernet Franc is not simply an important grape varietal for the fact that it is one of the most widely grown strains of vine in the world, but also because it is a vital grape in the production of many of the finest wines the world has ever seen. For centuries in its native France, it has been a varietal synonymous with elegance and high quality, and has become a key fruit in the production of the Bordeaux and Bordeaux-style blended wines which have gone down in history thanks to their magnificent flavors, aromas and levels of aged complexity. However, Cabernet Franc is also a wine grape varietal for use in single variety, unblended wines, and has plenty to offer on its own. Most commonly, it is renowned for its wide bouquet, which often includes fascinating notes of tobacco, violets or bell pepper over a beautifully pale and decadent liquid.

One of the key grapes of the ever-growing Puglia wine industry is the Negroamaro, a native grape of this southern Italian region, famed for its deep, bloody red color and excellent set of flavors Indeed, many of the finest and most highly esteemed full bodied red wines of Puglia are made using the Negroamaro varietal grape, and it is grown most notably in the Salento area of the region, where it makes several types of red wine enjoyed locally and sold overseas. The name 'Negroamaro' means 'black-bitter', giving some clue as to one of the key features of the grape. Wines made with Negroamaro do indeed hold quite a lot of earthy bitterness, but generally are celebrated for their 'rustic' taste and extremely aromatic qualities.

Tequila is probably Mexico’s greatest gift to the world of fine spirits, and is also possibly one of the most underestimated and misunderstood drinks in the world. Widely used for shots and slammers, and more often than not associated with parties and hangovers, Tequila is in fact a wonderful drink full of subtleties and expression of terroir, that is highly rewarding for those who look into its finer points.

One of the special things about Tequila is the fact that it is capable of expressing the fine nuances and subtle notes of its raw material, far more so than other, similar spirits. That raw material is, of course, the Blue Agave - not a cactus, as is commonly believed, but rather a succulent quite like a lily, which grows in the deserts of Mexico mainly around the province of Jalisco. The Blue Agave takes a decade to mature, and during those ten years, it takes in many of the features of its surroundings, just like a grapevine would. This is why Tequila varies in flavor and aroma from region to region, from the earthier Tequilas of the lowlands, to the more delicate and floral examples from areas of a higher altitude.

The picking and peeling of the spiky Agave, and the distillation process of Tequila is a complicated one, and one which is carried out with enormous skill by the jimadors and master craftsmen who produce the spirit. Steam cooking of the body of the plant is followed by crushing, then fermentation and distillation completes the process. The end product is categorized according to whether or not it is made with pure (‘puro’) agave, or blended with other sugars, and according to how long the spirit is aged for.