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3.0Ltr
Bottle:
$387.00
Intense sour berry and herbs nose, smoky, gamey complexity. Palate with great substance, hints of coconut and...
750ml
Bottle:
$118.94
12 bottles:
$116.56
Light amber in color with a punchy nose and aromas of light tobacco, toasted oak with spicy fruit and a hint of...
Pre-Arrival
Chateau Palmer Historical XIXth Century 2006
750ml - Case of 3
Bottle:
$319.18
In the 19th century, it was a common practice of the time to “hermitage” the wines. Bordeaux chateaux would add...
Pre-Arrival
Clos Mogador Priorat Gratallops 2006
750ml - Case of 6
Bottle:
$123.45
The wine shows an opaque black-purple color and an intense,
complex bouquet of ripe fruit, wild herbs, toasted bread,...
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Colgin Cariad Proprietary Red 2006
750ml - Case of 3
Bottle:
$432.65
Colgin's proprietary red wine blend, the 2006 Cariad, is composed of 57% Cabernet Sauvignon, 25% Merlot, and the rest...
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Mas De Daumas Gassac Rouge 2006
750ml - Case of 6
Bottle:
$93.95
To be drunk in its youth (in the first 3 years) to enjoy its superb fruit aromas. Or to be open from the 5th year to...
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Opus One Red Wine 2006
750ml - Case of 6
Bottle:
$416.81
Sage and mint in the nose, it is Opus style. Full bodied and layered, with polished tannins and wonderful length....
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R. Lopez De Heredia Tondonia Reserva 2006
1.5Ltr - Case of 6
Bottle:
$405.89
The red flagship 2006 Viña Tondonia Reserva was inspired by the vineyards of the Médoc but produced with local...
Pre-Arrival
R. Lopez De Heredia Tondonia Reserva 2006
750ml - Case of 6
Bottle:
$58.95
The red flagship 2006 Viña Tondonia Reserva was inspired by the vineyards of the Médoc but produced with local...
Pre-Arrival
Roberto Voerzio Dolcetto D'alba Priavino 2006
750ml - Case of 12
Bottle:
$65.87
The 2006 Dolcetto d'Alba Priavino is a big, powerful wine endowed with masses of dark varietal fruit and an equally...
Aglianico Dolcetto Red Blend Rum 2006
Aglianico is a black skinned grape most commonly associated with the exquisite wines of the Campania region of Italy. It thrives most happily in hot and dry climates, and as such, has had plenty of success in the New World, particularly in the United States, where it is used to great effect in many red wines. It was believed to come from Greece several thousand years ago, brought by Pheonician tradesman, and was wildly popular in Roman times, when it was used in the finest wines made by the Roman empire. Aglianico grapes produce full bodied red wines which have a high tannin and acid content. As such, it has excellent ageing potential, and with a standard amount of time in a barrel, it rounds out and mellows to produce beautifully balanced wines.
In Italian, Dolcetto means 'little sweet one' – a slightly misleading name, as the black grapes of this varietal have relatively little natural sugar and almost almost produce dry wines. However, the Dolcetto grapes are remarkably popular with those looking for a full, rounded and highly flavorful wine, and are grown extensively in their native Italy, and in many other countries around the world. Dolcetto varietal grapes tend to have quite a high level of tannin, due to their thick, black skins, and low acidity, resulting in interesting wines with a large feel in the mouth, despite being relatively light in body. They are most commonly associated with big, complex flavors such as liquorice and prunes, and are regularly described as having a finish similar to the flavor of bitter almonds.
It is difficult to categorize rum as a single spirit, because of all the spirits found around the globe, rum is perhaps the one which varies most dramatically from place to place. Clear, white rum - a favorite for cocktail drinkers - is perhaps the most prevalent example found today, but there is a whole world of darker, spiced and molasses-rich rums to explore, thanks to the fascinating history and wide reach this drink has.
Rum came about during the colonial times, when sugar was a huge and world-changing business. The molasses left over from the sugar production industry could easily be distilled into a delicious alcoholic drink, and provided extra income for the sugar traders. Before long, it became a favorite of sailors and transatlantic merchants, and it quickly spread across the Caribbean and Latin America, where it remains highly popular today.
The production of rum is a basic and simple one - you take your molasses, add yeast and water, and then ferment and distil the mixture. However, as is often the case, the devil is in the detail. The variation in yeasts found from place to place, the maturation period, the length of the fermentation and the type of stills and barrels used provide the rainbow-colored variation that gives rum its spectrum of styles and characteristics.