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750ml
Bottle:
$64.93
$72.00
The 2006 Sassontino is a pure expression of Sangiovese from 45-year-old vines. Past editions of this wine saw a small...
750ml
Bottle:
$66.84
$72.00
The 2006 Sezzana is a twin of the Sassontino, but not an identical one. Although the grape used is the same (100%...
750ml
Bottle:
$149.80
The 2006 Chianti Classico Riserva hits all the high notes. Ripe and structured, yet also wonderfully contained, the...
1.5Ltr - 1 Bottle
Bottle:
$128.63
$135.40
This is somewhat porty on the nose, with plum and a slight raisin character. Full and velvety with wonderfully...
750ml - Case of 6
Bottle:
$127.29
The 2006 Brunello di Montalcino emerges from the glass with a finely knit bouquet of tobacco, sweet herbs, licorice,...
Pre-Arrival
Fonterenza Brunello Di Montalcino 2006
750ml - Case of 6
Bottle:
$82.95
100% Sangiovese Grosso. The Padovani sisters have around 4.2 contiguous, hilly hectares near Poggio San Polo in the...
750ml - Case of 6
Bottle:
$177.66
750ml - Case of 6
Bottle:
$100.50
The 2006 Brunello di Montalcino Riserva Vigna Paganelli is huge, powerful and totally implosive. The seductive allure...
750ml - Case of 6
Bottle:
$246.49
Good dark red. Sexy high-toned perfume of cherry, ripe strawberry, dried rose, tobacco, leather and underbrush; the...
Pre-Arrival
Pian Dell'orino Brunello Di Montalcino 2006
750ml - Case of 6
Bottle:
$189.00
The 2006 Brunello di Montalcino emerges from the glass with warm, seductive black cherries, flowers, tobacco,...
Pre-Arrival
Poggio Di Sotto Brunello Di Montalcino 2006
750ml - Case of 12
Bottle:
$311.62
Parallels to the red wines of Burgundy abound in discussions of Poggio di Sotto. The Sangiovese wines released from...
Pre-Arrival
San Giusto A Rentennano Toscana Percarlo 2006
750ml - Case of 6
Bottle:
$239.95
I have always adored San Giusto a Rentennano's 2006 Percarlo, a wine I bought heavily as 2006 is my son's birth year....
Sangiovese Tequila Vermentinu 2006 Wine
The name of this grape, meaning 'blood of Jove' conjures up evocative images of long dead civilizations, and gives the Sangiovese varietal a sense of the holy, the sacred, the special. Indeed, this particular type of Italian grape has been cultivated and processed for thousands of years, and is said to be the original favorite grape varietal of the Romans, and the Etruscans before them. Throughout history, vintners have continued to plant this varietal, and they continue to produce wonderful wines to this day. The long bunches of very dark, round fruit are treasured by fine wineries in Italy and a few other places around the world, and when young, these grapes are lively – full of strawberry flavors and a little spiciness. However, it is when they are aged in oak that they take on some truly special flavors and aromas, as seen in some of the finest wines of the Old World.
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.