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This wine consists of 100% Picpoul (or Piquepoul) - a very popular, traditional local variety planted on sun-drenched hillsides called "costières" (coastal region) in the Mediterranean garrigue, near the Etang de Thau - a coastal lagoon situated between the port of Sète and Marseillan. The vines are 15-20 years old.
The garrigue is the name given to open scrubland made up of low-growing, dwarf bushy shrubs including holm oak, juniper, broom and wild herbs such as rosemary, thyme and sage.
The color is a superb pale yellow with bright hues. The nose is elegant, with aromas of fresh fruit and citrus fruit especially grapefruit. Well-balanced with typical focusing and zesty acidity.
A pure expression of the grape varietal, the wine shows how good Picpoul can be when grown on its favorite terroir. Our best value, this wine impresses novices and hardened geeks equally.
Nose: Oddly muted overall, and not at all in the traditional bourbon wheelhouse of aromas. It took me some time to settle on the scents, but it's a strange mix of wine cellar and tanning salon.
‍Palate: A bit musty and quite dry, it isn't at all what...
This Port Charlotte 10 year old has been conceived, distilled, matured and bottled on Islay alone. We are a young team with deep-rooted values, and an ambition to make the ultimate ?Islay? Islay whisky. A whisky made by people not software; a whisky watch...
"the nose is lightly smoky, not heavy, and quite sweet, showcasing honey and stone fruit that’s been touched with spices — both red pepper and a touch of exotic saffron in the mix. Warming on the palate, the whisky again kicks off with lovely sweetness, more honey and acidic lemon pepper infusing a silky, oily body. Notes of ginger and baked apples work well with growing elements of cinnamon and dried apricots, all filtered through a wholly approachable campfire-driven smokiness, finishing on a note of binchotan charcoal that is tempered by a modest touch of salty sea spray."
This is the most important wine of the estate, a serious red vinified to reflect its capacity to age. The grapes are harvested at a point of slight “surmaturité” which captures the profound scents and flavors of the surrounding hillside “garrigue”. The cuvaison continues for at least a month; then, the wine is racked into tank for aging. The wine is bottled twenty to twenty-four months after harvest. As the wine ages in bottle, it develops enticing notes of juniper, rosemary and thyme as well as the savory flavors of wild berries and a hint of the “animal” … all in all, one of the more compelling values in our portfolio.
A dark ruby port with intense berry aromas and complex, well-structured flavours.
Crusted Port is a Port of Vintage quality which is often blended from Vintage Port lots of two different years. It is aged in oak casks before being bottled and then matured in bottle for at least 3 years before being sold. The year on the label is the year of bottling.
All Churchill's ports are made from Grade-A grapes that are hand-picked, hand sorted, and foot trod in the ancient granite lagares (treading tanks) at Quinta da Gricha in the Douro Valley. We allow an extended period of fermentation in lagares to limit th...
Verdelho (meaning "greenish") is a white wine grape variety that is grown throughout Portugal but is most closely associated with the island of Madeira. The grape is used in the production of both dry and sweet wines, and often draws comparison to Chenin Blanc, Godello, and Semillon. It's still a relatively obscure grape variety, but it is gaining popularity in recent years, thanks to its ability to adapt to a variety of climates.
2009 Cragganmore double-matured in ex-bodega Port cask wood for succulence and rounded depth of flavor to enhance the complex smoky aromas and tastes of the regular release. Part of our Distillers Edition range. Limited quantities worldwide.
This starts with a generous feel, offering blueberry and plum reduction notes, but zips up nicely through the back end, picking up graphite and açai berry accents for added range and cut. Shows an alluring mint echo. Best from 2028 through 2040.
A beauty in the making, with waves of dark currant preserves, warmed fig and steeped blackberry fruit, all infused with chai spice, tobacco, singed alder and espresso cream accents. Very grippy on the finish, but this is long and smoldering too. Best from...
Intense, featuring a rather dark persona, with baker's chocolate, Turkish coffee and steeped black currant notes taking the lead, backed by bitter plum and fig reduction flavors. A long tarry streak and a singed juniper accent show on the finish, ending w...
