Rose petals glaze over Morello cherries with a gelée seasoned with cinnamon and savory, meaty aspic. Hints of Bay leaves and umami center on the palate, with a satin-lined mouthfeel.
Rose petals glaze over Morello cherries with a gelée seasoned with cinnamon and savory, meaty aspic. Hints of Bay leaves and umami center on the palate, with a satin-lined mouthfeel.
Aged with 15-20% new oak, this bold and concentrated red delivers notes of soil, raspberries, and ripe black currants. Tannins are silky, with a lining of white pepper. Sandalwood is seasoned with sweet tobacco on the long finish.
Rich notes of black cherry and campfire smoke follow a silky path across the palate. Juicy, fresh, and adorned with dark chocolate cranberries. A treat.
Adam Lee’s stunner greets the palate with bright cherry and red beets that simultaneously perfume and flavor. Spiced mulberry, cinnamon, and vanilla-lined rose petals charm. With a medium weight, the persistent attention to texture is aided by a fine acid structure. It finishes with generous, silky red fruit.
A stormy red, its billowy tannins looming alongside espresso, licorice-coasted black currant, and swirling with dark chocolate intensity.
A fizzy, refreshing stainless steel Vinho Branco that opens with grassy notes. Kiwi, lime, and aprocit brighten on the finish.
Cinnamon and clove mingle with vanilla and wild strawberry. The dance is inspired by earthy tones and high-toned acidity.
Flinty, with orange zest – not the bitter pith – but rather a sweet-toned citrus rush. The wine exudes honeyed pears and apricots with a slather of and caramel apple. Incredibly inviting.