A touch less bracing than Sercial but with less sweetness or oxidization than Bual or Malmsey, Verdelho Madeira is the perfect all-around wine to enjoy with or without food.
The 17/20 point review from Jancis Robinson is for a relase well over a decade ago, but it's still a great description of what you'll find in this toasty, spicy, tasty bottling. Dark brownish with yellow-green rim. Heavy,... Read More
A stunning wine aged in cask for 60+ years before bottling more recently. Widly complex aromas and flavors of candied nuts, brine, candied lemon peels, and a squirt of blood orange with rich sweetness and a brisk, mouthwatering,... Read More
Believe it or not, this now 60 year-old wine is even better once it’s aired out a bit and delivers delight for 12+ weeks after opening if kept a little cool (the “+” is because we’ve never had a bottle... Read More
Rivesaltes is famous for its aged vins doux naturels - wines made sweet by adding brandy to stop fermentation before sugar is all turned into alcohol. Unlike Banyuls to the south, though, there are many different styles of Rivesaltes... Read More
Each year this benchmark Banyuls estate holds back a single barrel of Banyuls from its oldest vines and allowed to age in cask until ready to sell. Like the younger Colloque Les Hors d’Age, the ripe Grenache grapes were... Read More
If you’ve heard of Banyuls at all, it’s probably from a wine book recommending it as THE wine to pair with chocolate desserts. Which isn’t a bad place to start! It’s from the deep south of France, on the... Read More
This Manzanilla specialist has turned out a remarkably fresh and vibrant cream sherry that's soft enough for casual sipping and serious enough to warrent paying attention. Wine Spectator's write up on previous release... Read More
A stunning desert-style Marsala from the estate returning this much maligned region to it's full glory. This is 100% Grillo aged in large casks and not allowed to oxidize. The Vinous note for the 2016 gives you a good idea... Read More
From a 60-40 blend of Trebbiano Toscano and Malvasia Bianca dried on mats and allowed to oxidize during long aging in cask, this is nutty, sweet, and captivating.
When Manoel de Boullosa purchased Quinta dos Pesos in 1968, the wine Carcavelos wine region was already obscure and little known beyond Lisbon. While M. de Bullosa continually crafted Carcavelos through his death in 2005, he put... Read More
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