Just imagine taking the richest, most mouthcoating, just-pressed wine grape juice and then adding enough high-end VSOP Cognac to it to bring the alcohol up to around 17%. Then put the blend into Cognac barrels for a minimum of... 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
The Southern Rhone's most famous sweet wine comes from hills looking down at the vines south of Chateaueneuf du Pape. Muscat is picked in multiple passes to bring in fruit perfectly balanced in sugar and acidity, allowed to... 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
Probably a blend of Grenache Noir, Grenache Blanc, Grenache Gris, and/or Maccabeu with a smaller amount of Muscat Blanc a Petit Grains or Muscat d'Alexandria – but no one knows for certain. The grape were almost certainly... Read More
From one of the few Madeira producers working primarily with their own vineyards, this is a full rich - meaning nicely sweet and dense - Madeira with perfect levels of balancing vivid acidity. It's 100% Tenta Negre, the most... Read More
Henriques & Henriques is one of the few Madeira producers that grows its own grapes and makes all its own wine. This rich and intense Boal went into barrel in late 2000 and has had a bit pulled out to bottle several times since... Read More
An outstanding in real Madeira for sipping or use in rich sauces or soups. The light tawny color and heady aromas and flavors of toasted nuts, dark caramel, and burnt orange peel come from barrel aging and exposure to high heat... 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
California Rhone-specialist Doug Margerum takes on Bandol here in a 100% Grenache red, fortified to stop fermentation, blended from vintages 2018-2021, and aged 2 years in glass demi-johns in the sun on the winery’s roof.... Read More
Recioto is Amarone left sweet - in this case, gloriously, richly, deeply, sweet but remarkably fragrant and fresh, too. Musella only makes Recioto in great vintages, using the very best grapes of the harvest dried on straw mats... Read More
We did NOT intend to buy a Long Island desert wine, but once tasted, there's no resisting this stunning late harvest Sauvignon Blanc marked by a touch of botrytis and made in new French oak. A big range of tropical notes -... 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.
Organic/Bio A traditional dessert wine style from just outside the walled city of San Gimignano, Tuscany. Trebbiano, Malvasia, and San Colombano grapes are dried and then aged five years in small barrels (traditionally chestnut)... Read More
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
Expect the unexpected here, starting with the grapes - 30% Sauvignon Blanc and 70% Muskat Ottonel, a Muscat/Chasselas cross created in 1852 to deliver some of Muscat's exotic perfume with a bit less weight. The grapes grow... Read More
A favorite style of port, a blend of wine from different vintages each aged in oak for around 20 years. Taylor-Fladgate's version is always a perfect blend of richness and elegance with a long, caramel-coated nut, finish.... Read More
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