Country: France Region: Bordeaux (Medoc)Varietal: 90% Merlot ,10% Cabernet FrancVintage: 2017 Colour: Red Style: DryProducer: Burke's of BordeauxDescription:Selected from the oldest vine plants of the domain. Deep garnet red with complex aromas of da..
From Campo Viejo, one of the best known rioja houses, this is an ever reliable medium-bodied Rioja,made in a fruit forward style with the oak very much in the background; it is good on its own or with light meat dishes...
A gorgeous full-bodied Cabernet Sauvignon from the sunny vineyards of Chile, with layers of cassis and black cherry fruit, together with a delicious hint of coffee and dark chocolate.This is a great match for slow-cooked beef or lamb dishes...
ORGANOLEPTIC PROPERTIES: Bright garnet-red colored with a pale orange tinge after long ageing. Intense, ethereal, very persistent aromas with notes of spices, underwood, licorice and wilted flowers. Dry, full and well-structured on the palate.AGEING POTENTIAL: This wine has a very long lif..
General Juan McKenna was born in 1771, a son to William McKenna and Eleanor O’Reilly. In 1787 he was accepted into the Irish Brigade of the Spanish army, Juan McKenna went on to become a hero in Chile during the Chilean War of Independence.His descendants McKenna Undurraga were one of the pioneers o..
General Juan McKenna was born in 1771, a son to William McKenna and Eleanor O’Reilly. In 1787 he was accepted into the Irish Brigade of the Spanish army, Juan McKenna went on to become a hero in Chile during the Chilean War of Independence.His descendents McKenna Undurraga were one of the pioneers o..
A powerful and spicy Cabernet Sauvignon from the Salta, Argentina. Tasting notes of vanilla, pepper and black currants, with an aroma of red berries, black current and pepper. Perfect with beef, lamb or any grilled meat. ..
Times of harvest and wine-making: Grapes are generally harvested during the first decade of October, and, after an accurate selection are stemmed and very softly crushed and processed following the traditional "red” method, which includes a long-term maceration of the skins inside stainless ste..