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750ml
Bottle:
$169.89
$184.20
Dark ruby. Deep, brooding nose hints at dark plum, blackcurrant, coffee and lavender accented by cinnamon and...
750ml
Bottle:
$1513.35
$1681.50
The 1996 Lafite-Rothschild is unquestionably this renowned estate's greatest wine. As I indicated last year, only 38%...
750ml
Bottle:
$1296.18
$1440.20
Softly spoken, fine tannins, pencil lead and leather, with truffle, earth, campfire and spice. Long drawn out finish,...
Pre-Arrival
Chateau Angelus Saint Emilion Grand Cru 1996
750ml - Case of 12
Bottle:
$453.83
It's extremely rare to taste older vintages of Angélus. It's utterly sumptuous, and it's such a shame that the...
Pre-Arrival
Chateau Angelus Saint Emilion Grand Cru 1996
750ml - Case of 6
Bottle:
$501.41
It's extremely rare to taste older vintages of Angélus. It's utterly sumptuous, and it's such a shame that the...
750ml - Case of 12
Bottle:
$102.95
Pre-Arrival
Chateau Clinet Pomerol 1996
750ml - Case of 12
Bottle:
$190.43
This is a backward, muscular, highly-extracted wine with a boatload of tannin, thus the question mark. The saturated...
Pre-Arrival
Chateau Grand Mayne Saint Emilion Grand Cru 1996
750ml - Case of 6
Bottle:
$94.37
A wine must reflect its terroir, its origins. We strongly believe that the uniqueness of the vineyard’s location is...
Pre-Arrival
Chateau Haut Brion Pessac Leognan Rouge 1996
750ml - Case of 12
Bottle:
$567.93
While in some vintages La Mission Haut-Brion and Haut-Brion can be close in quality, that is not the case in this...
Pre-Arrival
Chateau Haut Brion Pessac Leognan Rouge 1996
750ml - Case of 6
Bottle:
$545.43
While in some vintages La Mission Haut-Brion and Haut-Brion can be close in quality, that is not the case in this...
1.5Ltr - Case of 6
Bottle:
$1059.83
Many 1996 are still pretty closed up right now, as it was a vintage with fairly hefty tannins but this is perfect for...
Pre-Arrival
Chateau Lafite Rothschild Pauillac 1996
750ml - Case of 12
Bottle:
$1038.95
The 1996 Lafite-Rothschild is unquestionably this renowned estate's greatest wine. As I indicated last year, only 38%...
Ice Wine Red Bordeaux Rum 1996
There are few regions in the world with stricter regulations in regards to wine production and grape varietals than those found in Bordeaux, France. Here, in the home of the world's finest wines, the type and quality of grapes used is of utmost importance, and the legendary wineries which work on the banks of the Gironde river have mastered the careful art of juice blending to find the perfect balance for their produce. Whilst there are six 'official' Bordeaux grapes, the two key varietals for almost every fine Bordeaux wine are Cabernet Sauvignon and Merlot, and with good reason. Whilst Cabernet Sauvignon grapes are renowned for their acidity and astringency, strong fruit and spice flavors and full body, Merlot grapes are notably rounded, soft, fleshy and lighter on tannin. The combination of these two varietals, along with a small percentage of (commonly) Petit Verdot or Cabernet Franc, is the perfect balancing act – the two grape varietals cancel out each others weaker points, and accentuate all that is good about the other.
It is difficult to categorize rum as a single spirit, because of all the spirits found around the globe, rum is perhaps the one which varies most dramatically from place to place. Clear, white rum - a favorite for cocktail drinkers - is perhaps the most prevalent example found today, but there is a whole world of darker, spiced and molasses-rich rums to explore, thanks to the fascinating history and wide reach this drink has.
Rum came about during the colonial times, when sugar was a huge and world-changing business. The molasses left over from the sugar production industry could easily be distilled into a delicious alcoholic drink, and provided extra income for the sugar traders. Before long, it became a favorite of sailors and transatlantic merchants, and it quickly spread across the Caribbean and Latin America, where it remains highly popular today.
The production of rum is a basic and simple one - you take your molasses, add yeast and water, and then ferment and distil the mixture. However, as is often the case, the devil is in the detail. The variation in yeasts found from place to place, the maturation period, the length of the fermentation and the type of stills and barrels used provide the rainbow-colored variation that gives rum its spectrum of styles and characteristics.