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750ml
Bottle:
$54.00
12 bottles:
$52.92
The 2004 Roero Superiore Trinità is the more compact of the two Roeros. Firm tannins frame ripe red fruit, flowers...
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Boroli Barolo 2004
750ml - Case of 6
Bottle:
$80.45
Clear bright ruby color with very light garnet red reflections; intense and persistent aroma of red fruit with notes...
750ml - Case of 6
Bottle:
$834.34
The 2004 Barbaresco Riserva Asili is even more compelling than the Rabaja. It floats on the palate with an ethereal...
Pre-Arrival
Bruno Giacosa Barolo Falletto 2004
750ml - Case of 6
Bottle:
$367.47
Especially impressive for firm but elegant tannins. This Barolo is rich in raspberry, leather and anise aromas. Very...
750ml - Case of 6
Bottle:
$1171.81
The 2004 Barolo Riserva Falletto Vigna Le Rocche is off the charts. Sweet roses, menthol, tar, licorice and minerals...
Pre-Arrival
Gaja Barbaresco Sori San Lorenzo 2004
750ml - Case of 6
Bottle:
$580.60
The 2004 Sorì San Lorenzo is incredibly sensual and layered in this vintage, almost uncharacteristically so. With...
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Giovanni Manzone Barolo Le Gramolere 2004
750ml - Case of 12
Bottle:
$65.53
Manzone’s 2004 Barolo Le Gramolere reveals gorgeous notes of candied cherries, spices and menthol in an...
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Paolo Scavino Barolo Bric Del Fiasc 2004
1.5Ltr - Case of 6
Bottle:
$386.95
The estate's 2004 Barolo Bric del Fiasc is another awesome wine. Initially linear on entry, it explodes on the palate...
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Roagna Barbaresco Crichet Paje 2004
750ml - Case of 3
Bottle:
$1598.46
Leather, rose, blue flower, balsamic notes, mineral, black cherry, baking spice and thyme are just some of the...
750ml - Case of 6
Bottle:
$263.20
The 2004 Barolo Cappella di Santo Stefano is drop-dead gorgeous. The wine reveals notable clarity in its translucent,...
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Rocche Dei Manzoni Barolo Vigna D'la Roul 2004
750ml - Case of 6
Bottle:
$190.16
The estate's 2004 Barolo Vigna d'la Roul combines the elegance of the Santo Stefano with the more fruit- driven style...
Mondeuse Nebbiolo Mencia Tequila 2004
The Nebbiolo grape varietal is widely understood to be the fruit responsible for Italy's finest aged wines. However, its popularity and reliability as a grape which gives out outstanding flavors and aromas has led it to be planted in many countries around the world, with much success. These purple grapes are distinguishable by the fact that they take on a milky dust as they begin to reach maturity, leading many to claim that this is the reason for their unusual name, which means 'fog' in Italian. Nebbiolo grapes produce wines which have a wide range of beautiful and fascinating flavors, the most common of which are rich, dark and complex, such as violet, truffle, tobacco and prunes. They are generally aged for many years to balance out their characteristics, as their natural tannin levels tend to be very high.
Tequila is probably Mexico’s greatest gift to the world of fine spirits, and is also possibly one of the most underestimated and misunderstood drinks in the world. Widely used for shots and slammers, and more often than not associated with parties and hangovers, Tequila is in fact a wonderful drink full of subtleties and expression of terroir, that is highly rewarding for those who look into its finer points.
One of the special things about Tequila is the fact that it is capable of expressing the fine nuances and subtle notes of its raw material, far more so than other, similar spirits. That raw material is, of course, the Blue Agave - not a cactus, as is commonly believed, but rather a succulent quite like a lily, which grows in the deserts of Mexico mainly around the province of Jalisco. The Blue Agave takes a decade to mature, and during those ten years, it takes in many of the features of its surroundings, just like a grapevine would. This is why Tequila varies in flavor and aroma from region to region, from the earthier Tequilas of the lowlands, to the more delicate and floral examples from areas of a higher altitude.
The picking and peeling of the spiky Agave, and the distillation process of Tequila is a complicated one, and one which is carried out with enormous skill by the jimadors and master craftsmen who produce the spirit. Steam cooking of the body of the plant is followed by crushing, then fermentation and distillation completes the process. The end product is categorized according to whether or not it is made with pure (‘puro’) agave, or blended with other sugars, and according to how long the spirit is aged for.