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$29.95
Adelsheim Deglace is made from frozen Pinot noir grapes. This dessert wine has elegant strawberry, nectarine, and orange blossom aromas, and a luscious mouthfeel. Deglace would be Read More...
perfect with any semi-sweet fruit dessert, from fresh seasonal berries to fruit sorbets, poached pears or apple tarts.
Adelsheim Deglace is frozen after harvest, then pressed after partial thawing. Lovely apricot pink in color, with amazing apricot, fig and honeysuckle flavors and a luscious mouthfeel. At 20% residual sugar and 11.5% alcohol, one might suspect it of being "sticky", but it has enough acid to be in perfect balance.
Adelsheim Deglace is frozen after harvest, then pressed after partial thawing. Lovely apricot pink in color, with amazing apricot, fig and honeysuckle flavors and a luscious mouthfeel. At 20% residual sugar and 11.5% alcohol, one might suspect it of being "sticky", but it has enough acid to be in perfect balance.
$47.95
ALIENOR is a tribute to Aliénor of Aquitaine and to the substantive contribution she made to the fine wines of Bordeaux. As Queen of England, Aliénor shared the sustaining traditions Read More...
of her native Aquitaine by turning vast areas of France, among them the region of Bordeaux, into English territory. During her reign, grape production and wine export, already an important part of everyday life in Bordeaux, grew to levels unequalled before or since.
In charge of winemaking is world-reknowned winemaker Denis Malbec. Denis might be most famous for his time spent making wine at Chateau Latour in Bordeaux, and he also fashios the high-scoring wines at Kapcsandy in Napa Valley.
Lune de Miel translates to "moon of honey". As the name implies, this is Alienor's dessert wine. This is 100% Sauvignon Blanc affected by Botrytis (a mold that concentrates the grapes' sugars), and is the spitting image of what you find in Sauternes or Barsac. Unctuous, rich, and compelling, the wine smells and tastes of honey, creme brulee, marzipan, marmalade, marshmallow, and fresh lemon bars.
In charge of winemaking is world-reknowned winemaker Denis Malbec. Denis might be most famous for his time spent making wine at Chateau Latour in Bordeaux, and he also fashios the high-scoring wines at Kapcsandy in Napa Valley.
Lune de Miel translates to "moon of honey". As the name implies, this is Alienor's dessert wine. This is 100% Sauvignon Blanc affected by Botrytis (a mold that concentrates the grapes' sugars), and is the spitting image of what you find in Sauternes or Barsac. Unctuous, rich, and compelling, the wine smells and tastes of honey, creme brulee, marzipan, marmalade, marshmallow, and fresh lemon bars.
$52.99
ROBERT PARKER'S WINE ADVOCATE 93 POINTS - "The Andrew Will 2009 Champoux – which comprises 43% Cabernet Sauvignon, 39% Cabernet Franc, 11% Merlot Read More...
and 7% Petit Verdot – offers a terrific example of the combination of richness and textural polish with lift and energy that Washington State vineyards, and especially this one, can supply. Both blond and smoky Latakia tobaccos join black raspberry, purple plum and cassis, which are shadowed by their high-toned distilled essences. Hints of vanilla and nutmeg – perhaps from barrel (ca. 40% new); or perhaps part and parcel of Champoux fruit – are subtly complementary, while a saline savor grows in this beauty’s long finish, stimulating the salivary glands as well as the urge to take another sip. Expect this to excel for a decade. Camarda bottled his first Champoux vineyard designate from 1999, a pure Cabernet. Once fruit from the other cepages became available, he began bottling a blend of them all."
$25.95
Every so often, one of our wine distributors bring us a wine that throws us for aloop...this is one of those times! Mueller-Thurgau is a cross of two different varieties. This was Read More...
done by Hermann Mueller from the town of Thurgau (yes, coming up witha name is that easy!). As of 2006, it is the second most widely planted grape in Germany, yet is also planted in Austria, Italy, U.S.A., and Australia, among others. It is hard to think a grape this obscure would actually light a fire under us, but this wine offers so much flavor, texture, and sheer pleasure, that every single person who tried it with the vendor was amazed!
Anne Amie offers two renditions of their Muller Thurgau dessert wines, one called "Anne" and the other called "Amie". The Amie bottling was maderized and fortified to produce a Vin Doux Naturel styled dessert wine showing caramelized and nutty flavors that pair exceptionally with strong cheeses and candied almonds. We think this could be the perfect match with an apple pie!
Anne Amie offers two renditions of their Muller Thurgau dessert wines, one called "Anne" and the other called "Amie". The Amie bottling was maderized and fortified to produce a Vin Doux Naturel styled dessert wine showing caramelized and nutty flavors that pair exceptionally with strong cheeses and candied almonds. We think this could be the perfect match with an apple pie!
$25.95
Every so often, one of our wine distributors bring us a wine that throws us for aloop...this is one of those times! Mueller-Thurgau is a cross of two different varieties. This was Read More...
done by Hermann Mueller from the town of Thurgau (yes, coming up witha name is that easy!). As of 2006, it is the second most widely planted grape in Germany, yet is also planted in Austria, Italy, U.S.A., and Australia, among others. It is hard to think a grape this obscure would actually light a fire under us, but this wine offers so much flavor, texture, and sheer pleasure, that every single person who tried it with the vendor was amazed!
Anne Amie offers two renditions of their Muller Thurgau dessert wines, one called "Anne" and the other called "Amie". The Anne bottling received a 7-month cool fermentaion, creating a Vin Glace dessert wine that highlights notes of honeysuckle, apricot and pineapple. This would pair exceptionally well with freshly sliced pears and pineapple upside down cake.
Anne Amie offers two renditions of their Muller Thurgau dessert wines, one called "Anne" and the other called "Amie". The Anne bottling received a 7-month cool fermentaion, creating a Vin Glace dessert wine that highlights notes of honeysuckle, apricot and pineapple. This would pair exceptionally well with freshly sliced pears and pineapple upside down cake.
$22.98
ROBERT PARKER 92 POINTS - "For nearly 40 years, Arrowood has been California’s undisputed master of auslese, beerenauslese, and trockenbeerenauslese-Read More...
styled sweet Rieslings. He has been on target with these wines since he first began making them at Chateau St. Jean 30 years ago. The auslese-styled 2007 Special Select Late Harvest Riesling Saralee’s Vineyard contains 21.7 grams of residual sugar as well as terrific acidity, and gorgeous aromas of lychee nuts, apricots, peaches, and apple butter. This sweet white should drink easily for another 5-6 years."
$37.95
Sourced entirely from Jan and Bart Krupp's Stagecoach Vineyard in the mountains overlooking the Napa Valley, this is 100% Syrah fortified with Germain Robin Viognier brandy.
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Intense aromas are undeniably floral even from afar. Rich caramel, spice, and marzipan aromatics command your attention. A beautiful full body and balanced structure show the importance of ripe fruit and successful timing of fortification. The wine coats the palate with vibrant acidity. The wine has a long and concentrated finish, and can be comsumed now through 2024.
$36.95
Born in Michoacan, Mexico, winemaker Edgar Torres has lived in the coastal town of Cambria, California since the age of 8. As it seems to happen to many people who live close to Paso Robles, Read More...
he fell in love with wine and decided to make his livelihood in the wine business. Hey…can you blame him?!? He has worked with many of the superstars of the Central Coast, including Matt Garretson, Augie Hug, and Alta Maria Vineyards. Today, he is the assistant winemaker at Barrel 27, and works alongside one of our best friends, McPrice Myers (what a mentor!), when Edgar isn’t tinkering on his own wines. We sampled his latest releases a few months ago, and they really knocked our socks off! The intensity of these wines are rivaled by few here in the United States, and we suggest you check out what Edgar can do!
$9.99
This delicious dessert wine was a favorite of Georges de Latour, the founder of Beaulieu Vineyard. Muscat has been known since ancient times for producing sweet wines with a fine bouquet, Read More...
great elegance and intense flavor. Fermentation was done at low temperature and stopped by the addition of pure grape brandy to retain the desired level of residual sugar. Aging a portion of the wine in small oak barrels and casks gives the wine added complexity and richness.
The BV Muscat de Beaulieu is bright orange in color. The complex flavors of apricot, honey, vanilla and raisin, balanced by good acidity result in a very rich and full-flavored wine.
The BV Muscat de Beaulieu is bright orange in color. The complex flavors of apricot, honey, vanilla and raisin, balanced by good acidity result in a very rich and full-flavored wine.
$59.99
WINE ENTHUSIAST 96 - "Another spectacular Dolce, which continues the brand’s string of successes and further emphasizes its standing as one of California’Read More...
s greatest- white dessert wines. It lacks a touch of the concentration found in the 2006, but it dazzles nonetheless with intricate, sweet flavors of honey, butterscotch, golden-apricot nectar, orange marmalade, pineapple tart, vanilla and buttered toast. And all that is brightened by crisp acidity. Terrific to drink now, and it will hold in a proper cellar for a decade. The blend is 82% Sémillon and 18% Sauvignon Blanc."
$29.95
Elk Cove’s "Ultima" wines are their definition of dessert; opulence in a bottle. Having long ago established a “cult-like” status, Riesling remains the cornerstone of this new blend. Read More...
The Ultima is comprised each vintage of a selection of aromatic varietals consisting of a proprietary blend. While Riesling supplies the weight of this wine with fresh pear, apricot and honey notes the supplemental varietals adds beautiful delicate aromatics. Our process for crafting the “ice wine” style for this blend involves late picking the grapes and commercially freezing them before pressing followed by blending in tank before ferment. Very little botrytis is present.
$26.99
WINERY NOTES - "Ficklin's Aged 10 Years Tawny Port is a true, aged Tawny Port. Lot No. 1 was first released in the Fall of 1995, and now Lot No. 11 is available. This wine Read More...
has spent at least a full 10 years in small American oak cooperage. Comprised of wines from 1984 through 1993, it is a wine that is currently showing the full potential and character of a fine wood-aged Port. Of the four Portuguese varieties that Ficklin Vineyards uses to create it's premium California Ports, only two are featured in this wine, the Tinta Madeira, and the Touriga. Winemaker Peter Ficklin has built a solera system of 160 barrels so that this wine will be available now and for future generations."
$19.95
Port wine with the essences of real chocolate.
$29.95
WINEMAKER'S NOTES: "Our dessert wine, named after our granddaughter who was born the day we were bottling the wine. For both the 2004 and 2005 vintages, we used our Cabernet grapes. Read More...
Most growers will pick all their Cabernet grapes to make into table wine; we let a little stay on the vines until the sugar level in the grapes was over the top. We stopped the fermentation with about 7% residual sugar in the wine. The result was an incredible, late harvest cabernet dessert wine that sold out in the first 60 days after it was released. Don't miss it!"
$69.95
For the third year in a row, Napa Valley received only two-thirds of its average rainfall in 2009, which reduced crop levels somewhat. A few days of heat in September boosted ripeness Read More...
and allowed botrytis to fully develop.
A blend of Sauvignon Blanc, Riesling, and Gewurztraminer, Grgich's late harvest wine is the result of Botrytis cinerea, a beneficial mold that evaporates moisture while concentrating the flavor in the berry but yielding very little juice when the grapes are pressed. Grgich ferments the thick, rich juice and then aged the wine in French oak to develop its subtle flavors and textures. Aromas of baked pear, orange blossom honey and citrus are prominent and the wine has remarkable depth of flavors that linger in the mouth. Violetta is perfect with fruit tarts, rich cheeses or serve it all by itself for dessert.
A blend of Sauvignon Blanc, Riesling, and Gewurztraminer, Grgich's late harvest wine is the result of Botrytis cinerea, a beneficial mold that evaporates moisture while concentrating the flavor in the berry but yielding very little juice when the grapes are pressed. Grgich ferments the thick, rich juice and then aged the wine in French oak to develop its subtle flavors and textures. Aromas of baked pear, orange blossom honey and citrus are prominent and the wine has remarkable depth of flavors that linger in the mouth. Violetta is perfect with fruit tarts, rich cheeses or serve it all by itself for dessert.
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