Mengoba Godello Sobre Lias
Related products
Mengoba Bierzo Brezo Blanco
Mengoba Mencia de Espanillo
DJP DJP 'Pétalos' Mencía
The palate has nicely moderated fruit plushness in a choc-blackberry register. Petalos is soft, open, round, pretty and fresh with nice slick-but-earthy tannins and smoky minerals.
Telmo Rodriguez Basa Verdejo
Intense floral aromatics with great freshness and texture are the result of the high elevation with tight mineral notes and tropical fruit flavours.
Descendientes de J Palacios 'Pétalos' Mencia
Petalos' is D.J.P.'s regional introduction wine to the Mencias of Bierzo. Absolutely gorgeous, plush, elegant and floral trademark roses and pepper tree perfume, bright and earthy at once, red fruits hybridised with the juice of rose petals, peppercorn and roast meat juice. Its very savoury, elegant, satiny but dry, long and supple with sour cherries and dried sage.
Valdesil Godello Sobre Lías
Germana Soul White Cachaca
Only one litre of Soul is obtained from every 33 litres of fermented sugarcane that is processed. An un-aged non-charcoal-filtered cachaca that is stored in stainless steel vats. Pure and crystal clean, its a high grade cachaca with a distinctive bouquet.
Brokenwood Indigo Chardonnay
Whole bunch pressing, wild ferment in new French oak have come together in spectacular fashion. This Indigo Chardonnay by Brokenwood was fermented in 30% new French oak and the balance older, from a variety of cooperages. A fine textured palate with bright lime/citrus acidity. Modern Australian Chardonnay at its best.
Hardys Eileen Hardy Chardonnay
The flagship white wine from Hardy's, the Eileen Hardy has become one of Australia's benchmark Chardonnays. Complex, elegant and very much cool climate in style it drinks superbly now and will only improve.
Mount Mary Triolet
The Triolet blend, first produced at this vineyard in 1987, was inspired by the white wines of Graves, Bordeaux. Each variety is picked at optimum ripeness, and is usually fermented separately. The characteristics of optimum ripeness are different for each variety. We pick the Sauvignon blanc after the strong herbaceous flavours have disappeared, the Semillon when the acid is not too harsh, and the Muscadelle when the flavour intensity peaks.