In this blend, of Zinfandel and Syrah, there are aromas of plum sauce, red velvet and mocha on the nose. On the palate there are notes of black licorice, candied cherries and cocoa powder. We suggest pairing this fruit-forward and jammy wine with a Meat Lover’s Pizza.
60% Zinfandel, 40% Syrah
Current Scores & Awards
Gold – SF Chronicle Wine Competition
Gold – TEXSOM 2019
Silver – Central Coast Wine Competition
Historical wine from the heart of the Valpolicella Denomination, obtained from Corvina, Corvinone & Rondinella grapes. It has characteristics of sobriety, elegance and authentic tradition.
Production Area: Hills of Marano di Valpolicella (Classical and historical area).
Soil: Calcareous-eocene terrain
Vinification: Produced with selected grapes situated in hill vineyards which are located at 200-350 mts above the level of sea on calcareous-eocene terrain in the heart of Valpolicella. Soft pressing, maceration and fermentation at controlled temperature. The wine remains in stainless steel and cement tanks for about two months before bottling.
Aspect: Intense ruby red, limpid, almost impenetrable.
Bouquet: Fruity and vinous, fresh, with hints of cherry, pepper and herbs.
Taste: Light bodied and dry , sapid and balanced with a typical bitter aftertaste.
Alcohol: 12,5% Vol
Pairings: This Valpolicella is ideal with first and second meat dishes, white and red meat, game, cold cuts, medium-aged and aged cheeses.
Classics of Irpinia: Santandrea – Taurasi.
Wealth and power: Aglianico in its most classic and expressive version.
Historical and typical Venetian white wine produced in the classical Soave area in the province of Verona. Its own name “Soave” describes its graceful oenological personality.
Grapes: 70% Garganega, 30% Trebbiano
Yield per Hectare: 140 q/ha
Production Area: Soave (Classical and historical Soave area), Verona
Soil: Generally basaltic soils of Volcanic origin.
Vinification: Produced with selected grapes handly harvested, situated in hill vineyards in the heart of Soave area. The grape harvest occurs at the appropriate moment of the maturation, with the grape still rich of natural acidity and never overripe because in this case all the flavors would burn. Soft pressing and fermentation at controlled temperature. After series of natural decantations the wine is bottled with the cold-microfiltration technique to safeguard freshness, typicality and flavors.
Aspect: Bright straw yellow, limpid.
Bouquet: Fine, delicate and flowery bouquet, intense with hints of acacia flowers, apple, citrus and mineral aromas.
Taste: Dry and fresh taste, soft and superbly balanced, medium bodied, with a typical bitter aftertaste, persistent.
Alcohol: 12,5% Vol
Pairings: Ideal as aperitif, with appetizers, light meals and fish dishes, scallops, mussels and clams, bream baked in foil, seafood risotto; it goes well also with soft cheeses, such as robiola and mascarpone.
In the late 1980’s the New Zealand wine industry saw bumper crops and a fall in demand lead to several wine companies, both large and small go out of business. Many vineyards were pulling up their vines and the industry appeared to be on the brink of disaster.
Many would say you were crazy to start wine business at this time. Crazy or extremely passionate. Passion for wine is something Jill and Dayne Sherwood certainly don’t lack. In 1987 they planted 20 acres of vines on their Canterbury block and Sherwood Estate Wines was born.
This quintessential Kiwi “can-do” attitude and unwavering determination and dedication to what they do have shaped the company over the last 3 decades. Every aspect of the business from caring for vineyards and making the wine, to creating lasting relationships with customers and suppliers is managed with the personal touch of a family business. With this level of involvement at every step of the process they can ensure the highest standards are maintained.
Abundant sunshine from this year has allowed the citrus fruit flavours to complement the light oak in a medium-bodied style, great with pork, seafood and of course chicken, or just with friends. 13% Alcohol.
Kiwi, lime and grapefruit, lemongrass, jasmine developed to remain intact for a long time.
Falanghina is an ancient Italian white-wine grape, reportedly of Greek origin. It is also said that Falanghina is the grape variety behind Falernian, the most famous wine of Roman antiquity and the inspiration for Falerno del Massico. There has been a renaissance of interest in Falanghina since the turn of the century, and there is now a movement to restore the reputation of this once-venerated grape.
Most Falanghina is grown in Campania, in southern Italy. The vines thrive in the porous volcanic soils around Mount Vesuvius and the warm Mediterranean climate. The berries are yellow skinned and coated with a thin layer of protective wax.
As a wine, Falanghina can have a slight pine scent, but is better known for its citrus-blossom aromas, in particular bitter orange. On the palate it typically shows classic apple and pear flavors, depending on where it is grown, with spicy or mineral notes.
Though it is increasingly fashionable, Falanghina isn’t yet planted much outside Campania. There is a little in Puglia and Abruzzo, but as yet no international production. Falanghina is often blended with other indigenous Italian varieties, or produced as a sweet passito wine, but varietal expressions of this interesting grape are becoming more popular.
The Wine Lot is currently offering below promotions to all wine lovers:
The Wine Lot is giving out $15 worth of gift voucher to their newsletter subscribers / online followers, which can be used for the next purchase at their online store.
The Wine Lot Rewards Club
Create an account to earn up to 12% store credits on any purchase made at their online store (store credits valid for 6 months).