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Items 1936-1950 of 3893
One of our flagship wines, this is an off-dry blend of Chardonnay, Sauvignon Blanc, Riesling, and Cayuga. Semi-sweet and refreshingly well-balanced with floral aromas.
Stella Rosa Blackberry is a proprietary blend of several Italian red grape varietals. The wine is combined with natural flavors of luscious, vine-ripened blackberry distillates & puree.
This lightly wood-aged wine offers a mix of spice and ripe black fruits. The tannins are properly softened while still giving the fruitiness shape and structure.
Lots of blackberry and currant fruits, cedarwood, cured meats, and underbrush notes emerge from the 2016 Tempranillo, which is a variety that’s getting more and more play in California.
This Priorat is created mostly created with Merlot and Syrah grapes. Loads of cherry, leather, and blueberry. Some almonds, plum, and strawberry. A clean wine without oak influence.
This deliciously sweet blend is made with white wine and natural flavors and bursts with aromas of juicy pineapple. Barefoot Pineapple Fruitscato makes every day a little sweeter!
Distiller’s Art is a single-cask range of bottlings released by Hunter Laing. Hunter Laing was founded in Glasgow, similar to the Douglas Laing story and became their own entity in 2013. They are behind other great bottlings such as Old Malt Cask and Old & Rare. They also are the owners of the new Islay distillery, Ardnahoe.
Our Watermelon wine is bursting with juicy, freshly cut melon flavor. Each sip is fruity and light-bodied with a touch of sweetness and refreshing effervescence on the finish. Enjoy chilled.
Libelula is a blend of Blanco 80% and Reposado (20%). The Blanco is cooked in autoclaves and distilled in continuous column stills. The Reposado is cooked in brick ovens, distilled in copper pot stills, and aged minimum 8 months in American whiskey barrels.
From our centuries old distilling process to our handcrafted methods, Gran Coramino™ honors dedication and grit. We plant and harvest the finest blue agaves in the heart of the Tequila Valley, cook them at peak maturity in traditional brick ovens before careful distillation in copper pot stills.