Results for: "Pinotage"

Plums, cherries and chocolate orange on the nose of this juicy red. It’s full-bodied with ripe tannins. Nicely balanced. (CN)

One of the best Ashbourne releases yet, this fully justifies Anthony Hamilton Russell's claim that this often under-valued grape can produce world-class wines. Sourced from a six--year old 2.2-hectare vineyard on heavy clays, it's alluringly perfumed and intense, with potpourri and rose petal aromas, caressing tannins, pomegranate and wild strawberry flavours and a racy, balanced finish.

This is a fragrant pinotage, showing mint-chocolate, cedar, cherry, spiced-plum and nutmeg aromas. Firm, spicy and full-bodied on the palate with firm yet ripe tannins and a long, spicy and focused finish. Better after 2025.

Direct and approachable, offering aromas of dark fruit with savory and earthy complexity. Medium-bodied, firm and fresh, with a silky texture and a juicy mid-palate. (AS)

Product details coming soon.

A vibrant red, with a core of ripe mulberry, raspberry and boysenberry fruit flavors. Light, supple tannins and lively acidity provide fine definition for the medium-bodied frame, and notes of violet, thyme, anise and iron linger on the finish. Drink now through 2030. (AN)

The wild success of the Sideburns 35 Year has rattled the cage of more than one large company in Scotland. If you haven’t seen my review of that product, I highly recommend taking a look: https://shop.klwines.com/products/details/1918829 . The short version is this: we may be on the precipice of a new golden age of Scotch, and K&L is perfectly positioned to take advantage of the market asymmetry. While our marketing of the previous batch was met with side eyes and raised eyebrows from the original owners of the stocks and trademarks, other suppliers with similar inventories saw it as a signal. This was an opportunity. It would seem our prayers have been answered. Another incredible value in old malt has landed in our lap, and this time the deal is even more impressive. There are, of course, differences in the stock. This distillate comes entirely from November 1989 and was matured in refill hogsheads, rather than the first-fill sherry hogsheads of Batch #1. The proof is slightly lower, but still a robust 47-48% for a whisky of such advanced age. Remember, Scotch typically loses up to 1% ABV per year and enters the cask around 63%. So yes, older, slightly lower in proof, and without the fashionable sherry influence, yet 25% cheaper. If you ask me, old malt like this absolutely thrives in refill hogsheads. While I often insist on first or second fill for younger whisky, at this age the nuance of second or third fill can be profoundly beneficial. In any case, if it’s not already clear, this malt is drawn almost entirely from one of Speyside’s most beloved distillers. Search “Burnside,” the Cadenhead/Springbank-owned blended malt, if you want clues to the source. We’re being intentionally careful about naming names, but suffice it to say this parcel comes from the cellars of one of the industry’s most powerful blending houses. Whether it was once destined as a top note for premium blends or simply forgotten stock, it now stands as perhaps the greatest value I’ve ever offered. Twice in six months. It really does feel like the start of something bigger.

"This is a very special library release. The 2016 vintage is one of the greatest of our lifetime. A forward-thinking family estate, known for their impeccably balanced and polished Barolos, agreed to release a small parcel of their classic 2016 from their cellars for us. Now with years of perfect cellaring, this wine is entering its prime. The tannins have resolved into silk, revealing complex notes of dried cherry, tar, leather, and cocoa. It is a harmonious, complete, and utterly classic Barolo that is ready to drink tonight. A rare chance to enjoy a perfectly aged wine without having to wait."

I love this- what a great combination of the elegance of Billecart-Salmon vintage champagne inside the bottle, and celebratory fun on the label! This celebrates not only the 200th anniversary of this house, but also 250 years of the USA. I love how the frame of baguette toast and dark cherry Pinot Noir power coalesce on the generous nose of this wine. It has great richness in the mouth without being heavy and features lovely white flowers as well as super salinity. This is a great 2018 from Billecart!

Year after year, Signatory brings us some of the best casks anywhere in the industry, and over the past two years they have recommitted to putting absolutely insane deals on the table for us. This year it’s a selection of classic Islays alongside this impeccable Ben Nevis. There was a period just a few years ago when similar casks were trading for twice this price, but here we have an absolutely perfect refill sherry butt, still very active, that simply transcends the market. There’s almost nothing anywhere in the world that’s better on the market today in this style, dollar for dollar. Here we go! This is ridiculously dark for a second fill sherry cask, a gorgeous mahogany (1.6). The nose is a huge mélange of waxy, earthy funk, pulverized rock, and sweet roasted nuts. It’s clearly holding so much at bay in its cask strength form, and air opens it into a basket of walnut brittle, loose leaf tobacco, dried cranberry, carnauba wax, old bike parts, semi dark chocolate, and dashi broth. Not at all for the faint of heart. We love an idiosyncratic Ben Nevis, but for the uninitiated we may need to take baby steps. On the palate it’s rich and oily, offering huge savory underbrush and salty nuts balanced by sweet raisin fruit and an underlying oily texture. It’s simply quintessentially, unapologetically original Ben Nevis. With water it softens and sweetens somewhat, though in this rare case I truly prefer it with air and time rather than the softening effect of water. The only complaint might come from those hoping for a Nevis in skimpier clothes, but the sherry is so well integrated and never overwhelms the density of the spirit that even the most staunch anti oak brigadier general might admit the superiority of this style. If you have only $80 to spend on malt this quarter and don’t need something peaty, this is the obvious slam dunk you’ve been looking for. I’m buying three.

There are very few things more exciting than well-aged Port Charlotte, and this single cask from Bruichladdich Distillery absolutely delivers. Distilled July 18th, 2001 and matured 21 years in a rum barrel, it offers a rare look at how Bruichladdich’s heavily peated spirit evolves with time and an unconventional cask. Bottled at a natural 48.7% from cask #260 with just 259 bottles produced, this is proper small-scale whisky. Selected by Vintage Bottlers, a focused independent bottler known for honest, character-driven casks, this release avoids unnecessary manipulation and lets the whisky speak clearly. That restraint is key here. Port Charlotte’s hallmark balance of Islay peat and Bruichladdich’s more refined, fruit-forward distillate is fully intact, while the rum cask adds subtle molasses richness and a faint tropical lift without overwhelming the spirit. The peat has beautifully integrated over two decades, evolving into aromatic smoke layered with citrus, spice, and savory depth. There’s real history behind the style as well, Port Charlotte’s roots trace back to the old Lochindaal distillery, founded in 1829 and later revived under Bruichladdich, carrying forward Islay’s deeply peated tradition. A fully mature, distinctive cask that captures both heritage and innovation in equal measure.

This new bottler has some exciting new technology poised to change the Scotch industry. The Campbeltown Bond is one of the most forward-thinking warehouse concepts in Scotland, an autonomous system allowing bottlers to access and assess casks in minutes rather than weeks in a traditional dunnage. This extraordinary bottling from the Isle of Arran represents a rare glimpse into the early years of one of Scotland’s youngest distilleries, long before meaningful stocks of mature whisky were available. Distilled on May 22nd, 1996 and bottled on April 22nd of 2024 at a natural cask strength of 48.7% ABV, this 27-year-old single cask (#365) yielded just 208 bottles, making it an exceptionally scarce example of fully mature island whisky. The style is both rugged and refined, opening with a deep, slightly tarry richness that quickly softens into creamy fudge and sweet confectionary notes. The palate leans into nutty toffee and toasted grains, with a gentle warmth that speaks to its age without overwhelming the spirit. The finish is long and composed, fading through caramelized sugar and dark berry fruit. A rare opportunity to experience truly mature Arran, a category that remains vanishingly small.

Finding a properly aged Montepulciano d'Abruzzo of this pedigree is a rare thrill. While visiting one of the region’s most historic, traditional estates—a family famous for holding their top wines back for a decade or more before release—I was offered a tiny allocation of this magnificent 2011 from their personal library. The 2011 vintage was warm and generous, yielding a wine of immense concentration that has now softened into absolute elegance after years of perfect cellaring. The nose is incredibly complex, offering layers of baked blackberry, dried plum, cured tobacco, leather, and a signature hint of dark cocoa. On the palate, the once-massive tannins have melted into a velvety, seamless texture, carrying savory notes of balsamic and earth through a remarkably long, persistent finish. It is a profound, soul-stirring expression of mature Abruzzo that is fully ready to drink tonight, offering an unforgettable experience of aged Italian wine without the typical premium.

Bid on this 1-half-bottle lot of 1994 Churchill Vintage Port (375ml) (93WS). Wine Spectator: A gorgeous, voluptuous young Port, best Churchill ever. Intense aromas of dark chocolate and grapes. Full-bodied, with powerful, chewy tannins, yet it's sweet and fruity on the finish. Try after 2010. (04/1997)

Bid on this bottle of 1965 Charles Krug "Vintage Selection" Napa Valley Cabernet Sauvignon. Jancis Robinson: "What a find! This was so jam packed with fruit that, on being served it blind, I was not 100% sure it was Cabernet (I thought it could have been a particularly bumptious right bank wine), although it was beautifully evolved and mature. But it was brilliantly robust and lively and subsided into showing its age only after an hour or two. Amazing to think this was made before Robert Mondavi opened his eponymous winery, and therefore presumably when he was still at the old family business, Charles Krug. Yet another great California wine from the 1960s and 1970s. 18/20 points (JR) " (03/2015)

Bid on this bottle of 2014 Dönnhoff Norheimer Kirschheck Riesling Spätlese Nahe (last of vintage) (92VN, 92WS). Vinous: "A head-turning nose of cherry and apple with their flowers incorporates intimations of mint and cress. This combination serves for a succulently fruity and coolingly herbal impression on the silky mid-palate that simultaneously invigorates thanks to nips of fruit pit, pips and cress. Prominent sweetness complements the wine’s effusive fruitiness while its piquant and incisive elements supply welcome contrast leading into a lusciously lingering finish. (DS)" (05/2016)

The collection of Armagnacs we have amassed includes more than 80 vintages of Bas-Armagnac and Armagnac, bottled at various times over the last 30 years, but very few compare to this outrageous vintage. Buying the same stocks today would easily cost over $2,000 a bottle and likely would not be as good as this, which was bottled way back in 1995. This was already matured to the maximum possible level after 70 years, and any more time in oak might have pushed it over the edge. Certain other vintages we sell are technically older than this but were distilled later. Armagnac is true magic. No other spirit offers such incredible aging potential while remaining relatively accessible to the average buyer. Let us see what 70 years in barrel can do. The nose starts dense and full of OBE, the Old Bottle Effect. It's slightly oily, slightly metallic, but not off-putting. With air, it opens to reveal an incredible array of exotic woods and spices: cedar, sandalwood, balsam, dried mint, dried rose petals, sarsaparilla, blackberry compote, coffee beans, and graphite. On the palate, expect big roasted baking spices, dark fruit, earthy warehouse floor, rich oak, and medium tannins that are not hard or harsh at all. The finish is medium and begs to be followed by another sip. An incredible value that we simply will not be able to match in the future.

Chinaco remains one of the truly foundational names in premium tequila, and this tiny 2026 release celebrates the brand’s 50th anniversary in extraordinary fashion. Bottled in the original conic vintage glass with the vintage label, this limited edition is just 300 bottles total and represents a genuine collaboration across generations. The heart of the blend is predominantly 2002 Extra Añejo, aged three years, created from reserve Añejo originally coveted by Guillermo’s father and grandfather. That rare old stock is blended with a one-year Añejo made from their finest agave, bringing the average age to 30 months and offering a remarkable link between Chinaco’s past and present. It is extremely rare to see tequila with this kind of historical continuity, let alone from one of the producers that helped define the modern category. For collectors and serious agave drinkers, this is exactly the kind of bottle that disappears once and never returns.

The 2018 Billecart-Salmon 250th Anniversary Cuvée was released to mark two milestones at once: the 250th anniversary of the Declaration of Independence of the United States and the 200th anniversary of the House of Billecart-Salmon. The U.S. has long been one of Billecart’s most important export markets, so this bottling was created as a commemorative release for that relationship, and the fact that 2018 was an exceptional vintage made the project even more fitting. In maganum! The wine is made from 100% Grand Cru and Premier Cru fruit, with a blend of 65% Pinot Noir from the Montagne de Reims and 35% Chardonnay from the Côte des Blancs. Just 3% of the cuvée was vinified in oak, with the balance aged in stainless steel, then the wine spent 63 months sur latte before being finished as an Extra Brut with 4.9 g/L dosage.

Hold on to your hat. This is the best Fonseca since 1977, and it's probably even better than that classic vintage--more like the breathtaking 1948. Mind-blowing, with masses of color, aroma and fruit flavor. Smells like fermenting berries, boasting loads of crushed grape, violet and berry character. Big, full-bodied and very sweet, with tons of tannins and a sweet finish. Tannic and huge, it's a long-term, great Port. *No. 1 Top 100 Wines of 1997, Cellar Selection* (JS)

Bid on this 4-bottle tasting lot; including 1-bottle of Alvear "1927 Solera" Pedro Ximenez Solera Montilla-Moriles (375ml) (98RP, 96JD, 96WE, 95VN, 94JS), 2-bottles of G.D. Vajra Barolo Chinato, and 1-bottle of 1986 Graham's "Malvedos" Vintage Port. Of the Alvear "1927 Solera" Pedro Ximenez Solera Montilla-Moriles (375ml), Wine Advocate writes: "The NV Pedro Ximenez Solera 1927 is non-vintage, but does have some 1927 material in it. This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense, rich and an amazingly, unctuously textured, thick beverage to consume slowly and introspectively after a meal. Drink now through 2050, or even longer. (RP)" (11/2015)

Bid on this 3-bottle lot of 1977 Fonseca Vintage Port (100JS, 100WS, 95JG). James Suckling: "I found a bottle of 1977 Fonseca in my cellar - probably my last. It was absolutely gorgeous. I gave this fortified wine a perfect score in its youth and I think it has finally evolved into its perfection as a mature vintage Port... This is in total balance now with such harmony. What amazing aromas of berry and flowers. Full and sweet, the tannins are complete dissolved. The fruit is perfect. This goes on for minutes. " (06/2016)

Bid on this bottle of 2007 Quinta do Vesuvio "A Capela" Vintage Port (98WS, 93ST, 92RP). 98 points Wine Spectator: "Intense blackberry, spice and stem aromas turn slightly floral. Full-bodied and medium sweet, with wonderfully integrated tannins and a finish of black pepper and spice. Wonderfully balanced, with gorgeous fruit..." (05/10) 93+ points Stephen Tanzer: "Deep, bright ruby to the rim. Crushed blueberry, kirsch, pepper, lavender, mineral and iron aromas complicated by exotic spices and botanical herbs. Singular, soil-driven port with urgent black fruit flavors lifted by pepper, spices and minerals. The intriguing iron note carries through in the mouth. Not especially fleshy in the middle but boasts terrific definition and mineral lift. Finishes broad, sweet, fine-grained and classy, with terrific length and energy and a velvety texture. Long on personality but also built for at least mid-term aging." (01/10)

Bid on this 1-half-bottle lot of 2003 Croft Vintage Port (375ml) (96JS, 96WS, 95DC, 90RP, 90VN). James Suckling: Chocolate, walnut and ripe berry aromas, with some figs and plums showing the heat of the vintage. Full-bodied and very sweet with dried fruits and a softness and lusciousness. Shows the unique character of base of the blend, Quinta do Roeda. Drinking beautifully now but can improve with age. Just starting to open. (01/2023)

In a word, superb. It's full-bodied, moderately sweet and incredibly tannic, but there's amazing finesse and refinement to the texture, not to mention fabulous, concentrated aromas of raspberries, violets and other flowers. Perhaps the greatest Taylor ever, it's better than either the '92 or the '70, though it's very like the '70 in structure. Best after 2010.

Taylor's 1992 Vintage Port is unquestionably the greatest young port I have ever tasted. It represents the essence of what vintage port can achieve. The color is an opaque black/purple, and the nose offers up fabulously intense aromas of minerals, cassis, blackberries, licorice, and spices, as well as extraordinary purity and penetration. Yet this is still an unformed and infantile wine. If Chateau Latour made a late-harvest Cabernet Sauvignon, I suspect it might smell like this. In the mouth, the wine is out of this world, displaying layer upon layer of concentrated black fruits backed by well-integrated tannin and structure. This is a massive, magnificently rich, full-bodied port that will be far more flattering in its youth than were such Taylors as the 1983, 1977, or 1970. It possesses awesome fruit, marvelous intensity, and lavish opulence, all brilliantly well-delineated by the wine's formidable structure. This monumental 30-50 year port is a must purchase for port aficionados! (RP)

Fonseca has scored in both the 1991 and 1992 vintages. The 1992 is a majestic young port that should ultimately rival, perhaps even surpass this house's most recent great efforts (1985, 1977, 1970, 1963). This colossal vintage port reveals a nearly opaque black/purple color, and an explosive nose of jammy black fruits, licorice, chocolate, and spices. Extremely full-bodied and unctuously-textured, this multi-layered, enormously-endowed port reveals a finish that lasts for over a minute. It is a magnificent port that will age well for 30-40 years.

Smith Woodhouse’s 2015 Late Bottled Vintage Port was matured in wood for four years. Bottled in 2019, without any fining or filtering, it was then aged in bottle for a further six years in the Smith Woodhouse lodge in Vila Nova de Gaia, prior to release. This prolonged ageing, first in wood and then in bottle is key to the development of the rich and spice-forward aromas and flavors that give this Port a style and complexity akin to that of Vintage Port. Most LBV Ports produced today are matured exclusively in wood, filtered before bottling and placed on the market without any bottle-ageing. Smith Woodhouse’s traditional method of maturation, combining both wood and bottle-ageing, distinguishes it from most other LBV Ports currently available.

While Capurro Pisco is always single vintage and typically single varietal, the Acholado is a blend of the other 3 grape varieties. The balance here is tremendous and if you're looking for your first great Pisco experience, this is it. There is a great balance between stone fruits and an earthy flavor that offers a faint hint of grass. The texture and finish here are excellent and it will emulsify easily in your Pisco Sour - the key to any good egg based cocktail. Not just for mixing, this also offers a great drinking experience when served neat or with a dose of citrus.

Fresh flowers, such as fresh violets and lilacs, with some melons and red apples on the nose. Medium to full body with bitter lemon and lime with walnut and brazil-nut undertones. Tangy, too. Delicate finish. A blend of sauvignon blanc, chardonnay, ribolla and malvasia. Drink or hold.

Graham is another great port house, producing one of the deepest-colored and sweetest styles of vintage port. Along with Taylor and Fonseca, Graham has probably been the most consistent producer of great port in the post- World War II era. Their tawnys are quite good rather than exceptional, but their vintage ports are truly sublime and sumptuous. (RP)

A ripe, forward and flattering style, with boysenberry and blackberry pâte de fruit notes melding with black licorice through the succulent, open finish. (JM)

Niepoort, pioneer in Douro still wines, has produced a fine, ripe Port. It is elegant with a red rose aroma, a core of tannins and a firm edge of tannin. (RV)

Bid on this bottle of 1974 Simi "Reserve Vintage" Alexander Valley Cabernet Sauvignon (90RP). Wine Advocate: "A surprisingly youthful dark ruby/purple color is followed by a moderately intense, still unevolved bouquet of cassis, earth, and spices. Rich, full-bodied, and supple, with outstanding concentration, adequate acidity, and a fleshy, glycerin-imbued, alcoholic finish, this terrific 1974 appears to have hit its peak, but it reveals no signs of decline. Bravo!" (08/1994)

Bid on this 1-half-bottle lot of 1994 Warre's Vintage Port (375ml) (95WS, 94JD, 94RP, 91DC). Wine Spectator: A great surprise for the vintage. Displays fabulous concentration and complex character with it's layers of very sweet fruit, chocolate and cherry aromas and flavors. Full-bodied, with velvety tannins. Long finish with plenty of grip. Beautiful wine. (JS) (04/1997)

Bid on this bottle of 1977 Taylor Vintage Port (98VN, 97WS, 96RP, 95WE, 93JG). Vinous: "The 1977 Taylor's Vintage Port is initially tight and conservative on the nose: strawberry, baked cherry, tobacco and wild hedgerow notes emerging but remaining tight-lipped. This needs a good decant! The palate is endowed with depth and concentration, very well balanced with an attractive crispness. Perhaps you could argue that it is a 'linear' and more 'correct' Taylor's compared to the 1970 and lacks some charm. But there is immense complexity here so it is more a case of a Port demanding a very long maturation in bottle. (NM)" (06/2018)

Bid on this bottle of 2000 Smith Woodhouse Vintage Port (93WS, 90VN). Wine Spectator: "This one is ready to go, with soft-edged plum sauce, blackberry compote and fig paste flavors that drape easily against a backdrop of cinnamon raisin toast and melted licorice notes. A flattering Port that's at peak now. *Ranked #16 Wine Spectator Top 100 of 2003, Highly Recommended* (JM)" (07/2021)

I drank quite a bit of the 1970 Graham’s over the course of the 1990s, but had not crossed paths with a bottle in several years until this most recent example. The wine is superb in 1970, as it displays a bouquet of voluptuous complexity, offering up scents of black cherry, plum, cedar, fresh mint, chocolate, a bit of tobacco leaf, and lovely, estery floral topnotes. On the palate the wine is focused and opulent, with fine framing acidity adding a note of precision to the attack, and with excellent freshness and balance on the softly tannic, long and creamy finish. This is a classic example of Graham’s in its more extroverted and fruit-driven style, and it should continue to drink well for the next 40 or more years.

The 2000 Fonseca continues to exude finesse and focus on the nose, with pure blackberry, juniper berries, licorice and a touch of sloes, perhaps as Adrian Bridge remarked, just beginning to close after ten years in bottle. The palate is underpinned by very fine tannins, a sensual, svelte texture with wonderful acidity. The harmony and symmetry is alluring, the finish precise and demonstrating the persistency to suggest a long future ahead. (NM)

There is such cleanliness to the flavours and such freshness in the aromas that it’s hard to recognise this as being 50-year-old Port. The wafts of rose petals and star anise are enticing, while the integrated components are seamless and there’s significant power driving though an unusually long, unwavering palate line. With 1977 revered as one of the great Port vintages, this definitely lives up to its esteemed reputation. (DS)

Product details coming soon.

The 1975 vintage is not a legendary one for Nacional, but the wine is still full of charm and the complexity of full maturity. The complex and ethereal nose offers up scents of cherries, cigar smoke, heather, coffee, sous bois, clove-like spices and a touch of ginger honey in the upper register. On the palate the wine is fullish, complex and intensely flavored, with lovely filigree, moderate depth, melting tannins and lovely length and grip on the finish. This is a touch low in acidity by the very high standards of Nacional, but this is a very, very pleasant drink. Drink between 2012-2035.

Burdekin Vintage Cane Rum is a wildly original Australian take on fresh cane rum, made from freshly pressed local sugarcane fermented with the distillery’s unique yeast blend, distilled in their hybrid pot/column still, and aged up to two years in carefully selected Pedro Ximénez sherry barrels. That combination of grassy, aromatic cane juice spirit and rich PX cask influence gives this bottling a personality unlike almost anything else in the rum world. It brings together fresh-cut cane, tropical fruit funk, toffee, mixed spice, vanilla oak, brown sugar, fig, and a long, warming finish with the darker fruit and textural richness of sherry cask maturation. The awards are stacked: 2024 Champion Rum and Gold at the Royal Queensland Spirits Awards, 2023 Double Gold and Best in Category from the American Distilling Institute, 2024 Gold at San Francisco IWSC, 2025 Gold with a 92.17 score at the Royal Melbourne Spirit Awards, and 2026 Gold at the Ultimate Awards Miami Rum Congress. This is bold, distinctive, and deeply flavorful cane rum for adventurous drinkers.

Capurro is known for their single vintage, single variety Piscos and their extreme commitment to quality. While the minimum resting period for Peruvian Pisco is 3 months, Capurro rests theirs until they feel it has achieved its maximum expressive potential - in this case 39 long months! The Quebranta is a Pisco varietal that has parentage in the California Mission Grape. The aromatics are more savory than fruity. They have an earthy, almost dusty tone to them. The flair really comes in the weight and texture of the Quebranta. It's heavier than the other varieties and emulsifies the best for egg based cocktails. If you're making tons of Pisco Sours this will make your life a little easier. The added weight of the Pisco also lets you cut back the sugar in the cocktail just a little.

Saturated black/purple-colored, with stunning aromatics of blueberries, blackberries, licorice, and iron, this spectacular vintage port is one of the stars of the vintage. Extremely full-bodied, with silky tannin, spectacular concentration and purity, multiple flavor levels, and an evolved, forward personality, this is an exquisite yet precocious 1997 vintage port. (RP)

Punchy, juicy and fresh in feel, with flavors of açaí berry, mulberry and blackberry preserves that are laced with hints of licorice root, ganache and graphite. A subtle Turkish coffee hint flitters in the background. Very solid. Touriga Nacional and Touriga Franca. Best from 2038 through 2050. (JM)

Bid on this bottle of 1963 Taylor Vintage Port (97WS, 96VN, 95JG, 95RP). Wine Spectator: "A big wine with superb balance, a shining example of this exuberantly fruity vintage. Deep ruby, with violets and coffee on the nose, full-bodied, with dried cherry flavors and plenty of tannin, balanced and long on the finish." (01/1989)

Bid on this bottle of 1991 Mortlach 18 Year Old "Signatory Vintage" Cask Strength Single Cask Speyside Single Malt Scotch Whisky - Private Barrel.