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This barrel-fermented blend of Assyrtiko (native to Santorini) and Semillon is testament to the quality of modern Greek winemaking
which represents good value for the quality of viticulture
Delicious now and worth following for 30-40 years
This wine shows richness and generosity with black cherry and spice with a saline undertone
An unforgettable Beerenauslese
Pedro Parra, Pencopolitano 2020 Kongsgaard This barrel-fermented blend of AssyrtikoThis pale, medium weight Pedro Parra, Pencopolitano 2018, a blend of Cinsault (67%) and Pais (33%), from Chile's Itata Valley has a wild, rustic but expressive nose. Hints of nutmeg and star anise are complemented by crunchy, red fruits, vibrant acidity and soft tannins. It vaguely reminds of German Trollinger (a. k. a. Schiava or Vernatsch in Italy). You could put a slight chill on this and semi smash it.
US$ 28.00
US$ 17.50
US$ 18.00
