We have always gravitated to a rich, ripe style of Pinot Gris inspired by the great wines of Alsace, and the warm 2016 growing season gave us exactly what we needed! Fans of innocuous, dilute, mass-produced Pinot Grigio may not... Read More
APPEARANCE
Intense cherry red color with high robe.
AROMA
Medium-high intensity and stands out for its black and red fruits, eucalyptus, spices scents, and roast hints from the oak barrel.
TASTE
Elegant, fresh, round, ripe tannins... Read More
Goru 18M is a mature, intense and elegant wine. Overwhelming notes of ripe black fruit perfectly combined with aromas of the aromas of the ageing, which remind us of cinnamon, vanilla and coffee. It is the icon of the winery.... Read More
Garnet color with violet notes on the meniscus. In the nose it is surprisingly aromatic specially emphasized the red fruits and licorice in balance with the aromas from the American barrel which reminds us of vanilla and cocoa... Read More
Located in western Spain in the province of Zamora, the winery is built on a sprawling ranch, where the 250 hectares of high-quality Tempranillo vines produce wines that are large in volume, structure and depth. TASTING NOTES... Read More
A lovely, brilliant crimson color. A very earthy Nuits nose with some vanilla bean, too. On the palate, smoky, velvet-textured fruit without any tannin, but acids take their place, so the wine is nicely balanced. Not heavy, but... Read More
Deep dark red and shiny dress. Nose of black fruits marked by notes of spices. Full- bodied wine, full and racy. Tannins rounded, very coated but present in the mouth. This wine is distinguished by its size, heat and aromatic... Read More
The Coach Insignia honors our family's tradition of craftsmanship, first represented in fine automobiles of the 20th century with Body by Fisher and now in Fisher Vineyards' wines of the 21st century. PRODUCTION DETAILS... Read More
Grapes are mechanically crushed. Fermentation with selected autochthonous yeasts at controlled temperature. Mixed from the bottom to the top at least twice a day. Maceration... Read More