Rest of World
One of the best things about wine is its limitless nature. Even professionals with 30 years under their belt come across new regions and new varietals all the time – it is the passion/hobby/profession that just keeps on giving. If you have not yet experienced the elegance of new wave South African wines, the sweet nectar that is Tokaji from Hungary, the precise and terroir driven German Rieslings with unrivalled drinkability, the wild and sometimes bloody reds of Portugal, or any other of the beauties found off the beaten track, you are in for a treat. Wine can transport oneself to another place and time just by popping the cork, and there is a whole world full to discover.
Read More
Rest of World
Photo
AI Chat
| Product Name | Region | Qty | Score | Price | |||||
|---|---|---|---|---|---|---|---|---|---|
|
|
Porto | 1 | - | HK$2,050.00 | |||||
|
Crafted with immense care and precision, Colmaca 2002 cultivates an undeniably palatial experience. Born from the esteemed vineyards of Burgundy, France, the depth of this vintage mars the realm of typical wine. Colmaca, known for their artisan approach and meticulous attention to detail, has enriched this bottle with a significant, yet eloquent touch of luxury. Produced using exquisite Pinot Noir grapes, the Colmaca 2002 astounds with its robust flavour profile and complex undertones of rich plum and cherry. Barrel-aged in French oak, this wine boasts a sublime balance of tannins and acidity, woven into a velvety texture. The careful maturation process invokes the ideal harmony of terroir-driven aroma and flavour. Raised in a region hailed for exceptional climatic conditions and fertile soils, the nobility of Colmaca 2002 resonates in every sip, making it a bottle of imperishable elegance and refined dignity. |
|||||||||
|
|
Madeira | 1 | - | HK$8,560.00 | |||||
|
|
Madeira | 1 | - | HK$6,240.00 | |||||
|
|
Scotland | 1 | - | HK$280,000.00 | |||||
|
We are thrilled to have secured a small parcel of 2011 casks from this rising Speyside superstar and to be able to present them with recent regauges carried out just this past August and compelling prices which combine to suggest excellent upside for the next ten-plus years.
More Info
|
|||||||||
|
|
Porto | 1 | 94 (WA) | HK$980.00 | |||||
Wine Advocate (94)The 2018 Vintage Port Quinta da Roeda is a field blend aged for approximately 18 months in very large used wooden vats. It comes in with 104 grams of residual sugar. Ripe and expressive, this delicious single-quinta Porto also has fine concentration and some pop on the finish. Indeed, as this sits and airs out, it proves it has a real backbone. Two days later, it was pretty tight. This is more about fruit than structure, though, and this sexy, nuanced and succulent Port is going to be hard to resist as it ages. Likely to be accessible on the younger side, it should still hold very well. I need to see a bit more to be fully convinced, but right now this seems like the steal and sleeper of the Fladgate Partnership trio this issue (the Fonseca and Taylor's being the others). For the moment—and young Ports do change notably as they age—this would be my favorite of the trio. The price references a full bottle, although this was tasted from a half bottle. |
|||||||||
|
|
Porto | 6 | 94 (WA) | HK$3,525.00 | |||||
Wine Advocate (94)The 2016 Vintage Port is a field blend originally seen about a week before bottling. It comes in with 104 grams of residual sugar. Not a lot has changed except that it seems even more approachable and much better balanced now. It also seems drier than its statistics would suggest. Tight and intense on first taste, this comes around relatively well with a couple of hours of air on the first day tasted, but it isn't expressive until a couple of days later. The initial firmness moderates to some extent, showcasing a relatively approachable young Port. (That doesn't mean it is ready or close to it.) The concentration seems good enough now, so that the hints of alcohol that I saw in June—and again this time around when this was in its first 90 minutes of aeration—seem under much better control. The balance is just more appealing. It shows beautifully with a couple of days of air. As with all Ports of any quality, this could use some time. This is gripping, but it won't sear your mouth with tannins. You are going to have to cellar it awhile to allow it to acquire more complexity and more harmony, though. This is showing more promise than ever. |
|||||||||
|
|
Porto | 3 | 19 (RM) | HK$2,820.00 | |||||
Richard Mayson (19)Croft has developed its own rather ripe, voluptuous and rather jammy style in recent years, distinguishing the wine from the firmer, perhaps more challenging character of Fonseca and Taylor. Perhaps 2017 has been kind to Quinta da Roêda which provides the ‘cornerstone’ of this Port: surprisingly closed on the nose with plump juicy fruit underlying, ripe plums and cherries; similarly plump and voluptuous initially with a wonderfully ripe, broad tannic core rising in the mouth, dense and rather gorgeous all the way through to a fresh, vibrant finish. This has it all and maybe the wine of the vintage. |
|||||||||
|
|
Porto | 3 | 90 (VN) | HK$9,865.00 | |||||
Vinous (90)The 1977 Croft Vintage Port has a clear garnet core. The nose is ripe and attractive, but lacking the complexity of the 1977 Taylor's: hints of cherry, brambly red-berried fruit, ginger and honey, though improving with time in glass as more blackberry leaf element begin to appear. The palate is sweet, ripe, very primordial considering the vintage, rounded in texture, supple with a lushness that I was not expecting. This should improve with more time, but I would prefer more grip and persistency towards the finish that I cannot help feeling is rather…ersatz? Tasted in the Factory House in Porto for Taylor's - The Story of a Classic Port House book. |
|||||||||
|
|
Porto | 8 | 92-95 (WA) | HK$3,050.00 | |||||
Wine Advocate (92-95)The 2011 Croft is initially taciturn on the nose, even after allowing it 20 minutes in my glass. A light swirling immediately awakens the aromatics to offer blackberry, Seville orange marmalade, blueberries and dried fig – complex and quite compelling. There is real mineralite within this bouquet that, returning after 30 minutes, offers alluring ocean spray scents rolling in off the ocean. The palate is medium-bodied with a velvety-smooth opening that belies the fine, structured tannins underneath. It clams up a little towards the finish, shuts the lid tight and consequently there is the sensation of less persistency here compared to the Taylor’s or Fonseca. But Croft has a knack of filling out with bottle age and becomes both gentle and generous with the passing years. Tasted May 2013. |
|||||||||
|
|
Porto | 3 | 94 (WA) | HK$2,080.00 | |||||
Wine Advocate (94)The 2016 Vintage Port is a field blend originally seen about a week before bottling. It comes in with 104 grams of residual sugar. Not a lot has changed except that it seems even more approachable and much better balanced now. It also seems drier than its statistics would suggest. Tight and intense on first taste, this comes around relatively well with a couple of hours of air on the first day tasted, but it isn't expressive until a couple of days later. The initial firmness moderates to some extent, showcasing a relatively approachable young Port. (That doesn't mean it is ready or close to it.) The concentration seems good enough now, so that the hints of alcohol that I saw in June—and again this time around when this was in its first 90 minutes of aeration—seem under much better control. The balance is just more appealing. It shows beautifully with a couple of days of air. As with all Ports of any quality, this could use some time. This is gripping, but it won't sear your mouth with tannins. You are going to have to cellar it awhile to allow it to acquire more complexity and more harmony, though. This is showing more promise than ever. |
|||||||||
|
|
Western Cape | 1 | 93 (TA) | HK$1,715.00 | |||||
Tim Atkin MW (93)Five different vineyards in Ceres, the Overberg and the Hemel-en-Aarde Ridge make up the blend of this pan-regional Chardonnay. Lightly wooded in foudres and larger, older barrels, it carries its full malolactic lightly, showing flavours of lemon butter, stone fruit and citrus zest and a focused, mineral-etched finish. |
|||||||||
|
|
Cape South Coast | 1 | 96 (TA) | HK$3,200.00 | |||||
Tim Atkin MW (96)Clay Shales has helped to create the reputation of the Hemel-en-Aarde Ridge as a top area for Chardonnay. The 2023 is a supremely elegant, focused white with impressive structure, intensity and depth. Deftly oaked in 20% new Stockinger barrels, it has wet stone and citrus peel flavours and undertones of pistachio, cinnamon spice and wet earth. 2025-32. |
|||||||||
|
|
Cape South Coast | 1 | 95 (TA) | HK$8,255.00 | |||||
Tim Atkin MW (95)Part of a brilliant line up of Pinot Noirs from Crystallum in 2020, this is a wine with evident tannin and extraction - more Nuits-St-Georges than Chambolle-Musigny perhaps - with plenty of grip, dark cherry and raspberry fruit, subtle 20% new wood and added complexity from 40% whole bunches. |
|||||||||
|
|
Cape South Coast | 1 | 96 (TA) | HK$9,200.00 | |||||
Tim Atkin MW (96)Cuvée Cinéma showcases the quality of a vineyard at 320 metres on the Hemel-en-Aarde Ridge. Denser and more powerful than the other Crystallum Pinot Noirs, this has some underlying grip, top notes of blood, fynbos and iron and a medley of bramble, raspberry and black cherry fruit framed by scented 20% new wood. 2025-35. |
|||||||||
|
|
Cape South Coast | 1 | 93 (TA) | HK$3,985.00 | |||||
Tim Atkin MW (93)Ferrum uses grapes from a vineyard that sits just beyond the boundary of the Hemel-enAarde Ridge and was grafted over from Sauvignon Blanc in 2018. Smart choice. This has subtle 10% new Austrian oak, good breadth and texture, an appropriately ferrous undertone and flavours of pear, lemongrass and patisserie spices. |
|||||||||
|
|
Western Cape | 1 | 92 (TA) | HK$2,705.00 | |||||
Tim Atkin MW (92)Peter Max is Crystallum's entry-point Pinot Noir, as it were, combining components from the Overberg with 15% each from Elandskloof and the Hemel-en-Aarde Ridge. Fermented with 10% whole clusters, it's an engagingly commercial style with white pepper and rose petal top notes and flavours of red cherry, plum and wild strawberry. |
|||||||||
