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Oded's version of a "Regional Blend" . Cabernet Sauvignon, Syrah and a bit of Merlot and Malbec come together to express a sense of place. This wine takes the best characters from different varieties and blends them to a consistent flavor profile, much like a Point Break does with swells originating from far away places, arranging them for surfers to enjoy. - Produced with 100% muscatel grapes from the Las Cruces vineyard in Chipiona and aged in American oak barrels. Very deep color. Intense floral bouquet. Reminiscent of figs, raisins and walnuts. Full-bodied flavor that lingers on the palate. Very sweet though balanced owing to its natural acidity. This muscatel is one of Lustau’s winningest wines.
- A classic wine from a legendary vineyard. This wine fermented in 100% French oak barrels and the lees were stirred every two weeks. Meyer lemon, peach and vanilla notes lead the way to slight butterscotch. A great minerality balances the flavors and will ensure a graceful ageing.
- A liquid ode to freshness. This wine reflects the button-down relaxed elegance of the Russian River Valley, bursting with passion fruit and floral aromas and following with a refreshing mid-palate that leads to a balanced minerality on the finish.
- Full medium-bodied, dry. Dense, deep color with a nose of sauvage and bramble berry. Wild herb and blueberry on the palate with a nice finish of tannin, big fruit, and great acidity. Pair with burgers, BBQ, chili, and pizza with the works.
- Full-bodied and complex with bright aromatics. Our flagship wine is sourced from several sustainably farmed vineyards in the Santa Lucia Highlands. As with all Luli wines, the Pinot Noir is hand-harvested and hand-sorted. After the fruit undergoes a fermentation with native yeast, the wine is aged in barrels for 9-10 months. Bottling is done without fining or filtration to maintain the purest sense of the wine.
- From vintner Juan García-Jarana, this Oloroso originates from an exclusive solera consisting of only 38 barrels. Mahogany color with nut and pipe tobacco aromas. Nutty undertones on the palate, with a long finish and a slightly sweet aftertaste.
- You want sweet? Here’s sugar in the sweetest way you can imagine. Caramelized walnut and pecan, dates and raisins. Wonderful stuff balanced with enough palate-cleansing acid that it doesn’t cloy.
- wet, but not sticky in any way, it feels very natural. Surprisingly spicy as well. Mainly pepper. Hints of ripe tropical fruits and molasses. Honey coated nuts. Toasted bread. Hints of cedar oak, walnut cake, cocoa and an overwhelming peppery / gingery warmth in the finish.
- From vintner Manuel Cuevas Jurado, after a period of biological aging as Manzanilla, there is an oxidative aging phase. The color of old gold, with a smooth nutty flavor, aromas of caramel, and a long, elegant aftertaste.
- This Fino is aged in El Puerto de Santa Maria for an average of 5 years. It is a smooth, light, dry wine, with aromatic hints of the sea and Baker’s yeast and a nutty flavor.
- Very pale yellow. In addition to yeast, its aroma and flavor are reminiscent of almonds. Very dry on the palate.
- The microclimate in Sanlúcar impregnates the yeast growing on the surface of the Manzanilla with a rare sea salt character. Only 2 of 135 casks have been set aside by our Capataz Manuel Lozano to be bottled, chosen for their delicate and rare characteristics. This wine shows an elegant straw color with golden hints. It has bakery and chamomile aromas and a mineral background. On the palate it is deliciously long, crisp and almost saline.
- The mild weather all year round in El Puerto has a crucial influence on Finos. The flor grows in ideal environmental conditions. Only 2 of 347 casks have been set aside by our Capataz Manuel Lozano to be bottled, chosen for their delicacy. This wine has a pale gold color with bright yellow reflections. Its yeasty flor aromas join with scents of roasted almonds and pungent smoky wood. The wine has a very complex, mineral palate with an appealing acidity on the finish.
- Produced with 100% Pedro Ximénez grapes. The flavor is sweet and fruity, smooth, velvety and balanced, with a long lingering finish. Winner of the Great Gold Medal at the Concours Mondial du Bruxelles.
- From vintner Manuel Cuevas Jurado, it is characterized by its 7-year aging process. Pale straw color, very aromatic with hints of green apples and salty sea-breeze undertones. Very dry and fresh, with body.
- Very pale yellow. In addition to yeast, its aroma and flavor are reminiscent of almonds. Very dry on the palate.
- Originates from an exclusive solera of only 10 barrels. A golden-hued, elegant and classic Amontillado, pungent and aromatic with subtle hints of oak. Nutty and complex on the palate, with a lingering, dry finish.
- "A beautiful, intense ruby-red color. Powerful but refined aromas. When the wine is young, the aromas are reminiscent of black cherry and dark chocolate. With age, they evolve towards notes of undergrowth, truffle and liquorice. After 15 years or so, the aromas of candied fruit remain but are mingled with nuances of leather and musk. Tannins provide a good structure, perfectly balanced by the velvety texture of the wine. The long aftertaste brings back the aromas of cherry and liquorice: a kaleidoscope of sensations".
- "A revelation and a true wonder! The ruby red color is magnificent and takes on a deeper hue with age. The aromas are intense and evoke raspberry and wild cherry, becoming more complex with age: undergrowth, truffle, candied fruit. A sublime structure, with refined tannins. It is a perfect example of this ideal of elegance according to Drouhin. A remarkable balance and a lingering persistence of flavors on the palate. It is a wine that always leaves the greatest impression".
- Elegance and perfection, two of Joseph Drouhin's tenets. The color is bright and intense. A full palette of aromas reminiscent of stone fruit (cherry, peach, apricot), cocoa, exotic wood (cedar). On the palate, the texture is like silk and velvet. In the aftertaste, the same touch of dark chocolate is in evidence. Extremely long aftertaste.
