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A traditional méthode sparkling wine made with hand-picked Chardonnay and Pinot Noir grapes. Enhanced by a burst of flavour from Vidal Icewine that creates a sparkling wine of unique style and finesse.
Fermentation is performed at a cool temperature to retain fruit concentration. Delicate gold colour with an aromatic bouquet of lemon marmalade, carmelized oranges, golden pineapple and a touch of honey. A rich, medium to full-bodied wine with explosive flavours of honey, golden pineapple, star anise and brown sugar and butter.
Ripe peach jam, layers of sweet and fresh tropical fruit, honey and hints of white pepper.
Peller Estates Icewine is a rare gift from a magical Canadian winter. Picked at the coldest moment of a winter’s night, each frozen grape creates just one drop of Icewine. One smooth rich, luxurious drop. Every smooth, rich, luxurious drop of Peller Estates Canadian Icewine is at its best when it’s served wintery cold and sipped before dessert, with dessert or even as a dessert.
Big scoring sweet wine from the classic 2001 vintage in Sauternes.
A fabulous effort, the 2001 De Malle exhibits tremendous palate penetration, deep, full-bodied flavors, great acidity for balance, and marvelous notes of lavender, honey, pineapple, creme brulee, and spice.
A beautiful example of mature Barsac wine from the elegant and forward 1997 vintage. Bravo.
The talented Jean-Christophe Barbe is a both winemaker of, and lecturer on sweet wines. His Chateau Laville may not have the name of a well-known Sauternes but the quality is exceptionally high.
The Barossa is an ideal region for late harvest style white wines given the quality of Semillon in the region and the warm weather conditions that continue well into late vintage.
A glorious dessety wine from California. Our biggest selling sweet wine of 2008.
Chateau d`Yquem is considered to be the greatest sweet wine in the world. Yeilds are so low, and selection so rigourous that each vine produces just a single glass of wine. Some say that the Rothschilds at Chateau Mouton-Rothschild froze Yquem and served it as a sorbet. Well, if you've got it...
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