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Gardo Morris

Sweet

2010 Gardo & Morris Noble Riesling

2010 Gardo & Morris Noble Riesling

Available at Systembolaget, price 99 kr - art # 2125-02

The Wine has a rich array of aromas and flavours. Impressions of peach, nectarine,orange and marmalade intermingle with those of guava, passion-fruit, lemon and lime on the palate. Wild-flower honey elements are added by the noble botrytis.
It is concentrated and super powerful in the mouth but yet refined and elegant. It is also showing nice mineral complexity and lively acidity. With careful cellaring over the next decade or two other fascinating nuances should develop, including apricot and mandarin-like flavours.

Ideal to serve to a wide selection of dishes like Key Lime Pie with vanilla ice cream, rich, powerful blue cheeses with a fruit marmalade or pan fired fois gras with seared scalops. The wine is best served at 8° C.

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2005 Cypres de Climens

2005 Cypres de Climens

A golden wine with notes of peach, honey and ripe lemons on the nose and in the end some saffron and spicy oak. On the palette the wine is mouth coting and rich with a crisp acidity, which balances the high sweetness. The finish is long and sweet with nuances of dried apricots and saffron.

Cyrpes de Climens easily accompanies a lot of different dishes, a classic pairing in Bordeaux is to serve your Barsac with shellfish. Foie gras and Barsac wine is a lovely pairing. My personal favourite is cheesecake on Roquefort glazed with apricot gel and a glass Cypres de Climens to accompany it.

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2008 JUNG KNOBLOCH RIESLING EISWEIN

2008 JUNG KNOBLOCH RIESLING EISWEIN

The Jung Knobloch Eiswein has a clean nose packed with youthful primary aromas of tropical fruit, ripe apricots, lemon zest and honey. The wine is sweet with a crisp acidity that gives the wine its fresh mouth feel. The body is medium full and the intense fruit aromas holds on and lingers in the clean, fruity finish.

This eiswein is perfect to serve with a wide array of desserts like lemon sorbet with mango coulis, salty and mature blue cheese or crème brûlée with Italian vanilla ice cream. The wine is best served at 8° C.

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