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Featured Wines: Spain Featured Wines: Piedmont Featured Wines: California Cabernet Wine of the Month
Marques de Riscal Sauvignon Blanc 2009Pale yellow colour with greenish glints. A very complex nose with hints of fresh grass over a mineral base which gives the wine personality, and abundant fresh fruit such as citrus fruits, pineapple or melon. It leaves a fresh, aromatic taste in the mouth and has a clean, long finish. This wine goes perfectly with all kinds of seafood and pasta dishes. Ideal as an aperitif.
Artadi Viña El Pison 2002Made from 100% Tempranillo grapes from a single vineyard planted 1945, planted on pure limestone. Aged for 18-24 months in French oak. Very heavy triage, 4-6 week fermentation during vinification.
Bodegas y Vinedos Ponce Clos Lojen 2009This wine presents deep red color; it's almost black in your glass. Why? It's due to the red-skinned, red-fleshed natural of Bobal. The flavor is black fruits and sweet but only for a second as the perfectly integrated tannins sweep over the palate and aromas of banana, bubble gum, leather, tobacco and candy linger in the long finish.
Descendientes de J. Palacios Petalos del Bierzo 2014
Lopez de Heredia Viña Cubillo Crianza 2008Color: Clear, bright ruby. Nose: Fresh and slight aroma to licorice with consistent texture and persistent aroma. Taste: Smooth, fresh and persistent. Gastronomy: Perfect with all meat dishes, tapas and charcutery.
Bodegas Olivares Altos de la Hoya 2012Aged in a combination of barrique and demi-muid. A few are new but most are 2nd and 3rd passage barrels from elite Burgundy producers. Most of the region is planted to Mourvèdre, locally know as Monastrell. Jumilla's summers boast hot days and cool nights, resulting in fantastically ripe grapes with good acidity. Bodegas Olivares's vineyards are in the northernmost zone of La Hoya de Santa Ana. This is the coolest subzone of Jumilla, with sandy, lime-rich soils that produce intensely aromatic wines.
Las Rocas de San Alejandro Vinas Viejas Garnacha 2007Calatayud benefits from a continental climate with vast temperature differences between night and day. Harvests are much later than in other parts of Aragón and the acidity/maturity/alcohol ratios tend to be more balanced. As most of the vineyards lie on what was (thousands of years ago) an old river basin, the soil is comprised of brown limestone and loam over slate and gypsum. This particular soil is also quite good for production of olives, cherries, and other fruits.
Rejadorada Toro Temple 2004
Bodegas Muga Rioja Riserva Unfiltered 2012In our wines you find both tradition and modernity side by side. They are an exact reflection of very specific climatic and geographic features, and that's why they have a pronounced personality.
Bodegas Martin Codax Albariño 2015A refreshing food friendly white wine, Albarino is crisp, elegant and dry and has aromas and flavors of pear, passion fruit and apple with bright acidity.
Cellers Can Blau Can Blau 2011The D.O. Montsant, where Can Blau is located is horse shoe shaped appellation that surrounds the D.O. Priorat on three sides. It should have been included on the Priorat appellation but was excluded when it was designated. The winery selected the village of Mas Roig as the base of operations and purchased 60 acres of vineyards with an average age of 35 years. The varietal, Cariñena, was planted on sandy clay soil; Syrah on chalky soils and the Garnacha on slate, llicorella. The soils are similar in both areas with Montsant being a bit more complex with a mixture of slate (llicorella) clay and granite.
Elio Altare Dolcetto d'Alba 2014Color: Intense violet. Nose: Aromas of violets and black cherry. Taste: Dry but soft, delicate tannins, full taste of cherries and black cherry. Medium-bodied, easy drinking to be appreciated in the summer months, served a little chilled. In Italy it is considered an excellent everyday wine Serving Suggestion: Antipasto, pasta course, white meat, light cheese, salami, pizza, panini
Buoncristiani Dolcetto di Nonno 2003To ensure the highest quality wine at Buoncristiani, we encourage controlled stress in the vineyard to produce low yielding, concentrated, and balanced fruit full of flavor and varietal expression. Once our grapes reach full maturity, carefully decided by our palates, we harness this inherent potential from the vineyard to the bottle through meticulous tracking and blending of each promising component. We strive to create optimum complexity while retaining balance, varietal character, and superior quality.
Gianfranco Alessandria Dolcetto d'Alba 2010Strikes the eye with its ruby red color and intense violet hues. Fresh, fruity, strong and youthful.
Luigi Pira Dolcetto d'Alba 2015This is a beautiful Dolectto bursting with fresh blueberry and cherry fruit. A rich mouthfeel and ripe tannic structure make this a great Dolcetto for the dinner table.
Fratelli Revello Dolcetto d'Alba 2007Vinification: in horizontal rotating macerators for approximately 4 days in contact with skins, completion of alcoholic fermentation in steel tanks in approximately 10 days, malolactic fermetation in steel tanks. Ageing: 10 months in steel tanks, bottled in the month of July. Available for sale one year after harvest, in September.
Francesco Rinaldi & Figli Dolcetto d'Alba Roussot 2013Its color is ruby red with violet reflections. The scent is winey with hints of flowers and fresh fruit The taste is dry with a slight almond aftertaste. It matches with cold pork cuts, hors d'oeuvres and first courses.
Roagna Dolcetto d'Alba 2013The grapes assigned to the production of this wine come from selections of vineyards with a Southern, South-Western exposure of Paje cru in Barbaresco area. Orientation: South, southwest. Soil: Marl, calcareous. Soft pressing with destemming. Fermentation in wood casks. Maceration for 20-30 days. Spends 6 months in steel before release.
Sottimano Dolcetto d'Alba Bric del Salto 2015The fermentation and the maceration on the skins normally takes about 12 days. No selected yeasts are used. The malolactical fermentation is completed in stainless steel, where the wine remains for approximately 6 months. There is no filtering and no fining prior to bottling. The "Bric Del Salto" Dolcetto is the result of the different soils of the "crus" in which the vines are grown. It is well balanced in all of its components, starting with its deep color, its fruity, rich and elegant nose, and a complex, lingering and fresh taste.
Vietti Dolcetto d'Alba Tre Vigne 2013Purple red color with a light blue hue, the Dolcetto has aromas of black cherry, raspberry and hint of blueberries and minerals. An unoaked wine, this medium bodied red has soft tannins, moderate acidity and good balance. Food Pairings: Grilled vegetables and casual dishes such as pizza, deli sandwiches and light pasta dishes.
Mauro Molino Barolo Vigna Gancia 2006Colour: Garnet red with ruby reflections. Nose: Intense, ethereal, liquorice, ripe plum, raisins. Flavour: Dry, supple, full-bodied, chewy tannins, pleasant and very long finish. Serving suggestions: Roast beef, Piedmontese aged cheeses.
Poderi Colla Barbaresco Roncaglia 2004Characteristically Nebbiolo in color, i.e. intense ruby red with subtly lighter reflections that connoisseurs will recognize. Inviting and non-aggressive, its bouquet is extremely complex, with the variety's typical rose nuances as well as ample, layered spice, woodsy and berry sensations. On the palate it is very full-bodied while also elegant, almost feminine. Straightaway intense and pleasing, long and soft, with a finish of great finesse and appeal and firm, sweet tannins. This is a great wine to accompany the entire meal, albeit best with red meat and fowl.
Moccagatta Barbaresco Basarin 2005The "Basarin", from vines around Neive, has sweet black fruits and currants on the nose, but is firm and lean on the palate, providing excellent nearer-term drinking. Garnet red in color; intense and complex on the nose, with aromas of ripe red fruit and spice. The flavor is warm and vigorous; the mouth-feel rich and soft. The wine is well-balanced, intense and with a long finish. Serving suggestions: Cheeses, red meat, game.
La Spinetta Barbaresco Valeirano 2006Deep red color. Bouquet is complex and gently spiced, white truffle and herb aroma. Taste is well structured, fine tannins, austere with plenty of fruit, smoke and earth notes. Ideal with grilled food, sauced and elaborate red meat and wild game, or just to be enjoyed by itself.
La Spinetta Barbaresco Starderi 2003Colour: Dense red. Bouquet: Complex, with scents of blackberry, cherry, strawberry and sweet spices, licorice and chocolate. Taste: Perfect balance with sweet tannins and long and intense finish. Pairings: Ideal with grilled food, sauced and elaborate red meat and wild game.
Bruno Giacosa Barbaresco Santo Stefano 2005Garnet red colour. Intense and complex bouquet with notes reminiscent of violet, liquorice and raspberry. Its flavour is full and robust with tannic texture. Wine of great personality that in the best vintages can bear the denomination "Riserva" on the label.
Falletto di Bruno Giacosa Barbaresco Rabaja 2005Giacosa's Barbaresco Rabajà is intense ruby red in color with elegant orange hues. The nose is reminiscent of ripe red fruits, wild berries, plum, spices, caramel, mocha, and licorice. On the palate it is dry, but extraordinarily full and soft with sweet tannins. Imposing, austere and long-lived, this is a collector's pick, and a wine of grand personality.
Cascina Delle Rose Barbaresco Rio Sordo 2005When tasting these wines, the most remarkable thing is their elegance, grace and perfume. Barbaresco is supposed to be the more elegant and feminine expression of Nebbiolo compared with its sibling to the south, Barolo, and indeed these wines deliver. The textures are more reminiscent of a top Chambolle of the likes of Ghislane-Barthod or Fred Mugnier, yet the aromas are pure Nebbiolo in spades! Aromatic with dried cherries, rose petals, autumn leaves and licorice. And while approachable in their youth, these Barbareschi are by no means wimpy. They have the depth and classic structure of traditional Piedmontese Nebbiolo, and should continue to evolve for 15-20 years.
Roberto Voerzio Barolo Rocche dell'Annunziata Torriglione 2004Intense, deep, ruby-red in color, this outstanding Barolo offers intense aromas of violets, small berries, red currants, spices, pepper, chocolate and tobacco. Medium-bodied and focused yet delicate with silky, fine-grained tannins framing a superb and creamy texture. Its long and refined finish caresses the palate.
Roberto Voerzio Barolo Cerequio 2005Intense ruby red in color, with garnet hues. Fresh and complex aromas of macerated cherries, plums, dried roses, minerals and spices surround a terrific concentration and depth. This Barolo is creamy and broad, racy and refined. The flavors explode with a supple and persistent roundness. The finish is long and elegant with fine-grained tannins. Fruit is everywhere! Recommended with rich fare, such as truffle scented dishes, roast beef, fillet mignon and medium-aged cheeses. This is a masterful Barolo, long-lived and beautiful.
Paolo Scavino Barolo Cannubi 2003The Barolo Cannubi is made from 100% Nebbiolo, and is aged for two years in French oak barrels followed by another 12 months in the bottle. With an intense ruby red color and a nose of wild berries and aromatic herbs, this full-bodied wine is perfect with roasted meats and aged cheese.
Francesco Rinaldi & Figli Barolo Cannubbio 2008Its colour is ruby garnet red with slightly orange reflections after ageing. The smell is ethereal, wide and embracing with scents of rose, violet and soft balmy notes. The taste is dry, severe, savoury and harmonic. It matches very well with red and braised meat, game and cheese. The suggested serving temperature is 16° - 18°C.
Parusso Barolo Le Coste Mosconi 2008
Andrea Oberto Barolo Rocche 2006Intense ruby-red hue with light garnet reflections. Oaky notes perfectly blending in a flowery, spicy aroma make the wine extremely fine and balanced. Evident tannic sensations in mouth, which are unusual in the Barolo wines from Rocche dell'Annunziata cru, are well-integrated with a powerful but elegant structure.
James Mitchell Cabernet Sauvignon 2014Produced from fruit grown, managed and harvested by James Mitchell viticulture and winemaking teams. Approachable but substantive, featuring ripe, lush fruit flavors with a touch of oak. Wine as real as Lodi - rugged, bold and honest. We harvest at night as the Delta breezes come up and sort through the vineyard to make sure only the cleanest grapes grow in the winery. We ferment in stainless steel at 84°F for about 12 days, then leave the wine on the skins, tasting at least twice a day to ensure the right texture and tannin levels before pressing. For aging, we use both stainless steel (for freshness) and French and American oak barrels. We like combining white oak species - the French is elegant, tighter grained and spicy, while the American is vanilla, brown sugar and toast. After 12 months, we finalize the blend, adding Petit Verdot, Petite Sirah, Merlot and a touch of Malbec.
Jordan Winery Cabernet Sauvignon 2012Concentrated aromas of blackberries and black cherries with an inviting hint of cedar. The wine's silky palate is long and expansive, boasting a beautiful balance of black fruit and fine tannin structure. Its finish is lively, lingering and laced with a sweetness of fruit. A deliciously seductive wine to be enjoyed now or cellared through 2028. Decant for 60 to 90 minutes to elevate aromas and flavors.
Ornellaia Ornellaia 2011 1.5LThe sun-filled, early-maturing 2011 vintage perfectly expresses the qualities of Ornellaia. The wine appears an intense, youthful ruby red. The nose offers rich fruit that is fully ripe yet at the same time crisp and lively, backgrounded by delicate nuances of balsam and toastiness. On the palate, the powerful concentration immediately impresses, as do the tannins, massive yet silk-smooth and glossy, which allows the wine to completely fill the mouth but with no feeling of heaviness. The finish, near endless, is deliciously pungent and spicy, with a welcome crispness throughout.