Powerful, superb offering from iconic Bordeaux estate
Fruity, fleshy, powerful and intense and that’s just the aromatics. Flavours of ripe cassis with wild blackberry and strawberry, redcurrant and cherry. The signature cigar box and smoke is here alongside graphite and camphor notes. Full-bodied with tannins that are supple to the point of melting.
16.5pts Jancis Robinson (Tasted Apr 18)
91pts Robert Parker (Tasted Mar 22)
Blend of Cabernet Sauvignon, Merlot and Petit Verdot
Cellaring: Now to 2037
Food Pairing: The classic pairing for Pauillac reds is slow-cooked rack of lamb. Also try Côte du Boeuf with panfried ceps. For dessert, a dark chocolate truffle torte.
STORY BEHIND THIS WINE
The noted Bordeaux wine critic William Kelley described this 2017 as “Indecently good” and we are inclined to agree. One of the world’s truly iconic producers, an estate whose quality is so consistent that references to vintages are practically irrelevant. This Pauillac de Latour is the estates 3rd wine. Made from younger vines, it is approachable in its youth while still retaining great potential in the cellar. If this is the quality of their 3rd wine, one can only ponder in awe at how good their Grand Vin must be. Read More.
A world-renowned coffee liqueur!
Tia Maria brings rich roasted coffee depth, warm Jamaican rum character, and a touch of sweet vanilla to classic cocktails and indulgent desserts. Crafted by combining 100% Arabica coffee beans with premium Jamaican rum and natural Madagascar vanilla, this dark, smooth liqueur delivers intense aromas of fresh-brewed espresso and dark chocolate. Velvety, aromatic, and pleasantly balanced.
Crafted by combining 100% Arabica coffee beans with premium Jamaican rum and natural Madagascar vanilla
Cellaring: Ideal now
Recommendations: Shake 50 ml Tia Maria with 25 ml vodka and a fresh shot of espresso over ice for a smooth, velvety Espresso Martini, or pour over ice and top with tonic water and a lime wedge for a refreshing Tia Tonic. For a classic serve, stir into hot black coffee and top with floating double cream. In cooking, its dark coffee and rum profile makes a delicious soak for tiramisu, a rich drizzle over vanilla gelato, or an aromatic addition to chocolate brownies and mousses.
STORY BEHIND THE LABEL
With roots dating back to mid-17th-century Jamaica, Tia Maria’s legendary recipe was preserved through generations before being rediscovered and brought to the world in the 1940s by Dr. Kenneth Leigh Evans. Produced using cold-brew extraction techniques to preserve the full aromatic profile of its Arabica beans, Tia Maria combines Caribbean spirit heritage with timeless mixology appeal. Today, it remains a bar classic, celebrated for its smooth texture and essential role in modern coffee cocktail culture.
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