Features
- CHAIRMAN'S AWARD (Double Gold), 2008 Riverside (Calif.) International Wine Competition
- AMERICAN EXAMPLE OF GREATNESS (Gold), 2008 Jefferson Cup Invitational Wine Competition
- GOLD, 2008 Long Beach (Calif.) Grand Cru Wine Competition
- GOLD, 2008 Pacific Rim International Wine Competition
- GOLD, 2008 Big E Northeast Gold Wine Competition
- GOLD, 2007 Tasters Guild International Wine Judging
- 95 RATING (Exceptional wine) and GOLD Medal, 2010 World Wine Championships, Beverage Testing Institute
- EXAMPLE OF AMERICAN GREATNESS (Gold), 2007 Jefferson Cup Invitational Wine Competition
- GOLD, 2011 Big E Northeast Gold Wine Competition
Relax after a long day's work with a glass of Hunt Wines' Cream Sherry, a delicious blended wine with hints of raisins, nuts and caramel, and fortified with 100% grape brandy. Cream Sherry has been a Hunt family favorite for generations, a perfect drink for relaxation before or after a nice meal. The foundation of our Cream Sherry is a blend of Riesling, Chardonnay and lightly oaked Cabernet Sauvignon wines. They then bubble oxygen through the blend for a month or more to produce the beautiful "darker" flavors of raisin, nut and caramel. Finally the wine fortified with pure grape distilled spirits to achieve the perfect balance between these flavors, sweetness, tartness and alcohol. Serve at cool room temperature or lightly chilled. Enjoy a glass by itself, with sharp cheeses and desserts, or as an ingredient in soups, stews and sauces.
Specs
- Varietal: Vignoles
- Appellation: Finger Lakes
- Total Acidity: 9.3 g/L
- pH: 3.2
- Bottling Date: Mar. 11, 2008
- Residual Sugar: 10%
- Alcohol: 10%
- Varietal: Vidal Blanc
- Appellation: Finger Lakes
- Brix at harvest: 43 degrees
- Total Acidity: 9.9 g/L
- pH: 3.8
- Bottling Date: Jun. 23, 2010
- Residual Sugar: 26%
- Alcohol: 10.5%
- Appellation: Finger Lakes
- Total Acidity: 7.4 g/L
- pH: 3.2
- Bottling Date: Oct. 7, 2011
- Residual Sugar: 14%
- Alcohol: 18%
Specs
- Varietal: Vignoles
- Appellation: Finger Lakes
- Total Acidity: 9.3 g/L
- pH: 3.2
- Bottling Date: Mar. 11, 2008
- Residual Sugar: 10%
- Alcohol: 10%
- Varietal: Vidal Blanc
- Appellation: Finger Lakes
- Brix at harvest: 43 degrees
- Total Acidity: 9.9 g/L
- pH: 3.8
- Bottling Date: Jun. 23, 2010
- Residual Sugar: 26%
- Alcohol: 10.5%
- Appellation: Finger Lakes
- Total Acidity: 7.4 g/L
- pH: 3.2
- Bottling Date: Oct. 7, 2011
- Residual Sugar: 14%
- Alcohol: 18%
Sales Stats
- Speed to First Woot:
- 2h 0m 12.115s
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