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Amberwine 2015 - Clarendelle Haut-Brion
Clarence Dillon

AMBERWINE 2015 - CLARENDELLE HAUT-BRION

  France / Bordeaux
€41.00
€26.04
QTY
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A Masterpiece of Dessert Winemaking!

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Why do we love it?

Clarendelle Amberwine 2015 is an exceptional dessert wine that captures the artistry and tradition of the Bordeaux region, inspired by the great sweet wines of Sauternes. The 2015 vintage is considered one of the best of the past decade, with ideal weather conditions that encouraged the development of noble rot, giving the wine its distinctive character. 

This wine is crafted by Clarendelle, part of the Domaine Clarence Dillon group, renowned for the legendary Château Haut-Brion. Clarendelle Amberwine 2015 was created as a tribute to the amber-hued, aged sweet wines made with botrytis, aiming to deliver complexity, elegance, and balance. 

The blend is composed of 80% Sémillon, which forms the backbone of the wine, offering richness, structure, and aging potential, and 20% Muscadelle, which adds aromatic intensity, freshness, and floral notes. The winemaking process is based on two techniques: noble rot (Botrytis Cinerea), a beneficial fungus that dehydrates the grapes and concentrates their sugars and aromas, and late harvest, where grapes are left on the vine until they become overripe, enhancing the wine’s sweetness and complexity. 

Make a bottle of Clarendelle Amberwine 2015 yours today! 

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

LOW

Tastes Like

It has a deep amber color with golden hues that reflect its aging and density.

The nose is layered and expressive, with aromas of ripe peach, baked pear, citrus marmalade, honey, dried fruits, and hints of caramel and vanilla from oak aging.

On the palate, it’s rich and velvety, with an outstanding balance between vibrant acidity and intense sweetness. The finish is long and lingering, with notes of candied fruit, honey, and a subtle spicy touch. 

Technical stuff
Color White
Type Sweet
Year 2015
Alcohol 13,5%
Origin Bordeaux, France
Variety Semillon, Muscadelle
Aromas ripe peach, baked pear, citrus marmalade, honey, dried fruits, caramel, vanilla
Bottle Size 750ml
Barrique 12-18 months
Serving temperature 8–10°C
Aging 10 years
Closure Cork
Organic No

AMBERWINE 2015 - CLARENDELLE HAUT-BRION

PAIR IT

with blue cheeses like Roquefort or Gorgonzola, foie gras, fruit-based tarts, Crème brûlée or baklava.

No bake cheesecake with lemon cream and white chocolate

For the biscuit base:
- 1 packaging crumbled biscuit 
- 90 gr. butter


For the cheesecake filling:
- 400 gr. cream cheese
- 400 gr. whipping cream
- 125 gr. white chocolate 
- 50 gr. lemon jelly  (from a ready to make mixture)


For the lemon cream:
- 150 ml of fresh juice
- 1 tablespoon lemon zest
- 30 gr. lemon jelly 
- 80 gr. sugar
- 20 gr. butter

For the lemon cream:

Put the lemon juice and zest in a saucepan, add the sugar and mix well. Place on medium heat and as soon as the mixture boils, take it of the heat. Add the lemon jelly and mix well until it it dissolved. Finally add the butter and let the cream chill.

For the stuffing:

Prepare the cheesecake cream by putting the whipping cream in a saucepan. Put it on low heat to boil. Remove the cream from the heat and immediately add the lemon jelly and white chocolate, while stirring well until the chocolate melts. Let the mixture cool. Finally add the cream cheese and stir with a whisk until all the ingredients are homogenised and you have a fluffy cream.

For the base:

Mix the grated biscuit with the butter and cover with this the bottom of a medium cheesecake form.

Allow to cool slightly and stand at room temperature. Then add the cream and put the cheesecake in the fridge for 30 minutes. Finally add the lemon cream and leave for 2-3 hours in the refrigerator to chill.

Notes on the recipe:
- We can add grated pistachios to the base
- We can flavor the cream with mastic or vanilla
- If the lemons are very sour, you may need more sugar


Eva Monochari

Food Blogger

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