EL FRESCO DINING
STRAWBERRY & MANGO
MINHAS WINERY presents
Dragon's Tears SIGNATURE WINES BY MANJIT MINHAS
Dragon's Tears SAUVIGNON BLANC
that EL FRESCO DINING experience
Except, An even better TASTE.BUY NOW
Unwind with our
Dragon's Tears CABERNET SAUVIGNONBUY NOW
Dragon's Tears PLUM WINE
Everything you love about white wine,
combined with natural plum
can make an amazing blend
Dragon's Tears STRAWBERRY & MANGO
Natural flavours infused in Grape WineBUY NOW
The Milky Way tastes like raspberries.
Then why not Wine!?
Dragon's Tears RASPBERRY WINE
Combines the delicious nectar of raspberries with white wineBUY NOW
Pies and cheescakes
Dragon's Tears BLUEBERRY WINE
A Fusion of White Wine with Natural Blueberry
It's a Recipe for a perfect nightBUY NOW
Dragon's Tears PEAR WINE
A fusion of White Wine with Natural Pear
An unbeatable pairBUY NOW
Dragon's Tears PINEAPPLE WINE
A Fusion Of White Wine With Natural Pineapple
sweet and refreshingBUY NOW
THE STORY OF DRAGON'S TEARS
By 2005, the sister and brother team of Manjit and Ravinder Minhas had carved out a good share of the beer and spirits business. They decided to import wines hoping for similar success. However they failed miserably. Over the next ten years, Minhas Breweries and Distillery became the fastest growing alcohol company in North America. For all these years, failure in the wine business haunted the Minhas siblings. They continued to search for great tasting wines around the world in the hope that one day they would venture into the wine business again. Great News - this epic tasting wine is being offered at an amazing price. Finally, the last of the Dragon's Tears have fallen. Enjoy!
LEGENDARY TIMES CALL FOR LEGENDARY TASTE
This Dragon's Tears wine is produced from grapes grown in their Belen property in the famous Casablanca Valley. The wine is fermented and aged in the facilities in Chile. Vineyards – The fruit for this wine comes from the winery's Belen property in the cold Lo Ovalle sector of Casablanca. The clay and granitic soils of limited fertility and the valley's maritime influence enable the production of grapes with high aromatic expression and abundant freshness. The vineyard is vertically positioned, guyot pruned, and drip irrigated. Harvest takes place in early April. The grapes are hand-picked and pneumatic presses are used to obtain the must, which is decanted at low temperatures to reach the maximum clarity. It is fermented with selected yeasts in stainless steel tanks at 10 -12˚C which enables it to develop all of its varietal potential with pronounced citrus notes. The wine remains on its fine lees until bottling to preserve its freshness and increase its volume on the palate.