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[ Home > Wines Rated 90+ by the Wine Spectator ]
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|  | | The 2005 harvest season for Almaviva was the longest and latest ever, lasting from April 14th to May 17th. Meticulous ripeness controls and triple selection helped to obtain a very fine wine. Winter was warmer than average and marked nearly 30% less rainfall than an average year. The warm temperatures throughout the winter days, together with high temperatures in September, contribute to an early and homogenous budbreak on September 20 for the Cabernet Sauvignon, five days earlier than the average.
Dark ruby red, intense and opaque.
The nose is deep and complex, remarkably rich and concentrated, revealing fresh ripe fruits aromas, wild strawberries, black currant and blackberries nicely associated with mineral notes, spices, tobacco and coffee. The attack is powerful, ample and silky, immediately revealing a well-balanced and harmonious structure. The tannins are ripe and round, nicely enveloped by flavorful hints of vanilla, toasted orange zest, lavender, chocolate, and licorice.
The finish is long, mineral and silky, enhancing the richness of the ripe fruit and the elegance of the tannins.
A superb wine of an exceptional finesse and remarkable expression.
| | |  | | Estate-grown single-vineyard Bolgheri DOC Superiore
Guado al Tasso, meaning literally "Badger's Ford", takes its name from a common sight at the estate of Tenuta Guado al Tasso, Bolgheri, where it is produced. The vineyard is at an elevation between 44 and 58 metres (145 and 190 feet) above sea-level on stony, slightly calcareous soils. Tenuta Guado al Tasso is located 60 miles southwest of Florence, near the medieval village of Bolgheri, in an area known as the Maremma. The 900 hectares (2,223 acres) estate stretches up from the shore of the Tyrrhenian Sea to the hills, and aside from extensive vineyards, also grows wheat, corn, sunflowers, tomatoes and olive trees. Guado al Tasso was first produced in 1990.
Extraordinary intense ruby red in colour. Fruity, more of cherry than cassis, with hints of toast, coffee and dark chocolate. Finely structured and complex; balanced, with soft tannins and a lingering finish. Displays unmistakable varietal flavor while retaining strong regional character.
| | |  | | Solaia, which means the 'sunny one' in Italian, is a 10 hectares (25 acres) southwest-facing vineyard planted 351-396 metres (1,150-1,300 feet) above sea-level on stony calcareous soil of marl and friable albarese rock. It is located at Santa Cristina, contiguous to the Tignanello vineyard, which is on the same property, in the Mercatale Val di Pesa zone of Chianti Classico. Antinori first produced a single-vineyard wine from these vines with the 1978 vintage (which was a limited release only in Italy); the initial blend was 80% Cabernet Sauvignon and 20% Cabernet Franc, which was repeated in 1979. During following vintages, 20% Sangiovese was introduced and small adjustments were made (according to vintage) to the proportions of Cabernet Sauvignon and Cabernet Franc used, to arrive at today's blend of 75% Cabernet Sauvignon, 5% Cabernet Franc and 20% Sangiovese.
Black pepper, coffee, chocolate, vanilla, plums and bottled fruit aromas follow each other continually in Solaia 2003. The wine is strikingly elegant with nicely blended tannins supporting the sensation of sweetness and weight. The tasting does not reveal harshness, and the balance shows distinctive sweetness from the riper grapes. Hints of liquorice and coffee return in the impressively long finish.
| | |  | | Arrowood is extremely excited about their 2004 Merlot. Richard feels it’s one of the finest he’s ever produced in his four decades of winemaking in Sonoma County. The nose is ripe and luscious with black cherries, plums and cassis. The palate is rich and velvety with great intensity and fine tannins. This is a broad shouldered Merlot with an intense mouth-feel that evolves into and elegant, lingering finish.
| | |  | | Earth, boysenberry and currant aromatics and mirrored flavors. Generously rich with a velvety texture, finely integrated tannins and lengthy finish.
| | |  | | With Cabernet of this quality, the winemaking team believes in taking a minimalist approach to winemaking. Vinifying the fruit from each vineyard separately, Ed and Laurie used tailored pump-over techniques for optimal extraction, and then aged the wines in hand-selected, custom-toasted barrels of new French Nevers oak. They then aged the lots separately for just under two years before selecting the blend - one of exceptional depth, complexity and elegance. The final blend has aromas of Bing cherries, cocoa, cedar, allspice and mint. Generous cherry, blackberry and plum flavors are complemented by velvety tannins, resulting in a superbly long and elegant finish.
| | |  | | | | |  | | | | |  | | A beautiful, solemn appearance, wrapped in bright, luminous Bordeaux-red colour. A very complex aroma, with a perfect combination of fruit, spice and mineral nuances. In its underlying aroma you can find lovely hints of minerals and new leather. On the palate, it has an elegant attack, proud in its evolution and tasty in its lingering aftertaste. A supple, full-bodied, complex wine with a magnificent finish.
| | |  | | | | |  | | This wine reflects Mount Veeder’s distinctive terroir through its rich fruit and great tannins. The Cabernet Sauvignon is redolent with black cherry, plum, coffee and chocolate notes. The Malbec adds to the wine’s bouquet, acidity and length. The Cabernet Franc provides lavender, violet and spice to the blend, and the Petit Verdot imparts a low bass note and a reservoir of tannin. The wine will continue to develop complexity through a decade or more of proper cellaring.
| | |  | | Medium-dark ruby-garnet color. Full, gingery, berry-cassis and mineral bouquet, showing good fruit concentration and maturity. Full, sinewy flavors reveal good extract and weight of fruit backed by fine tannins and low acidity. There is a lot of class here, though the structure is evidenced by the firm, slightly dry finish. 3% Merlot included. Needs time.
| | |  | | Sandiavolo is Canonica a Cerreto's top wine. It is made from a selection of the best grapes available and is only produced in the most promising vintages. Their decision to use the I.G.T. Toscana denomination stems from the choice to experiment with varietals that are different from those specified for the production of Chianti Classico. Comprised of 1/3 Sangiovese, 1/3 Cabernet Sauvignon, and 1/3 Merlot. It is a bit more “New World” in style, with big, bold flavors enhanced by the use of new French Oak
| | |  | | Cantina Terlano Pinot Bianco has wonderful aromas of apple cider, chalk and lemon zest, this clean and focused wine expands on the palate to reveal warm apple crisp, clove and quince nuances. Possessing a long, concetrated citrus finish, this wine pairs perfectly with roasted pork, shellfish and egg-based sauces or a a charming cocktail beverage.
| | |  | | | | |  | | Harvest took place in the early days of September after a dry and very hot summer after a superb growing season - long and cold winter followed by a rainy and humid spring.
Exceptional weather conditions for an exceptional vintage.
Full maturation of the grapes and good concentration. Aging in oak cask during 15 months
Bright ruby colour. Intense aromas of red berries (raspberry) and ripe plum on spicy nuances.
Dense and compact. Well-balanced on a delicate oak structure and an important layer of tannins. Persistant aftertaste.
| | |  | | Harvest took place in the early days of September after a dry and very hot summer after a superb growing season - long and cold winter followed by a rainy and humid spring.
Exceptional weather conditions for an exceptional vintage.
Full maturation of the grapes and good concentration. Aging in oak cask during 15 months
Bright ruby colour. Aromas of black plum, of strawbery mixed with toffees and toasty notes.
Well-balanced, complex on a beautiful aromatic structure, a well-integrated oak note and foursquare fruit tannins. Long aftertaste.
| | |  | | Harvest took place in the early days of September after a dry and very hot summer after a superb growing season - long and cold winter followed by a rainy and humid spring.
Exceptional weather conditions for an exceptional vintage.
Full maturation of the grapes and good concentration. Aging in oak casks during 13 months
Bright ruby colour with purple tinges. Intense aromas of cooked red berries (raspberry, cherry) and coffee toffees mixed with spices . Beautiful vanilla note.
Ample, concentrated, generous and well-structured. deep fruit Well-shaped tannins. Good persistence.
| | |  | | | | |  | | Harvest took place in the early days of September after a dry and very hot summer after a superb growing season - long and cold winter followed by a rainy and humid spring.
Exceptional weather conditions for an exceptional vintage.
Full maturation of the grapes and good concentration. Aging in oak cask during 13 months.
Dark ruby colour. Intense aromas of cooked red fruit mixed with toffees and spicy nuances. Subtle vanilla note.
Well-structured, ample, generous. Beautiful aromatic combination. Well-integrated oak and solid tannins. Good persistence.
| | |  | | Colour : Deep purple red.
Nose : Rapsberry, a hint of violet, a touch of olive and "tapenade", of rosemary, with a dominante of spice.
Mouth : Full flavoured, elegant, very well-structured and balanced.
| | |  | | Colour : Very deep garnet, almost black in colour.
Nose : Black fruits with spicy and ink notes.
Mouth : Tannins are not only very powerful but also mellow, smokey notes, pepper, highlights wonderfully the Syrah variety on granite soils.
| | |  | | Colour : Deep red garnet with violet highlights during the first years.
Nose : Ripe fruits during the early years.
Mouth : Powerful tannins, mellow, stewed blackberries, can be kept for a considerable time.
| | |  | | Colour : Deep garnet red, with purple highlights.
Nose : Red fruit (raspberry, blackcurrant), with a hint of liquorice.
Mouth : Good attack, it is a round, elegant wine, soft and concentrated tannins, and a long aftertaste of blackcurrant and raspberry, spicy when it is young.
| | |  | | 100% Syrah, Aged for 15 months in new oak, Schistes and arènes granitiques. Elegance is the major word in 2006 which will remain as a good classical vintage. Their vine in the Cote-Blonde confirmed a quality improvement related to the drought of the last vintages... All the vines around the Viaillère developed as usual their incredible typicity: sweet texture, aromas of graphite and smoked bacon. This vintage reminds them of 1998, with more freshness. 1998 tastes very well at the moment. Cote-Rotie 2006 will age with harmony because the grape ripening went just to the right level. Squashed lead, blackcurrant, bacon, roasted coffee.
| | |  | | The famous Robert Young Vineyard is located in the north central Alexander Valley. The Chardonnay plantings are in alluvial clay soils. Robert Young saw an opportunity to custom tailor a Chardonnay clone that was best suited for his vineyard site. Using the best selection from his original plantings of the Wente clone, Robert Young had his “Robert Young Clone” certified in 1989.
Fresh aromas of yellow stone fruit, lemon zest and hints of honeysuckle and vanilla introduce the nose of this single vineyard Chardonnay. A medium-bodied entry fills the mouth with notes of melon, clove and wet stone minerality and ends with a lasting lemon oil finish. The wine has a creamy texture with bright acidity, making this an excellent food wine.
| | |  | | Planted in the early 1930's, the vineyard is about 70 years old. This vineyard is planted with the old clones of Syrah (low yielding) on their own roots, dry grown and yields about two tonnes to the acre.
The soils here are mainly clay, ironstone and gravel facing due east and fairly steep. The vineyard usually ripens early due to the low yields and extensive root systems of these old vines.
The grapes are handpicked and fermented with natural yeasts in open stainless steel tanks at temperatures up to 32 degree Celsius. All the pressings are returned to the 100% new French oak barriques and the maturation lasts for 18 months before bottling without fining or filtration.
This is always the most beautiful wine in the cellar and is the flagship of the Clarendon Hills Syrah Range.
Due to minimal intervention in the winemaking process this wine expresses the vineyard characters as it develops in the bottle for up to 30 years.
| | |  | | This vineyard was planted in 1925 in the conventional bush vine manner with no trellising.
The vineyard is very steep and faces due east, the soils contain high levels of ironstone, rock and quartz.
This is the highest part of the Blewitt Springs Vineyard and also the lowest yielding, about one tonne to the acre. The grapes are handpicked, usually quite early in the season, due to very low crops and the ability of Old Grenache to ripen.
The wine is made like all Clarendon Hills Wines, with natural yeasts and minimal intervention but sees no new oak barrels, usually 2-3 year old barrels of seasoned French barriques.
The resultant wine has a most exotic element to it reminiscent of Naomi Campbell in high heels wearing pink lipstick – wow!
| | |  | | This old vineyard consistently produces very attractive, well balanced wine with no rough edges, just perfume style and elegance. Ages very well. Aristocratic!
| | |  | | A very consistent vineyard, which always has very dark colour and black plum fruit with a gamey, leathery background. This has more to do with Cornas or Hermitage.
| | |  | | A very consistent vineyard, which always has very dark colour and black plum fruit with a gamey, leathery background. This has more to do with Cornas or Hermitage.
| | |  | | Situated in a natural ampitheatre with 360 degree aspects, this vineyard is dry grown and produces small crops of deeply concentrated Syrah with high tannin levels.
The yield here rarely exceeds two tonnes/acre and is often much lower.
This old gone ungrafted Syrah vineyard has a unique character which I describe as 'the full meal followed by the cigar'!
This wine is made in the same manner as all the Syrah vineyards and shows it's individuality purely due to vineyard influences.
This wine develops slowly and positively for a most complete tasting experience.
| | |  | | Colomé Estate is a Malbec based blend with Cabernet Sauvignon and Tannat. The signature red varietal of Argentina, Malbec excels in the warm, dry climate, producing exceptional wines with dark, spicy aromas and succulent texture. Serve with exotic game, lamb and beef. Enjoy over the next three to six years.
| | |  | | The name ‘Stump Jump’ doesn’t relate to the English game of cricket (jumping over the stumps at the end of the game), nor the breeding of livestock held in the stumps but relates to the significant South Australian invention – the Stump Jump plough. The plough soon became a worldwide implement for ploughing fields because of its ability to ride over stumps and gnarled “mallee” Eucalypt roots and snags, saving valuable time and resources by not stopping the draught horse.
This wine is the combination of many
individual parcels of wines that flowed
down from the many senior wines in
the d'Arenberg stable including parcels from a
range of new growers. Their red
winemaking is very traditional and
simplistic. All the reds are
fermented in traditional headed-down
open fermenters prior to being pressed
in traditional basket-presses, then
matured prior to bottling.
| | |  | | Domaine de la Janasse was created in 1973 by Aimé Sabon and is now run by the
exceptionally talented Christophe Sabon and his oenologist sister, Isabelle.
Christophe has introduced organic farming to the domaine and concentrated on the old
vines of the property in a way that has made this estate one of the highly sought-after
domaines of the region. The wines, whether simple Cotes du Rhones or Chateauneufdu-
Papes, are luscious, concentrated examples of what this lovely area can produce.
| | |  | | According to the legend, a plough, one day, unearthed an ancient sculpture representing the three goddesses of fecundity. Called the "Good Mothers" by the locals, it soon became "Bonnes-Mares" (from "Bonnes-Mères").
This Grand Cru vineyard is halfway between Le Chambertin and Le Musigny, and yet is not as well known. Its overall surface is 15 hectares (37,5 acres), straddling two communes : Morey (the smaller portion) and Chambolle. Maison Joseph Drouhin is the proud owner of a beautiful parcel on the Chambolle side, planted of course with Pinot Noir.
It is located on a gentle slope. Its soil, made up of small chalky stones, is very light and relatively easy to work. Yet, it is a very low yielding vineyard, made even more so because of the age of the vines and their severe "Guyot" pruning. No fertilizers or weed killers are used. The grapes are hand-picked and brought to the Drouhin cellars in small crates.
Joseph Drouhin's winemaking technique remains strictly traditional. Fermentation and maceration occur in wooden open vats with punching down of the cap and pumping over of the juice. The wine ages in oak barrels for 18 months and is fined with egg whites prior to bottling. Bonnes-Mares is a wine of great breed : a sumptuous ruby-red colour, with an intense and luminous hue.
They have a beautiful ruby color, so typical of pinot noir. Their bouquet is pure, lively and conjures up little red berries. True to the various terroirs, the 2006 vintage has produced rather elegant wines in Côte de Beaune, but wines with more flesh and structure in Côte de Nuits. These most enjoyable wines - expressing the qualities of both pinot noir and their Burgundian terroirs - will be a source of pleasure now and in the future.
Only the greatest dishes can do justice to Bonnes-mares, together with the traditional accompaniments for a Grand Cru of Burgundy : roasted or grilled meats, fowl, venison and well aged cheeses.
| | |  | | The Dutton-Gregori vineyard continues to captivate Du Mol with its combination of aromatic fireworks and coastal fruit purity which makes this single vineyard wine such a unique offering. Harvested from the same vines as the 2004 release, yet a full month later, the cool elongated ripening conditions have amplified the wine’s blue-fruited profile and an additional two years’ vine age has deepened the palate’s texture. They made two fruit thinning passes in a growing season that was marked by a plentiful fruit set, so that by harvest the moderate crop of small-berried clusters steadily ripened to perfection under sunny warm late fall skies. The explosive aromatics which linger the entire length of the wine create tremendous energy and are a telltale sign of the vineyard’s Green Valley origins. The wine possesses great deep-flavored extract with plenty of power in reserve to allow a decade of aging potential. The supple ripe tannic frame picks up and extends the palate and is buffered by the wine’s lush seamless weight. This is a beautiful wine from a fabulous vintage for Syrah.
Purple/black color. Classic floral intensity with pungent blueberry and blackberry aromas with a sprinkling of violet and licorice. Cassis liqueur and graphite dominate the palate which is beautifully full, rich and plush, yet lively and vibrant throughout. The layers of texture build to a finish that features powerfully chewy tannins and lingering fruit sweetness. Cellar for at least two years and decant for a minimum of two hours.
| | |  | | Lovely, enticing nose, with maturing coffee. This finesse is carried through onto the palate, which has great balance, with a soft, rounded, creamy structure. Some nice concentration here. Coffee-biscuit notes, reflecting the dominant Chardonnay portion. This has excellent style now, but will continue to improve.
| | |  | | | | |  | | | | |  | | On the nose you will find aromas of blackberries, smoke, pressed meats with BBQ spices, blueberries and vanilla. Deep, full flavors of blackberries, chocolate, boysenberries and black licorice will lead to a long lingering finish.
| | |  | | | | |  | | This is one of Italy's great red wines and the historic flagship of the Gaja family. Produced from Nebbiolo grapes, the wine takes its name from the village of its origin.
The color is deep garnet.
The nose is almost sensual in its complexity, with aromas of forest fruits, plums, licorice, mineral and coffee scents.
The taste is long, complex finish with fine, silk-like tannins and good acidity; dense structure, full of super-ripe fruit.
| | |  | | This is one of Italy's great red wines and the historic flagship of the Gaja family. Produced from Nebbiolo grapes, the wine takes its name from the village of its origin.
The color is deep garnet.
The nose is almost sensual in its complexity, with aromas of forest fruits, plums, licorice, mineral and coffee scents.
The taste is long, complex finish with fine, silk-like tannins and good acidity; dense structure, full of super-ripe fruit.
| | |  | | This is one of Italy's great red wines and the historic flagship of the Gaja family. Produced from Nebbiolo grapes, the wine takes its name from the village of its origin.
The color is deep garnet.
The nose is almost sensual in its complexity, with aromas of forest fruits, plums, licorice, mineral and coffee scents.
The taste is long, complex finish with fine, silk-like tannins and good acidity; dense structure, full of super-ripe fruit.
| | |  | | This vineyard lies a few steps from Sori Tildin. Purchased by the Gaja family in 1967, it derives its name from the term "costa," the side of the hill that faces the sun, and "Russi," the nickname of the former owner.
The color is dark ruby/purple.
It has a captivating aroma and refined nose with well-integrated aromas of blackberries, violets and roasted coffee beans.
Elegance and crystal purity characterize this extremely complex and densely woven wine with an aging potential of decades.
| | |  | | In 1964, the Gaja family purchased this vineyard from the parish of Alba and named it after San Lorenzo, the patron saint of Alba's cathedral. "Sori" means hilltop with southern exposure.
Color: Deep red.
Aroma: Highly concentrated currant and black cherry fruit with a hint of coffee, in addition to aromas of fine herbs, minerals and exotic spices.
Taste: Almost always the most powerful and austere of Gaja's five single-vineyard wines, requiring a longer time to fully develop. A very focused, concentrated wine with a long, lingering finish and refined tannins, it has excellent aging potential.
| | |  | | The Sorì Tildìn vineyard was acquired by the Gaja family in 1967. It was first produced as a single-vineyard wine in 1970. The word "sorì" is the Piedmontese word for a hilltop with a southern exposure. "Tildìn" was the nickname of Angelo Gaja's grandmother, Clotilde Rey.
Color: Deep purple.
Aroma:Complex aromas of toast, minerals, sour cherries, cedar and spices.
Taste: Displays the roundest tasting profile of all Gaja single-vineyard wines. The rich body, subtle texture and fine, ripe tannins are typical for this wine of great finesse, the quintessential expression of the land and the Nebbiolo grape. This wine has extraordinary aging potential--more than forty years in outstanding vintages.
| | |  | | Gaja family. It comes from the Gaia & Rey vineyard, which was planted in 1979 and was one of Piedmont's first Chardonnay vineyards. It is named for Angelo's daughter, Gaia, and his grandmother, Clotilde Rey.
Color: Straw color.
Aroma: It has a rich nose, with hints of toast and vanilla as well as aromas of citrus fruit.
Taste: Full body with concentrated, ripe fruit, balanced by a lively acidity; long, lingering finish
| | |  | | The term "conteisa" is the Piedmontese word for "quarrel" and refers to the historic dispute between the communes of La Morra and Barolo for possession of the Cerequio land.
Color: Garnet.
Aroma: Expressive floral nose with notes of red berries, plums, licorice and spices.
Taste: The Nebbiolo in Conteisa reflects the essence of the Cerequio terroir: sumptuous texture and a very refined character with perfectly integrated tannins.
| | |  | | Darmagi, planted in 1978, was Piedmont's first Cabernet Sauvignon vineyard in more than a century. "Darmagi," is Piedmontese for "what a pity," a comment Angelo Gaja's father, Giovanni, once uttered when he passed the vineyard as it was planted to Cabernet Sauvignon in 1978.
The color is intense, deep red, almost black, with opulent layers of concentrated fruit.
Though very Cabernet in character, Darmagi owes its distinctive, austere personality to the unique terroir of Barbaresco. Excellent fruit with strong cassis flavors and impressive power on the palate carry through to the long finish with persistent soft tannins. Great aging potential.
| | |  | | The Royal Cuvée is a prestige bottling that showcases the superb quality of the grapes grown on Gloria Ferrer's 335-acre estate vineyard in Carneros. Made only from the first pressing of grapes hand-picked from their vineyards, this classic Brut blend of two-thirds Pinot Noir and one-third Chardonnay offers the delicacy and exuberance of perfectly ripe fruit well-integrated with mature complexities derived from over five years of aging on the yeast. The 2001 vintage gave them an abundant crop that they thinned heavily. After a dry winter, they received just enough rain in February to bring us to normal levels. After a warm day or two in June, temperatures stayed in the 80s and low 90s through the growing season. Harvest was orderly and many vineyard blocks ripened slowly, allowing fruit to ripen fully while maintaining bright acidities.
A complex interplay of subtly nuanced berry and cherry aromas marries with mature yeast characters and a trace of
graphite in the nose of this well-developed yet remarkably fresh sparkling wine. The wine holds in exquisite balance
full, round, abundant flavors of citrus, ripe apple, spice and toast with vibrant acidity that refreshes the palate
throughout an extremely long finish.
| | |  | | 6 exceptional terroirs :
Le Clos "Cote Blonde", La Garde "Cote Blonde", La Grande Plantee "Cote Blonde", La Pommiere "Cote Brune", Le Pavillon Rouge "Cote Brune", Le Moulin "Cote Brune".
Winemaking: Closed stainless steel tanks. Temperature controlled alcoholic fermentation, 4 week maceration. 38 months in new oak.
Average yield:
35 Hl/Hectare
Average annual production:
around 30.000 bottles
| | |  | | Soil type: Limestone clay and silt soil. Sandy gravel.
Average age of vines: 40 years.
Winemaking: Temperature controlled alcoholic fermentation. 3 weeks maceration in vats. 24 months in oak barrels.
Average yield: 40 Hl / hectares.
Average annual production: 88,000 bottles.
Pair with: Small game, red meat and cheese.
| | |  | | It has the structure of the ‘07s with the maracuja and bergamot of the site; a nice yin yang of stone and wisteria and quetsch (purple plums); good length for an entirely attractive and characteristic Mosel wine.
| | |  | | This ultra-ripe Cabernet displays a rich tapestry of its multi-faceted origins. Juicy black cherry and raspberry notes from Oakville and Rutherford dominate the aromas, as Spring Mountain’s trademark purple plum, mocha, and sweet black olive notes add complexity. Coombsville offers a spicy note and its deep, inky-purple color. Structurally, while the wine shows the density of hillside fruit from Mt. Veeder and Spring Mountain, it is further strengthened by the density of fruit from Rutherford, Oakville, and Coombsville. One of our richest offerings to date; the wine will age well for at least 10 years, yet offers a velvety texture that finishes with a juicy sweetness when enjoyed at release.
| | |  | | Two separate blocks, both in Atlas Peak Vineyards. Harvested October 2nd and 3rd 2006. Located in the coolest growing region of Napa Valley, the two blocks combine several variations of Chardonnay: 60% Hermann Wiemer selection (originally from Upstate New York), the other 40%, a blend of Clones 4, 15, Dijon 76 and Dijon 96. Each type of Chardonnay vine adds its own unique flavors to the finished wine.
Whole-cluster pressed, then cold settled and inoculated with the classic Montrachet yeast. The juice was immediately transferred to barrels (25% new American Oak, 20% French Oak, 20% small Stainless) for cool barrel fermentation. The wine was left sur lie for five months of barrel aging, with bi-weekly battonage, or lees stirring. The wine is entirely non-malolactic, to retain all of the natural fruit acidity.The wine was gently transferred from barrels without the use of a pump, then cold-filtered and bottled in February 2007.
The 2006 Chardonnay displays bright lime zest, delicate green apple and apple blossom, and fresh pear flavors. The palate is full of crisp bright fruit with a rich silkiness on the finish.
| | |  | | Il Borro is a deep ruby red with dark purple reflections and has an intense bouquet of ripe fruit with notes of forest underbrush and spice. It is a dry, round and well-balanced wine with soft rich tannins that are consistent creating great length of finish.
It pairs nicely with roasted meats, stews and seasonal cheeses.
| | |  | | The commune of Aloxe-Corton, located above Pernand-Vergelesses at the northern end of the Côte de Beaune, has the unusual distinction of having over half its area covered in grand cru vineyards. These occupy 298 acres divided among 19 climats which take the Corton grand cru appellation for red wines; five among these, totalling 120 acres, take the Corton-Charlemagne grand cru appellation for white wines as well as the Corton grand cru appellation for red wines. Aloxe-Corton's remaining 294 acres include nine premiers crus, covering 72 acres, and 222 acres ranked for village wines. Production of these latter vineyards is over 99 percent in red wines. Total average annual production is 4,320 hectolitres (48,000 cases).
The origin of the name "Aloxe-Corton" indicates how old this village of 200 inhabitants is. "Aloxe" is derived from "Alussa," meaning "the country of Alus," a Gallo-Roman deity. The name "Corton" is less certain: some speculate that it is taken from the Latin "cortis," a rural residence; or that the village was names for Curtis d'Othon, a Roman emperor and close ally of Nero. Vines have been planted in Aloxe since at least 775, when Charlemagne bequeathed his vines to the Abbey of Saulieu in recompense for the pillage of their monastery at the hands of the Saracens. The commune only added the name of its famous Corton vineyard to its own in 1862, becoming Aloxe-Corton.
The grand cru vineyard of Les Pougets is comprised of two parcels covering 24 acres on the upper- and mid- slope directly adjacent to the Le Charlemagne climat. It is among the five vineyards of the commune in which the variegated soils, alternating between chalk and iron-rich marl, produce both Corton-Pougets and Corton- Charlemagne. Domaine des Héritiers Louis Jadot is proprietor of a superb, due southerly-exposed parcel of 3.71 acres purchased in 1914. This exceptional site yields a wine of sumptuous brilliance and complexity, powerfully structured and richly fruited. The aromatic Pinot Noir bouquet and deep, layered berry and oak flavors culminate in a seductive, persistent finish.
| | |  | | Puligny-Montrachet, situated to the south of Meursault and to the north of Chassagne-Montrachet, shares with Chassagne a handful of the greatest white wine vineyards in the world. The grand crus of Le Montrachet and Bâtard-Montrachet straddle the border between the two communes; those of Chevalier-Montrachet and Bienvenues-Bâtard-Montrachet lie entirely within Puligny. Of the commune's 1,260 acres of A.O.C. vineyards, 52 are occupied by these four grands crus, and an additional 247 are apportioned over eleven premier cru climats, which also enjoy this ranking for red wines. Only 300 hectolitres (3,350 cases) of red wine are produced in the entire appellation an average year, as contrasted with 7,900 hectolitres white wine (87,750 cases).
Originally a Gallo-Roman village, "Puliniacus," as recorded in the documents of Pope Urbain II in 1095, became Puligny-Montrachet in 1879. Its preeminence as a white wine village is comparatively recent: early plantings were in Gamay, later supplanted by wheat, cassis and mulberries. Only since the second World War has it become virtually overtaken by Chardonnay vines, yet is without doubt the commune in which this variety finds its most perfect and aristocratic expression.
The Clos de la Garenne is a small vineyard of approximately five acres lying at the southern extremity of the Champ-Canet premier cru, adjacent to Les Folatières; it should not be confused with the much larger and lesser "En La Garenne" premier cru at the crest of the slope. Le Domaine du Duc de Magenta owns all but a fraction of an acre of this superb vineyard, which yields one of Puligny's finest premier crus. The Puligny-Montrachet "Clos de la Garenne" of Duc de Magenta is a full and generous yet extremely elegant wine, with the distinctive peach and almond nuances characteristic of the commune married seamlessly to the rich Chardonnay fruit and harmonious notes of oak, both in the nose and on the palate. The ripe, velvety finish is extremely persistent.
| | |  | | Despite its still youthful freshness, this rich and at the same time elegant Spätlese (literally: "late-harvest") from the famous Wehlener Sonnenuhr vineyard shows a fine fruity, floral Riesling characteristic and an underlying hint of mineral from the grey Devonian slate soil.
Serve this refreshing wine slightly chilled! Enjoy it just by itself, if young with spicy dishes and - especially when more matured - in combination with seafood or poultry, but also red meat.
| | |  | | Sauvignon Blanc from New Zealand is widely regarded as setting a global standard for this variety. A combination of dry and moderate climates gives near perfect cool climate growing conditions and assists with the intense varietal characters unique to Marlborough.
Deriving from the French word sauvage (“wild”) and blanc (“white”) theirs is a crisp and powerful, well balanced wine with intense aromas of gooseberry, passion fruit and citrus flavours. This light to medium bodied aromatic wine to match with salads, seafood and vegetarian dishes and a perfectly acceptable quaffer!
Colour: Pale green.
Aroma: Lifted aromatics of tropical fruits combined with the traditional nettle and herbaceous aromas of Marlborough Sauvignon Blanc.
Palate: Firm acidity is surrounded by tropical fruits and herbaceous notes with hints of citrus sneaking in. A whopping mouthful of Marlborough.
| | |  | | L'Ecole 41 Estate Seven Hills Vineyard Merlot shows its characteristic cedary, silky black cherry fruit, with cool mint and floral aromas and a gripping, yet elegant mix of blueberry, blackberry, cocoa, and sweet tannins on a long lingering finish.
| | |  | | | | |  | | This wine is made from premium grapes sourced from one of the great Shiraz producing areas of South Australia namely McLaren Vale . A significant proportion of this wine is handmade using traditional methods i.e. small two tonne open fermenters, hand plunged and basket pressed prior to spending 10 months in older French and American oak Hogsheads. The wine shows its youthfulness with purple/red tinges on the rim. Sweet red berry fruits with some lifted oak characters dominate the bouquet. The medium weight palate reflects the bouquet, with its red fruits and soft oak flavours; sufficient acid and tannins provide structure and balance without being overbearing. The softer tannins and minimal use of oak, approx 10mths in total with 10% being new oak, makes for a fresher earlier drinking style. However this wine can safely be cellared for 2--4 years depending on the amount of bottle age you desire. 15.0% Alc/Vol Drink now or cellar for more complexity.
| | |  | | | | |  | | As always, Savitar 06 is the most brooding wine of the lineup. A dark red with a vibrant purple hue, the aromatics are bright, elevated combinations of cassis, tobacco and spice-box yet with freshness and vitality. The palate is full bodied, meaty and complex – well integrated oak and tannin provide elements of structure to the wine and it finishes with impressive length.
| | |  | | This wine celebrates Mollydooker's journey in life and their partnership in winemaking. Just as they use their separate abilities to enhance their winemaking, they blend the separate characters of these two classic varieties into a beautiful wine.
| | |  | | This full bodied chardonnay displays fine underlying acidity and a long finish, with hints of cardamom, anise and hazelnut which add interest to the fundamental lemon-mineral flavors. Of all Mount Eden’s estate-grown wines, their chardonnay is most in need of further bottle aging at time of release, requiring an additional two to four years to fully reveal its true character. Many vintages are still fresh and enjoyable after fifteen years; this wine is considered one of the longest-lived white wines produced in California.
| | |  | | | | |  | | This is the top of the Nicolis wine production: it is a princely wine, well bodied, elegant and vigorous. Its colour is an intense garnet red, its flavour is dry and generous, powerful and delicate. Its complex perfume reminds of flower scents and of ripe fruit, with important hints of underwood and leather.
| | |  | | An enticing, rather pronounced ruby red, edged with garnet. Its suite of fragrances exhibits considerable complexity, opening to dark fruit such as plum and blackcurrant, then enriched by a pungent spiciness that betrays cinnamon and clove. The attack offers dense, impressive pulp, and fine-grained tannins that marry beautifully with its alcohol; the result is a solidly-built, but not heavy or extractive, wine with a seamless, long-lingering finish.
| | |  | | The Columbia Valley is a diverse growing region that provides a wide range of fruit expression by variety allowing the winemaker to craft rich, multi-layered wines by blending grapes from unique vineyards throughout the region. Vineyard sources that give this wine its richness and complexity include our estate vineyard, Stillwater Creek, and such well-known Columbia Valley vineyards as Seven Hills and Red Mountain, among others. The Cabernet Sauvignon is aged 20-months in predominantly French oak barrels; both new, and one-year-old.
GRAPE VARIETY:
89% Cabernet Sauvignon, 9% Merlot, 2% Cabernet Franc
FOOD PAIRINGS:
Red meats, especially a juicy barbequed steak, grilled and smoked foods
TASTING NOTES:
A richly aromatic wine with layers of ripe plum, red currant and sweet black fruit. This is a classic, full-bodied Cabernet with firm acidity and a long-lasting, concentrated finish.
| | |  | | Classic Cabernet flavors and aromas of cassis and blackberry mark this jammy, highly extracted wine, and are offset by notes of dried herbs, spice, vanilla and cedar supported by bold, firm tannins and a long finish.
| | |  | | The wine is a glass-coating opaque purple with a killer nose of mineral, pencil lead, wild blueberry, and blackberry liqueur that roars from the glass. On the palate the wine is full-bodied, dense, and already beginning to show complexity within its layers of spicy black fruits. There is immense power, well-concealed ripe tannin, and the well-delineated finish lasts for over one minute.
| | |  | | | | |  | | This deep, wonderfully well-extracted Syrah vies with its sibling from the Melville Vineyards for highest honors within the Ojai clan. No less rich than the latter, but a bit fruiter and a little less spicy in character, it delivers a wealth of oak-enriched, black-berry fruit with highlights of violets, pepper and chocolate. While it is very full-bodied, it is also exceptionally well-balanced, and its finishing toughness is not out of bounds given its age. As rich and outgoing as it may be at the moment, this one is very much meant for the cellar, and, while three or four years would seem the minimum wait, it could well improve for considerably longer.
| | |  | | The 2007 blends the lush berry flavors of Zinfandel, the power and concentration of Cabernet Sauvignon, the dark black fruit of Syrah, the intensity and structure of Petite Sirah, the flesh of Charbono, and a hint of Grenache - all combined for a decadent wine with great complexity.
| | |  | | Milder winter than 1999. Sunny spring with temperatures within average. A hot and sunny summer and harvest time, have allowed a homogeneous ripening. Thinning of the grapes carried out in July (30% of Merlot and 10% of Cabernet Sauvignon grapes). Merlot harvested in September’s first half. Cabernet Sauvignon and Cabernet Franc from middle September to beginning of October. The grapes, well and uniformly ripen, have been hand picked and carried in 30 lb. bins.
Fermentation part in large oak casks, part in stainless steel, with temperatures < 30ºC. Macerated for 20-25 days, than transferred in French barriques (70% new) to conclude the malolactic fermentation. Each grape variety and every parcel is vinified separately. The single varieties have been blended after the first 12 months of aging in barriques at controlled temperature, than the wine has completed its aging with further 6 months in barriques, and 1 year in the bottle.
On the palate notes of ripe currants, berries and cherries. A good balance between silky tannins, acidity and alcohol result in a full-bodied wine with a long finish.
| | |  | | The Orogeny Chardonnay Russian River offers luscious aromas of pear and citrus, followed by flavors of tangerine and stone fruit. It has a lush, buttery mouthfeel and bright acidity. Although enjoyable now, this Chardonnay should cellar well for up to ten years. Enjoy it now with rich seafood, pasta and roasted chicken.
| | |  | | Dark and brooding, the 2006 Durell is packed with dark fruits and forest floor on the nose. Super rich and concentrated, with a nice earthy component. Nice hint of tannin adds to a killer finish.
| | |  | | | | |  | | This wine reveals an astonishing array of aromas: blackberry, black cherry, cola, vanilla, black licorice, caramel, lavender and dark chocolate. On the palate, the wine is round and creamy with rich flavors of blackberry, cherry, cassis and rum raisin. The mid-palate is viscous, with sweet full tannins that linger through the finish, along with notes of tobacco, black olive, dark chocolate and a touch of espresso. This stunning wine pairs well with grilled filet mignon, spicy lamb stew or roast squab.
| | |  | | The grapes are painstakingly selected by hand before being vinified separately and then left to mature in French oak barriques for between 9 and 13 months. The two varieties are kept separated through the all process and once blended, the wine is aged for a further three months in 35hl barrels, followed by another year in the bottle.
Color: deep ruby red with garnet reflections.
Nose: rich in bouquet and persistent, with hints of red berries and spices like cocoa, vanilla and coffee.
Palate: warm and well-balanced, with a consistent structure of tannins which support the long finish of the wine.
Meeting all the criteria for successful long-term ageing, it pairs structured sauces, read meats and game dishes and dry cheeses. Serve at 18°-20°C.
| | |  | | Shiraz 60%, Mataro (Mourvedre) 25%, Grenache 15%
Named after Rolf Heinrich Binder, the founder of the family winery and father of current winemakers Rolf and Christa, because of his love of the combination of shiraz, mataro and grenache. Heinrich is an estate wine with the shiraz coming from the Stephanie vineyard, the Mataro from the Chri'ro vineyard planted in 1972 and the Grenache from the Western Ridge vineyard planted in the early 1950's.
| | |  | | It derives from combining Sangiovese, Cabernet Sauvignon and Merlot from the vineyards of San Fabiano (250 m) and Cellole (450 m), facing west, south-west.
After a period of maturation in new barriques (15-16 months),
it is bottled and refined for 6-8 months.
| | |  | | This is a refined and wonderfully structured Chianti Classico Riserva that is brick-red and displays impressive aromas of crushed cherries with hints of cinnamon and tanned leather. Full-bodied with lush silky tannins and a solid core of ripe black fruit. The long finish is accented by rosemary and tobacco flavors.
Enjoy with grilled veal chop with balsamic glaze, mushrooms, truffle pastas or risottos, grilled steak and lamb with rosemary or venison tenderloin in a pomegranate sauce.
| | |  | | Sassicaia has an intense, concentrated and deep ruby color. The elegant aroma is complex with notes of red fruits. The flavor is powerful concentrated and has great depth with sweet and balanced tannins. In the mouth it is rich and dense, yet harmonious and elegant. The wine has a decisively long finish with significant organoleptic depth and a polyphenolic structure which ensures this wine’s extraordinary longevity.
| | |  | | The wine pops with spice, black pepper, floral and dark black fruit aromas. Rich flavors of black fruits, orange rind, clove and mocha are balanced by structured tannins and good acidity that leads into a long satisfying finish. Howell Mountain has long been of Ed Sbragia’s favorite places to grow Cabernet Savuignon and this wine is no exception, it has wonderful big flavors, with subtle hints of cedar and chocolate and just a touch of minerality.
| | |  | | Owned by Betty O'Shaughnessy, this vineyard is located at the very top of Howell Mountain and is named after the red bear that climbs the deer fence and swims in the reservoir. You'll love the big fruit flavors and unmistakable intensity of Howell Mountain fruit.
The wine pops with black cherry, cola and chocolate cherry aromas that lead into lush dark fruit flavors of blackberries and dark black cherries, with a hint of frambroise liqueur. Structured tannins lead into a long finish with toasty notes.
| | |  | | The 2006 Gamble Ranch Chardonnay has gorgeous integrated fruit aromas and flavors reminiscent of a perfect French pear taste with a scoop of caramel ice cream melting on every bite. The fruit and citrus flavors burst in your mouth and are accentuated by hints of brown spice, butterscotch and citrus zest. The lushness and creaminess carries itself into a long finish.
| | |  | | About one mile from Dry Creek, this thirteen-acre vineyard benefits from temperatures, that are a bit cooler than most of the appellation. It makes wine that's very aromatic with nice bright fruit, pear and lemon and a bit of minerality on the finish.
| | |  | | Flagship Syrah is harvested from cordon pruned vines at Rheeboksfontein in Malmesbury. The vineyard is on a South facing slope, at an altitude of about 150m above sea level. Sea breezes cool the area down at night. The soils on this farm are red ferric Oakleaf. These are suitable for dry land viticulture as they hold moisture well, due to their clay content.
Colour: Deep vibrant red
Aroma: Subtle fruit, with cloves, cinnamon and smoky character.
Palate: Integrated and elegantly understated, with well balanced oak and soft tannins.
Spice flavours follow through from the nose, with black cherries, liquorice and restrained red fruit. Medium bodied mid palate with a long, rounded finish.
| | |  | | After a cold and wet beginning, the 2005 vintage developed into a wonderfully moderate growing season that had plenty of sun and some decent hot temperatures, but contained no really aggressive heat spikes. This helped the grapes to mature very evenly and deeply with beautifully ripe flavors and rich, round tannins and allowed us to pick the vineyard calmly over several weeks when each block had reached its peak.
This wine jumps from the glass with an animated nose of flowers, black cherries and ripe plums liberally inflected with aromas of cedar shavings, cigar box, wet river rocks and graphite. It cascades across the palate revealing rich layers of black cherries, Crème de cassis and blueberries intermixed with generous hints of black tea and cardamom, leading to a reverberant exit of spiced plums and kola nuts followed by a lengthy mouth coating finish. While drinking well now, it will benefit from and open up more fully with some additional time in bottle and should continue to develop more weight and complexity over the next 10+ years.
| | |  | | 2005 is a classic Oakville Cabernet vintage, so it is no surprise that this wine exhibits such heady aromas of ripe blackberry, cassis, black licorice and mocha. The mouth has superb structure, with plenty of the fine-grained, round, ripe tannins we have come to expect from the Schmidt Ranch vineyard. Lingering notes of black cherry and cassis on the palate. The 2005 Alexis Cabernet promises to be enjoyable for at least 20 years following release.
| | |  | | Wine critics and enlightened enthusiasts from around the world have raved about the Cheval des Andes. The nose opens out on to warm notes of tobacco, red berry fruit macerated in brandy, cherry stones and home-made jam, with aromas of cedar-wood, and bay leaves coming through. The attack on the palate is full, rich and warm. Silky tannins mingle harmoniously with the oak, making this wine a truly great vintage, beautifully rounded off by a full, long finish.
| | |  | | 100% Cabernet Sauvignon. An age worthy Cabernet from the heralded Thelema estate has become a benchmark South African bottling. Sleek and stylish, it abounds with alluring flavors of blackberry and blackcurrant intertwined with complex notes of coffee, cedar, tobacco, and eucalyptus.
| | |  | | | | |  | | Torbreck's flagship wine, RunRig is structured and muscular with a phenomenal density, a dry vintage port-like concentration, and magnificent notes of smoke, blackberries, cassis, leather and coffee. A hint of viognier's sweet marmalade character comes through as the wine sits in the glass. A true 'Vin de Garde' to reward those with the patience to cellar it. From vines up to 140 years old grown at the Marananga, Moppa, Gomersal, Greenock and Kalimna vineyards in the Barossa. Dry grown Old Shiraz is blended with Viognier, compounding the wine's epic dimensions.
| | |  | | This wine is composed entirely of shiraz, harvested from the oldest, most revered vineyards in the Barossa Valley. It is made in the traditional Torbreck manner. All parcels are vinified seperately. Fermentation takes place in small open vats and "pumped over" twice daily. The wine is then pressed in basket presses and transferred into French oak barriques and hogsheads where malolactic takes place. The wine is racked through a primitive system relying solely on gravity. The Factor is usually bottled after 24 months maturation, dependant on vintage. The individual components of this wine combined, produce an average yield of 1 to 1.5 tons per acre in an area where 6 tons per acres is common. This is world class in every way.
| | |  | | Trimbach's Gewurztraminer Cuvee des Seigneurs de Ribeaupierre is produced from clay and limestone soils dominated by Keuper which confer a powerful style to the wine. The remarkable richness and depth of this wine is partly due to a special soil based on marl and limestone. It comes from the ancestral vineyards of the lords of Ribeaupierre and the grapes are never picked before they have reached maximum ripeness. It is only made in exceptional years.
Redolent of roses, lychees, spices, this immensely rich Gewurztraminer can misleadingly seem slightly sweet. This is misleading. In youth, the roundness and viscosity can mask its typical dryness as well as the underlying finesse which is the Trimbach trademark.
This long-living wine makes a fascinating aperitif but truly comes into its own with foie gras or desserts based on fresh ripe fruit.
This rich and powerful but dry Gewurztraminer will match every World Cuisine where various tastes, spices and exotism blend with happiness.
| | |  | | This famous Riesling comes from the choicest slopes of Ribeauvillé overlooking the Trimbach winery which are Geisberg and Osterberg. The sun exposure is south and southeast. The vine's high average age of some 40 years ensures low yields and concentrated fruit. The eldest vines are about 50 years old and more. Its clay-limestone soil contains a high proportion of fossil-flecked muschelkalk, which brings out all the best out of the Riesling.
Cuvée Frédéric Emile is exclusively made from very ripe grapes, selectively picked at the end of the harvest. Dry and firmly-structured, but very fruity, this multi-faceted wine owes its great depth of flavour to the combination of Riesling grapes with ideal soil. After a few years in bottle it reveals a fascinating mineral nuance.
This long-living Riesling bears the name of their great ancestors, Frédéric Emile Trimbach. It is prized for its breed and choiceness.
| | |  | | Lily’s garden is made from a selection of Two Hands finest Shiraz barrels from McLaren Vale. The grapes were crushed into and fermented in open top potters, with regular pump overs twice daily to extract colour and tannin. The grapes were then pressed and the wine was transferred to tank and then racked to barrel for oak maturation.
Colour: Dark purple plum in colour, so dense, it's almost black.
Aroma: The nose shows great intensity filled with plum, mocha and aniseed and secondary notes of clove and mixed spice.
Palate: A dense lush mouthfeel with sweet oozy fruit. Fruit driven with well balanced velvety tannins, sweet dark plums encased in a rich mocha chocolate, supported by subtle vanillan oak.
| | |  | | What one notices first is the conjunction of concentrated black-cherry Merlot fruit and a texture somewhere between satin and velvet. What one notices last is the broad finish that lingers. The 1998 Vérité can be enjoyed now or cellared for even greater drinking pleasure.
| | |  | | Benjamin Romeo has devoted his life to making great wine in Rioja. At this moment he owns 20 plots, with the age of his vines between 45-100 years old. He is currently using about 85% of his own grapes, and the rest he buys from other reputable growers. His goal is to use 100% of his own grapes. Benjamin Romeo maintains very low yields and carries out “green harvest”. Grapes are picked manually, choosing only the best matured ones, but not over matured. The grapes are sorted also by hand, then they are put in small open barriques for fermentation.
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