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[ Home > Wines Rated 90+ by the Wine Spectator ]
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|  | | | | | | | | | |  | | Made from a blend of classic Bordeaux varieties, in which Cabernet Sauvignon predominates, Almaviva is the result of a felicitous encounter between two cultures.
Chile offers its soil, its climate and its vineyards, while France contributes its winemaking savoir-faire and traditions.
The result is an exceptionally elegant and complex wine. Its launch was a major milestone in the development of Chilean wines, both in Chile itself and in the international market.
Intense, opaque ruby red. The nose is incredibly profound, densely concentrated and complex, filled with black currants and layers of smoky tobacco, spices and mineral notes. The attack is powerful and full-bodied as the evolution leaves an impression of balance and harmony. Blackberries, plums, grilled orange zests, lavender, and cigar smoke accompany amber, minerals and hints of frankincense. An excellent wine from an exceptional vintage.
| | | | | | | |  | | 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.
| | |  | | 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.
| | |  | | 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.
| | |  | | Pinot Grigio, which reaches the peak of its expressiveness in the Collio, is characterised by a copper-tinged straw yellow. Its bouquet is marked by a impressive fruitiness, and the palate demonstrates all of the amazing qualities of the Collio: superb weight and viscosity, mineral-edged, savoury, tangy, and lively.
Wine Spectator Top 100 of 2008 - #70
| | | | | | | |  | | 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, Ed believes in taking a minimalist approach to winemaking. Vinifying the fruit from each vineyard separately, Ed and his long-time winemaking partner Laurie Hook used tailored pump-over techniques for optimal extraction, and then aged the wines in hand-selected, custom-toasted barrels of new French Nevers oak from coopers with whom they have long-established relationships. The winemakers put the wines through 100-percent malolactic fermentation for added complexity and softness, and aged them just over two years before Ed selected the blend that he felt layers the personalities of the vineyards into a harmonious whole. The final blend showcases aromas of black berries, toasty oak, mint, white pepper and cocoa. Black fruit, cassis, caramel, vanilla, brown spices and hints of rose petals coat the palate as ripe supple tannins extend throughout the long finish.
| | |  | | | | |  | | | | |  | | | | | | | | | |  | | | | |  | | The top-product of the Brancaia brand. The Supertuscan IL BLU proves the performance of Brancaia in terms of elegance, complexity and intensity.
| | | | | ILATRAIA, IGT Maremma Toscana (Brancaia in Maremma) is an intense and complex red wine, produced in a modern style and at most typical of its terroir.
| | |  | | Deep purple colour. This wine possesses a complex bouquet of red berries, cedar, mint, tobacco, espresso and chocolate. This wine displays a soft coating texture; the rich fruit drives straight across the palate displaying a medium to full bodied intensity. Flavours of cloves, chocolate and lifted purple fruits mingle with the unobtrusive oak.
| | |  | | Bright pale gold in color with an elegant varietal nose of white fruit, spice and integrated vanilla notes, this seductive Chardonnay delivers a rich, buttery texture, firm backbone and lovely acidic balance. The finish is clean and smooth, with impressions of intensity.
| | |  | | The grapes were all grown in the same terroir from our vineyards at the foothills of the Andes Mountains, in Maipo Valley.. The grapes were strictly selected before crushing. Each variety was fermented separately, with an average cold maceration period of 7 days at 4º-5ºC. Fermentation was carried out with a total maceration period of 20 days, average. 100% of the wine was aged in French oak barrels for a period of 12 months. After bottling, the wine was aged for additional 12 months prior to its release.
An excellent Bordeaux-style blend. The nose is deep and smoky. Rich, clean and integrated on the palate, with layering and style. It is powerful and fruity. Earthy, ripe, with notes of tobacco, plums and cassis.
| | | | | | | | | | The property is situated in the village of Capcanes and served for several years as the
village cooperative. In the 1990’s, the co-op began making kosher wines for the Jewish
population of Barcelona, and from that exposure in the much larger city, the property
began to attract a greater level of interest. Eric Solomon approached Capcanes
and asked for a custom cuvee to be made from some of the better vines of the property.
This was just the beginning of a strong partnership!
| | |  | | 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. All the vines around the Viaillère developed as usual their incredible typicity: sweet texture, aromas of graphite and smoked bacon. This vintage reminds me of 1998, with more freshness. Squashed lead, blackcurrant, bacon, roasted coffee
| | |  | | 67% Grenache - 20% Syrah – 12% Mourvèdre - 1% Cinsault Aged for twelve months: 70% in 1 to 4 years old barrels, 15% in wooden vats, 15% in concrete vats. Co-fermenting has been more interesting than ever: grenache-minerality, mourvèdre-muscles, cinsaut-blandness, syrah-crispness.
| | |  | | 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.
| | |  | | Ripe and luscious, beautifully balanced to keep it on its toes, dancing delicately through a long finish, offering plum, cherry and red peppercorn flavors that don't quit.
| | |  | | Hickinbotham Grenache grapes are from vines planted in 1920. The unusually dry growing season resulted in even smaller yields than normal, under two tons per acre. All of the vines are dry-farmed and hand pruned. Picking took place over several passes to ensure optimal ripeness of the fruit. Grapes were hand picked in order to allow for whole berry fermentation. This process allows us to better retain the grape’s varietal essence and minimize bitter tannin extraction in the wine. The juice is fermented using wild yeast; temperatures were kept 32 degrees Celsius with an extended maceration. All of the pressings are returned to the barrel. No fining or filtration is allowed ensuring the purest expression of the grape and vineyard that will age well and complement the dining experience.
Hickinbotham Grenache is aged in barrels that are hand selected by the winemaker. The French barrels used are two to four year old tight-grained oak from Cadus. Barrels are seasoned for three years before being toasted to medium char over a cool flame for several hours to minimize blistering. Hickinbotham Grenache spent 18 months in barrel. The resulting wine is extremely balanced and integrated; when decanted it is ready to consume now or can age for 6 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!
| | |  | | Planted in the Onkaparinga Valley in the Clarendon Hills area, this wine is always very peppery and spicy with nuances of Leather and minerals. A most individual wine - always very deeply coloured and with abundant tannin.
Hickinbotham Shiraz Vineyard planted in 1965 on hard clay and ironstone soil facing north into the Onkaparinga Valley.
| | |  | | 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.
| | |  | | On the Nose: The first hints of dry herbs soon blossom into candied grapefruit and cinnamon, rounded out by notes of biscuits and dried fruits.
On the Palate: One sensation follows another and expands, rhythmic and precise yet voluptuous. The initial density takes on a creamy fullness, as the wine’s finesse expands and takes off on a note of sap.
| | | | | 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.
| | | | | | | |  | | This majestic Shiraz comes from the spectacular Malakoff estate, low-yielding (less than 1t/acre), high-concentration vineyard site in Central Victoria. Gone is the over-ripe, alcoholic in-your-face style of so many Australian shiraz wines. In its place is a medium bodied wine wrapped in a silky texture that is a revelation of what Australian shiraz can be when made by one of the great winemakers of syrah. This variety has been interpreted by two renowned wine families; Rhône master Michel Chapoutier, together with wine authority and Napa Valley vintner Anthony Terlato. The soil profile of the Malakoff vineyard is remarkably similar to that of France's northern Rhône Valley and the area's climate is ideal for growing superior quality Shiraz.
Color: Black raspberry red
Aroma: Complex with black fruit aromas (black cherry and black currant) some chocolate and toasty notes.
Taste: Explosive black berry and pomegranate-like flavors with perfectly matched tannins that give the wine a long, lasting aftertaste. A treat to drink now and will age well for 7-10 years.
| | |  | | 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.
| | |  | | | | |  | | | | |  | | Finca Allende, the estate created by Brother and sister team Mercedes and Miguel Angel de Gregorio, is located in the hill town of Briones in the Rioja Alta. 'Allende' can be roughly translated as 'further'; its philosophy is to go further and further towards creating the perfect Rioja. This has been done by marrying the old and the new, by embracing the traditional grape varieties but then treating them to new French oak. A further distinguishing characteristic, apart from their ripeness and structure, is that Allende's best wines are vineyard-based, with focus on the expression of Rioja's varied terroir.
| | |  | | | | |  | | | | |  | | 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.
| | |  | | Gaia and Rey is the first white wine ever produced by the 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
| | |  | | 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.
| | |  | | The fruit for this wine was sourced from premium vineyards in Coonawarra and Padthaway region of South Australia. The 2001 vintage was characterized by an exceptionally long ripening season. The cool, clear nights helped to retain the distinctive cool climate Shiraz characters - intense flavors and elegant structure.
The 2001 Greg Norman Reserve Shiraz is a rich, deep, red color, indicating great power and intensity. The nose shows complex layers of fruit with rich, dark plum and blackberry notes complemented by warm earth notes and spicy oak aromas. The palate is full bodied and elegant with dark plum and blackberry flavors complemented by touches of eucalypt and mint. Supple, silky tannins form the basis of this finely structured and balanced Shiraz. This wine would make a great accompaniment to braised spare ribs, lamb cassoulet or a rich venison stew.
| | |  | | 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.
| | |  | | Bearing the hallmark of the year of its birth, this cuvée is impressive with its richness and elegance. The high proportion of Chardonnay Grands Crus makes this wine a refined and balanced Champagne with fresh, delicate aromas.
Composition of the cuvée:
- 49% Chardonnay, a very high proportion compared to the average within the appellation
- 51% Pinot Noir
| | |  | | 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. Average annual production is 4,320 hectolitres (48,000 cases).
The history of Aloxe-Corton is not complete without the contribution of the Emperor Charlemagne. It is known that he owned vines on the hillside above Aloxe, which, in 775, at age 33, he bequeathed to the Abbey of Saulieu in recompense for the destruction of their monastery by the Saracens. At this point in history, most of the vineyards were in red vines, and it is supposedly due to Charlemagne's wife that the first white vines were planted. In his latter years, Charlemagne's chin was graced by a luxuriant white beard. His advanced age did not dampen his appreciation of fine dining; but, invariably, when he drank, drips found their way to his beard. His wife, scandalized by the little red hairs, made such an issue of his un-regal appearance that Charlemagne finally agreed to replace the red vines with white. So the great white wine named for him was born.
The grand cru of Le Charlemagne covers 42 acres comprised of two parcels stretching from the summit down to mid-slope adjacent to Corton-Pougets on the Aloxe-Corton hillside. It is among the five vineyards of the commune in which the variegated soils, alternating between chalk and iron-rich marl, produce both Corton and Corton-Charlemagne. Domaine des Héritiers Louis Jadot is proprietor of an exceptional, 4.94-acre parcel of vines adjacent to Les Pougets exposed directly to the south. Purchased in 1914, this vineyard yields a Corton-Charlemagne for which Jadot is famous, considered to be the benchmark by by which Corton-Charlemagne is judged. A wine of rare textural elegance and depth, its aristocratic bouquet and luscious full-fruit complexity are completed by discreet nuances of honey, cinnamon and oak, culminating in an intense, lasting finish.
| | |  | | A regional blend from selected low yielding vineyards in Marlborough's Wairau and Brancott Valleys. The grapes were machine harvested in cool autumn evenings to retain varietal character. After juice clarification the wine was inoculated with pure, aromatic yeast strains and cool fermented. Five per cent of the wine was barrel fermented in new oak and 15 per cent underwent a full secondary malolactic fermentation to add mouth feel and complexity.
The wine displays classic Sauvignon characters of gooseberry, passionfruit and a touch of herbaceousness. The palate is full bodied with rich, ripe fruit balanced with crisp acidity. A stylish wine with good fruit intensity, complexed with a touch of oak and creamy malolactic.
| | |  | | 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.
| | |  | | Perigee exemplifies this vineyard’s characteristic cedary, black cherry elegance. Polished with perfumed aromas of exotic spice, velvety blackberry and silky black cherry fruit, this wine exudes power and grace on an endless, earthy finish.
Perigee is the closest point to the earth in the moon’s orbit. “Closeness to the earth” is an attractive attribute for Seven Hills Vineyard, since the wine is known for its earthy structure and suggests the environmentally sound and sustainable viticultural practices we utilize.
| | |  | | Fruit has been sourced from old vines in the Clare Valley. 10 % from Northern Clare or sometimes, as in the current year from Blewitt Springs. The vines are grown on a wide range of soils varying from clay to rocky outcrops and sand in Blewitt Springs. All vineyards have a drip irrigation system, but are rarely used with exceptions such as in 2001, when temperatures were in excess of 35 degrees Celsius for 14 days in a row. Due to the various vine ages and also the range of soil types, the fruit from each of individual blocks ripen at different times. We take advantage of this and pick over a period of 8 to 12 days. This is a densely coloured wine with powerful berry fruit characters plus spice and plum with fine tannins and a long clean finish. Maturation takes place in new and reconditioned barrels for 12 to 14 months. Generally 40 to 50% of the Hogsheads are new, with the remaining ranging from 1 year old to 3 year old.
| | |  | | The Red Hen Ranch is located in the Oak Knoll appellation of Napa Valley, which consistently produces incredibly lush and concentrated Chardonnay grapes. The vineyard is planted on the Wente clone, which is well known producing for small berries, small clusters, and small yields, with a reputation for fruit forward focused wines of intensity and vigor.
Appearance: Light straw, yellow
Aroma: Aromas pineapple, peach and apple
Flavors: Rich, opulent and complex, this Chardonnay holds wonderful flavors of vanilla and butterscotch to create a soft finish.
| | |  | | A masterpiece in complexity and an overall powerful wine. Notes of roasted almonds with smoky undertones, in addition one finds a slight hint of black powder, and of tartness, proof of its excellent acidity/fruit balance. You encounter buttery aromas, vanilla-like ones that are enhanced with ripe yellow flesh fruit ones; mango. A wine in full evolution, to be enjoyed for many years to come.
Barrel fermented with 100% malolactic fermentation, 8 to 10 months ageing in new oak casks.
After the ravages of the phylloxera aphid at the end of the 19th century it was the Latour family that took the now-celebrated decision to tear up the dead Aligoté and Pinot Noir vines and to replace them with Chardonnay. The vineyard of Corton-Charlemagne is situated in the prime area of the hillside of Corton where its southeasterly aspect ensures maximum exposure to the sun. The fruit is harvested as late as possible to guarantee maximum ripeness. This Grand Cru wine has a citrus bouquet with a rich tropical fruit character. It is intensely powerful and fills the mouth with a multiplicity of flavours ending in a fine, steely finish which lingers on the palate for minutes. This wine needs 4 to 5 years to open up and can age for up to 20 years.
| | |  | | Luna Vineyards 2004 Napa Valley Merlot is the color of vibrant raspberries. The nose is filled with smoked, roasted walnuts and a touch of brambleberry. This is a big, muscular Merlot with an abundance of blackberry, Mission figs, and anise on the mid-palate. Seamless, elegant layers appear on the finish, with more black fruits, followed by persistent, tongue-dusting tannins. The long finish reflects the subtlety and elegance of Merlot as a varietal. This is a wine that will be enjoyable for its vibrancy, for the next two to four years. Over the next decade, it should evolve to become more defined and concentrated.
| | |  | | Mazzano is an austere and majestic wine - the very essence of Amarone - which derives particular benefit from being aged in small oak barrels. The grapes come from an historic vineyard whose quality has been renowned since the XII century. It is delicious drunk on its own at the end of a meal, or with red
meats, game, and with mature Pecorino and Parmesan cheeses.
Deep ruby red with faint garnet and dusky edges. Elegant, strong and austere on the nose with a bouquet of violets, plums, incense, vanilla, candied fruit and cocoa. Full-bodied on the palate, soft and dry. The aftertaste has flavours of plums, bitter cherries, sweet cherries, candied fruit and hazelnut chocolate. Long and lingering on the finish. Confidently predicted to age magnificently.
| | |  | | COLOR: Strong and deep red, with some violet highlights.
NOSE: Very complex nose expressing the combination between the Malbec, such as black cherries, prunes, raisins and some violets. After swirling more fruits appear, such as cassis, raspberries and blackberries. Also chocolate, vanilla, toast and caramel notes appears very soft and integrated due to its aging in new French oak barrels.
MOUTH: Full-bodied wine. The tannins are quite present, but very mature, rounded and sweet which end in a velvety whole. The Cabernet Sauvignon gives the tannic structure and body, and the Malbec contributes with the fleshy, round flavors, which characterize it. The mouth aromas, are plums, cassis jam, raisins. It is a very long ended, complex and elegant wine.
| | |  | | 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 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.
| | |  | | | | |  | | Aromas of dried flowers contrasted with black berry jam, roasted hazelnuts and a hint of discreet oak reveal that this is a Merlot to capture the imagination. On the palate, bright cherry, sweet current and strawberry fruit are carried by a powerful structure and well-balanced acidity.
Try robust meats such as duck, filet mignon or venison served with a red wine reduction sauce. The earthy flavors found in a black olive pesto offer a clever contrast to the bright fruit characters found in our Merlot.
| | |  | | 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 elegant wine that opens with bold aromas of raspberry, mint, maple, chocolate, clove, coconut and licorice, it’s medium-bodied, dense and muscular with a bold, rich, smoky coffee-mocha finish.
| | |  | | Dusty malt, dried herbs and bright cherry flavors are balanced well into this smoothly-structured wine that concludes with a supple, lingering finish.
| | |  | | | | |  | | | | |  | | 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 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.
| | |  | | This "monster" boasts blueberry, currants and dark cherry fruit, with notes of vanilla and hint of smoke. This wine is the perfect match for your favorite steak, BBQ beef ribs, or spit-roasted leg of lamb.
| | |  | | | | |  | | 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.
| | | | | | | |  | | 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.
| | |  | | 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.
| | |  | | Plump and bursting with peach and floral flavors, this is soft, yet with good underlying structure. Fine harmony, with a long aftertaste of citrus and mineral.
| | |  | | | | |  | | | | |  | | The wine was 100% barrel fermented and aged for 14 months in 85% new oak and 15% one year old oak. 90% of the oak was American and 10% was French. The 2005 vintage is now showing deep red with a purple rim. The wine in its infancy still shows a lifted and perfumed nose with traces of red plum, blackcurrant and cracked red peppercorn. The palate with all its freshness and luxurious, velvety tannins is so rich and concentrated, yet so reserved. It is a satisfying mixture of chocolate, aniseed and smoky oak. The copious layers are incredibly tightly bound and need time and careful cellaring to unleash the full potential of this wine. It is drinking well now and will cellar for many years.
| | |  | | 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.
| | |  | | The 2003 growing season was marked by distinct variations in weather patterns. After a cold and wet early spring, a trouble-free bloom in May resulted in excellent berry set for our Estate Cabernet Sauvignon vines. Sunny and hot weather followed, which accelerated ripening and advanced flavors in the grape clusters. The warm weather endured with sustained hot and dry conditions, ensuring even ripening all the way to another classic harvest. This 2003 STAGLIN FAMILY VINEYARD Cabernet reflects this classic vintage. With saturated ruby and hints of black colors, the 2003 STAGLIN FAMILY VINEYARD reveals an intense bouquet of blackcurrant, ripe plum, black cherry, interspersed with nuances of cedar and black olive, distinctive of the Rutherford dust. Very rich and full-bodied, this wine offers the same ripe fruit impressions on the palate. The mouth feel is creamy with delicious velvet tannins, which lead to a long finish. This 2003 STAGLIN FAMILY VINEYARD is already showing beautifully and will continue to develop superbly for 10-15 years.
| | |  | | Voluptuous, celebratory and exquisitely finessed, Swanson's bewitchingly original cabernet sauvignon blend stands among Napa Valley's blockbuster cabernets. The potion changes ever so slightly from year to year, but it always highlights the very finest of their celebrated cabernet sauvignon vineyard along the Oakville Bench. Alexis has drawn a cult-like following with its aromas of deep cassis and blackberry, mouthwatering richness and price tag that makes buying a case of this beguiling wine irresistible.
| | |  | | | | |  | | 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.
| | |  | | The Struie is aged for 18 months in a combination of old and new French oak barriques prior to bottling. Its dense color is accompanied by a fragrant bouquet comprising blackberry, pepper and licorice aromas, and a rich, silky mouth feel. The Struie greatly rewards those with the patience to carefully cellar it.
| | |  | | In this small (29 ha.) vineyard only the most select Cabernet Sauvignon grapes are grown. These are used to make strictly limited quantities of Torres’ most prestigious red wine, now known to connoisseurs all over the world. In the Paris Wine Olympiad, the 1970 vintage triumphed over some of the most famouswines in the world, including Chateau Latour. This success has been repeated on several other occasions, with Gran Coronas Mas La Plana notching up numerous other international awards.
Deep dense cherry colour, with a touch of mahogany. Wonderfully intense bouquet typical of this vineyard: hints of cranberries, cherries and truffles, with an incense-like quality developed during ageing in wood. Full, elegant and pronounced aftertaste, befitting a wine of this quality.
| | |  | | Each small parcel of Shiraz was vinified separately and matured in French oak barrels. The result is a firmly structured, elegant Shiraz, with lifted ‘primary‘fruit aromas of red current and plum and ‘secondary aromas’ of dark bitter chocolate, black pepper, aniseed and suede.
The full-bodied palate has flavours of plums, red fruits and cedar, which will improve with careful cellaring of up to 10 years.
| | |  | | | | |  | | Langhorne Creek proves a very interesting place for Shiraz producing rich concentrated wines with a rich mellow quality. The vineyards are set on deep alluvial soils and the vines are influenced by the temperate micro climate of warm days, cool evenings and dry conditions which prevail during the ripening season.
This wine always jumps out of the glass with tantalizing glossy red berry fruit. A full bodied style with mouth coating tannins backed by powerful red fruits and a cedar vanillin spice. The 2005 is a serious wine built for medium to long term cellaring, 8 years + but approachable now if given plenty of time to breath before serving. we found this wine to have the perfect acid tannin structure to handle rich dishes such as braised pork belly with porcini mushroom risotto.
| | |  | | Lily’s Garden represents their finest barrels of McLaren Vale Shiraz; this is the big sister to their Angels Share Shiraz. As always the wine was matured in seasoned American oak hogsheads, the older barrels offering subtle but complimentary overtones of vanillin spice; enhancing, rather than dominating, the wonderful spicy plum fruit of this wine.
Typical of our McLaren Vale style, the 2005 shows delicious distinctive mocha, chocolate and sweet plum characters. Backed by a lush, plush mouthfeel and oodles of juicy ripe fruit laced with an underlying black pepper spice and a silky tight tannin structure . But don’t be deceived this is a serious wine with serious aspirations!
| | |  | | 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.
| | |  | | Zaco is the rebellious new Rioja from Bodegas
Bilbaínas - a Rioja with a contemporary twist. Zaco is
not constrained by the rules of the traditional ageing
process. It is neither a Crianza nor a Reserva. Zaco
is simply ready when award - winning international
winemaker Diego Pinilla believes the wine is reaching its
full potential. Every year Diego will identify the perfect
moment to bottle Zaco.
Zaco takes its name from one of the oldest vineyards
in Bodegas Bilbaínas in the Rioja Alta. But that’s where
Zaco’s links with the past begin and end. With its
abundance of fresh red berries, notes of liquorice and
faint undertones of spice, Zaco is the ultimate modern
expression of Rioja.
Winemaking: Cold pre-maceration, fermentations at lower than normal temperatures (24ºC), 2 weeks of maceration. The wine is racked in barrels for 8 to 12 months for aging.
Alcohol: 13.5%
Total acidity (tartaric): 5.2 gr/l
Residual sugar: 2 gr/l
| | |  | | | | |  | | | | |  | | 2003 was a truly exceptional year despite the very unusual weather conditions. On April 5th an unseasonal and very hard frost destroyed about 20% of the new buds. The very low rainfall throughout the summer and high temperatures starting from May that reached up to 35°C in July and August were hard on the vines which, however, reacted very positively, insuring early and perfect maturation of the grapes with exceptional amounts of polyphenols. Production was about 40% lower than average, but the 2003 Castello di Volpaia wines are a wonderful colour, have great structure and will undoubtedly prove to age exceptionally well.
The draught also drastically reduced our olive production, but the oil has a particularly intense scent and is specially pleasing to the palate.
The grapes were all harvested by hand and collected in boxes holding from 33 to 44 lb., after they were destalked and very lightly crushed. The fermentation cellar was planned for controlling all the different phases of the vinification and for exalting the finest qualities of the grapes. The grapes first fermented in their Volpaia's yeast at temperatures between 80 and 86°F for 14 days. During this phase, they were automatically punched down twice a day to draw out their finest qualities. After macerating on their skins for a further 7 days, the malolactic fermentation started and in January and February the wine was moved to Slavonian oak casks holding between 400 and 950 gallons and French oak barriques, where it was aged for 2 years and in port in stainless vats steel until bottling after a light filtration.
Colour: Ruby red with a trace of garnet
Nose: Elegant intense with hints of spices good connected with fruity scents
Taste: good structure with evident tannins and long persistance
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