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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.
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 | | 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.
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 | | 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.
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 | | Archipel is the French word for Archipelago, a string of islands rising above the sea, and that meaning is carried over to the sourcing of fruit for the new Archipel wine, a Bordeaux blend of Cabernet Sauvignon, Merlot and Cabernet Franc. For this limited production wine, world acclaimed winemaker Pierre Seillan selected only those mountain peak vineyards in Napa and Sonoma that, on a foggy morning, sit above the clouds like a archipelago island sits upon the misty sea.
This wine is the essence of California Mountain fruit expressed with French undertones, epitomizing modern sophistication, both in it’s mountain structure supporting a vibrant fruit profile, as well as it’s contemporary image which appeals to those intrigued by unique wines and progressive thinking. Vibrant black fruit with floral and spice notes. Rich, round, and full bodied.
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 | | 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.
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 | | The 2005 vintage saw winter rains leading into a dry, mild March. Rains late into the growing season delayed bloom and set in the vineyards. A cool summer with few heat spikes followed by a warm September and October delivered nearly perfect conditions. Harvest was later than usual, providing extended hang time that resulted in excellent sugar development and balanced acids in a larger than average crop. The grapes for the 2005 Private Reserve Cabernet Sauvignon were handpicked between October 12th and November 17th.
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 | | Red-black with a scarlet rim. Lifted peach, spice, vanilla and chocolate notes on the nose. Dense blackberries, fruitcake and stone fruit on the palate with some red berry and confectionery freshness, providing a rich, textural mouthfeel.
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 | | 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.
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 | | This parcel of chardonnay is one of the most compelling that Brewer Clifton works with. Planted entirely to clone Mount Eden on a very elevated mesa in sandy, clay-loam soils overlooking the entire appellation.
Aromas of lemongrass, yuzu and roasted corn followed by flavors of passionfruit, ginger and wheat. Very weighty yet exhibits great finesse despite it power.
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 | | Peter Cargasacchi owns and farms this dynamic sixteen acre site planted in the late ‘90s entirely to clone 115. Very stark soil profile of predominantly diatomaceous earth on the western edge of the appellation.
Aromas of asian spice, cured meat and wild strawberry followed by flavors of saddle leather, beets and chicory. Very savory in the mouth with broad structure.
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 | | This thirty acre vineyard is owned and farmed by the Pepe and Hagen families. Brewer Clifton's section is planted solely to Pommard clone on a gently sloping knoll in the center of their property that is impacted by strong maritime breezes.
Aromas of flowers, black raspberries and smoked pork followed by flavors of holiday spice, strawberries and pomegranates. Full bodied with a dry, firm texture.
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| | This wine is the young version of Carmignano, made with the same grapes (Sangiovese and Cabernet Sauvignon) and the addition of Canaiolo.
It is named after the historic Medici Royal property known as the Barco reale, enclosed by a boundary wall which was over 30 miles in length.
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 | | One of Spain’s oldest family-owned bodegas, Castell del Remei went from being one
of the largest producers of quality Spanish wine around the turn of the last century, to
falling into disrepair during the mid-1900’s. In 1982, the Cusine family took over the
estate and over the last 20 years, has invested heavily in new plantings of Cabernet
and Merlot, barrels, and more personnel. As a result, the property is now one of the
quality leaders of the zone.
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 | | The estate's newest wine and achiever of the Tre Bicchieri award for all its vintage. The three roses on the label reprsent the rose bushes once to be found in abundance around the ancient castle.
Castello del Terriccio is a blend of Syrah and Petit Verdot, and is aged 18 months in French barrique. The wine has rich balsamic, spice and violet aromas with dense, blackberry, blackcurrant and chocolate flavours on the palate with mint note. Silky tannins and a long finish make this a choice bottle for serious collectors.
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 | | It is the leading wine of the farm - the wine which has made the estate world-renowned. This rich Super Tuscan has considerable ageing potential and it is one of the finest made; its debut vintage, as well as all following vintages, achieve the coveted Tre Bicchieri award. The two characteristic brown parallel segments on the label symbolizes the open furrows of the fallow.
Lupicaia is a blend of Cabernet Sauvignon, Merlot and Petit Verdot vinified from only the best of the carefully selected grapes, and aged for 18 months in new French Allier barrels. A heady blend of crushed black cherry, blackberry and spice aromas precede plush blackcurrant, dark chocolate and mint-laced fruit with mineral aspect and a sculpting acity. Tannins are big, round and soft before an eternal finish.
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 | | Dark ruby color with chocolate rum cake, berries and toast on the nose. Flavors of cherry liquor, cocoa, pain grille, black fruit and roses. Smooth with lots of power and finesse and a nice harmonious finish.
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 | | 60% grenache + 40% mourvčdre, La Crau and Valori, Aged for 24 months in two to four years old barrels. The 2005 was an out-standing vintage and the most impressive appellation. Balance! Strength! Structure! Complexity! With the entire range of magical aromas from Chateauneuf. Brandied cherries, squashed strawberries, truffle, thyme, black olive tapenade. Bottled without any filtration.
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 | | 60% Grenache, 40% Mourvedre. Origines: La Crau and Valori. Aged in 2-4 year old barrels. La Crau is great once again and Valori gives a good expression of finesse and its tannins are firm and precise: the final blend is very near what I did in 2001. On this new label,the «Chevalier de Saint Cosme» reminds us how long and important the history of the Christians in the Middle East
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 | | The cool nights have been very, very important for the quality of the wines in Chateauneuf. They avoided that the wines “escape” and go for a flat and alcoholic style. They bring some relief, some fruit. They make the wines fly and fix the colour and the acidity.
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 | | 60% grenache + 40% mourvčdre, La Crau and Valori, Aged for 24 months in two to four years old barrels. The 2005 was an out-standing vintage and the most impressive appellation. Balance! Strength! Structure! Complexity! With the entire range of magical aromas from Chateauneuf. Brandied cherries, squashed strawberries, truffle, thyme, black olive tapenade. Bottled without any filtration.
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 | | 30% Roussanne (red clay with gravels),30% Viognier (limestone), 20% Marsanne (limestony sands),10% Clairette (yellow clay in Gigondas at 400 meters altitude),10% Picpoul de Pinet (limestony sands).Fermented in barrels and aged on the lees for five months. The austere clairettes bring the structure and the picpoul some crisp acidity. Yellow peach, apricot, pineapple, squashed lime-stony rock.
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 | | 100% Syrah, Aged for 15 months in new oak, Schistes and arčnes granitiques. Elegance is the major word in 2006 which will remain as a good classical vintage. All the vines around the Viaillčre 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
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 | | 67% Grenache - 20% Syrah – 12% Mourvčdre - 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, mourvčdre-muscles, cinsaut-blandness, syrah-crispness.
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 | | Inviting aromas of blackberries, mocha and violets leap from the glass of this Sonoma County Cabernet Sauvignon. The sweet, dark berry fruit continues on the palate and mingles with elegant round tannins and lead to a long, lingering finish.
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 | | Color: Deep red with a seductive purple hue.
Aroma: Coffee, Hazelnut and cocoa aromas which envelop a dark core of classic Stags Leap blackberry. Hints of Vanilla and cinnamon overlay this rich bouquet.
Taste: This wine has both power and elegance. At first, luch fruit, followed by a dense mid-palate with a silky long finish.
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 | | 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.
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 | | 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.
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 | | 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.
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 | | 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!
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 | | This vineyard is planted on hard deep clay which is very important for the production of classic Merlot - blueberry, mulberry fruit and chocolate overtones. Always very rich persistent and full bodied flavour with great opulence.
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 | | This old vineyard consistently produces very attractive, well balanced wine with no rough edges, just perfume style and elegance. Ages very well. Aristocratic!
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 | | 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.
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 | | 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.
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 | | 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.
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 | | 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.
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 | | 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.
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 | | The grapes for thie Cabernet head directly from the Maipo Valley, Chile’s oldest wine-growing region and beyond doub the best growing region for this variety in Chile. This deep ruby red coloured wine displays intense and sophisticated aromas of cassis, plum, cherry and wild berries and are enhanced by some black pepper and smoked traces. Its full body and structure are what takes precedence in the mouth, along with its round and robust tannins and long, persistent finish.
It goes well with all kinds of red meats, pate, lamb and game included. It keeps its own against spices in sauces or strong condiments and it is an especially good idea to serve it with dishes that include this variety in their cooking (Boeuf Bourguignon is the ultimate example). When pairing it with cheese, choose dry and/or strong-flavoured ones along the lines of Brie, Gorgonzola, Camembert or Cheddar
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| | Domaine de la Garrigue is one of the oldest in the region and is owned by the Bernard
family. The family owns one of the most famous restaurants and inns in the area
called “Les Florets” which is located on the hillside facing the Dentelles in Gigondas.
Fashioning some of the most beautiful bottlings of Vacqueyras, Eric Solomon worked
with the property to create a custom cuvee of Cotes du Rhone from de-classified Vacqueyras
called “Cuvee Romaine” which is one of the best values in EC’s portfolio.
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 | | Dominus 2005 is dark red, almost deep crimson in color. The nose is dense and compact, filled with dark berries, blond tobacco, black cherries and cacao. The entry is both powerful and supple, spherical in quality. Perfectly ripe, the enveloped tannins are firm, round and elegant. Black fruit and licorice linger throughout the evolution in mouth, well-balanced and harmonious. A superb vintage.
The 2005 blend consists of 92% Cabernet Sauvignon, 5% Cabernet Franc, and 3% Petit Verdot. No Merlot was used in the blend this year. This wine clearly has tremendous aging potential. It is recommended decanting the wine prior to serving, to allow it to develop its full potential. This is especially important when serving young Dominus wines.
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 | | 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.
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 | | Chocolate, smoke, blueberry, blackberry liqueur, vanilla, sandalwood, dark plum and a hint of allspice are all found on the nose of this complex Syrah. Flavors of blueberry, plum, dark chocolate, black pepper, nutmeg, black cherry and toasty oak combine on the palate to produce the bold yet surprisingly smooth experience that is, “The Big Easy”.
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 | | 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.
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 | | Forget everything you have learned about premium California Chardonnay. Forget about butter, new oak, loads of this, and gobs of that. Just wipe all of those gooey and reductive memories from your mind. Now, imagine a pure wine that captures the beautiful qualities of ripe California Chardonnay unmolested, unadulterated and generally un-messed with. No enological tricks here, just intense, pure and clean flavors.
The Foxglove Edna Valley Chardonnay is exactly what the doctor ordered. This wine is reminiscent of fine Chablis, but with a little more flesh on the bone. The acidity is breathtaking, giving the wine shape and form. This feature also makes it perfectly suited to a wide range of food, unlie many of its over-the-top cohorts. This is posibble only because eht winemake chose to forgo malolactic fermentation, leaving the grape’s natural acid content intact. Find out what California Chardonnay really tastes like, in its natural state.
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Located in the heart of Northern Sonoma County, the Dry Creek Valley is blessed with warm days and cool nights. Its inland location ensures it gets ample warmth during the day to ripen the fruit, while cool marine influences in the evening enter from the southern portion of the valley where Dry Creek empties into the Russian River. This cooling slows sugar production allowing fruit to develop flavors slowly, the perfect conditions for developing rich, intense reds.
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 | | 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.
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 | | 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.
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 | | 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.
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 | | 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.
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 | | The Sorě Tilděn vineyard was acquired by the Gaja family in 1967. It was first produced as a single-vineyard wine in 1970. The word "sorě" is the Piedmontese word for a hilltop with a southern exposure. "Tilděn" 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.
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 | | 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
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 | | 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
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 | | 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.
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 | | 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.
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 | | This wine is reserved for those wishing to show off their purple teeth! Visually opaque with inky, jet blue and ruby red coloring. The aromas offer black cherry, blueberry, mocha and lilac.
Girard's 2006 Petite Sirah is full-bodied and its layers and complexity will please all portions of the palate. Extended maceration after primary fermentation provides well integrated tannins and a silky, smooth finish to this massive wine.
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 | | 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
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 | | The Guigal domain was founded in 1946 by Etienne Guigal in the ancient village of Ampuis, home of the wines of the Côte-Rôtie. In these vineyards of over 2400 years old you can still see the small terraced walls characteristic of the Roman period. Etienne Guigal arrived in this region in 1923 at the age of 14. He made wine over 67 vintages and, at the beginning of his career, participated in the development of the Vidal-Fleury establishment.
Despite his young age, Marcel Guigal took over from his father in 1961 when the latter was victim to a brutal illness rendering him blind. Marcel’s hard work and perseverance enabled the Guigals to buy out Vidal-Fleury in 1984, although the establishment retains its own identity and commercial autonomy. In 2000, the Guigals purchased the Jean-Louis GRIPPAT estate in Saint-Joseph and Hermitage as well as the Domaine de VALLOUIT in Côte-Rôtie, Hermitage, Saint-Joseph and Crozes-Hermitage.
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 | | 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.
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 | | Complex aromas and flavors of white peach, citrus blossom, Asian pear and candied lemon give way to a rich and weighty mid-palate, followed by a very long, exotic spice infused finish.
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 | | This single-vineyard bottling from the 2005 vintage offers layered minerality and aromas of kiwi fruit and nectarine. The 2005 Stone Côte is amazingly concentrated, with white peach and crčme brűlée flavors that complement its silky texture and long finish. Bottled unfined and unfiltered
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 | | 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.
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 | | Elegant and tropical with hits of lemon and other citrus fruits. Notes of Fuji apple carry throughout this beautifully balanced and delightful Chardonnay. Lushly layered with an enchanting creamy texture and a finish that lingers on and on.
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 | | Rich and round, with ripe plum, cooked cherries and chocolate flavors. Medium-bodied with a lingering finish.
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| | At Kinton, they are dedicated to producing Syrah from some of the finest vineyard sites in Santa Barbara County. Their wines are dense and concentrated, elegant and sleek. It’s not by accident that Kinton is located in Santa Barbara County—one of California’s most celebrated appellations for Syrah. The unique conditions of their region lets them create Syrahs displaying both intensity and balance.
The 2005 is racy with plum and dark berry, brightened by high notes of cherry, spiced with black pepper, and scented in the essence of smoky dark chocolate.
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 | | 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.
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 | | Calatayud benefits from a continental climate with vast temperature differences between
night and day. Harvests are much later than in other parts of Aragon (the region
in which Calatayud lies) and the acidity/maturity/alcohol ratios tend to be more balanced.
As most of the vineyards lie on what was (thousands of years ago) an old river
basin, the soil is comprised of brown limestone and loam over slate and gypsum. This
particular soil is also quite good for production of olives, cherries, and other fruits.
The talented Jean-Marc Lafage (of Domaine Lafage in France’s Roussillon) is responsible
for the majority of the bottlings imported by European Cellars including the Las
Rocas cuvees. Working in concert with Eric Solomon, Jean-Marc has helped to convince
the directors of the coop to bottle some of the extremely old-vine material separately
and has helped enormously with attaining proper maturity levels, extraction, and
balance.
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 | | 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; sufficent 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.
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 | | Vintage cava. After each harvest, Llopart carries out a special coupage, by selecting the four monovarietal wines most outstanding by their elegance and potential evolution. Strictly limited production of 25,000 annual bottles. Pale golden colour, highly bright. Known as an exceptional cava in the most important wine guides.
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 | | A relatively high pH lends a lush character to the palate that sets this wine apart from its counterparts on Howell and Veeder. This lush character combines with sweet Diamond Mountain. tannins that spark fires in the mouth. Chocolate covered cherries, tobacco, spice and cassis combine in the aromas and flavors.
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 | | The wine from Mount Veeder is built to last and this wine is no exception. Powerful blueberry, violet, mineral and coffee characters in the nose and on the palate combine with concentrated tannins and acid to give any wine enthusiast a true flavor experience.
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 | | This bold Cabernet Sauvignon is a stunning example of just how special the Monte Rosso vineyard is. On the nose, the soul of Monte Rosso expresses itself with a display of generous fruit and signature earthy undertones. On the palette, magnificent and complex layers of dried cherries, tobacco, leather and earth tones are harnessed by generous expressions of oak. It’s a firm and well-structured wine worthy of a space in the finest wine cellars across the country.
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 | | The classic McLaren Vale blueberry & apparent sweet fruit is displayed beautifully in this wine. The key descriptor for 2006 Shiraz is "blueberries," like a big blueberry muffin with crčme fraiche on top on a Sunday morning followed by a long nap, put that in liquid form and you've got 2006 Marquis Philips Shiraz.
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 | | This wine is a fine example of a Cabernet. The nose is fresh and lively with blackcurrant fruit, olive and leafy aromas. With a solid structure and pure fruit intensity, this wine is complete and well balanced with hints of toffee, eucalyptus and plum fruit. Silky smooth tannins from age old cap management techniques. Delicate tannins & bold fruit expression.
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 | | With an electric green-gold hue this wine has an elusive and fresh aromatic array of saline, limes, lemon drops, lemon-lime margarita, green apple skin, white currants and white apricots. Even more alluring are the other aspects of chalk, saltwater taffy, angel food cake, gingerbread, seashell, Italian parsley and orange-flower blossom. In the mouth, the wine is ample and fleshy yet remains very chiseled, delineated and crisp.
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 | | 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.
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 | | The G.A.M. Shiraz comes from the Chinese Block vineyard which is located in the Willunga district at the southern end of McLaren Vale. The soils, which are heavy grey loam soils over sandstone, intermixed with black Biscay clay, combined with a maritime climate, contribute to an even ripening period and the development of rich fruit flavours and ripe tannins.
Keeping well within the tradition of the GAM style the nose displays masses of ripe plums, spicy aromatic herbs and lifted freshness. The palate is slightly tighter than the previous vintages, reflective of the slow and evening growing season.
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 | | 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.
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 | | Each parcel of fruit for Jester is fermented on skins for 5 to 6 days at a cool temperature to enhance the pure berry fruit. The wine is then pressed and undergoes partial barrel fermentation. A natural malolactic fermentation is completed before the wine is racked.
Dense purple colour and an almost black appearance. Dark chocolate, anise and allspice dominate the nose, supported by hints of French oak, cherries and coffee. A fresh and juicy mid-palate shrouds tannin and length. The wine has flavours of fresh cut plums and licorice with hints of blackberry and espresso. A long and lingering finish.
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 | | The only white wine produced by Mollydooker, it offers ripe fruit with lovely pineapple and citrus flavours.
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 | | This Chianti is a 90% Sangiovese and 10% Canaiolo and Colorino blend aged for 24 months in oak plus 6 months in bottle creating a medium ruby color. It has a sweet scent with ripe, warm cherries and notes of dry earth and tobacco, and an elegant palate full of bright cherry and berry fruit, dry, ripe tannins and great acidity making it a perfect wine for food!
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 | | 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.
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 | | This rich deeply, colored wine opens with savory aromas reminiscent of the forest floor leaving impressions of juniper, sage and clove leading into luscious dark fruit flavors of black cherry and blackberry. Layers of sweet vanilla, anise, tobacco and hints of lavender also persist on the palate. The well-developed tannins and bright acidity suggest that this wine, while excellent young, will surely reward careful cellaring.
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 | | Dusty malt, dried herbs and bright cherry flavors are balanced well into this smoothly-structured wine that concludes with a supple, lingering finish.
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 | | 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.
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 | | 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.
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 | | A classic wine made for a long life. Togni believes in wines from low yields, indigenous yeasts fermentations, malolactic in barrel and other straightforward approaches to pure winemaking.
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 | | Bronze, gold, green, blue, and chocolate brown were all colors applied to pillar boxes. In fact, their livery mainly depended on upon the personal choice of the district surveyor. That is, until 1874, when Pillar Box Red became the standard colour for the highly decorated mail posting boxes.
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 | | Heady sweet aromas of cherry and dried cranberry emerge on the nose, backed by dark cocoa, slight bay leaf and waves of ripe berries and cream. Soft and full upon entry, the Rutherford Cabernet Sauvignon offers luscious flavors of cherry, cocoa and briar, with well-integrated tannins and a spicy finish. Enjoy now or cellar for ten years.
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 | | The fruity floral signature of Chenin Blanc and the fragrant bouquet of Viognier make up this unique bottling. Pine Ridge was the first California winery to develop this original blend.
Floral and sweet on the nose, the 2007 Chenin Blanc-Viognier exhibits fragrant aromas of pear, lychee and melon, with a delicate touch of grapefruit, lime and mixed citrus. Sweet, bright flavors of lively citrus and pear are offered up along with a supple texture. The slightly off-dry finish is clean and crisp, marked with notes of red grapefruit. Enjoy now or cellar for two years.
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 | | Beyond the estate winery and across the lake to the back side of RockRise Mountain lies a 40 acre vineyard block, comprised of four specific mini-blocks, uniquely situated on diverse soils well-suited for growing superior Cabernet Sauvignon grapes. Back Forty is a wine with a "true sense of place"...respectfully reflective of this particular site.
Displaying deep aromatics of ripe blackberry and red cherry, Back Forty has a rich mouthfeel that is beautifully concentrated and supple, with silky sweet tannins and a long, lingering smooth finish - a classic Bordeaux-style wine.
The unique diversity of soil composition, extreme attention to detail in the vineyard, high-density planting of French ENTAV clones with their low yields, and the rigorous practice of blending selections makes Back Forty a recipe for success.
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 | | Superior Cabernet Sauvignon and Syrah grapes are grown on LookOut Mountain to create this premier California-style red blend. Selected blocks are planted in volcanic soil on steep slopes with ideal western sunlight exposure, allowing the tiny berries to ripen evenly, producing a wine with intense concentration of fruit flavors. Slow ripening ensures long "hang time", producing an exotic, sensual wine.
Deep purple in color with a flamboyant bouquet, West Face is a brilliant expression of mountain-grown fruit from specific vineyard sites. West Face will contiune to display consistent characteristics year after year.
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 | | The small crop of 2004 produced a Grandpčre® Zinfandel so concentrated it is almost a syrup. It is a dark ruby color and its complex bouquet is full of rich, generous aromas of raspberry, vanilla and white pepper, with blasts of sweet cocoa and nutmeg. It provides an incredible depth of flavors including intense berry fruit, black cherry and dark bitter chocolate. It has rich, chalky tannins and a smooth but intense finish. This wine should age well for 10 years if carefully cellared.
The growing season of 2004 offered very warm springtime conditions. The warm temperatures advanced bud break by approximately three weeks, which gave the vines quite a head start for the season. The warm spring conditions led directly into summer time heat as temperatures were above normal in June and July. Essentially the vines went from winter to summer to fall in record time and harvest began in mid August and was over by the end of September. The heat combined with a smallish crop load gave excellent sugars but not much hang time.
Grandpčre® Zinfandel comes from the Grandpčre® vineyard situated behind Renwood Winery in Plymouth, California. This 20 acres vineyard is home to the oldest clone of Zinfandel in America. Believed to be 130 years old, this unique clone produces one of the biggest, spiciest Zinfandels. This vineyard is planted on its own rootstock and is classically head pruned. Tight berry clusters, deep concentrated flavors, this vineyard produces award winning Zinfandels.
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 | | Fortified Muscat is one of the truly world class Australian wine styles. Nowhere else in the world can you find wines of such complexzity with unique raisiny sweetness which is a hallmark of the style.
Colour/appearance: Mid reddish brown shows amber hues.
Aroma/bouquet: Perfumed raisin-fruit bouquet.
Palate: Initial sweetness and raisiny flavours linger to reveal hints of toffee. Underlying structure of tannn and well integrated spirit. Finish is long and the raisin flavours return and linger in the mouth.
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 | | Maturation has changed this wine from bright red to tawny. With this slow transformation in colour has come a change in flavour to the complex, rich and satisfying characters of a mature tawny.
Colour/appearance: Deep mahogany-tawny.
Aroma/bouquet: Bouquet of rich fruit cake with a touch of rancio.
Palate: Complex rich spicy fruit flavours. Hints of cherry syrup and sweet tobacco. Good palate length leading to a smooth finish with notes of rancio.
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 | | The wines which make up this traditional blend are the result of many years of experience. The older material in the blend provides weight and depth of flavour -–the younger wine adds freshness and lightness.
Colour/appearance: Amber with orange-brown tints.
Aroma/bouquet: Sweet toffee and malt aromas.
Palate: Smooth textured with toffee, malt and caramel sweetness. Hints of butterscotch and orange peel. Good length and weight. Warming spirit finish.
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 | | Established 1994, Rockaway is planted mostly to cabernet sauvignon and merlot, but includes all five of the classic Bordeaux varieties. Rising up to an elevation of 750 feet, the land generally slopes northeast and southwest, with soils comprised of gravelly subsoil over fractured sandstone. The well-drained, low pH earth tends to encourage the production of small-berried clusters, ideal for making bold, concentrated cabernet sauvignon.
The vintage included a three week pause due to an extended winter and cool spring that included heavy rain in May. The delay, however, caused a late bud break and cabernet bloom that missed the rain. The overall conditions were average to cool throughout summer, contributing to a long ripening period. Harvest conditions were rain free with ideal temperatures.
Structured, full bodied with very concentrated dark fruit flavors, mature tannins, rich middle body and a long, luxurious finish.
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 | | 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.
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 | | 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.
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 | | This wine has a heritage and pedigree second to none in the Zinfandel world. Our only question was would the terroir of high mountain Lake County carry it forward? Well the answer is a resounding “Yes!” The wine exhibits wild black cherries, and violets in the bouquet which reflects its red soil and mountain roots. And dark smoky blackberries with hints of Asian spice in the flavors which are true to the St. Peter’s clone of fruit.
Being from Lake County, it’s a perfect wine to enjoy by the lake while you throw a steak on the barbie!
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 | | Sbragia buys these grapes from Dr. Andolsen, their long-time friend and family doctor. They get the fruit from a bowl-shaped area of the vineyard located in Dry Creek's western foothills. The wine it makes has that ripe, rich cherry character that is always associated with Dry Creek.
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 | | 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.
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 | | These vines grow in decomposed volcanic rock that is mineral-rich, well drained and porous, encouraging the 20- to 40- year-old vines to dig deep in search of water. Sbragia pick grapes at optimum ripeness and make a wine that is elegant and rich with intense flavors and good acidity.
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 | | The wine pops with mint, plum, chocolate cherry and eucalyptus aromas that lead into intense rich fruit and spice flavors with powerful tannins. There is nothing demure about this wine, from its passionate wine grower and cooper, to its big structured tannins and long finish. It is expected to age for many years to come.
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 | | 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.
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 | | 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.
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 | | Winemaker Notes: "We complement this powerful fruit by using only small, thin-staved French oak barrels with which to age this wine. The resulting wine is supple, with flavors of cedar, black currant and dark chocolate. Look also for hints of smoky toastiness and concentrated black cherries."
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 | | This 2004 Legacy is the fifteenth release of our Bordeaux-style varietal blend. With this vintage, we selected four lots of wine from our estate vineyard in the Eastern Mountains and hills enclosing the Southern end of the Alexander Valley. Elevation holds the key to this wine’s combination of boldness and elegance.
They complement the powerful fruit by using only small, thin-staved French oak barrels to age this wine. The resulting wine is supple, with flavors of cedar, black currant and dark chocolate. Look also for hints of smoky toastiness and concentrated black cherries.
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 | | Intense, dark ruby color with enticing aromas of ripe, black plums and black currants. The richly textured plum and currant flavors are joined by accents of dark chocolate and some vanilla-scented oak. The ripe, vibrant tannins give the wine beautiful structure and an amazingly long finish. This is a big wine for just a little money. Drink it now or over the next few years to enjoy the fruit flavors at their best. It will pair well with traditional Cabernet-friendly foods like grilled or roasted meats.
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 | | The 2003 vintage was tremendous: warm and sunny, with cool nights that prolonged the hangtime of the grapes and led to wines with excellent acidity. A relatively early flowering, combined with a warm but not overly hot summer produced unusually long hangtime, and grapes with concentrated flavors and a distinct minerality. The first lots of Syrah came in on September 18th, followed by Grenache on September 25th, and Counoise and Mourvedre both on October 8th. The beautiful fall weather allowed them to bring in fruit when it was at peak ripeness, and allow other blocks to continue to mature. The harvest continued through October, with the last lot of Mourvedre safely in the cellar on October 29th.
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 | | The grapes that make up the Ball Buster blend are sourced from different vineyard locations throughout the Barossa. Vineyard sites are chosen to ensure that the resultant fruit is intense and that cropping levels do not exceed 3.5 tones an acre; typically these are clay soils on the fringes of the Barossa. Each vineyard site is visited twice a week during the maturing season to ensure that the fruit is maturing slowly and that water is only applied when necessary. Picking is only done when the grapes are physiologically ripe. The age of the vineyards that make up the 2006 Ball Buster Blend vary between 7 and 40 years.
Color – Deep Black Purple.
Nose – Intense aromas of blackcurrent, Stewed plums, Cherry, and chocolate.
Palate – Full bodied berry palate with a sweet long lasting finish
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 | | 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.
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 | | 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.
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 | | 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.
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 | | 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!
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 | | A blend comprised primarily of Cabernet Sauvignon that is articulate and powerful, La Joie expresses the richness and depth of a Pauillac-style wine. It begins with a deep, dense purple color, offering up aromas of black currants, coffee, caramel, spicebox, herbs, and smoke. This is a full-bodied, complex and multi-layered wine with vanilla, chocolate, cassis and black fruits on the mid-palate followed by coffee bean flavors and youthful tannins on an exceptionally long finish.
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 | | A blend of Merlot, Cabernet Franc and Cabernet Sauvignon, Le Désir represents the grace and opulence of the best St. Emilion-style wines. An intense purple color is followed by aromas of blackberries, tobacco, roasted coffee, dark fruit preserves and fruitcake. Rich, dense and chewy on the palate, it is smooth in the beginning, showing both black and red fruit, ending with spices, dark chocolate, caramel and coffee on the finish.
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 | | 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.
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 | | Intense dark red. On the nose there are firm ripe fruit aromas with blackcurrant undertones. Deeply concentrated morello cherry flavours on the palate, rich and strong flavours which go on and on.
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 | | 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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 | | 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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 | | Warre’s first Vintage blend, to be partly made up with wine produced in the Symington Robotic Lagares at the remodelled Quinta da Cavadinha Winery. A wine with immense finesse and elegance showing all the hallmarks of a great Warre Vintage.
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 | | Modern day Chardonnay is a combination of two grapes: an almost extinct grape called Gouais Blanc, and a member of the Pinot family of grapes. The Romans' penchant for travel was, more than likely, responsible for bringing the Croatian Gouais Blanc grape to France.
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 | | Today, the Russian River Valley boasts a number of Zinfandel vineyards with 90 and 100 year old vines that are appreciated for their depth of flavor. Whether old or young vineyards, the Williams Selyem Zinfandels are definitely wines that will keep you coming back for more.
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