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Chateau Leoville Poyferre, AC St. Julien, 2nd Grand Cru Classe, 2008

Meritage – Cabernet Sauvignon & Merlot blend
Chateau Leoville Poyferre, AC St. Julien, 2nd Grand Cru Classe, 2008
Bordeaux, France

In 1855 the great estates in the Medoc were ranked according to their quality. The 1855 classification is still in place today, and provides wine lovers with a useful guide to the wines of Bordeaux. Château Leoville-Poyferre was classified as a 2nd Growth, almost the highest ranking for an estate in Bordeaux, the world’s most famous wine region.

The property is in the appellation of Saint Julien. This small region is known for creating wines with more richness and body than AC Margaux and for being softer in tannin and more elegant than the neighboring estates in AC Pauillac.

This 2008 vintage, rated 94 points by Robert Parker, is deep in color and shows gorgeous aromatics of blackcurrant, cedar, and espresso. The palate is dry, full bodied and multi-layered with plenty of ripe firm tannins. All of the criteria for judging wine quality are evident – intensity of flavor, balance, length, and complexity. We hope you enjoy this classic Bordeaux red.

Food and wine pairing: The perfect complement to red meats such as lamb and beef, and ideal with hard cheeses like aged Cheddar.

Kangarilla Road, 2009

Shiraz
Kangarilla Road, 2009
McLaren Vale, South Australia

This vintage was rated 91 points by James Halliday, and received similar high scores from other critics who describe it as a classic Australian Shiraz. Indeed, McLaren Vale produces some superb wines and is an area that is rated by many as highly as the Barossa.

The super ripe grapes bask in the sun, developing intense sweet aromas of blueberry, raisin and dark chocolate. In the winery macerations in open top fermenters extract deep purple colors, abundant weight, and a light touch of dusty tannins.

Only a moderate amount of new oak is used, allowing the wine to display its fruit forward style and concentrated flavors.

Food and wine pairing: The best matches are with beef, lamb and hard cheese but it can be enjoyed by itself if you like full bodied reds.

Heartland, Director’s Cut, 2010

Shiraz
Heartland, Director’s Cut, 2010
Langhorne Creek, South Australia

Described by Robert Park as a brilliant winemaker, Ben Glaetzer is one of the leading young winemakers setting trends in Australia.

As with films, the Director’s Cut is regarded as the definitive version – without any compromises. It is the finest barrels from the best vineyards.

Harvested at night, the grapes are cold soaked for 7 days to extract color, mid-palate richness and fine tannin structure. Post fermentation the wine is aged in French oak for 14 months before bottling.

Inky black in color, the nose explodes with ultra-ripe plum, dark chocolate and espresso. The palate is full bodied, displaying smooth and supple tannins that melt away amidst the succulent dark berry flavours.

Food and wine pairing: This can be enjoyed by itself, but is ideally suited to grilled meats and cheese plates.

Hollick, 2009

Shiraz
Hollick, 2009
Wrattonbully, Australia

Ian Hollick is regarded as one of the finest producers in Coonawarra, a prestigious growing region in South Australia. Together with his wife, he started Hollick Wines back in 1983.

Since their humble beginnings Ian has produced dozens of award winning wines and now owns over 200 acres of vineyards. In 1998 he went in search of new terroirs and found that Wrattonbully had similar soils to the famed Coonawarra region. He planted a vineyard to Shiraz, and called it Red Ridge.

This Shiraz displays the classic fruit forward style of Australia. The color is an inky black with a purple shade to the rim, indicating youth. The nose bursts with an abundance of sweet fruit flavors, including black cherry, raisin and sweet spices. The palate is full bodied, dry yet very ripe, with soft and supple tannins.

Food and wine pairing: This can be enjoyed by itself, but is ideally suited to grilled meats and cheese plates.

Lanson, Brut, 1999

Champagne
Lanson, Brut, 1999
France

Vintage Champagne is only produced in excellent years. Essentially, it is only the finest grapes from the best vineyards.

In the winery, vintage Champagne is also given special treatment. Notably, it is aged for longer to allow its complex nuances time to evolve. This wine matured for over 13 years old before release.

Lanson 1999 is the epitome of a mature vintage Champagne. The golden tinges to the color indicate some age. On the nose the quality of the wine first becomes apparent, with high intensity of apple, citrus and toasted nuts.

The palate is dry, exceptionally rich and layered, with a backbone of acidity giving this full bodied Champagne excellent structure. Mature Champagne is a special taste, and one that we hope you will enjoy.

Food and wine pairing: The ultimate aperitif, and a perfect complement to caviar, smoked salmon, lobster and a variety of seafood.

Pierre Andre, Meursault, 2010

Chardonnay
Pierre Andre, Meursault, 2010
Burgundy, France

Pierre Andre is an old established House in Burgundy drawing from vineyards throughout the Cote D’Or, or golden slopes. One such vineyard lies in the prestige appellation of Meursault, known for her full bodied and rich style of Chardonnay.

As is the case in classic regions, the emphasis is placed on the growing of the grapes. The vines are pruned to produce low yields to add concentration and intensity to the wines. Harvesting is done by hand in order to select only the perfect bunches.

In the winery the philosophy is minimal intervention and a light amount of new oak. This allows for maximum expression of the terroir and a certain purity in the wine.

Pale gold in color, the nose shows elegant aromas of toast, almonds, citrus and peach. The palate is beautifully dry, medium to full bodied, with a thread of acidity providing freshness and ageing potential.

Food and wine pairing: A delight with richer fish dishes, pasta in a cream sauce, and delicious all by itself.

San Felice, Brunello di Montalcino, 2006

Sangiovese
San Felice, Brunello di Montalcino, 2006
Tuscany, Italy

In 2011 this wine ranked in 4th place in the Wine Spectators Top 100 Wines of the Year. Only 3 wines in the world were ranked above it. High praise, given the fact there are thousands and thousands of wineries in the world.

The most prestigious amongst Tuscany’s noble wines, Brunello di Montalcino is the ultimate expression of 100% Sangiovese. By law it must be aged for 5 years before release, allowing time for the tannins to soften and the complex flavours to unravel.

A touch of garnet at the rim indicates the early stages of maturity. The nose shows licorice, leather, earthy aromas and black cherry. The plate is dry, full bodied, with fine but structured tannins. There is tremendous depth of flavour and the finish lingers on and on. This is one of the greatest wines of the world, and a true expression of Sangiovese at its best.

Food and wine pairing: The wine pairs perfectly with pasta in a tomato sauce, lamb and beef.

Champagne, Rose, France

Champagne
Bollinger, Rose
France

Bollinger is considered to be one of the most prestigious Champagne Houses. It is the Champagne of royalty. The House is an official supplier to Her Royal Highness, the Queen of England. It is also James Bond’s preferred bubbly.

The stately House is tucked away in the village of Ay, founded back in 1829. Bollinger is known for their high proportion of Pinot Noir in the final blend, and the extended ageing of their wines in the maze of underground cellars.

This Rose is a delicate bright pink marked by a fine stream of bubbles rising to the surface. The nose shows raspberry, strawberry and pomegranate aromas. The palate is dry, elegant yet concentrated with superbly long length. It is the ultimate drink of romantics and connoisseurs.

Food and wine pairing: As Madame Bollinger once said, this Champagne suits all occasions. But we highly recommend it as an aperitif, or with smoked salmon and light fish dishes.

Billecart-Salmon, France

Champagne
Billecart-Salmon
France

Billecart-Salmon is one of the most stylish boutique Champagne houses. Since being founded in 1818 it has remained one of the best kept secrets in wine. .

Production is small. Francois Billecart prefers it that way. It allows him total control of a family business that has won the adoration of serious Champagne lovers.

The gorgeous winery and underground cellars are hidden in a small village surrounded by vines. Billecart uses some old techniques such as basket presses, which gently extract the finest juice. Modern technology is used to create extra cold temperatures during fermentation, which extend the process, and add freshness, elegance and delicacy to the wines. There is an extra-long ageing period in the dark underground cellars, which allows the complex flavours to unfold.

Billecart-Salmon is pure luxury. We hope you enjoy it.

Food and wine pairing: The perfect way to start your journey in style, it is also the classic aperitif, and well suited to smoked salmon and other light seafood.

Chateau d’Yquem, 2008

Chateau d’Yquem, 2008
1er Grand Cru Superieur, AC Sauternes
Bordeaux, France

A legend, an icon, a dream. There is no doubt that Chateau d’Yquem is the very finest sweet wine in the world. Arguably, it is the greatest wine on the planet.

In 1855 Chateau d’Yquem was the only chateau in Bordeaux that was classified as a 1er Grand Cru Superieur, a status above even the 1st growths of the Medoc and Graves. Yquem is a wine that has been sought-after by Tsars, Presidents and all serious winelovers for over four centuries.

The stately chateau is perched on a small hilltop, presiding over the appellation. The gravelly soils, the warm microclimate and the proximity to the river all provide the ideal conditions for the making of a great wine.

At harvest teams of skilled pickers search for the perfect berries affected by botrytis cinerea, a noble rot that attacks the berries. Some years they pass through the vineyards up to 12 times, often picking individual berries. The production is miniscule, and in some years there is no wine made at all under the Yquem label.

The balance is sublime, the length never-ending, and the complex layers of flavor unravel on the palate. We are thrilled to be able to offer you such a legendary wine.

Food and wine pairing: This is the perfect complement to desserts and is classically paired with foie gras. Many would say that any occasion is a good one for a glass of Yquem.