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Dr. Loosen, Erdener Treppchen, Spatlese, 2010

Riesling
Dr. Loosen, Erdener Treppchen, Spatlese, 2010
Mosel valley, Germany

Ernst Loosen is the owner of a winery that can trace its history back over 200 years. In fact, back then Mosel Rieslings were the most expensive wines in the world.

This wine comes from the Treppchen vineyard, close to the town of Erden. Long ago, stone steps were built into the vineyard’s steep hillside to help workers reach the vines.

A “Spatlese” is made from late harvest grapes that have achieved a high level of ripeness. This, combined with the halting of the fermentation, has created a wine with a pleasant degree of sweetness.

The nose is young and vibrant, and bursts with aromas of stone fruits like peaches and apricots. The palate is medium bodied, elegant and delicate, with enough acidity to counter-balance the sweetness. This wine will age for 20-30 years, but is delicious now.

Food and wine pairing: The medium sweet character of the wine will suit spicy Indian and Asian dishes, and fresh fruit plates.

Selbach-Oster, Zeltinger Sonnenuhr, Spatlese, 2009

Riesling
Selbach-Oster, Zeltinger Sonnenuhr, Spatlese, 2009
Mosel Valley, Germany

Since 1660 the Selbach family has been producing some of the very finest Rieslings in the Mosel Valley. This is arguably the greatest of all the German wine regions, which is known for the incredibly steep slopes, slate soils, and wines that are capable of ageing for decades.

This wine comes from the Sonnenuhr vineyard which is close to the village of Zelting. It is made entirely from the Riesling grape, which is picked when the level of sugar in the berry qualifies it to be classified as a “Spatlese”, or late harvest. This indicates the wine is medium sweet.

The nose shows enticing aromas of sweet apricots, peaches and honey, with a subtle mineral character. The palate is medium in body, with succulent honeyed flavors and sweet apple, with a zesty acidity that dance across your palate. This is a wine of great elegance, delicacy and style.

Food and wine pairing:
The medium sweet character of the wine will suit spicy Indian and Asian dishes, and fresh fruit plates.

Chateau Ducru Beaucaillou, AC St. Julien, 2nd Grand Cru Classe, 2007

Meritage – Cabernet Sauvignon & Merlot blend
Chateau Ducru Beaucaillou, AC St. Julien, 2nd Grand Cru Classe, 2007
Bordeaux, France

Chateau Ducru Beaucaillou is, without question, one of the very finest wines of Bordeaux. It is a top performing second growth and consistently rated 90 points and higher by the critics. The 1995 vintage was awarded “Best Red Wine in the World” by Wine Spectator and the 2009 awarded a perfect 100 points by Robert Parker.

It is owned and operated by the dynamic Bruno Borie, the 3rd generation to manage the estate. The stately chateau is surrounded by 75 acres of beautiful vineyards, planted to 70% Cabernet Sauvignon and 30% Merlot.

This 2007 vintage shows fragrant aromas of cassis, flowers and cedar. The palate is classically dry, quite full in body, with some chewy tannins, and flavors of toast, dark chocolate, vanilla, and black cherry. Elegant and approachable, with exceptional length, Ducru is one of the finest wines in the world.

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.

Dr. Loosen, Erdener Treppchen, Spatlese, 2009

Riesling
Dr. Loosen, Erdener Treppchen, Spatlese, 2009
Mosel valley, Germany

Ernst Loosen is an icon in Germany, and around the world. He is, without question, the best ambassador for great Mosel Riesling. He was named as a “Decanter Man of the Year”, a very prestigious award.

This wine comes from the Treppchen vineyard, which sits on perilously steep terrain. Centuries ago, workers built stone steps into the vineyard’s steep hillside to help them tend the vines.

A “Spatlese” is made from late harvest grapes that have achieved a high level of ripeness. This, combined with the halting of the fermentation, has created a wine with a moderate degree of sweetness, an attribute that is highly prized in German winemaking.

The nose bursts with aromas of peaches and apricots, and shows excellent freshness and vibrancy. The palate is medium bodied, elegant and delicate, with enough acidity to counter-balance the sweetness. This wine will age for 20-30 years, but is delicious now.

Food and wine pairing: The medium sweet character will suit spicy Indian and Asian dishes, and fresh fruit plates.

Chateau Monbousquet, AC St Emilion Grand Cru, 2006

Meritage – Merlot & Cabernets
Chateau Monbousquet, AC St Emilion Grand Cru, 2006
Bordeaux, France

Chateau Monbousquet is one of the new star properties of the Right Bank in Bordeaux. When Gerard Perse purchased the property in 1993 he made huge investments in the cellar and the vineyards, and totally revolutionized the quality. This 2006 vintage was rated 92 points by Robert Parker.

The blend of 60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon is typical of many St Emilion estates. But the low yields, precision vineyard management and Michel Rolland’s touch in the cellar have created a superb wine.

The nose shows notes of coffee, milk chocolate, plum and vanilla. The palate is powerful yet elegant, with full body, refined tannins, soft acidity and depth of flavor. This wine will age for another decade but drinks well now.

Food and wine pairing: The perfect match with beef, lamb, and hard cheeses.

Poggio Antico, Altero, DOCG Brunello di Montalcino, 2006

Sangiovese
Poggio Antico, Altero, DOCG Brunello di Montalcino, 2006
Tuscany, Italy

Brunello di Montalcino is one of the great wine regions of the world, located in the southerly part of Tuscany. Here, the Sangiovese grape variety is king and produces classic wines with long ageing potential. By law, the wines must not be released for 5 years after the vintage to enable them to evolve, develop, and soften.

The color is a deep ruby and a touch of garnet on the rim, which is a sign of age. The complex nose draws you in with notes of licorice, red and black cherry, cedar, earth and leather.

Dry, full bodied, with a chewy texture to the tannin, the beautiful flavors unravel on the palate. This wine has all the hallmarks of quality – balance, intensity, concentration, complexity, elegance and length. We hope you enjoy it.

Food and wine pairing: Pairs well with pasta in a tomato sauce, red meats, and hard cheeses.

Dr. Loosen, Erdener Treppchen, Spatlese, 2007

Riesling
Dr. Loosen, Erdener Treppchen, Spatlese, 2007
Mosel valley, Germany

Ernst Loosen is the owner of a winery that can trace its history back over 200 years. In fact, back then Mosel Rieslings were the most expensive wines in the world.

This wine comes from the Treppchen vineyard, close to the town of Erden. Long ago, stone steps were built into the vineyard’s steep hillside to help workers reach the vines.

A “Spatlese” is made from late harvest grapes that have achieved a high level of ripeness. This, combined with the halting of the fermentation, has created a wine with a pleasant degree of sweetness.

The nose bursts with aromas of peaches and apricots, and shows excellent freshness and vibrancy. The palate is medium bodied, elegant and delicate, with enough acidity to counter-balance the sweetness. This wine will age for 20-30 years, but is delicious now.

Food and wine pairing: The medium sweet character of the wine will suit spicy Indian and Asian dishes, and fresh fruit plates.

Selbach-Oster, Zeltinger Sonnenuhr, Spatlese, 2007

Riesling
Selbach-Oster, Zeltinger Sonnenuhr, Spatlese, 2007
Mosel Valley, Germany
Since 1660 the Selbach family has been producing some of the very finest Rieslings in the Mosel Valley. This is arguably the greatest of all the German wine regions, which is known for the incredibly steep slopes, slate soils, and wines that are capable of ageing for decades.
This wine comes from the Sonnenuhr vineyard which is close to the village of Zelting. It is made entirely from the Riesling grape, which is picked when the level of sugar in the berry qualifies it to be classified as a “Spatlese”, or late harvest. This indicates the wine is medium sweet.
The nose shows enticing aromas of sweet apricots, peaches and honey, with a subtle mineral character. The palate is medium in body, with succulent honeyed flavors, and a zesty acidity that dance across your palate. This is a wine of great elegance, delicacy and style.
Food and wine pairing: The medium sweet character of the wine will suit spicy Indian and Asian dishes, and fresh fruit plates.

Elderton, 2008

Shiraz
Elderton, 2008
Barossa Valley, Australia

Wine Spectator magazine describes Elderton as one of Australia’s modern classics. Certainly, the wines are considered as a benchmark in Australia’s most famous region for Shiraz – the Barossa Valley.

Elderton Wines is a small, family owned and operated winery. It shot to fame in 1993 after winning the Jimmy Watson Trophy, which is Australia’s highest award for Shiraz. A few years later the winery won the trophy for “World’s Best Shiraz” at the International Wine & Spirit competition in London.

One of the reasons for the success is the age of the vineyards. Some of the vines are over one hundred years old. This creates a wine of high intensity, with concentrated flavours and richness. The classic Shiraz notes of black cherry, raisin, vanilla and spice are present, and there is a long lingering finish.

Food and wine pairing: This is very pleasant with lamb, beef and hard cheeses. For those that like full bodied and soft red wines it is perfect sipping all by itself too.