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Torres, Salmos, 2007

Grenache, Carinena, Syrah
Torres, Salmos, 2007
Priorat, Spain

Torres is unquestionably one of the greatest names in Spanish winemaking. In 1999, readers of Wine Spectator magazine voted Torres as “The Most Important Winery in Spain”.

In 2007 Torres unveiled a new wine called Salmos, from the small region of Priorat on the northern Mediterranean coast close to Barcelona. This region has shot to fame after several of the wines received extremely high scores from the major critics. Much of the quality is attributed to the black slate soils, called licorella.

The wine is made from Grenache, Carinena and Syrah. The color is almost inky black. The nose is shows dark black fruits. The palate explodes with flavors of black cherry, licorice, vanilla and more sweet spices. It’s rich and powerful, full-bodied and extremely powerful wine.

Food and wine pairing: Stews, pastas in tomato sauce, red meats and hard cheeses pair well with this rich red wine.

Chateau Le Bon Pasteur, AC Pomerol, 2004

Meritage – Merlot & Cabernet blend
Chateau Le Bon Pasteur, AC Pomerol, 2004
Bordeaux, France

Chateau Le Bon Pasteur is the home of the world’s most famous flying winemaker, Michel Rolland. This is a highly revered property that lies in close proximity to the iconic Chateau Petrus and just a stone’s throw from Cheval Blanc.

Inside Le Bon Pasteur, you will find some of the most revolutionary winemaking techniques being developed, such as red wine fermentation inside small barrels. The estate sets trends in winemaking that then spread to the finest wineries of California, South America and elsewhere.

The wine is a deep dark ruby red. The nose shows rich, ripe and powerful aromas of blackberry, plum, coffee and milk chocolate. The palate is dry, full bodied but not heavy, with opulently ripe black cherries, and a long smooth finish. Merlot represents 90% of the blend in this outstanding Pomerol.

Food and wine pairing: Perfect with red meats, and hard cheeses.

Selbach-Oster, Zeltinger Schlossberg, Spatlese, 2008

Riesling
Selbach-Oster, Zeltinger Schlossberg, Spatlese, 2008
Mosel Valley, Germany

Since 1660 the Selbach family has been producing fine Rieslings in the Mosel Valley. This is arguably the greatest of all the German wine regions, which is known for the incredibly steep slopes and slate soils. Johannes Selbach is now at the helm as Winemaker, and showing an impressive ability to create wines of elegance, finesse, delicacy and style.

This wine comes from the Schlossberg 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”.

This indicates the wine should be medium sweet. The nose shows a minerally character of wet stones, a touch of peach and apricot, combined with sweet apple aromas. The palate is light to medium in body, with honeyed flavors, and a zesty acidity that dance across your palate.

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

Taylors, 20 Year Old Tawny

Port
Taylors, 20 Year Old Tawny
Douro Valley, Portugal

Taylors is one of the most famous names in Port, and their 20 year old Tawny is a benchmark in this style.
Many of the winemakers in this historic region say that the 20 year old Tawny represents the pinnacle of Port winemaking. The components are aged for an exceptionally long time, in this case for an average of 20 years. During this time the color changes to a reddish brown, the tannins melt away, and the fabulous complexity of aromas and flavors develops.

The nose is laden with toffee, raisin, fig, and other dried fruits. The palate is a gorgeous medium sweet, exceptionally smooth, without a trace of tannin, and powerful caramel, raisin and butterscotch flavours.

Food and wine pairing: Ideal with blue cheese, Cheddar, and perfect all by itself.

Mt. Difficulty, 2008

Pinot Noir
Mt. Difficulty, 2008
Central Otago, New Zealand

Central Otago has become a classic New World wine region known for its rich, silky and complex Pinot Noir. This beautiful region, at the southern tip of the south island in New Zealand, is nestled amongst mountains and shimmering lakes.

Mt. Difficulty is one of the oldest wineries in the area, and yet it was only established in 1998. Whilst a long history of winemaking is important in Europe, many of the top wines of New Zealand have gained international fame in just a few decades. It’s the quality in the bottle that counts, and this boutique winery consistently delivers exceptional Pinot Noir.

On the nose, the wine shows ripe red cherry fruit. The palate exhibits elegant flavours of red berries and sweet spices, is light to medium in body, and the tannins are soft and smooth. Well balanced, light and elegant, this is classic Pinot.

Food and wine pairing: Perfect for sipping by itself, and pairs well with richer fish dishes, and light weight red meat dishes.

Chateau Ducru Beaucaillou, AC St. Julien, 2nd Grand Cru Classe, 2004

Meritage – Cabernet Sauvignon & Merlot blend
Chateau Ducru Beaucaillou, AC St. Julien, 2nd Grand Cru Classe, 2004
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.

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 2004 vintage shows intense aromas of cassis, wet earth, and tobacco notes. The palate is classically dry, quite full in body, with some chewy tannins, and flavors of vanilla, black cherry, and cedar. Elegant yet concentrated, with exceptional length, this 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.

Domaine Weinbach, Grand Cru Furstentum, Vendange Tardive 2005

Gewurztraminer
Domaine Weinbach, Grand Cru Furstentum, Vendange Tardive 2005
Alsace, France

This stunning wine is made by Domaine Weinbach in Alsace, considered to be one of the finest producers of Gewurztraminer in the world.

The grapes come from a single Grand Cru vineyard called Furstentum. They are picked late in the season, when they have high levels of sugar in the berry and tropical fruit flavors have developed. This results in a sweet dessert wine, but one that is exceptionally well- balanced by the lively acidity.

On the nose, the wine is powerfully perfumed with rose petal, exotic fruits and honey notes. The palate is rich and viscous with layers of flavor that lead into a long, complex and evolving finish.

The winemaker, Catherine Faller, believes in a non-interventionist approach to creating fine wines. The secret is to harvest at the perfect moment from a top vineyard site.

Food and wine pairing: The sweet character of the wine will best suit foie gras, or sweet desserts and fresh fruit plates.

Fritz Haag, Brauneberger Juffer Sonnenuhr, Spatlese, 2008

Riesling
Fritz Haag, Brauneberger Juffer Sonnenuhr, Spatlese, 2008
Mosel valley, Germany

Fritz Haag is one of the iconic producers in the Mosel, with a history dating back to 1605. Indeed, fine Mosel Rieslings were once the most expensive wines in the world and Haag was at the forefront.

The company cultivates Riesling in the famous Brauneberger Juffer Sonnenuhr vineyard, which is planted on the precipitously steep slopes of the Mosel valley.

A “Spatlese” is made from late harvest grapes, that have achieved a high level of ripeness, and so the wine is medium sweet. The nose bursts with aromatics 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 can be enjoyed now. We hope you enjoy it.

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

Krug, Grande Cuvee, Brut

Champagne
Krug, Grande Cuvee, Brut
France

In 1843 when Johann-Joseph Krug founded his Champagne House he had one singular goal. He wanted to produce the very finest Champagne in the region. Over 160 years later, connoisseurs agree that Krug is in a league of its own.

The style is unique and distinctive. The wine is powerful and rich, yet with a certain elegance to complement its extravagant complexity. The length of the finish lasts for minutes.

Krug is one of the few houses to ferment the base wines in oak, which gives the wine more structure and power. The richness is enhanced by the extensive use of old reserve wines in the final blend. As the wine matures for a decade before release it develops beautiful complex nuances.

Krug is an experience. It represents the ultimate in craftsmanship and dedication to quality.

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

Kangarilla Road, 2010

Shiraz
Kangarilla Road, 2010
McLaren Vale, South Australia

McLaren Vale is perhaps the most beautiful of all the Australian wine regions as it hugs the coastline, with its kilometers of sandy beaches, just outside the city of Adelaide.

Kangarilla Road has often received scores over 90 points and critics describe it as a classic Australian Shiraz. The super-ripe grapes bask in the sun, developing intense sweet aromas of blueberry, raisin and dark chocolate.

Only a moderate amount of new oak is used, allowing the wine to display its fruit-forward style and concentrated flavors. There is lovely balance between the richness of the fruit, the crisp acidity that cuts through it, and the supple tannins that house the wine.

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.