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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.

Albert Bichot, Meursault, 2009

Chardonnay
Albert Bichot, Meursault, 2009
Burgundy, France

Albert Bichot was recently named amongst the “Top 100 wineries in the world” by Wine and Spirits magazine. When Bernard Bichot founded the house back in 1831 it’s doubtful that he would have imagined such success.

This wine comes the famous appellation of Meursault, which is synonymous with top quality white wines. Meursault typically produces the richest and most buttery wines of Burgundy’s prestige appellations. It’s located just south of the historic town of Beaune, the winemaking capital of Burgundy.

The nose shows classic yet youthful aromas of hazelnuts, peach and citrus. It beautifully dry, crisp and refreshing, and has a light toasty note to complement the minerality.

Food and wine pairing: The perfect complement to chicken dishes, richer fish and pasta in a cream sauce. It also drinks beautifully all by itself.

Lopez de Heredia, Vina Tondonia, 2001

Tempranillo & Garnacha
Lopez de Heredia, Vina Tondonia, 2001
Rioja, Spain

Lopez de Heredia is one of the most fascinating wine producers in the world. It is an icon amongst all wineries, known for their long ageing periods and natural winemaking.

They still ferment the wine in oak vats that were built over 100 years ago, using natural yeasts. Instead of using computers to control the fermentation temperature they simply open the cellar doors at night. They make their own barrels and mature the wine for longer than almost any winery in the world, which is often 8 years in barrel before release.

Tempranillo is the classic grape of Rioja and gives flavors of strawberry and notes of soft leather. Garnacha provides spice and body, and soft smooth tannins. This wine is a model of complexity, elegance and delicacy. We hope you enjoy the complex and unusual flavors.

Food and wine pairing: The classic match is lamb, but the wine also complements beef and hard cheeses.

Chateau Brane Cantenac, AC Margaux, 2nd growth, 2007

Meritage – Cabernet Sauvignon & Merlot
Chateau Brane Cantenac, AC Margaux, 2nd growth, 2007
Bordeaux, France

Chateau Brane Cantenac was classified as one of the best wines of Bordeaux in 1855, ranked as a 2nd growth. In recent years the owner, Henri Lurton, has catapulted the quality to a new level, garnering significant attention from wine critics.

The beautiful chateau is tucked away in the Margaux appellation, a region known for wines of great elegance and finesse. The gravelly soils are well-drained and reflect heat back onto the vines, which is ideal for the late-ripening Cabernet Sauvignon. The grapes are harvested by hand and then sorted using a state-of-the-art optical selection machine which only allows the finest grapes to be fermented.

Medium to deep ruby in color, the nose shows red and black cherry aromas, a hint of earth and soft leather, and the sweet aroma of vanilla. The palate is dry, medium to full bodied, with cassis and chocolate flavors.

Food and wine pairing: Perfect with lamb, beef, and a variety of red meats. It will also pair well with a selection of cheese.

Domaine Weinbach, Grand Cru Furstentum, Vendange Tardive 2008

Gewurztraminer
Domaine Weinbach, Grand Cru Furstentum, Vendange Tardive 2008
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.

The aromas are intense, perfumed, and laden with tropical fruits and honey. The palate is sweet, full bodied, with concentrated flavors of pineapple, spice and butterscotch. The length lingers for minutes, which is the sign of a top quality wine.

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.

Lopez de Heredia, Vina Tondonia, 2001

Tempranillo & Garnacha
Lopez de Heredia, Vina Tondonia, 2001
Rioja, Spain

Lopez de Heredia is one of the most fascinating wine producers in the world. To say they do things traditionally is an understatement. It is an icon amongst all wineries in the world, known for their long ageing periods and natural winemaking.

They still ferment the wine in oak vats that were built over 100 years ago, using natural yeasts. Instead of using computers to control the fermentation temperature they simply open the cellar doors at night. They make their own barrels and mature the wine for longer than almost any winery in the world, which is often 8 years in barrel before release. The wine is then given substantial bottle ageing before being shipped.

Tempranillo is the classic grape of Rioja and gives flavors of strawberry and notes of soft leather. Garnacha provides spice and body, and soft smooth tannins. This wine is a model of complexity, elegance and delicacy. It is the opposite of a modern fruit driven wine. We hope you enjoy the complex and unusual flavors that are appreciated by wine lovers.

Food and wine pairing: The classic match is lamb, but the wine also complements beef and hard cheeses.

Chateau Le Bon Pasteur, AC Pomerol, 2006

Meritage – Merlot & Cabernet blend
Chateau Le Bon Pasteur, AC Pomerol, 2006
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 in the world. They harvest individual vines when they are perfect ripeness rather picking the entire block at once, and they ferment the red wine inside small oak barrels. The estate sets trends in winemaking that then spread to the finest wineries of California, South America and elsewhere.

The color is a deep dark cherry red. The nose shows intense aromas of plum, blueberry, toast and milk chocolate. The palate is dry, full bodied but not heavy, with vanilla and ripe black cherry flavors, leading into 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.