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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.

Elderton, 2009

Shiraz
Elderton, 2009
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’s perfect sipping all by itself too.

Chartron et Trebuchet, Meursault, 2010

Chardonnay
Chartron et Trebuchet, Meursault, 2010
Burgundy, France

Chartron et Trebuchet is one of the old established merchants in Burgundy. They have been producing classic wines in the prestige appellations for generations.

Meursault is one such prestige appellation, known for producing some of the richest and fullest bodied Chardonnays in Burgundy. It is located in the Cote de Beaune, and is a relatively small appellation. Sometimes there are multiple owners of a single vineyard block.

Aged in French oak casks, the wine shows a medium lemon color. The nose displays aromas of vanilla, peach and toast, with a subtle minerality. The palate is classically dry, medium to full bodied, with flavours of citrus, ripe apple and toasty oak complemented by crisp acidity. The long finish is a sign of high quality.

Food and wine pairing: This is the perfect complement to fish dishes, pasta in a cream sauce, and poultry.

Thorn Clarke, Terra Barossa, 2010

Shiraz
Thorn Clarke, Terra Barossa, 2010
Barossa Valley, Australia

Winning a Gold medal at the Decanter World Wine Awards in London was just one of many accolades for this beautiful Shiraz. Thorn Clarke has been making wine for six generations in the Barossa valley just north of Adelaide.

Patience is a virtue in making great wine. Vineyards take 3- 4 years to yield grapes that could be used for winemaking, but top producers typically wait until a vine is over 15 years old. After fermentation the wine matures in American oak barrels for 12 months during which time it develops layers of flavor and the tannins soften. After bottling there is an additional period of ageing to allow the wine to develop more complexity.

Deep dark purple in color, the nose explodes with succulent ripe black fruits, raisin, coconut and chocolate. The palate is extremely full bodied, with smooth tannins and a beautiful long finish. We hope you’ll agree that the lengthy winemaking process was well worth the wait.

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

Hollick, Red Ridge, 2008

Shiraz
Hollick, Red Ridge, 2008
South 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.

Two Hands, Angel’s Share, 2010

Shiraz
Two Hands, Angel’s Share, 2010
McLaren Vale, Australia

‘Quality without compromise’ is a core value that drives all Two Hands decisions so, not surprisingly, the wines have received international acclaim from respected wine critics. Robert Parker proclaimed Two Hands as ‘…the finest negociant operation south of the equator…’

In November 2011, Two Hands was named in the Wine Spectator’s annual Top 100 for the 9th consecutive year, an achievement that has never been equaled by any other winery the world over.

The name the Angel’s Share refers to the wine that evaporates out of the barrel during the extended maturation time. It is part of the sacrifice that goes into fine winemaking.

Deep, dark cherry red in color, the nose is dense and rich with seamless ripeness. Blueberry and blackcurrant fruit enveloped in chocolate and vanilla seduce the palate in this full bodied and concentrated Shiraz.

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

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.

Torres, Salmos, 2008

Grenache, Carinena, Syrah
Torres, Salmos, 2008
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, 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.

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.