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Riesling

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.

Riesling from Mosel Valley

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.

Shiraz from Barossa Valley

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.

Chardonnay

Chardonnay

Albert Bichot, Meursault, 2007

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 from 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 a touch of maturity, with more buttery and toasty notes complementing the apple and citrus aromatics. It’s dry, quite full bodied, with lovely concentration of flavours. It’s stylish and complex wine with a long lingering finish.

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.

Chardonnay from Burgundy

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.

Chardonnay from California

Chardonnay

La Crema, Russian River Valley, Sonoma 2009

California, USA

Chardonnay is a chameleon. It comes in a range of styles depending on the growing area and the winemaker’s techniques. In the Russian River valley in Sonoma the hot California sun is tempered by the cool coastal fogs that roll in off the nearby Pacific ocean. This creates a style that has the richness of a warm climate and the lively acidity of a cool climate. This is the magic of the Russian River valley.

On the nose there are aromas of citrus, pear, and juicy ripe apple. The palate is dry, quite full bodied, with a crisp acid running down the spine to give freshness. The wine spends 9 months in barrel, which helps add more richness, and layers of different flavors such as toast, spice and vanilla.

Food and wine pairing: This is the perfect match with chicken, richer fish dishes, and pasta in a cream sauce.

Gewurztraminer from Alsace

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.

Tempranillo & Garnacha

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.

Meritage: Merlot & Cabernet blend

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.

Champagne

Champagne

Laurent Perrier, Brut, 2002

France

Laurent Perrier is a House that uses a significant proportion of Chardonnay in their best wines. Michel Fauconnet, the winemaker for the last 27 years, prefers wines of elegance, freshness, lightness and complexity. These are the characteristics that Chardonnay brings to the final blend.

Produced only in outstanding vintages, this 2002 vintage Champagne is the epitome of the Laurent Perrier style. Fine, tiny bubbles stream to the surface, highlighting the lemon gold hue. The nose shows a range of ripe apple, citrus and toasty characteristics. The palate is dry, medium bodied, with multi-dimensional flavors of mineral, toast, nuts, and lemon.

This wine has spent over 10 years maturing in bottle in the labyrinth of cellars that weave beneath this historic Champagne House.  Michel at Laurent Perrier also produces “Salon”, one of the most iconic and rare Champagnes.

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