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Albert Bichot, Chassagne Montrachet, 2007

Chardonnay
Albert Bichot, Chassagne Montrachet, 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 could have imagined such success.

This wine is from the famous appellation of Chassagne Montrachet, which is synonymous with top quality white wines. Chassagne typically produces the some of the most elegant and complex 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 mature aromas of hazelnuts, toast, peach and citrus. It beautifully dry, quite full bodied, crisp and refreshing, and has a light toasty note to complement the minerality. This is well balanced fine white Burgundy.

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.

Lanson, Brut, 1999

Champagne
Lanson, Brut, 1999
France

Vintage Champagne is only produced in excellent years. Essentially, it is only the finest grapes from the best vineyards.

In the winery, vintage Champagne is also given special treatment. Notably, it is aged for longer to allow its complex nuances time to evolve. This wine matured for over 13 years old before release.

Lanson 1999 is the epitome of a mature vintage Champagne. The golden tinges to the color indicate some age. On the nose the quality of the wine first becomes apparent, with high intensity of apple, citrus and toasted nuts.

The palate is dry, exceptionally rich and layered, with a backbone of acidity giving this full bodied Champagne excellent structure. Mature Champagne is a special taste, and one that we hope you will enjoy.

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

Hollick, 2009

Shiraz
Hollick, 2009
Wrattonbully, 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.

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.

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.

Chateau Leoville Poyferre, AC St. Julien, 2nd Grand Cru Classe, 2008

Meritage – Cabernet Sauvignon & Merlot blend
Chateau Leoville Poyferre, AC St. Julien, 2nd Grand Cru Classe, 2008
Bordeaux, France

In 1855 the great estates in the Medoc were ranked according to their quality. The 1855 classification is still in place today, and provides wine lovers with a useful guide to the wines of Bordeaux. Château Leoville-Poyferre was classified as a 2nd Growth, almost the highest ranking for an estate in Bordeaux, the world’s most famous wine region.

The property is in the appellation of Saint Julien. This small region is known for creating wines with more richness and body than AC Margaux and for being softer in tannin and more elegant than the neighboring estates in AC Pauillac.

This 2008 vintage, rated 94 points by Robert Parker, is deep in color and shows gorgeous aromatics of blackcurrant, cedar, and espresso. The palate is dry, full bodied and multi-layered with plenty of ripe firm tannins. All of the criteria for judging wine quality are evident – intensity of flavor, balance, length, and complexity. We hope you enjoy this classic Bordeaux red.

Food and wine pairing: The perfect complement to red meats such as lamb and beef, and ideal with hard cheeses like aged Cheddar.

Chateau Le Bon Pasteur, AC Pomerol, 2007

Meritage – Merlot & Cabernet blend
Chateau Le Bon Pasteur, AC Pomerol, 2007
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 Chateau Petrus, and is literally 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 at perfect ripeness, rather picking the entire block at once. They ferment the red wine inside small oak barrels by taking off the barrel heads, an incredibly labor intensive technique. The estate sets trends in winemaking that then spread to the finest wineries of California, South America and elsewhere.

The color is a beautiful cherry red. The nose shows fragrant aromas of plum, fruitcake, coffee and milk chocolate. The palate is dry, medium to full bodied, with red berry and vanilla flavors, leading into a long smooth finish. Merlot represents 90% of the blend in this delicious Pomerol.

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

Heartland, Director’s Cut, 2008

Shiraz
Heartland, Director’s Cut, 2008
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.

The color is dense and the wine shows high levels of viscosity. The nose explodes with ultra-ripe notes of blueberry, black cherry, and dark chocolate. 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.

Kangarilla Road, 2006

Shiraz
Kangarilla Road, 2006
McLaren Vale, South Australia

James Halliday, the most respected Australian critic, awarded Kangarilla Road 5 stars in his Australian Wine Companion. Other critics have given the wines high scores and described it as a classic Australian Shiraz.

McLaren Vale produces some superb wines. It is on the outskirts of Adelaide and benefits from being close to the ocean, a factor that moderates the intense heat of the Australian summer. And yes, there are often Kangaroos in the vineyards. But producers frown on their tendency to eat the valuable grapes.

The nose bursts with sweet aromas of raisin, juicy blackberry and spice. On the palate there is abundant weight, smooth tannins, and layers of complex flavors. 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.

Hollick, 2006

Shiraz
Hollick, 2006
Wrattonbully, 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.

This wine displays the classic rich and ripe style of Australia. The color is deep and dark. The nose is intense, with an abundance of 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.