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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.

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.

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.

Domaine Marc Morey et Fils, 1er Cru En Virondot, Chassagne-Montrachet 2008

Chardonnay
Domaine Marc Morey et Fils, 1er Cru En Virondot, Chassagne-Montrachet 2008
Burgundy, France

Since 1919 the Morey family has been cultivating a small number of vines in a tiny appellation in southern Burgundy called Chassagne-Montrachet. This is indisputably one of the finest appellations of Burgundy and produces some of the very best white wines in the world.

The Domaine is steeped in tradition. The focus is on winemaking, rather than marketing. It’s about extracting the finest qualities from this hallowed terroir, and creating expressive wines that reflect the place they come from rather than winemaking technique.

The nose opens up with citrus, mineral, peach, hazelnut, and has a combination of elegance and intensity. The palate is beautifully dry, with medium to full body, a creamy yet crisp texture, and an extravagant display of complex flavours that excite the senses. As in all fine wines, the length lingers for minutes.

Food and wine pairing: This pairs perfectly with white fish, chicken, pasta in a cream sauce, and is a lovely way to end a meal with some soft goat’s cheese.

Veuve Clicquot Ponsardin, La Grande Dame, 2004

Champagne
Veuve Clicquot Ponsardin, La Grande Dame, 2004
France

La Grande Dame represents the very finest Champagne made by Veuve Clicquot. It is a luxury Cuvee, and only made a few times each decade. After all, it is a tribute to the widow Clicquot, who took over the management of the House at age 26, and was the driving force behind the success of this international brand.

Tiny bubbles stream though a brilliant pale golden color. The nose shows depth and complexity, exuding aromas of ripe apple, citrus, and hazelnuts.

On the palate the effervescence creates a smooth and creamy texture. Crisp and refreshing acidity threads its way through the flavors of toast, lemon and nuts, and gives structure and length on the finish. This is exceptionally well balanced Champagne, combining the power of Pinot Noir and the elegance of Chardonnay.

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

Hunter’s, Jane Hunter, 2010

Sauvignon Blanc
Hunter’s, Jane Hunter, 2010
Marlborough, New Zealand

If New Zealand had a royal family of wine, Jane Hunter would be the queen. Jane is an internationally respected vintner, has an OBE, and is credited with helping to put New Zealand’s wines on the world map.

New Zealand Sauvignon Blanc first came to the attention of international wine drinkers when Hunter’s won the top award at the Sunday Times Wine Festival in London in 1986. Jane repeated the feat, winning the top spot again in 1987, 1988, 1992 and 2001. Together with Cloudy Bay, Hunters made Marlborough famous.

The wine is almost transparent, with a pale lemon green color typical of Sauvignon Blanc from cool climates and aged in stainless steel. The nose explodes with high intensity, showing passion fruit, lime and grassy notes. Dry yet fruity, light in body, with firm acidity and mineral notes, this is classic Marlborough Sauvignon Blanc.

Food and wine pairing: Ideal with salads, light seafood dishes, pasta in a cream sauce, and spicy dishes. This is very versatile wine, and perfect with goat’s cheese.

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.

Chateau Monbousquet, AC St Emilion Grand Cru, 2006

Meritage – Merlot & Cabernets
Chateau Monbousquet, AC St Emilion Grand Cru, 2006
Bordeaux, France

Chateau Monbousquet is one of the new star properties of the Right Bank in Bordeaux. When Gerard Perse purchased the property in 1993 he made huge investments in the cellar and the vineyards, and totally revolutionized the quality. This 2006 vintage was rated 92 points by Robert Parker.

The blend of 60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon is typical of many St Emilion estates. But the low yields, precision vineyard management and Michel Rolland’s touch in the cellar have created a superb wine.

The nose shows notes of coffee, milk chocolate, plum and vanilla. The palate is powerful yet elegant, with full body, refined tannins, soft acidity and depth of flavor. This wine will age for another decade but drinks well now.

Food and wine pairing: The perfect match with beef, lamb, and hard cheeses.

Domaine Marc Morey et Fils, 1er Cru En Virondot, Chassagne-Montrachet 2008

Chardonnay
Domaine Marc Morey et Fils, 1er Cru En Virondot, Chassagne-Montrachet 2008
Burgundy, France

Since 1919 the Morey family has been cultivating a small number of vines in a tiny appellation in southern Burgundy called Chassagne-Montrachet. This is indisputably one of the finest appellations of Burgundy and produces some of the very best white wines in the world.

The Domaine is steeped in tradition. The focus is on winemaking, not marketing. It’s about extracting the finest qualities from this hallowed terroir, and creating expressive wines that reflect the place they come from.

The nose opens up with citrus, mineral, peach, hazelnut. There’s a combination of elegance and intensity. The palate is beautifully dry, with medium to full body, a creamy yet crisp texture, and an extravagant display of complex flavours that excites the senses. As in all fine wines, the length lingers for minutes.

Food and wine pairing: This pairs perfectly with white fish, chicken, pasta in a cream sauce, and is a lovely way to end a meal with some soft goat’s cheese.

Dr. Loosen, Erdener Treppchen, Spatlese, 2009

Riesling
Dr. Loosen, Erdener Treppchen, Spatlese, 2009
Mosel valley, Germany

Ernst Loosen is an icon in Germany, and around the world. He is, without question, the best ambassador for great Mosel Riesling. He was named as a “Decanter Man of the Year”, a very prestigious award.

This wine comes from the Treppchen vineyard, which sits on perilously steep terrain. Centuries ago, workers built stone steps into the vineyard’s steep hillside to help them tend 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 moderate degree of sweetness, an attribute that is highly prized in German winemaking.

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 will suit spicy Indian and Asian dishes, and fresh fruit plates.