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Langmeil, Valley floor, 2008

Shiraz
Langmeil, Valley floor, 2008
Barossa Valley, Australia

The winery was started by a 36 year old German blacksmith named Christian Auricht, who arrived in South Australia in 1838 after emigrating from Europe. When he and his family arrived they had little more than the clothes on their backs. In 1843 he planted his first vines, which were of the classic Shiraz variety, and established the winery.

Over 160 years later and Langmeil is recognized as producing some of the most famous wines in Australia. The winery is located in the Barossa valley, a region just a short drive from Adelaide, and known for producing deeply colored, rich and concentrated Shiraz. Traditional techniques are still employed, such as the use of a basket press and the avoidance of clarification techniques which could rob the wine of its pure flavor.

It is almost black in color, with high amounts of viscosity. The nose shows excellent intensity of raisin, clove and black cherry aromas. The palate is ultra-ripe and displays sweet fruit flavors on a full-bodied frame. The softness of tannins makes it a delight to sip by itself, for those who enjoy concentrated and powerful red wines.

Food and wine pairing: This wine pairs well with spicy dishes and beef.

Saint Clair family Estate, Pioneer Block 21, 2010

Sauvignon Blanc
Saint Clair family Estate, Pioneer Block 21, 2010
Marlborough, New Zealand

According to Bob Campbell, Master of Wine, Saint Clair now makes New Zealand’s and perhaps the world’s best Sauvignon Blanc. Saint Clair has won more top awards for Sauvignon Blanc in recent years than any of the other local producers.

Saint Clair Pioneer Block wines are made from small parcels of outstanding fruit from specialist vineyard sites prized for their individual terroir characteristics. The fruit for this wine was sourced from a single vineyard owned by Peter and Kath Campbell on the fertile, free draining soils of the lower Wairau Valley.

This is a gorgeous Sauvignon Blanc. It’s pale and bright in color, with intense aromas of passion fruit and citrus. It’s dry but fruity, light in body, with crisp and pure acidity which refreshes the palate. Fermented and aged in stainless steel, the wine is bright, young and fresh.

Food and wine pairing: The perfect match for smoked salmon, crab, and other light seafood dishes. It also pairs well with spicy food.

Kopke, Colheita 1974

Tawny Port
Kopke, Colheita 1974
Douro Valley, Portugal

We are delighted to have discovered a parcel of extremely fine Tawny port from the very oldest Port House, named Kopke.

Kopke is the epitome of a traditional Port producer. It was established in 1638 in the upper Douro valley, amidst the steep terraced vineyards in this arid and rugged countryside. Some of these old producers keep stocks of very old Port for release many years later.

This Port is nearly forty years old. It is a single vintage tawny, from 1974. For almost four decades it has aged in small oak casks. Over the years the oxygenation of the wine has turned it into a gorgeous pale reddish brown color, and the tannins have all but dissipated, creating the most sensational smooth texture.

The nose shows notes of toffee and dried fruits, along with a slight nutty aroma. The palate is medium sweet, ultra smooth, and filled with the same subtle yet powerful flavors that are found on the nose. The finish is long and complex, a hallmark of a very fine wine.

Food and wine pairing: The perfect wine to enjoy with a selection of cheese, or sip by itself after a meal.

Villa Maria, Cellar Selection, 2010

Sauvignon Blanc
Villa Maria, Cellar Selection, 2010
Marlborough, New Zealand

Villa Maria is the most awarded family-owned winery in New Zealand. It was founded in 1961 by George Fistonich who has been instrumental in putting the country in the spotlight for their crisp, fragrant Sauvignon Blancs.

Marlborough is the center of production, located on the northern tip of the south island. The region enjoys a large number of sunny days and cool nights, which is perfect for ripening this varietal.

It’s a beautifully intense and lively wine, overflowing with aromas of ripe gooseberry, melon and passion fruit. The wine is dry, light bodied, with bracing acidity, showing clean and pure mineral characters on the finish.

Food and wine pairing: The perfect match for smoked salmon, crab, and other light seafood dishes. It also pairs well with spicy food.

Chartron et Trebuchet, Meursault, 2008

Chardonnay
Chartron et Trebuchet, Meursault, 2008
Burgundy

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 a slight nutty and buttery flavor held together by a tight thread of 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.

Laurent Perrier, Brut, 2002

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.

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, and scoring well into the 90’s.

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. This 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. The tannins are softening, and it’s perfect with red meats.

Food and wine pairing: This style of wine pairs best with hearty red meat dishes, and is delicious with Cheddar cheese.

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.

Markus Molitor, Zeltinger Sonnenhur, Spatlese, 2007

Riesling
Markus Molitor, Zeltinger Sonnenhur, Spatlese, 2007
Mosel valley, Germany

In 1984, at the age of 20, Markus Molitor assumed responsibility for his family’s estate. He was the 8th generation to make wine in the Mosel. Young and ambitious, he set out to create wines that would rival the very best in this historic region.

The Mosel is considered by many to produce the world’s finest Riesling. The steep slopes provide excellent exposure to the sun in this northerly climate, and the slate soils not only reflect heat back onto the vine but they also give a unique taste to the wines, which are often described as having a flavor of minerals.

This is a Spatlese, which means late harvest. The grapes are picked in the autumn and brought to the cellars where they slowly ferment. At a low alcohol degree, Markus stops the fermentation to achieve a beautiful balance between sweetness and acidity.

This wine is perfumed, showing exotic notes of peaches and apricots. The palate is medium sweet, with refreshing acidity racing through it, and a combination of stone fruit and sweet apple flavors.

Food and wine pairing: This is the perfect complement to spicy dishes, and can pair well with light desserts.

Kopke, Colheita 1974

Tawny Port
Kopke, Colheita 1974
Douro Valley, Portugal

We are delighted to have discovered a parcel of extremely fine Tawny port from the very oldest Port House, named Kopke.

Kopke is the epitome of a traditional Port producer. It was established in 1638 in the upper Douro valley, amidst the steep terraced vineyards in this arid and rugged countryside. Some of these old producers keep stocks of very old Port for release many years later.

This Port is nearly forty years old. It is a single vintage tawny, from 1974. For almost four decades it has aged in small oak casks. Over the years the oxygenation of the wine has turned it into a gorgeous pale reddish brown color, and the tannins have all but dissipated, creating a sensationally smooth texture.

The nose shows notes of toffee and dried fruits, along with a slightly nutty aroma. The palate is medium sweet, ultra smooth, and filled with the same subtle yet powerful flavors that are found on the nose. The finish is long and complex, a hallmark of a very fine wine.

Food and wine pairing: The perfect wine to enjoy with a selection of cheese, or sip by itself after a meal.