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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.

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 which 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.

Food and wine pairing: Perfect with lamb, beef, and a variety of red meats. It will also pair well with a selection of cheese.

Domaine Weinbach, Grand Cru Furstentum, Vendange Tardive 2008

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.

Lopez de Heredia, Vina Tondonia, 2001

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.

Chateau Le Bon Pasteur, AC Pomerol, 2006

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.

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.

Markus Molitor, Zeltinger Sonnenhur, Spatlese, 2007

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.