85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc. Tignanello is made exclusively from the vineyard of the same name which is situated on limestone and tufaceous soil on the Tignanello estate covering 47 south-west-facing hectares at altitudes between 350 and 400 metres a.s.l.. This was the first Sangiovese to be aged in barriques, the first modern red wine blended with non-traditional varieties like Cabernet, and on e of the first red wines in Chianti not to use white grapes.

Very intense ruby red colour. Nicely expressed varietal aromas with hints of black berry fruit. The palate is weighty, dense and vibrant with complex structure thanks to support of the acidity. Long and lingering with hints of chocolate, coffee and marmalade in the aftertaste. The beautifully handled tannin from the wine and wood blend making Tignanello a very complex, stylish and sophisticated wine.

Antinori has turned out a very beautiful Tignanello in 2005. The wine possesses perfumed, well-articulated aromatics that meld into a soft, generous core of ripe red fruits. Smoke, mineral, tobacco and spice overtones develop in the glass with air. To be sure, this is a relatively slender Tignanello, and while it doesn’t have the qualities of the superb 2004, it does have the balance to age gracefully for the next decade or so. Anticipated maturity: 2010-2020. 92 points Robert Parker's Wine Advocate

Pretty and fresh aromas of flowers, berry and licorice. Full-bodied, with ultrafine tannins and a solid core of fruit. Very pretty and balanced. Sangiovese, Cabernet Sauvignon and Cabernet Franc. Best after 2011.J.S."-Wine Spectator Insider July 30, 2008.  (06/08) 92 points Wine Spectator

The thirteen grape varieties of the Châteauneuf-du-Pape appellation with a strong percentage of Mourvèdre and Grenache (30% each), Syrah 10%, Counoise 10% Cinsault 5% and the rest divided up amongst the remaining grape varieties: Vaccarèse, Terret noir, Muscardin, Picpoul, Picardan, Bourboulenc, Roussanne. The Grenache and the Cinsault give the wine its color, intensity and softness. The Mourvèdre, Syrah, Muscardin and Vaccarèse give the wine its renowned ageing potential and dark, classic character. The Counoise, Picpoul and other varieties provide freshness, fragrance and aromatic quality.

Layers of melted fig, mulled boysenberry and black currant fruit are laced with notes of charred mesquite, hoisin sauce and coffee. The long, silky mouthfeel belies the latent power in reserve. Best from 2010 through 2030. 96 Points; Wine Spectator

Beaucastel’s 2007 Chateauneuf du Pape has turned out even better out of bottle than I predicted. An inky/ruby/purple color is followed by a glorious nose of blue and black fruits, truffles, pen ink, licorice, and meat juices as well as glorious levels of acidity and sweet tannin, buttressing the fruit’s fabulous freshness and vibrancy. This full-bodied effort still displays considerable tannin, no doubt because of the relatively high Mourvedre content. It should resolve its tannins in 2-4 years, and last for 25 or more. 96 Points; Robert Parker; The Wine Advocate

Saturated ruby. Smoky aromas of black raspberry, cola, licorice, tar and dried flowers expand with air while maintaining focus. Extremely fresh, with energetic red and dark berry flavors strongly underscored by candied flowers and minerals. I kept waiting for tannins to come out but it didn't happen. Finishes lush and creamy, with lingering notes of red fruits and tobacco. The blend this year is 30% each of mourvedre and grenache, 10% each of syrah and counoise and the rest “all the others”. 96 Points; Stephen Tanzer; International Wine Cellar

30% Mourvèdre, 30% Grenache, 5-10% Syrah, 10% Counoise and the rest. Very dark purple. Very thick and concentrated and extremely ripe. Quite difficult to see the acid. Lots of tannins, but tannins are ripe or mûr - and mûres (blackberries) in fact - grainy tannins. Date tasted 10th Dec 08. Score: 18 Jancis Robinson MW, JancisRobinson.com (10 Aug 09), August 2009

Original Wooden box. Beautiful deep aromatics of cherry and exotic spices. Characters of forest floor are evident on both the nose and palate. It has a rich, savoury and powerful palate, followed by grippy tannins and lingering acidity. Great balance with perfect weight. This wine further reinforces our opinion of the Beechworth and Yarra Valley blend. Rick Kinzbrunner
 

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Original Wooden box. The nose is profoundly deep with scents of herb, red fruits and coffee. A firm and more refined, tightly structured palate reflecting a cooler vintage. Exotic Rhône like characters of wild herbs are developing as a counterpoint to the evident dark fruit. This continues the traditional Warner vineyard style and should offer good aging potential. Rick Kinzbrunner
 

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Elegant Emily's with its characteristic perfect structure and balance; lots of sweet red berries, mixed spice and perfume. Outstanding length, as usual with this wine. Structured for a long life but this tastes so good now, I defy you to not drink it. 15.0% alc/vol

Minimal intervention is used during fermentation and maturation, allowing terroir or earth character of the individual paddock or plot to emerge in the wine. More importantly the grapes at harvest are flavour ripe, regardless of sugar ripeness.

Underscoring the quality of the soils, at vintage the grapes retain high levels of natural acidity. Acid adjustment is rarely ever needed, even when sugar levels reach 14 Baume or higher.

All fermentation is carried out by indigenous (native or wild) yeasts present on the grape skins. All pressings are returned for completeness of the wine.

The red wines are then racked off gross lees into small French and American oak barriques (20 percent new each year) for oak maturation of about 15 months with no racking or fining or filtration. Malolactic fermentation occurs naturally in the barrel without any inducement during late spring. After blending, they are given a coarse filtration just prior to bottling on our own state-of-the-art equipment.

Krug Clos du Mesnil is the one exception to the Krug rule of blending, since it is the product, not merely of a single grape variety and a single year, but of a single historic vineyard. In this enchanting champagne, the purity of Chardonnay and the mineral aromas of the terroir are balanced by a discreet yet distinctive taste of honey, which is a particular characteristic of Krug Clos du Mesnil.

To the elegance and purity of the Chardonnay grape and the mineral accents characteristic of the Mesnil-sur-Oger plot, Krug Clos du Mesnil 1996 brings a dramatic new dimension. Constantly surprising, always sublime, Krug Clos du Mesnil 1996 is a sensational interpretation of this exceptional vintage. Honey – Nougatine – Candied citrus

100% Chardonnay grapes from the clos du Mesnil, a single vineyard covering just 1.85 hectares nestling within the village of Mesnil-sur-Oger in the renowned Côte des Blancs. Enclosed by a stone wall since 1698, the Clos du Mesnil is blessed with an ideal microclimate, being situated on a gentle southeast-facing slope and sheltered from the weather by its wall and the surrounding houses.

The Krugs purchased the Clos du Mesnil in 1971 as part of a total of six hectares of excellent vineyards. However, it was not until after the purchase, when they visited it for the first time, that they realized its full potential. What they found was a beautiful 1.85 hectare vineyard that dated back to 1698, as testified by a plaque on one of its walls.

At the time of the purchase, the Clos du Mesnil had been neglected for some years. The Krugs took the decision to restore the “garden plot” to its former glory by replanting it with Chardonnay vines. The simple solution would have been to replant the whole vineyard at once, but Henri Krug decided to replant the vines in stages, knowing that a champagne has more character when it is made with grapes picked from vines of different ages.

The vineyard was secretly replanted over eight years, and it was not until 1979 that the first harvest was deemed to fulfil expectations. When the wine was tasted, it proved so outstanding that the Krugs decided to bottle it on its own. There would be no “assemblage” – a bold decision amply justified by the exquisite quality of the single ingredient.

Shapely, sculpted and aromatic riesling with zesty crispness and raciness. Its fresh lime juice, pear and apple perfume reveal lightly spicy and musky lemongrass undertones. Long and elegant, tight and lean, with powdery phenolics and a pleasing juiciness about it lime/lemon fruit. (Nagambie Lakes, 18.1, 2009-2012+) Jeremy Oliver, OnWine

Moet is over 250 years old and belongs to the exclusive group of luxury champagne creators, Louis Vuitton, Moet Hennessy and now Krug. It is by far the biggest selling Champagne in the world. Brut Impérial is a balanced assemblage of the three vine varieties disclosing a succession of elegant and harmonious sensations, a fresh maturity, supple and refined lines, inspiring well-being and an emotion which is appreciated and shared.

Years of patience are required for optimum maturity to be achieved. Within a few months, the wines are assembled. Within a few weeks, the yeasts have completed the malo-lactic fermentation process. Within a few days, the alcoholic fermentation has transformed the sugar into alcohol with the help of selected yeasts After harvesting, the grapes are transported, pressed and then juices fermented in vats. In order to ensure a carefully thought-out and natural wine-making approach and to guarantee the essence of the fruit is given full expression, keeping a tight rein over the entire production process is of paramount importance

Colour is pale yellow with shades of gold and citrus. A fine effervescence. Aroma is the epitome of subtlety, it is vinous without being green, buttery without being rich, and tropically warm with a lime blossom attack. Palate is delicate well-balanced, creamy and rich, there are unlimited fragrances and nuances that lead onto the broad palate, filling the tongue with highlights and leaving behind a sense of harmony, mellowness. A medium-bodied Champagne with generous fruit and toasted flavors, supple on the palate with a lingering rich finish. Joyous wines, with a generous and seductive personality, Moët et Chandon is still today, and more than ever before, the symbol of pleasure, grandeur and pure celebration.

A cracker of a Grange; full deep red with ruby edges. Perfumed, heady aromas of black and red berries of rare concentration partnered by sweet vanilla/chocolate/coconut oak and scented with cracked pepper. Succulent, sumptuous palate of wonderful concentration, length and persistence, finely and precisely structured with everything imaginable in perfect place and balance. An essay in controlled power. 19.5, drink 2026-2036+ 98 Points; Jeremy Oliver

Shows the 1995 the way. Lots of coffeed oak, arguably in the same vein as the 1995, but with fruit brightens rippling through it, lifting the wine as it does to significant heights. Tannins on this wine have always been perfect, and they still are. Great Grange. Give it another 20 years. 2035; 98 Points; Campbell Mattinson, The Wine Front

Medium to full red-purple, still bright after five years, vibrant cherry and plum fruit aromas more than handle the oak on the bouquet; the palate is sumptuous, but not heavy, the cherry and plum flavours tracking the bouquet. The wine has a very long finish, with fine, integrated tannins. Destined to become one of the great Granges. Rating 97 Points; Drink 2026 James Halliday

Deep crimson. Highly defined meaty/gamey/plum/prune/liquorice aromas and coffee/chocolate nuances. The palate is decadently rich with lashings of sweet fruit, deep set choco-plum/prune/mocha/liquorice flavours, supple, ripe but pronounced tannins plenty of underlying oak, building up to a firm finish (99 points). Certainly it is in the same class as the 1990 and 1991 with a cellar life of decades. Rating 99 Points; Andrew Caillard, MW
 
Archetypal young Grange with concentration, balance and powerful berry fruit flavours, with blueberry at the core. Tight and structured, although the thick, ripe tannins are shrouded beneath a veil of opulent fruit. Excellent length and persistence of flavour and masterful handling of oak. A very fine Grange that will confidently sit alongside the great 1990.  Best Drinking: 2010 - 2030 Alc/Vol: 14.0%. Winery notes.

The 1997 Grange (a blend of 96% Shiraz and 4% Cabernet Sauvignon) looks to be a classic Grange, although slightly softer and more forward than the backward 1996. The saturated purple-colored 1997 offers a gorgeously sweet nose of blackberry liqueur, cherries, camphor, chocolate, plums, and mocha. The wine is opulently-textured, extremely soft, layered, and seductive, with Grange's tell-tale personality well-displayed, but in a seamless, seductive style. This is a superb Grange that can hold its own against the more heralded 1996. Anticipated maturity: 2005-2022. Wine Advocate #143 (Oct 2002) Robert Parker 94 points  Drink 2005-2022

A very ripe, assertive, profoundly structured and traditional warm year Grange whose dark, brooding and brambly fruit and lavish oak are supported by drying, firm and chalky tannin. It’s still a bruising young wine, with a surprisingly floral and heady, jasmine-like bouquet and dense layers of blackberries, blueberries, cassis and dark plums backed by smoky, meaty, dark chocolate and cedary influences. As it opens further, nuances of treacle, aniseed and graphite slowly emerge. Firm and dense, its palate simply drips with concentrated flavour, finishing with the length and balance expected of this label. (Barossa Valley, McLaren Vale, Langhorne Creek, Magill Estate, Coonawarra, 18.9/96, drink 2023-2033+) Jeremy Oliver

Grange eh? A wine that requires no introduction. As with all Grange the aromatics are layered and complex with this vintage offering a whole raft of interesting things to smell. It’s showing a touch of char, brown spices, blackberry, coconut, liquorice, aniseed, soy sauce, camphor and fruit cake in and amongst other things. Seek and ye shall find but the overall impression over three days tasting is of a rich darkly fruited wine backed with liberal high class oak that smells terrific. On the palate full bodied and bulging with powerful dark tarry fruit, mince pie, dark chocolate, dry spices, aniseed and plenty of perfumed cedary oak. It maintains a good level of freshness and has layers of open knit very firm chalky tannins that make their presence felt from start to long finish. The tannins receded and softened over three days but still felt a little raw and blocky at the end. Young wine, no doubt, but I’d suggest it will always be a more rustic example of Grange, although a good one. A remarkable wine considering the vintage too. Rated : 94+ Points; Alcohol : 14.5%; Price : $550; Closure : Cork; Drink : 2016 - 2033; Gary Walsh; Winorama

Youthful purple-red; an initially shy bouquet of medium intensity with earth, mint and red berry fruit the first impression, but with cassis coming through after aeration. A finely crafted and intense wine on the palate; there are no primary or lollipop fruit characters here, just class and quality. The tannins start appearing halfway through the mid-palate and persist on to the finish, providing the base for future development. Rating 92 Points; Drink 2009 James Halliday

Powerful, firm and ripe, with very assertive smoky oak influences over fragrant, wild berries, cherries and cassis fruit. Long, fleshy palate with sweet fruit, a slightly hollow middle and an assertive, astringent extract. 93 Points; Jeremy Oliver

Strong red-purple; spotlessly clean, ripe blackberry/blackcurrant aromas of medium to full intensity are followed by a stylish palate, with particularly soft, almost creamy, tannins, with hints of cedar and chocolate. Rating 95 points; Drink 2008 Date Tasted Oct 97 James Halliday

Very firm, smoky and leathery wine with underlying sweet small berry fruit and a powerful length of firm, drying tannins. Not as elegant or fine as some. (93/100, Drink 2007-2015). Jeremy Oliver

The Wine: Best White Wine – “uncorked” by Huon Hooke & Ralph Kyte-Powell, SMH/The Age, 20th October 2003; With 11.5% alcohol, this is a classic Clare style from a good vintage. It has estery, herbal, lemon-rind and bread dough aromas and in the mouth it’s restrained, light-bodied and delicate. It will fill out over the coming months, and we love its balance and charm right now. Food: snapper quenelies. Ageing: best now to 2010 Price: $20.50 (indicative article price) 5 Stars – “uncorked” by Huon Hooke & Ralph Kyte-Powell, SMH/The Age, 20th October 2003
 
Pale yellow colour. The nose is all about apples and lime and doesn't give away a lot at all; the palate is all about acid, zest, acid, citrus and a bit more acid. It is dry and youthful but the fruit is evident on the fringe. I suspect this could evolve into something quite special, but I like it now, just the way it is. The value borders on exceptional, and I know I must sound like a broken record when I say; we are a lucky nation drinking wine of this quality at this price. Quality: 94/100 Value: Very Good – BW WineStar © October 2003

The Magnums: One of, if not the best Riesling from the 2003 Clare vintage in these wonderful ‘Alsace’ 1.5L magnums. Those that have not seen a Riesling magnum before, these are a work of art, standing a whopping 50cm tall. They are perfect for long term cellaring and in this case house a wonderful, albeit very limited wine. All orders will be dispatched later next week – weather permitting.