This document provides summaries of various wines from around the world. It describes the appearance, aroma, flavor profiles and recommended food pairings for each wine. The wines discussed include Champagnes and sparkling wines from France and other regions, as well as white wines such as Chardonnay, Sauvignon Blanc and Pinot Grigio from France, Italy, the US, South Africa, Argentina, Chile and Australia.

1. CHAMPAGNE
LOUIS ROEDERER CRISTAL BRUT, 1999
The jewel of the House is Cristal, created in 1876 for Tsar Alexander II. This is
champagne at its finest, as inspired today as it has always been, the embodiment of
elegance and purity.
Cristal is made according to the strictest criteria, based on a drastic process of
selection applying to the vintage, the cru, the village, the grapes and finally the wines.
Only Pinot Noir and Chardonnay grapes from the House’s 10 most celebrated
crus are used in the production of this legendary cuvée.
Yellow appearance with burnished gold reflections. Intense nose of white flowers,
citrus and red berries, followed by warmer whiffs of toast and wood. On the palate ,
ripe lush fruits (vine peaches) and toasty flavours. Dense, fleshy structure.
Powerful finish.
DOM PERIGNON, 1998
Color:
Pale yellow with golden highlights.
On the nose: The initial notes of fresh almond and grapefruit gradually lead into cashew
nut and spices complemented by lightly toasted brioche.
On the palate:
Satiny texture unfurls on the palate, embracing and caressing it. Momentary
weightlessness with a vibrating finish arouses the taste buds with controlled ardor. The
persistence is remarkable, with the slightest undertone of tartness (citrus zest and buds.)
The 1998 Harvest
The year featured two unusual and contrasting weather related events: Record high temperatures in August followed by
exceptional rainfall in the first half of September. Patience prevailed at harvest and was rewarded by a period of
miraculously good weather resulting in healthy, especially well-ripened grapes.
TAITTINGER COMTES DE CHAMPAGNE, 1998
This superb Champagne, produced only in years exceptional enough to declare a vintage,
is appropriately presented in an antique-style bottle of XVIIIth century design. Comtes de
Champagne Blanc de Blancs is the ultimate expression of the Taittinger style, a
Champagne of great refinement, elegance and delicacy. The clean, aristocratic
Chardonnay fragrance is offset by warm, toasty nuances, which carry onto a palate of finely-
balanced, generous white fruit flavors underscored by a fine, crisp acidity and subtle
mineral notes. The refined, toasty finish is lasting and complex.

2. BILLECART-SALMON BRUT RESERVE, NY
More bass than treble. Full-bodied and voluminous, this delivers subtle,
complex shadings of whole-grain bread, coconut and candied fruit, finishing
with a distinctive rhubarb preserve aftertaste. It's rich and balanced on the soft
side. Drink now through 2007.
BOLLINGER SPECIAL CUVEE, NV
The denomination Special Cuvée was created in 1911. The idea came from William Folks,
then partner of the illustrious London House of Mentzendorff. This great wine lover felt it
was an insult to simply call this great wine "non vintage". The suggestion of naming it "Special
Cuvée" was immediately approved by Monsieur Bollinger.
A blend par excellence, the Special Cuvée is the purest expression of the Bollinger style; of its
craftsmanship and its singular conception of what a champagne should be. It is, therefore, on
this wine that the House of Bollinger shows how it is different from other Champagne
Houses, asserts its qualitative policy and by which it asks to be judged.
MUMM CORDON ROUGE, NV
A long aging provides additional flavors of vanilla, roasted nuts and a hint of toast. A result of
the carefully chosen infusion of terroir and reserve wines, the finish is long. Imparting to the
finish is lightness from Chardonnay, fruitiness from Pinot Noir and roundness provided by
Pinot Meunier.
"A toasty version, rich and creamy, with vanilla, hazelnut and citrus notes weaving through
the rich texture..."
VEUVE CLICQUOT YELLOW LABEL, NV
Clicquot's signature non-vintage Brut is loved all over the world for its crisp, full flavors,
consistent quality and celebratory yellow label. This classical dry Champagne is a blend of two-
thirds black grapes (Pinot Noir and Pinot Meunier) for body, balanced with one-third
Chardonnay for elegance. It has a fine persistent sparkle and golden Champagne color.
One of the world’s favorite Champagnes. Rich, nutty, and complex non-vintage Brut.
From one of the most prestigious Champagne houses, this Brut is the gold standard for
non-vintage Champagne year in and year out. Deliciously rich on the nose and palate, with
almond croissant and suggestions of Calvados in the aroma and flavor. A fuller-bodied style,
creamy and round, with a long, lingering nutty finish. The best Champagne in a recent tasting.
Simply superb!

3. TAITTINGER BRUT ROSE, NV
Blended from Pinot Noir and Pinot Meunier grapes, this is a succulently fruity, supple and
aromatic Champagne with fine bubbles and a crisp, refreshing finish of extended length.
Taittinger Cuvée Prestige Rosé is intense cherry-pink in color with extremely fine,
persistent pinpoint bubbles rising in delicate strands to the surface of the wine. Its classic,
aromatic Pinot fragrance of red raspberries and strawberries is offset by elegant, subtle floral and
earth nuances. On the palate, the ripe, full berry flavors are vibrant yet refined, delicately
balanced by a fresh acidity which carries into a crisp, refreshing finish of persistent
length.
MOET & CHANDON BRUT IMPERIAL CHAMPAGNE, NV
CHARACTERISTICS
Brut Impèrial is a complete, generous and dynamic champagne. It is a balanced
assemblage of the three wine varieties from the most expressive crus of the
Champagne region.
COLOR
Pale yellow with shades of green
AROMA
Subtly vinous aromas of citrus, nut and bread
STYLE
Delicate, soft and fruity
SPARKLING WINES
GREEN POINT SPARKLING, NV
Mid to light straw yellow.
Floral notes with fig and subtle toasty aromas.
The wine has a creamy and soft front palate, which continues to a lingering
Brut (dry) finish. Flavours of white peach, honey and roasted nuts blend
harmoniously to create a complex wine with a refreshing finish.
Green Point Non Vintage Brut is a fresh and delicious sparkling wine,
combining rich flavour and superb delicacy. Cool climate grapes provide a
delicate fruit core, intertwined with subtle yeast character.

4. A blend of cool regions including Central Victorian Highlands, Strathbogie Ranges, King Valley and Yarra Valley.
DOMAINE STE. MICHELLE CUVEE BRUT, 2004
Nicely balanced, Brut is not too dry and not too sweet. This crisp and jazzy
wine delivers delicate apple and citrus characteristics with a fresh, light
toastiness.
"Bright acidity and effervescence cleans the palate while the delicate flavors
compliment a wide array of dishes including Japanese. My favorite is
sashimi." –
LAMBRUSCO GRASPAROSSA DOC AMABILE, NV
Red wine, semi-sweet, sparkling for natural fermentation.
The Modena province is known for the production of the traditional Lambrusco. Since 1970 its prestigious grape varietals
have the Appellation d'Origine Controlée (DOC)
This wine is obtained from the generous grapes of the ancient 'Grasparossa' vine, cultivated on the hills surrounding
Castelvetro village in the Modena province .
It is a wine of an intense ruby colour, with a light pink froth. The fruity nose and taste, which are typical of this varietal, are
very pleasant indeed. Thanks to the slow fermentation this wine retains a remarkable softness.
It is a wine particularly suitable with pastas, meats and for dessert.
The wine is to be served quite cool (8° - 10° C).
WHITE WINES
FRANCE
LOUIS JADOT CHASSAGNE MONTRACHET BLANC, 2001
Produced from 35 hectoliter per hectare yields, in a vintage where 50
hectoliters per hectare was the norm, the 2002 Chassagne-Montrachet
Morgeot Duc de Magenta bursts from the glass with Johnson's Baby Powder
spices and white flower scents. Big, bold, expansive, and satiny-textured, it
is a medium-bodied wine crammed with pears, apples, and talcum
powder whose flavors linger in its extensive, supple finish. Projected
maturity: 2007-2015
TRIMBACK GEWURTZTRAMINER, 2005
ALSACE

5. HENRI BOURGEOIS SANCERRE POUILY FUME, 2005
A pale golden-green hue. Stylish and pungent nose, expressing green asparagus and greengage
fruit, with smoke and minerals in the background. Full, rounded and weighty. Fresh, with lively
acidity and a slightly creamy suggestion at the edge. A solid, grippy finish. This would cope well
with a couple of years in the cellar.
LOUIS JADOT MACON BLANC VILLAGES, 2005
Tired of oaky, buttery Chardonnay? This little gem is
the perfect antidote - a clean, fresh Chardonnay
with typical varietal fragrance and elegant,
citrus and white fruit flavors (peaches and
nectarines) on the palate. Vinified without oak contact, the delicate
acid balance carries into a refreshing, crisp finish.
Mâcon-Villages Jadot is a clean, fresh Chardonnay with typical varietal
fragrance and elegant, citrus and white fruit flavors on the palate. Vinified
without oak contact, the delicate acid balance carries into a refreshing,
crisp finish.
DOMAINE LAROCHE CHABLIS, 2005
Description
The Laroche family has been making wine in Chablis since 1850. Michel
Laroche, the fifth generation, arrived in 1967 to continue this long history
of winemaking. Chablis has undergone great change since Michel took
over - he is the first generation to make a living exclusively from the
production and selling of wine. Oenology degree from the University of
Dijon in hand, Michel concentrated on expanding the company's
premium vineyard holdings to ensure a top quality product. Six hectares of
vines in the late 1960's has now increased to more than 130 hectares,
including a shareholding in Château de Chemilly. Domaine Laroche is
one of the largest estates in Burgundy. It even has offices located in the
town of Chablis itself, one of them being a ninth to sixteenth century listed
monastery called l'Obédiencerie, where monks made the very first
Chablis.
Tips on service
• Conservation: drinking now
• At its best in: 2008
• Serve at 11°
Food and wine matching
Aperitif, canapés, seafood starters, Norwegian smoked salmon and caviar, steamed fish, sole, goat's cheese.

6. ROBERT SKALLI CHARDONNAY, 2004, 2005
Quite sweet, complex aromas of apple pie, butter, wood smoke and lemon oil.
Medium bodied and fairly rich on the palate with sweet caramel note. Lively yet rich ;
not much finesse, with a lemony, smoky, nutty finish. Good winter white and well
stacked with flavour for the money.
ITALY
MOSCATO D’ ASTI, BOSC D’LA REI, BATASIOLO, 2004
The vineyards this special product is grown on are located
on the Beni di Boscareto estate in the village of Serralunga
d’Alba. Moscato is a straw-yellow wine with golden highlights, an intense nose
reminiscent of the grape, and a full, lingering, sweetly soft flavour with an aromatic aftertaste.
The wine’s characteristic are particularly enhanced when served with cream desserts and
fresh fruit.
LIBAIO TOSCANO IGT,
Libaio is a truly special Tuscan Chardonnay. It benefits from the extraordinary
quality potential of the Siena territory as well as the elegant and refined nature of
Chardonnay.
LUNGAROTTI PINOT GRIGIO, 2005
The decisive characteristics of this variety, integrated to the Umbrian environment,
give this Pinot Grigio a full and well-balanced flavor. Brilliant straw yellow with
greenish reflections. Fragrant and intense. Crisp acidity and delicate fruit flavors lead
to a finish that is pleasantly dry and well balanced.

7. SOUTH AFRICA
JORDAN WINERY CHARDONNAY, 2006
A powerful expression of Chardonnay, brimming with fruit flavour and elegance. A buttery
toastiness from the oak rounds off the complex hazelnut and citrus flavours.
USA
FERRARI CARANO CHARDONNAY, 2005
This Alexander Valley Chardonnay is a complex, fruit-driven
Chardonnay that calls for richer foods such as lobster, mussels or
salmon. Creamy risottos and pungent flavored cheeses are always a
hit with our Alexander Valley Chardonnay, as well as hearty chicken,
pork, turkey and veal dishes.
This is a blended masterpiece … with kudos to winemaker Sarah Quider. She has deftly combined fruit from eight prized
vineyards in the Ferrari-Carano stable to create this wine. It greets you with a nose of rich cream, vanilla and minerals.
Then the palate receives ample offerings of lead pencil, apple and caramel. This is the next reign in a legacy of fantastic
Chardonnay’s from Ferrari-Carano.
SIMI SAUVIGNON BLANC, 2002
“Lots of grapefruit and lemon curd to the aroma. Flavors of melon and a little fig in this
Sauvignon Blanc that’s all the better for the inclusion of 9% Semillon.”
“A good pick with any shellfish preparations using cream.”

8. ROBERT MONDAVI PRIVATE SELECTION FUME BLANC, 2005
Our barrel-aged Fumé Blanc, stylistically different from the crisp, citrus notes of
our Robert Mondavi Private Selection Sauvignon Blanc, features pear, melon
and spicy oak with an emphasis on round, rich flavors and beautiful balance.
WENTE CHARDONNAY, 2005
Ripe and fruity Californian Chardonnay.
This is a delicious and elegant Californian Chardonnay showing ripe fruit flavours
and subtle hints of oak. Although similar to a Burgundian-style Chardonnay, it has the typical
ripe fruit flavours of California. Enjoy with monkfish or a creamy Caesar salad.
BERINGER FOUNDERS’ ESTATE CHARDONNAY, 2005
To impart highlights of vanilla, caramel and nutmeg, Ron barrel fermented and aged 70
percent of the Chardonnay in French and American oak barrels (20 percent new) for eight
months. Fermenting the remainder in stainless steel maintained a bright, fresh fruit balance.
The resulting wine has ripe pear and pineapple, and mango flavors highlighted by citrus,
Granny Smith apple and hints of baking spices.
BERINGER CALIFORNIA WHITE ZINFANDEL, 2006
For many years, Beringer's viticulture team has worked with premier California vineyards
renowned for high quality Zinfandel fruit. Their rocky, well- drained soils and warm, even climates
foster flavorful grapes ideal for Beringer Vineyard's White Zinfandel.
Winemaking
The grapes were picked early in the morning, before the heat of the day set in, to preserve the
Zinfandel varietal's bright, fresh fruit flavors. After crushing, the juice was left in contact with the skins
for approximately three hours to extract a light ruby hue, reminiscent of plum blossoms. After
gently pressing the grapes, Beringer winemakers used a slow, cool fermentation to highlight the
wine's fresh aromas and flavors of summer berries, citrus and honeydew melon.

9. ARGENTINA
TERRAZAS DE LOS ANDES RESERVA CHARDONNAY, 2004
Terrazas de los Andes Reserva Chardonnay is an intense yellow-green penetrated by
golden highlights. It's aroma is very intense, complex and fruity. After the initial waft of
ripened and fresh fruit, notes of white peach and apricot nectar, passion fruit, mango
and pineapple are revealed. There are also light notes of toasted vanilla, caramel and
dry fruit as a result of the barrel aging. On the palate this wine has a firm body which is
round and buttery. It has great volume and well-balanced fruit, very long in the mouth.
Can be enjoyed with fish, seafood, pates and cheeses.
CHILE
MONTES ALPHA CHARDONNAY, 2005
A rich buttery Chardonnay from one of the best producers in Chile. Aromas of toffee apple with
lovely essences of toasty oak make this a great alternative to white burgundy.
AUSTRALIA
PETALUMA CHARDONNAY, 2004
The ripe peach and pear aromas are pure without the tropical overtones of
warmer region Chardonnay. The marzipan and clove aromas are partly related
to the cool grown Chardonnay and partly to the new Vosges oak and extended
lees contact. The texture is typical Piccadilly Valley, viscous without oiliness and
with a dry finish without hardness. The 2004 Petaluma Chardonnay is a very
long flavored wine.

10. TORBRECK WOODCUTTERS SEMILLON, 2005
Delicious, crisp, honeyed, elegant, complex dry white need search no further than the 2005
Semillon Woodcutters. There are 3,000 cases of this tank and neutral wood-aged effort.
Medium to full-bodied, pure, fresh, and lively, it offers hints of quince, buttery citrus, and
honeysuckle. Enjoy it during its first several years of life.
CAPE MENTELLE SEMILLON SAUVIGNON BLANC,
2004
A Margaret River classic. Old world elegance is combined with
new world fruit to produce uniquely approachable and
appealing wine that defines the Margaret River style.
This Bordeaux blend reflects the cool maritime climate and
gravel soils. Succulent orange and lemon fruit flavours
have a pungent nettle and basil character, tempered by stylish smoky tobacco oak
influences.
GRANT BURGE THORN EDEN VALLEY, 2006
Pale straw in colour, with lime green highlights, this delicate wine has aromas of lime with typical
Eden Valley floral, spice and mineral characters.The palate shows similar flavours, with crisp acidity
leading to a fresh, dry finish. Already showing excellent balance, integration and length, this stunning
wine may be cellared for five to ten years, or enjoyed now with fresh natural oysters with squeezed
lime and lemon juice.
ANGOVES NINE VINES VIOGNIER, 2006
This wine has raspberry and strawberry aromas on the nose. On the palate, zesty fruit flavors of
red currant and raspberry from the Grenache combine with spicy cherry of the Shiraz to
produce a crisp, refreshing wine with a long, full finish.

11. X & Y SAUVIGNON BLANC, EVANS & TATE, 2004
X & Y Sauvignon Blanc is a fresh, zesty, and energetic wine for anytime.
"juicy and succulent with touches of lime freshness give excellent drinking.
NEW ZEALAND
CLOUDY BAY CHARDONNAY, 2004
Savory aromas of sesame biscuits and white mushrooms
meld with the fragrance of ripe oranges and yellow plums,
depicting the combination of wild yeast fermentation and
vibrant Marlborough fruit. The palate is textural and
generous with zesty citrus and nougat flavors, subtle toasty
oak, and a long mineral finish.
WITHER HILLS VINEYARDS CHARDONNAY, 2003
Rich, mouthfilling flavours of lime fruit with smoky oak and hints of butterscotch.Brent Marris,
ex-Oyster Bay, is winning barrow-loads of awards and his Marlborough Chardonnay is
barrel-fermented and barrel-matured. Ideal with seafood, salmon, chicken or turkey.
SAINT CLAIR MARLBOROUGH RIESLING, 2006
This light-bodied easy drinking wine shows distinct Riesling characters of ripe limes and grapefruit
on the palate. The wine has a distinct mineral note and good fruit weight, which follows through
with well balanced acidity and a round smooth pleasing finish.
Ideal with scallops or crayfish with a fresh salad or match with veal, pork or poutry dishes
accompanied by fruit sauces.

12. VILLA MARIA PRIVATE BIN SAUVIGNON BLANC, 2006
This Sauvignon Blanc is bursting with ripe gooseberry, citrus lime, tropical melon and exotic
herbal aromas. The wine's layers of flavor excite and intrigue. It is a fresh and ripely flavored
wine with fantastic intensity, finishing with crisp and racy acidity.
Optimum cellaring: Enjoy now until 2010.
Serving suggestion: Enjoy chilled with fresh seafood, shellfish, salads and vegetable dishes, or
simply on its own.
RED WINES
FRANCE
LAGRANGE ST. JULIEN, 2001
Dense purple in color and surprisingly open-knit and velvety textured, the
full-bodied, fleshy, succulently styled 2001 Lagrange is more accessible
than most Northern Medocs. With low acidity, silky tannin, and loads of
chocolatey black currant and cherry fruit as well as nicely integrated, toasty
oak, this sensual wine should drink beautifully in 2-3 years and last for 15-
18.
SOCIANDO MALLET HAUT MEDOC, 2001
"Aromas of currant and leaves. Medium- to full-bodied, with velvety tannins and a
caressing finish. Ends chewy. Best after 2009."
"Sociando Mallet's big, extracted, rich, classic 2004 boasts a deep ruby/purple hue
as well as aromas of charcoal, wet stones, cold steel, and abundant black currant
and cassis fruit. This medium to full-bodied, structured, powerful wine will benefit
from 4-5 years of cellaring. It should last for two decades."
"Dark red with ruby highlights. Plum, redcurrant and a whiff of smoked meat on the
nose. Supple and vinous, with very good spine and savory character. Notes of
plum, currant, dark chocolate and licorice firmed by lively but integrated acidity.
Finishes with broad tannins and good grip.

13. LOUIS JADOT VOSNE ROMANEE 2001
This wine's luscious, silky texture envelops a spectrum of ripe crushed berry
fruit flavors and aromas marked by notes of minerals and spice underscored by
elegant tannins and seductive woodsy nuances.
E. GUIGAL CHATEAUNEUF DU PAPE 2003
80% Grenache, 10% Syrah, and 5% Mourvèdre and others from 45 year-
old vines. A deep dark red in the glass with aromas of spices and mature
red fruits. In the mouth, round tannins with powerful complexity. A rich
unctuous wine with notes of mature plums, hazelnuts and red fruits. A
very rich wine full of harmony and balance.
Serve with: Red meat, game bird and cheese.
"...the 2003 Chateauneuf-du-Pape fully deserves a place alongside
its more renowned siblings, with elegant refinement and subtle, soil-driven intensity. Its dark, pungent flavors
of black cherry and spiced plum are richly prominent..."
"...a deep ruby/purple color as well as a sweet nose of new saddle leather, garrigue, pepper, kirsch, and
blackberries. Dense, full-bodied, and tasty..."
"Very rich and deep, with powerful, jammy raspberry and cherry flavors, dusty tannins and a long, chocolatey finish...
LOUIS JADOT CHAMBOLLE MUSIGNY 1999
This silky Pinot Noir is marked by ripe black berry fruit and a
delicate floral fragrance of violets and white flowers which carry
into the refined flavor palette underscored by subtle notes of
minerals and herbs.

14. CHATEAU BEYCHEVELLE, 1996
A Chateau occupying a superb position overlooking the Gironde. Made from
60% Cabernet Sauvignon, 28% Merlot with the balance from Cabernet Franc
and Petit Verdot. A dark ruby color is followed by a wine revealing plenty of
new oak and a touch of pepper.
LOUIS JADOT NUIT ST. GEORGE 2001
The most southerly of the villages of the Côte de Nuits this region makes up
the other half of the Côte d'Or. There is even an equivalent to the Hospices de
Beaune Auction called the Hospices de Nuits Auction although it rarely inspires
as much interest as its neighbour to the south. The wine is firm and usually
requires some time before allowing its Pinot character to shine through. Deeply
coloured wine, showing pronounced, complex fruit of cherries, blackcurrents
and violets, with truffles and spice. Subtle and integrated oak flavours on the
palate with peppery notes, this wine is medium bodied, concentrated and
admirably long on the finish.
LOUIS JADOT POMMARD 2000
Nicely balanced by acidity. Minerals, oak, earth, cherries and plums on the nose; more energy
on the palate which nicely balances sweet fruit, spicy oak, substantial but not drying tannins,
and acid. Definitely Pommard but not ponderous.

15. TOURNEFEUILLE LALANDE DE POMEROL, 2002
Well-located on the clay-and-gravel soil that makes the town of Néac unique, and facing the
greatest Pomerol, Château Tournefeuille's vineyard is planted with the Gironde's
finest vines and
produces remarkable wines (Féret)
SOIL AND LOCATION : 50 % of the vines stand on a clay-gravel slope, 50% on the
southerly
exposed gravel slope. This steep hill dominates the valley of the Barbanne, a small
river forming
the borders of the Pomerol and Lalande de Pomerol appellations. Visitors can
therefore enjoy a
beautiful hilltop site.
VARIETALS : 85% merlot, 15% cabernet Franc.
AGE OF VINES : 20 years. Vines of different ages are planted together (a technique
known locally
as «raccotage»), the dead vines being replaced each year.
VINEYARD PRACTICES : traditional, including ploughing and manuel harvesting.
VINIFICATION : The grapes are sorted on arrival at the winery, then destemmed, pressed and put
to ferment in thermoregulated vats.
AGEING : 12 to 24 months, depending on the vintage, in oak stave barrels from the Tronçay forest
(Allier, Central France). One third of the barrels are replaced with new each year.
CHEVAL NOIR 2001 ST. EMILION, 2001
Good clear ruby, clearly maturing at the edge ... hmmm, actually quite a
brownish ruby. Good, interesting nose with some blackcurrants, some hedgerow and
some leather. Fairly elegant legs. Quite a light attack - clean and fresh. Fills well.
Very full on the middle and finish. Powerful after. Quite soft tannins, though there's
still plenty of structure and backbone. Bit of raw alcohol and acid on finish.

16. E. GUIGAL COTE DU RHONE 2003
What a delicious value! A blend of 50% Grenache, 25% Mourvedre, and 25% Syrah from 35
year old vines, aged for a year in oak casks. A deep purple color in the glass, with warm
berry, plum and spice aromas. Full-bodied and elegant, with mellow tannins, warmth and
aromatic intensity. You can age this wine successfully for up to 8 years. Delicoius with meat,
game, spicy salami, and mature cheeses.
SPAIN
ARZUAGA CRIANZA, 2003
For a year the wood has tamed the potency of the fruit, which in the Ribera del Duero is
always assertive and forceful. The wine is full of youth, showing a deep cherry colour. In the
nose and the palate there are very precise notes of the grape (plum and blackberry jam) and
a touch of the wood, with the unmistakable hint of new oak, and the wine has gained in
flavour and concentration.
ENATE TINTO, CABERNET SAUVIGNON MERLOT, 2004
A mouthful of ripe strawberries follow, finishing with a velvet texture.
50% Cabernet Sauvignon, 50% Merlot
Enate is housed in a space-age, state-of-the-art winery in Salas Bajas, and the vineyards are in
Enate. Both winery and vineyards are in the province of Huesca. Quality is their hallmark.
The ideal accompaniment to hot and cold meats, cheeses and even fish in a rich sauce. Best
served between 14-16 C.

17. ITALY
TIGNANELLO 2001
Tignanello is predominantly Sangiovese. In 2001, 10 percent Cabernet Sauvignon and
5 percent Merlot supplement the wine's 85 percent Sangiovese. But Tignanello is so
much more than a blend of certain grape varieties: it is an icon.
Taste it quickly--at a walkaround tasting, for example--and you see its richness, its
considerable weight, its thick texture and its ripeness. Linger with a glass, and you
discover an amazing range of aromas and flavors, from dark fruits to espresso, black
pepper, rosemary and brodo (a rich, meaty note suggestive of a long-simmered Italian
stock). With time, you also notice a silkiness in the wine, which replaces the fine-grained
tannin that dominated the wine's texture at first. It's as if the varietal identity of the wine
shifts with air, from tightly fruity, inky and straightforward Cabernet to ethereal, graceful
Sangiovese.
ANGELO GAJA GROMIS BAROLO 1999
The wines of Angelo Gaja are the most celebrated and collectible
Piedmontese wines in the world. Gromis is named after the family who owned
the vineyard property in the 1800’s. This vineyard site in the La Morra
district of Barolo is considered a “marcaleone” of superb quality in the local
dialect. This is one of only two D.O.C.G. GAJA wines from the Langhe, the other
being the flagship, Barbaresco D.O.C.G. 100% Nebbiolo aged 12 months in
barriques and then in traditional large oak casks for an additional 12 months.
BANFI BRUNELLO DI MONTALCINO, 2000
Brunello di Montalcino was Italy's first wine to be accorded D.O.C.G. status, a
testament to its aristocracy, balance and fabulous proclivity for aging. Under the
direction of master winemakers, Banfi's Sangiovese grapes are transformed into a
remarkable world-class wine, perhaps the most respected red of Italy.
Aged for a total of up to four years, including a minimum of two years in oak
barrels, Castello Banfi Brunello di Montalcino is a wine of robust character. It
possesses a rich garnet color, and a depth, complexity and opulence that is
softened by an elegant, lingering aftertaste.
Castello Banfi Brunello di Montalcino's regal qualities are best exhibited with
game, red meats, roasts, hearty stews and rich powerful cheeses such as
Parmigiano Reggiano.

18. CORDERO DI MONTEZEMOLO, BARBERA D’ALBA SUPERIORE, 2004
The wine shows an intense ruby red color and nuances of ruby red, little
transparency. The nose denotes intense, clean, pleasing and refined aromas
which start with hints of cherry, violet and plum followed by aromas of blueberry,
vanilla, tobacco, pink pepper, licorice, chocolate and menthol. The mouth has
good correspondence to the nose, a tannic attack and pleasing crispness,
however balanced by alcohol, good body, intense flavors. The finish is persistent
with flavors of cherry, plum and blueberry. Barbera d'Alba Superiore Funtanì
ages in cask for 15 months followed by at least 6 months of aging in bottle. Food
Match: Roasted meat, Stewed and braised meat with mushrooms
RUFFINO CHIANTI CLASSICO RIVERA DUCALE, 2004
Ruby red in color, with garnet hues. Riserva Ducale Oro 2003 shows typical
Tuscan characteristics with violet, cherry, and plum aromas and hints of white
pepper. On the palate, this benchmark of fine Chianti Classico has a massive
structure and an elegant, fruity core accented by rosemary and thyme. Full-bodied
and well balanced, Riserva Ducale Oro's sweet, round tannins lead into a long
finish with notes of violets, nutmeg, plums, and sweet tobacco.
RUFFINO CHIANTI SUPERIORE – IL LEO, 2003
Ruby red color, with a vibrant and generous aroma. The first flowery notes, reminiscent of sweet
violet, are followed by hints of cherry and red berries with delicate spicy tones of vanilla and
cloves due to the ageing in wood. The finish is reminiscent of plum jam. The attractive
smoothness of the flavor is a result of a good balance between tannin profile, alcohol and fruity
body. The length on the palate is impressive.
RENATO RATTI, DOLCETTO D’ALBA DOC COLOMBE, 2004
A deep, inky red wine. It's more new-world in the full extraction, tooth-staining
richness, and round flavours. Still, this is very pleasant, smooth and velvety stuff.

19. SOUTH AFRICA
KANONKOP ESTATE PINOTAGE, 2003
World famous icon; full bodied, complex and concentrated. Rich berry
fruit, with layers of cherry and spice. A classic.
"Produced from un-irrigated bush vines more than forty years old,
giving a remarkable concentration and depth of flavour, Kanonkop
Pinotage is widely considered to be the Cape's finest expression of its
indigenous grape variety, and 2003 is considered to be one of the
finest vintages of the last 20 years. "
KUMKANI, PINOTAGE, 2003
This Pinotage has aromas of red and black summer berries and
exotic spice. It has focused ripe berry, creamy spice and vanilla
flavours and a long silky finish.
Suitable for vegetarians but not for vegans.
This wine is a great partner with meat dishes with lots of spice.
Specifically with the different tastes and flavours of typical South
African meat dishes.
RUSTENBERG JOHN X MERRIMAN, 2003, 2004
46% Merlot, 36% Cabernet Sauvignon, 9% Cabernet Franc, 9% Petit Verdot
A great vintage following the excellent 2003. There is more restraint in this vintage and the
wine is very complex all around. Typical Rustenberg aromas of cellar spices, dark cherries &
fynbos. The palate is richly layered with fruit tannin and well-balanced.
"John X. Merriman purchased part of the Rustenberg farm in 1892 (it was subsequently
bought by the current owners, the Barlow family, in 1940) and this Cabernet-dominated
blend is named after him. As with all Rustenberg wines, this is a fine, structured bottling
that’s more than New World. Offers smoky fruit, a mineral character, and dry tannins. This
has potential to age for at least five years."
FLEUR DU CAP CABERNET SAUVIGNON, 2005
The wine is dark ruby garnet in colour with an abundance of ripe fruit and herbaceous
oak spices. Aromas of subtle ripe berry underlined by elegant smoked oak and earth.
On the palate a powerful but velvety mouth – filling flavours of blackberries and
cassis with well integrated tannins.

20. USA
CLOS DU VAL CABERNET SAUVIGNON 2002
With a deep garnet color that darkens to a black core, our flagship estate Cabernet
Sauvignon has aromas of dark fruit, spice, and dried herbs, with some cassis and
truffle notes. Rich and full bodied with fleshy dark fruit flavors and silky tannins, this
classic Clos Du Val wine shows good structure and depth, followed by an excellent
finish. This wine will age very well for at least 10-15 years.
BERINGER KNIGHTS VALLEY CAVERNET SAUVIGNON, 2004
"Knights Valley is a very special place for us at Beringer. As you drive over the mountain from St.
Helena, the valley opens up before your eyes and you immediately feel transported to another time,
where things are slower and more rustic. This wine captures that place with great intensity of black
fruit aromas and flavors that continue to a long satisfying finish."
To maintain the unique characteristics of the different lots from varying areas of the vineyard,
Laurie kept them all separate through vinification and aging. Extended maceration extracted a
maximum of color, aromas and flavors. The wines were then aged in small French Nevers oak
barrels (30% new) for sixteen months. After aging, Laurie blended the lots of Cabernet Sauvignon to
highlight Knights Valley's characteristically bright black cherry fruit. The wine also has toasty oak,
vanilla, cedar and smoky aromas accented by a pretty background of pink peppercorn, cocoa and
mint. Small amounts of Cabernet Franc and Petite Sirah were added for additional complexity. A
full mouth of sweet, zesty and rich black fruit is supported by nice bright acidity and ripe tannins.
ROBERT MONDAVI PRIVATE SELECTION, PINOT NOIR 2005
Our 2005 Pinot Noir was produced primarily from grapes grown along
California’s marine-influenced Central Coast. Reflecting the character of
the cool, elongated 2005 vintage, which fostered the development of classic
varietal aromas and flavors in our Pinot Noir grapes, this vivacious red wine’s
hallmark is fresh, vibrant fruit. In the nose, lovely raspberry and dried
cherry aromas mingle with complementary scents of white and black pepper,
mint and chicory. On the medium-bodied palate, the wine’s supple, silky, berry
and cherry jam flavors display a zesty black pepper spiciness in the bright,
crisp finish. Enjoy this pert, pretty Pinot Noir with grilled salmon, herb-
roasted chicken, baked ham, and lighter pork and duck dishes.

21. RAVENSWOOD ZINFANDEL, 2004
Big River, big bouquet. Wow, this wine’s bouquet starts with a burst or berries
with a touch of dill. On the palate, the wine is quite fruit forward and very tasty.
There is a touch of cranberries in the flavor profile. The wine is medium bodied
and well balanced. This food friendly wine would go with any Italian tomatoes
sauce based meal. The finish is dry and nicely extended
BERINGER FOUNDERS’ ESTATE SHIRAZ 2003
This wine is a wonderful example of California Shiraz. Clove spice, citrus zest, plum and floral
aromas lead into a mouthful of black berries and brown spice, all highlighted by a long fruity
finish. The wine is full-bodied and the tannins are ample but not overpowering. This wine
drinks well by itself or can be paired with many dishes.
The Wine Enthusiast An easy-drinking, pleasing Shiraz. Very ripe plum, cinnamon and vanilla
aromas are echoed on the palate, where the wine also shows hints of chocolate. Medium-
bodied; falls flat on the finish.
BERINGER STONE CELLARS MERLOT, 2004, 2005
A satisfying Merlot that delivers layers of fruit flavors and aromas. The 2004 Stone Cellars
Merlot is luscious and well-balanced with ripe strawberry and red cherry flavors, a soft-mid
palate and finishing with a hint of baking spice. You'll enjoy sipping this wine as a pre-
dinner aperitif or pairing it fruit-infused meat dishes like pork with plums and rosemary or
even a turkey sandwich with bacon and cranberry sauce.

22. CHILE
MONTES ALPHA MERLOT 2004, 2005
Wine Spectator Review
An alluring nose of Kenya AA coffee and bittersweet cocoa, with polished, racy notes of black
currant, fig and loam on the palate. The long, fine-grained finish has a nice minerally spine. Not
as dense as the 2003, but with better integration. Cabernet Sauvignon, Cabernet Franc, Merlot
and Petit Verdot. Drink now through 2012.
Wine Tasting Notes
A powerful wine with very good level of soft and rounded tannins. Intense dark red color. The
wine is elegant and has a very well defined character. There is an pleasant and harmonious
marriage of fruit and the French oak.. The structure of this wine will keep it for at least 20 years.
VERAMONTE PRIMUS, 2004
Primus is a racy blend of Carmenère, Merlot and Cabernet Sauvignon made from the
highest quality grapes at the Veramonte Estate. It showcases the rare Carmenère variety, a
distinctive grape that has found its home in Chile.
Well structured with mature, ripe fruit that exhibits an evolved complexity with a seamless
blending of the three varietals. Velvety, with a medium body and smooth, yet powerful
tannins.
JULIO BOUCHON, RESERVA ESPECIAL MALBEC 2001
Deep, intense red colour, wild red fruits, and hints of white pepper and cloves, with a touch of chocolate and coffee
coming from the long stay in barrels. In the mouth it is showing very complex structure with sleek and silky tannins, the
well balanced acidity gives this wine an excellent harmony

23. CASA SILVA CABERNET SAUVIGNON GRAN RESERVA, 2004
Authentic Chilean style. The deep black core of this wine is wrapped by
dark red fruit. From first appearance the Cab is elegant and concentrated
with sweet red fruit and voluptuous black plums. The finish carries a
combination of spice, earth, and wisps of charred smoky oak. The good
amount of balancing acidity and judiciously restrained oak help to frame
the authentic Chilean profile.
100% Los Lingues fruit. Hand picked and sorted before destemming. Pre
fermentive maceration for 6 days at 6 degrees Celsius. Alcoholic fermentation in
stainless steel for 17 days at 27-30 degrees Celsius. Post fermentation
maceration for 15 days then racked and malolactic fermentation. 80% of wine
aged in French oak for 12 months.
VINA SANTA RITA RESERVA CARMENERE, 2005
Color: Brick red
Bouquet: Fragrant red fruit mingles with subtle spice notes
Taste: Soft, savory tannins are balanced by lush fruit and spice characteristics. A
well-rounded and lingering wine, delivering a rich, smooth finish
Serving Suggestions: Delicious with steak, barbecue, venison, game birds, and
ripe blue cheeses
ARGENTINA
TERRAZAS DE LOS ANDES ALTO MALBEC, 2004
Terrazas de los Andes Malbec is brilliant, violet red in colour. On the nose it has
intense, supple fruit, featuring plums and raisinsthat are intermingled with toasted
vanilla and coconut. A fresh young wine with solid complexity, it is medium-bodied,
round accessible, highlighted by bursts of cherries and red fruit. This wine can be
enjoyed with red meat, poultry fish and pasta dishes.

24. AUSTRALIA
BAROSSA VALLEY ESTATE E & E BLACK PEPPER, SHIRAZ 2003
The plush Barossa Valley Estate E&E Black Pepper Shiraz is sourced from
some of the best mature and independently dry grown vineyards in the northern
Barossa sub-region of Moppa and Ebenezer. With an average age of over 60
years, these vineyards yield fruit of great power and finesse. The wine is made
in open headed down fermenters and then aged in a combination of new and
one and two year old American and French oak for between 12 and 18 months.
The wine is incredibly intense and concentrated with dark choco-berry liquorice
fruit, ripe tannins, mid-palate richness and underlying malty oak complexity. With
all the structural attributes for medium to long term cellaring, it has very strong
currency in the secondary market.
YALUMBA THE MENZIES COONAWARRA, 2003
"Smells dark and Coonawarra curranty, with some violet too, but the empahsis is exceptional
pure currants and blueberries. In the mouth it's cedary and dusty textured, showing oak
characters, but this is integrated with the intense fruitcake and currant flavours. Will evolve well in
bottle for a decade and was one of the surprises at the Cape Mentelle cabernet tasting. The
vintage has just rolled over to '04 but you should still be able to find this."
VASSE FELIX MARGARET RIVER CABERNET SAUVIGNON, 2003, 2004
Dark, purple and youthful.
Rich blackcurrant, herbal, leafy and to me a mussel/marine element.
Menthol.
Good acid and juicy flavours. Malty at times.
Fine, firm chewy tannins.
Good length, though at times I thought it a fraction short.
Warming and full.

25. The HOLY TRINITY GRENACHE MOUVEDRE, SHIRAZ, 2002
The fruit for this wine is 100% Barossa, handpicked from old, dry grown vines
at around 14.2° Baumé. The youngest of these vines is 50 years old, while the
oldest is well over 110 years old. The varieties are fairly evenly proportioned for
this vintage with 39% Grenache, 36% Shiraz and 25% Mourvedre. The 2002
vintage provided an exceptional growing season, producing fruit of incredible
concentration and depth and was one of the biggest and best quality vintages
on record.
The wine is deep purple with crimson hues, and the nose is alive with floral
characters, sweet dense spice and dried thyme, a hint of mint and pleasant
sweet berry aromas. The palate is complex with vibrant plum and red berry
fruits supported by subtle quince and floral flavours; followed by savoury and
earthy spice from the extended maceration. It displays an intensity, texture and
structure that makes it an extremely well balanced wine, and it will cellar well
for the next 10 years or more. The Holy Trinity matches well with duck and
other gamey meat dishes.
DUTSCHE ST. JAKOBI, SHIRAZ 2004
This, the 2002, is the fifth release of the "St Jakobi" Shiraz, a big wine! Round
and full, with layers of flavour! It will be interesting to watch this one mature
This is the finest performance yet for the wines of Dutschke, no doubt attributable
to the extraordinary 2002 vintage… Fashioned from a 30-year-old vineyard,
the dense ruby/purple-coloured 2002 Shiraz St. Jakobi was aged 24 months
in both new and old French and American foudres. Layered and full-
bodied, with notes of espresso roast, creosote, blackberries, currants, licorice
and pepper, this rich, full-throttle, classic Barossa Shiraz can be consumed now
and over the next 10-12 years."
YALUMBA BAROSSA, SHIRAZ VIOGNIER 2003
This wine is a full cherry red in colour with purple hues. The nose displays
generous floral notes from Viognier, combined with dark fruits, black cherries and
red spices of the Shiraz. The palate is silky smooth, soft and supple, yet complex.
Exotic spices, musk, dark chocolate and cherry flavours combine with soft layered
tannins, producing a stylish wine.
"

26. "The outstanding 2004 Shiraz/Viognier (95% and 5% respectively) offers an exotic, flamboyant nose of blackberries and
flowers along with wonderful intensity, richness, fruit, and glycerin. Enjoy it over the next 3-4 years.
ST. HALLET FAITH, SHIRAZ 2004
St Hallett Faith is vibrant and expressive and above all quintessential Barossa. An accessible,
benchmark Barossa Shiraz.
Faith's vibrant yet dense purple hue hints at the generosity of fruit within. The wine derives
exuberant raspberry, cherry and spice flavours from vineyards in the southern part of the
Barossa Valley and pepper from its Eden Valley component. The wine is matured for 12-15
months in American and French oak, the former matching the juicy fruit succulence of the
Barossa Valley fruit and the latter suiting the peppery Eden Valley fruit.
PETALUMA SHAREFARMERS, CABERNET MALBEC 2000
The Petaluma Sharefarmers wines now bear the word `Coonawarra' on their
label as the battle over the precise delineation of the boundaries of Coonawarra
continues unabated. The wine is a highly variable mix centred on Merlot, Malbec and
Cabernet Sauvignon, with the percentages changing markedly from year to year
according to the dictates of the vintage.
Strong red-purple; the bouquet is sweet, clean and ripe with a mix of plum, blackberry
and blackcurrant fruit. An excellent palate, with complex sweet berry fruit, fresh and
flavoursome, with well-balanced and integrated tannins and oak. By far the best
Sharefarmers Red to date.
GRANT BURGE HILLCOT MERLOT, 2005
Ripe raspberry combined with oak to give coconut and cherry aromas. This wine feels very
soft and fleshy on the palate with solid structure and flavours.

27. PENFOLDS RAWSON’S RETREAT SHIRAZ CABERNET SAUVIGNON, 2006
The eminently drinkable Penfolds style can be detected in the ripe berry and plum
fruit.An excellent blend of Shiraz and Cabernet Sauvignon from Penfolds. An
affordable wine, showing off the elegance and structure of the Cabernet and the
spiciness of the Shiraz. Enjoy with picnic dishes such as sausage rolls, cold meats, or
pâtés.
NEW ZEALAND
COLERAINE TE MATA ESTATE, 2002
Has a saturated magenta colour and aromas of blackcurrants, very ripe cherries and
marzipan. Perfectly ripe and floral, it shows flavours of brambly blackcurrants and dark cherry
syrup with hints of rosemary. The palate is powerful and very elegant with fine grained tannins
leading to a long, firm finish. It will continue to develop in bottle and provide great enjoyment
between 8-20 years from harvest.
DOCTOR’S CREEK RESERVE PINOT NOIR, 2004
Colour:
Ruby
Aroma:
Red cherries and plums mingled with lifted floral hints. Integrated with underlying warm savoury
and smoky oak characters.
Palate:
A rounded luscious pinot noir with a soft full palate and well balanced acidity. Good length of
fruit with flavours dominated by red currant and cherries, complemented by hints of plums. Oak
aging has lent warm savoury notes on the palate with a full lingering finish.

28. “TRINITY” MERLOT CABERNET SAUVIGNON SYRAH 2004
There's a dusty, nicely ripe and focused black fruitiness about this. On the palate it has elegance, with a medium-bodied
quality and a smooth, lightness to the fruit. There is poise and elegance her, with very "correct fruit" and good balance, in
an intelligent, savoury food wine.
DESSERT WINE
LES CARNES DE RIEUSSEC 2003
A very sweet wine.
HOUGHTON LATE PICKED VERDELHO, 2006
Pale straw in colour with a tinge of green. A generous bouquet offering lifted fragrant aromas of
pineapple, passionfruit and tropical fruits. There is a white chocolatey and honeysuckle creaminess that extends from the
nose onto the tongue, closely followed by toffee apples and sweet pumpkins. Underlying complexities of spices, citrus and
floral notes. A richly flavoured palate with a solid core of tropical fruits. Softly textured, with good balance between sugar
and acid, provides luscious mouthfeel and a clean finish.

29. COLLECTION WINES
CHATEAU LATOUR, 1999
This will turn into a gorgeous wine. Dark red with violet at the rim. Nose somewhat closed, but
you could tell that this wine is waiting to open up. Beautiful black current, floral, and cedar
notes immediately on the nose continuing into the palate. I tried to coax this wine into
opening with the little time that I had while in glass, but to no avail. The fruit and aromas were
there, but just had to concentrate a little harder to get them. Lush mouthfeel with what
seemed to be a little more acidity on the palate compared to the first two wines. Sweet tannin,
moderate finish. Excellent. Probably about a 92-93 now, but should improve.
CHATEAU MOUTON – ROSCHILD, 1999
Style: Luscious black currant flavored Cabernet fruit makes
Mouton beguilingly easy to drink. Rich complex flavors,
powerful ripe tannins and an extremely long finish are all
hallmarks of this wine.
Food: Serve with your finest dinners.
CHATEAU MARGAUX, 1999
Smoky black fruit and a faint interesting whiff of funk/barnyard on the nose. Smooth and
delicious on the palate, showing beautiful mid-weight black fruit and smooth
minerality. Silky, lovely texture. Great finesse and elegance. Ultra-fine, ripe tannins.

30. CHATEAU HAUT BRION, 1999
This is like every Pessac red I've ever had, but so much better. The hot brick/clay pot note,
the mingled red and blackcurrants - which here are like a rich liqueur - the cassis bush note,
and some tobacco. This lingers in the mouth so long that it took me an hour to finish a glass -
just sitting with the aftertaste in your mouth is even better than drinking the wine! Yet, and I
want to emphasise this, the wine IS NOT HEAVY. It is rich, but a sort of fullish medium
weight. There is still considerable unresolved tannin, so I guess it needs more time in bottle.
CHATEAU LAFITE - ROSHICLD, 1999
Dark ruby color, ripe black currants, violets and vanilla, spicy, oaky scents. The wine has
great finesse and a particular softness imparted by the Merlot. It tends to be firm yet delicate
and supple, great elegance develops with age.The vineyard was at one time owned by
Alexander de Segur, proprietor of Châteaux Latour and Calon Segur. Lafite became public
property in 1794, after the owner (the President of the Parliament of Guyenne) had been
guillotined in the Revolution. After changing hands a few more times, the Rothschild family
acquired the property when it was put up for auction in 1868 and remain the owners
today. The second label of Lafite Rothschild is Carruades de Lafite.The 1999 Lafite Rothschild
sports an engraved 1999 on the bottle along with an eclipse to mark that significant
historical event of August, 1999. It is a quintessential offering from Lafite Rothschild. This
prodigious wine is both elegant and intensely flavored, and almost diaphanous in its
layers that unfold
JOSEPH PHELPS INSIGNIA, 2003
A cool, wet spring seemed to forecast a vintage that would have difficulty ripening, but
July and August we re unusually warm without the fog-shrouded mornings typical of Napa Valley
summers. Clear skies provided a complete daily dose of solar radiation to the vines and f ruit,
allowing for good photosynthesis and grape development, and hot weather in mid-September
provided additional heat accumulation. After the heat spell broke, it was replaced by near-ideal
weather conditions of overcast mornings, warm, sunny afternoons and temperatures in the
low to mid eighties.

31. PICHON LALANDE 2001 PAUILLAC, 2001
The cork has a leak sign, the wine came all the way to the top of the cork !!!
Opened 60 Minutes before drinking
Deep ruby red ,
Seems a bit close in the beginning, Got better and better
Marvelous nose of flower , fruity smell.
Strong Tannic palate with low acidity. Medium-Full Bodied Long finish appox. 40+ sec
Still not quite ready to drink I think. Should be a lot better in few years time
CHATEAU CALON – SEGUR, 1989
Top St Estephe third growth, wonderful vintage. Very
fine Bordeaux
LOUIS JADOT CLOS VOUGEOT GRAND CRU 2001
Bright red-ruby. Fresh but reticent aromas of black raspberry, licorice and
minerals. Concentrated, dense and chewy but quite restrained and
backward, with little early sweetness. This has a tight kernel of fruit and
subtle hints of peat, minerals and earth. A Clos Vougeot with terrific
backbone, and a long, aromatic, slowly mounting finish that really saturates
the palate.
WOLF BLASS, BLACK LABEL CABERNET SAUVIGNON SHIRAZ, 2002
Dense glass staining black with vibrant purple rim. If you inhale too deeply you'll get
splinters. The nose is alcoholic and laden with oak - there is malt, vanilla, shellac and a hint
of spice. The fruit is in the background - the furniture is the feature. Lovely silky sweet core
of fruit, before a bold and full frontal attack. This is a very powerful wine with rich flavours -
the spectrum is raisin, dark chocolate and mocha. The finish reminds me of a fortified -
warming, persistent and sweet raisins. The tannins are silky soft and unobtrusive.

32. CHATEAU FIGEAC, 1999
Complex aromas of figs, ripe plums, sweet cedar, tobacco, and new
wood jump from the glass of this Burgundian-like St-Emilion. It is
medium-bodied, lush, and elegant rather than powerful, with supple
tannin and a distinctive personality. Although it will not make old
bones, it will offer graceful, well-balanced drinking over the next 12
years."
CHATEAU LEOVILLE BARTON GRAND CRU CLASSE, 1999
Chateaux's produce Cabernet Sauvignon, Merlot and a little Cabernet Franc
grapes used in the blend of this wine. Chateaux use the same winery and adopt
traditional methods when the wines are being made. The wine is aged in oak in
the cellars for 18 month with 50% new barrels each year, then the wine is fined
and filtered prior to bottling. A Cabernet Sauvignon dominated wine with a dark
ruby core and expressive complex nose. Spicy black fruits and ripe tannins are
evident although an austere element is showing before the enjoyable finish.
STAGS LEAP FAY ESTATE, 1998
A beautiful perfume of violetsdark cherryand licorice introduce the
2004 Fay Cabernet Sauvignon and lead the way to luscious flavors of
plumchocolateand candied gingerwith savory notes of
sandalwood and tobacco. Softjuicy tannins and a silky-smooth...