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(Germany, Mosel Saar Ruwer)

Revision 1; edited by Nico P. on 3/20/2018

(Spain, Castilla-La Mancha, Vino de la Tierra de Castilla)

Revision 1; edited by martinlopez on 3/15/2018


Revision 1; edited by martinlopez on 3/15/2018 Joven Capel Frizzante Rosado]


Revision 1; edited by martinlopez on 3/15/2018


Revision 1; edited by martinlopez on 3/15/2018


Revision 1; edited by martinlopez on 3/15/2018

(Spain, Valencia, Alicante)

Revision 1; edited by king-bing on 3/9/2018

A blend of Merseguera, Macabeo and Muscat of Alexandria.

(Italy, Sicily, Terre Siciliane IGT)

Revision 1; edited by ronaldnl on 3/8/2018

(France, Champagne)

Revision 1; edited by chainsaw2k on 3/7/2018

(Portugal, Douro, Porto)

Revision 1; edited by joraesque on 3/7/2018

Some of the most singular wines to come from Port in the past few years have been Taylor's annual 50 year old, single vintage tawny releases. Thanks to their purchase of Krohn, always known for their extensive library of colheitas, Taylor can now offer first rate, older barrel aged ports which are every bit the equal of their famous bottle aged vintages. A phenomenal wine, a revelation.

(Portugal, Douro, Porto)

Revision 1; edited by joraesque on 3/7/2018

Krohn's Vintage Ports come from a single harvest. Intense fruit, structure, color and flavor, these ports are bottled two years after the harvest and in many cases spend many years maturing in the bottle. In order to maintain richness and power they are neither fined nor filtered, therefore throwing a large amount of sediment as they mature. For this reason, they should be decanted before being served.

(Italy, Puglia, Salento IGT)

Revision 1; edited by ronaldnl on 3/7/2018

(Italy, Puglia, Salento IGT)

Revision 1; edited by ronaldnl on 3/7/2018

(Italy, Veneto, Veneto IGT)

Revision 1; edited by deBare on 3/4/2018

(France, Burgundy, Bourgogne Blanc)

Revision 1; edited by bboard on 3/4/2018

100 % Chardonnay
AOC Régionale

The vineyard: Calcareous clay soil

50 % in tanks
50 % in barrels
5 to 6 weeks

50 % in tanks
50 % in barrels (20 % new)
8 to 12 months

Our Burgundy Chardonnay "Secret de Famille" is produced with vines located in the Côte d’Or region only,
around extremely well-located vineyards on the outskirts of the villages well-known for their white wines (St
Aubin, Meursault, Puligny-Montrachet...). We treat these wines as if they were white village from the Côte de
Beaune where the yields are low of course, with perfectly appropriate ageing.

Tasting notes
Predominant notes of citrus and white flowers on the first nose, opening up to aromas of honey and dried fruits.
The palate is very balanced, skilfully combining vivacity and roundness.

Food/wine pairing
The appealing aromas and flavours of this Bourgogne Chardonnay "Secret de Famille" make it an ideal match for
seafood, fish cooked in sauce or simply prepared white meats.

Serving and cellaring
Serve at 12°C. (54°F)
Ideally enjoyed in the full fruitiness of its youth or laid for a few years to enhance its more complex nuances of

(Spain, Andalucía, Manzanilla de Sanlúcar de Barrameda)

Revision 2; edited by sweetstuff on 3/3/2018

Sharquillo, 'Under the Flor', used by permission, quoled by jht (Sweetstuff)

t was at the Cuatrogatos Wine Fest last year that I first met the Mayetería Sanluqueña and it was great to see the three lads again and try the new vintages. (see blog 2.26/syetería are mayetos (the small scale owner/growers who traditionally supply fruit to the cooperatives and other producers) that instead of selling all their production are making and selling their own wines under the brand “Corta y Raspa” (“Cut and Scrape” – there is more explanation in last year’s post).

It was great stuff last year and this year’s vintages, bedecked in red, confirm the potential. There are four wines, one from Atalaya (a vineyard and pago with coastal influence near Sanlúcar) by Jose Manuel “Manu” Harana Yuste, that is all freshness and minerals, Casabon (Pago Añina) by Rafael Rodriguez Jimenez – which had a much more appley nose and a similar freshness, Los 40 (Pago Añina), also by Rafael Rodriguez Jimenez, again with apples on the nose and a touch more structure and bitterness on the palate, and last but by no means least La Charanga (Pago de Maína) by Antonio Bernal Ortega, which if not the best was certainly the most expressive, with a sea-air and apple bakewell on the nose, a touch more zip to start with and peppery spiced almond in between.


2/26/2017 as referred to above:

CGWF17: Part 1 – Mayeteria Sanluqueña
26 February, 2017 ~ sharquillo

The Cuatrogatos Wine Fest was an absolute blast and there were fantastic wines everywhere you looked, but for me the highlight of the day was the unveiling of the “Mayeteria Sanluqueña”.

The project, the brainchild of Ramiro Ibañez, is aimed at encouraging and helping mayetos, or the small scale owner/growers who traditionally supply fruit to the cooperatives and other producers, to instead make and sell their own quality wines. The wines are vineyard specific from low yield (<7,000kg/ha), hand-harvested fruit and are fermented in bota, but otherwise the mayetos have a free hand to experiment and try and coax the best they can out of their vines, some of which have been in the family for generations. Today we met the first wave – three guys who brought along four wines – but they are just the start, with other mayetos experimenting and working on their own wines up and down el marco.

As my half-dozen regular readers will know, I believe that this is exactly what el marco needs to do. There was a pretty vehement debate on Saturday afternoon amongst some big names on the role the vineyard and the vine should play in the future of Jerez but for me there is no doubt: the vines and vineyards of el Marco are capable of producing white wines of a quality and expression comparable to any great region worldwide, and seeking out and making those wines – and charting out the vineyards that make them – is surely the best way for el marco to get back to the top table.

And these wines were a further confirmation of the potential of the region:

Atalaya – by Jose Manuel “Manu” Harana Yuste – had a punchy nose of iodine and salty sea air (and a touch of reduction to start, although it improved a lot after 30 minutes or so) and a similarly direct and mineral profile on the palate, with a touch of steel, slightly stewy bitter almond flavours and a seashell finish
La Morla (Pago de Añina) – by Rafael Rodriguez Jiménez – was a totally different proposition. While the Atalaya was all coastal minerals the Añina was a delight on the nose, like a Cotes du Jura with ripe apple and pastry, and a nice concentration first up on the palate
La Charanga (Pago de Maina) – by Antonio Bernal Ortega – was probably the best of the lot, with a sea-air, almond and apple pie nose and a fantastic shape to it, with mineral zing to the start, a long finish and a big flavour profile in between – slightly more concentrated fruit and a hint of vegetable and peppery spice.

We were also given a sneak preview of two other wines – from Miraflores and Macharnudo – and later in the day I also had a chance to try another Añina wine by Rafael Rodriguez Jimenez. In fact it was one of those dream days when I was also able to have a dip into UBE 2014, a diatomic bomb “UBE Maína 2016” and another look at the three vineyard specific wines by Callejuela. Nearly a dozen palomino wines that were anything but the neutral, dowdy solera fodder that we have been brought up to expect: these were fantastic, quality and unique wines, and although it has been pointed out to me that I usually use “interesting” to describe wines I don’t like that much, these were interesting in a very good way.

I appreciate that the opportunity I had yesterday was special, but if you get the chance to try even some of these wines then you should grab it with both hands.

(USA, California, South Coast, Orange County)

Revision 1; edited by joraesque on 3/1/2018

Black Tuesday with cacao nibs and coffee; coffee changes yearly.

(Australia, South Australia, Barossa, Barossa Valley)

Revision 2; edited by LindsayM on 3/1/2018

Penfolds Cellar Reserve wines are alternative, limited release wines that explore the innovative boundaries of viticulture, vinification and style.

The 2012 Cellar Reserve Coonawarra Cabernet Sauvignon is a contemporary interpretation of one of Australia’s most profound regional and varietal alignments. Regionally expressive with tell-tale Coonawarra aromas of cassis, black olive and complexing herbs, inscribed with the famous ‘Coonawarra line’ across the palate – a modern twist, yet always respectful of the Penfolds style.

Tasting Note
Bright crimson red.

Proclaims Coonawarra, shouts Cabernet (respectfully!).
Tomato leaf, carpaccio and cassis weave their varietal magic.
Wafts of nutmeg, cardamom – possibly French oak-derived?
French polish ‘complexities’ offer a sampling of what awaits ahead in bottle, in cellar.

Medium to full-bodied.
Overt – black olive, tomato consommé and mulberry.
Covert – sage/burnt butter ‘impressions’.
Grainy, malty tannins play with pithy, citrus acidity – both respectful of their Quercus landlord.
Savoury rather than fruity.

Origin: Coonawarra, South Australia.

Maturation: 13 months in 100% new French oak hogsheads.

Winter rainfall was lower than the long-term average for most parts of South Australia, including Coonawarra. Variable conditions continued through the period from October to December, merging into a mild summer, with a few short periods of heat.

The mild daytime temperatures and cool evenings throughout the ripening period allowed impressive flavour development, without inflated baumés.

(New Zealand, North Island, Wairarapa, Martinborough)

Revision 1; edited by LindsayM on 2/26/2018

Craighall is from prized blocks of low-yielding Mendoza clone vines. The oldest, now over 30 years of age, are situated directly opposite the Ata Rangi home block in the heart of the deep, free-draining gravels that make up the Martinborough Terrace. Add in low annual rainfall and typically strong Wairarapa winds and the result is a high percentage of tiny berries, giving wine of serious concentration and drive with tight, bright acidity. Citrus blossom, nectarine and almond/brioche notes, best describe the bouquet at this early stage of development. The promise of longevity comes from sheer palate weight, the firm back bone and a sleek, salivating, flinty minerality. Fully barrel fermented with indigenous yeasts, has excellent cellaring potential

(New Zealand, North Island, Wairarapa, Martinborough)

Revision 1; edited by LindsayM on 2/26/2018

The Petrie block, 20 minutes’ drive north-east of Martinborough, sits on deep, gravelled, uplifted river terraces. Higher elevation vineyard perspective and wind exposure contribute in making this a cooler site, expressed in the typically bright fruit and marked thread of minerality for which Petrie Chardonnay is renowned. Complex aromas of wet stone and flint meld with notes evocative of pear and almond tart. The palate is long and driven; the acidity coiled around complex fruit characters of melon, roasted fennel and grapefruit.

Always a wonderful comparison with the ‘Craighall’, the ‘Petrie’ from a higher altitude, cooler site at East Taratahi, which lends it to the contemporary gunflint elegance.

(USA, California, North Coast)

Revision 1; edited by joraesque on 2/24/2018

Acording to Mahle, Agharta Black Label is "created from the finest most age-worthy lots in the cellar".

(USA, California, Sonoma County, Sonoma Coast)

Revision 1; edited by joraesque on 2/23/2018

Boars' View is a new project with vineyard manager Ulises Valdez and winemaker Thomas Brown working together to produce a top estate-grown Pinot Noir. This vineyard was planted on a ridge, some miles south of the Aston estate vineyard, also above the usual level of summer fog from the ocean. Pinot clones include "heritage clones" from California sources: Calera, Mt. Eden, and Swan.

(France, Bordeaux, Sauternais, Sauternes)

Revision 1; edited by AndrewSGHall on 2/22/2018

Only Vineyard On an Island
Located in the municipality of Preignac, l’Ilot de Haut Bergeron is the only plot in the Sauternes that can boast this unique location on an island. In the late 80s Chateau Haut Bergeron purchases the plots on the island and immediately replanted the vines, which are now reaching a very respectable age of 25 years. In 2008 a second purchase was made, now covering the entire island of about 5 hectares.
Unique Micro Climate
This island in the middle of Ciron river, which is so dear to Sauternes, enjoys an exceptional microclimate. It is a cradle surrounded by wood where moisture strongly enhances the development of this fungus Botrytis cinerea. Due to its location, it offers quite unusual terroir wines of great freshness with finesse and elegance. Enjoyed young, they will reveal great aromas: citrus, litchi, vanilla or acacia flower. can be drunk as aperitif, with foie gras or traditionally as a desert wine. Only 15~20k bottles annually. Semillon (90%), Sauvignon Blanc (5%) and Muscadelle (5%)

(Italy, Veneto, Soave)

Revision 1; edited by martinlopez on 2/19/2018

(Italy, Veneto, Venezia)

Revision 1; edited by martinlopez on 2/19/2018

(Croatia, Coastal Croatia, Istra, Zapadna Istra)

Revision 1; edited by Hell-G on 2/18/2018

Varieties in this blend: Pinot sivi, Pinot crni, Chardonnay, Malvazija

(USA, Illinois)

Revision 1; edited by joraesque on 2/17/2018

"the milk-eyed mender" is a imperial milk stout spiced with three kinds of peppers, cacao nibs, vanilla, cinnamon and sweet orange peel. we challenged ourselves to brew a beer with three kinds of peppers while upholding our inclination to extract subtle, fleshy flavors, instead of mouth ravaging heat, from them. you'll notice raisins, dark fruit, something-like-chocolate, light spice and earth--all from the peppers alone! add to that the richness of cacao-vanilla, the warmth of cinnamon, and the subtle sweetness of milk sugar, and you have a blockbuster beer. chocolate vanilla raisin pepper cinnamon orange night.

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 2/16/2018

The first Sparkling Shiraz from leading Barossa winemaker Kym Teusner and what a wine! Forget the cranberry sauce, this is the perfect accompaniment to the roast turkey! Base wine comprises top shelf single vineyard shiraz south of Tanunda followed by 2 yrs maturation in French oak (20-30% new) and 2 years on lees in bottle to create a fine and pesrsistent bead. Topped up with splash of Joshua - Teusner ‘s zippy GSM blend) at liquering to add some freshness. More-ish dry style and has the structure to age and develop for at least a decade.

(Spain, Canary Islands, Valle de la Orotava)

Revision 1; edited by Nico P. on 2/16/2018

(New Zealand, North Island, Wairarapa, Martinborough)

Revision 2; edited by LindsayM on 2/11/2018

Although our McCrone Vineyard is situated just a stone’s throw away, the site has a distinctly different soil profile from our Home Block and other vineyards closer to the terrace edge.

A seam of clay along the boundary of the vineyard fans out through the gravels, creating fine layers between the stones. This clay holds moisture, keeping the soil cooler, which gives the wine a notably spicy fruit character and a full, textured palate. It has lifted aromas of clove, red liquorice and ripe raspberry. Time in bottle has allowed the wine
to develop a beguiling savoury truffle note with a hint of dried herb. The palate is vivacious, with generous tannins completing the finish - and best of all, we’ve done the cellaring for you."

Vines for the McCrone Vineyard were planted in 2001. Clonal material is a mix of the Ata Rangi Abel clone, Dijon clones and Clone 5. While these vines are obviously younger than those which generally go into the Ata Rangi label, the wine has the advantage of an extra 3 years bottle age before release. The vineyard was originally owned by Don and Carole McCrone who also own a 10 acre pinot noir vineyard in Yamhill, Oregon, the fruit off which is purchased by Ken Wright Cellars. Ken Wright Cellars specialise in single vineyard pinots. Clive Paton and the Ata Rangi team developed the Martinborough block for the McCrones and later purchased the vineyard.

Sourced from Ata Rangi

(USA, California, Sonoma County, Knights Valley)

Revision 6; edited by joraesque on 2/10/2018

Belle Côte Vineyard
Location: Eastern Sonoma County, high above Knights Valley
Planted: 1990
Chardonnay selections:
See 33 1/3%,
Old Wente 33 1/3%,
Rued 33 1/3%
Elevation: 1,700–1,800 feet
Soil: Volcanic-origin, Rhyolite
Exposure: South–southeast

(France, Alsace, Alsace Grand Cru)

Revision 1; edited by LindsayM on 2/9/2018

Schlossberg lies above the commune of Kayserberg and is composed of a type of grey granite with a southern aspect. It is almost all terraced as it is extremely steep and is one of the greatest sites in Alsace for Riesling.
Domaine Albert Mann sits firmly in the top rank of Alsatian wine producers. The quality of wines from here is always incredibly consistent, but at the same time has been on a constant upward curve; a fact that must be in part related to the estate’s conversion to biodynamic viticulture. Brothers Jacky and Maurice Barthelme consistently produce wines of richness, concentration and intensity, while never losing sight of terroir.

(France, Alsace)

Revision 1; edited by LindsayM on 2/9/2018

These vineyards express the notion of vins de terroirs and the character of grape variety makes way for the eloquence of the terroir. Our forbears had identified certain vineyards that, year after year, have a specific character and quality. Today there are deliberations for new laws recognising Lieux-dits as “younger brothers” of the Grands Crus in Alsace.

The Burgreben vineyard lies on a little hillock of clay and sandstone facing east. Riesling achieves a fine ripeness, retains beautiful freshness and gentle fruit. This terroir gives finesse and fine acidity.

Designation: Alsace Contrôlée
Origin: Village of Zellenberg
Ageing potential: 12 years - it is best to wait for at least 3 or 4 years after bottling
It must be decanted.

(Italy, Piedmont, Langhe, Barolo)

Revision 3; edited by kenv on 2/7/2018

Grapes: Nebbiolo from clones of Michet, Lampia and Rosé. Until 2008, this was only from the estate vineyard behind the winery. This vineyard was widely known as Via Nuova, but in 2010, it became part of the Terlo MGA. Starting with the 2009 vintage, this is no longer a single-vineyard wine. It is a blend of 6 different cru located in three villages: Terlo & Liste in Barolo, Ravera di Monforte & Mosconi in Monforte d’Alba, Gabutti & Baudana in Serralunga d’Alba.

Aging: 2 years of aging in new french oak; then 1 year in bottle. In recent years, the amount of new oak has steadily decreased.

(Canada, British Columbia, Okanagan Valley)

Revision 2; edited by bboard on 2/7/2018

65% Pinot Noir 35% Chardonnay
Aged sur-lie for 36 months
Disgorged Aug 2016
Wine is left for approximately 12 months prior to release

(Canada, British Columbia, Okanagan Valley)

Revision 1; edited by deBare on 2/3/2018

(France, Languedoc Roussillon, Languedoc, Coteaux du Languedoc Pic St. Loup)

Revision 1; edited by lvjohn on 2/2/2018

Appellation : AOP Languedoc
Country : Pic Saint Loup
Soil : South exposed côteaux, mediterranean climate, clay and limestone soil and marl.
Color : Red
Grapes varieties : Syrah (35%) / Grenache (65%)
Wine maturing : Traditionnal maturing in tanks for the Grenache. Syrah are matured during 12 months in new barrels and one year old barrels
Yield : 35hl/ha
Winemaking : Alcoholic fermentation in concrete tank with long maceration (one month) and gentle extraction.

(USA, Oregon)

Revision 3; edited by joraesque on 2/2/2018

American Imperial Porter. The Imperial version of Deschutes' popular Black Butte Porter has been a favorite since it was first produced in 2008 for the brewery's then 20th anniversary on June 27th. A big Reserve Series version of Black Butte Porter

(South Africa, Coastal Region, Stellenbosch)

Revision 1; edited by pontac on 2/1/2018

Perold Vineyard is an experimental vineyard planted in 2008 operated by STIAS (STELLENBOSCH INSTITUTE FOR ADVANCED STUDY) and The Pinotage Association

2012 was the first vintage, 1,000 bottles of each of the 2012 and 2013 vintages were made by Beyers Truter.
Future vintages may be made on behalf of SITAS by Lanzerac and/or other members of the Pinotage Association.

(New Zealand, South Island, Otago, Central Otago)

Revision 3; edited by LindsayM on 1/31/2018

The vintage notes are courtesy of CEO Phil Handford.

2006 Grasshopper Rock Pinot Noir

First vintage. Warm spring, big berries, early harvest. Still showing sweet primary fruit flavours but these are accompanied by lovely savoury/malty characters from bottle development. Classy drink with time ahead.

2007 Grasshopper Rock Pinot Noir

Poor fruit set with a late, drawn-out harvest. Small bunches (half the normal size). Concentrated, fleshy wine, very impressive. Sweet fruit supported by fine tannins. Silken smooth with mineral, savoury/earthy notes. Very impressive indeed!

2008 Grasshopper Rock Pinot Noir

A warm year with a cool finish. Harvested late with a -3 deg frost. Less spectacular than 2007 but still a lovely drink with toast, cherry, mineral and hints of floral and spice. Nice density. Ripe tannins.

2009 Grasshopper Rock Pinot Noir

Cool December slowed flowering and a warm January helped catch up. Late harvest with two frosts. Smaller berries than 2008. Lighter, supple wine showing bottle development and more toasty/savoury character than the 2008. In decline?

2010 Grasshopper Rock Pinot Noir

A warm year with a cool start. Frost reduced yield and bunch size. Very early harvest. Bright, fresh wine with lovely fruit purity. Cherry, mineral and other primary fruit flavours with little evidence of bottle development. A touch of oak, spice/thyme. Well structured, rich and long.

2011 Grasshopper Rock Pinot Noir

Warm year, similar to 2006. Large, tight bunches, early harvest. Quite concentrated despite being a reasonably large vintage. Coffee, spice with chalky tannins. And a reasonably soft structure. Accessible wine approaching peak.

2012 Grasshopper Rock Pinot Noir

A cool year with an early start, warm December and long, cool finish. Seamless, elegant wine with lovely integrated primary flavours that show a strong floral influence. A suggestion fo bottle development. Subtle wine with power. Very impressive.

2013 Grasshopper Rock Pinot Noir

Good flowering with high fruit set. Late finish without pressure. Light, youthful colour. Floral, cherry, mineral and spice flavours. An attractive low-key wine that needs time.

2014 Grasshopper Rock Pinot Noir

A warm start and excellent flowering followed by coolest January yet. Feb/March average to cooler but dry and frost free. Good colour. Bright cherry, plum, and spice with some floral/thyme character. A charming wine that should develop with bottle age but why wait?

2015 Grasshopper Rock Pinot Noir

Cool start with good flowering and one of the warmest ever January. -4 deg frost on last day of harvest. Slightly raw after 2014 – texture a little tart and peppery. Needs time.

(Italy, Tuscany, Montepulciano, Vino Nobile di Montepulciano)

Revision 2; edited by Nico P. on 1/26/2018

(France, Provence, Côtes de Provence)

Revision 1; edited by joraesque on 1/24/2018

dry blend of mostly Tibouren with parts Grenache, Mourvedre and Syrah - bottled ONLY in frosted lamp-shaped glass.

(Australia, Victoria, Western Victoria, Grampians)

Revision 1; edited by LindsayM on 1/19/2018

Pierrepoint Nick’s Pick Pinot Gris

Carefully handpicked generally during mid March, the fruit is whole bunch pressed in a gentle central membrane press. Roughly cold settled in tank overnight, approximately 10% is racked to old oak the next day and left to be fermented by indigenous yeast. The balance is fermented at cool temperatures in tank. The tank portion provides fruitfulness and the barrels contribute complexity. The wine matures for ten months on fermentation lees in both barrel and tank prior to being racked, protein and cold stabilised and then sterile filtered to bottle.

(USA, California, Sonoma County, Sonoma Valley)

Revision 1; edited by PSUSteve on 1/18/2018

From release newsletter:

2016 Sonoma Valley “Pagani Ranch” Zinfandel
Pagani rocked it in 2016! The Zinfandel component from the 1895 section was picked on September 22nd at 24.7 Brix. The Alicante portion from the 1920 section was picked on October 1st, also at 24.7 Brix. You know it’s going to be a great vintage for Pagani when the Alicante fully ripens. Once the two components finished malolactic fermentation, the final blend of 95% Zinfandel (this includes a few percent of mixed black varieties) and 5% Alicante was blended the following summer. Nineteen percent new French oak and bottled unfined and unfiltered.
Tasting Note: Medium-dark to dark ruby-garnet. A deep, brooding nose of blackberry, cherry, and blood orange is complicated by notes of dark earthiness and peppery spice. On the palate, the most incredible silken texture! So smooth, so balanced, so harmonious. Nothing is out of place. Finishes long and clean with totally integrated tannins. This is really first class. Optimum drinking should be from release through 2026.

(USA, California, Napa / Sonoma, Carneros)

Revision 1; edited by joraesque on 1/15/2018

The vineyard has a simple moniker, “a warm spot in a cool place.” This unique climate allows us to achieve optimally ripe grapes with a vin-de-garde personality. Soils of Carneros are thin and the vines struggle to find nutrients, thus low vigor is the norm. The wine exhibits organic notes derived from the soil, while the palate reveals immense depth and complexity.

(Australia, Tasmania, Coal River)

Revision 1; edited by LindsayM on 1/14/2018

Produced from cool climate, single vineyard origin Derwent Valley varietals of Chardonnay, Riesling and Sauvignon Blanc.

In-keeping with our natural philosophy, the grapes were picked on a flower day.
The blend underwent a whole bunch wild ferment, rested sur lie and was bottled unfined and unfiltered with natural balance.
An extremely complex and textural style; white camellia flower, lemongrass, textured grapefruit, river stone, quartzite characters give this wine great presence.

(Australia, South Australia)

Revision 3; edited by lantrix on 1/14/2018

The Rewards of Patience (7th Edition)

Vintage Label Shiraz Cabernet

2011 St Henri Shiraz 100%
2010 St Henri Shiraz 100%
2009 St Henri Shiraz 97% 3%
2008 St Henri Shiraz 91% 9%
2007 St Henri Shiraz 100%
2006 St Henri Shiraz 89% 11%
2005 St Henri Shiraz 89% 11%
2004 St Henri Shiraz 96% 4%
2003 St Henri Shiraz 100%
2002 St Henri Shiraz 90% 10%
2001 St Henri Shiraz 100%
2000 St Henri Shiraz 100%
1999 St Henri Shiraz 89% 11%
1998 St Henri Shiraz 92% 8%
1997 St Henri Shiraz 92% 8%
1996 St Henri Shiraz 90% 10%

1995 St Henri Shiraz- Cabernet 85% 15%
1994 St Henri Shiraz- Cabernet 77% 23%
1993 St Henri Shiraz- Cabernet 87% 13%
1992 St Henri Shiraz- Cabernet 79% 21%

1991 St Henri Shiraz 90% 10%
1990 St Henri Shiraz 89% 11%

1989 St Henri Claret 89% 11%
1988 St Henri Claret 88% 12%
1987 St Henri Claret 87% 13%
1986 St Henri Claret 86% 14%
1985 St Henri Claret 99% 1%
1984 St Henri Claret 77% 23%
1983 St Henri Claret 81% 19%
1982 St Henri Claret 61% 39%
1981 St Henri Claret 74% 26%
1980 St Henri Claret 77% 23%
1979 St Henri Claret 67% 33%
1978 St Henri Claret 56% 44%
1977 St Henri Claret 51% 49%
1976 St Henri Claret 74% 26%
1975 St Henri Claret 75% 25%
1974 St Henri Claret
1973 St Henri Claret
1972 St Henri Claret
1971 St Henri Claret
1970 St Henri Claret
1969 St Henri Claret
1968 St Henri Claret
1967 St Henri Claret
1966 St Henri Claret
1965 St Henri Claret
1964 St Henri Claret
1963 St Henri Claret
1962 St Henri Claret
1961 St Henri Claret
1960 St Henri Claret
1959 St Henri Claret
1958 St Henri Claret
1957 St Henri Claret
1956 St Henri Claret

(USA, Michigan)

Revision 1; edited by joraesque on 1/9/2018

CBS was born when we stumbled upon some bourbon barrels that had previously housed maple syrup. We opted to put the same base beer as KBS, an imperialized version of Breakfast Stout, in the maple barrels and, after one taste, we knew we had something special. Rich maple syrup, roasted coffee and velvety chocolate meld together in what can only be described as a transcendental drinking experience.

(Germany, Mosel Saar Ruwer)

Revision 1; edited by Squiggle on 1/5/2018

A delicate match for asparagus, fish dishes, salads, goats cheese and light Asian cuisine.

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 1/5/2018

In contrast to Bin 707, Bin 169 is the expression of the fruit and terroir from one single region, Coonawarra, perhaps the region more closely associated with Cabernet Sauvignon in Australia than any other. Matured for 14 months in new French oak, contemporary style showing both regionality and maturation of Cabernet Sauvignon in fine grained French oak

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