TYPE: Red wine<br />PRODUCTION AREA: Côtes-du-Rhône<br />VINE: Grenache, Syrah<br />SOIL TYPE: Clayey and calcareous soil.<br />VINIFICATION: The grapes are completely destemmed. Racking lasts about 15 days and favours a good tannic structure.<br />COLOUR: garnet red<br />PERFUME: aromas of red fruits (cherries) and spices (liquorice and pepper)<br />FLAVOUR: wine of great structure. Firm and silky tannins<br />

TYPE: Red wine<br />PRODUCTION AREA: Côtes-du-Rhône<br />VINE: Grenache, Syrah<br />SOIL TYPE: Clayey and calcareous soil.<br />VINIFICATION: The grapes are completely destemmed. Racking lasts about 15 days and favours a good tannic structure.<br />COLOUR: garnet red<br />PERFUME: aromas of red fruits (cherries) and spices (liquorice and pepper)<br />FLAVOUR: wine of great structure. Firm and silky tannins<br />

<br />TYPOLOGY: Port<br />PRODUCTION AREA: Douro<br />RAW MATERIAL: Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and others.<br />VINIFICATION: The grapes used to produce the LBV Port come from the vineyards of Cima Corgo, an area located above the Corgo River in the Douro region. The grapes are<br />pressed in the traditional tanks called lagares, followed by maturation of the Port in large old oak vats in the cellars in Vila Nova de Gaia.<br />COLOUR: intense ruby<br />BOUQUET: Intense aroma of wild fruits, spices, notes of dark chocolate, with a slight floral profile, making it a refined and very expressive Port wine<br />PAIRINGS: perfect with desserts in which chocolate predominates, especially dark chocolate. It also goes well with cheeses such as Cheddar and Brie. Ideal with red meat<br />(fillet with pepper) and game.<br />TASTE: fresh and seductive in the mouth, with good texture and body. It has very soft tannins with good acidity, providing a long, firm, vinous finish.<br />DESCRIPTION: independent family business since 1842 Niepoort's mission is to maintain its position as a niche producer by giving continuity to its production and<br />combining centuries of tradition with innovation The importance given to the need to interpret soils, climates and vines has led Niepoort down the path of biodynamics with<br />the aim of finding the right balance between biodiversity and the least invasive intervention possible.<br />AGEING: minimum 4 6 years<br />

The winter of 2017 ended a five-year drought with January recording the most rainfall in over 20 years. The abundant rainfall continued into March, causing a modest delay in<br />budbreak, and pushing bloom back by two weeks. Increased soil moisture allowed for healthy vine growth and development. The summer, in turn, was warm and punctuated<br />by occasional heat waves. Despite Mother Nature's variability, favorable weather in August provided optimal conditions for fruit development and maturation. Superb flavors<br />and excellent ripening led to an earlier than expected harvest, which commenced on the 5th of September.<br /><br />The Opus One 2017 offers a harmonious aromatic balance of rich dark fruit, stems of roses, and earthy forest floor. The juicy entry offers a round, silky mouthfeel with just<br />enough acidity to complement the satin texture. This seductive wine shows flavors of black cassis, black cherry and a hint of cocoa powder. The fine-grained, plush tannins<br />evolve into a long, supple finish. A supremely age-worthy wine, it will delight now and for many years to come.<br /><br />Varietals: Cabernet Sauvignon 80%, Petit Verdot 9%, Cabernet Franc 5%, Merlot 5% and Malbec 1%<br /><br />Skin Contact: 20 days<br /><br />Barrel Aging: 17 months in new French oak<br />

Château LA POINTE 2012<br />General Information<br />Château La Pointe<br />Vintage: 2012<br />Production: 66 000 bottles<br />Merlot 85% - Cabernet Franc 15%<br />Alcohol content: 13.5°<br />Appellation: Pomerol. Area: Right Bank. Region: Bordeaux.<br />Vineyard and soil type: 23 hectares on small gravel and pebblesoils of the Isle's river terraces, clayey-gravel and sandy soilsover clay or gravel sub-soils.<br />Vinification and ageing: traditional Bordeaux methods.<br />Distribution: through the wine merchants of the Place deBordeaux.<br />Owner: SCE Château La Pointe.<br />General Manager: Eric Monneret. Vine and Wine Consultant: Hubert de Boüard de Laforest.<br />Member of the Union des Grands Crus de Bordeaux.<br />Weather conditions: a great year for Merlot, a great year for Pomerol.<br />This vintage was characterised by a cool and humid spring andearly summer followed by a warm, dry and very sunny secondhalf of the summer with significantly low rainfall<br />(120 mm belowthe thirty year average). This sequence of events was ideal forthe vine's development. As in 2010, flowering took place relatively early (late May). Colour<br />change occurred in early August and got off to a slowstart although the considerable difference between day andnight temperatures ensured good concentration<br />andpreservation of the aromas in the grape skins. The grapes ripened in good conditions, in particular the Merlots, ofremarkably high quality in 2012.<br />The harvests began in early October and took place in greatconditions as we picked slowly and serenely in the brightsunshine, finishing on the 14th October. Botrytis did<br />not affect the vines and we were able to pick each plot at its optimumripeness. The concentration in anthocyanins was outstanding,the grapes displayed complex and<br />intense fruity aromas (a littlemore than in 2011) with soft tannins and crunchy pips.<br />Tasting commentDeep, opaque and intense colour. The first visual impression ofthe wine is very dense overall.The palate reveals a smooth, velvety texture with<br />remarkablepersistence, a taut structure and good freshness on the finish.The oak is extremely well integrated and harmonious, evolvingtowards notes of black fruits and<br />violet.This vintage is characterised by its round, unctuous mid-palateand, on the finish, by those indulgent aromatic fruity notes ofthe style favoured at La Pointe. This well-<br />balanced vintage isalmost ready to be enjoyed although it can also be left to evolvein the cellar for another 15 years.<br /><br />(March 2013, Primeurs tasting comments by Hubert de Boüardde Laforest)<br />When to taste ?<br />To drink or to keep? The 2012 vintage offers exceptional ageing potential.To be enjoyed from 4 to 15 years old and upwards. The aromatic freshness, balance and<br />smoothness of this Merlot-dominant Pomerol will suit lovers of young wines. In its earlyyears it offers floral notes, a tasty, juicy touch of red and blackberries and slightly<br />spicy, toasty notes.The ageing potential of this vintage will also suit connoisseurswho have the patience to wait for the Grands Crus de Bordeauxto develop more evolved<br />aromas of truffle, undergrowth, game, Russian leather and light tobacco.<br />To air, decant or just enjoy?<br />Airing: when the vintage is young (under 10 years old) it isrecommended to decant one hour before serving to ensure goodcontact with air. This oxygenation allows the wine<br />to 'open up',freeing the aromas and softening the tannins. Decanting: when the vintage is old (over 10 years) a naturaldeposit may form in the bottom of the bottle. The wine<br />loveroften asks for the wine to be poured delicately into the decanterso as to leave the deposit in the bottle. Decanting a very oldwine (over 20 years) can, however, be a<br />mistake as suddencontact with air may deteriorate a wine that has become fragilewith age.Just enjoying: another approach is to avoid the ritualizationaround tasting. You<br />simply choose a vintage, open the bottle,pour delicately and take your time in enjoying it, therebyallowing the wine to tell you its own story as it evolves in theglass over the<br />course of the evening.<br />

<br />The elegant Marlborough red<br /><br />A balanced and lively expression of Pinot Noir from the Marlborough region.<br /><br />The 2017 growing season began with ideal spring conditions; warm temperatures and few frost events encouraged good canopy growth. Settled weather over flowering led to<br />high potential crops, fruit thinning was widely employed to reduce yield and achieve optimum vine balance. Fastidious canopy management throughout the mild and sunny<br />growing season ensured fruit developed, then ripened, at an ideal rate. The excellent weather during the ripening season was interrupted by rain events during the harvest.<br />The single-minded quality focus of the viticulture and winemaking teams, with hour by hour assessment, led to optimum picking decisions. Our low-yielding, early-ripening<br />vineyards with their open canopies, stood us in good stead in what was a tricky vintage across Marlborough and New Zealand.<br /><br />Nose: Appealingly aromatic, the 2017 Pinot Noir reveals notes of Morello cherry and bramble.<br />Palate: Fine, silky tannins and juicy acidity provide an elegant structure, with complexity coming from gentle toast and.<br /><br />Harvest:<br />We hand-picked the Pinot Noir from March 24th until April 11th, at a point of excellent flavour concentration and acid balance.<br />Vinification: The Pinot Noir fruit was all de-stemmed before being gravity fed into the open topped fermentation vessels. The grape skins were gently plunged with an average<br />of 18 days skin contact. After fermentation the wines were matured in French oak for 11 months, of which 35% was new. Final analysis of our 2017 Pinot Noir shows a pH of<br />3.57, TA of 5.74 g/L and an alcohol of 13.4%.<br />Alcohol 13.4 %;<br />Vintage 2017;<br />pH 3.57;<br />Varietal Pinot Noir;<br />Harvest Friday, March 24, 2017 to Tuesday, April 11, 2017;<br />Residual sugar 2.0 g/L;<br />Acid 5.7 g/L;<br />Closure Screwcap.<br />

Volnay Premier Cru Clos des Angles<br />100% Pinot Noir<br />Vintage: 2016<br /><br />Production Area: located in the heart of Volnay, adjacent to the Clos de la Barre and Clos des Ducs<br />Soil: the soil is a mix of brown-grey clay and chalk with small white stones<br />Harvest: by hand<br />Vinification: using up to 50% whole bunches, fermentation with indigenous yeasts, minimal punching down<br />Ageing: aged for 18 months in barrels (20% new oak). Use of sulphites only before bottling<br />Colour: ruby red<br />Bouquet: spicy notes<br />Taste: silky on the palate, with a taut finish<br />Format: 0.75 l bottle<br />Alcoholic Grade: 13% vol<br />

Domaine Milan's Clos Milan is a generous and energetic red wine. Voluminous, structured, concentrated and characterised by a good dose of velvety tannins, it reveals itself<br />in a long and satisfying finish. Talk about a great drink!<br /><br />When you get your hands on a bottle of Clos Milan, let your instincts guide you. Pick up the phone and call that friend you haven't seen for years and with whom you had a<br />wonderful experience. With a glass of this red wine in your hand, it will be like not having seen each other for a few days.<br /><br />Vintage: 2007<br />Format: 75 cl<br />Country: France<br />Region: Provence<br />Grape varieties: Syrah, Grenache Noir<br />Soil: Calcareous clay<br />Vineyard size: 1 ha<br />Plantation type: Double Guyot<br />Density of vines per ha 4.000<br />Average age of vineyard: 42 years<br />Average production per ha 35 hl<br />Vinification and ageing: Destalking, maceration on the skins for 6 days, spontaneous fermentation in cement vats and ageing in used oak barriques for 2 years and in<br />cement vats for a further 8 years.<br />Total sulphur dioxide: 32 mg/l<br />

TYPOLOGY Red wine<br /><br />PRODUCTION AREA Rheinhessen<br /><br />GRAPE VINE Pinot Noir Spätburgunder<br /><br />SOIL TYPE Clayey and calcareous soil.<br /><br />VINIFICATION Fermentation and maceration for 14 days on the skins. Part of the juice ferments in steel tanks. Bactonage 3 times a day<br /><br />COLOUR Intense red<br /><br />PERFUME Ripe raspberry and blackberry emerge on the nose<br /><br />TASTE Complex, demanding, long lasting<br />

TYPOLOGY Red wine<br /><br />PRODUCTION AREABarossa Valley, McLaren Valley, Wrattonbully<br /><br />VINE 72% Shiraz, 28% Cabernet Sauvignon<br /><br />COLOUR Deep, bright red with purple hues<br /><br />AROMA The sweetness of cocoa leads the aromatic charge that continues with hazelnut and barley. Varieties of spices, including cinnamon, suggest the presence of<br />Shiraz, while pink pepper that of Cabernet<br /><br />TASTE Biscuit and barley flavours prevail. Black cherry, kirsch and red fruits add liveliness. Soft tannins coat the palate.<br />