Grape Variety: 100% Grillo - Fortified Wine
Growing Region: Petrosino, Marsala, Sicily
Group Winemaker: Carlo Casavecchia

Florio's history dates back to 1833 when Vincenzo Florio started in the production of Marsala and became the market leader worldwide. After my recent visit to the winery, cellars and matching several Marsala's with local cuisine and desserts - you see how dynamic and interesting Marsala wine can be with so many every day dishes and occasions. The Grillo grapes are grown on typical bush vines located not far from the coast at some 50 meters above sea level.


Grape Varieties: Touriga Nacional, Touriga Franca, Tinta Barroca & Tinta Roriz
Growing Region: Douro Valley, Portugal
Chief Winemaker: Jorge Moreira

Quinta de la Rosa's reputation for excellent port comes from a great location situated in the heart of the Alto Douro on the banks of the River Douro near Pinhao. 2007 was an exceptional year for both port and wine in the Douro valley. Near perfect growing conditions allowed optimal maturation of the grapes giving intense, concentrated and well balanced wines with rounded and mature tannins.


Grape Varietals: 90% Cabernet Sauvignon & 10% Merlot
Growing Region: Apalta vineyard, Santa Cruz, Chile
Owner / Chief Winemaker: Aurelio Montes

This is a true expression of quality Chilean winemaking. The fruit is sourced 100% from Montes famous Apalta vineyard, reputed to be the best for red wines - and one of the most recognized wines of Chile. The first wine Aurelio Montes crafted under his new label was the 'Alpha' Cabernet Sauvignon 1987, which became the first premium Chilean export wine and it opened for Montes and for Chile, a path of success, which other wineries quickly followed.


Grape Varietal: 100% Shiraz
Growing Region: McLaren Vale, South of Australia
Chief Winemaker: Michael Fragos

If you ever get the chance to explore South Australia, make sure you have on your places to visit Chapel Hill. Not only are the wines outstanding, the setting with the old Chapel/ cellar door and the retreat/cooking school will make it hard to leave. The grapes for this wine were sourced from vines aged between 16 and 35 years. The individual vineyard parcels were harvested and fermented separately to retain the unique character of each site.