Grape Varietal: 100% Syrah
Growing Region: Hermitage, Rhône Valley, France
Owner / Head Winemaker: Caroline Frey

July 2010, I caught-up with the team at Jaboulet and stood on top of the Hermitage hill, next to 'La Chapelle' overlooking the vines from which this wine is sourced.
Contrary to popular belief 'La Chapelle' is not sourced from a single parcel of Hermitage. Rather it is a masterful blend of; Les Bessards, Les Greffeux, Le Meal and Les Rocoules. The varied richness of these diverse parcels that range from 40 to 60 years of age, join together to create a wine of incredible complexity and longevity.


Grape Varietals: 37% Cabernet Sauvignon, 29% Malbec, 16% Merlot, 16% Petit Verdot & 2% Cabernet Franc
Growing Region: Waiheke Island, New Zealand
Owner / Chief Winemaker: Stephen White

No one has turned the lights off - this wine is very deeply coloured. This wine has an expressive bouquet of intense fruit explosions from the five Bordeaux varieties that make up this complex wine. Intensely perfumed, showing notes of cassis, dark plum and dark berries, freshly ground cloves, earthy notes, with a thread of sweet after-eights chocolate mint, cedar and soft fine spices fill the nose.


Grape Variety: 100% Shiraz
Growing Region: Barossa Valley, Australia
Owner / Chief Winemaker: Reid Bosward

After sharing another complex growing season under the Barossa sun, the 'Old Bastard' Shiraz vines celebrate their 114th anniversary in good form. As Reid reminds us, these vines have seen wars, vine pulls and even the Chardonnay revolution. This power-packed ‘Old Bastard’ Shiraz was first released in 1998. Kaesler own just over 92 hectares of vineyards in the Barossa Valley, the majority of the fruit for this wine came from 'old vines', in a single vineyard planted back in 1893.


Grape Varietals: 33% Pinot Noir, 33% Pinot Meunier, 33% Chardonnay
Growing Region: Epernay, France
Chef de Cave: Dominique Petit

I have been in the wine industry for over 20 years, and this is what we call 'Sophisticated Simplicity' - sound confusing, well once you taste it, all will be revealed. This non-vintage Champagne - possibly the hardest of all Champagnes to craft - is a harmonious assemblage of different 'crus' from several different vintages. Making non-vintage champagne is where a ‘chef-de-cave’ Dominique Petit earns and keeps his reputation.