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The wine undergoes extended ageing with approximately 30 months in oak 
barrels, followed by several years of bottle maturation before release. This 
long ageing softens the tannins and integrates the oak beautifully, resulting in 
a silky texture, savoury depth, and remarkable harmony that makes it ideal for 
ageing and fine dining.

Points Awarded:
James Suckling: 93Pts
Wine Spectator: 91Pts
Decanter: 90Pt

Beware the siren with the ruby-red lips. In a smoky room, here she strides – confident, cool, arresting. Slender, stalky cherry and a smear of blackcurrant bite, spiked with crushed peppercorns. No sunny smiles here, this is deadly serious. Leaner, finer and taut, it marks a big stride ahead from previous vintages. This vision of cool-climate Shiraz marks a new age of measured sophistication. Full-bodied with wonderfully structured tannins, seemingly unstoppable acidity and a long, chewy finish, which remains taut and mineral.

The 2016 Figeac, crafteed with 38% Cabernet Sauvignon, 36% Merlot, and the rest Cabernet Franc, was bottled at the end of July 2018, since Frederic Faye wanted to give the wine more time in barrel to develop more harmony. The stunning 24-carat bouquet rivets you to the spot with brilliant delineation and mineral-rich red fruit that articulates its terroir as well as any Right Bank you will find. The palate is medium-bodied with svelte tannin, perfect acidity, wonderfully integrated new oak and enormous depth toward the fresh, pencil-box- and cedar-infused finish. This is a classic Figeac, up there with the 1947 and 1949, both recently re-tasted and testifying to a wine that genuinely belongs among the elite Saint-Emilions. Faye believes it is the best Figeac he has ever made.

The 2016 Pavie a blend of 60% Merlot and 40% Cabernet Franc. Very deep purple-black in color, it needs a little coaxing to begin, slowly unfurling to reveal a fragrant perfume of violets, chocolate-covered cherries, crushed blueberries and eucalyptus over a core of preserved plums, kirsch, black raspberries and creme de cassis plus hints of licorice and chargrilled meat. Full-bodied and built like a brick house, it has a solid foundation of firm, super ripe, grainy tannins and seamless freshness interknit with the black fruit preserves and minerally layers, finishing very long and very decadent. Superb! 

If there is a perfect combination of Umeshu (Plum Wine) with something, it must be yuzu. Famously cultivated in the Shikoku island of Japan, this thorny yet beautiful citrus infuses Umeshu with its floral wonders and its refreshing citrus taste brings out the best of this luxury drink. Sweet blend of Umeshu and the refreshing citrus taste of Yuzu. Enjoy chilled or as a long drink with mixers such as soda.

Notice: This liqueur has been bottled with light fining only, sediment may appear as a result of the use of natural ingredients. Such traces of sediment are safe and do not affect product taste or quality.Simply shake gently 2 – 3 times. Refrigerate after opening.

The 2016 Clos Fourtet is a blend of 90% Merlot, 8% Cabernet Sauvignon and 2% Cabernet Franc aged in 60% new oak. It has a generous, well defined licorice-tinged fruit that is very focused. The palate is medium-bodied with fine tannin, blackberry and boysenberry fruit with that salted licorice theme continuing. This Clos Fourtet has impressive concentration, yet there is real elegance and persistence, fanning out wonderfully towards the finish. Mathieu Cuvelier has overseen another outstanding Clos Fourtet. Tasted twice, with a second bottle demonstrating a tad more backbone but equally admirable.

Miguel Torres Chile is a prestigious winery founded by the renowned Torres family from Spain. Situated in the heart of Chile's wine country, this esteemed estate combines centuries of winemaking tradition with the unique terroir of the Chilean landscape.

With a focus on sustainability and innovation, Miguel Torres Chile is dedicated to environmental stewardship and social responsibility. The winery's commitment to quality and integrity has earned it a reputation as one of Chile's premier wine producers, delighting wine enthusiasts around the world with its portfolio of outstanding wines.

A blend of 86% Merlot, 10% Cabernet Sauvignon, and the rest Cabernet Franc, the 2017 Chateau Clos Fourtet comes all from the upper limestone plateau and spent 18 months in 60% new French oak. This deep ruby/purple-hued effort offers a rocking perfume of ripe black raspberries, cassis, crushed stone, chocolate, and flowery incense. Powerful, full-bodied, and concentrated on the palate, it’s beautifully done, has ripe, present tannins, and a great finish. It ranks with the gems in this solid vintage and will benefit from just short-term cellaring and cruise for 20-25 years or more in cold cellars. 

A bouquet of fruity and citrus notes of citron are accompanied by fine floral accents. The nose possesses both the crisp qualities of green apples and the sweetness of ripe apricots. In the mouth, rich and persistent notes of ripe summer fruits lead the way for lingering and fresh citrusy finish.

Sourced exclusively from the village of Sancerre, this is fresh, clean and screaming with racy acidity. On the palate it is fresh and tightly wound; acidity is tempered by very subtle residual sugar; very clean; alive, racy, youthful. A dry and extremely elegant wine. Full of fruity vibrance, this is a beautifully-crafted Sauvignon Blanc with power, elegance and finesse in perfect balance.

Crafted from organically-grown grapes

A superbly stylish cognac whose name refers to the old French saying, ‘Noblesse Oblige’. Martell Noblige is intended for those who prize the natural dignity of a great cognac. The bottle’s contemporary design carries strong cues of elegance and sophistication. A masculine and elegant cognac, expressive of the fruit’s smooth and generous sensuality balanced with complex wood notes.

A blend of 54% Merlot, 42% Cabernet Sauvignon and 4% Petit Verdot, the deep garnet-purple colored, 2017 Palmer gives a very serious nose of pronounced blackcurrant cordial, warm plums and blackberry preserves with hints of cedar chest, pencil shavings, violets, dark chocolate and star anise plus exotic wafts of sandalwood and cassia. Medium-bodied, the palate features fantastically vibrant, crunchy black fruits with a firm texture of ripe, grainy tannins and tons of freshness, finishing very long and mineral laced. It will need a good 5-7 years to really blossom with all those tightly wound nuances, but it should be a stunner! 

No57 of Wine Spectator Top 100 wines of 2020

This is stunning. Troplong never has trouble conjuring up wonderfully rich fruit, but here it is plump and dense without being pumped up. The tannins are chewy rather than chalky, but the elegance of the vintage is unmistakable, and the rich chocolate flavours are dusted with mint. There is a very pretty salinity on the finish that lasts for minutes. I had a fascinating visit here at the start of the week, and retasted several times as this is a wine that I sometimes have trouble understanding. My main takeout is that the majority of the richness here is found naturally in the terroir – limestone on the plateau but with cool clay over the top, which explains why they are such late harvesters. But there are always winemaking and viticultural choices coming into play in any wine, and here there are adjustments being made to bring out a more finely wrought version of what is always a high impact and successful wine. Yields are higher this year, up at 48hl/ha, which helps, as does the style of the vintage and quieter extraction in the cellar, but Troplong remains true to itself.

The 2016 Grosset Gaia has voluminous perfumes of blackcurrant, bramble and briar that are bold and enticing. It is powerful, dense and full-bodied, tightly wound around its firm core, yet softened by its velvety texture. It has a richness and concentration of flavour, balanced by substantial yet ultra-fine tannins. While more seductive and appealing on release than many vintages of Gaia, the 2016 shows every indication of being as age worthy as wine loves have come to expect.

James Halliday (Wine Companion): 98Pts; Mike Bennie (WBM): 95Pts; Jeremy Oliver: 94Pts – Certified Organic

Langton Classification: Excellent (Australian wines of consistent merit. Steadfast, popular and expressive)

The Rialzi single vineyard is located at an altitude of 500 metres above sea level and beyond, laid out over three terraces with alberese soils and a south-western exposure. After careful work in the vineyard, the Sangiovese grapes were carefully harvested by hand. Fruit of a careful handpicked selection, the wine was matured for 36 months, of which 24 were spent in barriques.

The 2018 Rialzi is a bright and deep ruby-red colour with light garnet highlights. Its bouquet is extremely broad yet elegant. The notes of undergrowth are particularly prominent, accompanied by fruity hints of sour cherry. Among the floral notes, rose dominates, alongside spicy scents of juniper and cinnamon. The nose is finished with delicate tertiary notes, perfectly integrated into the body of the wine. Balanced, warm and dry in the mouth. The tannins are soft and silky. An extremely long and persistent finish.

WinesCritic.com: 94Pts; James Suckling: 92Pts; Wine Enthusiast: 90Pts

Crafted from substainably-grown grapes, certified by Agriqualita