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This is a genuine ‘wow’ wine – you could be forgiven for thinking you were in the grand climats of Burgundy when tasting it. Fine and precise with fresh sugar snap pea and fennel, white nectarine and a hint of struck match. There is tension and length on the palate with classic Tolpuddle Vineyard acidity and fine, chalky texture adding complexity and interest. A lesson in elegance and restraint.
Australian Wine Companion: 98Pts; Huon Hooke: 97Pts; Andrew Caillard: 96Pts; The Wine Front: 95Pts
Very intense nose with remarkable buttery notes perfectly balanced by tropical fruit and a hint of toast and spices. Fresh upon entry, giving way to a long evolution across the palate and lively acidity on the finish. Offers intense primary aromas of fresh tropical fruit and peach. Intermingled with the fruit are delicate notes of French oak. The palate entry is voluptuous, and the balanced acidity makes for a fresh, persistent wine.
James Suckling: 91Pts; Guia Penin: 91Pts
Crafted from certified organic grapes
Soil : Clay, chalk and marl
Site : In the heart of the Mâcon wine growing region, South of Burgundy. The two villages Viré and Clessé form a unique "terroir" on slopes facing South-East. In Viré, the soil is chalky with large layers of clay. In Clessé , the soil structure is slightly different with a combination of chalk and clay mixed with liasic marls combined with oyster- fossils which convey to the wine a specific minerality.This is one of the best white wines of the region combining suppleness and minerality.
The Vintage 2022 : After a winter characterized by marked variations in temperature between January and February, spring started with mild temperatures. A sequence of cold weather in April was followed by warm temperatures in May but the lack of water was very noticeable and could not be compensated by the rainy storms of June. Summer was marked by several and long heat waves and the storms of the end of August were most welcome. The harvest at Chanson started on August 30 with a team of 100 persons and ended on 13th September. 2022 vintage was quite generous both in volume and quality and the white wines are well-balanced, precise and refreshing.
Tasting : Pale gold colour. Refreshing fragrances of white flowers mixed with white fruit and fresh muscat on a hint of wet stone. Well-balanced and lively. Very nice and refreshing finish.
Food pairing : Fresh and yet flavoursome Vietnamese chicken or fish dishes would work wonderfully, as would a range of fresh salads and even slightly creamy chicken pasta or tofu stir fry. You could even go for fish tacos or mild Mexican dishes (but chilli will overwhelm the flavours).
The wine has fresh, vibrant, lifted and pure aromas and flavors, with attractive cassis, pepper and licorice on the nose with a hint of nutty spice. The flavors explode with blackcurrant, plums and cinnamon layering over silky tannin and superb length. Bright, lifted and aromatic, with raspberry and chocolate mint characters. Full flavored and elegant, with dark fruit flavors of plum and blackberry, complemented by dark chocolate, licorice and white pepper spice.
Vinous: 91 Pts
Beautiful, limpid color, it is fine and gives off melted aromas of great subtlety. It exudes on the palate notes of citrus and exotic fruits of great freshness and complexity. The equally seductive finish is very rich.
Robert Parker: 92Pts; James Suckling: 92Pts; Falstaff: 92Pts; Jeb Dunnuck: 91Pts
This classic Bordeaux blend (70% Merlot, 16% Cabernet Sauvignon, 8% Cabernet Franc, 6% Malbec) comes from the village of Blaye on the right bank, and is certified HVE Level 3 (‘Haute Valeur Environnementale‘) for substainable farming. Brilliant, with a nice cherry red color, Château les Gravettes is well balanced, supple and silky wine. Tannins are present, round and pleasant. The finish is marked by woody notes. It goes well with red and white meats, cheeses and starters. Serve between 16 and 18°C.
The 2016 Chapelle d’Ausone has the highest proportion of Cabernet Franc at 56% this year, complemented by 22% Merlot and 22% Cabernet Sauvignon. Matured in 80% new oak, it has a very floral, incense and rose petal-scented bouquet that blossoms from the glass. There is an underlying mineral vein here, but it may take a few years to come out. The palate is medium-bodied with supple tannin, crisp acidity, cohesive with good backbone, with fine salinite on the finish.
Vinous: 95Pts; Wine Advocate: 93-95Pts; Jeb Dunnuck: 94Pts; James Suckling: 93-94Pts; Decanter: 93Pts
Deep garnet-purple colored, the 2017 Clinet opens slowly to reveal vibrant red and black fruits: red currants, black cherries, plums and cassis with touches of roses, yeast extract, wood smoke and crushed rocks. Medium-bodied with firm, grainy tannins and a taut, muscular palate of tightly wound fruits and compelling mineral accents, it finishes long with wonderful purity and fragrant earth accents. The tannins here will need 4-5 years of bottle age, and I’d lean toward drinking bottles over the following decade.
Wine Enthusiast: 95Pts; Wine Spectator: 95Pts; Jeb Dunnuck: 93-95Pts; Robert Parker: 92-94Pts; James Suckling: 93Pts; Vinous: 93Pts; Decanter: 90Pts
Howard Park’s winemaking philosophy is to craft elegant, age-worthy wines from our best sites in the Margaret River and Great Southern wine regions of Western Australia. Critical site selection, meticulous viticulture and detailed winemaking underline each Icon wine. In name, the Icon wines pay homage to significant members of the Burch family.
The A.S.W. is the first wine to acknowledge Amy Burch’s side of the family. Co-owner Amy has been deeply involved in Howard Park from the very early days. Coincidentally, Amy’s parents share the initials, A.S.W. Her father, Alex Stephen Wee, was a successful Singaporean business person; a self-made man who arrived in Singapore from East Malaysia in 1946 with 1 Singapore dollar. Amy’s mother, Annie Sheila Wee, had a cultural affinity with Red Wine due to her upbringing by French & Irish nuns as a boarder in Singapore. She still favours a glass of Shiraz to this day. The Wees came to Australia in the 1960s. Amy, is proud to commemorate her parents and the sum of all her family’s efforts in this special wine.
The A.S.W. is a stylistic departure for Howard Park, being a red blend of all Margaret River fruit, and the only wine with a significant use of American oak. Cabernet parcels are fermented in static fermenters fitted with heading down boards to maintain a submerged cap and gentle extract of flavour and tannins. The Shiraz parcels are fermented in 4t open fermenters with pneumatic pigeage and are retained on skins at the end of fermentation for several weeks. Matured separately in French oak for 18 months, before blending and then a further two months elevage in American oak after blending.
Intense blueberry, vanilla, chocolate, and dark cherry, supported by a hint of black olive and subtle cinnamon and anise seasoning. The palate is plush and brimming with powerful berry notes, intermingled with vanilla and coconut. Persistent flavours, fine ripe tannins, a lavish texture, and spice complexity have melded well to produce this opulent and luxuriant wine.
The nose is characterized by wood, the fruit behind it is a mix of red and dark berries, a hint of cream resonates, fine and becoming more and more beautiful with air. Straight in the beginning, with just the right concentration, good structure, distinctive, slightly drying tannins, the wine is lively and fresh, has a red-fruity, pleasantly long finish.
Jean-Marc Quarin: 93Pts; Jeff Leve: 92Pts; Falstaff: 91Pts; Adrian van Velsen: 90Pts
A wine of noble breeding and class, the 2017 Domaine de Chevalier Blanc dazzles from start to finish. This is really powerful and structured with superb muscle and phenolic tension. Yet, it’s formed and polished, layered and dense. Full-bodied, but energetic and focused. Vibrant acidity. Goes on for minutes. Citrus, stone, straw, salt and chalk. Incredible. Give bottles 3-5 years and enjoy over the following two decades.
James Suckling: 98Pts; Jeb Dunnuck: 96Pts; Wine Enthusiast: 96Pts; Wine Spectator: 96Pts; Decanter: 94Pts; Robert Parker: 94Pts
Sourced from a small, single vineyard in Balhannah, this Shiraz spends 14 months in French oak puncheons (30% new, 70% used). The result is a complex, finely textured wine that captures both the vintage conditions and the unique vineyard character. Pepper and spice notes mingle with lifted florals, a hallmark of Balhannah fruit. Balanced, elegant, and boasting impressive length, it showcases the best of this exceptional site.
Decant and enjoy with osso buco. Ideal temperature is 16-18°C. Cellar potential: Has the concentration and structure to develop fine tertiary characters in bottle over the next 15 years.
Jeremy Oliver: 96Pts
Modest but sure of its presence, Clinet lies at one of the highest points upon the renowned plateau at the heart of Pomerol – instantly recognisable by its red shutters and beautiful roses. It is home to one of the oldest vineyards in the appellation, with traces of the vineyard’s existence dating back to 1595. This vineyard is equally famed for offering wine with an incomparable character and quality.
Clinet has been on a hot streak lately and the 2009 appears to be the greatest wine ever made at the estate, surpassing even the late Jean-Michel Arcaute’s monumental 1989. A blend of 85% Merlot and tiny amounts of Cabernet Franc (12%) and Cabernet Sauvignon (3%), this big Pomerol boasts an opaque, moonless night inky/blue/purple color in addition to a gorgeous perfume of blueberry pie, incense, truffles, black raspberries, licorice and wood smoke. Viscous and multi-dimensional with silky, sweet tannin, massive fruit concentration and full-bodied power, there are nearly 4,000 cases of this thick, juicy, perfect Clinet. It should drink well in 3-5 years and keep for 25-30 years.
Robert Parker: 100Pts; James Suckling: 96Pts; Decanter: 96Pts; Vinous: 95Pts; Wine Spectator: 94Pts
Boulard Calvados is the first name in super-premium Calvados, the celebrated apple-based spirit unique to the Normandy region of Northern France. Boulard was Founded in the late 1820s by Pierre-August Boulard.
Produced from a blend of Calvados from the Pays d’Auge AOC aged from 2 to 5 years, the Boulard ‘Grand Solage’ is characterised by its apple fragrance and its amber colour. The pure initial taste of the Grand Solage is followed by a fruity flavour and the vanilla taste of oak. Perfect with a meal, it is also highly appreciated as an aperitif with tonic or on ice.
The most iconic Champagne in the World – intense, full-bodied, hedonistic. A pinnacle of elegance, known for its exquisite taste and iconic association with celebration.
The 2013 Dom Pérignon is a lovely wine defined by the long cool growing season. Offering up aromas of crisp stone fruit tangerine oil buttered toast pear almonds and clear honey it’s medium to full-bodied ample and seamless with bright acids and a pillowy enveloping profile concluding with a long saline finish. Vincent Chaperon recalls that shatter at fruit set moderated yields and that a drying east wind in the weeks before harvest helped to maintain the good sanitation necessary to wait to pick at full maturity.
James Suckling: 98Pts; Jasper Morris: 96Pts; Robert Parker’s The Wine Advocate: 95Pts; Vinous: 94Pts; CellarTracker: 93Pts
The long maceration times on skins and the porous nature of the clay amphora produces quite ethereal style Cabernet. Lighter initially but very stable colour and fine tannin and with a bright aging future. Bright, medium-bodied red, haunting, ethereal, scented autumnal aromas. Mouth-filling flavours, quite supple, fine tannin, gentle, earthen and complex.
James Halliday: 96Pts; The Real Review: 96Pts; Robert Parker: 95Pts; The Wine Front: 95Pts
Certified Vegan
Displays a vibrant purple hue with aromas of fresh crushed berries and a delicate violet lift. On the palate, it is medium-bodied and balanced by refreshing natural acidity, offering a juicy, fruit-forward core supported by supple, integrated tannins. The finish is smooth and clean, emphasizing purity and varietal character.
This show a golden colour, distinctive of black grape varieties ; very fine bubbles. The nose offers beautiful aromatic complexity ; ripe fruit and spicy aromas ; hints of roasted apples, apple compote and peaches. Subtle combination of structure, length and vivacity ; bubbles like velvet ; pear, brioche and spicy aromas, notes of fresh walnut.
A Magnum is the equivalent of 2 standard bottles.
Decanter: 95Pts; Gilbert & Gaillard: 95Pts; Falstaff: 94Pts; Guia Penin: 94Pts; James Suckling: 93Pts; Wine Enthusiast: 92Pts; Tom Cannavan: 92Pts
With a blend of 63% Cabernet Sauvignon, 37% Merlot, the wine presents a lovely intense purplish ruby colour with dark tints. It has an amazingly complex nose with aromas of black fruit that are dominated by black berry and raspberry. It has a pleasant grilled flavour, is very round and rich, and is remarkably balanced overall with elegant, mellow tannin. It has an equally appealing, long finish.
Falstaff: 90/92Pts; Wine Enthusiast: 90Pts; Jancis Robinson: 16.5/20Pts
The 2016 La Chapelle de La Mission Haut-Brion, crafted with 42% Cabernet Sauvignon, 36.5% Merlot, and the rest Cabernet Franc, is just as captivating from bottle as it was from barrel. Fresh, silky and inviting, the Chapelle is all class. Floral notes lead into a core of expressive red cherry and plum fruit. Medium in body, silky and exquisite in its balance, the 2016 has so much to recommend it. I would prefer to give the wine a few years in bottle to allow a broader range of aromas and flavors to develop, but even today, the Chapelle is gorgeous. The 21% Cabernet Franc in the blend adds striking brightness and perfume throughout.
Wine Advocate: 94Pts; James Suckling: 94Pts; Jeb Dunnuck: 94Pts; Wine Enthusiast: 93Pts; Wine Spectator: 93Pts; Vinous: 92Pts
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