Magill Estate Shiraz is a very important Penfold's single vineyard wine. It is of great symbolic importance because it is sourced from the remaining original vineyard (5.2 ha) in the original winery at Magill, established in 1844, in Adelaide's eastern suburbs.

First made in 1983, Penfold's Magill Estate Shiraz is an elegant, medium-weight style with velvety texture and fine tannins, matured in both new French and American oak. It is a sleek, contemporary wine, yet crafted in the old-fashioned way in the 120+ year-old winery: hand-picked, vinified in open fermenters and then basket pressed.

Without doubt, the leading estate in Madiran for the last 20 years, owner, Alain Brumont has done an enormous amount for the appellation. He set the example by reducing yields, increasing significantly the density of vines per hectare, using only the best available grafts, harvesting perfectly ripe grapes and oak-ageing most of his wine.

Today, Brumont is still bursting with fresh ideas and is constantly working in improving his wines, from the very well-priced vins de Pays range to the magnificent La Tyre and this separate Chateau Bouscasse.

This wine is big, earthy wine with loads of ripe, intense fruit. Big structure, pronounced plum, blackberry and liquorice flavours. The oak is well integrated. The finish is very long and firm, with the ripe tannins melting in presence of food.

In 1977 when Jim Barry first purchased the Lodge Hill property, his intention was to devote the entire area to Riesling. However, there was a small area which had a gentle slope facing north, capturing the warmer conditions of the elevated site and he decided that it was an ideal place to grow a premium Shiraz.

This is ready for immediate enjoyment but could do with another 7 to 10 years cellaring.

The Boscaini family keeps a unique collection of fine wines in its private cellars, produced in limited quantities and only in the best years, which the family likes to share with lovers of Masi wines. Campolongo di Torbe is Masi’s elegant cru version of Amarone, with smooth almond aromas, great intensity and balance.

The grapes come from the eponymous vineyard, which has been noted for its quality since the XII century. Grapes are left to dry naturally in traditional drying lofts during the cold winter months.

Excellent as an after-dinner wine, or to go with red meat, game, quails and richly- flavoured dishes. Very good with well-aged cheeses, such as parmesan, pecorino and gorgonzola.

The Boscaini family keeps a unique collection of fine wines in its private cellars, produced in limited quantities and only in the best years, which the family likes to share with lovers of Masi wines. Mazzano is an austere and majestic wine, the prototype for Amarone. The grapes come from the eponymous vineyard, famous for the quality of its produce since the XII century, and are laid out in traditional drying lofts during the cold winter months.

Definitely a “food wine”. Good with red meat, game, quails, and gutsy dishes. Excellent with mature cheeses such as parmesan and pecorino.

The Gaja Winery was founded by Giovanni Gaja in 1859 and has been owned and operated by five generations of the Gaja family. Giovanni Gaja was the great-grandfather of Angelo Gaja, the Winery's current owner.

In 1994, GAJA acquired its first wine estate in Tuscany, Pieve Santa Restituta in Montalcino. This estate produces three Brunello di Montalcino wines- including the single vineyard Sugarille- from vineyard holdings totaling sixty five acres.

In 1996 Gaja acquired a second property in Tuscany, Ca'Marcanda, located in Castagneto Carducci in Bolgheri. Of the property's 200 acres, 150 have been planted with new vineyards: primarily Cabernet Sauvignon and Merlot, as well as Cabernet Franc and Syrah.

Currently, the Gaja Winery owns 250 acres of vineyards in Piedmont, located in the Barbaresco district (Barbaresco and Treiso) and the Barolo district (Serralunga d'Alba and La Morra).

The roots of the Azienda Agricola Barale Fratelli reach back to distant 1870, soon after Barolo wine made its appearance in the Langhe thanks to the work of the Falletti Marquis and of Camillo Benso, Count of Cavour.

It was Cavour who invited French enologist Louis Oudart to the Langhe in order to develop an innovative style of winemaking suited to the Nebbiolo grape, which gave birth to modern Barolo production. Francesco Barale was among the pioneers of this fortunate wine. The first traces of the Barale family in Barolo date to a 1600 parochial register.

They owned vineyards in the Castellero, Cannubi, Preda and Costa di Rose zones. Today Sergio Barale, with his daughters Eleonora and Gloria, continue the family’s centuries-old experience of wine production. The cellar has embraced new technologies, always with the aim to increase the quality of Barolo and other typical wines from these hills.

Vibrant ruby red. The bouquet opens with perfumes of red cherries, with undercurrents of dark red fruit and a hint of spice from judicious use of oak. The palate is faithful to the nose with rich, supple fruit and a perfectly balanced structure. The fine-grained tannins are elegant and supple, and the wine finishes long.

Spring was characterised by intermittent rainfall which made it difficult to control disease in the vineyards. This lasted until flowering which started later than usual but was followed by very warm weather throughout July and early August. Ripening was slow through September, delaying the harvest which eventually took place in October. Winemaker Paolo De Marchi believes later harvests give wines that are more complex and of higher quality.

The region is Puglia and from a tiny village in Salento rich in vineyards and olive groves began Leone de Castris’ wine tradition. It is here where today’s cellar stands, that in 1665 Duke Oronzo, Earl of Lemos, gave birth to the company.

The Primitivo di Manduria is very deep in colour, black to purplish. Rich perfume of plum, black cherry, ginger and vanilla. Full bodied, velvety and balanced.