Heidseick Monopole Champagne

Pio Cesare is the most highly regarded producer in the Piedmont area of Italy. The nebbiolo grapes used in this classic Barolo come from vineyards around Serralunga d'Alba. This wine is produced through careful blending of grapes from different vineyards, which Pio believes makes their Barolo unique. The grapes from Serralunga give a full body, the ones from Castiglione Falletto offer an ethereal and tempting nose, and those from Monforte provide class and a refined nature. This produces a unique and inimitable wine. The grapes are soft pressed and fermented at 25-26°, in contact with the skins for 20 to 25 days, with a long maturation in Slovenian oak.

Wonderful colour and surprisingly supple and rounded palate. 'Fides' means trust in Latin, and Pio Cesare's family has always had great trust in the barbera grown in the Barolo region. They bought a small south-facing estate in Serralunga d'Alba, close to their own Ornato vineyard which could have been a great Barolo vineyard. Instead, the nebbiolo vines were replaced with barbera. Fermentation is temperature controlled, with skin contact for about 10 days to extract maximum colour and fruit. Ageing for 20 months in small barrels of French oak contributes to the sweetness and longevity of the tannins.

A stunning white made using Cortese grapes harvested from a limited number of hilly vineyards in the area of Gavi. The grapes are soft pressed, using temperature controlled fermentation, to enhance development of aromas and fresh and fruity characteristics. The bouquet is intense and ethereal, reminiscent of ripe fruit, green apples and moss. The palate is full and flavoursome, yet soft, with a daring hint of green fruit.

In the last three centuries, Ricasoli have established themselves as producers of top quality Chianti wines. The Castello Di Brolio expressed the refined elegance that only the specific terroir of Brolio could produce. It is the 'great wine' achieved by selecting the best Sangiovese grapes, mature in barrique with a long finish that enhances its noble elegance.

The making of Brunello Di Montalcino dates back to the second half of the X1X century. Brunello di Montalcino can be produced only with the sangiovese grape variety which those from Montalcino area called Brunello. Deep ruby-red. Dark berries, bitter chocolate and red licorice on the rather modern-style nose. Big, rich and sweet, and chewy yet smooth. Broody flavours of dark berries, licorice and charred oak.

Nero d'Avola is the most famous indigenous varietal of Sicily and its exotic tobacco and chocolate flavors only add to its appeal. While some examples of Nero d'Avola over do this or emphasize too much new oak, the Duca Enrico gets it right. Here all the flavours are seamlessly woven to create a rich, spicy red with layers of flavor and subtle spice. Above all the tannins are polished and the wine is elegant on the palate and in the finish.

Domaine de L'Eglise, reputedly the oldest château and vineyard in Pomerol, is unquestionably seductive with plump, ripe Merlot-dominated fruit combined with a definite sense of terroir and good, firm tannins showing all of Pomerol's richness and silky charms to the full.

A fifth growth located in the south-west of the Pauillac appellation. Lynch-Moussas is a typically Cabernet Sauvignon based blend and the wine is aged in new oak barrels for between 12 and 18 months. The wines are rich in black fruits, with prominent vanilla notes. For a Pauillac, Lynch-Moussas contains a relatively high proportion of Merlot and is consequently a softer, silkier and lusher wine than many of its neighbours.

Châteauneuf-du-Pape is a medieval village, guarded by the ruins of an ancient chateau. A literal translation of Châteauneuf-du-Pape "the Pope's new house" is actually true. Full-bodied, powerful and concentrated but yielding to elegance the wine shows generous yet remarkably smooth tannins and an abundance of complex fruit flavours and aromas including wild berries, toasty oak, earth and grilled meat flavours and aromas.

Chablis is one of the most famous French whites. Its reputation is based on the unique expression of the chardonnay grape particularly from the premier cru sites. The wines from the Premier Cru Fourchaume are more honeyed and possess richer fruit than those from surrounding vineyards, due to the southerly exposure of the vines. While they open up early, the complex character, blends honey, fresh hay and dried fruits with mineral hints overlaying the firm Chardonnay fruit.

Winemaker of the year 2006. Cyril Henschke developed his reputation for premium riesling wines as early as the 1950's in the South Australian Barossa vineyards of Eden Valley, Keyneton and Springton. The Eden Valley region provides excellent ripening conditions for the imported German riesling grape and has an exceptional ageing potential for its variety. Green-gold in colour, the nose is floral and perfumed with rose petals, citrus blossom, lime/lemon zest, hints of slate and green peppercorns. The crisp, dry palate shows sweet fruit with rich flavours of lemon and lime, fresh acidity and excellent length.

Winemaker of the year 2006. This is Henschke's more unusual Rhone blend - the shiraz, grenache mourvedre viognier quaffer grown in the Barossa. The shiraz grenache viognier is a tribute to Henry Evans who planted the first vineyard at Keyneton in 1853, and who developed a reputation for producing the best wines in this southern region. This blend highlights the historic introduction of southern French and Spanish varities to South Australia. Crimson in colour, with sweet floral plum and anise aromas, hints of toasty oak, stone-fruits and violets. The palate has nice weight and balance with sweet fruit, silky texture and long velvety tannins.