2.Domaine De La Roquete Chateauneuf Du Pape 2006
The Domaine de la Roquete was purchased by the Brunier family of Vieux Telegraph fame in 1986 and today Daniel and Frederic farm some hectares within the Chateaneuf-du-Pape appellation. La Roquete’s vineyards are located on the Pielong plateau with similar soils and weather patterns to their Vieux Telegraphe plots at Le Crau.
A Chateauneuf-du-Pape perfectly pitched between richness, freshness, robustness and femininity. Generally enjoyable in its youth onwards.

3.Tim Smith MGS 2013
Discovering more old vine mataro and grenache in the ‘gardens’ of Tim Smith’s Barossa growers, provides him the perfect opportunity to craft a blend that is quite aromatic and in the ‘Rhone Style’ that he loves. Retaining all the plush palate weight is the hallmark of this wine, which is always purposefully mataro dominant. This allows the mataro fruit, which has a similar tannin structure as shiraz, to be ready to drink upon release as well as having some serious cellaring potential.

4.Primo Estate Joseph Sparkling Red
To create the JOSEPH Sparkling Red a hogshead of the ultra premium JOSEPH Moda Cabernet Merlot from every year since 1991 and Primo Estate Shiraz from 1989 is added to a unique blend of museum vintages from the past 40 years. A tirage is completed only every 18-24 months, ensuring the base wine retains it’s unique character derived from the aged wines in the blend. After traditional fermentation in the bottle, the 2012 JOSEPH Sparkling Red disgorgement is rested on yeast lees for 18 months before hand disgorgement. It was liqueured carefully with a blend of aged Australian fortified wines to ensure a savoury style with perfect balance.

5.Roucas Toumba Vacqueyras 2011
The Roucas Toumba property has been passed down through the Bouletin family for many generations. Current custodian Eric Bouletin’s father died when he was only 15, and one year later he left school to help his mother at the domaine. He sold the grapes from the domaine, which has owned the parcel of “Les Restanques de Cabassole” since 1723, to the co-op until 2000 when he began to make his own wine. The quality of Roucas Toumba grapes is well known in the region and he still sells a little to the Perrin family of Château de Beaucastel fame.

6.Domaine Bois De Boursan Chateauneuf Du Pape 2011
Jean-Paul Versino at Bois de Boursan is one of the few growers who stick resolutely to traditional methods and his wines stand out for their wonderfully classical and typical Châteauneuf aromas. This is Châteauneuf as it used to be, as it always was, and not the modern, sweet and easy style that is now often produced in collaboration with the various consultant oenologues that plague contemporary French winemaking – so instead of mocha and coffee you will find lavender, garrigue, stones, ash and fresh, sappy fruit. Bois de Boursan wines are very aromatic, with tremendous texture and energy.

7. Andre Perrett Condrieu 2011
It offers an intense, expansive perfume of honeysuckle, tangerine, lychee nut, white peach and spring flower notes, followed by an elegant, full-bodied white. In each vintage, this cuvee is consistently one of the top three or four wines made in Condrieu. Enjoy the 2011 over the next 3-5 years.

8. Domaine Santa Duc Gigondas 2012
This is a brick house, with iron-clad grip coursing through the core of black currant, dried fig and blackberry reduction notes. Lots of bay, tobacco and juniper stride in on the finish, with a sprinkle of baker’s chocolate for added length and tension. Needs a little time. Grenache 65%, Mourvèdre 35%. (Old vines).

From Stephane Vedeau a talented vigneron in the Rhone Valley. Medium ruby. This entry level Rhone blend is very feminine and elegant on the palate, quite different to the more robust Gigondas. Aromas of red fruit, minerals, herbes and mint
This is full-bodied and spicy, with rich fruit, soft ripe tannins and great complexity. Perfection in wine means a true expression of the terroir. To accomplish this, work in the vineyards is organic, grapes are hand-harvested, wild yeasts start fermentation, the cellar is gravity fed, aging happens in a mix of stainless steel and larger oak barrels, and wines are bottled unfined and unfiltered.

Aromas of stone fruits, honeysuckle and Asian spice.Medium bodied with good texture, mouth feel and balanced mineral acidity. Flavours of nectarine, pear, mandarin and Asian spice make this wine good for food pairing. The aim with Plexus MRV is to promote a vibrant expression of fruit aromas from the interaction of the three varieties; and on the palate, to build structure and texture, rather than just acid crispness.