McGuigan Black Label Merlot is a soft and flavoursome wine with ripe fruit flavours of raspberry, cherry and plums. This is nicely integrated with the subtle oak characters of toasty spice and vanilla.
The President’s Selection Gold Label range honours the traditional Wolf Blass philosophy of blending outstanding fruit from the finest South Australian regions to create wines of quality, character and consistency.
Cabernet Sauvignon, selected for its fruit intensity, soft, rich mid-palate, length of flavour and fine tannin structure, was fermented on skins until the optimum release of colour and flavour was achieved, without excessive tannin extraction. Selected batches completed fermentation in barrel to build complexity and mid-palate texture.
Amancaya, like its older brother, presents a harmonious balance between the Argentine and Bordeaux styles. The wine is more fruity due to the higher percentage of Malbec and shorter ageing. The word AMANCAYA is the native Indian name of a flower found at high altitudes in the Andes in the Mendoza area.
The wonderful 2014 vintage gave our Georges de Latour Private Reserve Cabernet Sauvignon its beautiful fresh fruit character and rich, full-bodied structure. Hugely complex and expressive, the wine reveals a broad spectrum of juicy briary black currant, cherry and cassis notes, with nuances of cedar, sandalwood and mocha. Muscular tannins support the plush, expansive palate, while impeccably balanced acidity adds vibrancy. Well-integrated notes of caramel and toasted oak spices—from aging in new French oak barrels—heighten the aromas and linger on the finish. To enjoy this wine at its full potential, we recommend at least five years of bottle aging; if you can’t wait, however, decant before serving.
The must, which comes from grapes picked by hand, was placed in horizontal vinification tanks where it remained for around 3 weeks. Once the malolactic fermentation was complete, the wine immediately went into oak casks for aging. Maturation lasted 15 months: 10% of the wine went into Allier oak barriques, the remaining 90% into traditional Slavonian oak barrels. This was followed by 12 months’ maturation in stainless steel and a further three months in bottle before release.
Fermented in steel vats at a controlled temperature where it is left to macerate for three weeks. After maloclactic fermentation, half the wine is allowed to mature in barriques while the other half is put in large sessile oak barrels for 14 months. This is followed by ageing in the bottle for a year and a half.
The must, pressed from fully ripe grapes, is vinified in vertical fermenting devices for about 10 days at a temperature of 28°C (82.4° F). Malolactic fermentation follows, after which the wine is racked into hectoliter (1,579 gallon) french oak barrels for 12 months to mature.
The Château Barreyres estate is dominated by a majestic stone building dating back to the 10th century. A real
jewel of the Médoc, this property is enhanced by impressive grounds complete with a private lake. The estate
was once the property of Baron Dupérier de Larsan, who cultivated some 50 hectares. Acquired by the Castel
family in 1971, it has since undergone substantial modernisation and restructuring. Nestled between the
hamlet of d’Arcins and the Gironde river, the location of the vineyard is ideal, perching as it does on the gentle
slopes leading down to the estuary. This is a fitting location because, as Médoc legend has it, in order to
produce great wines, the vines must be able to catch a glimpse of the river…
Château de Goëlane was built in the 1850s under the patronage of François Gusman Gras, a wealthy
merchant and fervent supporter of Bonaparte. In 1957, it became the very first of the Castel family’s
acquisitions. A major programme of work was undertaken at this time to renew and extend the vineyard
and to maintain and preserve this splendid property in the Entredeux-Mers area. The gently undulating
vineyard leads from the foot of the little village church in Saint-Léon right up to the château itself, a
striking combination of Gothic and Renaissance styles, which was restored and updated in the 19th century
under the watchful care of its patron. Château de Goëlane is steeped in history, and lies at the heart of a
unique terroir; it is justly proud of its supple, elegant red wines.
Moulin-à-Vent’s weathered granite soils are thin, with sandy pockets, enriched by high mineral nutrients and a granite bedrock with seams of manganese, copper, iron and other metallic oxides. Its clay-rich soil contains five minerals, giving the wine its unique character. The powerful winds blowing on the appellation have a decisive impact on the sanitary state of the vineyards, the maturation and concentration of the berries, and depth that give the wine its instantly recognizable intensity.
A handsome, deep red color with purple tints and lovely aromas, with perfectly mature red and black fruit, hints of spice and floral notes of rose, peony and violet. Good body with fine tannins and good length. Rich, corpulent and complex, finishing on a spicy note.
Situated in the village of Sainte Eulalie, at the gateway to Bordeaux, Château Malbec is a charming property
dating back to 1860, which was acquired by the Castel family in 1991. The estate boasts an extensive
vineyard, whose wealth lies in its diversity. Large sums have been invested both in the winery and the
vineyard, so that today Château Malbec can congratulate itself on producing a wine worthy of competing with
other appellations generally considered to be more prestigious. The Château is also the site of the Châteaux
Castel Centre for Education, an institution dedicated to promoting the appreciation of wine, and to teaching
Château Montlabert is a lovely dressed stone structure dating back to the 18th century. It is surrounded by
parkland complete with ancient trees, and an erstwhile hunting lodge, which has now been converted into
guest accommodation. This Saint-Emilion Grand Cru is situated on the Libourne road, very close to the Plateau
of Figeac and a place known as “Grâce Dieu”, and less than 600 metres from the illustrious names of the
Grand Crus Classées such as Cheval Blanc, Figeac and Clos de Jacobins. The origins of its name are often
confused with the principal Saint-Emilion vineyards; it was, in fact, given its name back in the 18th century
by Sieur Jean Michel Descazes Montlabert, who built this impressive residence surrounded by parkland. Some
of the trees he planted at that time still survive today.
This wine offers the classic Chateau St. Jean signature: big fruit intensity. Vivid aromas of blackberries, fresh plum and chocolate follow through to rich flavors of black cherries, fresh berry pie and notes of black tea. Well structured with a juicy mouthfeel and a full, lingering finish.
Cru de la Maqueline, a winegrowing estate in Macau (Médoc) was acquired in 2006 by Catherine and Philippe Castel. The Cru de la Maqueline name has been associated with this estate and its Bordeaux wines for almost a century. Today’s Cru de la Maqueline is a modern, architect-designed house, built of wood and separated from its vineyard by a pretty stone wall, a symbolic protector of the Cru’s history. The influence here is unmistakably North American, the complete opposite to what we normally expect in Bordeaux; the sense of the surreal it engenders is further strengthened when we find that Cru de la Maqueline is a place where two worlds meet: the world of Bordeaux wines and the world of Quarter Horses; horses which are bred to train in the equestrian discipline of reining.
Deep, intense ruby red. The nose expresses pronounced and captivating notes of cherries, blackcurrants, and black plums along with a subtle touch of vanilla from ageing in oak barrels. Medium bodied with silky tannins and long, ripe fruit and berry aftertaste, with impressive balance of fruit and polished tannins.
Dark and deep purple. Luscious fruit flavors. Dark plums and blackcurrant, black chocolate with hints of coffee and toasted oak barrels. Notes of dark plums and spice, generously framed by toasty American oak with a soft and well structured mouth-filling texture.