96 Points - Robert Parker "The 2013 Chardonnay Ross Station Estate displays clean quince, white currant, honeysuckle and pineapple notes, a touch of hazelnut, and a full-bodied, rich, concentrated, multi-layered mouthfeel. This is another brilliant Chardonnay to drink over the next 4-6 years."
There is a purity, a seductiveness and a certain enticing femininity to Scottish grain whiskies which can make them special among spirits. At their best, aged in good quality American oak casks, brimming with vanilla and echoing rich pastry cream on the finish, they are amongst the most delicious whiskies in the world. At their best, grain whiskies are the perfect whiskies to name... Hedonism.
The inspiration behind Hedonism is just that – pleasure, enjoyment, a celebration of that ideal marriage between distilled spirit and high quality oak maturation. The aromas and flavours hint of vanilla, caramel, a delicate fruitiness, accented by flashes of coconut in the finish. This is a whisky that will appeal to both the ardent whisky enthusiast and newcomers to whisky alike.
Krug Rosé is the only prestige cuvee rosé to be blended from a palette of wines from three different grape varieties, and from a wide range of vintages. A resting time of at least five years in Krug’s cellars gives their Rosé its subtle bubbles and long-lasting elegance. Their Rosé is extraordinary in the way it combines elegance, finesse and power.
Barossa Super 100 Classification – Wines over $100
With over 100 wines featured in the Classification the list represents the depth of collectable wines of distinction being made in Australia’s most famous wine region.
94 Points - James Halliday "Deep and bright colour; a classy medium-bodied shiraz, with a seductive array of blackberry and plum fruit supported by fine, ripe tannins and well integrated; very high quality cork, perfectly inserted."
92 Points - Jay Miller (erobertparker.com) "The 2007 Shiraz Goose Yard Block is a glass-coating opaque purple color. It emits a splendid aromatic array of mineral, earth notes, espresso, Asian spices, plum, and blueberry. Not quite as rich as last year’s version because of the challenging vintage conditions, it is still a first-class Shiraz that will offer a drinking window extending from 2013 to 2022."
The aromas and flavours invoke impressions of ripe stone fruits, such as nectarines and peaches, supported by hints of tropical spices, passionfruit and lycees. There is a backbone of tangy lime- and lemon-like citrus fruits which add a zesty “nervosity”. It has a spine of minerality and crisp acidity which keep it tight-knit and focussed, drying out its lingering after-taste.
A long time ago, Compass Box created a rich, bold Scotch whisky called The Spice Tree. Unfortunately, due to its avant garde method of oak-aging, they were compelled by the powers that be to discontinue production. Undeterred, they worked with their cooper friends in both France and Scotland to develop a new, hybrid oak cask that would allow them to achieve similar results, but in a way that would be acceptable to even the most conservative of observers. Et voila, The Spice Tree was resurrected – matured using a custom-made cask with French oak for the heads and American oak for the bodies. The Spice Tree is a rich, intense malt whisky redolent of baking spices and layered with toasty oak accents that complement the underlying distillery character.
Enjoy your favourite wine the way it was meant to taste with these wonderful lead crystal creations from Riedel, which are shaped according to the character of the wine in order to enhance its rich, aromatic flavours.
95 Points - Neal Martin
The 2014 L’Eglise-Clinet has a gentle, understated bouquet at first that takes time to open, eventually offering black fruit, melted tar, truffle and bay leaf aromas. The palate is medium-bodied with firm tannin, rather masculine and thickset at the moment, lightly spiced towards the finish. Much like the Vieux-Château-Certan, this is a little awkward in a blind setting however, it clearly meliorates in the glass and I keep on having to up my score. Tasted blind at the annual Southwold tasting.
Exclusive to The Vinorium
95 Points - James Halliday "From a single dry-grown vineyard in Wilyabrup planted in the late ?70s; hand-picked, open-fermented and macerated for 3 weeks thereafter; pressed to new French barriques and left there for 3 years; 85 dozen made. The result is a wine that nods to the Right Bank of Bordeaux, with foresty/savoury notes at ease with the autocratic black fruits of cabernet."
Exclusive to The Vinorium
96 Points - James Halliday "From a dry grown vineyard in Wilyabrup, planted in the late '70s. Hand-picked, open fermented for 17 days then heads to French oak barriques for 3 years, and once bottled allowed to relax for 15 months. What a wine. Complex yet refined with florals, cassis and warm earth, full-bodied but long and pure with svelte tannins. Only 92 dozen made."