Every Sunday at 7:30 a.m. I'm going deep into my wine cellar to pull out the last of some very great bottles. I promise rare wines for the cellar- builder in very limited quantities, gems of astonishing quality carrying highly pedigreed labels that will tempt the most temperate among us.

So, don't hit the snooze! These wines will be gone, gone, gone, quickly.

Please note: these wines have been in temperature-control since they arrived from France.

"Well done for the vintage. With a very good mouthfeel, lots of velvety tannins and a long finish. Balanced." Rated 90 JS Wine Spectator

Pomerol is Bordeaux's DRC. The hallowed ground - The hard to get appellation that everyone wants but its miniscule supply severely limits its availability.

Pomerols are intensely fruited with a voluptuous texture. Early-maturing, yet long-lived. Doesn't that describe your perfect wine? When was the last time you had one? I'll bet it's been a while.

Pomerol is a tiny triangle of land to the northwest of St. Emilion. It is about a seventh of the size of its neighbor. The estates here are small with very limited production - generally 800-3000 cases. A chateau in the Medoc is likely to produce ten times that amount.

Every Pomerolian cranks up the quality of their wine to the highest possible level in order to justify the Everest prices they ask for and yes, get. There are few slackers in Pomerol.

Uniquely, for Bordeaux, there is no classification of wines here. No person on high felt the need or the courage to dub one wine superior to the others. There are no First Growths, Second Growths, no Cru Bourgeois or Bordeaux Superieur. It's "just" Pomerol, and you don't mess with the mighty.

The winemaking in Pomerol is generally considered to be the most meticulous in the land. Chateau Petrus, ($1500 a bottle) of course, occupies a special place in Pomerol, but its stratospheric prices give the wine an almost mythic quality. I know I've had a few dribbles over the years, certainly more than enough to make me want more of that Pomerol lushness.

But, Petrus is not coming to my table anytime soon so thank goodness for my good friend, Jean-Luc Thunevin who always manages to point me in the direction of phenomenal wines. This time, he really out-did himself by pouring some Chateau La Commanderie de Mazeyres into my glass. A very fine Pomerol - made better by his taking over the winemaking.

Well, the velvety liquid immediately ignited my senses, but I was most excited to discover I could actually afford it.

La Commanderie de Mazeyres has been around since the 14th century. It was purchased by Clement Fayat in 2000 and has been extensively renovated. Fayat asked Jean-Luc Thunevin, St Emilion's foremost garagiste and wine expert to be the Chateau's consultant starting with the 2006 vintage.

The vines are over 40 years old. The cepage is 55% Merlot and 45% Cabernet Franc. The harvesting is done by hand with careful sorting to eliminate any unripe grapes. All the grapes are de-stemmed before the vat. The wine is then aged in oak barrels, of which 50-70% are new.

But what makes a Pomerol different from the rest?

Pomerols are sexier and lusher. They wear their Merlot fruit proudly and seem to have a presence about them that is on the one hand excruciatingly controlled, stylish, and French and on the other hand, feral, secretive, and, exciting.

Make no mistake about it, Pomerols are not just rare, they are truly great Bordeaux. Cynthia Hurley

Good morning! Cynthia Hurley

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The Details:

La Commanderie de Mazeyres Bordeaux 2006
6 bottles $360
12-bottle case $669 ($54.99)

Only 7 cases left