When Enrico Tomalino took over winemaking duties at this beautiful estate in 1978, he recognized that even though the property had produced grapes since 900 AD, there were three distinct soil types and he designated them three different "Cru" or vineyards.

The calcareous soil of the Lugarara Cru, which is formerly an ancient seabed, renders an elegant expression of the Cortese grape - the refined scent of anise, an herbal steely flavour, and pronounced acidity make this dry white an ideal accompaniment for anything from the sea, especially grilled calamari, ceviche or sashimi.

Is it coincidental that wines grown on an ancient seabed, which is now in the Italian Alps goes great with seafood?

 

 

Few wines excite the palate like good Chablis. I drink it all the time.  Rarely does a dinner party occur without at least one bottle of Chablis to get our stomach growling and our palates salivating.

The Kimmeridgian clay soils that define the region produce concentrated, somewhat austere wine that pulls your attention in with each sip.  It is simply amazing the depth of flavour Chardonnay can have when at the same time it is reticent, making you focus on your palate - unwinding the complexity.

 

 

 

 

Fontodi's Chianti Classico is the wine that has always represented the company's philosophy of quality and expresses the estates terroir perfectly. Produced with Sangiovese grapes from various vineyards within their property, it matures for a year in Allier casks with a further 3 months in bottle, giving it roundness and fullness.

Fontodi's reputation as an outstanding Chianti producer is amply displayed with the 2011. Ultra modern equipment, up-to-the-minute winemaking techniques, and a drive for perfection have resulted in a wine true to Fontodi's superior style.

 

 

 

 

Winemaker Jean-Francois Pellet, who was named Seattle magazine's Winemaker of the Year for 2015,  says it, "smells like dark fruit, blueberry cobbler, dusty cedar; tastes like currant, asian spice, black liquorice; the mouthfeel is perfectly balanced, full-bodied with bright acidity, lengthy finish; and one should drink it with steak, cassoulet, or grilled portobello mushrooms."  I would have to agree.

 

 

At Duckhorn Vineyards they have been producing Cabernet Sauvignon since 1978. Bringing together fruit from Estate vineyards and top independent growers, this wine embodies the flavourful complexity of Napa Valley wine growing, while offering a seamless balance between fruit, oak and tannins. To add nuance to classic Cabernet elements of currant, cherry and plum, the blend also includes Merlot, yielding a layered wine that is approachable in its youth, yet worthy of cellaring.

 

 

One of Napa Valley's "Super Seconds" and one of the most memorable labels you're likely to find, Napanook is one of Napa Valley's most historically significant vineyards, and the source of Napanook and Dominus.

"The 2011 Napanook is deep, rich and intense for the year. Plums, mocha, spices, licorice all flesh out in an inviting wine to drink now and over the next few years. The 2011 has no hard edges or greenness, but the medium-bodied structure suggests it is best enjoyed sooner rather than later. The blend is 83% Cabernet Sauvignon, 9% Petit Verdot and 8% Cabernet Franc."

 

 

The holidays are a great time to really pull out all the stops and if you plan to, the following two wines are sure to impress.  Give the gift of memories swimming in deep, velvety, spectacular Napa Valley red wine.

"Dark red cherry, plum, smoke, new leather, tobacco, cloves and mocha meld together in the 2012 Cabernet Sauvignon Howell Mountain. Rich, ample and textured, the 2012 is full of intensity. The contours are quite soft, though, which makes the 2012 unusually gentle and tamed for a young Howell Mountain Cabernet Sauvignon. The radiant, explosive finish alone is hugely appealing. In 2012, winemaker Sean Capiaux used all seven Bordeaux varieties in the blend. 2017 - 2032"