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Winemaker Notes Alejandro Vigil is a master of Chardonnay, as well as a man who likes to push boundaries, which is why this impressive white was made with a little flor, just like a Fino Sherry. Toasty, spicy and salty, this is briney and refreshing with some honeyed notes. Critical Acclai Cooked apple, lemon curd and light vanilla on the nose, together with stone, mineral and some dried flowers. Medium to full body with a creamy texture and beautiful fruit. Hints of vanilla and pie crust in the aftertaste. Always great quality for the price. Drink or hold.--James Suckling

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This is a well-priced Chardonnay that champions the distinct character of Australia's coolest climate winegrowing region. It offers flavors of melon, peach, ginger and toasty oak nuances. It's both corpulent and refreshing, linear and crisp, with a salty mineral note adding complexity to the fleshy fruit and spice flavors. CHRISTINA PICKARD

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Black garnet color. Attractive aromas of dark chocolate, vanilla cola, pressed flowers, cigar box, and leather with a lightly tannic, vibrant, dry-yet-fruity medium-to-full body and a warming, compelling, medium-long toasted nuts, dried berries, and black tea finish with crunchy tannins and moderate oak flavor. A wholly appealing Napa Cabernet.

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A muscular, rich wine, this opens with heady, almost raisiny red-berry fruit, with licorice, earthy herbs and spices, touches of floral notes and vanillin oak. Tannins are chewy and drying, showing a good lick of oak along with the ripe fruit. There's a likability about the fruit profile, though, that suggests that time in bottle might offer lots of interest and drinkability in future. Drink. CHRISTINA PICKARD

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About the Wine Like most estates in Pomerol Le Bon Pasteur works with tiny allotments of land to produce its elixir. Bon Pasteur sits among some of the best company all of Bordeaux has to offer. Within a couple of minutes walk from the front door of the Chateau, one could find themselves in the vineyards of Petrus, Lafleur, Gazin, and Vieux Chateau Certan. L'Etoile is the second label of the estate, but this wine receives the same attention as the Grand Vin and proves why Pomerol is such a desired terroir. The Pomerol appellation encompasses a multitude of micro-terroirs. What makes Château Le Bon Pasteur, with a total surface area of 6.7 hectares, so unusual is that it is located on the border between two world-famous regions: Pomerol and Saint-Emilion. As opposed to the great châteaux of the Médoc, the vineyard is not in a single block but spread out over 21 plots. This patchwork of terroirs accounts for the wine’s considerable complexity, deep color, and delicate bouquet, as well as a softness typical of Pomerol and a generous, powerful side reminiscent of Saint-Emilion. The fate of Le Bon Pasteur is then closely connected to Michel Rolland who represents the spirit of the château for 40 years. Michel Rolland was born in 1947 on the edge of the Pomerol appellation. Steeped in nature, he spent his childhood and teenage years on the family property, Le Bon Pasteur in Pomerol-Maillet. Perhaps this explains his love for the land in general and in particular for the vine. Tasting Notes: 80% Merlot 20% Cabernet Franc. Clear ruby, the wine shows intense and subtle aromas with spicy and dark fruity notes. On the palate, the silky character dominates with soft tannins. This wine is fresh, round, and delicious. Reviews Blackberries, dark cherries, blueberries and bramble berries on the nose with licorice undertones. Vanilla and toasted notes, too. It’s full-bodied, structured and concentrated. The finale is intense, tannic and lasts a long time. Still needs time to come together. Second wine of Bon Pasteur. ~93 James Suckling 

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Pale lemon color. Lemon, honeydew melon, vanilla perfume, clove, and pear nose. Dry. Medium acidity. Cream, lemon, red apple, melon, clove, white peach, and pear. Creamy with balanced fruit.

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Among the venerable wine estates of the Mosel, the Mönchhof (“Monk’s Court”) bears the distinction of being one of the oldest. Formerly owned by the Cistercian Abbey at Himmerod, documents from Pope Alexander III date the abbey’s winemaking back to 1177. The Eymael family purchased the estate from Napoleon in 1804 at auction in Paris, and the vaulted cellars built by the monks centuries ago are still in use today. In 2016, Robert Eymael, the sixth generation of the family, sold the estate to an investor, but still manages the winery alongside cellar and vineyard master Philippe Conzen. The Mönchhof boasts highly prized vineyards, all planted to 100% riesling on original rootstocks, including a significant parcel in the Erden Prälat vineyard, one of the most renowned sites in the Mosel. The Erden Prälat is the smallest grand cru vineyard in the Mosel - only about 1.5 ha. It is situated on a steep slope with southern exposure, and its unique terroir melds the blue-gray slate of the Erdner Treppchen with red iron oxide of the Ürzig. 60-100 year old ungrafted riesling vines are the backbone of this cuvée, which bears the label with the monk that is reserved only for wines from this vineyard. The Prälat grapes are picked last during the harvest, and directly pressed after their arrival at the estate. Elegant stone fruit and floral aromas yield to a palate that is luxuriously textured, layered with rich apricot, peach, and lemon drop flavors, all delicately accented with whiffs of smoke, herbs, and spice. Vibrant acidity provides energetic lift and freshness, providing a harmonious counterpoint to the delicate sweetness and impressive length. This absolute stunner is drinking beautifully now, but will easily cellar for a decade or more. Sustainably grown.

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Vinification 54 months of breeding in total calm 12 months on whole lees without subtitling in small oak barrels, then 6 months on fine lees to shave at ground temperature and delayed setting, and another 36 months to feed on its disintegrated yeasts under glass. Tasting notes and Pairing Eye: You can see the wine has texture, it’s rich. Nose: We smell complexity, very fruity: apricot, Mirabelle plum and warm pear. The freshness with the anise and menthol. Mouth: Apricot, Mirabelle plum, Pinot Noir maturity, salinity.

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Wine Spectator "Intense and earthy, with mineral, graphite, and dried currant and herb notes that are full-bodied, turning savory on the finish. (JL) " (6/2010) K&L Notes Originally offered only to Schrader's mailing list, the Double Diamond Cabernet Sauvignons are wines of extraordinary quality. From the winemaker: "The straight and simple truth about our Double Diamond wines is, for the quality and the price, we feel we are bringing you one of the best buys in Cabernet on the market today. Our Double Diamond program focuses on two outstanding growing regions - the Napa Valley, renown for producing world-class Cabernet Sauvignons, and the Amber Knolls Vineyard, situated on a mountain top (2,200') in the heart of the Red Hills Lake County appellation, recognized for producing spectacular rich, complex, and concentrated fruit."

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Tasting notes This wine has a dark, intense colour, with hints of violet. The nose reveals a complex mix of aromas including raspberry, black pepper, violets, cloves and subtle notes of dark chocolate. On the palate the wine is well-balanced with a refreshing acidity and ripe tannins that contribute to the harmony and smoothness of the palate. This wine will reveal its complexity with further bottle ageing. This is one of the first vintages of Caro to be predominantly Malbec based.

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Benito Santos Description Benito Santos is a central figure in the modern history of Albariño and the Rías Baixas D.O. He began working in his grandfather’s vineyards in the 1930s and made wine for serving in his bar – wines that repeatedly won prizes in the annual Fiesta de Albariño in Cambados. He was instrumental in the creation of the Rías Baixas D.O. in the 1980s. The current owners now farm three vineyards in the Val do Salnés subzone of Rías Baixas, each of which is next to and named after an ancient church: Saiar, Bemil, and Xoan. All of the vineyards are now certified organic – a rarity in rainy, mildew-prone Rías Baixas – and winemaking uses only native yeasts and minimal sulfur. Benito Santos wines are salty, mineral, and structured, with ample fruit but none of the overly tropical flavors of many industrially-produced Albariños. Wine Notes: From a vineyard in Salnés; vinified in tank with minimal sulfur. The wine spends a few months on the lees before bottling.

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Deep ruby in color with a developing medium intensity nose. Black cherry, black raspberry, violet, blueberry, floral, slight baking spice, olive, garrique, herbal. Dry, medium plus acidity, high tannins, full bodied, high alcohol and medium plus intensity on the body. Black cherry, sun dried tomatoes, tomato leaf, vanilla, stewed blueberry, floral, earthy, minerals, herbal. Outstanding quality of wine. Can drink now, suitable for further aging.

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