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Bahans Haut Brion is the second wine of the famous Chateau Haut Brion of Pessac Léognan and is usually excellent buying, at only a fraction of the price of its bigger brother. Fruit forwards, soft round stylish offering hints of figs, plums, black currants, cherries and minerals.. Soft with supple tannins.

Henschke Mount Edelstone is one of the most important single vineyard sites in Australia. The 90 year old vines has been producing a single vineyard Shiraz since 1952 and is one of Australia's truly great wines. The nose has sweet ripe plum and blueberry aromas and the palate is intense and deeply flavoured. While enjoyable upon release, this is a wine that will enjoy a decade or more in the cellar.

This Cote Rotie Chateau D'Ampuis 2007 by Guical is made from 93% Syrah and 7% Viognier from 7 exceptional terroirs: Le Clos

There are minuscule volumes produced of the Cirsion by Bodegas Roda (the name of the thistle which is Roda's logo) which is made from grapes specially selected for the suppleness of the tannins they deliver. Parcels selected are from low-yielding older Tempranillo vines of 45 years and more, from four vineyards. Choosing the plants with the softest tannins, this makes the wine very attractive and supple early on, but it still has great ageing potential.

Majestic, intense, full bodied and tannic, Cos dEstournel is considered the leading wine of St Estèphe. Highly tannic in its youth, over time it develops much much like the great wines of adjoining Pauillac. The wine is typically a blend of 60% Cabernet Sauvignon, 38% Merlot and 2% Cabernet Franc, consistently displaying immense power and evident breed.

Château Pavie Decesse is a St. Emilion Grand Cru Classé property in the Côtes sub-district, considered the equal of its illustrious neighbour, Chateau Pavie. The origins of both can be traced back to ancient Roman times. The 3.5ha vineyard, on chalky, limestone and clay soils and contiguous with Pavie, is 90% Merlot and 10% Cabernet Franc. Following cold maceration, the Chateau wine is vinified in temperature-controlled oak vats. Malolactic fermentation takes place in French oak barrels. The wine is aged in 80% new oak for between 18 and 24 months, depending on vintage character. Production is small, around 650 dozen each year. The hedonistic Pavie Decesse style combines opulent, rich, sensuous textures with minerality, freshness and concentration. Due to its lush style Pavie Decesse drinks well young, yet does develop additional complexity with time in the cellar. Wine quality has been consistently excellent under the ownership, since 1997, of Gerard and Chantal Perse.