With its name enclosed in a heart on the label, Chateau Calon-Ségur is a third-growth estate (3ème Cru Classé) in Saint-Estèphe. Firm and sturdy in style, Chateau Calon-Ségur is somewhat austere in its youth, possessing a prominent tannin structure that rewards extended cellaring over 10 to 20 years.

MCHENRY HOHNEN Rolling Stone Cabernet Malbec Petit Verdot, Margaret River

OAKRIDGE WINES 864 Winery Block Cabernet Sauvignon, Yarra Valley

ECHO DE LYNCH BAGES Second Wine of Chateau Lynch-Bages, Pauillac

CHATEAU PAVIE, Les Aromes de Pavie(second wine by Pavie), St-Emilion A Merlot-dominant blend featuring Cabernet Franc and Cabernet Sauvignon, this Saint-Emilion Grand Cru is among Bordeauxs best second wines. Introduced in 2005 by Pavies winemaker, Gérard Perse, Les Aromes de Pavie inherits four hectares of vineyard from the châteaus grand vin. Made with the same care and aged on 50% new French oak, Les Aromes comes with all the elegance of the flagship: a rich, full-bodied drop. Itll easily age well over 20 years, but give it 5 in the bottle at the very least.

Château Duhart-Milons second wine is selected on the same basis as the Grand Vin. In general, the grapes are from the younger plots in the vineyard. Moulin de Duhart has several characteristics similar to the grand vin, but with less potential for ageing as its barrel ageing period is shorter. It should be consumed younger than its more robust counterpart. The origin of the name comes from the former presence of a windmill on the Carruades plateau, next to the Duhart-Milon vineyard. Decanting: About an hour Tasting temperature: 16 -18 °C

MAYACAMAS VINEYARDS Cabernet Sauvignon, Napa Valley Not much has changed by way of production since Bob Travers started the Mayacamas estate in the early 1940s. The fruit is handpicked early, often in early September - abvs usually end up between 13 and 14 percent to preserve natural, altitude derived acidities. Fermentations occur predominantly in open-top cement vessels which were built in the 1950s, again to preserve acidities and vibrant fruit character. Extended ageing occurs exclusively in neutral oak some as old as 100 years typically for three years which allows the vineyard's expression to shine through the powerful fruit profile, while also minimising oxygenation and helping to maintain the powerful and tight tannin structure Mayacamas is so famous for. The wines then usually spend a further two years in bottle before it is ready to be released to the market. Mayacamas make wines that lie in stark contrast to the more prevalent rich, heavily oaked, high in abv, bombastic wines that are common in the Napa Valley.