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Preda is nestled between Cannubi and Vignane at the end of the Bussia Valley. Myers’ parcel faces east at the top of the hill, where the thin Sant'Agata soils are laced with a high portion of active lime. It’s this combination of exposure and rocky soils that, in part, allows him to craft such an aromatic, mineral-edged expression of Barolo. The other half of the calculation lies in Myers’ innovative winemaking, for Nebbiolo at least. The winemaking notes read more like Burgundy than Barolo (which, in turn, tells you much of what you need to know about the wine). Myers worked with 55% whole bunches, and the wine spent 18 days on skins. It was bottled unfined and unfiltered after 18 months on fine lees in a thick-staved Garbellotto botti, with no racking and late malolactic fermentation. The wine opens with loads of red fruits, gentle bunchy goodness, some sweetness and all kinds of flowers. A wine built on perfume! It changes quite a bit with air, building depth and dialling up the dark cherry and spice. In short, don’t be in a rush and give it plenty of air. It really made us think of top, old-vine Chambolle—as though Roumier made Barolo! Regardless of who made it, this is one of the most perfumed, silken and downright charming Barolos you’re likely to lay your hands on.

Warm, complex, earthy spice tones with a lovely richness. Powerful yet elegant and ageing beautifully.

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.

Les Forts de Latour is the wonderful second label of the famous Château Latour of Pauillac. Les Forts lacks none of the legendary power and concentration of its elder brother although it is approachable at a much earlier age. Rich Cabernet influence dominates this wine that comes from Latour fruit that doesn't make the grand vin as well as the younger vine material. The 2009 is considered one of the truly great vintages in living memory and it is in these years that secondary wines like this Forst de Latour really shine. Value and pedigree all wrapped in one package!

Château Palmer is considered one of the worlds first 'Super Seconds' (although actually classified as a third growth), a term relating to the top echelon of producers that fall outside of the ancient 1st Growth classification. Margaux's Château Palmer was named after a British general who fought under Wellington. It has been stated by quite a few wine critics that this could possibly be the finest Château Palmer ever produced. An amazing claim considering how phenomenal the 2005 was and is yet to be. Masses of concentrated aromas and flavours that will keep your senses entertained for hours on end. A truly remarkable achievement that will repay the patient cellarer over the next 30 years.