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The Barolo del Commune di La Morra is a wine made from grapes grown in the La Serra, Fossati, Case Nere and Barolo vineyards. Roberto leaves each cluster weighing around 1kg instead of the 500g clusters used for the Cru Baroli. This is a stellar wine and a very good introduction to the range and philosophy of Roberto Voerzio.

Clonakilla Shiraz Viognier began its life after a career defining trip to the Côte-Rôtie in the mid 90s which set Tim Kirk on the journey towards producing one of Australia's best Shiraz. Determined to show that Australia could produce elegant but still powerful Shiraz, Tim's work has paid off with his flagship being acclaimed worldwide. In only 15 years, the Shiraz Viognier has attained 'Exceptional' status with Langton's, the highest possible.

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.

Michele Chiarlo was founded in 1956 by the sole and present owners, Michele and Giuseppina Chiarlo. Son of over seven generations of esteemed wine growers, Mr. Chiarlo is today one of the most respected producers of the fine wines of Piedmont and a leading figure in its viticultural industry.Cerequio is one of the Langhe great historical cru. Barolo Cerequio is unique for its balsamic and minty aroma and for its elegance. Sweet tannins and sublime fruits are evident even when more mature. It reaches its peak after about 6 years and it is splendid for at least 20 years.

Beychevelle is often described as the Versailles of Bordeaux, due to its spectacular château and gardens. Beychevelles origins go back to the mid-1400s and the estate was renovated and rebuilt in the second half of the 18th Century. It is now owned (since 2011) by the Japanese Suntory company in partnership with Pierre Castel, head of Castel Freres. The 75ha of St-Julien vineyards are planted on deep, gravelly soils 62% Cabernet Sauvignon, 31% Merlot, 5% Cabernet Franc and 2% Petit Verdot and increasingly farmed organically. A striking new glass-walled winery was completed in 2016. Chateau Beychevelle, classified Quatrième Cru (Fourth Growth), is a traditionally-styled Bordeaux wine full of cassis, earth, spice and tobacco notes that ages well.

Elderton's Command Shiraz is one old school Barossa Shiraz. Named because of the special treatment the quality fruit 'commanded', this is a Shiraz of foreboding concentration. The fruit for this 'Excellent' Langton's classified Australian icon comes from the century old Elderton vineyard located on the banks of the Para River and is matured in a mixture of French and American oak. This allows the wine to retain its driven power while also giving the wine a level of complexity and balance unique to this region and producer. Elderton's Command can be enjoyed by lovers of ripe and rich fruit early, yet will reward the truly patient with a wine of true beauty when left alone to mature for a decade.

Gavarini Vigna Chiniera is a contemporary expression of traditional Barolo. Of Grassos two regular Barolos, Chiniera is the more feminine in style, showing a more floral personality in a finer, more elegant style. The fruit comes from a south-facing 3 ha plot within the Gavarini vineyard, 320-360 meters above sea level, on relatively loose-packed, slightly sandy, calcareous soil. Driven by rigorous attention to detail in the vineyard and picking at optimum phenolic maturity, the Grasso style is underscored by immaculate winemaking. Vigna Chiniera is fermented in stainless steel and typically spends 30 days on skins followed by 30 months maturation in 2500L Slavonian oak casks.

Boroli Barolo Cerequio comes from one of La Morra’s most historic crus, a natural amphitheatre of Nebbiolo known for its warm, sheltered aspect and long reputation for producing refined, ageworthy Barolo. The Boroli family source fruit from premium parcels in this “Riviera delle Langhe” hillside, where clay-limestone soils with sandy veins and constant ventilation give ripe but balanced grapes with natural freshness. In the cellar, carefully selected bunches are destemmed and given a long maceration with submerged cap, before maturation in oak to shape structure while preserving site detail. In bottle, Cerequio typically shows clear ruby colour, bright cherry and strawberry, floral notes such as camomile and rose, and hints of spice, cedar and liquorice, wrapped in firm yet polished tannins and a long, savoury finish. This is Boroli’s La Morra statement: Barolo of poise and fragrance that drinks well in its first decade yet has the backbone to evolve gracefully in the cellar.

Boroli Barolo Villero is a single-cru Barolo from one of Castiglione Falletto’s most prized south and south-west facing vineyards, a historic MGA renowned for giving Nebbiolo both depth and line. The Boroli family farm clay-limestone soils with good water-holding capacity here, harvesting by hand around mid-October and dividing the site into micro-parcels so that each block and ripeness zone can be vinified and aged separately before a final blend. Fermentation takes place in stainless steel with long submerged-cap maceration of up to 30 days, followed by at least 18 months in a mix of barriques and larger oak before extended time in bottle, building structure while keeping tannins smooth. In the glass, Villero typically shows bright ruby to garnet colour, persistent aromas of ripe red fruits, plum and cherry with floral and spicy notes, and a succulent, full-bodied palate with sweet, fine tannins and a deep, long finish, built to reveal its full potential over many years in the cellar.