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The Philip Togni estate vineyard is in the Spring Mountain District AVA, just northwest of the town of St. Helena on the western side of the Napa Valley. Sitting on the eastern slope of the Mayacamas Range, it’s the coolest and wettest region in the valley, partly due to its proximity to the Pacific Ocean (50 kilometres) and San Pablo Bay (40 kilometres). Conditions on Spring Mountain are further moderated by aspect and altitude; most of the region’s vineyards face east, avoiding the harsh afternoon sun, and the steep terrain can reach as high as 800 metres. The east-facing, organic, dry-farmed 10-hectare Togni plot lies high up on the mountain itself, above the fog line at just over 600 metres. Surrounded by oak trees and tall Douglas Firs, the site was first planted in 1981 to Cabernet Sauvignon and Sauvignon Blanc. Following a conversation with friend and Bordeaux legend Paul Pontallier, Togni decided to mirror the varietal plantings of Château Margaux at his own estate. The plantings now stand at 82% Cabernet Sauvignon and 15% Merlot, with the balance comprising Cabernet Franc (2%) and Petit Verdot (1%). The make-up of the wines reflects these plantings. It’s a steeply terraced site, home to old vines (33 years on average) in rocky soils of weathered sandstone and shale. Philip Togni Cabernet Sauvignon is made from estate fruit―the family has never purchased fruit, nor will they. “We know our site is special,” daughter Lisa explains. “We’re trying to make a wine that reflects this place.” In another tip of the cap to Bordeaux, Philip Togni’s preference from the outset has been to make wines more in the mould of Saint-Estèphe rather than Saint-Julien; in each given season, he and Lisa seek to emulate the longevity, rugged character and definition found in those wines. “That’s what we set out to do, and with a few tweaks, it seems as if that’s what we have achieved.” The 2018 season was a classic at this estate, producing elegant, detailed, site-true wines. The fruit was picked in the third week of September with potential alcohol between 13 and 14%. The grapes were sorted, gently destemmed, crushed, and cold soaked for three days. After 20 days’ co-fermenting, the wine was pressed to French oak (40% new Taransaud and Nadalie). The wine was bottled in August 2020.

Yalumba The Caley Cabernet Shiraz is the pinnacle of a long winemaking journey of excellence, that rightfully honours one of Yalumbas most adventurous sons. A blend of Coonawarra Cabernet Sauvignon and Barossa Shiraz, The Caley is a classic marriage of two noble varieties and two great Australian wine regions.

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.

The Quintessa Napa Valley 2018 is a true representation of the pristine terroir of Napa Valley, USA. This vintage showcases a deep ruby red hue, with a slight purple hue that hints at its youth. On the nose, aromas of ripe dark berries, cassis, and black cherries mingle with subtle notes of vanilla and cedar. The palate is bold and full-bodied, with a perfect balance of tannins and acidity. Flavors of blackberry, plum, and dark chocolate are complemented by hints of spice and tobacco. The finish is long and lingering, leaving a pleasant aftertaste of dark fruits and oak. This wine is a true testament to the craftsmanship of Quintessa, who has expertly blended Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot to create a truly exceptional and complex wine. Enjoy now or cellar for years to come.

Penfolds Quantum Bin 98 is the continuation of a twenty-year endeavor from when Australian vine cuttings were planted in Californian soil. A Wine of the World that encapsulates a bold blending alliance, Quantum reveals a wine that shows wisdom, crafted with conviction but also embedded in the quality-first philosophy that underpins Penfolds flagships. The wine serves as the most powerful expression of Penfolds' blending style and leads the charge in their ambition to seek out parcels of intense flavor, structural tannins and equal parts grace and complexity. Northern and southern hemispheres bring prized cabernet sauvignon from Napa Valley and pedigreed shiraz from South Australia, respectively, into each others realm. Not adhering to expectations and de rigueur.

Based on Cabernet, Sassicaia is one of the first Italian reds to be made in the image of Bordeaux. In the late 1990s Sassicaia was granted its own DOC, the only wine from a single vineyard to enjoy this privilege.