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Alsace

Gisselbrecht

Alsatian Pinot Gris is an entirely different breed to the New Zealand versions of the pink-

skinned grape that have captured so much attention in the past few years. While some of

our local offerings can perhaps hint at the delights on offer from Alsace, the home of the

grape, it is producers like Willy Gisselbrecht who know how to deliver the complexity and

astounding richness that the grape can attain. He has a bit of an advantage; his family have made wine in Alsace since the 1600s: they know their 17 hectares intimately. Great

Alsatian aromatics, be they Pinot Gris, Riesling or Gewurztraminer, like the wines

Gisselbrecht produce tend to be thickly textured expressions of their respective grape

varieties, a thrilling meeting of honeyed richness and flinty minerality, a result of the unique

terroir and the attention to detail that only centuries of tradition can deliver. Click here to view these wines online at www.glengarrywines.co.nz

PLUBrandNameVintageRetail

46982GISSELBRECHTGEWURZ VENDANGES TARDIVES2007$87.00

'Vendanges Tardives' meaning 'late harvest' this is a noble rot/botrytis style, intensely fragrant, richly textured and unquestionably impressive. From the

fruit/honey/spice aromatic triumvirate to the powerful unleashing of its armoury of flavours - mango, papaya, lychees, citrus, this is an unmissable experience. Ends a meal in fantastic fashion.

47010GISSELBRECHTPINOT GRIS GRAND CRUS2007$52.70

Frankstein is one of eight Grand Cru vineyards sited on well-drained granite/mica-based soils that provide fast heating during the day and rapid cooling

at night. These ideal growing conditions have delivered a supremely elegant, beautifully balanced Pinot Gris that gradually reveals its spicy, floral,

honeyed aromas and flavours before ending triumphantly in a fresh, lingering finish. Alsatian winemaking at its best.

Prices Valid as at 27-Mar-14 or while stocks last, you MUST be over 18 years of age, please refer to our terms and conditions online

Domaine Josmeyer

The Alsatian estate was founded in 1854 by Aloyse Meyer, a noted restaurateur and gourmet; the house of Josmeyer has been run since 1966 by Jean Meyer, who represents

the fourth generation of the family, recently assisted by his daughters Isabelle and Céline,

and Christophe Ehrhart, who is in charge of viticulture. Situated amid the communes of Wintzenheim, Turckheim and Wettolsheim, the Josmeyer domaine covers an area of 25 ha of which 5 are the slopes of the A.O.C. Grand Cru Brand and Hengst vineyards. Click here to view these wines online at www.glengarrywines.co.nz

PLUBrandNameVintageRetail

46529JOSMEYERPINOT GRIS HENGST2005$103.00

Robert Parker: Honeyed, nutty, smoky, and peachy in the nose, the 2005 Pinot Gris Hengst fills the mouth with plush, creamy, peachy fruit, leaving

considerable sense of sweetness, and finishes with spice, chalk, ripe peach, and a hint of heat. 88+/100.

46533JOSMEYERPINOT GRIS LE FROMENTEAU (375ML)2007$35.00

Stephen Tanzer: Musky aromas of quinine, mint and earth. Fairly dense on the palate, with a rather laid-back quality to the lemon and smoke flavors. A

bit sweet and rich for a Josmeyer pinot gris, in need of some more definition. 88/100.

46527JOSMEYERRIESLING GRAND CRU HENGST2009$93.00

Josmeyer is the jewel in our Alsace range, the Hengst the jewel in theirs. The Alsatian quality levels are quite simple: step 1, AOC; step 2, Grand Cru,

with each Grand Cru a named vineyard. Sensational wine.

Prices Valid as at 27-Mar-14 or while stocks last, you MUST be over 18 years of age, please refer to our terms and conditions online

Domaine Louis Sipp

One of Alsace's top producers, Louis Sipp are renowned for delivering some of the

region's best value. The outstanding feature of the winefield is an extreme diversity of soil

types within limited geographical zones. The winefield of Alsace is offered protection from

the effects of an oceanic climate by several geographical forces: the Vosges mountains, the semi-continental nature of the Alsace plain, and the foehn (a warm dry wind which

rises from the Mediterranean and blows down the Northern slopes of the Alps), while the

vineyard in Ribeauville, aptly named vineyard Ribeauville, has a microclimate

characterised by its low rainfall. Click here to view these wines online at www.glengarrywines.co.nz

PLUBrandNameVintageRetail

46957LOUIS SIPPGEWURZTRAMINER2009$40.00

Spicy, classic Gewurtz characteristics; off-dry, luscious, elegant and somewhat restrained. Notes of ginger, apple and exotic fruits!

46962LOUIS SIPPPINOT GRIS KIRCHBERG2007$56.00

Named after the Kirchberg hill at Ribeauvillé, land that was first mentioned wine-wise back in 1328. Mr Sipp bought this tiny Grand Crus in 1975 and it

was, until recently, known as Schlossberg. As befits a vineyard of such lofty status, this is an intensely flavoured and beautifully balanced wine, ripe,

open and complex, with layers of fat fruit checked by a spine-tingling minerality and chalky earthiness. Were you to find a

crayfish and introduce the pair, well, you wouldn't go back to work after lunch. How very French!

46965LOUIS SIPPPINOT GRIS KIRCHBERG2004$48.00

An off dry exuberent wine with complex flavours.

46954LOUIS SIPPPINOT GRIS OSTERBERG GRAND CRU2004$57.00

One of the very few family domaines that somehow manage to produce relatively large quantities of wine from a wide selection of Grand Crus

vineyards. This Pinot Gris, from the Osterberg vineyard in Ribeauvillé, is considered by many to be the archetypal Alsatian expression of the variety. It

is a glorious wine, with a complex bouquet dominated by stonefruit aromas combined with nuances of spice, smoke and toast. Bursting with

deliciously ripe fruit, the elegant palate is perfectly balanced and as long as a wet weekend.

Prices Valid as at 27-Mar-14 or while stocks last, you MUST be over 18 years of age, please refer to our terms and conditions online

Bordeaux

UNDERSTANDING BORDEAUX

To start the journey of exploring Bordeaux, you need to Þ rst start with the classiÞ cation system. In 1855, being lovers of red tape,

the French ÔauthoritiesÕ created what became known as ÔThe ClassiÞ ed Growths of the MŽdoc Õ. A Þ ve-class classiÞ cation of 61 of

the leading MŽdoc Ch‰teaux (as well as two from Graves). This formalised lists that were already in place, based on each Ch‰teaux

relative quality as expressed by the prices of each individual estate. These growths, or ÔCrusÕ range from Þ rst (Premier) through

Ch‰teau Mouton Rothschild moving from second growth to Þ rst in 1973 - Baron Philippe de Rothschild reportedly saying ÒFirst

I am, second I was, Mouton does not changeÓ. Ch‰teau Cantamerle was added as a Þ fth growth in 1856 and Ch‰teau Dubignon, a

third growth, was absorbed into Ch‰teau Malescot St ExupŽry.

been classiÞ ed, although the greatest wine from this region, Ch‰teau Petrus, is generally spoken of in the same hushed tones as

the Þ ve Þ rst growths of the MŽdoc . THE MÉDOC FIRST GROWTHS: € Ch‰teau LaÞ te-Rothschild (Pauillac) € Ch‰teau Margaux (Margaux)€ Ch‰teau Latour (Pauillac) € Ch‰teau Haut-Brion (Graves) € Ch‰teau Mouton-Rothschild (Pauillac)

Whilst much of the classiÞ cation system holds

true today, the inherent problem with the system is that some of the Ch‰teaux have improved out of sight since it was Þ rst introduced, while oth- ers are considered to have rested on their laurels, smug in the knowledge that their wines will al- ways fetch high prices, as this was what the clas- siÞ cation was based on in the Þ rst place. Like anything, it is a good guide as long as one keeps in mind the fact that some of the wines outside its boundaries can still be superb.

Bordeaux itself is located in the South West of France, and is the wine region that produces more top quality wine than any other.

Bordeaux is renowned for its reds, which are often referred to as Claret. The reason these wines attract so much interest, and gen-

erate such high prices, is largely their ability to age with a lot of them not showing their true potential for decades. The main red

grapes grown are Cabernet Sauvignon, Merlot and Cabernet Franc. The most famous white region is that of Sauternes, where the

worldÕs most luscious dessert wines come from. The white wines from Bordeaux are made with Sauvignon Blanc, SŽmillon and in

some cases Muscadelle; the very best white wines, like red wines from Bordeaux, are extremely age worthy.

Bordeaux is neatly divided into two groupings of appellations - those on the left bank of the Gironde and those on the right with

the Dordogne running through them. In general terms, the left bank is home to Cabernet driven wines and the right bank Merlot

The city of Bordeaux is a UNESCO World Heritage site and the heart of this unique region. At the centre of all trade here is

the Negociant system, a historic route to market that maintains strong today; the Ch‰teau sell their wines to Negociants, who in

turn offer them to their partners around the world, essentially an open trading market - with a few exceptions - we are after all in

France.

Château Climens

Chateau Climens is located in the sweet wine appellation of Barsac, classified in 1855 as a

Premier Cru Classe - a first growth Sauternes, Climens is regarded as the top producer in

Barsac. Made from 100% Semillon, Climens distinctive character comes from the limestone terroir, with outstanding aromatic complexity neatly balanced with freshness and finesse. Climens was purchased by Lucien Lurton in 1971, the youngest of his ten children, Berenice Lurton manages the property today. Climens second wine is Cypres de CLimens, there's 35 hectares under vine, annual production is between 25-30,000 bottles. Click here to view these wines online at www.glengarrywines.co.nz

PLUBrandNameVintageRetail

41670CHATEAU CLIMENSPREMIER CRU CLASSE2003$320.00

Robert Parker, 97/100: "Having tasted two separate lots in 2004, finally a chance to taste the end product. This is a superb Climens with a vibrant

honeyed, passion fruit nose with a scent of clotted cream (I noted creme fraiche in one of the lots last time.) Very good level of botrytised fruit with

beautiful definition and poise. Finishing with a flourish of marmalade tinged fruit. Very long. A sumptuous Climens."

46217CHATEAU CLIMENSPREMIER CRU CLASSE2006$338.00

Wine Spectator, 94/100: "This offers lots of honey and toffee aromas, with lemon, orange peel and apricot character. Full-bodied, very sweet and rich.

Thick and flavorful, with vanilla, spice and cream character as well. Builds on the palate."

46204CHATEAU CLIMENSPREMIER CRU CLASSE2008$345.00

Robert Parker, 93/100: "Tasted single blind against its peers. This has a very well -defined nose of dried pineapple, quince and vanilla pod that unfolds

seductively in the glass. The palate is medium-bodied with a mellifluous texture, although there remains some oak that needs to be subsumed into the

wine. It displays fine definition towards the finish with impressive length. Always a little curmudgeonly in its youth, this Climens deserves a decade in

bottle. Tasted January 2012."

46218CHATEAU CLIMENSPREMIER CRU CLASSE2009$375.00

Robert Parker, 97/100: "The 2009 displays a wonderful bouquet of honeysuckle, almond and a hint of creme caramel that is beautifully defined. The

palate has a creamy entry with patently a good deal of oak that needs to be subsumed. The balance is just exquisite, the line of acidity perfectly pitched

and moreover, there is that paradoxical mixture of weight and levity that makes Climens what it is. The finish blossoms with quince, almond and honey

and lingers long in the mouth. This is surely destined to be a top tier Climens that will last the usual decades. Drink 2014-2050." - NM

46215CHATEAU CLIMENSPREMIER CRU CLASSE (375ML)2005$176.00

Stephen Tanzer, 94/100: "Good full golden-yellow. Musky, very fresh aromas of crystallized citrus peel, minerals and toasted bread. The palate offers

incredible sappy concentration and a saline aspect, not to mention a penetrating quality rare for this fruit-driven year. In fact, this begins almost light,

then builds inexorably toward the back, finishing with a tactile impression of extract and an extraordinary sweetness."

46216CHATEAU CLIMENSPREMIER CRU CLASSE (375ML)2006$290.00

Stephen Tanzer, 93/100: "Full gold with orange highlights. Fruit salad and floral aromas, along with sexy oak tones of nuts, marzipan, spices, vanilla and

toasted almond. Enticing, opulent and concentrated, with lovely inner-mouth aromatic quality and bright acids to frame the sweet fruit salad flavors."

42201CHATEAU CLIMENSPREMIER CRU CLASSE (375ML)2007$250.00

Robert Parker 98/100 "Chateau Climens always tends to go into its shell after bottling, which is probably why I was not dishing out an even higher score

to this still, spellbinding Barsac. The 2007 is endowed with a lovely bouquet: very pure with honey, a touch of orange-blossom and a touch of quince.

The palate is very well-balanced with great purity and a dash of spice as well as a lovely viscous, botrytis-laden finish that possesses awesome weight

and persistency. This is a slice of heaven in a glass, but it definitely needs time to reveal its true potential. Tasted January 2011."

46214CHATEAU CLIMENSPREMIER CRU CLASSE (375ML)2009$189.00

Robert Parker, 97/100: "The 2009 displays a wonderful bouquet of honeysuckle, almond and a hint of creme caramel that is beautifully defined. The

palate has a creamy entry with patently a good deal of oak that needs to be subsumed. The balance is just exquisite, the line of acidity perfectly pitched

and moreover, there is that paradoxical mixture of weight and levity that makes Climens what it is. The finish blossoms with quince, almond and honey

and lingers long in the mouth. This is surely destined to be a top tier Climens that will last the usual decades. Drink 2014-2050." - NM

46203CHATEAU CLIMENSPREMIER CRU CLASSE (375ML)2010$170.00

Wine Spectator, 96/100: "Dense and lush now, offering tangerine, apricot, honey-roasted almond and dacquoise notes, with a long, powerful, honeyed

finish that lets toasted coconut and mango cruise through. The lovely dried pineapple and honeysuckle accents flitter through the background. Shows

stunning length and depth. This will become dreamy with age. Best from 2018 through 2035." - JM

Prices Valid as at 27-Mar-14 or while stocks last, you MUST be over 18 years of age, please refer to our terms and conditions online

Château Coutet

Chateau Coutet is one of the oldest estates in the unique area that is Sauternes, an hour

and a half south of Bordeaux city, Sauternes has a magical collection of conditions that

allows it to produce some of the greatest sweet wines in the world. Classified as First

Growth in 1855 Coutet has an outstanding heritage. Coutet belonged to the de Lur

Saluces family (of Chateau d'Yquem fame) for over a century and is currently owned by Philippe and Dominique Baly, who are ably assisted by Baron Philippe de Rothschild S.A. Chateau Coutet is planted with 75% Semillion, 23% Sauvignon and 2% Muscadelle,

there's 38.5 hectares planted, annual production is 42,000 bottles and the second wine is

La Chartreuse de Coutet.

Click here to view these wines online at www.glengarrywines.co.nz

PLUBrandNameVintageRetail

46233CHATEAU COUTETPREMIER CRU BARSAC2007$189.00

Robert Parker, 94/100: "Tasted single blind against its peers. The Chateau Coutet 2007 has a very intense bouquet with lemon curd and orange

blossom mixed with clear honey. There is impressive precision here, almost crystalline. The palate is medium-bodied with very fine viscous entry, great

weight and intensity with racy acidity. There is also much tension cutting through the layers of viscous fruit on the sorbet-like finish. This is a typical

Coutet through and through and it should age effortlessly over 20-30 years. Tasted January 2011." - NM

46239CHATEAU COUTETPREMIER CRU BARSAC2008$165.00

Robert Parker, 92/100: "Tasted single blind against its peers. This has a very floral, exuberant bouquet with white peach and grapefruit soaring from the

glass. It is very pure and vivacious. The palate is harmonious with what feels like more sucrosity than on previous occasions. It is not viscous in texture,

suggesting high acidity to slice through all that sweetness (a typical Coutet trait, as it turns out.) The finish displays touches of ginger and dried orange

rind that linger nicely in the mouth, although the general impression is that it needs several years to "calm down." Tasted January 2012." - NM

40512CHATEAU COUTETPREMIER CRU BARSAC2009$262.00

Robert Parker, 95/100: "The 2009 Coutet has a very intense nose of apricot, papaya, honeysuckle and orange cordial that is very well defined.

Interestingly I write the same comment as my appraisal out of barrel in that I would prefer just a little more vigor. However that is a minor quibble. The

palate is very well- balanced with a rounded, caressing entry. There is certainly tremendous weight in the mouth and abundant botrytis, especially upon

the unctuous finish. This has great potential - a fantastic wine from one of the finest Barsac estates. Drink now-2035+." - NM

46265CHATEAU COUTETPREMIER CRU BARSAC2010$207.00

Robert Parker, 93-95: "The 2010 Chateau Coutet has 154-gms/litre residual sugar, one of the highest in Sauternes/Barsac. It is endowed with a

delightful bouquet of freshly sliced mango, Tropicana and a touch of honey, with good definition and minerality. The palate is medium-bodied with very

impressive balance and poise, and is slightly viscous in the mouth, with almond, lemon curd and a touch of orange peel. The finish is composed and

long. The 2010 Coutet is very impressive for the vintage, although I suggest not quite reaching the stellar heights of the magnificent 2009."

40536CHATEAU COUTETPREMIER CRU BARSAC (375ML)2002$68.00

Wine Spectator, 82/100: "Aromas of apple crumble and cream. Full-bodied. Round and sweet, with good ripe pineapple and honey character. Medium

finish. Not much to it for Coutet. Best after 2006. 4,165 cases made. Very refined on the nose, with apple, lemon and cream character. Some SO2. Full-

bodied, thick and medium-spicy with a medium finish."

46230CHATEAU COUTETPREMIER CRU BARSAC (375ML)2005$84.00

Wine Spectator, 91/100: "Spice, dried pineapple, honey and light apricot aromas, like freshly crushed grapes. Full-bodied and very sweet, with masses

of crushed fruit character and a long finish."

46232CHATEAU COUTETPREMIER CRU BARSAC (375ML)2007$99.00

Robert Parker, 94/100: "Tasted single blind against its peers. The Chateau Coutet 2007 has a very intense bouquet with lemon curd and orange

blossom mixed with clear honey. There is impressive precision here, almost crystalline. The palate is medium-bodied with very fine viscous entry, great

weight and intensity with racy acidity. There is also much tension cutting through the layers of viscous fruit on the sorbet-like finish. This is a typical

Coutet through and through and it should age effortlessly over 20-30 years. Tasted January 2011." - NM

40525CHATEAU COUTETPREMIER CRU BARSAC (375ML)2009$125.00

Robert Parker, 95/100: "The 2009 Coutet has a very intense nose of apricot, papaya, honeysuckle and orange cordial that is very well defined.

Interestingly I write the same comment as my appraisal out of barrel in that I would prefer just a little more vigor. However that is a minor quibble. The

palate is very well- balanced with a rounded, caressing entry. There is certainly tremendous weight in the mouth and abundant botrytis, especially upon

the unctuous finish. This has great potential - a fantastic wine from one of the finest Barsac estates. Drink now-2035+." - NM

46266CHATEAU COUTETPREMIER CRU BARSAC (375ML)2010$104.00

Robert Parker, 93-95: "The 2010 Chateau Coutet has 154-gms/litre residual sugar, one of the highest in Sauternes/Barsac. It is endowed with a

delightful bouquet of freshly sliced mango, Tropicana and a touch of honey, with good definition and minerality. The palate is medium-bodied with very

impressive balance and poise, and is slightly viscous in the mouth, with almond, lemon curd and a touch of orange peel. The finish is composed and

long. The 2010 Coutet is very impressive for the vintage, although I suggest not quite reaching the stellar heights of the magnificent 2009."

Prices Valid as at 27-Mar-14 or while stocks last, you MUST be over 18 years of age, please refer to our terms and conditions online

Château Doisy Daene

Chateau Doisy Daene was classified in 1855 as a second growth, located in Barsac on the

limestone plateau that sits between Barsac and Sauternes. Four generations of the

Dubourdieu family have ensured impeccable quality at this Chateau with the talented

Denis Dubourdieu (professor of oenology at Bordeaux University and international fix it ma

n - consultant, to many) now at the helm. Grown on clay - limestone soils, there's 87%

Semillon and 13% Sauvignon. 17.2 hectares under vine and 40,000 bottles produced. Click here to view these wines online at www.glengarrywines.co.nzquotesdbs_dbs25.pdfusesText_31

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