This ongoing PJWine.com section features wines lauded by the wine press with very high ratings. Please note that due to the limited production of many of these acclaimed wines supplies may be very small and not available for re-order. Additional wines will be rotated in periodically. However, please note that PJ’s offers many more highly rated wines beyond those featured on this page.

Argentina | Australia | Chile | France | Germany | Italy | Portugal | Spain | United States

Argentina

’04 Achaval Ferrer Mendoza Malbec “Altamira” $90.99
“Dark and tight, with a tremendous core of blackberry and boysenberry fruit, covered for now under dark chocolate, graphite and floral notes. Long, vivid finish has layers of fruit and a great minerally spine. Should be sleek and beautiful when it opens up fully.” —WS 95

Australia

’05 Amon-Ra Barossa Valley Shiraz $79.97
“A saturated purple color is followed by scents of creme de cassis, incense, licorice, black raspberries, graphite, and sweet wood. It unfolds beautifully on the palate to reveal terrific richness, full-bodied power, great definition, and lovely elegance. This exquisite Shiraz is still young, but it possesses a degree of accessibility. It should age for two decades. It is a superb example of cutting edge winemaking being utilized on ancient Shiraz vines in the Barossa.” —WA 98

’05 Amon-Ra Barossa Valley Shiraz/Cabernet Sauvignon “Godolphin” $45.97
“The 2005 Godolphin, a blend of 80% Shiraz (from 85-year-old vines) and 20% Cabernet Sauvignon (from 60-year-old vines), was aged in 100% new oak, primarily 300-liter French hogsheads. It represents a beautiful marriage of power and elegance, displaying an inky/blue/purple color as well as notions of black raspberries, blueberries, graphite, and sweet pain grille. Ripe, pure, and medium to full-bodied with sweet but noticeable tannin...” —WA 93

NV Campbells South Australia Rutherglen Muscat .375L $14.97
“The sensational non-vintage Muscat possesses 230 grams per liter of residual sugar, 17% alcohol (typical for this region’s fortified cuvees), a deep amber color, good unctuosity, and a sweet bouquet of brandy macerated raisins, molasses, caramels, and toffee. Rich, full-bodied, and extraordinarily intense, it is an amazing wine. This cuvee is based on 20-25-year old soleras.” —WA 95

NV Campbells South Australia Rutherglen Tokay .375L $14.97
“Displaying a lighter amber hue than the Muscat, the non-vintage Tokay is more elegant, not as sweet (205 grams of residual sugar per liter), but unctuous, long, and fragrant, revealing hints of Chinese black tea, toffee, and marmalade. This cuvee is based on 20-25-year old soleras.” —WA 94

’05 De Lisio McLaren Vale Shiraz “Krystina” $46.99
“The 2005 Shiraz Krystina (named after Tony De Lisio’s wife) is a 100% Shiraz from relatively young vines planted on one of the limestone and slate sectors of McLaren Vale. Seventy percent new French oak was utilized, and the wine, which was going to bottled unfiltered about one month after I tasted it, exhibits a sweet nose of blackberries, raspberries, smoke, camphor, and graphite. Full-bodied, rich, and intense with sweet but noticeable tannin, a firm structure, and an accessible style...” —WA (92-94)

’05 Glaetzer Barossa Valley Shiraz “Bishop” $37.99
“Readers should think of it as a French Vacqueyras on steroids. From 60-year-old vines in the Ebenezer district of Barossa, the 2005 Shiraz Bishop sees mostly French oak. It reveals a dense ruby/purple hue, beautiful, attractive notes of pepper, spice box, blackberries, and currants, and amazing richness as well as surprising elegance and definition.” —WA 91-93

’04 Heathcote II Victoria Shiraz $41.97
“An impressive specimen from Victoria, the 2004 Shiraz’s inky/purple color is followed by beautiful aromas of graphite, scorched earth, blackberries, and black raspberries, striking minerality, and admirable precision. It is full-bodied, powerful, rich, structured, and stacked and packed. The wine’s freshness, purity, and intensity suggest it will last for 15 or more years.” —WA 94

’04 Kaesler Barossa Valley Shiraz “Old Bastard” $109.97
“The flagship offering, the 2004 Shiraz Old Bastard (from a Barossa vineyard planted in 1896) was aged 26 months in virtually all new French barrels. This riveting effort is a wine of great stature, intensity, and richness with layers of blackberry, creme de cassis, licorice, spice box, and barbecue smoke. Opulent as well as impeccably balanced and pure, this gorgeous Shiraz will benefit from 1-2 years of bottle age, and should last for two decades.” —WA 95-97

’04 Kaesler Barossa Valley Shiraz “The Bogan” $47.97
“The 2004 Shiraz The Bogan, a blend of 98% Shiraz and 2% Viognier aged 20 months in primarily American oak, is a seamlessly constructed wine that was tasted immediately prior to bottling. Inky/purple-colored, with superb ripeness and fruit as well as loads of cassis, blackberry, cedar, and spice box, it will be gorgeous young, yet should age effortlessly for 10-15 years.” —WA 92-95

’05 Kaesler Barossa Valley Shiraz “Old Vine” $49.99
“Moving up in price as well as quality, the 2005 Shiraz Old Vine (45- to 105-years old) is an ageworthy, full-bodied, powerful, muscular Shiraz boasting plenty of tannin as well as structure, and a sweet perfume of creme de cassis, toasty oak, white flowers, and licorice. While accessible, this powerful red should keep for 10-15 years.” —WA 94

Very Limited - Phone orders only
’04 Kilikanoon Clare Valley Shiraz “Oracle” $51.99
“Saturated violet. Explosive, wild aromas of blackberry liqueur, cassis, licorice root and espresso. Boasts impressive weight and power on the palate, the dark berry flavors wonderfully sweet but also focused and firmed by solid tannins. Awfully primary right now but possesses superb concentration of fruit and fine-grained, well-managed tannins. Finishes long, on a note of sweet licorice.” —IWC 93

’05 Mitolo Mclaren Vale Shiraz “G.A.M.” $39.97
“Fashioned from a Mclaren Vale vineyard, the 2005 Shiraz G.A.M. (named after the Mitolo children – Gemma, Alexander, and Marco) is a deep ruby/purple-hued effort displaying beautiful blackberry, white pepper, licorice, and toasty oak notes. Rich, full-bodied, and intense, with blueberry and blackberry flavors, sweet tannin, and excellent purity, it is a tour de force in winemaking.” —WA 95

’05 Mitolo Mclaren Vale Shiraz “Reiver” $39.97
“The 2005 Shiraz Reiver, made from 60-year-old Shiraz vines in the Greenock area of the Barossa, was aged 18 months in lightly toasted French oak. Its inky/blue/purple hue is followed by a lovely perfume of flowers, blackberries, espresso, and licorice.” —WA 94

’05 Shirvington South Australia McLaren Vale Shiraz $49.97
“The dense, chewy, rich, deeply-colored 2005 Shiraz is a full-bodied, ripe, intense wine, but does not reveal quite the same thrilling level of quality as the Cabernet. Nevertheless, it is no wimpy wine, boasting 16% alcohol as well as stunning richness and length.” —WA 93

’02 Small Gully South Australia Shiraz “G Block” $25.99
“Boasting an inky/purple color as well as a big, sweet perfume of smoke, meat, blackberries, and cassis, it is the type of chewy, thick Shiraz for which South Australia is famous.” —WA 93

’05 Tatiarra Heathcote Shiraz “Cambrian” $44.97
“The 2005 Shiraz Cambrian reveals more chocolate and scorched earth characteristics than the 2004 as well as fuller body, more abundant fruit, and huge tannin, muscle, and extract. Only connoisseurs with great cellars as well as abundant patience should consider purchasing this monster.” —WA 94

’04 Tatiarra Victoria Shiraz “Cambrian” $44.97
“The 2004 Shiraz Cambrian exhibits a distinctive terroir/earthy/fresh mushroom/truffle-like component intermixed with graphite, camphor, blueberry, blackberry, and cassis. A wine of great intensity, structure, muscle, and firm tannin, this impressive effort should be at its finest between 2009-2025+.” —WA 93

’04 Torbreck Shiraz “Descendent”
Very Limited, 3 Bottles Per Customer, Phone Orders Only (Net) $89.97
“The 2004 Descendant, an old oak-aged blend of 92% Shiraz and 8% Viognier from a 12-year old vineyard, offers up notes of blackberries, ink, sweet truffles, and acacia flowers. There are 1,000 cases of this full-bodied, intense, rich blockbuster. It will drink well for 10-15 years.” —WA 98

’03 Torbreck Shiraz “The Factor” $79.97
“The 2003 The Factor (100% Shiraz aged 24 months in old French oak) is a riveting effort that displays the exquisite talent of David Powell. Its smoky perfume of blackberry liqueur intermixed with cherries, acacia flowers, and espresso roast is followed by a full-throttle, multi-layered palate as well as a 60-second finish. This stunning Shiraz should drink well for 10-15+ years.” —WA 96

’04 Torbreck Shiraz “The Factor”
Very Limited, 3 Bottles Per Customer, Phone Orders Only (Net) $99.97
“Made from 100% Shiraz that spent 24 months in French oak (30% new), the exuberant, flamboyant 2004 The Factor offers up gorgeously pure blueberry and blackberry fruit intermixed with smoke, bacon fat, camphor, and graphite. Silky smooth, and, as David Powell says, “the most Barossa-like” of all his wines, it represents Powell’s rendition of a Cote Rotie. It can be drunk over the next 15-20 years.” —WA 97

’04 Torbreck Mataro “The Pict”
Very Limited, 3 Bottles Per Customer, Phone Orders Only (Net) $183.99
“A new offering, the 2004 The Pict, is a 220-case cuvee of 100% Mourvedre that tips the scales at 13.2% alcohol. Reminiscent of a 1998 Domaine Tempier Cuvee Speciale (a great vintage for that estate), it boasts an inky/blue/purple color, phenomenally intense blueberry and blackberry fruit characteristics, and hints of black truffles as well as fresh mushrooms. Deep and full-bodied, with superb fruit and the right amount of sweet tannin (a rarity for Mourvedre), this beauty should evolve slowly, and drink well for 15 or more years.” —WA 95

’03 Torbreck Barossa Valley Shiraz “Run Rig”
Very Limited, Phone Orders Only $181.99
“ The sensational, inky/purple-tinged 2003 exhibits a stunningly sweet nose of blackberries, blueberries, litchi nuts, smoked meats, and a hint of apricots. Elegant yet super-powerful, rich, concentrated, and long, it is a tour de force in winemaking as well as a modern classic example of Barossa Shiraz.” —WA 99

Sold Out
’04 Turkey Flat Barossa Valley Shiraz $34.99
“Co-fermented with 1% Marsanne, the fabulous 2004 Shiraz boasts a dense purple color as well as a big, sweet nose of blackberries, toasty French oak, licorice, and new saddle leather. Full-bodied, rich, and heady, with loads of glycerin, silky tannin, and a blockbuster finish, it should be drunk over the next decade.” —WA 94

’04 Two Hands Barossa Valley Cabernet Sauvignon “Aphrodite” $129.97
“Inky, opaque ruby. Huge, sexy bouquet of redcurrant, creme de cassis, fruitcake, candied licorice, exotic tobacco and dried flowers. This explodes on the palate, showing an array of concentrated, liqueur-like dark berry flavors, cherry preserves, plums-name a dark fruit and it's in here. Suave oak spice adds complexity and sweetness (this was aged in 100% new, large Taransaud barrels). The dense fruit is surprisingly fresh and suave, with a lightness of touch that belies the outsized flavors. Finishes with very fine, sweet tannins. It's remarkable that a wine with this flavor profile can be so elegant.” —IWC 95

’03 Vasse Felix Margaret River Cabernet Sauvignon Blend “Heytesbury” $39.97
“I was blown away by the 2003 Heytesbury Red Blend, a combination of 84% Cabernet Sauvignon, 7% Shiraz, and 9% Malbec aged 18 months in three-quarters French and one-quarter American oak. One of the finest reds I have tasted from Western Australia, it reveals a deep purple color in addition to a beautiful perfume of camphor, blueberry and blackberry liqueur, cedar, smoke, and background barbecue spices. Dense, rich, and full as well as elegant, pure, and sensationally well-balanced...” —WA 95

’04 Yangarra Estate Vineyard Mclaren Vale Grenache/Shiraz Blend “Cadenzia” $19.97
“A vivid red, rich and velvety, brimming with plum, blackberry and cherry flavors, wrapped in a veil of very fine tannins, weaving a dark chocolate note through the long, generous finish.” —WS 93

’04 Wild Duck Creek Victoria Shiraz “Springflat” $39.97
“The blockbuster 2004 Shiraz Springflat’s inky/purple color is followed by a wine that pushes concentration to the limit. Made from tiny yields of 1.5 to 1.8 tons of fruit per acre, aged in 50% new and 50% 1 and 2 year old oak (half American and half French) barrels, it is a huge, rich, backward Shiraz that still assaults the palate and olfactory senses.” —WA 94

Chile

’03 Casa Lapostolle Colchagua Carmenere Blend “Clos Apalta” $69.97
“Loads of ripe fruit, with plum, blackberry and boysenberry flavors pumping through, backed by suave, mocha-infused toast, mineral and spice notes. Long, fleshy finish has some serious grip.” —WS 94

’01 Viña Almaviva Cabernet Sauvignon Blend “Almaviva” $67.99
“This brick house of a wine shows plenty of Pauillac-like hints of iron, dried currant and cigar smoke, but also has layers of Chilean loam, blackberry, plum, spice and minerals. A powerful performance in a powerful vintage.” —WS 95

France

’04 Beaucastel Château-neuf-du Pape $82.99
“One of the great successes of the vintage and certainly better than their 2003 is Beaucastel’s 2004 Chateauneuf du Pape. Deep ruby/purple in color with loads of licorice, smoked game, black cherry and blackberry fruit, along with incense and truffle, the wine has fabulous richness, high tannin, medium to full body, and beautiful length, richness, and purity. This is a beauty and one of the vintage’s finest wines. Give it 4-6 years of bottle age and drink it over the next 25+ years. It has the potential to be one of the longest-lived Chateauneuf du Papes of the vintage.” —WA 93

’01 Les Cailloux Châteauneuf du Pape “Cuvée Centenaire” $169.97
“The Cuvee Centenaire is produced from ancient vine (planted in 1889) Grenache (80% of the blend, along with 8% Syrah and 12% Mourvedre). The 2001 Chateauneuf du Pape Cuvee Centenaire is superior to the 2000, but slightly behind the 1998. This fabulous wine boasts a dense ruby/purple color as well as a provocative perfume of incense, black tea, plums, figs, and kirsch liqueur. As it sits in the glass, this full-bodied, dense 2001 offers up notes of pepper, smoke, and balsam wood. Rich and voluptuous with great length, massive body, and a structured, long, heady, tannic finish, its alcohol must be over 15%, but it is well concealed by the wine's great concentration. Anticipated maturity: 2007-2020.” —WA 96

’03 Château de Beaucastel Châteauneuf du Pape $77.99
“Young and tight, with garrigue and roasted game aromas peeking out from a core of ripe black currant, plum and fig fruit. Lots of toast tobacco and iron as well. The finish is well-endowed with tannins, but they are ripe and pure.” —WS 94

’04 Bois de Boursan Châteauxneuf du Pape “Cuvée Felix” 63.99
“The top cuvee here is the 2004 Chateauneuf du Pape Cuvee des Felix, which shows resiny pine forest notes interwoven with the spice box, pepper, licorice, deep black currants, and sweet, richer black cherries. A generous, full-bodied wine that is multi-layered, intense, and at the same time spicy and Provencal...” —WA (91-93)

’04 Clos du Mont Olivet Châteauneuf du Pape Grenache Blend “Cuvée du Papet” $51.99
“The luxury cuvee of old vines that is virtually all Grenache, the 2004 Chateauneuf du Pape Cuvee du Papet is superb and probably the finest example of this wine since the glorious 1998. Kirsch liqueur dominates the nose, but one can also find licorice, high quality cigar tobacco, and plenty of raspberry notes. Deep ruby to the rim, this full-bodied wine has stunning concentration, moderate tannin, good definition, and a blockbuster finish.” —WA (94-96)
“Medium red. Multifaceted bouquet of bitter cherry, red plum, tapenade, pipe tobacco and espresso. Quite supple on the palate, with concentrated but finely etched flavors of cherry, plum, fresh herbs, espresso and bitter chocolate. Velvety and quite elegant for a wine of its size, finishing with juicy acidity, sweet tannins and striking length.” —IWC (93-95)

’01 Cos d'Estournel St.Estèphe $79.97
“Wonderful spice and currant aromas to this young wine. Full-bodied, with super well?integrated, refined tannins. Long caressing finish. This is very, very silky. Just like from barrel. Cos is on top of it now.” —WS 94

’01 E. Guigal Côte-Rôtie “Château d'Ampuis” $124.99
“Tasting through the six components of the 2001 Cote Rotie Chateau d’Ampuis suggests a wine with far greater depth, more structure, higher acidity than the 2000, and a long, heady finish.” —WA (91-95)

’04 Janasse Châteauneuf du Pape “Vieilles Vignes” $86.99
“Deep, dark red. Powerful aromas of ripe blackberry, kirsch, blackcurrant, dark chocolate, smoked meat and candied licorice. Outsized, rich and velvety, with remarkably concentrated flavors of plum jam, cassis, ripe cherry and cocoa powder. This is a massive wine in terms of flavor, weight and structure but there is superb focus and energy too. A remarkable young Châteauneuf that appears destined for a long, positive development in bottle.” —IWC 94-96

’95 Krug Champagne Brut $179.97
“A very youthful ’95. Delicate. Intense aromas of ginger, citrus, candied berry and multigrain bread turn to honey, roasted almonds and graphite on the palate. It's all underscored by a precise structure and creamy texture. Its structure keeps it persistent through the long finish. A picture of precision and intensity.” —WS 98

’04 Lascombes Bordeaux Margaux $44.99
“An extraordinary blue/purple color is accompanied by knock-out aromatics of spring flowers, crushed rocks, charcoal, blueberries, blackberries, and cherries. Medium to full-bodied, rich, and textured, with impeccable precision as well as definition, this beauty may be the finest Lascombes yet produced.” —WA (93-94)

’03 Léoville-Las-Cases Bordeaux Saint-Julien $161.97
“Incredible nose of crushed berry, licorice, violets and lightly toasted oak. Pure crème de cassis. Full-bodied, with big, velvety tannins and a long, long finish. Solid.” —WS 97

’04 Albert Mann Alsace Riesling Grand Cru “Schlossberg” $27.99
“Rich and peppery, this full-bodied, floral white is so intense that it quickly turns firm and drying. Ripe apple, white peach and mineral notes are matched to a lacy texture and return on the finish. Fine power and balance. Give it a little time.” —WA 93

’01 Monpertuis Châteaneuf-du-Pâpe “Cuvée Tradition” 54.99
“Full red-ruby. Expressive, superripe, liqueur-like aromas of maraschino cherry, blackberry, raspberry and licorice; like an essence of grenache. Offers an exciting combination of sweetness and grip, with the wine's mineral underpinning and firm acids giving it terrific energy in the mouth. This opens out beautifully on the very long, firm finish. A very young wine that's built for extended aging.” —IWC 93 (+?)

’03 La Tour Bordeaux Sauternes White $41.97
“Dark gold in color already, with intense aromas of dried apricots, citrus, honey and maple syrup with lots of spice. Full-bodied, with lovely sweetness and a long, creamy peach tart, tobacco, honey aftertaste. This is pure botrytis. Best ever from here. Has an incredible finish.” —WS 97

’04 Pierre Usseglio Châteauxneuf du Pape Grenache “Aieul” $90.99
“Packed with pure, ripe fruit--raspberry, boysenberry and fig--along with cocoa, tar and violet notes. Long, rich, dark finish shows lots of exotic spice, date and dried fruit notes. Tight on the finish, so cellar for a while.” —WS 94

’01 Yquem Sauternes White Bordeaux .750L $534.97
“There are 10,000 cases of this perfect sweet white Bordeaux. The 2001 Yquem reveals a hint of green in its light gold color. While somewhat reticent aromatically, with airing, it offers up honeyed tropical fruit, orange marmalade, pineapple, sweet creme brulee, and buttered nut-like scents. In the mouth, it is full-bodied with gorgeously refreshing acidity as well as massive concentration and unctuosity. Everything is uplifted and given laser-like focus by refreshing acidity. This large-scaled, youthful Yquem appears set to take its place among the most legendary vintages of the past, and will age effortlessly for 75+ years.” —WA 100, WS 100

’00 Zind Humbrecht Alsace Gewürztraminer “Goldert Vendanges Tardives” $69.99
“The 2000 Gewurztraminer Goldert Vendanges Tardives reveals lychee nuts, roses, lilies, mangoes, papayas, and rose water aromas. This intense, muscular wine exudes prodigious waves of jammy peaches and apricots. This medium to full-bodied wine is oily-textured and has an impressively long, if a touch alcoholic, finish.” —WA 94

Germany

’05 Dr. Loosen Mosel-Saar-Ruwer Riesling “Erdener Pralat Auslese” .375L $31.99
“Pale golden yellow. Candied apricot, sweet herbs and clove complicated by a hint of high-toned botrytis on the nose. Extremely elegant and airy in spite of its sheer density; candied pineapple fruit is underpinned by nutmeg and a salty minerality. Fine, spicy, impressively long finish. Enormously drinkable! ” —IWC 94

’05 Freiherr Langwerth von Simmern Rheingau Riesling “Erbacher Marcobrunn Kabinett” $18.99
“A kabinett on steroids. Sweet and intense, with dried pineapple, peach, citrus and loads of mineral aromas and flavors. Impressive, if a bit rich for the category, but that's what 2005 delivered.” —WS 93

’02 Gunderloch Rheinhessen Riesling Auslese “Nackenheimer Rothenberg” $30.97
“Beautiful clarity and expression. Bright aromas and flavors of peach, pineapple, grapefruit and mineral highlight this airy auslese. It seems like the intensity is burned onto the vibrant structure. Fine length.” —WS 94

’05 Kesselstatt Saar Riesling “Scharzhofberger Spätlese” $25.99
“Tangy, with lime, nectarine, vanilla custard and mineral notes in a rainbow of flavors. Well-structured, though the acidity is submerged now, with a lingering, vanilla-tinged finish.” —WS 93

Italy

’01 Aldo Conterno Piedmont Barolo “Cicala” $99.97
“Medium red. Quintessential Barolo perfume: minerals, tobacco, underbrush, tar, licorice, gunflint. Then wonderfully rich and seamless in the mouth, with superb concentration and purity of flavor. Spicy red fruits emerged with aeration. ... Finishes with extremely suave tannins and vibrant lingering fruit. Great wine in the making.” —IWC 95

’01 Aldo Conterno Piedmont Barolo “Colonnello” $99.97
“Good full medium red. Highly nuanced nose of red berries, minerals, flowers, spices, underbrush and caramel. Then juicy and tight in the mouth, with very brisk, firm flavors of red berries and minerals. At once superripe and gripping.” —IWC 94

’01 Frescobaldi Brunello di Montalcino “CastelGiocondo” $49.99
“Aromas of currant, berry and light vanilla. Full-bodied and structured. Fine tannins but not giving much now. This is big and powerful. Needs lots of time.” —WS 94, #27 WS 2006 Top 100

’01 Bruno Giacosa Barbaresco “Asili” $159.99
“What a pleasure it was to taste the 2001 Barbaresco Asili. The nose is expressive, with well-delineated notes of spices, flowers and tar that meld seamlessly onto an irresistible palate packed with vibrant layers of sweet ripe fruit with an open, generous personality. This wine is showing a wonderful sense of inner purity right now and will be even better in a few years, although its qualities are abundantly apparent even at this early stage. A great effort.” —WA 95

’00 Massolino Barolo “Parafada” $61.99
“Gorgeous aromas of Indian spices, crushed fruit and dried flowers. Full-bodied, with wonderfully velvety tannins and focused fruit, with just a hint of new wood. Needs to come together still in bottle.” —WS 94

’00 Poggio Banale Brunello di Montalcino $99.99
“Blackberry and vanilla with just a hint of currant. Full-bodied, with masses of tannins and a long, rich finish.” —WS 95

’03 Paolo Scavino Bric' del Fiasc Barolo $90.99
“The Bric del Fiasc is noticeably deeper and richer, with notes of sweet dark fruit, tar and scorched earth. Made in a big, bold style, this is a powerhouse of a wine that has enough fruit to balance the tannins, although it is not for the faint of heart. 'As opposed to Cannubi which has loosely packed, sandy soils, at Bric del Fiasc the soils are more compact and thus retain water better, which helps give this wine a little more freshness,' says Scavino.” —WA (90-93)

Portugal

’03 Delaforce Porto $55.99
“A fabulous nose of cassis and berries, with hints of licorice. Full-bodied and lightly sweet, with supersexy tannins and a long, long finish. Very classy. Superb for Delaforce.” —WS 95

’03 Fonseca Vintage Porto $85.99
“Saturated deep ruby. Brooding, reticent nose of cassis and kirsch; there's nothing cooked about this one! Then massive, sweet and superrich in the mouth; explodes with exotic ripeness. Intriguing note of graphite. This coats every nook and cranny of the palate and clings and builds on the back end in a way that no other wine of this vintage can match. Huge, sexy and wonderfully lush Fonseca, built for the long haul. As impressive as the best 2000s, and, along with the Quinta do Noval Nacional, is an early candidate for port of the 2003 vintage.” —IWC 97

Spain

’03 Aalto Ribera del Duero Castilla-Léon Tempranillo “PS” $96.99
“Hard to resist this lush, modern red, with its mouthwatering blackberry and boysenberry fruit and lavish toasty vanilla oak. But has plenty of structure, with ripe tannins and fresh acidity, so give it time to develop.” —WS 94

’03 Bodegas Alión Ribera del Duero Reserva $69.97
“The good news is that the 2003 Alion is even better than the 2002. It has a similar personality but with more depth and concentration as well as structure. The ripe tannins suggest much more will be revealed with another 6-8 years in the bottle. It will drink well for 15+ years thereafter.” —WA 96

’04 Alto Moncayo Campo de Borja Garnacha “Alto Moncayo” $36.99
“The estate’s mid-level effort is the fairly priced Alto Moncayo. This wine is spectacular, and represents the perfect foil for grilled steak. Even richer, fuller, and more muscular than the 2003, with riveting intensity and palate staining extract, the 2004 Alto Moncayo is inky/purple, full-bodied, and rich.” —WA 94

’04 Artadi Rioja “Pagos Viejos” $85.97
“The 2004 Pagos Viejos is inky purple with a sublime nose of pain grille, spice box, cherries, raspberries, and wild blue fruits. This is followed by a dense, plush, full-flavored, sexy wine with perfect balance and remarkable elegance for a wine so powerful. Although it can be enjoyed now, it deserves a minimum of a decade of cellaring after which it should drink well through 2047. Kudos to Bodegas Artadi for this tour de force!” —WA 97

’04 Celler Cal Pla Priorat “Mas d'En Compte” $34.97
“The 2004 Mas d’En Compte Tinto is 50% Garnacha, 40% Carinena, and 10% Cabernet Sauvignon aged for 14 months in new French and American oak. Purple/black, the nose offers up aromas of scorched earth, espresso, kirsch, and wild blackberries. Full-bodied, the wine has a high-toned, racy style with intense, spicy flavors and terrific balance.” —WA 95

’04 Celler Joan Sangenís Juncosa Planots Priorat “Vi de Vinyes Velles” $79.97
“The 2004 Mas d’En Compte Planots is 50% Garnacha and 50% Carinena from 100+-year-old vines sourced from a single vineyard. The wine was aged for 16 months in new French oak. Inky purple, the wine has an extraordinary bouquet of damp earth, truffle, creme de cassis, and kirsch. Thick and opulent on the palate, this powerful effort is a pure pleasure machine. Already easy-to-drink, the wine has a well-concealed structure and superb balance.” —WA 97

’04 Cillar de Silos Ribera del Duero “Torresilo” $37.99
“...Cillar de Silos located in Ribera del Duero is impressive from top to bottom. The 2004 Torresilos takes it to another level. This 100% Tempranillo is sourced from estate vineyards averaging 60-80 years of age and is barrel fermented and aged for 18 months in 100% new French oak before being bottled unfiltered. Saturated purple in color, it boasts an expressive nose of spice, pepper, smoke, cherry and blackberry. This remarkably concentrated wine has a supple texture, layers of ripe blue and black fruit flavors, terrific focus, and a long, pure finish.” —WA 93

’01 Clos Fonta Priorat $69.99
“Opaque purple in color, it offers aromas of plum, kirsch, mineral and tobacco. On the palate the wine is voluptuous with well integrated tannin, oak, and acidity. It has enough stuffing to merit 4-6 years of additional cellaring and should drink well for a decade thereafter.” —WA 94

Sold Out
’04 Clos Mogador Priorat $69.97
“Deep purple. Powerful, sexy aromas of blackberry, boysenberry, fruitcake, cigar box, graphite and violet, with suave oak spice adding even more interest. Sweet, silky and deep, with wonderfully pure dark berry flavors complemented by cinnamon, smoked bacon and red licorice. Utterly delicious if very young, with great vibrancy, clarity and even elegance. This compellingly sweet and very long wine is the best bottling of Clos Mogador I've had to date.” —IWC 94

’01 Dos Victorias Toro Tempranillo “Gran Elias Mora” $47.97
“Fashioned from 50-year old Tinto de Toro (Tempranillo) vines, and bottled unfiltered, this magnificent, dense purple-colored effort boasts a sweet perfume of roasted meats, scorched earth, blackberry liqueur, and cassis. It is a dense, full-bodied, fleshy effort revealing beautifully integrated wood, acidity, and tannin. Flamboyant yet well-delineated, it will be a treat to drink over the next decade.” —WA 95

’04 Finca Villacreces Ribera del Duero $33.97
“The 2004 Tinto is 86% Tempranillo, 10% Cabernet Sauvignon, and 4% Merlot fermented in barrel and aged in French oak for 16 months. Inky purple, it has an expressive bouquet of mocha/espresso, pain grille, graphite, wild blueberrys, and blackberry liqueur. This is followed by a full-bodied, full-flavored, plush wine with layers of spicy black fruits, impeccable balance, and a long, pure finish.” —WA 95

’04 Hacienda Monasterio Ribera del Duero Crianza $38.99
“Regarding Hacienda Monasterio, all you really need to know is that the wine is made by Peter Sisseck, the man behind Pingus. The vineyards are located half way between Pesquera del Duero (Pesquera) and Valbuena (Vega Sicilia). The 2004 Crianza is 80% Tinto Fino (Tempranillo), 10% Cabernet Sauvignon and 10% Merlot. Purple-colored, the wine has an open and expressive nose of violets, lilies, spice box, black currant, and blackberry liqueur which leaps from the glass. It has an intense entry with layers of concentrated sweet fruit, excellent balance, and a sense of elegance.” —WA 94

’76 López de Heredia Rioja Gran Reserva “Bosconia” $99.99
“Pale-edged red. Multidimensional nose of raspberry, black plum, orange zest, coffee, milk chocolate, game and a superripe whiff of raisin. Uncanny sweetness in the mouth, with a strong spine of acidity framing and intensifying the fruit flavors. Really remarkable acid/fruit balance. Big, rich, powerful and deep. Finishes extremely long and magically fresh.” —IWC 96

’81 Lopez de Heredia Rioja Gran Reserva “Tondonia” White $69.99
“True gold, but remarkably youthful for its age. W ild, complex bouquet of pungent flowers, succulent herbs, orange peel, violet, vanilla, toasted nuts and baking spices. Rich, deep and beautifully concentrated, with surprising energy to the ripe pear and poached apple flavors complemented by marzipan and vanilla. This actually tightens up on the finish, showing a lingering exotic, spicy character. You could drink this right now or even hold it for a few more years.” —IWC 93

’04 Mas Doix Priorat Grenache Blend $99.97
This flagship wine is 51% Garnacha (Grenache), 46% Cariñena (Carignan), 3% Merlot and absolutely terrific, with deeply fragrant aromas of red plum, mixed berries and scintillating minerality. It is a gorgeous, deep, complex and balanced wine that can be consumed now for enjoyment at its fruitiest and most primary. Or, for those with patience, this outstanding Priorat will round out and develop brilliantly over the next 2-8 years. “Elegance and intensity mark this alluring red. The raspberry and cherry flavors are ripe, fresh and expressive, with floral and mineral notes and just enough vanilla oak for polish. Ripe, firm tannins promise fine development.” —WS 93

’04 Mas Martinet Priorat “Clos Martinet” $64.99
This PJ's favorite offers great depth, balance, and loads of pure, expressive fruit. A truly great year for Clos Martinet, one of Priorat's greatest and most elegant wines. “Inky ruby. Intensely spicy nose features exotic oak notes atop boysenberry and cassis, plus a strong, almost candied violet quality. A deep, suave midweight, with dark fruit flavors, no excess weight and a gentle tannic underpinning. The blackberry and plum flavors cut cleanly through the oak spices. Hints of espresso, iron and tobacco emerge on the finish, which shows striking length and concentration.” —IWC 93

’04 Mas Romaní Priorat “La Basseta” $67.99
“The 2004 La Basseta is 50% old-vine Carinena, 40% Grenache, 5% Merlot, and 5% Syrah aged for 15 months in French oak, 50% new. Dark ruby/purple, the wine has a spectacular perfume of mineral, scorched earth, violets, lavender, kirsch, and blueberry pie. Full-bodied, the wine is opulent with a velvety texture, layered flavors, a beautiful integration of oak, tannin, and acidity, and a well-delineated, long finish.” —WA 96

’04 Mas Romaní Priorat “La Creu Alta” $99.99
“The 2004 La Creu Alta is 60% old-vine Carinena and 40% Grenache from vineyards over 100 years of age. Inky purple, the wine has an ethereal nose of spice box, scorched earth, truffle, graphite, kirsch, and wild blueberries. Already complex on the palate, the wine is plush and silky with impeccable balance and an exceptionally long finish.” —WA 97

’03 Numanthia Toro Tempranillo “Termanthia” $139.97
“A “thermonuclear” fruit bomb, the 2003 Termanthia is a selection of the best grapes from the finest parcels that was aged in 100% new French oak for 20 months, and bottled unfined and unfiltered. It is an incredibly rich, dense purple-colored offering that possesses all the characteristics found in the Numanthia in addition to extra fragrance, intensity, and richness.” —WA 96

’03 Olivares Jumilla Sweet Monastrell “Dulce” .500L $23.99
“Saturated ruby. Brooding aromas of plum, cherry liqueur, prune, candied fig and date, plus a subtle note of tobacco. Intense, deep dark berry fruit flavors show a fresh, juicy quality. Really expands on the finish, showing a broad array of dark fruit and confectionery flavors, with no lack of freshness. Finishes firm and very long. Given the high prices of many world-class late-harvest wines these days, this rates as a steal.” —IWC 93

’04 Jorge Ordoñez & Co. Malaga Moscatel “Victoria” .375L $38.99
“A stunning offering, the 2004 Victoria came in at 12% alcohol with 260 grams of residual sugar per liter. This Trockenbeerenauslese-like effort tastes like tangerine/orange marmalade mixed with molasses. Great acidity gives the wine a refreshing taste as well as a tremendously uplifted, captivating perfume.” —WA 94

’04 Jorge Ordoñez & Co. Malaga Moscatel “Old Vines” .375L $57.99
“Reminiscent of a Vin de Paille, this wine possesses great acidity as well as incredible sweetness, but it is not cloying. Wonderful hazelnut, marmalade, coffee, and sweet, dried peach and apricot fruit characteristics emerge from this full-bodied, intensely rich wine. It should be served by itself as an after-dinner indulgence.” —WA 94

’04 Alvaro Palacios Priorat “Finca Dofi” $64.99
“2004 was a superb vintage in Priorat and the three entries from Alvaro Palacios are stunning. The 2004 Finca Dofi offers an upgrade. It is sourced from a single vineyard on the estate of which 60% is Grenache and the balance Cabernet Sauvignon, Merlot, Syrah, and Carignan aged in 100% new French oak. Deeper in color than Les Terrasses, and more reticent aromatically, with coaxing, scents of toast and smoke, minerals, violets, blueberries, and chocolate emerge. Full-bodied and harmonious, there is an opulence to the fruit which is breathtaking. ” —WA 95

’04 Pesquera Ribera del Duero $25.99
“The 2004 Tinto Pesquera (Crianza), from a great vintage, is opaque purple with a fragrant nose of lead pencil, earth, black currants, and blackberry liqueur that jumps from the glass. This is followed by a sexy wine with layered blue and black fruits intertwined with ripe tannins and good acidity.” —WA 93

’04 Bodegas Pintia Toro “Pintia” $53.99
“Bodegas Pintia is owned by the famous estate, Vega Sicilia. The 2004 Pintia comes from a superior vintage. Similarly styled to its older sibling, it is simply more flamboyant and opulent. The temptation is to drink this heady effort now but those who can delay gratification for a few years will be amply rewarded.” —WA 95

’71 Toro Albalá Montilla-Moriles Gran Reserva Sweet Pedro Ximénez “Don PX” .375L $22.99
“The Don PX Gran Reserva coats the glass with glycerin. Smelling like an amalgam of toffee, caramel, fig, and roasted nuts, it tastes like French toast covered with maple syrup. On the palate the wine is silky and intense with a very long finish.” —WA 94

’71 Toro Albalá Montilla-Moriles Gran Reserva Sweet Pedro Ximénez “Don PX” $35.99
“The Don PX Gran Reserva coats the glass with glycerin. Smelling like an amalgam of toffee, caramel, fig, and roasted nuts, it tastes like French toast covered with maple syrup. On the palate the wine is silky and intense with a very long finish.” —WA 94

’04 Finca Torremilanos Ribera Del Duero “Cyclo” $41.99
“This meticulously produced wine is sourced from 85- to 100+-year-old Tempranillo vines with a tiny amount of Cabernet Sauvignon and Merlot in the blend. Torremilanos makes its own barrels, purchasing, aging, and coopering the wood. The 2004 Cyclo is even better than the 2003, more expressive aromatically, firmer and more structured on the palate. Purchasers of the 2004 should be prepared to cellar it for 5-7 years. It will drink well through 2025. If I were a budding wine collector with limited discretionary income, this is the type of wine that I would be laying down.” —WA 95

’04 Vall Llach Priorat $77.99
The 2004 Vall Llach is a deep, fragrant, ripe and balanced Priorat of prodigious proportions. During our trip to Spain last spring, it was one of the top barrel samples we tasted and yet another proof of the high quality of the vintage in Priorat and in Catalonia in general. We tasted the wine again recently and it is showing better than ever. It is an opaque purple color and offers a wildly effusive nose of blackberry, blueberry and rich, smoky minerality. The attack is supple and loaded with black fruit flavors along with touches of licorice and warm oak. The palate is deep, plush, ripe, juicy and full-bodied. Cranberry and apricot nuances beautifully convey the harmoniously interwoven acidity that effortlessly carries this powerful, complex wine into a long, layered finish. Given Vall Llach’s track record and the superb quality of this effort we fully expect very high ratings once this wine is reviewed in the press. Now is the time to secure some of this outstanding blockbuster, before the ratings are in and all the bottles are snapped up. PJ 95+

’96 Vega Sicilia Ribera del Duero “Unico” $299.97
A stupendous Unico that may in time rival the stunning 1994. A step or two ahead of the excellent 1995 and by our way of thinking under-estimated in the press. This highly fragrant, beautifully balanced, pure and ripe Unico will continue to improve in bottle for years to come. WA 95

United States

California

’04 Arietta Merlot/Syrah “Variation One” $99.99
“Deep, bright ruby-red. Slightly reduced nose blossomed quickly to show black raspberry, dark cherry, mocha and chocolate. Lush and superripe on the palate, but saline and mineral elements as well as the wine's strong acid/tannin spine give it great definition and grip. Firm tannins are buffered by the wine's strong material.” —IWC (92-95)

’04 Beckmen Syrah “Block Six” $43.99
“The 2004 Syrah Purisima Mountain Block Six (250 cases) possesses a sweet, up-front creme de cassis character, an opulent, voluptuous personality, wonderful elegance, pure sweet cherry and blackberry fruit accompanied by hints of pepper and new oak, and a long finish.” —WA 93

’04 Bryant Family Napa Cabernet Sauvignon $499.97
“The 2004 Cabernet Sauvignon exhibits a deep opaque purple color as well as a big, blackberry and floral-scented perfume offering notions of creme de cassis, spice box, and licorice. Beautifully opulent, full-bodied, and forward, it should drink well young, yet age gracefully for 12-15 years.” —WA (95-97)

’03 Carver Sutro Petite Syrah “Palisade Vineyard” $35.97
“Cut from the same mold as the 2002, the 2003 Petite Sirah Palisade Vineyard possesses sweet tannin, admirable richness, and a long, blockbuster finish. The new oak component is slightly more noticeable. Based on this level of concentration and quality, it should age for 20-25 years.” —WA (90-93)

’04 Conn Valley Vineyards Napa Merlot Blend “Right Bank” $36.97
“The Right Bank proprietary offering is generally a blend of 60% Merlot and 40% Cabernet Franc (similar to modern day blends of the famed St.-Emilion, Cheval Blanc). It is an enticing effort with good weight, great aromatics, and a wonderful texture. The saturated purple-colored 2004 Right Bank offers up sweet scents of espresso roast, white chocolate, plums, black currants, smoke, and flowers.” —WA 94

’03 Dominus Napa Cabernet Sauvignon $99.97
“A big, sweet nose of roasted coffee, Provencal herbs, black currants, cherry jam, plums, allspice, and forest floor is followed by a spicy, rich, full bodied, fragrant, intense wine. The tannins are sweet, but noticeable in this beautifully complex, strikingly aromatic 2003. It has much more similarity to a great Bordeaux than anything from Napa Valley.” —WA 95

’04 Dominus Napa Cabernet Sauvignon $112.99
“The elegant, dark plum/purple/garnet-colored 2004 Dominus exhibits a big, sweet, cedary, roasted herb, mocha, black cherry liqueur, black currant, and earth-scented perfume. Medium to full-bodied with silky tannin as well as a luscious mouthfeel and finish, it should be more accessible in its youth than many of its predecessors, but easily last for two decades.” —WA 94

’05 Forman Napa Chardonnay $30.97
“Ric Forman has been producing respected and ageworthy non-malolactic Chardonnays for 26 years. His barrel-fermented 2005 Chardonnay offers up a fragrant perfume of lemon blossom, orange rind, and honeyed grapefruit. This fresh white possesses loads of fruit as well as a steely/mineral-dominated personality.” —WA 93

’04 Garretson Paso Robles Syrah “The Bulladóir”
Six bottle limit, per person. $51.97
“Impressive, powerful, rich, and concentrated is the 2004 Syrah The Bulladoir, a blend of 96% Syrah and 4% Viognier. An opaque blue/purple color is accompanied by sumptuous aromas of barbecue smoke, creme de cassis, blackberries, and camphor. It makes a huge tactile impression, yet remains balanced and is neither over the top nor pruny/raisiny. Drink this beauty over the next 10-12+ years.” —WA 95

’04 Garretson San Luis Obispo County Syrah “Mon Amie”
Six bottle limit, per person. $39.97
“A blend of 96% Syrah and 4% Viognier, the 2004 Syrah Mon Amie Bassetti Vineyard, from San Luis Obispo rather than Paso Robles, is a superb effort. Its inky, deep ruby/blue/purple color is followed by a big, sweet nose of graphite, creme de cassis, smoke, and road tar. The wine boasts great intensity, full body, beautiful purity, and a long finish. It should evolve for a decade or more.” —WA 94

’04 Merus Napa Cabernet Sauvignon $173.99
“The home property of the successful husband and wife team of winemaking guru Mark Herold and his graphic designer wife, Erika Gottl, Merus has produced a blockbuster 2004 Cabernet Sauvignon. These cuvees are made from super-ripe fruit, spend 18-20 months in 100% new French oak (usually Taransaud), and are bottled without fining or filtration. A blend of 95% Cabernet Sauvignon and 5% Petit Verdot and Malbec, the full-bodied, dense 2004 offers notes of blackberries, blueberries, espresso roast, and smoky oak, a super-rich mouthfeel, good freshness and purity, and enough acidity and tannin to provide structure as well as definition.” —WA 94

’02 Montelena Napa Cabernet Sauvignon “Estate” $77.97
“The 2002 Cabernet Sauvignon Estate, one of the most powerful Cabernets the Barretts have made, is reminiscent of the profound 1987. A blend of 99% Cabernet Sauvignon and 1% Cabernet Franc, it tips the scales at 14.3% alcohol. The wine has a sensational nose of sweet creme de cassis liqueur intermixed with notes of beef blood, licorice, and underbrush. Full-bodied and more flamboyant than the more structured, muscular 2001, the 2002 is fleshier with more glycerin and higher alcohol. This chewy effort should be ready for prime-time drinking a few years ahead of the more rigid 2001. Anticipated maturity: 2008-2025.” —WA 95

’03 Montelena Napa Cabernet Sauvignon “Estate” $87.99
“The inky purple 2004 Cabernet Sauvignon Estate offers up abundant quantities of sweet earth/loamy soil notes intermixed with black cherry and blackcurrant fruit as well as a floral characteristic. There is superb fruit concentration in addition to a heady blueberry/blackberry component in this effort. Again, these wines need plenty of time to reveal all their attributes, but at the moment, I would be hard pressed to say it’s better than the 2003 or 2002. It should be ready to drink in about five years and last for 25 or more.” —WA (93-95)

’05 Pax Mendocino Alder Springs Vineyard Syrah The Knob $85.99
“The 2005 Syrah Alder Springs Vineyard The Knob (170 cases) displays loads of pepper, blackberry, cassis, toasty oak, lavender, and spice box characteristics.” —WA (92-94)

’05 Pax Sonoma Knights Valley Obssidian Vineyard Syrah $76.99
“The 2005 Syrah Obsidian is a 540-case cuvee offering a beautiful black/purple color as well as sumptuous aromas of blackberries, scorched earth, smoke, and frying lard. It’s a big, full-bodied, powerful effort that, like its siblings, will not be very charming in its youth.” —WA (93-95)

’05 Red Car Syrah “Shake Rattle” $51.99
“A riveting red. Dense, rich and complex, with deep, concentrated plum, currant, smoke and blackberry fruit that's plush and persistent. Fans of full-throttle Syrah will love this wine. Drink now through 2011.” —WS 93

’03 Ridge Santa Cruz Mountains Cabernet Sauvignon “Monte Bello” $108.99
“The dense ruby-hued 2003 Monte Bello offers a tight but promising nose of tar, briery creme de cassis, toast, and smoke. Medium to full-bodied, with abundant tannin, a rich texture, and a deep, persistent style, this youthful, primary red is best forgotten until 2010. It should drink well over the following 15-20 years. ...impressive wine...” —WA 94

’04 Philip Togni Napa Spring Mountain Cabernet Sauvignon $97.99
“Readers looking for more ripeness, opulence, and an extroverted character should check out the 2004 Cabernet Sauvignon Estate, which is actually a larger crop than 2005. This sensational dense purple-colored effort boasts delicious blueberry, black raspberry, cassis, licorice, and olive-like notes. In the mouth, there is more creme de cassis as well as background toasty oak, structure, and tannin. I don’t think there has ever been a vintage where Philip Togni has cheated anybody on flavor intensity or tannic structure as his wines always last, even in lighter vintages, for twenty or more years.” —WA 95

’02 Vérité Sonoma Cabernet Sauvignon/Merlot Blend “La Joie” $129.97
“The full-bodied, classically-styled, Bordeaux-like 2002 La Joie’s (64.2% Cabernet Sauvignon, 28.5% Merlot, 7% Cabernet Franc, and .3% Malbec) deep ruby/purple color is followed by gorgeous aromas of black truffles, scorched earth, tobacco leaves, blackberry and cassis liqueur, and notions of minerals as well as acacia flowers.” —WA 98

’02 Vérité Sonoma Merlot Blend “La Muse” $129.97
“The impressively saturated ruby/purple-colored 2002 La Muse (92.5% Merlot, 7.2% Cabernet Franc, and a tiny dollop of Malbec) boasts a sweet nose of chocolate-covered blueberries, blackberries, melted licorice, smoked herbs, and earth. This opulent, full-bodied, luscious 2002 conceals plenty of tannin behind its voluptuous personality.” —WA 94

’03 Vérité Sonoma Merlot/Cabernet Franc Blend “Le Désir” $129.97
“Complimentary adjectives are almost inappropriate for the extraordinary complexity, fabulous richness, and sheer nobleness and beauty of the 2002 Le Desir (52.7% Merlot, 41.2% Cabernet Franc, and tiny percentages of Cabernet Sauvignon and Malbec). Dense aromas of creosote, burning wood embers, blackberries, blueberries, and violets are offered in the full-bodied, fabulously complex perfume. Full-bodied, with tremendous complexity, a voluptuous texture, and flavors of plum liqueur, figs, chocolate, espresso, and minerals, this is a tour de force in winemaking.” —WA 97

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