Château Cap Léon Veyrin - Listrac Médoc, Cru Bourgeois Dark-purple color wine,the bouquet offers aromas of ripe red fruit as well as blackcurrant and black berry. Rich and intense, with considerable finesse. Tannins are very well integrated, giving an outstanding aging potential. 57 % Merlot - 40 % Cabernet Sauvignon - 3 % Petit Verdot --> Technical Sheet --> Shelftalker Best Serving Temp: 61-63ºF Year: 2003

Château La Fleur Bibian - Listrac Médoc 2004 In the month, this wine of Listrac Medoc has extraordinary volume filling the palate. Well structured, it is full and silky, a blend of spirit and virility. Its color takes on a ruby tint with a passing of time. The different elements melt into one other to give, finally, a velvety full and fleshy wine. 60 % Merlot - 40 % Cabernet Sauvignon. ---> Technical Sheet --> Shelftalker Best Serving Temp: 61-63ºF Year: 2004

Château Anglade Bellevue - Premiere Cotes de Blaye 2000 Dark, rich smell with flavors of blackcurrants, then spices and finally torrefaction. This wine developps fleshy, voluminous and luscious tannins. Ripe and lush on the palate. Long finish. 85 % Merlot - 15 % Cabernet Sauvignon. Best Serving Temp: 61-63ºF Years: 2000

Château Sorbey - Haut-Medoc Has a fine, spicy tannins and a carefully balanced maturation that reveals its solid aging potential. 55 % Merlot - 45 % Cabernet Sauvignon ---> Technical Sheet Best Serving Temp: 61-63ºF Year: 2005

Château La Gravette Lacombe - Medoc 2003 Dark purple-colored, with an axcellent nose of smoke and crème de cassis Intermixed with licorice. It offers “ crème de cassis “ cherry, plum, fig and cedar characteristics on the palate 60% cabernet sauvignon - 38% Merlot - 2% petit Verdot --> Technical Sheet --> Shelftalker Best Serving Temp: 61-63ºF Year: 2003

Château Le Barrail - Medoc 2004 With its vibrant, purple color, ripe plum and blackcurrent on the nose and soft, fleshiness on the palate, this is a beautifully approachable wine with up-front charm. Goes Perfectly with cheese and all red meats . 55% Cabernet Sauvignon - 45% Merlot. --> Shelftalker Best Serving Temp: 61-63ºF Year: 2004

Château Haut-Selve - Graves 2002 Aromas of smoke, herbs, red fruit and berries. Unusually powerful for a Graves . Full-bodied with good integrated tannin, wood, and red fruit flavors. Great with lamb, meats, and aged cheeses. --> Technical Sheet --> Shelftalker Best Serving Temp: 61-63ºF Year: 2002

Château Chateau La Truffe - AOC Pomerol 2005 Vintage Dark red colour. Rich nose with torrefaction and vanilla notes. Velvety attack with small oaky note. Nice structure in the mouth with harmonious tannins. Nice aroma freshness. Vinous and long final taste. 90% Merlot, 5% Cabernet Franc, 5% Cabernet Sauvignon --> Technical Sheet Best Serving Temp: 61-63ºF Year: 2005

Domaine Du Grand Ormeau - AOC Lalande de Pomerol 2001 Vintage Red colour with vermilion reflection. Nice secondary aromas, with vanilla notes. Fruity wine. Pleasant structure on the palate. Really nice to drink now. 80 % Merlot, 10 % Cabernet Franc, 10 % Cabernet Sauvignon --> Technical Sheet Best Serving Temp: 61-63ºF Year: 2001

Vieux Chateau Goujon - AOC Montagne Saint Emilion 2005 Vintage Dark red colour. Fruit-fowardy wine. Pleasant structure on the palate. 100% Merlot --> Technical Sheet Best Serving Temp: 61-63ºF Year: 2005

RIGHT BANK

Château Saint-Valery - Grand Cru - Saint Emilion 2002 Its dense ruby/purple color is followed by lovely aromas of blackcurrants, Cherry, smoke meats and minerals. Superb purity, full body, good acidity and moderate tannins. 80% merlot - 20% Cabernet Franc. To be drunk now or kept 5 or 8 years. --> Shelftalker Best Serving Temp: 61-63ºF Year: 2002

Château Saint-Valery - Tradition - Saint Emillion 2004 This well made 2004 offers a deep Ruby / Purple color as well as sweet black current fruit notes intermixed with mineral, licorice. This wine has sweet tannin, medium to full body and a long and nicely textured finish. Enjoy now and over the next 5 - 6 years. Best Serving Temp: 61-63ºF Year: 2004

Château Cadillac - Bordeaux Superieur 2003 Intense nose of spicy aromas with notes of pepper, cinnamon and red berries. Oak flavors with notes of cocoa and toasted bread. Soft on the palate with vanilla and toasted aromas. Round mouth with silky tannins on the finish. Great length on the palate. 70% Merlot, 30% Cabernet Sauvignon. --> Technical Sheet --> Shelftalker Best Serving Temp: 61-63ºF Year: 2003

Château Haut-Grandjean Complex nose with lots of ripe strawberries and black currants. Medium bodied with a hint of oak and leather. 70 % Merlot - 30 % Cabernet Sauvignon. --> Podcast Best Serving Temp: 61-63ºF Year: 2005

Château La Mouliniere, Bordeaux Deep red color. Developed nose of cassis, raspberry and cherry. Very fruity in the mouth with fresh red fruit and earthy spice flavors leading to a nice, long finish. A very approachable and versatile wine. 80 % Merlot - 20 % Cabernet Sauvignon. Best Serving Temp: 61-63ºF Year: 2005