Made from a 120-year-old, dry-farmed Shiraz vineyard (one of Australia’s oldest vineyards), this classic effort possesses a European-like structure. Fashioned by winemaker Reid Bosward (also responsible for the turn-around in quality at Kaesler), it was aged in French oak casks, of which one-third were new. This full-bodied, inky/purple-hued Shiraz exhibits notes of lead pencil shavings, smoke, camphor, black currants, and blackberries. With great purity, stature, and intensity as well as full body, and surprising definition and length, it requires 3-4 years of cellaring; it should age for 12-15+ years. The pricing is bold, but how often do you get to taste a compelling wine from 120-year-old vines?Importer: Benjamin Hammerschlag, Epicurean Wines, Seattle, WA; tel. (206) 923-1376

A serious discovery by importer Ben Hammerschlag, this is the debut release from this estate. From a vineyard planted in the late 1880s, this beautiful Shiraz was aged completely in French oak. Reminiscent of a French Hermitage, it exhibits an opaque purple color along with a perfume of lilacs, minerals, and measured creme de cassis. Pure and elegant, with austere tannin, great persistence, and a tremendous finish, this striking Shiraz is similar to a single vineyard Chapoutier Hermitage such as Le Pavillon. Anticipated maturity: 2008-2018.Importer: Benjamin Hammerschlag, Epicurean Wines, Seattle, WA; tel. (206) 923-1376