Wine By Nine

Red Wine by De Toren from South Africa. 55% Cabernet Sauvignon, 20% Cabernet Franc, 11% Merlot, 10% Malbec, 4% Petit Verdot This harmonious classic full structure has voluptuous soft red fruit flavors that continuously compete to dominate one another as this wine spends time in the glass. Strawberries, black currant, liquorice and sweet oak flavors are rounded off with fine cinnamon and caramel fudge, which lingers long after swallowing. The well-balanced tannin structure in combination with the wine's intense flavors will ensure that this great vintage stands proud as it improves in the bottle over the next couple of years.

Red Wine by Ch?teau Du Tertre from Margaux, France - Bordeaux. The words sexy, seductive, and opulent do not characterize most wines of the 2004 Bordeaux vintage. However, they do describe Du Tertre's offering, an exotic, nearly flamboyant wine that seduces the taster with its forward display of earthy, herb-tinged cassis and black cherry fruit, round, soft, lush palate, and concentrated, fleshy finish. Even the barrel sample could have been drunk with great pleasure. Enjoy it upon release, and over the following 12-14 years. - Wine Advocate

Red Wine by Chateau Les Ormes de Pez from St. Estephe, France - Bordeaux. A chewy red, showing intense aromas of raisin and spices, with hints of cedar. Full-bodied, with soft, velvety tannins and a long finish. Best after 2010. Wine Spectator 89 points A huge, dry wine that packs in dark tannins and new wood. But it also has black currant and herb flavors that give more complexity. Wine Enthusiast 88-90 points

Red Wine by Jacuzzi from Carneros, California. Valeriano is a wonderful blend of traditional Bordeaux varieties that displays rich cherry and herbal characters with a full mouth feel. It will pair nicely with a juicy grilled steak. Blend: 41% Cabernet Sauvignon, 31% Merlot, 18% Cabernet Franc, 9% Malbec, 1% Petite Verdot These grapes were picked from our different vineyard blocks at our Carneros Estate ranch. This cool climate growing region is influenced by its proximity to the San Pablo Bay and the Pacific Ocean. The cool temperature extends the ripening time of the grapes which allows them to retain their acid levels and herbal character contributing this wine's brightness and structure. The vines are planted in well drained volcanic soils of our hillside vineyard.

Red Wine by Chateau de Pez from St. Estephe, France - Bordeaux. Blend: 45% Cabernet Sauvignon, 44% Merlot, 8% Cabernet Franc, 3% Petit Verdot The 2004 vintage is a lovely, solid color with dark red, almost purplish-blue highlights. The nose is packed with rich, complex, slightly jammy fruit, plus aromas of roasting and mocha from maturation in wood. It is very fresh, with floral, spicy notes. On the palate, the wine is a crisp, fleshy attack, followed by mouth-filling but not overly hard tannins. The wine grows richer and fatter by the moment but with no loss of elegance. This handsome wine will mature to perfection. There is an aging potential here that will more than reward a few years' cellaring. Dark, dry tannins are what good Saint-Estephe is all about when young, and de Pez doesn't disappoint. But it does more, with refined black plum skin flavors, a rich mix of spices and mint, and a refreshing streak of acidity. In 4-5 years, this will be an outstanding wine. -Wine Enthusiast

Red Wine by Ch?teau Mongravey from Margaux, France - Bordeaux. In keeping with Bordeaux's left bank tradition, this wine is primarily Cabernet Sauvignon. Mongravey is a rich full bodied wine that's quite velvety in the mouth. It's full of black fruit flavors along with rich chocolate and hints of mint. It's very approachable at this young age. It is a wine which will offer you pure instants of happiness and emotion. Blend: 70% Cabernet Sauvignon, 30% Merlot. This wine will mature in 8 to 10 years but will cellar for up to 15 years. Since 1980, Chateau Mongravey's destiny lay in the hands of Regis Bernaleau who, thought and built the remarkable cellar, both aesthetically and technically. It's through hard work that he has been able to pass on his passion while ensuring that this exceptional cru always shines with prestige and elegance. Chateau Mongravey is amongst the most elegant Margaux wines... It is not surprising that the Alliance des Crus Bourgeois has awarded this exceptional cru the title of Cru Bourgeois as of the 2003 vintage.

Red Wine by Haras de Pirque from Chile, South America. 73% Cabernet Sauvignon, 27% Carmenere. Haras de Pirque vineyards, Upper Maipo valley (Sub Maipo region). The vines were planted in 1992. The parcels are selected by the special flavors and ripeness of the fruit. Special vineyard management to maximize the quality of the grapes. Deep red color. Layers of mint and chocolate, with a persistent hint of cherries. Very complex, ripe, deep and sweet tannins. Concentrated and velvety in mouth feel. Opulent fruit and spicy ending.

Red Wine by Ch?au d'Aiguilhe from Cotes de Castillon, France - Bordeaux. This large (120+ acres) vineyard planted on limestone and clay soils is composed of 80% Merlot and 20% Cabernet Franc. Bottled unfined and unfiltered, the 2003 was produced from yields of 28 hectoliters per hectare. It exhibits a dense purple color as well as a big, sweet nose of scorched earth, blackberries, underbrush, cherries, and smoke. Layered, opulent, powerful, and rich, with its tannin character well-hidden by abundant fruit, it should drink well for 10-12 years. It is another example of this backwater appellation producing a wine that transcends its pedigree. -Robert Parker

Red Wine by Ch. Duhart-Milon from Pauillac, France - Bordeaux. Fruity and expressive nose. Good, frank and complex attack with good balance. Nice length without overpowering tannins. Blend: Merlot 75%, Cabernet Sauvignon 25%

Red Wine by Domaines Baron Rothschild from Pauillac, France - Bordeaux. Deep, purple color. Discreet and complex on the nose, blending aromas of tobacco, dried fruit (figs) and licorice with toasted notes (hazelnuts,almonds). A big wine, structured and powerful on the palate, with tannins still in evidence and a very good finish with notes of licorice.

Red Wine by Columbia Crest from Columbia Valley, Washington. The Walter Clore Private Reserve was picked from Columbia Crest's premier vineyard sites. Vineyards are located on the Wahluke Slope (50%), offering aromatics, texture and complexity and on the Horse Heaven Hills (50%), introducing balance and body. A classic Bordeaux-style wine offering a heady nose of cherry, blackberry, cinnamon and cocoa. Fruit and oak are perfectly balanced on the palate, and the seductive chocolate, cherry, blackberry finish lingers. -Ray Einberger, Winemaker

Red Wine by Bernardus from Central Coast, California. Blend: 65% Cabernet Sauvignon, 28% Merlot, 3%Cabernet Franc, 3% Petit Verdot, 1% Malbec The Marinus Vineyard in upper Carmel Valley is planted with a blend of traditional Bordeaux varieties in separate blocks. These areas were identified as having distinct terroirs. Different planting and growing strategies are used with each block to develop components for blending in the final wine. The 2002 growing season was warm and sunny, but without any of our notorious and dreaded autumn heat-spikes, so the vintners were able to choose their picking days based on perfect ripeness levels. This provided an excellent balance of both ripe and bright fruit flavors. As always, the Marinus Vineyard was harvested block-by-block, varietal by varietal, according to ripening patterns over a four-week period. This growing season enabled the grapes to fully ripen with round tannins and moderate alcohol levels. The winery uses the traditional Bordelais method of destemming prior to fermentation and pumping over the tanks two to three times a day. Macerations last from ten to thirty days depending on the character of the grapes. After completing malolactic fermentation the new wine is transferred into small French oak barrels for sixteen months of aging. One half of the barrels are new oak to add dimensions of flavor and texture while respecting the character of the fruit. Complexity and balance of the wine is enhanced by the multiple lots from the different vineyard blocks. The last months before bottling the final blend is held in large oak upright tanks to encourage the integration of flavors.