2004
2004
Vignalta 2004 Alpianæ Fior d’Arancio Passito 375 mL
Italian Dessert
Orange Muscat grapes are dried in a sheltered room for about four months before crushing and pressing. The concentrated must ferments slowly in oak barrels for almost two years. Amber in colour, the wine carries apricot and orange-peel aromas. The variety ripens later than Canelli Muscat and has a thick skin, with pronounced aroma and flavour.
Summerhill 2004 Cipes Traditional Cuvée
Canadian Sparkling
Honeyed yellow apple, caramel, toasted nuts and earthy umami accompany marmalade, ginger and key lime pie. Seashell minerality appears with a creamy mousse and mouthwatering acidity. The blend is eighty-seven percent Chardonnay, twelve percent Pinot Noir and one percent Pinot Meunier. Made by the traditional method, it spent at least eighteen years on its lees before small-batch disgorgement began.
Zenato 2004 Amarone della Valpolicella Classico
Italian Red
Ruby red colour accompanies smoky dried-fruit aromas. Ripe berry, tar, cedar, Indian spice and cola appear with ripe cherry. The palate is rich in fruit and chewy, with lingering sweetness; the wine is very long lasting. Corvina comprises 80 percent of the blend; Rondinella and Sangiovese each comprise 10 percent. Rich extract, structural acidity, balance and depth are also present.
Duckhorn 2004 Three Palms Vineyard Merlot Napa Valley
American Red
Red fruit, dried herbs, allspice, vanilla bean and dust accompany ripe strawberry, dried cherry, toasted oak, chocolate and spice. The texture is velvety, with bright acidity and firm, well-integrated tannins. The blend is seventy-five percent Merlot, ten percent Cabernet Sauvignon, nine percent Petit Verdot, five percent Cabernet Franc and one percent Malbec. Maturation lasts twenty months in new sixty-gallon French oak barrels. The wine contains 14.5 percent alcohol.
Mission Hill Family Estate 2004 Oculus
Canadian Red
Merlot accounts for seventy-four percent of the blend, joined by Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Cedar, cassis and savoury black fruit appear alongside mint, liquorice, black raspberry and bitter chocolate. The wine is medium-bodied, with firm tannins and powerful character. This Bordeaux-inspired red comes from the Okanagan Valley in British Columbia and is presented in a 750 mL bottle.
Col d’Orcia 2004 Poggio al Vento Brunello di Montalcino Riserva
Italian Red
Red cherry, plum and cranberry form the documented fruit profile, joined by violet, clove and fennel. Tobacco, cedar, licorice and dried herbs add mature savoury detail; a saline edge is also recorded. The palate is described as silky and polished, leading to a long, refined finish marked by spice, menthol and porcini. Four years of oak ageing is also recorded.
Biondi-Santi 2004 Tenuta Greppo Brunello di Montalcino
Italian Red
Deep garnet colour opens to cherries, raspberries, licorice, forest floor and leather. The documented palate remains youthful and intense, yet balanced, with refined tannins and lively acidity. A second exact record adds stone fruit and blackberry, describing a fresh, layered and elegant profile with ripe tannins and a very long finish. This is a mature Brunello that still shows notable freshness and definition.
Blankiet Estate Paradise Hills Vineyard 2004 Merlot
American Red
Black cherry, blackberry and plum lead a deep, opulent bouquet. Dark chocolate, espresso and anise add richness, while herbs, black olive and a trace of smoke bring savoury definition. The palate is full and seamless, with generous fruit carried by smooth, integrated tannins. Broad without feeling heavy, it finishes long and composed with cassis, cocoa, liquorice and a lingering earthy note.
Batasiolo Boscareto 2004 Barolo
Italian Red
Red berry and delicate mineral notes lead a finely detailed bouquet, joined by exotic tea, liquorice, sweet ginger and clove. The palate is sharply focused, with clear acidity and firm, closely knit tannins framing the mature fruit. Ash and smoke add savoury depth without overwhelming the wine's restraint. Persistent and composed, it finishes with red fruit, spice, minerals and a dry earthy echo.
Rudd 2004 Oakville Estate Red
American Red
Cassis, blackberry and dark plum are layered with graphite, liquorice, mocha and a quiet violet lift. The palate is full and concentrated, yet freshness keeps the ripe fruit defined. Sweet, polished tannins create a broad, supple texture without a hard edge, while cedar, sage and mineral notes add savoury detail. The finish is long and persistent, returning to blackcurrant, graphite and restrained spice.
Aalto 2004 PS Ribera del Duero Magnum 1.5 L
Spanish Red
Blackberry and pomegranate lead an intense, expressive profile, joined by dark chocolate, mineral detail and warm spice. The palate is rich and voluptuous yet carries its scale with balance and surprising lightness. Ripe, firm tannins give structure, while liquorice, leather and savoury meat add depth. The texture stays velvety through a long, gently sweet finish. Decant before serving with roast lamb or braised beef.
Quinta do Noval 2004 Nacional Vintage Port
Portuguese Fortified
Blackberry, blackcurrant and dark plum are lifted by violet, cranberry and a touch of citrus freshness. Liquorice, cistus, rosemary and incense add savoury aromatic detail. The palate is powerful and concentrated, yet the mineral line and bright acidity keep the sweetness controlled through a long finish. Decant for sediment and serve in small pours with blue cheese, dark chocolate or walnuts.
Remoissenet Père et Fils 2004 Le Montrachet Grand Cru
French Wine
Bruised apple and ripe stone fruit are joined by coconut, pineapple and passionfruit, followed by honey, butterscotch and brioche. The palate is broad and creamy, with intense stony minerality bringing definition to the mature richness. A savoury corn-husk note adds another layer. Serve slightly cool in a wide glass with lobster, roast chicken, turbot or a rich mushroom dish.
Louis Roederer 2004 Cristal Vinothèque
French Wine
A deep gold Champagne with white flowers, candied lemon, baked apple and toasted pastry, developing smoky notes, dried fruit and hazelnut as it opens. The palate is finely textured and remarkably fresh, with compact bubbles, chalky salinity and a dry, lightly bitter finish. Extended cellar ageing has brought complexity without dulling the wine’s energy. Serve in a generous white-wine glass with turbot, roast poultry, lobster or mature Comté.
Veuve Clicquot 2004 La Grande Dame Brut Champagne
French Sparkling
Floral and open, with baked pear, brioche and toasted nuts joined by apple, quince and a quiet honeyed note. The palate is creamy yet energetic, its fine mousse carried by bright acidity. Cherry, strawberry and chalk bring freshness and definition through the middle. The finish is balanced and persistent, leaving dried apple, pear, bread dough and a clean mineral trace.
Chateau Lafite Rothschild 2004 Pauillac
French Red
Refined and aromatic, with blackberry, graphite and cedar unfolding over dark currant fruit. The palate is medium-bodied and precise, shaped by silky tannins and fresh, well-judged acidity. Tobacco and subtle earth emerge with air, while the fruit remains clear and composed rather than heavy. The finish is long, polished and quietly persistent, carrying cassis, cedar and mineral detail. An elegant mature Pauillac with depth held firmly in reserve.
Chateau Margaux 2004
French Red
Polished and aromatic, with violets and dark red fruit joined by espresso, tobacco and gentle earth. The palate is medium-bodied and silky, balancing fresh cherry and blackberry with finely shaped tannins and an elegant, measured richness. Floral lift and spice keep the wine poised as it opens. The finish is long and composed, carrying ripe fruit, subtle oak and savoury detail without losing its characteristic delicacy.
Pétrus 2004 Pomerol
French Red
Refined and structured, with black cherry, plum and cassis supported by earth, truffle, graphite, dark chocolate and gentle spice. Rich and full-bodied, the palate brings ripe black fruit, well-integrated tannins, balanced acidity and a smooth texture into a long, lingering finish. Give it about three hours in a decanter and serve with duck, roast lamb or mushrooms.
Domaine Philippe Delesvaux 2004 Clos du Pavillon Coteaux-du-Layon Saint-Aubin
French Dessert
Fresh white pear leads into apricot, persimmon, fig and dried tangerine, with honey, candied apple and a light butterscotch note adding depth. The palate is fully sweet and generously textured, yet lacy acidity and a fine mineral spine keep it precise. Almond and honeysuckle emerge across the long, composed finish.
Dal Forno Romano 2004 Vigna Seré Recioto 375 mL
Italian Dessert
Intense black cherry and kirsch lead a concentrated aroma, joined by violet, clementine and blackcurrant jam. Mint, chocolate and Christmas-cake spice add depth, while charred cedar and prune bring a darker savoury edge. The palate is powerful but sharply defined, its sweetness held by freshness and structure. The finish is polished and persistent, leaving dark fruit, cocoa, spice and aromatic lift.
Château Haut-Brion 2004 Pessac-Leognan
French Red
Refined and restrained, with blackcurrant, black cherry and savoury dark fruit joined by graphite, cedar, smoke, cigar box and mineral notes. Medium-bodied and focused, the palate combines fresh acidity with fine, well-integrated tannins, measured concentration and notable vitality. The finish is long and pure; decant for about four hours and serve with simply prepared beef or lamb.
Château Mouton Rothschild 2004 Pauillac
French Red
Black fruit and cassis sit beneath baked spice, smoke, earth and a distinctive saline note. Medium-bodied and cohesive, the palate has measured grip, a slightly chewy texture and a correct, savoury finish rather than overt richness. Bottle variation is significant, so provenance matters; stand upright and decant carefully for about two hours before serving with beef or lentils.
Château Lafite Rothschild 2004 Pauillac
French Red
Mint, cedar, tobacco and herbs lead a bright, savoury profile, with red berry, cassis and black fruit underneath. Medium-bodied and refined, the palate shows silky polish, lead-pencil detail and a salty mineral edge, finishing firm and slightly dry in a traditional style. Decant for one to two hours and serve slightly cool with roast chicken, lamb or lentils.
Château Latour 2004 Pauillac
French Red
Cassis and dark cherry lead a refined bouquet, with carob, cedar, pencil shavings, nuts and floral notes of lilac, lavender and jasmine. The palate is round, supple and balanced, combining fresh acidity with ripe tannins, chocolate richness and a structured, elegant finish. Still developing, it benefits from about two hours in a decanter before serving with beef or lamb.