Selection
Château Mouton Rothschild 2005 Pauillac Magnum
Intense and beautifully composed, with blackcurrant, dusty cassis and dark fruit joined by coffee, cocoa, grated chocolate, spice, smoke and a faint savoury herbal note. Full-bodied and powerful yet elegant, the palate is rich, balanced and tightly woven, with firm tannins, fresh acidity and a long, silky finish. Give it about two hours in a decanter before serving with beef or lamb.
Château Lafite Rothschild 1990 Pauillac
Dried flowers, cedar and tobacco lead a classic, increasingly expressive bouquet, with red currant, cassis and cigar-box spice underneath. The palate is supple and vibrant, showing refined red fruit, creamy tannins and a savoury thread of herbs and forest leaf. The finish is long and composed. Decant carefully for sediment and serve with roast beef, duck or aged hard cheese.
Château Lafite Rothschild 2000 Pauillac
Smoke, cigar wrapper, ripe plum and currant open into cedar, wet earth and warm spice. The palate is rich and full, combining deep concentration with bright red fruit, silky tannins and a measured dusty edge on the long, classic finish. Still poised for further development, it benefits from two to three hours in a decanter before serving with lamb or beef.
Domaine Armand Rousseau 1994 Chambertin Grand Cru
Mature and remarkably balanced, with red fruit retaining freshness despite the vintage's leaner reputation. The palate avoids undue heaviness or tired fruit, showing a composed structure and firm, lightly green-edged tannins on the finish. It is drinking well now and may continue to hold. Stand upright, open carefully and serve with roast game or earthy mushroom dishes.
Craigellachie 33 Year Old Limited Release Small Batch
Layered and assertive, with raisins, apples, banana and pineapple set against leather, mineral notes and a lightly savoury edge. The palate brings caramel, oatmeal and ripe stone fruit, while mint and clove provide freshness through the rich middle. Its texture is substantial without becoming heavy, and the mature character remains lively rather than overly woody. The finish is long and intense, lingering on dried fruit, cool spice and mineral depth.
Remoissenet Pere et Fils 1959 Richebourg Grand Cru
Still remarkably vital for its age, with dried fruit, hay, flowers and savoury spice unfolding around a distinctly saline, sea-brine note. The palate can show firm, forward tannins and surprising lift, though bottle condition matters: some examples remain energetic and youthful, while others fade in the glass. Stand upright, open carefully and follow closely after pouring.
Château Mouton Rothschild 2000 Pauillac
Crème de cassis, blackberry and raspberry lead a layered bouquet, with cedar, tobacco, truffle, coffee, vanilla, earth and exotic spice adding complexity. Concentrated and full-bodied, the palate is fresh and focused, with polished tannins, excellent balance and a long, lingering finish. Allow three to four hours in a decanter and serve with beef Wellington, roast lamb or game.
Château Mouton Rothschild 1996 Pauillac 3 L
Complex and still poised, with blackberry, cassis and red berry layered with anise, cedar, cigar box, coffee, dark chocolate, leather and subtle exotic spice. Medium- to full-bodied, the palate balances fresh acidity with ripe silky tannins, impressive concentration and a long, structured finish. Decant for about two hours and serve with roast beef or lamb.
Remoissenet Pere & Fils 1989 Chambolle-Musigny 12 L
Cherry, iron and dried herbs lead into savoury beef-broth notes. The palate remains richly textured and impressively long, with bright acidity carrying the mature fruit and keeping the finish energetic. The profile is evolved but still clear and composed. Bottle variation is expected at this age; stand upright before opening and decant gently around any sediment.
Screaming Eagle Cabernet Sauvignon 2006 Napa Valley
Vivid and finely cut, with sweet red berries, black cherry and cassis joined by crushed rock, flowers, spice box and a savoury touch of sage. The palate is energetic rather than weighty, bringing vibrant acidity and fine tannins to a pure, concentrated core of fruit. Long, mineral and persistent on the finish, it rewards decanting and suits roast lamb or beef.
Screaming Eagle Cabernet Sauvignon 1996 Napa Valley
Silky and deeply concentrated, with black raspberry, cassis, ripe black cherry and dark plum lifted by licorice, marzipan, honeysuckle and gentle floral spice. The palate is rich but never heavy, balancing pure fruit with fresh acidity, fine tannins and seamless texture. Clean and lingering on the finish, it benefits from air and pairs beautifully with roast beef or lamb.
Pétrus 2004 Pomerol
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.
Château Le Pin 1998 Pomerol
Macerated black cherry and cassis lead into dark chocolate, truffle and warm spice. The palate is rich and full, but an ethereal, silky texture keeps the concentrated fruit from feeling heavy. Graphite and fine mineral detail bring definition, carrying plum, liquorice and earthy complexity through the exceptionally persistent finish.
Château Lafite Rothschild 1982 Pauillac
Deeply aromatic and still beautifully composed, with red currant, cherry and cassis framed by cedar, tobacco, cigar wrapper and warm spice. The palate is silky and precise rather than weighty, carrying mature earth and leafy complexity through a fresh, persistent finish. Stand upright and decant gently for about an hour, watching for bottle variation, then serve with lamb, veal or mushrooms.
Midleton Very Rare 2009
Rich yet polished, with toasted nuts, fudge and apple crumble on the nose, lifted by an intriguing flash of chilli and ripe banana. The palate is velvety and measured, bringing vanilla-coated apple, butterscotch and cracked cinnamon over a smooth grain-led core. Spice remains restrained, allowing the creamy orchard-fruit character to stay clear. The finish is elegant and persistent, tapering through soft sweetness and mellow oak.
Petrus 1999 Pomerol
Fragrant and finely drawn, with red berries, black truffle and sage leading into plum, blackberry and a savoury touch of olive. The palate is medium-bodied and supple, balancing a velvety texture with fresh definition and finely grained tannins. Chocolate shavings and earthy detail emerge through the middle, while the finish stays poised, lyrical and persistent. A mature Pomerol of elegance rather than sheer weight, ready to enjoy with careful decanting.
The GlenDronach 1972 39 Year Old Single Cask #2033
Deeply sherried and intensely mature, opening with coffee beans, blackcurrant jam, dried figs and orange zest, then tobacco, cedar and dark chocolate. The palate is powerful and dry-leaning, with black cherry, raisins, roasted spice and a pronounced old-oak structure. A faint balsamic edge adds lift and complexity rather than sweetness. The finish is exceptionally long, carrying dark fruit, tobacco, cocoa and a whisper of smoke. Best approached slowly and neat.
Pétrus 2000 Pomerol
Deeply concentrated and complex, with blackberry, wild strawberry and plum layered with cedar, pencil box, mocha, cocoa, vanilla, liquorice and earthy truffle. The palate is rich and seamless, combining sweet tannins with a dense, silky texture and a long, savoury finish. Decant for about three hours and serve with roast leg of lamb or slow-braised beef.
Pétrus 1998 Pomerol
Intense and opulent, with plum, blackberry, blueberry and chocolate-coated cherry framed by truffle, flowers, smoke, liquorice and a cool menthol lift. Full-bodied and concentrated, the palate is rich yet polished, with silky texture, fresh acidity and a long, limestone-tinged finish. Allow two to three hours in a decanter and serve with beef, lamb or truffle-accented dishes.
Pétrus 2005 Pomerol
Youthful and intensely concentrated, with blueberry, floral notes, vanilla and coffee emerging from a layered, refined bouquet. The palate combines remarkable depth with fresh acidity, ripe tannins and a silky, well-integrated texture, carrying its fruit through a long, expansive finish. Give it three to four hours in a decanter and serve with pork ribs, roast lamb or beef.