 ** SOLD OUT **
Chilean
Carmenère/Cabernet Sauvignon
The Region: Chile is one of the oldest ‘new world’ winegrowing regions, with its first vintage planted by the Spanish in the 16th century. Winexpert’s Carmenère comes from the Maipo Valley, Chile’s most famous growing area located just south of the capital of Santiago. The
Wine: Similar to Merlot, Carmenère is a synonym for brilliant red, ‘carmine’. lended with the King of red grapes, Cabernet Sauvignon, it produces exceptionally powerful, rich red wines of great length and structure. Deep crimson red colour with luscious fruit aromas of plums and blueberry, a touch of chocolate and hints of coffee and toasty oak. On the palate, notes of red fruit, dark plums, damsons and spice, generously framed by toasty oak with a soft and well structured mouthfi lling texture, velvety on the tongue with very supple tannins.
The Food: Excellent with lighter meat dishes or sausages, smoked meats liver pâtés and is brilliant with roast duck. Robust, tannic and structured in its youth, this wine will require at least a year to open up and show its rich red ruit, and after two to three years will beguile with its smokey, velvety fi nish and spicy berry flavours.
Sweetness Code – 0 (dry)  ** SOLD OUT **
Australian Riesling
The Region: Australia’s vast Riverland region produces nearly 20% of all the country’s wine. The warm climate and rich sandy loam soils could produce higher yields, but artisan grape growers remove half the fruit at budburst and limit irrigation. With smaller numbers of berries and water-stressed vines, the resultant grapes, like those used in our Australian Riesling, display highly concentrated fl avour, aroma and body
The Wine: Medium bodied, crisp and refreshing, with aromas of white fruits, juicy apple, and the perfume of spring blossoms. It’s wonderfully drinkable, but still shows depth of fl avour with minerals and a bracing backbone of acidity and structure. The main difference etween a German and an Australian Riesling is that Australian Riesling tends to be drier. The Australian version exhibits the characteristics of the grape that we expect: the perfume, the complexity and the zest.
The Food: Riesling holds it’s own in food pairing like no other white wine, especially with savoury dishes or fruit - roast pork loin
stuffed with apricots is a delightful pairing. While crisply fresh and bright when young, it will develop more of its fl oral/mineral aromas after six months, and after a year will begin to show honey and citrus notes, and continue to deepen in fl avour after two years or more.
Sweetness Code – 0 (dry)  Sicilian
Nero d’Avola/Shiraz
The Region: The Sicilian climate has long hot summers, plenty of sunshine and mild winters, with just enough rainfall to keep the vines strong. Avola is a village in South Eastern Sicily, where Nero d’Avola evolved through selection by vine growers centuries ago, and has spread throughout the island.
The Wine: Sicilian winemakers often treat Nero d’Avola like Shiraz, which is why the two blend so well together. It has the classic Shiraz notes of blueberry, blackberry and dark fruits, with a delightful scent of rose, herry and herbs. This dark-garnet wine shows ripe, berrylike fruit aromas lent complexity by hints of toast and smoke. Warm and plummy with a touch of raisins and a hint of lmonds in the flavour, there’s sufficient acidity to give it structure, but the overall impression is soft as velvet.
The Food: A great choice for lamb chops; rare meat rounds out the wine. Also good with barbecued ribs, filet mignon, classic panfried pork chops and Roquefort cheese. While this is a wine that will age well for years, the exuberant fruit will beckon you for early drinking. If you do succumb, put a bottle aside for the future, but you won’t go wrong by drinking it after six months to a year.
Sweetness Code – 0 (dry)  Pacific Quartet
The Region: The Pacifi c Coast of North America has micro-climates that match those of the blazing sunshine of the Mediterranean to the crisp mountain air of the upper Rhine. ith so much range and variety, there is a perfect terroir for almost any grape you can name.
The Wine: This wine showcases bright fruit, excellent structure and a long fi nish. Vidal from British Columbia gives spiciness and stone fruit. Chenin Blanc from California gives a wonderful melony-honeyed aroma with hints of apple. Gewürztraminer from ashington contributes lychee, rose petals and floral notes, and Muscat from Australia’s Murray-Darling Valley gives wonderful grapey notes with dried fruit and hints of orange eel.
The Food: This wine has a range of fruit character and enough acidity to stand up to a wide range of foods, particularly spicy and savoury dishes, including Thai cuisine, rilled fi sh, herbed roast chicken or barbecued salmon. Although delicious right on bottling day, drinking it early would prevent it from showing it’s best—after six months the
Muscat and Vidal will dominate with spicy/grapey notes, after a year the Chenin Blanc’s honey and melon will come out, and at 18 months to two years the Gewürztraminer will show a perfumed floweriness and lush structure.
Sweetness Code – 1 (off dry)  Italian Brunello
The Region: Italy’s long, narrow peninsula reaches deep into the Mediterranean, basking in the relentless sunshine and welcoming warmth. Gentle sloping hillsides, rich mineral oils, the moderating breezes off of the Mediterranean waters and unique grape varieties work to make wonderful wines.
The Wine: Brunello is a large-berried variety of the angiovese grape, most famous in Brunello di Montalcino. Italy’s hot, dry climate allows Brunello to thrive, displaying great varietal character and intensity. The flavour profile of Sangiovese is fruity, with strong natural acidity, a firm and elegant to assertiveness and a robust finish that can extend surprisingly long. The aroma is generally subtle, with cherry, strawberry, blueberry, and violet notes.
The Food: Brunello shines in the company of assertively flavoured foods. Hard cheeses such as Asiago and Parmigiano Reggiano are splendid accompaniments and the wines backbone of acids and tannins make it work well with rich and spicy foods like Italian sausages or lasagna. Medium-bodied but boldly nnic and intense, this gripping wine will begin to open up after six months, but the richer fl avours will take at least 18 months to show, with cherry and spice dominating the long, ruity finish.
Sweetness Code – 0 (dry) 
** SOLD OUT **
January 2008 Limited Release – 18L format with 30% larger crushed Grape Pack
We have created an even more exciting version of our most popular wine kit for our 2008 Limited Release program. The wine is built upon the same principles as our original super-Tuscan style wine but with significant modifications that elevate the sensory impact to a new level.
• More than twice the amount of Tuscan Sangiovese
• 50% more juice than the original.
• 30% larger Crushed Grape Pack (2.6 litres) of virgin, crushed grapes.
• Juice and Crushed grapes upgraded to Walla Walla Appellation Quality from Bare Ridge Vineyard.
• Crushed grape pack contains a 2/3 Cabernet and 1/3 Merlot blend of grapes.
• Premium, toasted European oak is used in our 2-stage process.
• No sugar added to the must. Juice from our finest, low-yield block in Walla Walla, heightens the aromatics and creates more defined structure and concentrated flavours.
Walla Walla Merlot skins add ripe plum notes and a sense of roundness to the taste profile. The newly added Cabernet skins intensify black currant notes, build body and add more pronounced tannins.
The extra Sangiovese adds more bright and lively red fruit character typical of Tuscan wines.
The 2-stage, toasted oak treatment harmonizes with the tannins while introducing vanilla, toast and a hint of smoke. Overall, the depth, complexity, mouth-feel and finish of the wine are significantly enhanced.
This Reserve Cuvée is truly special and would be a great addition to your cellar for special occasion meals.
CELLARING
Quite approachable after about 7 months, but do plan to give the wine extended ageing (up to 3 or even 4 years) so that you and your guests can discover all that the wine has to offer.
FOOD PAIRINGS
Open early (decant if possible) to let this big wine release its aromatics and multiple layers of flavours. Serve with your choicest red meats, game and other rich or sauced dishes 
February 2008 Limited Release – 18L format with crushed Grape Pack
AREA AND VINTAGE
The 2007 crop year on Red Mountain was terrific! A late bloom was followed by excellent ripening conditions during the summer and continued through August and into September. As a result, the grapes matured weeks early and were packed with flavour. This was bad news for some wineries which had contracted the fruit because they did not have enough tank space available to take all of the grapes when they had to be picked. It was good news for Cellar Craft customers because we were able to pick up about 15% of the total Red Mountain Syrah crop - enough grapes for a Limited Release offering. Truly a once in a blue moon opportunity.
Red Mountain is the preferred source for Syrah in Washington. The grapes are traditionally sold to wineries throughout Washington for vineyard designated wines or to add power and intensity to top-end blends. Several of these wines have ranked in “Best American Syrah” lists.
Only about 2% of Washington’s Syrah comes from this acclaimed appellation. 15% of that is now available to Cellar Craft customers.
THE WINE
In the Rhône style, we have included a tiny amount of Viognier to co-ferment with the Syrah. The Viognier contributes lifted floral scents that overlay the wealth of fruit and spice aromas from the Syrah.
The initial flavours suggest licorice and tobacco then quickly give way to powerful and complex notes of blackberry, blueberry, plum, candied orange, fig, black pepper, raspberry and chocolate.
The chalky Red Mountain soil contributes a taut edge of minerals that keeps the wine fresh and pure.
The fully mature grapes, along with the ripe skins and mature pips contribute to and lift the luscious texture and display a gentle, creamy grain in the tannins.
We have included shavings and cubes of medium toast, European oak for a 2 stage oak processing. The oak adds toast, a suggestion of smoke and vanilla, while pulling all the elements into harmony. Fruit, minerals, acid and tannins achieve exquisite balance. Blackberry, black pepper and floral flavours build to a concentrated, muscular finish.
While fruit dominates, it is not of the jammy, fruit-forward style popularized by Australia. Rather, it is more refined, elegant, integrated and could more reasonably be likened to the style of North Rhône reds.
CELLARING
This special wine deserves special treatment. We strongly suggest that you plan on cellaring it for at least a year and keep a few bottles for 2 years or longer.
FOOD PAIRINGS
Serve with your best cuts of red meats or rich, braised and simmered shanks. 
** SOLD OUT ** March 2008 Limited Release – 16L format with an exclusive Flavour Reserve
Gentil is the ancient, traditional name given to wines assembled from Noble Alsatian varieties of grapes. The tradition carries on today with recognized standards for the blend.
A minimum of 50% of the wine must be made from 2 or more of the Noble varieties: Riesling, Gewurztraminer, Pinot Gris and Muscat.
Alsace has always set the standard of excellence for aromatic white wines in Europe. In recent years however, the globalization of wines has proven that great wine styles have no borders and that aromatic whites are now successfully being made in many new world regions. Washington state, with its short, intense growing season, typified by hot days and cool nights, closely mimics conditions in Alsace and has proven to be world-class in the production of Noble varieties formerly associated mainly with Alsace.
Our Limited Release, Tribute blend utilizes grapes grown in Washington’s Yakima Valley appellation. Low-yield, self-managed blocks within Cherry Hill, Snipes Valley and Lazy Lizard Vineyards provide the fruit for the blend. We expect that 35% - 40% of the Noble content will be Riesling, with 25% -30% each of Gewürztraminer and Pinot Gris. Muscat will make up the balance. The blend will be finalized after trials with the 2007 crop juices.
Riesling is refined and delicately fruity. The perfume gives a prelude to the peach and apricot flavours that follow, along with subtle mandarin and floral notes. The elegant structure and defined edge make Riesling an ideal base for the Gentil blend and opens vast opportunities for food pairings.
The Gewurztraminer is full-bodied, powerful, exuberant and seductive. Its deep bouquet contributes rich aromas of mango, lychee, rose petals and spices.
Pinot Gris is full-bodied with characteristic opulence and roundness that provide the framework for a well structured wine and a long finish.
The small amount of Muscat releases heady top-notes of grapey aromatics that define this Alsatian specialty. They draw you into the waves of sensory delight that follow from the combined mélange of pleasures.
An all natural flavour reserve will be included to elevate the aromatics, contribute just enough unfermented, natural sugars to balance the fruits’ acid and round-out the mouth-feel.
The result is a vibrant wine with perfect acid/sugar balance that is incredibly food friendly. This is the trademark of the great whites of Alsace and the Gentil blend is the perfect introduction to the Alsatian style. Promotional materials proclaim, when describing the Alsatian style “Seven grapes and one thousand aromas”. Hyperbole aside, our tribute wine will expose you to a multitude of aromas - some that you may not have previously experienced. We invite you to consider this Limited Release for a new wine discovery. We think that you will be thrilled by it.
CELLARING
Enjoy a taste straight from the carboy but then let the wine rest for a couple of weeks. It is fresh and racy while young but can be expected to develop for a year or more. It is usually consumed during the first year.
FOOD PAIRINGS
Serve lightly chilled and experiment with food pairings. We enjoy the wine with Asian foods, chicken, scallops, halibut and pork, but you will find it to be a suitable companion to most dishes. 
April 2008 Limited Release – 18L format with crushed Grape Pack
Red wines from southern France, on both sides of the Rhône, have long been enjoyed as sound, often light, wines of good value. In recent years, there has been increased emphasis on quality; lower vineyard yields, increased use of Syrah, introduction of modern wine making practices and use of new oak barrels. Today’s wines are more substantial, but not over-powering, show brighter fruit character and the refinement that comes with new oak. They are now being sought for their unique qualities more than for their value. Not profoundly deep and complex, they offer straight-ahead pleasure with bright and lively fruit. Friendly and extremely easy to enjoy. Pleasing wines that don’t cry out for a steak to balance their heft. Our GSM has been designed to reflect this new style.
AREA, VINEYARDS AND GRAPES
The Département of Gard is an area which, on its eastern border, extends along roughly 100 km of the Rhône River and runs south to the Rhône delta and the Mediterranean. The Côtes du Rhône appellation of Costières de Nimes lies within the Gard. Stone covered Vineyards within the area and south west of Avignon produced the 3 principal grapes used in this blend. The mix forms the basis of classic South-Rhône wines.
Yields from our blocks ranged from 2.8 – 3.2 tons / acre. The fruit was fully ripe at 22.7 – 25.3 brix at harvest with pH running 3.6 – 3.8. Intense, lush and full of flavour!
VINTNING PROCESS
The must ferments with 2 litres of Crushed Grape Pack made from a mix of the French grapes used in the blend. 2-stage processing of toasted European oak is used.
THE WINE
Grenache, the dominant grape, is mellow, round and fruity while adding a little spice. Syrah, the next largest component, is responsible for the colour, adds tannins, contributes berry aromatics and enables longer term ageing. Mourvédre is used in lesser proportion, but completes the structure and adds intensity and aromas that improve with age.
The finished wine shows deep garnet colour with violet tints.
The nose is bright and open with the perfume of raspberries, strawberries, plums and cherries. Herb and spice notes build with ageing.
On the palate, the wine, in its youth is medium-bodied, well-balanced and fruity. Older, it offers a lovely concentration of flavours with a long, delicate finish.
CELLARING
Pleasant to drink after a few months in the bottle and it will age elegantly for 2 years or even longer.
FOOD PAIRINGS
A good choice for social enjoyment (consider instead of Merlot). Young, the wine is perfect with chicken, pork and grilled meats. Older, it works well with more robust dishes - red meat cooked in sauce, game, cheese and chocolate. In this case, it is better to serve it temperate (15°C). |
