> White Springs Sportsman Non Vintage 2004 750ml

Polaris Sportsman 400 2004 2005 Rear Inner CV Boot Kit New replacement Rear Inner CV Boot Repair Kit for Polaris atvs. Fits the following models. Sportsman 335; 1999, 2000 Sportsman 400; 4x4; 2001, 2002, 2003, 2004, 2005 Diesel 455 4x4; 2000, 2001, 2002 Sportsman 500 4x4; 1999, 2000, 2001, 2002, 2003, 2004, 2005 Worker 500 4x4; 1999 Sportsman 600 4x4; 2003, 2004, 2005 Sportsman 700 4x4; 2002, 2003, 2004, 2005 Kit includes Boot, Clamps and Grease Bag. If you need another boot kit or one for the

Polaris Sportsman 700 2004 2005 Rear Inner CV Boot Kit New replacement Rear Inner CV Boot Repair Kit for Polaris atvs. Fits the following models. Sportsman 335; 1999, 2000 Sportsman 400; 4x4; 2001, 2002, 2003, 2004, 2005 Diesel 455 4x4; 2000, 2001, 2002 Sportsman 500 4x4; 1999, 2000, 2001, 2002, 2003, 2004, 2005 Worker 500 4x4; 1999 Sportsman 600 4x4; 2003, 2004, 2005 Sportsman 700 4x4; 2002, 2003, 2004, 2005 Kit includes Boot, Clamps and Grease Bag. If you need another boot kit or one for the

Spring Valley Vineyard was established in 1993 on wheat land in SpringValley, Walla Walla County; land that has been farmed by the Corkrumfamily for five generations Evaluation of the terroir revealed anexcellent environment for growing wine grapes With elevationbetween 1,200 and 1,500 feet, today Spring Valley maintains a fortyacrevineyard made up of Cabernet Sauvignon, Merlot, CabernetFranc, Petit Verdot, Malbec, and SyrahPlaced on a south-southwest facing hillside, the vines follow thenorth-south slope of the hills in vertical rows This orientation, coupled with the declination of slope affords the vines optimalsunshine, cold air, drainage, and takes advantage of the reflectivenature of the surrounding hillsFollowing the tradition of Uriah, Frederick and Nina Lee Corkrum, ShariCorkrum Derby and her husband Dean Derby continue to operate thewheat, vineyard and winery Dean's brother, Gaynor Derby, manages thevineyard The hard work, traditional values and deep family ties that havekept the ranch going got over 100 years is mirrored in Spring ValleyVineyard's signature offerings Wine WASHINGTON STILL WINE

Polaris Sportsman 500 2003 2004 Rear Inner CV Boot Kit New replacement Rear Inner CV Boot Repair Kit for Polaris atvs. Fits the following models. Sportsman 335; 1999, 2000 Sportsman 400; 4x4; 2001, 2002, 2003, 2004, 2005 Diesel 455 4x4; 2000, 2001, 2002 Sportsman 500 4x4; 1999, 2000, 2001, 2002, 2003, 2004, 2005 Worker 500 4x4; 1999 Sportsman 600 4x4; 2003, 2004, 2005 Sportsman 700 4x4; 2002, 2003, 2004, 2005 Kit includes Boot, Clamps and Grease Bag. If you need another boot kit or one for the

Polaris Sportsman 600 2003 2004 Rear Inner CV Boot Kit New replacement Rear Inner CV Boot Repair Kit for Polaris atvs. Fits the following models. Sportsman 335; 1999, 2000 Sportsman 400; 4x4; 2001, 2002, 2003, 2004, 2005 Diesel 455 4x4; 2000, 2001, 2002 Sportsman 500 4x4; 1999, 2000, 2001, 2002, 2003, 2004, 2005 Worker 500 4x4; 1999 Sportsman 600 4x4; 2003, 2004, 2005 Sportsman 700 4x4; 2002, 2003, 2004, 2005 Kit includes Boot, Clamps and Grease Bag. If you need another boot kit or one for the

93 pts WSA big, bold, rich and expressive style that packs in lots of flavor, yet manages to be elegant and stylish without being heavy Deep, perfumed currant, floral, spice and berry flavors coat the palate, ending with ripe, integrated tannins Drink now through 2014 1,750 cases made -JLVintage Comparison 2003 vs 2004Welcome to the No Brainer! The 2004 in a blind comparison killed the 2003, hands down 2004 California Cabernets are splendid The 2003 had harsh tannins and the 2004 achieved smooth tannins which helps make a wine great Its hard not fall in love with this wine We opened a second bottle for our customers and I put a case in my cellarVARIETAL COMPOSITION: 100% Cabernet SauvignonVINEYARD S: The Hollywood & Vine 2004 Cabernet Sauvignon was harvested from four very unique growing regions, all within Napa Valley The fruit comes from the highest reaches of Mount Veeder, the Old Federal Vineyard on Oakville Bench (between the Tokalon and Harlan Estate), the historic JJ Cohn estate in Rutherford, and from the steepest Spring Mountain slopes Harvested in separate small lots between September 10th and 14th 2004, the vineyards were kept entirely separate in barrels for the first 6 months, then judiciously blended and allowed to 'marry' for several additional months of aging before being lightly filtered for clarity previous to bottling in May of 2006BARREL AGING: Fermented on skins for approximately three weeks, then transferred to barrels (60% new French oak) The wine was aged in small oak for approximately 20 monthsANALYSIS: Alcohol: 147% by volume CASES PRODUCED: 1750 - 12 x750ml cases: 36 cases - 6 x 15lt, 24 - 3ltRELEASE DATE: April 2007WINEMAKER: Celia MasyczekWINEMAKER NOTES: This ultra-ripe Cabernet shows the complexity of its multi-faceted origins Bright black cherry and blackberry notes from Oakville and Rutherford dominate the aromas, as Spring Mountain's trademark ripe plum and cedar/forest floor notes add complexity Structurally, the wine shows the density of hillside fruit from Mt Veeder and Spring Mountain, as well as the supple tannins of the benchland vineyardshttp: //wwwhollywoodand vineinccom/cabhtm Wine CALIFORNIA STILL WINE

Lamborghini Trescone 2004 from Umbria- This red IGT produced in Umbria was named for a traditional dance (and I always thought a Lamborghini was one of Italys finest cars!) performed during the harvest and represents the more youthful wine of the estate (read: not too tannic for turkey!) It is produced from Sangiovese, Ciliegiolo and Merlot and is obtained from grapes grown in the area of Panicale in Umbria The vineyards were planted in the early 1970s with the exception of the Merlot vines which were planted in 1997 The fruit underwent maceration for tweny days allowing for the necessary skin contact and was followed by the primary fermentation in stainless steel tanks The wine was placed in 5000 liter oak barrels for four months prior to bottling The winery says the 2004 vintage was a total surprise for them: every step starting from the harvest, the fermentation and the refining seemed even too much perfect to be true We hope that in their wines you can feel their joy for a wonderful vintage Wine ITALIAN

Polaris Sportsman 700 2002 2003 2004 Dayco Belt NEW New Dayco HPX2204 High Performance Extreme Drive Belt for Polaris ATVs. Fits the following models: Sportsman 500 w/EBS; 2000, 2001, 2002, 2003, 2004, 2005, 2006 Sportsman 500 HO w/EBS; 2001, 2002, 2003, 2004, 2005 Magnum 500 w/EBS; 2000, 2001, 2002 Sportsman 600 Twin w/EBS; 2003, 2004, 2005 Sportsman 700 Twin w/EBS (carb and EFI) ; 2002, 2003, 2004, 2005, 2006 Sportsman MV7, 2005 Sportsman X2 500; 2006 Replaces OEM Part Number 3211091, 3211069

The 2004 Laureate exhibits powerful, dark fruit aromas and a rich, broad mouth-feel Ripe blackberry and currant are complemented by undertones of cedar, coffee and vanilla bean Notes of chocolate and a hint of licorice linger through a finish of lush tannins and dark plum James Laube, Wine Spectator : "Very ripe and racy, with zesty wild berry, dried currant and black cherry fruit thats also quite firm and tannic, providing good structure and focus as well as enough intensity to cellar short-term Best from 2010 through 2015 1,000 cases made -JL" Organic Wine CALIFORNIA STILL WINE

winemakers notes: Our 2004 Artist Series Cabernet Sauvignon is an extravagant wine of great depth and concentration exhibiting complex aromas of black currants, tea leaves and dark chocolate The wine is ready for enjoyment now but its full-bodied tannins will allow it to improve for many yearsThe 2004 Vintage marks the 30th release of Artist Series Cabernet Sauvignon from Kenwood The harvest produced Cabernet Sauvignon with a distinctly rich and ripe flavor that is followed by spicy and aromatic notes that add complexity After picking, the grapes were crushed and fermented in stainless steel tanks and then settled and racked twice before going down to barrels in December of 2004 After 30 months of barrel aging the best lots were carefully selected and then blended and bottled After bottling, the wine was aged for an additional year and a half before it was releasedEach year since the 1975 vintage our winemakers taste individual barrels of our finest lots of Cabernet Sauvignon at the end of aging and select only the best to become part of the Artist Series blend The result is a flavorful and intense that represents less than 2% of our Cabernet production Wine DOMESTIC WINE

The Benziger Family, producers of Benziger Family, reserve and vineyard- designated wines, believes that the nature of great wine lies in vineyard character, winemaker artistry and family passion At Benziger this means farming and vinifying select vineyards to mine the unique personality of each, winemaking that combines intuition and artistry with attention to detail, and a pervading family passion Benziger's philosophy in its range of wines is to find the best vineyards lots which represent the true spectrum of flavor that vintage has to offer Because of this, the vineyards, and sometimes the appellation, may change from one growing season to the next Benziger sources grapes for its Cabernet Sauvignon from the hillsides and benchlands of the Alexander, Sonoma and Dry Creek valleys Vineyards typically include the Blue Rock, Lile, Ash Creek, Big Oak, Pigoni, Parker, Pusich and Polesky Ranches in the Alexander Valley; the Larga Vista, Lago di Meno, and Okaya Vineyards in Dry Creek; the Rancho Salina, Buena Vista, Serres, Lavigna, Horn and Sunny Slope Vineyards in Sonoma Valley; the Bells Echo and McNabb Vineyards in Mendocino; the Shell Creek and Bien Nacido vineyards in the Central Coast; and the Benziger Estate Vineyard on Sonoma Mountain In these growing areas a combination of ancient riverbeds and multi-layered volcanic soils create an environment which forces the vines to send roots deep into the earth for water and nutrients Coupled with a warm, dry growing season, these conditions produce grapes of very intense fruit and spiciness with excellent body To intensify these flavors Benziger cultivates to promote moderate grape yields On a vineyard-by-vineya rd, block-by-block basis, pruning in early spring determines optimum yield for the highest quality grapes During the growing season canopies and crop loads are adjusted to maximize the nuances in the fruit and guarantee ripeness The objective is to grow grapes that reflect the attributes and personalities of their unique agricultural sites, a goal which requires healthy vines whose roots fully penetrate the soils in which they grow The deeper the roots penetrate, the more the grapes will reflect the vine's microclimate with uniqueness and complexity In the cellar, up to thirty-six lots of grapes from any variety of vineyards are individually culled Some are cold soaked for three days at 45 to 50F prior to an alcoholic fermentation carried out over seven to 20 days at 80-90F in open and closed top fermenters The fermentation period is extended as long as possible to increase tannins and extract maximum depth of flavor The wine is then aged in 85% in American and 15% French oak barrels for approximately 15 months A preliminary blend is made in the summer following the vintage with the final blend assembled in the spring thereafter GRAPE VARIETIES: 87% Cabernet Sauvignon,7% Merlot,5% Petit Sirah,5% Cabernet Franc,5% Petit Verdot ALCOHOL: 135% TOTAL ACIDITY: 60 pH 362 RESIDUAL SUGAR: 04-06 A ripe wine with powerful, mature fruit, this Cabernet shows flavors and aromas of blackberry, spice and cedar with hints of vanilla and black currant on the nose in a concentrated and rich yet supple texture Wine CALIFORNIA STILL WINE

This vintage was close to our normal harvest dates Our mountain-side vineyards are always 2 - 3 weeks ahead of the Valley floor because of their excellent drainage which moves the entire growing season ahead The wine shows the complexity of the five-varietal blend The vintage of 2004 was marked by nearly ideal conditions throughout This means the fruit from our vineyard, which normally has a spicy personality, is more towards the bright fruit character The flavors are concentrated and the finish has a lingering effect All the aromas are in balance with the wine's 100% French oak barrel aging influence Wine CALIFORNIA STILL WINE

The most traditional of the Iron Horse Sparklings A classy blend of 68% Pinot Noir and 32% Chardonnay, aged an average of four years on the yeast in the bottle Wonderfully rich and creamy, it sends all kinds of memory bells that say champagne, though the fruit is unmistakably Green Valley of Russian River Valley It is vintage quality in every sense of the wordFood pairingThe ultimate food wine Goes with everything-- sushi, fried, salty and spicy dishes, rich chicken soup (guaranteed to cure whatever ails you), with popcorn on movie night The best no-fat dessert is Brut and fruit - a handful of fresh berries in summer or sliced mango in winter Sparkling Wine SPARKLING WINE DOMESTIC

Dominus is the proprietary red wine produced by Christian Moueix, from grapes grownon a single vineyard in the heart of the Napa Valley The wines reflect both the Californiaterroir and the spirit of a great Bordeaux chateau, with its attention to detail and devotionto quality in every aspect of winemaking Firm, tight and concentrated, with dried currant, black cherry and wild berry fruit thats well-structured, finishing with a tight core of tannins Cabernet Sauvignon, Cabernet Franc and Petit Verdot Drink now through 2013 Tasted twice, with consistent notes 5,600 cases made -JLThe elegant, dark plum/purple/garne t-colored 2004 Dominus exhibits a big, sweet, cedary, roasted herb, mocha, black cherry liqueur, black currant, and earth-scented perfume Medium to full-bodied with silky tannin as well as a luscious mouthfeel and finish, it should be more accessible in its youth than many of its predecessors, but easily last for two decades Not yet released Previously recommended: 2003 Dominus (95), 2003 Napanook (90) Tel (707) 944-8954; Fax (707) 944-0547 Wine CALIFORNIA STILL WINE

The goal of Treana Red is to deliver, vintage after vintage, the best Cabernet Sauvignon-based wine in Paso Robles Blended with Syrah for a complete, mouth-filling experience, our Treana Red is crafted to keep company with any wine from any region at any price point on the world stageThe wine starts with the most promising lots from some of the best vineyards in Paso Robles-as many as eight vineyard sources make it to the final blend, enriching the sum of the parts The fruit is harvested not based simply on its sugar content, but on the potential of its tannin structure to provide both drinkability and longevity Grapes are picked in the cool of the morning, soaked on their skins after crushing, then allowed to develop into a long, slow fermentation utilizing naturally available yeast to enhance complexity The wines are finished with cultivated yeast to ensure dryness and stability The elements that go into Treana Red are aged 10-14 months in French oak, 65% of it new In the summer after harvest, a trial blend of the best barrels of Cabernet, Merlot and Syrah is created and then returned to barrel to marry the flavors-depth and power from the Cabernet Wine WINE

Dominus is the proprietary red wine produced by Christian Moueix, from grapes grownon a single vineyard in the heart of the Napa Valley The wines reflect both the Californiaterroir and the spirit of a great Bordeaux chateau, with its attention to detail and devotionto quality in every aspect of winemaking Firm, tight and concentrated, with dried currant, black cherry and wild berry fruit thats well-structured, finishing with a tight core of tannins Cabernet Sauvignon, Cabernet Franc and Petit Verdot Drink now through 2013 Tasted twice, with consistent notes 5,600 cases made -JLThe elegant, dark plum/purple/garne t-colored 2004 Dominus exhibits a big, sweet, cedary, roasted herb, mocha, black cherry liqueur, black currant, and earth-scented perfume Medium to full-bodied with silky tannin as well as a luscious mouthfeel and finish, it should be more accessible in its youth than many of its predecessors, but easily last for two decades Not yet released Previously recommended: 2003 Dominus (95), 2003 Napanook (90) Tel (707) 944-8954; Fax (707) 944-0547 Wine CALIFORNIA STILL WINE

Dominus is the proprietary red wine produced by Christian Moueix, from grapes grownon a single vineyard in the heart of the Napa Valley The wines reflect both the Californiaterroir and the spirit of a great Bordeaux chateau, with its attention to detail and devotionto quality in every aspect of winemaking Firm, tight and concentrated, with dried currant, black cherry and wild berry fruit thats well-structured, finishing with a tight core of tannins Cabernet Sauvignon, Cabernet Franc and Petit Verdot Drink now through 2013 Tasted twice, with consistent notes 5,600 cases made -JLThe elegant, dark plum/purple/garne t-colored 2004 Dominus exhibits a big, sweet, cedary, roasted herb, mocha, black cherry liqueur, black currant, and earth-scented perfume Medium to full-bodied with silky tannin as well as a luscious mouthfeel and finish, it should be more accessible in its youth than many of its predecessors, but easily last for two decades Not yet released Previously recommended: 2003 Dominus (95), 2003 Napanook (90) Tel (707) 944-8954; Fax (707) 944-0547 Wine CALIFORNIA STILL WINE

We have shown this vintage only to Steve Tanzer, who had this to say about it over a year ago, when it was still in barrel: Good bright ruby-red Musky, rather wild nose combines black cherry, licorice, menthol and dark chocolate Densely packed and sweet, with some superripe qualities to the flavors of cherry liqueur and chocolate Not quite as suave in its integration of acidity as the fine 2002, but this offers more satisfying mouth coverage than the 2003 Finishes with substantial sweet tannins and excellent breadth and length Today, Campbell describes this wine as a big lout, but I suspect that it will gain in refinement during its final months of elevage 90-93 points The 2004 has indeed retained the density and mouthfeel Tanzer describes, but it has subsequently taken on an integration and balance typical of Laurel Glen And it is no longer the 'big lout' it once was I predict that the 2004 will be recognized as one of the five finest Laurel Glens ever made, and one that should age through the decades That said, I have enjoyed several bottles recently, and there is no reason to wait years to enjoy it! Wine DOMESTIC WINE

For the past ten years Castello dei Rampolla has used only Biodynamic Agriculture The harvest is done manually, selecting only the best grapes Every operation in the field and in the cellar is done following the lunar phases and the biodynamic calendar Castello dei Rampolla uses only estate grown grapes which is why each vintage is often different in quantity and quality It really all depends on natureThe color of the 2004 Vigna dAlceo is a deep purple with the flavor of espresso, sweet melted licorice, black currant jam, tobacco and toasty oak Full-bodied, with super refined tannins There is great intensity, superb purity, and a finish that lingers for nearly a minute Perfect with wild meat, chicken, turkey, ham, aged cheese and mushroomsAntonio Galloni, Wine Advocate, 95 Points: The 2004 D'Alceo (85% Cabernet Sauvignon, 15% Petit Verdot) is even better It is deceptively rounder and softer than the Sammarco in its expression of cassis, minerals, licorice and sweet, dark fruit Despite the lushness of its fruit there is plenty of structure lurking underneath, and it will require significant patience before offering its finest drinking It is one of the highlights of the vintage 2014-2026 High-density vineyards, biodynamic farming and low yields are the hallmarks of the wines of Castello dei Rampolla, located in the prestigious Conca d'Oro in Panzano Despite its elegant name Castello di Rampolla is a small, family-run property with a decidedly artisanal approach to working in both the vineyards and the cellar The estate produces big, concentrated wines with imposing tannic structures that have proven to be extremely ageworthy Organic Wine ITALIAN STILL WINE

Vintage Port is the outstanding wine of an outstanding year Perhaps on average only three times in a decade is the weather suitable for the declaration of a Vintage year and only a small handful of vineyards in the Alto Douro produce wines of the potential to become Vintage PortThe wine is aged for two to two and a half years in wood before being bottled, unfiltered The pride of every shipper, Vintage Port can be purchased at once and allowed, over many years, to mature and develop a unique character, completely different from all wood-aged PortDow's is perhaps best known for its Vintages, which command high prices at auction, reflecting their excellence Pierre Rovani, Robert Parkers Wine Advocate: "The complex aromatics of the opaque, black-colored 2003 Dow Vintage Port display chocolate, dried oak, black cherries, blackberries, copious spices, and a myriad flowers This fresh, backward wine offers a medium to full-bodied, deeply concentrated core of spice-laced dark fruits Softly-textured and seductive in the mid-palate, it boasts abundant layers of candied Damson plums, blueberries, black cherries, molasses, and hints of chocolate before revealing its firm structure Extremely youthful and primary, this exceptional effort demands patience Projected maturity: 2025-2045+" 94 PointsJames Suckling, Wine Spectator: "Aromas of blackberries and licorice follow through to a full-bodied palate, with lots of sweetness, fine tannins and a caressing, textured finish A refined Dow Best after 2012" 93 Points FortifiedDessert Wine PORT IMPORTED

Give your Sportsman a more aggresive look Black wrinkle finish Fits 2004 Polaris Sportsman models

90 pts Wine SpecFirm in texture, with ripe currant and dried blueberry at the core, shaded with refined tannins and hints of roast meat and peppers The finish sails along nicely Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot Best after 2008 987 cases made -HS Wine WASHINGTON STILL WINE

The Il Pareto vineyard is situated amid a forest of maritime pines in the middle of the estate at Passo dei Pecorai at an altitude of 900 feet It covers an area of 405 hectares (10 acres), with a small potential for expansion, on superb red vine soils, typical of the commune of Greve, characterized by an elevated content of galestro rock The Il Pareto vineyard was planted in 1981 and grafted with a clonal selection of Cabernet Sauvignon Vines are at a density of 4,000 per hectare and trained to a cordone alto (high cordon) system Yield is restricted to roughly 30 hectolitres per hectare (two tons per acre), producing approximately 750 to 1,000 cases of wine annually Il Pareto was first produced in the 1987 vintage, followed by the superb 1988 vintage, one of the decades best in Tuscany and particularly in Greve The spectacular 1990 vintage of Il Pareto established the wine internationally as one of the great Super-Tuscans Grapes are hand harvested, destemmed and crushed Alcoholic fermentation is initiated on the skins by natural yeasts and takes place in temperature- controlled stainless steel tanks over a period of seven days at 21 to 27 C (70 to 80 F); a further maceration period of eight days follows before pressing The wine then is racked into clean stainless steel and brought to 22 C (72 F) to naturally induce a full malolactic fermentation The finished wine is transferred to new Allier oak barriques in which it develops for a period of 16 months A light egg-white fining precedes bottling Wine Italian Still Wine

A beautiful example of the vintage, proprietor Michel Reybier and his top-notch winemaker, Jean-Guillaume Prats, have fashioned an exceptional wine displaying a dense ruby/purple color as well as a sweet perfume of boysenberries, black currants, cherries, pain grille, roasted herbs, and licorice Medium-bodied with impressive density for the vintage, sweet tannin, and outstanding richness and length, it should be at its finest between 2009 and 2020+ Also tasted: 2004 Les Pagodes de Cos (87)Loads of currant and blackberry, with hints of Indian spices Full-bodied, with velvety tannins and a long, caressing finish Round and generous for the vintage Best after 2011 15,000 cases made -JSA beautiful example of the vintage, proprietor Michel Reybier and his top-notch winemaker, Jean-Guillaume Prats, have fashioned an exceptional wine displaying a dense ruby/purple color as well as a sweet perfume of boysenberries, black currants, cherries, pain grille, roasted herbs, and licorice Medium-bodied with impressive density for the vintage, sweet tannin, and outstanding richness and length, it should be at its finest between 2009 and 2020+ Dense, old vine flavors of cassis and black fruit offset by refined mineral, liquorice and tobacco notes lead into this wines layered, complex palate which is supported by a firm, focused backbone of sweet, ripe tannins and an elegant, balanced acidity on the extended finish Wine French Still Wine

Pinot Grigio was long considered a varietal that could only flourish in northern Italy But with just one taste of San Angelo Pinot Grigio from the Castello Banfi estate, wine lovers have been persuaded that the gentle climate of Tuscany may be even more ideal for Pinot Grigio productionSan Angelo Pinot Grigio is an elegant wine of pale-straw color, with an intense, fruity aroma, followed by a clean, rich, refreshing taste These characteristics distinguish the unique and aristocratic San Angelo Pinot Grigio from its northern counterpartsSan Angelo Pinot Grigio is a delightful complement to light fare, seafood and simple veal and poultry dishes Above all, it is a superb aperitif 60% Cabernet Sauvignon, 40% MerlotGrowing Conditions: Normal spring conditions Light mid-summer rains allowed the vines to fair well through a dry September with optimal growing conditionsHarvest Date: Sept 15 through Oct 17Bottling Date: Spring 2000Fermentation: 27- 29CYesFermentatio n: Length: 24 months; Barrel Origin: Troncais, Allier and Nevers from Frances Massif Central forest, plus a small quantity of American Oak;Technical data: Brix: 227; PH: 364; Color Intensity: 1156; % Alcohol: 127; Fining: egg white; Volatile: 070; Brunello di Montalcino was Italys first wine to be accorded DOCG status, a testament to its aristocracy, balance and fabulous proclivity for aging Under the direction of Banfis master winemakers, our Brunello grapes are transformed into a remarkable world-class wine, perhaps the most respected red of Italy Aged for a total of up to four years, including a minimum of two years in oak barrels, Castello Banfi Brunello di Montalcino is a wine of robust character It possesses a rich garnet color, and a depth, complexity and opulence that is softened by an elegant, lingering aftertaste Wine Italian Still Wine

The Il Pareto vineyard is situated amid a forest of maritime pines in the middle of the estate at Passo dei Pecorai at an altitude of 900 feet It covers an area of 405 hectares (10 acres), with a small potential for expansion, on superb red vine soils, typical of the commune of Greve, characterized by an elevated content of galestro rock The Il Pareto vineyard was planted in 1981 and grafted with a clonal selection of Cabernet Sauvignon Vines are at a density of 4,000 per hectare and trained to a cordone alto (high cordon) system Yield is restricted to roughly 30 hectolitres per hectare (two tons per acre), producing approximately 750 to 1,000 cases of wine annually Il Pareto was first produced in the 1987 vintage, followed by the superb 1988 vintage, one of the decades best in Tuscany and particularly in Greve The spectacular 1990 vintage of Il Pareto established the wine internationally as one of the great Super-Tuscans Grapes are hand harvested, destemmed and crushed Alcoholic fermentation is initiated on the skins by natural yeasts and takes place in temperature- controlled stainless steel tanks over a period of seven days at 21 to 27 C (70 to 80 F); a further maceration period of eight days follows before pressing The wine then is racked into clean stainless steel and brought to 22 C (72 F) to naturally induce a full malolactic fermentation The finished wine is transferred to new Allier oak barriques in which it develops for a period of 16 months A light egg-white fining precedes bottling Wine Italian Still Wine

The Il Pareto vineyard is situated amid a forest of maritime pines in the middle of the estate at Passo dei Pecorai at an altitude of 900 feet It covers an area of 405 hectares (10 acres), with a small potential for expansion, on superb red vine soils, typical of the commune of Greve, characterized by an elevated content of galestro rock The Il Pareto vineyard was planted in 1981 and grafted with a clonal selection of Cabernet Sauvignon Vines are at a density of 4,000 per hectare and trained to a cordone alto (high cordon) system Yield is restricted to roughly 30 hectolitres per hectare (two tons per acre), producing approximately 750 to 1,000 cases of wine annually Il Pareto was first produced in the 1987 vintage, followed by the superb 1988 vintage, one of the decades best in Tuscany and particularly in Greve The spectacular 1990 vintage of Il Pareto established the wine internationally as one of the great Super-Tuscans Grapes are hand harvested, destemmed and crushed Alcoholic fermentation is initiated on the skins by natural yeasts and takes place in temperature- controlled stainless steel tanks over a period of seven days at 21 to 27 C (70 to 80 F); a further maceration period of eight days follows before pressing The wine then is racked into clean stainless steel and brought to 22 C (72 F) to naturally induce a full malolactic fermentation The finished wine is transferred to new Allier oak barriques in which it develops for a period of 16 months A light egg-white fining precedes bottling Wine Italian Still Wine

The Il Pareto vineyard is situated amid a forest of maritime pines in the middle of the estate at Passo dei Pecorai at an altitude of 900 feet It covers an area of 405 hectares (10 acres), with a small potential for expansion, on superb red vine soils, typical of the commune of Greve, characterized by an elevated content of galestro rock The Il Pareto vineyard was planted in 1981 and grafted with a clonal selection of Cabernet Sauvignon Vines are at a density of 4,000 per hectare and trained to a cordone alto (high cordon) system Yield is restricted to roughly 30 hectolitres per hectare (two tons per acre), producing approximately 750 to 1,000 cases of wine annually Il Pareto was first produced in the 1987 vintage, followed by the superb 1988 vintage, one of the decades best in Tuscany and particularly in Greve The spectacular 1990 vintage of Il Pareto established the wine internationally as one of the great Super-Tuscans Grapes are hand harvested, destemmed and crushed Alcoholic fermentation is initiated on the skins by natural yeasts and takes place in temperature- controlled stainless steel tanks over a period of seven days at 21 to 27 C (70 to 80 F); a further maceration period of eight days follows before pressing The wine then is racked into clean stainless steel and brought to 22 C (72 F) to naturally induce a full malolactic fermentation The finished wine is transferred to new Allier oak barriques in which it develops for a period of 16 months A light egg-white fining precedes bottling Wine Italian Still Wine

The Il Pareto vineyard is situated amid a forest of maritime pines in the middle of the estate at Passo dei Pecorai at an altitude of 900 feet It covers an area of 405 hectares (10 acres), with a small potential for expansion, on superb red vine soils, typical of the commune of Greve, characterized by an elevated content of galestro rock The Il Pareto vineyard was planted in 1981 and grafted with a clonal selection of Cabernet Sauvignon Vines are at a density of 4,000 per hectare and trained to a cordone alto (high cordon) system Yield is restricted to roughly 30 hectolitres per hectare (two tons per acre), producing approximately 750 to 1,000 cases of wine annually Il Pareto was first produced in the 1987 vintage, followed by the superb 1988 vintage, one of the decades best in Tuscany and particularly in Greve The spectacular 1990 vintage of Il Pareto established the wine internationally as one of the great Super-Tuscans Grapes are hand harvested, destemmed and crushed Alcoholic fermentation is initiated on the skins by natural yeasts and takes place in temperature- controlled stainless steel tanks over a period of seven days at 21 to 27 C (70 to 80 F); a further maceration period of eight days follows before pressing The wine then is racked into clean stainless steel and brought to 22 C (72 F) to naturally induce a full malolactic fermentation The finished wine is transferred to new Allier oak barriques in which it develops for a period of 16 months A light egg-white fining precedes bottling Wine Italian Still Wine

This super allocated Irish Whiskey has finally come back into stock Get your orders in now, or you will not get any!!! This is the second of the two new highly allocated products from Jameson The new Rarest Vintage Reserve is a blend, like the other Jameson whiskeys, consisting of older grain whiskeys in addition to pure pot still whiskey (containing both malted and unmalted barley), some of which was aged entirely in ruby port casks (with the rest matured in second fill bourbon casks) They told me today that the grain whiskey is 23-24 years old, with the pot still component being slightly younger The whiskey is bottled at 46% and is not chill-filtered!The whiskey is the deepest, richest, and most lush of the Jameson family, and nicely layered In short, it's a great whiskey! Such luxury isn't without a cost, though I'm told that the whiskey will run approximately 10x that of the standard Jameson And it really is a Vintage Reserve: the bottle is vintage-dated, and each vintage will be a limited edition, unique expression of Jameson It contains the oldest and rarest whiskies stored at Irish Distillers facility near Cork Only 13,000 9-litre cases of Jameson Rarest Vintage Reserve were produced Liquor IRISH

Vintage Port is the outstanding wine of an outstanding year Perhaps on average only three times in a decade is the weather suitable for the declaration of a Vintage year and only a small handful of vineyards in the Alto Douro produce wines of the potential to become Vintage PortThe wine is aged for two to two and a half years in wood before being bottled, unfiltered The pride of every shipper, Vintage Port can be purchased at once and allowed, over many years, to mature and develop a unique character, completely different from all wood-aged PortDow's is perhaps best known for its Vintages, which command high prices at auction, reflecting their excellence FortifiedDessert Wine PORT IMPORTED

A beautiful example of the vintage, proprietor Michel Reybier and his top-notch winemaker, Jean-Guillaume Prats, have fashioned an exceptional wine displaying a dense ruby/purple color as well as a sweet perfume of boysenberries, black currants, cherries, pain grille, roasted herbs, and licorice Medium-bodied with impressive density for the vintage, sweet tannin, and outstanding richness and length, it should be at its finest between 2009 and 2020+ Also tasted: 2004 Les Pagodes de Cos (87)Loads of currant and blackberry, with hints of Indian spices Full-bodied, with velvety tannins and a long, caressing finish Round and generous for the vintage Best after 2011 15,000 cases made -JSA beautiful example of the vintage, proprietor Michel Reybier and his top-notch winemaker, Jean-Guillaume Prats, have fashioned an exceptional wine displaying a dense ruby/purple color as well as a sweet perfume of boysenberries, black currants, cherries, pain grille, roasted herbs, and licorice Medium-bodied with impressive density for the vintage, sweet tannin, and outstanding richness and length, it should be at its finest between 2009 and 2020+ Dense, old vine flavors of cassis and black fruit offset by refined mineral, liquorice and tobacco notes lead into this wines layered, complex palate which is supported by a firm, focused backbone of sweet, ripe tannins and an elegant, balanced acidity on the extended finish Wine FRENCH STILL WINE

The Nebbiolo in Conteisa reflects the essence of the Cerequio terroir: sumptuous texture and a very refined character with perfectly integrated tannins The 2003 Conteisa, from the Cerequio vineyard in La Morra, is especially intense in this vintage It is a rich, full-bodied Conteisa made in a sweet, super-ripe style, with outstanding palate presence and well-integrated tannins In 2003 the floral, spices notes that are the hallmark of this vineyard are somewhat attenuated Still, all things considered, this is a lovely effort Anticipated maturity: 2009-2019 Angelo Gaja and long-time oenologist Guido Rivella produced some of the most monumental wines of their long, storied partnership in 2004 Although I admire Gaja's wines, especially for their consistency, I rarely find them this emotionally moving and utterly profound The stable weather and cool, tempering evenings towards the end of the growing season allowed Gaja and Rivella to harvest fairly late in 2004 I remember passing by Gaja's Barbaresco vineyards in October of that year and seeing fruit still waiting to be picked long after most producers had already brought the fruit in Gaja's 2004s from Barbaresco are especially breathtaking for their clarity and precision The wines also seem less internationally- styled than in the past Readers fortunate enough to possess the means to acquire these wines won't want to miss them! The 2003s from the Barolo zones of La Morra and Serralunga are also strong efforts considering the vintage Historically in Piedmont there has been an inverse relationship between quality and quantity Great vintages like 1961 and 1989 were characterized by low yields,' says Gaja 2004 is one of those rare vintages like 1964 and 1990 where quality is high even though yields were generous as well I think 2004 is a very elegant vintage It is much easier to achieve opulence in the wines, but finesse is always much more elusiveOffers fabulous aromas of blueberry and lilac Full-bodied, with a solid core of ripe fruit and round, caressing tannins This is deep and concentrated, yet wonderfully balanced Superb The best Conteisa after 2000 Best after 2010 800 cases made -JS Wine Italian Still Wine

Vintage Port is the outstanding wine of an outstanding year Perhaps on average only three times in a decade is the weather suitable for the declaration of a Vintage year and only a small handful of vineyards in the Alto Douro produce wines of the potential to become Vintage PortThe wine is aged for two to two and a half years in wood before being bottled, unfiltered The pride of every shipper, Vintage Port can be purchased at once and allowed, over many years, to mature and develop a unique character, completely different from all wood-aged PortDow's is perhaps best known for its Vintages, which command high prices at auction, reflecting their excellence FortifiedDessert Wine PORT IMPORTED

Vintage Port is the outstanding wine of an outstanding year Perhaps on average only three times in a decade is the weather suitable for the declaration of a Vintage year and only a small handful of vineyards in the Alto Douro produce wines of the potential to become Vintage PortThe wine is aged for two to two and a half years in wood before being bottled, unfiltered The pride of every shipper, Vintage Port can be purchased at once and allowed, over many years, to mature and develop a unique character, completely different from all wood-aged PortDow's is perhaps best known for its Vintages, which command high prices at auction, reflecting their excellence FortifiedDessert Wine PORT IMPORTED

710cs produced. 60% Cabernet Franc, 22% Merlot, 18% Cabernet Sauvignon Vineyards: Both the Cabernet Franc and Merlot come from the Frediani Family Vineyard in Calistoga. The Cabernet Sauvignon comes from Block C-1 at the Stagecoach Vineyard in Napa. Napa enjoyed an early, warm spring in 2004. Consistently moderate weather in March and April set the table for a fine growing season. When the vintage goes well from bud break to bloom it creates tremendous momentum for a fine vintage, even if the later part of the year is more difficult. In 2004, the summer and fall weather only added to the momentum of the vintage, with no excesses of heat or cold. For this vintage of Chesler, I co-fermented the Cabernet Franc and Merlot together. I believe that is one of the things that makes this wine so seamless. Because the two varieties are usually harvested at different times, it’s not often we get the chance to co-ferment them. The Cabernet Sauvignon from Stagecoach came in 4 weeks later than the Franc and Merlot - Selene Chesler Bordeaux-style Blend Napa Valley 2004 750ml United States California -

Champagne Taittinger created Comtes de Champagne Rose with the 1966 vintage, released in 1972, as the companion cuvee to Comtes de Champagne Blanc de Blancs The cuvee is a blend of red and white wines obtained from the first pressing of grapes grown in the villages of the Champagne region most highly-rated for Pinot Noir grapes, and predominantly from the villages of Bouzy and Ambonnay, where Champagne Taittinger's holdings assure the supply of fruit of the highest quality from year to year Taittinger's extensive vineyard properties, totaling 600 acres in several of Champagne's most highly-rated vineyards, are third in importance among those of the great champagne houses, allowing the firm to rely primarily on its own grapes for the production of its portfolio of cuvees Comtes de Champagne Rose is elaborated and brought to maturity in the l3th century chalk cellars once belonging to the Abbey of St Nicaise, where each step of the methode champenoise is performed traditionally Following harvest, the grapes are pressed immediately in press houses located among the vineyards, yielding a first pressing, referred to as the cuvee, which is followed by two more pressings, referred to as the first and second tailles The greater part of the juice, and that of the finest quality, is extracted in the cuvee; neither of the tailles are used in Comtes de Champagne Rose In all, no more than 100 litres (approximately 26 gallons) of juice per 160 kilograms (approximately 350 pounds) of fruit may be extracted from the combined three pressings The juice is transported to the vinification facility, and a cool fermentation of the must takes place under temperature controlled conditions, after which the wine rests until the end of the winter Blending for color occurs after the primary fermentation, and thereafter the final cuvee undergoes the secondary fermentation in the bottle at 45 to 50 F in Taittinger's cool cellars, during which the wine acquires complexity and the fine, pinpoint bubbles characteristic of its sparkle Prior to degorgement, Comtes de Champagne Rose is aged three to four years to fully capture the elegant complexity and full body of the Pinot Noir grape This sublime rose Champagne, produced solely from Pinot Noir grapes in years exceptional enough to declare a vintage, is appropriately presented in an antique-style bottle of XVIIIth century design Typical of the Taittinger style, Comtes Champagne Rose is a wine of exquisite refinement; its brilliant salmon pink color is punctuated by fine, lasting pinpoint bubbles The sweet, red berry fragrance of the variety is offset by very subtle notes of earth and minerals Clean, vibrant red fruit flavors are confirmed on the generous palate, balanced by a crisp, refined acidity which carries into an elegant, complex finish of considerable persistence Creamy, fruity aromas already suggest a light, frothy wine And thats just what this is, fulfilling all the specifications for a rose Theres some of the 2000 vintages acidity, and the wine floats across the mouth Score: 92 -Roger Voss, November 01, 2006 An elegant, balanced ros_ produced predominantly from Pinot Noir grapes from grand cru villages of the Montagne de Reims, this is a sublime Champagne which marries refined red berry fruit with nuances of earth and yeast Sparkling Wine Sparkling Wine Imported

A blend of 65% Grenache and 35% Shiraz from 34- to 60-year-old vines, the 2004 Eclipse reveals wonderful notes of licorice, blueberries, black raspberries, and cassis. Possessing incredible elegance and finesse yet substantial in size and majestic in... Robert Parker. A Proprietary Blend wine from South Australia in Australia. 2004 Noon Eclipse 750ml

Picking began on the 22nd under ideal climatic conditions The fruit was at peak maturity, arriving in the winery at an optimum 18-20 degrees centigrade, with sugar readings consistently above 13 Baume At Quinta dos Malvedos the total production was 344 pipes compared to 614 pipes in 1996, a drop of 44% A similar fall in production occurred in our finest Rio Torto properties Blackberries, licorice, and melted asphalt stand out in this full-bodied, beautifully made vintage ports moderately intense bouquet It is not one of the great Grahams ports, and is less sweet than normal, but it is full-bodied, rich, concentrated, and impressive Anticipated maturity: 2004-2025 Fortified Wine PORT IMPORTED