Champagne House Ruinart Collaborates With Artists Maya Mouawad And Cyril Laurier In A 10-Year Countdown To Its Tricentennial

To mark the start of a ten-year-long artistic program counting down to the brand’s tricentennial, Ruinart Champagne commissioned up-and-coming French artists Maya Mouawad and Cyril Laurier to create ‘Retour aux Sources,’ an immersive visual and sound installation that interacts with the vineyards and wine cellar.

Penfolds Grange 2015 And Special Bin 111A Clare Valley Barossa Valley Shiraz 2016: Celebrating 175 Years Of Winemaking

The Penfolds Grange 2015 is a wine that screams at you, demands that you take notice of it. It is no shrinking violet; it is complex and powerful. For Ken Gargett, this is the least ready of all recent Grange releases. And then there’s the Special Bin 111A Clare Valley Barossa Valley Shiraz 2016. Sublime!

Punch Regional Release 8-9-8 Cuban Cigars: Immaculately Balanced From The Word Go

From Ken Gargett’s first puff of the Punch Regional Release 8-9-8, it was clear that this was something seriously special: immediate and rich notes of roasted nuts, toasted biscuits. No issues with youth, no “elbows and knees.” Immaculately balanced from the word go!

Clonakilla Shiraz Viognier: One Of The Best Australian Reds

The top six Aussie reds? Ken Gargett thinks that most lists would include Penfolds Grange, Henschke Hill of Grace, and Bass Philip Reserve Pinot Noir, though such is its rarity (and price) that it tends to be more talked about than tasted. But there’s one under-the-radar wine from the Canberra area that should also be on that list: Clonakilla’s sensational Shiraz Viognier.

Peter Lehmann’s Masterson Shiraz: The Newest ‘Old’ Star Emerging From The Barossa Valley

The Peter Lehmann Masterson Shiraz 2015 is called “the Masterson” in honor of the origins of the company and Peter Lehmann himself. The first release is in magnums only: a total of 1,400 magnums made, 1,000 of them to released at AUD$2,000 each. Ken Gargett rates it 98/100. Find out why right here.

Yamazaki 12-Year-Old Japanese Whisky: Why Pricing Has Gone Through The Roof

Yamazaki 12-Year-Old from Japan is a whisky that Ken Gargett has loved every time he has had the chance to try it. The bottle he sampled for this piece was actually one from the back of his cupboard, which he has been sitting on for far too long. When a mate saw it, he implored him not to open it. But Ken of course did and shares the experience with us here.

Dom Pérignon 2008: From The Monk’s Earliest Beginnings To The Most Glorious Champagne Vintage

2008 is a truly brilliant champagne vintage that will age for many years, and the Dom Pérignon is one of the very best of them all, if not the star. And it is also perhaps the greatest young Dom Pérignon we have seen. Ken Gargett rates it 98/100 with potential to go even higher.

Barale Fratelli Barolo Chinato: Difficult To Find, But Well Worth The Search

Barolo Chinato is basically a spiced wine made from a base of Barolo. But it is so much more than a usual spiced wine (and in no way to be compared with the sangria or mulled wine that Ken Gargett calls “abominations”). Find out exactly what Ken thinks is so special about Barale Fratelli’s Barolo Chinato right here.

Domaine Dujac and vineyards in Burgundy (photo courtesy

Domaine Dujac: Red-Hot Burgundy Wines (With Tasting Notes)

Burgundy’s Dujac boasts holdings in seven Grand Crus plus Premier Cru holdings in Vosne-Romanée, making it, by any standards, one of the more impressive winemakers in the region. Ken Gargett shares details on the unusual domaine as well as tasting notes right here.

Taittinger Comtes de Champagne 2007: 96/100 Now And Set To Improve Over The Next 20 Years

The 2007 Taittinger Comtes de Champagne is a scintillating champagne, fresh, balanced, crisp, and with great length. It really should be put away for the best part of a decade and then drunk over the next 15 to 20 years when it will start to reveal a much richer, more complex profile. Ken Gargett rates it a 96 now, with the promise of better to come. Find out why right here.