<p><span>From the idyllic hillside of Veneto in northeast Italy comes Amarone wine. Notoriously labour-intensive and ultra-rare, Amarone Della Valpolicella is an intense, dry red wine made from partially dried grapes (appassimento). Meticulous rules and regulations ensure consistently high quality, and while these wines take several years to produce, the payoff is sublime. Classed as one of the region&rsquo;s most prestigious reds, and undeniably in the upper echelon of Italian wines, Amarone brings all the hedonistic joy you&rsquo;d expect from a European great.&nbsp;&nbsp;</span></p>

<p>Red: its colour is ruby, shading towards the darker tones of magenta and purple. Its bouquet is redolent of animal, spice notes, underbrush, and prune, evolving with age towards musk, leather, fur and mushroom. When young, its aromas suggest rose, violet and fresh cherry. On the palate, there is a heightened attack and an agreeable balance between supple tannins and fully-rounded flavour. The dense texture and tight grain of these wines fully open after 4-5 years in the cellar.</p>

<p><strong>Pauillac</strong> is Bordeaux&rsquo;s most acclaimed appellation, the only one with three Premier Cru properties: Ch&acirc;teau Lafite-Rothschild, Ch&acirc;teau Mouton-Rothschild and Ch&acirc;teau Latour. These and other Pauillac chateaux produce robust, full-flavored and long-lived red wines made from Cabernet-based blends. Though winemaking techniques and microclimates vary throughout Pauillac, producing some variations in style, classic Pauillac wines have juicy flavours of blackcurrant and cedar, often with coffee, chocolate and graphite notes. Pauillac, part of the M&eacute;doc region on Bordeaux&rsquo;s Left Bank, has gravelly and well-drained soils that force vines to grow long and strong roots. Struggling a bit for water, the vines produce grapes with high tannins and concentrated juices. Nearby rivers and the Atlantic Ocean modulate temperatures, preventing the grapes

Warm maritime climate/Elevation about 90m The region can be divided into three sub-regions: the cooler south between Yallingup and Karridale; the warm and sunnier Willyabrup in the centre; and Margaret River in the north with similar soils, but slightly cooler temperatures. This is entirely consistent with style – wines from Willyabrup being more generous than the highly structured wines of the north and the elegant styles of the south. The region is also subject to southeast trade winds. The Bordeaux grape varieties have thrived, particularly Cabernet Sauvignon and Merlot. Although Chardonnay has problems with fruit set, the wines are generally outstanding. Vintage takes place between the end of February and mid-April. Andrew Caillard MW, Langton's