Hot dry climate/Elevation 140m This region is famous for inexpensive fortified and table wines. In 1982 De Bortoli released its Botrytis Semillon ‘Sauternes’ creating consternation among wine critics. It appeared ludicrous that this region could make a dessert wine of such finesse and quality. The wine, with almost two decades of production, continues to enhance its reputation for sheer consistency and quality. The region is hot and dry with plentiful sunshine and the vines are planted on medium to heavy clay loams. The vineyards are managed to ensure a high level of humidity between the vines to promote botrytis. Andrew Caillard MW, Langton's

Cool climate/Elevation 60-250m In the south around Denmark, the climate is maritime influenced becoming more continental inland. The result is quite a variation of temperatures in the growing season, particularly around Mount Barker and Frankland River. Inland vineyards are generally located on higher elevations above the salty water table. The ripening season is similar to the Medoc. It is therefore no surprise that Cabernet Sauvignon and even Merlot do particularly well, especially around Mount Barker and Porongurup. There are also some exceptional Shirazes. Frankland River has a strong reputation for its Riesling. Rainfall is significantly higher around Denmark. This district is particularly suitable to Chardonnay. Andrew Caillard MW, Langton's

<p>Red: this wine has a striking and vivid colour - a luminous scarlet, introducing aromas of black fruits (blackcurrant, blackberry) and red (cherry, gooseberry), as well as humus and underbrush. When older, it is redolent of truffle, leather, and spices. In youth, it charms the palate with the taste of crunchy fresh grape. Firm, upright and full of juice, it evolves with time, revealing a solid and absolutely convincing structure.</p>

<p>Bourgogne Rouge has a moderately intense robe with purple reflections when young, then becomes ruby and orangey-red after a few years of bottle aging. It presents a wide array of aromas. One of the inherent characteristics of Pinot Noir: its supple mouthfeel and balanced tannins make it approchoable young but also allow it to age.</p>

<p>Vivid coloration ranging from deep ruby to black-cherry. Their aromas suggest strawberry, blackcurrant, and gooseberry as well as fruit pits, liquorice, and spices. Violet, moss and underbrush are also likely to be present. On the palate, power, opulence and elegance unite to make a full and complex body, full of sap and voluptuosness textured. Keeping potential is 10 years minimum. Although these sumptuous Grands Crus share a family resemblance, each has its own distinctive nuances.</p>