Today it is famous for breeding Lusitano dressage horses – and, of course, its very fine wine.

Lobo e Falcão Centenário Grande Reserva 2020 comes from José's secret tiny vineyard. It’s his ancient‘illegal’vineyard of 100-year-old – and even older – vines.‘Illegal’because the authorities argue that these old vines should not have the right to the Tejo denomination … simply because the vines are planted amidst equally ancient olive trees. But José refuses to stop making it. One taste will show you why! Just like the old days, the grapes are hand-picked and trodden by foot in the cellar's traditional old‘lagars’(stone troughs). Lavishly dense with velvety black fruits, dark chocolate and spice on a long, sumptuous finish, It’s absolutely spectacular

When I came over the high pass south into the Agly Valley in the 70s, I was captivated by the ancient vines on steep, terraced hills, topped by high, ruined castles. It was wild 'unknown' territory. That's where bestselling Cabalié, made by the legendary Hervé Sabardeil, is from. Hervé buys grapes for Cabalié from many vineyards, but the best grapes came from two vineyards of 100-year-old vines on schist/granite soils. They are two of France's oldest vineyards, lying on steep, terraced hillsides. When Hervé learned the farmer was retiring, he bought those two vineyards – and thus we have the 'Grand Cru' Origine … the purest essence of Cabalié … made solely from those two vineyards. It's a nearly all dark, spiced Carignan, with a few rows of silky Grenache, Syrah and Mourvèdre, which add to the incredibly rich fruit and luscious texture.

The Full Fifteen has been one of our bestselling Aussie reds for years. Smooth juicy flavours, power and real drinkability have made it an all-time customer favourite. So we were thrilled when Andrew McPherson decided to craft a special Reserve edition. It’s been made in honour of Andrew’s mother Doreen, a woman who embodied Australia’s great pioneering spirit and whose devotion to family inspired everyone around her.

To call this Andrew’s special project red is an understatement. He seeks out premium parcels of old-vine Shiraz and Cabernet from acclaimed Victorian vineyards and treats the wine to long, luxurious ageing in finest oak barrels. The result is a berry-laden, richly concentrated, spicy red. Serve with prime steak or roast lamb.