1 | Wine | Australia, 95 or higher

"The non-vintage Museum Reserve Muscat boasts a medium deep amber hue as well as stunning aromas and huge flavors oozing with glycerin, sweetness, honeyed figs, jammy berries, and notions of tea, molasses, and prunes. This wine does not improve in the bottle, but it will last for many years."

"The N.V. Fine Tokay is amber colored with flavors of honey, fig, citrus fruits, and orange marmalade."

"The non-vintage Museum Reserve Antique Tawny is a concoction of multiple grapes from a 16-year-old solera. It exhibits a medium amber color, fabulous ripeness, and a huge bouquet of honeyed fruits, prunes, plums, and a hint of figs. This gorgeous Tawny is appropriate to drink as dessert rather than with dessert. This wine does not improve in the bottle, but it will last for many years."

"Complex notes of pepper, spice box, bacon, blueberry and blackberry liqueur. It has gobs of fruit and a velvety texture."

"Deep garnet-purple colored, the 2010 Bin 707 Cabernet Sauvignon is an earthier style displaying classic aromas of cassis, plum and pencil shavings with some earth, olives, spice box and cloves. Very structured by firm, grainy tannins, it is concentrated and muscular with good acid freshness through the long and layered finish."

"A nose of toast, smoke, earth, black cherry and black raspberry. Full-bodied and very rich, this impeccably balanced wine conceals enough tannin to permit 8-10 years of evolution in bottle".

"It has an alluring bouquet of cedar, Asian spices, pepper, boysenberry, plum, and blackberry. This leads to a full-bodied yet elegant Shiraz with a velvety texture and impeccable balance. It offers up gobs of ripe fruit flavors, serious depth and concentration, and a very long finish. It will continue evolving with an additional 6-8 years of cellaring and drink well through 2035."

"Nose of toasty oak, crushed rock, Asian spices, violets, blackberry, and blueberry compote. It is tightly wound but impeccably balanced. Full-bodied, opulent, and intense".

"Beautifully aromatic and complex on the palate, it is layered, thick, dense and tightly wound".