By Meredith Loos
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10. Seghesio
Zinfandel Sonoma County 2007
California
Aged for 11 months in 75% American oak. Complex taste with supple texture and spicy finish. Hint of berries and tannins offer a way to make the berries linger.

9. Mollydooker
Shiraz McLaren Vale Carnival of Love 2007
Australia    
Primary fermentation was completed in barrel for better integration of flavors and tannins. 100% new American oak barrel. Pure wild blueberry and plum flavors.

8. Château de Beaucastel
Châteauneuf-du-Pape 2005    
France
Produced from 13 different grapes, which are each fermented separately in concrete or wooden vats. 2005 intensified concentration and structure of this red wine. Will last 20 years in the cellar, which will only enhance the flavor of the wine.

7. Château Pontet-Canet
Pauillac 2005
France
Black cherry, raspberry, minerals, and tar hints. Grown and fermented in Bordeaux region of France. Gets even better with age.

6. Pio Cesare
Barolo 2004
Italy
Made from various vineyards. Palette is rich and firm, with polished and refined tannins.

5. Domaine du Vieux Télégraphe
Châteauneuf-du-Pape La Crau 2005
France
Minerality, tobacco, and dark fruit tastes. Made from Grenache, Mourvèdre, and Syrah grapes. Cellaring will enhance the flavors and aromas of this wine.

4. Château Guiraud
Sauternes 2005
France
Fresh and sweet if drank presently; can be aged for a better, stronger taste. Made from Semignon and Sauvignon Blanc grapes. Aged 18 months in the barrel before being bottled.

3. Quinta do Crasto
Douro Reserva Old Vines 2005
Portugal
1st table wine from Portugal to make it to WineSpectator’s Top 10 wines. Made from 25 native Portuguese grapes varieties. Fermented in tank and aged for 18 months in French or American oak barrels.

2. Château Rauzan-Ségla
Margaux 2005
France
54.5% Cabernet Sauvignon, 39% Merlot, 5% Petit Verdot, and 1.5% Cabernet Franc. Cherry and raspberry hints with fine tannins. Can be aged for decades or drank when young.

1. Casa Lapostolle
Clos Apalta Colchagua Valley 2005
Chile
Blend of Chile’s Carmenère variety, Merlot and Cabernet Sauvignon blended with 4% Petit Verdot, which adds aroma and color. Rich and velvety texture. Cellaring will bring all flavors and robustness to fruition.