{"title":"Bordeaux Wine","description":"\u003cp\u003eBordeaux is the benchmark for blended red wine. On the Left Bank, in Médoc communes such as Pauillac and Margaux, Cabernet Sauvignon gives structure, cassis and cedar. On the Right Bank, Saint-Émilion and Pomerol lean on Merlot for plush, plummy richness. Dry whites from Sauvignon Blanc and Sémillon and the sweet wines of Sauternes complete the picture. Classed growths reward cellaring, while good-value Bordeaux Supérieur drinks well young with roast beef and lamb.\u003c\/p\u003e","products":[{"product_id":"2020-cru-artisan-medoc-chateau-la-tessonniere","title":"Cru Artisan, Médoc, Château La Tessonnière 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlackcurrant and raspberry lead, with a graphite edge and a light touch of spice behind the fruit. Medium-bodied and lively, with fine tannins and a rounded finish. Merlot 52%, Cabernet Sauvignon 46%, Cabernet Franc 2%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eA Cru Artisan estate of 18 hectares at Civrac-en-Médoc and Bégadan, on the left bank of the Gironde estuary about 70 kilometres north-west of Bordeaux. Cédric Colemyn, the fifth generation of the founding family, took over in 1995 and reinvested in the vineyard, which now holds HVE Level 3 certification for its environmental practice. The 25-year-old vines grow at 6,500 per hectare on clay-limestone ridges and are picked plot by plot once tasting and analysis show full maturity. Fermentation ran in stainless steel and concrete vats at around 26°C with twice-daily pump-overs, followed by 18 months in vat and bottling without fining to keep the fruit intact.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with roast lamb, steak and chips, duck breast, or hard cheese such as Comté. Drinking well now and through 2029; a short decant helps but is not essential. Sealed with a Twin Top technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Château La Tessonnière","offers":[{"title":"Default Title","offer_id":58476077842815,"sku":"HNW-42139201","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/42139201.jpg?v=1789919157"},{"product_id":"2023-entre-deux-mers-chateau-lestrille","title":"Entre-Deux-Mers, Château Lestrille 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGrapefruit zest, lychee and ripe peach, with a lift of orange spice and a floral top note. Dry and full-flavoured without weight, medium-bodied, with brisk acidity carrying a long, zesty finish. Sauvignon Blanc 57%, Muscadelle 28%, Sauvignon Gris 15%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Lestrille sits at the northern tip of the Entre-deux-Mers appellation, in the small town of St Germain du Puch between Libourne and Bordeaux, where Estelle Roumage makes the wines. The 45-hectare property lies on clay and limestone, between the Garonne and the Dordogne and within reach of the Atlantic, which tempers the warm summers. Vines have been farmed organically since 2019 and the estate is certified organic from the 2023 vintage, alongside HVE certification for its wider environmental practice. Every plot is vinified separately: skin contact and cold stabilisation, fermentation in temperature-controlled stainless steel, then five months in tank before bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10°C. Good with oysters, grilled sea bass, a goat's cheese salad, or a bowl of prawns with mayonnaise. Drink over the next two to three years, while the aromatics are at their most lifted. Sealed with a DIAM technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Château Lestrille","offers":[{"title":"Default Title","offer_id":58476089508223,"sku":"HNW-42212231","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/42212231.jpg?v=1789919214"},{"product_id":"2018-le-secret-lestrille-bordeaux-superieur-chateau-lestrille","title":"Le Secret Lestrille, Bordeaux Supérieur, Château Lestrille 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDark berry fruit with cedar, cigar box and a note of chocolate, all carried on a velvety mouthfeel. Full-bodied and intense, with moderate acidity, smooth tannins and well-integrated oak running to a long, elegant finish. Merlot 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Lestrille sits at the northern point of the Entre-deux-Mers appellation, in the small town of St. Germain du Puch between Libourne and Bordeaux, where Estelle Roumage makes the wines across a 45-hectare property. Her emphasis is on the balance of the soil: the cool, clay-based vineyards hold water well and lend the wine its power, and the estate is certified HVE3 for its environmental performance. Le Secret is the estate's top cuvée, each parcel vinified separately in temperature-controlled stainless steel to keep the fruit pure, then aged in selected barriques and held in bottle before release. The 2018 vintage began wet, with hail in places, before a hot, dry summer with unusually cool nights produced small, thick-skinned, highly concentrated berries.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. Good with roast lamb, ribeye steak, duck breast, mushroom pasta and hard cheeses. Drinking well now and for another five to ten years. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Château Lestrille","offers":[{"title":"Default Title","offer_id":58476089573759,"sku":"HNW-42239181","price":31.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/42239181.jpg?v=1789919215"},{"product_id":"2021-initial-de-desmirail-margaux-chateau-desmirail","title":"Initial de Desmirail, Margaux, Château Desmirail 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlackcurrant, black cherry and forest fruit, with cedar, toast and a dusting of cinnamon behind them. Medium-bodied and silky, the acidity fresh and the tannins fine, carrying to a long, balanced finish. Merlot 55%, Cabernet Sauvignon 43%, Petit Verdot 2%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Desmirail is a Third Growth in the 1855 classification, sitting in the commune of Cantenac at the heart of Margaux alongside Château Palmer and Cantenac Brown. Denis Lurton took the property over from his father Lucien in 1992 and farms 37 hectares on the free-draining gravel that gives Margaux its finesse. Vines are double Guyot trained and green harvested to concentrate the remaining fruit, then picked by hand at full maturity. Initial is the second wine, drawn in part from younger vines: each parcel was fermented separately, with pump-overs and maceration length tailored tank by tank, blended at the end of winter and matured twelve months in oak barriques.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. Good with roast lamb, steak with peppercorn sauce, duck breast, or a board of hard cheeses. Drinking well now and over the next five to eight years; an hour in a decanter helps. Sealed with a Twintop cork rather than natural cork.\u003c\/p\u003e","brand":"Château Desmirail","offers":[{"title":"Default Title","offer_id":58476099830143,"sku":"HNW-4111021A","price":38.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4111021A.jpg?v=1789919250"},{"product_id":"2020-saint-emilion-grand-cru-chateau-boutisse","title":"Saint-Émilion Grand Cru, Château Boutisse 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eAn intense nose of ripe, deep red fruit and blackcurrant backed by sweet toasted spice, then mocha, caramel and dark chocolate on a smooth, velvety palate. Full-bodied, with medium acidity and well-integrated tannins carrying a long, cedary finish. Merlot 80%, Cabernet Sauvignon 10%, Cabernet Franc 5%, Carménère 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Boutisse lies in the commune of Saint Christophe des Bardes, one of the top communes of Saint-Émilion, and was bought in 1996 by winemaker and oenologist Xavier Milhade; his children Elodie and Marc run it today. Its 25 hectares sit near the highest point of the appellation, spread over the limestone plateau and its slopes, where chalky clay topsoil covers large chunks of limestone that regulate the vine's water supply and create the moisture stress good grapes need. The soils are tilled rather than treated, oats and mustard are grown for green manure, and the fruit is picked by hand; the estate was certified HVE3 in 2017 and reclassified as Grand Cru Classé in 2022. Vinification runs parcel by parcel in small underground concrete tanks that let the wine be run off by gravity, with a proportion fermented in 500-litre oak, malolactic conversion in new barrels and 12 to 15 months on fine lees in French oak.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. Good with roast beef, rack of lamb, duck, mushroom risotto and aged hard cheeses. Drinking now and over the next ten to twenty years; give it an hour in a decanter at this stage. Sealed with a technical cork.\u003c\/p\u003e","brand":"Château Boutisse","offers":[{"title":"Default Title","offer_id":58476101960063,"sku":"HNW-4214020A","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4214020A.jpg?v=1789919260"},{"product_id":"2020-montagne-saint-emilion-chateau-du-haut-plateau","title":"Montagne Saint-Émilion, Château du Haut Plateau 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePlum and wild berry fruit, ripe and clean, with no oak in the way. Medium-bodied and supple, with soft tannins and a rounded, approachable finish. Merlot 70%, Cabernet Franc 20%, Cabernet Sauvignon 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThree generations of the Amart family have farmed this 15-hectare estate, set between the villages of Saint-Émilion and Pomerol in the Montagne Saint-Émilion satellite on Bordeaux's right bank. The vines sit on a south-facing clay slope beside Château Montaiguillon, which gives sunlight through the day and drainage after rain, while the clay holds water through a warm growing season. Farming is sustainable and certified HVE Level 3, and the fruit is machine-harvested at optimal maturity to hold on to freshness. Fermentation ran on natural yeasts in temperature-controlled stainless steel with a three-week maceration for colour and supple tannin, and the wine was matured without oak. In 2020 a mild winter and spring brought the vine's cycle forward by two weeks, and an exceptionally sunny first fortnight of September concentrated the berries for a small, ripe crop.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with roast chicken, sausages and mash, mushroom risotto, or a wedge of Tomme. Drinking now and over the next two to three years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Château du Haut Plateau","offers":[{"title":"Default Title","offer_id":58476103008639,"sku":"HNW-42301201","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/42301201.jpg?v=1789919266"},{"product_id":"2020-chateau-de-valois-pomerol","title":"Château de Valois, Pomerol 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack berries and exotic spice, with smoky oak and cedar sitting behind them. The palate is richly textured and generous, full in body with plump tannins and enough acidity to keep it moving, finishing on opulent chocolate. Merlot 77%, Cabernet Franc 23%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau de Valois dates to 1862, when the original vineyards of Château Figeac were restructured. Bernard Leydet held eight hectares here in 1962 and spent the following decades adding Pomerol plots and investing in the cellar; his son Frédéric took over in 1996 and makes the wine today. The vines sit on the southern slopes of the Pomerol plateau, double Guyot trained on gravel and sand over an iron-pan subsoil — the seam that gives Pomerol its savoury, ferrous edge. Fruit is picked by hand. Fermentation ran twenty-eight days in small temperature-controlled concrete vats, and the wine spent fifteen months in oak barrels, a third new, a third one year old and a third two years old, aged on its fine lees without racking.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. Good with roast beef, duck with cherries, mushroom risotto, or a washed-rind cheese. Drinking well now and over the next five to ten years; an hour in a decanter helps. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Château de Valois","offers":[{"title":"Default Title","offer_id":58476105040255,"sku":"HNW-4147020A","price":43.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4147020A.jpg?v=1789919296"},{"product_id":"2018-goulee-by-cos-destournel-medoc","title":"Goulée by Cos d’Estournel, Médoc 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe red and black berries lifted by spice and a mineral edge. Dense and vivacious, full-bodied, with enough freshness to cut the opulence and firm, well-covered tannins behind it. Merlot 73%, Cabernet Sauvignon 21%, Cabernet Franc 6%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eGoulée is the Médoc wine of Cos d'Estournel, the Saint-Estèphe estate founded in 1811 by Louis Gaspard d'Estournel, classified a Second Growth in 1855 and acquired in 2000 by Michel Reybier, who has since rebuilt the property around a fully gravity-fed cellar. The vines sit in the northern Médoc between the Gironde Estuary and the Atlantic, where a pronounced oceanic climate blunts both harsh winters and heat waves, so ripening is slow and favours complexity and freshness; the wind that runs through the vineyard dries excess humidity and keeps the fruit healthy. Fermentation took place in small stainless-steel tanks at low temperature with gentle pump-overs to avoid over-extraction and hard tannins, and the wine was matured in French oak. 2018 opened wet and turned into a long, hot, dry summer, giving ripe, concentrated wines with high alcohol and powerful tannins.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. Good with ribeye, roast lamb, venison, duck and mature hard cheese. Drinking now and over the next ten to twenty years; decant an hour ahead. Sealed with a natural cork.\u003c\/p\u003e","brand":"Château Cos d'Estournel","offers":[{"title":"Default Title","offer_id":58476111921535,"sku":"HNW-4249918A","price":35.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4249918A.jpg?v=1789919307"},{"product_id":"2023-bordeaux-blanc-chateau-lestrille-capmartin","title":"Bordeaux Blanc, Château Lestrille Capmartin 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWhite peach and apricot with beeswax and honeyed ginger, and a toasty, spicy edge from the barrel. Full-bodied and creamy in texture, kept in line by lemon freshness, with a long, rich finish. Sauvignon Gris 80%, Sauvignon Blanc 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Lestrille Capmartin lies at the northern point of the Entre-deux-Mers appellation, in the small town of St Germain du Puch between Libourne and Bordeaux, on soils with a high clay and silt content. The vineyard is worked by la lutte raisonnée, keeping chemical treatments to a minimum; vines have been farmed organically since 2019 and the estate is certified organic from the 2023 vintage. Estelle Roumage picks at full maturity and sorts strictly, then gives the juice eight hours of maceration and a cold stabilisation in tank. Fermentation takes place in new oak, and the wine then spends ten months on its fine lees with frequent bâtonnage for texture before bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C, in a decent-sized glass rather than a small one. Good with roast chicken, scallops, a creamy mushroom pasta, or a mature hard cheese. Drinking well now and for around five years, gaining weight as the oak settles. Sealed with a DIAM technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Château Lestrille","offers":[{"title":"Default Title","offer_id":58476122243455,"sku":"HNW-41101231","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/41101231.jpg?v=1789919341"},{"product_id":"2019-la-reserve-de-leoville-barton-saint-julien-chateau-leoville-barton","title":"La Réserve de Léoville Barton, Saint-Julien, Château Léoville Barton 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eForest berries and dense black fruit, with cedar, coffee and a touch of vanilla spice on top. Full-bodied and traditionally built, the acidity fresh and the tannins robust, running to a long, oaky finish. Cabernet Sauvignon 74%, Merlot 22%, Cabernet Franc 4%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Léoville Barton lies close to the Gironde in Saint-Julien, sandwiched between the water and Château Talbot on the gravel over deep clay that defines the commune. The Barton family has been in Bordeaux since Thomas Barton arrived from Ireland in 1722; his grandson bought part of the Léoville estate in 1826, and Anthony Barton now owns fifty-one hectares here, planted 74% Cabernet Sauvignon in the classic Médoc proportion. Vines are double Guyot trained at high density, average forty-five years old and yield forty-two hectolitres per hectare, worked with traditional ploughing, no weed killers and limited fertiliser. Fermentation lasted about five days with twice-daily pump-overs, the wine sat roughly two weeks on skins, and the press wine — an important part of the blend — went in before malolactic conversion in vat and twelve months in French oak. La Réserve is the second wine.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 17–18°C. Good with rib of beef, rack of lamb, roast venison, or mature Comté. Drinking from now to around 2035; give it two hours in a decanter.\u003c\/p\u003e","brand":"Château Léoville Barton","offers":[{"title":"Default Title","offer_id":58476126568831,"sku":"HNW-4214119A","price":46.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4214119A.jpg?v=1789919342"},{"product_id":"2020-moulis-en-medoc-chateau-branas-grand-poujeaux","title":"Moulis-en-Médoc, Château Branas Grand Poujeaux 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFocused blackberry fruit with a light touch of spice and a tinge of espresso over the ripe fruit. Fresh and impeccably balanced, full-bodied, with fine, tightly drawn tannins holding the finish. Merlot 60%, Cabernet Sauvignon 35%, Petit Verdot 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eWith 17 hectares of vines, Branas Grand Poujeaux is one of the smallest estates in Moulis-en-Médoc, a narrow ribbon of an appellation running seven kilometres between Margaux to the south and Saint-Julien and Pauillac to the north. Justin Onclin bought the run-down property in 2002, and since 2012 has worked with Hubert de Boüard of Château Angélus as consultant, systematically replanting the vineyards and installing a gravity-fed cellar. The 25 parcels sit on the Grand Poujeaux plateau, an ancient gravel terrace that begins in the vineyard of Mouton Rothschild and runs south into Margaux; they are farmed organically, certified HVE Level 3, and planted at very high density so roots drive deep for mineral complexity. The grapes are picked entirely by hand into small crates, double sorted, then fermented parcel by parcel at 26°C with indigenous yeast, some bunches whole, with gentle pumping over. Maturation lasted 16 months in 225-litre French oak barriques, 60% of them new. 2020 was warm and dry with cool nights, and harvest began on 14 September.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. Good with roast beef, lamb, game birds, beef casserole and hard cheeses. Drinking now and over the next ten to twenty years; decant an hour ahead. Sealed with a natural cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Château Branas Grand Poujeaux","offers":[{"title":"Default Title","offer_id":58476127420799,"sku":"HNW-4250020A","price":36.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4250020A.jpg?v=1789919354"},{"product_id":"2018-connetable-de-talbot-saint-julien-chateau-talbot","title":"Connétable de Talbot, Saint-Julien, Château Talbot 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack cherry and cassis with cedar, spice and a graphite edge running underneath. Full-bodied and round, the acidity moderate and the tannins beautifully integrated, holding a persistent finish. Merlot 57%, Cabernet Sauvignon 43%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Talbot is the 4ème Grand Cru Classé of Saint-Julien, and unusually its 110 hectares sit in one unbroken block on alluvial gravel hilltops laid down by the Dordogne. The Cordier family has held the estate for over a century; Nancy Bignon-Cordier leads it today, with Jean-Michel Laporte as general manager since 2018 and Jean-Max Drouilhet making the wine since 2007. Vines are planted at 7,700 to the hectare, average thirty years old and are held to forty-five hectolitres per hectare, with traditional four-way ploughing, a manual harvest and HVE Level 3 certification for sustainability. Connétable, created in the 1970s, was one of the first Médoc second wines: the fruit was dried in a warm-air tunnel, sorted by hand, optically and by flotation, fermented in temperature-controlled steel and aged sixteen months in French oak, 20% of it new. 2018 brought early rain then a long hot summer, giving ripe, concentrated wine.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 17–18°C. Good with roast beef, slow-cooked lamb shoulder, duck confit, or a board of hard cheeses. Drinking well now and over the next five to eight years; an hour in a decanter helps.\u003c\/p\u003e","brand":"Château Talbot","offers":[{"title":"Default Title","offer_id":58476130599295,"sku":"HNW-4253318A","price":47.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4253318A.jpg?v=1789919390"},{"product_id":"2022-saint-emilion-chateau-du-gravillon","title":"Saint-Émilion, Château du Gravillon 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe plum and blueberry, deeply coloured and generous, with no oak character in the way of the fruit. Medium-bodied and soft, with easy acidity, silky tannins and a smooth finish. Merlot 90%, Cabernet Sauvignon 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eA 3.5-hectare property at Saint-Sulpice-de-Faleyrens, in the heart of Saint-Émilion on Bordeaux's right bank, close to the Grand Cru Classé Château Monbousquet. Georges Lavaud bought the estate in 1960 and his son Hubert now owns it and makes the wine, farming to HVE Level 3 with grass cover crops between the rows, tilled soils and no copper. The name comes from the gravel in the vineyard, which sits alongside sand over the clay that dominates the right bank and holds water through a warm summer; vines average 30 years and are planted at 6,000 per hectare. Fermentation ran two weeks in temperature-controlled stainless steel with twice-daily pump-overs, then 18 months in stainless steel and cement tanks, with no oak at any stage.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with duck confit, a beef casserole, mushroom tart, or a plate of charcuterie. Drinking now and over the next two to three years; no decanting required. Sealed with a technical cork.\u003c\/p\u003e","brand":"Château du Gravillon","offers":[{"title":"Default Title","offer_id":58476130992511,"sku":"HNW-4244622A","price":24.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4244622A.jpg?v=1789919393"},{"product_id":"2023-alto-de-cantenac-bordeaux-chateau-cantenac-brown","title":"AltO de Cantenac, Bordeaux, Château Cantenac Brown 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWhite flowers and a hint of citrus on the nose, then a flinty, mineral palate layered with white orchard fruit. Medium-bodied and vibrant, with high acidity and a fine, gently textured finish from its time in barrel. Sauvignon Blanc 90%, Sémillon 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAltO is the white wine of Cantenac Brown, drawn from a single 1.80-hectare plot of clay and calcareous soil whose cool conditions suit white grapes. Leaf thinning in early spring aerates the bunches and improves sun exposure while protecting the fruit's aromas, and the grapes are hand-harvested into crates in the cool of the morning to keep their freshness. In the estate's gravity-fed winery the fruit was gently pressed under an inert atmosphere, then fermented in French oak barrels at controlled temperature with regular bâtonnage until dry; the young wine spent roughly twelve months in French oak, 10% new and 90% one vintage old. 2023 was a warm year with light humidity, a hot and slightly humid start and rain in late June, which demanded constant green pruning and vigilance against mildew across every plot. José Sanfins made the wine.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Good with oysters, grilled sea bass, roast chicken, goat's cheese and green salads. Drinking now and over the next five to eight years. Sealed with a natural cork.\u003c\/p\u003e","brand":"Château Cantenac Brown","offers":[{"title":"Default Title","offer_id":58476131484031,"sku":"HNW-4251723A","price":37.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4251723A.jpg?v=1789919398"},{"product_id":"2016-pagodes-de-cos-saint-estephe-cos-destournel","title":"Pagodes de Cos, Saint-Estèphe, Cos d'Estournel 2016","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWarm cassis and black cherry with smoked meat, charcoal, clove and a hint of new leather. Voluptuous and full-bodied, generous in black fruit, the tannins ripe and refined and the finish long and spicy. Cabernet Sauvignon 50%, Merlot 46%, Petit Verdot 3%, Cabernet Franc 1%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCos d'Estournel was founded in 1811 by Louis Gaspard d'Estournel, who built an Asian-inspired palace at the centre of his vineyard on the site known as the Hill of Pebbles and sold his wine into the Far East and India, earning the name the Maharajah of Saint-Estèphe. Classified a Second Growth in 1855, the estate was bought by Michel Reybier in 2000 and now works from a fully gravity-fed cellar. The vineyard has grown from fourteen hectares in 1791 to a hundred today, a mosaic of gravel-and-clay slopes facing east and south-west around a deep-gravel central plateau, ventilated by the nearby Gironde. Pagodes is drawn from plots identified for it rather than from whatever the grand vin leaves behind. Grapes were chilled on arrival and cold-macerated, fermented at low temperature to avoid harsh extraction, with pump-overs run by gravity, then aged in French oak, 30% of it new. 2016 delivered 62% more rain than usual to the end of June before a warm dry finish, giving a long slow ripening and wine of natural richness.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 17–18°C. Good with rib of beef, barbecued short rib, roast venison, or aged Gouda. Drinking well now and through to around 2035; give it two hours in a decanter.\u003c\/p\u003e","brand":"Cos d'Estournel","offers":[{"title":"Default Title","offer_id":58476138430847,"sku":"HNW-4252616A","price":62.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4252616A.jpg?v=1789919440"},{"product_id":"2015-cru-bourgeois-medoc-chateau-preuillac","title":"Cru Bourgeois, Médoc, Château Preuillac 2015","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePlump red berry fruit with a delicate edge of oak spice, fine and elegant rather than powerful. Medium-bodied and silky, with refined tannins and a long finish. Merlot 70%, Cabernet Franc 25%, Cabernet Sauvignon 4%, Petit Verdot 1%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Preuillac stands in the heart of the Médoc, ten kilometres north of Saint-Estèphe, in a château dating from 1869, and was included in the 1932 Crus Bourgeois classification. New owners have renovated the cellar and installed conical fermenters, with Nathalie Billard making the wine. The 30-hectare vineyard sits on a single block planted in the 1970s, now averaging 40 years of age, over soils that are half clay, limestone and gravel, a quarter gravel and a quarter sandy gravel; work follows la lutte raisonnée, with green harvesting and debudding done by hand. Fermentation took place in thermo-regulated wooden tanks over eight to ten days, beginning cool and finishing at 28°C, after which 70% of the wine spent 12 months in French oak from several cooperages, with part of the malolactic fermentation in barrel. The 2015 season gave generous flowering, a hot dry early summer, a cooler damper August and fine September weather.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with roast lamb, rib of beef, duck breast, or a hard cheese such as aged Gouda. Decant for half an hour before serving. A decade on, the wine is drinking now and should hold for around five more years.\u003c\/p\u003e","brand":"Château Preuillac","offers":[{"title":"Default Title","offer_id":58476144656767,"sku":"HNW-4228115A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4228115A.jpg?v=1789919456"},{"product_id":"2012-chateau-cantenac-brown-grand-cru-classe-margaux","title":"Château Cantenac Brown, Grand Cru Classé, Margaux 2012","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA complex, roasted bouquet of red fruit, blackcurrant and blackberry with liquorice running through it. Medium-bodied and silky, tight without excess, juicy and voluptuous across a textured palate. Cabernet Sauvignon 65%, Merlot 35%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Cantenac Brown is one of the Médoc's odder buildings — a Tudor-style château put up by John-Lewis Brown in the early 19th century as a nod to his Scottish origins. Its seventy-five hectares are spread across the Margaux and Cantenac plateaus on gravel shot through with clay and sand, ringed by a biodiversity reserve of rare trees left over from the founder's interest in nature. Owner Tristan Le Lous and technical director José Sanfins began building a raw-earth cellar in 2020, using the earth's thermal inertia and humidity to age the wine. Double Guyot vines are pruned, de-budded, thinned and yield-controlled by hand, with only moderate plant-based fertiliser. Hand-harvested fruit was sorted and destemmed, fermented in steel at 26–27°C, put through malolactic in a mix of barrel and vat, then aged fourteen months in French oak, 60% new and 40% one year old, racked every three months and fined with egg white. 2012 was a late, challenging year, wet through spring and rescued by a hot dry summer.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 17–18°C. Good with roast lamb, rare beef, guinea fowl, or a wedge of Comté. Drinking at its peak now and over the next five to eight years; an hour in a decanter helps.\u003c\/p\u003e","brand":"Château Cantenac Brown","offers":[{"title":"Default Title","offer_id":58476152750463,"sku":"HNW-4114612A","price":73.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4114612A.jpg?v=1789919489"},{"product_id":"2003-2eme-cru-classe-saint-julien-chateau-leoville-las-cases","title":"2ème Cru Classé, Saint-Julien, Château Léoville Las Cases 2003","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe blackcurrant leads, with pencil shavings, chocolate, violets and a chalky mineral edge underneath. Full-bodied and expansive on the palate, with ripe tannins and the concentration a very hot vintage brings, and it builds in the glass rather than showing everything at once. Cabernet Sauvignon and Merlot.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Léoville Las Cases is one of the largest and oldest classified growths in the Médoc and the leading estate in St-Julien, partitioned in the 1800s from its sister properties Léoville-Poyferré and Léoville-Barton and held by the Delon family since the late 19th century. The heart of the 54-hectare estate is the Grand Clos, a walled vineyard next door to Château Latour, on Quaternary gravel over gravelly sand and clay, with the Gironde estuary tempering ripening and holding frost off the vines. Grapes were selected by hand and fermented with selected yeasts in French oak vats, then matured for 18 months in French oak barrels, half of them new, and fined with egg white. The 2003 summer was exceptionally hot and dry, forcing some of the earliest picking on record and low yields, and giving a concentrated wine with powerful tannins.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C and decant an hour ahead. Roast rib of beef, rack of lamb with herbs, slow-cooked venison, or a board of hard aged cheeses such as Comté. Drinking well now and with decades of life still in front of it.\u003c\/p\u003e","brand":"Château Léoville Las Cases","offers":[{"title":"Default Title","offer_id":58476212879743,"sku":"HNW-4247003A","price":238.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4247003A.jpg?v=1789919907"},{"product_id":"2017-saint-emilion-grand-cru-chateau-beau-sejour-becot","title":"Saint-Émilion Grand Cru, Château Beau-Séjour Bécot 2017","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBramble fruit and crème de cassis lead, with dark chocolate and a lift of mint behind them. Medium in weight, the tannins plush rather than firm, and the finish mineral and energetic. Merlot 80%, Cabernet Franc 15%, Cabernet Sauvignon 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Beau-Séjour Bécot is a Premier Grand Cru Classé estate in Saint-Émilion, run by the third generation of the Bécot family with Juliette Bécot and Julien Barthe at its head and Thomas Duclos consulting. The 17.24 hectares sit on the clay-limestone asteria plateau west of the town, planted at 6,600 vines per hectare with an average vine age of 45 years and yields held to 37 hl\/ha. Fruit is hand-picked and sorted on tables, then vinified plot by plot in 70-hectolitre stainless steel vats using gentle infusion extraction under an immersed cap, with part of the crop fermented whole in 600-litre oak; maturation runs 16 months, 65% in new barrels and the rest in ageing vats, amphora and a 20-hectolitre cask. In 2017 the Merlot came in between 14 and 22 September and the Cabernets on 28 and 29 September, a classic year that gave structure, good acidity and concentration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C and decant an hour ahead. Roast rib of beef, duck breast, mushroom risotto or a plate of hard sheep's cheeses all suit it. Drinking well now and through the next decade.\u003c\/p\u003e","brand":"Château Beau-Séjour Bécot","offers":[{"title":"Default Title","offer_id":58476215370111,"sku":"HNW-4247417A","price":74.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4247417A.jpg?v=1789920009"},{"product_id":"2015-margaux-chateau-giscours","title":"Margaux, Château Giscours 2015","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCassis, blackberry and redcurrant, with cedar, rose and graphite sitting behind the fruit. Full in weight with fresh acidity and refined tannins, and a finish that runs on. Cabernet Sauvignon and Merlot.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Giscours is a Third Growth in Margaux, transformed over the past two decades under Alexander van Beek, with Didier Forêt making the wine. The estate covers more than 400 hectares of which 160 are vines, set on deep Garonne gravel hilltops near the Gironde estuary; the oldest plots date from 1923 and are renewed by interplanting young vines among the old rather than replanting wholesale. Farming is sustainable and precision-driven — no herbicides or insecticides, cover crops, sexual confusion, eco-pastoralism and low-input copper and sulphur — and the site holds Natura 2000 certification for its ecosystem. The 2015 fruit was hand-picked plot by plot, fully destemmed and fermented with indigenous yeasts in concrete and stainless steel after a cold pre-fermentation maceration, extracted gently with limited pump-overs and no aeration, then aged 17 months in 225-litre French oak, around half of it new. A warm, dry summer broken by timely August rain gave thick skins and even ripening, especially for Cabernet Sauvignon.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C and decant an hour ahead. Roast lamb, ribeye, venison or a wedge of aged Comté all work well. Drinking now and with a decade or more ahead of it.\u003c\/p\u003e","brand":"Château Giscours","offers":[{"title":"Default Title","offer_id":58476243779967,"sku":"HNW-5670115A","price":76.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5670115A.jpg?v=1789920037"},{"product_id":"2015-saint-julien-chateau-talbot","title":"Saint-Julien, Château Talbot 2015","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBramble fruit with pencil shavings and graphite, and cocoa dusted over the dark fruit at the centre. Full in weight, though the tannins arrive as a caress rather than a grip, and the finish lifts with mineral and wild herb notes. Cabernet Sauvignon 66%, Merlot 31%, Petit Verdot 3%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Talbot is a Fourth Growth in Saint-Julien, held by the Cordier family for over a century and led today by Nancy Bignon Cordier, with Jean-Michel Laporte as general manager since 2018 and Jean-Max Drouilhet making the wine since 2007. The 110 hectares form a single unbroken vineyard on alluvial gravel hilltops laid down by the Dordogne, planted at 7,700 vines per hectare with an average vine age of 50 years, trained on the Médoc double Guyot and held to 50 hl\/ha; the estate carries Haute Valeur Environnementale Level 3 certification. Grapes are hand-harvested, passed through a warm-air tunnel to dry them, then sorted manually, optically and by flotation before parcel-by-parcel fermentation in temperature-controlled French oak vats, followed by 15 months in French oak barrels, half of them new. The 2015 season was sunny and dry across Bordeaux and gave concentrated, powerful wine with intense fruit and refined tannins.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C and decant an hour before pouring. Roast beef, rack of lamb, pigeon or a mature Cheddar suit it. Drinking well now and good for another ten to fifteen years.\u003c\/p\u003e","brand":"Château Talbot","offers":[{"title":"Default Title","offer_id":58476244631935,"sku":"HNW-5670015A","price":96.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5670015A.jpg?v=1789920065"},{"product_id":"2015-pauillac-chateau-clerc-milon","title":"Pauillac, Château Clerc Milon 2015","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFresh, elegant aromas of ripe Morello cherry with liquorice and toast, opening onto crisp red fruit, dark chocolate and dried flowers. Full in weight but silky with it, the tannins finely chiselled and the finish rich and harmonious. Cabernet Sauvignon and Merlot.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eFifth Growth Clerc Milon sits between Château Lafite and Château Mouton and belongs to the same Rothschild stable, which bought the estate in 1970 and has rebuilt it steadily since — a winery powered by photovoltaic panels, a gravity-fed vat room and a new tasting room among the investments. The 41 hectares overlook the Gironde on a terrace of windblown gravel and sand resting on a clay-limestone base, facing south to south-east, with natural drainage from the slope and sea breezes that flatten out temperature swings; most of the vineyard was planted in the early 20th century and one plot of Carménère, among the oldest in Bordeaux, dates from 1947. Fruit is hand-harvested into small crates and fermented parcel by parcel in gravity-fed stainless steel vats, and the Grand Vin is then aged 18 months in French oak barrels, half of them new. A dry spring and early summer in 2015 left small berries and a short crop, and late August and September rain carried ripening through a harvest that stretched across 23 days.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C and decant an hour ahead. Roast lamb, beef fillet, duck or aged Gouda are all good matches. Drinking well now and with a decade or more still in front of it.\u003c\/p\u003e","brand":"Château Clerc Milon","offers":[{"title":"Default Title","offer_id":58476245287295,"sku":"HNW-4251515A","price":108.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4251515A.jpg?v=1789920094"},{"product_id":"2021-blanc-pessac-leognan-chateau-smith-haut-lafitte","title":"Blanc, Pessac-Léognan, Château Smith Haut Lafitte 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDelicate citrus and white flowers unfurl into ripe stone fruit and a flinty, smoky complexity. Full in weight and smooth in texture from its time in barrel and on lees, but enlivened by crisp acidity and a refreshing mineral finish. Sauvignon Blanc and Sauvignon Gris.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Smith Haut Lafitte is a Grand Cru Classé de Graves owned by Florence and Daniel Cathiard since 1990, certified organic since 2019 and working biodynamically for close to a decade, with herbs grown on the estate and applied to the vines on horseback. Its 80 hectares form a single contiguous block of Günz gravel in the heart of Pessac-Léognan; the soil drains so sharply that roots reach more than six metres down for water and mineral salts, while the stones throw sunlight back into the canopy and push ripening on. Oenologist Fabien Teitgen, named Winemaker of the Year by the Guide Hachette in 2021, oversaw a harvest hand-picked from 38-year-old vines into small crates, pressed in an oxygen-free environment to protect the aromatics, cold-settled, then fermented in French oak barrels — half new, half one vintage old — and matured 12 months on its lees in barrel. The 2021 growing season was mixed through spring and early summer before warm, dry August weather with light rain rescued it, leaving a classic, fresh style.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Turbot, scallops, roast chicken with tarragon or a mature Comté all suit it. Drinking now and worth keeping for a decade or more.\u003c\/p\u003e","brand":"Château Smith Haut Lafitte","offers":[{"title":"Default Title","offer_id":58476246532479,"sku":"HNW-4253121A","price":167.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4253121A.jpg?v=1789920124"},{"product_id":"2012-chateau-l-evangile-pomerol","title":"Château L'Evangile, Pomerol 2012","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eAn exquisite bouquet of ripe Morello cherry and raspberry with mocha behind it. The attack is powerful and concentrated, the tannins dense and very ripe, and the palate mature and rich through to a silky finish carried by real freshness. Merlot 93%, Cabernet Franc 7%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau L'Evangile is one of Pomerol's oldest estates and among its most highly regarded, owned since 1990 by the Rothschild family of Château Lafite and advised by Michel Rolland. The 22 hectares sit on a plateau southeast of Pomerol, close enough to the Saint-Émilion border that little more than a road separates them, and are divided into 43 plots named for their location across swelling clays, gravel-clay and sandy soils; the vines are 79% Merlot, 20% Cabernet Franc and 1% Cabernet Sauvignon, with grassed rows, beehives and two kilometres of hedgerows. Vinification took place in temperature-controlled cement vats of 35 to 81 hectolitres with gentle pump-overs and controlled maceration, malolactic conversion in barrel, and roughly 18 months of ageing in an average of 70% new French oak alongside clay amphora. The 2012 season opened cold and wet with uneven flowering and heavy yield losses, then warmed through August and September to bring in healthy fruit over a harvest spread across three weeks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C and decant an hour ahead. Roast duck, beef short rib, truffled pasta or a washed-rind cheese all suit it. Drinking at its peak now and holding for another five to ten years.\u003c\/p\u003e","brand":"Château L'Evangile","offers":[{"title":"Default Title","offer_id":58476248301951,"sku":"HNW-4246112A","price":185.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4246112A.jpg?v=1789920154"},{"product_id":"2006-1er-cru-classe-sauternes-chateau-suduiraut","title":"1er Cru Classé Sauternes, Château Suduiraut 2006","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDeep gold, with the roasted, crystallised-fruit signature of botrytis, spice, and the honey and orange peel that come with age. The palate is fleshy and ample, intensely fruity, lifted by a menthol edge and enough vivacity to keep the sweetness moving through a long, pure finish. Semillon 96%, Sauvignon Blanc 4%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe history of Chateau Suduiraut in Sauternes runs back centuries: after the property was destroyed by the Duke d'Epernon in the 1600s, Count Blaise de Suduiraut replanted the vineyard and restored the estate, and the 18th-century chateau standing there now is surrounded by gardens designed by Le Notre. Its 91 hectares of vines grow on gravelly sandy clay, the gravel storing the sun's heat while the thin soil holds little water, so yields stay low and sugars and flavours concentrate. The vines average 35 years and are planted at 7,000 to the hectare, farmed by environmentally responsible methods and certified HVE Level 3, with short pruning and tilled soils. Semillon dominates the plantings and carries the wine's breadth and unctuousness once noble rot sets in, with Sauvignon Blanc for acidity and aromatic lift. The best botrytised bunches were selected by hand, pressed, and fermented in new French oak at 24C for three weeks, and the wine then aged 18 months in French oak, half of it new and half a year old. Picking in 2006 began on 11 September, ten days earlier than the previous year; September heat shrivelled the first grapes to 19-20% potential sugar, later passes through the vineyard brought in rich batches, and drier weather let the harvest finish on 17 October.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe well chilled, at 8-10C, in a small glass. Roquefort, chicken liver parfait, roast duck with orange, or an apricot tart. Nineteen years on it is drinking beautifully and has the concentration to hold for a decade or more; no decanting is needed.\u003c\/p\u003e","brand":"Château Suduiraut","offers":[{"title":"Default Title","offer_id":58476286083455,"sku":"HNW-4146306A","price":62.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4146306A.jpg?v=1789920900"}],"url":"https:\/\/www.edkawines.com\/collections\/bordeaux-wine.oembed?page=2","provider":"Edka Wines","version":"1.0","type":"link"}