{"title":"Burgundy Wine","description":"\u003cp\u003eBurgundy produces some of the most sought-after Pinot Noir and Chardonnay on earth from a narrow strip of eastern France. Wines are classified by place, from regional Bourgogne through village names such as Meursault and Nuits-Saint-Georges to Premier Cru and Grand Cru vineyards. Reds are fragrant and silky with red fruit and earthy depth; whites range from taut and mineral to rich and toasty. A region rewarding curiosity, with real value in lesser-known villages.\u003c\/p\u003e","products":[{"product_id":"2023-chablis-1er-cru-montmains-domaine-william-fevre","title":"Chablis 1er Cru Montmains, Domaine William Fèvre 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eStructured and nervy, with delicate grapefruit citrus and a chalky salinity that runs the whole length of the palate. Precise and concentrated rather than showy — the mineral side of Chablis rather than the fruity one. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine William Fèvre holds more Premier Cru and Grand Cru vineyard in Chablis than any other estate, built up by William Fèvre from 1959 and owned since 1998 by the Domaines Barons de Rothschild Lafite family. Montmains lies on the left bank of the Serein — a cooler, very stony site picked later than most Premier Crus, where deep marl and clay over Kimmeridgian rock give pronounced mineral aromas and real ageing potential. Didier Séguier has run the cellar since 2000, took the Premier and Grand Cru parcels biodynamic in 2010, and in 2014 made this the first estate in Chablis to gain HVE3 certification. The 2023 was picked in early September after a hot May and stormy June, pressed gently and vinified by gravity, then aged eighteen months — thirty per cent of it five to six months in French oak, the rest in steel to keep the freshness.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Oysters, scallops, turbot and other clean white fish; equally good with goat's cheese or plain roast chicken. Drinking well now and will hold and gain weight for another five to ten years. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58474057957759,"sku":"HNW-4332123A","price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4332123A.jpg?v=1789916246"},{"product_id":"2022-santenay-clos-des-champs-carafe-antoine-olivier","title":"Santenay Clos des Champs Carafe, Antoine Olivier 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGrapefruit and lemon pith lead, with a chalky, saline edge that keeps everything taut. Medium-bodied and razor-sharp, the barrel work adding texture rather than weight, and the finish runs long and salty. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAntoine Olivier is a Santenay estate built on old white-wine vineyards, something of a rarity in a village known mostly for red; the family bought back historic parcels that had been out of use, some for a century. The fruit here comes from Clos des Champs Carafe, a walled plot that sits highest in the village, where the elevation keeps the acidity fresh. Grapes are hand-picked and sorted, gently pressed and racked to barrel, where fermentation runs on natural yeasts; the wine stays on its fine lees with batonnage, completes malolactic conversion in barrel and spends twelve months in 350-litre barrels, 20% of them new, then a further six months in tank before a light fining and filtration. The vineyard is farmed organically and sustainably, with some biodynamic practice, though it is not certified.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12C. Grilled sea bass, roast chicken, crab linguine or a young goat's cheese all work. Drinking well now and through the next five to eight years; no decanting needed. Sealed under DIAM. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Antoine Olivier","offers":[{"title":"Default Title","offer_id":58476204228991,"sku":"HNW-4387222A","price":36.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4387222A.jpg?v=1789919811"},{"product_id":"2024-macon-bussieres-le-vieux-puits-thierry-drouin","title":"Mâcon-Bussières, Le Vieux Puits, Thierry Drouin 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePear and pineapple lead, with white flowers behind and a lick of vanilla from the half that saw barrel. Medium-bodied and rounded by malolactic conversion and lees stirring, though the finish stays bright and citrussy. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThierry Drouin is based in Vergisson, between the landmark rocks of Vergisson and Solutré-Pouilly, and has worked the Pouilly-Fuissé, Saint-Véran and Mâcon appellations since founding the estate in the 1980s; son Charles-Edouard took over as winemaker when Thierry retired in 2021. Le Vieux Puits is a single vineyard on a north-facing slope at 200 metres, on limestone-rich alkaline soils, Guyot-pruned and green-harvested to keep yields low, with grass cover left in every other row for biodiversity. The grapes were gravity-fed and slowly pressed, then fermented half in stainless steel with selected organic yeasts and half in French oak barrels, 10% of them new, with natural yeasts; lees stirring built texture and the wine aged seven months in tank and barrel before a further two months on lees in steel.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Roast chicken, grilled sea bass, pork with a creamy mustard sauce, or a young Comté. Drinking well now and over the next two to three years, and it needs no decanting. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Thierry Drouin","offers":[{"title":"Default Title","offer_id":58476207210879,"sku":"HNW-5032024A","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5032024A.jpg?v=1789919839"},{"product_id":"2022-rully-1er-cru-vauvry-olivier-leflaive","title":"Rully 1er Cru Vauvry, Olivier Leflaive 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe lemon and soft white flowers on the nose, with toasted hazelnut behind them from the time in barrel. The palate is full and textured rather than heavy, acidity keeping it mouth-watering right through a long finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eOlivier Leflaive is one of the better-known addresses in the Cote de Beaune, working both as a domaine and as a negociant, drawing on owned vineyards and fruit from around a hundred growers; the estate was set up in 1984 and now farms 17 hectares, with Franck Grux making the wines. Vauvry is a 4.53-hectare Premier Cru at 250 to 300 metres, facing east-south-east on calcareous clay over marly limestone, farmed to HVE3 certification with beehives and beneficial insects used in place of routine treatments. The grapes were destemmed and pressed, the juice settled for 24 hours, and both alcoholic and malolactic fermentation ran in oak barrel; the wine spent eight months in French oak, 12% of it new, then four months in stainless steel to hold the freshness. The 2022 season began cold and wet, which replenished the soils before the summer heat and delayed budburst past the April frosts, and the early harvest brought in balanced, aromatic fruit.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12C. Roast chicken with tarragon, turbot in butter sauce, a creamy mushroom risotto or a mild washed-rind cheese. Drinking now and over the next five to eight years; no decanting needed. Sealed under DIAM.\u003c\/p\u003e","brand":"Olivier Leflaive","offers":[{"title":"Default Title","offer_id":58476209701247,"sku":"HNW-5047222A","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5047222A.jpg?v=1789919870"},{"product_id":"2024-saint-veran-plaisance-thierry-drouin","title":"Saint-Véran Plaisance, Thierry Drouin 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWhite flowers on the nose, then citrus and ripe yellow fruit on a palate that stays lean and mineral rather than broad. Medium-bodied, with a lemony acidity running right through the finish and no oak to get in the way. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThierry Drouin sits in Vergisson, between the landmark rocks of Vergisson and Solutré-Pouilly, and has farmed Pouilly-Fuissé, Saint-Véran and Mâcon since the estate was founded in the 1980s; Charles-Edouard Drouin took over as winemaker when his father retired in 2021. Plaisance is blended from plots at the foot of the best Saint-Véran slopes, next to Pouilly-Fuissé, planted between 150 and 250 metres on limestone-rich alkaline soils at a range of exposures that builds aromatic complexity; the vines are Guyot-pruned and green-harvested, with grass cover left in every other row. The grapes were gravity-fed and cooled before pressing, fermented in temperature-controlled stainless steel with selected organic yeasts, put through malolactic conversion for a softer mouthfeel, and held eight months in tank to keep the fruit pure.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Grilled prawns, goat's cheese salad, sole with butter, or roast chicken. Drinking well now and over the next two to three years, and it needs no decanting. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Thierry Drouin","offers":[{"title":"Default Title","offer_id":58476211241343,"sku":"HNW-5032124A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5032124A.jpg?v=1789919886"},{"product_id":"2023-santenay-les-charmes-antoine-olivier","title":"Santenay Les Charmes, Antoine Olivier 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCherry and strawberry fruit with a lift of violets, carried on a silky, medium-bodied palate. Fine tannins sit fully integrated behind fresh acidity, and the finish runs long and clean. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAntoine Olivier was founded at the end of the 1960s on a handful of vineyards left by Antoine Chevalier Moreau to Herve Olivier, who extended the estate by buying back historic Santenay parcels, some unworked for close to a century. The estate is run today by Antoine Olivier and daughter Jade, farmed organically though without certification, with biodynamic sprays alongside. Les Charmes is a 0.3-hectare plot at the foot of the slope in Santenay, on iron-rich clay-limestone over a limestone base, hand-picked and sorted. Fermentation used whole clusters and natural yeasts with no punching down of the cap, followed by twelve months entirely in barrel, a third new, a third second-fill and a third third-fill, then six months resting in tank before bottling without fining or filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16C. Roast chicken, duck breast, mushroom risotto and soft washed-rind cheeses all suit. Drinking well now and on to around 2031, with an hour in a decanter helping a young bottle open. Sealed under DIAM.\u003c\/p\u003e","brand":"Antoine Olivier","offers":[{"title":"Default Title","offer_id":58476212093311,"sku":"HNW-4429123A","price":39.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4429123A.jpg?v=1789919898"},{"product_id":"2022-meursault-michel-gayot","title":"Meursault, Michel Gayot 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eToasted almond and hazelnut sit over a core of white orchard fruit, with a faint floral note behind. The texture is smooth and creamy, medium in weight, with enough acidity to keep the richness upright. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMichel Gayot grew up among the vines of a Burgundian family and came to wine by a roundabout route, studying management and working in the wine trade in France and abroad before acquiring this holding in the heart of Burgundy, which he farms alongside the family estate in Beaujolais. The vines lie on the clay-limestone slopes of the Côte d'Or escarpment at Meursault: the clay holds water through the growing season, the limestone gives the wine its mineral line. Fruit is picked by hand at full ripeness, settled cold for a day or two and fermented in part on wild yeasts, with malolactic conversion in French oak, then nine to twelve months in 228-litre barriques of which a fifth are new. The 2022 harvest came in mid-September after a temperate season with useful rain, and brought both quantity and ripeness after three short years.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 11–13°C. Roast chicken, scallops in butter, veal in a cream sauce, or a well-aged Comté. Drinking well now and worth keeping five to ten years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Michel Gayot","offers":[{"title":"Default Title","offer_id":58476212814207,"sku":"HNW-4241122A","price":76.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4241122A.jpg?v=1789919906"},{"product_id":"2018-volnay-1er-cru-en-chevret-sarah-marsh","title":"Volnay 1er Cru En Chevret, Sarah Marsh 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRed cherry and raspberry with a floral lift, then a smooth palate of plump, perfumed fruit. Medium-bodied, with cool acidity and fine tannins carrying a long, stylish finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSarah Marsh MW spent fifteen vintages tasting across Burgundy before starting an independent terroir-driven project, vinifying fruit from a single lieu-dit or a distinct part of a vineyard that can stand alone — an unusual arrangement, since the domaines involved do not normally sell that fruit. En Chevret lies beneath the slope of Les Caillerets at 200 to 250 metres on reddish clay over Oxfordian and Argovian limestone, and this cuvée comes from a massale selection of 30 to 40-year-old vines in the deeper-soiled lower part of Nicolas Rossignol's parcel, hand-harvested and fully de-stemmed. Fermentation ran in tank, the cap moistened with juice from the low tap before gentle pigeage and remontage, followed by two winters in French oak with none of it new. 2018 was the hottest vintage since 2003, near drought through July and August, and the ripe fruit kept its freshness on the palate even as acidity read low in analysis.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Roast duck, coq au vin, guinea fowl with mushrooms, or a wedge of aged Comté. Drinking well now and over the next five years; an hour in a decanter helps but is not essential. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sarah Marsh","offers":[{"title":"Default Title","offer_id":58476213698943,"sku":"HNW-44811181","price":74.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/44811181.jpg?v=1789919919"},{"product_id":"2024-meursault-1er-cru-genevrieres-philippe-bouzereau","title":"Meursault 1er Cru Genevrières, Philippe Bouzereau 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe pear and white peach with a nutty, lightly toasted edge, and a creamy middle that comes from fermenting and stirring on the lees in barrel. Full and rich without heaviness, the acidity keeping the long, faintly mineral finish clean. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eNine generations of the Bouzereau family have grown vines in Meursault, and Philippe Bouzereau has run the eighteen-hectare Château de Cîteaux since 2006, farming by lutte raisonnée. Les Genevrières is a premier cru on a moderate, east-facing slope of clay-limestone over rocky subsoil, where the drainage and the morning light preserve freshness in the grapes; the plot takes only organic fertilisers and composts, and no chemical herbicide has been used on it for over fifteen years. Fruit was picked at optimal maturity, pneumatically pressed and fermented on the lees in oak barrels with regular bâtonnage, then matured twelve months in French oak, twenty to thirty per cent of it new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Roast chicken with a butter sauce, turbot, scallops, or veal in cream; a mature Comté works just as well. Drinking now and worth holding five to ten years.\u003c\/p\u003e","brand":"Philippe Bouzereau","offers":[{"title":"Default Title","offer_id":58476213731711,"sku":"HNW-4352624A","price":109.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4352624A.jpg?v=1789919920"},{"product_id":"2023-meursault-vieux-clos-du-chateau-de-citeaux-monopole-philippe-bouzereau","title":"Meursault, Vieux Clos du Château de Cîteaux (Monopole), Philippe Bouzereau 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBaked apple, ripe pear and lemon curd, with toasted hazelnut, vanilla and warm brioche from the barrel. Creamy and generous on the palate but held in shape by bright acidity, closing on a saline note that keeps it fresh. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Bouzereau family has grown vines in Meursault for nine generations, back to the 18th century, with the present Chateau de Citeaux set up by Philippe Bouzereau senior in the 1960s and run by his son Philippe since 2006, now alongside his brother Charles. Vieux Clos du Chateau de Citeaux is a monopole: a 1.7-hectare walled plot in the heart of the village, at the foot of the castle, worked in the 11th century by the monks of Citeaux and owned solely by the family today. The vines were planted over 20 years ago in deep, stony limestone and clay, farmed with organic fertilisers and composts and no chemical herbicides for more than two decades. Grapes were hand harvested, sorted and gently pressed, fermented in stainless steel on natural yeasts and put through malolactic conversion, then matured twelve months in French oak, 20% of it new, with batonnage deliberately withheld so the richness came from the fruit rather than the lees. In 2023 a cool July and early August gave slow, even ripening before a late-August heat spike made picking dates decisive for the whites.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 11-13C. Roast chicken with butter and thyme, turbot or halibut, lobster, or a well-aged Comte. Drinking now and over the next five to ten years; no decanting needed, though an hour open does it no harm. Sealed under technical cork.\u003c\/p\u003e","brand":"Philippe Bouzereau","offers":[{"title":"Default Title","offer_id":58476214649215,"sku":"HNW-4352323A","price":58.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4352323A.jpg?v=1789919923"},{"product_id":"2021-bourgogne-chardonnay-cote-d-or-domaine-bertrand-guillemaud","title":"Bourgogne Chardonnay, Côte d'Or, Domaine Bertrand Guillemaud 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLifted citrus and stone fruit with a floral edge, then a creamy palate carrying a light touch of oak spice. Medium-bodied and balanced, finishing salty and mouthwatering rather than heavy. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBertrand Guillemaud is the fifth generation of his family to work this small estate, based in Meursault, and treats each climat separately from vine to bottling; the family farms by lutte raisonnée, ploughing instead of using herbicides, and Bertrand has his labels translated into Braille. The fruit comes from a single hectare in Meursault at 320 metres, two hundred metres from the Puligny-Montrachet boundary, on clay-limestone soils where the clay holds water through dry spells and the limestone gives Côte d'Or Chardonnay its cut; the vines are Guyot-trained and hand-harvested. Fruit was sorted, fermented on natural yeast and matured ten months in 350-litre French oak barrels, 15% of them new, for weight and lees complexity. 2021 was a hard Burgundy vintage, with April frost cutting yields and a cool, wet summer demanding constant vigilance, but what survived ripened cleanly and gave light, fresh, mineral wines.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 11-13°C. Roast chicken, scallops, veal in cream, or a mild washed-rind cheese. Drinking well now and over the next two to three years; no decanting needed. Sealed with a DIAM closure. Fined using a milk-derived product, so suitable for vegetarians but not for vegans.\u003c\/p\u003e","brand":"Domaine Bertrand Guillemaud","offers":[{"title":"Default Title","offer_id":58476214878591,"sku":"HNW-4238021A","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4238021A.jpg?v=1789919929"},{"product_id":"2023-nuits-saint-georges-les-terrasses-des-vallerots-domaine-bertrand-et-axelle-machard-de-gramont","title":"Nuits-Saint-Georges, Les Terrasses des Vallerots, Domaine Bertrand et Axelle Machard de Gramont 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe berry fruit with a stony, faintly spiced edge underneath. Medium-bodied and silky, the tannins fine-grained and the acidity bright enough to keep the finish long and clean. This is the elegant side of Nuits rather than the firm one. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Bertrand et Axelle Machard de Gramont is one of Burgundy's quieter addresses: six hectares of certified organic Pinot Noir and Aligote worked from cellars outside Curtil-Vergy in the Hautes-Cotes, separated from Vosne-Romanee by thick forest. Axelle Machard de Gramont joined the family domaine in 2005 after years in Paris and rebuilt the range around minimal intervention and sparing use of oak. Les Terrasses des Vallerots is a two-hectare terraced plot planted in 2001 in the Vallerots climat, directly above the 1er Cru Vaucrains; the ground had lain abandoned since phylloxera and had never received chemical treatment, so organic farming began immediately. The soil is gravelly and high in limestone, facing east to south-east for the morning sun, and since 2023 treatments have been applied by drone to spare the soil compaction. The fruit was fully destemmed, gravity-fed into a conical wooden vat and fermented with indigenous yeasts after a short cold soak, with gentle daily pump-overs, then aged twelve months in French oak, 15 per cent new, and six months in stainless steel. The 2023 growing season saw good flowering in early June, an unsettled July, then a hot and sunny end to summer.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16C. Roast duck, guinea fowl, mushroom and barley dishes, and a well-aged Comte. Drinking from now to around 2033, with an hour in a decanter for a young bottle. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Bertrand et Axelle Machard de Gramont","offers":[{"title":"Default Title","offer_id":58476215533951,"sku":"HNW-50460231","price":60.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/50460231.jpg?v=1789919944"},{"product_id":"2023-chablis-1er-cru-vaulorent-domaine-william-fevre","title":"Chablis 1er Cru Vaulorent, Domaine William Fèvre 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCitrus and white-fleshed fruit with the flinty mineral note the appellation is known for, then a nutty, reductive edge picked up over long ageing. Rich and concentrated on the palate but taut with it, high in acidity, and very long. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine William Fèvre holds more Premier Cru and Grand Cru vineyard in Chablis than any other estate; William Fèvre took the reins in 1959 and expanded it by buying cru parcels before retiring in 1998, and it now belongs to the Domaines Barons de Rothschild Lafite family business. Vaulorent is the only Premier Cru to share a slope with a Grand Cru, separated from Les Preuses by a simple path, and its deep marl soils give powerful, mineral wines; the estate farms 3.63 of the cru's 17 hectares, a little over a fifth of it, on slopes facing southeast to southwest. Didier Séguier has run the cellar since 2000, moved the Premier and Grand Cru parcels to biodynamics in 2010 and in 2014 made this the first Chablis estate to gain HVE3 certification. The 2023 was pressed gently for an hour and a half, moved by gravity rather than pumps, fermented in temperature-controlled steel and aged nineteen months, with two-fifths of the blend spending five to six months in French oak before the wine finished in small steel tanks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Oysters, langoustine, turbot in butter, or a mature Chaource. Drinking now and worth a decade or more in the cellar. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58476216615295,"sku":"HNW-4332323A","price":83.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4332323A.jpg?v=1789919949"},{"product_id":"2022-puligny-montrachet-olivier-leflaive","title":"Puligny-Montrachet, Olivier Leflaive 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFloral and citrus-toned, with white orchard fruit wrapped around a stony, mineral core. Medium-bodied and gently textured from its time in barrel, finishing long and clean rather than broad. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eOlivier Leflaive is one of the Côte de Beaune's best-known addresses, both a domaine and a négociant, drawing on its own vineyards in some of Burgundy's most prized sites and on grapes from around a hundred growers, with Franck Grux responsible for the winemaking. This bottling is drawn from more than twenty-one parcels across the Puligny-Montrachet appellation, sitting at 230 to 250 metres on stony, calcareous clay and picked entirely by hand from vines averaging thirty-six years old. Whole bunches settled for twenty-four hours, then fermented and went through malolactic conversion in French oak, before eighteen months of ageing — six in stainless steel and the rest in barrel, twenty per cent of it new. The 2022 season opened cold and wet, which replenished the soils before the summer heat and delayed budburst past the April frosts, and an early harvest brought in balanced, aromatic fruit.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Dover sole, crab, roast poultry, or a soft washed-rind cheese. Drinking now and will hold five to ten years. Sealed with a DIAM cork.\u003c\/p\u003e","brand":"Olivier Leflaive","offers":[{"title":"Default Title","offer_id":58476217205119,"sku":"HNW-5047522A","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5047522A.jpg?v=1789919961"},{"product_id":"2022-beaune-1er-cru-les-bressandes-domaine-albert-morot","title":"Beaune 1er Cru Les Bressandes, Domaine Albert Morot 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCherry and raspberry on the nose, then a silky, fleshy palate of wild strawberry with a leafy, savoury edge. Medium-bodied and well structured, the tannins firm and the finish earthy. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAlbert Morot was founded in 1820 as one of the largest négociant houses in Burgundy; the castle in Creusotte Park, built by Berthe Morot in 1880, still houses the estate today, and later generations dropped the négociant trade to concentrate on eight hectares spread across ten appellations in the best Premiers Crus of Beaune. The vineyards have been certified organic since 2015, and the 1.27 hectares in Les Bressandes, north of Beaune, carry 50-year-old vines planted at 10,000 per hectare on limestone mixed with marl, green-harvested down to 23 to 25 hectolitres per hectare. Grapes were picked and sorted by hand, de-stemmed, fermented in open vats on natural yeasts with one pigeage or pump-over a day, then aged 14 months in French oak, 30% of it new, and bottled by gravity without fining or filtration. 2022 was dry, hot and early, with July and August among the hottest and driest months of the last 30 years, and the fruit came in healthy and fully ripe.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Rare roast beef, duck breast, a mushroom and thyme tart, or Époisses. Drinking well now and over the next eight years; half an hour in a decanter opens the savoury side. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Albert Morot","offers":[{"title":"Default Title","offer_id":58476217237887,"sku":"HNW-4412722A","price":78.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4412722A.jpg?v=1789919962"},{"product_id":"2025-saint-veran-domaine-nadine-ferrand","title":"Saint-Véran, Domaine Nadine Ferrand 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eJuicy white pear and zesty lemon with a twist of pineapple, carried on a creamy, gently textured palate. Medium-bodied and entirely unoaked, with fresh acidity and a clean, fine-drawn finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Ferrand sits in the heart of Pouilly-Fuissé and has been run by Nadine Ferrand since 1984, joined in 2012 by daughter Marine, the fourth generation in the family business. The Saint-Véran vines stand above the village of Solutré-Pouilly on east and south-east facing slopes at 250 to 300 metres, averaging fifty years old, rooted in Jurassic clay and chalk. Grapes were hand-harvested and sorted, pressed pneumatically and fermented with wild yeast in stainless steel at low temperature; the wine was made without oak, then racked, blended and bottled to hold its freshness. The estate is certified Haute Valeur Environnementale Level 3.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Good with grilled sea bass, roast chicken, a goat's cheese salad or a mushroom risotto. Drink over the next three years; no decanting needed. Sealed with a technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Nadine Ferrand","offers":[{"title":"Default Title","offer_id":58476217794943,"sku":"HNW-43643251","price":31.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/43643251.jpg?v=1789919967"},{"product_id":"2024-chablis-domaine-grand-roche","title":"Chablis, Domaine Grand Roche 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCitrus and white flowers wrapped in a smoky mineral note, with pineapple and a saline edge that is pure Chablis. Medium-bodied for the appellation, with a hint of butter from six months on fine lees, high acidity and a dry, mouthwatering finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Grand Roche is based in Saint-Bris-le-Vineux, a village in north-western Burgundy sixteen kilometres from Chablis, where Erick Lavallée set up the estate in 1987; he handed it to his daughter Caroline and son Clément in 2021, and the family now works 14.5 hectares spread between Chablis, Auxerre and Saint-Bris. This Chablis is blended from several parcels on the estate, all on the Kimmeridgian limestone that gives the appellation its chalky bite, and farmed sustainably with attention to biodiversity, plant protection, fertiliser use and water. The grapes were destemmed and gently pressed in a pneumatic press to avoid stalk character, then fermented spontaneously on indigenous yeasts in stainless steel at 16 to 18°C; after racking the wine rested at least six months on its fine lees before filtering and bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 9-11°C. Oysters, grilled dover sole, a goat's cheese salad, or smoked salmon. Drinking well now and over the next two to three years, and it needs no decanting. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Grand Roche","offers":[{"title":"Default Title","offer_id":58476218548607,"sku":"HNW-4319724A","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4319724A.jpg?v=1789919972"},{"product_id":"2022-aloxe-corton-olivier-leflaive","title":"Aloxe-Corton, Olivier Leflaive 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWild red berries and summer pudding, with darker hints of chocolate and coffee picked up from the barrel. Direct on the attack, then rounded through the middle, medium-bodied with moderate tannin and enough structure to hold the finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eOlivier Leflaive is both grower and negociant, one of the most recognisable names in Burgundy, drawing on owned vineyards in prized Cote d'Or sites and fruit bought from around 100 of the region's growers. The estate was founded in 1984 and now runs to 17 hectares, with Franck Grux making the wines and a reputation built on tension, fine persistence and restrained use of oak. Aloxe-Corton sits where the Cote de Nuits gives way to the Cote de Beaune, below the Montagne de Corton, and this cuvee blends the Les Fournieres climat with the lieux-dits Les Citernes and Les Boutieres. The vines average 36 years and are planted between 250 and 300 metres on reddish-brown calcareous clay peppered with limestone debris known as chaillots, farmed sustainably and picked entirely by hand. The fruit was fully destemmed and fermented in open tanks over 18 days, then matured for 16 months in total: four in stainless steel, twelve in French oak of which 18 per cent was new. A cold, wet winter in 2022 stored enough soil moisture to carry the vines through the summer heatwaves that followed, and the early harvest came in balanced and ripe.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16C. Roast beef, duck, mushroom tart and hard alpine cheeses. Drinking from now to around 2031, with half an hour in a decanter. Sealed under DIAM.\u003c\/p\u003e","brand":"Olivier Leflaive","offers":[{"title":"Default Title","offer_id":58476222873983,"sku":"HNW-5047822A","price":60.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5047822A.jpg?v=1789919986"},{"product_id":"2022-chassagne-montrachet-houilleres-olivier-leflaive","title":"Chassagne-Montrachet Houillères, Olivier Leflaive 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGreen apple and citrus, fresh and tangy, with toasty oak sitting lightly behind the fruit rather than over it. Medium-bodied and taut, high in acidity, finishing stony. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eOlivier Leflaive set up on his own in 1984 and grew the domaine to seventeen hectares; it works as both grower and négociant, blending its own parcels with fruit bought from around a hundred of the Côte d'Or's finest growers, with Franck Grux in the cellar. Houillères is a village parcel in the north of Chassagne-Montrachet, on the Puligny border, planted in 1952 on calcareous clay at 230 to 250 metres; the vines now average sixty-five years and the damper soil here carries them through warm summers. Harvested entirely by hand and vinified as whole bunches, the must settled for a day before fermentation and malolactic conversion in French oak, then twelve months in barrel with a fifth of them new, and six months in stainless steel to hold the freshness. 2022 was hot, dry and early, with July and August among the hottest of the last thirty years, and the fruit came in ripe and healthy.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 11–13°C. Grilled sea bass, chicken with tarragon, roast pork loin, or a young goat's cheese. Drinking well now and will hold five to ten years. Sealed with a DIAM cork.\u003c\/p\u003e","brand":"Olivier Leflaive","offers":[{"title":"Default Title","offer_id":58476223332735,"sku":"HNW-5047422A","price":84.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5047422A.jpg?v=1789919988"},{"product_id":"2023-chablis-grand-cru-valmur-domaine-william-fevre","title":"Chablis Grand Cru Valmur, Domaine William Fèvre 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePure and finely drawn, with white orchard fruit, a lift of chalky minerality and a touch of crystallised ginger across the palate. Medium-bodied and taut, the acidity high, the finish long and persistent. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine William Fèvre owns more Premier and Grand Cru vineyard than any other estate in Chablis, and has been part of the Domaines Barons de Rothschild Lafite family business since 1998, with Didier Séguier in charge of the cellar. Valmur forms a small valley between Vaudésir and Les Clos; the estate's parcel covers 1.15 hectares, nine per cent of the appellation, facing south to south-east on the crest of the hill where a cool microclimate holds the fruit back, on clay-limestone that runs deep and brown at the valley floor and lean and white at the summit. Organic practices have been used across fifty hectares since 2000, biodynamics on every Premier and Grand Cru parcel since 2010, and in 2014 this became the first estate in Chablis to gain HVE3 certification. The 2023 was moved by gravity rather than pumps, pressed for under two hours and fermented in temperature-controlled steel, then aged eighteen months with forty per cent of the blend spending five to six months in French oak and the remainder finishing in small steel tanks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Oysters, langoustine, turbot, or roast chicken; a young goat's cheese suits it too. Drinking now and will keep developing over ten to twenty years. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58476225954175,"sku":"HNW-4331523A","price":117.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4331523A.jpg?v=1789919999"},{"product_id":"2019-volnay-1er-cru-santenots-sarah-marsh","title":"Volnay, 1er Cru Santenots, Sarah Marsh 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSumptuously perfumed, with silky red berry fruit and real concentration layered over freshness. Medium-bodied and svelte, the tannins satin-smooth through a long, aromatic finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSarah Marsh MW spent fifteen vintages tasting across Burgundy before starting an independent terroir-driven project, vinifying fruit from a single lieu-dit or a distinct part of a vineyard that can stand alone. Santenots is a highly regarded Premier Cru in Volnay, and this cuvée comes from Nicolas Rossignol's two-hectare parcel, which divides three ways by soil: stonier and closer to the Bathonian limestone on the Volnay side, sandier towards Meursault where the oldest vines sit, and softer clay on the section below. Vineyard work is deliberate and light — pruning follows the lunar calendar, the soils are lightly ploughed and the fruit is hand-harvested. In the cellar the fruit was sorted and fully de-stemmed, cold-soaked for seven days, fermented on wild yeasts with just two gentle foot pigeages, then matured in French barriques with no new oak until the following winter. 2019 was hot and dry like 2018 but made a more charming style, perfumed and flowing rather than dark and compact, with the terroir showing above the vintage.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Roast duck, veal with morels, mushroom risotto, or a mild washed-rind cheese. Drinking beautifully now and for another five years or so; no decanting required. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sarah Marsh","offers":[{"title":"Default Title","offer_id":58476226019711,"sku":"HNW-44803191","price":85.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/44803191.jpg?v=1789920004"},{"product_id":"2024-chablis-william-fevre","title":"Chablis, William Fèvre 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLemon and white-fleshed orchard fruit with a delicate floral lift, then a palate that is fresh and supple rather than lean. Medium-bodied with bright acidity and a chalky mineral line running to the finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eWilliam Fèvre came from a long line of Chablis growers and bought the estate that carries the name in 1959, then set about buying back Premier and Grand Cru parcels that had fallen out of fashion; the domaine now belongs to the Domaines Barons de Rothschild Lafite family business, with Didier Séguier as director. The vines sit on Kimmeridgian subsoil along the Serein, marl and clayey limestone thick with fossilised oyster shells, and fruit for this cuvée comes from partner growers held to the estate's own standards. The wine was moved by gravity rather than pumps, pressed pneumatically for 90 minutes to two hours, racked lightly so enough lees remained for both fermentations, then matured 10 to 12 months in stainless steel. 2024 was hard-won: April frosts, a heavy May hailstorm on the left bank and mildew pressure, rescued by a warmer, drier August and a mild September, with picking from 20 September.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Oysters, grilled Dover sole, crab on toast or a goat's cheese salad. Drink over the next three years; no decanting needed. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58476227920255,"sku":"HNW-4330924A","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4330924A.jpg?v=1789920007"},{"product_id":"2022-saint-aubin-1er-cru-en-remilly-michel-gayot","title":"Saint-Aubin 1er Cru En Remilly, Michel Gayot 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRichly aromatic on the nose - white flowers, almond, beeswax and a touch of cinnamon - then delicate and creamy across the palate. Medium-bodied, dry and finely balanced, with a flinty edge from the stony soil. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMichel Gayot grew up among vines and describes a visceral attachment to the earth and what it gives back when it is looked after, a habit passed on by his parents; after studying management he worked in the wine trade at home and abroad before buying this vineyard in the heart of Burgundy, which he farms alongside the family estate in Beaujolais. En Remilly is a Premier Cru at the southern end of the Cote de Beaune, bordering Puligny-Montrachet and Chassagne-Montrachet, with pebbly, free-draining calcareous topsoil much like Montrachet and Chevalier-Montrachet that pushes roots deep into the limestone and leaves a mineral, flinty print on the wine; the results tend to be more delicate than the famous neighbours. Vines are worked to the traditional methods of the appellation and picked by hand at full maturity. Fermentation ran in stainless steel to keep the fruit clean, malolactic conversion took place in French oak, and the wine matured nine to twelve months in 228-litre barriques, 20% of them new. The 2022 season was temperate with decent rainfall and enough sun for a semi-late mid-September harvest, giving concentration and acidity in equal measure after three small vintages.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12C. Roast poulet de Bresse, scallops in butter, sole meuniere or a chicken and morel fricassee. Drinking now and over the next five to ten years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Michel Gayot","offers":[{"title":"Default Title","offer_id":58476228280703,"sku":"HNW-4241222A","price":71.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4241222A.jpg?v=1789920012"},{"product_id":"2024-chablis-thomas-labille","title":"Chablis, Thomas Labille 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLively citrus fruit layered with the stony mineral overtones that mark out classic Chablis. Bone dry and crisp, with high acidity and a supple texture from six to eight months on fine lees, finishing bright and clean with no oak at all. Chardonnay.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThomas Labille works from the heart of Chablis and bottles under his own name. The domaine was founded in 1987 across eleven hectares of vine and eighty of cereal; cereal was abandoned by 1992 so the estate could concentrate on wine, and Thomas took over in 2019. The Chardonnay vines sit on free-draining hillside plots over Kimmeridgian clay-limestone, the fossil-rich subsoil that gives Chablis its elegance and salty cut, in a continental climate of cold winters and warm ripening summers; the estate is HVE certified for its work on biodiversity, plant protection, fertiliser use and water management. The fruit was selected, fermented in temperature-controlled stainless steel with selected yeasts, then matured on its fine lees for six to eight months and gently fined and filtered before bottling, deliberately unoaked so the fruit and the terroir show through.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 9-11°C. Oysters, moules marinière, crab salad, or a fresh goat's cheese. Drinking well now and over the next two to three years, and it needs no decanting. Sealed with a technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Thomas Labille","offers":[{"title":"Default Title","offer_id":58476228346239,"sku":"HNW-4239024A","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4239024A.jpg?v=1789920019"},{"product_id":"2022-beaune-1er-cru-les-teurons-domaine-albert-morot","title":"Beaune 1er Cru Les Teurons, Domaine Albert Morot 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe black fruit and a touch of spice, with the gamey, savoury edge good Beaune develops. Concentrated and velvety on a medium-bodied frame, the tannins silky rather than firm, carrying a long and full finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAlbert Morot began in 1820 as one of the largest negociant houses in Burgundy; later generations wound the trade down and concentrated on the estate vineyards, eight hectares spread across ten appellations, most of them Premiers Crus of Beaune. Geoffroy Choppin de Janvry took over in 2000, committed the estate to sustainable farming and gained organic certification in 2015, with many biodynamic practices alongside. The Guillaume and Sophie Poitrinal family group acquired the estate in 2023 and Pierre-Jean Villa now manages the domaine. Les Teurons is one of the most highly respected 1er Cru climats in Beaune: a hectare of gently sloping limestone and marl facing south-east, vines averaging 50 years, yields cut to 25 hectolitres per hectare by a green harvest. The grapes were hand-harvested and sorted by hand, destemmed and fermented in open vats on natural yeasts, with the cap submerged or gently pumped over once a day, then aged 14 months in oak of which 30 per cent was new, going through a slow malolactic conversion in barrel. The wine was never racked and was bottled by gravity, without fining or filtration. 2022 was dry, hot and early, July and August among the hottest and driest months of the last 30 years, with a healthy and ripe harvest.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 17C. Roast beef, venison, duck with cherries, and mature Comte. Drinking from now to around 2036, and worth an hour in a decanter while young. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Albert Morot","offers":[{"title":"Default Title","offer_id":58476237455743,"sku":"HNW-4412822A","price":64.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4412822A.jpg?v=1789920028"},{"product_id":"2023-chablis-grand-cru-vaudesir-domaine-william-fevre","title":"Chablis Grand Cru Vaudésir, Domaine William Fèvre 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFine-boned and energetic, aromatically complex, with citrus and white flowers over a zingy, detailed palate. Medium-bodied, high in acidity, the finish cool and precise rather than broad. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine William Fèvre owns more Premier and Grand Cru vineyard than any other estate in Chablis, and has been part of the Domaines Barons de Rothschild Lafite family business since 1998, with Didier Séguier in charge of the cellar. Vaudésir is shaped like an amphitheatre and covers 15.4 hectares between Valmur and Les Preuses; the estate's parcel is 1.20 hectares, eight per cent of the appellation, on very steep, entirely south-facing ground where the soils are more clay than limestone and the fruit ripens early, so picking dates matter more than usual. Organic practices have been used across fifty hectares since 2000, biodynamics on every Premier and Grand Cru parcel since 2010, and in 2014 this became the first estate in Chablis to gain HVE3 certification. The 2023 was moved by gravity rather than pumps, pressed for under two hours and fermented in temperature-controlled steel, then aged nineteen months with thirty-five per cent of the blend spending five to six months in French oak and the remainder finishing in small steel tanks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Oysters, sea bass, scallops, or a plate of charcuterie; young goat's cheese works well too. Drinking now and will keep developing over ten to twenty years. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58476240077183,"sku":"HNW-4331623A","price":123.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4331623A.jpg?v=1789920039"},{"product_id":"2022-corton-grand-cru-le-rognet-sylvain-debord","title":"Corton Grand Cru Le Rognet, Sylvain Debord 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe cherry and raspberry with a lick of spice, opulent but held in shape. Full-bodied, framed by plush tannins and balanced acidity, finishing long and resonant. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSylvain Debord is Burgundian by birth, trained at the Lycée Viticole de Beaune from 1991 and then at the University of Burgundy, where he contributed to technical research projects and managed the experimental viticultural centre at Marsannay-la-Côte; working alongside Nicolas Potel since 2006, Debord now vinifies fruit from a close network of vineyard partners across a mosaic of appellations. Corton Le Rognet is a single vineyard on the eastern slopes of the Montagne de Corton above Ladoix-Serrigny, the vines set at 300 metres on a 15-degree slope in clay and limestone, trained to a large, aerated canopy for shade in warm years and fed with fresh compost from local farms. Fermentation ran with 30% whole bunches and wild yeasts in temperature-controlled stainless steel for three and a half weeks, pump-overs by gravity and punch-downs by foot, with no cold soak and a rise in temperature at the end; maturation followed for 14 months in 228-litre barriques from a blend of Central French forests, all of them new. 2022 brought abundance after the difficult 2021, with an early budbreak, warm flowering, a hot dry summer refreshed by periodic rain and a harvest from 23rd August that gave concentration with balanced acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Roast venison, beef fillet with a red wine jus, duck with cherries, or a mature hard cheese. Drinking from 2027 and holding into the late 2030s; decant an hour ahead. Sealed under a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":58476240667007,"sku":"HNW-5035422A","price":150.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5035422A.jpg?v=1789920045"},{"product_id":"2022-meursault-1er-cru-la-piece-sous-le-bois-prosper-maufoux","title":"Meursault 1er Cru La Pièce sous le Bois, Prosper Maufoux 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFlint, spice and toast over a core of ripe orchard fruit, leading into a creamy palate that finishes savoury and saline. Full-bodied and powerful, but strung together by real tension and high acidity rather than weight alone. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMaison Prosper Maufoux was founded in 1860 by a notary who gave up his practice to start a wine house, and since 2010 it has belonged to the Piffaut family, whose Burgundy roots run back more than two hundred years; they moved it to the Château de Saint-Aubin and its nine hectares in the heart of the Côte de Beaune. La Pièce sous le Bois lies in the Hameau de Blagny at 330 metres, the highest point in Meursault, on the Puligny-Montrachet border and on the edge of the woods; the two-hectare plot was planted in 1959 and again in 2010 on chalky white marl, and the basin it forms gives low yields with naturally high acidity. The estate is HVE Level 3 certified and is running soil geology research to measure the effect of its vineyard decisions. Hand-harvested fruit was pressed gently as whole bunches, settled at 12°C for a day, then fermented and put through malolactic conversion in barrel, spending fourteen months in lightly toasted blonde French oak of which 30% was new, with no racking. 2022 was hot, dry and early, and the grapes came in ripe and healthy.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 12–14°C. Lobster, turbot in beurre blanc, roast veal, or a mature hard cheese. Worth another year or two in bottle, and it will hold for ten to twenty. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Prosper Maufoux","offers":[{"title":"Default Title","offer_id":58476243911039,"sku":"HNW-4240222A","price":89.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4240222A.jpg?v=1789920055"},{"product_id":"2023-chablis-domaine-jean-goulley","title":"Chablis, Domaine Jean Goulley 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePronounced greengage and citrus on the nose, with a steely, saline mineral character behind. Medium-bodied with real weight on the palate and high acidity, finishing long and razor sharp with a hint of almond. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Jean Goulley was formed in 1986 by Jean Goulley and is now run by his granddaughter Maud, who took over from her father Philippe in January 2022 after his nearly forty years at the estate; of roughly eighteen hectares, 4.5 are in the Premier Cru appellations. In 1991 the domaine became one of the very first certified organic producers in Chablis, and every vineyard is still farmed organically, with double Guyot training, Kimmeridgian clay-limestone soils full of fossilised sea shells and yields held to a maximum of 60 hectolitres per hectare. The grapes were picked at optimum maturity and fermented with natural yeast in temperature-controlled vats on organic principles, with sulphur use kept to a minimum; the wine was made without oak, rested six months in stainless steel and lightly filtered before bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 9-11°C. Oysters, grilled turbot, a plate of charcuterie and cornichons, or Chaource. Drinking well now and over the next two to three years, and it needs no decanting. Sealed with a Nomacorc closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Jean Goulley","offers":[{"title":"Default Title","offer_id":58476244009343,"sku":"HNW-4320123A","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4320123A.jpg?v=1789920060"},{"product_id":"2022-beaune-1er-cru-marconnets-domaine-albert-morot","title":"Beaune 1er Cru Marconnets, Domaine Albert Morot 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe red fruit wrapped in delicate spice, with real aromatic lift. Medium-bodied, smooth and silky, the tannins finely structured and the finish long and elegant. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAlbert Morot began in 1820 as one of the largest negociant houses in Burgundy; later generations wound the trade down and concentrated on the estate vineyards, eight hectares spread across ten appellations, most of them Premiers Crus of Beaune. Geoffroy Choppin de Janvry took over in 2000, committed the estate to sustainable farming and gained organic certification in 2015. The Guillaume and Sophie Poitrinal family group acquired the estate in 2023 and Pierre-Jean Villa now manages the domaine. Les Marconnets is a 1er Cru climat straddling the communes of Beaune and Savigny, and this tiny 0.67-hectare parcel sits at the top of the slope facing south-east, on complex limestone mixed with loam, sand and clay. The Guyot-pruned vines average 50 years at a density of 10,000 per hectare, with a green harvest in July holding yields to 25 to 35 hectolitres per hectare. The grapes were hand-picked into small crates to avoid crushing, sorted twice, destemmed and gravity-fed into open vats, fermented on indigenous yeasts and macerated for three weeks with one or two cap submersions a day. Slow malolactic conversion followed, then 14 months in French oak of which 30 per cent was new, and bottling without fining and generally without filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 17C. Roast lamb, guinea fowl, beef with mushrooms, and mature Comte. Drinking from now to around 2036, and worth an hour in a decanter while young. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Albert Morot","offers":[{"title":"Default Title","offer_id":58476244238719,"sku":"HNW-4412922A","price":66.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4412922A.jpg?v=1789920070"},{"product_id":"2023-chablis-grand-cru-les-clos-domaine-william-fevre","title":"Chablis Grand Cru Les Clos, Domaine William Fèvre 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWhite fruit, oyster shell and a delicate spice over limestone minerality, the palate concentrated and broad-shouldered but never loud. Medium-bodied with high acidity holding the weight in balance, and a finish that keeps going. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine William Fèvre owns more Premier and Grand Cru vineyard than any other estate in Chablis, and has been part of the Domaines Barons de Rothschild Lafite family business since 1998, with Didier Séguier in charge of the cellar. Les Clos is the largest and most famous of the Grand Crus and the historical heart of Chablis, 26.04 hectares facing due south on very white, dense, deep clay full of fossils and stones, with limestone compressions about eighty centimetres down that give the wine its spicy note in youth. The estate holds 4.11 hectares of it, sixteen per cent of the appellation, on the higher, fully sunlit slopes. Organic practices have been used across fifty hectares since 2000, biodynamics on every Premier and Grand Cru parcel since 2010, and in 2014 this became the first estate in Chablis to gain HVE3 certification. The 2023 was moved by gravity rather than pumps, pressed for under two hours and fermented in temperature-controlled steel, then aged twenty months with forty per cent of the blend spending five to six months in French oak and the remainder finishing in small steel tanks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Lobster, turbot in butter sauce, veal, or a hard mountain cheese such as Comté. Drinking now and will keep developing over ten to twenty years. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58476244664703,"sku":"HNW-4331323A","price":157.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4331323A.jpg?v=1789920079"},{"product_id":"2021-clos-de-vougeot-grand-cru-sylvain-debord","title":"Clos de Vougeot Grand Cru, Sylvain Debord 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRed cherry, plum and violet on the nose, expressive and open. Full-bodied and beautifully balanced, the tannins plush and well integrated through a long, exquisite finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSylvain Debord is Burgundian by birth, trained at the Lycée Viticole de Beaune from 1991 and then at the University of Burgundy, where he contributed to technical research projects and managed the experimental viticultural centre at Marsannay-la-Côte; working alongside Nicolas Potel since 2006, Debord now vinifies fruit from a close network of vineyard partners across a mosaic of appellations. This parcel of old vines was planted in 1963 in the centre of the Clos de Vougeot, on a gentle 3% east-facing incline where morning sun builds complexity and cool nights hold acidity; the densely planted vines run deep into complex, stony clay and limestone, are sustainably farmed with local compost, copper and sulphur and mechanical ploughing, and are hand-harvested at optimum maturity. Fermentation ran with 30% whole bunches and wild yeasts in temperature-controlled stainless steel for three and a half weeks, pump-overs by gravity and punch-downs by foot, followed by 14 months in 228-litre barriques from Central French forests, all of them new. 2021 was punishing: frost on 3rd April took temperatures to -7°C and destroyed 90% of the shoots, and although late-June flowering was followed by a hot summer with enough rain to reach good maturity, the September harvest was tiny — and excellent.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Roast venison, beef Wellington, jugged hare, or well-aged Comté. Drinking from 2028 and holding into the 2040s; decant an hour ahead. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":58476244730239,"sku":"HNW-5035521A","price":265.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5035521A.jpg?v=1789920087"},{"product_id":"2024-pouilly-fuisse-lise-marie-domaine-nadine-ferrand","title":"Pouilly-Fuissé, Lise Marie, Domaine Nadine Ferrand 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFresh mint, yellow plum and peach on the nose, with a hazelnut note underneath and citrus running through the close. Medium-bodied and creamy in texture yet mineral and lively, with fresh acidity and no oak anywhere. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Ferrand has been run by Nadine Ferrand since 1984, an 11.5-hectare estate in the heart of Pouilly-Fuissé, joined in 2012 by daughter Marine as the fourth generation. The Lise Marie vines are 45 years old, cordon trained on east and south-east facing slopes at 250 to 300 metres, rooted in chalky limestone and heavy Jurassic clay. Grapes were pressed gently in a pneumatic press and fermented with wild yeasts at low temperature in stainless steel to keep the fruit pure, then racked, blended and estate bottled in September. The estate holds Haute Valeur Environnementale Level 3 certification.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Roast chicken, seared scallops, pork with creamy leeks or a hard goat's cheese. Drink over the next three years; no decanting needed. Sealed with a technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Nadine Ferrand","offers":[{"title":"Default Title","offer_id":58476244763007,"sku":"HNW-43628241","price":34.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/43628241.jpg?v=1789920086"},{"product_id":"2022-puligny-montrachet-enseigneres-olivier-leflaive","title":"Puligny-Montrachet Enseignères, Olivier Leflaive 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA delicate bouquet of citrus and white flowers, then a mouth-watering palate that is creamy and finely textured without carrying weight. Medium-bodied, high in acidity, long and elegant at the finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eOlivier Leflaive set up on his own in 1984 and grew the domaine to seventeen hectares; it works as both grower and négociant, blending its own parcels with fruit bought from around a hundred of the Côte d'Or's finest growers, with Franck Grux in the cellar. Enseignères takes its name from the Old French for an oak grove, and the site — four plots across 9.12 hectares at 230 to 250 metres — sits directly below Bâtard-Montrachet and Bienvenues-Bâtard-Montrachet on calcareous clay over limestone flagstone, among the richer and more powerful terroirs in the commune. The vines average forty-six years, are farmed sustainably and picked entirely by hand. Vinified from whole grapes after a 24-hour static settling, the wine fermented and went through malolactic conversion in French oak, then spent twelve months in barrel with a fifth of them new and a final six months in stainless steel. A cold, wet winter in 2022 replenished the soil and delayed budburst past the April frosts, and the early harvest gave balanced, aromatic fruit.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 11–13°C. Dover sole, scallops, chicken in a cream sauce, or a soft cow's-milk cheese. Drinking well now and will hold five to ten years. Sealed with a DIAM cork.\u003c\/p\u003e","brand":"Olivier Leflaive","offers":[{"title":"Default Title","offer_id":58476245025151,"sku":"HNW-5047622A","price":102.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5047622A.jpg?v=1789920096"},{"product_id":"2021-bourgogne-pinot-noir-sylvain-debord","title":"Bourgogne Pinot Noir, Sylvain Debord 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWild raspberry leads, with violet behind it and a touch of spice on the close. Silky smooth and balanced rather than weighty, tannins soft, the fruit clean and the finish elegant. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSylvain Debord is Burgundian by birth and by training, having studied at the Lycée Viticole de Beaune from 1991 and at the University of Burgundy from 1994, where he contributed to technical research projects and went on to manage the university's Experimental Viticultural Centre at Marsannay-la-Côte. He has worked alongside Nicolas Potel since 2006 and vinifies fruit from a close network of vineyard partners spread across the Côte Chalonnaise and the Côte de Beaune, a mosaic of plots whose differing soils each leave a mark on the blend. The vines are densely planted at 10,000 per hectare, sustainably farmed with compost from local farms, copper and sulphur treatments and mechanical ploughing, and hand-harvested at full maturity. Fruit was 100% destemmed and fermented with wild yeasts in stainless steel over two to three weeks, without a cold soak, pumped over by gravity and punched down by foot, then matured for 12 months in used 228-litre French oak barrels and 600-litre demi-muids.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C. Roast chicken, duck breast, mushroom risotto, or a plate of charcuterie and mild washed-rind cheese. No decanting needed. Drinking now and good for five to ten years. Sealed under a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":58476245156223,"sku":"HNW-5036021A","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5036021A.jpg?v=1789920091"},{"product_id":"2024-chablis-1er-cru-montmains-thomas-labille","title":"Chablis 1er Cru Montmains, Thomas Labille 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eMarked citrus with a hint of fresh mint, then a vivacious palate and a long, saline, stony finish. Medium-bodied at 12% alcohol, with high acidity and a texture that comes from lees rather than oak. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThomas Labille works from the middle of Chablis on an estate founded in 1987 that still farmed 80 hectares of cereal alongside 11 hectares of vine; cereal was abandoned in 1992 and the winery rebuilt around quality wine, with Thomas Labille taking over in 2019. Montmains stretches along an exposed hillside south-west of the village of Chablis, and these plots face south to south-west above the Serein on free-draining soil over Kimmeridgian clay-limestone, in a continental climate of cold winters and warm summers. Fruit was carefully selected, fermented with selected yeasts in temperature-controlled stainless steel, then held on its fine lees for 15 to 18 months, with under 5% of the wine matured in French oak barrels, before gentle fining and filtration. The estate is HVE certified.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Oysters, grilled turbot, sushi or a shaved fennel and goat's cheese salad. Drink over five to ten years; no decanting needed. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Thomas Labille","offers":[{"title":"Default Title","offer_id":58476246040959,"sku":"HNW-4239124A","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4239124A.jpg?v=1789920124"},{"product_id":"2023-macon-villages-mont-pele-domaine-des-chenevieres","title":"Mâcon-Villages, Mont Pelé, Domaine des Chenevières 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGreen apple and a chalky mineral lift, carried on a creamy texture built by time on fine lees. Medium-bodied and fully dry, with bright acidity running through to a crisp, clean finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine des Chenevières was established in the 1850s and has passed from father to son through six generations of the Lenoir family of winemaker-growers; Benoit Lenoir now runs the 45-hectare estate at Saint Maurice de Satonnay, eight miles north of Mâcon, where the vineyards are farmed sustainably with minimal treatments and yields held down for ripeness. Mont Pelé faces south-east on very dry, acidic limestone with a little clay — the limestone giving a light, fresh style, the clay holding water to carry the 35-year-old vines through warm summers — and the vines are pruned by the arched Guyot Arcure method to improve sap circulation, with the soils worked by hand where possible to reduce synthetic preparations. After a gentle pressing the juice was settled and clarified, fermented with selected yeasts at 18 to 20°C in stainless steel over three weeks, then racked and left on its fine lees until bottling to build texture and complexity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Grilled sea bass, roast chicken, a goat's cheese salad, or a bowl of moules marinière. Drinking now and over the next two years; no decanting needed. Sealed under a Nomacorc closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine des Chenevières","offers":[{"title":"Default Title","offer_id":58476246073727,"sku":"HNW-5726023A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5726023A.jpg?v=1789920145"},{"product_id":"2023-chablis-1er-cru-vosgros-thomas-labille","title":"Chablis 1er Cru Vosgros, Thomas Labille 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFloral and faintly herbaceous on the nose, then layers of pear and peach across a rich, textured palate. Medium-bodied with high acidity and the stony Chablis mineral edge holding everything in line. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThomas Labille works from the middle of Chablis on an estate founded in 1987 that started with 11 hectares of vine alongside 80 hectares of cereal; cereal was dropped in 1992 and the winery rebuilt for quality wine, with Thomas Labille taking over in 2019. Vosgros lies south of the village on the left bank of the Serein, a south-east facing amphitheatre that catches the sun and shelters the vines from wind, planted over Kimmeridgian clay-limestone that gives the wine its elegance and mineral signature. Fruit was carefully selected, fermented with selected yeasts in temperature-controlled stainless steel, then held on fine lees for 15 to 18 months with less than 5% matured in French oak barrels, before gentle fining and filtration. The estate is HVE certified.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Roast chicken, seared scallops, a fish pie or a wedge of Comté. Drink over five to ten years; no decanting needed. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Thomas Labille","offers":[{"title":"Default Title","offer_id":58476248170879,"sku":"HNW-4239223A","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4239223A.jpg?v=1789920162"}],"url":"https:\/\/www.edkawines.com\/collections\/burgundy-wine.oembed","provider":"Edka Wines","version":"1.0","type":"link"}