{"title":"Cabernet Sauvignon","description":"\u003cp\u003eCabernet Sauvignon is the world's most planted premium red grape, admired for structure, depth and ageing potential. In Bordeaux's Left Bank it gives cassis, cedar and graphite; Napa Valley adds ripe blackcurrant and plush richness; Margaret River, Chile and South Africa offer their own balance of fruit and freshness. Firm tannins soften with time in bottle, revealing tobacco and cigar-box notes. Classic with roast lamb, beef Wellington, steak and mature Cheddar.\u003c\/p\u003e","products":[{"product_id":"2022-cabernet-sauvignon-omega-vina-vik","title":"Cabernet Sauvignon, Omega, Viña VIK 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe dark fruit with a strawberry note lifting it and a touch of spice behind. Medium-bodied and balanced, the tannins subtle and rounded, the finish long and clean. Cabernet Sauvignon 88%, Carménère 10%, Syrah 2%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAlex and Carrie Vik bought 4,400 hectares at Millahue in the Cachapoal Valley in 2004 after two years of research, and planted 327 hectares across twelve small valleys; Millahue means \"place of gold\" in Chile's indigenous language, and the estate was named the best vineyard in South America in the 2025 World's Best Vineyards awards. More than 6,000 soil analyses matched variety and rootstock to ground that runs from colluvial and alluvial to sand, clay and gravel, and the vines are planted at 10,000 per hectare, cropped to twelve bunches each, half massale selection and half chosen clones, sustainably farmed and hand-picked. Winemaker Cristian Vallejo works with minimal intervention: the sorted fruit was fermented with wild yeasts in temperature-controlled 18,000-litre steel tanks in the gravity-fed cellar, went through malolactic conversion, then spent 12 months in French barriques, a mix of used, recycled and \"barroir\" barrels coopered at the winery. Drought made 2022 a hard year in Cachapoal, but it gave fresh, concentrated wines.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with roast beef, lamb shoulder, grilled aubergine with herbs, or a firm Manchego. Drinking well now and through to around 2030; give it 30 to 45 minutes in a decanter. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Viña VIK","offers":[{"title":"Default Title","offer_id":58475908268415,"sku":"HNW-5835022A","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5835022A.jpg?v=1789917940"},{"product_id":"2020-cabernet-sauvignon-renacido-vineyard-garage-wine-company","title":"Cabernet Sauvignon, Renacido Vineyard, Garage Wine Company 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlackcurrant and dark plum carry a forest-floor, savoury edge, with dried herb and a fine graphite note behind them. Medium-bodied but densely flavoured, holding firm acidity, tannins that feel fine and almost granitic, and a long mineral close. Cabernet Sauvignon, Malbec.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eToronto-born Derek Mossman Knapp went to Chile to ski and stayed for the wine, co-founding The Garage Wine Company in 2001 with his wife Pilar and the oenologist Dr Álvaro Peña. Working the Coastal Range of the Maule, they built a revival programme around old, neglected parcels nurtured vine by vine with small vigneron partners using regenerative farming, and the wines are made in small lots with wild yeasts, manual punch-downs and a small basket press. This bottling comes from a three-hectare vineyard more than 150 years old south of Cauquenes, roughly 13 miles from the Pacific, where dry-farmed bush vines grafted onto País rootstock sit on quartz-bearing silty, sandy granitic soils and crop barely a kilo of small berries per plant; the vineyard is worked by hand and horse, and pruning follows the locality's traditional moon cycles rather than a standard biodynamic calendar. The 2020 fermented naturally in open-top fermenters, a fifth of it as whole bunches trodden by foot, and aged in third-use barrels and some foudres over two winters.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits roast lamb, a rare côte de boeuf, slow-braised short rib, or a hard sheep's cheese. Drinking now but built to keep ten to twenty years; an hour in a decanter helps while it is still young. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Garage Wine Company","offers":[{"title":"Default Title","offer_id":58475911807359,"sku":"HNW-5822420A","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5822420A.jpg?v=1789917994"},{"product_id":"2022-cabernet-sauvignon-reserve-xanadu","title":"Cabernet Sauvignon Reserve, Xanadu 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePerfumed black fruit on the nose, then a generous, velvety palate of dark forest fruit and chocolate. Full-bodied and fruit-driven, with fine tannins and the structure that marks out serious Margaret River Cabernet. Cabernet Sauvignon 90%, Malbec 5%, Petit Verdot 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eXanadu is a pioneer of Margaret River, named after the idyllic paradise in Coleridge's Kubla Khan, with 65 hectares of vines on the original estate and membership of Sustainable Winegrowing Australia. Fruit for this wine comes from the Timber Creek vineyard in Wilyabrup, the dry-grown Victory Point vineyard in Treeton and the estate Stevens Road vineyard in Wallcliffe, the Cabernet being the renowned Houghton clone; the deep, ancient granite soils are full of ironstone gravel and drain freely, holding little water or nutrient and so balancing foliage against fruit, while the meeting of the Indian and Southern Oceans sends fresh sea breezes through the rows. Grapes were crushed and destemmed for mostly small-batch fermentation at 24 to 26 degrees in static and open fermenters over seven to eight days, the cap submerged by pumping over and regular hand plunging, with extended skin maceration for the Timber Creek Cabernet and malolactic conversion split between tank and barrel. The wine was matured for 14 months in French oak, 40% of it new. Winemaker Glenn Goodall was named Halliday's Best Winemaker of the Year Australia 2023.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18C, decanted an hour ahead. Good with roast rib of beef, rack of lamb, venison or an aged hard cheese. Drinking well now and over the next ten to fifteen years. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Xanadu Wines","offers":[{"title":"Default Title","offer_id":58475989959039,"sku":"HNW-5440522A","price":58.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5440522A.jpg?v=1789918630"},{"product_id":"2023-cabernet-sauvignon-circa-77-xanadu","title":"Cabernet Sauvignon, Circa 77, Xanadu 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe black fruits with a spicy, toasty note from the oak, opening onto juicy cassis and a savoury edge. Medium-bodied and polished, with supple tannins and enough freshness to keep the fruit moving. Cabernet Sauvignon 89%, Cabernet Franc 5%, Merlot 4%, Petit Verdot 2%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eXanadu was established in Margaret River by Dr John Lagan, an Irishman who arrived in 1968 and planted his first vines with his wife Eithne in 1977, naming the property after the paradise in Coleridge's Kubla Khan; 65 hectares of vines now grow on the original estate. The Cabernet Sauvignon comes predominantly from the estate-grown Houghton clone on ancient granite soils full of ironstone gravel, free-draining and low in water and nutrient holding capacity, which keeps the balance between canopy and fruit; the Indian and Southern Oceans meet nearby and the sea breezes that follow temper the ripening. The vineyard is a member of Sustainable Winegrowing Australia and is worked with cover crops, biodiversity planting, careful water management and sheep to graze the weeds. Fruit was crushed and destemmed, then fermented in a mix of rotary and static fermenters at 26°C for five to seven days, with part of the blend left on skins afterwards for extra plushness and texture before a gentle press; malolactic conversion ran in both tank and barrel, and the wine spent 14 months in French oak barriques, a fifth of them new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits a rare steak, roast lamb, a beef ragù with pappardelle or a wedge of aged cheddar. Drink now or cellar for five to ten years. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Xanadu Wines","offers":[{"title":"Default Title","offer_id":58476003852671,"sku":"HNW-5440323A","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5440323A.jpg?v=1789918706"},{"product_id":"2018-shiraz-cabernet-the-bonsai-berton-vineyard","title":"Shiraz Cabernet, The Bonsai, Berton Vineyard 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlueberry, plum and liquorice with toasty oak and a mint-chocolate edge on the nose. Full-bodied and rich, with fine tannins, moderate acidity and dark cherry and white pepper running through a long finish. Shiraz 86%, Cabernet Sauvignon 14%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBerton Vineyard was established by Bob and Cherie Berton in May 1996 and is one of Hallgarten's most important partners; a state-of-the-art winery at Yenda in the Riverina, bought in 2007, handles the volume wines, while the premium single-vineyard bottlings still come from the original estate. The Bonsai is one of those: 30 hectares on gently rolling hills 450 metres above sea level at High Eden, a sub-region of the Eden Valley in South Australia. The vines were planted in 1996, 1.5 metres apart with 3.3 metres between rows, spur-pruned on a single wire trellis that keeps the canopy sparse and well ventilated for maximum sunlight and minimal disease, and rooted in 'Podsolics', an old grey soil formed over yellow clay that is sandy and slightly sodic. The Shiraz was picked in late April, destemmed and crushed into 15-tonne static fermenters, inoculated with selected yeast and fermented for six days between 22°C and 28°C on premium French oak, both toasted and untoasted, then pressed at 0.5 Baumé into stainless steel to finish dry before malolactic conversion; each parcel was clarified by centrifuge and moved into new and used French and American oak barrels for 12 months, with only the best barrels selected and blended before bottling. The 2018 season was warm and dry, giving clean, disease-free fruit and good ripening without extended heat waves, though spring frost cut yields in some South Australian vineyards without affecting the quality of what was picked.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with a chargrilled ribeye, slow-braised beef short rib, lamb kofta off the barbecue or a mature hard cheese. Drinking well now and over the next three to four years; an hour in a decanter helps. Sealed with a screwcap.\u003c\/p\u003e","brand":"Berton Vineyards","offers":[{"title":"Default Title","offer_id":58476013322623,"sku":"HNW-5401418A","price":29.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5401418A.jpg?v=1789918849"},{"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":"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":"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":"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":"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-cabernet-sauvignon-ovilos-red-pangeon-ktima-biblia-chora","title":"Cabernet Sauvignon, Ovilos Red, Pangeon, Ktima Biblia Chora 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCassis, cedar, violets and tobacco leaf, with black fruit and a touch of sweet chocolate behind them. Concentrated but not heavy: medium-bodied, vibrant and balanced, finishing long and full-flavoured. Cabernet Sauvignon.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eKtima Biblia Chora is the creation of Vassilis Tsaktsarlis and Vangelis Gerovassiliou, and takes its name from the ancient Greek 'Land of the Sacred Vine'. The estate lies at 380 metres on the cool slopes of Mount Pangeon at Kokkinochori near Kavala, where maritime air off the Aegean and cold night air spilling down the mountain draw ripening out. The 80-hectare vineyard was planted in 1998, has been farmed organically from the start and is certified organic; the winery followed in 2001. The grapes were hand-picked, destemmed and crushed, fermented in stainless steel with selected yeast, put through malolactic conversion, then matured for twelve months in 225-litre French oak barrels, half of them new. The 2021 season began late in mid-April, cool and wet until June, before intense unbroken heat through July and August; leaves were left on the vines to shade the fruit, and the reds came through aromatic and deeply coloured with good structure.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18C. It suits roast lamb with oregano, a ribeye, moussaka, or a hard aged sheep's cheese. Drinking well now and over the next five to ten years; an hour in a decanter opens it up. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ktima Biblia Chora","offers":[{"title":"Default Title","offer_id":58476275990911,"sku":"HNW-5913321A","price":50.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5913321A.jpg?v=1789920728"},{"product_id":"2019-te-kahu-gimblett-gravels-craggy-range","title":"Te Kahu, Gimblett Gravels, Craggy Range 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eConcentrated cassis, black olive and dried tobacco on the nose, then a palate of red fruit and liquorice with dark chocolate running through the tannins. Medium-bodied and energetic rather than heavy, the structure firm but fine-grained. Merlot 61%, Cabernet Sauvignon 22%, Cabernet Franc 9%, Malbec 4%, Petit Verdot 4%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCraggy Range was established in 1998 by Terry and Mary Peabody, who picked out the land below Te Mata Peak from the summit itself, and the winery now farms estate vineyards across Hawke's Bay, Martinborough and Marlborough; it is certified by Sustainable Winegrowing New Zealand. Te Kahu means ‘the cloak’ in te reo Māori and refers to the mist that envelops the Giants winery in the Tukituki Valley; the fruit comes from the Gimblett Gravels, the old bed of the Ngaruroro River, exposed when the river changed course in 1867. Greywacke stones run over silt and sand to a depth of at least forty metres, absorbing heat by day and radiating it back at night and draining fast enough to keep vine growth in check, which makes this the warmest site in Hawke's Bay while stopping short of the heat that would cost the fruit its floral aromatics. The grapes were both hand and machine harvested, the hand-picked portion sorted and all of it destemmed, fermented with selected yeasts in closed-top stainless steel tanks, then matured sixteen months in oak barriques of which 18% were new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Try it with rare roast beef, slow-cooked lamb shoulder, a steak off the barbecue or an aged hard cheddar. Drink over the next five to ten years, and give it an hour in a decanter first. Under screwcap.\u003c\/p\u003e","brand":"Craggy Range Winery","offers":[{"title":"Default Title","offer_id":58476409389439,"sku":"HNW-5469019A","price":29.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5469019A.jpg?v=1789921755"},{"product_id":"2021-selected-harvest-red-adega-de-pegoes-santo-isidro-de-pegoes","title":"Selected Harvest Red, Adega de Pegões, Santo Isidro de Pegões 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe red and black fruit with chocolate, sweet spice and a savoury, herbal edge. Concentrated and velvety in texture, medium in weight, with soft tannins and a structured finish. Aragonez 25%, Cabernet Sauvignon 25%, Syrah 25%, Touriga Nacional 25%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSanto Isidro de Pegões was founded in 1958 and has since seen significant investment in winery and vineyards; today the cooperative gathers 100 winegrowers with access to over 1,200 hectares in the Terras do Sado area of the Setúbal Peninsula, where mineral-rich sandy soils and cooling Atlantic winds suit the indigenous varieties. The IWSC awarded it the Portuguese Wine Producer of the Year Trophy in 2018, and its chief winemaker is Jaime Quendera. The vineyard sits between two nature reserves, the Tagus estuary to the north-west and the Sado to the south-west, with the Arrábida hills to the east, on the sandy soil known as Pliocenico de Pegões, laid down over millions of years by both rivers. Fermentation took place in temperature-controlled stainless steel followed by a long skin maceration, after which the wine spent twelve months in 225-litre second-use French and American oak barrels and four months in bottle before release.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Good with grilled lamb, chorizo and pork, barbecued ribs and tomato-based pasta, and it stands up to a firm sheep's cheese. Drinking now and over the next three to five years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Santo Isidro de Pegões","offers":[{"title":"Default Title","offer_id":58476418826623,"sku":"HNW-5728721A","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5728721A.jpg?v=1789921886"},{"product_id":"2021-cotes-de-provence-rouge-la-grande-cuvee-chateau-de-berne","title":"Côtes de Provence Rouge, La Grande Cuvée, Château de Berne 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe black fruit and peppery spice lead, with violet lift and a mellow note of oak behind them. Medium-bodied and velvety, the tannins fine-grained and the finish long and even. Syrah 51%, Cabernet Sauvignon 49%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau de Berne farms 150 hectares of vines within a 510-hectare Provençal estate where vine-growing traces back to Roman times, holds High Environmental Value Level 3 certification, and has had its estate vines certified as organically grown since February 2021. Four-fifths of the vineyard sits at around 300 metres on the limestone soils of the Triassic Plateau, where cool nights and good drainage lend freshness and a mineral tension, while the rest grows on the lighter sandy soils around the château. The grapes were picked in the early hours of the morning and fermented at low temperatures, each plot and variety separately with gentle daily pump-overs; the wine then spent over a year in French oak casks and a few weeks back in vat to finish blending the oak. Château de Berne was recently named in the Top 100 of The World's Best Vineyard Awards 2025.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C, with half an hour in a decanter to settle the oak. It suits lamb shoulder with rosemary, a slow-cooked beef daube, grilled duck breast, or a plate of hard sheep's cheese. Drinking well now and over the next three to five years. Suitable for vegetarians.\u003c\/p\u003e","brand":"Château de Berne","offers":[{"title":"Default Title","offer_id":58476452938111,"sku":"HNW-5339421A","price":36.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5339421A.jpg?v=1789922420"},{"product_id":"2022-cotes-de-provence-rouge-ultimate-provence","title":"Côtes de Provence Rouge, Ultimate Provence 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe black fruit on the nose, with black cherry and plum carrying through the palate and a lick of spice and black pepper behind. Smooth and supple, medium in weight, with soft tannins and gentle acidity rather than grip. Syrah 80%, Cabernet Sauvignon 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eUltimate Provence sits near St-Tropez in the heart of the largest nature reserve in France, an estate that puts a working vineyard alongside a modern winery and a lifestyle address, with Alexis Cornu as resident winemaker. The vines were first planted in the mid-20th century by the Perrono family and the property is now owned by Château de Berne; the shallow soils lie over an impervious sandstone slab, and the Syrah that dominates this blend comes from La Grande Pièce, a plateau parcel given over entirely to the variety. Grapes are harvested at night by machine and the rows are ploughed with horses. Fermentation ran between 20 and 26°C with regular pumping over to avoid over-extraction, maceration was held to no more than four weeks to soften the tannins, and part of the wine was aged in barrel for aromatic complexity. 2022 was extremely hot, with unprecedented heat and drought, so picking came early and the berries were small and concentrated but healthy.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It works with lamb chops, grilled sausages, a pork and herb terrine or hard sheep's cheese. Drink over the next three to five years; no decanting needed. Sealed with a Nomacorc closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ultimate Provence","offers":[{"title":"Default Title","offer_id":58476516409727,"sku":"HNW-5338222A","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5338222A.jpg?v=1789922530"},{"product_id":"2024-hebo-toscana-petra","title":"Hebo, Toscana, Petra 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack cherry, ripe red fruit and blueberry, with violet, a mineral edge and the herbal note of maquis scrub behind them, and a clear balsamic lift that is this wine's signature. Medium-bodied and fresh, with balanced acidity and fine, well-tailored tannins running to a long, savoury finish. Merlot 55%, Cabernet Sauvignon 20%, Sangiovese 15%, Cabernet Franc 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eVittorio Moretti came back from a trip to the châteaux of Bordeaux in 1996 looking for Italian land to match them, and found it in the district between Castiglione della Pescaia and Suvereto, in the Maremma hills of the Val di Cornia overlooking the Tyrrhenian Sea; construction of the Petra winery, designed by the Swiss architect Mario Botta and built into a hillside to limit its impact on the landscape, began in 2001, and the estate was realised by Moretti with his second daughter Francesca. Its vineyards sit across four sites — Suvereto, Riotorto, Piombino and Massa Marittima — all on hilly, maritime ground of distinctly calcareous soil rich in ferrous material, with the blue clay of the Apennines holding winter water and releasing it slowly through the summer; the vines went in during 1998 at 6,100 per hectare, Guyot trained, with yields kept deliberately low. The grapes were destemmed and fermented with selected yeasts in temperature-controlled stainless steel, held on skins for ten to fifteen days depending on the variety, then given eight months in concrete vats to keep the fruit clean. 2024 opened with a mild winter that refilled the water reserves and a steady spring; a hot, dry summer followed, tempered by cool nights that held the aromatics, and early September rain balanced sugar and acidity before picking came ahead of the later rains.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Good with grilled lamb chops, a rare steak, pasta with tomato and sausage, or a board of young pecorino. Drinking well now and for three to five years; half an hour in a decanter opens the herbal edge. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Petra","offers":[{"title":"Default Title","offer_id":58476539150719,"sku":"HNW-5277524A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5277524A.jpg?v=1789923403"},{"product_id":"2019-rosso-toscana-giulia-villa-saletta","title":"Rosso Toscana, Giulia, Villa Saletta 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSpice and toasted oak lead the nose, with berry fruit, liquorice and violets behind them. The palate is full and supple, the tannins rounded rather than firm, and the finish turns to ripe red fruit, dark chocolate and tobacco. Cabernet Franc and Cabernet Sauvignon.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eVilla Saletta lies in the hills of Palaia, in the province of Pisa, an estate that has had only four owners in its long history and that had fallen almost entirely to ruin by the time the English Hands family bought it. Restored over the past two decades, it now covers more than 1,400 hectares of woodland, olive groves, vineyards and crops, farmed under agronomist and oenologist David Landini with an emphasis on biodiversity. Giulia comes off the Torrino and Colline vineyards, four hectares of finely textured clay, marine sediment, sandstone and silty marl, Guyot-trained at 5,900 vines to the hectare; the hand-sorted fruit was destemmed and lightly pressed, then fermented partly in new barrels and partly in small stainless-steel tanks at 26°C with three weeks on the skins, before malolactic conversion and 24 months in French oak barrels and a further six months in bottle. The 2019 season began cool and wet, turned hot and dry from June, and closed with cooler nights that brought the ripening back into balance.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C and give it an hour in a decanter. It suits roast beef, grilled lamb, pappardelle with a meat ragù and aged pecorino. Drink over the next three to five years.\u003c\/p\u003e","brand":"Villa Saletta","offers":[{"title":"Default Title","offer_id":58476539183487,"sku":"HNW-5223819A","price":58.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5223819A.jpg?v=1789923407"},{"product_id":"2016-cabernet-sauvignon-merlot-macula-tandem","title":"Cabernet Sauvignon\/Merlot, Mácula, Tandem 2016","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCloves, black pepper and pipe tobacco on the nose, with dark chocolate, balsamic notes and a scrubland, herbal edge behind them. Powerful without being heavy, it has firm tannins, fresh acidity and a long, concentrated finish. Cabernet Sauvignon 60%, Merlot 40%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eTandem is the project of José Maria Fraile and Alicia Eyaralar, two established names in Navarra winemaking whose wines critics have called the region's cutting edge; the estate was certified vegan in 2019 and carries the European Vegetarian Union's V label. The vines lie in the Yerri Valley, on clay loam soils and trained to Guyot, dry-farmed to save water and green-harvested for lower yields, with treatments limited to sulphur and copper and the tractor used just twice a year. The two varieties were fermented separately over thirty days at 30-31°C, the cap plunged rather than pumped, then racked by gravity into underground concrete vats for malolactic conversion and natural fining by settling, and matured for eighteen months in 300-litre French oak casks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C with roast beef, venison, slow-cooked lamb shoulder or a hard sheep's cheese. It is drinking well now and has another four or five years ahead of it; an hour in a decanter suits it. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Tandem","offers":[{"title":"Default Title","offer_id":58476540232063,"sku":"HNW-5111116A","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5111116A.jpg?v=1789923430"},{"product_id":"2021-toscana-rosso-petra","title":"Toscana Rosso, Petra 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePronounced wild blackberry, black cherry and currant, layered with the balsamic note of Mediterranean brush and subtler black pepper and toasted coffee. Full on the palate, with supple tannins that carry a long finish. Cabernet Sauvignon and Merlot.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003ePetra was founded by Vittorio Moretti after a 1996 trip to the châteaux of Bordeaux sent him looking for the right ground in Italy; he and his second daughter Francesca settled on the district between Castiglione della Pescaia and Suvereto, in the Maremma among the hills of the Val di Cornia overlooking the Tyrrhenian Sea, and in 2001 began building the winery designed by Swiss architect Mario Botta into a hillside. The estate's vineyards lie across Suvereto, Riotorto, Piombino and Massa Marittima, all with a maritime aspect on hilly, distinctly calcareous soils rich in ferrous material, with the blue clay of the Apennines acting as a winter water reservoir that releases through summer; the vines went in during 1998 at 6,100 per hectare, Guyot-trained, with yields kept deliberately low. The destemmed grapes were fermented with selected yeasts in temperature-controlled 100-hectolitre oak vats below 28°C, left 20 to 28 days on the skins depending on vintage and variety, then matured around 15 months in French barriques, new and second fill, before blending. The 2021 was a season of extremes: abundant winter rain built reserves, a cool, frosty spring delayed budding, rain in May and June with mild temperatures brought the vines on evenly, and July rain with wide day-night swings ripened the fruit, giving concentration alongside the acidity that carries freshness and structure.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eServe at 16-18°C. Good with grilled ribeye, slow-cooked beef short rib, barbecued lamb and aged hard cheese. Drinking well now and will hold five to ten years; decant an hour ahead. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Petra","offers":[{"title":"Default Title","offer_id":58476543181183,"sku":"HNW-5277721A","price":51.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5277721A.jpg?v=1789923512"},{"product_id":"2022-cabernet-sauvignon-napa-valley-far-niente","title":"Cabernet Sauvignon, Napa Valley, Far Niente 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDark plum and red cherry with liquorice, spice, black tea and toasted oak. Refined rather than heavy: the palate is plush and silky, full in weight but with fine, polished tannins and a long, lifted finish. Cabernet Sauvignon 88%, Merlot 6%, Petit Verdot 3%, Malbec 2%, Cabernet Franc 1%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eFar Niente takes its name from the Italian phrase 'Dolce Far Niente' - 'how sweet it is to do nothing'. Founded in 1885, it flourished until Prohibition and then stood abandoned for more than 60 years, until Gil Nickel bought it in 1979 and began the long work of restoring it; the estate now owns 80 hectares of vineyard across three Napa Valley sites. The blend draws on vineyards in Calistoga, Oak Knoll, St Helena, Stags Leap, Diamond Mountain and Yountville alongside the estate's own plantings in Oakville, where gravelly loam soil gives supple, fine-grained tannins, and where morning fog off San Pablo Bay followed by warm afternoons and cool nights stretches the growing season. Each variety was picked and vinified separately, fermented with selected yeasts and given an average of twelve days on skins, and the finished blend then spent 17 months in French oak, 62% of it new and the rest second fill.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with ribeye, rack of lamb, slow-cooked short rib, or hard aged cheeses. Drink over the next five to ten years, and give it an hour in a decanter. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Far Niente","offers":[{"title":"Default Title","offer_id":58476545573247,"sku":"HNW-55227221","price":110.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/55227221.jpg?v=1789923543"},{"product_id":"2023-cabernet-sauvignon-r-collection-raymond-vineyards","title":"Cabernet Sauvignon R Collection, Raymond Vineyards 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDark red fruit and blackberry with a touch of clove, cherry and the capsicum note that marks ripe Cabernet. Opulent and rounded on the palate, blackcurrant and plum carried by soft tannins to a long finish. Cabernet Sauvignon 86%, Petite Sirah 5%, Petit Verdot 4%, other varieties 4%, Merlot 1%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eRaymond Vineyards is one of Napa Valley's pioneering estates: the Raymond family arrived in the valley in 1933 and established a 36-hectare estate in Rutherford in 1970, which now runs to 121 hectares across Rutherford, St. Helena and Jameson Canyon, with the Rutherford and St. Helena vineyards certified organic and biodynamic and the winery powered entirely by solar. The R Collection Cabernet Sauvignon is sourced from vineyards across California, planted on gravel soils over alluvial layers that give the vines good drainage, and certified by Napa Green, Fish Friendly Farming and the California Sustainable Winegrowing Alliance. The grapes were fermented in stainless steel with native and selected yeasts and few pump-overs to avoid over-extracting the tannins, then matured six months with a light touch of French oak.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eServe at 17°C, with ribeye, burgers off the barbecue, lamb chops or a mature Cheddar. Drink over the next three to five years. Sealed with a technical cork. Suitable for vegetarians.\u003c\/p\u003e","brand":"Raymond Vineyards","offers":[{"title":"Default Title","offer_id":58476545933695,"sku":"HNW-55250231","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/55250231.jpg?v=1789923560"},{"product_id":"2018-tempranillo-cabernet-merlot-ars-nova-tandem","title":"Tempranillo\/Cabernet\/Merlot, Ars Nova, Tandem 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe black fruit with mocha and spicy vanilla from the barrel, and savoury notes of black olive and roasted red chilli underneath. Full-bodied and warm, with moderate acidity and fine, well-covered tannins carrying the length. Tempranillo 40%, Cabernet Sauvignon 40%, Merlot 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eTandem is the work of José Maria Fraile and Alicia Eyaralar, two of the leading figures of the Navarra wine scene; in 2019 the estate was certified vegan and accredited with the European Vegetarian Union's 'V label'. The vines lie in the heart of the Yerri Valley, recognised as the region's best area for quality wine, dry-farmed and Guyot-trained on clay loam soils and green-harvested for lower yields, with treatments limited to sulphur and copper and picking carried out in the coolest hours of the day. Fermentation ran at a controlled 28°C with slow extraction by cap submersion and no pumping, after which the wine was racked by gravity into concrete vats for malolactic conversion and natural clarification by decanting; it was neither cold-stabilised nor fined, and spent a minimum of 24 months in concrete followed by nine months in 300-litre French oak barrels.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with roast lamb, ribeye off the grill, chorizo-spiked stews and aged Manchego. Drinking well now and over the next three to five years; give it half an hour in a decanter. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Tandem","offers":[{"title":"Default Title","offer_id":58476546064767,"sku":"HNW-5111018A","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5111018A.jpg?v=1789923551"},{"product_id":"2024-sangiovese-cabernet-ripa-delle-mandorle-castello-vicchiomaggio","title":"Sangiovese\/Cabernet, Ripa delle Mandorle, Castello Vicchiomaggio 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe cherry and blackberry with violets over them, and warm mocha, liquorice and spice from the wood. Medium-bodied and silky, the palate smooth and juicy with real depth, soft acidity and fine, unobtrusive tannins, finishing savoury. Sangiovese 75%, Cabernet Sauvignon 25%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCastello Vicchiomaggio traces its origins to the fifth century; the Matta family bought the property in 1964 and restored it to its former splendour. The estate runs to 150 hectares, one of the largest in the area, of which 32 are under vine, classified block by block by soil type and exposure and farmed sustainably under VIVA certification, with all the winemaking supervised by John Matta, four times IWSC Italian Winemaker of the Year. The grapes for this wine come from the Ripa delle Mandorle vineyard itself, at 255 to 265 metres on marl carrying around 30% heavy clay, planted at 5,600 vines per hectare and pruned to single Guyot for yields of roughly 60 hectolitres per hectare. The fruit was picked at optimum ripeness, carefully sorted and fermented in temperature-controlled tanks for five to eight days; the Sangiovese then went into large oak casks of 25 to 50 hectolitres and the Cabernet Sauvignon into French oak barriques, both for six months.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. It is good with grilled lamb, a rich beef ragù, a bistecca alla fiorentina or a mature pecorino, and will drink well for five to ten years from the vintage; half an hour open is enough rather than a full decant. The bottle is sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Castello Vicchiomaggio","offers":[{"title":"Default Title","offer_id":58476548522367,"sku":"HNW-5266124A","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5266124A.jpg?v=1789923637"}],"url":"https:\/\/www.edkawines.com\/collections\/cabernet-sauvignon-wine.oembed?page=2","provider":"Edka Wines","version":"1.0","type":"link"}