{"title":"Chardonnay","description":"\u003cp\u003eChardonnay is the world's most versatile white grape, taking on the character of its place and winemaker. Unoaked Chablis is lean and mineral; white Burgundy from Meursault or Puligny-Montrachet is layered with hazelnut and toast; New World examples from California, Australia and South Africa range from ripe and creamy to taut and modern. Chardonnay is also the backbone of Blanc de Blancs Champagne. Pairs well with roast chicken, creamy sauces, lobster and soft cheeses.\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":"2024-chardonnay-yering-station","title":"Chardonnay, Yering Station 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWhite blossom, pear and grapefruit on the nose, then white nectarine and citrus across the palate with a subtle toasty vanilla lift from the barrel. Medium-bodied and tightly wound, with high acidity carrying a long, dry finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eYering Station was the first vineyard planted in the state of Victoria, begun when the Scottish-born Ryrie brothers put vines in the ground in 1838, and it remains one of the Yarra Valley's landmark estates. The valley lies 45 kilometres east of Melbourne, cooled by the Great Dividing Range, with vineyard elevation running from 50 to 1,250 metres; the estate Chardonnay is Mendoza, P58 and I10V5 clones, five to 22 years old, cane-pruned and VSP-trained on duplex grey loam over yellow clay, and EM38 soil and canopy mapping is used to pick out the best blocks before machine and hand harvesting. The fruit was barrel-fermented on a mix of wild and selected yeasts over 10 to 14 days and held back from malolactic conversion to keep the acidity intact, then matured for nine months in 500-litre French oak puncheons, a fifth of them new. A wetter than usual start to the 2024 season cut yields, in some varieties by as much as half, but concentrated the flavour in the fruit that remained.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Good with roast chicken, grilled white fish, a creamy mushroom pasta or a young goat's cheese. Drinking well now and over the next five years; no decanting needed. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Yering Station","offers":[{"title":"Default Title","offer_id":58475987763583,"sku":"HNW-5441724A","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5441724A.jpg?v=1789918598"},{"product_id":"2023-chardonnay-xanadu","title":"Chardonnay, Xanadu 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eStone fruit, citrus zest and pear on the nose, with a delicate nutty edge from the barrel. The palate is bright, generous and creamy but held in check by high acidity and a saline, mineral freshness. Chardonnay 98%, Chenin Blanc 2%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eXanadu is a pioneer of Margaret River, founded by John Lagan, an Irish doctor who arrived in the region in 1968 and planted his first vines in 1977, naming the property after the paradise in Coleridge's poem Kubla Khan; 65 hectares of vines now grow on the original estate under winemaker Glenn Goodall, who joined in 1999. Ninety per cent of the fruit comes from the estate's Stevens Road and Boodjidup vineyards in the Wallcliffe sub-region, with the balance from mature sites at Wilyabrup and Treeton, and every parcel is Gingin clone, a small-bunched selection prone to millerandage that concentrates the fruit and keeps natural acidity high. The vines grow on ancient granite soils loaded with ironstone gravel, free-draining and low in water and nutrients, at the point where the Indian and Southern Oceans meet and sea breezes hold the site in balance; the vineyard is managed sustainably as a member of Sustainable Winegrowing Australia. The fruit was whole-bunch pressed and fermented entirely in French oak barriques, a quarter of them new, with wild yeast encouraged for complexity, then stirred on its lees through nine months in barrel with no malolactic conversion.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Good with grilled scallops, roast chicken with lemon, a creamy fish pie or a mild washed-rind cheese. Drinking well now and over the next five to eight years; no decanting needed. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Xanadu Wines","offers":[{"title":"Default Title","offer_id":58475998019967,"sku":"HNW-5440823A","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5440823A.jpg?v=1789918666"},{"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":"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":"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-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":"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-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":"nv-extra-brut-champagne-gosset","title":"Extra Brut, Champagne Gosset NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eAcacia and hawthorn blossom over succulent pear, with citrus running underneath and a fine, persistent mousse. Bone dry and lively, medium in weight, rounded by five years in the cellar but still taut — purity rather than richness, and long on the finish. Pinot Noir 40%, Meunier 32%, Chardonnay 28%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMaison Gosset is the oldest wine house in Champagne: Pierre Gosset established a still wine trading house in 1584, more than a century before sparkling Champagne existed, and the family was already farming vineyards in Aÿ in the 15th century. Sixteen generations on, fruit is drawn from 140 hectares worked with 160 winegrowing families, mostly Grand Cru and Premier Cru, and the house actively incentivises organic and sustainable viticulture among those partners. Head winemaker Odilon de Varine ferments in stainless steel and blocks malolactic conversion outright — the single decision that defines the Gosset style, keeping the naturally fruity aromas and the acidity intact. This cuvée spends a minimum of five years in the cellar, then returns for a further six to nine months after disgorgement so the 4.8 g\/l dosage knits in.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Oysters, ceviche, grilled langoustines, or a plate of Comté. Drinking well now and will hold for five to ten years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Champagne Gosset","offers":[{"title":"Default Title","offer_id":58476223431039,"sku":"HNW-61881NVA","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/61881NVA.jpg?v=1789919993"},{"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":"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":"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-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":"nv-brut-reserve-champagne-duval-leroy","title":"Brut Réserve, Champagne Duval-Leroy NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBiscuit and toast up front from time on the lees, layered with dark chocolate, cinnamon and roasted yellow fig. Medium-bodied and refreshing, holding that depth against a firm line of acidity through to a long finish. Pinot Noir 60%, Pinot Meunier 30%, Chardonnay 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChampagne Duval-Leroy was founded in 1859 and remains one of the last independent, family-owned houses in the region, now into a sixth generation. The base is Vertus, in the heart of the Côte des Blancs, and the 200-hectare estate has 40% of holdings in Premier and Grand Cru villages across the Côte des Blancs and the Montagne de Reims. Carol Duval-Leroy led the house for more than thirty years and was the first and so far only woman appointed president of the Association Viticole Champenoise; Julien, Charles and Louis now continue alongside chef de cave Sandrine Logette-Jardin. Farming is HVE3-certified — among the first in Champagne — with grass cover crops, sustainable fertilisers and pheromone confusion in place of insecticides. This cuvée blends roughly 15 crus with 40% reserve wines, hand-harvested and fermented at 18°C in stainless steel; malolactic conversion softens the mouthfeel, and the wine then matures three to four years on fine lees in the underground chalk cellars before disgorgement at 8 g\/l dosage.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Roast chicken, smoked haddock, mushroom risotto, or a wedge of aged Comté. Drinking well now and over the next two to three years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Champagne Duval-Leroy","offers":[{"title":"Default Title","offer_id":58476243943807,"sku":"HNW-61395NVA","price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/61395NVA.jpg?v=1789920057"},{"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":"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":"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":"2016-brut-1er-cru-vintage-champagne-collet","title":"Brut 1er Cru Vintage, Champagne Collet 2016","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLemon and brioche on the nose with a note of delicate gingerbread, then a dynamic palate of citrus, lime and gooseberry closing on a mineral, saline note. Medium-bodied and rich from long ageing but taut with it — real tension, bright acidity, a persistent finish. Pinot Noir 60%, Chardonnay 40%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChampagne Collet is the oldest cooperative in the region, dating back to 1921, and the Art Deco packaging is a direct nod to that era. The base is Aÿ, in the heart of Champagne, and the growers represented hold vineyards mainly on Premier and Grand Cru sites. This blend draws on 12 Premier and Grand Cru villages: Pinot Noir at 60% from Mailly-Champagne, Tours-sur-Marne, Avenay-Val-d'Or, Verzy and Pierry for structure and power, Chardonnay at 40% from Vertus and Avize for richness and softness, with Villers-Marmery Premier Cru adding a mineral dimension and a touch of smoke. The 2016 growing season was a difficult one — frost, mildew and a humid spring — but the weather warmed through summer and the grapes reached good maturity; yields were reduced and quality was high. The Millésime 2016 then aged at least seven years in Collet's centennial cellars, cut deep into the chalk.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 9–11°C. Grilled turbot, scallops with brown butter, roast poussin, or a well-aged Comté. Drinking well now and will hold for five to ten years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Champagne Collet","offers":[{"title":"Default Title","offer_id":58476245385599,"sku":"HNW-6191016A","price":48.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/6191016A.jpg?v=1789920111"},{"product_id":"nv-brut-carte-blanche-champagne-bernard-remy","title":"Brut Carte Blanche, Champagne Bernard Remy NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLime and lemon with floral notes, then honey and brioche from three years on the lees, carried by a fine, persistent mousse. Dry and fresh, medium-bodied, with high acidity and a long, clean finish. Pinot Noir 60%, Chardonnay 35%, Pinot Meunier 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChampagne Bernard Remy is a family grower house at Allemant, on the edge of the Côte des Blancs, with eleven hectares of its own vines supplemented by fruit from long-standing grower partners. The estate's plots lie in the Côte des Blancs and the Sézannais for Chardonnay, and in the Aube and Vallée de la Marne for Pinot Noir and Pinot Meunier, planted on undulating white chalk that drains freely and gives the wines their finesse; picking is entirely by hand. Rudy Remy, who joined the family business in 1996 and took charge in 2008, presses each variety separately, ferments in stainless steel and puts the wine through malolactic conversion for texture, blends in a proportion of reserve wines for consistency, and ages the bottles at least three years on their lees before disgorgement and a light Brut dosage of 8g\/l.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Oysters, smoked salmon, salted almonds, or a plate of charcuterie; roast chicken works just as well. Drinking now and over the next one to three years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Champagne Bernard Remy","offers":[{"title":"Default Title","offer_id":58476245811583,"sku":"HNW-61811NVA","price":31.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/61811NVA.jpg?v=1789920120"},{"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"},{"product_id":"nv-grande-reserve-brut-champagne-gosset","title":"Grande Réserve Brut, Champagne Gosset NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLemon meringue and Mirabelle plum on the nose, evolving into honeyed, toasted notes, with hawthorn, citrus and floral tones running through the middle. Rich and voluminous on the palate yet still bone dry and bright, closing elegant and mineral. Pinot Noir 45%, Chardonnay 35%, Meunier 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMaison Gosset is the oldest wine house in Champagne: Pierre Gosset established a still wine trading house in 1584, more than a century before sparkling Champagne existed, and the family was already farming vineyards in Aÿ in the 15th century. Fruit comes from 140 hectares worked with 160 winegrowing families, spanning villages including Ambonnay, Avize, Aÿ, Bouzy, Cumières, Le Mesnil-sur-Oger, Vertus and Villers-Marmery, and the house actively incentivises organic and sustainable viticulture among those partners. Head winemaker Odilon de Varine ferments in stainless steel and blocks malolactic conversion outright — the single decision that defines the Gosset style, keeping the naturally fruity aromas and the acidity intact. Bottling follows in the late spring after harvest, then a minimum of four years on the lees in the cellar; after disgorgement the cuvée returns underground for at least six months so the 6 g\/l dosage integrates smoothly.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Dover sole, roast chicken with tarragon, pork belly, or a triple-cream cheese. Drinking well now and will hold for five to ten years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Champagne Gosset","offers":[{"title":"Default Title","offer_id":58476249350527,"sku":"HNW-61870NVA","price":51.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/61870NVA.jpg?v=1789920218"},{"product_id":"nv-la-cuvee-brut-champagne-laurent-perrier-1","title":"La Cuvée Brut, Champagne Laurent-Perrier NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eClean and notably fresh, with delicate citrus and orchard fruit and a supple, fine-bubbled palate that carries a long finish. Dry and crisply acidic, the dosage kept light so the balance of the wine shows through. Chardonnay 45%, Pinot Meunier 15%, Pinot Noir 40%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLaurent-Perrier was founded in 1812 at Tours-sur-Marne and has been family-owned since 1939, when the house passed to Marie-Louise de Nonancourt and then to her son Bernard. At the end of the 1970s it was one of the few Champagne houses to move to stainless steel vats, a choice that still defines the house style of freshness, elegance and purity. Only the very best pressings go into this wine, which is aged for over three years, three times the legal minimum, with a light dosage and a further three months of ageing after disgorging.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Good with oysters, smoked salmon blinis, roast chicken and young goat's cheese. Drinking well now and over the next two to three years.\u003c\/p\u003e","brand":"Champagne Laurent Perrier","offers":[{"title":"Default Title","offer_id":58476269207935,"sku":"HNW-61310NVA","price":51.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/61310NVA.jpg?v=1789920653"},{"product_id":"nv-1er-cru-blanc-de-blancs-extra-brut-champagne-lelarge-pugeot","title":"1er Cru Blanc de Blancs Extra Brut, Champagne Lelarge-Pugeot NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBiscuity and citrus-scented, opening onto wet stone, lemon, ripe pear and peach with a twist of orange peel. Crisp acidity runs the length of a gentle mousse, and the finish is long, dry and finely balanced. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLelarge-Pugeot is a boutique grower in Vrigny, a Premier Cru village in the north-east of the Montagne de Reims, where the family has made wine since 1789 and Champagne since 1930; it is run today by seventh-generation Dominique Lelarge with his wife Dominique Pugeot and their children. The estate is eight hectares across 42 parcels of sandy loam and calcareous marl on gently rolling hills at 150 metres, ploughed by horse, planted with grasses between the rows and certified organic in 2013; this cuvee draws on five Vrigny Premier Cru parcels, hand-harvested, the Chardonnay pruned by the Chablis method. The grapes were pressed in a pneumatic press and settled at length, fermented in stainless steel on indigenous yeasts using a pied de cuve, put through malolactic conversion, bottled the following April and aged five years on its lees.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Good with oysters, dressed crab, sushi and a green salad with goat's cheese. Drinking well now and capable of a decade or more in bottle. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Champagne Lelarge-Pugeot","offers":[{"title":"Default Title","offer_id":58476271075711,"sku":"HNW-61281NVA","price":53.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/61281NVA.jpg?v=1789920694"},{"product_id":"2015-grands-terroirs-champagne-palmer-co","title":"Grands Terroirs, Champagne Palmer \u0026 Co 2015","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eOrange blossom and yellow fruit on the nose, with delicately spiced pineapple and tonka bean behind them. The texture is creamy from long ageing but citrus runs right through it, carrying brioche and dried fruit to a long finish; a dosage of 6–7 g\/l leaves it firmly dry. Chardonnay 50%, Pinot Noir 38%, Pinot Meunier 12%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003ePalmer \u0026amp; Co was founded in 1947 and is based in Reims, with more than 200 hectares in the Montagne de Reims classified Premier and Grand Cru. The house works seven north-facing crus: the Grand Crus of Verzenay and Mailly at the heart of Pinot Noir country, and the Premier Crus of Ludes, Chigny-les-Roses and Rilly-la-Montagne, which lend structure and freshness. This cuvée was drawn exclusively from those Premier and Grand Cru vineyards, hand-harvested, vinified by the traditional method and then bottle-aged for six to eight years on the lees in chalk cellars 18 metres below the city. The 2015 growing season was warm and sunny, with an early spring and a dry, hot summer that ripened the fruit slowly and evenly, giving a vintage known for balance and concentration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 9–11°C. Good with oysters, roast chicken, a mushroom risotto or a plate of aged Comté. Drink now and over the next five to ten years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Champagne Palmer","offers":[{"title":"Default Title","offer_id":58476274581887,"sku":"HNW-6185615F","price":76.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/6185615F.jpg?v=1789920716"},{"product_id":"nv-prestige-rose-champagne-taittinger","title":"Prestige Rosé, Champagne Taittinger NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCrushed wild raspberry, cherry and blackcurrant, fruity and smooth rather than sharp, carried to a long, charming finish. Dry and harmoniously balanced, with a fine mousse and the salmon-pink colour that comes from still red wine blended in. Chardonnay 30%, Pinot Meunier 25%, Pinot Noir 45%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eTaittinger is one of the few Champagne houses still owned and actively run by the family named on the label; the business dates to 1734 and took the Taittinger name in 1931, when Pierre Taittinger bought it after falling for the Château de la Marquetterie while stationed there as a young cavalry officer, and it is now led by his grandson Pierre-Emmanuel with his son Clovis and daughter Vitalie. The house works its own vineyards under vineyard manager Christelle Rinvelle and is certified HVE and Viticulture Durable en Champagne, drawing Chardonnay from several crus in the Marne and the Aube and Pinot Noir and Pinot Meunier from Ambonnay, Bouzy and Les Riceys. The wine was made by the addition method: 85% of the fruit was vinified as white wine and the remaining 15% as still red Pinot Noir from the Montagne de Reims and Les Riceys, blended in before three years of bottle age in the Taittinger cellars.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Good with charcuterie, duck breast, seared tuna and soft washed-rind cheeses. Drinking well now and over the next two to three years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Champagne Taittinger","offers":[{"title":"Default Title","offer_id":58476279333247,"sku":"HNW-61552NVA","price":65.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/61552NVA.jpg?v=1789920736"},{"product_id":"2022-chardonnay-lowengang-alois-lageder","title":"Chardonnay, Löwengang, Alois Lageder 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePear and stone fruit lead, with a buttery note underneath and a light touch of oak spice. The palate is full and creamy but stays fresh, carrying a mineral edge through a long finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAlois Lageder is a family firm in its sixth generation: Johann Lageder began trading wine in 1823 alongside his work as a wagon maker, and in 1934 the family acquired the Löwengang estate at Magrè, still its headquarters today. The fruit comes from selected parcels there, at 230 to 330 metres on sandy, gravelly soils with a high limestone content, hand-harvested from a vineyard certified biodynamic. Fermentation is spontaneous, with wild yeasts in barrique, followed by eleven months on the fine lees in barrique. The 2022 season brought early budding and a summer of extreme heat, but occasional showers and careful vineyard work saw the vines through, and the harvest came almost two weeks early with balanced acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Good with roast chicken, turbot or halibut in butter, veal, or a mature hard cheese such as Comté. Drinking well now and over the next five to ten years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Alois Lageder","offers":[{"title":"Default Title","offer_id":58476284739967,"sku":"HNW-5302722A","price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5302722A.jpg?v=1789920774"},{"product_id":"2013-le-sourire-de-reims-brut-champagne-abele-1757","title":"Le Sourire de Reims Brut, Champagne Abelé 1757 2013","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGolden in the glass, with summer honey, liquorice and white pepper over an intense core of buttered brioche and toast. Full and voluptuous in texture from its long ageing, but cut by crisp minerality and spicy ginger through a long finish; a 6 g\/l dosage keeps it dry. Chardonnay 60%, Pinot Noir 40%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eEstablished in 1757, Abelé is the fifth oldest house in Champagne and has stayed family-run, deliberately small and slow. The blend for this flagship cuvée takes 60% Chardonnay from the Côte des Blancs, including Cramant and Bergères-les-Vertus, and 40% Pinot Noir from the north of the Montagne de Reims at Verzy and Verzenay, grown by a small circle of vine-growers on plots sometimes no bigger than gardens and hand-harvested. Fermentation took place in stainless steel to hold the freshness, the blend included 20% reserve wines, and the bottles were stacked on wooden lathes for a minimum of ten years in the deep chalk cellars, then hand riddled and disgorged à la volée. The 2013 season was hard work: a cold, wet winter, a cool spring with an exceptionally cold week in May, and then a hot, dry summer that arrived in June and carried the vines to excellent phenolic maturity. It was produced in very small quantities.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. It has the weight for roast turbot, guinea fowl, a mushroom tart or hard mountain cheeses. Drink now and over the next five to ten years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Champagne Abelé 1757","offers":[{"title":"Default Title","offer_id":58476286411135,"sku":"HNW-6174313D","price":146.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/6174313D.jpg?v=1789920787"},{"product_id":"nv-heritage-brut-champagne-laurent-perrier","title":"Héritage Brut, Champagne Laurent-Perrier NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDelicate lemon and white peach on the nose, layered with rich, toasty notes and toasted almond. The palate is refreshing and complex, with a lively mousse, citrus zest, white stone fruit and hints of floral honey, and it holds freshness and maturity in balance. Chardonnay 55%, Pinot Noir 45%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLaurent-Perrier was founded in 1812 at Tours-sur-Marne and has been family-owned since 1939, when the house passed to Marie-Louise de Nonancourt; at the end of the 1970s it was one of the few Champagne houses to move to stainless steel vats, a choice that still shapes its style of freshness, elegance and purity. Héritage is drawn from 40 crus, half of them Grand Cru, on the chalky, limestone-rich soils and shallow topsoils that mark out the region, and the house was awarded Viticulture Durable en Champagne and Haute Valeur Environnementale certification in 2018. Vinification is plot by plot, giving the cellar master a wide range to blend from, and this cuvée was made exclusively from reserve wines chosen for freshness, elegance and complexity, then aged a minimum of four years in the cellar.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Good with lobster, roast poultry, veal and hard aged cheeses. Drinking well now and over the next two to three years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Champagne Laurent Perrier","offers":[{"title":"Default Title","offer_id":58476286902655,"sku":"HNW-61319NVA","price":71.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/61319NVA.jpg?v=1789920799"},{"product_id":"2025-chardonnay-les-colombiers-villa-noria","title":"Chardonnay, Les Colombiers, Villa Noria 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eExotic fruit leads, with a touch of vanilla and a toasty, brioche note from the barrel. The palate is rich and textured, creamy from monthly lees stirring, with enough acidity underneath to keep it lively. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eVilla Noria is the work of Fabien Gross and Cédric Arnaud, who grew up among the vineyards of the Languedoc and Alsace respectively and now farm a stone's throw from the Mediterranean, between Pézenas and Montagnac. The Les Colombiers lieu-dit sits at the foot of a volcanic hillside on basaltic soils formed from weathered lava and high in iron, giving the wine a distinctive minerality; the vines are Guyot-pruned, certified organic, and ringed by hedges that shield them from neighbouring spraying and shelter wildlife. Fruit was picked in the cool of the night to hold its freshness, received into the winery by gravity and pressed immediately, then fermented with wild yeasts at 15°C in French oak barrels and aged six months on its lees in new 500-litre barrels with monthly bâtonnage.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. It works with roast chicken, grilled prawns, a creamy mushroom risotto and hard cheeses, and will drink well over the next five years or so. It is sealed under technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Villa Noria","offers":[{"title":"Default Title","offer_id":58476287951231,"sku":"HNW-5960325A","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5960325A.jpg?v=1789920831"},{"product_id":"2002-femme-de-champagne-grand-cru-brut-nature-champagne-duval-leroy","title":"Femme de Champagne, Grand Cru Brut Nature, Champagne Duval-Leroy 2002","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBrioche, hazelnut and tobacco from two decades on the lees, layered over minerality and a deep core of fruit. Silky and concentrated on the palate with great length, and bone dry — no dosage at all, and 0.9 g\/l of residual sugar. Chardonnay and Pinot Noir.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDuval-Leroy was founded in 1859 when the Duval and Leroy families joined forces, and it remains one of the last independent, family-owned houses in Champagne, now in its sixth generation. Carol Duval-Leroy led it for more than thirty years from 1991 and was the first and only woman to be appointed president of the Association Viticole Champenoise; her sons Julien, Charles and Louis have since taken it on. The house is based at Vertus in the Côte des Blancs, HVE3 certified across a 200-hectare estate of which 40% is Premier and Grand Cru. This cuvée is made only in exceptional years, from the Chardonnay Grand Crus of Oger, Cramant and Le Mesnil-sur-Oger and the Pinot Noir Grand Cru of Ambonnay. The hand-harvested fruit was fermented with selected yeasts at 18°C in stainless steel and went through malolactic conversion; the still wine saw no lees contact, but 20% was matured in used Château d'Yquem barrels for texture before the blend spent twenty years on the fine lees in bottle. 2002 was a dry year of exceptional maturity, with northerly and easterly winds keeping the vineyards healthy and early-summer water stress concentrating the juice, picked mid-September with high sugars and good acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 11–12°C, in a white wine glass rather than a flute. It will carry turbot in butter sauce, roast guinea fowl, truffled risotto or a mature Comté. Drinking beautifully now and will hold for many years yet; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Champagne Duval-Leroy","offers":[{"title":"Default Title","offer_id":58476288049535,"sku":"HNW-6140202D","price":352.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/6140202D.jpg?v=1789920832"},{"product_id":"2024-chardonnay-ktima-gerovassiliou","title":"Chardonnay, Ktima Gerovassiliou 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eMelon, ripe pineapple and orange blossom over toasty butterscotch from the barrel. The palate is rich and creamy with a long, buttery finish and a touch of spicy minerality; full in weight, dry, with medium acidity holding it in balance at 13.5%. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eKtima Gerovassiliou is the work of Evangelos Gerovassiliou, who began the revival of his family vineyard by planting the almost-extinct Malagousia in 1981; Chardonnay has been grown on the estate since 1983. The vines sit on the slopes of Epanomi on mainly sandy soils with clayey substrates and calcareous rock rich in sea fossils, with the sea on three sides tempering the hot summers of a Mediterranean climate, and this low-yielding vineyard is worked by hand, harvest included, under ecologically sustainable management. The fruit was given a cold skin-contact maceration at the start of vinification to build varietal aromatics, fermented in French oak barrels, then matured for seven months on the fine lees in medium-toasted French oak, which built the creaminess and rich texture.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 11–13°C. Good with roast chicken, turbot in a butter sauce, mushroom risotto, or a creamy potato gratin. Drinking well now and will hold for five to ten years; no decanting is needed. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ktima Gerovassiliou","offers":[{"title":"Default Title","offer_id":58476289556863,"sku":"HNW-5915224A","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5915224A.jpg?v=1789920886"},{"product_id":"2021-broy-bianco-collio-collavini","title":"Broy, Bianco Collio, Collavini 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eExotic aromas of ripe tropical fruit, acacia honey, orange peel and summer flowers. The palate is rich and buttery, full-bodied from the dried grapes but held in balance by freshness and minerality, and the finish is exquisitely long. Friulano 50%, Chardonnay 30%, Sauvignon Blanc 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCollavini was founded by Eugenio Collavini in 1896 and is still in the family, run by Manlio Collavini with his sons Giovanni and Luigi from Corno di Rosazzo; they were the first to make a sparkling wine from the local Ribolla Gialla, and the dachshund on the label was the family's first dog. The vines sit in the municipal territories of San Floriano del Collio and Cormòns in DOC Collio, on the marl and sandstone the Collio Goriziano calls Ponca, planted at 4,500 vines per hectare and trained to unilateral and bilateral Guyot; sea breezes off the Adriatic keep the fruit dry while the Alps block the cold northerly winds, and warm days with cool nights hold acidity against sugar. The Friulano and Chardonnay were picked from overripe bunches and laid on drying trays at 6 to 8°C in a ventilated room at almost zero humidity until they had lost 15 to 20% of their water; the Sauvignon Blanc was pressed separately after brief skin contact and chilled to block fermentation. The three musts were then blended, fermented in steel tanks and matured on the fine lees until the summer following the harvest.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Good with roast chicken and tarragon, crab linguine, a creamy mushroom risotto or veal with lemon. Drinking well now and over the next five to ten years. Sealed with a DIAM closure.\u003c\/p\u003e","brand":"Collavini","offers":[{"title":"Default Title","offer_id":58476290277759,"sku":"HNW-5214621A","price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5214621A.jpg?v=1789920913"},{"product_id":"2022-cantaca-domaine-lafage","title":"Cantaca, Domaine Lafage 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBright golden in the glass, with an intense exotic nose of pineapple, mango, apricot and peach mingling with floral and cedar notes. The palate carries all of that with excellent length, a hint of white pepper and a sapid finish, held together by real freshness. Chardonnay 40%, Petit Manseng 30%, Chenin Blanc 20%, Sauvignon Blanc 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Lafage sits between Perpignan and the Spanish border in the Côtes Catalanes, in Roussillon, and has been run by Jean-Marc and Eliane Lafage since 2001, on an estate whose winemaking history dates back to 1798; the couple harvested and made wine in South America, California, South Africa and Germany before settling back home. The Chardonnay, Petit Manseng and Chenin come from a hillside near Limoux on clay-limestone, under a continental climate, while the Sauvignon Blanc grows at 450 metres above Saint-Martin de Fenouillet on granite arena and black schist. The vineyards are worked by regenerative agriculture – low-density plant cover, no ploughing, and biochar to build the soil's biological and physical fertility – with different methods of cultivating water being trialled against Roussillon's extreme drought. The grapes were cold-macerated on skins for 24 hours, the juice stabilised for 30 days, then fermented in cask and aged on its lees for 18 months.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. It suits roast pork, seared scallops, a creamy chicken dish and a mild curry, and will drink well over the next five to ten years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Lafage","offers":[{"title":"Default Title","offer_id":58476290441599,"sku":"HNW-5086022A","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5086022A.jpg?v=1789920918"},{"product_id":"2022-edda-lei-bianco-san-marzano","title":"Edda Lei Bianco, San Marzano 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSun-ripened peach and orange blossom with a herbal note of rosemary, guava and a delicate hint of vanilla from the barrel. Rounded and full on the palate but kept fresh and balanced, with a touch of minerality on the finish. Chardonnay 60%, Fiano 20%, Moscatello Selvatico 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCantine San Marzano began in 1962, when nineteen growers in the town pooled their efforts; the cooperative now draws on more than 1,200 members and is among the most consistent producers in southern Italy. The vineyard sits at around 100 metres, where warm days build sugar and cool nights preserve acidity, planted at 4,500 vines per hectare and Guyot-trained on thin, shallow, well-textured soils. The grapes were gently destemmed and cool-macerated for several hours, pressed and cold-settled, then fermented in French oak barrels and matured four months on the fine lees in barrique with weekly lees stirring.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Good with roast chicken, grilled swordfish or tuna, a creamy pasta, or a soft washed-rind cheese. Drinking well now and over the next five to ten years. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"San Marzano","offers":[{"title":"Default Title","offer_id":58476291064191,"sku":"HNW-5203522A","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5203522A.jpg?v=1789920937"},{"product_id":"2023-chardonnay-pyramid-valley","title":"Chardonnay, Pyramid Valley 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGrilled nuts, citrus fruit, florals and a hint of lemon rind on a slightly hazy, lemon-gold wine. Mouth-watering acidity drives it with real focus, while toasted nuts and a creamy texture give body and weight through to a fully ripe, saline finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003ePyramid Valley works the limestone and clay slopes of a high-altitude estate farm at Waikari in North Canterbury, a site Mike and Claudia Elze Weersing spent fifteen years searching for before buying it in 2000. Good friends Brian Sheth and Steve Smith took the estate on in 2017, and Huw Kinch has guided it as estate manager and winemaker since 2018. The fruit is old-vine Mendoza-clone Chardonnay from Waipara Springs, grown on Omihi clay and planted between 1982 and 1990. It is hand-picked and fermented with natural vineyard yeasts, then aged twelve months with 20% in new French oak barrels and 38% in a concrete tulipe, before settling a further five months on light lees in concrete and bottling unfined and unfiltered.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eBest at 10-12C, poured into a broad glass rather than decanted. It suits roast chicken, grilled turbot, crab linguine and a mature hard cheese, and should drink well over the next three to five years. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Pyramid Valley","offers":[{"title":"Default Title","offer_id":58476402671999,"sku":"HNW-5340123A","price":37.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5340123A.jpg?v=1789921626"},{"product_id":"2025-chardonnay-kidnappers-vineyard-craggy-range","title":"Chardonnay, Kidnappers Vineyard, Craggy Range 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLime zest, white blossom and a salty note of oyster shell on the nose, then a palate where citrus fruit is layered with the savoury, nutty character its time in barrel has given it. Medium-bodied and taut, with bright acidity carrying a long finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCraggy Range was established in 1998 by Terry and Mary Peabody, who chose the land below Te Mata Peak in Hawke's Bay after looking down on it from the summit, and the winery now draws on estate vineyards in Hawke's Bay, Martinborough and Marlborough; it is certified by Sustainable Winegrowing New Zealand. This Chardonnay comes from the Kidnappers Vineyard on the Hawke's Bay coastline at Te Awanga, where warm, sunny springs and autumns meet summers tempered by sea breezes, herbicides are being cut back in favour of cover crops and an organic-based spray programme, and the fruit is picked by hand. It was whole-bunch pressed and fermented with selected yeasts in a mix of French and Austrian puncheons, foudres and stainless steel, put through partial malolactic conversion, then aged sixteen months in oak barriques of which 18% were new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Good with grilled snapper, scallops, roast chicken or a creamy leek tart. Drink over the next five to ten years; no decanting needed. Under screwcap.\u003c\/p\u003e","brand":"Craggy Range Winery","offers":[{"title":"Default Title","offer_id":58476402770303,"sku":"HNW-5468125A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5468125A.jpg?v=1789921630"},{"product_id":"2022-chardonnay-amped-spoke","title":"Chardonnay, Amped, Spoke 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBruised green apple, stone fruit and almond, with white flowers and a trace of honey behind them. Noticeably dry for all its richness, the palate held together by a phenolic grip and a mineral line that runs to the finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSpoke comes out of Dillon's Point in Marlborough, where four generations of the Glover family farmed dairy before Owen and Wendy Glover pioneered vine plantings in the subregion in the 1980s. The estate is now run by winemaker Ben Glover, who launched his career in 1995, worked at several leading New Zealand estates including Wither Hills, was an inaugural Len Evans scholar in 2001 and built the SPOKE project with Liam Steevenson MW; it achieved organic certification in time for the 2020 vintage. The Chardonnay grapes come from the Wilde Vineyard in the heart of Marlborough, low-yielding vines on silt loam and clay trained to a VSP two-cane system in a cool maritime climate, harvested at optimal maturity. Whole bunches were sorted and moved straight into clay amphora for a wild-yeast fermentation, then transferred to old oak vessels for six months. The 2022 season was long, dry and hot with a low fruit set, which concentrated flavour in the fruit.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. It works with roast pork belly, grilled chicken, seared scallops or a mushroom and Gruyère tart. Drink over the next five to ten years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Spoke","offers":[{"title":"Default Title","offer_id":58476405424511,"sku":"HNW-5128322A","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5128322A.jpg?v=1789921671"}],"url":"https:\/\/www.edkawines.com\/collections\/chardonnay-wine.oembed?page=2","provider":"Edka Wines","version":"1.0","type":"link"}