{"title":"BEST SELLERS","description":"\u003cp\u003eThe bottles that leave our shelves fastest, and everything here is in stock today. A fair place to start if you are not sure where to.\u003c\/p\u003e","products":[{"product_id":"2008-le-sourire-de-reims-rose-champagne-abele-1757","title":"Le Sourire de Reims Rosé, Champagne Abelé 1757 2008","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eStrikingly pink with a fine, delicate mousse — floral aromas giving way to an explosion of red berry fruit, soft and seductive with a light, airy finish. 100% Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAbelé is the fifth oldest Champagne house, established in 1757 and family-run for generations. A vintage rosé from 2008, one of the great Champagne years, now approaching maturity rather than waiting for it.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, poultry \u0026amp; pork and cheese. Built for the long term — decades, if kept well. Serve at 8°C.\u003c\/p\u003e","brand":"Champagne Abelé 1757","offers":[{"title":"Default Title","offer_id":55718586089855,"sku":"HNW-6174408D","price":168.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2008_ChampagneAbele1757_LeSouriredeReimsRose.png?v=1755807141"},{"product_id":"2016-cristal-champagne-louis-roederer","title":"Cristal, Champagne Louis Roederer 2016","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePowerful and complex, with yellow fruit, finely roasted almond and citrus over a chalky freshness. The palate is soft and juicy yet energetic and intense, with an elegant, powerful texture and a sappy, saline finish — 60% Pinot Noir, 40% Chardonnay.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eLouis Roederer inherited the house in 1833 and took the then-unusual view that great wine depends on soil, buying Grand Cru land while rival houses bought grapes; it remains independent and family-owned, now in its seventh generation. Roederer holds 200 hectares across Aÿ, Verzenay, Verzy, Avize and Cramant, plots rated 95–100% on the cru scale, and around 22% of the estate is farmed organically or biodynamically. Cristal is made only from Pinot Noir and Chardonnay from the ten most celebrated crus, each parcel pressed on site and vinified separately in small stainless-steel tanks that cellar master Jean-Baptiste Lécaillon's team taste daily; for the first time since 2002, all 45 eligible plots of vines over 20 years old contributed to the blend.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich and creamy dishes and poultry and pork. Built for the long term — decades, if kept well — but already showing its class. Serve at 8–10°C. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Champagne Louis Roederer","offers":[{"title":"Default Title","offer_id":55718588907903,"sku":"HNW-6136016A","price":289.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-61360-champagne-louis-roederer-cristal.jpg?v=1790230712"},{"product_id":"2016-gran-reserva-904-la-rioja-alta-sa","title":"Gran Reserva 904, La Rioja Alta S.A. 2016","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eSilky and elegant, with wild strawberry, red cherry and plum wrapped in tobacco, brioche, vanilla, caramel, cedar and cinnamon blossom. Full of finesse and aromatic complexity, it runs on to a finish that seems never to end. — 90% Tempranillo, 10% Graciano\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eLa Rioja Alta was founded in 1890 in the old railway quarter of Haro by five families, and in 2022 Drinks International named it the world's fourth most admired wine brand. The Tempranillo for the 904 comes from Villalba, Briñas and Rodezno in Rioja Alta, with a little Graciano from the Montecillo vineyard at Fuenmayor for backbone; the vines are farmed sustainably, with limited treatments, reused water and insect shelters to build biodiversity. Winemaker Julio Sáenz sorts the hand-picked grapes on optical tables and ferments with indigenous yeasts, then the wine spends four years in American oak barrels made by the house's own coopers, racked by hand and candlelight every six months, before four more years in bottle.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry and pork, red meat and cheese. Drinking now after eight years of ageing at the bodega, and built to keep for decades if stored well. Decant for an hour and serve at 16–18°C. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"La Rioja Alta S.A.","offers":[{"title":"Default Title","offer_id":55718590611839,"sku":"HNW-5171316A","price":74.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-51713-gran-reserva-904-la-rioja-alta-sa.jpg?v=1790230713"},{"product_id":"2015-rioja-alavesa-phinca-la-revilla-tinto-bodegas-bhilar","title":"Rioja Alavesa, Phinca La Revilla Tinto, Bodegas Bhilar 2015","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eBalsamic notes with wild herbs, florals and a hint of nutty complexity, then very fine polished tannins and a fresh twist through a long finish. Hand-harvested, partly destemmed, foot-trodden and spontaneously fermented.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDavid Sampedro and Melanie Hickman run Bhilar from Elvillar in Rioja Alavesa, bottling parcel by parcel rather than by ageing category. This comes from several distinct vineyards David considers genuinely expressive — Rioja with the oak signature stripped away.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, poultry \u0026amp; pork and cheese. Drinking well now, with a decade or more ahead of it. Serve at 16–18°C.\u003c\/p\u003e","brand":"Bodegas Bhilar","offers":[{"title":"Default Title","offer_id":55718591562111,"sku":"HNW-5177615A","price":73.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2015_RiojaAlavesa_PhincaLaRevillaTinto_BodegasBhilar.png?v=1755807245"},{"product_id":"2016-rioja-reserva-finca-martelo-torre-de-ona","title":"Rioja Reserva, Finca Martelo, Torre de Oña 2016","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe berried fruit with liquorice, clove and a twist of pepper, and a delicate balsamic note underneath. Polished and modern rather than old-school Rioja: structured, beautifully balanced and long, with a sleek finish. Tempranillo 95%, other estate varieties 5%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eTorre de Oña is a 50-hectare estate in Rioja Alavesa owned by La Rioja Alta, and Finca Martelo is its single-vineyard wine: one plot of 60-year-old vines at 630 metres, planted north to south with a natural mix of Tempranillo, Mazuelo, Garnacha and a little Viura. Since 2005 the estate has mapped and subdivided every plot, giving each its own vinification and ageing under winemaker Alejandro López. The grapes were hand-picked into 20 kg boxes, cold-soaked for seven days, then fermented and put through malolactic in barrel with weekly bâtonnage. The wine spent 24 months in American (80%) and French (20%) oak with four traditional rackings, then six months in tank to settle the blend. 2016 was one of the longest harvests in La Rioja Alta's history, with fine weather to the end, and gave wines of unusual balance, ripeness and depth.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast lamb, grilled pork, game birds and hard cheeses. Drinking well now and built to hold for a decade or more; decant for half an hour if opening soon. Serve at 16–18°C. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"Torre de Oña","offers":[{"title":"Default Title","offer_id":55718593364351,"sku":"HNW-5172116A","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2016_RiojaReserva_FincaMartelo_TorredeOna.png?v=1755807365"},{"product_id":"2017-santenay-le-bievaux-lair-de-rien-antoine-olivier","title":"Santenay Le Bievaux l'Air de Rien, Antoine Olivier 2017","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eVibrant and expressive of its site, with balanced oak and mineral purity finishing on a peppery note.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eA second white Santenay plot from the same family, farmed organically without certification, with some biodynamic practice. Denser and slower to open than the Côteaux sous la Roche.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, rich \u0026amp; creamy dishes and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Antoine Olivier","offers":[{"title":"Default Title","offer_id":55718596837759,"sku":"HNW-43877171","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/43877AntoineOlivierLeBiveauxLAirdeRienSantenayHIGHVR.png?v=1755807361"},{"product_id":"2019-santenay-les-coteaux-sous-la-roche-antoine-olivier","title":"Santenay Les Coteaux sous la Roche, Antoine Olivier 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eOpulent and powerful, with a lively salty, mineral character and a hint of liquorice. The palate is rich, creamy and full-flavoured, and the finish lingers. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAntoine Olivier was founded at the end of the 1960s from a few vineyards left by Antoine Chevalier Moreau to his grandson, Hervé Olivier, who extended the estate by buying historic old vineyards across Santenay, some unworked for a century, with particular attention to the white-wine sites; white Santenay is a rarity in what is predominantly a red appellation. Antoine Olivier and his daughter Jade now run the estate and follow organic practices in the vineyard. Les Coteaux sous la Roche, 'under the rocks', is a single south-facing plot of very stony soil that gives the wine its mineral character; it is farmed organically though not certified, with some biodynamic practice, and the grapes were hand-picked early to keep their acidity. After a gentle pressing the juice was fermented in barrel on natural yeasts, kept on its fine lees with bâtonnage and taken through malolactic in barrel; it spent 12 months in 228-litre Burgundian barrels, 25% new, and a further six months in tank before a light fining and filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 12-14°C. Roast chicken with morels, lobster, seared scallops or veal in a cream sauce. Drinking well now and over the next five years or so. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Antoine Olivier","offers":[{"title":"Default Title","offer_id":55718596870527,"sku":"HNW-4387519A","price":41.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-43875-santenay-les-coteaux-sous-la-roche-antoine-olivier.jpg?v=1790230713"},{"product_id":"2017-zero-manipulation-tollini-vineyard-peterson-winery","title":"Zero Manipulation, Tollini Vineyard, Peterson Winery 2017","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eWild red fruit with spice and a rustic minerality, then raspberry, strawberry, florals and pomegranate over a subtle structure. Carignan 73%, Grenache 22%, Syrah 5%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Tollini Vineyard in Mendocino's Redwood Valley has been in the same family three generations, now with Alvin Tollini. Fred Peterson was vineyard manager at Ridge from 1985 to 1990 before setting up on his own; Zero Manipulation is his philosophy across the range.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, red meat and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Peterson Winery","offers":[{"title":"Default Title","offer_id":55718597099903,"sku":"HNW-55645171","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2017_ZeroManipulation_TolliniVineyard_PetersonWinery.png?v=1755807458"},{"product_id":"2018-brut-vintage-champagne-pol-roger","title":"Brut Vintage, Champagne Pol Roger 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePastry, patisserie and dried nuts balanced against mineral and exotic pineapple notes — round and elegant with a slightly zesty lift. Pinot Noir 60%, Chardonnay 40%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003ePol Roger declare a vintage only in years that merit it. One of the last family-owned houses of any size, and among the last to riddle by hand.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Drinking well now, with a decade or more ahead of it. Serve at 8°C.\u003c\/p\u003e","brand":"Champagne Pol Roger","offers":[{"title":"Default Title","offer_id":55718600278399,"sku":"HNW-6147018A","price":114.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2018_ChampagnePolRoger_BrutVintage.png?v=1755807172"},{"product_id":"2025-pinot-noir-martinborough-craggy-range","title":"Pinot Noir, Martinborough, Craggy Range 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDried lavender and wild thyme over red cherry, then crushed raspberry and orange zest with a savoury undertow. Delicate, supple and approachable — 100% Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCraggy Range was founded in 1998 by Terry and Mary Peabody beneath Te Mata Peak in Hawke's Bay, but this fruit comes from their Martinborough vineyard in the Wairarapa, at the south-eastern tip of the North Island, where layers of ancient weathered volcanic ash give Pinot Noir real complexity and length. Hand-harvested and fully destemmed, it was fermented with a mix of selected and indigenous yeasts in open-topped tanks and French oak vats, then aged eight months in French barriques, 21% new. Winemaker Ben Tombs; the estate is SWNZ-certified sustainable.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, duck, mushroom dishes and softer cheeses. Under screwcap and made to enjoy young — drink over the next three to four years. Serve lightly chilled at 14–16°C. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Craggy Range Winery","offers":[{"title":"Default Title","offer_id":55718609912191,"sku":"HNW-5469125A","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-54691-pinot-noir-martinborough-craggy-range.jpg?v=1790230713"},{"product_id":"2020-barbaresco-tulin-pelissero","title":"Barbaresco, Tulin, Pelissero 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePerfumed red fruit, rose and tea with harmonious oak and refined tannins framing a palate of real mineral expression.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Cascina Tolina vineyard is a single contiguous plot across Treiso and Neviglie. The Pelissero family have farmed the Langhe for generations from their base in Treiso, at the heart of the Barbaresco zone.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and pasta. Drinking well now, with a decade or more ahead of it. Serve at 18°C.\u003c\/p\u003e","brand":"Pelissero","offers":[{"title":"Default Title","offer_id":55718617121151,"sku":"HNW-5278120A","price":60.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2020_Barbaresco_Tulin_Pelissero.png?v=1755807292"},{"product_id":"2020-barolo-cerequio-vietti","title":"Barolo, Cerequio, Vietti 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eStrawberry, plum and cherry with rose petal sitting above them. Full and complex on the palate, finesse and structure held in balance, with a balsamic note on a long, harmonious finish. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Vietti family has made wine from the heart of the Langhe since the 1800s, when Carlo Vietti established the winery in the medieval village of Castiglione Falletto; in 1961 the estate produced one of the very first single-vineyard Barolo crus, Rocche di Castiglione, and in 2016 the Krause family took ownership. The fruit comes from a one-hectare plot in the historic Cerequio vineyard in the commune of Barolo, at around 320 metres with a southern exposure, the vines averaging 36 years and planted at 4,600 per hectare in limestone and clay-rich soils with elements of Marne di Sant'Agata, cultivated sustainably and hand-harvested in October. Skin-contact fermentation lasted around four weeks in steel, including pre- and post-ferment maceration with the traditional submerged-cap method; malolactic conversion took place in oak and the wine matured for 32 months in Slavonian and French oak casks before being bottled without filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C and decant two hours ahead. Braised beef in Barolo, roast hare, truffled tajarin and aged Castelmagno all suit it. Approachable now with air, and at its best over the next ten to twenty years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Vietti","offers":[{"title":"Default Title","offer_id":55718617809279,"sku":"HNW-5279520D","price":223.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2020_Barolo_Cerequio_Vietti.png?v=1755807132"},{"product_id":"2020-pinot-noir-gps-series-walker-bay-kershaw-wines","title":"Pinot Noir, G.P.S. Series, Walker Bay, Kershaw Wines 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCaptivating florals underscored by purity and focus — black cherry, pomegranate, rose petal and raspberry framed by fine tannins.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eG.P.S. stands for Grape Positioning System: small parcels selected from carefully chosen vineyards and bottled separately. Richard Kershaw MW trained as a chef in Sheffield before discovering wine; his wines are made in tiny quantities.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, red meat and cheese. Ready now, and will hold for a few years yet. Serve at 14–16°C.\u003c\/p\u003e","brand":"Kershaw Wines","offers":[{"title":"Default Title","offer_id":55718622888319,"sku":"HNW-5540020A","price":47.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2020_PinotNoir_G.P.S.Series_WalkerBay_KershawWines.png?v=1755807325"},{"product_id":"2021-priorat-plus-7-finca-mas-blanc-bodegas-pinord","title":"Priorat +7, Finca Mas Blanc, Bodegas Pinord 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe, dense black fruit with vanilla and chocolate aromas over a full-bodied but elegant palate, rich and silky with a long, smooth finish. Generous and intense, with a note of raisined plum and truffle — 75% Garnacha, 20% Cabernet Sauvignon, 5% Syrah.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Tetas family have more than 150 years of winemaking in Penedès and bought the 18-hectare Mas Blanc estate, between Bellmunt and Falset in Priorat, in the 1990s, terracing the slopes and building a new winery. The vines grow in llicorella slate, which holds the day's heat and radiates it back at night, ripening the grapes fully while southerly and northerly winds keep them fresh. Farmed organically and biodynamically — in 2007 Pinord became the first Spanish winery to hold Demeter certification — the grapes are picked by hand and each variety fermented separately in stainless steel for 18 days, then aged 12 months in American and French oak and a further 12 months in bottle under winemaker Josep Tetas.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and rich and creamy dishes. Built for the long term — decades, if kept well — and worth an hour in a decanter if opened young. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Pinord","offers":[{"title":"Default Title","offer_id":55718623019391,"sku":"HNW-5175521A","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-51755-priorat-plus-7-finca-mas-blanc-bodegas-pinord.jpg?v=1790230714"},{"product_id":"2022-chianti-classico-gran-selezione-la-prima-castello-vicchiomaggio","title":"Chianti Classico Gran Selezione, La Prima, Castello Vicchiomaggio 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eA layered nose of red and black berries with a twist of lemon, tobacco leaf and a touch of toasted oak. Full, velvety and complex on a supremely smooth palate, finishing fresh and elegant — 90% Sangiovese, 10% Merlot.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCastello Vicchiomaggio traces its origins to the fifth century; the Matta family bought the estate in 1964 and restored it, and today 32 of its 150 hectares are under vine, farmed sustainably under VIVA certification. La Prima is a single vineyard of marl and clay soils, and Gran Selezione is the summit of the Chianti Classico pyramid: estate or single-vineyard fruit only, stricter standards, and no release until 30 months after harvest. Winemaker John Matta, four times IWSC Italian Winemaker of the Year, fermented this with wild yeasts in temperature-controlled tanks with regular pump-overs, then aged it 20 months in French oak barriques and a further year in bottle.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and pasta. Drinking well now and will reward a decade or more in the cellar; decant for an hour if opening young. Serve at 18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Castello Vicchiomaggio","offers":[{"title":"Default Title","offer_id":55718632423807,"sku":"HNW-5221122A","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-52211-chianti-classico-gran-selezione-la-prima-castello-vicch.jpg?v=1790230715"},{"product_id":"2023-condrieu-coteau-de-vernon-domaine-georges-vernay","title":"Condrieu, Coteau de Vernon, Domaine Georges Vernay 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePeaches and dried apricot, with ginger, jasmine and a hint of liquorice, and oak that complements rather than covers. Delicate yet opulent, full in weight but cut by racy acidity, elegantly structured and long. Viognier 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eGeorges Vernay is known as the King of Condrieu and was responsible for the small appellation's recovery in the 1950s; his daughter Christine has looked after the winemaking since 1997, and in 2019 the domaine was awarded three stars by La Revue du Vin de France. Coteau de Vernon is 2.5 hectares of south to south-east facing granite and biotite terraces in the heart of Condrieu, vines of 50 to 70 years on 110 Richter rootstocks, planted at 8,000 to 10,000 per hectare and yielding just 25 hectolitres; the terraces are too steep for machines, so the vineyard is maintained by hand, without weed killers or insecticides, and is certified organic. The fruit was picked at full maturity, meticulously sorted and pressed immediately, the clear juice fermented in 225-litre barrels over four to five weeks, then matured twelve months on its fine lees in oak barrels, 25% of them new, with regular bâtonnage.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10 to 12°C. It goes with lobster, roast chicken with cream and morels, pork belly with apricot and a washed-rind cheese. Drinking well now and over the next five to eight years.\u003c\/p\u003e","brand":"Domaine Georges Vernay","offers":[{"title":"Default Title","offer_id":55718632554879,"sku":"HNW-4617023A","price":160.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-46170-condrieu-coteau-de-vernon-domaine-georges-vernay.jpg?v=1790230715"},{"product_id":"2023-hautes-cotes-de-nuits-domaine-les-astrelles","title":"Hautes-Côtes de Nuits, Domaine Les Astrelles 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDeliciously fresh Pinot Noir, with refined tannins and pure raspberry and cherry fruit, a touch of subtle spice and mineral tones underneath — 100% Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDomaine Les Astrelles sits in the heart of Gevrey-Chambertin, its name a fusion of ‘astre’ (star) and ‘parcelles’ — a mosaic of plots and lieux-dits, each with its own character. Jean-Marie and Isabelle Chapier took over the 11-hectare domaine from Pierre Naigeon in 2019; it has been certified organic since that year and the vines are mostly over 50 years old. This cuvée comes from the Hautes-Côtes de Nuits, on the higher slopes of the escarpment just behind Gevrey, on clay-limestone with large chalky pebbles, where yields are kept to five or six bunches a vine and the fruit is hand-picked into shallow bins. Cellar master Julien Millet works with minimal intervention and low sulphur, fermenting with wild yeasts and ageing the wine 15 months in French oak barriques.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry and pork, red meat and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Domaine Les Astrelles","offers":[{"title":"Default Title","offer_id":55718634848639,"sku":"HNW-5033323A","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-50333-hautes-cotes-de-nuits-domaine-les-astrelles.jpg?v=1790230716"},{"product_id":"2021-pinot-noir-mcm88-russian-river-valley-senses-wines","title":"Pinot Noir, MCM88, Russian River Valley, Senses Wines 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack raspberry and pomegranate layered with lavender, rose oil and wild sage, closing on mineral and earthy notes with a floral lift. Rich and concentrated, a bolder style of Pinot Noir, though the tannins stay fine and the finish is long rather than heavy. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSenses Wines was founded in 2011 by three childhood friends, Christopher, Max and Myles, who work with winemaker Thomas Rivers Brown on vineyards near Occidental, where they grew up. MCM88 takes its name from the founders' initials and their birth year, and comes from Perry Ranch, a block of the vineyard formerly known as Keefer Ranch and once farmed by Kosta Browne: it lies in Green Valley, a sub-AVA in the heart of the Russian River Valley, covers just over five hectares planted in 1996 to clones Pommard 4, 114, 777 and 23, sits on free-draining sandy-loam Goldridge soil, and is cooled by dense morning fog drawn in from the Petaluma Gap. The grapes were fermented whole-berry in open-top vats with wild vineyard yeasts and matured for ten months in French oak, 35% of it new. 2021 began with a dry winter and a cool, dry spring that kept the vines dormant late and slowed growth, giving low yields of small berries with concentrated flavour, colour and texture; harvest ran in temperate weather throughout.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C. Try it with roast duck, pork belly, a mushroom and thyme tart, or an aged Comté. Drink over the next five to ten years; half an hour in a decanter is enough. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Senses Wines","offers":[{"title":"Default Title","offer_id":55718637896063,"sku":"HNW-5565121D","price":107.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_PinotNoir_MCM88_RussianRiverValley_SensesWines.png?v=1755807173"},{"product_id":"2021-pinot-noir-the-paringa-single-vineyard-paringa-estate","title":"Pinot Noir, The Paringa Single Vineyard, Paringa Estate 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSpice and dark cherry lead, with charry oak and the mocha and coffee notes that come from barrel fermentation, and strawberry and violet lifting the aromatics. The palate is rich and ripe over a silky texture, firm fine-grained tannins giving it shape and length. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eParinga Estate sits in the heart of Victoria's Mornington Peninsula and is one of the most highly awarded boutique wineries in Australia, its wines paying homage to Burgundy in style; James Halliday has called it 'one of the best, if not the best, wineries on the Peninsula'. Lindsay McCall founded it in 1984 on a derelict orchard and made the first vintage in 1988. This fruit comes from the block known as The Home Block, planted in 1985 beside the cellar door, north facing at 146 metres on the red volcanic Ferrasol soil typical of the area. Hand-picked grapes were fully destemmed and cold soaked for four days before inoculation, then spent 14 days on skins in open fermenters with gentle plunging, followed by 10 months in French oak barrels.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C, decanted half an hour ahead. Good with roast duck, pork belly, mushroom risotto or a washed-rind cheese. Drinking well now and over the next five to eight years. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Paringa Estate","offers":[{"title":"Default Title","offer_id":55718639567231,"sku":"HNW-5486821A","price":82.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_PinotNoir_TheParingaSingleVineyard_ParingaEstate.png?v=1755807225"},{"product_id":"2023-puligny-montrachet-sylvain-debord","title":"Puligny-Montrachet, Sylvain Debord 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFull and elegant, with nutty, toasty tones and a buttery nuance that build to a long, fresh, mineral finish. Old-vine fruit from two climats within the appellation gives it weight without losing its cut — 100% Chardonnay.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eSylvain Debord is Burgundian by birth and by heart: trained at the Lycée Viticole de Beaune, a research contributor at the University of Burgundy and long-time collaborator of Nicolas Potel, he now vinifies fruit from a close network of vineyard partners with a minimalist, refined approach. This village Puligny comes from old, densely planted vines on gentle east-facing slopes of around 3% gradient, on deep, stony clay and limestone; morning sun builds complexity while cool nights keep the acidity. The vineyards are sustainably farmed with local compost, copper and sulphur only, and mechanical ploughing, and the grapes are hand-picked. The juice was pressed straight away, settled for 24 hours and moved by gravity to 228-litre French barriques for a wild-yeast fermentation below 23°C, then matured 12 months on its lees in 60% new oak without bâtonnage.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich and creamy dishes and poultry and pork. Sealed under DIAM, so ready now and best enjoyed over the next few years rather than cellared long-term. No need to decant; serve at 12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":55718639698303,"sku":"HNW-5035223A","price":106.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-50352-puligny-montrachet-sylvain-debord.jpg?v=1790230715"},{"product_id":"2021-syrah-grenache-creation-wines","title":"Syrah \/ Grenache, Creation Wines 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePlush and generous, with ripe plum, black pepper, tapenade and a savoury umami note. Syrah 75%, Grenache 25%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Syrah and Grenache blocks run north-south at around 270 metres on the Hemel-en-Aarde Ridge. Jean-Claude Martin and Carolyn Martin found this cool-climate site in 2002 and have spent two decades proving what Walker Bay can do.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, spicy dishes and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Creation Wines","offers":[{"title":"Default Title","offer_id":55718641271167,"sku":"HNW-5543021A","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_Syrah_Grenache_CreationWines.png?v=1755807419"},{"product_id":"2022-tinto-pesquera-crianza-tinto-pesquera","title":"Tinto Pesquera Crianza, Tinto Pesquera 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eIntense aromas of ripe red fruits, with hints of vanilla and spice. Rich and velvety, with flavors of black cherry, plum, and a touch of oak.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eTinto Pesquera, founded by Alejandro Fernández in the 1970s, is located in Ribera del Duero, Spain. Known for pioneering the region's reputation, the winery focuses on Tempranillo, producing wines with depth and character.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, poultry \u0026amp; pork and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Bodegas Alejandro Fernández","offers":[{"title":"Default Title","offer_id":55718641533311,"sku":"ARM-A22PSCRI06B","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_TintoPesqueraCrianza_TintoPesquera.png?v=1755807411"},{"product_id":"2024-pazo-de-seoane-rosal-lagar-de-cervera","title":"Pazo de Seoane Rosal, Lagar de Cervera 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eJasmine and white blossom over citrus, pear and melon. Crisp and vibrant, but with more weight and texture than a straight Albariño, and a refreshing, lively finish. Albariño-led (60%) with Loureiro, Treixadura and a little Caiño Blanco.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eLagar de Cervera sits in Pontevedra and has belonged to the La Rioja Alta group since 1998; over the years it has grown into the largest estate-owned Albariño vineyard in Rías Baixas, 77 hectares in all, with a new winery opened in 2013. Pazo de Seoane is its O Rosal blend, where Albariño from the Silvosa vineyard is joined by the sub-zone's other native grapes. Winemaker Ángel Suárez Vicente has the whole harvest hand-picked into small boxes, chilled on the way to the winery and passed over an optical sorter — the first in Rías Baixas — before pressing under inert gas. Each variety ferments separately at 15°C, part of the Albariño goes through malolactic for softness, and the blend rests on stirred fine lees until bottling.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with grilled fish, prawns, scallops and Galician-style octopus, or a green salad with goat's cheese. Drink over the next two to three years for freshness. Serve at 8–10°C. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"Lagar de Cervera","offers":[{"title":"Default Title","offer_id":55718644351359,"sku":"HNW-5173124A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2024_PazodeSeoaneRosal_LagardeCervera.png?v=1755807463"},{"product_id":"2022-bourgogne-chardonnay-sylvain-debord","title":"Bourgogne Chardonnay, Sylvain Debord 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFloral, honey and almond aromas leading to a textured palate with lovely balance and subtle minerality through a smooth finish.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe regional Bourgogne appellation, made by a grower who also produces Puligny-Montrachet and Chambertin Grand Cru. Same hands, same philosophy, a fraction of the price.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 10–12°C.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":55718645727615,"sku":"HNW-5035022A","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_BourgogneChardonnay_SylvainDebord.png?v=1755807447"},{"product_id":"2025-cabernet-franc-rose-delaire-graff","title":"Cabernet Franc Rosé, Delaire Graff 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eA delicate shade of pink, with freshly crushed red berries, a touch of candyfloss and the subtle minty note that marks it out as Cabernet Franc. Crisp and refreshing but with real texture from the lees, and a seductive spicy kick on the finish — 100% Cabernet Franc.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDelaire Graff sits at the top of the Helshoogte Pass in Stellenbosch's Banghoek Valley. Wine writer John Platter bought the farm in 1982 and named it Delaire, \"from the sky\", for the views; jeweller Laurence Graff acquired it in 2003 and spent six years rebuilding it into the estate it is today, with Morné Vrey as winemaker and Kallie Fernhout in the vineyards. The fruit for the rosé comes from selected Stellenbosch vineyards, mostly on the Simonsberg and Helderberg mountains, from vines averaging 14 years old on granite-derived Hutton soils cooled by Atlantic breezes; the vineyards are IPW-certified sustainable and the grapes are picked by hand in the cool of early morning. After a gentle pressing for colour, the juice ferments with selected yeasts and rests on fine lees with fortnightly stirring, and a small barrel-fermented portion is blended in for depth.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with grilled prawns, salmon, salade niçoise and lighter poultry dishes. Under screwcap and made for drinking young and fresh, within a couple of years of the vintage. Serve well chilled at 8–10°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Delaire Graff Estate","offers":[{"title":"Default Title","offer_id":55718646415743,"sku":"HNW-5586825A","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-55868-cabernet-franc-rose-delaire-graff.jpg?v=1790230716"},{"product_id":"2022-chardonnay-lismore-estate-vineyards","title":"Chardonnay, Lismore Estate Vineyards 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCitrus and tropical fruit layered with brioche, honey and walnut, carried by a distinct minerality and crisp acidity into a lingering citrus finish.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eGreyton is high, cool and unfashionable, which is exactly why this costs what it does. Samantha O'Keefe built the estate from nothing after arriving from California, and lost much of it to wildfire in 2019 before replanting.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 10–12°C.\u003c\/p\u003e","brand":"Lismore Estate Vineyards","offers":[{"title":"Default Title","offer_id":55718648775039,"sku":"HNW-5596122A","price":33.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Chardonnay_LismoreEstateVineyards.png?v=1755807385"},{"product_id":"2022-merlot-cabernet-sauvignon-petit-verdot-magna-cum-laude-banfi","title":"Magna Cum Laude, Banfi 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRed fruit with intense cherry, backed by liquorice and pepper spice over a broad structure. Merlot 35%, Cabernet Sauvignon 26%, Petit Verdot 24%, with Syrah.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eGrown across soils from pebbly sandy clay to calcareous clay. Banfi was founded in 1978 by the Italian-American Mariani brothers with Ezio Rivella, and did much to modernise Tuscan winemaking.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and pasta. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Banfi","offers":[{"title":"Default Title","offer_id":55718652019071,"sku":"HNW-5300422A","price":29.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Merlot_CabernetSauvignon_PetitVerdot_MagnaCumLaude_Banfi.png?v=1755807403"},{"product_id":"2022-puligny-montrachet-1er-cru-les-folatieres-sylvain-debord","title":"Puligny-Montrachet 1er Cru Les Folatières, Sylvain Debord 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe fruit with flinty minerality, brioche and vanilla over a rich palate and a long, balanced finish.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eLes Folatières is the largest Premier Cru in Puligny-Montrachet and the south-eastern neighbour of Le Montrachet and Chevalier-Montrachet themselves. Debord works a mosaic of partner vineyards with a deliberately minimal hand.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Drinking well now, with a decade or more ahead of it. Serve at 12°C.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":55718654673279,"sku":"HNW-5035722A","price":169.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Puligny-Montrachet1erCruLesFolatieres_SylvainDebord.png?v=1755807143"},{"product_id":"2024-sancerre-cote-de-lepee-renaissance-fleuriet-freres","title":"Sancerre, Côte de l'Épée, Renaissance Fleuriet Frères 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFlint, candied lemon and pineapple with blackcurrant bud, almond and a light smoky note. Classy and chiselled on the palate, fresh and long — a gastronomic Sancerre with more texture than most. 100% Sauvignon Blanc.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Fleuriet family have lived in Sancerre since the Revolution — cattle, then goat's cheese, then grain — and planted their first vines in 1991. Renaissance was born in 2014 when brothers Benoît and Matthieu Fleuriet stepped in to help their friend Stéphane Marchand, who could no longer keep up his 7 hectares on some of Sancerre's finest slopes; they replanted and converted to certified organic farming, with biodynamic certification in progress, and the name marks that revival. Côte de l'Épée is a single south-facing vineyard at 250 metres, vines averaging 50 years old at 8,000–10,000 per hectare on Terres Blanches over limestone, worked by hand and picked by hand at 40–45 hl\/ha. The grapes are pressed slowly, fermented with indigenous yeasts in steel at 18–23°C under nitrogen, then refined 10–15 months on fine lees in terracotta amphorae in a gravity-fed winery.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with goat's cheese, grilled river fish, asparagus and roast chicken. Drinking well now and will develop for three to five years. No need to decant; serve at 10–12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Renaissance Fleuriet Frères","offers":[{"title":"Default Title","offer_id":55718655132031,"sku":"HNW-5030324A","price":32.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-50303-sancerre-cote-de-lepee-renaissance-fleuriet-freres.jpg?v=1790230717"},{"product_id":"2022-savigny-les-beaune-1er-cru-sylvain-debord","title":"Savigny-lès-Beaune 1er Cru, Sylvain Debord 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePerfumed and refined, with dark cherry and spice over a fine structure and a long, charming finish. Whole-bunch fermented with wild yeasts over three weeks.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThree east-facing plots within the Savigny-lès-Beaune Premier Cru, catching the gentle early morning sun. Sylvain Debord trained at Beaune and worked alongside Nicolas Potel from 2006, farming a network of partner vineyards with a deliberately minimal hand.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, red meat and cheese. Drinking well now, with a decade or more ahead of it. Serve at 16°C.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":55718655197567,"sku":"HNW-5035822A","price":52.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Savigny-Les-Beaune1erCru_SylvainDebord.png?v=1755807318"},{"product_id":"2023-oltresogno-campo-alle-comete","title":"Oltresogno, Campo alle Comete 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eSilky and smooth, with wild-berried fruit, cherry and spice, the tannins fine and well integrated.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe oldest vines at Campo alle Comete are planted around the cellar itself, at the foot of the Castagneto Carducci hill in Bolgheri. The estate's entry into an appellation that made its name on Bordeaux varieties by the Tyrrhenian Sea.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and pasta. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Campo alle Comete","offers":[{"title":"Default Title","offer_id":55718658834815,"sku":"HNW-5206423A","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_CabernetSauvignon_Toscana_CampoalleComete.png?v=1755807461"},{"product_id":"2023-chardonnay-bourgogne-hautes-cotes-de-beaune-prosper-maufoux","title":"Chardonnay, Bourgogne Hautes-Côtes de Beaune, Prosper Maufoux 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCitrus fruit and floral notes lift first, with toasted spice from the barrel sitting behind them. The palate is rich and textured, mineral rather than buttery, and a saline note stretches out a long, sustained finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMaison Prosper Maufoux was founded in 1860 by a notary who left the profession to make wine, and passed in 2010 to the Piffaut family, whose Burgundian roots run back more than two hundred years; the house is now based at the Château de Saint-Aubin, with nine hectares in the heart of the Côte de Beaune. The fruit comes from the Petits Charmeaux and Chataigniers parcels at 380 metres, where twelve-year-old Guyot-trained vines face north-west on clay-limestone soil and a wide day-to-night temperature swing holds the acidity in place. Whole bunches were pressed straight after harvest, the juice settled 24 hours at 12°C, and both alcoholic and malolactic fermentations ran in barrel; the wine then spent ten months in lightly toasted French oak, a fifth of it new, with no racking. The estate is certified HVE Level 3.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 12-14°C. Roast chicken, turbot with beurre blanc, pork loin with apple or a creamy mushroom pasta. Drink over five to ten years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Prosper Maufoux","offers":[{"title":"Default Title","offer_id":55718659096959,"sku":"HNW-4240023A","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_Chardonnay_BourgogneHautesCotesdeBeaune_ProsperMaufoux.png?v=1755807388"},{"product_id":"2024-dogajolo-toscana-bianco-carpineto","title":"Dogajolo Toscana Bianco, Carpineto 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eStraw yellow with a green glint, and pleasantly fruity, elegantly aromatic and harmonious on the nose. Medium-bodied, with agreeable acidity and a dry, softly velvety finish — 40% Chardonnay, 30% Grechetto, 30% Sauvignon Blanc.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCarpineto was founded at Greve in Chianti in 1967 by the Sacchet and Zaccheo families and now farms 500 hectares across five carbon-neutral estates in Tuscany, with Caterina Sacchet on the winemaking team. Dogajolo Bianco comes from the coolest corner of the Vino Nobile estate at around 300 metres, on clay-rich soil where big day-to-night temperature swings keep the flavours crisp and the acidity bright. The grapes are destemmed and the chilled juice given a brief spell on the skins, then fermented cool, racked straight off, filtered and held at low temperature to keep the fruit at its freshest — no fining agents, no animal products. The estate holds VIVA sustainability certification.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, salads, and poultry and pork. Made for drinking young, so enjoy it over the next couple of years. Serve well chilled at 10–12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Carpineto","offers":[{"title":"Default Title","offer_id":55718659162495,"sku":"HNW-5224224A","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-52242-dogajolo-toscana-bianco-carpineto.jpg?v=1790230759"},{"product_id":"2023-moulin-a-vent-les-greneriers-domaine-de-colonat","title":"Moulin-à-Vent Les Grenèriers, Domaine de Colonat 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe, generous Moulin-à-Vent brimming with blackberry fruit, darker and firmer than Beaujolais' reputation suggests. Mouth-filling, with plenty of gentle tannin behind the fruit and the structure to age. Gamay 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDomaine de Colonat has passed from father to son since 1828; Thomas Collonge, the seventh generation, has run the 12-hectare estate with his wife Julie since taking over from his parents from 2008, farming across seven Beaujolais appellations. He began converting to organics in 2017 — a third of the estate is now certified — and the whole domaine is HVE-certified. Les Grenèriers is a clay lieu-dit in Moulin-à-Vent planted with vines over 60 years old. The grapes are hand-picked and sorted, 80% destemmed, and macerated around 15 days at 25–30°C with light pump-overs; the wine is then raised 70% in concrete and 30% in oak casks.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with grilled and sauced red meats, roast chicken and soft, creamy cheeses such as Saint-Marcellin. Drinking well now and will develop for eight to ten years. Serve at 14–16°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine de Colonat","offers":[{"title":"Default Title","offer_id":55718660473215,"sku":"HNW-5031223A","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_Moulin-i-VentLesGreneriers_DomainedeColonat.png?v=1755807404"},{"product_id":"2023-refosco-dal-peduncolo-rosso-pucino-collavini","title":"Refosco dal Peduncolo Rosso Pucino, Collavini 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eBriary fruit and raspberry with a hint of liquorice — light-bodied, balanced, with delicate herbaceous notes into a fresh, elegant finish. Cold-macerated at 4°C for a week.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eRefosco is Friuli's own red and barely known outside it. Collavini was founded by Eugenio Collavini in 1896 and remains family-owned, working the hills along the Slovenian border.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, red meat and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Collavini","offers":[{"title":"Default Title","offer_id":55718661947775,"sku":"HNW-5265623A","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_RefoscodalPeduncoloRossoPucino_Collavini.png?v=1755807476"},{"product_id":"2023-roasted-slope-syrah-viognier-andrew-murray-vineyards","title":"Roasted Slope Syrah\/Viognier, Andrew Murray Vineyards 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDark and brooding: black cherry layered with roasted tomato, flowers, cocoa and toasty oak. Rich, velvety and voluptuous on the palate, with a deliciously long finish. Syrah 92%, Viognier 8%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAndrew Murray abandoned palaeontology at Berkeley after falling for Syrah and Viognier on a trip through the Rhône in the late 1980s, interned in Australia in 1992, took a viticulture degree at UC Davis and founded his winery in the Santa Ynez Valley. Roasted Slope — the literal translation of Côte-Rôtie — exists because of a nursery mistake in 1996 that inter-planted a Syrah vineyard with around 8% Viognier; rather than pull it out, he co-ferments the two just as they do in the northern Rhône. Santa Barbara County's transverse mountain ranges funnel cold Pacific wind across the sandy, gravelly ancient sea-bed soils, and the cordon-pruned vines are farmed to organic and biodynamic principles under SIP sustainability certification, all hand-harvested. The fruit was fermented part whole-cluster in small open vats with the Viognier added as whole bunches, punched down by hand no more than twice a day, then aged 18 months in barrel where malolactic happened naturally.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast lamb, peppered steak, duck and grilled aubergine. Drinking well now with five to ten years ahead; decant for an hour. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Andrew Murray Vineyards","offers":[{"title":"Default Title","offer_id":55718662930815,"sku":"HNW-55666231","price":48.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_Syrah_Viognier_RoastedSlope_SantaBarbara_rewMurrayVineyards.png?v=1755807324"},{"product_id":"2022-cote-rotie-maison-rouge-domaine-georges-vernay","title":"Côte-Rôtie, Maison Rouge, Domaine Georges Vernay 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBeautifully perfumed, with concentrated black olive lifted by eucalyptus and lavender over pure, deep red fruit from old vines and a thread of spice. Power sits alongside elegance: the tannins are silky and smooth, the structure fine and layered, and toasted notes carry a long, persistent finish. Syrah 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eGeorges Vernay, known as the King of Condrieu, led the growth and worldwide recognition of that small appellation in the 1950s; the estate now covers 22 hectares, six of them in Côte-Rôtie. His daughter Christine has run the winemaking since 1997, and in 2019 the domaine was awarded three stars by La Revue du Vin de France. Maison Rouge takes its name from a small red house at the foot of this steep lieu-dit: two hectares of sandy granite terraces in the south of the appellation, Guyot-trained vines averaging 50 years and planted at 10,000 per hectare, worked by hand without weed killers and certified organic. The grapes were destemmed and fermented in oak vats for three to four weeks, then matured for 24 months in oak barrels, 30% of them new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C, decanted an hour ahead. Roast lamb with rosemary, venison, duck with olives or a mature hard cheese. Approachable now with air, at its best from around 2027 and built to develop for fifteen years or more.\u003c\/p\u003e","brand":"Domaine Georges Vernay","offers":[{"title":"Default Title","offer_id":55718663651711,"sku":"HNW-4620722A","price":160.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-46207-cote-rotie-maison-rouge-domaine-georges-vernay.jpg?v=1790230760"},{"product_id":"2025-xinomavro-rose-alpha-estate","title":"Xinomavro Rosé, Alpha Estate 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePale and lively, with an aromatic, fresh nose of raspberry layered with rose petal, spice and mineral notes. Crisp on the palate but with a creamy, fruited texture and a long finish — 100% Xinomavro.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAlpha Estate in Amyndeo, north-west Greece, is the work of second-generation grower Makis Mavridis and Bordeaux-trained winemaker Angelos Iatridis: 220 hectares of single-block vineyards in the cool highlands of Western Macedonia, certified sustainable. Xinomavro is northern Greece's great native red, here from a single vineyard in the Hedgehog subregion of the Amyndeon Plateau at 690 metres, facing north towards Lake Petron and Voras Mountain on sandy, sandy-clay soils over limestone. The hand-picked grapes were destemmed, optically sorted and lightly crushed for a two-hour cold soak, with the rosé drawn off by the saignée method and fermented with selected yeasts, then kept three months on its fine lees with regular stirring for texture.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, salads and poultry and pork. Made for drinking young and fresh, under DIAM cork; enjoy over the next couple of years. Serve well chilled at 8–10°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Alpha Estate","offers":[{"title":"Default Title","offer_id":55718665716095,"sku":"HNW-5911725A","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-59117-xinomavro-rose-alpha-estate.jpg?v=1790230762"},{"product_id":"nv-brut-champagne-abele-1757","title":"Brut, Champagne Abelé 1757 NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eChardonnay-led at 40% with Pinot Noir and Meunier behind it, giving a house style that is fresh and finely drawn rather than broad.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eOne of Champagne's oldest houses, founded in 1757 and quietly run ever since. Long lees ageing in the traditional manner, at a price the better-known names cannot approach.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 8°C.\u003c\/p\u003e","brand":"Champagne Abelé 1757","offers":[{"title":"Default Title","offer_id":55718667518335,"sku":"HNW-61740NVA","price":46.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_ChampagneAbele1757Brut.png?v=1755807341"},{"product_id":"nv-brut-blanc-de-blancs-champagne-bernard-remy","title":"Brut Blanc de Blancs, Champagne Bernard Remy NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eLively and crisp with a persistent mousse, led by citrus, lemon zest and a hint of honeydew. All Chardonnay, refreshing and long.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe vineyards sit on the white calcareous soils that define Champagne — more porous than other soils, which lets the vine draw minerals and drainage in equal measure. Minimum three years on fine lees, dosage 10g\/l.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 8°C.\u003c\/p\u003e","brand":"Champagne Bernard Remy","offers":[{"title":"Default Title","offer_id":55718667583871,"sku":"HNW-61812NVA","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_ChampagneBernardRemy_BrutBlancdeBlancs.png?v=1755807375"},{"product_id":"nv-fleur-de-champagne-1er-cru-brut-champagne-duval-leroy","title":"Fleur de Champagne 1er Cru Brut, Champagne Duval-Leroy NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eAlmond, toast and white flowers with graceful effervescence, then silky and precise with citrus and fig into a savoury finish. Chardonnay 70%, Pinot Noir 30%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eRaymond Duval-Leroy created this cuvée in 1911, the year Champagne's vineyard classification became official, naming it for the white-flower scent of the vine in June. Premier Cru fruit throughout.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 8°C.\u003c\/p\u003e","brand":"Champagne Duval-Leroy","offers":[{"title":"Default Title","offer_id":55718667649407,"sku":"HNW-61405NVA","price":55.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_ChampagneDuval-Leroy_FleurdeChampagne1erCruBrut.png?v=1755807313"},{"product_id":"nv-amazone-de-palmer-champagne-palmer-co","title":"Amazone de Palmer, Champagne Palmer \u0026 Co NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eExotic fruit layered with cinnamon, dried fruit, candied zest, roasted hazelnut and brioche. Complex and intense, yet remarkably fresh. Chardonnay and Pinot Noir in equal parts.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAmazone is made only every five or six years, drawn exclusively from Premier and Grand Crus of the Montagne de Reims. An 18% Chardonnay solera runs through the blend, which is where the depth comes from. Rare, and priced well below its equivalents from better-known houses.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Built for the long term — decades, if kept well. Serve at 8°C.\u003c\/p\u003e","brand":"Champagne Palmer","offers":[{"title":"Default Title","offer_id":55718669287807,"sku":"HNW-61857NVF","price":137.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_ChampagnePalmer_AmazonedePalmer.png?v=1755807160"},{"product_id":"nv-la-reserve-demi-sec-champagne-palmer-co","title":"La Réserve Demi-Sec, Champagne Palmer \u0026 Co NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eLuscious and fresh, with apricot, pear, mango and caramelised pineapple lifted by pink grapefruit. Chardonnay 50%, Pinot Noir 30%, Meunier 20%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDemi-Sec carries markedly more sugar than Brut and has been out of fashion for decades, which is precisely why good examples are rare. Cellar master Xavier Berdin blends varieties, growths and reserve wines to the Palmer house style.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with dessert, rich \u0026amp; creamy dishes and spicy dishes. Ready now, and will hold for a few years yet. Serve at 8°C.\u003c\/p\u003e","brand":"Champagne Palmer","offers":[{"title":"Default Title","offer_id":55718669451647,"sku":"HNW-61853NVA","price":47.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_ChampagnePalmer_LaReserveDemi-Sec.png?v=1755807334"},{"product_id":"nv-grand-brut-champagne-perrier-jouet","title":"Grand Brut, Champagne Perrier-Jouët NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eYouthful and creamy with biscuity, yeasty depth and persistent fine bubbles, finishing long and balanced. Meunier and Pinot Noir at 40% each, Chardonnay 20%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eFounded in Épernay in 1811, Perrier-Jouët farm 108 hectares across Champagne. The house is best known for Belle Époque, created in 1964 after an original 1902 Émile Gallé bottle was rediscovered — the Art Nouveau anemone has been its signature since. 14% reserve wines go into this blend.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 8°C.\u003c\/p\u003e","brand":"Champagne Perrier-Jouët","offers":[{"title":"Default Title","offer_id":55718669681023,"sku":"HNW-61455NVA","price":59.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_ChampagnePerrier-Jouet_Gr_Brut.png?v=1755807294"},{"product_id":"nv-brut-reserve-champagne-pol-roger","title":"Brut Réserve (white foil), Champagne Pol Roger NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eWhite flowers, green apple and brioche with a mineral thread, filling out to stone fruit, nuts and a touch of honey. Even thirds of Chardonnay, Meunier and Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003ePol Roger blend Brut Réserve from around thirty still base wines across sites, varieties and years. The must is clarified at 8°C — a step unique to the house — and the wines are still riddled by hand, which almost nobody does at this scale.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 8°C.\u003c\/p\u003e","brand":"Champagne Pol Roger","offers":[{"title":"Default Title","offer_id":55718669779327,"sku":"HNW-61480NVA","price":59.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_ChampagnePolRoger_BrutReserve.png?v=1755807298"},{"product_id":"nv-petite-porte-blanc-de-blancs-grand-cru-sanger","title":"Petite Porte Blanc de Blancs Grand Cru, Sanger NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCitrus and pastry on the nose, then white fruit, florals, brioche and minerality with real length. All Chardonnay from Grand Cru Avize.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAvize sits at the heart of the Côte des Blancs and is among Champagne's most prized Chardonnay villages. Made by Champagne Sanger, founded in 1952 by sixteen growers. 30% skips malolactic to preserve freshness, and the wine is vinified parcel by parcel.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 8°C.\u003c\/p\u003e","brand":"Porte Noire","offers":[{"title":"Default Title","offer_id":55718671286655,"sku":"HNW-61712NVA","price":49.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_PorteNoire_PetitePorteBlancdeBlancsGr_Cru.png?v=1755807329"},{"product_id":"2021-gran-enemigo-single-vineyard-agrelo-el-enemigo","title":"Gran Enemigo Single Vineyard Agrelo, El Enemigo 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFresh raspberry and blueberry intertwined with herbs, sandalwood, bell pepper and mint, over a refined, precise tannin structure. Cabernet Franc 85%, Malbec 15%, harvested across five passes spanning six weeks and fermented in concrete.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eEl Enemigo was founded in 2010 by Adrianna Catena, daughter of Nicolás Catena Zapata, with Alejandro Vigil, head winemaker at Catena Zapata. Agrelo is deep clay in the Piedemonte — the site that made the case for Argentine Cabernet Franc.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, lamb and risotto. Drinking well now, with a decade or more ahead of it. Serve at 16–18°C; decant 1–2 hours for optimal expression.\u003c\/p\u003e","brand":"El Enemigo","offers":[{"title":"Default Title","offer_id":56045677871487,"sku":"HNW-5865121A","price":70.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_CabernetFranc_GranEnemigoAgrelo_ElEnemigo_40dbc7ce-e10b-4a5c-95c0-c1bc1028af2c.png?v=1757625615"},{"product_id":"2024-bastardo-old-vines-from-patagonia-matias-riccitelli","title":"Bastardo, Old Vines from Patagonia, Matías Riccitelli 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePale and light-bodied but with real structure: wild red berries and a mineral streak, lifted by spicy, floral notes. Refreshing and silky, with aromatic complexity and a long finish — 100% Bastardo.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eMatías Riccitelli, son of the renowned winemaker Jorge Riccitelli, set up his own winery in 2009 after vintages at some of Argentina's top estates and around the world; it was named in the Top 100 of the World's Best Vineyards in 2025. This wine comes from ungrafted, low-yielding vines planted in the early 1970s at Allen and Ingeniero Huergo in Rio Negro, Patagonia, roughly halfway between the Andes and the Atlantic, where intense sunlight and cold nights at 39° south stretch out the ripening season. Bastardo is Trousseau under another name, a dark-skinned variety from the Jura. The vines are farmed on organic principles and picked by hand; 30% whole bunches go into small French oak vats with indigenous yeasts at 26–28°C, and the wine spends eight months in French oak before bottling without fining or filtration.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry and pork, risotto and cheese. Drinking well now, with a decade or more ahead of it. Serve lightly chilled at 14–15°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Matías Riccitelli","offers":[{"title":"Default Title","offer_id":56045679575423,"sku":"HNW-5851424A","price":42.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2024-bastardo-riccitelli-square.png?v=1791401924"},{"product_id":"2019-the-armagh-clare-valley-shiraz-jim-barry","title":"'The Armagh' Clare Valley Shiraz, Jim Barry 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eComplex and intense: rich dark fruit, mocha and garden herbs on the nose, then concentrated black cherry and blackberry on the palate with mocha oak, dark chocolate and a hint of aniseed. Fine tannins wrap the fruit in a velvety texture, and the wine has great power, length and poise. Shiraz 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJim Barry was the first qualified winemaker in the Clare Valley, graduating in oenology from Roseworthy Agricultural College in 1947, and did much to establish the region as a benchmark for Riesling and one of Australia's premier wine regions. Founded in 1959, Jim Barry Wines is still family owned: Jim's son Peter became managing director in 1985, and Peter's children Tom, Sam and Olivia are now winemaker, commercial manager and brand ambassador; the winery was named 2020 Winery of the Year at the Halliday Wine Companion Awards. The Armagh vineyard was named by Irish settlers who arrived in 1849, and Jim Barry bought it in 1968 and planted it with Shiraz. The low-yielding vines, under 27 hectolitres per hectare, grow in sandy gravel on a north-west facing slope that acts as a natural sun trap, and the wide day-to-night temperature swing ripens the tannins evenly. The hand-harvested grapes were sorted, destemmed and crushed, then fermented for eight days in small two-tonne open-top fermenters with heading-down boards and twice-daily pump-overs; malolactic conversion took place in barrel and the wine matured for 16 months in hogsheads, 60% French and 40% American oak.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C and decant for an hour or two. Slow-roast shoulder of lamb, rib of beef, venison or a mature Cheddar. Approachable now with air and built to develop for twenty years and more. Sealed under screwcap. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Jim Barry Wines","offers":[{"title":"Default Title","offer_id":56045682721151,"sku":"HNW-5445319A","price":240.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2019_Shiraz_TheArmagh_JimBarryWines_827283a6-bfb2-453a-9f24-e37563dbbd6f.png?v=1757625676"},{"product_id":"2017-5eme-cru-classe-pauillac-chateau-batailley","title":"5ème Cru Classé Pauillac, Château Batailley 2017","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCedar, sweet blackcurrant and raspberry coulis with fruitcake depth and smoky tobacco and liquorice. Full-bodied with abundant ripe tannin. Cabernet Sauvignon 80%, Merlot 17%, Petit Verdot 3%, aged in French oak with 60% new.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eBatailley is among the oldest estates in Pauillac, its name taken from a battle of the Hundred Years' War fought on the plateau running down to Château Latour. Sixty hectares dominated by Cabernet Sauvignon, and the flagship of the Castéja family.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, lamb, game and cheese. Built for the long term — decades, if kept well. Serve at 16–18°C; consider decanting for 1 hour.\u003c\/p\u003e","brand":"Château Batailley","offers":[{"title":"Default Title","offer_id":56045685899647,"sku":"HNW-4212117A","price":62.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2017_ChateauBatailley_5emeCruClasse_Pauillac_ec5514e2-c381-4092-bc91-b65bdfca00e3.png?v=1757625710"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/collections\/DALL_E_2023-12-30_11.41.23_-_A_photo-realistic_image_featuring_four_different_glasses_each_with_a_wine_that_represents_the_best_of_its_type._There_s_a_glass_with_rich_velvety_re.png?v=1703936502","url":"https:\/\/www.edkawines.com\/collections\/edka-1.oembed?page=13","provider":"Edka Wines","version":"1.0","type":"link"}