{"title":"Pinot Noir","description":"\u003cp\u003ePinot Noir is the most fragrant and transparent of red grapes, prized for silky texture over power. In Burgundy it gives red cherry, forest floor and subtle spice; in New Zealand's Central Otago and Marlborough it is brighter and more fruit-forward; California, Chile and Germany add their own accents. It is also a key grape in Champagne and English sparkling wine. Light enough for salmon and tuna, yet complex enough for duck, mushrooms and roast chicken.\u003c\/p\u003e","products":[{"product_id":"2025-pinot-noir-village-yering-station","title":"Pinot Noir, Village, Yering Station 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSpiced red berries on the nose, then a pure core of red cherry with a savoury edge running underneath. Medium-bodied and silky, with fresh acidity and tannins so fine they barely register. Pinot Noir 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 sits 45 kilometres east of Melbourne and is cooled by the Great Dividing Range, with vineyard elevation running anywhere from 50 to 1,250 metres; the MV6 and D5V12 Pinot Noir vines here are 15 to 25 years old, cane-pruned and VSP-trained on duplex grey loam over yellow clay, and the team maps soil and canopy with EM38 technology to isolate the best blocks and rows before hand-picking. Fermentation ran with selected yeast in open fermenters with ten days of skin contact, after which the wine was racked to French oak barrels ranging from new to eight years old, where it went through full malolactic conversion and ten months of maturation.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C. Good with roast duck, mushroom risotto, glazed pork belly or a soft washed-rind cheese. Drinking well now and over the next three 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":58475978850687,"sku":"HNW-5441225A","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5441225A.jpg?v=1789918540"},{"product_id":"2024-pinot-noir-peninsula-paringa-estate","title":"Pinot Noir, Peninsula, Paringa Estate 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBright red cherry and cranberry on the nose, lifted by violets, fresh herbs and a spicy edge. Medium-bodied and velvety, with fine tannins and fresh acidity carrying the red fruit through a long finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eParinga Estate sits in the heart of Victoria's Mornington Peninsula, founded in 1984 when Lindsay McCall bought a derelict orchard; the first vintage came in 1988 from just three tonnes of fruit, production now runs to 16,000 cases, and Lindsay and Jamie McCall make the wines. This is the regional bottling: roughly 60% of the fruit comes from estate-managed Pinot Noir blocks and the remaining 40% from a small group of carefully selected contract growers, drawn deliberately from both the warmer sites in the lower part of the region and cooler ones at higher altitude so the blend gains layers rather than a single note. The grapes were fully destemmed and carefully selected, then fermented in two-tonne open fermenters with an average of 21 days on skins to draw out aroma, colour, flavour and structure, after which the wine matured on its lees in French oak barrels for 11 months, rounding the tannins and adding texture and complexity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C. Good with roast duck, grilled salmon, a mushroom and thyme tart or a soft 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":"Paringa Estate","offers":[{"title":"Default Title","offer_id":58476009292159,"sku":"HNW-54864241","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/54864241.jpg?v=1789918785"},{"product_id":"2023-santenay-les-charmes-antoine-olivier","title":"Santenay Les Charmes, Antoine Olivier 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCherry and strawberry fruit with a lift of violets, carried on a silky, medium-bodied palate. Fine tannins sit fully integrated behind fresh acidity, and the finish runs long and clean. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAntoine Olivier was founded at the end of the 1960s on a handful of vineyards left by Antoine Chevalier Moreau to Herve Olivier, who extended the estate by buying back historic Santenay parcels, some unworked for close to a century. The estate is run today by Antoine Olivier and daughter Jade, farmed organically though without certification, with biodynamic sprays alongside. Les Charmes is a 0.3-hectare plot at the foot of the slope in Santenay, on iron-rich clay-limestone over a limestone base, hand-picked and sorted. Fermentation used whole clusters and natural yeasts with no punching down of the cap, followed by twelve months entirely in barrel, a third new, a third second-fill and a third third-fill, then six months resting in tank before bottling without fining or filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16C. Roast chicken, duck breast, mushroom risotto and soft washed-rind cheeses all suit. Drinking well now and on to around 2031, with an hour in a decanter helping a young bottle open. Sealed under DIAM.\u003c\/p\u003e","brand":"Antoine Olivier","offers":[{"title":"Default Title","offer_id":58476212093311,"sku":"HNW-4429123A","price":39.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4429123A.jpg?v=1789919898"},{"product_id":"2018-volnay-1er-cru-en-chevret-sarah-marsh","title":"Volnay 1er Cru En Chevret, Sarah Marsh 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRed cherry and raspberry with a floral lift, then a smooth palate of plump, perfumed fruit. Medium-bodied, with cool acidity and fine tannins carrying a long, stylish finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSarah Marsh MW spent fifteen vintages tasting across Burgundy before starting an independent terroir-driven project, vinifying fruit from a single lieu-dit or a distinct part of a vineyard that can stand alone — an unusual arrangement, since the domaines involved do not normally sell that fruit. En Chevret lies beneath the slope of Les Caillerets at 200 to 250 metres on reddish clay over Oxfordian and Argovian limestone, and this cuvée comes from a massale selection of 30 to 40-year-old vines in the deeper-soiled lower part of Nicolas Rossignol's parcel, hand-harvested and fully de-stemmed. Fermentation ran in tank, the cap moistened with juice from the low tap before gentle pigeage and remontage, followed by two winters in French oak with none of it new. 2018 was the hottest vintage since 2003, near drought through July and August, and the ripe fruit kept its freshness on the palate even as acidity read low in analysis.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Roast duck, coq au vin, guinea fowl with mushrooms, or a wedge of aged Comté. Drinking well now and over the next five years; an hour in a decanter helps but is not essential. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sarah Marsh","offers":[{"title":"Default Title","offer_id":58476213698943,"sku":"HNW-44811181","price":74.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/44811181.jpg?v=1789919919"},{"product_id":"2023-nuits-saint-georges-les-terrasses-des-vallerots-domaine-bertrand-et-axelle-machard-de-gramont","title":"Nuits-Saint-Georges, Les Terrasses des Vallerots, Domaine Bertrand et Axelle Machard de Gramont 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe berry fruit with a stony, faintly spiced edge underneath. Medium-bodied and silky, the tannins fine-grained and the acidity bright enough to keep the finish long and clean. This is the elegant side of Nuits rather than the firm one. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Bertrand et Axelle Machard de Gramont is one of Burgundy's quieter addresses: six hectares of certified organic Pinot Noir and Aligote worked from cellars outside Curtil-Vergy in the Hautes-Cotes, separated from Vosne-Romanee by thick forest. Axelle Machard de Gramont joined the family domaine in 2005 after years in Paris and rebuilt the range around minimal intervention and sparing use of oak. Les Terrasses des Vallerots is a two-hectare terraced plot planted in 2001 in the Vallerots climat, directly above the 1er Cru Vaucrains; the ground had lain abandoned since phylloxera and had never received chemical treatment, so organic farming began immediately. The soil is gravelly and high in limestone, facing east to south-east for the morning sun, and since 2023 treatments have been applied by drone to spare the soil compaction. The fruit was fully destemmed, gravity-fed into a conical wooden vat and fermented with indigenous yeasts after a short cold soak, with gentle daily pump-overs, then aged twelve months in French oak, 15 per cent new, and six months in stainless steel. The 2023 growing season saw good flowering in early June, an unsettled July, then a hot and sunny end to summer.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16C. Roast duck, guinea fowl, mushroom and barley dishes, and a well-aged Comte. Drinking from now to around 2033, with an hour in a decanter for a young bottle. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Bertrand et Axelle Machard de Gramont","offers":[{"title":"Default Title","offer_id":58476215533951,"sku":"HNW-50460231","price":60.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/50460231.jpg?v=1789919944"},{"product_id":"2022-beaune-1er-cru-les-bressandes-domaine-albert-morot","title":"Beaune 1er Cru Les Bressandes, Domaine Albert Morot 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCherry and raspberry on the nose, then a silky, fleshy palate of wild strawberry with a leafy, savoury edge. Medium-bodied and well structured, the tannins firm and the finish earthy. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAlbert Morot was founded in 1820 as one of the largest négociant houses in Burgundy; the castle in Creusotte Park, built by Berthe Morot in 1880, still houses the estate today, and later generations dropped the négociant trade to concentrate on eight hectares spread across ten appellations in the best Premiers Crus of Beaune. The vineyards have been certified organic since 2015, and the 1.27 hectares in Les Bressandes, north of Beaune, carry 50-year-old vines planted at 10,000 per hectare on limestone mixed with marl, green-harvested down to 23 to 25 hectolitres per hectare. Grapes were picked and sorted by hand, de-stemmed, fermented in open vats on natural yeasts with one pigeage or pump-over a day, then aged 14 months in French oak, 30% of it new, and bottled by gravity without fining or filtration. 2022 was dry, hot and early, with July and August among the hottest and driest months of the last 30 years, and the fruit came in healthy and fully ripe.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Rare roast beef, duck breast, a mushroom and thyme tart, or Époisses. Drinking well now and over the next eight years; half an hour in a decanter opens the savoury side. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Albert Morot","offers":[{"title":"Default Title","offer_id":58476217237887,"sku":"HNW-4412722A","price":78.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4412722A.jpg?v=1789919962"},{"product_id":"2022-aloxe-corton-olivier-leflaive","title":"Aloxe-Corton, Olivier Leflaive 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWild red berries and summer pudding, with darker hints of chocolate and coffee picked up from the barrel. Direct on the attack, then rounded through the middle, medium-bodied with moderate tannin and enough structure to hold the finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eOlivier Leflaive is both grower and negociant, one of the most recognisable names in Burgundy, drawing on owned vineyards in prized Cote d'Or sites and fruit bought from around 100 of the region's growers. The estate was founded in 1984 and now runs to 17 hectares, with Franck Grux making the wines and a reputation built on tension, fine persistence and restrained use of oak. Aloxe-Corton sits where the Cote de Nuits gives way to the Cote de Beaune, below the Montagne de Corton, and this cuvee blends the Les Fournieres climat with the lieux-dits Les Citernes and Les Boutieres. The vines average 36 years and are planted between 250 and 300 metres on reddish-brown calcareous clay peppered with limestone debris known as chaillots, farmed sustainably and picked entirely by hand. The fruit was fully destemmed and fermented in open tanks over 18 days, then matured for 16 months in total: four in stainless steel, twelve in French oak of which 18 per cent was new. A cold, wet winter in 2022 stored enough soil moisture to carry the vines through the summer heatwaves that followed, and the early harvest came in balanced and ripe.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16C. Roast beef, duck, mushroom tart and hard alpine cheeses. Drinking from now to around 2031, with half an hour in a decanter. Sealed under DIAM.\u003c\/p\u003e","brand":"Olivier Leflaive","offers":[{"title":"Default Title","offer_id":58476222873983,"sku":"HNW-5047822A","price":60.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5047822A.jpg?v=1789919986"},{"product_id":"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":"2019-volnay-1er-cru-santenots-sarah-marsh","title":"Volnay, 1er Cru Santenots, Sarah Marsh 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSumptuously perfumed, with silky red berry fruit and real concentration layered over freshness. Medium-bodied and svelte, the tannins satin-smooth through a long, aromatic finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSarah Marsh MW spent fifteen vintages tasting across Burgundy before starting an independent terroir-driven project, vinifying fruit from a single lieu-dit or a distinct part of a vineyard that can stand alone. Santenots is a highly regarded Premier Cru in Volnay, and this cuvée comes from Nicolas Rossignol's two-hectare parcel, which divides three ways by soil: stonier and closer to the Bathonian limestone on the Volnay side, sandier towards Meursault where the oldest vines sit, and softer clay on the section below. Vineyard work is deliberate and light — pruning follows the lunar calendar, the soils are lightly ploughed and the fruit is hand-harvested. In the cellar the fruit was sorted and fully de-stemmed, cold-soaked for seven days, fermented on wild yeasts with just two gentle foot pigeages, then matured in French barriques with no new oak until the following winter. 2019 was hot and dry like 2018 but made a more charming style, perfumed and flowing rather than dark and compact, with the terroir showing above the vintage.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Roast duck, veal with morels, mushroom risotto, or a mild washed-rind cheese. Drinking beautifully now and for another five years or so; no decanting required. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sarah Marsh","offers":[{"title":"Default Title","offer_id":58476226019711,"sku":"HNW-44803191","price":85.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/44803191.jpg?v=1789920004"},{"product_id":"2022-beaune-1er-cru-les-teurons-domaine-albert-morot","title":"Beaune 1er Cru Les Teurons, Domaine Albert Morot 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe black fruit and a touch of spice, with the gamey, savoury edge good Beaune develops. Concentrated and velvety on a medium-bodied frame, the tannins silky rather than firm, carrying a long and full finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAlbert Morot began in 1820 as one of the largest negociant houses in Burgundy; later generations wound the trade down and concentrated on the estate vineyards, eight hectares spread across ten appellations, most of them Premiers Crus of Beaune. Geoffroy Choppin de Janvry took over in 2000, committed the estate to sustainable farming and gained organic certification in 2015, with many biodynamic practices alongside. The Guillaume and Sophie Poitrinal family group acquired the estate in 2023 and Pierre-Jean Villa now manages the domaine. Les Teurons is one of the most highly respected 1er Cru climats in Beaune: a hectare of gently sloping limestone and marl facing south-east, vines averaging 50 years, yields cut to 25 hectolitres per hectare by a green harvest. The grapes were hand-harvested and sorted by hand, destemmed and fermented in open vats on natural yeasts, with the cap submerged or gently pumped over once a day, then aged 14 months in oak of which 30 per cent was new, going through a slow malolactic conversion in barrel. The wine was never racked and was bottled by gravity, without fining or filtration. 2022 was dry, hot and early, July and August among the hottest and driest months of the last 30 years, with a healthy and ripe harvest.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 17C. Roast beef, venison, duck with cherries, and mature Comte. Drinking from now to around 2036, and worth an hour in a decanter while young. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Albert Morot","offers":[{"title":"Default Title","offer_id":58476237455743,"sku":"HNW-4412822A","price":64.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4412822A.jpg?v=1789920028"},{"product_id":"2022-corton-grand-cru-le-rognet-sylvain-debord","title":"Corton Grand Cru Le Rognet, Sylvain Debord 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe cherry and raspberry with a lick of spice, opulent but held in shape. Full-bodied, framed by plush tannins and balanced acidity, finishing long and resonant. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSylvain Debord is Burgundian by birth, trained at the Lycée Viticole de Beaune from 1991 and then at the University of Burgundy, where he contributed to technical research projects and managed the experimental viticultural centre at Marsannay-la-Côte; working alongside Nicolas Potel since 2006, Debord now vinifies fruit from a close network of vineyard partners across a mosaic of appellations. Corton Le Rognet is a single vineyard on the eastern slopes of the Montagne de Corton above Ladoix-Serrigny, the vines set at 300 metres on a 15-degree slope in clay and limestone, trained to a large, aerated canopy for shade in warm years and fed with fresh compost from local farms. Fermentation ran with 30% whole bunches and wild yeasts in temperature-controlled stainless steel for three and a half weeks, pump-overs by gravity and punch-downs by foot, with no cold soak and a rise in temperature at the end; maturation followed for 14 months in 228-litre barriques from a blend of Central French forests, all of them new. 2022 brought abundance after the difficult 2021, with an early budbreak, warm flowering, a hot dry summer refreshed by periodic rain and a harvest from 23rd August that gave concentration with balanced acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Roast venison, beef fillet with a red wine jus, duck with cherries, or a mature hard cheese. Drinking from 2027 and holding into the late 2030s; decant an hour ahead. Sealed under a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":58476240667007,"sku":"HNW-5035422A","price":150.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5035422A.jpg?v=1789920045"},{"product_id":"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":"2022-beaune-1er-cru-marconnets-domaine-albert-morot","title":"Beaune 1er Cru Marconnets, Domaine Albert Morot 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe red fruit wrapped in delicate spice, with real aromatic lift. Medium-bodied, smooth and silky, the tannins finely structured and the finish long and elegant. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAlbert Morot began in 1820 as one of the largest negociant houses in Burgundy; later generations wound the trade down and concentrated on the estate vineyards, eight hectares spread across ten appellations, most of them Premiers Crus of Beaune. Geoffroy Choppin de Janvry took over in 2000, committed the estate to sustainable farming and gained organic certification in 2015. The Guillaume and Sophie Poitrinal family group acquired the estate in 2023 and Pierre-Jean Villa now manages the domaine. Les Marconnets is a 1er Cru climat straddling the communes of Beaune and Savigny, and this tiny 0.67-hectare parcel sits at the top of the slope facing south-east, on complex limestone mixed with loam, sand and clay. The Guyot-pruned vines average 50 years at a density of 10,000 per hectare, with a green harvest in July holding yields to 25 to 35 hectolitres per hectare. The grapes were hand-picked into small crates to avoid crushing, sorted twice, destemmed and gravity-fed into open vats, fermented on indigenous yeasts and macerated for three weeks with one or two cap submersions a day. Slow malolactic conversion followed, then 14 months in French oak of which 30 per cent was new, and bottling without fining and generally without filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 17C. Roast lamb, guinea fowl, beef with mushrooms, and mature Comte. Drinking from now to around 2036, and worth an hour in a decanter while young. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Albert Morot","offers":[{"title":"Default Title","offer_id":58476244238719,"sku":"HNW-4412922A","price":66.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4412922A.jpg?v=1789920070"},{"product_id":"2021-clos-de-vougeot-grand-cru-sylvain-debord","title":"Clos de Vougeot Grand Cru, Sylvain Debord 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRed cherry, plum and violet on the nose, expressive and open. Full-bodied and beautifully balanced, the tannins plush and well integrated through a long, exquisite finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSylvain Debord is Burgundian by birth, trained at the Lycée Viticole de Beaune from 1991 and then at the University of Burgundy, where he contributed to technical research projects and managed the experimental viticultural centre at Marsannay-la-Côte; working alongside Nicolas Potel since 2006, Debord now vinifies fruit from a close network of vineyard partners across a mosaic of appellations. This parcel of old vines was planted in 1963 in the centre of the Clos de Vougeot, on a gentle 3% east-facing incline where morning sun builds complexity and cool nights hold acidity; the densely planted vines run deep into complex, stony clay and limestone, are sustainably farmed with local compost, copper and sulphur and mechanical ploughing, and are hand-harvested at optimum maturity. Fermentation ran with 30% whole bunches and wild yeasts in temperature-controlled stainless steel for three and a half weeks, pump-overs by gravity and punch-downs by foot, followed by 14 months in 228-litre barriques from Central French forests, all of them new. 2021 was punishing: frost on 3rd April took temperatures to -7°C and destroyed 90% of the shoots, and although late-June flowering was followed by a hot summer with enough rain to reach good maturity, the September harvest was tiny — and excellent.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Roast venison, beef Wellington, jugged hare, or well-aged Comté. Drinking from 2028 and holding into the 2040s; decant an hour ahead. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":58476244730239,"sku":"HNW-5035521A","price":265.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5035521A.jpg?v=1789920087"},{"product_id":"2021-bourgogne-pinot-noir-sylvain-debord","title":"Bourgogne Pinot Noir, Sylvain Debord 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWild raspberry leads, with violet behind it and a touch of spice on the close. Silky smooth and balanced rather than weighty, tannins soft, the fruit clean and the finish elegant. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSylvain Debord is Burgundian by birth and by training, having studied at the Lycée Viticole de Beaune from 1991 and at the University of Burgundy from 1994, where he contributed to technical research projects and went on to manage the university's Experimental Viticultural Centre at Marsannay-la-Côte. He has worked alongside Nicolas Potel since 2006 and vinifies fruit from a close network of vineyard partners spread across the Côte Chalonnaise and the Côte de Beaune, a mosaic of plots whose differing soils each leave a mark on the blend. The vines are densely planted at 10,000 per hectare, sustainably farmed with compost from local farms, copper and sulphur treatments and mechanical ploughing, and hand-harvested at full maturity. Fruit was 100% destemmed and fermented with wild yeasts in stainless steel over two to three weeks, without a cold soak, pumped over by gravity and punched down by foot, then matured for 12 months in used 228-litre French oak barrels and 600-litre demi-muids.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C. Roast chicken, duck breast, mushroom risotto, or a plate of charcuterie and mild washed-rind cheese. No decanting needed. Drinking now and good for five to ten years. Sealed under a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":58476245156223,"sku":"HNW-5036021A","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5036021A.jpg?v=1789920091"},{"product_id":"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":"2015-grand-cru-blanc-de-noir-champagne-nicolas-feuillatte","title":"Grand Cru Blanc de Noir, Champagne Nicolas Feuillatte 2015","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBronze-tinged straw in the glass, with redcurrant, cranberry and raspberry opening into lemon verbena and Darjeeling tea, then hawthorn, brambles and cedar bark as the wine gains body. Dry and medium-bodied, with mineral freshness from the first taste and an intense, saline finish. Pinot Noir.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChampagne Nicolas Feuillatte is a cooperative uniting more than 5,000 growers across the region, which gives the blending team an unusually wide mosaic of Crus to work with. This Blanc de Noirs is made exclusively from Pinot Noir selected from Grand Cru villages in the Montagne de Reims: the gentle slopes of Verzy and Verzenay supply balance and freshness, while the chalky soils on the southern slopes of Bouzy give delicate spice, body and minerality. Vinification takes place in small, temperature-controlled stainless-steel tanks, after which the wine spends at least six years in the cellars, with chief winemaker Guillaume Roffian adapting dosage cuvée by cuvée. 2015 was the third hottest vintage since 1961 — drought ran from mid-May to mid-August, then two weeks of heavy rain and a sharp drop in temperature from 15 August let the grapes finish ripening steadily and arrive in pristine health.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 9–11°C. Roast guinea fowl, duck breast, grilled veal chop, or a mature Comté — a Champagne built for the table rather than the aperitif. Drinking well now and will hold for five to ten years; no decanting needed.\u003c\/p\u003e","brand":"Champagne Nicolas Feuillatte","offers":[{"title":"Default Title","offer_id":58476248203647,"sku":"HNW-6172415A","price":50.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/6172415A.jpg?v=1789920164"},{"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-cuvee-rose-brut-champagne-laurent-perrier","title":"Cuvée Rosé Brut, Champagne Laurent-Perrier NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePale salmon-pink with a fine, persistent mousse, and red berry fruit drawn straight off the skins rather than from a dash of red wine. Light on its feet and supple, with bright acidity, no real tannin and a long, clean finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLaurent-Perrier was founded at Tours-sur-Marne in 1812 and took its present name in 1887, when Mathilde Emilie Perrier added her surname to that of her late husband, Eugène Laurent. The house passed to Marie-Louise de Nonancourt in 1939 and grew under her son Bernard, who at the end of the 1970s made it one of the few Champagne houses to build its style on stainless steel vats, chosen for freshness and purity. Fruit for this cuvée comes from ten crus, among them Ambonnay, Bouzy, Louvois and Tours-sur-Marne, on the shallow chalk and limestone soils that mark out the region. Since 1968 the house has practised a maceration rare in Champagne: the grapes are sorted and destemmed, then vatted for 48 to 72 hours to draw out colour and aroma, before a minimum of five years' maturation and hand disgorgement. In 1998 Laurent-Perrier was awarded the Royal Warrant of HRH The Prince of Wales for its environmental responsibility.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. It suits dressed crab, charcuterie, roast duck or a bowl of summer berries. Drink now and over the next two to three years; no decanting needed.\u003c\/p\u003e","brand":"Champagne Laurent Perrier","offers":[{"title":"Default Title","offer_id":58476269699455,"sku":"HNW-61312NVA","price":75.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/61312NVA.jpg?v=1789920668"},{"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":"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":"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":"2025-pinot-nero-tramin","title":"Pinot Nero, Tramin 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePale in the glass, with wild strawberry, pomegranate and cherry lifted by mountain herbs and a hint of clove. Light in weight and fresh, the palate balanced and framed by a fine tannic structure through to an elegant finish. Pinot Nero 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eTramin is a co-operative founded in 1898, its 310 member growers farming 260 hectares on the sunny slopes of Alto Adige at between 250 and 850 metres, all to the winery's own strict rules. In 2011 it took Gambero Rosso's 'Double Stella', given for winning Tre Bicchieri twenty times. The fruit for this wine comes from Sudtirol sites within the Alto Adige DOC at 350 to 450 metres, on gravel and calcareous clay, hand-harvested at 55 hectolitres per hectare. The grapes were macerated at 26C with daily stirring and submersion of the cap to draw more from the skins, then fermented and aged for at least six months across French barriques, oak casks and stainless steel vats.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16C. Try it with roast chicken, a plate of charcuterie, mushroom pasta, or a young Alpine cheese. It will drink well over the next five years and needs no decanting. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Tramin","offers":[{"title":"Default Title","offer_id":58476288999807,"sku":"HNW-5274425A","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5274425A.jpg?v=1789920867"},{"product_id":"2021-pinot-noir-pyramid-valley","title":"Pinot Noir, Pyramid Valley 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePlum and blue fruits on a deep, brooding nose, lifted by floral and spicy notes. Full-bodied for Pinot Noir, with ripe fruit, a mouth-filling texture and round, plush tannins that give it weight and power, closing savoury and moreish. Pinot Noir 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. Mike and Claudia Elze Weersing spent fifteen years searching for the site 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. This bottling draws on four North Canterbury vineyards: the northernmost site on the Omihi Saddle and Top Block on Blacks Ave in Waipara, both on Omihi clay; Three Sisters on Mackenzies Rd, planted on Rangitata gravels; and the Porters family vineyard on Domett clay, planted in 2004. The fruit is hand-picked and fermented with natural vineyard yeasts in open-top fermenters with 25% whole bunch, then aged twelve months in French barrels, 20% of them new, and a further six months on light lees in stainless steel before bottling unfined and unfiltered.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eBest at 14-16C, with an hour in a decanter to open the nose. It suits roast duck, slow-cooked lamb shoulder, mushroom risotto and washed-rind cheeses, 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":58476400083327,"sku":"HNW-5341321A","price":37.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5341321A.jpg?v=1789921578"},{"product_id":"2024-pinot-noir-devils-staircase-rockburn","title":"Pinot Noir, Devil's Staircase, Rockburn 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRed cherry and cranberry to start, with cinnamon warmth and a touch of vanilla, deepening into plum and blueberry on the palate. It is light and smooth in the mouth, the tannins supple and the finish fresh rather than weighty. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eRockburn began in 1991 as Richard Bunton's hobby, a few hectares planted in a Central Otago that was then barely known for wine; Malcolm Rees-Francis arrived as winemaker from Felton Road in 2005 and won both the Elite Gold Medal and the Young Antipodean Winemaker of the Year award. The Devil's Staircase name comes from the winding road that runs from Queenstown to Kingston along the shore of Lake Wakatipu, and the vineyards sit on the 45th parallel between a rainforest-soaked west and a near-desert east, sustainably cultivated and certified by Sustainable Wines of New Zealand. The grapes were fermented with selected yeasts in temperature-controlled stainless steel and left on their skins for 18 to 25 days, with partial malolactic conversion and no oak at all, the wine matured in tank to keep the fruit pure.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C. It suits duck breast, roast chicken with thyme, mushroom risotto or a plate of soft washed-rind cheese. Drink over the next three to five years; no decanting needed. Under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Rockburn","offers":[{"title":"Default Title","offer_id":58476401000831,"sku":"HNW-5467724A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5467724A.jpg?v=1789921589"},{"product_id":"2022-pinot-noir-the-chosen-777-rockburn","title":"Pinot Noir, The Chosen 777, Rockburn 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA graceful, eloquent Pinot Noir built on purity of fruit rather than power, with no new oak to get in the way. Medium-bodied, with refined tannins and a silky-smooth finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eRockburn began in 1991 as a hobby for Richard Bunton, who planted a few hectares in what was then a barely known corner of Central Otago; Malcolm Rees-Francis arrived as winemaker from Felton Road in 2005 and promptly won the Elite Gold Medal and the Young Antipodean Winemaker of the Year award. The vines are sustainably cultivated and the estate holds Sustainable Wines of New Zealand certification. Rockburn sits on the 45th parallel in free-draining glacial soils, trained to vertical shoot positioning, and The Chosen 777 is drawn from meticulously selected parcels of clone 777 in the Parkburn, Pisa and Cromwell basin sites. Vinification took place in a seven-tonne fermenter with eight days of cold maceration, a week of fermentation with daily plunging and ten days of post-fermentation maceration, followed by ten months in one- to two-year-old French oak barrels and no new wood at all. 2022 ran a little warmer than the season before, with a good dose of rain at the start of February and high disease pressure across the region that the Rockburn vineyards escaped, giving tiny bunches of perfectly ripe fruit in one of the biggest vintages on record.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eBest at 14-16C, with half an hour in a decanter to let it stretch out. It suits roast duck, pork belly, mushroom and thyme dishes and a soft washed-rind cheese, and should drink well for five to ten years. A fine deposit is natural, given how little the wine is handled. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Rockburn","offers":[{"title":"Default Title","offer_id":58476405358975,"sku":"HNW-54674221","price":49.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/54674221.jpg?v=1789921671"},{"product_id":"2023-pinot-noir-pioneer-block-14-doctors-creek-saint-clair","title":"Pinot Noir, Pioneer Block 14, Doctor's Creek, Saint Clair 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe damson plum and cherry with an aromatic floral lift, then clove, vanilla and a hint of toasty oak. The palate is smooth and opulent, dry and medium in weight, with wild red fruit carried on fine, silky tannins and medium acidity. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eNeal and Judy Ibbotson planted their first Marlborough vineyards in 1978 and established Saint Clair Family Estate in 1994; the estate now owns 160 hectares across ten Marlborough sites and holds the Sustainable Wines of New Zealand certification. Pioneer Block 14 is the single Doctor's Creek vineyard southwest of Blenheim, named after the small stream that runs through its centre, on rich clay soils that moderate the vigour of the vines. The fruit was picked at full physiological ripeness and cold macerated for five days to draw out flavour and fix colour, then fermented with selected yeasts and hand plunged up to six times a day with 8% whole clusters in the mix; once dry, each batch was pressed and racked to French oak, a quarter of it new, for ten months and malolactic conversion before bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14–16°C. Good with duck, roast pork, mushroom risotto and a washed-rind cheese. Drink over the next five years; half an hour in a decanter opens it up. Sealed with a screwcap.\u003c\/p\u003e","brand":"Saint Clair","offers":[{"title":"Default Title","offer_id":58476406276479,"sku":"HNW-54518231","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/54518231.jpg?v=1789921722"},{"product_id":"2024-pinot-noir-toms-block-neudorf","title":"Pinot Noir, Tom's Block, Neudorf 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSummer berries and warm baking spice, with leather and cocoa-powder tannins giving it savour. The texture is lush and velvety, held in check by a restraint that keeps the wine balanced, and the oak frames it rather than takes it over. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eNeudorf was founded in 1978 by Tim and Judy Finn, pioneers of the Nelson wine industry and now retired; Tim Finn was a founding member of Sustainable Winegrowing New Zealand, and their daughter Rosie Finn runs the estate today alongside winemaker and general manager Todd Stevens and viticulturalist Stef Brockley. Tom's Block is the paddock next to the home block, bought from neighbours Tom and Norma Francis in 1999 — fertile topsoil over deep moutere clay gravel, north-facing, dry-farmed and fully organically cultivated with Bokashi compost, undervine mowing and minimal sulphur and copper inputs, the fruit picked entirely by hand. The grapes were chilled, sorted and completely destemmed, fermented with wild yeast in open-top fermenters at up to 32°C with twice-daily hand plunging, then given ten months in French oak barriques of which 20% were new, with natural malolactic conversion in the spring before racking and blending. The 2024 season began dry, turned wetter than usual in November, then ran warm and dry from December to April, with minor rain keeping the canopies fresh ahead of a trouble-free harvest.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C. Duck, roast pork, mushroom pasta and mature hard cheese all suit it. Drink over the next five to ten years; an hour in a decanter opens it up but is not essential. Under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Neudorf","offers":[{"title":"Default Title","offer_id":58476406767999,"sku":"HNW-51205241","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/51205241.jpg?v=1789921712"},{"product_id":"2025-sancerre-rose-la-villaudiere-jean-marie-reverdy-fils","title":"Sancerre Rosé, La Villaudière, Jean-Marie Reverdy \u0026 Fils 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSalmon pink, with a forward bouquet of strawberry, cherry and redcurrant edged with spice. Dry and fresh on the palate, smooth rather than sharp, with the floral and fruit aromas running right through to a light, long finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJean-Marie Reverdy works alongside his sons Guillaume and Baptiste, the latest of several generations of growers based in the village of Verdigny, on slopes looking across to the Sancerre hill. The vines here are around twenty years old and planted with an easterly exposure so that ripening is slow and gradual, thinned in July to keep them healthy through the growing cycle, with 80% of the fruit grown on the limestone terroir known locally as caillottes; the vineyard is certified HVE Level 3 for its environmental management. The wine was made entirely by direct pressing, settled for twelve to twenty-four hours, then fermented with selected yeasts in stainless steel at 15-20°C, racked off its first lees and bottled early in the year to preserve freshness and bright acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10°C. It works with grilled salmon, charcuterie, a warm goat's cheese salad or roast chicken. Drink over the next one to three years; no decanting needed. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Jean-Marie Reverdy et Fils","offers":[{"title":"Default Title","offer_id":58476510413183,"sku":"HNW-5377125A","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5377125A.jpg?v=1789922487"},{"product_id":"2025-pinot-noir-rose-villa-wolf","title":"Pinot Noir Rosé, Villa Wolf 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePale pink, with pretty red-berried fruit and delicate floral notes. Barely off-dry and light-bodied, it is lively and juicy around a citrusy, refreshing core, and a very gentle spritz lifts the finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eErnst Loosen travelled through the world's most prestigious wineries after taking over his family estate, and came back with the conviction that great wine is an expression of soil, climate and grape variety; in 1996 he bought J.L. Wolf, a winery whose history runs back to 1756, renamed it Villa Wolf and set about restoring it, appointing Patrick Moellendorf to lead the estate. The vineyards sit in the northern Pfalz around the town of Wachenheim on the edge of the Mittelhaardt, sheltered by the Haardt and Wasgau mountains and lying between those hills and the Rhine, on relatively fertile sandy loam and loess; the shelter makes this one of the warmer, drier parts of Germany, and much of the vineyard work — pruning, shoot thinning, bud rubbing, leaf plucking — is still done by hand. The Pinot Noir for the rosé was picked earlier than the fruit destined for the red wine so as to keep its fresh acidity, given only a few hours on its skins and then pressed very lightly, which is where the pale colour comes from, before fermenting in temperature-controlled stainless steel with selected yeasts and a light filtration ahead of bottling. In 2025 budbreak came on 15th April and flowering on 1st June, short and even under dry sunny weather that gave an abundant, uniform fruit set; dry conditions held from early June through August, and a swift, early harvest produced wines of vibrant depth and finesse.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe well chilled at 8–10°C, straight from the fridge. It suits summer salads with goat's cheese and beetroot, grilled prawns, charcuterie and cold roast chicken, and lighter Thai dishes. Drink it young, within one to three years of the vintage, while the fruit and the spritz are at their freshest; no decanting needed. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Villa Wolf","offers":[{"title":"Default Title","offer_id":58476515197311,"sku":"HNW-4702825A","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4702825A.jpg?v=1789922609"},{"product_id":"2025-pinot-noir-rose-railway-hill-simpsons-wine-estate","title":"Pinot Noir Rosé, Railway Hill, Simpsons Wine Estate 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA delicate, fruity rosé, with fresh watermelon and lychee on the nose. The palate is dry and light-footed, with peach and stone fruit over a smooth texture built by time on fine lees, and no malolactic softening to blunt the vivid acidity that runs to the finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCharles and Ruth Simpson had been making award-winning wine in the South of France since 2002 when, in 2012, they brought that experience back to the UK and founded Simpsons Wine Estate, planting 30 hectares on the chalk of the North Downs and building a new winery; their first harvest came in 2016 and everything they bottle is estate-grown. The vineyards lie in the Elham Valley in Kent, less than eight miles from the coast, on intensely lime-rich chalk that is part of the same ridge running from southern England to Burgundy; Burgundian clones on Fercal or 41B rootstocks are Guyot-trained at 4,200 vines per hectare on south-facing slopes, with grass cover crops between the rows, and pruning and picking are done by hand. The wine was made with as little intervention as possible: the hand-picked grapes were whole-bunch pressed and cold settled for 48 hours before racking, then fermented long and slowly in stainless steel at 14 to 16°C with wild and selected aromatic yeasts; it was held back from malolactic conversion to keep its crisp, vibrant character, and left on fine yeast lees to build palate weight before bottling the following spring.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Try it with dressed crab, summer salads with soft goat's cheese, cold poached salmon or a herbed roast chicken. Drink over the next two to three years, while the aromatics are at their freshest; no decanting needed. Sealed with a Vinolok glass stopper. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Simpsons Wine Estate","offers":[{"title":"Default Title","offer_id":58476517818751,"sku":"HNW-3747325A","price":24.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/3747325A.jpg?v=1789922553"},{"product_id":"2022-pinot-noir-id-rather-be-a-rebel-rose-blackbook-winery","title":"Pinot Noir, I'd Rather be a Rebel Rosé, Blackbook Winery 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eStrawberries and cream, ripe red cherry and freshly crushed raspberry, with a savoury edge that comes from the barrel and the lees rather than the fruit. Dry and notably textured for a rosé, medium in weight, and held together by the firm acidity you only get this far north. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBlackbook is an urban winery in a railway arch in Battersea, south London, buying fruit from selected growers within a couple of hours of the city and bottling it as a range of single-vineyard wines; the approach is minimalist, working with natural yeasts and low to zero sulphur, and the focus is Chardonnay and Pinot Noir. The grapes here come from the Crows Lane Estate single vineyard on the coastal peninsula of the Crouch Valley in Essex, between the Crouch and Blackwater rivers, whose proximity helps shield the south-facing site from spring frost; the vines were planted in 2017 with German Pinot Noir clones, trained to double Guyot and vertical shoot positioning on London clay, and the fruit is hand-picked into small crates for the short trip to Battersea. The bunches were cold-soaked, then whole-bunch pressed straight into five- to ten-year-old Burgundy barrels without settling, fermented with indigenous yeast and put through malolactic conversion for a softer mouthfeel; a quarter was raised in stainless steel with frequent lees stirring and the rest spent six months on its lees in seasoned barrels, eight months of maturation in all.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C, a touch warmer than most rosé. It works with roast chicken, grilled salmon, charcuterie or a washed-rind cheese. Drink over the next three to five years; no decanting needed. Sealed with an agglomerate cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Blackbook Winery","offers":[{"title":"Default Title","offer_id":58476519457151,"sku":"HNW-37453221","price":31.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/37453221.jpg?v=1789922618"},{"product_id":"2021-pinot-noir-clonal-selection-kershaw-wines","title":"Pinot Noir Clonal Selection, Kershaw Wines 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack cherry, pomegranate and raspberry lead, with rose petal lifting the aromatics. The palate is succulent and pure rather than heavy, with bright acidity and fine, powdery tannins framing the fruit. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eRichard Kershaw MW trained and worked as a chef in Sheffield before discovering wine, settled in South Africa in 1999 and was Group Winemaker at Mulderbosch and Kanu by 2009; he founded Kershaw Wines in 2012 to concentrate on the cool-climate wines of Elgin, and in 2026 Tim Atkin MW classed the estate as a First Growth in his South Africa Report. The fruit comes from eleven tiny parcels across the Elgin Valley, an inland plateau at 300 metres ringed by mountains and just over six miles from the Atlantic, where the French clones PN777, PN667, PN115 and PN113 grow on Bokkeveld Shale and Cartref soils. Hand-picked, hand-sorted and destemmed grapes went into small open-topped fermenters for a three-day maceration and a spontaneous fermentation with wild yeast, spending ten to twelve days on skins before the marc was gently basket pressed; each clone and soil type was vinified as a separate batch, and maturation ran ten to eleven months in French oak, an average of 39.4% of it new, with 82.2% in 228-litre barriques and the rest in 500-litre casks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C. It suits roast duck, mushroom risotto, grilled salmon and a wedge of Comté. Drinking well now and over the next three to five years; no decanting needed, though half an hour in the glass helps it open. Sealed with a DIAM cork.\u003c\/p\u003e","brand":"Kershaw Wines","offers":[{"title":"Default Title","offer_id":58476538823039,"sku":"HNW-5540121A","price":49.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5540121A.jpg?v=1789923385"},{"product_id":"2021-franciacorta-brut-teatro-alla-scala-bellavista","title":"Franciacorta Brut, Teatro alla Scala, Bellavista 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eElderflower and tropical fruit lead, with flint, incense and a Mediterranean-herb edge behind them. The mousse is lively and persistent and the palate elegant and saline rather than weighty, with 3 g\/l of sugar leaving the long finish dry and appetising. Chardonnay 75%, Pinot Noir 25%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBellavista was founded in 1977 by the Moretti family at Erbusco, in the heart of Franciacorta, and now extends over 207 hectares and makes some 1,500,000 bottles a year on organic viticulture principles; the name translates as 'Beautiful View'. The fruit comes exclusively from the family's own 200 hectares on mineral-rich morainic hillsides around Lake Iseo, at altitudes up to 500 metres, from vines averaging 35 years old, Guyot, spur cordon and Sylvoz trained, fed with organic fertiliser and picked by hand. Pressing is slow and gentle in Coquard presses with cool decanting; the first fermentation runs in stainless steel at 15–18°C with around 32% in barrel at 23–28°C, and the wine is matured six to seven months before the assemblage takes its second fermentation in bottle and 18 to 24 months on lees. Since 2004 Bellavista has been the wine of honour at the Teatro alla Scala, the Milan opera house this bottling is named for.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8°C, in a white-wine glass rather than a flute. It is built for oysters, prosciutto and melon, a fritto misto of small fish or a young pecorino, and is drinking well now and for three to five years from the vintage; no decanting. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bellavista","offers":[{"title":"Default Title","offer_id":58476540363135,"sku":"HNW-6362121A","price":39.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/6362121A.jpg?v=1789923453"},{"product_id":"2019-pinot-noir-terra-de-promissio-sonoma-coast-senses-wines","title":"Pinot Noir, Terra de Promissio, Sonoma Coast, Senses Wines 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSmoky red and black fruits with roasted herbs, conifer forest and exotic spice. Rich and structured for Pinot Noir, with ripe tannins and a natural line of acidity that keeps the weight in balance 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 owned by their families near Occidental, on the West Sonoma Coast. Terra de Promissio, 'the Land of Promise', belongs to Charles and Diana Karren and lies in the Petaluma Gap, where sandy loam and adobe clay soils, a south-westerly aspect and near-constant wind and fog stretch the hang time; the Pinot Noir includes 13 hectares of clones 115 and 777 planted in 2002 and seven hectares of clones 943 and 97 planted in 2012, on a site shared with Williams Selyem, Kistler and Kosta Browne. Every cluster was hand-sorted before whole-berry fermentation in open-top vats with wild vineyard yeasts, and the wine matured for ten months in French oak, a quarter of it new. 2019 was one of the more exceptional recent vintages here: cool, settled weather allowed slow ripening without heat spikes, and the fruit was picked before the Kincade fire reached Sonoma County.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C. It works with duck breast, roast pork, mushroom risotto, or a soft washed-rind cheese. Drink over the next five to ten years; an hour in a decanter opens it up. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Senses Wines","offers":[{"title":"Default Title","offer_id":58476540854655,"sku":"HNW-5565019D","price":82.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5565019D.jpg?v=1789923460"},{"product_id":"nv-cavendish-ridgeview","title":"Cavendish, Ridgeview NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA cascade of exceptionally fine bubbles carries expressive red berry and almond aromas, and the palate is vibrant but rounded — raspberry frangipane with a streak of bergamot orange and a gentle spice note from the Pinot, the Chardonnay lending grace behind it. Dry, with the high acidity English chalk gives and a soft weight from eighteen months on lees. Pinot Noir 36%, Chardonnay 32%, Meunier 32%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eRidgeview was founded in Sussex in 1995 by Mike and Chris Roberts, early enough that the English sparkling wine industry barely existed; Mike Roberts was awarded an MBE in 2011 in recognition of what the estate's pioneering had contributed, and it is now led by the second generation, Tamara Roberts as chief executive and Simon Roberts as head winemaker. Ridgeview won the IWSC 'International Winemaker of the Year' in 2018, its wines have been poured at Royal occasions and State Banquets, and it is a certified B Corporation. The grapes come from the original Ridgeview vineyards, now 28 years old, and from carefully selected partner vineyards across southern England: generally south-facing, free-draining slopes in and around the South Downs, with a couple in East Anglia, on a mix of chalk, clay, gravel and sandstone between 10 and 50 metres of elevation in a cool maritime climate. Vines are trained to vertical shoot positioning and mostly Guyot pruned, with Marco Simonit advising on gentle pruning to preserve the older plantings, and all the fruit is picked by hand. The grapes were gently whole-bunch pressed and fermented at 18°C to 20°C in stainless steel with selected Champagne yeasts; Cavendish blends carefully selected recent vintages with reserve wines, a portion of which went through malolactic conversion. The wine spent six months on its gross lees in stainless steel between harvest and bottling, and secondary fermentation then ran slowly and cool in underground cellars, with an average of eighteen months on lees before disgorging.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 7–9°C, and in a white wine glass rather than a flute if you want the aromas. It goes with smoked salmon blinis, roast chicken, a mushroom risotto or a hard sheep's cheese, and makes a generous aperitif; drink it over the next two to three years. No decanting. The bottle is sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ridgeview","offers":[{"title":"Default Title","offer_id":58476543246719,"sku":"HNW-63937NVA","price":34.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/63937NVA.jpg?v=1789923660"},{"product_id":"2020-cuvee-vintage-wiston-estate","title":"Cuvée Vintage, Wiston Estate 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eEach variety is fermented in old Burgundy and Bordeaux barrels and the blend then rests five years on lees, so the shape is broad and bready rather than lean, and the mousse is fine. Twelve per cent alcohol and 8 g\/l of sugar leave it firmly dry, with the brisk acidity that South Downs chalk gives running the length of a saline finish. Pinot Noir 57%, Chardonnay 33%, Meunier 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eWiston Estate has belonged to the Goring family since 1743 and is presided over today by Harry and Pip Goring, with their son Richard and his wife Kirsty running the vineyard and winery day to day; it was Pip, who grew up in South Africa's winelands, whose conviction that the South Downs shared soil and climate with Champagne led to the planting. The original 16-acre Findon Park vineyard went in in 2006 with a spread of Champagne and Burgundy clones, in a secluded valley four kilometres north of the coast where the airflow staves off disease and spring frost is rare, and where some 30 centimetres of topsoil sit directly on the solid chalk of the Downs; under winemaker Marcus Rayner-Ward the team works to biodynamic principles, with cover crops between alternate rows, home-made compost, recycled pressed skins, biodegradable tie-downs and no herbicides, and picks everything by hand. Each variety is pressed separately in a traditional Coquard basket press and fermented in second- and third-use barrels from Burgundy and Bordeaux, rested on lees until the following summer, then blended and bottled for a cool, slow second fermentation, five years on lees and a final period on cork after disgorging.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8°C, in a white-wine glass. It suits Dover sole, dressed crab, a roast chicken or a mature Cheddar, and is drinking well now and for three to five years; no decanting. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Wiston Estate","offers":[{"title":"Default Title","offer_id":58476543705471,"sku":"HNW-6162520A","price":42.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/6162520A.jpg?v=1789923549"},{"product_id":"nv-rose-wiston-estate","title":"Rosé, Wiston Estate NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRhubarb leads, with raspberry, sour cherry and redcurrant behind it and a lift of wild rose and lemon zest. The palate is bright and dry, fine bubbles running persistently through high, refreshing acidity, and the finish turns to sherbet and hibiscus. Pinot Noir 40%, Chardonnay 30%, Meunier 30%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Goring family have owned Wiston Estate in Sussex since 1743, and it is presided over today by Harry and Pip Goring, with their son Richard and his wife Kirsty running the vineyard and winery day to day. It was Pip Goring, who grew up in South Africa's winelands, who held the conviction that the land could grow high-quality grapes, on the strength of the South Downs' similarity of soil and climate to Champagne; the original 16-acre vineyard was planted in 2006. The vineyards lie on a south-facing chalk escarpment planted to Chardonnay, Pinot Noir and Pinot Meunier, and the team works to biodynamic principles under winemaker Marcus Rayner-Ward: cover crops between alternate rows, alternated yearly for soil health, sheep grazing between the vines through winter, home-made compost and recycled pressed skins, and a Lipco tunnel sprayer that recycles spray and has cut chemical use by 40%. The chalk suits Pinot Noir and Chardonnay; Meunier prefers clay, so some is sourced from clay soils in Kent, alongside fruit from long-term partner growers across the south-east. Everything is picked by hand in late autumn and pressed whole-bunch by variety, fermented in stainless steel and rested eight months on its yeast lees before bottling the summer after harvest, when reserve wines dating back to 2009 are added to make up 20–30% of the blend, along with a small portion of still Pinot Noir for colour and deep red fruit. The wine then takes its slow second fermentation in bottle and stays on lees at a cool 9–11°C for two to four years, finished with a dosage of 8 g\/l.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. It is good with charcuterie, seared tuna, a tomato and goat's cheese tart or strawberries and cream at the other end of the meal, and is best drunk over the next two to three years. No decanting. The bottle is closed with a traditional sparkling-wine mushroom cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Wiston Estate","offers":[{"title":"Default Title","offer_id":58476545474943,"sku":"HNW-61620NVA","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/61620NVA.jpg?v=1789923660"},{"product_id":"2021-pinot-noir-bodega-thieriot-sonoma-coast-senses-wines","title":"Pinot Noir, Bodega Thieriot, Sonoma Coast, Senses Wines 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePomegranate, kirsch and mulberry open into a perfume of lilac, bergamot and jasmine tea. The palate is smooth and silky, with floral and mineral layers around an opulent core of red berry fruit, fine tannin and a fresh, lifted close. 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. Bodega Thieriot was planted in 2016 by Max and Lexi Thieriot after a long search, five miles from the Pacific and the coolest of the Senses sites, neighbouring the Platt and de Coelo vineyards and Steve Kistler's Occidental plantings; its 3.64 hectares are given over entirely to the Calera clone of Pinot Noir, and coastal breezes and lingering fog stretch the hang time so the vines build aromatic complexity and concentration while keeping their natural freshness. Only the top-quality fruit was vinified, fermented with wild indigenous yeasts in open-top vats and matured for twelve months in 100% French oak. 2021 followed a dry winter and a cool, dry spring that held the vines back and gave low yields and small berries; the fruit ripened evenly and harvest ran through temperate weather.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C. It suits roast quail, salmon with herbs, a duck ragù, or a young 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":58476546556287,"sku":"HNW-5565321D","price":117.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5565321D.jpg?v=1789923587"},{"product_id":"nv-brut-reserve-coates-seely","title":"Brut Reserve, Coates \u0026 Seely NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eMouthwatering orchard apple and lemon curd on the nose, with hints of melon and brioche behind them. Full-bodied and textured for a wine of 12%, with a steady stream of fine bubbles, high acidity, plenty of fruit and a lovely creamy finish. Pinot Noir 50%, Chardonnay 40%, Meunier 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCoates \u0026amp; Seely began in 2008, when two old friends — Nicholas Coates and Christian Seely, one from finance and one from winemaking — set out to make a sparkling wine to rival the best in the world, and found their site on the ancient chalk downlands of Hampshire. The vineyards lie on either side of a secluded V-shaped valley at 50 to 100 metres, a mile north of the chalk stream of the River Test and three miles south of the high ridge of Watership Down; the chalk soils and clay caps throw up rugged flints that hold the sun's heat and warm the topsoil, while the enclosed valley traps the last of the late-summer and early-autumn warmth to ripen the fruit. The vineyard is worked without pesticides or herbicides and with only limited fungicide, and the vines are picked by hand at optimum maturity, when crisp acidity, sweet fruit and saline minerality are in balance. Rigorous fruit selection is followed by vinification in stainless steel tanks and concrete fermentation eggs, with the second fermentation in bottle by the méthode traditionnelle; the non-vintage wines make extensive use of reserve wines from previous years and are aged between 24 and 36 months on lees, which is where the depth comes from. The house are former winners of Best Overall Wine, Best Sparkling Wine, Best Blanc de Blancs and Best Sparkling Rosé at the UK Wine Awards.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C, in a white wine glass. It has the weight for roast chicken, a creamy fish pie, smoked haddock or a wedge of aged Cheddar, and stands up to fried food as well as anything does; drink over the next two to three years. No decanting. The bottle is closed with a traditional sparkling-wine mushroom cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Coates \u0026 Seely","offers":[{"title":"Default Title","offer_id":58476546720127,"sku":"HNW-61271NVA","price":37.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/61271NVA.jpg?v=1789923660"},{"product_id":"2015-classic-cuvee-hoffmann-rathbone","title":"Classic Cuvée, Hoffmann \u0026 Rathbone 2015","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA satin mousse carries rich aromas of sweet almond, hazelnut, peach and raspberry. The palate is beautifully balanced and full of finesse, dry at 6 g\/l, with the nutty, savoury depth that seven to ten years in cellar on lees brings. Pinot Noir 60%, Chardonnay 30%, Meunier 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eHoffmann \u0026amp; Rathbone is a boutique winery in England's Sussex Weald, founded by the husband-and-wife team of Ulrich Hoffmann and Birgit Rathbone; Hoffmann spent 22 years working from the Rolf-Willy estate in Baden-Württemberg to Châteaux de Fieuzal and Haut-Gardère in Bordeaux, Artadi in Navarra and Cain Vineyards in the Napa Valley before the Sussex countryside and its cool climate kept him there. The fruit comes from Ford Farm Vineyard in East Sussex, three south-facing parcels on a single farm at 50 to 80 metres, ringed by woodland that shelters them from wind and holds the heat, on clay over sandstone; the vines are Guyot trained and farmed without herbicides, with under-vine weeding, solar panels, boreholes and a wildflower meadow, orchard and woodland kept for biodiversity, and the harvest is picked by hand into small crates, often a fortnight earlier than most. The fruit was meticulously selected and whole-bunch pressed, the juice separated from the skins in three fractions and settled naturally, then fermented over 14 days at 15°C with a selected yeast called 'sleeping beauty' that dates back to 1895 — in stainless steel, in 500 to 600-litre oak barrels, in a few chestnut barrels and in a terracotta egg. The wine was kept sur lie up to five months, settled, blended, filtered and bottled the following June, riddled periodically, and this cuvée was cellared for seven to ten years before disgorging; it is low in total sulphur and at the lower end of Brut for residual sugar.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C, in a white-wine glass. It has the weight for grilled langoustine, a roast chicken, a mushroom risotto or a hard sheep's cheese, and is drinking well now and for three to five years; no decanting. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Hoffmann \u0026 Rathbone","offers":[{"title":"Default Title","offer_id":58476546818431,"sku":"HNW-6397215A","price":48.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/6397215A.jpg?v=1789923579"},{"product_id":"nv-fitzrovia-rose-ridgeview","title":"Fitzrovia Rosé, Ridgeview NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA delicate rose-petal hue and an abundance of fine bubbles, with wild strawberry and honeyed redcurrant on the nose and real fruit-driven purity. The palate is fresh and dry, brimming with sherbet over high acidity, then balanced by a creamy, long finish. Chardonnay 68%, Pinot Noir 17%, Meunier 15%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eRidgeview was founded in Sussex in 1995 by Mike and Chris Roberts, early enough that the English sparkling wine industry barely existed; Mike Roberts was awarded an MBE in 2011 in recognition of what the estate's pioneering had contributed, and it is now led by the second generation, Tamara Roberts as chief executive and Simon Roberts as head winemaker. Ridgeview won the IWSC 'International Winemaker of the Year' in 2018, its wines have been poured at Royal occasions and State Banquets, and it is a certified B Corporation. The grapes come from the original Ridgeview vineyards, now 28 years old, and from carefully selected partner vineyards across southern England: generally south-facing, free-draining slopes in and around the South Downs, with a couple in East Anglia, on a mix of chalk, clay, gravel and sandstone between 10 and 50 metres of elevation in a cool maritime climate. Vines are trained to vertical shoot positioning and mostly Guyot pruned, with Marco Simonit advising on gentle pruning to preserve the older plantings, and all the fruit is picked by hand. Fitzrovia is made from a blend of recent vintages and reserve wines. The grapes were pressed in whole bunches to draw out the finest juice, fermented in stainless steel at 18°C to 20°C with selected Champagne yeasts, and a selection went through malolactic conversion before blending; the colour comes by the assemblage method, a perfectly judged fraction of Pinot Noir red wine added to the blend of base wines. Secondary fermentation then took place slowly and cool in underground cellars, with an average of eighteen months on lees before disgorging.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 7–9°C. It is good with smoked salmon, prawns, charcuterie, a salade niçoise or strawberries and cream, and makes an easy aperitif; drink over the next two to three years. No decanting. The bottle is sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ridgeview","offers":[{"title":"Default Title","offer_id":58476547670399,"sku":"HNW-63938NVA","price":38.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/63938NVA.jpg?v=1789923660"},{"product_id":"2023-pinot-noir-sonoma-coast-la-crema","title":"Pinot Noir, Sonoma Coast, La Crema 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eWild red cherry, plum and blackberry with a subtle note of tea, filling out into boysenberry, espresso and spice. Velvety and smooth, with well-integrated tannins and a bright acidity that drives a long finish. Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eLa Crema was founded in 1979 as La Crema Viñera, 'best of the vine', at a time when the Russian River Valley had yet to make its name for Pinot Noir and Chardonnay, and its early vintages went into learning cold-climate viticulture; the family-owned winery still works only in cool-climate appellations and has since expanded from the Russian River Valley to Monterey and Oregon's Willamette Valley, with head winemaker Craig McAllister blending Burgundian technique with Californian flair. The Sonoma Coast AVA runs from Mendocino to San Pablo Bay, and its Pacific winds, fog and wide day-to-night temperature swings let the fruit ripen slowly while holding acidity, on soils that range from clay loam near the bay to rocky, ocean-born ground on the Pacific ridges; La Crema's sustainability work is certified by Sustainability In Practice and Certified California Sustainable Winegrowing, 60% of the estate vineyards are left unplanted for natural habitat, and water is recycled and applied by precision drip. The hand-harvested grapes were fermented with selected yeasts until dry and aged five to six months in French oak, 21% of it new. Sonoma County had record winter and early spring rainfall in 2023, bud break came late in March, the season stayed cool and ran three to four weeks behind, and the long hang time built flavour while keeping acidity.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eServe at 15°C, with roast duck, grilled salmon, mushroom risotto or a soft washed-rind cheese. Drink over the next three to five years. Sealed with an agglomerate cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"La Crema","offers":[{"title":"Default Title","offer_id":58476548620671,"sku":"HNW-55685231","price":34.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/55685231.jpg?v=1789923652"}],"url":"https:\/\/www.edkawines.com\/collections\/pinot-noir-wine.oembed","provider":"Edka Wines","version":"1.0","type":"link"}