{"title":"RED WINE","description":"\u003cp\u003eReds across every weight and style: silky Pinot Noir, structured Bordeaux and Napa Cabernet, peppery Syrah, Nebbiolo from Barolo and Barbaresco, Sangiovese from Tuscany and Tempranillo from Rioja. Established names sit next to smaller growers, and every bottle shows where it falls on the light-to-full scale.\u003c\/p\u003e","products":[{"product_id":"2016-gran-reserva-904-la-rioja-alta-sa","title":"Gran Reserva 904, La Rioja Alta S.A. 2016","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eSilky and elegant, with wild strawberry, red cherry and plum wrapped in tobacco, brioche, vanilla, caramel, cedar and cinnamon blossom. Full of finesse and aromatic complexity, it runs on to a finish that seems never to end. — 90% Tempranillo, 10% Graciano\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eLa Rioja Alta was founded in 1890 in the old railway quarter of Haro by five families, and in 2022 Drinks International named it the world's fourth most admired wine brand. The Tempranillo for the 904 comes from Villalba, Briñas and Rodezno in Rioja Alta, with a little Graciano from the Montecillo vineyard at Fuenmayor for backbone; the vines are farmed sustainably, with limited treatments, reused water and insect shelters to build biodiversity. Winemaker Julio Sáenz sorts the hand-picked grapes on optical tables and ferments with indigenous yeasts, then the wine spends four years in American oak barrels made by the house's own coopers, racked by hand and candlelight every six months, before four more years in bottle.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry and pork, red meat and cheese. Drinking now after eight years of ageing at the bodega, and built to keep for decades if stored well. Decant for an hour and serve at 16–18°C. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"La Rioja Alta S.A.","offers":[{"title":"Default Title","offer_id":55718590611839,"sku":"HNW-5171316A","price":74.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-51713-gran-reserva-904-la-rioja-alta-sa.jpg?v=1790230713"},{"product_id":"2015-rioja-alavesa-phinca-la-revilla-tinto-bodegas-bhilar","title":"Rioja Alavesa, Phinca La Revilla Tinto, Bodegas Bhilar 2015","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eBalsamic notes with wild herbs, florals and a hint of nutty complexity, then very fine polished tannins and a fresh twist through a long finish. Hand-harvested, partly destemmed, foot-trodden and spontaneously fermented.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDavid Sampedro and Melanie Hickman run Bhilar from Elvillar in Rioja Alavesa, bottling parcel by parcel rather than by ageing category. This comes from several distinct vineyards David considers genuinely expressive — Rioja with the oak signature stripped away.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, poultry \u0026amp; pork and cheese. Drinking well now, with a decade or more ahead of it. Serve at 16–18°C.\u003c\/p\u003e","brand":"Bodegas Bhilar","offers":[{"title":"Default Title","offer_id":55718591562111,"sku":"HNW-5177615A","price":73.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2015_RiojaAlavesa_PhincaLaRevillaTinto_BodegasBhilar.png?v=1755807245"},{"product_id":"2016-rioja-reserva-finca-martelo-torre-de-ona","title":"Rioja Reserva, Finca Martelo, Torre de Oña 2016","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe berried fruit with liquorice, clove and a twist of pepper, and a delicate balsamic note underneath. Polished and modern rather than old-school Rioja: structured, beautifully balanced and long, with a sleek finish. Tempranillo 95%, other estate varieties 5%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eTorre de Oña is a 50-hectare estate in Rioja Alavesa owned by La Rioja Alta, and Finca Martelo is its single-vineyard wine: one plot of 60-year-old vines at 630 metres, planted north to south with a natural mix of Tempranillo, Mazuelo, Garnacha and a little Viura. Since 2005 the estate has mapped and subdivided every plot, giving each its own vinification and ageing under winemaker Alejandro López. The grapes were hand-picked into 20 kg boxes, cold-soaked for seven days, then fermented and put through malolactic in barrel with weekly bâtonnage. The wine spent 24 months in American (80%) and French (20%) oak with four traditional rackings, then six months in tank to settle the blend. 2016 was one of the longest harvests in La Rioja Alta's history, with fine weather to the end, and gave wines of unusual balance, ripeness and depth.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast lamb, grilled pork, game birds and hard cheeses. Drinking well now and built to hold for a decade or more; decant for half an hour if opening soon. Serve at 16–18°C. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"Torre de Oña","offers":[{"title":"Default Title","offer_id":55718593364351,"sku":"HNW-5172116A","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2016_RiojaReserva_FincaMartelo_TorredeOna.png?v=1755807365"},{"product_id":"2017-zero-manipulation-tollini-vineyard-peterson-winery","title":"Zero Manipulation, Tollini Vineyard, Peterson Winery 2017","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eWild red fruit with spice and a rustic minerality, then raspberry, strawberry, florals and pomegranate over a subtle structure. Carignan 73%, Grenache 22%, Syrah 5%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Tollini Vineyard in Mendocino's Redwood Valley has been in the same family three generations, now with Alvin Tollini. Fred Peterson was vineyard manager at Ridge from 1985 to 1990 before setting up on his own; Zero Manipulation is his philosophy across the range.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, red meat and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Peterson Winery","offers":[{"title":"Default Title","offer_id":55718597099903,"sku":"HNW-55645171","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2017_ZeroManipulation_TolliniVineyard_PetersonWinery.png?v=1755807458"},{"product_id":"2025-pinot-noir-martinborough-craggy-range","title":"Pinot Noir, Martinborough, Craggy Range 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDried lavender and wild thyme over red cherry, then crushed raspberry and orange zest with a savoury undertow. Delicate, supple and approachable — 100% Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCraggy Range was founded in 1998 by Terry and Mary Peabody beneath Te Mata Peak in Hawke's Bay, but this fruit comes from their Martinborough vineyard in the Wairarapa, at the south-eastern tip of the North Island, where layers of ancient weathered volcanic ash give Pinot Noir real complexity and length. Hand-harvested and fully destemmed, it was fermented with a mix of selected and indigenous yeasts in open-topped tanks and French oak vats, then aged eight months in French barriques, 21% new. Winemaker Ben Tombs; the estate is SWNZ-certified sustainable.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, duck, mushroom dishes and softer cheeses. Under screwcap and made to enjoy young — drink over the next three to four years. Serve lightly chilled at 14–16°C. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Craggy Range Winery","offers":[{"title":"Default Title","offer_id":55718609912191,"sku":"HNW-5469125A","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-54691-pinot-noir-martinborough-craggy-range.jpg?v=1790230713"},{"product_id":"2020-barbaresco-tulin-pelissero","title":"Barbaresco, Tulin, Pelissero 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePerfumed red fruit, rose and tea with harmonious oak and refined tannins framing a palate of real mineral expression.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Cascina Tolina vineyard is a single contiguous plot across Treiso and Neviglie. The Pelissero family have farmed the Langhe for generations from their base in Treiso, at the heart of the Barbaresco zone.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and pasta. Drinking well now, with a decade or more ahead of it. Serve at 18°C.\u003c\/p\u003e","brand":"Pelissero","offers":[{"title":"Default Title","offer_id":55718617121151,"sku":"HNW-5278120A","price":60.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2020_Barbaresco_Tulin_Pelissero.png?v=1755807292"},{"product_id":"2020-barolo-cerequio-vietti","title":"Barolo, Cerequio, Vietti 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eStrawberry, plum and cherry with rose petal sitting above them. Full and complex on the palate, finesse and structure held in balance, with a balsamic note on a long, harmonious finish. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Vietti family has made wine from the heart of the Langhe since the 1800s, when Carlo Vietti established the winery in the medieval village of Castiglione Falletto; in 1961 the estate produced one of the very first single-vineyard Barolo crus, Rocche di Castiglione, and in 2016 the Krause family took ownership. The fruit comes from a one-hectare plot in the historic Cerequio vineyard in the commune of Barolo, at around 320 metres with a southern exposure, the vines averaging 36 years and planted at 4,600 per hectare in limestone and clay-rich soils with elements of Marne di Sant'Agata, cultivated sustainably and hand-harvested in October. Skin-contact fermentation lasted around four weeks in steel, including pre- and post-ferment maceration with the traditional submerged-cap method; malolactic conversion took place in oak and the wine matured for 32 months in Slavonian and French oak casks before being bottled without filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C and decant two hours ahead. Braised beef in Barolo, roast hare, truffled tajarin and aged Castelmagno all suit it. Approachable now with air, and at its best over the next ten to twenty years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Vietti","offers":[{"title":"Default Title","offer_id":55718617809279,"sku":"HNW-5279520D","price":223.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2020_Barolo_Cerequio_Vietti.png?v=1755807132"},{"product_id":"2020-pinot-noir-gps-series-walker-bay-kershaw-wines","title":"Pinot Noir, G.P.S. Series, Walker Bay, Kershaw Wines 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCaptivating florals underscored by purity and focus — black cherry, pomegranate, rose petal and raspberry framed by fine tannins.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eG.P.S. stands for Grape Positioning System: small parcels selected from carefully chosen vineyards and bottled separately. Richard Kershaw MW trained as a chef in Sheffield before discovering wine; his wines are made in tiny quantities.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, red meat and cheese. Ready now, and will hold for a few years yet. Serve at 14–16°C.\u003c\/p\u003e","brand":"Kershaw Wines","offers":[{"title":"Default Title","offer_id":55718622888319,"sku":"HNW-5540020A","price":47.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2020_PinotNoir_G.P.S.Series_WalkerBay_KershawWines.png?v=1755807325"},{"product_id":"2021-priorat-plus-7-finca-mas-blanc-bodegas-pinord","title":"Priorat +7, Finca Mas Blanc, Bodegas Pinord 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe, dense black fruit with vanilla and chocolate aromas over a full-bodied but elegant palate, rich and silky with a long, smooth finish. Generous and intense, with a note of raisined plum and truffle — 75% Garnacha, 20% Cabernet Sauvignon, 5% Syrah.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Tetas family have more than 150 years of winemaking in Penedès and bought the 18-hectare Mas Blanc estate, between Bellmunt and Falset in Priorat, in the 1990s, terracing the slopes and building a new winery. The vines grow in llicorella slate, which holds the day's heat and radiates it back at night, ripening the grapes fully while southerly and northerly winds keep them fresh. Farmed organically and biodynamically — in 2007 Pinord became the first Spanish winery to hold Demeter certification — the grapes are picked by hand and each variety fermented separately in stainless steel for 18 days, then aged 12 months in American and French oak and a further 12 months in bottle under winemaker Josep Tetas.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and rich and creamy dishes. Built for the long term — decades, if kept well — and worth an hour in a decanter if opened young. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Pinord","offers":[{"title":"Default Title","offer_id":55718623019391,"sku":"HNW-5175521A","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-51755-priorat-plus-7-finca-mas-blanc-bodegas-pinord.jpg?v=1790230714"},{"product_id":"2022-chianti-classico-gran-selezione-la-prima-castello-vicchiomaggio","title":"Chianti Classico Gran Selezione, La Prima, Castello Vicchiomaggio 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eA layered nose of red and black berries with a twist of lemon, tobacco leaf and a touch of toasted oak. Full, velvety and complex on a supremely smooth palate, finishing fresh and elegant — 90% Sangiovese, 10% Merlot.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCastello Vicchiomaggio traces its origins to the fifth century; the Matta family bought the estate in 1964 and restored it, and today 32 of its 150 hectares are under vine, farmed sustainably under VIVA certification. La Prima is a single vineyard of marl and clay soils, and Gran Selezione is the summit of the Chianti Classico pyramid: estate or single-vineyard fruit only, stricter standards, and no release until 30 months after harvest. Winemaker John Matta, four times IWSC Italian Winemaker of the Year, fermented this with wild yeasts in temperature-controlled tanks with regular pump-overs, then aged it 20 months in French oak barriques and a further year in bottle.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and pasta. Drinking well now and will reward a decade or more in the cellar; decant for an hour if opening young. Serve at 18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Castello Vicchiomaggio","offers":[{"title":"Default Title","offer_id":55718632423807,"sku":"HNW-5221122A","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-52211-chianti-classico-gran-selezione-la-prima-castello-vicch.jpg?v=1790230715"},{"product_id":"2023-hautes-cotes-de-nuits-domaine-les-astrelles","title":"Hautes-Côtes de Nuits, Domaine Les Astrelles 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDeliciously fresh Pinot Noir, with refined tannins and pure raspberry and cherry fruit, a touch of subtle spice and mineral tones underneath — 100% Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDomaine Les Astrelles sits in the heart of Gevrey-Chambertin, its name a fusion of ‘astre’ (star) and ‘parcelles’ — a mosaic of plots and lieux-dits, each with its own character. Jean-Marie and Isabelle Chapier took over the 11-hectare domaine from Pierre Naigeon in 2019; it has been certified organic since that year and the vines are mostly over 50 years old. This cuvée comes from the Hautes-Côtes de Nuits, on the higher slopes of the escarpment just behind Gevrey, on clay-limestone with large chalky pebbles, where yields are kept to five or six bunches a vine and the fruit is hand-picked into shallow bins. Cellar master Julien Millet works with minimal intervention and low sulphur, fermenting with wild yeasts and ageing the wine 15 months in French oak barriques.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry and pork, red meat and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Domaine Les Astrelles","offers":[{"title":"Default Title","offer_id":55718634848639,"sku":"HNW-5033323A","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-50333-hautes-cotes-de-nuits-domaine-les-astrelles.jpg?v=1790230716"},{"product_id":"2021-pinot-noir-mcm88-russian-river-valley-senses-wines","title":"Pinot Noir, MCM88, Russian River Valley, Senses Wines 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack raspberry and pomegranate layered with lavender, rose oil and wild sage, closing on mineral and earthy notes with a floral lift. Rich and concentrated, a bolder style of Pinot Noir, though the tannins stay fine and the finish is long rather than heavy. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSenses Wines was founded in 2011 by three childhood friends, Christopher, Max and Myles, who work with winemaker Thomas Rivers Brown on vineyards near Occidental, where they grew up. MCM88 takes its name from the founders' initials and their birth year, and comes from Perry Ranch, a block of the vineyard formerly known as Keefer Ranch and once farmed by Kosta Browne: it lies in Green Valley, a sub-AVA in the heart of the Russian River Valley, covers just over five hectares planted in 1996 to clones Pommard 4, 114, 777 and 23, sits on free-draining sandy-loam Goldridge soil, and is cooled by dense morning fog drawn in from the Petaluma Gap. The grapes were fermented whole-berry in open-top vats with wild vineyard yeasts and matured for ten months in French oak, 35% of it new. 2021 began with a dry winter and a cool, dry spring that kept the vines dormant late and slowed growth, giving low yields of small berries with concentrated flavour, colour and texture; harvest ran in temperate weather throughout.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C. Try it with roast duck, pork belly, a mushroom and thyme tart, or an aged Comté. Drink over the next five to ten years; half an hour in a decanter is enough. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Senses Wines","offers":[{"title":"Default Title","offer_id":55718637896063,"sku":"HNW-5565121D","price":107.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_PinotNoir_MCM88_RussianRiverValley_SensesWines.png?v=1755807173"},{"product_id":"2021-pinot-noir-the-paringa-single-vineyard-paringa-estate","title":"Pinot Noir, The Paringa Single Vineyard, Paringa Estate 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSpice and dark cherry lead, with charry oak and the mocha and coffee notes that come from barrel fermentation, and strawberry and violet lifting the aromatics. The palate is rich and ripe over a silky texture, firm fine-grained tannins giving it shape and length. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eParinga Estate sits in the heart of Victoria's Mornington Peninsula and is one of the most highly awarded boutique wineries in Australia, its wines paying homage to Burgundy in style; James Halliday has called it 'one of the best, if not the best, wineries on the Peninsula'. Lindsay McCall founded it in 1984 on a derelict orchard and made the first vintage in 1988. This fruit comes from the block known as The Home Block, planted in 1985 beside the cellar door, north facing at 146 metres on the red volcanic Ferrasol soil typical of the area. Hand-picked grapes were fully destemmed and cold soaked for four days before inoculation, then spent 14 days on skins in open fermenters with gentle plunging, followed by 10 months in French oak barrels.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C, decanted half an hour ahead. Good with roast duck, pork belly, mushroom risotto or a washed-rind cheese. Drinking well now and over the next five to eight years. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Paringa Estate","offers":[{"title":"Default Title","offer_id":55718639567231,"sku":"HNW-5486821A","price":82.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_PinotNoir_TheParingaSingleVineyard_ParingaEstate.png?v=1755807225"},{"product_id":"2021-syrah-grenache-creation-wines","title":"Syrah \/ Grenache, Creation Wines 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePlush and generous, with ripe plum, black pepper, tapenade and a savoury umami note. Syrah 75%, Grenache 25%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Syrah and Grenache blocks run north-south at around 270 metres on the Hemel-en-Aarde Ridge. Jean-Claude Martin and Carolyn Martin found this cool-climate site in 2002 and have spent two decades proving what Walker Bay can do.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, spicy dishes and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Creation Wines","offers":[{"title":"Default Title","offer_id":55718641271167,"sku":"HNW-5543021A","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_Syrah_Grenache_CreationWines.png?v=1755807419"},{"product_id":"2022-tinto-pesquera-crianza-tinto-pesquera","title":"Tinto Pesquera Crianza, Tinto Pesquera 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eIntense aromas of ripe red fruits, with hints of vanilla and spice. Rich and velvety, with flavors of black cherry, plum, and a touch of oak.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eTinto Pesquera, founded by Alejandro Fernández in the 1970s, is located in Ribera del Duero, Spain. Known for pioneering the region's reputation, the winery focuses on Tempranillo, producing wines with depth and character.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, poultry \u0026amp; pork and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Bodegas Alejandro Fernández","offers":[{"title":"Default Title","offer_id":55718641533311,"sku":"ARM-A22PSCRI06B","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_TintoPesqueraCrianza_TintoPesquera.png?v=1755807411"},{"product_id":"2022-merlot-cabernet-sauvignon-petit-verdot-magna-cum-laude-banfi","title":"Magna Cum Laude, Banfi 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRed fruit with intense cherry, backed by liquorice and pepper spice over a broad structure. Merlot 35%, Cabernet Sauvignon 26%, Petit Verdot 24%, with Syrah.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eGrown across soils from pebbly sandy clay to calcareous clay. Banfi was founded in 1978 by the Italian-American Mariani brothers with Ezio Rivella, and did much to modernise Tuscan winemaking.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and pasta. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Banfi","offers":[{"title":"Default Title","offer_id":55718652019071,"sku":"HNW-5300422A","price":29.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Merlot_CabernetSauvignon_PetitVerdot_MagnaCumLaude_Banfi.png?v=1755807403"},{"product_id":"2022-savigny-les-beaune-1er-cru-sylvain-debord","title":"Savigny-lès-Beaune 1er Cru, Sylvain Debord 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePerfumed and refined, with dark cherry and spice over a fine structure and a long, charming finish. Whole-bunch fermented with wild yeasts over three weeks.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThree east-facing plots within the Savigny-lès-Beaune Premier Cru, catching the gentle early morning sun. Sylvain Debord trained at Beaune and worked alongside Nicolas Potel from 2006, farming a network of partner vineyards with a deliberately minimal hand.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, red meat and cheese. Drinking well now, with a decade or more ahead of it. Serve at 16°C.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":55718655197567,"sku":"HNW-5035822A","price":52.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Savigny-Les-Beaune1erCru_SylvainDebord.png?v=1755807318"},{"product_id":"2023-oltresogno-campo-alle-comete","title":"Oltresogno, Campo alle Comete 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eSilky and smooth, with wild-berried fruit, cherry and spice, the tannins fine and well integrated.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe oldest vines at Campo alle Comete are planted around the cellar itself, at the foot of the Castagneto Carducci hill in Bolgheri. The estate's entry into an appellation that made its name on Bordeaux varieties by the Tyrrhenian Sea.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and pasta. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Campo alle Comete","offers":[{"title":"Default Title","offer_id":55718658834815,"sku":"HNW-5206423A","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_CabernetSauvignon_Toscana_CampoalleComete.png?v=1755807461"},{"product_id":"2023-moulin-a-vent-les-greneriers-domaine-de-colonat","title":"Moulin-à-Vent Les Grenèriers, Domaine de Colonat 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe, generous Moulin-à-Vent brimming with blackberry fruit, darker and firmer than Beaujolais' reputation suggests. Mouth-filling, with plenty of gentle tannin behind the fruit and the structure to age. Gamay 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDomaine de Colonat has passed from father to son since 1828; Thomas Collonge, the seventh generation, has run the 12-hectare estate with his wife Julie since taking over from his parents from 2008, farming across seven Beaujolais appellations. He began converting to organics in 2017 — a third of the estate is now certified — and the whole domaine is HVE-certified. Les Grenèriers is a clay lieu-dit in Moulin-à-Vent planted with vines over 60 years old. The grapes are hand-picked and sorted, 80% destemmed, and macerated around 15 days at 25–30°C with light pump-overs; the wine is then raised 70% in concrete and 30% in oak casks.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with grilled and sauced red meats, roast chicken and soft, creamy cheeses such as Saint-Marcellin. Drinking well now and will develop for eight to ten years. Serve at 14–16°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine de Colonat","offers":[{"title":"Default Title","offer_id":55718660473215,"sku":"HNW-5031223A","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_Moulin-i-VentLesGreneriers_DomainedeColonat.png?v=1755807404"},{"product_id":"2023-refosco-dal-peduncolo-rosso-pucino-collavini","title":"Refosco dal Peduncolo Rosso Pucino, Collavini 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eBriary fruit and raspberry with a hint of liquorice — light-bodied, balanced, with delicate herbaceous notes into a fresh, elegant finish. Cold-macerated at 4°C for a week.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eRefosco is Friuli's own red and barely known outside it. Collavini was founded by Eugenio Collavini in 1896 and remains family-owned, working the hills along the Slovenian border.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, red meat and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Collavini","offers":[{"title":"Default Title","offer_id":55718661947775,"sku":"HNW-5265623A","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_RefoscodalPeduncoloRossoPucino_Collavini.png?v=1755807476"},{"product_id":"2023-roasted-slope-syrah-viognier-andrew-murray-vineyards","title":"Roasted Slope Syrah\/Viognier, Andrew Murray Vineyards 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDark and brooding: black cherry layered with roasted tomato, flowers, cocoa and toasty oak. Rich, velvety and voluptuous on the palate, with a deliciously long finish. Syrah 92%, Viognier 8%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAndrew Murray abandoned palaeontology at Berkeley after falling for Syrah and Viognier on a trip through the Rhône in the late 1980s, interned in Australia in 1992, took a viticulture degree at UC Davis and founded his winery in the Santa Ynez Valley. Roasted Slope — the literal translation of Côte-Rôtie — exists because of a nursery mistake in 1996 that inter-planted a Syrah vineyard with around 8% Viognier; rather than pull it out, he co-ferments the two just as they do in the northern Rhône. Santa Barbara County's transverse mountain ranges funnel cold Pacific wind across the sandy, gravelly ancient sea-bed soils, and the cordon-pruned vines are farmed to organic and biodynamic principles under SIP sustainability certification, all hand-harvested. The fruit was fermented part whole-cluster in small open vats with the Viognier added as whole bunches, punched down by hand no more than twice a day, then aged 18 months in barrel where malolactic happened naturally.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast lamb, peppered steak, duck and grilled aubergine. Drinking well now with five to ten years ahead; decant for an hour. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Andrew Murray Vineyards","offers":[{"title":"Default Title","offer_id":55718662930815,"sku":"HNW-55666231","price":48.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_Syrah_Viognier_RoastedSlope_SantaBarbara_rewMurrayVineyards.png?v=1755807324"},{"product_id":"2022-cote-rotie-maison-rouge-domaine-georges-vernay","title":"Côte-Rôtie, Maison Rouge, Domaine Georges Vernay 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBeautifully perfumed, with concentrated black olive lifted by eucalyptus and lavender over pure, deep red fruit from old vines and a thread of spice. Power sits alongside elegance: the tannins are silky and smooth, the structure fine and layered, and toasted notes carry a long, persistent finish. Syrah 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eGeorges Vernay, known as the King of Condrieu, led the growth and worldwide recognition of that small appellation in the 1950s; the estate now covers 22 hectares, six of them in Côte-Rôtie. His daughter Christine has run the winemaking since 1997, and in 2019 the domaine was awarded three stars by La Revue du Vin de France. Maison Rouge takes its name from a small red house at the foot of this steep lieu-dit: two hectares of sandy granite terraces in the south of the appellation, Guyot-trained vines averaging 50 years and planted at 10,000 per hectare, worked by hand without weed killers and certified organic. The grapes were destemmed and fermented in oak vats for three to four weeks, then matured for 24 months in oak barrels, 30% of them new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C, decanted an hour ahead. Roast lamb with rosemary, venison, duck with olives or a mature hard cheese. Approachable now with air, at its best from around 2027 and built to develop for fifteen years or more.\u003c\/p\u003e","brand":"Domaine Georges Vernay","offers":[{"title":"Default Title","offer_id":55718663651711,"sku":"HNW-4620722A","price":160.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-46207-cote-rotie-maison-rouge-domaine-georges-vernay.jpg?v=1790230760"},{"product_id":"2021-gran-enemigo-single-vineyard-agrelo-el-enemigo","title":"Gran Enemigo Single Vineyard Agrelo, El Enemigo 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFresh raspberry and blueberry intertwined with herbs, sandalwood, bell pepper and mint, over a refined, precise tannin structure. Cabernet Franc 85%, Malbec 15%, harvested across five passes spanning six weeks and fermented in concrete.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eEl Enemigo was founded in 2010 by Adrianna Catena, daughter of Nicolás Catena Zapata, with Alejandro Vigil, head winemaker at Catena Zapata. Agrelo is deep clay in the Piedemonte — the site that made the case for Argentine Cabernet Franc.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, lamb and risotto. Drinking well now, with a decade or more ahead of it. Serve at 16–18°C; decant 1–2 hours for optimal expression.\u003c\/p\u003e","brand":"El Enemigo","offers":[{"title":"Default Title","offer_id":56045677871487,"sku":"HNW-5865121A","price":70.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_CabernetFranc_GranEnemigoAgrelo_ElEnemigo_40dbc7ce-e10b-4a5c-95c0-c1bc1028af2c.png?v=1757625615"},{"product_id":"2024-bastardo-old-vines-from-patagonia-matias-riccitelli","title":"Bastardo, Old Vines from Patagonia, Matías Riccitelli 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePale and light-bodied but with real structure: wild red berries and a mineral streak, lifted by spicy, floral notes. Refreshing and silky, with aromatic complexity and a long finish — 100% Bastardo.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eMatías Riccitelli, son of the renowned winemaker Jorge Riccitelli, set up his own winery in 2009 after vintages at some of Argentina's top estates and around the world; it was named in the Top 100 of the World's Best Vineyards in 2025. This wine comes from ungrafted, low-yielding vines planted in the early 1970s at Allen and Ingeniero Huergo in Rio Negro, Patagonia, roughly halfway between the Andes and the Atlantic, where intense sunlight and cold nights at 39° south stretch out the ripening season. Bastardo is Trousseau under another name, a dark-skinned variety from the Jura. The vines are farmed on organic principles and picked by hand; 30% whole bunches go into small French oak vats with indigenous yeasts at 26–28°C, and the wine spends eight months in French oak before bottling without fining or filtration.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry and pork, risotto and cheese. Drinking well now, with a decade or more ahead of it. Serve lightly chilled at 14–15°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Matías Riccitelli","offers":[{"title":"Default Title","offer_id":56045679575423,"sku":"HNW-5851424A","price":42.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2024-bastardo-riccitelli-square.png?v=1791401924"},{"product_id":"2019-the-armagh-clare-valley-shiraz-jim-barry","title":"'The Armagh' Clare Valley Shiraz, Jim Barry 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eComplex and intense: rich dark fruit, mocha and garden herbs on the nose, then concentrated black cherry and blackberry on the palate with mocha oak, dark chocolate and a hint of aniseed. Fine tannins wrap the fruit in a velvety texture, and the wine has great power, length and poise. Shiraz 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJim Barry was the first qualified winemaker in the Clare Valley, graduating in oenology from Roseworthy Agricultural College in 1947, and did much to establish the region as a benchmark for Riesling and one of Australia's premier wine regions. Founded in 1959, Jim Barry Wines is still family owned: Jim's son Peter became managing director in 1985, and Peter's children Tom, Sam and Olivia are now winemaker, commercial manager and brand ambassador; the winery was named 2020 Winery of the Year at the Halliday Wine Companion Awards. The Armagh vineyard was named by Irish settlers who arrived in 1849, and Jim Barry bought it in 1968 and planted it with Shiraz. The low-yielding vines, under 27 hectolitres per hectare, grow in sandy gravel on a north-west facing slope that acts as a natural sun trap, and the wide day-to-night temperature swing ripens the tannins evenly. The hand-harvested grapes were sorted, destemmed and crushed, then fermented for eight days in small two-tonne open-top fermenters with heading-down boards and twice-daily pump-overs; malolactic conversion took place in barrel and the wine matured for 16 months in hogsheads, 60% French and 40% American oak.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C and decant for an hour or two. Slow-roast shoulder of lamb, rib of beef, venison or a mature Cheddar. Approachable now with air and built to develop for twenty years and more. Sealed under screwcap. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Jim Barry Wines","offers":[{"title":"Default Title","offer_id":56045682721151,"sku":"HNW-5445319A","price":240.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2019_Shiraz_TheArmagh_JimBarryWines_827283a6-bfb2-453a-9f24-e37563dbbd6f.png?v=1757625676"},{"product_id":"2017-5eme-cru-classe-pauillac-chateau-batailley","title":"5ème Cru Classé Pauillac, Château Batailley 2017","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCedar, sweet blackcurrant and raspberry coulis with fruitcake depth and smoky tobacco and liquorice. Full-bodied with abundant ripe tannin. Cabernet Sauvignon 80%, Merlot 17%, Petit Verdot 3%, aged in French oak with 60% new.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eBatailley is among the oldest estates in Pauillac, its name taken from a battle of the Hundred Years' War fought on the plateau running down to Château Latour. Sixty hectares dominated by Cabernet Sauvignon, and the flagship of the Castéja family.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, lamb, game and cheese. Built for the long term — decades, if kept well. Serve at 16–18°C; consider decanting for 1 hour.\u003c\/p\u003e","brand":"Château Batailley","offers":[{"title":"Default Title","offer_id":56045685899647,"sku":"HNW-4212117A","price":62.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2017_ChateauBatailley_5emeCruClasse_Pauillac_ec5514e2-c381-4092-bc91-b65bdfca00e3.png?v=1757625710"},{"product_id":"2019-mazis-chambertin-grand-cru-domaine-pierre-naigeon","title":"Mazis-Chambertin Grand Cru, Domaine Pierre Naigeon 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eViolet, vanilla and black cherry with exceptional charm, then delicate toast beneath pure fruit and rich, dense tannin through a long finish. Pinot Noir, fermented with wild yeasts from the skins.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eMazis-Chambertin is one of nine Grands Crus in Gevrey-Chambertin, on a gentle east-facing slope adjoining Chambertin itself. The Naigeon family have been in the village more than 150 years and began making wine in 1890.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, risotto and cheese. Built for the long term — decades, if kept well. Serve at 15–16°C; decant 1–2 hours in youth to open aromatics and refine texture.\u003c\/p\u003e","brand":"Pierre Naigeon","offers":[{"title":"Default Title","offer_id":56045685997951,"sku":"HNW-4437019A","price":230.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2019_Mazys-ChambertinGr_Cru_DomainePierreNaigeon_a597eada-d704-4fb1-beaf-b2a8d2592280.png?v=1757625717"},{"product_id":"2021-cornas-domaine-de-saint-pierre-paul-jaboulet-aine","title":"Cornas, Domaine de Saint Pierre, Paul Jaboulet Aîné 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFull-bodied yet elegant, with raspberry, Morello cherry and a subtle smokiness over a beautifully balanced structure. Fully destemmed, three weeks' maceration with daily pump-overs.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCornas means 'scorched earth' in Celtic, a clue to the exposure. Jaboulet was founded in 1834 and farms seven northern Rhône appellations; the Frey family bought it in 2006, with Caroline Frey now making the wines.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, game and cheese. Built for the long term — decades, if kept well. Serve at 16–18°C to highlight its structure and aromatic precision.\u003c\/p\u003e","brand":"Paul Jaboulet Aîné","offers":[{"title":"Default Title","offer_id":56045686063487,"sku":"HNW-5965021A","price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_Cornas_DomainedeSaintPierre_PaulJabouletAi_ne_1af45ece-6895-4bd7-89e6-ce67a0f935d0.png?v=1757625722"},{"product_id":"2021-cornas-les-eygats-domaine-courbis","title":"Cornas, Les Eygats, Domaine Courbis 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eOpulent and complex, this Cornas reveals black fruits, liquorice, and wild herbs, complemented by fresh mineral and graphite notes through a long, textured finish. Concentrated aromas of black cherry, blackberry, liquorice, wild thyme, and crushed stone, underlined by graphite and a hint of oak spice. Rich and opulent, with layers of dark fruits, liquorice, and smoky mineral notes. Vinified in stainless steel at 30–32°C for 12–15 days before malolactic fermentation and ageing 18 months in 50% French oak barrels (35% new) and 50% vats. The result is a Cornas of depth and structure, balanced by freshness and fine-grained tannins. Contains sulphites.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDomaine Courbis traces its origins to the 16th century and has been passed down through generations since the early 1900s. Today, it is led by brothers Laurent and Dominique Courbis, who oversee 41 hectares of vineyards across Cornas and Saint-Joseph. Laurent crafts the wines, while Dominique manages the steep granite vineyards. Their combination of traditional viticulture and modern winemaking yields wines of purity and polish, earning international acclaim for their balance of power and finesse.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with lamb and pasta. Built for the long term — decades, if kept well. Serve at 16–18°C.\u003c\/p\u003e","brand":"Domaine Courbis","offers":[{"title":"Default Title","offer_id":56045686161791,"sku":"HNW-4615821A","price":53.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_Cornas_LesEygats_DomaineCourbis_f19dba66-bb9b-4366-81d6-4aa954ac107d.png?v=1757625727"},{"product_id":"2017-margaux-brio-de-cantenac-brown-chateau-cantenac-brown","title":"Margaux, Brio de Cantenac Brown, Château Cantenac Brown 2017","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eTextured and opulent, with red fruit and dark chocolate, full and round, the tannins seamlessly integrated. Merlot 49%, Cabernet Sauvignon 40%, Cabernet Franc 11%, macerated three weeks.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe second wine of Château Cantenac Brown, a Third Growth whose Tudor-style château is the most eccentric building in the Médoc — built by John-Lewis Brown in the early 1800s as a nod to his Scottish origins. Farmed sustainably with plant-based fertilisers only.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, game and pasta. Built for the long term — decades, if kept well. Serve at 16–18°C.\u003c\/p\u003e","brand":"Château Cantenac Brown","offers":[{"title":"Default Title","offer_id":56045686718847,"sku":"HNW-4114817A","price":40.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2017_ChateauCantenacBrown_BriOdeCantenacBrown_Margaux_576c91bd-ea88-4890-a930-6045bad8d9a6.png?v=1757625740"},{"product_id":"2020-lalande-de-pomerol-chateau-pont-de-guitres","title":"Lalande-de-Pomerol, Château Pont de Guitres 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eA generous nose of red and black fruit with a hint of spice, then silky and balanced with concentrated fruit and a long finish. Merlot 80%, Cabernet Franc 20%, macerated up to thirty days.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eLalande-de-Pomerol sits across the stream from Pomerol on similar sandy, gravelly clay. The Rousselot family have farmed here for generations, Rémy taking over from his parents in 1986 and expanding steadily since.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, lamb, game and pasta. Built for the long term — decades, if kept well. Serve at 16–18°C.\u003c\/p\u003e","brand":"Château au Pont de Guitres","offers":[{"title":"Default Title","offer_id":56045687472511,"sku":"HNW-4220220A","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2020_ChateauPontdeGuitres_Lal_edePomerol_dd068da1-43de-4184-a576-5c567b4ca0ca.png?v=1757625751"},{"product_id":"2023-gevrey-chambertin-domaine-les-astrelles","title":"Gevrey-Chambertin, Domaine Les Astrelles 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRefined, concentrated and structured, with real depth of flavour: wild red berries, cherry and raspberry, then a hint of spice on a long, velvety finish. Village Gevrey with the weight the name promises — 100% Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eLes Astrelles sits in the heart of Gevrey-Chambertin and takes its name from astre, a star, and les parcelles — the mosaic of small plots and lieux-dits the estate farms, each with its own character. Jean Marie and Isabelle Chapier took over the 11-hectare domaine from Pierre Naigeon in 2019 and have been investing since, with a new winery built for the 2024 vintage; the estate has been certified organic since 2019. The vines, mostly over 50 years old, are Guyot-trained on clay and limestone strewn with chalky pebbles, worked with ploughing, pruning and green harvests, and picked by hand at full ripeness. Cellar master Julien Millet, son of the former Comtes de Vogüé winemaker François Millet, ferments with indigenous yeasts, keeps sulphur low and matures the wine 15 months in French oak barriques.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry and pork, risotto and cheese. Drinking well now, with a decade or more ahead of it. Decant for an hour if opening young; serve at 14–16°C, slightly cool, to highlight finesse and aromatic clarity. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Domaine Les Astrelles","offers":[{"title":"Default Title","offer_id":56045688815999,"sku":"HNW-5033223A","price":81.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-50332-domaines-les-astrelles-gevrey-chambertin.jpg?v=1790230762"},{"product_id":"2022-sancerre-rouge-domaine-serge-laloue","title":"Sancerre Rouge, Domaine Serge Laloue 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRaspberry, wild strawberry and red fruit leading to a supple, velvety palate with a touch of cherry-praline on the finish. Pure Pinot Noir — red Sancerre, which surprises most people.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eSerge Laloue established the domaine in Thauvenay, five kilometres south of Sancerre, in the 1960s. Christine and Franck have run it since the 1990s, now joined by Franck's son Clément. This comes from three hectares of thirty-five-year-old vines.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast chicken, pork, pasta and mushroom risotto. Ready now, and will hold for a few years yet. Serve at 14–16°C.\u003c\/p\u003e","brand":"Domaine Serge Laloue","offers":[{"title":"Default Title","offer_id":56045690945919,"sku":"HNW-50742221","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_SancerreRouge_DomaineSergeLaloue_08fe8724-4f07-44ef-bcba-a0909bc9c994.png?v=1757625785"},{"product_id":"2018-sangiovese-di-rubicone-tauleto-umberto-cesari","title":"Sangiovese di Rubicone, Tauleto, Umberto Cesari 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eMajestic and complex, revealing wild berry and black cherry aromas layered with rose petal, spice, and leather, leading to a full-bodied, velvety finish of impressive length. Complex bouquet of ripe black cherry, plum, dried rose petals, incense, and balsamic spice. Opulent and full-bodied with layers of red and black fruit, pipe tobacco, vanilla, and savoury graphite notes. The grapes were hand-harvested and air-dried for two weeks before fermentation. The wine underwent extended maceration in temperature-controlled fermenters and aged for 24 months in 225L Allier oak barriques and tonneaux, followed by six months in bottle before release. The result is a structured yet supple wine with rich texture and a long, spicy finish. Contains sulphites.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eEstablished in 1965 by Umberto and Giuliana Cesari, this family-owned estate in Emilia-Romagna has grown from 20 to 355 hectares of vineyards across eight distinct sites: La Casetta, Parolino, Ca Grande, Laurento, Liano, Claterna, Miravalle, and Tauleto. Each vineyard benefits from its own unique microclimate, ideal for cultivating Sangiovese of character and finesse. Certified sustainable under the SQNPI program, Umberto Cesari has been named IWSC Italian Winemaker of the Year four times in the last 15 years. Today, the estate is led by Umberto's son, Gianmaria Cesari, who continues the family's mission to elevate Sangiovese as a premium expression of Emilia-Romagna terroir.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, game and cheese. Drinking well now, with a decade or more ahead of it. Serve at 16–18°C.\u003c\/p\u003e","brand":"Umberto Cesari","offers":[{"title":"Default Title","offer_id":56045699826047,"sku":"HNW-5268018A","price":49.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2018_Sangiovese_Rubicone_Tauleto_UmbertoCesari_70c2989c-7dbe-4877-b62d-54f0ed72cada.png?v=1757625919"},{"product_id":"2020-barolo-sarmassa-brezza","title":"Barolo, Sarmassa, Brezza 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eMuscular yet elegant, this organic Barolo offers complex aromas of red fruits, violet, leather, liquorice, and herbs, underpinned by fine tannins and long, savoury length. Complex aromas of red berries, violet, liquorice, leather, and subtle herbal notes, evolving with earthy and menthol tones. Elegant yet structured with layers of red fruit and spice balanced by fine-grained tannins. The must was fermented with minimal sulphur and macerated for 10–15 days with regular pump-overs for gentle extraction. After malolactic conversion in cement vats at 18°C, the wine matured for two years in large Slavonian oak casks (15–30 hL). This approach yields purity, balance, and a savoury, gamey character distinctive of Sarmassa. Contains sulphites.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Brezza family owns 12.5 hectares of vineyards divided among Barolo's key Crus — Cannubi, Castellero, and Sarmassa — along with additional sites in Monforte d’Alba, Novello, and Santa Rosalia near Alba. The estate has been certified organic since 2015, reflecting its long-standing commitment to environmentally friendly viticulture. Winemaker Enzo Brezza champions a traditional, minimalist approach to highlight Nebbiolo's purity and terroir expression. Wines are bottled with glass Vinolok closures to preserve freshness and authenticity.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, game and pasta. Drinking well now, with a decade or more ahead of it. Serve at 16–18°C.\u003c\/p\u003e","brand":"Brezza Giacomo e Figli dal 1885","offers":[{"title":"Default Title","offer_id":56045701890431,"sku":"HNW-5261720A","price":56.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2020_Barolo_Sarmassa_Brezza_f3c536f8-39de-4fe1-9388-f6796139e3e1.png?v=1757625932"},{"product_id":"2023-agostino-petri-chianti-classico-riserva-castello-vicchiomaggio","title":"Agostino Petri Chianti Classico Riserva, Castello Vicchiomaggio 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePerfumed and elegant, with dark cherry and violet lifted by a touch of cedar. Opulent on the palate, the fine tannins wrapping layers of fruit into a smooth, velvety finish — 90% Sangiovese, 10% Cabernet Sauvignon.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCastello Vicchiomaggio traces its origins to the fifth century; the Matta family bought and restored the estate in 1964, and today 32 of its 150 hectares are under vine, farmed sustainably under VIVA certification. The Agostino Petri vineyard sits at 255 to 265 metres in the heart of Chianti Classico, densely planted and Guyot-pruned for low yields on soils with a high share of heavy, water-retaining clay that gives bold Sangiovese. Winemaker John Matta, four times IWSC Italian Winemaker of the Year, fermented the hand-picked fruit in stainless steel with at least 15 days on the skins, then aged it 18 months in second-use French barriques (previously used for La Prima) and large oak casks, followed by four to six months in bottle.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, lamb, game and cheese. Drinking well now with a decade or more ahead of it; decant for an hour if opening young. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Castello Vicchiomaggio","offers":[{"title":"Default Title","offer_id":56045702185343,"sku":"HNW-52209231","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-52209-agostino-petri-chianti-classico-riserva-castello-vicchi.jpg?v=1790230764"},{"product_id":"2021-bolgheri-rosso-torre-alle-comete-campo-alle-comete","title":"Bolgheri Rosso, Torre alle Comete, Campo alle Comete 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eA beautifully balanced Bolgheri blend where delicate spice and classic balsamic notes meet rich flavours of plum and black fruits, delivering smooth texture and elegant harmony. Expressive with aromas of plum, blackberry, and blackcurrant layered with delicate spice, cedar, and balsamic undertones. Rich yet refined with ripe black fruits, sweet spice, and polished tannins. Fermentation took place in temperature-controlled stainless steel with selected yeasts and a 25-day maceration. The wine underwent malolactic fermentation in French oak and matured for 18 months — 70% in 500-litre tonneaux and 30% in French barriques, one-third of which were new. The oak ageing softens the structure while enhancing depth and savoury complexity. Contains sulphites.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCampo alle Comete is a 26-hectare estate located at the foot of Castagneto Carducci on the Etruscan coast, near the Tyrrhenian Sea. Its name recalls the era when Bolgheri's landscape was marked by open fields (“Campi”) and starlit paths illuminated by comets (“Comete”). The estate was founded in 2016 by Antonio Capaldo, who envisioned a new expression of Bolgheri through international grape varieties and artistic inspiration. Renowned illustrator Nicoletta Ceccoli captured the estate's whimsical identity in her dreamlike artwork, now featured on the labels. Behind this creative spirit lies a serious pursuit of quality and sustainability — Campo alle Comete achieved B Corporation certification in 2022, underscoring its commitment to environmental and social responsibility.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with game, pasta and cheese. Drinking well now, with a decade or more ahead of it. Serve at 16–18°C.\u003c\/p\u003e","brand":"Campo alle Comete","offers":[{"title":"Default Title","offer_id":56045703528831,"sku":"HNW-5206921A","price":74.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_BolgheriRosso_TorrealleComete_CampoalleComete_fcc602d2-7cf6-4fd1-9f77-b1fc0f5f297d.png?v=1757625947"},{"product_id":"2022-estate-reserve-syrah-greyton-lismore-estate-vineyards","title":"'Estate Reserve' Syrah, Greyton, Lismore Estate Vineyards 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePerfumed and bright: white pepper, garrigue herbs and crushed violets over blueberry and blackberry. Light and graceful yet structured — a crystal-clear expression of extreme cool-climate Syrah, elegant, mouthfilling and long. Syrah 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCalifornian Samantha O'Keefe built Lismore from nothing in the foothills of the Sonderend mountains at Greyton, one of South Africa's coolest wine sites, and pioneered the Greyton ward that SAWIS later designated; Tim Atkin MW classed the estate a First Growth and named it Winery of the Year in his 2026 South Africa report. The Estate Reserve range shows what the place can do: very low-yielding, dry-farmed vines at 300 metres on decomposed shale over clay, where cool Februaries stretch ripening three to four weeks later than the rest of the Cape. 40% of the fruit was whole-bunch pressed, the juice cold-settled 48 hours, fermented with an extended 28-day maceration, and matured 11 months in 500-litre Burgundian barrels, 35% new. In 2022 a cool, wet spring delayed budburst by seven to ten days and flowering by about five, but fruit set was good and even, and a generally cooler season allowed gradual ripening, giving striking aromatics and balancing acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eGood with roast lamb, duck, mushroom dishes and charcuterie. Drinking well now and will develop for eight to ten years. Serve at 15-17°C. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Lismore Estate Vineyards","offers":[{"title":"Default Title","offer_id":56045712343423,"sku":"HNW-5596922A","price":66.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Syrah_EstateReserve_LismoreEstateVineyards_789b7701-9bc6-4aa1-afab-f430627adc86.png?v=1757626057"},{"product_id":"2021-pinotage-olifantsberg","title":"Pinotage, Olifantsberg 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eWild strawberry and ripe raspberry with hints of spice and earth, great purity of fruit and silky tannins. Whole berries naturally fermented in open-top fermenters, then ten months in oak.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe vineyard sits on the slopes of the Olifantsberg range at 250 to 450 metres, with wide day-night temperature swings and strong winds. Sustainable farming and a deliberately light hand in the cellar — this is the modern answer to Pinotage's reputation.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, lamb, game and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Olifantsberg","offers":[{"title":"Default Title","offer_id":56045712572799,"sku":"HNW-5597521A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_Pinotage_Olifantsberg_396f70e4-5d0c-4611-ac1c-904a536aca7c.png?v=1757626076"},{"product_id":"2016-vina-arana-rioja-gran-reserva-la-rioja-alta-sa","title":"Viña Arana Rioja Gran Reserva, La Rioja Alta S.A. 2016","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRed and black fruit with coffee, caramel and cedar — refined, supple and polished, with extraordinary length. Tempranillo 95% with 5% Graciano from three Rodezno vineyards.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eArana is the leaner of the house's Gran Reservas, drawn from Las Cuevas, El Palo and Las Monjas in Rodezno. Fermented with indigenous yeasts over nineteen days after optical sorting.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, poultry \u0026amp; pork and cheese. Drinking well now, with a decade or more ahead of it. Serve at 17–18°C.\u003c\/p\u003e","brand":"La Rioja Alta S.A.","offers":[{"title":"Default Title","offer_id":56045712802175,"sku":"HNW-5171216A","price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2016_VinaAranaGranReserva_LaRiojaAltaS.A_3a488046-ed13-4cad-8fda-87b4cc38abaa.png?v=1757626099"},{"product_id":"2018-pena-roble-reserva-bodegas-resalte-de-penafiel","title":"Peña Roble Reserva, Bodegas Resalte de Peñafiel 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe dark fruit, liquorice, mineral and spice with roasted notes from the oak, echoed on a smooth palate with fine-grained tannins. Vinified purely by gravity, without pumps.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eResalte is a boutique house established in 2000 in Peñafiel, at the centre of Ribera del Duero, working eighty hectares of Tempranillo with an average vine age of forty years. Considerable wine for the money.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, lamb, game and cheese. Drinking well now, with a decade or more ahead of it. Serve at 17–18°C.\u003c\/p\u003e","brand":"Bodegas Resalte de Peñafiel","offers":[{"title":"Default Title","offer_id":56045712834943,"sku":"HNW-5127318A","price":31.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2018_RiberadelDueroReserva_PenaRoble_BodegasResaltedePenafiel_3fe04a0e-2590-4887-8361-9bd87c0776b0.png?v=1757626106"},{"product_id":"2023-stonevik-vina-vik","title":"Stonevik, Viña VIK 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eBlackberry with earthy mushroom, graphite and a herbal hint of sage. Full-bodied, the tannins tightly layered into a velvety texture, and a long, intriguing finish with chocolatey tones. Cabernet Franc 77%, Cabernet Sauvignon 19%, Carménère 4%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAlex and Carrie Vik spent two years on scientific research before buying 4,400 hectares in the Andean foothills at Millahue — \"place of gold\" — in the Cachapoal Valley in 2004, then planted just 327 hectares where the mapping justified it. Winemaker Cristian Vallejo works with minimal intervention, hand-harvesting and natural fermentation; VIK was named best vineyard in South America in the 2025 World's Best Vineyards awards. Stonevik is the estate's most natural wine: hand-picked at night from the Pan de Azúcar, Cerro al Medio and Boquerón plots with zero applications in the vineyard, fermented in the estate's own \"barroir\" barrels — new French oak toasted with wood from fallen oaks on the property — and aged in seven amphorae made by local craftspeople from clay dug more than six metres down on the estate, arranged like a sundial in the native forest.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast lamb, venison, wild mushroom dishes and aged cheeses. Drinking now with a long decant, and built to age for 15 years or more. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Viña VIK","offers":[{"title":"Default Title","offer_id":56252251767167,"sku":"HNW-5835323A","price":154.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/stonevik.webp?v=1760965775"},{"product_id":"2022-krafuss-pinot-noir-vigneti-delle-dolomiti-alois-lageder","title":"Krafuss Pinot Noir, Alois Lageder 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRed cherry, wild raspberry and a hint of spice. Silky and elegant, smooth but with vibrant acidity and savoury complexity, the red berries and spice lingering on a long finish. Pinot Noir 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eJohann Lageder began trading wine in 1823 alongside his work as a wagon maker; the family bought the Löwengang estate at Magrè in 1934, still the headquarters, and in the 1990s set out on a quality drive that helped redefine Alto Adige. Six generations on, the estate vineyards are farmed biodynamically and the family push their growers towards organic or biodynamic practice. Krafuss comes from steep, south-facing slopes at 430–450 metres in the foothills of the Dolomites, sun-drenched but cooled by alpine breezes, on loamy gravel and calcareous glacial deposits. The fruit is hand-picked and gently destemmed, fermented spontaneously with indigenous yeasts in steel with gentle extraction, then matured around 18 months in a mix of small and large oak casks and given only minimal filtration.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast duck, mushroom risotto, speck and mild alpine cheeses. Drinking well now and will develop for five to eight years. Serve at 14–16°C. Certified organic.\u003c\/p\u003e","brand":"Alois Lageder","offers":[{"title":"Default Title","offer_id":56313619743103,"sku":"HNW-5303122A","price":59.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/e39b41f5-bfee-42ff-8b9e-a4bec7a0839c.jpg?v=1790230858"},{"product_id":"2021-rioja-alavesa-las-parcelas-bideona","title":"Rioja Alavesa, Las Parcelas, Bideona 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePure, intense dark cherry and blackberry with violet, clove and a graphite edge. The fruit is concentrated but fresh, with characterful chalky tannins and a long, mineral finish. Tempranillo 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eBideona was founded in 2018 in Rioja Alavesa to make Rioja about place rather than barrel age. Las Parcelas is drawn from 300 tiny plots — average size 0.3 hectares, average vine age around 50 years, many older — of bush vines on the limestone slopes of the Sierra Cantabria around Villabuena, Leza, Laguardia and Baños del Ebro, farmed with minimal copper and sulphur and picked by hand into 15 kg boxes. Winemaker Tao Plantón fermented the sorted fruit with daily pump-overs in 12,000-litre steel tanks; 10% went through malolactic in new 300-litre French oak for softness, 20% spent four months in used French oak, and the rest four months on fine lees in steel to keep the fruit pure. A wet 2021 spring made for loose bunches, then a warm, dry ripening season gave elegant, balanced wines from the higher slopes.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with lamb chops, chorizo, jamón and Manchego. Drinking well now and will develop for five to eight years. Serve at 15–17°C. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"Bideona","offers":[{"title":"Default Title","offer_id":56337177772415,"sku":"HNW-5104121A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/51041BideonaLasParcelasRiojaAlavesaWEBVR.png?v=1785484139"},{"product_id":"2019-ribera-del-duero-finca-el-otero-aster","title":"Ribera del Duero, Finca El Otero, Áster 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eComplex, intense black fruit with toasty oak, coffee, toffee, sweet spice and cedar. Creamy, ripe tannins carry a smooth, harmonious palate full of spicy nuance. Tinta del País (Tempranillo) 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eÁster is La Rioja Alta's Ribera del Duero estate at Anguix in Burgos, planted with Tinta del País in 1990 with a winery built in 2000 that holds up to 4,000 French and American barrels. Finca El Otero is made only in exceptional years from a single plot of vines over 60 years old at 850 metres, on poor, dry clay-loam slopes that force the roots deep and keep yields low; the estate limits treatments, reuses water and has installed insect shelters to build biodiversity. Winemaker Julio Sáenz picked in the cold of the morning, gave the fruit a natural seven-day cold soak, fermented spontaneously for 18 days, then finished malolactic in new French oak with weekly bâtonnage before selecting the best barrels for 16 months in new French oak with two traditional rackings. Low rainfall in 2019 gave fewer, smaller berries and a harvest officially rated Excellent.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast lamb, suckling pig, rib of beef and aged sheep's cheese. Drinking now with a long decant and built to develop for 15 years or more. Serve at 17–18°C. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"Áster","offers":[{"title":"Default Title","offer_id":56337778999679,"sku":"HNW-5172619A","price":63.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2019_Aster_FincaElOtero_RiberadelDuero.webp?v=1764241678"},{"product_id":"2022-pago-de-carraovejas-alma-carraovejas","title":"Alma Carraovejas, Pago de Carraovejas 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eBlack cherry, ripe plum and blueberry layered with violet, cedar, vanilla and subtle graphite spice. Full-bodied and silky with dense dark fruit, fine-grained tannins and a mineral, balsamic finish. All tasting notes and recommendations are provided as guidance only and may vary by vintage and personal preference.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eFounded in 1987 on the slopes above Penafiel Castle, Pago de Carraovejas is part of the Alma Carraovejas group. The estate's limestone-rich vineyards and precision viticulture yield concentrated, pure-fruited wines that combine power with poise. Alma Carraovejas is Tempranillo-led with small portions of Cabernet Sauvignon and Merlot, matured in a mix of French and American oak.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, lamb, game and pasta. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Bodega Carraovejas","offers":[{"title":"Default Title","offer_id":56384654049663,"sku":"ENO-K196-2022","price":46.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/Pags.jpg?v=1762946052"},{"product_id":"2022-malbec-vineyard-selection-matias-riccitelli","title":"Malbec Vineyard Selection, Matías Riccitelli 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eWild blackberry, black cherry, liquorice and flowers, with dark chocolate underneath. Concentrated and powerful yet elegant, with an opulent texture and a long, rich finish. Malbec 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eMatías Riccitelli, son of the winemaker Jorge Riccitelli, set up his own winery in 2009 after vintages at top Argentine estates and around the world; his 50 hectares sit on three sites in Luján de Cuyo, and the estate made the Top 100 of the World's Best Vineyards in 2025. Vineyard Selection blends ungrafted old-vine Malbec, averaging 80 years old, from three traditional Mendoza terroirs: clay-loam over rock at Vistalba, the stony riverside soils of Perdriel, and lean, permeable clay-loam at La Consulta, all hand-picked into 20 kg cases. The sorted berries were fermented with wild yeasts in small concrete vats after a five-day cold soak, held at 26–28°C, given 15 days' post-fermentation maceration for structure, then aged 16 months in first-, second- and third-use French oak.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with steak, slow-roast lamb, venison and hard cheeses. Drinking well now and will develop for ten years; decant for an hour. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Matías Riccitelli","offers":[{"title":"Default Title","offer_id":57089513292159,"sku":"HNW-5853722A","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Malbec_VineyardSelection_MatiasRiccitelli.png?v=1755807369"},{"product_id":"2021-tres-parcelas-touriga-nacional-quinta-da-romaneira","title":"Três Parcelas Touriga Nacional, Quinta da Romaneira 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDeep, powerful colour, then wild berries and violets with subtle pepper, herbs and chocolate. Pronounced oak aromas ride on a sturdy, robust tannic backbone — a varietal wine poised for long ageing. Touriga Nacional 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eRomaneira dates from 1757 and is one of the Douro's largest estates: 412 hectares with three kilometres of river frontage and 86 hectares of terraced vines across many small valleys and exposures, all on laminated schist that drains freely and lets roots dig deep. Christian Seely led its purchase in 2004 and, with André Esteve as his partner since 2012, has rebuilt and replanted extensively; a new winery was built in 2005 and winemaker Carlos Agrellos has succeeded his uncle António. Everything is made from estate fruit alone. Três Parcelas takes Touriga Nacional from three south-facing plots — Apontador at 253–303 metres, Tomba Chapéus at 155–241 and Mina at 185–222 — fermented eight days in steel, through malolactic, then aged 12 months in 225-litre French oak, 20% new, 45% second-year and 35% third.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast lamb, beef stew, grilled sardines with peppers and hard cheeses. Drinking now with a long decant and built to develop for ten years or more. Serve at 16–18°C. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Quinta da Romaneira","offers":[{"title":"Default Title","offer_id":57745499685247,"sku":"HNW-5660421A","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/56604QuintadaRomaneiraDouroTresParcelasTourigaNacionalWEBVR_75bfd7f6-ac73-42e0-a225-ec56bc56c890.png?v=1785484158"},{"product_id":"2021-barolo-castiglione-vietti","title":"Barolo Castiglione, Vietti 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePlum with red, black and sour cherry, rose petal and tobacco, finishing on leather. Classic, rich and opulent Barolo with fine but firm tannins and mineral length. Nebbiolo 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCarlo Vietti founded the winery in Castiglione Falletto in the 1800s; Alfredo Currado, who married into the family, made one of the first single-cru Barolos, Rocche di Castiglione, in 1961 and revived the near-extinct Arneis grape, and the artist labels began in 1974. Luca Currado Vietti led the estate from the 1990s until his retirement in 2023; the Krause family bought Vietti in 2016 and have since added crus in Barolo, Barbaresco and Colli Tortonesi, and Vinous named it Winery of the Year in 2022. Castiglione is Vietti's Barolo Classico, drawn from around twenty small vineyards across the Barolo communes with vines of 10–45 years on ancient limestone and clay, Guyot-trained at 4,500 vines per hectare and picked by hand in October. Winemaker Eugenio Palumbo vinified and aged each cru separately: three to four weeks in steel with pre- and post-ferment maceration under a submerged cap, malolactic in wood, then around 30 months in large Slavonian and French casks before blending.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with braised beef, roast game, truffle pasta and aged cheeses. Drinking now with a long decant and built to develop for 15 years or more. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Vietti","offers":[{"title":"Default Title","offer_id":57745518461311,"sku":"HNW-5279221A","price":62.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/52792ViettiBaroloCastiglioneWEBVR.png?v=1781332830"},{"product_id":"2021-barolo-gavarini-chiniera-elio-grasso","title":"Barolo Gavarini Chiniera, Elio Grasso 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCrushed violets, red cherry and an earthy undertone on the nose. Powerful but finely drawn: supple tannins give it lift, and the finish runs long on black tea and liquorice. Nebbiolo 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eElio Grasso walked away from a banking career in the 1970s to make wine from his family's vines in Monforte d'Alba, moved to 100% estate bottling and in 1978 released three single-vineyard wines — Gavarini Chiniera among them. His son Gianluca joined in 1995 and runs the estate today. Of its 45 hectares only 18 are planted; the rest is kept as forest and grassland rather than turned over to more vines. Gavarini Chiniera faces south at 400–450 metres on limestone and sand, with vines 35–45 years old farmed without chemical treatments. The wine spends 30–32 days on its skins and is aged in large 25-hectolitre Slavonian oak casks. In 2021 a wet winter, a long fine summer with cool nights and a late-September harvest gave small, healthy berries and wines of real structure and balance.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, game, mushroom or truffle dishes and aged cheese. Built to age: critics place the drinking window from the late 2020s into the 2040s, so decant it if opening young. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Elio Grasso","offers":[{"title":"Default Title","offer_id":58459167293823,"sku":"HNW-5306421A","price":93.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/53064-elio-grasso-barolo-gavarini-chiniera-nebbiolo-web-vr.png?v=1789760903"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/collections\/Red_Wine_Collection.jpg?v=1753082209","url":"https:\/\/www.edkawines.com\/collections\/red_wine.oembed?page=10","provider":"Edka Wines","version":"1.0","type":"link"}