{"title":"Sauvignon Blanc","description":"\u003cp\u003eSauvignon Blanc is the go-to grape for crisp, refreshing white wine. In the Loire Valley, Sancerre and Pouilly-Fumé show citrus, gooseberry and flinty minerality; in Marlborough, New Zealand, the style is vivid and tropical with passion fruit and cut grass. South Africa, Chile and Bordeaux, where it is often blended with Sémillon, add further variety. Best enjoyed young and chilled, it pairs well with goat's cheese, asparagus, salads and seafood.\u003c\/p\u003e","products":[{"product_id":"2022-sauvignon-blanc-valle-de-leyda-vina-ventolera","title":"Sauvignon Blanc, Valle de Leyda, Viña Ventolera 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLime and grapefruit over nectarine, gooseberry and passionfruit, with a green peashoot and asparagus note behind. Light, dry and intensely flavoured, with high acidity, a clear mineral core and a long, vibrant finish. Sauvignon Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eVentolera is a venture between founder Vicente Izquierdo and Stefano Gandolini, one of Chile's top winemakers, on a vineyard planted in 1999 six kilometres from the Pacific in the Leyda Valley. Leyda is Chile's newest and most radical cool-climate region, shaped by the Humboldt Current running up from the Antarctic; ventolera is the Spanish word for the strong sea wind it drives inland, and that cooling influence is what keeps the wines elegant. The fruit comes from two south-east facing blocks on heat-retaining granite and alluvial soil, where canopy management shields the bunches from extreme sun and high humidity moderates the climate for the vines. Hand-selected grapes from specific blocks were fermented in stainless steel to hold the freshness and aromatics. The 2022 summer was moderately warm with clear days until March turned cloudy with morning mists, and that cooler finish gave fruit with a good balance of alcohol and acidity and a vibrant aromatic profile.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10°C. Good with oysters, grilled sea bass, a goat's cheese salad, or asparagus with hollandaise. Drinking well now and over the next few years, with no decanting needed; sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Viña Ventolera","offers":[{"title":"Default Title","offer_id":58475853054335,"sku":"HNW-5816522A","price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5816522A.jpg?v=1789917453"},{"product_id":"2023-entre-deux-mers-chateau-lestrille","title":"Entre-Deux-Mers, Château Lestrille 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGrapefruit zest, lychee and ripe peach, with a lift of orange spice and a floral top note. Dry and full-flavoured without weight, medium-bodied, with brisk acidity carrying a long, zesty finish. Sauvignon Blanc 57%, Muscadelle 28%, Sauvignon Gris 15%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Lestrille sits at the northern tip of the Entre-deux-Mers appellation, in the small town of St Germain du Puch between Libourne and Bordeaux, where Estelle Roumage makes the wines. The 45-hectare property lies on clay and limestone, between the Garonne and the Dordogne and within reach of the Atlantic, which tempers the warm summers. Vines have been farmed organically since 2019 and the estate is certified organic from the 2023 vintage, alongside HVE certification for its wider environmental practice. Every plot is vinified separately: skin contact and cold stabilisation, fermentation in temperature-controlled stainless steel, then five months in tank before bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10°C. Good with oysters, grilled sea bass, a goat's cheese salad, or a bowl of prawns with mayonnaise. Drink over the next two to three years, while the aromatics are at their most lifted. Sealed with a DIAM technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Château Lestrille","offers":[{"title":"Default Title","offer_id":58476089508223,"sku":"HNW-42212231","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/42212231.jpg?v=1789919214"},{"product_id":"2023-bordeaux-blanc-chateau-lestrille-capmartin","title":"Bordeaux Blanc, Château Lestrille Capmartin 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWhite peach and apricot with beeswax and honeyed ginger, and a toasty, spicy edge from the barrel. Full-bodied and creamy in texture, kept in line by lemon freshness, with a long, rich finish. Sauvignon Gris 80%, Sauvignon Blanc 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Lestrille Capmartin lies at the northern point of the Entre-deux-Mers appellation, in the small town of St Germain du Puch between Libourne and Bordeaux, on soils with a high clay and silt content. The vineyard is worked by la lutte raisonnée, keeping chemical treatments to a minimum; vines have been farmed organically since 2019 and the estate is certified organic from the 2023 vintage. Estelle Roumage picks at full maturity and sorts strictly, then gives the juice eight hours of maceration and a cold stabilisation in tank. Fermentation takes place in new oak, and the wine then spends ten months on its fine lees with frequent bâtonnage for texture before bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C, in a decent-sized glass rather than a small one. Good with roast chicken, scallops, a creamy mushroom pasta, or a mature hard cheese. Drinking well now and for around five years, gaining weight as the oak settles. Sealed with a DIAM technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Château Lestrille","offers":[{"title":"Default Title","offer_id":58476122243455,"sku":"HNW-41101231","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/41101231.jpg?v=1789919341"},{"product_id":"2023-alto-de-cantenac-bordeaux-chateau-cantenac-brown","title":"AltO de Cantenac, Bordeaux, Château Cantenac Brown 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWhite flowers and a hint of citrus on the nose, then a flinty, mineral palate layered with white orchard fruit. Medium-bodied and vibrant, with high acidity and a fine, gently textured finish from its time in barrel. Sauvignon Blanc 90%, Sémillon 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAltO is the white wine of Cantenac Brown, drawn from a single 1.80-hectare plot of clay and calcareous soil whose cool conditions suit white grapes. Leaf thinning in early spring aerates the bunches and improves sun exposure while protecting the fruit's aromas, and the grapes are hand-harvested into crates in the cool of the morning to keep their freshness. In the estate's gravity-fed winery the fruit was gently pressed under an inert atmosphere, then fermented in French oak barrels at controlled temperature with regular bâtonnage until dry; the young wine spent roughly twelve months in French oak, 10% new and 90% one vintage old. 2023 was a warm year with light humidity, a hot and slightly humid start and rain in late June, which demanded constant green pruning and vigilance against mildew across every plot. José Sanfins made the wine.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Good with oysters, grilled sea bass, roast chicken, goat's cheese and green salads. Drinking now and over the next five to eight years. Sealed with a natural cork.\u003c\/p\u003e","brand":"Château Cantenac Brown","offers":[{"title":"Default Title","offer_id":58476131484031,"sku":"HNW-4251723A","price":37.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4251723A.jpg?v=1789919398"},{"product_id":"2021-blanc-pessac-leognan-chateau-smith-haut-lafitte","title":"Blanc, Pessac-Léognan, Château Smith Haut Lafitte 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDelicate citrus and white flowers unfurl into ripe stone fruit and a flinty, smoky complexity. Full in weight and smooth in texture from its time in barrel and on lees, but enlivened by crisp acidity and a refreshing mineral finish. Sauvignon Blanc and Sauvignon Gris.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau Smith Haut Lafitte is a Grand Cru Classé de Graves owned by Florence and Daniel Cathiard since 1990, certified organic since 2019 and working biodynamically for close to a decade, with herbs grown on the estate and applied to the vines on horseback. Its 80 hectares form a single contiguous block of Günz gravel in the heart of Pessac-Léognan; the soil drains so sharply that roots reach more than six metres down for water and mineral salts, while the stones throw sunlight back into the canopy and push ripening on. Oenologist Fabien Teitgen, named Winemaker of the Year by the Guide Hachette in 2021, oversaw a harvest hand-picked from 38-year-old vines into small crates, pressed in an oxygen-free environment to protect the aromatics, cold-settled, then fermented in French oak barrels — half new, half one vintage old — and matured 12 months on its lees in barrel. The 2021 growing season was mixed through spring and early summer before warm, dry August weather with light rain rescued it, leaving a classic, fresh style.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Turbot, scallops, roast chicken with tarragon or a mature Comté all suit it. Drinking now and worth keeping for a decade or more.\u003c\/p\u003e","brand":"Château Smith Haut Lafitte","offers":[{"title":"Default Title","offer_id":58476246532479,"sku":"HNW-4253121A","price":167.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4253121A.jpg?v=1789920124"},{"product_id":"2025-sauvignon-viognier-micro-cosme","title":"Sauvignon \/ Viognier, Micro-Cosme 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLemon and grapefruit lead, with boxwood and elderberry alongside a rounder note of mango. The palate is vibrant and fresh rather than weighty, with bright acidity and a thirst-quenching finish. Sauvignon Blanc 50%, Viognier 50%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMicro-Cosme is the négoce label of Louis Barruol, the fourteenth-generation winemaker behind Château de Saint Cosme and one of the most respected names in the Rhône Valley, where fellow growers call him the ‘Genius of Gigondas’. Blending Viognier with Sauvignon Blanc is unconventional, largely because the two are traditionally grown in different parts of France – except in the Languedoc, where they sit side by side: the Sauvignon Blanc here comes from carefully selected Languedoc vineyards, the Viognier from parcels in the Languedoc and the Rhône, each terroir contributing its own microclimate and soils. Bunches were hand-harvested at optimal maturity, destemmed and fermented with wild indigenous yeasts, then made with minimal intervention, left unfiltered and bottled early to keep the fruit expressive.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. It goes with goat's cheese, grilled sea bass, a herb-heavy green salad and lightly spiced Thai dishes, and is best drunk over the next one to three years. It is sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Micro-Cosme","offers":[{"title":"Default Title","offer_id":58476286509439,"sku":"HNW-59670251","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/59670251.jpg?v=1789920789"},{"product_id":"2025-sauvignon-blanc-blancfumat-collio-collavini","title":"Sauvignon Blanc, Blancfumât, Collio, Collavini 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eYellow pepper, sage, mint and ginger, with a stony minerality running underneath. Dry and confidently aromatic, medium-bodied, the acidity fresh enough to carry a long finish. Sauvignon Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCollavini was founded by Eugenio Collavini in 1896 and is still in the family, now run by Manlio Collavini with his sons Giovanni and Luigi from Corno di Rosazzo. The Collio is a strip of hills on the Slovenian border with one of Europe's better micro-climates for white wine, and the vines for this bottling sit in San Floriano del Collio, Cormons and Gorizia on the local 'Ponca' soils, sandstone layered with marl, planted at 5,000 vines per hectare; sea breezes off the Adriatic keep the fruit dry and healthy while the Alps block the cold northerly winds. The grapes had a night of low-temperature skin contact before gentle pressing, fermented over about two weeks in temperature-controlled stainless steel, and the wine stayed on its fine lees until maturation was complete.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10C. It works with grilled sea bass, asparagus with butter, a fresh goat's cheese, or a herb-heavy risotto. Drink it over the next two or three years, while the aromatics are at their most vivid; no decanting needed. Sealed with a DIAM closure.\u003c\/p\u003e","brand":"Collavini","offers":[{"title":"Default Title","offer_id":58476287525247,"sku":"HNW-5269225A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5269225A.jpg?v=1789920826"},{"product_id":"2021-broy-bianco-collio-collavini","title":"Broy, Bianco Collio, Collavini 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eExotic aromas of ripe tropical fruit, acacia honey, orange peel and summer flowers. The palate is rich and buttery, full-bodied from the dried grapes but held in balance by freshness and minerality, and the finish is exquisitely long. Friulano 50%, Chardonnay 30%, Sauvignon Blanc 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCollavini was founded by Eugenio Collavini in 1896 and is still in the family, run by Manlio Collavini with his sons Giovanni and Luigi from Corno di Rosazzo; they were the first to make a sparkling wine from the local Ribolla Gialla, and the dachshund on the label was the family's first dog. The vines sit in the municipal territories of San Floriano del Collio and Cormòns in DOC Collio, on the marl and sandstone the Collio Goriziano calls Ponca, planted at 4,500 vines per hectare and trained to unilateral and bilateral Guyot; sea breezes off the Adriatic keep the fruit dry while the Alps block the cold northerly winds, and warm days with cool nights hold acidity against sugar. The Friulano and Chardonnay were picked from overripe bunches and laid on drying trays at 6 to 8°C in a ventilated room at almost zero humidity until they had lost 15 to 20% of their water; the Sauvignon Blanc was pressed separately after brief skin contact and chilled to block fermentation. The three musts were then blended, fermented in steel tanks and matured on the fine lees until the summer following the harvest.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Good with roast chicken and tarragon, crab linguine, a creamy mushroom risotto or veal with lemon. Drinking well now and over the next five to ten years. Sealed with a DIAM closure.\u003c\/p\u003e","brand":"Collavini","offers":[{"title":"Default Title","offer_id":58476290277759,"sku":"HNW-5214621A","price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5214621A.jpg?v=1789920913"},{"product_id":"2022-cantaca-domaine-lafage","title":"Cantaca, Domaine Lafage 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBright golden in the glass, with an intense exotic nose of pineapple, mango, apricot and peach mingling with floral and cedar notes. The palate carries all of that with excellent length, a hint of white pepper and a sapid finish, held together by real freshness. Chardonnay 40%, Petit Manseng 30%, Chenin Blanc 20%, Sauvignon Blanc 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Lafage sits between Perpignan and the Spanish border in the Côtes Catalanes, in Roussillon, and has been run by Jean-Marc and Eliane Lafage since 2001, on an estate whose winemaking history dates back to 1798; the couple harvested and made wine in South America, California, South Africa and Germany before settling back home. The Chardonnay, Petit Manseng and Chenin come from a hillside near Limoux on clay-limestone, under a continental climate, while the Sauvignon Blanc grows at 450 metres above Saint-Martin de Fenouillet on granite arena and black schist. The vineyards are worked by regenerative agriculture – low-density plant cover, no ploughing, and biochar to build the soil's biological and physical fertility – with different methods of cultivating water being trialled against Roussillon's extreme drought. The grapes were cold-macerated on skins for 24 hours, the juice stabilised for 30 days, then fermented in cask and aged on its lees for 18 months.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. It suits roast pork, seared scallops, a creamy chicken dish and a mild curry, and will drink well over the next five to ten years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Lafage","offers":[{"title":"Default Title","offer_id":58476290441599,"sku":"HNW-5086022A","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5086022A.jpg?v=1789920918"},{"product_id":"2025-sancerre-domaine-de-la-rossignole","title":"Sancerre, Domaine de la Rossignole 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe apricot and pineapple lead, with floral notes behind them and a bergamot-lemon lift on the finish. The attack is fresh and the palate full and rich, with a distinct mineral edge and enough bright acidity to carry the weight. Long and intense. Sauvignon Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Cherrier family have held this Sancerre estate since 1848, and the domaine takes its name from one of their ancestral parcels. François and Jean-Marie Cherrier have run it since 1994 on a principle of minimal intervention in vineyard and cellar, working vines in the heart of the appellation across its three classic soils - clayey-siliceous, silex and clayey-chalk - with ploughing, hoeing and short pruning, and no fertilisers for many years. The grapes were pressed within two hours of picking to keep the freshness, the must settled for 24 hours and racked, then fermented in stainless steel at 19-20°C and matured on its fine lees for texture before cold stabilisation, filtration and bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10°C. It suits grilled sea bass, dressed crab, goat's cheese and a herb-dressed green salad. Drink over the next three to five years; no decanting needed. Sealed with a technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine de la Rossignole","offers":[{"title":"Default Title","offer_id":58476398870911,"sku":"HNW-50770251","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/50770251.jpg?v=1789921602"},{"product_id":"2023-sancerre-cuvee-silex-domaine-serge-laloue","title":"Sancerre, Cuvée Silex, Domaine Serge Laloue 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSmoky graphite and oyster shell on the nose, lifted by zesty orange peel and Mirabelle plum. The palate is dry, fresh and supple, with concentrated citrus fruit carried on high acidity to a bright, saline finish. Sauvignon Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSerge Laloue established the domaine at Thauvenay, five kilometres south of Sancerre, in the 1960s; Christine and her brother Franck have run it since the 1990s, and Franck's son Clément joined after his viticulture studies. The Silex cuvée comes from a three-hectare estate vineyard of forty-year-old vines on flinty clay facing south-east, ploughed rather than sprayed with herbicide and HVE certified; conversion to organic began in 2019 and 2023 is the first certified organic vintage. The grapes were gently pressed and fermented with selected yeasts in temperature-controlled stainless steel, then held ten months on fine lees with stirring, deliberately without oak so the flint of the soil comes through.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. It suits oysters, grilled sea bass, fresh goat's cheese and a salad of asparagus and herbs. Drink over the next five years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Serge Laloue","offers":[{"title":"Default Title","offer_id":58476400017791,"sku":"HNW-50710231","price":33.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/50710231.jpg?v=1789921576"},{"product_id":"2023-sancerre-le-desert-du-petit-bannon-domaine-gerard-millet","title":"Sancerre, le Désert du Petit Bannon, Domaine Gérard Millet 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGolden in the glass, with lemon zest and struck flint on the nose. The palate is dry and unusually rich for Sancerre, the barrel ageing lending weight and a creamy edge, while high acidity carries a long, mineral finish. Sauvignon Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Millet family has made wine at Bué in Sancerre for more than five generations, and the domaine is now run by Gérard and Isabelle with their son Steve. Of its 24 hectares, 19 lie in the Sancerre appellation and five in Menetou-Salon; the estate gained HVE Level 3 certification in 2020 and has invested in heat exchange equipment to keep grapes and must cold. This cuvée comes from a single plot called Désert du Petit Bannon in the commune of Vinon, where thirty-five-year-old vines grow on clay-siliceous soil full of flinty pebbles that hold the day's heat and release it at night. The juice was cold settled for four days, fermented with natural yeasts in 400-litre French oak barrels already used for five or six wines, matured twelve months in the same barrels and then six months in stainless steel before release.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Good with roast chicken, seared scallops, smoked haddock and a mature goat's cheese. Drink over the next five years; a few minutes in the glass serves it better than a decanter. Sealed with a DIAM closure.\u003c\/p\u003e","brand":"Domaine Gérard Millet","offers":[{"title":"Default Title","offer_id":58476402114943,"sku":"HNW-5075623A","price":33.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5075623A.jpg?v=1789921721"},{"product_id":"2025-sancerre-domaine-merlin-cherrier","title":"Sancerre, Domaine Merlin-Cherrier 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA dry Sancerre - 0.28 g\/l of residual sugar - at 13.5% alcohol, so the shape is one of cut and tension rather than weight. The estate's fruit from Bué shows good structure and the tangy, ripe blackcurrant character the commune is known for, carried on an aromatic nose. Sauvignon Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThierry Merlin-Cherrier spent five decades building this 14-hectare family estate around the commune of Bué in Sancerre, including a slice of the revered Garennes plot and a hectare in the renowned Chêne Marchand vineyard. It is planted mainly to Sauvignon Blanc with two hectares of Pinot Noir, has been farmed sustainably for more than thirty years and is HVE certified, with biodiversity encouraged and each plot cultivated to suit its own terroir. In 2022 Thierry handed the reins to his youngest daughter Agathe, who is slowly adding her own signature under his guidance.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10°C. Good with oysters, grilled trout, goat's cheese and a simple green salad. Drink over the next three to five years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Merlin-Cherrier","offers":[{"title":"Default Title","offer_id":58476403032447,"sku":"HNW-50790251","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/50790251.jpg?v=1789921632"},{"product_id":"2023-pouilly-fume-chateau-de-tracy","title":"Pouilly-Fumé, Château de Tracy 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eExpressive aromatics of asparagus and grapefruit with a hint of tarragon, underpinned by flinty minerality. The palate is dry and textured, tangy and fresh, with high acidity running through to a long, mouthwatering finish. Sauvignon Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Stutt family came to France from Scotland in the fifteenth century to support the future King Charles VII during the Hundred Years War, and inherited Château de Tracy by marriage in 1586; the estate is still family owned and is led today by the youngest daughter, Juliette d'Assay. The vineyard lies at Tracy-sur-Loire on slopes overlooking the river, twenty-nine-year-old vines facing south-west on clayey flint over Kimmeridgian limestone, the first giving the wine its assertive character and the second its richness. It is certified organic and holds the HVE certification, with grass ploughing, leaf thinning and butterfly lures in place of chemical treatments, and the grapes are hand harvested in several passes. Each press fraction was vinified separately in a long, slow, low-temperature fermentation in stainless steel with minimal intervention, then held on fine lees until the following spring, when the vats were blended.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. It works with oysters, grilled sole, fresh goat's cheese and a salad of asparagus and peas. Drink over the next three to five years; no decanting required. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Château de Tracy","offers":[{"title":"Default Title","offer_id":58476403065215,"sku":"HNW-5062023A","price":35.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5062023A.jpg?v=1789921721"},{"product_id":"2021-sauvignon-blanc-barrique-saint-clair","title":"Sauvignon Blanc, Barrique, Saint Clair 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGreen coffee bean, vanilla pod and maple syrup on the nose, with wild flowers, crushed herbs and a hint of gunflint behind them. The palate is rich and unctuous, layered with ripe papaya, nectarine, cocoa powder and toasted hazelnut; dry, full in weight, with medium acidity holding it together. Sauvignon Blanc 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. The fruit for Barrique comes from three rows of vines in one of those vineyards in the lower Wairau, on nutrient-rich, free-draining soils where proximity to the sea gives warm days and cold nights, and it is left to hang a week longer than the fruit for the standard Sauvignon before being picked by hand. Whole bunches were pressed, briefly settled and racked into seasoned French oak barriques, fermented with selected yeasts and aged nine months on lees with twice-weekly stirring, going through spontaneous malolactic conversion; only the best barrels were kept for the final blend. 2021 was a very dry year with cool flowering and late spring frosts that cut the crop sharply, but a warm early March with cold nights ripened what fruit there was.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Good with roast chicken, grilled salmon, dressed crab and a creamy pasta or gratin. Drink over the next five years; a short time in the glass suits it better than a decanter. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Saint Clair","offers":[{"title":"Default Title","offer_id":58476405227903,"sku":"HNW-5454721A","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5454721A.jpg?v=1789921722"},{"product_id":"2024-touraine-j-de-villebois","title":"Touraine, J. de Villebois 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe citrus leads — grapefruit and lemon — over a mineral, flinty palate with a crunchy texture behind it. Medium in weight and fully dry, with high acidity and a long, aromatic finish. Sauvignon Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJ. de Villebois is the venture of Joost and Miguela de Willebois, descendants of an old French family settled in the Netherlands since the nineteenth century, where the V became a W. They moved to Touraine in 1996, drawn there by Loire Sauvignon Blanc, and work a mosaic of plots at the heart of the Loire Valley: the sandy clays of the Sologne plateau, which stay cool and hold water through a hot summer, and the flinty clays of the Cher valley that give the wine its mineral edge. Patrice Merceron, winemaker and agricultural engineer, joined in 2014. The grapes were given a twelve-hour skin maceration and pressed gently in a pneumatic press, fermented with selected yeasts in temperature-controlled stainless steel over seven to fifteen days, then held a minimum of six months on fine lees for volume and texture before bottling in the spring after the harvest.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Good with goat's cheese, grilled prawns, asparagus and smoked salmon. Drink over the next three to five years; no decanting needed. Sealed under technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"J. de Villebois","offers":[{"title":"Default Title","offer_id":58476405621119,"sku":"HNW-5084424A","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5084424A.jpg?v=1789921667"},{"product_id":"2025-pouilly-fume-j-de-villebois","title":"Pouilly-Fumé, J. de Villebois 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eIntense ripe exotic fruit on the nose, with the smoky, struck-flint note the appellation takes its name from. The palate is balanced and textured, fresh and mineral, finishing on tropical fruit. Aromatic and persistent. Sauvignon Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJ. de Villebois is the venture of Joost and Miguela de Willebois, descendants of an old French family established in the Netherlands since the nineteenth century, where the V became a W. Enchanted by Loire Sauvignon Blanc, they settled in Touraine in 1996 and now work a range of terroirs across Loire Valley appellations; Patrice Merceron, winemaker and agricultural engineer, joined in 2014. The Pouilly-Fumé vineyard looks out over the river from the right bank, catching intense light and mild temperatures, and is farmed without synthetic products to protect the microbiology of the soils, with yields held down by the mixed ages and origins of the plantings. The grapes were gently pressed in a pneumatic press straight after picking to limit skin contact, fermented with selected yeasts in temperature-controlled stainless steel over seven to fifteen days, then held on fine lees in tank for at least six months for volume and texture, and bottled the following spring.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10°C. It goes with grilled sea bass, smoked salmon, goat's cheese and a lightly dressed green salad. Drink over the next three to five years; no decanting needed. Sealed with a technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"J. de Villebois","offers":[{"title":"Default Title","offer_id":58476406079871,"sku":"HNW-5066125A","price":28.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5066125A.jpg?v=1789921673"},{"product_id":"2024-sancerre-j-de-villebois","title":"Sancerre, J. de Villebois 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eIntense herbaceous aromas with gooseberry and citrus behind them. The palate is textured and richly flavoured for Sancerre, but a vibrant, refreshing crispness keeps it balanced and the finish clean. Sauvignon Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJ. de Villebois is the venture of Joost and Miguela de Willebois, descendants of an old French family established in the Netherlands since the nineteenth century, where the V became a W. Enchanted by Loire Sauvignon Blanc, they settled in Touraine in 1996 and now work a range of terroirs across Loire Valley appellations; Patrice Merceron, winemaker and agricultural engineer, joined in 2014. The fruit for this cuvée comes from hillside plots around the hilltop town of Sancerre, planted across the appellation's three main soils: Les Caillottes, stony coarse Kimmeridgian limestone over clay, which gives aromatic structure and freshness; Les Terres Blanches, Kimmeridgian marl rich in fossilised shellfish that turns white as it dries, which gives complexity and opulence; and the flinty Silex soils, which give minerality. The grapes were gently pressed in a pneumatic press straight after picking to limit skin contact, fermented with selected yeasts in temperature-controlled stainless steel over seven to fifteen days, then held on fine lees in tank for at least six months for volume and texture, and bottled the following spring.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10°C. Try it with oysters, grilled trout, goat's cheese and an asparagus salad. Drink over the next three to five years; no decanting needed. Sealed with a technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"J. de Villebois","offers":[{"title":"Default Title","offer_id":58476406866303,"sku":"HNW-5080124A","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5080124A.jpg?v=1789921701"},{"product_id":"2024-sancerre-domaine-serge-laloue","title":"Sancerre, Domaine Serge Laloue 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePure citrus fruit and white pear on the nose, with delicate elderflower behind. The palate is crisp and elegant rather than weighty, with real mineral tension running through to a zesty, mouthwatering finish. Sauvignon Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSerge Laloue founded this domaine in the 1960s at Thauvenay, five kilometres south of Sancerre; Christine and her brother Franck took over their father's work in the 1990s, and Franck's son Clément has recently joined after finishing his viticulture studies. The estate covers twenty hectares, and this wine comes from eleven hectares of south-east facing vines averaging thirty to thirty-five years old, across three soils: calcareous clay, cool and high in limestone, for finesse and elegance; siliceous clay with a flinty component for mineral notes; and sandy clay for complexity. The vineyard is ploughed rather than treated with herbicides, with cover crops between the rows and sexual confusion used against predators, and the estate is HVE certified. The grapes were carefully selected and gently pressed, fermented with selected yeasts in temperature-controlled stainless steel, then matured on the lees for texture and subtle complexity; the cuvée sees no oak at all, to keep the fruit pure.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10°C. Good with oysters, grilled trout, goat's cheese and a spring vegetable salad. Drink over the next three to five years; no decanting needed. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Serge Laloue","offers":[{"title":"Default Title","offer_id":58476408209791,"sku":"HNW-50740241","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/50740241.jpg?v=1789921732"},{"product_id":"2025-sancerre-silex-jean-marie-reverdy-et-fils","title":"Sancerre, Silex, Jean-Marie Reverdy et Fils 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eMineral aromas lead, as the silex name promises, into a lively and balanced palate of concentrated citrus fruit. Crisp and fresh, built on aromatic persistence rather than weight, and long on the finish. Sauvignon Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJean-Marie Reverdy works with his sons Guillaume and Baptiste, from a family of winemakers going back several generations, on vineyards around the village of Verdigny within sight of the Sancerre hill. Silex is drawn from a selection of their old vines on the clay-flint hillsides of Ménétréol-sous-Sancerre and Sancerre itself, facing south to south-east for optimal sunshine, grown sustainably without herbicides and fed with organic fertilisers to limit yields and concentrate flavour in the berries; the estate holds HVE Level 3 certification. The grapes were harvested at perfect maturity and rigorously sorted, pressed slowly at low pressure and run off by gravity into tank, settled cool for twelve to sixteen hours before racking, fermented with wild yeasts in temperature-controlled stainless steel at 15-20°C, then aged eight months on fine lees.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10°C. It works with oysters, grilled sole, goat's cheese and a herb salad. Drink over the next five to ten 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":58476411486591,"sku":"HNW-5072325A","price":31.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5072325A.jpg?v=1789921760"},{"product_id":"2024-sauvignon-blanc-groot-constantia","title":"Sauvignon Blanc, Groot Constantia 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGooseberry and ripe passion fruit with a green herbal edge of asparagus, and lime zest running through the finish. Dry and light on its feet, with zippy acidity, no oak and a long, clean close. Sauvignon Blanc 91%, Semillon 9%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eGroot Constantia is South Africa's oldest wine estate, founded in 1685 when Cape Governor Simon van der Stel built a farm in the foothills of Table Mountain and named it Constantia; its wines were bought by Napoleon, Bismarck and King Louis Philippe of France, the largest single buyer of them all. The estate covers 165 hectares, 87 of them planted between 60 and 280 metres, farmed sustainably under Integrated Production of Wine certification, and this wine comes from south and south-east facing blocks between 88 and 233 metres on gravelly, low-fertility Hutton and Glenrosa soils, cooled by Atlantic breezes and cropped at an average of six tonnes per hectare. The grapes were hand-picked early in the morning and given skin contact in the press; only the free-run juice was used, settled clear and fermented at 12 to 14°C in stainless steel, then left four months on the lees for texture.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe well chilled, at 7-9°C. It goes with oysters, grilled sea bass, a goat's cheese salad, or asparagus with hollandaise. Drink over the next one to three years, while the aromatics are at their most vivid. Sealed with an agglomerate cork.\u003c\/p\u003e","brand":"Groot Constantia","offers":[{"title":"Default Title","offer_id":58476514673023,"sku":"HNW-5557024A","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5557024A.jpg?v=1789922503"}],"url":"https:\/\/www.edkawines.com\/collections\/sauvignon-blanc-wine.oembed","provider":"Edka Wines","version":"1.0","type":"link"}