{"title":"Syrah \u0026 Shiraz","description":"\u003cp\u003eSyrah and Shiraz are the same grape, and the name often hints at style. As Syrah in the northern Rhône, in Côte-Rôtie, Hermitage and Crozes-Hermitage, it is savoury and peppery with black olive and violet. As Shiraz in Australia's Barossa Valley and beyond, it is riper and bolder with blackberry, chocolate and spice. Cooler sites in South Africa, New Zealand and Chile sit between the two. Excellent with barbecue, lamb, venison and hearty stews.\u003c\/p\u003e","products":[{"product_id":"2020-shiraz-mast-mount-langi-ghiran","title":"Shiraz, Mast, Mount Langi Ghiran 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eForest fruit and dark berry lead into mocha, cigar box and a distinct earthiness. Concentrated yet supple, with the fresh acidity the cool Grampians site preserves and mouth-coating tannins that carry a very long finish. Shiraz 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMount Langi Ghiran takes its name from the Aboriginal for 'home of the yellow tailed black cockatoo' and sits against the dramatic backdrop of the Great Dividing Range in the Grampians. The vineyard lies at 350 metres between Mount Langi Ghiran and Mount Cole, where cold air tumbling off the peaks shortens autumn sunshine hours and stretches ripening; mountain erosion has left granite sands over sedimentary red clay loam, a profile that moderates the vigour of the Shiraz vine and gives the subtle peppery spice the estate is known for. Fermentation was 70% whole-berry and 30% whole-bunch with natural yeasts in small open-top fermenters, two to three weeks on skins, followed by 18 months in French oak barriques, 40% of them new. The 2020 season was cool and drawn out with below-average yields, and there was too little late sunshine to make the flagship Langi Shiraz, so a small quantity of Mast was made from House Block 4 fruit.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18C, with an hour in a decanter. Good with grilled lamb, peppered rib of beef, slow-cooked short rib or a mature farmhouse cheddar. Drinking well now and over the next ten to fifteen years. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Mount Langi Ghiran","offers":[{"title":"Default Title","offer_id":58475978064255,"sku":"HNW-5440220A","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5440220A.jpg?v=1789918527"},{"product_id":"2018-shiraz-the-paringa-single-vineyard-paringa-estate","title":"Shiraz, The Paringa Single Vineyard, Paringa Estate 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSavoury plum and cracked black pepper on the nose, then rich spiced plum, blackberry and liquorice across the palate. Full and powerful but held in check by fine-grained tannins, with real structure and length rather than sheer weight. Shiraz 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, regularly taking trophies for Shiraz, Pinot Noir and Chardonnay. The fruit for this wine comes from a north-facing block on Paringa Road planted in 1985, at 146 metres in the cool Red Hill sub-region, on the typical red volcanic Ferrasol soil, with vines trained on a distinctive Lyre or 'U' trellis carried on a steel frame. Hand-picked fruit was fully destemmed and cold soaked for four days before inoculation, then spent 21 days on skins in open fermenters with gentle plunging, followed by 18 months in French oak barrels, half of them new. The 2018 season brought excellent flowering, an almost perfect fruit set and consistent mild summer temperatures without heat spikes, and ranks among the estate's best vintages of the last thirty years.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18C, decanted an hour ahead. Good with roast lamb shoulder, peppered steak, smoked brisket or a hard sheep's cheese. Drinking well now and through the next ten years or so. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Paringa Estate","offers":[{"title":"Default Title","offer_id":58475985666431,"sku":"HNW-5486918A","price":53.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5486918A.jpg?v=1789918584"},{"product_id":"2022-shiraz-watervale-jim-barry-wines","title":"Shiraz, Watervale, Jim Barry Wines 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlue and black fruits with black pepper, violet and lifted spice. Medium-bodied and bright, with fresh acidity, fine supple tannins and oak that sits well inside the fruit. 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 his work helped establish the region as a benchmark for Australian wine; the winery was founded in 1959 and is still family owned, with three generations of Roseworthy graduates and Tom Barry now making the wines. This Shiraz is drawn from three estate vineyards in the Watervale sub-region, Morrison's, McKay's and Parish, planted on red loam over limestone with an average vine age of 25 to 30 years, and the estate runs a long-standing sustainability programme across its growing. The fruit was destemmed but not crushed and fermented in five to ten tonne open-topped vessels with heading-down boards and twice-daily pump-overs, starting at 18°C and rising to 24°C to hold on to fruit purity, then left on skins until the tannin was where it needed to be; maturation ran 18 months, 20% in new French oak, 40% in seasoned oak and the rest in tank. The 2022 season brought winter and above-average spring rain followed by a cool, dry summer and early autumn, giving high natural acidity and full varietal flavour.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits lamb chops off the grill, sausages and mash, a peppered steak or a chunk of aged cheddar. Drink now or cellar for five to ten years. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Jim Barry Wines","offers":[{"title":"Default Title","offer_id":58475994284415,"sku":"HNW-5446222A","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5446222A.jpg?v=1789918647"},{"product_id":"2021-shiraz-single-vineyard-watervale-jim-barry-wines","title":"Shiraz, Single Vineyard Watervale, Jim Barry Wines 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDark berry compote and fresh blackberry with a brambly edge, lifted by Clare Valley spice and a touch of eucalyptus. Full-bodied and juicy on entry, with rounded tannins, a vanilla note from the oak and acidity that keeps the whole thing light on its feet. 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 his work helped establish the region as a benchmark for world-class Riesling. The winery he founded in 1959 is still family owned, run by a third generation of Roseworthy graduates, with Peter Barry's children Tom, Sam and Olivia as winemaker, commercial manager and brand ambassador. This bottling comes from a single site, the Florita vineyard at Watervale, where the Shiraz block sits on a gentle north-west facing slope over a thin layer of loam above limestone; the vines are trained on a single cordon with rod and spur to keep canopy growth even and the fruit uncrowded, and the valley's wide day-to-night temperature swing is what keeps the Shiraz elegant rather than heavy. The grapes were destemmed, sorted and gently crushed with a small proportion of whole berries left intact, then fermented in stainless steel over seven to nine days with heading-down boards submerging the skins, twice-daily pump-overs and a daily rack and return. A third of the fruit was co-fermented with 15% whole bunches for aromatic lift, and after malolactic conversion in tank the wine spent 12 months maturing in French oak.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with a rib of beef, slow-cooked lamb shoulder, sausages off the barbecue or a mature cheddar. Drinking well now and over the next five to eight years; an hour in a decanter opens it up. Sealed with a screwcap.\u003c\/p\u003e","brand":"Jim Barry Wines","offers":[{"title":"Default Title","offer_id":58476005294463,"sku":"HNW-5444921A","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5444921A.jpg?v=1789918727"},{"product_id":"2021-shiraz-reserve-berton-vineyard","title":"Shiraz Reserve, Berton Vineyard 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe black cherry and blackberry with white pepper, spice and a dark chocolate note. Full-bodied and rich, the palate is soft and harmonious, with plum and cherry over toasty oak and silky tannins carrying a long finish. Shiraz 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBerton Vineyard was established by Bob and Cherie Berton in May 1996, on 30 hectares of gently rolling hills at 450 metres in South Australia; the Reserve Shiraz and Reserve Chardonnay are still sourced from that original plot. In 2007 the family bought the Yenda winery in the Riverina, a facility able to process 20,000 tonnes, which sits behind their larger-volume wines. The fruit for this Shiraz comes from the Barossa, at 34 degrees south, where rolling hills and valley floors see growing-season heat reaching 35°C, enough to stress the vines and concentrate the berries, while wide day-to-night temperature swings hold the acidity in place; some of the grapes come from the cooler Eden Valley site. Vine age varies, all the vines are spur pruned and generally trained to a single-wire cordon, and the soils run from clay to limestone to sand. Fermentation took eight days in stainless Ganimede fermenters between 25 and 28°C, each parcel pressed at 0.5 Baumé through a bag press, clarified by centrifuge and moved to new and used French and American oak for around 12 months; the best barrels were then selected and blended over several days.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits a barbecued rib-eye, slow-cooked beef short rib, sticky pork belly or a mature cheddar. Drink now or cellar for five to ten years; half an hour in a decanter suits it. Sealed with a screwcap.\u003c\/p\u003e","brand":"Berton Vineyards","offers":[{"title":"Default Title","offer_id":58476007555455,"sku":"HNW-5425121A","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5425121A.jpg?v=1789918756"},{"product_id":"2018-shiraz-cabernet-the-bonsai-berton-vineyard","title":"Shiraz Cabernet, The Bonsai, Berton Vineyard 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlueberry, plum and liquorice with toasty oak and a mint-chocolate edge on the nose. Full-bodied and rich, with fine tannins, moderate acidity and dark cherry and white pepper running through a long finish. Shiraz 86%, Cabernet Sauvignon 14%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBerton Vineyard was established by Bob and Cherie Berton in May 1996 and is one of Hallgarten's most important partners; a state-of-the-art winery at Yenda in the Riverina, bought in 2007, handles the volume wines, while the premium single-vineyard bottlings still come from the original estate. The Bonsai is one of those: 30 hectares on gently rolling hills 450 metres above sea level at High Eden, a sub-region of the Eden Valley in South Australia. The vines were planted in 1996, 1.5 metres apart with 3.3 metres between rows, spur-pruned on a single wire trellis that keeps the canopy sparse and well ventilated for maximum sunlight and minimal disease, and rooted in 'Podsolics', an old grey soil formed over yellow clay that is sandy and slightly sodic. The Shiraz was picked in late April, destemmed and crushed into 15-tonne static fermenters, inoculated with selected yeast and fermented for six days between 22°C and 28°C on premium French oak, both toasted and untoasted, then pressed at 0.5 Baumé into stainless steel to finish dry before malolactic conversion; each parcel was clarified by centrifuge and moved into new and used French and American oak barrels for 12 months, with only the best barrels selected and blended before bottling. The 2018 season was warm and dry, giving clean, disease-free fruit and good ripening without extended heat waves, though spring frost cut yields in some South Australian vineyards without affecting the quality of what was picked.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with a chargrilled ribeye, slow-braised beef short rib, lamb kofta off the barbecue or a mature hard cheese. Drinking well now and over the next three to four years; an hour in a decanter helps. Sealed with a screwcap.\u003c\/p\u003e","brand":"Berton Vineyards","offers":[{"title":"Default Title","offer_id":58476013322623,"sku":"HNW-5401418A","price":29.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5401418A.jpg?v=1789918849"},{"product_id":"2022-syrah-limnio-estate-red-ktima-gerovassiliou","title":"Syrah\/Limnio, Estate Red, Ktima Gerovassiliou 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA pronounced bouquet of black fruit, ripe plum and wild cherry with a hint of spice, turning savoury towards dark chocolate and coffee. Full-bodied and concentrated, the tannins gentle against considerable fruit intensity, the finish long, spicy and persistent. Syrah 60%, Limnio 20%, Merlot 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eKtima Gerovassiliou is the work of Evangelos Gerovassiliou, who began the revival of his family's vineyard by planting the almost-extinct Malagousia in 1981. The single private vineyard on the slopes of Epanomi now runs to 100 hectares of certified sustainable planting, on mainly sandy soils with a few clay substrates and calcareous rock rich in marine fossils, cooled by sea breezes off a coast that surrounds the estate on three sides. The three varieties were vinified by classic red fermentation methods, aged roughly 12 months in French oak barrels and bottled without fining or filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with grilled lamb, ribeye, barbecued beef and hard sheep's cheese. Drinking now and over the next five to eight years; an hour in a decanter helps it open. Sealed with DIAM. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ktima Gerovassiliou","offers":[{"title":"Default Title","offer_id":58476271468927,"sku":"HNW-5915622A","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5915622A.jpg?v=1789920701"},{"product_id":"2020-cotes-du-roussillon-villages-les-milleres-domaine-gardies","title":"Côtes du Roussillon Villages, Les Millères, Domaine Gardiés 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe, dark-berried fruit with hints of spice, graphite underneath and a lovely freshness running through the finish. Medium-bodied and firm rather than heavy, with fine-grained tannins. Syrah 30%, Grenache Noir 30%, Mourvèdre 25%, Carignan 15%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Gardies has been a family vineyard at the foot of the Pyrenees, in the village of Tautavel, for eight generations. Jean took over from his father in the late 1990s and now works alongside his son Victor across a 35-hectare estate spread over two terraces of clay-limestone and black slate at Vingrau and Tautavel, with a further 15 hectares at Mas Las Cabes on the Espira de l'Agly terroir, bought in 1990. All the vines are certified organic and hand-harvested; the low-yielding old Grenache and Carignan sit against the cliffs, and the Tramontane that sweeps through one day in three keeps the fruit healthy with little need for treatment. Each variety was vinified separately, macerated for two weeks in concrete to hold its varietal character and freshness, fermented with natural yeasts, then matured for twelve months, half in 600-litre French oak and half in concrete vats. 2020 brought record low volumes to Roussillon: a rainy winter, spring heat spikes that pulled bud burst forward by thirteen days, then drought and intense summer heat, yet the wines kept their elegance and freshness.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. It suits lamb shoulder, grilled sausages, roast duck and a mature hard cheese, and will drink well over the next five to ten years. Half an hour in a decanter opens it up.\u003c\/p\u003e","brand":"Domaine Gardies","offers":[{"title":"Default Title","offer_id":58476289229183,"sku":"HNW-5737320A","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5737320A.jpg?v=1789920874"},{"product_id":"2024-syrah-gimblett-gravels-craggy-range","title":"Syrah, Gimblett Gravels, Craggy Range 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLavender and sweet cherry lift out of the glass with real aromatic carry. The palate is structured and nicely concentrated, balanced rather than heavy, with fine tannins running to the finish. Syrah 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCraggy Range was established in 1998 by Terry and Mary Peabody, who chose the land below Te Mata Peak after looking down on it from the summit, and the winery draws on estate vineyards in Hawke's Bay, Martinborough and Marlborough; it is certified by Sustainable Winegrowing New Zealand. The Gimblett Gravels lies on the old bed of the Ngaruroro River, exposed when the river changed course in 1867: small to medium greywacke stones over silt and sand to a depth of at least forty metres, absorbing sunlight by day and radiating heat back at night, draining fast and holding little water, which makes it the warmest site in Hawke's Bay while stopping short of the heat that would cost the fruit its floral character. Both hand and machine harvesting were used, the hand-picked fruit sorted and mostly destemmed with 10% kept as whole bunches, fermented with selected yeasts in open-top stainless steel tanks and oak vats, then aged fifteen months in French oak barriques of which 23% were new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It goes with lamb chops, grilled sausages, pepper-crusted steak or a mushroom and thyme tart. Drink over the next five to ten years; half an hour in a decanter helps. Under screwcap.\u003c\/p\u003e","brand":"Craggy Range Winery","offers":[{"title":"Default Title","offer_id":58476413124991,"sku":"HNW-5469224A","price":30.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5469224A.jpg?v=1789921799"},{"product_id":"2019-syrah-le-sol-craggy-range","title":"Syrah, Le Sol, Craggy Range 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eAbundant sweet aromas of boysenberry and blueberry, with the perfume that whole-bunch fermentation brings. The palate is beautifully structured and medium-bodied, the tannins seamless rather than grippy, and the intensity holds right through the finish. Syrah 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCraggy Range was established in 1998 by Terry and Mary Peabody, who looked down from Te Mata Peak onto the land the winery now occupies and set out to make wines that evoked the landscape and heritage of the region. It remains family-owned, works estate vineyards in Hawke's Bay, Martinborough and Marlborough, and is certified by Sustainable Winegrowing New Zealand. Le Sol, French for the soil, takes its name from the Gimblett Gravels, a district lying on the ancient bed of the Ngaruroro River, which changed course in 1867 and exposed the soils to viticulture: greywacke stones over silt and sand to a depth of at least forty metres, absorbing sunlight by day and radiating heat at night, making this the warmest site in Hawke's Bay without the excessive heat that would strip out floral aromatics. The vines sit in the stoniest part of the vineyard and are a heritage clone of Syrah brought to New Zealand in the 1840s. The fruit was hand harvested, meticulously sorted and partially destemmed, with 27% vinified as whole bunches, fermented in open-top French oak vats and matured seventeen months in French and Austrian oak barriques and puncheons, 32% of them new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eBest at 16-18C, with an hour in a decanter. It suits roast venison, peppered beef, slow-cooked lamb and hard sheep's cheese, and should drink well for five to ten years. Sealed under screwcap.\u003c\/p\u003e","brand":"Craggy Range Winery","offers":[{"title":"Default Title","offer_id":58476415091071,"sku":"HNW-5469519A","price":76.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5469519A.jpg?v=1789921819"},{"product_id":"2021-selected-harvest-red-adega-de-pegoes-santo-isidro-de-pegoes","title":"Selected Harvest Red, Adega de Pegões, Santo Isidro de Pegões 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe red and black fruit with chocolate, sweet spice and a savoury, herbal edge. Concentrated and velvety in texture, medium in weight, with soft tannins and a structured finish. Aragonez 25%, Cabernet Sauvignon 25%, Syrah 25%, Touriga Nacional 25%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSanto Isidro de Pegões was founded in 1958 and has since seen significant investment in winery and vineyards; today the cooperative gathers 100 winegrowers with access to over 1,200 hectares in the Terras do Sado area of the Setúbal Peninsula, where mineral-rich sandy soils and cooling Atlantic winds suit the indigenous varieties. The IWSC awarded it the Portuguese Wine Producer of the Year Trophy in 2018, and its chief winemaker is Jaime Quendera. The vineyard sits between two nature reserves, the Tagus estuary to the north-west and the Sado to the south-west, with the Arrábida hills to the east, on the sandy soil known as Pliocenico de Pegões, laid down over millions of years by both rivers. Fermentation took place in temperature-controlled stainless steel followed by a long skin maceration, after which the wine spent twelve months in 225-litre second-use French and American oak barrels and four months in bottle before release.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Good with grilled lamb, chorizo and pork, barbecued ribs and tomato-based pasta, and it stands up to a firm sheep's cheese. Drinking now and over the next three to five years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Santo Isidro de Pegões","offers":[{"title":"Default Title","offer_id":58476418826623,"sku":"HNW-5728721A","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5728721A.jpg?v=1789921886"},{"product_id":"2023-crozes-hermitage-saint-cosme","title":"Crozes-Hermitage, Saint Cosme 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSmoky bacon and blackberry lead, with white pepper and a thread of incense behind them. The palate is rich and intense but stays medium in weight, with fine-grained tannins and fresh acidity carrying a long finish. Syrah 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau de Saint Cosme lies in the southern Rhône appellation of Gigondas and has been in the Barruol family for over 500 years; Louis Barruol, the fourteenth generation, took over from his father in 1992 and has since built a négociant range alongside the estate, working in small batches alongside growers across the valley. This cuvée is a nod to the historic heart of Crozes-Hermitage, drawn from hillside vineyards at Larnage, Erôme and Gervans, and made entirely from Sérine, an ancient, small-berried, low-yielding heirloom Syrah native to the region that Barruol credits for the smoky character of northern Rhône wines and that thrives on the appellation's granite. The fruit was fully destemmed and fermented with indigenous yeasts, then matured for twelve months in French oak casks, 20% of them new, and bottled without filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16°C. Good with roast lamb, peppered steak, duck with olives, or a mature hard sheep's cheese. Drink over the next three to five years, and give it an hour in a decanter. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Saint Cosme","offers":[{"title":"Default Title","offer_id":58476451791231,"sku":"HNW-5966723A","price":32.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5966723A.jpg?v=1789922327"},{"product_id":"2021-vinsobres-les-cotes-chateau-de-rouanne","title":"Vinsobres, Les Côtes, Château de Rouanne 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack raspberry leads, layered with graphite, charcoal and a gingerbread spice note, and a salty mineral thread runs the length of it. Full-bodied at 15.5% but drawn fine rather than heavy, with fresh acidity and polished, even tannins. Syrah 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau de Rouanne is a historic estate in Vinsobres, the northernmost cru of the southern Rhône and one elevated to cru status only in 2006; it was bought in 2019 by Louis Barruol of Château de Saint Cosme, who is restoring the château and replanting its vineyard. The estate runs to 62 contiguous hectares of red clay, limestone marl and sand around the building, planted between 1955 and 1975 to a massal selection of Grenache, Syrah and Mourvèdre, and 'Les Côtes' is the block at the highest point of the hillside, facing south-east into the rising sun on Pliocene and Messinian clay-marl; the Alps begin five miles away and the Pontias wind carries cold air down over the vines. The fruit is organically farmed and hand harvested, fermented whole-cluster in concrete tanks with wild yeast, then aged twelve months in Burgundy casks and demi-muids of which 15% were new, 50% second passage and 35% third, and bottled without fining or filtration. 2021 was a cold, late year across France, but Vinsobres sat above the spring frost on its hillsides and gave a balanced, elegant wine.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. It handles roast lamb with rosemary, a rare ribeye, duck breast with black cherry, and an aged hard sheep's cheese. Drinking well now and through to about 2031; give it an hour in a decanter to let the graphite edge open. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Château de Rouanne","offers":[{"title":"Default Title","offer_id":58476452872575,"sku":"HNW-5997121A","price":49.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5997121A.jpg?v=1789922471"},{"product_id":"2021-cotes-de-provence-rouge-la-grande-cuvee-chateau-de-berne","title":"Côtes de Provence Rouge, La Grande Cuvée, Château de Berne 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe black fruit and peppery spice lead, with violet lift and a mellow note of oak behind them. Medium-bodied and velvety, the tannins fine-grained and the finish long and even. Syrah 51%, Cabernet Sauvignon 49%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau de Berne farms 150 hectares of vines within a 510-hectare Provençal estate where vine-growing traces back to Roman times, holds High Environmental Value Level 3 certification, and has had its estate vines certified as organically grown since February 2021. Four-fifths of the vineyard sits at around 300 metres on the limestone soils of the Triassic Plateau, where cool nights and good drainage lend freshness and a mineral tension, while the rest grows on the lighter sandy soils around the château. The grapes were picked in the early hours of the morning and fermented at low temperatures, each plot and variety separately with gentle daily pump-overs; the wine then spent over a year in French oak casks and a few weeks back in vat to finish blending the oak. Château de Berne was recently named in the Top 100 of The World's Best Vineyard Awards 2025.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C, with half an hour in a decanter to settle the oak. It suits lamb shoulder with rosemary, a slow-cooked beef daube, grilled duck breast, or a plate of hard sheep's cheese. Drinking well now and over the next three to five years. Suitable for vegetarians.\u003c\/p\u003e","brand":"Château de Berne","offers":[{"title":"Default Title","offer_id":58476452938111,"sku":"HNW-5339421A","price":36.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5339421A.jpg?v=1789922420"},{"product_id":"2025-cotes-de-provence-rose-marie-christine-chateau-de-laumerade","title":"Côtes de Provence Rosé, Marie-Christine, Château de l'Aumérade 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA pale powder-pink rosé, with ripe strawberry and peach on the nose and a faint hint of vanilla behind. The palate is dry and lightly built, the red and stone fruit carried on brisk acidity to a clean, refreshing finish. Cinsault 48%, Grenache 34%, Syrah 18%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau de l'Aumérade is a 400-year-old estate in the heart of Provence, a traditional Mas property dating to the Renaissance that Henri Fabre and his wife Charlotte bought from the Aumerat family in 1930 and that Caroline Demey runs today; it was designated a Cru Classé when the Provence appellation was created in 1955, a system that classifies the estate rather than the vineyard, and is one of only 18 that remain. Cuvée Marie-Christine comes exclusively from an 89-hectare Cru Classé parcel on the plains of Pierrefeu, where mineral-rich red clay and limestone drain well and the salty Mistral cools the vines from a sea only a few miles away; the estate holds Haute Valeur Environnementale certification. The grapes were picked at the beginning of September and destemmed immediately, the berries gently pressed and the selected juice cooled to 13°C; after a static settling it fermented in stainless steel at 15 to 18°C for ten days, with racking and blending at the end of the year.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. It suits grilled prawns, a salade niçoise, goat's cheese tart and roast chicken with herbs. Drink over the next two to three years, while the fruit is at its brightest; no decanting needed. Sealed with a Nomacorc synthetic closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Château de l'Aumérade","offers":[{"title":"Default Title","offer_id":58476456149375,"sku":"HNW-5333525A","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5333525A.jpg?v=1789922423"},{"product_id":"2024-chateauneuf-du-pape-les-vallons-de-la-solitude-domaine-de-la-solitude","title":"Châteauneuf-du-Pape, Les Vallons de la Solitude, Domaine de la Solitude 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLayers of black-berried fruit and bramble, a touch of the local wild garrigue herbs and gentle spice. Smooth and flavoursome rather than heavy, with velvety tannins, moderate acidity and a long, sumptuous finish. Grenache 60%, Syrah 25%, Mourvèdre 15%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eWine has been made on this estate for several hundred years, since the Lançon family arrived from Italy in 1264 to serve the pope in Avignon; the three hats on the label stand for two bishops and a pope among their forebears. The 38-hectare domaine is run today by Florent Lançon, whose vines run from the high terraces of La Crau down into the Solitude valley across sandy safres, clay and pebble, strewn with the rounded quartzite galets roulés that hold the day's heat and release it overnight. The fruit is hand-picked variety by variety at phenological ripeness, sorted, destemmed and moved by gravity into concrete tanks, where it fermented with wild yeasts and macerated gently for velvety tannins; a tenth of the wine then spent 15 months in first-use French oak, the rest staying in concrete to keep the fruit pure.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with roast lamb and rosemary, duck breast, pork belly with herbs, or a plate of hard cheeses. Drinking well now and over the next three to five years; give it an hour in a decanter. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine de la Solitude","offers":[{"title":"Default Title","offer_id":58476506284415,"sku":"HNW-4615124A","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4615124A.jpg?v=1789922477"},{"product_id":"2023-saint-joseph-rouge-domaine-graeme-julie-bott","title":"Saint-Joseph Rouge, Domaine Graeme \u0026 Julie Bott 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLayers of ripe dark fruit with a bitter-cherry edge, and a savoury, stony finish. There is real weight to it, but the tannins are firm and sculpted rather than heavy, and the acidity keeps everything cut and precise. Syrah 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Graeme \u0026amp; Julie Bott is one of the northern Rhône's newer names, and one of its most promising. Graeme is from New Zealand and Julie a native of the northern Rhône; they met working at Domaine Ogier in Côte-Rôtie, then found that the garden of their first house sat on the Condrieu hillside of Vérin, and built a ten-hectare domaine from there across Côte-Rôtie, Condrieu, Saint-Joseph and the little-known Seyssuel, working now from their own cellar beneath La Mouline. This wine comes from plots at Chavanay, Talencieux and Saint-Pierre de Bœuf in the northern part of the appellation, on steep granite at 250–300 metres where the day-to-night temperature swing keeps natural freshness; the twenty-year-old vines are planted at 8,000 per hectare, trained by the traditional échalas stake method, and hand-harvested parcel by parcel. The fruit was vinified 30% whole bunch and 70% destemmed, cold-soaked in stainless steel, then fermented with wild yeasts over roughly three weeks between 24 and 28°C and aged for fifteen months in seasoned 225-litre French oak barrels. The 2023 season was warm and balanced with a fine late autumn, and September conditions let picking run to early October with the fruit in impeccable condition.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–17°C. Good with rare roast lamb, a slow beef daube, grilled ribeye or a board of charcuterie. Drink over the next three to five years, and give it an hour in a decanter. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Graeme \u0026 Julie Bott","offers":[{"title":"Default Title","offer_id":58476506317183,"sku":"HNW-5048423A","price":36.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5048423A.jpg?v=1789922463"},{"product_id":"2022-cotes-de-provence-rouge-ultimate-provence","title":"Côtes de Provence Rouge, Ultimate Provence 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe black fruit on the nose, with black cherry and plum carrying through the palate and a lick of spice and black pepper behind. Smooth and supple, medium in weight, with soft tannins and gentle acidity rather than grip. Syrah 80%, Cabernet Sauvignon 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eUltimate Provence sits near St-Tropez in the heart of the largest nature reserve in France, an estate that puts a working vineyard alongside a modern winery and a lifestyle address, with Alexis Cornu as resident winemaker. The vines were first planted in the mid-20th century by the Perrono family and the property is now owned by Château de Berne; the shallow soils lie over an impervious sandstone slab, and the Syrah that dominates this blend comes from La Grande Pièce, a plateau parcel given over entirely to the variety. Grapes are harvested at night by machine and the rows are ploughed with horses. Fermentation ran between 20 and 26°C with regular pumping over to avoid over-extraction, maceration was held to no more than four weeks to soften the tannins, and part of the wine was aged in barrel for aromatic complexity. 2022 was extremely hot, with unprecedented heat and drought, so picking came early and the berries were small and concentrated but healthy.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It works with lamb chops, grilled sausages, a pork and herb terrine or hard sheep's cheese. Drink over the next three to five years; no decanting needed. Sealed with a Nomacorc closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ultimate Provence","offers":[{"title":"Default Title","offer_id":58476516409727,"sku":"HNW-5338222A","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5338222A.jpg?v=1789922530"},{"product_id":"2025-cotes-de-provence-rose-aumerade-style-chateau-de-laumerade","title":"Côtes de Provence Rosé, Aumérade Style, Château de l'Aumérade 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePale salmon in the glass, with a refreshingly fruity and floral bouquet. Delicate cranberry and red cherry carry through a dry, medium-bodied palate with a touch of grenadine and a mineral edge, closing on an elegant finish. Grenache 40%, Cinsault 30%, Syrah 30%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eChâteau de l'Aumérade is a 400-year-old estate in the heart of Provence, a traditional Mas property dating to the Renaissance and long held by the Aumerat family; in 1594 the Duke of Sully, finance minister to Henry VI, presented the château with a mulberry tree and plane trees for its gardens in thanks for supplying the Royal Court, and in 1930 Henri Fabre and his wife Charlotte fell in love with the place and bought it, with its 300 hectares of vineyard, from the Aumerats. When the Provence appellation was created in 1955 the château was designated a Cru Classé — a classification of the estate rather than of any vineyard area — and it is one of only 18 that still hold the title; the property has passed down the family and is now run by Caroline Demey. The vines lie a few miles from the coast on predominantly clay-limestone soils that lend a spicy mineral character, ventilated by the salty Mistral blowing in off the sea, and the estate holds Haute Valeur Environnementale Level 3 certification for biodiversity, plant protection, fertiliser use and water management; harvest begins in early September at good phenolic maturity. The berries are sorted and destemmed at once and then carried to the press by gravity through refrigerated tubes — an innovation of the Fabre family — to hold on to their aromatics, gently pressed, the juice cooled to 13°C and left to settle statically before a ten-day fermentation at 17 to 22°C in stainless steel, with racking and blending at the end of the year.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe well chilled at 8–10°C. It suits salade niçoise, grilled sea bream or red mullet, tapenade and anchoïade on toast, and fresh goat's cheese. Drink it young, within one to three years of the vintage, while the fruit is at its most vivid; no decanting required. Sealed under screwcap.\u003c\/p\u003e","brand":"Château de l'Aumérade","offers":[{"title":"Default Title","offer_id":58476518080895,"sku":"HNW-5333625A","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5333625A.jpg?v=1789922609"},{"product_id":"2024-chateauneuf-du-pape-domaine-de-la-solitude","title":"Châteauneuf-du-Pape, Domaine de la Solitude 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe blackcurrant and cherry with cocoa, garrigue herbs and cistus flowers, and a hint of liquorice on the finish. Full-bodied but soft in texture, the tannins velvety rather than firm, with moderate acidity and a long, elegant close. Grenache Noir 60%, Syrah 15%, Mourvèdre 15%, Cinsault 5%, Counoise 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eWine has been made on this estate for several hundred years, since the Lançon family arrived from Italy in 1264 to serve the pope in Avignon; the three hats on the label stand for two bishops and a pope among their forebears, and the 38-hectare domaine is run today by Florent Lançon. The vineyard is one of the best-sited in Châteauneuf-du-Pape, thick with the rounded quartzite stones of the Villafranchian period that absorb the day's heat and release it overnight, and it is held to just 30 hectolitres per hectare and certified by Terra Vitis for its work on biodiversity. The hand-picked bunches were sorted, destemmed and moved by gravity into concrete tanks, macerated for around 30 days with wild yeasts to draw out velvety tannins, then matured for 15 months, roughly a tenth in barrels, demi-muids and foudres and the rest in concrete, before bottling without fining or filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It goes with roast lamb, beef short rib, a herb-rubbed pork shoulder or a board of washed-rind and hard cheeses. Drinking well now and over the next three to five years; an hour in a decanter is worthwhile. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine de la Solitude","offers":[{"title":"Default Title","offer_id":58476518408575,"sku":"HNW-4614524A","price":39.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4614524A.jpg?v=1789922575"},{"product_id":"2024-cotes-du-rhone-rouge-parallele-45-paul-jaboulet-aine","title":"Côtes du Rhône Rouge, Parallèle 45, Paul Jaboulet Aîné 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe strawberry and raspberry, layered with floral and spicy notes. The palate is fresh and supple, balanced rather than heavy, the tannins soft and the fruit unobscured by oak. Grenache 60%, Syrah 30%, Carignan 5%, Mourvèdre 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaines Paul Jaboulet Aîné was founded in 1834 and works the iconic terroirs of the northern Rhône across seven appellations. The Frey family have owned it since 2006, with Caroline Frey as winemaker; the vineyards have been certified AB organic since 2016 and, since 2021, farmed biodynamically with a regenerative approach, alongside a nine-hectare wildlife reserve. Parallèle 45 is named for the latitude that crosses France a little over a mile from the Jaboulet cellars, and the fruit comes from vines averaging forty years on clay-limestone soils with alluvial deposits of round pebbles, the whole vineyard certified organic. Vinified by traditional methods, the wine spent six months on its fine lees in stainless steel and truncated cone vats, which is where its purity of fruit and freshness come from.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe lightly chilled, at 15-16°C. Good with roast lamb, sausages and lentils, barbecued pork and a plate of charcuterie. Drink over the next one to three years, while the fruit is at its most forward; no decanting needed. Sealed with a technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Paul Jaboulet Aîné","offers":[{"title":"Default Title","offer_id":58476519522687,"sku":"HNW-59640241","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/59640241.jpg?v=1789922658"},{"product_id":"2022-chateauneuf-du-pape-les-cailloux-andre-brunel","title":"Châteauneuf-du-Pape, Les Cailloux, André Brunel 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDeeply coloured, with ripe red fruits, leather and a note of undergrowth. Velvety and concentrated, the tannins deliberately gentle, the acidity moderate, and the finish long and savoury rather than sweet. Grenache 65%, Mourvèdre 17%, Syrah 10%, Cinsault 3%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Brunel family settled in Châteauneuf-du-Pape in the 17th century and has made wine for five generations; André Brunel took over in 1971 and expanded the estate, which now covers 22 hectares in Châteauneuf-du-Pape and 40 in the Côtes du Rhône, and is farmed sustainably without herbicides or pesticides under HVE certification, today by his son Fabrice. The wine is drawn from several plots, each contributing something different: gravel beds at Bois de la Ville and Les Serres that drain hard and concentrate the juice, red and blue clays at Farguerol and Cansaud for aroma, and the chalky limestone of Cabrières and Revès for structure and length. The countless round pebbles that cover the vineyard, les cailloux, give the wine its name. Grapes were partly destemmed and pressed with minimal extraction, fermented with selected yeasts in temperature-controlled concrete at 28-32°C with daily pump-overs; Grenache and Mourvèdre stayed in concrete for 18 months while the Syrah spent the same time in first- and second-use barriques to soften its tannins, with the final blend assembled six months before bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits roast lamb, game birds, braised oxtail, mushroom risotto or a plate of aged cheeses. Drinking well now and over the next three to five years, and better for an hour in a decanter. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"André Brunel","offers":[{"title":"Default Title","offer_id":58476519620991,"sku":"HNW-4614322A","price":42.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4614322A.jpg?v=1789922622"},{"product_id":"2021-saint-joseph-la-croix-des-vignes-paul-jaboulet-aine","title":"Saint-Joseph, La Croix des Vignes, Paul Jaboulet Aîné 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack fruit leads, with delicate spice and toast behind it from a year in oak. The palate is smooth and generous and full in weight, the tannins rounded, the finish carried by well-integrated notes of ageing. Syrah 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaines Paul Jaboulet Aîné was founded in 1834 and farms the northern Rhône's iconic terroirs across seven appellations; the Frey family bought it in 2006, and Caroline Frey has made the wines since, keeping a nine-hectare wildlife reserve and working the land regeneratively. The vines sit on the 45th parallel at 250 metres, on terraces cut into a slope averaging a 45% gradient — an eight-hectare plot planted in 1998 on granite degraded to 'gore', with bedrock breaking the surface in places, gobelet-trained on stakes with a south to south-westerly exposure and yielding 25 to 35 hectolitres per hectare; the whole vineyard is certified organic. The fruit was picked by hand, sorted by plot and brought in in 12kg crates, then fully destemmed and macerated for three weeks with daily pump-overs, put through malolactic conversion and aged twelve months in concrete eggs and French oak barrels, 15% of them new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. It goes with roast lamb, peppered steak, sausages with lentils and a mature hard cheese. Drinking well now and over the next five to eight years; an hour in a decanter helps it open out. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Paul Jaboulet Aîné","offers":[{"title":"Default Title","offer_id":58476520046975,"sku":"HNW-5965921A","price":60.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5965921A.jpg?v=1789922636"},{"product_id":"2022-saint-joseph-rouge-le-grand-pompee-paul-jaboulet-aine","title":"Saint-Joseph Rouge, Le Grand Pompée, Paul Jaboulet Aîné 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWild redcurrant and raspberry, layered with peppery spice and a mineral edge. Beautifully balanced and medium-weight, dry, with fine tannins rather than grip, and a year in French oak barrels showing as texture more than flavour. Syrah 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaines Paul Jaboulet Aîné was founded in 1834 and works the iconic terroirs of the northern Rhône across seven appellations; the Frey family have owned it since 2006, with Caroline Frey as winemaker, and they keep a nine-hectare wildlife reserve on the estate. The Saint-Joseph vineyard runs along steep hillsides on the right bank of the Rhône, carved into terraces since ancient times; it was known as Vin de Mauves until the Jesuits gave it its present name in the 17th century, growers formed a union to protect that name in the 20th, and the appellation became official in 1956. The cuvée takes its name from Victor Hugo's Légende des Siècles, in which the Grand Pompée, faithful companion to Charlemagne, fought the Moors on the right bank of the Rhône - 'And wine, that wine beloved of the Grand Pompée'. The parcels face south-east on schist and granite, which bring density and texture; the vines are ten to thirty years old, yield 35 hl\/ha and are picked by hand, sorted, then macerated for three weeks with daily pump-overs before twelve months in French oak barrels. The 2022 followed a winter with a significant rainfall deficit and a late budburst, but growth accelerated, flowering came in May and cluster closure by the end of June, making it one of the three earliest vintages in twenty years; the summer was mostly hot and dry, broken by one stormy spell, and the wines are rich and concentrated with beautiful colour.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-17°C. It suits roast pork, duck, grilled lamb chops and semi-hard cheeses. Drink over the next three to five years; half an hour in a decanter helps it open. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Paul Jaboulet Aîné","offers":[{"title":"Default Title","offer_id":58476522013055,"sku":"HNW-59658221","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/59658221.jpg?v=1789922747"},{"product_id":"2024-saint-joseph-domaine-courbis","title":"Saint-Joseph, Domaine Courbis 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRefined and aromatic: ripe red fruit and blackcurrant with plum, a lift of violet, black pepper and a smoked-bacon note. Full-flavoured and fleshy on the palate, dry and harmoniously balanced, held together by fine, silky tannins. Syrah 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Courbis dates from the 16th century and has passed from father to son since the start of the 20th. It is now run by two brothers, Laurent making the wine and Dominique looking after the 41 hectares of vineyard, which take in eight hectares of Cornas, five of Saint-Joseph Blanc and nineteen of Saint-Joseph Rouge across the communes of Châteaubourg and Cornas. Courbis hold the southernmost parcels of the Saint-Joseph appellation, on very steep terraced slopes facing south and east, where soils of 70% decomposed granite and 30% clay and limestone hold the day's heat and draw out a long, slow ripening; a green harvest keeps the average yield to 37 hectolitres per hectare. The grapes were hand-picked into small boxes, fully destemmed and lightly pressed, fermented in new vats at 30-32°C with a maceration of twelve to fifteen days for maximum colour extraction, then matured for ten months - 20% in one-year-old oak, 60% in third- or fourth-use oak and 20% in stainless steel - with regular racking before bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-17°C. Good with roast beef, slow-cooked pork belly, grilled sausages and a mature hard cheese. Drink over the next three to five years; give it half an hour in a decanter first. Suitable for vegetarians.\u003c\/p\u003e","brand":"Domaine Courbis","offers":[{"title":"Default Title","offer_id":58476522111359,"sku":"HNW-4680924A","price":32.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4680924A.jpg?v=1789922775"},{"product_id":"2022-syrah-la-sommeliere-campuget","title":"Syrah, La Sommelière, Campuget 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe, concentrated Syrah: chocolate and liquorice over herbal garrigue notes, with toasty oak behind. Warm and savoury on the palate, medium in weight, the tannins ripe and the acidity soft. Syrah 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCampuget was established in 1942 on a historic estate near Nîmes whose château was built in 1753 — the year the first vines went in, and the date behind the house's '1753' range. Franck-Lin Dalle, the third generation of his family to run the estate, makes the wines from a wide range of traditional Rhône varieties, and in 2019 Campuget was certified Haute Valeur Environnementale, the French scheme recognising biodiversity conservation, plant protection, managed fertiliser use and water management. Costières de Nîmes sits at the eastern edge of the Languedoc but works like the southern Côtes-du-Rhône vineyards across the river, its fairly uniform soils marked by large pebbles over alluvia on gentle, typically south-facing slopes, with strict canopy management balancing sun and shade. La Sommelière is made from selected grapes off the best vines on the estate, traditionally vinified, matured twelve months in oak barriques and bottled without filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. It suits grilled lamb, merguez sausages, barbecued ribs and a hard sheep's cheese. Drinking well now and over the next three to five years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Campuget","offers":[{"title":"Default Title","offer_id":58476522504575,"sku":"HNW-4682322A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4682322A.jpg?v=1789922818"},{"product_id":"2021-garnacha-syrah-quinta-de-quercus","title":"Garnacha\/Syrah, Quinta de Quercus 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eIntense ripe blackberry with subtle herbal edges and refined layers of oak spice and clove. Full-bodied and concentrated yet still juicy and vibrant, with velvety, finely-knit tannins and a precise, long finish. Garnacha 80%, Syrah 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eQuinta de Quercus is a 44-hectare estate in DO Uclés, set at 800 metres in the heart of Castile, where winemakers Tao Platón and Sam Harrop work with parcels of low-yielding old vines. This wine comes from Viña Ocaña, the oldest plot on the estate, a gently sloping parcel of chalky soils where the altitude brings a distinct freshness and warm days tempered by cool nights hold the acidity while the flavours concentrate; the vineyard is cultivated sustainably and the grapes are hand-picked at optimum maturity. There is no predetermined formula here: the grapes were carefully selected and destalked, each parcel was vinified separately in small temperature-controlled stainless steel tanks with the temperature, length of fermentation, number of pump-overs and post-fermentation maceration all varied tank by tank, and the wine then spent twelve months in 300-litre French and 225-litre American oak barrels, a quarter of them new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits grilled lamb, beef short ribs, barbecued vegetables and aged Manchego. Drinking well now and over the next three to five years; an hour in a decanter suits it. Suitable for vegetarians.\u003c\/p\u003e","brand":"Quinta de Quercus","offers":[{"title":"Default Title","offer_id":58476547015039,"sku":"HNW-5103021A","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5103021A.jpg?v=1789923580"},{"product_id":"2020-syrah-lismore-estate-vineyards","title":"Syrah, Lismore Estate Vineyards 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCassis, blackberry and cherry with white pepper, ground herbs and a strong floral lift of crushed violets, and smoky black olive underneath. It is light-framed and elegant rather than dense, held together by fresh acidity and quiet structure. Syrah 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Californian Samantha O'Keefe founded Lismore Estate Vineyards in the foothills of a dramatic mountain range at the bottom of Africa, and the estate was recently classed as a First Growth and crowned Winery of the Year in Tim Atkin MW's 2026 South Africa Report; it also pioneered the Wine of Origin 'Greyton', designated by SAWIS. This Syrah is drawn half from Greyton, planted in heavy schist with no irrigation, and half from Elgin, on sandstone and shale — two of the coolest climates in South Africa, whose extreme day-to-night temperature swings give the wine its depth and concentration. Picked at optimal ripeness, 40% of the fruit was fermented as whole bunches in 5,000-litre vats with gentle pump-overs twice a day for a long extraction; the free run was drained off and the rest basket pressed in a traditional wooden press, before malolactic conversion and twelve months in 225-, 300- and 500-litre barrels, 15% of them new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 15–16°C. It works with roast duck, lamb chops, charcuterie or a herb-crusted pork loin. Drink now or over the next three to five years; an hour in a decanter helps. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Lismore Estate Vineyards","offers":[{"title":"Default Title","offer_id":58476548391295,"sku":"HNW-5596420A","price":42.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5596420A.jpg?v=1789923646"},{"product_id":"2019-syrah-gps-series-klein-river-kershaw-wines","title":"Syrah, G.P.S. Series, Klein River, Kershaw Wines 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLavender, spice, black plum and prune lead into a palate of dark fruit edged with garrigue, chocolate and menthol, with juicy Morello cherry underneath. The tannins are fine and chalky, the texture generous, and for all the layering it keeps a lightness of touch and a long, lush finish. Syrah.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eRichard Kershaw MW trained and worked as a chef in Sheffield before wine took over; he settled in South Africa in 1999, was group winemaker at Mulderbosch and Kanu by 2009, and founded Kershaw Wines in 2012 to work with the cool-climate vineyards of Elgin, and in 2026 Tim Atkin MW classed the estate as a First Growth in his South Africa Report. The G.P.S. — Grape Positioning System — series goes outside the Elgin Valley for small parcels, and this one comes from the Klein River ward, one of the smallest in South Africa, where three hectares of SH1-clone Syrah were planted almost twenty years ago on shale-derived Glenrosa soil; the vines nestle against the Klein River mountains, and the nearby Akkedis Valley opens a portal for cool sea air off Walker Bay that keeps the summer mild. The grapes were hand-picked, manually sorted and destemmed into open-topped fermenters for a three-day maceration before a spontaneous wild-yeast ferment, with gentle pigeage and nineteen days on skins; the wine was racked to barrel by gravity and the pomace basket pressed, malolactic conversion took place in barrel, and maturation ran across twelve barriques and seven puncheons with 33% new oak, the remainder in breathable eggs, before bottling unfined and unfiltered. In 2019 April rain grew cover crops and early winter rain built soil reserves, a warm spell brought budburst forward, then cold fronts in September and strong October winds cut fruit set and yields, while cool February and March nights gave a long hang time that held the acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 15–16°C and give it an hour in a decanter. It suits roast lamb, venison, duck confit or a mature hard cheese. Drink now or over the next five to ten years. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Kershaw Wines","offers":[{"title":"Default Title","offer_id":58476549112191,"sku":"HNW-5540219A","price":46.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5540219A.jpg?v=1789923692"},{"product_id":"2020-syrah-santa-maria-valley-the-language-of-yes","title":"Syrah, Santa Maria Valley, The Language of Yes 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eVivid black pepper, black olive, violets and liquorice over dark fruit, with white flowers behind. Lively acidity keeps it fresh rather than heavy, the texture is smooth and the finish long. Syrah 87%, Viognier 13%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eRandall Grahm made his name as a pioneer of Rhône varieties on California's Central Coast, and The Language of Yes is his latest project, an attempt to capture the essence of Old World wine through the uniqueness of the vineyards and the sunny disposition of California; the name translates La Langue d'Oc, the phrase medieval southern France used to describe itself by how it spoke. The Syrah and Viognier both come from Rancho Réal, a single vineyard in the Santa Maria Valley and one of the coolest sites in which vines are grown successfully in California, where Guyot-trained vines planted in 2010 sit at 200 to 290 metres in sandy loam; the long, cool growing season favours the rotundone that gives the wine its pepper, and the vines are certified sustainable. After picking, the grapes were dried briefly on trays in the shade of the vine to concentrate them and ripen the stems, then the two varieties were co-fermented in stainless steel with 50% whole clusters for a slow, controlled fermentation, aged twelve months in used barriques with heavy lees contact and little or no racking, and bottled without fining or filtration. 2020 was an excellent year on the Central Coast, with consistent temperatures, no major weather events and an even, healthy crop, despite wildfire smoke elsewhere in California.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eServe at 16°C, with roast lamb, peppered steak, merguez sausages or a hard sheep's cheese. Drink over the next three to five years; an hour in a decanter opens it up. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"The Language of Yes","offers":[{"title":"Default Title","offer_id":58476549308799,"sku":"HNW-5523620A","price":35.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5523620A.jpg?v=1789923698"}],"url":"https:\/\/www.edkawines.com\/collections\/syrah-shiraz-wine.oembed","provider":"Edka Wines","version":"1.0","type":"link"}