{"title":"WHITE WINE","description":"\u003cp\u003eWhites from crisp to rich: Chablis and white Burgundy, Sancerre and Marlborough Sauvignon Blanc, Riesling from dry to off-dry, Albariño, Grüner Veltliner and Assyrtiko, and fuller Condrieu and New World Chardonnay. Chosen to be poured with food, with body and sweetness shown on every bottle.\u003c\/p\u003e","products":[{"product_id":"2017-santenay-le-bievaux-lair-de-rien-antoine-olivier","title":"Santenay Le Bievaux l'Air de Rien, Antoine Olivier 2017","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eVibrant and expressive of its site, with balanced oak and mineral purity finishing on a peppery note.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eA second white Santenay plot from the same family, farmed organically without certification, with some biodynamic practice. Denser and slower to open than the Côteaux sous la Roche.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, rich \u0026amp; creamy dishes and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Antoine Olivier","offers":[{"title":"Default Title","offer_id":55718596837759,"sku":"HNW-43877171","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/43877AntoineOlivierLeBiveauxLAirdeRienSantenayHIGHVR.png?v=1755807361"},{"product_id":"2019-santenay-les-coteaux-sous-la-roche-antoine-olivier","title":"Santenay Les Coteaux sous la Roche, Antoine Olivier 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eOpulent and powerful, with a lively salty, mineral character and a hint of liquorice. The palate is rich, creamy and full-flavoured, and the finish lingers. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAntoine Olivier was founded at the end of the 1960s from a few vineyards left by Antoine Chevalier Moreau to his grandson, Hervé Olivier, who extended the estate by buying historic old vineyards across Santenay, some unworked for a century, with particular attention to the white-wine sites; white Santenay is a rarity in what is predominantly a red appellation. Antoine Olivier and his daughter Jade now run the estate and follow organic practices in the vineyard. Les Coteaux sous la Roche, 'under the rocks', is a single south-facing plot of very stony soil that gives the wine its mineral character; it is farmed organically though not certified, with some biodynamic practice, and the grapes were hand-picked early to keep their acidity. After a gentle pressing the juice was fermented in barrel on natural yeasts, kept on its fine lees with bâtonnage and taken through malolactic in barrel; it spent 12 months in 228-litre Burgundian barrels, 25% new, and a further six months in tank before a light fining and filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 12-14°C. Roast chicken with morels, lobster, seared scallops or veal in a cream sauce. Drinking well now and over the next five years or so. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Antoine Olivier","offers":[{"title":"Default Title","offer_id":55718596870527,"sku":"HNW-4387519A","price":41.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-43875-santenay-les-coteaux-sous-la-roche-antoine-olivier.jpg?v=1790230713"},{"product_id":"2023-condrieu-coteau-de-vernon-domaine-georges-vernay","title":"Condrieu, Coteau de Vernon, Domaine Georges Vernay 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePeaches and dried apricot, with ginger, jasmine and a hint of liquorice, and oak that complements rather than covers. Delicate yet opulent, full in weight but cut by racy acidity, elegantly structured and long. Viognier 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eGeorges Vernay is known as the King of Condrieu and was responsible for the small appellation's recovery in the 1950s; his daughter Christine has looked after the winemaking since 1997, and in 2019 the domaine was awarded three stars by La Revue du Vin de France. Coteau de Vernon is 2.5 hectares of south to south-east facing granite and biotite terraces in the heart of Condrieu, vines of 50 to 70 years on 110 Richter rootstocks, planted at 8,000 to 10,000 per hectare and yielding just 25 hectolitres; the terraces are too steep for machines, so the vineyard is maintained by hand, without weed killers or insecticides, and is certified organic. The fruit was picked at full maturity, meticulously sorted and pressed immediately, the clear juice fermented in 225-litre barrels over four to five weeks, then matured twelve months on its fine lees in oak barrels, 25% of them new, with regular bâtonnage.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10 to 12°C. It goes with lobster, roast chicken with cream and morels, pork belly with apricot and a washed-rind cheese. Drinking well now and over the next five to eight years.\u003c\/p\u003e","brand":"Domaine Georges Vernay","offers":[{"title":"Default Title","offer_id":55718632554879,"sku":"HNW-4617023A","price":160.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-46170-condrieu-coteau-de-vernon-domaine-georges-vernay.jpg?v=1790230715"},{"product_id":"2023-puligny-montrachet-sylvain-debord","title":"Puligny-Montrachet, Sylvain Debord 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFull and elegant, with nutty, toasty tones and a buttery nuance that build to a long, fresh, mineral finish. Old-vine fruit from two climats within the appellation gives it weight without losing its cut — 100% Chardonnay.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eSylvain Debord is Burgundian by birth and by heart: trained at the Lycée Viticole de Beaune, a research contributor at the University of Burgundy and long-time collaborator of Nicolas Potel, he now vinifies fruit from a close network of vineyard partners with a minimalist, refined approach. This village Puligny comes from old, densely planted vines on gentle east-facing slopes of around 3% gradient, on deep, stony clay and limestone; morning sun builds complexity while cool nights keep the acidity. The vineyards are sustainably farmed with local compost, copper and sulphur only, and mechanical ploughing, and the grapes are hand-picked. The juice was pressed straight away, settled for 24 hours and moved by gravity to 228-litre French barriques for a wild-yeast fermentation below 23°C, then matured 12 months on its lees in 60% new oak without bâtonnage.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich and creamy dishes and poultry and pork. Sealed under DIAM, so ready now and best enjoyed over the next few years rather than cellared long-term. No need to decant; serve at 12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":55718639698303,"sku":"HNW-5035223A","price":106.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-50352-puligny-montrachet-sylvain-debord.jpg?v=1790230715"},{"product_id":"2024-pazo-de-seoane-rosal-lagar-de-cervera","title":"Pazo de Seoane Rosal, Lagar de Cervera 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eJasmine and white blossom over citrus, pear and melon. Crisp and vibrant, but with more weight and texture than a straight Albariño, and a refreshing, lively finish. Albariño-led (60%) with Loureiro, Treixadura and a little Caiño Blanco.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eLagar de Cervera sits in Pontevedra and has belonged to the La Rioja Alta group since 1998; over the years it has grown into the largest estate-owned Albariño vineyard in Rías Baixas, 77 hectares in all, with a new winery opened in 2013. Pazo de Seoane is its O Rosal blend, where Albariño from the Silvosa vineyard is joined by the sub-zone's other native grapes. Winemaker Ángel Suárez Vicente has the whole harvest hand-picked into small boxes, chilled on the way to the winery and passed over an optical sorter — the first in Rías Baixas — before pressing under inert gas. Each variety ferments separately at 15°C, part of the Albariño goes through malolactic for softness, and the blend rests on stirred fine lees until bottling.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with grilled fish, prawns, scallops and Galician-style octopus, or a green salad with goat's cheese. Drink over the next two to three years for freshness. Serve at 8–10°C. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"Lagar de Cervera","offers":[{"title":"Default Title","offer_id":55718644351359,"sku":"HNW-5173124A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2024_PazodeSeoaneRosal_LagardeCervera.png?v=1755807463"},{"product_id":"2022-bourgogne-chardonnay-sylvain-debord","title":"Bourgogne Chardonnay, Sylvain Debord 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFloral, honey and almond aromas leading to a textured palate with lovely balance and subtle minerality through a smooth finish.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe regional Bourgogne appellation, made by a grower who also produces Puligny-Montrachet and Chambertin Grand Cru. Same hands, same philosophy, a fraction of the price.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 10–12°C.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":55718645727615,"sku":"HNW-5035022A","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_BourgogneChardonnay_SylvainDebord.png?v=1755807447"},{"product_id":"2022-chardonnay-lismore-estate-vineyards","title":"Chardonnay, Lismore Estate Vineyards 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCitrus and tropical fruit layered with brioche, honey and walnut, carried by a distinct minerality and crisp acidity into a lingering citrus finish.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eGreyton is high, cool and unfashionable, which is exactly why this costs what it does. Samantha O'Keefe built the estate from nothing after arriving from California, and lost much of it to wildfire in 2019 before replanting.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 10–12°C.\u003c\/p\u003e","brand":"Lismore Estate Vineyards","offers":[{"title":"Default Title","offer_id":55718648775039,"sku":"HNW-5596122A","price":33.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Chardonnay_LismoreEstateVineyards.png?v=1755807385"},{"product_id":"2022-puligny-montrachet-1er-cru-les-folatieres-sylvain-debord","title":"Puligny-Montrachet 1er Cru Les Folatières, Sylvain Debord 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe fruit with flinty minerality, brioche and vanilla over a rich palate and a long, balanced finish.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eLes Folatières is the largest Premier Cru in Puligny-Montrachet and the south-eastern neighbour of Le Montrachet and Chevalier-Montrachet themselves. Debord works a mosaic of partner vineyards with a deliberately minimal hand.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Drinking well now, with a decade or more ahead of it. Serve at 12°C.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":55718654673279,"sku":"HNW-5035722A","price":169.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Puligny-Montrachet1erCruLesFolatieres_SylvainDebord.png?v=1755807143"},{"product_id":"2024-sancerre-cote-de-lepee-renaissance-fleuriet-freres","title":"Sancerre, Côte de l'Épée, Renaissance Fleuriet Frères 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFlint, candied lemon and pineapple with blackcurrant bud, almond and a light smoky note. Classy and chiselled on the palate, fresh and long — a gastronomic Sancerre with more texture than most. 100% Sauvignon Blanc.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Fleuriet family have lived in Sancerre since the Revolution — cattle, then goat's cheese, then grain — and planted their first vines in 1991. Renaissance was born in 2014 when brothers Benoît and Matthieu Fleuriet stepped in to help their friend Stéphane Marchand, who could no longer keep up his 7 hectares on some of Sancerre's finest slopes; they replanted and converted to certified organic farming, with biodynamic certification in progress, and the name marks that revival. Côte de l'Épée is a single south-facing vineyard at 250 metres, vines averaging 50 years old at 8,000–10,000 per hectare on Terres Blanches over limestone, worked by hand and picked by hand at 40–45 hl\/ha. The grapes are pressed slowly, fermented with indigenous yeasts in steel at 18–23°C under nitrogen, then refined 10–15 months on fine lees in terracotta amphorae in a gravity-fed winery.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with goat's cheese, grilled river fish, asparagus and roast chicken. Drinking well now and will develop for three to five years. No need to decant; serve at 10–12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Renaissance Fleuriet Frères","offers":[{"title":"Default Title","offer_id":55718655132031,"sku":"HNW-5030324A","price":32.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-50303-sancerre-cote-de-lepee-renaissance-fleuriet-freres.jpg?v=1790230717"},{"product_id":"2023-chardonnay-bourgogne-hautes-cotes-de-beaune-prosper-maufoux","title":"Chardonnay, Bourgogne Hautes-Côtes de Beaune, Prosper Maufoux 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCitrus fruit and floral notes lift first, with toasted spice from the barrel sitting behind them. The palate is rich and textured, mineral rather than buttery, and a saline note stretches out a long, sustained finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMaison Prosper Maufoux was founded in 1860 by a notary who left the profession to make wine, and passed in 2010 to the Piffaut family, whose Burgundian roots run back more than two hundred years; the house is now based at the Château de Saint-Aubin, with nine hectares in the heart of the Côte de Beaune. The fruit comes from the Petits Charmeaux and Chataigniers parcels at 380 metres, where twelve-year-old Guyot-trained vines face north-west on clay-limestone soil and a wide day-to-night temperature swing holds the acidity in place. Whole bunches were pressed straight after harvest, the juice settled 24 hours at 12°C, and both alcoholic and malolactic fermentations ran in barrel; the wine then spent ten months in lightly toasted French oak, a fifth of it new, with no racking. The estate is certified HVE Level 3.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 12-14°C. Roast chicken, turbot with beurre blanc, pork loin with apple or a creamy mushroom pasta. Drink over five to ten years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Prosper Maufoux","offers":[{"title":"Default Title","offer_id":55718659096959,"sku":"HNW-4240023A","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_Chardonnay_BourgogneHautesCotesdeBeaune_ProsperMaufoux.png?v=1755807388"},{"product_id":"2024-dogajolo-toscana-bianco-carpineto","title":"Dogajolo Toscana Bianco, Carpineto 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eStraw yellow with a green glint, and pleasantly fruity, elegantly aromatic and harmonious on the nose. Medium-bodied, with agreeable acidity and a dry, softly velvety finish — 40% Chardonnay, 30% Grechetto, 30% Sauvignon Blanc.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCarpineto was founded at Greve in Chianti in 1967 by the Sacchet and Zaccheo families and now farms 500 hectares across five carbon-neutral estates in Tuscany, with Caterina Sacchet on the winemaking team. Dogajolo Bianco comes from the coolest corner of the Vino Nobile estate at around 300 metres, on clay-rich soil where big day-to-night temperature swings keep the flavours crisp and the acidity bright. The grapes are destemmed and the chilled juice given a brief spell on the skins, then fermented cool, racked straight off, filtered and held at low temperature to keep the fruit at its freshest — no fining agents, no animal products. The estate holds VIVA sustainability certification.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, salads, and poultry and pork. Made for drinking young, so enjoy it over the next couple of years. Serve well chilled at 10–12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Carpineto","offers":[{"title":"Default Title","offer_id":55718659162495,"sku":"HNW-5224224A","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-52242-dogajolo-toscana-bianco-carpineto.jpg?v=1790230759"},{"product_id":"2023-muscadet-sevre-et-maine-sur-lie-chateau-de-chasseloir-chereau-carre","title":"Muscadet Sèvre et Maine sur Lie, Château de Chasseloir, Chéreau Carré 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eVibrant citrus with delicate floral notes, and the depth, texture and gentle spritz that come from months on the lees. Underneath it all is the salty minerality and touch of spice that mark out a proper Muscadet. — 100% Melon de Bourgogne\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eChéreau-Carré is one of the leading family estates of Muscadet, with 135 hectares across some of the region's best sites; the estate is farmed sustainably and holds HVE certification. Château de Chasseloir's vines are old — more than half planted over 50 years ago, one parcel over a century — on old volcanic soil that gives the wine its minerality and keeps yields low and the berries concentrated. Bernard and Louise Chéreau ferment with selected yeasts at 15–18°C in concrete vats set over three levels, so the wine moves by gravity rather than pump, then keep it on its fine lees for at least eight months, bottle straight off the lees to hold a light spritz, and age it 18 months in bottle before release.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with oysters, mussels and other seafood. Ready now and will hold for a few years yet. Serve at 9–10°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Chéreau Carré","offers":[{"title":"Default Title","offer_id":56045691502975,"sku":"HNW-5044923A","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-50449-chereau-carre-chateau-de-chasseloir-muscadet-sevre-et-m.jpg?v=1790230763"},{"product_id":"2023-soave-roccolo-grassi","title":"Soave, Roccolo Grassi 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eSoave of real finesse and aromatic complexity: fine floral notes, peach and apricot and a hint of spicy minerality. Harmoniously balanced, with richly textured, crystalline fruit, a touch of pineapple and a long, elegant finish — 100% Garganega.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eRoccolo Grassi was founded in 1996 by Bruno Sartori and his children Francesca and Marco, and winemaker Marco Sartori is one of the Veneto's brightest talents, working on the simple principle that sharply reduced yields give concentrated fruit. The 15-hectare estate sits in the Val di Mezzane at 200–300 metres on cool, free-draining calcareous alluvial soils, each vine pruned individually to limit its crop, with two hectares of woodland, olive groves and fruit trees forming a small ecosystem around the vineyard. After careful selection and gentle pressing, the must is fermented in temperature-controlled stainless steel, goes through full malolactic conversion and is aged 12 months, half in seasoned 22-hectolitre Slovenian oak casks and half in concrete.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry, seafood, pasta and risotto. Ready now, and will hold for a few years yet. Serve at 9–10°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Roccolo Grassi","offers":[{"title":"Default Title","offer_id":56045707854207,"sku":"HNW-5271323A","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-52713-roccolo-grassi-soave.jpg?v=1790230764"},{"product_id":"2021-terroir-hunter-sauvignon-blanc-undurraga","title":"Terroir Hunter Sauvignon Blanc, Undurraga 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eLime, mandarin and citrus with the herbal, mineral edge of fennel and gooseberry leaf, and a flinty streak underneath. Vibrant and juicy, with zesty acidity and a delicate mineral finish. Sauvignon Blanc 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eUndurraga was founded in 1885 and farms 1,350 hectares across Chile's best sites under Sustainable Wines of Chile certification; the Terroir Hunter range is head winemaker Rafael Urrejola's project to bottle each of those sites on its own, and in 2023 the IWC named him Red Winemaker of the Year, a first for Chile. This Sauvignon comes from small, low-yielding plots on west-facing, wind-exposed slopes in the Leyda Valley, 14 km from the Pacific, on thin loamy clay over a rare calcareous subsoil. After sorting and a cold soak the juice was cold-settled 48 hours and fermented 18 days at 13–15°C in steel, 10% in older French barrels, then aged five months on its lees. The cool, cloudy 2021 season delayed harvest and cropped just 1.4 kg a vine, making this vintage more herbal and mineral than usual.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with oysters, ceviche, grilled sea bass and goat's cheese salads. Drink over the next two to three years. Serve at 8–10°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Undurraga","offers":[{"title":"Default Title","offer_id":56257836777855,"sku":"HNW-5833021A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/208cea04-7e60-4f36-8f3a-1ed7ec6c8bf1.jpg?v=1790230857"},{"product_id":"2023-terroir-hunter-chardonnay-undurraga","title":"Terroir Hunter Chardonnay, Undurraga 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eChamomile, lemon, melon and pear with toasted hazelnut, a hint of ginger and butterscotch. Smooth and creamy, the gentle oak spice balanced by coastal freshness and a saline, mineral finish. Chardonnay 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eUndurraga was founded in 1885 and farms 1,350 hectares across Chile's best sites under Sustainable Wines of Chile certification; the Terroir Hunter range is head winemaker Rafael Urrejola's project to bottle each of those sites on its own. This Chardonnay is clone 548 from a single 2.39-hectare plot at Quebrada Seca on the north bank of the Limarí River, 13 miles from the Pacific in a semi-arid valley of misty mornings, windy afternoons and cool nights, on an ancient alluvial terrace of 50% gravel over calcareous subsoil. After sorting and gentle pressing with controlled pre-oxidation, the juice was cold-settled and fermented with natural yeasts at 15–17°C in egg-shaped concrete tanks and large Burgundian oak barrels, 16% new, then aged ten months on its lees with regular bâtonnage.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast chicken, scallops, creamy fish pie and mild curries. Drinking well now and will develop for five years. Serve at 10–12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Undurraga","offers":[{"title":"Default Title","offer_id":56258005926271,"sku":"HNW-5833123A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/af88c476-53b6-40c7-8a75-c8803119fc38.jpg?v=1790230858"},{"product_id":"2021-brink-sauvignon-semillon-spoke","title":"Brink Sauvignon Sémillon, Spoke 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eLemongrass, white peach and lanolin with a hint of struck match. Citrus peel leads a palate of immediate richness and weight: full-bodied, textural and structured, but with real finesse. Sauvignon Blanc 75%, Semillon 25%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eFour generations of Glovers farmed dairy at Dillon's Point before Owen and Wendy Glover pioneered vines there in the 1980s; their son Ben, a winemaker since 1995 and a 2001 Len Evans scholar, now runs the estate, and Spoke is his collaboration with Liam Steevenson MW. The Brink is a single vineyard planted in 1992 on the Renwick terrace in the mid-Wairau, organic from the start and one of Marlborough's oldest organic sites, on silt, loam and clay; it was about to be ripped out and replanted with young Sauvignon when Ben bought it — saving it from the brink. The sorted fruit was whole-bunch pressed straight into French oak puncheons, 20% new, for wild-yeast fermentation and wild malolactic. Hot days and cool nights in 2021 kept the acidity while flavours built.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast chicken, smoked fish, asparagus and goat's cheese. Drinking well now and will develop for five years. Serve at 10–12°C. Certified organic; suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Spoke","offers":[{"title":"Default Title","offer_id":56270491255167,"sku":"HNW-5128421A","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/9e55936f-aad4-4cc4-829a-c80afb54449b.jpg?v=1790230858"},{"product_id":"2023-ammonite-assyrtiko-santorini-pdo-gaia-wines","title":"Ammonite Assyrtiko, Santorini PDO, Gaia Wines 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRich, powerful and austere yet deliciously smooth: zesty citrus wrapped round a backbone of refreshing acidity and an ever-present smoky flintiness. Great balance and finesse. Assyrtiko 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eGaia was founded in 1994 by Leon Karatsalos and Yiannis Paraskevopoulos, pioneers of the modern Greek wine revival, with wineries in Nemea and Santorini. Ammonite comes from Thalassina, an old plot at the highest point of Megalohori, where ungrafted, self-rooted vines with root systems more than three centuries old are woven into kouloura baskets on the volcanic soil to shelter the grapes from the wind and the blowing volcanic sand; the yields are tiny and everything is hand-picked. Yiannis and his daughter Leto gave the fruit a 12-hour cold soak, fermented 92% in steel and 8% in second-use French oak with no malolactic, then left it 15 months on the lees with seven months of bâtonnage. 2023 was brutal on Santorini — a fraction of the usual rain, April hail, unheard-of June rain and July heatwaves cut Gaia's Assyrtiko crop by 65% — but what survived was excellent.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with grilled octopus, sea bass, oysters and feta-heavy Greek salads. Drinking well now and will develop for five to eight years. Serve at 10–12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Gaia Wines","offers":[{"title":"Default Title","offer_id":56293142430079,"sku":"HNW-5913823A","price":81.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_GaiaWines_AmmoniteAssyrtiko_GaiaWines.webp?v=1765371828"},{"product_id":"2021-etna-bianco-luci-luci-al-cantara","title":"Etna Bianco, Luci Luci, Al-Cantàra 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFlowers, golden apple and a touch of tropical fruit over flinty, mineral overtones, with the umami, spicy edge typical of Carricante. Vibrant, concentrated and pure, refreshing and crisp with a spicy finish. Carricante 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAl-Cantàra takes its name from the river that runs through Randazzo on the north slope of Etna, and from the Arabic for \"bridge\"; owner Pucci Giuffrida names every wine after a Sicilian poem. The 15-hectare vineyard sits at 620 metres on volcanic soil rich in pumice, minerals and fossils, where warm days and cool nights give a long ripening season; the spur-pruned vines are farmed to organic and biodynamic principles and are in conversion to certified organic, with pheromone confusion and natural bacteria in place of synthetic pesticides. Winemaker Salvatore Rizzuto made the wine reductively to keep sulphur low: gently crushed, fermented 12–14 days at 14–18°C in steel, then seven months in steel with no oak and at least two months in bottle.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with grilled swordfish, pasta alle vongole, fried artichokes and fresh ricotta. Drinking well now and will develop for three to five years. Serve at 9–11°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Al-Cantàra","offers":[{"title":"Default Title","offer_id":56313328304511,"sku":"HNW-5295321A","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_Al-Cantara_LuciLuci_EtnaBianco.jpg?v=1765290543"},{"product_id":"2020-rioja-alavesa-blanco-phincas-thousand-mils-bodegas-bhilar","title":"Rioja Alavesa Blanco, Phincas Thousand Mils, Bodegas Bhilar 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eBaked apple and chamomile with a delicate earthy touch. Fresh and saline, with leesy richness, orange marmalade and a lovely grip. Viura 80%, Garnacha Blanca 10%, Malvasía 10%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDavid Sampedro and Melanie Hickman run Bhilar — the Basque name for their village, Elvillar in Rioja Alavesa — on land farmed organically for over twenty years and biodynamically for fifteen, Demeter-certified since 2022, with horses in place of tractors since 2014; Tim Atkin MW named David Winemaker of the Year in 2020. Phincas Thousand Mils is the estate village white, from old, low-yielding, dry-farmed bush vines on the rocky limestone slopes above Elvillar, hand-picked and horse-ploughed. The grapes were destemmed by hand and trodden by foot to start a natural fermentation, punched down gently each day, then pressed and aged 36 months in 225-litre French barriques. Strict selection in the mildew-threatened 2020 season kept volumes low but gave balance, fresh acidity and good colour. The wine may throw a deposit.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast chicken, grilled hake, jamón and aged Manchego. Drinking well now and will develop for eight to ten years. Serve at 10–12°C. Certified organic and biodynamic; suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Bhilar","offers":[{"title":"Default Title","offer_id":56338719506815,"sku":"HNW-5177420A","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2020_BodegasBhilar_PhincasThousandMilsBlanco_RiojaAlavesa.webp?v=1765289610"},{"product_id":"2022-barrel-fermented-sauvignon-blanc-lismore-estate-vineyards","title":"Barrel Fermented Sauvignon Blanc, Lismore Estate Vineyards 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePassion flower, fynbos and granadilla on the nose, then guava, gooseberry and pear with an underlying minerality and an atypical, almost sauvage streak of spice and toffee. Full-bodied, creamy and elegantly balanced — nothing like the sharp green style. Sauvignon Blanc 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCalifornian Samantha O'Keefe built Lismore from nothing in the foothills at Greyton, one of South Africa's coldest wine sites, and pioneered the Greyton ward; Tim Atkin MW classed the estate a First Growth and named it Winery of the Year in his 2026 South Africa report. A fire in late 2019 destroyed part of her vineyards and all her finished wine, so this 2022 was assembled from selected Stellenbosch vineyards with 15% from the upper Hemel-en-Aarde valley, chosen for their resemblance to the fruit she lost. It was made in an oxidative style: fermented in older 300-litre barrels, given extended lees contact with occasional bâtonnage, and aged nine months, with a carefully chosen pick date to bring the usual New World acidity into balance. A cool, wet 2022 spring and a gradual ripening season gave striking aromatics.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast chicken, smoked trout, asparagus and goat's cheese. Drinking well now and will develop for five years. Serve at 10–12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Lismore Estate Vineyards","offers":[{"title":"Default Title","offer_id":57745481367935,"sku":"HNW-5596222A","price":31.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/55962LismoreBarrelFermentedSauvignonBlancWEBVR.png?v=1781332392"},{"product_id":"2025-riesling-watervale-jim-barry-wines","title":"Riesling, Watervale, Jim Barry 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLemon, grapefruit and lime on the nose with white flowers and a streak of wet slate. The palate is refreshing and intense, generous in flavour in the classic Watervale way, and finishes on bright, zesty acidity — 100% Riesling.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJim Barry was the first qualified winemaker in the Clare Valley, and the family estate he founded in 1959 is now run by the third generation, with Tom Barry making the wines. This Riesling comes from a section of the famed Florita vineyard at Watervale, where south- and east-facing slopes shelter the vines from hot northerly winds and cool nights keep the natural acidity crisp. The grapes were picked at night, pressed straight away without skin contact, and fermented cool at 14–16°C for two to three weeks so the wine speaks of its site rather than the winery.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eA natural match for fresh seafood, Thai and Vietnamese dishes, and anything with lime and herbs; it also handles goat's cheese well. Delicious now and for the next three to five years, served well chilled at 6–8°C; under screwcap, so no decanting needed. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Jim Barry Wines","offers":[{"title":"Default Title","offer_id":58464540328319,"sku":"HNW-5444425A","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5444425A.png?v=1789766684"},{"product_id":"2022-cotes-du-roussillon-blanc-mas-les-cabes-domaine-gardies","title":"Côtes du Roussillon Blanc, Mas Les Cabes, Domaine Gardiés 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLemon, wild peach and a little ginger and blossom on the nose, with a saline, stony streak running through the palate. Aromatic but bone dry, with a fine mineral finish that comes from the schist — 40% Grenache Blanc, 40% Macabeu, 20% Vermentino.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Gardiés has been in the same family for eight generations, based in Tautavel at the foot of the Pyrenees, and is now run by Jean Gardiés and his son Victor. Mas Las Cabes is their 15-hectare estate on the black schist and limestone of Espira de l'Agly, in the garrigue-covered foothills of the Corbières, where the Tramontane wind and arid summers keep yields to around 30hl\/ha. The grapes were hand-picked, macerated on the skins for five hours, pressed straight away and fermented in temperature-controlled stainless steel, then rested six months on fine lees. The whole estate is certified organic.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eGrilled fish, prawns with garlic, goat's cheese or a plate of anchovies and olives. Drink now and over the next two to three years; serve well chilled at 8 to 10°C. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"Domaine Gardiés","offers":[{"title":"Default Title","offer_id":58464545964415,"sku":"HNW-5737022A","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5737022A.png?v=1789766799"},{"product_id":"2025-gruner-veltliner-wachauer-federspiel-weingut-johann-donabaum","title":"Grüner Veltliner, Wachauer Federspiel, Weingut Johann Donabaum 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eConcentrated and precise, with green apple and lime up front, then white pepper, cardamom and a smoky, flinty mineral edge. A touch of natural CO2 keeps the palate lively, and the finish is balanced and refreshing — 100% Grüner Veltliner.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJohann Donabaum farms just two hectares of family-owned vineyards on the steep, schistous terraces of the Spitzer Valley in the Wachau, close to the Danube, and has been making wines there for 25 years. Warm days and cool nights concentrate the fruit while keeping acidity high; yields are held to a low 25 hl\/ha and the bunches are hand-selected. The wine ferments entirely in temperature-controlled stainless steel with minimal sulphur, in the classic Federspiel style with no more than four grams of residual sugar. Johann farms sustainably and holds Vinea Wachau sustainable certification.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eA natural partner for Wiener schnitzel, asparagus, river fish, sushi and fresh goat's cheese, and its white-pepper spice suits Vietnamese and Thai dishes too. Serve well chilled, around 8-10°C, no decanting needed. Under screwcap and best enjoyed young, within a year or three of the vintage. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Weingut Johann Donabaum","offers":[{"title":"Default Title","offer_id":58464546161023,"sku":"HNW-4881325A","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-4881325A.png?v=1789766836"},{"product_id":"2025-gruner-veltliner-langenlois-weingut-rabl","title":"Grüner Veltliner, Langenlois, Weingut Rabl 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eApple, honeydew melon and a lift of white flowers, then pineapple and peach across a creamy, fleshy middle. Juicy acidity runs right through, and the finish turns savoury and peppery with a mineral snap. Grüner Veltliner 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eWeingut Rabl sits at Langenlois in Kamptal, on an estate with a vine-growing tradition running back to 1750 and now covering 100 hectares of hillside under Rudolf Rabl Jr. The fruit grows on broad loess terraces up to 40 metres deep, blending cooler, windier sites that hold acidity with sun-exposed terraces that give richness, and the vineyards are certified by Sustainable Austria. Harvest ran over four weeks so that fresh, high-acid fruit could be combined with later, richer pickings, with fermentation and maturation entirely in stainless steel to keep each site's character intact. The estate took the IWSC White Wine Maker of the Year trophy in 2019 and again in 2021.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Good with roast chicken, breaded veal schnitzel, grilled trout, or asparagus with new potatoes. Drink now and over the next four to five years; no decanting needed. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Weingut Rabl","offers":[{"title":"Default Title","offer_id":58464547996031,"sku":"HNW-4880125A","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-4880125A.png?v=1789766865"},{"product_id":"2025-riesling-l-fruity-dr-loosen","title":"Riesling 'L' Fruity, Dr Loosen 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eJoyously juicy, off-dry Riesling packed with sun-ripened peach and yellow cherry. Lemon-lime acidity keeps it feather-light and refreshing at just 8.5% alcohol — an easy, revitalising sip — 100% Riesling.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDr Loosen is one of the Mosel's leading estates, in the same family for more than 200 years and a member of the VDP since 1993; Ernst Loosen has run it since 1988, cutting yields and moving to organic farming with a firm belief that the wine is made in the vineyard. The 'L' comes from various sites on the slate slopes of the Mosel, where the rock stores daytime heat and gives the Riesling its mineral, vibrant character. Winemakers Berni Schug and Ernst Loosen fermented it in temperature-controlled stainless steel, then chilled and filtered it at the point where the balance of natural grape sweetness and acidity tasted right. The 2025 season began cool, with rapid growth in spring and even flowering; a warm, dry August gave aromatic, balanced fruit, and rain during harvest called for strict selection.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eThe gentle sweetness and low alcohol make it a brilliant partner for spicy food — Thai curries, Sichuan dishes, Vietnamese salads — as well as smoked fish, pork with apple and mild washed-rind cheeses. Serve well chilled at 6–8°C and drink young, within two to three years; screwcap sealed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Dr Loosen","offers":[{"title":"Default Title","offer_id":58464548028799,"sku":"HNW-4702025A","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-4702025A.png?v=1789766866"},{"product_id":"2025-gavi-di-gavi-fossili-san-silvestro","title":"Gavi di Gavi, Fossili, San Silvestro 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCrisp and mineral, with zesty citrus, green apple and white flowers and a light touch of spice. The finish is mouthwatering and the stony, mineral edge lingers well — 100% Cortese.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSan Silvestro was founded in 1871 by Giovanni Sartirano in Novello, in the Langhe, and is now run by the fourth generation, cousins Paolo and Guido Sartirano. The Cortese for this wine grows on the hills around the town of Gavi itself, not far from the Ligurian coast, on soils full of marl and fossils, which is where the name Fossili comes from. Winemaker Marco Martino pressed the grapes gently, fermented cool in stainless steel for ten days, and left the wine six months on its fine lees for a little extra texture. The family's vineyards hold the Equalitas sustainability certification.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eThe classic Ligurian pairing is pesto and seafood, and it is hard to beat: try it with linguine alle vongole, grilled prawns, a summer salad or fresh goat's cheese. Drink over the next two to three years, well chilled at 7–9°C; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"San Silvestro","offers":[{"title":"Default Title","offer_id":58464551141759,"sku":"HNW-5228425A","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5228425A.png?v=1789766941"},{"product_id":"2025-riesling-dry-villa-wolf","title":"Riesling Dry, Villa Wolf 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCrisp, dry and refreshing, with juicy stone fruit and zesty citrus carried by a lively mineral streak. Malolactic conversion was deliberately blocked, so the acidity stays zippy right through to a mouth-watering finish — 100% Riesling.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eVilla Wolf is the Pfalz estate of Ernst Loosen, who bought the historic J.L. Wolf winery (founded 1756) in Wachenheim in 1996 and appointed Patrick Moellendorf to run it. The vineyards lie between the Haardt Mountains and the Rhine, sheltered from Atlantic weather, on sandy loam and loess with weathered sandstone; much of the work — pruning, shoot thinning, leaf plucking — is done by hand with sustainable practices to maintain soil biodiversity. Sorted grapes were gently pressed and fermented with selected yeast in stainless steel at 15–18°C. The 2025 vintage saw a short, even flowering in early June and a dry summer, with an early, swift harvest giving wines of vibrant depth.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe well chilled at 7–9°C. A natural match for smoked trout, sushi, pork schnitzel or Thai green curry, and a fine aperitif. Under screwcap and best enjoyed young, though it will keep three to five years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Villa Wolf","offers":[{"title":"Default Title","offer_id":58464551207295,"sku":"HNW-4702625A","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-4702625A.png?v=1789766948"},{"product_id":"2024-riesling-the-falcon-lake-chalice","title":"Riesling, The Falcon, Lake Chalice 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRefreshing and aromatic, with apple and pear layered over ripe, juicy citrus and a hint of apricot. Fermentation was stopped early, leaving a gentle off-dry sweetness that balances the bright acidity and gives lovely texture on a long finish — 100% Riesling.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLake Chalice was established in 1989 in Marlborough and carries New Zealand's native falcon, the Kārearea, on every label; winemaker Chloe Gabrielsen works parcel by parcel from the estate's three vineyard sites. This Riesling comes from a single vineyard, the Walsh block at Woodbourne in the central Wairau Valley, where stony, sandy soils give low yields of intensely flavoured fruit, picked at just 19.8 Brix to keep the citrus character. A long, cool fermentation in stainless steel was arrested to create the off-dry style and a modest 10.5% alcohol. The winery is a certified Sustainable Winegrower of New Zealand.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 7–9°C. The touch of sweetness makes it a natural with spicy food — Thai, Vietnamese or Szechuan — as well as crab, smoked salmon or a fresh goat's cheese. Under screwcap; drink now and over the next three to five years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Lake Chalice","offers":[{"title":"Default Title","offer_id":58464554189183,"sku":"HNW-5473224A","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5473224A.png?v=1789767093"},{"product_id":"2025-garnacha-blanca-dama-d-roca-bodegas-paniza","title":"Garnacha Blanca, Dama D Roca, Bodegas Paniza 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCitrus and white flowers on the nose with a subtle mineral undertow. Bright and refreshing to drink, with green pear, a hint of peach and the herbal note that marks out Garnacha Blanca, through to a clean finish — 100% Garnacha Blanca.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Paniza has been making wine in DO Cariñena, in Aragón, since 1953 and farms more than 3,000 hectares, mixing native Spanish grapes with international ones. The vines sit at around 700 metres at the foot of the Iberian Mountains, on a patchwork of schist, chalk, loam and red clay, where warm days and cold nights stretch out the ripening and keep the acidity fresh. Winemaker Antonio Serrano gave the grapes a few days of cool maceration for aroma before a gentle press, then fermented the juice at 18°C in stainless steel to keep the fruit clean and pure.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eAn easy, versatile white for tapas, grilled fish, chicken salads or a plate of Manchego. Drink young over the next two years, chilled to 7–9°C; screwcap, no decanting. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Paniza","offers":[{"title":"Default Title","offer_id":58464554221951,"sku":"HNW-5170225A","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5170225A.png?v=1789767095"},{"product_id":"2024-mariana-white-herdade-do-rocim","title":"Mariana White, Herdade do Rocim 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRichly flavoured and aromatic, with exuberant tropical fruit and herbal notes. The palate is fresh, mineral and textured, with vibrant acidity carrying it through to a lively, zesty citrus finish — Antão Vaz 60%, Arinto 30%, Alvarinho 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eHerdade do Rocim is a 120-hectare estate between Vidigueira and Cuba in the Lower Alentejo, with 70 hectares of vines, founded in 2000 and named Best Wine Producer by Revista de Vinhos in 2018. The vineyards sit on granitic and schist soils along the Vidigueira fault, where cool Atlantic air trapped by the escarpment gives 15°C day-night swings and one of the most temperate climates in the region. Winemaker Pedro Ribeiro follows a minimal-intervention approach: hand-picked grapes are cold-macerated, fermented with natural yeasts in small stainless-steel vats at 16°C and aged five months in tank to keep the fruit pure. The estate is part of the Sustainable Program of the Alentejo Viticulture.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eBright and aromatic enough for grilled sardines, piri-piri chicken, salt cod fritters, Thai salads or a plate of goat's cheese. Serve chilled at 8-10°C. Sealed with DIAM, it is made for early drinking — enjoy within a year or three. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Herdade do Rocim","offers":[{"title":"Default Title","offer_id":58464554287487,"sku":"HNW-5732024A","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5732024A.png?v=1789767123"},{"product_id":"2025-rioja-blanco-valdebaron-bodegas-ondarre","title":"Rioja Blanco, Valdebaron, Bodegas Ondarre 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDelicate white flowers, green apple and pear on the nose, with a hint of ripe melon and ginger. Barrel fermentation gives the palate a creamy, gently savoury texture, but the finish is fresh and mouthwatering rather than heavy — 100% Tempranillo Blanco.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Ondarre was founded in 1985 and is the only winery in the town of Viana, overlooking the Rioja valley in Rioja Oriental. Tempranillo Blanco, a rare white mutation of Rioja's main red grape, comes from a handful of old, low-yielding bush-vine sites on slopes at 520 to 690 metres north of the Ebro, on shallow sand, gravel, clay and chalk over limestone, sheltered by the Sierra Cantabria. The must was fermented in new 225-litre French oak, then aged a further four months on fine lees in French and American barriques and acacia casks. Winemaker Javier Martinez.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eRoast chicken, grilled hake, creamy mushroom dishes or a plate of Manchego. Drink now and over the next two to three years; serve at 9 to 11°C, not too cold, so the texture shows. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Ondarre","offers":[{"title":"Default Title","offer_id":58464554320255,"sku":"HNW-5164725A","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5164725A.png?v=1789767128"},{"product_id":"2025-albarino-rias-baixas-coral-do-mar-pazo-do-mar","title":"Albariño, Rías Baixas, Coral do Mar, Pazo do Mar 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eStone fruit and orange peel with a delicate spicy edge on the nose, echoed on the palate alongside fresh citrus. There is a rounder mouthfeel than many Albariños from two months on the lees, but it is held together by a crisp, zesty backbone of acidity — 100% Albariño.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003ePazo do Mar was founded by the Mendez family in 2002 and works only with Galicia's native grapes: Albariño, Treixadura, Godello and Mencía. Coral do Mar comes from a single vineyard on granite and sandy soils about 150 metres above the Atlantic, trained on trellis for better airflow and even ripening. Winemaker Manuel Mendez had the hand-picked grapes chilled to 8°C, cold-macerated briefly on the skins, then fermented cool in stainless steel for three to four weeks; malolactic conversion was blocked to keep the wine crisp.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eThe Galician classic is seafood, and it delivers: grilled octopus, razor clams, prawns with garlic, or a simple piece of hake. It also suits Thai and Vietnamese dishes and green salads. Drink over the next two to three years, chilled to 7–9°C; screwcap, no decanting. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Pazo do Mar","offers":[{"title":"Default Title","offer_id":58464554484095,"sku":"HNW-5118725A","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5118725A.png?v=1789767146"},{"product_id":"2025-avesso-vinho-verde-leme","title":"Avesso, Vinho Verde, Leme 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePrecise and intense for Vinho Verde, with concentrated citrus and stone fruit and a steely mineral streak. Dry and crisp but with real weight on the palate, and a long, lively finish — 100% Avesso.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLeme is the Vinho Verde label of Enopartner, set up in 2006 by agronomist and winemaker Carlos Moreira to champion the region's native grapes; the name means helm or rudder. Avesso is a rare local variety that, unusually for Vinho Verde, gives lower acidity and more body, and these vines grow on slopes in Baião at the far south-east of the DOC, where hot summer days and cool nights build aroma and balance. Jorge Pinto had the grapes hand-picked into 20-kilogram crates, crushed them whole and fermented in stainless steel without malolactic conversion to keep the wine fresh and pure. The vineyard is farmed sustainably with attention to soils and biodiversity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003ePerfect with grilled sardines, ceviche, sushi, seafood salads and fresh goat's cheese. Drink within two years of the vintage; no decanting. Serve cold, at 7–9°C. Under screwcap, it is built for early drinking. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Leme","offers":[{"title":"Default Title","offer_id":58464554516863,"sku":"HNW-5733125A","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5733125A.png?v=1789767147"},{"product_id":"2024-treixadura-ribeiro-ailala","title":"Treixadura, Ribeiro, Ailalá 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eComplex and layered, with lemon curd, apricot, white flowers and herbal notes on the nose. The palate is full and textured, juicy apricot and white peach balanced by tangy blood orange, lemon and grapefruit peel — 100% Treixadura.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAilalá is a young project from winemaker Inma Pazos and sommelier Miguel Montoto, built around Galicia's native grapes; the name is a Galician cry of joy, roughly the equivalent of 'Olé!'. The fruit comes from estate parcels in the Avia Valley within DO Ribeiro — A Xarmenta, Gomariz and Boborás — on terraced and sloping plots of granitic sand known as sábrego, hand-harvested at full ripeness. The grapes are cooled and gently pressed, the must settles naturally, and fermentation is at low temperature followed by four months on the lees with regular stirring before resting in stainless steel until bottling the following summer. The vineyards are farmed sustainably.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eA natural match for Galician-style seafood: octopus with paprika, grilled hake, scallops, or a seafood paella; also good with roast chicken and soft cheeses. Serve at 9-11°C. Drink young, over the next couple of years, for its aromatic freshness. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ailalá","offers":[{"title":"Default Title","offer_id":58464554647935,"sku":"HNW-51175241","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-51175241.png?v=1789767172"},{"product_id":"2025-verdejo-rey-santo-javier-sanz","title":"Verdejo, Rey Santo, Javier Sanz 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDelicate citrus, ripe pear and aromatic herbs on the nose with a hint of stony minerality. Tangy and refreshing on the palate, it finishes pure and persistent on juicy pear and a flick of gooseberry — 100% Verdejo.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Sanz family have made wine in Rueda for over 150 years and fourth-generation Javier Sanz farms 104 hectares around La Seca, including the pre-phylloxera El Pago de Saltamontes vineyard. Rey Santo comes from estate vines on gravelly, pebbly soils where a continental climate drops night temperatures by up to 20 degrees, locking in the acidity Verdejo is known for; yields are kept low by severe winter pruning and crop thinning, and the vineyards are in conversion to organic certification. Winemaker Santiago de Iscar harvested at night, destemmed and pressed gently, then ran a long, slow fermentation in stainless steel below 15°C for up to four weeks to hold on to the aromatics.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eGrilled sea bass, garlic prawns, asparagus, goat's cheese salad or a plate of jamón and Manchego. Serve chilled at 8–10°C. Screwcap sealed and at its best young — drink over the next two to three years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Javier Sanz","offers":[{"title":"Default Title","offer_id":58464554779007,"sku":"HNW-5123125A","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5123125A.png?v=1789767183"},{"product_id":"2025-godello-finca-os-cobatos","title":"Godello, Finca os Cobatos 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eHighly aromatic, with zesty citrus, ripe stone fruit, a stony mineral note and a hint of white pepper. The palate is dry and crisp, with pineapple and tropical fruit filling it out before a clean, citrus finish; four months on lees give it a little extra weight without losing freshness — 100% Godello.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eFinca os Cobatos is one of the most modern wineries in Monterrei, the DO tucked into the south-eastern corner of Galicia by the Portuguese border, balancing traditional methods with up-to-date production. Its 10-hectare vineyard, planted in the early 1980s to Godello and Mencía, is one of the oldest in the appellation: sandy, quartz-rich soils bounce the sun back onto the fruit, at 400–500 metres in Galicia's driest and sunniest zone, with Atlantic-cooled autumns to slow ripening. The grapes had an eight-hour cold maceration, then fermented with natural yeasts in stainless steel and rested on fine lees for four months before cold stabilisation, filtering and bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eMade for Galician-style seafood: grilled octopus, prawns with garlic, hake, or a plate of oysters; it also suits roast chicken and herby salads. Serve chilled at 8–10°C with no decanting. Drink now and over the next two to three years. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Finca os Cobatos","offers":[{"title":"Default Title","offer_id":58464554910079,"sku":"HNW-5118525A","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5118525A.png?v=1789767210"},{"product_id":"2023-chablis-1er-cru-montmains-domaine-william-fevre","title":"Chablis 1er Cru Montmains, Domaine William Fèvre 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eStructured and nervy, with delicate grapefruit citrus and a chalky salinity that runs the whole length of the palate. Precise and concentrated rather than showy — the mineral side of Chablis rather than the fruity one. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine William Fèvre holds more Premier Cru and Grand Cru vineyard in Chablis than any other estate, built up by William Fèvre from 1959 and owned since 1998 by the Domaines Barons de Rothschild Lafite family. Montmains lies on the left bank of the Serein — a cooler, very stony site picked later than most Premier Crus, where deep marl and clay over Kimmeridgian rock give pronounced mineral aromas and real ageing potential. Didier Séguier has run the cellar since 2000, took the Premier and Grand Cru parcels biodynamic in 2010, and in 2014 made this the first estate in Chablis to gain HVE3 certification. The 2023 was picked in early September after a hot May and stormy June, pressed gently and vinified by gravity, then aged eighteen months — thirty per cent of it five to six months in French oak, the rest in steel to keep the freshness.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Oysters, scallops, turbot and other clean white fish; equally good with goat's cheese or plain roast chicken. Drinking well now and will hold and gain weight for another five to ten years. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58474057957759,"sku":"HNW-4332123A","price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4332123A.jpg?v=1789916246"},{"product_id":"2025-riesling-dry-red-slate-dr-loosen","title":"Riesling Dry Red Slate, Dr Loosen 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eHerbal and cassis aromas lead into a crisp, striking palate, where a mineral edge wraps around a refined, creamy texture. The finish is long and mouthwatering, closing on a distinct salty note. Riesling 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDr Loosen is one of the leading estates of the Mosel, held by the same family for over 200 years and run by Ernst 'Ernie' Loosen since 1988, a member of the VDP since 1993 with nine estate vineyards classified Grosse Lage. This wine comes only from estate parcels on red slate in Ürzig, Erden, Lösnich and Kinheim, a soil far rarer in the Mosel than the blue slate that dominates elsewhere and farmed specifically for dry Riesling. The slopes are steep enough that much of the work must be done by hand, and in the steepest parts vines are staked to single poles in the traditional Mosel Arch rather than trellised. Fermentation was spontaneous with native yeasts in 3,000-litre neutral German oak fuder, with up to twelve months on the fine lees before light filtration, blending and a few months' rest in stainless steel. The 2025 season ran warm and dry through August for aromatic, balanced fruit, though rain during picking cut the crop and demanded rigorous selection.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Good with roast sea bass, slow-cooked pork belly, Thai green curry, or charcuterie with pickles. Drink now and over the next five to eight years; no decanting needed. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Dr Loosen","offers":[{"title":"Default Title","offer_id":58475661066623,"sku":"HNW-4706025A","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4706025A.jpg?v=1789916512"},{"product_id":"2023-pinot-blanc-domaine-familial-tire-sur-lies-dopff-au-moulin","title":"Pinot Blanc, Domaine Familial Tiré Sur Lies, Dopff au Moulin 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eMirabelle plum and dried fruit across a rich, textured palate, full-bodied but lifted by a racy freshness that keeps everything in line. The finish is long and persistent. Pinot Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDopff au Moulin was established at Riquewihr in 1574, and thirteen generations of the family have made Alsace wine since. The house was responsible for the tall stemmed bottle that still distinguishes Alsace, and in 1976, alongside five other producers, finally won AOC recognition for Crémant d'Alsace. The 70 hectares lie at around 300 metres in the foothills of the Vosges, which shelter the vineyards and leave the area with the lowest average annual rainfall of any French wine region. The Pinot Blanc grows between 250 and 380 metres on clay and marl, planted east-facing for the gentle morning sun, on vines averaging 30 years, with green harvesting and strict canopy management concentrating the juice. Grapes were picked by hand and the whole berries pressed slowly, then fermented at controlled temperature with selected yeasts and aged on the lees until the August following the vintage. The estate has held HVE certification since 2020 and has been in conversion to organic status since 2021.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Good with roast pork, chicken in a cream sauce, seared scallops, or a Munster cheese tart. Drink now and over the next five years; no decanting needed. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Dopff au Moulin","offers":[{"title":"Default Title","offer_id":58475672600959,"sku":"HNW-4970123A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4970123A.jpg?v=1789916573"},{"product_id":"2024-gruner-veltliner-kaferberg-weingut-rabl","title":"Grüner Veltliner, Käferberg, Weingut Rabl 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe pineapple and spiced apple up front, with honey, marzipan and a hint of vanilla behind them. Bright and fresh through the middle, with a savoury mineral streak, and a long finish that turns creamy and peppery. Full-bodied and bone dry. Grüner Veltliner 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eWeingut Rabl farms 100 hectares of hillside vineyard around Langenlois in Austria's Kamptal-Donau region, where a narrow valley and mineral-rich soils give the wines their bite. Käferberg is one of the best sites in the area, on primary rock with layers of limestone; the vines are pruned vine by vine for even aeration and sun exposure, yields are held low to concentrate flavour, and the fruit is sorted by hand at picking. Whole bunches went in at full physiological ripeness, spent several hours on skins to draw out flavour, then fermented with wild and selected yeasts in stainless steel to keep the fruit clean, and rested around six months on lees for texture. The estate farms to Sustainable Austria certification and was IWSC White Wine Maker of the Year in 2019 and 2021.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Works with roast pork, schnitzel, grilled sea bass, or a warm salad of asparagus and eggs. Drinking well now and through to around 2029. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Weingut Rabl","offers":[{"title":"Default Title","offer_id":58475672928639,"sku":"HNW-4880224A","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4880224A.jpg?v=1789916575"},{"product_id":"2024-riesling-feinherb-yellow-seal-schloss-johannisberg","title":"Riesling Feinherb, Yellow Seal, Schloss Johannisberg 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGrapefruit, apple and lychee, with a green lift of fresh grass behind the fruit. Off-dry rather than sweet: the sugar is there for weight and the acidity holds it in line, so it finishes clean. Full in texture, creamy at the end, and long. Riesling 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSchloss Johannisberg was planted solely with Riesling in 1720, making it the world's first Riesling estate, and it was here in 1775 that Spätlese was discovered from late-picked grapes touched by noble rot; Auslese, Beerenauslese and Trockenbeerenauslese followed from the estate in 1787. The vineyard is a single-site designation in its own right, one of a handful in Germany that need not name a village on the label: a steep south-facing slope of 45 degrees between 114 and 181 metres, sheltered from northerly winds by the Taunus forest above and warmed by the Rhine below, on Taunus quartz topped with loam and loess that holds both moisture and heat. It is worked and picked entirely by hand. The grapes were selected and pressed in whole clusters, 85% fermented slowly and cool with wild yeast in stainless steel and 15% in 1,200-litre casks made from estate-grown oak.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Good with roast pork belly, Thai green curry, smoked mackerel, or a washed-rind cheese. Drinking well now and through to around 2032. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Schloss Johannisberg","offers":[{"title":"Default Title","offer_id":58475684921727,"sku":"HNW-4784824A","price":30.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4784824A.jpg?v=1789916627"},{"product_id":"2025-riesling-federspiel-weingut-johann-donabaum","title":"Riesling, Federspiel, Weingut Johann Donabaum 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePeach and apricot on the nose, then a crisp palate of pure lime and white pepper. Delicate minerality runs underneath, and the finish stays lively and fresh rather than weighty. Riesling 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJohann Donabaum has made terroir-driven Wachau wine for 25 years from just two hectares of family-owned vineyards, and the wines are consistently in high demand. The vines cling to steep, schistous terraces in the Spitzer Graben in western Wachau, planted with a south-westerly orientation, where cooling breezes temper the climate and very sandy soils with high heat retention sit over weathered pegmatite and calc-silicate gneiss — rock low in water retention, and the source of the structure in the glass. Yields are held extremely low and total production is tiny. Where many Austrian estates pick a proportion of botrytis-affected grapes to add sweetness, Donabaum declines, on the grounds that sweetness obscures the site. Grapes were harvested at optimal maturity and meticulously sorted, then fermented in temperature-controlled stainless steel to keep the fruit pure. The estate holds the Vinea Wachau sustainable certification.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Good with grilled river fish, roast chicken, a goat's cheese salad, or pork schnitzel with lemon. Drink now and over the next six to eight years; no decanting needed. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Weingut Johann Donabaum","offers":[{"title":"Default Title","offer_id":58475689673087,"sku":"HNW-4881125A","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4881125A.jpg?v=1789916646"},{"product_id":"2019-riesling-schoenenbourg-grand-cru-dopff-au-moulin","title":"Riesling, Schoenenbourg Grand Cru, Dopff au Moulin 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePassion fruit, grapefruit and pineapple, with candied citrus and the spicy, developed notes that come from a few years in bottle. The palate is rich and full-bodied but the acidity is zippy enough to cut straight through it, and the finish is properly dry and long. Riesling 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDopff au Moulin has made wine at Riquewihr in Alsace since 1574, across thirteen generations; the family introduced the stemmed bottle that still marks Alsace out from other regions, and in 1976 was one of six producers behind AOC recognition for Crémant d'Alsace. Schoenenbourg — 'the beautiful hill' — is among the most prestigious Grand Cru sites in Alsace, running along steep south and south-eastern flanks north of Riquewihr between 280 and 380 metres, where Dopff's 8.8 hectares sit on water-retaining keuper marl, dolomite and gypsum beneath thin layers of quaternary siliceous gravel, Vosges sandstone and shell-bearing limestone. Vines are Guyot-pruned with green harvests and close canopy work for light and airflow. Whole bunches were pneumatically pressed without crushing, the must statically racked and fermented slowly at controlled temperature in stainless steel, then the wine spent several months on fine lees in old oak casks. The estate has held HVE sustainability certification since 2020.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Try it with roast chicken, choucroute garnie, seared scallops, or a washed-rind Munster. Drinking well now and through to the early 2030s. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Dopff au Moulin","offers":[{"title":"Default Title","offer_id":58475695767935,"sku":"HNW-4970619A","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4970619A.jpg?v=1789916678"},{"product_id":"2024-wehlener-sonnenuhr-riesling-grosses-gewachs-alte-reben-dr-loosen","title":"Wehlener Sonnenuhr Riesling Grosses Gewächs Alte Reben Dr Loosen 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDry and mineral, with delicate slate and a saline edge beneath fruity, floral aromas. The palate is silky and generous rather than lean, with high acidity carrying a long, piquant finish. Riesling.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDr Loosen is one of the top producers in the Mosel, in the same family for over 200 years and a member of the VDP since 1993, with nine estate vineyards classified as Grosse Lagen. Wehlener Sonnenuhr takes its name from the sundial erected on the slope by Jodocus Prüm in 1842, and has almost no topsoil: the roots force their way into broken blue slate, which drains fast, holds heat and gives the wine its mineral edge. These are the estate's oldest vines in Wehlen, ungrafted and at least 130 years old, cropped at a maximum of 50hl\/ha. Fruit was picked and sorted by hand, pressed gently and fermented spontaneously with natural yeasts in oak fuder of 1,000 and 3,000 litres, then left on its lees without bâtonnage for twelve months before a light filtration. The 2024 season was hard in the Mosel, with early bud break, April frost, hail and a cool wet summer cutting the crop, but the mid-September fruit came in remarkably healthy, with lively fruit and balancing freshness.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Good with Dover sole, roast chicken with herbs, slow-cooked pork belly, or a Thai green curry. Drinking well now and through to around 2040, with no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Dr Loosen","offers":[{"title":"Default Title","offer_id":58475842699647,"sku":"HNW-4706824A","price":40.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4706824A.jpg?v=1789917299"},{"product_id":"2022-riesling-grosses-gewachs-trocken-silver-seal-schloss-johannisberg","title":"Riesling Großes Gewächs Trocken, Silver Seal, Schloss Johannisberg 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLime peel, Mirabelle plum and candied pineapple, with dried meadow herbs and a flinty note underneath. Full-bodied and concentrated, the acidity well integrated and the finish long and mineral. Riesling 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSchloss Johannisberg was the world's first Riesling estate, planted solely to the grape in 1720 on vineyards laid out by order of the Emperor Charlemagne, and it was here in 1775 that Spätlese was discovered using late-picked grapes touched by noble rot; Auslese, Beerenauslese and Trockenbeerenauslese followed in 1787. The estate is a single-vineyard designation in its own right, one of a handful of German sites that need not display a village name, and was named Continent Winner: Best Vineyard in Europe 2025 in the World's Best Vineyards Awards. The south-facing slope runs at a 45-degree gradient from 114 to 181 metres, sheltered from northerly winds by the Taunus forest above and warmed by the Rhine lying like a lake below, on a soil of Taunus quartz topped with loam and rich loess that holds both moisture and heat. Grapes were hand-picked at optimal ripeness and pressed in whole clusters, fermented over six weeks in 1,200-litre old oak barrels made from Schloss Johannisberg oak, then left seven months on fine lees for added complexity and weight.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Good with turbot in beurre blanc, roast guinea fowl, veal with morels, or a mature Comté. Drinking well now and through to around 2038; a short decant helps it open. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Schloss Johannisberg","offers":[{"title":"Default Title","offer_id":58475845845375,"sku":"HNW-4785522A","price":58.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4785522A.jpg?v=1789917353"},{"product_id":"2019-erdener-pralat-riesling-grosses-gewachs-reserve-alte-reben-dr-loosen","title":"Erdener Prälat Riesling Grosses Gewächs Reserve Alte Reben Dr Loosen 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe peach, honey and candied citrus, framed by slate minerality and a refined, dry freshness. Long lees ageing has given it weight and texture, but the high acidity keeps it taut and the finish very long. Riesling.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDr Loosen is one of the top producers in the Mosel, in the same family for over 200 years and a member of the VDP since 1993, with nine estate vineyards classified as Grosse Lagen. Erdener Prälat, the Bishop of Erden, was classified as a single vineyard in 1981 and runs to just 1.5 hectares, which makes it one of the smallest and most prized sites in the Mosel; its south-facing red slate, the warming effect of the river and the huge heat-retaining cliffs around it deliver exceptional ripeness in every vintage. The slope is so steep that each vine is pruned to a single pole, and the pickers cross the cliff by swinging from pole to pole. The vines are ungrafted and over 103 years old. Fruit was hand-harvested, carefully selected and left overnight on its skins to soften the acidity, then gently pressed and fermented spontaneously with wild yeasts in German oak fuder of 1,000 and 3,000 litres under temperature control; the wine stayed on full lees without bâtonnage for 24 months, was lightly filtered and bottled, then cellared a further three years before release. A warm 2019 spring ran into a hot summer that demanded careful canopy management, August rain brought relief, and warm September days with cool nights concentrated flavour while preserving acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 11-13°C. Good with roast lobster, veal loin, smoked eel, or a well-aged hard cheese. Drinking well now and through to around 2045; half an hour in a decanter helps it open. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Dr Loosen","offers":[{"title":"Default Title","offer_id":58475849711999,"sku":"HNW-4707119A","price":144.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4707119A.jpg?v=1789917405"},{"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":"2024-semillon-old-vines-from-patagonia-matias-riccitelli","title":"Semillón, Old Vines From Patagonia, Matías Riccitelli 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCitrus peel and pineapple meet white flowers and orange blossom, over the waxy, faintly nutty depth that only old Semillon vines give. Medium-bodied and fully dry, with bright acidity running the length of the palate and a long, softly saline finish. Semillon 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMatías Riccitelli, son of the winemaker Jorge Riccitelli, set up his own winery in 2009 after working at leading Argentine estates and picking up vintages around the world; the estate farms 50 hectares and was named in the Top 100 of the World's Best Vineyard Awards 2025. The fruit here is not from Mendoza at all but from forgotten Semillon vines of more than 50 years in Río Negro, Patagonia, at 400 metres and 39 degrees south, where sunlight is more intense than further north while the nights turn far colder; that daily swing stretches ripening and holds acidity in place. Bunches were picked at full maturity into 20kg cases and sorted by hand before 48 hours of skin maceration at 10°C. Sixty per cent of the must fermented in used French oak barrels and forty per cent in concrete eggs, at 14-16°C, and the 2024 then matured six months in the same split.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. It suits grilled turbot, roast chicken with lemon, dressed crab, or a nutty aged cheese such as Comté. Drinking well now and worth keeping five to eight years; a large glass serves it better than a decanter. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Matías Riccitelli","offers":[{"title":"Default Title","offer_id":58475903320447,"sku":"HNW-5851624A","price":42.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5851624A.jpg?v=1789917887"},{"product_id":"2024-chardonnay-yering-station","title":"Chardonnay, Yering Station 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWhite blossom, pear and grapefruit on the nose, then white nectarine and citrus across the palate with a subtle toasty vanilla lift from the barrel. Medium-bodied and tightly wound, with high acidity carrying a long, dry finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eYering Station was the first vineyard planted in the state of Victoria, begun when the Scottish-born Ryrie brothers put vines in the ground in 1838, and it remains one of the Yarra Valley's landmark estates. The valley lies 45 kilometres east of Melbourne, cooled by the Great Dividing Range, with vineyard elevation running from 50 to 1,250 metres; the estate Chardonnay is Mendoza, P58 and I10V5 clones, five to 22 years old, cane-pruned and VSP-trained on duplex grey loam over yellow clay, and EM38 soil and canopy mapping is used to pick out the best blocks before machine and hand harvesting. The fruit was barrel-fermented on a mix of wild and selected yeasts over 10 to 14 days and held back from malolactic conversion to keep the acidity intact, then matured for nine months in 500-litre French oak puncheons, a fifth of them new. A wetter than usual start to the 2024 season cut yields, in some varieties by as much as half, but concentrated the flavour in the fruit that remained.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Good with roast chicken, grilled white fish, a creamy mushroom pasta or a young goat's cheese. Drinking well now and over the next five years; no decanting needed. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Yering Station","offers":[{"title":"Default Title","offer_id":58475987763583,"sku":"HNW-5441724A","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5441724A.jpg?v=1789918598"},{"product_id":"2023-chardonnay-xanadu","title":"Chardonnay, Xanadu 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eStone fruit, citrus zest and pear on the nose, with a delicate nutty edge from the barrel. The palate is bright, generous and creamy but held in check by high acidity and a saline, mineral freshness. Chardonnay 98%, Chenin Blanc 2%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eXanadu is a pioneer of Margaret River, founded by John Lagan, an Irish doctor who arrived in the region in 1968 and planted his first vines in 1977, naming the property after the paradise in Coleridge's poem Kubla Khan; 65 hectares of vines now grow on the original estate under winemaker Glenn Goodall, who joined in 1999. Ninety per cent of the fruit comes from the estate's Stevens Road and Boodjidup vineyards in the Wallcliffe sub-region, with the balance from mature sites at Wilyabrup and Treeton, and every parcel is Gingin clone, a small-bunched selection prone to millerandage that concentrates the fruit and keeps natural acidity high. The vines grow on ancient granite soils loaded with ironstone gravel, free-draining and low in water and nutrients, at the point where the Indian and Southern Oceans meet and sea breezes hold the site in balance; the vineyard is managed sustainably as a member of Sustainable Winegrowing Australia. The fruit was whole-bunch pressed and fermented entirely in French oak barriques, a quarter of them new, with wild yeast encouraged for complexity, then stirred on its lees through nine months in barrel with no malolactic conversion.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Good with grilled scallops, roast chicken with lemon, a creamy fish pie or a mild washed-rind cheese. Drinking well now and over the next five to eight years; no decanting needed. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Xanadu Wines","offers":[{"title":"Default Title","offer_id":58475998019967,"sku":"HNW-5440823A","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5440823A.jpg?v=1789918666"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/collections\/DALL_E_2023-12-30_11.34.54_-_A_sophisticated_image_showcasing_a_glass_of_white_wine_with_a_crisp_light_golden_hue_placed_on_a_table_with_a_backdrop_of_a_sunlit_vineyard._The_atm.png?v=1753082167","url":"https:\/\/www.edkawines.com\/collections\/white-wine.oembed?page=6","provider":"Edka Wines","version":"1.0","type":"link"}