{"title":"Other countries","description":"\u003cp\u003eWines from Portugal, England, Croatia, Hungary, Japan, Lebanon and Turkey.\u003c\/p\u003e","products":[{"product_id":"2002-vintage-port-barros","title":"Vintage Port, Barros 2002","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDried black plum jam and dates with violet overtones, full-bodied with silky tannins and great opulence through a long, elegant finish. Touriga Nacional 50%, Tinta Roriz 25%, Touriga Franca 25%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eA single-quinta Port from Quinta Dona Matilde, one of the great historical Douro estates — mapped by Baron Forrester in the 1800s and named by Manuel Moreira de Barros for his wife. Barros passed a century of trading in 2013.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with cheese and dessert. Built for the long term — decades, if kept well. Serve at 16–18°C.\u003c\/p\u003e","brand":"Barros","offers":[{"title":"Default Title","offer_id":56045711393151,"sku":"HNW-12233021","price":56.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2002_VintagePort_Barros_cc9c262f-2fe9-4378-acbe-8ce72391354d.png?v=1757626046"},{"product_id":"nv-porto-branco-quinta-do-vallado","title":"Porto Branco, Quinta do Vallado NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eIntense and concentrated, with delicate floral aromas and rich crystallised orange through a long, delicate finish with balanced sweetness. Moscatel Galego 80% with a white field blend, fermented free-run without skin contact.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eQuinta do Vallado was established in 1716 and is among the oldest estates in the Douro, on the banks of the Corgo near Peso da Régua. Sixty-five hectares planted between 80 and 400 metres on south and west-facing slopes.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with cheese and dessert. Drinking well now, with a decade or more ahead of it. Serve at 8–10°C (46–50°F), well-chilled.\u003c\/p\u003e","brand":"Quinta do Vallado","offers":[{"title":"Default Title","offer_id":56045711425919,"sku":"HNW-12250NVA","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_PortoBranco_QuintadoVallado_d165df12-d97b-43f4-b88f-a192b555d360.png?v=1757626048"},{"product_id":"2025-rose-denizli-kuzubag","title":"Rosé, Denizli, Kuzubağ 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eA subtle salmon-pink rosé blending two indigenous black grapes: Çal Karası brings strawberry and cherry, Kalecik Karası adds body, darker red fruit and a hint of spice. Intense red-berry flavours are freshened by citrus and bright acidity. — 65% Çal Karası, 35% Kalecik Karası\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eKuzubağ was founded in 2007 by father and daughter Salih and Aslı Kuzu, who planted vineyards in their home town of Çal, Denizli — known in ancient Greece as Mossyna — and waited 13 years for them to mature before building a winery set discreetly into the landscape; the first vintage was 2021. The 50 hectares sit on a plateau at 850–1,100 metres in the inner Aegean, on clay-loam and calcareous soils with day-night swings averaging 19°C, planted with 35-year-old vines pruned to very low yields and picked by hand before sunrise; 34 hectares are certified organic and the rest are in conversion. Winemaker Semril Zorlu works entirely by gravity: the grapes are direct-pressed and fermented at 15–18°C in stainless steel.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry, seafood and mezze. Made to drink young — now and over the next year or two. Serve at 8–10°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Kuzubağ","offers":[{"title":"Default Title","offer_id":56045713588607,"sku":"HNW-59872251","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-59872-kuzubag-rose-denizli.jpg?v=1790230764"},{"product_id":"2021-tres-parcelas-touriga-nacional-quinta-da-romaneira","title":"Três Parcelas Touriga Nacional, Quinta da Romaneira 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDeep, powerful colour, then wild berries and violets with subtle pepper, herbs and chocolate. Pronounced oak aromas ride on a sturdy, robust tannic backbone — a varietal wine poised for long ageing. Touriga Nacional 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eRomaneira dates from 1757 and is one of the Douro's largest estates: 412 hectares with three kilometres of river frontage and 86 hectares of terraced vines across many small valleys and exposures, all on laminated schist that drains freely and lets roots dig deep. Christian Seely led its purchase in 2004 and, with André Esteve as his partner since 2012, has rebuilt and replanted extensively; a new winery was built in 2005 and winemaker Carlos Agrellos has succeeded his uncle António. Everything is made from estate fruit alone. Três Parcelas takes Touriga Nacional from three south-facing plots — Apontador at 253–303 metres, Tomba Chapéus at 155–241 and Mina at 185–222 — fermented eight days in steel, through malolactic, then aged 12 months in 225-litre French oak, 20% new, 45% second-year and 35% third.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast lamb, beef stew, grilled sardines with peppers and hard cheeses. Drinking now with a long decant and built to develop for ten years or more. Serve at 16–18°C. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Quinta da Romaneira","offers":[{"title":"Default Title","offer_id":57745499685247,"sku":"HNW-5660421A","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/56604QuintadaRomaneiraDouroTresParcelasTourigaNacionalWEBVR_75bfd7f6-ac73-42e0-a225-ec56bc56c890.png?v=1785484158"},{"product_id":"2020-tinto-cao-liceiras-quinta-da-romaneira","title":"Tinto Cão, Liceiras, Quinta da Romaneira 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDeep ruby, with a bouquet of dark berries laced with subtle spice and a hint of oak. The palate balances fruit against fine tannins with a smooth, textured feel, and the finish is long and graceful — 100% Tinto Cão.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eQuinta da Romaneira dates from 1757 and is one of the largest estates in the Douro, with 412 hectares and three kilometres of river frontage, of which 86 hectares are planted on steep terraces; Christian Seely led the group that bought it in 2004 and built a new winery the following year. This single-parcel wine comes solely from the Liceiras vines, facing south to south-west at 149–194 metres on laminated schist, hand-picked because nothing else is possible on these slopes. Winemaker Carlos Agrellos fermented it in conical stainless steel tanks at 25–27°C with gentle pump-overs four times a day, then aged it for 11 months in seasoned 225-litre French oak. 2020 was a wet spring followed by 28 consecutive days above 35°C after veraison; the Tinto Cão was the last fruit in, picked on 25 September.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eRoast lamb, beef with a red-wine sauce, wild boar or game stews, and aged hard cheeses. Decant for an hour and serve at 16–18°C. Drinking well now and will develop for a further eight to ten years under its natural cork. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Quinta da Romaneira","offers":[{"title":"Default Title","offer_id":58464553992575,"sku":"HNW-5660320A","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5660320A.png?v=1789767079"},{"product_id":"nv-white-port-barros","title":"White Port, Barros NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA lively citrine colour and a delicate, perfumed nose dominated by fresh floral aromas. Rich and aromatic on the palate, with balanced sweetness and a long, harmonious finish — 25% Malvasia Fina, 25% Rabigato, 25% Verdelho, 25% Viosinho.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBarros has been trading Port since 1913 and is best known for its Colheita tawnies, aged in cask and bottled to order; it has been part of the Sogevinus group since 2006. The grapes are hand-picked from terraced vineyards cut into the Douro's steep schist slopes, where vines are traditionally trained low without trellises. Winemaker Carlos Alves follows the traditional method: a light skin maceration, fermentation in steel at 16-18°C, then grape brandy added to arrest fermentation and retain natural sweetness. The blend is aged for a minimum of three years in a mix of steel and wooden casks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe chilled at 6-8°C as an aperitif, with tonic and a sprig of mint, or alongside salted almonds, olives, pâté or a blue cheese. No decanting needed; once opened it keeps for a few weeks in the fridge. Drink now and over the next few years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Barros","offers":[{"title":"Default Title","offer_id":58464554058111,"sku":"HNW-12237NVA","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-12237NVA.png?v=1789767079"},{"product_id":"2020-petit-verdot-mirante-quinta-da-romaneira","title":"Petit Verdot, Mirante, Quinta da Romaneira 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eVery deep, inky purple, with an intense nose of ink, wild berries and spice. The palate is tightly structured but polished, with real volume, well-integrated oak and a streak of freshness running through the dark fruit to a very long finish — 100% Petit Verdot.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eQuinta da Romaneira was established in 1757 and is one of the Douro's largest estates, with 412 hectares and three kilometres of river frontage; Christian Seely led its purchase in 2004, a new winery followed in 2005, and every wine is made only from estate fruit. Mirante is a single parcel of vines facing south to south-east at 252–296 metres, on laminated schist that drains freely and forces the roots deep, keeping yields low; the slopes are so steep that picking is by hand. Winemaker Carlos Agrellos fermented the fruit with selected yeasts in stainless steel for eight days, put it through malolactic, then aged it for 12 months in 225-litre French oak, 30% new. 2020 was a wet spring followed by a brutally hot July and August, with harvest starting on 10 August and finishing on 25 September after the rain returned.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eBuilt for rich food: roast beef, braised short rib, venison, a char-grilled steak, or a hard aged cheese. Decant for an hour or two and serve at 17–18°C. Drinking well now with air, it has the structure to keep improving for another five to eight years. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Quinta da Romaneira","offers":[{"title":"Default Title","offer_id":58464554156415,"sku":"HNW-5660220A","price":35.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5660220A.png?v=1789767093"},{"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-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":"2021-okuzgozu-shiraz-kuzubag","title":"Öküzgözü \/ Shiraz, Kuzubağ 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack fruit, mulberry and black plum with elegant spice and a hint of vanilla from the oak. Full-bodied, dry and balanced, with smooth tannins and a rich, fruity finish — Öküzgözü 58%, Shiraz 42%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eKuzubağ was founded in 2007 by father and daughter Salih and Aslı Kuzu, who planted vineyards in their home town of Çal in Denizli, waited 13 years for the vines to mature, then built a gravity-flow winery set into the hillside; 2021 was the first vintage. The 50 hectares sit on a plateau at 850 to 1,100 metres on clay-loam and calcareous soils, with day-night swings of around 19°C, and the grapes are hand-picked before sunrise. Semril Zorlu cold-macerated the fruit for at least three days, fermented in stainless steel and aged two-thirds of the wine for 12 months in first-use 300-litre French oak. 2021 was a steady year with no extremes and rain at the right times. Thirty-four hectares are certified organic, with the remainder in conversion.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003ePairs with lamb kebabs, grilled steak, slow-roast shoulder of lamb, aubergine dishes and hard cheeses. Drinking well now and will improve over three to five years. Decant for 30 to 60 minutes and serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Kuzubağ","offers":[{"title":"Default Title","offer_id":58464555270527,"sku":"HNW-59876211","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-59876211.png?v=1789767293"},{"product_id":"2020-vintage-porto-quinta-do-vallado","title":"Vintage Porto, Quinta do Vallado 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLayers of dark berries and dried fruit, richly concentrated, the sweetness carried on ripe tannins rather than sitting on top of them. Full-bodied, with an everlasting finish. A field blend of old vines, chiefly Touriga Nacional, Touriga Franca, Sousao, Tinta Roriz and Tinta Barroca.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eQuinta do Vallado was established in 1716 and is one of the oldest estates in the Douro, on the banks of the River Corgo near the town of Peso da Regua. It was once the property of Dona Antonia Adelaide Ferreira and remains with her descendants, who in the 1990s added dry red, white and rose wines to the estate's Ports and began replanting the vineyards in single-variety plots, breaking with the old habit of co-planting. The fruit for this Porto comes from terraced vines in the Valley of Rio Torto, planted between 80 and 400 metres on south- and west-facing slopes of nutrient-rich schist and picked into small crates. Half the crop was fermented with the stalks, in lagares with periodic foot treading and the estate's own yeasts, then fortified with grape spirit once the desired Baume was reached, and the wine spent 21 months in stainless steel vats to hold on to the fruit. 2020 was shaped by heat: a rapid spike on 23 and 24 June scalded vineyards across the Douro and cut yields, and three waves of heat in July, with more through August, dehydrated the grapes and drove up sugars.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18C, decanted an hour or so ahead. Stilton and other blue cheeses, mature hard cheese, dark chocolate puddings, or walnuts and dried fruit. This is built for the long haul and will reward decades in a cool, dark place. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Quinta do Vallado","offers":[{"title":"Default Title","offer_id":58476272124287,"sku":"HNW-1225420D","price":52.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/1225420D.jpg?v=1789920891"},{"product_id":"2022-vintage-port-quinta-da-romaneira","title":"Vintage Port, Quinta da Romaneira 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDeep ruby-purple, with a spicy aromatic lift and a palate of pure, sweet dark fruit. Full-bodied but elegant with it, the tannins fleshy and velvety rather than austere, and the finish long. Touriga Nacional 34%, Sousao 33%, Touriga Francesa 33%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eQuinta da Romaneira was established in 1757 and is one of the largest estates in the Douro, with 412 hectares and three kilometres of river frontage, of which 86 hectares are planted; every wine is made from estate fruit alone. The terraces climb steep, many-sided slopes that give the property several microclimates, over schist soils whose laminated structure drains freely and lets roots reach deep for water, and whose poverty holds yields down. Christian Seely brought together a group of investors to buy the estate in 2004, and a new winery followed in 2005. The grapes were trodden by foot and fermented with their stems in traditional lagares at 28C, and the wine then spent 20 months in the cellars at the Quinta before bottling. 2022 brought record heat, frequently above 40C, but the timing of the harvest and careful vineyard work kept the fruit healthy, and Touriga Nacional, Sousao and the old vines came through it particularly well.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18C, decanted an hour ahead. Stilton and other blue cheeses, aged Serra or hard sheep's cheese, dark chocolate puddings, or walnuts and dried figs. It can be broached young, but eight to fifteen years in bottle are what bring out the complexity and bouquet of a mature Vintage Port. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Quinta da Romaneira","offers":[{"title":"Default Title","offer_id":58476279955839,"sku":"HNW-1227022A","price":56.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/1227022A.jpg?v=1789920895"},{"product_id":"2025-posip-stina-jako-vino","title":"Pošip, Stina, Jako Vino 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eIntense citrus, passionfruit and peach, lifted by a refreshing mineral streak that keeps the exotic fruit in line. Medium-bodied with a textured palate, high acidity and a persistent finish. Pošip 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Croatian island of Brač is known for the white stone quarried there, called Stina locally, and that stone gave this range of Jako Vino wines its name. The project began in 2009, when Jako Andabak took on a cellar on the waterfront at Bol and rebuilt it as a contemporary winery for production and tastings, investing at the same time in vineyards planted to local varieties such as Pošip and Vugava; vines have grown on the island for centuries, and the vineyard at Stipančić dates to the 15th century, but most plots needed replanting or restoring. The old vines are dry-farmed on rocky limestone, pruned to four to six spurs to hold yields down, and picked by hand, helped by warm windy days and cool nights that stretch ripening out. Winemaker Rikard Petric cooled the fruit before vinification and kept it from oxygen throughout, pressing two thirds gently and leaving the rest six hours on skins, fermenting 80% in stainless steel and 20% in wooden vats for a touch of oak complexity, then ageing the wine six months in tank.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10°C. Grilled prawns, whole sea bream, a plate of oysters, or a salad of tomato and sheep's cheese. Drinking now and over the next four to five years. Sealed with a technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Jako Vino","offers":[{"title":"Default Title","offer_id":58476286935423,"sku":"HNW-5971125A","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5971125A.jpg?v=1789920799"},{"product_id":"2019-lbv-port-barros","title":"LBV Port, Barros 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFresh red berry fruit and black cherry on the nose, with mint and orange blossom lifting it. Sweet and full at 20% alcohol, with firm but fine tannins holding the shape and spice running through a long finish. Tinta Roriz 30%, Touriga Franca 30%, Touriga Nacional 30%, Tinta Barroca 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBarros marked its hundredth year of trading in 2013 and built its name on Colheita Port, single-year tawnies kept in cask for at least seven years and bottled by hand to order; the evaporation loss that ageing costs is a price the house accepts, and it is the style Barros is best known for. Since June 2006 it has been part of the Sogevinus group. The fruit comes from terraces cut into the steep schist and greywacke slopes of the Douro, much of it planted vertically up the hill in the vinha ao alto style, trained on Guyot or cordon systems since trellising is not permitted for Port grapes, and picked by hand. Here the grapes were destemmed, crushed and given a careful skin maceration, then fermented in vats with constant pump-overs at 28–30°C until the desired Baumé was reached, at which point grape brandy was added to stop the fermentation and leave the wine naturally sweet. It was then aged in wooden vats of four to six years old. 2019 was the fourth good Douro vintage in a row: a warm, dry winter, an undisturbed flowering, low disease pressure through a dry spring and a cool summer by European standards, with August rain arriving in time to balance the ripening.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14–16°C. Good with hard cheeses, a chocolate or pear dessert, walnuts, or on its own after dinner. Drink now and over the next five to ten years; no decanting needed, and an opened bottle will keep for a few weeks. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Barros","offers":[{"title":"Default Title","offer_id":58476289393023,"sku":"HNW-1222619A","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/1222619A.jpg?v=1789920877"},{"product_id":"2024-red-lisboa-vale-da-mata","title":"Red, Lisboa, Vale da Mata 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLively red cherry and redcurrant fruit with floral top notes, a mineral streak and a darker edge of chocolate and liquorice. Smooth and round in the mouth, medium-bodied, the oak well absorbed, with bright acidity lifting the finish. Tinta Roriz 55%, Touriga Nacional 45%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJosé Ribeiro Vieira bought a four-hectare vineyard in the foothills of the Serra de Aire at Cortes, in the Alta Estremadura near Lisbon, in 2003, and named it after Vale da Mata, the old parcel his winemaker father Manuel rated as the site of his best wines. The land is steep and rocky and worked entirely by hand, with winter pruning and green harvesting done manually; sheltered to the north, well exposed to the sun and ringed by olive, fig and walnut trees, it is trained on the Cordon Royat system and picked at optimum maturity. Catarina Vieira, Manuel's granddaughter, now makes the wine with Pedro Ribeiro on a minimal-intervention basis: the field-blend fruit is sorted, co-fermented with indigenous yeasts, aged ten months in French oak barrels and given a further six months in bottle.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16°C. It suits roast chicken, grilled pork, a mushroom risotto or a plate of mild sheep's cheese. Drinking well now and over the next three to five years, with no need to decant. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Vale da Mata","offers":[{"title":"Default Title","offer_id":58476406669695,"sku":"HNW-5732424A","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5732424A.jpg?v=1789921710"},{"product_id":"2024-alvarinho-minho-vinho-verde-reguengo-de-melgaco","title":"Alvarinho, Minho, Vinho Verde, Reguengo de Melgaço 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGreen apple, pear and white stone fruit, with floral hints and a mineral thread underneath. The palate has real weight and a creamy, faintly buttery texture, held in line by fresh acidity through a long, aromatic finish. Alvarinho 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eReguengo de Melgaço is a historic property in the village of Paderne, commissioned by Queen Leonor in the sixteenth century and bought by its present owners in the 1990s; they planted nine hectares across two sites and released a first vintage in 2001, quickly becoming a benchmark for Alvarinho, a variety that reaches its full potential in the Monção and Melgaço sub-regions of Vinho Verde. The land around the manor house was once part of the bed of the river Minho and has clay-sand soils that hold moisture through warm summers, while the vineyards in the S. Marcos hills sit on sandy soils of granitic origin. The hand-picked grapes were lightly pressed and fermented with selected yeasts in stainless steel at 15 to 18°C, with no oak at any stage, to keep the variety's freshness and aromatics intact.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8 to 10°C. Grilled sardines, salt cod, garlic prawns or a summer salad with goat's cheese all work well. Drinking now and over the next three to five years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Reguengo de Melgaço","offers":[{"title":"Default Title","offer_id":58476409061759,"sku":"HNW-5730024A","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5730024A.jpg?v=1789921786"},{"product_id":"2024-encruzado-estate-white-soito","title":"Encruzado, Estate White, Soito 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLemon balm and orange blossom over juicy white fruit and layer upon layer of citrus. Medium-bodied and creamy where it was fermented and aged in barrel, with a light bâtonnage adding texture, then cut clean by crisp acidity on the finish. Encruzado 90%, Malvasia Fina 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSoito was founded in 2013 by two former teachers, José Carlos and Sandra Soares, on the family estate of Quinta do Soito in the Beira Alta of north-central Portugal, where winemaking goes back more than a century. The Dão lies in a basin ringed by the Caramulo, Montemuro, Buçaco and Estrela mountains, and the white varieties are planted on terraced slopes between 200 and 700 metres on lean, free-draining granite sands flecked with feldspar, quartz and mica; diurnal swings of up to 20°C preserve the acidity the region is known for. The hand-harvested grapes were destemmed, gently pressed and the juice settled for 48 hours at 10°C before a three-week fermentation at 16°C in stainless steel, with part of the must fermented and aged in barrel and a light bâtonnage carried out in both vat and barrel.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10 to 12°C. Try it with grilled sea bass, roast chicken, a creamy mushroom risotto or a hard sheep's cheese. Drinking now and over the next three to five years; no decanting needed.\u003c\/p\u003e","brand":"Soito","offers":[{"title":"Default Title","offer_id":58476415254911,"sku":"HNW-5495024A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5495024A.jpg?v=1789921813"},{"product_id":"2022-douro-superior-tinto-vallado-quinta-do-vallado","title":"Douro Superior Tinto, Vallado, Quinta do Vallado 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eVivid in colour, with the floral lift that marks Touriga Nacional, hints of exotic fruit and a core of wild red berries. Intense but silky in texture, medium-bodied, the tannins fine-grained and the finish fresh. Touriga Franca 65%, Touriga Nacional 33%, Sousão 2%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eQuinta do Vallado was established in 1716 on the banks of the river Corgo near Peso da Régua and is one of the oldest and best known estates in the Douro Valley; once the property of Dona Antónia Adelaide Ferreira, it remains with her descendants João and Francisco. For nearly two hundred years it made Port for the family firm Casa Ferreira, turning to dry red, white and rosé wines under its own name in the early 1990s. The fruit for this wine comes from certified organic vineyards planted between 80 and 400 metres on south- and west-facing schist terraces, part of the 35 hectares that came with the acquisition of Quinta do Orgal in the Douro Superior. Each parcel was fermented separately in temperature-controlled stainless steel with periodic pumping over, then aged for sixteen months in used French oak barrels.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Roast lamb, a grilled steak, barbecued pork or a firm aged cheese all suit it. Drinking now and over the next five to ten years; an hour in a decanter opens it up.\u003c\/p\u003e","brand":"Quinta do Vallado","offers":[{"title":"Default Title","offer_id":58476415943039,"sku":"HNW-5734522A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5734522A.jpg?v=1789921841"},{"product_id":"2024-amphora-red-herdade-do-rocim","title":"Amphora Red, Herdade do Rocim 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack cherry, raspberry and plum with a delicate vegetal note behind them. Six months on the skins gives a textured, medium-bodied palate balanced by freshness, with a salty mineral thread running through to a tangy, balsamic finish. Moreto 50%, Tinta Grossa 30%, Trincadeira 15%, Aragonez 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eHerdade do Rocim lies between Vidigueira and Cuba in the Lower Alentejo: 120 hectares, 70 of them vineyard and ten planted with olives. Since its founding in 2000 the estate has replanted heavily and become one of the leading names in the revival of talha, the local tradition of fermenting in clay pots. The fruit for this wine comes from very old vineyards of ancient native varieties on granitic and schistous soils along the Vidigueira fault, a thirty-mile escarpment rising to 420 metres that traps cool, humid Atlantic air and opens up diurnal swings of 15°C, making this one of the most temperate corners of the Alentejo. The hand-picked grapes were fermented with indigenous yeasts in talha with no additions, corrections or temperature control, then aged six months on their skins, which can leave a natural deposit in the bottle.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14 to 16°C, a little cooler than a standard red. Grilled pork, roast chicken, a tomato-based pasta or a plate of cured Alentejo cheese all suit it. Drinking now and over the next three to five years; no decanting, though the natural deposit is worth pouring around. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Herdade do Rocim","offers":[{"title":"Default Title","offer_id":58476417089919,"sku":"HNW-5732624A","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5732624A.jpg?v=1789921870"},{"product_id":"2021-selected-harvest-red-adega-de-pegoes-santo-isidro-de-pegoes","title":"Selected Harvest Red, Adega de Pegões, Santo Isidro de Pegões 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe red and black fruit with chocolate, sweet spice and a savoury, herbal edge. Concentrated and velvety in texture, medium in weight, with soft tannins and a structured finish. Aragonez 25%, Cabernet Sauvignon 25%, Syrah 25%, Touriga Nacional 25%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSanto Isidro de Pegões was founded in 1958 and has since seen significant investment in winery and vineyards; today the cooperative gathers 100 winegrowers with access to over 1,200 hectares in the Terras do Sado area of the Setúbal Peninsula, where mineral-rich sandy soils and cooling Atlantic winds suit the indigenous varieties. The IWSC awarded it the Portuguese Wine Producer of the Year Trophy in 2018, and its chief winemaker is Jaime Quendera. The vineyard sits between two nature reserves, the Tagus estuary to the north-west and the Sado to the south-west, with the Arrábida hills to the east, on the sandy soil known as Pliocenico de Pegões, laid down over millions of years by both rivers. Fermentation took place in temperature-controlled stainless steel followed by a long skin maceration, after which the wine spent twelve months in 225-litre second-use French and American oak barrels and four months in bottle before release.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Good with grilled lamb, chorizo and pork, barbecued ribs and tomato-based pasta, and it stands up to a firm sheep's cheese. Drinking now and over the next three to five years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Santo Isidro de Pegões","offers":[{"title":"Default Title","offer_id":58476418826623,"sku":"HNW-5728721A","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5728721A.jpg?v=1789921886"},{"product_id":"2024-amphora-white-herdade-do-rocim","title":"Amphora White, Herdade do Rocim 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGolden in colour, with a complex bouquet of smoky, spicy and herbal notes wrapped around citrus fruit. Grapefruit on a firm, dry palate made creamy and layered by five months on the skins, with a hint of tomato plant and a fresh, saline finish. Antão Vaz 40%, Manteúdo 20%, Perrum 20%, Rabo de Ovelha 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eHerdade do Rocim lies between Vidigueira and Cuba in the Lower Alentejo: 120 hectares, 70 of them vineyard and ten planted with olives. Since its founding in 2000 the estate has replanted heavily and become one of the leading names in the revival of talha, the local tradition of fermenting in clay pots. The fruit for this wine comes from very old vineyards of ancient native varieties on granitic and schistous soils along the Vidigueira fault, a thirty-mile escarpment rising to 420 metres that traps cool, humid Atlantic air and opens up diurnal swings of 15°C, making this one of the most temperate corners of the Alentejo. The hand-picked grapes were fermented with indigenous yeasts in talha with no additions, corrections or temperature control, then aged five months on their skins, which can leave a natural deposit in the bottle.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10 to 12°C. Grilled octopus, salt cod fritters, spiced chicken or a hard sheep's cheese all suit it. Drinking now and over the next three to five years; no decanting needed, though the natural deposit is worth pouring around. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Herdade do Rocim","offers":[{"title":"Default Title","offer_id":58476419055999,"sku":"HNW-5732524A","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5732524A.jpg?v=1789921896"},{"product_id":"2025-pinot-noir-rose-railway-hill-simpsons-wine-estate","title":"Pinot Noir Rosé, Railway Hill, Simpsons Wine Estate 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA delicate, fruity rosé, with fresh watermelon and lychee on the nose. The palate is dry and light-footed, with peach and stone fruit over a smooth texture built by time on fine lees, and no malolactic softening to blunt the vivid acidity that runs to the finish. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCharles and Ruth Simpson had been making award-winning wine in the South of France since 2002 when, in 2012, they brought that experience back to the UK and founded Simpsons Wine Estate, planting 30 hectares on the chalk of the North Downs and building a new winery; their first harvest came in 2016 and everything they bottle is estate-grown. The vineyards lie in the Elham Valley in Kent, less than eight miles from the coast, on intensely lime-rich chalk that is part of the same ridge running from southern England to Burgundy; Burgundian clones on Fercal or 41B rootstocks are Guyot-trained at 4,200 vines per hectare on south-facing slopes, with grass cover crops between the rows, and pruning and picking are done by hand. The wine was made with as little intervention as possible: the hand-picked grapes were whole-bunch pressed and cold settled for 48 hours before racking, then fermented long and slowly in stainless steel at 14 to 16°C with wild and selected aromatic yeasts; it was held back from malolactic conversion to keep its crisp, vibrant character, and left on fine yeast lees to build palate weight before bottling the following spring.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Try it with dressed crab, summer salads with soft goat's cheese, cold poached salmon or a herbed roast chicken. Drink over the next two to three years, while the aromatics are at their freshest; no decanting needed. Sealed with a Vinolok glass stopper. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Simpsons Wine Estate","offers":[{"title":"Default Title","offer_id":58476517818751,"sku":"HNW-3747325A","price":24.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/3747325A.jpg?v=1789922553"},{"product_id":"2023-pulga-quinta-da-romaneira","title":"Pulga, Quinta da Romaneira 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDeep and rich on the palate, carrying the toasted, nutty weight that comes of fermentation in French oak barrels, 60% of them new, and four months stirring on the lees. It is dry and full, creamy in texture rather than sharp, yet a refreshing lift runs underneath and keeps the whole thing in balance. Boal 75%, Viosinho 15%, Rabigato 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eEstablished in 1757, Quinta da Romaneira is one of the largest estates in the Douro, with 412 hectares and three kilometres of frontage on the river, of which 86 hectares are planted. Christian Seely brought a group of investors together to buy it in 2004, and Andre Esteve has been his sole partner since 2012; the estate has been extensively renovated and replanted, and a new winery was built in 2005 with the original winemaker Antonio Agrellos, now succeeded by his nephew Carlos. The vineyards are terraced into steep schist slopes, a laminated soil poor in organic matter that drains freely and drives roots deep, keeping yields low; the many valleys and promontories give the property several microclimates and a range of exposures, the white vines average fifteen years, and the gradient means everything is picked by hand. The three varieties are picked and fermented separately, all of the wine fermented with cultured yeasts in French oak barrels, 60% new, over 21 days, followed by four months of batonnage and a partial malolactic fermentation. 2023 marked a shift from the four preceding years of high temperatures and low yields, the winter rainfall before it replenishing soil moisture and aquifers after the exceptionally arid 2022.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C, a little warmer than a light white, so the texture has room to show. It suits roast chicken, grilled sea bass, veal and hard sheep's cheeses. Drink over the next five to ten years; no decanting needed, though a large glass helps. Sealed with a DIAM cork. Suitable for vegetarians.\u003c\/p\u003e","brand":"Quinta da Romaneira","offers":[{"title":"Default Title","offer_id":58476518343039,"sku":"HNW-5661023A","price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5661023A.jpg?v=1789922575"},{"product_id":"2022-pinot-noir-id-rather-be-a-rebel-rose-blackbook-winery","title":"Pinot Noir, I'd Rather be a Rebel Rosé, Blackbook Winery 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eStrawberries and cream, ripe red cherry and freshly crushed raspberry, with a savoury edge that comes from the barrel and the lees rather than the fruit. Dry and notably textured for a rosé, medium in weight, and held together by the firm acidity you only get this far north. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBlackbook is an urban winery in a railway arch in Battersea, south London, buying fruit from selected growers within a couple of hours of the city and bottling it as a range of single-vineyard wines; the approach is minimalist, working with natural yeasts and low to zero sulphur, and the focus is Chardonnay and Pinot Noir. The grapes here come from the Crows Lane Estate single vineyard on the coastal peninsula of the Crouch Valley in Essex, between the Crouch and Blackwater rivers, whose proximity helps shield the south-facing site from spring frost; the vines were planted in 2017 with German Pinot Noir clones, trained to double Guyot and vertical shoot positioning on London clay, and the fruit is hand-picked into small crates for the short trip to Battersea. The bunches were cold-soaked, then whole-bunch pressed straight into five- to ten-year-old Burgundy barrels without settling, fermented with indigenous yeast and put through malolactic conversion for a softer mouthfeel; a quarter was raised in stainless steel with frequent lees stirring and the rest spent six months on its lees in seasoned barrels, eight months of maturation in all.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C, a touch warmer than most rosé. It works with roast chicken, grilled salmon, charcuterie or a washed-rind cheese. Drink over the next three to five years; no decanting needed. Sealed with an agglomerate cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Blackbook Winery","offers":[{"title":"Default Title","offer_id":58476519457151,"sku":"HNW-37453221","price":31.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/37453221.jpg?v=1789922618"},{"product_id":"nv-cavendish-ridgeview","title":"Cavendish, Ridgeview NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA cascade of exceptionally fine bubbles carries expressive red berry and almond aromas, and the palate is vibrant but rounded — raspberry frangipane with a streak of bergamot orange and a gentle spice note from the Pinot, the Chardonnay lending grace behind it. Dry, with the high acidity English chalk gives and a soft weight from eighteen months on lees. Pinot Noir 36%, Chardonnay 32%, Meunier 32%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eRidgeview was founded in Sussex in 1995 by Mike and Chris Roberts, early enough that the English sparkling wine industry barely existed; Mike Roberts was awarded an MBE in 2011 in recognition of what the estate's pioneering had contributed, and it is now led by the second generation, Tamara Roberts as chief executive and Simon Roberts as head winemaker. Ridgeview won the IWSC 'International Winemaker of the Year' in 2018, its wines have been poured at Royal occasions and State Banquets, and it is a certified B Corporation. The grapes come from the original Ridgeview vineyards, now 28 years old, and from carefully selected partner vineyards across southern England: generally south-facing, free-draining slopes in and around the South Downs, with a couple in East Anglia, on a mix of chalk, clay, gravel and sandstone between 10 and 50 metres of elevation in a cool maritime climate. Vines are trained to vertical shoot positioning and mostly Guyot pruned, with Marco Simonit advising on gentle pruning to preserve the older plantings, and all the fruit is picked by hand. The grapes were gently whole-bunch pressed and fermented at 18°C to 20°C in stainless steel with selected Champagne yeasts; Cavendish blends carefully selected recent vintages with reserve wines, a portion of which went through malolactic conversion. The wine spent six months on its gross lees in stainless steel between harvest and bottling, and secondary fermentation then ran slowly and cool in underground cellars, with an average of eighteen months on lees before disgorging.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 7–9°C, and in a white wine glass rather than a flute if you want the aromas. It goes with smoked salmon blinis, roast chicken, a mushroom risotto or a hard sheep's cheese, and makes a generous aperitif; drink it over the next two to three years. No decanting. The bottle is sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ridgeview","offers":[{"title":"Default Title","offer_id":58476543246719,"sku":"HNW-63937NVA","price":34.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/63937NVA.jpg?v=1789923660"},{"product_id":"2020-cuvee-vintage-wiston-estate","title":"Cuvée Vintage, Wiston Estate 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eEach variety is fermented in old Burgundy and Bordeaux barrels and the blend then rests five years on lees, so the shape is broad and bready rather than lean, and the mousse is fine. Twelve per cent alcohol and 8 g\/l of sugar leave it firmly dry, with the brisk acidity that South Downs chalk gives running the length of a saline finish. Pinot Noir 57%, Chardonnay 33%, Meunier 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eWiston Estate has belonged to the Goring family since 1743 and is presided over today by Harry and Pip Goring, with their son Richard and his wife Kirsty running the vineyard and winery day to day; it was Pip, who grew up in South Africa's winelands, whose conviction that the South Downs shared soil and climate with Champagne led to the planting. The original 16-acre Findon Park vineyard went in in 2006 with a spread of Champagne and Burgundy clones, in a secluded valley four kilometres north of the coast where the airflow staves off disease and spring frost is rare, and where some 30 centimetres of topsoil sit directly on the solid chalk of the Downs; under winemaker Marcus Rayner-Ward the team works to biodynamic principles, with cover crops between alternate rows, home-made compost, recycled pressed skins, biodegradable tie-downs and no herbicides, and picks everything by hand. Each variety is pressed separately in a traditional Coquard basket press and fermented in second- and third-use barrels from Burgundy and Bordeaux, rested on lees until the following summer, then blended and bottled for a cool, slow second fermentation, five years on lees and a final period on cork after disgorging.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8°C, in a white-wine glass. It suits Dover sole, dressed crab, a roast chicken or a mature Cheddar, and is drinking well now and for three to five years; no decanting. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Wiston Estate","offers":[{"title":"Default Title","offer_id":58476543705471,"sku":"HNW-6162520A","price":42.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/6162520A.jpg?v=1789923549"},{"product_id":"nv-rose-wiston-estate","title":"Rosé, Wiston Estate NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRhubarb leads, with raspberry, sour cherry and redcurrant behind it and a lift of wild rose and lemon zest. The palate is bright and dry, fine bubbles running persistently through high, refreshing acidity, and the finish turns to sherbet and hibiscus. Pinot Noir 40%, Chardonnay 30%, Meunier 30%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Goring family have owned Wiston Estate in Sussex since 1743, and it is presided over today by Harry and Pip Goring, with their son Richard and his wife Kirsty running the vineyard and winery day to day. It was Pip Goring, who grew up in South Africa's winelands, who held the conviction that the land could grow high-quality grapes, on the strength of the South Downs' similarity of soil and climate to Champagne; the original 16-acre vineyard was planted in 2006. The vineyards lie on a south-facing chalk escarpment planted to Chardonnay, Pinot Noir and Pinot Meunier, and the team works to biodynamic principles under winemaker Marcus Rayner-Ward: cover crops between alternate rows, alternated yearly for soil health, sheep grazing between the vines through winter, home-made compost and recycled pressed skins, and a Lipco tunnel sprayer that recycles spray and has cut chemical use by 40%. The chalk suits Pinot Noir and Chardonnay; Meunier prefers clay, so some is sourced from clay soils in Kent, alongside fruit from long-term partner growers across the south-east. Everything is picked by hand in late autumn and pressed whole-bunch by variety, fermented in stainless steel and rested eight months on its yeast lees before bottling the summer after harvest, when reserve wines dating back to 2009 are added to make up 20–30% of the blend, along with a small portion of still Pinot Noir for colour and deep red fruit. The wine then takes its slow second fermentation in bottle and stays on lees at a cool 9–11°C for two to four years, finished with a dosage of 8 g\/l.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. It is good with charcuterie, seared tuna, a tomato and goat's cheese tart or strawberries and cream at the other end of the meal, and is best drunk over the next two to three years. No decanting. The bottle is closed with a traditional sparkling-wine mushroom cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Wiston Estate","offers":[{"title":"Default Title","offer_id":58476545474943,"sku":"HNW-61620NVA","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/61620NVA.jpg?v=1789923660"},{"product_id":"nv-blanc-de-blancs-wiston-estate","title":"Blanc de Blancs, Wiston Estate NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDelightfully fresh and taut, with crisp green apple, grapefruit and lemon zest, white blossom and a delicate note of white peach. Delicate bubbles, flinty minerality and a hint of patisserie softness from long ageing on lees, finishing clean, dry and vibrant. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Goring family have owned Wiston Estate in Sussex since 1743, and it is presided over today by Harry and Pip Goring, with their son Richard and his wife Kirsty running the vineyard and winery day to day. It was Pip Goring, who grew up in South Africa's winelands, who held the conviction that the land could grow high-quality grapes, on the strength of the South Downs' similarity of soil and climate to Champagne; the original 16-acre vineyard was planted in 2006. The vineyards lie on a south-facing chalk escarpment, which is exactly what Chardonnay wants, and the team works to biodynamic principles under winemaker Marcus Rayner-Ward: cover crops between alternate rows, alternated yearly for soil health, sheep grazing between the vines through winter, home-made compost and recycled pressed skins, and a Lipco tunnel sprayer that recycles spray and has cut chemical use by 40%. Fruit comes from the estate's own vineyards and a selection of long-term partner growers, all of it picked by hand. The Chardonnay is harvested in late autumn and pressed as whole bunches, fermented in stainless steel and rested eight months on its yeast lees before bottling the summer after harvest, when reserve wines dating back to 2009 are added to make up 20–30% of the blend. The wine then takes its slow second fermentation in bottle and stays on lees at a cool 9–11°C for around three to four years, gaining flavour and structure through autolysis, before riddling and disgorging with a dosage of 8 g\/l.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 7–9°C. It is a natural with oysters, dressed crab, sushi or a plate of hard mountain cheese, and works as well on its own before dinner; drink over the next two to three years. No decanting. The bottle is closed with a traditional sparkling-wine mushroom cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Wiston Estate","offers":[{"title":"Default Title","offer_id":58476546031999,"sku":"HNW-61623NVA","price":36.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/61623NVA.jpg?v=1789923660"},{"product_id":"nv-brut-reserve-coates-seely","title":"Brut Reserve, Coates \u0026 Seely NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eMouthwatering orchard apple and lemon curd on the nose, with hints of melon and brioche behind them. Full-bodied and textured for a wine of 12%, with a steady stream of fine bubbles, high acidity, plenty of fruit and a lovely creamy finish. Pinot Noir 50%, Chardonnay 40%, Meunier 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCoates \u0026amp; Seely began in 2008, when two old friends — Nicholas Coates and Christian Seely, one from finance and one from winemaking — set out to make a sparkling wine to rival the best in the world, and found their site on the ancient chalk downlands of Hampshire. The vineyards lie on either side of a secluded V-shaped valley at 50 to 100 metres, a mile north of the chalk stream of the River Test and three miles south of the high ridge of Watership Down; the chalk soils and clay caps throw up rugged flints that hold the sun's heat and warm the topsoil, while the enclosed valley traps the last of the late-summer and early-autumn warmth to ripen the fruit. The vineyard is worked without pesticides or herbicides and with only limited fungicide, and the vines are picked by hand at optimum maturity, when crisp acidity, sweet fruit and saline minerality are in balance. Rigorous fruit selection is followed by vinification in stainless steel tanks and concrete fermentation eggs, with the second fermentation in bottle by the méthode traditionnelle; the non-vintage wines make extensive use of reserve wines from previous years and are aged between 24 and 36 months on lees, which is where the depth comes from. The house are former winners of Best Overall Wine, Best Sparkling Wine, Best Blanc de Blancs and Best Sparkling Rosé at the UK Wine Awards.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C, in a white wine glass. It has the weight for roast chicken, a creamy fish pie, smoked haddock or a wedge of aged Cheddar, and stands up to fried food as well as anything does; drink over the next two to three years. No decanting. The bottle is closed with a traditional sparkling-wine mushroom cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Coates \u0026 Seely","offers":[{"title":"Default Title","offer_id":58476546720127,"sku":"HNW-61271NVA","price":37.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/61271NVA.jpg?v=1789923660"},{"product_id":"2015-classic-cuvee-hoffmann-rathbone","title":"Classic Cuvée, Hoffmann \u0026 Rathbone 2015","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA satin mousse carries rich aromas of sweet almond, hazelnut, peach and raspberry. The palate is beautifully balanced and full of finesse, dry at 6 g\/l, with the nutty, savoury depth that seven to ten years in cellar on lees brings. Pinot Noir 60%, Chardonnay 30%, Meunier 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eHoffmann \u0026amp; Rathbone is a boutique winery in England's Sussex Weald, founded by the husband-and-wife team of Ulrich Hoffmann and Birgit Rathbone; Hoffmann spent 22 years working from the Rolf-Willy estate in Baden-Württemberg to Châteaux de Fieuzal and Haut-Gardère in Bordeaux, Artadi in Navarra and Cain Vineyards in the Napa Valley before the Sussex countryside and its cool climate kept him there. The fruit comes from Ford Farm Vineyard in East Sussex, three south-facing parcels on a single farm at 50 to 80 metres, ringed by woodland that shelters them from wind and holds the heat, on clay over sandstone; the vines are Guyot trained and farmed without herbicides, with under-vine weeding, solar panels, boreholes and a wildflower meadow, orchard and woodland kept for biodiversity, and the harvest is picked by hand into small crates, often a fortnight earlier than most. The fruit was meticulously selected and whole-bunch pressed, the juice separated from the skins in three fractions and settled naturally, then fermented over 14 days at 15°C with a selected yeast called 'sleeping beauty' that dates back to 1895 — in stainless steel, in 500 to 600-litre oak barrels, in a few chestnut barrels and in a terracotta egg. The wine was kept sur lie up to five months, settled, blended, filtered and bottled the following June, riddled periodically, and this cuvée was cellared for seven to ten years before disgorging; it is low in total sulphur and at the lower end of Brut for residual sugar.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C, in a white-wine glass. It has the weight for grilled langoustine, a roast chicken, a mushroom risotto or a hard sheep's cheese, and is drinking well now and for three to five years; no decanting. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Hoffmann \u0026 Rathbone","offers":[{"title":"Default Title","offer_id":58476546818431,"sku":"HNW-6397215A","price":48.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/6397215A.jpg?v=1789923579"},{"product_id":"nv-fitzrovia-rose-ridgeview","title":"Fitzrovia Rosé, Ridgeview NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA delicate rose-petal hue and an abundance of fine bubbles, with wild strawberry and honeyed redcurrant on the nose and real fruit-driven purity. The palate is fresh and dry, brimming with sherbet over high acidity, then balanced by a creamy, long finish. Chardonnay 68%, Pinot Noir 17%, Meunier 15%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eRidgeview was founded in Sussex in 1995 by Mike and Chris Roberts, early enough that the English sparkling wine industry barely existed; Mike Roberts was awarded an MBE in 2011 in recognition of what the estate's pioneering had contributed, and it is now led by the second generation, Tamara Roberts as chief executive and Simon Roberts as head winemaker. Ridgeview won the IWSC 'International Winemaker of the Year' in 2018, its wines have been poured at Royal occasions and State Banquets, and it is a certified B Corporation. The grapes come from the original Ridgeview vineyards, now 28 years old, and from carefully selected partner vineyards across southern England: generally south-facing, free-draining slopes in and around the South Downs, with a couple in East Anglia, on a mix of chalk, clay, gravel and sandstone between 10 and 50 metres of elevation in a cool maritime climate. Vines are trained to vertical shoot positioning and mostly Guyot pruned, with Marco Simonit advising on gentle pruning to preserve the older plantings, and all the fruit is picked by hand. Fitzrovia is made from a blend of recent vintages and reserve wines. The grapes were pressed in whole bunches to draw out the finest juice, fermented in stainless steel at 18°C to 20°C with selected Champagne yeasts, and a selection went through malolactic conversion before blending; the colour comes by the assemblage method, a perfectly judged fraction of Pinot Noir red wine added to the blend of base wines. Secondary fermentation then took place slowly and cool in underground cellars, with an average of eighteen months on lees before disgorging.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 7–9°C. It is good with smoked salmon, prawns, charcuterie, a salade niçoise or strawberries and cream, and makes an easy aperitif; drink over the next two to three years. No decanting. The bottle is sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ridgeview","offers":[{"title":"Default Title","offer_id":58476547670399,"sku":"HNW-63938NVA","price":38.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/63938NVA.jpg?v=1789923660"},{"product_id":"2013-blanc-de-blancs-hoffmann-rathbone","title":"Blanc de Blancs, Hoffmann \u0026 Rathbone 2013","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA fine, seamless mousse and citrus aromas that unfold into pine nut and cinnamon. Generous and intense on the palate, the rich brioche notes of seven years in cellar held in tension by a stinging salinity, and dry at 6.8 g\/l. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eHoffmann \u0026amp; Rathbone is a boutique winery in England's Sussex Weald, founded by the husband-and-wife team of Ulrich Hoffmann and Birgit Rathbone; Hoffmann spent 22 years working from the Rolf-Willy estate in Baden-Württemberg to Châteaux de Fieuzal and Haut-Gardère in Bordeaux, Artadi in Navarra and Cain Vineyards in the Napa Valley before the Sussex countryside and its cool climate kept him there. The fruit comes from Ford Farm Vineyard in East Sussex, three south-facing parcels on a single farm at 50 to 80 metres, ringed by woodland that shelters them from wind and holds the heat, on clay over sandstone; the vines are Guyot trained and farmed without herbicides, with under-vine weeding, solar panels, boreholes and a wildflower meadow, orchard and woodland kept for biodiversity, and the harvest is picked by hand into small crates, often a fortnight earlier than most. The fruit was whole-bunch pressed and left to settle naturally for 36 hours, then fermented over 14 days at 15°C with a selected yeast called 'sleeping beauty' that dates to 1895, in stainless steel with 40% in 500 to 600-litre oak barrels for complexity and 40% taken through malolactic conversion. The wine was kept sur lie up to five months, settled, blended, filtered and bottled the following June, riddled periodically, and the cuvée was cellared for seven years.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C, in a white-wine glass. It goes with oysters, turbot in butter, smoked salmon or a young goat's cheese, and is drinking well now and for three to five years; no decanting. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Hoffmann \u0026 Rathbone","offers":[{"title":"Default Title","offer_id":58476547834239,"sku":"HNW-6397413A","price":58.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/6397413A.jpg?v=1789923608"}],"url":"https:\/\/www.edkawines.com\/collections\/wine-other-countries.oembed?page=2","provider":"Edka Wines","version":"1.0","type":"link"}