{"title":"Spain","description":"\u003cp\u003eWines from Spain.\u003c\/p\u003e","products":[{"product_id":"2016-gran-reserva-904-la-rioja-alta-sa","title":"Gran Reserva 904, La Rioja Alta S.A. 2016","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eSilky and elegant, with wild strawberry, red cherry and plum wrapped in tobacco, brioche, vanilla, caramel, cedar and cinnamon blossom. Full of finesse and aromatic complexity, it runs on to a finish that seems never to end. — 90% Tempranillo, 10% Graciano\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eLa Rioja Alta was founded in 1890 in the old railway quarter of Haro by five families, and in 2022 Drinks International named it the world's fourth most admired wine brand. The Tempranillo for the 904 comes from Villalba, Briñas and Rodezno in Rioja Alta, with a little Graciano from the Montecillo vineyard at Fuenmayor for backbone; the vines are farmed sustainably, with limited treatments, reused water and insect shelters to build biodiversity. Winemaker Julio Sáenz sorts the hand-picked grapes on optical tables and ferments with indigenous yeasts, then the wine spends four years in American oak barrels made by the house's own coopers, racked by hand and candlelight every six months, before four more years in bottle.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry and pork, red meat and cheese. Drinking now after eight years of ageing at the bodega, and built to keep for decades if stored well. Decant for an hour and serve at 16–18°C. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"La Rioja Alta S.A.","offers":[{"title":"Default Title","offer_id":55718590611839,"sku":"HNW-5171316A","price":74.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-51713-gran-reserva-904-la-rioja-alta-sa.jpg?v=1790230713"},{"product_id":"2015-rioja-alavesa-phinca-la-revilla-tinto-bodegas-bhilar","title":"Rioja Alavesa, Phinca La Revilla Tinto, Bodegas Bhilar 2015","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eBalsamic notes with wild herbs, florals and a hint of nutty complexity, then very fine polished tannins and a fresh twist through a long finish. Hand-harvested, partly destemmed, foot-trodden and spontaneously fermented.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDavid Sampedro and Melanie Hickman run Bhilar from Elvillar in Rioja Alavesa, bottling parcel by parcel rather than by ageing category. This comes from several distinct vineyards David considers genuinely expressive — Rioja with the oak signature stripped away.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, poultry \u0026amp; pork and cheese. Drinking well now, with a decade or more ahead of it. Serve at 16–18°C.\u003c\/p\u003e","brand":"Bodegas Bhilar","offers":[{"title":"Default Title","offer_id":55718591562111,"sku":"HNW-5177615A","price":73.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2015_RiojaAlavesa_PhincaLaRevillaTinto_BodegasBhilar.png?v=1755807245"},{"product_id":"2016-rioja-reserva-finca-martelo-torre-de-ona","title":"Rioja Reserva, Finca Martelo, Torre de Oña 2016","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe berried fruit with liquorice, clove and a twist of pepper, and a delicate balsamic note underneath. Polished and modern rather than old-school Rioja: structured, beautifully balanced and long, with a sleek finish. Tempranillo 95%, other estate varieties 5%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eTorre de Oña is a 50-hectare estate in Rioja Alavesa owned by La Rioja Alta, and Finca Martelo is its single-vineyard wine: one plot of 60-year-old vines at 630 metres, planted north to south with a natural mix of Tempranillo, Mazuelo, Garnacha and a little Viura. Since 2005 the estate has mapped and subdivided every plot, giving each its own vinification and ageing under winemaker Alejandro López. The grapes were hand-picked into 20 kg boxes, cold-soaked for seven days, then fermented and put through malolactic in barrel with weekly bâtonnage. The wine spent 24 months in American (80%) and French (20%) oak with four traditional rackings, then six months in tank to settle the blend. 2016 was one of the longest harvests in La Rioja Alta's history, with fine weather to the end, and gave wines of unusual balance, ripeness and depth.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast lamb, grilled pork, game birds and hard cheeses. Drinking well now and built to hold for a decade or more; decant for half an hour if opening soon. Serve at 16–18°C. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"Torre de Oña","offers":[{"title":"Default Title","offer_id":55718593364351,"sku":"HNW-5172116A","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2016_RiojaReserva_FincaMartelo_TorredeOna.png?v=1755807365"},{"product_id":"2021-priorat-plus-7-finca-mas-blanc-bodegas-pinord","title":"Priorat +7, Finca Mas Blanc, Bodegas Pinord 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe, dense black fruit with vanilla and chocolate aromas over a full-bodied but elegant palate, rich and silky with a long, smooth finish. Generous and intense, with a note of raisined plum and truffle — 75% Garnacha, 20% Cabernet Sauvignon, 5% Syrah.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Tetas family have more than 150 years of winemaking in Penedès and bought the 18-hectare Mas Blanc estate, between Bellmunt and Falset in Priorat, in the 1990s, terracing the slopes and building a new winery. The vines grow in llicorella slate, which holds the day's heat and radiates it back at night, ripening the grapes fully while southerly and northerly winds keep them fresh. Farmed organically and biodynamically — in 2007 Pinord became the first Spanish winery to hold Demeter certification — the grapes are picked by hand and each variety fermented separately in stainless steel for 18 days, then aged 12 months in American and French oak and a further 12 months in bottle under winemaker Josep Tetas.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and rich and creamy dishes. Built for the long term — decades, if kept well — and worth an hour in a decanter if opened young. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Pinord","offers":[{"title":"Default Title","offer_id":55718623019391,"sku":"HNW-5175521A","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-51755-priorat-plus-7-finca-mas-blanc-bodegas-pinord.jpg?v=1790230714"},{"product_id":"2022-tinto-pesquera-crianza-tinto-pesquera","title":"Tinto Pesquera Crianza, Tinto Pesquera 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eIntense aromas of ripe red fruits, with hints of vanilla and spice. Rich and velvety, with flavors of black cherry, plum, and a touch of oak.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eTinto Pesquera, founded by Alejandro Fernández in the 1970s, is located in Ribera del Duero, Spain. Known for pioneering the region's reputation, the winery focuses on Tempranillo, producing wines with depth and character.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, poultry \u0026amp; pork and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Bodegas Alejandro Fernández","offers":[{"title":"Default Title","offer_id":55718641533311,"sku":"ARM-A22PSCRI06B","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_TintoPesqueraCrianza_TintoPesquera.png?v=1755807411"},{"product_id":"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":"2016-vina-arana-rioja-gran-reserva-la-rioja-alta-sa","title":"Viña Arana Rioja Gran Reserva, La Rioja Alta S.A. 2016","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRed and black fruit with coffee, caramel and cedar — refined, supple and polished, with extraordinary length. Tempranillo 95% with 5% Graciano from three Rodezno vineyards.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eArana is the leaner of the house's Gran Reservas, drawn from Las Cuevas, El Palo and Las Monjas in Rodezno. Fermented with indigenous yeasts over nineteen days after optical sorting.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, poultry \u0026amp; pork and cheese. Drinking well now, with a decade or more ahead of it. Serve at 17–18°C.\u003c\/p\u003e","brand":"La Rioja Alta S.A.","offers":[{"title":"Default Title","offer_id":56045712802175,"sku":"HNW-5171216A","price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2016_VinaAranaGranReserva_LaRiojaAltaS.A_3a488046-ed13-4cad-8fda-87b4cc38abaa.png?v=1757626099"},{"product_id":"2018-pena-roble-reserva-bodegas-resalte-de-penafiel","title":"Peña Roble Reserva, Bodegas Resalte de Peñafiel 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe dark fruit, liquorice, mineral and spice with roasted notes from the oak, echoed on a smooth palate with fine-grained tannins. Vinified purely by gravity, without pumps.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eResalte is a boutique house established in 2000 in Peñafiel, at the centre of Ribera del Duero, working eighty hectares of Tempranillo with an average vine age of forty years. Considerable wine for the money.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, lamb, game and cheese. Drinking well now, with a decade or more ahead of it. Serve at 17–18°C.\u003c\/p\u003e","brand":"Bodegas Resalte de Peñafiel","offers":[{"title":"Default Title","offer_id":56045712834943,"sku":"HNW-5127318A","price":31.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2018_RiberadelDueroReserva_PenaRoble_BodegasResaltedePenafiel_3fe04a0e-2590-4887-8361-9bd87c0776b0.png?v=1757626106"},{"product_id":"2021-rioja-alavesa-las-parcelas-bideona","title":"Rioja Alavesa, Las Parcelas, Bideona 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePure, intense dark cherry and blackberry with violet, clove and a graphite edge. The fruit is concentrated but fresh, with characterful chalky tannins and a long, mineral finish. Tempranillo 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eBideona was founded in 2018 in Rioja Alavesa to make Rioja about place rather than barrel age. Las Parcelas is drawn from 300 tiny plots — average size 0.3 hectares, average vine age around 50 years, many older — of bush vines on the limestone slopes of the Sierra Cantabria around Villabuena, Leza, Laguardia and Baños del Ebro, farmed with minimal copper and sulphur and picked by hand into 15 kg boxes. Winemaker Tao Plantón fermented the sorted fruit with daily pump-overs in 12,000-litre steel tanks; 10% went through malolactic in new 300-litre French oak for softness, 20% spent four months in used French oak, and the rest four months on fine lees in steel to keep the fruit pure. A wet 2021 spring made for loose bunches, then a warm, dry ripening season gave elegant, balanced wines from the higher slopes.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with lamb chops, chorizo, jamón and Manchego. Drinking well now and will develop for five to eight years. Serve at 15–17°C. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"Bideona","offers":[{"title":"Default Title","offer_id":56337177772415,"sku":"HNW-5104121A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/51041BideonaLasParcelasRiojaAlavesaWEBVR.png?v=1785484139"},{"product_id":"2019-ribera-del-duero-finca-el-otero-aster","title":"Ribera del Duero, Finca El Otero, Áster 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eComplex, intense black fruit with toasty oak, coffee, toffee, sweet spice and cedar. Creamy, ripe tannins carry a smooth, harmonious palate full of spicy nuance. Tinta del País (Tempranillo) 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eÁster is La Rioja Alta's Ribera del Duero estate at Anguix in Burgos, planted with Tinta del País in 1990 with a winery built in 2000 that holds up to 4,000 French and American barrels. Finca El Otero is made only in exceptional years from a single plot of vines over 60 years old at 850 metres, on poor, dry clay-loam slopes that force the roots deep and keep yields low; the estate limits treatments, reuses water and has installed insect shelters to build biodiversity. Winemaker Julio Sáenz picked in the cold of the morning, gave the fruit a natural seven-day cold soak, fermented spontaneously for 18 days, then finished malolactic in new French oak with weekly bâtonnage before selecting the best barrels for 16 months in new French oak with two traditional rackings. Low rainfall in 2019 gave fewer, smaller berries and a harvest officially rated Excellent.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast lamb, suckling pig, rib of beef and aged sheep's cheese. Drinking now with a long decant and built to develop for 15 years or more. Serve at 17–18°C. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"Áster","offers":[{"title":"Default Title","offer_id":56337778999679,"sku":"HNW-5172619A","price":63.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2019_Aster_FincaElOtero_RiberadelDuero.webp?v=1764241678"},{"product_id":"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-pago-de-carraovejas-alma-carraovejas","title":"Alma Carraovejas, Pago de Carraovejas 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eBlack cherry, ripe plum and blueberry layered with violet, cedar, vanilla and subtle graphite spice. Full-bodied and silky with dense dark fruit, fine-grained tannins and a mineral, balsamic finish. All tasting notes and recommendations are provided as guidance only and may vary by vintage and personal preference.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eFounded in 1987 on the slopes above Penafiel Castle, Pago de Carraovejas is part of the Alma Carraovejas group. The estate's limestone-rich vineyards and precision viticulture yield concentrated, pure-fruited wines that combine power with poise. Alma Carraovejas is Tempranillo-led with small portions of Cabernet Sauvignon and Merlot, matured in a mix of French and American oak.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, lamb, game and pasta. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Bodega Carraovejas","offers":[{"title":"Default Title","offer_id":56384654049663,"sku":"ENO-K196-2022","price":46.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/Pags.jpg?v=1762946052"},{"product_id":"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":"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":"2019-rioja-alavesa-phinca-el-vedao-bodegas-bhilar","title":"Phinca El Vedao, Rioja Alavesa, Bodegas Bhilar 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRed-berried and floral on the nose, with the fruit staying vibrant on the palate thanks to cool-climate acidity. The tannins are fine, and there is a subtle chalky grip from the limestone that gives the wine its shape and length — 100% Garnacha.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Bhilar is a small winery in Elvillar, Rioja Alavesa, run by David Sampedro and Melanie Hickman; David grew up in the vineyards he now farms, and Tim Atkin MW named him Winemaker of the Year in 2020. The land has been farmed organically for over 20 years and biodynamically for 15, with horses replacing tractors in 2014 and Demeter certification since 2022. Phinca El Vedao is a village wine from three high-altitude terraces in the sheltered El Vedao valley, where old, dry-farmed Garnacha bush vines sit on rocky limestone soils; the fruit is hand-picked, destemmed and fermented with wild yeasts in 2,000-litre concrete vats, then aged three years in used 400- and 500-litre French oak. 2019 was an excellent year here: a warm summer with enough rain and very little disease, giving healthy, well-balanced fruit.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eTry it with roast lamb, grilled pork chops with herbs, chorizo and bean stews, or a plate of aged Manchego. Serve at 16–18°C; half an hour in a decanter opens it up nicely. Drinking beautifully now, it will keep developing for five to eight years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Bhilar","offers":[{"title":"Default Title","offer_id":58464554549631,"sku":"HNW-5177519A","price":31.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5177519A.png?v=1789767152"},{"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":"2022-souson-ribeiro-ailala","title":"Sousón, Ribeiro, Ailalá 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eAromatic and complex: cherry, wild red berries and cinnamon with lilac and violet florals. Medium-bodied and dry, with fresh Atlantic acidity, fine tannins and a savoury, rounded finish — Sousón 85%, Brancello 5%, Caiño Longo 5%, Ferrol 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAilalá is a young Galician project from winemaker Inma Pazos and sommelier Miguel Montoto, built around native grapes; the name is a traditional Galician cry of joy, roughly the equivalent of olé. The fruit comes from the Esposende and Gomariz estate vineyards in the Avia valley of D.O. Ribeiro, on terraced socalcos and sun-facing slopes of granitic sand known locally as sábrego, hand-harvested at full ripeness. Inma Pazos gave the grapes a cool skin maceration, fermented with wild yeasts in stainless steel with pump-overs and punch-downs, then aged the wine for four months in 500-litre French oak. The vineyards are farmed sustainably.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eExcellent with roast pork, duck, charcuterie, mushroom dishes and Galician-style octopus, and a good match for Manchego. Drinking well now and will keep for three to five years. A short decant softens it; serve slightly cool at 15–16°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ailalá","offers":[{"title":"Default Title","offer_id":58464554877311,"sku":"HNW-51174221","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-51174221.png?v=1789767197"},{"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":"2021-ribera-del-duero-crianza-origen-bodegas-resalte-de-penafiel","title":"Ribera del Duero Crianza, Origen, Bodegas Resalte de Peñafiel 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA complex, polished Tempranillo with blackberry, cherry and liquorice wrapped in beautifully integrated cedar oak. Full-bodied, with ripe tannins and a textured, long finish — 100% Tempranillo.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Resalte de Peñafiel is a boutique winery founded in 2000 in Peñafiel, in the heart of DO Ribera del Duero, working with 80 hectares of Tempranillo across some of the region's finest sites. Origen draws on hand-harvested fruit from 30-year-old vines in six villages, each with a different soil, and the winery works by gravity without pumps. Fermentation is with wild yeasts, with 23 days of maceration, before a minimum of 14 months in French (80%) and American (20%) oak barrels ahead of final blending.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eClassic with roast lamb, chargrilled steak, suckling pig, chorizo and hard sheep's cheeses such as Manchego. Serve at 17-18°C and decant for an hour. Drinking well now and will develop over five to ten years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Resalte de Peñafiel","offers":[{"title":"Default Title","offer_id":58464554975615,"sku":"HNW-5127221A","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5127221A.png?v=1789767217"},{"product_id":"2024-monastrell-stone-elephant-time-waits-for-no-one-finca-bacara","title":"Monastrell, Stone Elephant, Finca Bacara 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA powerful, intense nose of ripe black fruit with black pepper and a subtle oak spice. Full-bodied, warm and dry, the vibrant fruit rounded out by a savoury note and finishing with real purity — 100% Monastrell.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eFinca Bacara farms organically at 900 metres on the high plains of DO Jumilla in south-east Spain and holds ISO 14001 environmental certification. The vines sit on lime-rich, moisture-retaining soils whose sandy structure keeps phylloxera at bay; summers reach 40°C but cool nights keep the fruit fresh, and the grapes are picked by hand. Irene Gómez fermented the best plots on their skins in stainless steel for 15 to 25 days at no more than 28°C, then aged the wine for six months in new American oak. Stone Elephant is part of the Time Waits For No One series, a reminder to enjoy the moment.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eMade for grilled steak, slow-cooked lamb, barbecue and rich, meaty stews; it also stands up to aged cheeses. Drink now or over the next 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":"Finca Bacara","offers":[{"title":"Default Title","offer_id":58464555106687,"sku":"HNW-5122124A","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5122124A.png?v=1789767241"},{"product_id":"2024-mencia-ribeira-sacra-veluveyra-ronsel-do-sil","title":"Mencía, Vel'Uveyra, Ribeira Sacra, Ronsel do Sil 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eExpressive and layered: wild berries, pink peppercorn and a hint of violet over flinty, earthy, graphite minerality. The palate is beautifully balanced with a velvety texture and a touch of balsamic on the finish — Mencía 85%, Garnacha 10%, Mouratón 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eRonsel do Sil is a family winery near Parada de Sil in DO Ribeira Sacra, farming 10 hectares of vines on Roman-built granite terraces above the Sil river canyon — 'heroic viticulture', all by hand. The vineyard mixes younger espalier vines with 35-100-year-old plants, some pre-phylloxera, farmed on organic and biodynamic principles without pesticides, herbicides or irrigation. Winemaker Maria Jose Yravedra works in a gravity-fed cellar: a cold pre-fermentation soak at 10°C, rack-and-return to soften tannins, wild-yeast fermentation in 5,000-litre French oak foudres, then eight months' ageing in the same foudres before a light fining and filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eBright and savoury enough for grilled pork, duck, empanadas, charcuterie and chorizo, or roast vegetables with smoked paprika. Serve lightly cool at 15-16°C. Drink now or over the next three to five years; a short decant opens it up. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ronsel do Sil","offers":[{"title":"Default Title","offer_id":58464555204991,"sku":"HNW-51150241","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-51150241.png?v=1789767268"},{"product_id":"2020-rioja-reserva-vina-ardanza-la-rioja-alta-sa","title":"Rioja Reserva, Viña Ardanza, La Rioja Alta S.A. 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe red fruit carries clove, pepper and nutmeg, with a balsamic edge on a long, smooth finish. Medium-bodied and silky rather than heavy, with fresh acidity and fine, well-settled tannins from years in American oak. Tempranillo and Garnacha.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLa Rioja Alta, S.A. was founded in 1890 in the old railway quarter of Haro by five families, among them the Aranas, the Ardanzas and the Alberdis, whose names now appear on the house's Reserva wines; in 2022 Drinks International named it the World's Fourth Most Admired Wine Brand. The Tempranillo comes from the La Cuesta vineyard in Fuenmayor and the Montecillo vineyard in Cenicero, both at around 600 metres on clay-limestone soils with vines over 30 years old, while the Garnacha grows at La Pedriza in Tudelilla, a 70-hectare site of deep rocky soils at 550 metres in Rioja Oriental. After sorting on optical selection tables the grapes were fermented in stainless steel at 27°C with indigenous yeasts, then aged separately: 36 months in four-year-old American oak barrels for the Tempranillo with six manual rackings, and 30 months for the Garnacha, a fifth of it in new oak, with five rackings, followed by a minimum of three years in bottle. The 2020 vintage ran a long vegetative cycle to perfect phenolic ripening and was officially rated Very Good, giving wines of aromatic intensity with good balance between alcohol and acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. It suits roast lamb, braised beef cheek, grilled chorizo, and hard sheep's cheeses such as Manchego. Drinking well now and over the next five to ten years, and an hour in a decanter will open it out.\u003c\/p\u003e","brand":"La Rioja Alta S.A.","offers":[{"title":"Default Title","offer_id":58476452315519,"sku":"HNW-5171120A","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5171120A.jpg?v=1789922370"},{"product_id":"2021-rioja-el-camino-torre-de-ona","title":"Rioja El Camino, Torre de Oña 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRed berries and blackberry lead, with wild herbs, violets, clove, liquorice and a hint of tobacco behind them. The palate is poised and seamless, medium-bodied, carried by a bright line of acidity and finely etched tannins — intensity without weight. Tempranillo 97%, Garnacha 1%, Mazuelo 1%, Viura 1%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eTorre de Oña makes wines of deliberate restraint from 50 hectares of estate vineyard in Rioja Alavesa, and since 2005 the property has been reshaped by sustained investment, including a plot-by-plot study that divided the estate into subplots, each given its own vinification and ageing. El Camino itself comes from just 1.54 hectares of low-yielding old bush vines averaging 80.8 years of age, in the El Pisón, La Revilla and Las Naves parcels at Elvillar de Álava, where calcareous loamy-silt soils balance water retention against drainage and the vines give only 2,585 kilograms per hectare; the fruit is picked by hand into 20-kilogram crates and sorted piece by piece. The grapes were refrigerated on arrival, destemmed and held in tank for 12 days below 10°C for a cold pre-fermentation maceration, fermented in tank, then completed malolactic conversion in 500-litre French oak barrels over 14 months before resting five months more in tank ahead of the final blend; the quantity made is tiny. In 2021 carefully managed bud break led to a moderate fruit set of small, loose bunches that reached optimal ripeness free of disease pressure, a vintage rated Excellent at 95 points.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. It suits roast partridge or guinea fowl, rare grilled lamb cutlets, wild mushroom rice, and mild aged cheeses such as Idiazábal. Drinking beautifully now and over the next three to five years; half an hour in a decanter is enough, and more would blunt its lift.\u003c\/p\u003e","brand":"Torre de Oña","offers":[{"title":"Default Title","offer_id":58476492816767,"sku":"HNW-5172221D","price":140.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5172221D.jpg?v=1789922608"},{"product_id":"2024-rioja-alavesa-bhilar-tinto-bodegas-bhilar","title":"Rioja Alavesa, Bhilar Tinto, Bodegas Bhilar 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe hedgerow berries lead, lifted by aromatic thyme and rosemary and closing on a delicate spicy twist. It is rich and well balanced rather than heavy, with fresh acidity and chalky, fine-grained tannins giving it shape. Tempranillo 75%, Viura 15%, Garnacha 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Bhilar is a small estate in Elvillar, in Rioja Alavesa, run by David Sampedro Gil and Melanie Hickman; Bhilar is the Basque name for the village. The land has been farmed organically for more than twenty years and biodynamically for fifteen of them, horses replaced tractors in the vineyards in 2014, and the estate has held Demeter certification since 2022. Elvillar has some of the oldest vines in Rioja, and this village wine comes from dry-farmed bush vines averaging forty years old, planted in calcareous clay over rocky limestone, ploughed by horse and picked by hand. The grapes were destemmed into concrete tanks and fermented spontaneously with native yeasts without temperature control, then pressed into French oak of several sizes for fourteen months.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at around 16°C. It suits roast lamb, grilled pork with piquillo peppers, chorizo with butter beans, or a wedge of aged Idiazábal. Drink over the next three to five years; an hour in the glass is enough and it does not need decanting. The bottle is sealed with a Nomacorc closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Bhilar","offers":[{"title":"Default Title","offer_id":58476499534207,"sku":"HNW-5177024A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5177024A.jpg?v=1789922461"},{"product_id":"2011-rioja-gran-reserva-890-la-rioja-alta-sa","title":"Rioja Gran Reserva, 890, La Rioja Alta S.A. 2011","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack plum compote leads, with tobacco leaf, sweet spice and chocolate gathered around it. The palate is pure and velvety, medium-bodied, its acidity still fresh and its tannins worn almost to silk by twelve years in barrel and bottle. Tempranillo 95%, Graciano 3%, Mazuelo 2%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLa Rioja Alta, S.A. was founded in 1890 in the old railway quarter of Haro by five families, and in 2022 Drinks International named it the World's Fourth Most Admired Wine Brand; the house keeps its own coopers, who build its barrels by hand from American wood air-dried on site, and racks its wines by candlelight every six months. The Tempranillo and Mazuelo for this wine come from the estate vineyards at Briñas, Labastida and Villalba and the Graciano from the estate Montecillo vineyard at Fuenmayor, all picked by hand from some of the oldest plantings the estate holds. After gentle destemming and crushing the musts fermented in tank for 18 days, the Tempranillo and Mazuelo blended in the vineyard and co-fermented while the Graciano was vinified apart; malolactic conversion happened naturally over four months, and after stabilisation through the winter the best batches were chosen and left in barrel for six years with ten traditional rackings, bottled unfiltered to hold the aromatics, then aged a further six years in bottle. It is made only in years the house considers worth it.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. It suits roast rib of beef, slow-cooked shoulder of lamb, jamón ibérico and game birds, and aged Manchego. At fourteen years old it is drinking now and will hold for another ten to twenty; decant it gently off any sediment about an hour ahead.\u003c\/p\u003e","brand":"La Rioja Alta S.A.","offers":[{"title":"Default Title","offer_id":58476508152191,"sku":"HNW-5171411A","price":177.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5171411A.jpg?v=1789922608"},{"product_id":"2024-rioja-alavesa-las-parcelas-blanco-bideona","title":"Rioja Alavesa, Las Parcelas Blanco, Bideona 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eStone fruit, dried herbs and white flowers on the nose, then a palate that is juicy and refreshing but delicate with it, carried by bright acidity. There is real poise and length here, and the finish turns chalky and mineral. Viura 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBideona was founded in 2018 in the heart of Rioja Alavesa on a simple premise: that site matters more than time in barrel. Las Parcelas Blanco is a Viura field blend drawn from small, low-yielding hilltop plots on the slopes of the Sierra Cantabria, between 420 and 600 metres, averaging just 0.3 hectares each and around fifty years old, with some vines considerably older. The bush vines sit in limestone and calcareous clay, are treated only with occasional sprays of copper and sulphur, and are picked by hand into fifteen-kilogram boxes. Vinification was classical, with selected yeasts, and the ageing was chosen to suit the vintage: in this case stainless steel and concrete tanks alongside large and small oak vessels, both new and seasoned.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. It works with grilled hake, salt cod croquettes, roast chicken with lemon, or a green salad with a wedge of Manchego. Drink over the next five to ten years; no decanting required, though it shows more in a larger glass. The bottle is sealed with a DIAM technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bideona","offers":[{"title":"Default Title","offer_id":58476514640255,"sku":"HNW-5104724A","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5104724A.jpg?v=1789922503"},{"product_id":"2021-rioja-reserva-seleccion-especial-vina-alberdi-la-rioja-alta-sa","title":"Rioja Reserva, Selección Especial, Viña Alberdi, La Rioja Alta S.A. 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eAmple red fruit layered with vanilla, toffee, caramel and nutmeg, the signature of long ageing in American oak. Supple and smooth on the palate, medium in weight, with fine tannins and a long, elegant finish that turns faintly balsamic. Tempranillo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLa Rioja Alta S.A. was founded in 1890 in the old railway quarter of Haro by five families, among them the Alberdis, whose name this wine carries. Oak sits at the centre of the house style: the winery keeps its own coopers, who build barrels by artisanal methods from wood imported from the United States and air-dried on site at Haro, and racking is still done by hand, by candlelight, every six months. Viña Alberdi is drawn from the Mayorita, El Bardal and El Rebollar vineyards at Rodezno and from Alto del Rey at Labastida, sites between 500 and 600 metres on clay-limestone soils, planted more than forty years ago and hand-harvested. After destemming and crushing, alcoholic fermentation and malolactic conversion both ran naturally on wild yeasts, and the wine spent two years in American oak: entirely new barrels through the first year, four-year-old barrels through the second, with four rackings in the traditional manner.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. Roast lamb, milk-fed kid, grilled chorizo and morcilla, or a plate of aged Manchego all suit it. Drink over the next five to ten years; half an hour in a decanter opens it out, though it is not essential.\u003c\/p\u003e","brand":"La Rioja Alta S.A.","offers":[{"title":"Default Title","offer_id":58476516901247,"sku":"HNW-5171021A","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5171021A.jpg?v=1789922546"},{"product_id":"2019-rioja-blanco-maturana-blanca-la-nevera-nivarius","title":"Rioja Blanco, Maturana Blanca, La Nevera, Nivarius 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eApple, pear and quince, with hints of herbs, beeswax and a distinct saline edge. Refreshing and high in natural acidity, yet with real texture from long ageing on the lees, so there is tension and weight at once. Maturana Blanca 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eNivarius works only with white wines from cool-climate vineyards in Rioja, and its eleven-hectare estate doubles as a heritage-recovery project for the region's rarer indigenous white varieties. Maturana Blanca, which appears in Rioja's written record as early as 1622 and was later on the brink of extinction, has become the mainstay alongside old-vine Viura and Grenache Blanc. The fruit for this wine comes from a single 4.3-hectare plot, Finca La Nevera, in the upper Iregua Valley, planted between 680 and 750 metres where a cool microclimate lengthens hang time and builds acidity; the soils run from sandy-siliceous colluvium at the surface through siliceous sand and light clay to water-retaining clay below. Hand-picked at optimum phenolic ripeness and lightly pressed without destemming, the wine fermented in stainless steel with native yeasts and then spent a minimum of thirty-six months on fine lees with regular bâtonnage.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Try it with grilled turbot, chicken in a cream and mushroom sauce, roast pork loin, or a bowl of clams cooked in white wine. Drink over the next five to ten years; no decanting needed, though a larger glass suits it. The bottle is sealed with a Twin Top technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Nivarius","offers":[{"title":"Default Title","offer_id":58476518769023,"sku":"HNW-5497419A","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5497419A.jpg?v=1789922587"},{"product_id":"2023-graciano-rioja-bodegas-ondarre","title":"Graciano Rioja, Bodegas Ondarre 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGamey, savoury aromas open onto ripe black fruit, with balsamic, mint, aniseed and white pepper behind. Full-bodied and dense, with firm tannins, moderate acidity and a long, robust finish. Graciano 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Ondarre was founded in 1985 to show off Rioja's distinct terroirs and is the only winery in the village of Viana, which overlooks the Rioja valley in Rioja Oriental; it works with the same growers it started with, and puts its record on hard vineyard work and continual investment in the cellar and its barrel stock. This is one of only a few thousand cases of single-varietal Graciano, a rarity given how little the variety yields. The vineyards lie on south-facing slopes on the valley's northern hills at 550 metres, on uneven ground cut by streams running off the mountains, with vines averaging 25 years on soils just 30 to 35 centimetres deep — poor in nutrients and largely clay, high in iron and chalk, so the roots have to go looking for water. The grapes were hand-harvested at optimum maturity, fermented with selected yeasts in temperature-controlled vats at 28°C, and aged twelve months, half in new French oak and half in medium-grain Missouri oak.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. It stands up to grilled lamb chops, chorizo and morcilla, barbecued beef short ribs, and a hard aged Manchego. Drinking now and over the next three to five years; half an hour in a decanter softens the tannins. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Ondarre","offers":[{"title":"Default Title","offer_id":58476518932863,"sku":"HNW-5163923A","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5163923A.jpg?v=1789922580"},{"product_id":"2019-rioja-gran-reserva-bodegas-ondarre","title":"Rioja Gran Reserva, Bodegas Ondarre 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA mature, complex bouquet of rich fruit and spice, with raisined fruit, tobacco and leather coming through behind it. Medium-bodied, elegant and velvety, with settled acidity and soft, resolved tannins. Tempranillo 90%, Mazuelo 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Ondarre was founded in 1985 and is the only winery in Viana, the village overlooking the Rioja valley in what is now Rioja Oriental; its Reservas are its most decorated wines, and it credits them to vineyard work and steady reinvestment in the cellar and its French and American oak. The fruit here comes from old vineyards around the village, 40-year-old low-yielding gobelet-trained vines on slopes climbing towards the Sierra at 600 to 750 metres, where shallow soils roughly 40 centimetres deep — sand, clay and limestone over sedimentary bedrock — sit on uneven ground cut by mountain streams that drain it well and make their own microclimate, and the vines have to struggle. Fermentation ran at 25 to 28°C with daily pumping over and délestage to draw out colour, flavour and tannin; malolactic conversion took place in new Missouri and central French oak casks, and the wine then aged on the lees for 28 months with regular racking, was fined naturally through successive rackings to keep its concentration, and spent a further 32 months in bottle before release.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Good with roast lamb, suckling pig, jamón ibérico, mushroom rice and aged Manchego. Drinking beautifully now and good through to about 2035. It was bottled without tartaric stabilisation and can throw a deposit, so decant it off the sediment an hour before serving. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Ondarre","offers":[{"title":"Default Title","offer_id":58476519686527,"sku":"HNW-5162719A","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5162719A.jpg?v=1789922610"},{"product_id":"2020-rioja-alavesa-laguardia-l4gd4-bideona","title":"Rioja Alavesa, Laguardia L4GD4, Bideona 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDelicate and perfumed, with wild strawberry and violet aromas over a juicy, light-framed palate. Velvety tannins and a long mineral core carry it to an elegant finish. Tempranillo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBideona was founded in 2018 in the heart of Rioja Alavesa, built on the idea that site matters more than time in barrel. This bottling comes from selected parcels around the village of Laguardia, which sits at an average of 640 metres and lies open to the Ebro Valley; those exposed sites ripen earlier than neighbouring villages and give lighter, more perfumed wines. The bush vines grow in limestone soils, are treated only with occasional sprays of copper and sulphur, and are picked by hand into fifteen-kilogram boxes. Fermentation and malolactic conversion took place with selected yeasts in stainless steel tanks and concrete vats at moderate temperatures, with gentle daily pump-overs tailored tank by tank to avoid over-extraction; 42% of the wine was matured for eight months in first- and second-use 300-litre French barriques while the rest stayed in steel on its fine lees. Rioja's rules allow a village name on the label only where the winery building stands, so the Laguardia fruit is bottled as L4GD4.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 15–16°C, a touch cooler than room temperature. It is good with roast chicken, jamón with pan con tomate, a simple tomato and basil pasta, or semi-cured Manchego. Drink over the next three to five years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bideona","offers":[{"title":"Default Title","offer_id":58476519883135,"sku":"HNW-5104420A","price":34.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5104420A.jpg?v=1789922628"},{"product_id":"2025-albarino-rias-baixas-ruta-49-bodegas-vina-cartin","title":"Albariño, Rías Baixas, Ruta 49, Bodegas Viña Cartin 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBright citrus and peachy stone fruit lead, with a herbaceous edge and a light dusting of spice behind them. Light in body and only lightly textured, dry, with the clean, lifted acidity Albariño is known for and a moreish, salt-touched finish. Albariño 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Viña Cartin was founded in 1977 in the Val do Salnes, one of the oldest subregions of Rías Baixas, and has worked with nothing but Albariño since the start. The estate now holds 20 hectares of coastal vineyard with vines averaging over 30 years of age, and the fruit here comes mainly from the Santa Mariña plot, where granitic soils threaded with schist and strong cooling breezes off the Atlantic draw the ripening out slowly and keep the natural acidity intact. Farming is by natural methods, the grapes are picked and selected by hand, and the juice is fermented cool in stainless steel vats with selected yeasts so the crisp varietal character stays in the glass.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe well chilled, 8 to 10°C. It is built for shellfish - oysters, grilled prawns, a plate of salt cod croquettes - and also handles a goat's cheese salad or fried padrón peppers. Drink within one to three years, while the fruit is at its brightest; no decanting needed. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Viña Cartin","offers":[{"title":"Default Title","offer_id":58476535284095,"sku":"HNW-5118325A","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5118325A.jpg?v=1789923306"},{"product_id":"2024-ribera-del-duero-joven-pena-roble-bodegas-resalte-de-penafiel","title":"Ribera del Duero Joven, Peña Roble, Bodegas Resalte de Peñafiel 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRed plum and sweet cherry lead, with liquorice behind them and a light coconut-and-vanilla lift from the barrel. The texture is smooth and the weight generous without being heavy, ripe fruit and a touch of spice carrying through to a long finish. Tempranillo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Resalte de Peñafiel is a boutique winery in Peñafiel, at the heart of the Ribera del Duero, established in 2000 and built entirely around Tempranillo. Its eighty hectares of vines, among them some of the finest sites in the region, average fifteen years of age and are worked by hand through winter pruning, bunch thinning and shoot thinning, then hand-harvested at deliberately low yields. In the winery the fruit moves by gravity rather than pumps: fermentation was held below 26°C to run slowly and evenly, followed by two weeks of extended maceration, and the wine then spent five months in a combination of French and American oak barrels.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C with roast lamb, grilled pork, chorizo with piquillo peppers, or a plate of aged Manchego. Drinking well now and over the next three to four years; it needs no decanting, though half an hour open does it no harm. Sealed with a technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Resalte de Peñafiel","offers":[{"title":"Default Title","offer_id":58476538102143,"sku":"HNW-5127024A","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5127024A.jpg?v=1789923402"},{"product_id":"2025-txakoli-hondarribia-hiruzta","title":"Txakoli, Hondarribia, Hiruzta 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCrisp apple, pear and grapefruit, carried on the faint prickle of spritz that the style is made for. Light-bodied and bone dry at 11.5%, the acidity high and well knitted in, with mineral and saline notes running to a long, mouthwatering close. Hondarrabi Zuri 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eHiruzta was launched by the Rekalde family to restore the making of Txakoli in Hondarribia, a tradition lost there in the 17th century and one the town shares its name with through the grape, Hondarrabi Zuri; the resident oenologist Ana Martin, widely recognised for her white wines and Txakolis, is central to the project. It is an estate winery, working a single 17-hectare vineyard at the foot of Mount Jaizkibel, 500 metres from the Cantabrian Sea, whose salt-laden breeze is the wine's signature; the climate is wet and rainy, so the double Guyot vines are planted at 3,200 per hectare facing south-west and trained on trellises to catch the sun and keep air moving through the canopy, on clayish marl over thick bedrock. The hand-picked grapes were destemmed, crushed and gently pressed, cold-settled at 8 to 10°C and fermented in stainless steel at low temperature, then held cool in tank so the naturally occurring carbonic gas stayed in the wine before a gentle clarification and bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe very cold, 7 to 9°C, and pour from a height into a tumbler if you want the spritz to show. It is a natural partner for anchovies, grilled squid, ham croquetas and a slice of young sheep's cheese. Drink within one to three years - this is a wine for its own youth - and do not decant it. Sealed with a technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Hiruzta","offers":[{"title":"Default Title","offer_id":58476538233215,"sku":"HNW-51242251","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/51242251.jpg?v=1789923350"},{"product_id":"2022-ribeiro-village-vinos-de-encostas-by-xose-lois-sebio","title":"Ribeiro, Village, Viños de Encostas by Xosé Lois Sebio 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFloral and citrus aromas over ripe orchard fruit, with smoke and a creamy note behind them and a mineral thread that runs through the middle. Dense and full on the palate but kept balanced by high acidity, finishing long, savoury and faintly saline. Albariño and Treixadura.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eViños de Encostas is the personal project of the winemaker Xosé Lois Sebio, built on a search for wines of marked identity from awkward, neglected sites that conventional viticulture finds too expensive to farm; the wines are made with minimal intervention and low sulphur, and the stated aim is to express soil, variety and place rather than any fashion. The vineyards for this one sit at Gomariz in the municipality of Leiro, in the Avia subzone at the heart of the Ribeiro hills, several small trellised plots on the mountainside at around 250 metres, on shale and clay soils broken up and carried there by the rivers, with vines ranging from 4 to 115 years old; the local Xisto Rubio, a reddish shale, is what gives the wine its smoky, mineral cast, and a plant cover is kept to hold the soil alive while natural preparations reduce the need for treatments. Everything is worked by hand. The grapes are whole-bunch pressed, settled for 48 to 72 hours and fermented with indigenous yeasts in stainless steel at low temperature, then moved halfway through fermentation into 2,500-litre French oak foudres where the wine matures for about ten months with the lees stirred monthly for their reductive effect rather than for volume, one new barrel entering and one old one retiring each year. 2022 was one of the warmest vintages on record here, with a distinctly Mediterranean cast to it against the cooler 2021, and gave wines of fresh profile and substantial structure.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10 to 12°C, cool rather than cold, so the texture has room to show. It is a match for grilled turbot, roast chicken, pork loin with apple and a well-aged Galician cheese. Worth five to ten years in the cellar; no decanting needed, though a broad glass helps. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Viños de Encostas by Xosé Lois Sebio","offers":[{"title":"Default Title","offer_id":58476539019647,"sku":"HNW-51172221","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/51172221.jpg?v=1789923394"},{"product_id":"2024-vijariego-blanco-bodegas-vinatigo","title":"Vijariego Blanco, Bodegas Viñátigo 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePear and vanilla on the nose over a smoky note, then tropical fruit, citrus, spice and flowers on the palate. Medium-bodied and dry, textured and creamy from its time in barrel, with the striking acidity this variety is known for holding the whole thing upright. Vijariego Blanco 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Viñátigo exists to revive and promote the varietal heritage of the Canary Islands. It began in the 1990s with a century-old plot at La Guancha in the north of Tenerife, where Listán Blanco and Listán Negro were vinified in the old family winery, and has since grown into a modern project working varieties such as Gual, Marmajuelo and Vijariego; its winery, built in 1997 from local materials and designed to use as little energy as possible, was part of the same thinking. Vijariego Blanco adapts from sea level to 1,000 metres, and because phylloxera never reached the islands every vine here is ungrafted and rooted directly into volcanic soil - that, the cooling Alisios trade winds and the island's many microclimates are what give the wines their character; the vineyards are worked by hand and managed without herbicides or synthetic products, picked from early August to mid-November with the higher plots last. The grapes were chilled to 5°C before vinification so that slower oxidation allowed the winemakers to work without added sulphur, fermented with indigenous yeasts in Allier oak barriques of 225 and 350 litres at varying toast levels, and aged on fine lees with regular bâtonnage for four to six months.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10 to 12°C. It suits grilled sea bass, roast pork with mojo verde, chicken in a creamy sauce and hard goat's cheeses. Worth five to ten years in the cellar; no decanting needed, but give it a large glass and a few minutes out of the fridge. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Viñátigo","offers":[{"title":"Default Title","offer_id":58476540002687,"sku":"HNW-5116224A","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5116224A.jpg?v=1789923436"},{"product_id":"2016-cabernet-sauvignon-merlot-macula-tandem","title":"Cabernet Sauvignon\/Merlot, Mácula, Tandem 2016","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCloves, black pepper and pipe tobacco on the nose, with dark chocolate, balsamic notes and a scrubland, herbal edge behind them. Powerful without being heavy, it has firm tannins, fresh acidity and a long, concentrated finish. Cabernet Sauvignon 60%, Merlot 40%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eTandem is the project of José Maria Fraile and Alicia Eyaralar, two established names in Navarra winemaking whose wines critics have called the region's cutting edge; the estate was certified vegan in 2019 and carries the European Vegetarian Union's V label. The vines lie in the Yerri Valley, on clay loam soils and trained to Guyot, dry-farmed to save water and green-harvested for lower yields, with treatments limited to sulphur and copper and the tractor used just twice a year. The two varieties were fermented separately over thirty days at 30-31°C, the cap plunged rather than pumped, then racked by gravity into underground concrete vats for malolactic conversion and natural fining by settling, and matured for eighteen months in 300-litre French oak casks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C with roast beef, venison, slow-cooked lamb shoulder or a hard sheep's cheese. It is drinking well now and has another four or five years ahead of it; an hour in a decanter suits it. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Tandem","offers":[{"title":"Default Title","offer_id":58476540232063,"sku":"HNW-5111116A","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5111116A.jpg?v=1789923430"},{"product_id":"2025-listan-negro-bodegas-vinatigo","title":"Listán Negro, Bodegas Viñátigo 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe red and black fruit threaded with pepper, fig leaf and a flinty, smoky minerality. The frame is light and fluent rather than weighty, with bright acidity and soft, unobtrusive tannins. Listán Negro 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Viñátigo exists to revive the varietal heritage of the Canary Islands, a project that began in the 1990s at a century-old plot in the village of La Guancha, in the north of Tenerife, where Listán Blanco and Listán Negro were vinified in the old family winery; it has since expanded into Gual, Marmajuelo and Vijariego, and in 1997 built a winery from local materials designed to minimise energy use. The vines are spread across small sites in the north and north-west of the island, all ungrafted because phylloxera never reached the archipelago, grown on volcanic soils under the cooling Alisios trade winds and trained by methods that range from the traditional rastras of the north-west to the cordón trenzado of the Orotava Valley; the ground is steep enough that everything is worked by hand, and cover crops feed the soil in place of herbicides. The grapes were moved by gravity and fermented spontaneously with wild yeasts in vats of varying size, entirely destemmed to keep the freshness and fluency the variety is prized for, then rested three months in old barrels.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe lightly chilled, at 14-16°C, with grilled red mullet, chorizo, roast chicken, or papas arrugadas with mojo. Drink over the next three to four years; it needs no decanting. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Viñátigo","offers":[{"title":"Default Title","offer_id":58476541477247,"sku":"HNW-51166251","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/51166251.jpg?v=1789923456"},{"product_id":"2022-lomo-de-la-era-bodegas-vinatigo","title":"Lomo de la Era, Bodegas Viñátigo 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePithy green fruit and a wisp of smoke on the nose, an aromatic blast of volcanic origin. The palate is thoroughly dry and quietly textured, a dusty salinity running beneath vibrant fruit and a honeyed character that builds as the wine opens, with taut acidity and only 12% alcohol keeping it light on its feet. Listán Blanco.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Viñátigo exists to revive and promote the varietal heritage of the Canary Islands, a project that began in the 1990s at a century-old plot in the village of La Guancha in the north of Tenerife, where Listán Blanco and Listán Negro were vinified in the old family winery; a low-energy cellar built from local materials followed in 1997. Lomo de la Era is a single vineyard in the Paraje de la Cruz Santa, on the western slopes of the La Orotava Valley at 500 metres, where sandy, silty basalt soils are cooled by North Atlantic trade winds and vines up to eighty years old — some running twenty metres in length — are trained in the traditional cordón trenzado, farmed organically with cover crops and treated only with sulphur, copper, bentonite and cinnamon. Fermentation ran on indigenous yeasts without temperature control in amphorae, where the wine then rested nine months unracked before bottling without fining or filtration. 2022 was a cloudy year, unusual this close to the Sahara: ripening slowed and the natural acidity that gives the wine its tension was retained.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. It goes with grilled sea bass, papas arrugadas with mojo verde, a young goat's cheese, or a salad of tomato and cured olives. Drink over the next five to ten years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Viñátigo","offers":[{"title":"Default Title","offer_id":58476541575551,"sku":"HNW-5116822A","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5116822A.jpg?v=1789923473"},{"product_id":"2022-ribera-del-duero-reserva-aster","title":"Ribera del Duero Reserva, Áster 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe black fruit and wild berries over liquorice, clove, pepper and toast from the barrel. Rich and powerful on the palate, held together by smooth tannins and good acidity, and long on the finish. Tinta del País 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eÁster was created when the team behind La Rioja Alta went looking for a site in Ribera del Duero and found one at Anguix, in Burgos. The Tinta del País vines were planted in 1990 and the winery followed in 2000, with a vinification hall holding up to 4,000 French and American oak barrels; the fruit for this wine comes from the Fuentecojo, La Cueva and Otero Joven vineyards around the winery, on silt-loam soils at 780 metres, where warm days and cool nights give ripeness and natural acidity together. Winemaker Julio Sáenz has the hand-harvested grapes gently destemmed and crushed, fermented below 28°C across nineteen days of fermentation and maceration, then taken through malolactic conversion in French oak barrels with weekly bâtonnage over two months, before sixteen months of ageing - 75% in new French oak and the rest in second-use barrels - and three rackings done by traditional methods.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C with roast lamb, a rib of beef, grilled lamb chops or aged Manchego. Drinking now and through the next six to eight years; give it an hour in a decanter while it is still young.\u003c\/p\u003e","brand":"Áster","offers":[{"title":"Default Title","offer_id":58476542886271,"sku":"HNW-5172522A","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5172522A.jpg?v=1789923482"},{"product_id":"2022-albarino-o-con-vinos-de-encostas-by-xose-lois-sebio","title":"Albariño, O Con, Viños de Encostas by Xosé Lois Sebio 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePeach skin, mandarin peel and honeysuckle meet sea breeze and a subtle creaminess, then stone fruit, orange skin and jasmine on the palate. Full-bodied at 14% and dry, opulent in texture from its time in oak, yet held taut by high acidity and a real sense of tension. Albariño 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eViños de Encostas is the personal project of the winemaker Xosé Lois Sebio, built on a search for wines of marked identity from awkward, neglected sites that conventional viticulture finds too expensive to farm; the wines are made with minimal intervention and low sulphur, and the stated aim is to express soil, variety and place rather than any fashion. O Con comes from a single vineyard, 'Sobre a Mina', in the Aios area of Sanxenxo in the O Salnés subzone of Rías Baixas, where 70-year-old low-yielding Albariño vines are trellised at high density close to the sea; the cooling Atlantic breezes keep the canopy ventilated and healthy and leave saline nuances in the wine, while clay-schistous soils give it an intense, mineral cast. Cover crops maintain the soil and its biodiversity, natural preparations come before any treatment, and the vineyard is worked and picked entirely by hand. The grapes were whole-bunch pressed and settled for 48 to 72 hours, fermentation began with indigenous yeasts in stainless steel and was finished with selected ones, and midway through the wine was racked to 700-litre fine-grained French oak barrels, new to four years old, where it spent ten months; it was racked off its lees monthly, the lees there to keep the wine fresh rather than to build volume.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 11 to 12°C, not fridge-cold, or the texture closes up. It takes on turbot in butter, roast pork belly, scallops with cream and a mature Idiazábal. Worth five to ten years in the cellar; no decanting needed, but a large glass and half an hour open will repay you. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Viños de Encostas by Xosé Lois Sebio","offers":[{"title":"Default Title","offer_id":58476543115647,"sku":"HNW-5117022A","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5117022A.jpg?v=1789923508"},{"product_id":"2024-maipe-de-taganana-bodegas-vinatigo","title":"Maipé de Taganana, Bodegas Viñátigo 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eShy at first, then intriguing spice, orange peel and subtle stone fruit with a herbal edge. The palate is broad and rich, held together by a distinct saline character that runs through to the finish; five months in amphora and a further five in French oak show as texture rather than flavour. Listán Blanco 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Viñátigo exists to revive and promote the varietal heritage of the Canary Islands, a project that began in the 1990s at a century-old plot in the village of La Guancha in the north of Tenerife; a low-energy cellar built from local materials followed in 1997. Maipé de Taganana lies in Taganana, within the Anaga Massif in north-east Tenerife, on some of the island's oldest geology — formed more than ten million years ago by the eruptions that built Tenerife — where the plot sits beneath a dramatic mountain collapse on iron-rich red basalt clay and carries ungrafted Listán Blanco vines, some more than 115 years old, farmed organically with cover crops. Fermentation ran on indigenous yeasts without temperature control in clay amphorae, where the wine aged five months before moving to French oak barrels for a further five.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Try it with roast chicken, grilled octopus, a saffron rice dish, or a hard sheep's cheese. Drink over the next five to ten years; half an hour in a decanter will open it up. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Viñátigo","offers":[{"title":"Default Title","offer_id":58476543279487,"sku":"HNW-5116724A","price":36.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5116724A.jpg?v=1789923514"},{"product_id":"2020-ribera-del-duero-el-espino-aster","title":"Ribera del Duero, El Espino, Áster 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack fruit with liquorice, cardamom and a mineral thread, and hints of toffee and coffee from the barrel. Sleek and graceful rather than heavy, with vibrant acidity, fine tannins and a succulent finish. Tinta del País (Tempranillo) 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eÁster was created when the team behind La Rioja Alta went looking for a site in Ribera del Duero and found one at Anguix, in Burgos; the Tinta del País vines were planted in 1990 and the winery, which holds up to 4,000 French and American oak barrels, followed in 2000. El Espino is a selection from Finca Áster's own vines, an 87-hectare patchwork of plots with varying slopes, aspects and soils, hand-harvested at optimal ripeness on an estate that limits treatments, reuses water and has installed insect shelters to build biodiversity. The grapes were picked into 20-kilo boxes and optically sorted, cold-macerated for colour and aroma, then blended from three plots - El Espino, Fuentecojo and El Picón - with half taken through malolactic fermentation in stainless steel to soften the palate and half vinified in second-use French oak, before twelve months in French oak of which a fifth was new, two manual rackings, and a further four months in tank. The 2020 season began with an early bud break after mild weather, and a cool, wet start to summer that regulated yields and cut production; the warmth returned, and by October cold, dry conditions with wide day-to-night swings let the fruit ripen slowly, building concentration while holding on to freshness - a vintage officially classified as excellent.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C with roast lamb, grilled ribeye, duck breast or a mature hard cheese. Drinking well now and worth keeping another five or six years; an hour in a decanter opens it out. Suitable for vegetarians.\u003c\/p\u003e","brand":"Áster","offers":[{"title":"Default Title","offer_id":58476544000383,"sku":"HNW-5172720A","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5172720A.jpg?v=1789923510"},{"product_id":"2022-tempranillo-merlot-ars-in-vitro-tandem","title":"Tempranillo\/Merlot, Ars In Vitro, Tandem 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eInviting red plum and black fruits with mineral notes and a hint of violet and spicy liquorice. Unoaked and fresh, medium-bodied, with brisk acidity and soft, even tannins running to a long finish. Tempranillo 95%, Merlot 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eTandem is the work of José Maria Fraile and Alicia Eyaralar, two of the leading figures of the Navarra wine scene; in 2019 the estate was certified vegan and accredited with the European Vegetarian Union's 'V label'. The vines sit in the heart of the Yerri Valley, recognised as the region's best area for quality wine, dry-farmed and Guyot-trained on clay loam soils and green-harvested for lower yields, with treatments limited to sulphur and copper rather than synthetic chemicals and picking carried out in the coolest hours of the day. The grapes were cold-macerated before fermenting in stainless steel at 25°C with gentle cap immersion over ten days, then racked by gravity to concrete vats on the lower floor of the winery for malolactic conversion and natural clarification by decantation; the wine aged a minimum of 24 months in concrete before being bottled by gravity with minimal filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It works with lamb chops, chorizo and butter beans, roast chicken or a hard sheep's cheese. Drinking well now and over the next three to five years; no decanting needed. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Tandem","offers":[{"title":"Default Title","offer_id":58476545212799,"sku":"HNW-5111222A","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5111222A.jpg?v=1789923522"},{"product_id":"2024-viognier-viura-inmacula-tandem","title":"Viognier\/Viura, Inmácula, Tandem 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eJasmine and apricot on the nose, then peach, hazelnut and lime on a palate made broad and creamy by barrel fermentation and lees stirring. Full in body for a dry white, with a mineral edge that holds the richness in check through a long finish. Viognier 90%, Viura 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eTandem is the project of José Maria Fraile and Alicia Eyaralar, two established names in Navarra winemaking whose wines critics have called the region's cutting edge; the estate was certified vegan in 2019 and carries the European Vegetarian Union's V label. The vines sit in the Yerri Valley on clay loam soils, trained to Guyot, dry-farmed and green-harvested for concentration, with pesticide treatments held to sulphur and copper. The wine was made on organic principles: the grapes were picked at night to retain freshness and macerated for several hours at 10°C before the must was racked, after which all of the Viognier was fermented in 300-litre French oak barrels while the Viura went into stainless steel, with daily bâtonnage over four months to build texture and complexity. The winery is built partly underground so that the wine moves by gravity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C with roast chicken, grilled sea bass, a creamy mushroom risotto or a mildly spiced Thai curry. Drink over the next four to five years; it needs no decanting. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Tandem","offers":[{"title":"Default Title","offer_id":58476545737087,"sku":"HNW-5111324A","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5111324A.jpg?v=1789923538"},{"product_id":"2021-albarino-lindeiros-rias-baixas-lagar-de-fornelos","title":"Albariño Lindeiros, Rías Baixas, Lagar de Fornelos 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eApple and melon on the nose, with delicate white floral nuances behind. The palate is remarkably concentrated and beautifully textured — twelve months on fine lees across oak, concrete and steel has built weight without dulling the high acidity — and the finish is long and distinctly saline. Albariño 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLagar de Fornelos works in Pontevedra, in the heart of Rías Baixas, making elegant, pure and aromatic white wines; the family winery became a subsidiary of the La Rioja Alta S.A. group in 1998, and its holdings have since grown into the largest estate-owned Albariño vineyard in Rías Baixas at 77 hectares, with new production facilities — the most modern in DO Rías Baixas — opened in 2013. Lindeiros is named for the Galician 'linde', the boundary on which Albariño was traditionally planted between two estates, and comes entirely from the 3.8-hectare Troviscoso plot in Cambados, planted in 1987 and acquired in 2021 because it adjoins the estate's existing Viña Deiro vineyard; the soils are granite-based, worn down and opened up by the region's heavy rainfall so the roots can penetrate, and the sea is close enough that its breezes keep the microclimate cool. Hand-picked fruit was sorted and fermented at 15°C in three vessels — a 600-litre concrete egg, 400-litre French oak barrels and stainless steel — then aged twelve months on the fine lees in those same vessels, 25% in oak, 25% in the concrete egg and 50% in steel, and blended just before bottling. 2021 was a typical Atlantic year in Galicia: periodic rain, mild temperatures and a cool, dry summer pushed the harvest late and gave wines with pure aromatics and refreshing acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. It suits turbot or hake in a butter sauce, seared scallops, a chicken and leek pie, or a well-aged Manchego. Drink over the next five to ten years; half an hour in a decanter, or simply a larger glass, repays the wait.\u003c\/p\u003e","brand":"Lagar de Cervera","offers":[{"title":"Default Title","offer_id":58476545868159,"sku":"HNW-5173421A","price":76.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5173421A.jpg?v=1789923557"},{"product_id":"2018-tempranillo-cabernet-merlot-ars-nova-tandem","title":"Tempranillo\/Cabernet\/Merlot, Ars Nova, Tandem 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe black fruit with mocha and spicy vanilla from the barrel, and savoury notes of black olive and roasted red chilli underneath. Full-bodied and warm, with moderate acidity and fine, well-covered tannins carrying the length. Tempranillo 40%, Cabernet Sauvignon 40%, Merlot 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eTandem is the work of José Maria Fraile and Alicia Eyaralar, two of the leading figures of the Navarra wine scene; in 2019 the estate was certified vegan and accredited with the European Vegetarian Union's 'V label'. The vines lie in the heart of the Yerri Valley, recognised as the region's best area for quality wine, dry-farmed and Guyot-trained on clay loam soils and green-harvested for lower yields, with treatments limited to sulphur and copper and picking carried out in the coolest hours of the day. Fermentation ran at a controlled 28°C with slow extraction by cap submersion and no pumping, after which the wine was racked by gravity into concrete vats for malolactic conversion and natural clarification by decanting; it was neither cold-stabilised nor fined, and spent a minimum of 24 months in concrete followed by nine months in 300-litre French oak barrels.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with roast lamb, ribeye off the grill, chorizo-spiked stews and aged Manchego. Drinking well now and over the next three to five years; give it half an hour in a decanter. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Tandem","offers":[{"title":"Default Title","offer_id":58476546064767,"sku":"HNW-5111018A","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5111018A.jpg?v=1789923551"},{"product_id":"2021-garnacha-syrah-quinta-de-quercus","title":"Garnacha\/Syrah, Quinta de Quercus 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eIntense ripe blackberry with subtle herbal edges and refined layers of oak spice and clove. Full-bodied and concentrated yet still juicy and vibrant, with velvety, finely-knit tannins and a precise, long finish. Garnacha 80%, Syrah 20%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eQuinta de Quercus is a 44-hectare estate in DO Uclés, set at 800 metres in the heart of Castile, where winemakers Tao Platón and Sam Harrop work with parcels of low-yielding old vines. This wine comes from Viña Ocaña, the oldest plot on the estate, a gently sloping parcel of chalky soils where the altitude brings a distinct freshness and warm days tempered by cool nights hold the acidity while the flavours concentrate; the vineyard is cultivated sustainably and the grapes are hand-picked at optimum maturity. There is no predetermined formula here: the grapes were carefully selected and destalked, each parcel was vinified separately in small temperature-controlled stainless steel tanks with the temperature, length of fermentation, number of pump-overs and post-fermentation maceration all varied tank by tank, and the wine then spent twelve months in 300-litre French and 225-litre American oak barrels, a quarter of them new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits grilled lamb, beef short ribs, barbecued vegetables and aged Manchego. Drinking well now and over the next three to five years; an hour in a decanter suits it. Suitable for vegetarians.\u003c\/p\u003e","brand":"Quinta de Quercus","offers":[{"title":"Default Title","offer_id":58476547015039,"sku":"HNW-5103021A","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5103021A.jpg?v=1789923580"}],"url":"https:\/\/www.edkawines.com\/collections\/wine-spain.oembed?page=2","provider":"Edka Wines","version":"1.0","type":"link"}