{"title":"Wines £100 to £150","description":null,"products":[{"product_id":"2015-the-bridge-cabernet-sauvignon-ken-forrester","title":"The Bridge Cabernet Sauvignon, Ken Forrester 2015","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eAromas of blackcurrant, cedar, and a hint of tobacco. Rich flavors of dark berries, complemented by notes of chocolate and spice, with a smooth, velvety finish.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eKen Forrester Wines, located in the heart of Stellenbosch, South Africa, is renowned for producing premium wines with a focus on Chenin Blanc and red varietals. The winery has received numerous accolades for its commitment to quality and innovation.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and rich \u0026amp; creamy dishes. Drinking well now, with a decade or more ahead of it. Serve at 16–18°C.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Ken Forrester Wines","offers":[{"title":"Default Title","offer_id":55718588285311,"sku":"ENO-L343-2015","price":138.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2015_TheBridgeCabernetSauvignon_KenForrester.jpg?v=1762949164"},{"product_id":"2018-champagne-pol-roger-brut-vintage","title":"Champagne Pol Roger, Brut Vintage 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePastry, patisserie and dried nuts balanced against mineral and exotic pineapple notes — round and elegant with a slightly zesty lift. Pinot Noir 60%, Chardonnay 40%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003ePol Roger declare a vintage only in years that merit it. One of the last family-owned houses of any size, and among the last to riddle by hand.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Drinking well now, with a decade or more ahead of it. Serve at 8°C.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Champagne Pol Roger","offers":[{"title":"Default Title","offer_id":55718600278399,"sku":"HNW-6147018A","price":114.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2018_ChampagnePolRoger_BrutVintage.png?v=1755807172"},{"product_id":"2019-barolo-cannubi-michele-chiarlo","title":"Barolo, Cannubi, Michele Chiarlo 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eComplex and perfumed, with the tar, rose and red fruit that define Nebbiolo at its best, over firm structure and great length.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCannubi is the most famous named vineyard in Barolo, on the ridge above the town, recognised on labels since the eighteenth century. Michele Chiarlo have worked Piedmont's finest sites since 1956.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and pasta. Built for the long term — decades, if kept well. Serve at 18°C.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Michele Chiarlo","offers":[{"title":"Default Title","offer_id":55718606045567,"sku":"HNW-5215619A","price":118.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2019_Barolo_Cannubi_MicheleChiarlo.png?v=1755807193"},{"product_id":"2022-cabernet-sauvignon-stags-leap-district-chimney-rock","title":"Cabernet Sauvignon, Stags Leap District, Chimney Rock 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eBlackcurrant and cherry lead, layered with mocha, vanilla and floral notes. Rich and savoury on the palate, with polished tannins carrying plum, black cherry, dried fig and vanilla through to a long, smooth finish. — 75% Cabernet Sauvignon, 21% Merlot, 3% Petit Verdot, 1% Malbec\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eChimney Rock takes its name from the chimney-stack rock formations on the Palisades behind the winery; Hack and Stella Wilson established it in 1980 and made the first estate vintage in 1984, and the Terlato family took sole ownership in 2004. The 48 hectares of estate vineyard in the Stags Leap District are split into 28 blocks: steep, shallow-soiled hills to the east give density and power, the Palisades to the north bring ripeness and purity, and breezes off San Pablo Bay to the south add cooler notes of dried herbs and mint. The estate is certified as a Napa Green Vineyard \u0026amp; Winery. Winemaker Elizabeth Vianna ferments the hand-harvested, entirely estate-grown fruit with selected yeasts in stainless steel, with 30 to 40 days on the skins for colour and fine tannin, before 18 months in French oak, half of it new.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and rich, creamy dishes. Drinking now with an hour in a decanter, and built to develop for a decade or more. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Chimney Rock","offers":[{"title":"Default Title","offer_id":55718631211391,"sku":"HNW-5560322A","price":120.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_CabernetSauvignon_StagsLeapDistrict_ChimneyRock.png?v=1755807182"},{"product_id":"2021-pinot-noir-mcm88-russian-river-valley-senses-wines","title":"Pinot Noir 'MCM88', Russian River Valley, Senses Wines 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eBlack raspberry and pomegranate with lavender, rose oil and wild sage, leading to black fruit and mineral notes over an earthy finish. Whole-berry fermented in open tops with wild vineyard yeasts.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThis comes from the vineyard formerly known as Keefer Ranch, one of Russian River's most celebrated sites. Senses is the work of three childhood friends — Christopher, Max and Myles — with winemaker Thomas Rivers Brown.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, red meat and cheese. Drinking well now, with a decade or more ahead of it. Serve at 16–18°C.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Senses Wines","offers":[{"title":"Default Title","offer_id":55718637896063,"sku":"HNW-5565121D","price":107.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_PinotNoir_MCM88_RussianRiverValley_SensesWines.png?v=1755807173"},{"product_id":"2023-puligny-montrachet-sylvain-debord","title":"Puligny-Montrachet, Sylvain Debord 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFull and elegant, with nutty, toasty tones and a buttery nuance that build to a long, fresh, mineral finish. Old-vine fruit from two climats within the appellation gives it weight without losing its cut — 100% Chardonnay.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eSylvain Debord is Burgundian by birth and by heart: trained at the Lycée Viticole de Beaune, a research contributor at the University of Burgundy and long-time collaborator of Nicolas Potel, he now vinifies fruit from a close network of vineyard partners with a minimalist, refined approach. This village Puligny comes from old, densely planted vines on gentle east-facing slopes of around 3% gradient, on deep, stony clay and limestone; morning sun builds complexity while cool nights keep the acidity. The vineyards are sustainably farmed with local compost, copper and sulphur only, and mechanical ploughing, and the grapes are hand-picked. The juice was pressed straight away, settled for 24 hours and moved by gravity to 228-litre French barriques for a wild-yeast fermentation below 23°C, then matured 12 months on its lees in 60% new oak without bâtonnage.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich and creamy dishes and poultry and pork. Sealed under DIAM, so ready now and best enjoyed over the next few years rather than cellared long-term. No need to decant; serve at 12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":55718639698303,"sku":"HNW-5035223A","price":106.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_Puligny-Montrachet_SylvainDebord.png?v=1755807185"},{"product_id":"nv-amazone-de-palmer-champagne-palmer-co","title":"Amazone de Palmer, Champagne Palmer \u0026 Co NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eExotic fruit layered with cinnamon, dried fruit, candied zest, roasted hazelnut and brioche. Complex and intense, yet remarkably fresh. Chardonnay and Pinot Noir in equal parts.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAmazone is made only every five or six years, drawn exclusively from Premier and Grand Crus of the Montagne de Reims. An 18% Chardonnay solera runs through the blend, which is where the depth comes from. Rare, and priced well below its equivalents from better-known houses.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Built for the long term — decades, if kept well. Serve at 8°C.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Champagne Palmer","offers":[{"title":"Default Title","offer_id":55718669287807,"sku":"HNW-61857NVF","price":137.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_ChampagnePalmer_AmazonedePalmer.png?v=1755807160"},{"product_id":"2019-dolce-napa-valley-far-niente","title":"Dolce, Napa Valley, Far Niente 2019 (37.5cl)","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eApricot, pear and caramelised orange with honeysuckle, allspice and vanilla, then crème brûlée and bread pudding. Lusciously sweet and unctuous through the middle, silky on entry and clean and mouth-watering at the finish. Semillon 88%, Sauvignon Blanc 12%. Half bottle, 37.5cl.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eFar Niente was founded in 1885, abandoned through Prohibition and for sixty years after, and restored from 1979 by Gil Nickel; the name comes from \"dolce far niente\", how sweet it is to do nothing. Dolce is its dessert wine, from eight hectares at Coombsville, east of the city of Napa, at the foot of the Vaca mountains on loose, well-drained volcanic soil. The west-facing vineyard is sheltered from the wind so the autumn morning fog lingers until midday, encouraging — but never guaranteeing — the noble rot that shrivels the berries one by one. Winemaker Greg Allen selected the fruit in ten separate batches, fermented each in new French oak over one to two months, and aged the wine 28 months in 100% new French oak.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with tarte tatin, crème brûlée, blue cheese, foie gras or on its own. Drinking beautifully now and will age for two decades. Serve at 8–10°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Far Niente","offers":[{"title":"Default Title","offer_id":56319879872895,"sku":"HNW-5522319P","price":104.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/55223DolceFarNienteWEBVR.png?v=1785484042"},{"product_id":"2019-erdener-pralat-riesling-grosses-gewachs-reserve-alte-reben-dr-loosen","title":"Erdener Prälat Riesling Grosses Gewächs Reserve Alte Reben Dr Loosen 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe peach, honey and candied citrus, framed by slate minerality and a refined, dry freshness. Long lees ageing has given it weight and texture, but the high acidity keeps it taut and the finish very long. Riesling.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDr Loosen is one of the top producers in the Mosel, in the same family for over 200 years and a member of the VDP since 1993, with nine estate vineyards classified as Grosse Lagen. Erdener Prälat, the Bishop of Erden, was classified as a single vineyard in 1981 and runs to just 1.5 hectares, which makes it one of the smallest and most prized sites in the Mosel; its south-facing red slate, the warming effect of the river and the huge heat-retaining cliffs around it deliver exceptional ripeness in every vintage. The slope is so steep that each vine is pruned to a single pole, and the pickers cross the cliff by swinging from pole to pole. The vines are ungrafted and over 103 years old. Fruit was hand-harvested, carefully selected and left overnight on its skins to soften the acidity, then gently pressed and fermented spontaneously with wild yeasts in German oak fuder of 1,000 and 3,000 litres under temperature control; the wine stayed on full lees without bâtonnage for 24 months, was lightly filtered and bottled, then cellared a further three years before release. A warm 2019 spring ran into a hot summer that demanded careful canopy management, August rain brought relief, and warm September days with cool nights concentrated flavour while preserving acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 11-13°C. Good with roast lobster, veal loin, smoked eel, or a well-aged hard cheese. Drinking well now and through to around 2045; half an hour in a decanter helps it open. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Dr Loosen","offers":[{"title":"Default Title","offer_id":58475849711999,"sku":"HNW-4707119A","price":144.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4707119A.jpg?v=1789917405"},{"product_id":"2024-meursault-1er-cru-genevrieres-philippe-bouzereau","title":"Meursault 1er Cru Genevrières, Philippe Bouzereau 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe pear and white peach with a nutty, lightly toasted edge, and a creamy middle that comes from fermenting and stirring on the lees in barrel. Full and rich without heaviness, the acidity keeping the long, faintly mineral finish clean. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eNine generations of the Bouzereau family have grown vines in Meursault, and Philippe Bouzereau has run the eighteen-hectare Château de Cîteaux since 2006, farming by lutte raisonnée. Les Genevrières is a premier cru on a moderate, east-facing slope of clay-limestone over rocky subsoil, where the drainage and the morning light preserve freshness in the grapes; the plot takes only organic fertilisers and composts, and no chemical herbicide has been used on it for over fifteen years. Fruit was picked at optimal maturity, pneumatically pressed and fermented on the lees in oak barrels with regular bâtonnage, then matured twelve months in French oak, twenty to thirty per cent of it new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Roast chicken with a butter sauce, turbot, scallops, or veal in cream; a mature Comté works just as well. Drinking now and worth holding five to ten years.\u003c\/p\u003e","brand":"Philippe Bouzereau","offers":[{"title":"Default Title","offer_id":58476213731711,"sku":"HNW-4352624A","price":109.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4352624A.jpg?v=1789919920"},{"product_id":"2022-puligny-montrachet-olivier-leflaive","title":"Puligny-Montrachet, Olivier Leflaive 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFloral and citrus-toned, with white orchard fruit wrapped around a stony, mineral core. Medium-bodied and gently textured from its time in barrel, finishing long and clean rather than broad. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eOlivier Leflaive is one of the Côte de Beaune's best-known addresses, both a domaine and a négociant, drawing on its own vineyards in some of Burgundy's most prized sites and on grapes from around a hundred growers, with Franck Grux responsible for the winemaking. This bottling is drawn from more than twenty-one parcels across the Puligny-Montrachet appellation, sitting at 230 to 250 metres on stony, calcareous clay and picked entirely by hand from vines averaging thirty-six years old. Whole bunches settled for twenty-four hours, then fermented and went through malolactic conversion in French oak, before eighteen months of ageing — six in stainless steel and the rest in barrel, twenty per cent of it new. The 2022 season opened cold and wet, which replenished the soils before the summer heat and delayed budburst past the April frosts, and an early harvest brought in balanced, aromatic fruit.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Dover sole, crab, roast poultry, or a soft washed-rind cheese. Drinking now and will hold five to ten years. Sealed with a DIAM cork.\u003c\/p\u003e","brand":"Olivier Leflaive","offers":[{"title":"Default Title","offer_id":58476217205119,"sku":"HNW-5047522A","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5047522A.jpg?v=1789919961"},{"product_id":"2023-chablis-grand-cru-valmur-domaine-william-fevre","title":"Chablis Grand Cru Valmur, Domaine William Fèvre 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePure and finely drawn, with white orchard fruit, a lift of chalky minerality and a touch of crystallised ginger across the palate. Medium-bodied and taut, the acidity high, the finish long and persistent. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine William Fèvre owns more Premier and Grand Cru vineyard than any other estate in Chablis, and has been part of the Domaines Barons de Rothschild Lafite family business since 1998, with Didier Séguier in charge of the cellar. Valmur forms a small valley between Vaudésir and Les Clos; the estate's parcel covers 1.15 hectares, nine per cent of the appellation, facing south to south-east on the crest of the hill where a cool microclimate holds the fruit back, on clay-limestone that runs deep and brown at the valley floor and lean and white at the summit. Organic practices have been used across fifty hectares since 2000, biodynamics on every Premier and Grand Cru parcel since 2010, and in 2014 this became the first estate in Chablis to gain HVE3 certification. The 2023 was moved by gravity rather than pumps, pressed for under two hours and fermented in temperature-controlled steel, then aged eighteen months with forty per cent of the blend spending five to six months in French oak and the remainder finishing in small steel tanks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Oysters, langoustine, turbot, or roast chicken; a young goat's cheese suits it too. Drinking now and will keep developing over ten to twenty years. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58476225954175,"sku":"HNW-4331523A","price":117.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4331523A.jpg?v=1789919999"},{"product_id":"2023-chablis-grand-cru-vaudesir-domaine-william-fevre","title":"Chablis Grand Cru Vaudésir, Domaine William Fèvre 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFine-boned and energetic, aromatically complex, with citrus and white flowers over a zingy, detailed palate. Medium-bodied, high in acidity, the finish cool and precise rather than broad. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine William Fèvre owns more Premier and Grand Cru vineyard than any other estate in Chablis, and has been part of the Domaines Barons de Rothschild Lafite family business since 1998, with Didier Séguier in charge of the cellar. Vaudésir is shaped like an amphitheatre and covers 15.4 hectares between Valmur and Les Preuses; the estate's parcel is 1.20 hectares, eight per cent of the appellation, on very steep, entirely south-facing ground where the soils are more clay than limestone and the fruit ripens early, so picking dates matter more than usual. Organic practices have been used across fifty hectares since 2000, biodynamics on every Premier and Grand Cru parcel since 2010, and in 2014 this became the first estate in Chablis to gain HVE3 certification. The 2023 was moved by gravity rather than pumps, pressed for under two hours and fermented in temperature-controlled steel, then aged nineteen months with thirty-five per cent of the blend spending five to six months in French oak and the remainder finishing in small steel tanks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Oysters, sea bass, scallops, or a plate of charcuterie; young goat's cheese works well too. Drinking now and will keep developing over ten to twenty years. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58476240077183,"sku":"HNW-4331623A","price":123.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4331623A.jpg?v=1789920039"},{"product_id":"2022-corton-grand-cru-le-rognet-sylvain-debord","title":"Corton Grand Cru Le Rognet, Sylvain Debord 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe cherry and raspberry with a lick of spice, opulent but held in shape. Full-bodied, framed by plush tannins and balanced acidity, finishing long and resonant. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSylvain Debord is Burgundian by birth, trained at the Lycée Viticole de Beaune from 1991 and then at the University of Burgundy, where he contributed to technical research projects and managed the experimental viticultural centre at Marsannay-la-Côte; working alongside Nicolas Potel since 2006, Debord now vinifies fruit from a close network of vineyard partners across a mosaic of appellations. Corton Le Rognet is a single vineyard on the eastern slopes of the Montagne de Corton above Ladoix-Serrigny, the vines set at 300 metres on a 15-degree slope in clay and limestone, trained to a large, aerated canopy for shade in warm years and fed with fresh compost from local farms. Fermentation ran with 30% whole bunches and wild yeasts in temperature-controlled stainless steel for three and a half weeks, pump-overs by gravity and punch-downs by foot, with no cold soak and a rise in temperature at the end; maturation followed for 14 months in 228-litre barriques from a blend of Central French forests, all of them new. 2022 brought abundance after the difficult 2021, with an early budbreak, warm flowering, a hot dry summer refreshed by periodic rain and a harvest from 23rd August that gave concentration with balanced acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Roast venison, beef fillet with a red wine jus, duck with cherries, or a mature hard cheese. Drinking from 2027 and holding into the late 2030s; decant an hour ahead. Sealed under a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":58476240667007,"sku":"HNW-5035422A","price":150.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5035422A.jpg?v=1789920045"},{"product_id":"2022-puligny-montrachet-enseigneres-olivier-leflaive","title":"Puligny-Montrachet Enseignères, Olivier Leflaive 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA delicate bouquet of citrus and white flowers, then a mouth-watering palate that is creamy and finely textured without carrying weight. Medium-bodied, high in acidity, long and elegant at the finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eOlivier Leflaive set up on his own in 1984 and grew the domaine to seventeen hectares; it works as both grower and négociant, blending its own parcels with fruit bought from around a hundred of the Côte d'Or's finest growers, with Franck Grux in the cellar. Enseignères takes its name from the Old French for an oak grove, and the site — four plots across 9.12 hectares at 230 to 250 metres — sits directly below Bâtard-Montrachet and Bienvenues-Bâtard-Montrachet on calcareous clay over limestone flagstone, among the richer and more powerful terroirs in the commune. The vines average forty-six years, are farmed sustainably and picked entirely by hand. Vinified from whole grapes after a 24-hour static settling, the wine fermented and went through malolactic conversion in French oak, then spent twelve months in barrel with a fifth of them new and a final six months in stainless steel. A cold, wet winter in 2022 replenished the soil and delayed budburst past the April frosts, and the early harvest gave balanced, aromatic fruit.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 11–13°C. Dover sole, scallops, chicken in a cream sauce, or a soft cow's-milk cheese. Drinking well now and will hold five to ten years. Sealed with a DIAM cork.\u003c\/p\u003e","brand":"Olivier Leflaive","offers":[{"title":"Default Title","offer_id":58476245025151,"sku":"HNW-5047622A","price":102.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5047622A.jpg?v=1789920096"},{"product_id":"2015-pauillac-chateau-clerc-milon","title":"Pauillac, Château Clerc Milon 2015","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFresh, elegant aromas of ripe Morello cherry with liquorice and toast, opening onto crisp red fruit, dark chocolate and dried flowers. Full in weight but silky with it, the tannins finely chiselled and the finish rich and harmonious. Cabernet Sauvignon and Merlot.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eFifth Growth Clerc Milon sits between Château Lafite and Château Mouton and belongs to the same Rothschild stable, which bought the estate in 1970 and has rebuilt it steadily since — a winery powered by photovoltaic panels, a gravity-fed vat room and a new tasting room among the investments. The 41 hectares overlook the Gironde on a terrace of windblown gravel and sand resting on a clay-limestone base, facing south to south-east, with natural drainage from the slope and sea breezes that flatten out temperature swings; most of the vineyard was planted in the early 20th century and one plot of Carménère, among the oldest in Bordeaux, dates from 1947. Fruit is hand-harvested into small crates and fermented parcel by parcel in gravity-fed stainless steel vats, and the Grand Vin is then aged 18 months in French oak barrels, half of them new. A dry spring and early summer in 2015 left small berries and a short crop, and late August and September rain carried ripening through a harvest that stretched across 23 days.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C and decant an hour ahead. Roast lamb, beef fillet, duck or aged Gouda are all good matches. Drinking well now and with a decade or more still in front of it.\u003c\/p\u003e","brand":"Château Clerc Milon","offers":[{"title":"Default Title","offer_id":58476245287295,"sku":"HNW-4251515A","price":108.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4251515A.jpg?v=1789920094"},{"product_id":"2013-le-sourire-de-reims-brut-champagne-abele-1757","title":"Le Sourire de Reims Brut, Champagne Abelé 1757 2013","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eGolden in the glass, with summer honey, liquorice and white pepper over an intense core of buttered brioche and toast. Full and voluptuous in texture from its long ageing, but cut by crisp minerality and spicy ginger through a long finish; a 6 g\/l dosage keeps it dry. Chardonnay 60%, Pinot Noir 40%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eEstablished in 1757, Abelé is the fifth oldest house in Champagne and has stayed family-run, deliberately small and slow. The blend for this flagship cuvée takes 60% Chardonnay from the Côte des Blancs, including Cramant and Bergères-les-Vertus, and 40% Pinot Noir from the north of the Montagne de Reims at Verzy and Verzenay, grown by a small circle of vine-growers on plots sometimes no bigger than gardens and hand-harvested. Fermentation took place in stainless steel to hold the freshness, the blend included 20% reserve wines, and the bottles were stacked on wooden lathes for a minimum of ten years in the deep chalk cellars, then hand riddled and disgorged à la volée. The 2013 season was hard work: a cold, wet winter, a cool spring with an exceptionally cold week in May, and then a hot, dry summer that arrived in June and carried the vines to excellent phenolic maturity. It was produced in very small quantities.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. It has the weight for roast turbot, guinea fowl, a mushroom tart or hard mountain cheeses. Drink now and over the next five to ten years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Champagne Abelé 1757","offers":[{"title":"Default Title","offer_id":58476286411135,"sku":"HNW-6174313D","price":146.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/6174313D.jpg?v=1789920787"},{"product_id":"2017-gewurztraminer-spatlese-epokale-tramin","title":"Gewürztraminer Spätlese, Epokale, Tramin 2017","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRose petal and lavender on the nose, then ripe peach and exotic yellow fruit threaded with delicate spice. Sweet but never heavy, the palate is rich and layered and closes on a salty, mineral note that holds it in balance. Gewürztraminer 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCantina Tramin was founded in 1898 and today draws on 310 member growers farming 260 hectares on the sunny slopes of Alto Adige, between 250 and 850 metres; in 2011 it received the Double Stella, given for a twentieth Tre Bicchieri award from Gambero Rosso. Epokale comes from two plots near the Nussbaumer farmhouse at 420 to 440 metres, on calciferous gravel and loam over porphyry bedrock, from Guyot-trained vines of twenty to thirty years; a late October harvest at 28 hectolitres per hectare yielded 2,100 bottles. Fermentation ran slowly for over four weeks at 18°C before being arrested by chilling, and the wine spent eight months on its lees in stainless steel, was bottled, and then aged for nearly six years in the Monteneve mine at Ridanna — four kilometres underground at over 2,000 metres, at a constant 11°C and 90% humidity. The 2017 season saw early bud break, warm humid weather through July and August, and a fluctuating autumn that drew out ripening and concentrated the fruit while keeping fine acidity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. A match for foie gras, blue cheeses such as Roquefort or Gorgonzola, aged Comté, or a peach or apricot tart, and it has the aromatic weight to handle Thai and Sichuan dishes. Drinking well now and over the next ten to twenty years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Tramin","offers":[{"title":"Default Title","offer_id":58476287361407,"sku":"HNW-5274017D","price":119.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5274017D.jpg?v=1789920817"},{"product_id":"2019-barolo-cerequio-michele-chiarlo","title":"Barolo, Cerequio, Michele Chiarlo 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eMature red fruit with leather, cloves and liquorice, and a lift of wild mint, eucalyptus and fine spice above it. Silky in texture but tightly woven underneath, the tannins fine and the finish long and harmonious. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMichele Chiarlo is among Piedmont's most established houses, founded in 1956 by Michele Chiarlo and now run by his sons Alberto and Stefano, working several of the region's finest sites including the Cannubi and Cerequio vineyards in Barolo; in 2025 the estate was named European Producer of the Year at the Sommelier Wine Awards. Cerequio is a single vineyard on the hillside between the villages of La Morra and Barolo, covering just three hectares at 320 metres with a south to south-westerly aspect, on Tortonian and Helvetian calcareous marl of over 30% sand, poor in organic matter but rich in iron and magnesium. The Guyot-trained vines are planted at 4,500 per hectare and thinned at the end of summer to five or six bunches each, farmed to the V.I.V.A. Sustainable Wine certification and picked by hand. Fermentation took place on the skins in 55-hectolitre oak vats over two weeks at 27 to 30°C, with a gentle shower system used to wet the cap, after which the wine spent two years in average-sized oak casks and a further year in bottle. The 2019 season brought a mild, dry winter, heavy April and May rain that delayed flowering but restored the soil's water reserves, a hot and dry June and two rainfalls in July that saved a vintage at risk of drought, giving a late, classic harvest of low quantities and outstanding quality.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Braised beef cheek, roast venison, truffled tajarin and aged Castelmagno all suit it. Drinking now and over the next ten to twenty years; decant an hour or two ahead.\u003c\/p\u003e","brand":"Michele Chiarlo","offers":[{"title":"Default Title","offer_id":58476415517055,"sku":"HNW-5215519A","price":117.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5215519A.jpg?v=1789921829"},{"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":"2021-cote-rotie-maison-rouge-domaine-georges-vernay","title":"Côte-Rôtie, Maison Rouge, Domaine Georges Vernay 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDeep, pure red fruit from old vines, wrapped in concentrated black olive, spice, eucalyptus and lavender. Full-bodied and firmly structured, the tannins silky rather than hard, with toasted notes on a long, persistent finish. Syrah 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eGeorges Vernay is known as the King of Condrieu and was the man behind that small appellation's recovery in the 1950s; the estate runs to 22 hectares, six of them in Côte-Rôtie, and his daughter Christine has looked after the winemaking since 1997. In 2019 the domaine was awarded three stars by La Revue du Vin de France. Maison Rouge takes its name from a small red house at the foot of a steep registered lieu-dit: two hectares of sandy granite terraces in the southern part of the appellation, Guyot-trained, averaging 50 years old and planted at 10,000 vines per hectare. The slopes are too steep for machinery, so the vineyard is tended entirely by hand, without weed killers, treated with organic products and certified organic. The grapes were destemmed and fermented in oak vats for three to four weeks, then matured for 24 months in oak barrels, 30% of them new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. It suits roast beef, venison, duck with olives and a well-aged Comté. Drinking now and over the next five to ten years, and worth an hour in a decanter. Suitable for vegetarians.\u003c\/p\u003e","brand":"Domaine Georges Vernay","offers":[{"title":"Default Title","offer_id":58476520669567,"sku":"HNW-46207211","price":143.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/46207211.jpg?v=1789922680"},{"product_id":"2020-chianti-classico-gran-selezione-querciabella","title":"Chianti Classico Gran Selezione, Querciabella 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRed cherry and plum with lavender, crushed herbs, orange peel and a twist of white pepper. Taut and elegant rather than heavy, with vibrant acidity, fine-grained tannins and a mineral tension that carries the finish. Sangiovese 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eQuerciabella was founded in Chianti Classico in 1974 by Giuseppe Castiglioni, and released Camartina, one of the first Super Tuscans, in 1981; the estate is run today by his daughter Mita with her children Andrea and Selene, and runs to 95 hectares across Chianti Classico and a coastal property in Maremma. The fruit for this wine comes from Ruffoli di Greve, where galestro sandstone soils turn from clay at 350 to 400 metres to looser, better-draining ground at 550 metres, and from Lamole at 700 metres, whose sandy soils with clay and schist give Sangiovese a finer frame; vines are trained to cordon spur and Guyot, yields are held to around 30 hl\/ha, and the vineyards have been farmed organically since 1988. Fermentation took place mainly in small open-top oak and cement vats after a 48-hour cold soak, with light pump-overs and up to 30 days on skins after fermentation, followed by 16 to 18 months in fine-grained casks of 2,500 to 3,000 litres with minimal to zero new oak. A mild, dry winter brought an early budburst in 2020 before a cold snap at the end of March, and after a wet spring the season settled into favourable conditions.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eServe at 18°C, with roast beef, bistecca, a slow-cooked ragù or aged pecorino. Drinking well now and worth ten to twenty years in the cellar; give a young bottle an hour in a decanter. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Querciabella","offers":[{"title":"Default Title","offer_id":58476541542783,"sku":"HNW-5305420D","price":141.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5305420D.jpg?v=1789923474"},{"product_id":"2022-cabernet-sauvignon-napa-valley-far-niente","title":"Cabernet Sauvignon, Napa Valley, Far Niente 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDark plum and red cherry with liquorice, spice, black tea and toasted oak. Refined rather than heavy: the palate is plush and silky, full in weight but with fine, polished tannins and a long, lifted finish. Cabernet Sauvignon 88%, Merlot 6%, Petit Verdot 3%, Malbec 2%, Cabernet Franc 1%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eFar Niente takes its name from the Italian phrase 'Dolce Far Niente' - 'how sweet it is to do nothing'. Founded in 1885, it flourished until Prohibition and then stood abandoned for more than 60 years, until Gil Nickel bought it in 1979 and began the long work of restoring it; the estate now owns 80 hectares of vineyard across three Napa Valley sites. The blend draws on vineyards in Calistoga, Oak Knoll, St Helena, Stags Leap, Diamond Mountain and Yountville alongside the estate's own plantings in Oakville, where gravelly loam soil gives supple, fine-grained tannins, and where morning fog off San Pablo Bay followed by warm afternoons and cool nights stretches the growing season. Each variety was picked and vinified separately, fermented with selected yeasts and given an average of twelve days on skins, and the finished blend then spent 17 months in French oak, 62% of it new and the rest second fill.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with ribeye, rack of lamb, slow-cooked short rib, or hard aged cheeses. Drink over the next five to ten years, and give it an hour in a decanter. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Far Niente","offers":[{"title":"Default Title","offer_id":58476545573247,"sku":"HNW-55227221","price":110.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/55227221.jpg?v=1789923543"},{"product_id":"2021-pinot-noir-bodega-thieriot-sonoma-coast-senses-wines","title":"Pinot Noir, Bodega Thieriot, Sonoma Coast, Senses Wines 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePomegranate, kirsch and mulberry open into a perfume of lilac, bergamot and jasmine tea. The palate is smooth and silky, with floral and mineral layers around an opulent core of red berry fruit, fine tannin and a fresh, lifted close. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSenses Wines was founded in 2011 by three childhood friends, Christopher, Max and Myles, who work with winemaker Thomas Rivers Brown on vineyards near Occidental, where they grew up. Bodega Thieriot was planted in 2016 by Max and Lexi Thieriot after a long search, five miles from the Pacific and the coolest of the Senses sites, neighbouring the Platt and de Coelo vineyards and Steve Kistler's Occidental plantings; its 3.64 hectares are given over entirely to the Calera clone of Pinot Noir, and coastal breezes and lingering fog stretch the hang time so the vines build aromatic complexity and concentration while keeping their natural freshness. Only the top-quality fruit was vinified, fermented with wild indigenous yeasts in open-top vats and matured for twelve months in 100% French oak. 2021 followed a dry winter and a cool, dry spring that held the vines back and gave low yields and small berries; the fruit ripened evenly and harvest ran through temperate weather.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C. It suits roast quail, salmon with herbs, a duck ragù, or a young Comté. Drink over the next five to ten years; half an hour in a decanter is enough. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Senses Wines","offers":[{"title":"Default Title","offer_id":58476546556287,"sku":"HNW-5565321D","price":117.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5565321D.jpg?v=1789923587"},{"product_id":"2019-rosso-toscana-980-villa-saletta","title":"Rosso Toscana, 980, Villa Saletta 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCocoa and coffee set the tone, with intense red fruit, blackcurrant, violet and black pepper underneath. The palate is elegant and notably fresh, the tannins refined rather than gripping, and the finish long, complex and precise. Cabernet Franc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eVilla Saletta lies in the hills of Palaia, in the province of Pisa, an estate that has had only four owners in its long history and that had fallen almost entirely to ruin by the time the English Hands family bought it. Restored over the past two decades, it now runs to more than 1,400 hectares of woodland, olive groves, vineyards and crops, farmed under agronomist and oenologist David Landini with an emphasis on biodiversity. 980 comes from a single hectare at the top of the Colline cru, in the middle of the property, where blue marl is threaded with veins of yellow sandstone and sand for drainage without drought stress, Guyot-trained at 6,000 vines to the hectare and hand-harvested. The destemmed, sorted fruit was gently pressed and underwent integral fermentation in small new Allier French oak barrels at controlled temperature with selected yeasts, completed malolactic conversion in new French oak, and was then aged over 24 months with 40% new barrels and 30% of second use, followed by a further six months in bottle. The 2019 season began cool and wet, turned hot and dry from June, and closed with cooler nights that brought the ripening back into balance.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C and decant an hour or two ahead. It suits rib of beef, roast venison, duck with cherries and aged pecorino. Drink over the next five to ten years.\u003c\/p\u003e","brand":"Villa Saletta","offers":[{"title":"Default Title","offer_id":58476548129151,"sku":"HNW-5223919D","price":140.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5223919D.jpg?v=1789923631"}],"url":"https:\/\/www.edkawines.com\/collections\/wines-100-to-150.oembed","provider":"Edka Wines","version":"1.0","type":"link"}