{"title":"Wines £25 to £50","description":"\u003cp\u003eThe heart of the list: wines between £25 and £50, where producer, site and vintage really start to show. Village Burgundy, Rioja Reserva, single-vineyard New World reds and serious whites, each chosen for character rather than label, and each ready for a good dinner or a few years in the rack.\u003c\/p\u003e","products":[{"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":"2017-santenay-le-bievaux-lair-de-rien-antoine-olivier","title":"Santenay Le Bievaux l'Air de Rien, Antoine Olivier 2017","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eVibrant and expressive of its site, with balanced oak and mineral purity finishing on a peppery note.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eA second white Santenay plot from the same family, farmed organically without certification, with some biodynamic practice. Denser and slower to open than the Côteaux sous la Roche.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, rich \u0026amp; creamy dishes and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Antoine Olivier","offers":[{"title":"Default Title","offer_id":55718596837759,"sku":"HNW-43877171","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/43877AntoineOlivierLeBiveauxLAirdeRienSantenayHIGHVR.png?v=1755807361"},{"product_id":"2019-santenay-les-coteaux-sous-la-roche-antoine-olivier","title":"Santenay Les Coteaux sous la Roche, Antoine Olivier 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eOpulent and powerful, with a lively salty, mineral character and a hint of liquorice. The palate is rich, creamy and full-flavoured, and the finish lingers. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAntoine Olivier was founded at the end of the 1960s from a few vineyards left by Antoine Chevalier Moreau to his grandson, Hervé Olivier, who extended the estate by buying historic old vineyards across Santenay, some unworked for a century, with particular attention to the white-wine sites; white Santenay is a rarity in what is predominantly a red appellation. Antoine Olivier and his daughter Jade now run the estate and follow organic practices in the vineyard. Les Coteaux sous la Roche, 'under the rocks', is a single south-facing plot of very stony soil that gives the wine its mineral character; it is farmed organically though not certified, with some biodynamic practice, and the grapes were hand-picked early to keep their acidity. After a gentle pressing the juice was fermented in barrel on natural yeasts, kept on its fine lees with bâtonnage and taken through malolactic in barrel; it spent 12 months in 228-litre Burgundian barrels, 25% new, and a further six months in tank before a light fining and filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 12-14°C. Roast chicken with morels, lobster, seared scallops or veal in a cream sauce. Drinking well now and over the next five years or so. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Antoine Olivier","offers":[{"title":"Default Title","offer_id":55718596870527,"sku":"HNW-4387519A","price":41.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-43875-santenay-les-coteaux-sous-la-roche-antoine-olivier.jpg?v=1790230713"},{"product_id":"2025-pinot-noir-martinborough-craggy-range","title":"Pinot Noir, Martinborough, Craggy Range 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDried lavender and wild thyme over red cherry, then crushed raspberry and orange zest with a savoury undertow. Delicate, supple and approachable — 100% Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCraggy Range was founded in 1998 by Terry and Mary Peabody beneath Te Mata Peak in Hawke's Bay, but this fruit comes from their Martinborough vineyard in the Wairarapa, at the south-eastern tip of the North Island, where layers of ancient weathered volcanic ash give Pinot Noir real complexity and length. Hand-harvested and fully destemmed, it was fermented with a mix of selected and indigenous yeasts in open-topped tanks and French oak vats, then aged eight months in French barriques, 21% new. Winemaker Ben Tombs; the estate is SWNZ-certified sustainable.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, duck, mushroom dishes and softer cheeses. Under screwcap and made to enjoy young — drink over the next three to four years. Serve lightly chilled at 14–16°C. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Craggy Range Winery","offers":[{"title":"Default Title","offer_id":55718609912191,"sku":"HNW-5469125A","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-54691-pinot-noir-martinborough-craggy-range.jpg?v=1790230713"},{"product_id":"2020-pinot-noir-gps-series-walker-bay-kershaw-wines","title":"Pinot Noir, G.P.S. Series, Walker Bay, Kershaw Wines 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCaptivating florals underscored by purity and focus — black cherry, pomegranate, rose petal and raspberry framed by fine tannins.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eG.P.S. stands for Grape Positioning System: small parcels selected from carefully chosen vineyards and bottled separately. Richard Kershaw MW trained as a chef in Sheffield before discovering wine; his wines are made in tiny quantities.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, red meat and cheese. Ready now, and will hold for a few years yet. Serve at 14–16°C.\u003c\/p\u003e","brand":"Kershaw Wines","offers":[{"title":"Default Title","offer_id":55718622888319,"sku":"HNW-5540020A","price":47.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2020_PinotNoir_G.P.S.Series_WalkerBay_KershawWines.png?v=1755807325"},{"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-chianti-classico-gran-selezione-la-prima-castello-vicchiomaggio","title":"Chianti Classico Gran Selezione, La Prima, Castello Vicchiomaggio 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eA layered nose of red and black berries with a twist of lemon, tobacco leaf and a touch of toasted oak. Full, velvety and complex on a supremely smooth palate, finishing fresh and elegant — 90% Sangiovese, 10% Merlot.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCastello Vicchiomaggio traces its origins to the fifth century; the Matta family bought the estate in 1964 and restored it, and today 32 of its 150 hectares are under vine, farmed sustainably under VIVA certification. La Prima is a single vineyard of marl and clay soils, and Gran Selezione is the summit of the Chianti Classico pyramid: estate or single-vineyard fruit only, stricter standards, and no release until 30 months after harvest. Winemaker John Matta, four times IWSC Italian Winemaker of the Year, fermented this with wild yeasts in temperature-controlled tanks with regular pump-overs, then aged it 20 months in French oak barriques and a further year in bottle.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and pasta. Drinking well now and will reward a decade or more in the cellar; decant for an hour if opening young. Serve at 18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Castello Vicchiomaggio","offers":[{"title":"Default Title","offer_id":55718632423807,"sku":"HNW-5221122A","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-52211-chianti-classico-gran-selezione-la-prima-castello-vicch.jpg?v=1790230715"},{"product_id":"2023-hautes-cotes-de-nuits-domaine-les-astrelles","title":"Hautes-Côtes de Nuits, Domaine Les Astrelles 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDeliciously fresh Pinot Noir, with refined tannins and pure raspberry and cherry fruit, a touch of subtle spice and mineral tones underneath — 100% Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDomaine Les Astrelles sits in the heart of Gevrey-Chambertin, its name a fusion of ‘astre’ (star) and ‘parcelles’ — a mosaic of plots and lieux-dits, each with its own character. Jean-Marie and Isabelle Chapier took over the 11-hectare domaine from Pierre Naigeon in 2019; it has been certified organic since that year and the vines are mostly over 50 years old. This cuvée comes from the Hautes-Côtes de Nuits, on the higher slopes of the escarpment just behind Gevrey, on clay-limestone with large chalky pebbles, where yields are kept to five or six bunches a vine and the fruit is hand-picked into shallow bins. Cellar master Julien Millet works with minimal intervention and low sulphur, fermenting with wild yeasts and ageing the wine 15 months in French oak barriques.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry and pork, red meat and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Domaine Les Astrelles","offers":[{"title":"Default Title","offer_id":55718634848639,"sku":"HNW-5033323A","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-50333-hautes-cotes-de-nuits-domaine-les-astrelles.jpg?v=1790230716"},{"product_id":"2021-syrah-grenache-creation-wines","title":"Syrah \/ Grenache, Creation Wines 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePlush and generous, with ripe plum, black pepper, tapenade and a savoury umami note. Syrah 75%, Grenache 25%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Syrah and Grenache blocks run north-south at around 270 metres on the Hemel-en-Aarde Ridge. Jean-Claude Martin and Carolyn Martin found this cool-climate site in 2002 and have spent two decades proving what Walker Bay can do.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, spicy dishes and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Creation Wines","offers":[{"title":"Default Title","offer_id":55718641271167,"sku":"HNW-5543021A","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_Syrah_Grenache_CreationWines.png?v=1755807419"},{"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":"2022-bourgogne-chardonnay-sylvain-debord","title":"Bourgogne Chardonnay, Sylvain Debord 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFloral, honey and almond aromas leading to a textured palate with lovely balance and subtle minerality through a smooth finish.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe regional Bourgogne appellation, made by a grower who also produces Puligny-Montrachet and Chambertin Grand Cru. Same hands, same philosophy, a fraction of the price.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 10–12°C.\u003c\/p\u003e","brand":"Sylvain Debord","offers":[{"title":"Default Title","offer_id":55718645727615,"sku":"HNW-5035022A","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_BourgogneChardonnay_SylvainDebord.png?v=1755807447"},{"product_id":"2022-chardonnay-lismore-estate-vineyards","title":"Chardonnay, Lismore Estate Vineyards 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCitrus and tropical fruit layered with brioche, honey and walnut, carried by a distinct minerality and crisp acidity into a lingering citrus finish.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eGreyton is high, cool and unfashionable, which is exactly why this costs what it does. Samantha O'Keefe built the estate from nothing after arriving from California, and lost much of it to wildfire in 2019 before replanting.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 10–12°C.\u003c\/p\u003e","brand":"Lismore Estate Vineyards","offers":[{"title":"Default Title","offer_id":55718648775039,"sku":"HNW-5596122A","price":33.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Chardonnay_LismoreEstateVineyards.png?v=1755807385"},{"product_id":"2022-merlot-cabernet-sauvignon-petit-verdot-magna-cum-laude-banfi","title":"Magna Cum Laude, Banfi 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRed fruit with intense cherry, backed by liquorice and pepper spice over a broad structure. Merlot 35%, Cabernet Sauvignon 26%, Petit Verdot 24%, with Syrah.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eGrown across soils from pebbly sandy clay to calcareous clay. Banfi was founded in 1978 by the Italian-American Mariani brothers with Ezio Rivella, and did much to modernise Tuscan winemaking.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, cheese and pasta. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Banfi","offers":[{"title":"Default Title","offer_id":55718652019071,"sku":"HNW-5300422A","price":29.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Merlot_CabernetSauvignon_PetitVerdot_MagnaCumLaude_Banfi.png?v=1755807403"},{"product_id":"2023-sancerre-cote-de-lepee-renaissance-fleuriet-freres","title":"Sancerre, Côte de l'Épée, Renaissance Fleuriet Frères 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFlint, candied lemon and pineapple with blackcurrant bud, almond and a light smoky note. Classy and chiselled on the palate, fresh and long — a gastronomic Sancerre with more texture than most. 100% Sauvignon Blanc.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Fleuriet family have lived in Sancerre since the Revolution — cattle, then goat's cheese, then grain — and planted their first vines in 1991. Renaissance was born in 2014 when brothers Benoît and Matthieu Fleuriet stepped in to help their friend Stéphane Marchand, who could no longer keep up his 7 hectares on some of Sancerre's finest slopes; they replanted and converted to certified organic farming, with biodynamic certification in progress, and the name marks that revival. Côte de l'Épée is a single south-facing vineyard at 250 metres, vines averaging 50 years old at 8,000–10,000 per hectare on Terres Blanches over limestone, worked by hand and picked by hand at 40–45 hl\/ha. The grapes are pressed slowly, fermented with indigenous yeasts in steel at 18–23°C under nitrogen, then refined 10–15 months on fine lees in terracotta amphorae in a gravity-fed winery.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with goat's cheese, grilled river fish, asparagus and roast chicken. Drinking well now and will develop for three to five years. No need to decant; serve at 10–12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Renaissance Fleuriet Frères","offers":[{"title":"Default Title","offer_id":55718655132031,"sku":"HNW-5030323A","price":32.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-50303-sancerre-cote-de-lepee-renaissance-fleuriet-freres.jpg?v=1790230717"},{"product_id":"2023-chardonnay-bourgogne-hautes-cotes-de-beaune-prosper-maufoux","title":"Chardonnay, Bourgogne Hautes-Côtes de Beaune, Prosper Maufoux 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCitrus fruit and floral notes lift first, with toasted spice from the barrel sitting behind them. The palate is rich and textured, mineral rather than buttery, and a saline note stretches out a long, sustained finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMaison Prosper Maufoux was founded in 1860 by a notary who left the profession to make wine, and passed in 2010 to the Piffaut family, whose Burgundian roots run back more than two hundred years; the house is now based at the Château de Saint-Aubin, with nine hectares in the heart of the Côte de Beaune. The fruit comes from the Petits Charmeaux and Chataigniers parcels at 380 metres, where twelve-year-old Guyot-trained vines face north-west on clay-limestone soil and a wide day-to-night temperature swing holds the acidity in place. Whole bunches were pressed straight after harvest, the juice settled 24 hours at 12°C, and both alcoholic and malolactic fermentations ran in barrel; the wine then spent ten months in lightly toasted French oak, a fifth of it new, with no racking. The estate is certified HVE Level 3.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 12-14°C. Roast chicken, turbot with beurre blanc, pork loin with apple or a creamy mushroom pasta. Drink over five to ten years; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Prosper Maufoux","offers":[{"title":"Default Title","offer_id":55718659096959,"sku":"HNW-4240023A","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_Chardonnay_BourgogneHautesCotesdeBeaune_ProsperMaufoux.png?v=1755807388"},{"product_id":"2023-moulin-a-vent-les-greneriers-domaine-de-colonat","title":"Moulin-à-Vent Les Grenèriers, Domaine de Colonat 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe, generous Moulin-à-Vent brimming with blackberry fruit, darker and firmer than Beaujolais' reputation suggests. Mouth-filling, with plenty of gentle tannin behind the fruit and the structure to age. Gamay 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDomaine de Colonat has passed from father to son since 1828; Thomas Collonge, the seventh generation, has run the 12-hectare estate with his wife Julie since taking over from his parents from 2008, farming across seven Beaujolais appellations. He began converting to organics in 2017 — a third of the estate is now certified — and the whole domaine is HVE-certified. Les Grenèriers is a clay lieu-dit in Moulin-à-Vent planted with vines over 60 years old. The grapes are hand-picked and sorted, 80% destemmed, and macerated around 15 days at 25–30°C with light pump-overs; the wine is then raised 70% in concrete and 30% in oak casks.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with grilled and sauced red meats, roast chicken and soft, creamy cheeses such as Saint-Marcellin. Drinking well now and will develop for eight to ten years. Serve at 14–16°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine de Colonat","offers":[{"title":"Default Title","offer_id":55718660473215,"sku":"HNW-5031223A","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_Moulin-i-VentLesGreneriers_DomainedeColonat.png?v=1755807404"},{"product_id":"2023-roasted-slope-syrah-viognier-andrew-murray-vineyards","title":"Roasted Slope Syrah\/Viognier, Andrew Murray Vineyards 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDark and brooding: black cherry layered with roasted tomato, flowers, cocoa and toasty oak. Rich, velvety and voluptuous on the palate, with a deliciously long finish. Syrah 92%, Viognier 8%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAndrew Murray abandoned palaeontology at Berkeley after falling for Syrah and Viognier on a trip through the Rhône in the late 1980s, interned in Australia in 1992, took a viticulture degree at UC Davis and founded his winery in the Santa Ynez Valley. Roasted Slope — the literal translation of Côte-Rôtie — exists because of a nursery mistake in 1996 that inter-planted a Syrah vineyard with around 8% Viognier; rather than pull it out, he co-ferments the two just as they do in the northern Rhône. Santa Barbara County's transverse mountain ranges funnel cold Pacific wind across the sandy, gravelly ancient sea-bed soils, and the cordon-pruned vines are farmed to organic and biodynamic principles under SIP sustainability certification, all hand-harvested. The fruit was fermented part whole-cluster in small open vats with the Viognier added as whole bunches, punched down by hand no more than twice a day, then aged 18 months in barrel where malolactic happened naturally.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast lamb, peppered steak, duck and grilled aubergine. Drinking well now with five to ten years ahead; decant for an hour. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Andrew Murray Vineyards","offers":[{"title":"Default Title","offer_id":55718662930815,"sku":"HNW-55666231","price":48.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_Syrah_Viognier_RoastedSlope_SantaBarbara_rewMurrayVineyards.png?v=1755807324"},{"product_id":"2025-xinomavro-rose-alpha-estate","title":"Xinomavro Rosé, Alpha Estate 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePale and lively, with an aromatic, fresh nose of raspberry layered with rose petal, spice and mineral notes. Crisp on the palate but with a creamy, fruited texture and a long finish — 100% Xinomavro.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAlpha Estate in Amyndeo, north-west Greece, is the work of second-generation grower Makis Mavridis and Bordeaux-trained winemaker Angelos Iatridis: 220 hectares of single-block vineyards in the cool highlands of Western Macedonia, certified sustainable. Xinomavro is northern Greece's great native red, here from a single vineyard in the Hedgehog subregion of the Amyndeon Plateau at 690 metres, facing north towards Lake Petron and Voras Mountain on sandy, sandy-clay soils over limestone. The hand-picked grapes were destemmed, optically sorted and lightly crushed for a two-hour cold soak, with the rosé drawn off by the saignée method and fermented with selected yeasts, then kept three months on its fine lees with regular stirring for texture.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, salads and poultry and pork. Made for drinking young and fresh, under DIAM cork; enjoy over the next couple of years. Serve well chilled at 8–10°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Alpha Estate","offers":[{"title":"Default Title","offer_id":55718665716095,"sku":"HNW-5911725A","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-59117-xinomavro-rose-alpha-estate.jpg?v=1790230762"},{"product_id":"nv-brut-champagne-abele-1757","title":"Brut, Champagne Abelé 1757 NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eChardonnay-led at 40% with Pinot Noir and Meunier behind it, giving a house style that is fresh and finely drawn rather than broad.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eOne of Champagne's oldest houses, founded in 1757 and quietly run ever since. Long lees ageing in the traditional manner, at a price the better-known names cannot approach.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 8°C.\u003c\/p\u003e","brand":"Champagne Abelé 1757","offers":[{"title":"Default Title","offer_id":55718667518335,"sku":"HNW-61740NVA","price":46.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_ChampagneAbele1757Brut.png?v=1755807341"},{"product_id":"nv-brut-blanc-de-blancs-champagne-bernard-remy","title":"Brut Blanc de Blancs, Champagne Bernard Remy NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eLively and crisp with a persistent mousse, led by citrus, lemon zest and a hint of honeydew. All Chardonnay, refreshing and long.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe vineyards sit on the white calcareous soils that define Champagne — more porous than other soils, which lets the vine draw minerals and drainage in equal measure. Minimum three years on fine lees, dosage 10g\/l.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 8°C.\u003c\/p\u003e","brand":"Champagne Bernard Remy","offers":[{"title":"Default Title","offer_id":55718667583871,"sku":"HNW-61812NVA","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_ChampagneBernardRemy_BrutBlancdeBlancs.png?v=1755807375"},{"product_id":"nv-la-reserve-demi-sec-champagne-palmer-co","title":"La Réserve Demi-Sec, Champagne Palmer \u0026 Co NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eLuscious and fresh, with apricot, pear, mango and caramelised pineapple lifted by pink grapefruit. Chardonnay 50%, Pinot Noir 30%, Meunier 20%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDemi-Sec carries markedly more sugar than Brut and has been out of fashion for decades, which is precisely why good examples are rare. Cellar master Xavier Berdin blends varieties, growths and reserve wines to the Palmer house style.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with dessert, rich \u0026amp; creamy dishes and spicy dishes. Ready now, and will hold for a few years yet. Serve at 8°C.\u003c\/p\u003e","brand":"Champagne Palmer","offers":[{"title":"Default Title","offer_id":55718669451647,"sku":"HNW-61853NVA","price":47.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_ChampagnePalmer_LaReserveDemi-Sec.png?v=1755807334"},{"product_id":"nv-petite-porte-blanc-de-blancs-grand-cru-sanger","title":"Petite Porte Blanc de Blancs Grand Cru, Sanger NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCitrus and pastry on the nose, then white fruit, florals, brioche and minerality with real length. All Chardonnay from Grand Cru Avize.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAvize sits at the heart of the Côte des Blancs and is among Champagne's most prized Chardonnay villages. Made by Champagne Sanger, founded in 1952 by sixteen growers. 30% skips malolactic to preserve freshness, and the wine is vinified parcel by parcel.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, rich \u0026amp; creamy dishes and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 8°C.\u003c\/p\u003e","brand":"Porte Noire","offers":[{"title":"Default Title","offer_id":55718671286655,"sku":"HNW-61712NVA","price":49.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_PorteNoire_PetitePorteBlancdeBlancsGr_Cru.png?v=1755807329"},{"product_id":"2024-bastardo-old-vines-from-patagonia-matias-riccitelli","title":"Bastardo, Old Vines from Patagonia, Matías Riccitelli 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePale and light-bodied but with real structure: wild red berries and a mineral streak, lifted by spicy, floral notes. Refreshing and silky, with aromatic complexity and a long finish — 100% Bastardo.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eMatías Riccitelli, son of the renowned winemaker Jorge Riccitelli, set up his own winery in 2009 after vintages at some of Argentina's top estates and around the world; it was named in the Top 100 of the World's Best Vineyards in 2025. This wine comes from ungrafted, low-yielding vines planted in the early 1970s at Allen and Ingeniero Huergo in Rio Negro, Patagonia, roughly halfway between the Andes and the Atlantic, where intense sunlight and cold nights at 39° south stretch out the ripening season. Bastardo is Trousseau under another name, a dark-skinned variety from the Jura. The vines are farmed on organic principles and picked by hand; 30% whole bunches go into small French oak vats with indigenous yeasts at 26–28°C, and the wine spends eight months in French oak before bottling without fining or filtration.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry and pork, risotto and cheese. Drinking well now, with a decade or more ahead of it. Serve lightly chilled at 14–15°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Matías Riccitelli","offers":[{"title":"Default Title","offer_id":56045679575423,"sku":"HNW-5851424A","price":42.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/58514MatiasRiccitelliOldVinesFromPatagoniaBastardoWEBVR.png?v=1785487581"},{"product_id":"2017-margaux-brio-de-cantenac-brown-chateau-cantenac-brown","title":"Margaux, Brio de Cantenac Brown, Château Cantenac Brown 2017","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eTextured and opulent, with red fruit and dark chocolate, full and round, the tannins seamlessly integrated. Merlot 49%, Cabernet Sauvignon 40%, Cabernet Franc 11%, macerated three weeks.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe second wine of Château Cantenac Brown, a Third Growth whose Tudor-style château is the most eccentric building in the Médoc — built by John-Lewis Brown in the early 1800s as a nod to his Scottish origins. Farmed sustainably with plant-based fertilisers only.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, game and pasta. Built for the long term — decades, if kept well. Serve at 16–18°C.\u003c\/p\u003e","brand":"Château Cantenac Brown","offers":[{"title":"Default Title","offer_id":56045686718847,"sku":"HNW-4114817A","price":40.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2017_ChateauCantenacBrown_BriOdeCantenacBrown_Margaux_576c91bd-ea88-4890-a930-6045bad8d9a6.png?v=1757625740"},{"product_id":"2020-lalande-de-pomerol-chateau-pont-de-guitres","title":"Lalande-de-Pomerol, Château Pont de Guitres 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eA generous nose of red and black fruit with a hint of spice, then silky and balanced with concentrated fruit and a long finish. Merlot 80%, Cabernet Franc 20%, macerated up to thirty days.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eLalande-de-Pomerol sits across the stream from Pomerol on similar sandy, gravelly clay. The Rousselot family have farmed here for generations, Rémy taking over from his parents in 1986 and expanding steadily since.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, lamb, game and pasta. Built for the long term — decades, if kept well. Serve at 16–18°C.\u003c\/p\u003e","brand":"Château au Pont de Guitres","offers":[{"title":"Default Title","offer_id":56045687472511,"sku":"HNW-4220220A","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2020_ChateauPontdeGuitres_Lal_edePomerol_dd068da1-43de-4184-a576-5c567b4ca0ca.png?v=1757625751"},{"product_id":"2022-sancerre-rouge-domaine-serge-laloue","title":"Sancerre Rouge, Domaine Serge Laloue 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRaspberry, wild strawberry and red fruit leading to a supple, velvety palate with a touch of cherry-praline on the finish. Pure Pinot Noir — red Sancerre, which surprises most people.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eSerge Laloue established the domaine in Thauvenay, five kilometres south of Sancerre, in the 1960s. Christine and Franck have run it since the 1990s, now joined by Franck's son Clément. This comes from three hectares of thirty-five-year-old vines.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast chicken, pork, pasta and mushroom risotto. Ready now, and will hold for a few years yet. Serve at 14–16°C.\u003c\/p\u003e","brand":"Domaine Serge Laloue","offers":[{"title":"Default Title","offer_id":56045690945919,"sku":"HNW-50742221","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_SancerreRouge_DomaineSergeLaloue_08fe8724-4f07-44ef-bcba-a0909bc9c994.png?v=1757625785"},{"product_id":"nv-reserve-exclusive-rose-champagne-nicolas-feuillatte","title":"Réserve Exclusive Rosé, Champagne Nicolas Feuillatte NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRedcurrant, blueberry, cherry and raspberry over wild strawberry — harmonious and refreshing rather than serious. Meunier and Pinot Noir at 45% each.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eNicolas Feuillatte is a growers' union rather than a family house, which is how the price stays where it is. A minimum of three years on the lees, with reserve wines held in a dedicated tank room to keep the style consistent.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, salads and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 8–10°C.\u003c\/p\u003e","brand":"Champagne Nicolas Feuillatte","offers":[{"title":"Default Title","offer_id":56045692354943,"sku":"HNW-61722NVA","price":40.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_ChampagneNicolasFeuillatteReserveExclusiveRose_90caec59-5688-4b01-8c15-b5e4fee6b45a.png?v=1757625837"},{"product_id":"2023-mountcloud-grenache-rose-navitas-winery","title":"Mountcloud Grenache Rosé, Navitas Winery 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eWild strawberry, raspberry and white cherry with elegant brioche and mineral overtones. Fresh, pale salmon in colour.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe sixteen-hectare vineyard sits at 400 metres on the slopes of Mount Olympus, at Litochoro in Pieria. Navitas is Latin for energy and creation; winemaker Maria Dimitriadis works to a stated philosophy of mindful winemaking.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with salads, seafood and poultry \u0026amp; pork. Ready now, and will hold for a few years yet. Serve at 8–10°C.\u003c\/p\u003e","brand":"Navitas Winery","offers":[{"title":"Default Title","offer_id":56045696483711,"sku":"HNW-5910423A","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_GrenacheRose_Mountcloud_NavitasWinery_1dc6bb2d-18df-4742-8780-c2f48cf02f97.png?v=1757625901"},{"product_id":"2018-sangiovese-di-rubicone-tauleto-umberto-cesari","title":"Sangiovese di Rubicone, Tauleto, Umberto Cesari 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eMajestic and complex, revealing wild berry and black cherry aromas layered with rose petal, spice, and leather, leading to a full-bodied, velvety finish of impressive length. Complex bouquet of ripe black cherry, plum, dried rose petals, incense, and balsamic spice. Opulent and full-bodied with layers of red and black fruit, pipe tobacco, vanilla, and savoury graphite notes. The grapes were hand-harvested and air-dried for two weeks before fermentation. The wine underwent extended maceration in temperature-controlled fermenters and aged for 24 months in 225L Allier oak barriques and tonneaux, followed by six months in bottle before release. The result is a structured yet supple wine with rich texture and a long, spicy finish. Contains sulphites.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eEstablished in 1965 by Umberto and Giuliana Cesari, this family-owned estate in Emilia-Romagna has grown from 20 to 355 hectares of vineyards across eight distinct sites: La Casetta, Parolino, Ca Grande, Laurento, Liano, Claterna, Miravalle, and Tauleto. Each vineyard benefits from its own unique microclimate, ideal for cultivating Sangiovese of character and finesse. Certified sustainable under the SQNPI program, Umberto Cesari has been named IWSC Italian Winemaker of the Year four times in the last 15 years. Today, the estate is led by Umberto's son, Gianmaria Cesari, who continues the family's mission to elevate Sangiovese as a premium expression of Emilia-Romagna terroir.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, game and cheese. Drinking well now, with a decade or more ahead of it. Serve at 16–18°C.\u003c\/p\u003e","brand":"Umberto Cesari","offers":[{"title":"Default Title","offer_id":56045699826047,"sku":"HNW-5268018A","price":49.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2018_Sangiovese_Rubicone_Tauleto_UmbertoCesari_70c2989c-7dbe-4877-b62d-54f0ed72cada.png?v=1757625919"},{"product_id":"2023-agostino-petri-chianti-classico-riserva-castello-vicchiomaggio","title":"Agostino Petri Chianti Classico Riserva, Castello Vicchiomaggio 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePerfumed and elegant, with dark cherry and violet lifted by a touch of cedar. Opulent on the palate, the fine tannins wrapping layers of fruit into a smooth, velvety finish — 90% Sangiovese, 10% Cabernet Sauvignon.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCastello Vicchiomaggio traces its origins to the fifth century; the Matta family bought and restored the estate in 1964, and today 32 of its 150 hectares are under vine, farmed sustainably under VIVA certification. The Agostino Petri vineyard sits at 255 to 265 metres in the heart of Chianti Classico, densely planted and Guyot-pruned for low yields on soils with a high share of heavy, water-retaining clay that gives bold Sangiovese. Winemaker John Matta, four times IWSC Italian Winemaker of the Year, fermented the hand-picked fruit in stainless steel with at least 15 days on the skins, then aged it 18 months in second-use French barriques (previously used for La Prima) and large oak casks, followed by four to six months in bottle.\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; decant for an hour if opening young. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Castello Vicchiomaggio","offers":[{"title":"Default Title","offer_id":56045702185343,"sku":"HNW-52209231","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-52209-agostino-petri-chianti-classico-riserva-castello-vicchi.jpg?v=1790230764"},{"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":"nv-vya-sweet-vermouth-quady","title":"Vya Sweet Vermouth, Quady NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eComplex warm and spicy notes from over 17 herbs and spices, creating a beautiful balance of bitter and sweet. Hints of bark, roots, seeds, citrus rind, cinnamon, clove, nutmeg and wild ginger from the botanicals. Orange Muscat layers orange zest and white flowers; Chenin Blanc suggests quince and honeycomb; Colombard adds lime peel and green apple; Thompson gives a gentle golden-raisin lift; Tinta Roriz contributes red berries, tea leaf and cocoa. Orange Muscat drives the aromatic intensity, Chenin Blanc and Colombard sharpen the freshness, Thompson rounds the texture with soft sweetness, and Tinta Roriz adds savoury-spice grip and depth.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAndrew Quady's career change from fireworks to winemaking led to the creation of Essensia from Orange Muscat, an instant success. Quady is now a leading American winery specialising in dessert wines, with numerous awards worldwide. The first port-style wine was made in 1975 from Amador County Zinfandel; today the range uses traditional Portuguese varieties.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with cheese, or served over ice with a twist of orange. Ready to drink; keep chilled once opened.\u003c\/p\u003e","brand":"Quady","offers":[{"title":"Default Title","offer_id":56045714211199,"sku":"HNW-85521NV1","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_VyaSweetVermouth_Quady_37726089-5258-4097-abb3-12f19e0c5a83.png?v=1757626179"},{"product_id":"2021-brink-sauvignon-semillon-spoke","title":"Brink Sauvignon Sémillon, Spoke 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eLemongrass, white peach and lanolin with a hint of struck match. Citrus peel leads a palate of immediate richness and weight: full-bodied, textural and structured, but with real finesse. Sauvignon Blanc 75%, Semillon 25%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eFour generations of Glovers farmed dairy at Dillon's Point before Owen and Wendy Glover pioneered vines there in the 1980s; their son Ben, a winemaker since 1995 and a 2001 Len Evans scholar, now runs the estate, and Spoke is his collaboration with Liam Steevenson MW. The Brink is a single vineyard planted in 1992 on the Renwick terrace in the mid-Wairau, organic from the start and one of Marlborough's oldest organic sites, on silt, loam and clay; it was about to be ripped out and replanted with young Sauvignon when Ben bought it — saving it from the brink. The sorted fruit was whole-bunch pressed straight into French oak puncheons, 20% new, for wild-yeast fermentation and wild malolactic. Hot days and cool nights in 2021 kept the acidity while flavours built.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast chicken, smoked fish, asparagus and goat's cheese. Drinking well now and will develop for five years. Serve at 10–12°C. Certified organic; suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Spoke","offers":[{"title":"Default Title","offer_id":56270491255167,"sku":"HNW-5128421A","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/9e55936f-aad4-4cc4-829a-c80afb54449b.jpg?v=1790230858"},{"product_id":"2021-etna-bianco-luci-luci-al-cantara","title":"Etna Bianco, Luci Luci, Al-Cantàra 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFlowers, golden apple and a touch of tropical fruit over flinty, mineral overtones, with the umami, spicy edge typical of Carricante. Vibrant, concentrated and pure, refreshing and crisp with a spicy finish. Carricante 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAl-Cantàra takes its name from the river that runs through Randazzo on the north slope of Etna, and from the Arabic for \"bridge\"; owner Pucci Giuffrida names every wine after a Sicilian poem. The 15-hectare vineyard sits at 620 metres on volcanic soil rich in pumice, minerals and fossils, where warm days and cool nights give a long ripening season; the spur-pruned vines are farmed to organic and biodynamic principles and are in conversion to certified organic, with pheromone confusion and natural bacteria in place of synthetic pesticides. Winemaker Salvatore Rizzuto made the wine reductively to keep sulphur low: gently crushed, fermented 12–14 days at 14–18°C in steel, then seven months in steel with no oak and at least two months in bottle.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with grilled swordfish, pasta alle vongole, fried artichokes and fresh ricotta. Drinking well now and will develop for three to five years. Serve at 9–11°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Al-Cantàra","offers":[{"title":"Default Title","offer_id":56313328304511,"sku":"HNW-5295321A","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_Al-Cantara_LuciLuci_EtnaBianco.jpg?v=1765290543"},{"product_id":"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":"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":"2022-malbec-vineyard-selection-matias-riccitelli","title":"Malbec Vineyard Selection, Matías Riccitelli 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eWild blackberry, black cherry, liquorice and flowers, with dark chocolate underneath. Concentrated and powerful yet elegant, with an opulent texture and a long, rich finish. Malbec 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eMatías Riccitelli, son of the winemaker Jorge Riccitelli, set up his own winery in 2009 after vintages at top Argentine estates and around the world; his 50 hectares sit on three sites in Luján de Cuyo, and the estate made the Top 100 of the World's Best Vineyards in 2025. Vineyard Selection blends ungrafted old-vine Malbec, averaging 80 years old, from three traditional Mendoza terroirs: clay-loam over rock at Vistalba, the stony riverside soils of Perdriel, and lean, permeable clay-loam at La Consulta, all hand-picked into 20 kg cases. The sorted berries were fermented with wild yeasts in small concrete vats after a five-day cold soak, held at 26–28°C, given 15 days' post-fermentation maceration for structure, then aged 16 months in first-, second- and third-use French oak.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with steak, slow-roast lamb, venison and hard cheeses. Drinking well now and will develop for ten years; decant for an hour. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Matías Riccitelli","offers":[{"title":"Default Title","offer_id":57089513292159,"sku":"HNW-5853722A","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Malbec_VineyardSelection_MatiasRiccitelli.png?v=1755807369"},{"product_id":"2021-tres-parcelas-touriga-nacional-quinta-da-romaneira","title":"Três Parcelas Touriga Nacional, Quinta da Romaneira 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDeep, powerful colour, then wild berries and violets with subtle pepper, herbs and chocolate. Pronounced oak aromas ride on a sturdy, robust tannic backbone — a varietal wine poised for long ageing. Touriga Nacional 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eRomaneira dates from 1757 and is one of the Douro's largest estates: 412 hectares with three kilometres of river frontage and 86 hectares of terraced vines across many small valleys and exposures, all on laminated schist that drains freely and lets roots dig deep. Christian Seely led its purchase in 2004 and, with André Esteve as his partner since 2012, has rebuilt and replanted extensively; a new winery was built in 2005 and winemaker Carlos Agrellos has succeeded his uncle António. Everything is made from estate fruit alone. Três Parcelas takes Touriga Nacional from three south-facing plots — Apontador at 253–303 metres, Tomba Chapéus at 155–241 and Mina at 185–222 — fermented eight days in steel, through malolactic, then aged 12 months in 225-litre French oak, 20% new, 45% second-year and 35% third.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast lamb, beef stew, grilled sardines with peppers and hard cheeses. Drinking now with a long decant and built to develop for ten years or more. Serve at 16–18°C. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Quinta da Romaneira","offers":[{"title":"Default Title","offer_id":57745499685247,"sku":"HNW-5660421A","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/56604QuintadaRomaneiraDouroTresParcelasTourigaNacionalWEBVR_75bfd7f6-ac73-42e0-a225-ec56bc56c890.png?v=1785484158"},{"product_id":"nv-starboard-batch-88-quady","title":"Starboard Batch 88, Quady NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRich and spicy, port-like: luscious ripe blackberry, raisin and chocolate truffle, with fine acidity and soft tannins. Stylistically it sits between a ruby and a tawny. Tinta Roriz 75%, Tinta Cão 15%, Tinta Amarela 10%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAndrew Quady moved from making fireworks to making wine and had an instant hit with Essensia, his Orange Muscat; Quady is now the leading American winery devoted entirely to dessert and fortified wines. Their first port-style wine was made from Amador Zinfandel in 1975; Starboard is now made from Portuguese varieties grown on well-drained alluvial soils, cropped small for loose bunches, and fortified by the same method used in the Douro. Batch 88 — named for the first year it was made — is a blend of several vintages averaging around five years old, only from the best years, aged in 60-gallon barrels under winemaker Darin Peterson.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with Stilton and other blue cheeses, dark chocolate desserts, walnuts and Christmas pudding. Ready to drink; an opened bottle keeps for several weeks. Serve at 14–16°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Quady","offers":[{"title":"Default Title","offer_id":58063886909823,"sku":"HNW-55195NVA","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/55195QuadyStarboardBatch88WEBVR.png?v=1785484009"},{"product_id":"2023-syrah-viognier-el-enemigo","title":"Syrah \/ Viognier, El Enemigo 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eViolet and blackberry on the nose, with black pepper, clove and a smoky, balsamic edge behind the fruit. Medium-bodied and silky, the tannins polished and the finish peppery. Syrah 92%, Viognier 8%, co-fermented.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eEl Enemigo was founded in 2010 by Adrianna Catena and Alejandro Vigil, head winemaker at Bodega Catena Zapata, and took 17th place in the 2025 World's Best Vineyards awards. The Syrah grows at 1,470 metres in Gualtallary, Tupungato, on calcareous soils, and the Viognier at 1,400 metres nearby in deep calcareous and rocky ground; the vineyards are farmed to organic practice without certification, with high trellising, drip irrigation and hand picking. The two varieties were co-fermented on wild yeasts for 15 days at up to 28°C, left a further 20 days on skins, then matured for 16 months in foudre (50%), stainless steel (25%) and oak barrel (25%).\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with peppered steak, lamb chops, chorizo off the barbecue or a hard sheep's cheese. Drinking well now and over the next three to five years; half an hour in a decanter brings out the smoky side. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"El Enemigo","offers":[{"title":"Default Title","offer_id":58464540295551,"sku":"HNW-5865423A","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-58654-syrah-viognier-el-enemigo.jpg?v=1790454721"},{"product_id":"2025-gruner-veltliner-wachauer-federspiel-weingut-johann-donabaum","title":"Grüner Veltliner, Wachauer Federspiel, Weingut Johann Donabaum 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eConcentrated and precise, with green apple and lime up front, then white pepper, cardamom and a smoky, flinty mineral edge. A touch of natural CO2 keeps the palate lively, and the finish is balanced and refreshing — 100% Grüner Veltliner.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJohann Donabaum farms just two hectares of family-owned vineyards on the steep, schistous terraces of the Spitzer Valley in the Wachau, close to the Danube, and has been making wines there for 25 years. Warm days and cool nights concentrate the fruit while keeping acidity high; yields are held to a low 25 hl\/ha and the bunches are hand-selected. The wine ferments entirely in temperature-controlled stainless steel with minimal sulphur, in the classic Federspiel style with no more than four grams of residual sugar. Johann farms sustainably and holds Vinea Wachau sustainable certification.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eA natural partner for Wiener schnitzel, asparagus, river fish, sushi and fresh goat's cheese, and its white-pepper spice suits Vietnamese and Thai dishes too. Serve well chilled, around 8-10°C, no decanting needed. Under screwcap and best enjoyed young, within a year or three of the vintage. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Weingut Johann Donabaum","offers":[{"title":"Default Title","offer_id":58464546161023,"sku":"HNW-4881325A","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-4881325A.png?v=1789766836"},{"product_id":"2020-tinto-cao-liceiras-quinta-da-romaneira","title":"Tinto Cão, Liceiras, Quinta da Romaneira 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDeep ruby, with a bouquet of dark berries laced with subtle spice and a hint of oak. The palate balances fruit against fine tannins with a smooth, textured feel, and the finish is long and graceful — 100% Tinto Cão.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eQuinta da Romaneira dates from 1757 and is one of the largest estates in the Douro, with 412 hectares and three kilometres of river frontage, of which 86 hectares are planted on steep terraces; Christian Seely led the group that bought it in 2004 and built a new winery the following year. This single-parcel wine comes solely from the Liceiras vines, facing south to south-west at 149–194 metres on laminated schist, hand-picked because nothing else is possible on these slopes. Winemaker Carlos Agrellos fermented it in conical stainless steel tanks at 25–27°C with gentle pump-overs four times a day, then aged it for 11 months in seasoned 225-litre French oak. 2020 was a wet spring followed by 28 consecutive days above 35°C after veraison; the Tinto Cão was the last fruit in, picked on 25 September.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eRoast lamb, beef with a red-wine sauce, wild boar or game stews, and aged hard cheeses. Decant for an hour and serve at 16–18°C. Drinking well now and will develop for a further eight to ten years under its natural cork. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Quinta da Romaneira","offers":[{"title":"Default Title","offer_id":58464553992575,"sku":"HNW-5660320A","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5660320A.png?v=1789767079"},{"product_id":"2020-petit-verdot-mirante-quinta-da-romaneira","title":"Petit Verdot, Mirante, Quinta da Romaneira 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eVery deep, inky purple, with an intense nose of ink, wild berries and spice. The palate is tightly structured but polished, with real volume, well-integrated oak and a streak of freshness running through the dark fruit to a very long finish — 100% Petit Verdot.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eQuinta da Romaneira was established in 1757 and is one of the Douro's largest estates, with 412 hectares and three kilometres of river frontage; Christian Seely led its purchase in 2004, a new winery followed in 2005, and every wine is made only from estate fruit. Mirante is a single parcel of vines facing south to south-east at 252–296 metres, on laminated schist that drains freely and forces the roots deep, keeping yields low; the slopes are so steep that picking is by hand. Winemaker Carlos Agrellos fermented the fruit with selected yeasts in stainless steel for eight days, put it through malolactic, then aged it for 12 months in 225-litre French oak, 30% new. 2020 was a wet spring followed by a brutally hot July and August, with harvest starting on 10 August and finishing on 25 September after the rain returned.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eBuilt for rich food: roast beef, braised short rib, venison, a char-grilled steak, or a hard aged cheese. Decant for an hour or two and serve at 17–18°C. Drinking well now with air, it has the structure to keep improving for another five to eight years. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Quinta da Romaneira","offers":[{"title":"Default Title","offer_id":58464554156415,"sku":"HNW-5660220A","price":35.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5660220A.png?v=1789767093"},{"product_id":"2022-botmaskop-delaire-graff-estate","title":"Botmaskop, Delaire Graff Estate 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCassis and spice on the nose, then liquorice and blackberry across a polished, structured palate. The tannins are fine-grained but plentiful and sixteen months in French oak has drawn them out long, with the acidity steady underneath. Cabernet Sauvignon 54%, Cabernet Franc 27%, Petit Verdot 11%, Merlot 8%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDelaire Graff Estate sits high on the Helshoogte Pass in the historic Banghoek Valley of Stellenbosch, on a farm called Avontuur until the wine writer John Platter bought it in 1982 and renamed it Delaire, 'From the Sky', for the views; Laurence Graff OBE acquired it in 2003 and rebuilt it over six years, and Tim Atkin MW classed it a First Growth in 2022. Botmaskop draws on a selection of premium Stellenbosch vineyards, thirteen to twenty-two years old, trellised on a five-wire Perold system against the wind, on granite-derived Hutton leaf and Tukulu soils farmed sustainably under IPW certification and picked by hand in the cool early hours. The grapes were extensively sorted and destemmed, 30% crushed for body and structure, the remaining 70% fermented as whole berries at 24-26°C with gentle punch-downs; the Cabernet Sauvignon spent a further four weeks on its skins, and after basket pressing the wine matured sixteen months in 40% new French oak with partial malolactic conversion.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C and give it an hour in a decanter. It suits roast lamb, a dry-aged steak, slow-cooked oxtail or a hard aged cheese. Drink now or over the next three to five years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Delaire Graff Estate","offers":[{"title":"Default Title","offer_id":58464554353023,"sku":"HNW-5586722A","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-55867-botmaskop-delaire-graff-estate.jpg?v=1790454721"},{"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":"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":"2023-syrah-tous-les-jours-santa-ynez-valley-andrew-murray-vineyards","title":"Syrah, Tous les Jours, Santa Ynez Valley, Andrew Murray Vineyards 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eClassic cool-climate Syrah: rich black fruit layered with forest floor, white pepper and black olive. The palate is opulent and generous but stays in balance, with the savoury notes keeping the richness honest — 100% Syrah.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAndrew Murray abandoned palaeontology studies at UC Berkeley after falling for Syrah and Viognier on a trip through the Rhône in the late 1980s, trained in Australia and at UC Davis, and founded his Santa Ynez Valley winery in 1992; the estate is Sustainability In Practice (SIP) certified. The valley's transverse mountain ranges funnel Pacific breezes inland, giving a long, cool growing season from February to November on sandy, gravelly ancient sea-bed soils that naturally curb vigour, and the grapes are picked entirely by hand at night. Tous les Jours was fermented from a mix of whole clusters and destemmed fruit in small open-top vats with gentle manual punch-downs, then aged for 18 months in barrel, where malolactic conversion happened naturally.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003ePour it with grilled lamb, a peppered steak, slow-cooked pork shoulder, or anything with char from the barbecue; it also suits roast duck and mushroom dishes. Serve at 16–18°C, with a short decant if you can. Drinking well now, it will hold and gently develop for three to five years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Andrew Murray Vineyards","offers":[{"title":"Default Title","offer_id":58464555237759,"sku":"HNW-55664231","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-55664231.png?v=1789767266"}],"url":"https:\/\/www.edkawines.com\/collections\/wines-25-to-50.oembed?page=2","provider":"Edka Wines","version":"1.0","type":"link"}