{"title":"Wines £30 to £50","description":null,"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":"2019-zinfandel-bradford-mountain-estate-vineyard-peterson-winery","title":"Zinfandel, Bradford Mountain Estate Vineyard, Peterson Winery 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eMountain-grown Zinfandel at its most expressive: opulent dark berries and spicy black pepper over a rich, mineral core, with the oak sitting neatly in the background rather than on top. The finish is long and surprisingly elegant for a wine of this weight — 84% Zinfandel, 8% Carignan, 8% Petite Sirah.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eFred Peterson was vineyard manager at Ridge from 1985 to 1990 before founding his own winery in Dry Creek Valley, northern Sonoma, in 1987; his son Jamie has been winemaker since 2006, and the two work to a philosophy they call \"zero manipulation\". The fruit is estate-grown on Bradford Mountain, six and a half hectares Fred cleared and planted in the 1980s on top of a 385-metre peak overlooking the western edge of the valley. Red clay soils, sunny days and cool nights give small, thick-skinned, intensely flavoured berries with the peppery, dark-fruited character of mountain Zinfandel; the vines are head-trained, dry-farmed and picked by hand, and the only vineyard treatment is sulphur dusting. Fermentation is with cultured yeasts and punch-downs, and the wine spent 25 months in barrel, a fifth new French, a fifth new Hungarian and the rest neutral.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast poultry and pork, red meat off the grill and hard cheeses. Ready now, and will hold for a few years yet; give it half an hour in a decanter and serve at 18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Peterson Winery","offers":[{"title":"Default Title","offer_id":55718594314623,"sku":"HNW-55648191","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_PinotNoirTheBeauxFreresVineyard_BeauxFreres.png?v=1755807377"},{"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\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\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\n\u003cp\u003eOpulent yet lively, with a salty, mineral edge and a hint of liquorice running through it. The palate is rich and creamy, carrying through to a long, lingering finish — 100% Chardonnay.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eHervé Olivier built this estate from a handful of inherited vines by buying back historic Santenay vineyards, some untouched for a century, with a particular eye for plots historically known for white wine — a rarity in a predominantly red appellation. His grandson Antoine Olivier now runs the domaine with his daughter Jade, farming organically (uncertified) with some biodynamic practices. This cuvée comes from a single south-facing, very stony plot, Les Coteaux sous la Roche (\"under the rocks\"), picked early by hand to keep its acidity. It was pressed to barrel, fermented with natural yeasts and kept on its fine lees with bâtonnage, spending 12 months in 228-litre Burgundian barrels (25% new) before six months in tank and a light fining and filtration.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry and pork, rich and creamy dishes and seafood. Drinking well now and will hold for a few years yet; no need to decant. Serve at 10–12°C. 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\/2017_SantenayLesCoteauxsouslaRoche_AntoineOlivier.png?v=1755807367"},{"product_id":"2018-santenay-les-coteaux-sous-la-roche-antoine-olivier","title":"Santenay Les Coteaux sous la Roche, Antoine Olivier 2018","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eOpulent, with a lively salty, mineral character and a hint of liquorice, rich and creamy on the palate with a lingering finish.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe estate was founded in the late 1960s from a few vineyards left by Antoine Chevalier Moreau to his grandson Hervé Olivier, who then bought back historic white-wine plots across Santenay that had lain unused for close to a century.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, rich \u0026amp; creamy dishes and seafood. 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":"Antoine Olivier","offers":[{"title":"Default Title","offer_id":55718603489663,"sku":"HNW-4387518A","price":41.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2018_SantenayLesCoteauxsouslaRoche_AntoineOlivier.png?v=1755807374"},{"product_id":"2019-rioja-reserva-vina-ardanza-la-rioja-alta-sa","title":"Rioja Reserva, Viña Ardanza, La Rioja Alta S.A. 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eSpice, liquorice and pepper over ripe red fruit with a balsamic touch on a long, smooth finish. Exquisitely balanced and opulent. Tempranillo 80%, Garnacha 20%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Tempranillo comes from La Cuesta at Fuenmayor and Montecillo at Cenicero, both sites over thirty years old. Ardanza is the wine most often used to define what a Rioja Reserva should taste like — the 20% Garnacha is unusual at this level and gives it the flesh.\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":"La Rioja Alta S.A.","offers":[{"title":"Default Title","offer_id":55718610207103,"sku":"HNW-5171119A","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2019_RiojaReserva_VinaArdanza_LaRiojaAltaS.A.png?v=1755807380"},{"product_id":"2020-pago-de-carraovejas-ribera-del-duero","title":"Pago de Carraovejas, Ribera del Duero 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eIntense aromas of ripe blackberries, plums, and subtle hints of vanilla and spice from oak aging. Rich and full-bodied with flavours of dark fruit, chocolate, and a touch of minerality, balanced by smooth tannins.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003ePago de Carraovejas is a renowned winery located in the Ribera del Duero region of Spain, known for its commitment to quality and innovation. Established in 1987, it has gained acclaim for its meticulous vineyard management and state-of-the-art winemaking techniques, earning numerous awards and recognition in the wine industry.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, rich \u0026amp; creamy dishes 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":"Bodega Carraovejas","offers":[{"title":"Default Title","offer_id":55718622003583,"sku":"ENO-K196-2020","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2020_PagoCarraovejas_AlmaCarraovejas_ae3e2f67-fd6e-41fc-a615-3d194e1789b1.png?v=1755807359"},{"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\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\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\/2020_Priorat_7_FincaMasBlanc_BodegasPinord.png?v=1755807373"},{"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\/2021_ChiantiClassicoGranSelezione_LaPrima_CastelloVicchiomaggio.png?v=1755807342"},{"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\/2021_Hautes-CotesdeNuits_DomaineLesAstrelles.png?v=1755807358"},{"product_id":"2021-pinot-noir-lismore-estate-vineyards","title":"Pinot Noir, Lismore Estate Vineyards 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCrushed rose petal, wild jasmine and fresh French herbs over layered red fruit and cranberry, with beautiful purity.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003e70% of the fruit comes from Stanford in Walker Bay and 30% from Elgin, both on the cool Cape South Coast, all Burgundian clones. Samantha O'Keefe arrived from California and built Lismore from nothing.\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\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Lismore Estate Vineyards","offers":[{"title":"Default Title","offer_id":55718637240703,"sku":"HNW-5596621A","price":41.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_PinotNoir_LismoreEstateVineyards.png?v=1755807364"},{"product_id":"2021-syrah-santa-maria-valley-language-of-yes","title":"Syrah, Santa Maria Valley, Language of Yes 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCracked black pepper, black olive, violets and liquorice over dark, fresh fruit, with a lift of white flowers from the Viognier. Smooth and textured but lively, with the bright acidity of a cool site and a long, savoury finish. Syrah, co-fermented with a small share of Viognier.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eRandall Grahm spent decades arguing that California's Central Coast belongs to Rhône grapes, and The Language of Yes is his latest project: Old World method, sunny Californian fruit. The grapes come from a single vineyard, Rancho Réal in the Santa Maria Valley, one of the coolest places in California where vines ripen at all — planted in 2010 on sandy loam at 200–290 metres, certified sustainable, with a hang-time long enough to build rotundone, the compound behind Syrah's pepper. After picking, bunches are dried briefly on racks in the vine's own shade to concentrate the fruit and mature the stems, then the Syrah and Viognier are co-fermented in steel with half the fruit as whole clusters. The wine is raised with as little oxygen as possible — lees contact, minimal racking, larger vessels — for 12 months in used barriques and bottled unfined and unfiltered.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with grilled lamb, peppered steak, charcuterie and olive-rich Provençal dishes. Ready now and will develop over five to eight years; a short decant helps. Serve at 16–17°C.\u003c\/p\u003e","brand":"The Language of Yes","offers":[{"title":"Default Title","offer_id":55718641402239,"sku":"HNW-5523621A","price":37.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_Syrah_SantaMariaValley_LanguageofYes.png?v=1755807351"},{"product_id":"2022-chateauneuf-du-pape-saint-cosme","title":"Châteauneuf-du-Pape, Saint Cosme 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRich and classic — marzipan, raisin, cinnamon and cherry with savoury winter fragrances, over refined tannins and beautiful length. Grenache 50%, Mourvèdre 30%, Syrah 15%, Cinsault 5%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eChâteau de Saint Cosme sits in Gigondas and has been in the Barruol family for over 500 years. Louis Barruol, the fourteenth generation, took over in 1992 and makes his Châteauneuf in the most traditional way — old vines, small yields.\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":"Saint Cosme","offers":[{"title":"Default Title","offer_id":55718647660927,"sku":"HNW-5966822A","price":49.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Chateauneuf-du-Pape_SaintCosme.png?v=1755807347"},{"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\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\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-chardonnay-roman-road-simpsons-wine-estate","title":"Chardonnay, Roman Road, Simpsons Wine Estate 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eTropical and citrus fruit in layers, with a whisper of butterscotch and struck flint. Ripe and intense on the palate, kept honest by chalky minerality, fresh citrus and a touch of cedar from the barrel. Chardonnay 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCharles and Ruth Simpson made wine in the south of France from 2002 before bringing what they'd learned back to Kent in 2012, planting 30 hectares on the chalk of the North Downs and picking their first harvest in 2016. Roman Road is a single vineyard in the Elham Valley, on lime-rich chalk from the same ridge that runs under Burgundy, less than eight miles from the sea; the Burgundian clone 548 Chardonnay is Guyot-trained on south-facing slopes at 4,200 vines per hectare, with grass between the rows and everything pruned and picked by hand. Winemaker Leigh Sparrow fermented part of the 2022 in two 600-litre French oak barrels with selected and wild yeasts and the rest in steel, with full malolactic for creaminess; a quarter aged in new French oak, a quarter in older barrels with tailored bâtonnage, and half on lees in tank. 2022 started cool, dodging frost, then ran warm, sunny and dry — the chalk held enough water to deliver a full crop with excellent ripeness. The estate is a member of Sustainable Wines of Great Britain.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast chicken, crab, smoked haddock and creamy pasta. Drinking well now and will develop over three to five years. Serve at 10–12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Simpsons Wine Estate","offers":[{"title":"Default Title","offer_id":55718648807807,"sku":"HNW-3747422A","price":30.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_Chardonnay_RomanRoad_SimpsonsWineEstate.png?v=1755807400"},{"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\/2022_Sancerre_Cotedel_Epee_RenaissanceFleurietFreres.png?v=1755807391"},{"product_id":"2023-chardonnay-bourgogne-hautes-cotes-de-beaune-prosper-maufoux","title":"Bourgogne Hautes-Côtes de Beaune Chardonnay, Prosper Maufoux 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCitrus, white flowers and toasted spice on the nose, with real energy behind them. Rich and textured from barrel fermentation, but the finish is mineral and saline and goes on a long time. Chardonnay 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eProsper Maufoux was a notary who left the law in 1860 to found the house that bears his name; since 2010 it has belonged to the Piffaut family, Burgundian growers for over two centuries, who moved it to the Château de Saint-Aubin with its 9 hectares of vines in the Côte de Beaune. This Hautes-Côtes comes from the Petits Charmeaux and Chataigniers parcels at 380 metres, 12-year-old Guyot-trained vines facing north-west on clay-limestone for freshness, farmed to HVE Level 3 and picked by hand. Winemaker Mathieu Joblot pressed whole bunches straight after harvest, settled the juice 24 hours at 12°C, then ran both fermentations in barrel and left the wine 10 months in lightly toasted French oak, 20% new, without racking.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast chicken, scallops, goat's cheese and mushroom risotto. Drinking well now and will develop for three to five years. Serve at 10–12°C. 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-pinot-noir-rockburn","title":"Pinot Noir, Rockburn 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003ePlum and black cherry with rich mocha and a hint of oak, the tannins supple and silky through a long finish. Cool-macerated up to four days, then a week's fermentation with daily plunging.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eRockburn takes its name from the rugged, rock-strewn landscape of Central Otago. Sitting on the 45th parallel, it shares a latitude and a climate with Burgundy. Richard Bunton started it as a hobby in 1991, when almost nobody was planting there.\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 16–18°C.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Rockburn","offers":[{"title":"Default Title","offer_id":55718661685631,"sku":"HNW-5467623A","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_PinotNoir_Rockburn.png?v=1755807378"},{"product_id":"2024-posip-stina-jako-vino","title":"Pošip Stina, Jako Vino 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDalmatia's great indigenous white at its best: intense citrus, passionfruit and peach lifted by a refreshing minerality. Exotic and elegant, with a textured palate and a finish that goes on and on — 100% Pošip.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Croatian island of Brač is famous for its white stone, stina in the local dialect, which gave this project its name when Jako Andabak bought and rebuilt a waterfront cellar in Bol in 2009. Vines have been grown here for centuries, the Stipančić vineyard dates to the fifteenth century, but most needed replanting or restoring, and winemaker Rikard Petric now works old, dry-farmed vines on rocky limestone, pruned hard to keep yields low and picked by hand. Sea breezes, windy sunny days and cool nights give a long ripening that keeps the acidity. The grapes are chilled and protected from oxygen; two-thirds are pressed straight away and a third macerates on skins for six hours, then 80% ferments in stainless steel and 20% in wooden vats for a touch of complexity before six months in tank.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with grilled fish, shellfish, salads and lighter poultry and pork dishes. Ready now, and will hold for a few years yet. Serve at 10–12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Jako Vino","offers":[{"title":"Default Title","offer_id":55718661718399,"sku":"HNW-5971124A","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_Posip_Stina_JakoVino.png?v=1755807387"},{"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":"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\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\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\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\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\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\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-blanc-de-blancs-coates-seely","title":"Blanc de Blancs, Coates \u0026 Seely NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eSeamless and pure, opening with green apple over creamy, smoky notes into a harmonious and wonderfully persistent palate. All Chardonnay.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eNicholas Coates and Christian Seely — one from finance, one from winemaking — set out in 2008 to make English sparkling wine of real quality. The Hampshire vineyards sit between the chalk stream of the River Test and the high chalk ridge to the north.\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\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Coates \u0026 Seely","offers":[{"title":"Default Title","offer_id":55718670303615,"sku":"HNW-61272NVA","price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_Coates_Seely_BlancdeBlancs.png?v=1755807352"},{"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\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\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":"nv-wiston-brut-wiston-estate","title":"Wiston Brut, Wiston Estate NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eGreen apple, freshly cut lemon and sourdough with grilled walnut and apricot, the mousse fine and textured. Chardonnay 34%, Pinot Meunier 33%, Pinot Noir 33%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Goring family have owned Wiston since 1743; Harry and Pip preside today, with son Richard and his wife Kirsty running it day to day. The chalk soils are the same formation that runs under Champagne.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with seafood, poultry \u0026amp; pork and cheese. Ready now, and will hold for a few years yet. Serve at 8°C.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Wiston Estate","offers":[{"title":"Default Title","offer_id":55718672892287,"sku":"HNW-61626NVA","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_WistonEstate_Brut.png?v=1755807382"},{"product_id":"2019-pasionado-malbec-andeluna","title":"Pasionado Malbec, Andeluna 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe red fruit and violet with vanilla, tobacco and a touch of chocolate — structured, full-bodied and aromatic. Hand-picked at dawn in April at full phenolic maturity.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAndeluna farm seventy hectares at 1,300 metres in the rocky Gualtallary terroir of Tupungato, founded in 2003. The altitude is the whole point: the diurnal swing is what keeps a wine this concentrated from feeling heavy.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat and game. Drinking well now, with a decade or more ahead of it. Serve at 16–18°C to highlight its depth and structure.\u003c\/p\u003e","brand":"Andeluna","offers":[{"title":"Default Title","offer_id":56045678035327,"sku":"HNW-5856119A","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2019_Malbec_Pasionado_Andeluna_9aa89437-5e63-4a41-b017-07c1c43f74a8.png?v=1757625619"},{"product_id":"2024-matias-riccitelli-old-vines-from-patagonia-bastardo-matias-riccitelli-wines","title":"'Old Vines from Patagonia' Bastardo, 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":"2024-estate-series-chardonnay-paringa-estate","title":"Estate Series Chardonnay, Paringa Estate 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCitrus and white nectarine with nutty, toasty depth, real weight on the palate lifted by natural freshness into a long finish. Whole-bunch pressed and fermented unclarified in French oak puncheons and barriques.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eLindsay McCall bought a derelict orchard on the Mornington Peninsula in 1984 and planted it. Some of the vines feeding this wine are over thirty years old and deliberately low-yielding.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, rich \u0026amp; creamy dishes and seafood. Ready now, and will hold for a few years yet. Serve at 8–10°C.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\u003c\/p\u003e","brand":"Paringa Estate","offers":[{"title":"Default Title","offer_id":56045681181055,"sku":"HNW-54860241","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2024_Chardonnay_EstateSeries_ParingaEstate_30e897f0-d6f3-4e3e-b6e8-a3d59413139c.png?v=1757625649"},{"product_id":"2017-brio-de-cantenac-brown-margaux","title":"Brio de Cantenac Brown, Margaux 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\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\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":"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 poultry, pasta, risotto and dessert. Ready now, and will hold for a few years yet. Serve at 14–16°C.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\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\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\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":"2021-gaia-estate-nemea-gaia-wines","title":"Gaia Estate Nemea, Gaia Wines 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eSweet fruit over a rich, velvety texture with real depth — concentrated red and black fruit, vanilla, black pepper and violet.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAgiorgitiko is native to the Peloponnese, and this comes from a seven-hectare single estate vineyard at Koutsi in Nemea. Gaia was founded in 1994 by Leon Karatsalos and Yiannis Paraskevopoulos, among the pioneers of the modern Greek wine revival.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat and lamb. Ready now, and will hold for a few years yet.\u003c\/p\u003e","brand":"Gaia Wines","offers":[{"title":"Default Title","offer_id":56045696254335,"sku":"HNW-5912621A","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_GaiaEstate_GaiaWines_cfd8ad07-9451-4dda-b58a-d07bd936ccca.png?v=1757625900"},{"product_id":"2018-umberto-cesari-tauleto-sangiovese-di-rubicone-emilia-romagna","title":"'Tauleto' Sangiovese di Rubicone, 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. Information provided to the best of our knowledge at time of publication and subject to change by vintage.\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":"2022-neudorf-home-block-moutere-pinot-noir","title":"'Home Block' Moutere Pinot Noir, Neudorf 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eVanilla, violets and pink peppercorn woven with pomegranate and blueberry over soft acidity — gentle and graceful rather than powerful. Wild-yeast fermented in open tops with twice-daily hand plunging.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eTim and Judy Finn bought this 5.43-hectare block in 1978 from descendants of the German settlers who arrived in 1842, and planted the original Pinot Noir that same year. Tim was a founding member of Sustainable Winegrowing New Zealand; their daughter Rosie runs it now.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry \u0026amp; pork, risotto and cheese. Ready now, and will hold for a few years yet. Serve at Serve lightly chilled at 14–16°C for optimal expression and finesse.\u003c\/p\u003e","brand":"Neudorf","offers":[{"title":"Default Title","offer_id":56045710311807,"sku":"HNW-5120622A","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2022_PinotNoir_HomeBlock_Neudorf_4a691817-d7fe-4265-a099-03e10086dfd4.png?v=1757626033"},{"product_id":"2019-conebush-syrah-lomond-wines","title":"'Conebush' Syrah, Lomond Wines 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRich and juicy with plum, oak spice and white pepper, the tannins finely integrated into a balanced, elegant whole. Punched down by hand, fermentation peaking at 27°C.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eLomond sits near Cape Agulhas, where the Indian and Atlantic Oceans meet — eight kilometres from Gansbaai and surrounded by fynbos. This single-vineyard wine is named after Conebush, a vulnerable species endemic to the region.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, game and pasta. 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":"Lomond Wines","offers":[{"title":"Default Title","offer_id":56045711458687,"sku":"HNW-5610319A","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2019_Syrah_Conebush_LomondWines_684e7578-22c7-4eea-b28b-835463821069.png?v=1757626052"},{"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 cheese and dessert. Drinking well now, with a decade or more ahead of it. Serve at 17–18°C.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\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\n\u003cp\u003e\u003csmall\u003e\u003c\/small\u003e\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":"2022-numina-gran-corte-salentein","title":"'Numina Gran Corte', Salentein 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eIntensely aromatic: black pepper, tomato leaf and tobacco leaf wrapped around dark berry fruit. Juicy and fresh on the palate with well-integrated tannins and a long, elegant finish. Malbec 52%, Cabernet Sauvignon 20%, Cabernet Franc 12%, Merlot 9%, Petit Verdot 7%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDutch entrepreneur Mijndert Pon bought the Salentein estate in the Uco Valley in 1996 and planted high-altitude vineyards in what looked like rocky desert, building the cross-shaped gravity-fed winery a year later; the vines sit between 1,050 and 1,600 metres under the Andes. Numina Gran Corte draws Malbec mainly from Finca La Pampa in the San Pablo GI (1,175–1,300 m) with the Cabernets, Merlot and Petit Verdot from Finca El Oasis at Los Árboles (1,050–1,175 m), both planted from 1996 on alluvial loamy sand with loess and lime-crusted stones, drip-irrigated with native flora kept between the rows. Winemakers José Galante and Jorge Cabeza hand-picked and fermented each variety separately — steel, 7,000-litre foudres and some barrel micro-vinification — after a cold soak, then ran malolactic in barrel, blended after six months and returned the wine to oak for ten more. The warm, dry 2021–22 season gave ripe fruit with good acidity. Salentein was named Winery of the Year in Tim Atkin MW's 2026 Argentina report.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast beef, lamb, slow-cooked stews and hard cheeses. Drinking well now and will develop for eight to ten years; decant for an hour. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Salentein","offers":[{"title":"Default Title","offer_id":56220578742655,"sku":"HNW-5873422A","price":31.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/Numina.png?v=1760535057"},{"product_id":"2021-vina-vik-milla-cala-vina-vik","title":"Milla Cala, Viña VIK 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRed fruit from the Cabernet Sauvignon and Merlot meets black fruit and spice from the Carménère, with a mineral edge from Cabernet Franc and a violet lift from the Syrah. Polished, vibrant and long. Cabernet Sauvignon 72%, Carménère 16%, Syrah 7%, Merlot 5%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAlex and Carrie Vik bought 4,400 hectares at Millahue — \"place of gold\" — in the Cachapoal Valley in 2004 after two years of research, and planted 327 hectares across twelve small valleys on the strength of more than 6,000 soil analyses. Milla Cala is the estate's signature blend of every variety it grows, from the Colchaguilla, La Feria and Boquerón plots planted at 10,000 vines per hectare and cropped at six bunches a vine, half massale selection and half chosen clones, sustainably farmed and hand-picked. Winemaker Cristian Vallejo fermented it with wild yeasts in 18,000-litre steel tanks in the gravity-fed cellar, then aged it 20 months in French barriques — new, used and VIK's own \"barroir\" barrels. A cool spring and an average, windy summer in 2021 ripened the tannins without losing fruit, giving the wines acidity and vibrancy.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with steak, roast lamb, slow-cooked beef and hard cheeses. Drinking well now and will develop for ten years or more; decant for an hour. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Viña VIK","offers":[{"title":"Default Title","offer_id":56252277653887,"sku":"HNW-5835221A","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/millacala.webp?v=1760966413"},{"product_id":"2017-vina-echeverria-founders-selection-cabernet-sauvignon-vina-echeverria","title":"Founder's Selection Cabernet Sauvignon, Viña Echeverría 2017","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eDark plum and blackcurrant layered with eucalyptus and menthol. Opulent and concentrated, with black pepper and bitter chocolate on the palate, round supple tannins and a long, elegant finish. Cabernet Sauvignon 85%, Syrah 10%, Petit Verdot 5%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eViña Echeverría has been a family estate since 1930, with farming roots in Chile going back to the 1700s, and is certified Sustainable by Wines of Chile. Founder's Selection is a tribute to Roberto Echeverría Snr, the original winemaker, and is now made by Roberto Echeverría Jr. The fruit comes from Maipo Alto, 400–800 metres up in the Andean foothills, where warm afternoons and cold night air sliding down the slopes give the big day-night swing that makes bold but elegant Cabernet, on medium-fertility red and black clay. The grapes were hand-picked into 18 kg boxes, fermented ten days in 12,000-litre steel vats at 25–28°C with a further 10–15 days on skins, then aged 18 months in new French barriques, blended, and returned to barrel for six more. 2017 was a warm, early harvest that gave soft tannins, deep colour and strong aromatics.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast beef, lamb with rosemary, barbecue and mature cheddar. With eight years in bottle it is drinking now, and will hold for five more. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Viña Echeverría","offers":[{"title":"Default Title","offer_id":56258508620159,"sku":"HNW-5825417A","price":31.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/cabernetsauvignon.webp?v=1761048163"},{"product_id":"2023-salentein-numina-malbec-bodegas-salentein","title":"'Numina' Malbec, Bodegas Salentein 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRich dark fruit with white pepper spice and floral notes of rose and violet. Juicy and vibrant, with a lively, mineral finish. Malbec 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDutch entrepreneur Mijndert Pon bought the Salentein estate in the Uco Valley in 1996 and planted high-altitude vineyards in what looked like rocky desert, building the cross-shaped gravity-fed winery a year later; the vines sit between 1,050 and 1,600 metres under the Andes. Numina Malbec is estate fruit from Tunuyán: 65% from Finca La Pampa in the San Pablo GI at 1,250 metres, planted 2013, and 35% from Finca El Oasis at 1,100–1,150 metres, planted 2003–2008, both on sandy loam with calcium-carbonate stones at 5,000 vines per hectare. Winemakers José Galante and Jorge Cabeza hand-picked, destemmed and cold-soaked the fruit, fermented it in a mix of steel, 7,000-litre foudres and concrete with 30% wild yeast, then ran malolactic in barrel and gave the blend 14 months in French oak in total. The hot, dry 2023 season with an early frost cut yields and brought a short, early harvest. Salentein was named Winery of the Year in Tim Atkin MW's 2026 Argentina report.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with steak, lamb, barbecue and hard cheeses. Drinking well now and will develop for five to eight years. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Salentein","offers":[{"title":"Default Title","offer_id":56264218509695,"sku":"HNW-5873323A","price":31.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/Salentein.webp?v=1763990812"},{"product_id":"2023-neudorf-rosies-block-chardonnay-neudorf","title":"'Rosie's Block' Chardonnay, Neudorf 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eGuava, gun flint and lime blossom, framed by restrained oak. Voluptuous weight with brilliant focus; long, intricate and rather serious, but alluring with it. Chardonnay 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eTim and Judy Finn founded Neudorf in 1978 as pioneers of Nelson wine, and the estate is now run by their daughter Rosie with winemaker Todd Stevens and viticulturist Stef Brockley, on solar power, in lightweight glass. Rosie's Block, bought in 1999 and named for her, is a north-facing slope overlooking the home vineyard, bordered by a covenanted stand of native bush and new wetland plantings; clay and gravel, dry-farmed or barely irrigated, certified organic, hand-picked. The juice was pressed gently, settled 24–48 hours and fermented with wild yeast and high solids in French barriques, 15% new, ten months on full lees with monthly stirring through natural malolactic, then two months on fine lees in tank. 2023 was a generous, trouble-free season giving wines of volume and precision.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast chicken, pork belly, scallops and creamy risotto. Drinking well now and will develop for five to eight years. Serve at 10–12°C. Certified organic; suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Neudorf","offers":[{"title":"Default Title","offer_id":56271388115327,"sku":"HNW-5120323A","price":37.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_Neudorf_RosieofBlockChardonnay_Neudorf.webp?v=1765296222"},{"product_id":"2023-brookdale-sixteen-field-blend-brookdale-estate","title":"'Sixteen' Field Blend, Brookdale Estate 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eA kaleidoscope of lifted flowers, green apple, white pear and wet-stone minerality. Juicy stone fruit sculpted by zesty freshness, finishing long on quinine, grapefruit and a salty tang. A field blend of sixteen white grapes.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eBrookdale was an overgrown farm under the Klein Drakenstein mountains in Paarl until the Rudd family bought the 67-hectare estate in 2015 to make wines from grapes that are unusual in South Africa. Sixteen is exactly that: a single vineyard of bush vines interplanted with sixteen varieties — Chenin Blanc, Piquepoul, Verdejo, Clairette, Pinot Gris, Macabeo, Grenache, Semillon, Roussanne, Vermentino, Marsanne, Petit Manseng, Albariño, Palomino, Chardonnay and Grillo — on decomposed shale at the foot of the Du Toitskloof Pass, between 220 and 330 metres, wind-scoured and hand-worked, with natural predators in place of pesticides. Because the grapes ripen at different times the vineyard was picked in three passes, then whole-bunch pressed and fermented spontaneously in concrete eggs and clay amphorae, with full malolactic and a year on the lees before four months in bottle. Rain just before véraison and a cool ripening period built complexity in 2023.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with grilled fish, prawns, herby salads and goat's cheese. 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":"Brookdale Estate","offers":[{"title":"Default Title","offer_id":56277503082879,"sku":"HNW-5585523A","price":31.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_Brookdale_SixteenFieldBlend_BrookdaleEstate.png?v=1765287244"},{"product_id":"2023-cape-point-vineyards-isliedh-cape-point-vineyards","title":"Isliedh, Cape Point Vineyards 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eFlowers, ripe nectarine, pink grapefruit, fig and lemon curd leap from the glass. Rich, saline and beautifully textured, complex and harmonious, with a classic mineral finish that goes on and on. Sauvignon Blanc 70%, Semillon 20%, Sauvignon Gris 10%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eSybrand van der Spuy planted the first Sauvignon Blanc vines on the south-facing slopes of the Constantiaberg at Noordhoek in 1997, and the estate's founding prompted the declaration of the Cape Point Wine of Origin district in 1998 — it remains the only winery in it. The vineyards sit on the narrow Cape Peninsula less than a mile from the cold Atlantic, with False Bay breezes from the other side, so the grapes ripen slowly and the wind keeps disease down and vigour in check. Isliedh takes hand-selected Sauvignon Blanc and Semillon from two parcels on the sea-facing mountain slope, where severe winds and rocky decomposed granite give tiny, intensely flavoured bunches. Head winemaker Riandri Visser barrel-fermented the lot with wild yeasts and left it 16 months on its fine lees in old French oak. 2023 was a hard, wet year with very low yields, but the early-ripening Sauvignon was in before the worst of it. IPW-certified sustainable.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with grilled line fish, crayfish, roast chicken and asparagus with hollandaise. Drinking well now and will develop for eight to ten years. Serve at 10–12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Cape Point Vineyards","offers":[{"title":"Default Title","offer_id":56277893841279,"sku":"HNW-5607923A","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_CapePointVineyardsIsliedh_CapePointVineyards.webp?v=1765289427"},{"product_id":"2020-creation-reserve-chardonnay-creation-wines","title":"Reserve Chardonnay, Creation Wines 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eVibrant grapefruit and fragrant apple with a hint of honey and a sprinkle of cinnamon. Elegant, with mineral tension, mouth-watering acidity and a touch of oak spice. Chardonnay 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eSwiss-born Jean-Claude Martin and his South African wife Carolyn found their piece of the Hemel-en-Aarde Ridge above Walker Bay in 2002, where virus-free vines climb the foothills of Babylonstoren Mountain on ancient quartzite and clay, cooled by the Atlantic; Creation are WWF Conservation Champions and placed seventh in the 2025 World's Best Vineyards. The Reserve comes from a small pocket of one vineyard at 260 metres with a southern aspect for slow ripening, on a 590-million-year-old quartzite seam and clay loam from decomposed Bokkeveld shale, farmed with organic fertilisers, cover crops and mechanical weeding rather than herbicides, and picked by hand. Jean-Claude barrel-fermented it in 30% new and 70% second-fill French oak, then gave it ten months on fine lees through malolactic.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast chicken, grilled fish, creamy pasta and mild cheeses. Drinking well now with five years' bottle age and will hold for three to five more. Serve at 10–12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Creation Wines","offers":[{"title":"Default Title","offer_id":56278156312959,"sku":"HNW-5542320A","price":37.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2020_CreationReserveChardonnay_CreationWines.webp?v=1765291437"},{"product_id":"2024-mouhtaro-muses-estate","title":"Mouhtaro, Muses Estate 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eAn explosion of ripe red fruit and spice, with silky tannins underpinned by a backbone of fresh acidity. Thrilling, rare and unlike anything else — 100% Mouhtaro.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eNikolaos Zaharias built a small winery at Askri in central Greece in 1946; his son Athanasios modernised it from 1967 and the third generation — Nikos, Stelios and Panayiotis — created Muses Estate in 2005, with Nikos Zacharias as winemaker. Mouhtaro is a red grape grown only around Askri at the foot of Mount Helicon, and Athanasios brought it back from near-extinction to make the first vintage in 1998. The vines grow at 450–550 metres on sandy to clay loam, oriented north to south, cooled by air sliding down from Helicon and tempered by the Permisos river, farmed under integrated agriculture and picked by hand. The house method is a four-day cold soak, a 20-day wild-yeast fermentation and a further ten days' maceration, then 12 months in 225- and 300-litre French oak, 20% new.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with lamb kleftiko, grilled pork, aubergine dishes and hard cheeses. Sealed under DIAM: drinking well now and will develop for five years. No need to decant; serve at 15–17°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Muses Estate","offers":[{"title":"Default Title","offer_id":56292446273919,"sku":"HNW-5917424A","price":30.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5917424A.png?v=1789765215"},{"product_id":"2022-barba-yannis-reserve-vieilles-vignes-xinomavro-alpha-estate","title":"Barba Yannis Reserve Vieilles Vignes Xinomavro, Alpha Estate 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eRipe red berries, strawberry and dark cherry with liquorice, sun-dried tomato and delicate spice — a complex, textbook Xinomavro. Full-bodied and structured, with a rich depth of fruit, savoury concentration and a touch of oak, the velvety tannins carrying a long, aromatic finish. — 100% Xinomavro\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eAlpha Estate is the creation of second-generation grower Makis Mavridis and Bordeaux-trained winemaker Angelos Iatridis: 220 hectares of certified-sustainable single-block vineyards in the cool highlands of Amyndeon, north-west Greece. Barba Yannis is a 3.71-hectare block bought in 1994 from the Mr Yannis it is named after — ungrafted, pre-phylloxera bush vines planted in 1919 at 620–710 metres on sandy clay loam over limestone, cropping just 25 hl\/ha, with root-zone-drying irrigation to see them through the hot summers. The grapes are destemmed, lightly crushed and cold-soaked, fermented with a native yeast isolated from this very block, kept 18 months on fine lees with stirring, matured 24 months in medium-grain Allier oak and given at least a year in bottle, unfined and unfiltered.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with slow-roast lamb, beef stifado, grilled mushrooms and aged hard cheeses. Drinking now with a decant and built to develop for 15 years or more. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Alpha Estate","offers":[{"title":"Default Title","offer_id":56312428003711,"sku":"HNW-5911322A","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5911322A.png?v=1789765215"},{"product_id":"2021-al-cantara-luci-luci-etna-bianco-doc-sicily","title":"2021 Al-Cantàra 'Luci Luci' Etna Bianco DOC, Sicily","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"}],"url":"https:\/\/www.edkawines.com\/collections\/wines-30-to-50.oembed","provider":"Edka Wines","version":"1.0","type":"link"}