{"title":"Wines under £25","description":"\u003cp\u003eEveryday bottles under £25, chosen the same way as the rest of the list: tasted first and bought for what is in the glass. Crisp whites for midweek, juicy reds for the table and a few rosés and sparkling wines, from independent growers across France, Spain, Italy, the New World and beyond.\u003c\/p\u003e","products":[{"product_id":"2017-zero-manipulation-tollini-vineyard-peterson-winery","title":"Zero Manipulation, Tollini Vineyard, Peterson Winery 2017","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eWild red fruit with spice and a rustic minerality, then raspberry, strawberry, florals and pomegranate over a subtle structure. Carignan 73%, Grenache 22%, Syrah 5%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe Tollini Vineyard in Mendocino's Redwood Valley has been in the same family three generations, now with Alvin Tollini. Fred Peterson was vineyard manager at Ridge from 1985 to 1990 before setting up on his own; Zero Manipulation is his philosophy across the range.\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","brand":"Peterson Winery","offers":[{"title":"Default Title","offer_id":55718597099903,"sku":"HNW-55645171","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2017_ZeroManipulation_TolliniVineyard_PetersonWinery.png?v=1755807458"},{"product_id":"2025-cabernet-franc-rose-delaire-graff","title":"Cabernet Franc Rosé, Delaire Graff 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eA delicate shade of pink, with freshly crushed red berries, a touch of candyfloss and the subtle minty note that marks it out as Cabernet Franc. Crisp and refreshing but with real texture from the lees, and a seductive spicy kick on the finish — 100% Cabernet Franc.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eDelaire Graff sits at the top of the Helshoogte Pass in Stellenbosch's Banghoek Valley. Wine writer John Platter bought the farm in 1982 and named it Delaire, \"from the sky\", for the views; jeweller Laurence Graff acquired it in 2003 and spent six years rebuilding it into the estate it is today, with Morné Vrey as winemaker and Kallie Fernhout in the vineyards. The fruit for the rosé comes from selected Stellenbosch vineyards, mostly on the Simonsberg and Helderberg mountains, from vines averaging 14 years old on granite-derived Hutton soils cooled by Atlantic breezes; the vineyards are IPW-certified sustainable and the grapes are picked by hand in the cool of early morning. After a gentle pressing for colour, the juice ferments with selected yeasts and rests on fine lees with fortnightly stirring, and a small barrel-fermented portion is blended in for depth.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with grilled prawns, salmon, salade niçoise and lighter poultry dishes. Under screwcap and made for drinking young and fresh, within a couple of years of the vintage. Serve well chilled at 8–10°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Delaire Graff Estate","offers":[{"title":"Default Title","offer_id":55718646415743,"sku":"HNW-5586825A","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-55868-cabernet-franc-rose-delaire-graff.jpg?v=1790230716"},{"product_id":"2023-oltresogno-campo-alle-comete","title":"Oltresogno, Campo alle Comete 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eSilky and smooth, with wild-berried fruit, cherry and spice, the tannins fine and well integrated.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe oldest vines at Campo alle Comete are planted around the cellar itself, at the foot of the Castagneto Carducci hill in Bolgheri. The estate's entry into an appellation that made its name on Bordeaux varieties by the Tyrrhenian Sea.\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":"Campo alle Comete","offers":[{"title":"Default Title","offer_id":55718658834815,"sku":"HNW-5206423A","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_CabernetSauvignon_Toscana_CampoalleComete.png?v=1755807461"},{"product_id":"2024-dogajolo-toscana-bianco-carpineto","title":"Dogajolo Toscana Bianco, Carpineto 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eStraw yellow with a green glint, and pleasantly fruity, elegantly aromatic and harmonious on the nose. Medium-bodied, with agreeable acidity and a dry, softly velvety finish — 40% Chardonnay, 30% Grechetto, 30% Sauvignon Blanc.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eCarpineto was founded at Greve in Chianti in 1967 by the Sacchet and Zaccheo families and now farms 500 hectares across five carbon-neutral estates in Tuscany, with Caterina Sacchet on the winemaking team. Dogajolo Bianco comes from the coolest corner of the Vino Nobile estate at around 300 metres, on clay-rich soil where big day-to-night temperature swings keep the flavours crisp and the acidity bright. The grapes are destemmed and the chilled juice given a brief spell on the skins, then fermented cool, racked straight off, filtered and held at low temperature to keep the fruit at its freshest — no fining agents, no animal products. The estate holds VIVA sustainability certification.\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, so enjoy it over the next couple of years. Serve well chilled at 10–12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Carpineto","offers":[{"title":"Default Title","offer_id":55718659162495,"sku":"HNW-5224224A","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-52242-dogajolo-toscana-bianco-carpineto.jpg?v=1790230759"},{"product_id":"2023-refosco-dal-peduncolo-rosso-pucino-collavini","title":"Refosco dal Peduncolo Rosso Pucino, Collavini 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eBriary fruit and raspberry with a hint of liquorice — light-bodied, balanced, with delicate herbaceous notes into a fresh, elegant finish. Cold-macerated at 4°C for a week.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eRefosco is Friuli's own red and barely known outside it. Collavini was founded by Eugenio Collavini in 1896 and remains family-owned, working the hills along the Slovenian border.\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","brand":"Collavini","offers":[{"title":"Default Title","offer_id":55718661947775,"sku":"HNW-5265623A","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2023_RefoscodalPeduncoloRossoPucino_Collavini.png?v=1755807476"},{"product_id":"2023-muscadet-sevre-et-maine-sur-lie-chateau-de-chasseloir-chereau-carre","title":"Muscadet Sèvre et Maine sur Lie, Château de Chasseloir, Chéreau Carré 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eVibrant citrus with delicate floral notes, and the depth, texture and gentle spritz that come from months on the lees. Underneath it all is the salty minerality and touch of spice that mark out a proper Muscadet. — 100% Melon de Bourgogne\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eChéreau-Carré is one of the leading family estates of Muscadet, with 135 hectares across some of the region's best sites; the estate is farmed sustainably and holds HVE certification. Château de Chasseloir's vines are old — more than half planted over 50 years ago, one parcel over a century — on old volcanic soil that gives the wine its minerality and keeps yields low and the berries concentrated. Bernard and Louise Chéreau ferment with selected yeasts at 15–18°C in concrete vats set over three levels, so the wine moves by gravity rather than pump, then keep it on its fine lees for at least eight months, bottle straight off the lees to hold a light spritz, and age it 18 months in bottle before release.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with oysters, mussels and other seafood. Ready now and will hold for a few years yet. Serve at 9–10°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Chéreau Carré","offers":[{"title":"Default Title","offer_id":56045691502975,"sku":"HNW-5044923A","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-50449-chereau-carre-chateau-de-chasseloir-muscadet-sevre-et-m.jpg?v=1790230763"},{"product_id":"2023-soave-roccolo-grassi","title":"Soave, Roccolo Grassi 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eSoave of real finesse and aromatic complexity: fine floral notes, peach and apricot and a hint of spicy minerality. Harmoniously balanced, with richly textured, crystalline fruit, a touch of pineapple and a long, elegant finish — 100% Garganega.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eRoccolo Grassi was founded in 1996 by Bruno Sartori and his children Francesca and Marco, and winemaker Marco Sartori is one of the Veneto's brightest talents, working on the simple principle that sharply reduced yields give concentrated fruit. The 15-hectare estate sits in the Val di Mezzane at 200–300 metres on cool, free-draining calcareous alluvial soils, each vine pruned individually to limit its crop, with two hectares of woodland, olive groves and fruit trees forming a small ecosystem around the vineyard. After careful selection and gentle pressing, the must is fermented in temperature-controlled stainless steel, goes through full malolactic conversion and is aged 12 months, half in seasoned 22-hectolitre Slovenian oak casks and half in concrete.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry, seafood, pasta and risotto. Ready now, and will hold for a few years yet. Serve at 9–10°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Roccolo Grassi","offers":[{"title":"Default Title","offer_id":56045707854207,"sku":"HNW-5271323A","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-52713-roccolo-grassi-soave.jpg?v=1790230764"},{"product_id":"nv-porto-branco-quinta-do-vallado","title":"Porto Branco, Quinta do Vallado NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eIntense and concentrated, with delicate floral aromas and rich crystallised orange through a long, delicate finish with balanced sweetness. Moscatel Galego 80% with a white field blend, fermented free-run without skin contact.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eQuinta do Vallado was established in 1716 and is among the oldest estates in the Douro, on the banks of the Corgo near Peso da Régua. Sixty-five hectares planted between 80 and 400 metres on south and west-facing slopes.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with cheese and dessert. Drinking well now, with a decade or more ahead of it. Serve at 8–10°C (46–50°F), well-chilled.\u003c\/p\u003e","brand":"Quinta do Vallado","offers":[{"title":"Default Title","offer_id":56045711425919,"sku":"HNW-12250NVA","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/NV_PortoBranco_QuintadoVallado_d165df12-d97b-43f4-b88f-a192b555d360.png?v=1757626048"},{"product_id":"2021-pinotage-olifantsberg","title":"Pinotage, Olifantsberg 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eWild strawberry and ripe raspberry with hints of spice and earth, great purity of fruit and silky tannins. Whole berries naturally fermented in open-top fermenters, then ten months in oak.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eThe vineyard sits on the slopes of the Olifantsberg range at 250 to 450 metres, with wide day-night temperature swings and strong winds. Sustainable farming and a deliberately light hand in the cellar — this is the modern answer to Pinotage's reputation.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, lamb, game and cheese. Ready now, and will hold for a few years yet. Serve at 16–18°C.\u003c\/p\u003e","brand":"Olifantsberg","offers":[{"title":"Default Title","offer_id":56045712572799,"sku":"HNW-5597521A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/2021_Pinotage_Olifantsberg_396f70e4-5d0c-4611-ac1c-904a536aca7c.png?v=1757626076"},{"product_id":"2025-rose-denizli-kuzubag","title":"Rosé, Denizli, Kuzubağ 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eA subtle salmon-pink rosé blending two indigenous black grapes: Çal Karası brings strawberry and cherry, Kalecik Karası adds body, darker red fruit and a hint of spice. Intense red-berry flavours are freshened by citrus and bright acidity. — 65% Çal Karası, 35% Kalecik Karası\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eKuzubağ was founded in 2007 by father and daughter Salih and Aslı Kuzu, who planted vineyards in their home town of Çal, Denizli — known in ancient Greece as Mossyna — and waited 13 years for them to mature before building a winery set discreetly into the landscape; the first vintage was 2021. The 50 hectares sit on a plateau at 850–1,100 metres in the inner Aegean, on clay-loam and calcareous soils with day-night swings averaging 19°C, planted with 35-year-old vines pruned to very low yields and picked by hand before sunrise; 34 hectares are certified organic and the rest are in conversion. Winemaker Semril Zorlu works entirely by gravity: the grapes are direct-pressed and fermented at 15–18°C in stainless steel.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with poultry, seafood and mezze. Made to drink young — now and over the next year or two. Serve at 8–10°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Kuzubağ","offers":[{"title":"Default Title","offer_id":56045713588607,"sku":"HNW-59872251","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/hnw-59872-kuzubag-rose-denizli.jpg?v=1790230764"},{"product_id":"2021-terroir-hunter-sauvignon-blanc-undurraga","title":"Terroir Hunter Sauvignon Blanc, Undurraga 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eLime, mandarin and citrus with the herbal, mineral edge of fennel and gooseberry leaf, and a flinty streak underneath. Vibrant and juicy, with zesty acidity and a delicate mineral finish. Sauvignon Blanc 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eUndurraga was founded in 1885 and farms 1,350 hectares across Chile's best sites under Sustainable Wines of Chile certification; the Terroir Hunter range is head winemaker Rafael Urrejola's project to bottle each of those sites on its own, and in 2023 the IWC named him Red Winemaker of the Year, a first for Chile. This Sauvignon comes from small, low-yielding plots on west-facing, wind-exposed slopes in the Leyda Valley, 14 km from the Pacific, on thin loamy clay over a rare calcareous subsoil. After sorting and a cold soak the juice was cold-settled 48 hours and fermented 18 days at 13–15°C in steel, 10% in older French barrels, then aged five months on its lees. The cool, cloudy 2021 season delayed harvest and cropped just 1.4 kg a vine, making this vintage more herbal and mineral than usual.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with oysters, ceviche, grilled sea bass and goat's cheese salads. Drink over the next two to three years. Serve at 8–10°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Undurraga","offers":[{"title":"Default Title","offer_id":56257836777855,"sku":"HNW-5833021A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/208cea04-7e60-4f36-8f3a-1ed7ec6c8bf1.jpg?v=1790230857"},{"product_id":"2023-terroir-hunter-chardonnay-undurraga","title":"Terroir Hunter Chardonnay, Undurraga 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eChamomile, lemon, melon and pear with toasted hazelnut, a hint of ginger and butterscotch. Smooth and creamy, the gentle oak spice balanced by coastal freshness and a saline, mineral finish. Chardonnay 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eUndurraga was founded in 1885 and farms 1,350 hectares across Chile's best sites under Sustainable Wines of Chile certification; the Terroir Hunter range is head winemaker Rafael Urrejola's project to bottle each of those sites on its own. This Chardonnay is clone 548 from a single 2.39-hectare plot at Quebrada Seca on the north bank of the Limarí River, 13 miles from the Pacific in a semi-arid valley of misty mornings, windy afternoons and cool nights, on an ancient alluvial terrace of 50% gravel over calcareous subsoil. After sorting and gentle pressing with controlled pre-oxidation, the juice was cold-settled and fermented with natural yeasts at 15–17°C in egg-shaped concrete tanks and large Burgundian oak barrels, 16% new, then aged ten months on its lees with regular bâtonnage.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with roast chicken, scallops, creamy fish pie and mild curries. Drinking well now and will develop for five years. Serve at 10–12°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Undurraga","offers":[{"title":"Default Title","offer_id":56258005926271,"sku":"HNW-5833123A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/af88c476-53b6-40c7-8a75-c8803119fc38.jpg?v=1790230858"},{"product_id":"2025-riesling-watervale-jim-barry-wines","title":"Riesling, Watervale, Jim Barry 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLemon, grapefruit and lime on the nose with white flowers and a streak of wet slate. The palate is refreshing and intense, generous in flavour in the classic Watervale way, and finishes on bright, zesty acidity — 100% Riesling.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJim Barry was the first qualified winemaker in the Clare Valley, and the family estate he founded in 1959 is now run by the third generation, with Tom Barry making the wines. This Riesling comes from a section of the famed Florita vineyard at Watervale, where south- and east-facing slopes shelter the vines from hot northerly winds and cool nights keep the natural acidity crisp. The grapes were picked at night, pressed straight away without skin contact, and fermented cool at 14–16°C for two to three weeks so the wine speaks of its site rather than the winery.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eA natural match for fresh seafood, Thai and Vietnamese dishes, and anything with lime and herbs; it also handles goat's cheese well. Delicious now and for the next three to five years, served well chilled at 6–8°C; under screwcap, so no decanting needed. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Jim Barry Wines","offers":[{"title":"Default Title","offer_id":58464540328319,"sku":"HNW-5444425A","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5444425A.png?v=1789766684"},{"product_id":"2022-cinsault-soothsayer-garage-wine-company","title":"Cinsault, Soothsayer, Garage Wine Company 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDark plum, wet earth and cedar on the nose, then a bright, sappy palate of redcurrant, red cherry and orange zest with stony, mouth-watering acidity. Medium-bodied and generous, the juicy tannins pull the flavour out to a long finish — 100% Cinsault.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eGarage Wine Company was founded in 2001 by Toronto-born Derek Mossman Knapp, his wife Pilar Miranda and oenologist Alvaro Peña, with a mission to revive old, neglected parcels of dry-farmed vines in Chile's Coastal Range, working alongside small vigneron partners with regenerative farming methods. Soothsayer comes from ungrafted bush vines over 100 years old on the steep granitic slopes of Guarilihue in the Itata Valley, less than 12 miles from the Pacific and farmed entirely by hand, with pruning timed to the local moon cycles. The fruit was fermented naturally in open-top vats with native yeasts, punched down and pressed by hand; a fifth was vinified as whole bunches and trodden by foot for extra grip, and the wine then aged in third-use barrels and foudres across two winters.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe lightly chilled (14–16°C) with charcuterie, roast chicken, grilled pork, mushroom dishes or a tomato-rich pasta; its acidity also handles moderately spiced food well. Drinking beautifully now and will hold for five years or more; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Garage Wine Company","offers":[{"title":"Default Title","offer_id":58464543146367,"sku":"HNW-58220221","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-58220221.png?v=1789766761"},{"product_id":"2023-narassa-cotes-catalanes-domaine-lafage","title":"Narassa, Côtes Catalanes, Domaine Lafage 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA nose full of ripe blackberry, crushed herbs, earth and black pepper. Full-bodied and very rich, with soft, fine tannins from grapes picked almost overripe, yet the finish is fresh and surprisingly elegant — 80% Grenache Noir, 20% Syrah.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Lafage sits between Perpignan and the Spanish border, with a winemaking history going back to 1798 and run by Jean-Marc and Eliane Lafage since 2001. Narassa started as a happy accident in 2014, when a forgotten plot of Grenache near Maury was picked very late and turned into a dry red in an Appassimento style. The fruit comes from the Agly Valley, on black slate with vines averaging 60 years old; it is hand-picked late in small baskets, given a cold soak for colour and fruit, and 20% is aged in old sweet-wine barrels. The estate has shifted to regenerative farming and close water monitoring to cope with the Roussillon's hotter, drier seasons.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eA big, warming red for slow-cooked lamb, beef short ribs, rich stews, barbecue and hard cheeses. Drinking well now and will hold for five years or so; a short decant helps, and serve at 16–18°C rather than warm. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Lafage","offers":[{"title":"Default Title","offer_id":58464545767807,"sku":"HNW-5086723A","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5086723A.png?v=1789766788"},{"product_id":"2024-malbec-barrel-selection-bodegas-salentein","title":"Malbec Barrel Selection, Bodegas Salentein 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eAromatic and expressive, with redcurrant and blueberry fruit lifted by rose petal and violet perfume. The palate is fresh and vibrant, half of it having spent around 12 months in French and American oak, and it closes on a lingering, spicy note — 100% Malbec.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Salentein was founded in 1996 when Dutch entrepreneur Mijndert Pon planted high-altitude vineyards in the Uco Valley and built its landmark cross-shaped, gravity-fed winery; it was named Winery of the Year in Tim Atkin MW's 2026 Argentina Report. This Malbec draws 60% of its fruit from Finca El Oasis at 1,050–1,100 metres and 40% from Finca La Pampa in San Pablo at 1,250 metres, on loamy sand over loess and calcium-encrusted stones. After a cold soak, fermentation with indigenous and selected yeasts ran for seven to ten days with pump-overs; half the wine then went to oak barrels (70% French, 30% American) and half completed malolactic in stainless steel, maturing for around 12 months under winemaker Jose Galante. Both estates use drip irrigation and keep native flora growing between the rows.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C with grilled steak, lamb chops or a chorizo and bean stew; it also handles hard cheeses well. Drinking well now and over the next three to five years; no need to decant, though 20 minutes in the glass opens the florals. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Salentein","offers":[{"title":"Default Title","offer_id":58464545898879,"sku":"HNW-5873224A","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5873224A.png?v=1789766798"},{"product_id":"2022-cotes-du-roussillon-blanc-mas-les-cabes-domaine-gardies","title":"Côtes du Roussillon Blanc, Mas Les Cabes, Domaine Gardiés 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLemon, wild peach and a little ginger and blossom on the nose, with a saline, stony streak running through the palate. Aromatic but bone dry, with a fine mineral finish that comes from the schist — 40% Grenache Blanc, 40% Macabeu, 20% Vermentino.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Gardiés has been in the same family for eight generations, based in Tautavel at the foot of the Pyrenees, and is now run by Jean Gardiés and his son Victor. Mas Las Cabes is their 15-hectare estate on the black schist and limestone of Espira de l'Agly, in the garrigue-covered foothills of the Corbières, where the Tramontane wind and arid summers keep yields to around 30hl\/ha. The grapes were hand-picked, macerated on the skins for five hours, pressed straight away and fermented in temperature-controlled stainless steel, then rested six months on fine lees. The whole estate is certified organic.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eGrilled fish, prawns with garlic, goat's cheese or a plate of anchovies and olives. Drink now and over the next two to three years; serve well chilled at 8 to 10°C. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"Domaine Gardiés","offers":[{"title":"Default Title","offer_id":58464545964415,"sku":"HNW-5737022A","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5737022A.png?v=1789766799"},{"product_id":"2025-beaujolais-villages-perle-de-granit-domaine-de-colonat","title":"Beaujolais Villages, Perle de Granit, Domaine de Colonat 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eJuicy and generous Gamay, all vibrant red fruit with a touch of sweet spice. The palate is silky and nicely balanced, finishing soft and rounded — 100% Gamay.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine de Colonat has passed from father to son since 1828; seventh-generation Thomas Collonge has run the 12-hectare estate with his wife Julie since taking over from his parents, farming across seven Beaujolais appellations. Perle de Granit comes from Beaujolais-Villages vineyards at around 300 metres on granite soils, hand-picked and sustainably farmed under HVE certification, with a third of the estate now certified organic. The fruit was 90% destemmed, fermented in concrete at 30°C with minimal pumping over for a gentle extraction, macerated for 14 days after fermentation and then rested six months in concrete vats.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eClassic bistro red: charcuterie, roast chicken, sausages with lentils, goat's cheese, or a simple cheeseboard. Serve slightly cool at 14–16°C; no need to decant. Made for drinking young — enjoy over the next two to three years. Sealed under DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine de Colonat","offers":[{"title":"Default Title","offer_id":58464546062719,"sku":"HNW-5031325A","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5031325A.png?v=1789766812"},{"product_id":"2025-gruner-veltliner-langenlois-weingut-rabl","title":"Grüner Veltliner, Langenlois, Weingut Rabl 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eApple, honeydew melon and a lift of white flowers, then pineapple and peach across a creamy, fleshy middle. Juicy acidity runs right through, and the finish turns savoury and peppery with a mineral snap. Grüner Veltliner 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eWeingut Rabl sits at Langenlois in Kamptal, on an estate with a vine-growing tradition running back to 1750 and now covering 100 hectares of hillside under Rudolf Rabl Jr. The fruit grows on broad loess terraces up to 40 metres deep, blending cooler, windier sites that hold acidity with sun-exposed terraces that give richness, and the vineyards are certified by Sustainable Austria. Harvest ran over four weeks so that fresh, high-acid fruit could be combined with later, richer pickings, with fermentation and maturation entirely in stainless steel to keep each site's character intact. The estate took the IWSC White Wine Maker of the Year trophy in 2019 and again in 2021.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Good with roast chicken, breaded veal schnitzel, grilled trout, or asparagus with new potatoes. Drink now and over the next four to five years; no decanting needed. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Weingut Rabl","offers":[{"title":"Default Title","offer_id":58464547996031,"sku":"HNW-4880125A","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-4880125A.png?v=1789766865"},{"product_id":"2025-riesling-l-fruity-dr-loosen","title":"Riesling 'L' Fruity, Dr Loosen 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eJoyously juicy, off-dry Riesling packed with sun-ripened peach and yellow cherry. Lemon-lime acidity keeps it feather-light and refreshing at just 8.5% alcohol — an easy, revitalising sip — 100% Riesling.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDr Loosen is one of the Mosel's leading estates, in the same family for more than 200 years and a member of the VDP since 1993; Ernst Loosen has run it since 1988, cutting yields and moving to organic farming with a firm belief that the wine is made in the vineyard. The 'L' comes from various sites on the slate slopes of the Mosel, where the rock stores daytime heat and gives the Riesling its mineral, vibrant character. Winemakers Berni Schug and Ernst Loosen fermented it in temperature-controlled stainless steel, then chilled and filtered it at the point where the balance of natural grape sweetness and acidity tasted right. The 2025 season began cool, with rapid growth in spring and even flowering; a warm, dry August gave aromatic, balanced fruit, and rain during harvest called for strict selection.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eThe gentle sweetness and low alcohol make it a brilliant partner for spicy food — Thai curries, Sichuan dishes, Vietnamese salads — as well as smoked fish, pork with apple and mild washed-rind cheeses. Serve well chilled at 6–8°C and drink young, within two to three years; screwcap sealed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Dr Loosen","offers":[{"title":"Default Title","offer_id":58464548028799,"sku":"HNW-4702025A","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-4702025A.png?v=1789766866"},{"product_id":"nv-cremant-dalsace-brut-cuvee-julien-dopff-au-moulin","title":"Crémant d'Alsace Brut, Cuvée Julien, Dopff au Moulin NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA dry, elegant Crémant with hints of quince, white flowers and zesty citrus. The mousse is fine and persistent, and there is good weight and length from 18 months on the lees — Auxerrois 50%, Pinot Blanc 50%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Dopff family has made wine in Riquewihr since 1574, and it was Julien Dopff — after two years learning the craft in Champagne around 1900 — who brought the traditional method to Alsace; in 1976 the family helped secure AOC status for Crémant d'Alsace. The fruit comes mainly from vineyards around Colmar on light, well-drained sandy soils, Guyot-trained, green-harvested and with careful canopy management. Pressing is gentle (100 litres of must per 150 kg of grapes), the base wine ferments in stainless steel and glass, and the second fermentation happens in bottle with 18 months on the lees before riddling. Winemaker Pascal Batot oversees production; the estate has held HVE sustainability certification since 2020.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eA versatile aperitif that also handles food well: oysters, smoked salmon, gougères, Alsatian tarte flambée or a plate of fried whitebait. Serve well chilled at 6-8°C in a white-wine glass rather than a flute to let the aromatics show. Ready to drink on release and best within a couple of years of purchase. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"Dopff au Moulin","offers":[{"title":"Default Title","offer_id":58464551108991,"sku":"HNW-63720NVA","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-63720NVA.png?v=1789766935"},{"product_id":"2025-gavi-di-gavi-fossili-san-silvestro","title":"Gavi di Gavi, Fossili, San Silvestro 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCrisp and mineral, with zesty citrus, green apple and white flowers and a light touch of spice. The finish is mouthwatering and the stony, mineral edge lingers well — 100% Cortese.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSan Silvestro was founded in 1871 by Giovanni Sartirano in Novello, in the Langhe, and is now run by the fourth generation, cousins Paolo and Guido Sartirano. The Cortese for this wine grows on the hills around the town of Gavi itself, not far from the Ligurian coast, on soils full of marl and fossils, which is where the name Fossili comes from. Winemaker Marco Martino pressed the grapes gently, fermented cool in stainless steel for ten days, and left the wine six months on its fine lees for a little extra texture. The family's vineyards hold the Equalitas sustainability certification.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eThe classic Ligurian pairing is pesto and seafood, and it is hard to beat: try it with linguine alle vongole, grilled prawns, a summer salad or fresh goat's cheese. Drink over the next two to three years, well chilled at 7–9°C; no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"San Silvestro","offers":[{"title":"Default Title","offer_id":58464551141759,"sku":"HNW-5228425A","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5228425A.png?v=1789766941"},{"product_id":"2025-riesling-dry-villa-wolf","title":"Riesling Dry, Villa Wolf 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCrisp, dry and refreshing, with juicy stone fruit and zesty citrus carried by a lively mineral streak. Malolactic conversion was deliberately blocked, so the acidity stays zippy right through to a mouth-watering finish — 100% Riesling.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eVilla Wolf is the Pfalz estate of Ernst Loosen, who bought the historic J.L. Wolf winery (founded 1756) in Wachenheim in 1996 and appointed Patrick Moellendorf to run it. The vineyards lie between the Haardt Mountains and the Rhine, sheltered from Atlantic weather, on sandy loam and loess with weathered sandstone; much of the work — pruning, shoot thinning, leaf plucking — is done by hand with sustainable practices to maintain soil biodiversity. Sorted grapes were gently pressed and fermented with selected yeast in stainless steel at 15–18°C. The 2025 vintage saw a short, even flowering in early June and a dry summer, with an early, swift harvest giving wines of vibrant depth.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe well chilled at 7–9°C. A natural match for smoked trout, sushi, pork schnitzel or Thai green curry, and a fine aperitif. Under screwcap and best enjoyed young, though it will keep three to five years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Villa Wolf","offers":[{"title":"Default Title","offer_id":58464551207295,"sku":"HNW-4702625A","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-4702625A.png?v=1789766948"},{"product_id":"2025-moscato-dasti-nivole-michele-chiarlo","title":"Moscato d'Asti, Nivole, Michele Chiarlo 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eOrange blossom and white flowers on the nose, then ripe peach and apricot. On the palate it is gently frothy, light and creamy, with a silky sweetness kept in check by a refreshing finish; at just 5% alcohol it is as delicate as Moscato gets — 100% Moscato.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMichele Chiarlo, founded in 1956 and now run by his sons Alberto and Stefano, is one of Piedmont's leading houses, with holdings in Barolo's Cannubi and Cerequio crus; the vineyards are farmed sustainably under the Equalitas certification. Nivole comes from south-east and south-west facing Guyot-trained vines in the historic Moscato heartland of Monferrato, on chalky marine sediments, and is picked by hand. The must is held cold, then slowly fermented in sealed stainless-steel autoclaves under winemakers Stefano Chiarlo and Gianni Meleni until it reaches 5% alcohol, trapping a gentle natural fizz; chilling to 0°C stops the ferment and keeps the grape's own sweetness, before a fine filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe well chilled at 6–8°C with fruit tarts, panettone, pavlova or a plate of fresh berries, or alongside a soft blue cheese; it is also a lovely low-alcohol aperitif. No decanting, and no waiting: under screwcap it is made to be drunk young and fresh, within a year or two. Not suitable for vegetarians or vegans.\u003c\/p\u003e","brand":"Michele Chiarlo","offers":[{"title":"Default Title","offer_id":58464551502207,"sku":"HNW-5241525A","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5241525A.png?v=1789766971"},{"product_id":"2023-pinot-noir-the-raptor-lake-chalice","title":"Pinot Noir, The Raptor, Lake Chalice 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePerfumed and lifted, with blackberry, plum and cherry fruit and a floral edge on the nose. The palate is smooth and supple with fine-grained tannins, the fruit echoed through to a lingering finish with a hint of coffee from the oak — 100% Pinot Noir.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLake Chalice was founded in 1989 in Marlborough, and every bottle carries the Kārearea, New Zealand's native falcon, which hunts the valleys where the estate's three vineyards sit. The Raptor Pinot Noir comes entirely from the 11-hectare Eyrie Vineyard in the lower Waihopai Valley: hand-picked clone 115 fruit from 15-year-old vines on clay-rich soils, with yields kept low. Winemaker Chloe Gabrielsen fermented it in small open-top vats with hand plunging, then aged it for 11 months in French oak barriques, over a third of them new, before selecting the best barrels for the final blend. The estate is a certified Sustainable Winegrower of New Zealand.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eDuck, roast lamb, mushroom risotto or salmon. Drinking well now and will develop for three to five years; no need to decant. Serve slightly cool at 14 to 16°C. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Lake Chalice","offers":[{"title":"Default Title","offer_id":58464553632127,"sku":"HNW-5474223A","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5474223A.png?v=1789767014"},{"product_id":"2023-cannonau-di-sardegna-medeus-sella-mosca","title":"Cannonau di Sardegna, Medeus, Sella \u0026 Mosca 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe red fruit leads, with a subtle balsamic, herby note behind it. The palate is fresh and savoury rather than heavy, with fine tannins and a long, silky finish; this is Cannonau (Sardinia's Grenache) in its brighter, unoaked guise — 100% Cannonau.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSella \u0026amp; Mosca dates back to 1899, when two Piedmontese professionals, an engineer and a lawyer, took on uncultivated land near Alghero in north-west Sardinia; the cellars built in 1903 are still used for ageing today, and the estate has been part of the Terra Moretti family since 2016. Medeus comes from warm, sandy seaside vineyards brushed by north-easterly winds, where the sea air leaves a saline, mineral stamp on the wine; the vines average 15 years old, are farmed sustainably with Mediterranean scrub left around them for biodiversity, and the estate holds the Equalitas certification. Oenologist Giovanni Pinna fermented the fruit with selected yeasts in stainless steel, macerating for two weeks, then aged the wine for several months in tank to keep the fruit bright.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eA versatile red for roast lamb, grilled pork, a tomato-rich pasta, or anything from the barbecue; it also handles a cheese board well. Serve at 16–18°C; a quick splash into a jug helps, but there is no need for a long decant. Drink now or over the next three to four years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Sella \u0026 Mosca","offers":[{"title":"Default Title","offer_id":58464553763199,"sku":"HNW-5287423A","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5287423A.png?v=1789767031"},{"product_id":"2021-susumaniello-susco-san-marzano","title":"Susumaniello, Susco, San Marzano 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFloral and intriguing on the nose, with red-berried fruit and spicy, balsamic nuances. The palate is finely textured and elegant, with the grape's naturally high acidity and structured tannins giving it shape — 100% Susumaniello.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCantine San Marzano was founded in 1962 by nineteen growers in Puglia and now brings together more than 1,200. Susumaniello is a thick-skinned native of Puglia that was once used only for blending and nearly disappeared; these vines grow on shallow, rocky sandy loam near the Salento coast, Guyot-trained and hand-harvested, farmed with copper and sulphur and precision viticulture to cut chemical use. After a temperature-controlled maceration and a 10-day steel fermentation, the wine goes through malolactic conversion and six months in 225-litre French and American oak. 'Susco' means 'introverted' in the local dialect, hence the label that hides its own name.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eTry it with grilled lamb, sausages with lentils, aubergine parmigiana or aged pecorino. Drink now and over the next three to five years; a short decant opens up the aromatics, and serve at 16-18°C. Sealed with DIAM. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"San Marzano","offers":[{"title":"Default Title","offer_id":58464553795967,"sku":"HNW-5290221A","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5290221A.png?v=1789767034"},{"product_id":"2024-barbera-appassimento-san-silvestro","title":"Barbera Appassimento, San Silvestro 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eElegant and silky, with ripe blueberry and cherry-jam fruit and a delicate toasty edge from oak. The palate is richly fruited but kept fresh by Barbera's natural acidity, with a velvety texture — 100% Barbera.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSan Silvestro was founded in 1871 in Novello by Giovanni Sartirano and is now run by fourth-generation cousins Paolo and Guido. For this wine, Barbera is picked by hand from sandy, dry, mineral-rich sites on the north bank of the Tanaro river, a slightly cooler area than the Langhe, and dried in stacked wooden baskets in a fruit shed to concentrate the sugars in the appassimento method. After drying, the grapes are crushed and fermented in stainless steel at 28-30°C with two weeks on the skins and daily pump-overs; 30% of the wine then spends six months in second-use French oak tonneaux. The estate holds Equalitas sustainability certification.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eIts ripe, rounded fruit suits slow-cooked beef, sausage and lentil stews, aged cheeses, mushroom pasta and barbecue ribs. Serve at 16-18°C; a short decant helps. Drink over the next three to five years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"San Silvestro","offers":[{"title":"Default Title","offer_id":58464553959807,"sku":"HNW-5243524A","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5243524A.png?v=1789767076"},{"product_id":"nv-white-port-barros","title":"White Port, Barros NV","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA lively citrine colour and a delicate, perfumed nose dominated by fresh floral aromas. Rich and aromatic on the palate, with balanced sweetness and a long, harmonious finish — 25% Malvasia Fina, 25% Rabigato, 25% Verdelho, 25% Viosinho.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBarros has been trading Port since 1913 and is best known for its Colheita tawnies, aged in cask and bottled to order; it has been part of the Sogevinus group since 2006. The grapes are hand-picked from terraced vineyards cut into the Douro's steep schist slopes, where vines are traditionally trained low without trellises. Winemaker Carlos Alves follows the traditional method: a light skin maceration, fermentation in steel at 16-18°C, then grape brandy added to arrest fermentation and retain natural sweetness. The blend is aged for a minimum of three years in a mix of steel and wooden casks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe chilled at 6-8°C as an aperitif, with tonic and a sprig of mint, or alongside salted almonds, olives, pâté or a blue cheese. No decanting needed; once opened it keeps for a few weeks in the fridge. Drink now and over the next few years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Barros","offers":[{"title":"Default Title","offer_id":58464554058111,"sku":"HNW-12237NVA","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-12237NVA.png?v=1789767079"},{"product_id":"2024-riesling-the-falcon-lake-chalice","title":"Riesling, The Falcon, Lake Chalice 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRefreshing and aromatic, with apple and pear layered over ripe, juicy citrus and a hint of apricot. Fermentation was stopped early, leaving a gentle off-dry sweetness that balances the bright acidity and gives lovely texture on a long finish — 100% Riesling.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLake Chalice was established in 1989 in Marlborough and carries New Zealand's native falcon, the Kārearea, on every label; winemaker Chloe Gabrielsen works parcel by parcel from the estate's three vineyard sites. This Riesling comes from a single vineyard, the Walsh block at Woodbourne in the central Wairau Valley, where stony, sandy soils give low yields of intensely flavoured fruit, picked at just 19.8 Brix to keep the citrus character. A long, cool fermentation in stainless steel was arrested to create the off-dry style and a modest 10.5% alcohol. The winery is a certified Sustainable Winegrower of New Zealand.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 7–9°C. The touch of sweetness makes it a natural with spicy food — Thai, Vietnamese or Szechuan — as well as crab, smoked salmon or a fresh goat's cheese. Under screwcap; drink now and over the next three to five years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Lake Chalice","offers":[{"title":"Default Title","offer_id":58464554189183,"sku":"HNW-5473224A","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5473224A.png?v=1789767093"},{"product_id":"2025-garnacha-blanca-dama-d-roca-bodegas-paniza","title":"Garnacha Blanca, Dama D Roca, Bodegas Paniza 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCitrus and white flowers on the nose with a subtle mineral undertow. Bright and refreshing to drink, with green pear, a hint of peach and the herbal note that marks out Garnacha Blanca, through to a clean finish — 100% Garnacha Blanca.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Paniza has been making wine in DO Cariñena, in Aragón, since 1953 and farms more than 3,000 hectares, mixing native Spanish grapes with international ones. The vines sit at around 700 metres at the foot of the Iberian Mountains, on a patchwork of schist, chalk, loam and red clay, where warm days and cold nights stretch out the ripening and keep the acidity fresh. Winemaker Antonio Serrano gave the grapes a few days of cool maceration for aroma before a gentle press, then fermented the juice at 18°C in stainless steel to keep the fruit clean and pure.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eAn easy, versatile white for tapas, grilled fish, chicken salads or a plate of Manchego. Drink young over the next two years, chilled to 7–9°C; screwcap, no decanting. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Paniza","offers":[{"title":"Default Title","offer_id":58464554221951,"sku":"HNW-5170225A","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5170225A.png?v=1789767095"},{"product_id":"2024-mariana-white-herdade-do-rocim","title":"Mariana White, Herdade do Rocim 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRichly flavoured and aromatic, with exuberant tropical fruit and herbal notes. The palate is fresh, mineral and textured, with vibrant acidity carrying it through to a lively, zesty citrus finish — Antão Vaz 60%, Arinto 30%, Alvarinho 10%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eHerdade do Rocim is a 120-hectare estate between Vidigueira and Cuba in the Lower Alentejo, with 70 hectares of vines, founded in 2000 and named Best Wine Producer by Revista de Vinhos in 2018. The vineyards sit on granitic and schist soils along the Vidigueira fault, where cool Atlantic air trapped by the escarpment gives 15°C day-night swings and one of the most temperate climates in the region. Winemaker Pedro Ribeiro follows a minimal-intervention approach: hand-picked grapes are cold-macerated, fermented with natural yeasts in small stainless-steel vats at 16°C and aged five months in tank to keep the fruit pure. The estate is part of the Sustainable Program of the Alentejo Viticulture.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eBright and aromatic enough for grilled sardines, piri-piri chicken, salt cod fritters, Thai salads or a plate of goat's cheese. Serve chilled at 8-10°C. Sealed with DIAM, it is made for early drinking — enjoy within a year or three. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Herdade do Rocim","offers":[{"title":"Default Title","offer_id":58464554287487,"sku":"HNW-5732024A","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5732024A.png?v=1789767123"},{"product_id":"2025-rioja-blanco-valdebaron-bodegas-ondarre","title":"Rioja Blanco, Valdebaron, Bodegas Ondarre 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDelicate white flowers, green apple and pear on the nose, with a hint of ripe melon and ginger. Barrel fermentation gives the palate a creamy, gently savoury texture, but the finish is fresh and mouthwatering rather than heavy — 100% Tempranillo Blanco.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBodegas Ondarre was founded in 1985 and is the only winery in the town of Viana, overlooking the Rioja valley in Rioja Oriental. Tempranillo Blanco, a rare white mutation of Rioja's main red grape, comes from a handful of old, low-yielding bush-vine sites on slopes at 520 to 690 metres north of the Ebro, on shallow sand, gravel, clay and chalk over limestone, sheltered by the Sierra Cantabria. The must was fermented in new 225-litre French oak, then aged a further four months on fine lees in French and American barriques and acacia casks. Winemaker Javier Martinez.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eRoast chicken, grilled hake, creamy mushroom dishes or a plate of Manchego. Drink now and over the next two to three years; serve at 9 to 11°C, not too cold, so the texture shows. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Bodegas Ondarre","offers":[{"title":"Default Title","offer_id":58464554320255,"sku":"HNW-5164725A","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5164725A.png?v=1789767128"},{"product_id":"2024-gsm-mason-road-brookdale-estate","title":"GSM Mason Road, Brookdale Estate 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA cascade of juicy bramble, cherry, plum and blackcurrant-pastille fruit with delicate smoky, spicy notes from whole-bunch fermentation and eight months in large barrels. Medium-bodied and supple, with soft tannins and a fresh finish — 54% Grenache, 33% Syrah, 8% Cinsault, 5% Mourvèdre.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBrookdale Estate sits beneath the Klein Drakenstein Mountains in Paarl; the Rudd family bought the overgrown 67-hectare property in 2015 and set about planting Mediterranean varieties unusual for South Africa. The vines grow at 220–330 metres at the foot of the Du Toitskloof Pass on granite soils with clay and quartz, exposed to strong winds that cut yields and cool the fruit; the vineyard is hand-worked and hand-harvested, using natural predators rather than pesticides. Grenache and Syrah were whole-bunch fermented and the Cinsault and Mourvèdre crushed, each batch fermented separately with natural yeast in open-top fermenters, before malolactic and eight months in 500- and 300-litre barrels, under winemaker Kiara Scott Farmer.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 15–17°C, or lightly chilled in summer. Suits a braai or barbecue — lamb kofta, spiced sausages, pork ribs — as well as roast chicken and Moroccan tagines. Under screwcap; drink now and over the next three to five years, no decanting needed. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Brookdale Estate","offers":[{"title":"Default Title","offer_id":58464554451327,"sku":"HNW-5585724A","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5585724A.png?v=1789767145"},{"product_id":"2025-albarino-rias-baixas-coral-do-mar-pazo-do-mar","title":"Albariño, Rías Baixas, Coral do Mar, Pazo do Mar 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eStone fruit and orange peel with a delicate spicy edge on the nose, echoed on the palate alongside fresh citrus. There is a rounder mouthfeel than many Albariños from two months on the lees, but it is held together by a crisp, zesty backbone of acidity — 100% Albariño.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003ePazo do Mar was founded by the Mendez family in 2002 and works only with Galicia's native grapes: Albariño, Treixadura, Godello and Mencía. Coral do Mar comes from a single vineyard on granite and sandy soils about 150 metres above the Atlantic, trained on trellis for better airflow and even ripening. Winemaker Manuel Mendez had the hand-picked grapes chilled to 8°C, cold-macerated briefly on the skins, then fermented cool in stainless steel for three to four weeks; malolactic conversion was blocked to keep the wine crisp.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eThe Galician classic is seafood, and it delivers: grilled octopus, razor clams, prawns with garlic, or a simple piece of hake. It also suits Thai and Vietnamese dishes and green salads. Drink over the next two to three years, chilled to 7–9°C; screwcap, no decanting. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Pazo do Mar","offers":[{"title":"Default Title","offer_id":58464554484095,"sku":"HNW-5118725A","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5118725A.png?v=1789767146"},{"product_id":"2025-avesso-vinho-verde-leme","title":"Avesso, Vinho Verde, Leme 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePrecise and intense for Vinho Verde, with concentrated citrus and stone fruit and a steely mineral streak. Dry and crisp but with real weight on the palate, and a long, lively finish — 100% Avesso.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eLeme is the Vinho Verde label of Enopartner, set up in 2006 by agronomist and winemaker Carlos Moreira to champion the region's native grapes; the name means helm or rudder. Avesso is a rare local variety that, unusually for Vinho Verde, gives lower acidity and more body, and these vines grow on slopes in Baião at the far south-east of the DOC, where hot summer days and cool nights build aroma and balance. Jorge Pinto had the grapes hand-picked into 20-kilogram crates, crushed them whole and fermented in stainless steel without malolactic conversion to keep the wine fresh and pure. The vineyard is farmed sustainably with attention to soils and biodiversity.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003ePerfect with grilled sardines, ceviche, sushi, seafood salads and fresh goat's cheese. Drink within two years of the vintage; no decanting. Serve cold, at 7–9°C. Under screwcap, it is built for early drinking. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Leme","offers":[{"title":"Default Title","offer_id":58464554516863,"sku":"HNW-5733125A","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5733125A.png?v=1789767147"},{"product_id":"2024-treixadura-ribeiro-ailala","title":"Treixadura, Ribeiro, Ailalá 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eComplex and layered, with lemon curd, apricot, white flowers and herbal notes on the nose. The palate is full and textured, juicy apricot and white peach balanced by tangy blood orange, lemon and grapefruit peel — 100% Treixadura.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAilalá is a young project from winemaker Inma Pazos and sommelier Miguel Montoto, built around Galicia's native grapes; the name is a Galician cry of joy, roughly the equivalent of 'Olé!'. The fruit comes from estate parcels in the Avia Valley within DO Ribeiro — A Xarmenta, Gomariz and Boborás — on terraced and sloping plots of granitic sand known as sábrego, hand-harvested at full ripeness. The grapes are cooled and gently pressed, the must settles naturally, and fermentation is at low temperature followed by four months on the lees with regular stirring before resting in stainless steel until bottling the following summer. The vineyards are farmed sustainably.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eA natural match for Galician-style seafood: octopus with paprika, grilled hake, scallops, or a seafood paella; also good with roast chicken and soft cheeses. Serve at 9-11°C. Drink young, over the next couple of years, for its aromatic freshness. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ailalá","offers":[{"title":"Default Title","offer_id":58464554647935,"sku":"HNW-51175241","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-51175241.png?v=1789767172"},{"product_id":"2025-verdejo-rey-santo-javier-sanz","title":"Verdejo, Rey Santo, Javier Sanz 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eDelicate citrus, ripe pear and aromatic herbs on the nose with a hint of stony minerality. Tangy and refreshing on the palate, it finishes pure and persistent on juicy pear and a flick of gooseberry — 100% Verdejo.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Sanz family have made wine in Rueda for over 150 years and fourth-generation Javier Sanz farms 104 hectares around La Seca, including the pre-phylloxera El Pago de Saltamontes vineyard. Rey Santo comes from estate vines on gravelly, pebbly soils where a continental climate drops night temperatures by up to 20 degrees, locking in the acidity Verdejo is known for; yields are kept low by severe winter pruning and crop thinning, and the vineyards are in conversion to organic certification. Winemaker Santiago de Iscar harvested at night, destemmed and pressed gently, then ran a long, slow fermentation in stainless steel below 15°C for up to four weeks to hold on to the aromatics.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eGrilled sea bass, garlic prawns, asparagus, goat's cheese salad or a plate of jamón and Manchego. Serve chilled at 8–10°C. Screwcap sealed and at its best young — drink over the next two to three years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Javier Sanz","offers":[{"title":"Default Title","offer_id":58464554779007,"sku":"HNW-5123125A","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5123125A.png?v=1789767183"},{"product_id":"2022-souson-ribeiro-ailala","title":"Sousón, Ribeiro, Ailalá 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eAromatic and complex: cherry, wild red berries and cinnamon with lilac and violet florals. Medium-bodied and dry, with fresh Atlantic acidity, fine tannins and a savoury, rounded finish — Sousón 85%, Brancello 5%, Caiño Longo 5%, Ferrol 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eAilalá is a young Galician project from winemaker Inma Pazos and sommelier Miguel Montoto, built around native grapes; the name is a traditional Galician cry of joy, roughly the equivalent of olé. The fruit comes from the Esposende and Gomariz estate vineyards in the Avia valley of D.O. Ribeiro, on terraced socalcos and sun-facing slopes of granitic sand known locally as sábrego, hand-harvested at full ripeness. Inma Pazos gave the grapes a cool skin maceration, fermented with wild yeasts in stainless steel with pump-overs and punch-downs, then aged the wine for four months in 500-litre French oak. The vineyards are farmed sustainably.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eExcellent with roast pork, duck, charcuterie, mushroom dishes and Galician-style octopus, and a good match for Manchego. Drinking well now and will keep for three to five years. A short decant softens it; serve slightly cool at 15–16°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ailalá","offers":[{"title":"Default Title","offer_id":58464554877311,"sku":"HNW-51174221","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-51174221.png?v=1789767197"},{"product_id":"2025-godello-finca-os-cobatos","title":"Godello, Finca os Cobatos 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eHighly aromatic, with zesty citrus, ripe stone fruit, a stony mineral note and a hint of white pepper. The palate is dry and crisp, with pineapple and tropical fruit filling it out before a clean, citrus finish; four months on lees give it a little extra weight without losing freshness — 100% Godello.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eFinca os Cobatos is one of the most modern wineries in Monterrei, the DO tucked into the south-eastern corner of Galicia by the Portuguese border, balancing traditional methods with up-to-date production. Its 10-hectare vineyard, planted in the early 1980s to Godello and Mencía, is one of the oldest in the appellation: sandy, quartz-rich soils bounce the sun back onto the fruit, at 400–500 metres in Galicia's driest and sunniest zone, with Atlantic-cooled autumns to slow ripening. The grapes had an eight-hour cold maceration, then fermented with natural yeasts in stainless steel and rested on fine lees for four months before cold stabilisation, filtering and bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eMade for Galician-style seafood: grilled octopus, prawns with garlic, hake, or a plate of oysters; it also suits roast chicken and herby salads. Serve chilled at 8–10°C with no decanting. Drink now and over the next two to three years. Suitable for vegetarians; not suitable for vegans.\u003c\/p\u003e","brand":"Finca os Cobatos","offers":[{"title":"Default Title","offer_id":58464554910079,"sku":"HNW-5118525A","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5118525A.png?v=1789767210"},{"product_id":"2024-monastrell-stone-elephant-time-waits-for-no-one-finca-bacara","title":"Monastrell, Stone Elephant, Finca Bacara 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eA powerful, intense nose of ripe black fruit with black pepper and a subtle oak spice. Full-bodied, warm and dry, the vibrant fruit rounded out by a savoury note and finishing with real purity — 100% Monastrell.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eFinca Bacara farms organically at 900 metres on the high plains of DO Jumilla in south-east Spain and holds ISO 14001 environmental certification. The vines sit on lime-rich, moisture-retaining soils whose sandy structure keeps phylloxera at bay; summers reach 40°C but cool nights keep the fruit fresh, and the grapes are picked by hand. Irene Gómez fermented the best plots on their skins in stainless steel for 15 to 25 days at no more than 28°C, then aged the wine for six months in new American oak. Stone Elephant is part of the Time Waits For No One series, a reminder to enjoy the moment.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eMade for grilled steak, slow-cooked lamb, barbecue and rich, meaty stews; it also stands up to aged cheeses. Drink now or over the next three to five years. Decant for 30 to 60 minutes and serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Finca Bacara","offers":[{"title":"Default Title","offer_id":58464555106687,"sku":"HNW-5122124A","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-5122124A.png?v=1789767241"},{"product_id":"2024-mencia-ribeira-sacra-veluveyra-ronsel-do-sil","title":"Mencía, Vel'Uveyra, Ribeira Sacra, Ronsel do Sil 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eExpressive and layered: wild berries, pink peppercorn and a hint of violet over flinty, earthy, graphite minerality. The palate is beautifully balanced with a velvety texture and a touch of balsamic on the finish — Mencía 85%, Garnacha 10%, Mouratón 5%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eRonsel do Sil is a family winery near Parada de Sil in DO Ribeira Sacra, farming 10 hectares of vines on Roman-built granite terraces above the Sil river canyon — 'heroic viticulture', all by hand. The vineyard mixes younger espalier vines with 35-100-year-old plants, some pre-phylloxera, farmed on organic and biodynamic principles without pesticides, herbicides or irrigation. Winemaker Maria Jose Yravedra works in a gravity-fed cellar: a cold pre-fermentation soak at 10°C, rack-and-return to soften tannins, wild-yeast fermentation in 5,000-litre French oak foudres, then eight months' ageing in the same foudres before a light fining and filtration.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eBright and savoury enough for grilled pork, duck, empanadas, charcuterie and chorizo, or roast vegetables with smoked paprika. Serve lightly cool at 15-16°C. Drink now or over the next three to five years; a short decant opens it up. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Ronsel do Sil","offers":[{"title":"Default Title","offer_id":58464555204991,"sku":"HNW-51150241","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-51150241.png?v=1789767268"},{"product_id":"2021-okuzgozu-shiraz-kuzubag","title":"Öküzgözü \/ Shiraz, Kuzubağ 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlack fruit, mulberry and black plum with elegant spice and a hint of vanilla from the oak. Full-bodied, dry and balanced, with smooth tannins and a rich, fruity finish — Öküzgözü 58%, Shiraz 42%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eKuzubağ was founded in 2007 by father and daughter Salih and Aslı Kuzu, who planted vineyards in their home town of Çal in Denizli, waited 13 years for the vines to mature, then built a gravity-flow winery set into the hillside; 2021 was the first vintage. The 50 hectares sit on a plateau at 850 to 1,100 metres on clay-loam and calcareous soils, with day-night swings of around 19°C, and the grapes are hand-picked before sunrise. Semril Zorlu cold-macerated the fruit for at least three days, fermented in stainless steel and aged two-thirds of the wine for 12 months in first-use 300-litre French oak. 2021 was a steady year with no extremes and rain at the right times. Thirty-four hectares are certified organic, with the remainder in conversion.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003ePairs with lamb kebabs, grilled steak, slow-roast shoulder of lamb, aubergine dishes and hard cheeses. Drinking well now and will improve over three to five years. Decant for 30 to 60 minutes and serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Kuzubağ","offers":[{"title":"Default Title","offer_id":58464555270527,"sku":"HNW-59876211","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/HNW-59876211.png?v=1789767293"},{"product_id":"2025-riesling-dry-red-slate-dr-loosen","title":"Riesling Dry Red Slate, Dr Loosen 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eHerbal and cassis aromas lead into a crisp, striking palate, where a mineral edge wraps around a refined, creamy texture. The finish is long and mouthwatering, closing on a distinct salty note. Riesling 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDr Loosen is one of the leading estates of the Mosel, held by the same family for over 200 years and run by Ernst 'Ernie' Loosen since 1988, a member of the VDP since 1993 with nine estate vineyards classified Grosse Lage. This wine comes only from estate parcels on red slate in Ürzig, Erden, Lösnich and Kinheim, a soil far rarer in the Mosel than the blue slate that dominates elsewhere and farmed specifically for dry Riesling. The slopes are steep enough that much of the work must be done by hand, and in the steepest parts vines are staked to single poles in the traditional Mosel Arch rather than trellised. Fermentation was spontaneous with native yeasts in 3,000-litre neutral German oak fuder, with up to twelve months on the fine lees before light filtration, blending and a few months' rest in stainless steel. The 2025 season ran warm and dry through August for aromatic, balanced fruit, though rain during picking cut the crop and demanded rigorous selection.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8–10°C. Good with roast sea bass, slow-cooked pork belly, Thai green curry, or charcuterie with pickles. Drink now and over the next five to eight years; no decanting needed. Sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Dr Loosen","offers":[{"title":"Default Title","offer_id":58475661066623,"sku":"HNW-4706025A","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4706025A.jpg?v=1789916512"},{"product_id":"2023-pinot-blanc-domaine-familial-tire-sur-lies-dopff-au-moulin","title":"Pinot Blanc, Domaine Familial Tiré Sur Lies, Dopff au Moulin 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eMirabelle plum and dried fruit across a rich, textured palate, full-bodied but lifted by a racy freshness that keeps everything in line. The finish is long and persistent. Pinot Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDopff au Moulin was established at Riquewihr in 1574, and thirteen generations of the family have made Alsace wine since. The house was responsible for the tall stemmed bottle that still distinguishes Alsace, and in 1976, alongside five other producers, finally won AOC recognition for Crémant d'Alsace. The 70 hectares lie at around 300 metres in the foothills of the Vosges, which shelter the vineyards and leave the area with the lowest average annual rainfall of any French wine region. The Pinot Blanc grows between 250 and 380 metres on clay and marl, planted east-facing for the gentle morning sun, on vines averaging 30 years, with green harvesting and strict canopy management concentrating the juice. Grapes were picked by hand and the whole berries pressed slowly, then fermented at controlled temperature with selected yeasts and aged on the lees until the August following the vintage. The estate has held HVE certification since 2020 and has been in conversion to organic status since 2021.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Good with roast pork, chicken in a cream sauce, seared scallops, or a Munster cheese tart. Drink now and over the next five years; no decanting needed. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Dopff au Moulin","offers":[{"title":"Default Title","offer_id":58475672600959,"sku":"HNW-4970123A","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4970123A.jpg?v=1789916573"},{"product_id":"2022-sauvignon-blanc-valle-de-leyda-vina-ventolera","title":"Sauvignon Blanc, Valle de Leyda, Viña Ventolera 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLime and grapefruit over nectarine, gooseberry and passionfruit, with a green peashoot and asparagus note behind. Light, dry and intensely flavoured, with high acidity, a clear mineral core and a long, vibrant finish. Sauvignon Blanc 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eVentolera is a venture between founder Vicente Izquierdo and Stefano Gandolini, one of Chile's top winemakers, on a vineyard planted in 1999 six kilometres from the Pacific in the Leyda Valley. Leyda is Chile's newest and most radical cool-climate region, shaped by the Humboldt Current running up from the Antarctic; ventolera is the Spanish word for the strong sea wind it drives inland, and that cooling influence is what keeps the wines elegant. The fruit comes from two south-east facing blocks on heat-retaining granite and alluvial soil, where canopy management shields the bunches from extreme sun and high humidity moderates the climate for the vines. Hand-selected grapes from specific blocks were fermented in stainless steel to hold the freshness and aromatics. The 2022 summer was moderately warm with clear days until March turned cloudy with morning mists, and that cooler finish gave fruit with a good balance of alcohol and acidity and a vibrant aromatic profile.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 8-10°C. Good with oysters, grilled sea bass, a goat's cheese salad, or asparagus with hollandaise. Drinking well now and over the next few years, with no decanting needed; sealed under screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Viña Ventolera","offers":[{"title":"Default Title","offer_id":58475853054335,"sku":"HNW-5816522A","price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5816522A.jpg?v=1789917453"},{"product_id":"2024-carmenere-terroir-hunter-undurraga","title":"Carménère, Terroir Hunter, Undurraga 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFresh raspberry and cherry with a subtle green pepper note, and dark chocolate and mocha behind the fruit. Medium-bodied and smooth, the tannins fine and elegant and the acidity vibrant enough to leave the finish juicy. Carménère 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eUndurraga is one of Chile's most prestigious wineries, founded in 1885, with 1,350 hectares of estate vineyard across premium areas including Leyda, Cauquenes and Itata and certification from Sustainable Wines of Chile; head winemaker Rafael Urrejola built the Terroir Hunter range out of years of research into matching variety to site, and in 2023 became the first Chilean to be named Red Winemaker of the Year by the International Wine Challenge. This bottling comes from a single 4.05-hectare plot in Peumo, on the western side of the Valle de Cachapoal and the area that makes Chile's best Carménère, at 171 metres on a metre of red clay over decomposing granite: the clay holds moisture, the granite drains the winter and spring excess, and Pacific breezes keep acidity fresh through the long, hot ripening the variety needs. The ungrafted vines were planted in 1998 and cropped to just 1.7 kilograms per plant under strict irrigation control. Hand-picked, rigorously sorted fruit was cold-soaked for eight days at 6-8°C, fermented with natural yeasts at 27-28°C for fourteen days with three pump-overs a day, left a further seventeen days on skins and lees, then aged twelve months in French oak, 35% of it new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Good with rib-eye, slow-roast lamb shoulder, chorizo off the barbecue, or a firm Manchego. Drinking well now and through to around 2032; an hour in a decanter suits it. Sealed under DIAM. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Undurraga","offers":[{"title":"Default Title","offer_id":58475854397823,"sku":"HNW-5833624A","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5833624A.jpg?v=1789917504"},{"product_id":"2025-pinot-noir-village-yering-station","title":"Pinot Noir, Village, Yering Station 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSpiced red berries on the nose, then a pure core of red cherry with a savoury edge running underneath. Medium-bodied and silky, with fresh acidity and tannins so fine they barely register. Pinot Noir 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eYering Station was the first vineyard planted in the state of Victoria, begun when the Scottish-born Ryrie brothers put vines in the ground in 1838, and it remains one of the Yarra Valley's landmark estates. The valley sits 45 kilometres east of Melbourne and is cooled by the Great Dividing Range, with vineyard elevation running anywhere from 50 to 1,250 metres; the MV6 and D5V12 Pinot Noir vines here are 15 to 25 years old, cane-pruned and VSP-trained on duplex grey loam over yellow clay, and the team maps soil and canopy with EM38 technology to isolate the best blocks and rows before hand-picking. Fermentation ran with selected yeast in open fermenters with ten days of skin contact, after which the wine was racked to French oak barrels ranging from new to eight years old, where it went through full malolactic conversion and ten months of maturation.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C. Good with roast duck, mushroom risotto, glazed pork belly or a soft washed-rind cheese. Drinking well now and over the next three years; no decanting needed. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Yering Station","offers":[{"title":"Default Title","offer_id":58475978850687,"sku":"HNW-5441225A","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5441225A.jpg?v=1789918540"},{"product_id":"2022-shiraz-watervale-jim-barry-wines","title":"Shiraz, Watervale, Jim Barry Wines 2022","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eBlue and black fruits with black pepper, violet and lifted spice. Medium-bodied and bright, with fresh acidity, fine supple tannins and oak that sits well inside the fruit. Shiraz 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJim Barry was the first qualified winemaker in the Clare Valley, graduating in oenology from Roseworthy Agricultural College in 1947, and his work helped establish the region as a benchmark for Australian wine; the winery was founded in 1959 and is still family owned, with three generations of Roseworthy graduates and Tom Barry now making the wines. This Shiraz is drawn from three estate vineyards in the Watervale sub-region, Morrison's, McKay's and Parish, planted on red loam over limestone with an average vine age of 25 to 30 years, and the estate runs a long-standing sustainability programme across its growing. The fruit was destemmed but not crushed and fermented in five to ten tonne open-topped vessels with heading-down boards and twice-daily pump-overs, starting at 18°C and rising to 24°C to hold on to fruit purity, then left on skins until the tannin was where it needed to be; maturation ran 18 months, 20% in new French oak, 40% in seasoned oak and the rest in tank. The 2022 season brought winter and above-average spring rain followed by a cool, dry summer and early autumn, giving high natural acidity and full varietal flavour.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits lamb chops off the grill, sausages and mash, a peppered steak or a chunk of aged cheddar. Drink now or cellar for five to ten years. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Jim Barry Wines","offers":[{"title":"Default Title","offer_id":58475994284415,"sku":"HNW-5446222A","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5446222A.jpg?v=1789918647"},{"product_id":"2023-cabernet-sauvignon-circa-77-xanadu","title":"Cabernet Sauvignon, Circa 77, Xanadu 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRipe black fruits with a spicy, toasty note from the oak, opening onto juicy cassis and a savoury edge. Medium-bodied and polished, with supple tannins and enough freshness to keep the fruit moving. Cabernet Sauvignon 89%, Cabernet Franc 5%, Merlot 4%, Petit Verdot 2%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eXanadu was established in Margaret River by Dr John Lagan, an Irishman who arrived in 1968 and planted his first vines with his wife Eithne in 1977, naming the property after the paradise in Coleridge's Kubla Khan; 65 hectares of vines now grow on the original estate. The Cabernet Sauvignon comes predominantly from the estate-grown Houghton clone on ancient granite soils full of ironstone gravel, free-draining and low in water and nutrient holding capacity, which keeps the balance between canopy and fruit; the Indian and Southern Oceans meet nearby and the sea breezes that follow temper the ripening. The vineyard is a member of Sustainable Winegrowing Australia and is worked with cover crops, biodiversity planting, careful water management and sheep to graze the weeds. Fruit was crushed and destemmed, then fermented in a mix of rotary and static fermenters at 26°C for five to seven days, with part of the blend left on skins afterwards for extra plushness and texture before a gentle press; malolactic conversion ran in both tank and barrel, and the wine spent 14 months in French oak barriques, a fifth of them new.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. It suits a rare steak, roast lamb, a beef ragù with pappardelle or a wedge of aged cheddar. Drink now or cellar for five to ten years. Sealed with a screwcap. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Xanadu Wines","offers":[{"title":"Default Title","offer_id":58476003852671,"sku":"HNW-5440323A","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5440323A.jpg?v=1789918706"}],"url":"https:\/\/www.edkawines.com\/collections\/wines-under-25.oembed?page=6","provider":"Edka Wines","version":"1.0","type":"link"}