Selection
Selection
Domaine Moreau-Naudet 2023 Chablis
French White
Vibrant citrus aromas show clarity and structure. The profile includes concentrated citrus and mineral flavours, energy, and an intense, saline mineral finish. One vineyard parcel covers 3.5 hectares, with vines at Préhy and Courgis. Citrus oil, honeycomb, white flowers and oyster shell add further detail. The wine is medium to full bodied, layered and satiny.
Joseph Perrier 2013 La Côte à Bras Parcelle AH83 Blanc de Noirs Brut Nature
French Sparkling
Citrus, grapefruit and mandarin appear with mineral notes. The palate is vinous, and the finish is long and harmonious with lemon freshness. Made entirely from Pinot Noir, this is a Blanc de Noirs from parcel AH83 in La Côte à Bras at Cumières. The wine spent seven years on its lees and has zero dosage.
Bodega Colomé 2021 Altura Máxima Pinot Noir
Argentinian Red
Ruby-red colour accompanies blackcurrant, spice, herbs and mineral notes. The wine is complex and fresh, with good body and tannic structure. Made entirely from Pinot Noir, it comes from the Altura Máxima vineyard at 3,111 metres in Salta. The soils contain limestone and granite, and the wine spends twelve months in French oak barrels before bottling.
Chêne Bleu 2018 Aliot IGP Vaucluse
French White
Bright golden yellow colour accompanies toasted honey, brioche, pear and candied lemon. The palate is fresh, refined, mineral and smooth, with yellow fruit and lemon zest, followed by a long mineral finish. The blend is 65% Roussanne, 30% Grenache Blanc, 5% Marsanne and a touch of Viognier. It spent eight months in 500-litre oak demi-muids.
Mario Marengo 2018 Barolo
Italian Red
Crushed flowers, mint, spice and sweet red berry fruit accompany violet, currant and rosehip. The wine is made entirely from Nebbiolo grown in La Morra vineyards including Roncaglie, Boiolo, Fossati and Serradenari. Fermentation takes place in steel tanks. Ageing continues for twenty-four months in barriques and tonneaux, followed by two years in bottle before release.
Bouchard Père & Fils 2019 Savigny-lès-Beaune Premier Cru Les Lavières
French Red
Peonies, orange rind, wild plums, cherries and wintergreen provide the aromatic detail. Medium to full bodied, supple and perfumed, the wine is lively and enveloping, with fine fruit, good depth and intense tannins. The Pinot Noir comes from Les Lavières in Savigny-lès-Beaune, and the vintage included thirty per cent whole clusters. The vineyard carries Premier Cru status.
Domaine Pattes Loup 2022 Chablis Vent d’Ange Mise Tardive
French White
Bright yellow colour accompanies mineral and fresh aromas with exotic notes. The palate is lively and precise, with yellow fruit, hazelnut and freshness. The Chardonnay comes from thirty-five-year-old vines in Pattes Loup, Les Menardes and Les Malentes, planted on Kimmeridgian marl. Those three sites provide the fruit. The vineyard work is certified organic, and harvest is carried out by hand.
Barale Fratelli 2019 Barolo del Comune di Barolo
Italian Red
Nebbiolo comes from a small parcel in the Terlo cru, within the village of Barolo. The vines are between twenty-five and fifty years old. Fermentation takes place in a wooden vat with sixty days of maceration, followed by five years in barrel. Production for this release was one thousand bottles, and the fruit came entirely from that Terlo parcel.
Laherte Frères NV Rosé de Meunier Extra Brut
French Sparkling
Orange peel, sweet red berry, cranberry, mint and chalk provide the sensory detail. The blend uses Pinot Meunier only: 30% macerated wine, 10% red wine and 60% white wine, including 40% reserve wines from earlier years. The grapes are picked at optimum ripeness, followed by traditional pressing, fermentation in tank, foudre and barrel, partial malolactic fermentation, fine-lees ageing and a dosage of 2.5 g/L.
Antonio Caggiano 2017 Taurasi Vigna Macchia dei Goti
Italian Red
Intense ruby colour appears with black forest fruits, liquorice, vanilla and red berries. The wine is vigorous, elegant, soft and warm, with sweet tannins, freshness and a very long finish. Made entirely from Aglianico grown on clay-limestone soils, the fruit is harvested by hand and fermented with indigenous yeasts. The vineyard sits within Taurasi in Campania.
Domaine Claude Riffault 2020 Sancerre Les Boucauds
French White
White flowers, citrus zest and wet stone appear with mineral tension and a saline finish. The Sauvignon Blanc comes from Les Boucauds parcels on Kimmeridgian marl and clay over limestone. Hand-harvested fruit ferments with natural yeast in stainless steel and French oak. Ageing lasts seven to eight months in stainless steel and neutral oak. The vineyards are certified organic and biodynamic.
Artemis Karamolegos 2021 Mystirio/21 Assyrtiko
Greek White
Chamomile and cardamom appear with citrus and green-fruit notes of bergamot, lime and pear, while minerality is also recorded. The wine is full-bodied, with tannins that are present but soft. Pepper, clove and a long aftertaste add further detail. This dry white is made from Assyrtiko and carries 13.5% alcohol under the Santorini P.D.O. designation.
Morgenster 2014 Estate Reserve Red
South African Red
Berries, smoke, prune, walnut and chocolate appear with ripe plum, blackberry and blueberry. Oak spice, dates and herbs add further detail, alongside firm tannins and vigorous acidity. Cacao nib is recorded on the finish. The blend is 36% Cabernet Sauvignon, 36% Merlot, 14% Cabernet Franc and 14% Petit Verdot, and the wine comes from Stellenbosch.
Agricola Punica 2016 Montessu Isola dei Nuraghi 1.5 L
Italian Red
Deep ruby in colour, with intense fruit aromas and liquorice. The palate is elegant and full-bodied. The blend is 60% Carignan, with Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah each at 10%. Dark berry, lavender and black tea add further detail. Round, velvety tannins and a flavourful finish accompany the wine's juicy, deep Sardinian profile.
Tegernseerhof 2015 Ried Kaiserberg Riesling Beerenauslese
Austrian Dessert
Golden in colour, with stone-fruit aromas and mineral hints. Residual sugar is 136.9 g/L and acidity is 7.6 g/L, with tension and balance on the palate. Made entirely from hand-picked Riesling, the wine was fermented spontaneously. This still, sweet expression carries 10.5% alcohol and comes from the Kaiserberg site in Dürnstein, within Austria's Wachau region.
Mas Doix 2016 Salanques Priorat
Spanish Red
Cranberry, raspberry and redcurrant appear with balsamic detail and a light wood note. Dense texture and firm tannic structure are also recorded, alongside blackberry and cherry. The blend is 65% Grenache, 25% Carignan and 10% Syrah. The wine spent fourteen months in new and once-used barrels before bottling. It is a red blend from Priorat, Spain.
Spring Valley Vineyard 2014 Frederick Walla Walla Valley Red
American Red
Blackberry, almond paste, liquorice and vanilla appear with rich fruit and firm tannins. Black cherry, plum, dusty spice, olive and mocha add further detail. Muscular structure and polished tannins are also recorded. The Walla Walla Valley blend combines 57% Cabernet Sauvignon, 22% Cabernet Franc, 13% Merlot, 5% Petit Verdot and 3% Malbec in this estate red wine.
Renato Ratti 2019 Marcenasco Barolo
Italian Red
Tart red fruit appears with dried flowers and savoury spice. Rose, cherry and white pepper add detail, alongside dried tea leaf, strawberry, underbrush and liquorice. The wine has a supple texture, fine length and acidity. It is made entirely from Nebbiolo grown in La Morra, the Piedmont commune identified as the source for this Barolo wine.
Callejuela NV La Casilla Amontillado Viejo
Spanish Fortified
Vanilla, polished wood and beeswax appear with caramelized almonds, quince jelly and dried apricot. Seaweed, tobacco leaf and nutty notes add breadth. The palate is very dry and marked by acidity, with walnuts, hazelnuts and deep salinity alongside earthy notes, citrus, toffee and polished wood. The wine matured under flor for around seven years and then for at least twice as long oxidatively.
Trapiche 2010 Terroir Series Finca Ambrosia Single Vineyard Malbec
Argentinian Red
Violet-scented fruit and sweet red plum open the documented profile, followed by roasted notes, black pepper and crushed dark berries. The palate is rich and ample, with supple texture, rounded tannins and fresh dark fruit. Wood smoke, lemon peel, blackberry, tar, dark spice, coffee and mocha add further depth before a long, powerful finish marked by chocolate and nutmeg.
Viña Errázuriz 2011 Kai Carménère Aconcagua Valley
Chilean Red
Deep violet-red colour precedes black cherry, blackberry, date, fig and blueberry-pie aromas, with black pepper and paprika. The palate is full-bodied and velvety, carrying dark berries, chocolate and refined oak. Firm tannins and vibrant acidity provide structure and freshness, while a long, elegant finish closes the wine. The recorded blend is predominantly Carménère with a small Syrah component.
Viña Errázuriz 2011 La Cumbre Syrah Aconcagua Valley
Chilean Red
Cool, earthy and forest-like aromas lead into sweet berry and spice. Dark berries, plum and smoke add depth, while mild herbal and peppery notes keep the profile savoury. The palate carries weight and lively acidity, with firm, well-integrated tannins providing structure. Meaty complexity and juicy length complete the documented Syrah profile from the Aconcagua Valley.
Viña Montes 2009 Montes Alpha M Colchagua Valley
Chilean Red
Dark wild-berry confit, ripe cherry and herbal savouriness lead the documented profile, joined by eucalyptus and cocoa. The palate is juicy and complex, with vivid, integrated tannins carrying the wine through a fruit-led finish. The recorded blend is predominantly Cabernet Sauvignon, supported by Cabernet Franc, Merlot and Petit Verdot. Deep colour and pronounced acidity are also recorded.
Castello di Amorosa 2006 La Castellana Napa Valley Red Blend
American Red
Pipe tobacco, blackberry and smoke lead the documented nose, while raspberry gives way to blackberry on the finish. Earth, dark chocolate, oak and black licorice add depth, with clove, white pepper, cherry, cedar and anise providing further detail. The palate is described as velvety, with dark fruit. The recorded blend combines Cabernet Sauvignon, Sangiovese and Merlot.
Pio Cesare 2009 Barbaresco Il Bricco
Italian Red
Ripe and dried black cherry meet rose petal, licorice and sweet spice in the documented profile. Truffle, black pepper, cedar, smoked meat and earth add depth. The palate is dry and full, with fresh acidity, high tannins and a long finish. Almond and oak detail round out a mature Barbaresco that remains structured and savoury.
Fornacina 2020 Brunello di Montalcino
Italian Red
Blood orange and currant lead the documented profile, followed by tar, leather, toasted and spicy hints. The wine is made entirely from Sangiovese, harvested from September into October. Fermentation takes place in temperature-controlled stainless steel with long maceration and traditional pumpovers. After malolactic conversion, the wine spends at least two years in large Slavonian oak.
Col d’Orcia 2004 Poggio al Vento Brunello di Montalcino Riserva
Italian Red
Red cherry, plum and cranberry form the documented fruit profile, joined by violet, clove and fennel. Tobacco, cedar, licorice and dried herbs add mature savoury detail; a saline edge is also recorded. The palate is described as silky and polished, leading to a long, refined finish marked by spice, menthol and porcini. Four years of oak ageing is also recorded.
Ciacci Piccolomini d’Aragona 2005 Brunello di Montalcino Limited Edition Sponsorship Label Giro d’Italia 2010
Italian Red
Wild berries, cassis and white cherry lead the fruit profile, accompanied by spice and smoke. The nose is vertical and intense, while the palate is toned down in dimension. Sangiovese provides the varietal basis and Tuscany the regional context. Berry fruit, spice and smoke remain the focus, with an intense aromatic profile followed by a smaller-scaled palate.
Domaine Jean Bourdy Macvin du Jura François
French Fortified
Fresh grape aromas are joined by ripe fruit and prune in the documented profile. The palate is slightly syrupy and naturally sweet, with a smooth, full-bodied texture and no harshness. Production combines two-thirds unfermented grape juice with one-third Marc du Jura, followed by one year in old wood. Both organic and Demeter certification are recorded for this traditional fortified wine.
Domaine Jean Bourdy Galant des Abbesses Liqueur 750 mL
French Liqueur
A historic recipe combines grape juice, Marc du Jura and a touch of Fine with twenty-five East and Asian spices. The mixture is then aged in old wood for two to three years. The producer describes extraordinary complexity and an exotic character, with Indian and Asian spices woven through the flavour profile. Firm structure, tannins, organic certification and a sixteen-percent alcohol level are also recorded.