750 mL
750 mL
Giuseppe Quintarelli 2000 Amarone della Valpolicella Classico
Italian Red
Dried cherry, fig and dark plum are layered with tobacco, leather and cedar. The palate is full-bodied and deeply concentrated, while fresh acidity and firm, resolved tannins keep the richness composed. Balsamic spice, liquorice and a mineral note add savoury complexity through the long finish. Decant carefully for sediment and serve with braised beef, game, mushrooms or aged cheese.
Dominus Estate 2020 Napa Valley Red
American Red
Blackcurrant and black cherry lead into graphite, wet earth, lavender and sandalwood. The palate is full-bodied and richly textured, with chewy but refined tannins and notable freshness supporting the dark fruit. Mocha and dark chocolate appear on the velvety finish, while the mineral character keeps the wine focused. Give it generous air and serve with roast beef, lamb or braised short ribs.
Il Marroneto 2019 Brunello di Montalcino Madonna delle Grazie
Italian Red
Redcurrant, ripe cherry and blackberry are lifted by rose, violet and exotic spice. The palate combines real depth with freshness, carrying fine, sweet tannins through a dense but energetic frame. Orange peel, clove, liquorice and a balsamic note add detail, while a lightly saline finish keeps the fruit precise. Decant patiently and serve with braised beef, wild boar, porcini or aged Pecorino.
Darioush 2021 Darius II Cabernet Sauvignon
American Red
Black cherry and cassis are layered with violets, toasted thyme and bay leaf. The palate is generous and richly textured, with ripe dark fruit, firm Cabernet structure and a polished cocoa-powder feel. Liquorice, espresso, graphite and Tahitian vanilla add depth without masking the fruit. Decant generously and serve with roast beef, lamb, grilled ribeye or slow-braised short ribs.
Blandy’s 1987 Terrantez Madeira
Portuguese Fortified
Toasted exotic woods and smoked dried fruit lead, followed by ground coffee, walnut and a light balsamic note. The palate begins sweet, then turns fresh and saline, with firm acidity bringing definition to the richness. Orange peel, kumquat and warm spice carry through an exceptionally persistent finish. Serve slightly cool in small pours with walnuts, blue cheese or fruitcake.
Château Pichon Longueville Baron 2010 Pauillac
French Wine
Blackberry, cassis and dark plum are layered with liquorice, charcoal and roasted coffee. The palate is dense and concentrated, with mineral-laden black fruit, velvety tannins and enough freshness to keep its scale composed. Menthol, cocoa, mild spice and a briary note add aromatic detail through the long finish. Decant generously and serve with roast beef, lamb, venison or firm aged cheese.
Dominus Estate 2016 Napa Valley Red
American Red
Black cherry and forest berries are layered with graphite, juniper and truffle. The palate is full-bodied and tightly woven, with dark fruit, firm tannins and an earthy mineral line giving the wine clear structure. Charcoal, tobacco, lavender and dark chocolate add savoury depth as it opens. Decant generously and serve with roast beef, lamb, venison or slow-braised short ribs.
Château Latour 2005 Les Forts de Latour Pauillac
French Wine
Cassis, blackberry and plum are layered with cedar, pencil lead and subtle oak. The palate is dense and medium- to full-bodied, with fine-grained tannins, fresh mineral tension and a clear core of dark fruit. Forest floor, liquorice and tobacco bring savoury depth without dulling the finish. Decant carefully and serve with roast beef, lamb, venison or firm aged cheese.
Louis Jadot 2009 Chambertin Grand Cru
French Wine
Raspberry and cherry are framed by stone, smoke and liquorice. The palate is powerful and full-bodied, with intense yet finely delineated fruit, vibrant energy and considerable tannins. Its texture is mouth-coating without losing precision, and the finish is long, austere and complex, with a lingering inner fragrance. Decant carefully and serve with duck, venison, game birds or mushrooms.
Bertani 1983 Amarone della Valpolicella Classico
Italian Red
Dried plum, cherry and dried tomato are layered with porcini, leather and warm spice. The palate is fully mature yet still structured, with vivid acidity keeping the savoury fruit and earthy depth in balance. Tea leaf, liquorice and a gentle consommé note carry through the long, dry finish. Decant carefully for sediment and serve with braised beef, game, mushrooms or aged cheese.
Giuseppe Mascarello e Figlio 2001 Barolo Riserva Monprivato Cà d’Morissio
Italian Red
Dark cherry and prune are layered with dried rose, orange peel, menthol and wet stone. The palate is rich and powerful, yet the fruit remains poised, with firm Nebbiolo tannins and fresh acidity providing balance. Tar, liquorice, fennel and early truffle notes add savoury complexity through the long finish. Decant carefully and serve with braised beef, game, porcini or aged Parmigiano.
Blandy’s 1957 Bual Madeira
Portuguese Fortified
Toffee, walnut and polished wood are joined by vanilla, dark chocolate and candied citrus. The palate is full-bodied and medium-sweet, yet vivid acidity keeps the mature richness in balance. Fig, date, orange marmalade and warm spice unfold through a long, gently warming finish, with a subtle balsamic lift. Serve slightly cool in small pours with blue cheese, fruitcake, nuts or dark chocolate.
Antinori 1998 Solaia Toscana IGT
Italian Red
Blackcurrant and dark cherry are layered with tobacco, earth, mint and a measured touch of vanilla. The palate is full-bodied and concentrated, with Sangiovese bringing sour-cherry lift and fresh acidity to the Cabernet-led structure. Firm tannins remain composed through a long, savoury finish, with coffee and warm spice emerging in the glass. Decant carefully and serve with roast beef, lamb or aged Pecorino.
Gaja 1997 Sperss Langhe
Italian Red
Black cherry, dark plum and blackberry are joined by dried rose, mint, liquorice and white truffle. The palate is full-bodied and concentrated, with dense fruit, firm but velvety tannins and a fresh mineral line keeping the scale in balance. Tar, espresso and earth add mature savoury depth. Decant carefully and serve with braised beef, venison, truffle dishes or aged cheese.
Domaine de Montille 2022 Corton Clos du Roi Grand Cru
French Wine
Redcurrant and black cherry are lifted by peony, violet and a touch of black pepper, with damp forest floor adding a quiet savoury layer. The palate is medium-bodied and energetic, combining crunchy fruit with fine-grained tannins and a focused mineral line. Mouth-watering salinity carries the long finish. Decant while young and serve with duck, venison, game birds or mushrooms.
Domaine Méo-Camuzet 2008 Clos de Vougeot Grand Cru
French Wine
Red and dark fruit are carried by lively acidity and a fine earthy mineral line. The palate is energetic and precise, with a lace-like texture, polished tannins and notable length rather than sheer weight. Subtle oak and savoury spice sit behind the fruit, while the finish remains fresh and composed. Give it air and serve with duck, venison or mushrooms.
Domaine François Lamarche 2003 La Grande Rue Grand Cru Monopole
French Wine
Black cherry is layered with dried herbs, tea leaf and discreet wood spice. The palate is medium-full and deeply ripe, yet the fruit remains precise and pure, with a dusty, sappy texture and enough freshness to keep the weight in balance. Savoury spice carries through the long finish. Decant carefully and serve with duck, venison, roast lamb or mushrooms.
Quinta do Noval 2004 Nacional Vintage Port
Portuguese Fortified
Blackberry, blackcurrant and dark plum are lifted by violet, cranberry and a touch of citrus freshness. Liquorice, cistus, rosemary and incense add savoury aromatic detail. The palate is powerful and concentrated, yet the mineral line and bright acidity keep the sweetness controlled through a long finish. Decant for sediment and serve in small pours with blue cheese, dark chocolate or walnuts.
Remoissenet Père et Fils 2004 Le Montrachet Grand Cru
French Wine
Bruised apple and ripe stone fruit are joined by coconut, pineapple and passionfruit, followed by honey, butterscotch and brioche. The palate is broad and creamy, with intense stony minerality bringing definition to the mature richness. A savoury corn-husk note adds another layer. Serve slightly cool in a wide glass with lobster, roast chicken, turbot or a rich mushroom dish.
Domaine A.F. Gros 2022 Clos de Vougeot Grand Cru
French Wine
Red cherry and wild strawberry are joined by subtle spice and a light earthy note. The palate balances power with polish, carrying concentrated Pinot Noir fruit through fine tannins and a long savoury finish. It is broad without feeling heavy, with freshness keeping the structure clear. Decant while young and serve with duck, roast lamb, game birds or mushrooms.
Domaine Hudelot-Noëllat 2023 Clos de Vougeot Grand Cru
French Wine
Sweet berries, black cherry and plum are layered with confit orange, rose petal, bitter chocolate, woodsmoke and a light gamey note. The palate is ample and full-bodied, with precise fruit, ripe tannins and a firm line of acidity. Dark soil and measured oak add depth without blurring the finish. Give it air and serve with roast duck, venison or mushrooms.
Laurent Ponsot 2021 Charmes-Chambertin Grand Cru Cuvée du Cyprès
French Wine
Wild red berries lead, with a distinct green-tea note and a quiet savoury, forest-like edge rather than overt spice. The palate is shaped around clear Pinot Noir fruit and a restrained earthy profile, allowing the grand cru detail to come through without heaviness. Give it air in a wide glass and pair with roast duck, game birds, venison or mushrooms.
Opus One 2003 Napa Valley
American Red
Blackberry, plum and dried cherry open into hazelnut, graphite, cocoa and a subtle olive note. The palate is broad yet balanced, with supple tannins and savoury herbal detail beneath the dark fruit. Dark chocolate and black liquorice linger on the finish, giving the wine a composed, mature profile. Decant carefully and serve with roast beef, lamb, braised short ribs or grilled mushrooms.
Opus One 1981 Napa Valley
American Red
Dark cherry, plum and blackcurrant have moved into cedar, cigar box, leather and graphite. The palate is medium-bodied and composed, with resolved tannins, gentle freshness and a savoury line of coffee, dried violet and earth. It is mature rather than forceful and benefits from careful handling. Stand upright before opening, decant only for sediment and serve with roast lamb, duck or mushrooms.
E. Guigal 1998 Côte-Rôtie La Mouline
French
Black raspberry, cassis and redcurrant are lifted by violet, acacia and a faint apricot note, then deepen into bacon fat, tapenade, smoke and pepper. The palate is plush and silky, with ripe tannins, fresh acidity and a long mineral finish. Mature savoury tones sit comfortably beside the fruit. Decant carefully and serve with roast duck, lamb, venison or a deeply flavoured mushroom dish.
Domaine Jean-Louis Chave 1999 Hermitage Rouge
French
Blackberry and cassis are joined by smoked red fruit, cedar, cigar wrapper, dried flowers and peppery thyme. The palate is concentrated and richly textured, with firm tannins, mineral depth and a savoury line of flint, tar and Provençal herbs. The structure remains substantial, but the mature aromatics are expressive. Decant carefully and serve with roast lamb, venison, braised beef or lentils with smoked sausage.
E. Guigal 1998 Côte-Rôtie La Turque
French
Cassis, blackberry and red cherry open into liquorice, smoked meat, violet and dark spice. The palate is immense and concentrated, with ripe tannins, fresh acidity and a silky texture carrying the fruit through a long mineral finish. Earth, herbs and smoky oak add savoury depth without obscuring the perfume. Decant patiently and serve with roast lamb, duck, venison or slow-cooked beef.
E. Guigal 1998 Côte-Rôtie La Landonne
French
Blackberry and blackcurrant are densely layered with smoke, tapenade, truffle, dark chocolate and worn leather. The palate is powerful and firmly tannic, but the concentration is matched by fresh acidity and a long mineral, savoury finish. Earth, incense and warm spice emerge as it opens. Give it a careful decant and serve with venison, braised beef, lamb shoulder or a deeply flavoured mushroom dish.
Domaine Trapet Père et Fils 2009 Chambertin Grand Cru
French Wine
Red cherry, cassis and black raspberry rise from the glass with rose petal, stone, game, forest floor and dried herbs. The palate is deep and full-bodied but controlled, with silky tannins, fresh acidity and a mineral line carrying the fruit through a long savoury finish. Biodynamic farming brings no need for embellishment here; careful decanting and roast duck, venison or mushrooms will let the detail unfold.
BOND 2013 Quella Napa Valley
American Red
Ripe blueberry and fresh blackberry are joined by plum, black pepper, liquorice and graphite. The palate is powerful and full-bodied, with juicy acidity, focused tannins and a mineral, earthy finish. Notes of truffle and damp soil add savoury complexity beneath the concentrated fruit. This remains structured, so give it time in a decanter and serve with grilled ribeye, braised short ribs or roast lamb.