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Rare Finds from the Private Cellar
Rare Finds from the Private Cellar
Caves São João 1978 Porta dos Cavaleiros Dão
Portuguese Red
Dried fig and prune mingle with forest-floor and nutty notes, while redcurrant and a tang of rosehip bring brightness. This 1978 Dão red has a savoury, dried-fruit character and a dry edge to its structure. Try it with roast pork, mushrooms or a simple cheese plate, keeping the food gently seasoned.
M. Chapoutier 1998 Le Méal Ermitage (Stained Label)
French Red
Ripe blackberry fruit and smoke lead into a powerful, velvety palate, with dark fruit carried by substantial tannins. Made entirely from Syrah grown on the Méal hillside, this Ermitage has the depth to sit alongside roast beef, braised game or firm, mature cheese. Stained label; the bottle image is illustrative.
Château Haut-Brion 2001 Pessac-Léognan
French Red
A soft, generous palate and finely textured tannins give this Pessac-Léognan its graceful shape. A hint of liquorice runs through a long, smooth finish, with oak kept in balance. The 2001 blends Merlot, Cabernet Sauvignon and Cabernet Franc. Try it with roast lamb, beef or a dish of woodland mushrooms.
Frank Cornelissen 2013 Magma Rosso
Italian Red
Rich fruit, liquorice and warm spice give Magma its distinctive depth. Made entirely from Nerello Mascalese grown on old, ungrafted vines in Barbabecchi, on Etna’s northern slopes, the 2013 combines intensity with the weight of this high vineyard site. It is a concentrated expression of one grape and one volcanic place.
Domaine du Pégau 2005 Cuvée Réservée Châteauneuf-du-Pape Magnum (Damaged Label and Capsule)
French Red
Black cherry, cedar and earthy savoury notes give this Châteauneuf-du-Pape its character. The palate brings together dark fruit, complexity and a long finish, with the generosity of Grenache supported by Syrah and Mourvèdre. A medium-bodied red to serve with a slow-cooked beef stew. Damaged label and capsule. Image is illustrative.
R. López de Heredia 1987 Viña Tondonia Gran Reserva
Spanish Red
Toasty aromas and a smooth, rounded palate give this dry Rioja a lingering aromatic finish. Tempranillo leads a blend with Garnacha, Mazuelo and Graciano, drawn from the estate’s own vineyards. The wine spent eight years in barrel before bottling. Serve it with roast lamb or beef braised slowly with mushrooms.
Poderi Luigi Einaudi 1997 Barolo Cannubi (Stained Label)
Italian Red
Dried cherry, flowers and leather lead into an earthy palate with touches of cedar and lavender. Full-bodied and firmly structured, this Nebbiolo balances concentrated fruit with dry tannins. Violet, pepper and a hint of vanilla linger on the finish. Try it with braised beef or mushroom risotto finished with aged cheese. Stained label. Image is illustrative.
Paul Jaboulet Aîné 2017 Hermitage La Chapelle
French Red
Cassis, violet and liquorice sit alongside dark fruit and stony notes in this concentrated Hermitage. The palate is full-bodied and powerful, with pronounced tannins and a rich texture that avoids heaviness. This 2017 Syrah balances its depth with a long finish. Serve it with grilled beef, venison or slowly braised lamb.
J.L. Chave Sélection 2005 Offerus Saint-Joseph
French Red
Gould Campbell 1977 Vintage Port Magnum
Portuguese Fortified
Dark chocolate, cocoa and toffee shape this full-bodied Vintage Port, with a herbal edge beneath the richness. Its concentrated palate balances depth with an elegant, lingering finish that is relatively dry in feel. A layered Port with chocolate and caramel tones, offered here in magnum format from the 1977 vintage.
Dominio de Pingus 2009 Flor de Pingus (Stained Label)
Spanish Red
Black fruit and cherry are lifted by spice and wild herbs, with mocha and vanilla adding depth. This rich, layered Tempranillo from Ribera del Duero balances a generous texture with fine-grained tannins and a mineral edge. Flor de Pingus 2009 is a natural match for roast lamb, braised beef or herb-roasted mushrooms. Stained label. Image is illustrative.
Poderi Luigi Einaudi 2001 Barolo Costa Grimaldi
Italian Red
Ripe black cherry, cedar and dried spice give this Barolo a generous, savoury character. Made from Nebbiolo, Costa Grimaldi 2001 has a full body and an almost creamy texture, supported by plush tannins. The finish is long and rounded. Its richness makes it a fine partner for braised beef, game or a mushroom ragù.
L’Aventure 2012 Estate Cuvée
American Red
Anise and lavender rise above deep blue and black fruit, with smoke and cocoa adding a savoury edge. Estate Cuvée 2012 brings together Syrah, Cabernet Sauvignon and Petit Verdot in a rich, velvety Paso Robles blend. Its generous fruit and supple tannins suit slow-cooked beef, roast lamb or mushrooms in a rich sauce.
Inglenook 2009 Rubicon Rutherford
American Red
Dark berries and violet are framed by roasted oak in this Cabernet-led Rutherford blend. Red and black fruit carry through a concentrated palate, with a firm structure and a long finish. Cabernet Franc and Merlot add detail to the Cabernet Sauvignon. Pour it with roast beef, lamb or a savoury mushroom dish.
Dow’s 1970 Vintage Port
Portuguese Fortified
Plum and liquorice meet almond, marzipan and a hint of orange in this richly flavoured Vintage Port. Floral notes lift the fruit, while a mineral edge adds definition. Dow's 1970 balances power with finesse in a generous, concentrated style. Serve a small glass with blue cheese, toasted walnuts or a dark chocolate dessert.
Dominio de Pingus 2005 Flor de Pingus
Spanish Red
Black cherry and blackberry mingle with sandalwood, spice and a touch of incense. Flor de Pingus 2005 is a concentrated Tempranillo from Ribera del Duero, with layered fruit and a savoury, earthy edge. Its balance keeps the richness in check. Try it with roast lamb, braised beef or mushrooms cooked with rosemary.
E. Guigal 2005 La Turque Côte-Rôtie
French Red
Dark fruit and a deep, rich aroma give La Turque 2005 an imposing presence. The palate is concentrated and substantial, with a supple texture, firm tannins and a mineral edge. Its Côte Brune character brings power and balance together. Pour this Syrah-led Côte-Rôtie with slow-cooked beef, roast game or a richly flavoured mushroom dish.
E. Guigal 1999 La Turque Côte-Rôtie
French Red
A smoky, gently spicy nose leads into a concentrated palate with layers of fruit. Firmness from the Côte Brune gives La Turque 1999 its structure, while the texture stays rounded and finely gripped. Syrah is joined by a small amount of Viognier. This substantial Côte-Rôtie is a good partner for roast lamb or duck.
E. Guigal 2006 La Mouline Côte-Rôtie
French Red
E. Guigal 2003 La Landonne Côte-Rôtie
French Red
Cassis and dark fruit are layered with pepper, espresso and chocolate in this concentrated Côte-Rôtie. The palate is rich and velvety, with the structure and length to carry its intensity. Made from Syrah, La Landonne 2003 combines a generous texture with a savoury edge. Serve it with braised beef, venison or a mushroom-rich sauce.
Hacienda Monasterio 2009 Reserva
Spanish Red
Fresh fruit, mint and eucalyptus give this Ribera del Duero Reserva an aromatic lift, with mineral notes and touches of toast. Tinto Fino and Cabernet Sauvignon combine in a broad, smooth palate where fruit and oak sit comfortably together. Its persistent structure balances power with finesse through the long finish.
Gallica 2010 Napa Valley Cabernet Sauvignon
American Red
Dark fruit carries a discreet hint of dried bay leaf and herbs. This Napa Valley Cabernet blend has a soft, polished texture and an elegant shape, with earthy tannins that settle into the finish. Cabernet Franc and Petit Verdot add detail to the Cabernet Sauvignon. A composed red to enjoy with roast beef or mushrooms.
Il Poggione 2006 Brunello di Montalcino Riserva Vigna Paganelli
Italian Red
Rose petals and pressed flowers lift a concentrated core of blackberry, plum and red berries. This Sangiovese from the estate's Paganelli vineyard, planted in 1964, has a bold, rounded palate framed by firm tannins. Dark fruit carries through the finish, balancing the wine's powerful structure with floral perfume and elegance.
Biserno 2008 Toscana Rosso
Italian Red
Red fruit, chocolate and warm spice give Biserno a generous, layered character. The palate has weight and depth, with firm, elegant tannins and a mineral edge carrying the long finish. Cabernet Franc and Merlot lead this Tuscan blend, joined by Cabernet Sauvignon and Petit Verdot. A fine choice for roast beef or braised lamb.
Kaesler 2006 Old Bastard Shiraz
Australian Red
Dark cherry, black berries and chocolate give this Barossa Shiraz a rich, savoury character. Hints of vanilla and spice sit behind the fruit, with a smooth texture and firm tannins shaping the palate. A full-bodied red from Kaesler's old Shiraz vines, it has the depth to stand alongside slow-cooked beef or roast venison.
Gaja 2005 Sperss Langhe
Italian Red
Cherry and dried violet lead into earthy, balsamic notes. The 2005 Sperss has the power and firm tannins associated with Serralunga, balanced by an elegant shape through the palate. This Nebbiolo-led Langhe red brings depth and a distinctly savoury edge to the table. Try it with slow-braised beef or a rich mushroom dish.
Gaja 2004 Sperss Langhe
Italian Red
Wild berry, anise and liquorice mingle with sweet spice and cedar. Hints of vanilla and leather sit behind the fruit, adding depth to this generous Langhe red. Nebbiolo leads the blend, with a little Barbera contributing to its supple, polished feel. Firm structure and a savoury edge make it a fine match for slow-braised beef or mushroom risotto.
Henschke 2001 Hill of Grace Shiraz
Australian Red
Black fruit, mocha and a touch of pepper give this Eden Valley Shiraz a savoury edge. Generous fruit fills out the palate, while gentle tannins and balanced oak keep it composed. The 2001 Hill of Grace is full-bodied and layered, with an earthy undertone and a long, persistent finish. Pour it alongside roast lamb or beef.
Glaetzer 2005 Amon-Ra Shiraz
Australian Red
Blackberry and blueberry meet liquorice, pepper and a hint of mocha in this generous Barossa Shiraz. The palate is rich and mouthfilling, held together by supple, fine-grained tannins. Smoky oak and warm spice frame the fruit, while a savoury edge keeps the finish in balance. A substantial red for braised beef or a pepper-crusted steak.
William Fèvre 2023 Petit Chablis
French White
Fresh fruit and delicate floral notes give this Petit Chablis a bright, inviting nose. The palate is light and lively, with a mineral edge that keeps the finish clean. Made entirely from Chardonnay, William Fèvre's 2023 is a refreshing Burgundy white to pour with oysters, simply grilled fish or soft goat cheese.
All listed prices are before tax unless stated otherwise. Vintage availability may vary.