Selection
Guigal 2017 La Turque Cote Rotie
Blackberry, blueberry and raspberry meet smoked meat, graphite and dark chocolate, with violet, incense and flint lifting the bouquet. The palate is concentrated yet remarkably balanced, carrying ripe black fruit through fine, dusty tannins and a long mineral finish. Powerful but poised, it suits slow-roasted lamb, venison or beef.
Guigal 2017 La Landonne Cote Rotie
Deep red-black in colour, with powerful aromas of small black fruits, liquorice, roasted notes and fragrant spice. The palate is rich, round and velvety, bringing concentrated dark fruit, black pepper and savoury depth. Dense structure and ripe tannins build through the centre, while fresh acidity carries the remarkably long, composed finish.
Guigal 2017 La Mouline Cote Rotie
Ruby red with vermilion highlights, opening on intensely aromatic small red fruits, blackberry and violet. The palate is supple and silky, balancing generous blueberry fruit with dried spice, savoury depth and finely woven tannins. Full-bodied yet graceful, it carries lively acidity and quiet mineral tension into a long, plush finish.
Château La Mission Haut-Brion 2011 Pessac-Leognan
Dense and classically shaped, with cassis and ripe dark fruit joined by cedar, tobacco, earth, smoke, coffee and dried red fruit. The palate is rich and complex, combining bright freshness with firm ripe tannins, fine balance and a tightly wound, very long finish. Allow three to five hours in a decanter and serve with venison, beef or roast lamb.
Chateau Leoville Las Cases 1995 Saint-Julien
Mature yet still vigorous, with black cherry, cassis and dark red fruit joined by spice, cigar wrapper and a savoury mineral edge. The palate is full-bodied and concentrated, carrying ripe tannins with impressive freshness and depth. Dark fruit remains at the centre while tobacco and stone add classical Left Bank detail. The finish is dense, long and chewy, with power held in a polished frame.
Bruichladdich Port Charlotte PC6 Cuairt-Beatha 2001 6 Year Old
Peaty and energetic, with wood smoke, maraschino cherry and toasted pastry lifted by a grapey sweetness. The palate is balanced but forceful, bringing warm spice, oak and ripe fruit through a firm layer of peat. A quinine-like bitterness adds definition without taking over. The finish is long and smoky, tapering through cardamom, ginger and a final touch of fruit.
Glenmorangie Sonnalta PX 12 Year Old
Richly sherried without losing its Highland lift, opening with vanilla, bitter chocolate and raisins over pronounced oak. The palate is firm and sweet-bitter, layering dried fruit, cocoa, nuts and warm wood around a clear malt core. A faint savoury edge keeps the richness in check. The finish is persistent and slightly drying, carrying oak, sticky raisin, toasted nuts and dark chocolate.
Remoissenet Pere et Fils 1989 Charmes-Chambertin Grand Cru
Honeyed and marmalade-like at first, with apricot, stewed red fruit and herbal tea developing into dried black fruit, fallen leaves, potting soil and a faint tobacco note. The palate is medium-bodied and elegant, with softened tannins, gentle acidity and exceptional length. Give it time in the glass for initial muskiness to lift, then serve with duck or earthy mushroom dishes.
Chateau Pavie 2000 Saint-Emilion Grand Cru
Ripe black cherry and salty plum lead, layered with crushed rock, dried flowers, tobacco leaf, smoke, cocoa and liquorice. The palate is full-bodied, deep and concentrated, with abundant dark fruit carried by a stony mineral line. Long and powerful yet composed, it finishes with savoury freshness and remarkable persistence.
Penfolds Grange 2001
Rich and still youthful, with blackberry, blackcurrant and cherry layered with dark chocolate, liquorice, vanilla, mint, sandalwood and dried fruit. Full-bodied and concentrated, the palate is fleshy yet controlled, with fine ripe tannins that turn gently chalky through a long, smooth finish. Decant for about three hours and serve with veal chops or lamb.
Penfolds Grange 1990
Opulent yet precise, with blackberry, mulberry, plum and cassis layered with liquorice, espresso, dark chocolate, smoked meat, eucalyptus, cedar and leather. Full-bodied and concentrated, the palate combines ripe dark fruit with firm velvety tannins, freshness and excellent balance. The finish is long, spicy and complex; decant for two to three hours and serve with lamb, venison or beef.
Glenfarclas 12 Year Old Vintage Packaging
Light and creamy, with soft sherry, Manuka honey and gentle oak lifted by pine resin and a faint thread of smoke. The palate is medium-bodied and rounded, bringing date-and-walnut cake, malt and toffee apple into focus over subtle earthy notes. Spice builds gradually without crowding the fruit. The finish is long and warming, carrying allspice, cinnamon, clove, orange zest and lingering sherry richness.
Faiveley 1997 Chambertin-Clos de Bèze Grand Cru
Red cherry, dried strawberry and rose petal rise first, followed by forest floor and subtle spice. Raspberry and cranberry shape a composed, savoury palate, with tea leaf and earthy mineral detail adding depth. Firm, finely woven tannins give classical poise, while lingering floral and savoury notes carry the long, elegant finish.
Grand Vin de Leoville du Marquis de las Cases 2010
A monumental Saint-Julien with deep cassis, blackcurrant and plum, joined by cedar, cigar box, graphite, clove and mineral notes. The full-bodied palate is tightly structured, layering powerful dark fruit over firm, finely grained tannins and vibrant acidity. Long and classical through the finish, it deserves a generous decant alongside prime beef, venison or lamb.
Islay Violets 33 Year Old Single Malt
Distinctively floral, with Parma violet, jasmine and lavender joined by candied lemon, singed orange peel and smoky sage. The palate is waxy yet light on its feet, layering violet petals, rosewater and sultana with rosemary, juniper and pine. Mint, vanilla toffee and soft oak spice bring depth without muting the perfume. The finish is long and fresh, fading through grapefruit, green grass, toffee and gentle smoke.
Château Palmer 2016 Margaux
Pure and expressive, with black cherry, cassis, blueberry and violet lifted by graphite, crushed stone, anise and subtle oak. Dense and concentrated but remarkably polished, the palate combines vibrant freshness with ripe tannins, savoury mineral detail and a long, poised finish. Still youthful, it benefits from about four hours in a decanter before serving with slow-cooked beef or lamb.
Dom Pérignon 2010 Vintage Brut Champagne Magnum
Green mango, melon and pineapple lead, opening into orange zest, crisp apple and white peach. The palate is full-bodied yet focused, with bright acidity and fine mineral drive balancing pie crust, bread dough and a smoky iodine note. Grapefruit, white pepper and toasted nuances linger through a long, energetic finish.
Louis Roederer 2012 Cristal Rose Champagne
Citrus peel and yuzu rise first, followed by red forest fruit and a fine mineral note. The palate is precise and finely layered, combining delicate fragrance with real power and structure. A persistent mousse and vivid acidity keep the finish focused, long and quietly complex. Serve in generous white-wine glasses with lobster, salmon, roast poultry or delicate mushroom dishes.