Selection
Selection
Marchesi di Barolo 2019 Barolo della Tradizione
Italian Red
Garnet and ruby colour accompany cinnamon, wormwood, liquorice, wild rose and Virginia tobacco. The Nebbiolo is full and elegant, with soft, enveloping tannins and a long spicy finish. Fruit comes from calcareous clay with sandstone, quartz sand and silt. Traditional maceration precedes maturation in large oak casks, followed by further time in bottle. The wine carries fourteen percent alcohol.
Kumeu River 2025 Estate Chardonnay
New Zealand White
Fragrant, toasty notes accompany a rich, peachy Chardonnay with refreshing acidity. The profile is layered and complex, with richness and freshness present together. Fruit for the estate selection comes from six vineyard sites in the Kumeu region. Warm, dry conditions throughout the growing season produced concentrated Chardonnay, and only selected grapes from those vineyards entered the bottling.
Michael Gindl 2017 Buteo 12 Grüner Veltliner
Austrian White
Frosted grape pulp, underripe fuzzy peach and white spice accompany a long, wild finish. The Grüner Veltliner comes from biodynamically farmed vines in Hohenruppersdorf, within the Weinviertel. Grapes receive ten hours of skin contact before a slow eight-hour press. Spontaneous fermentation takes place in wood, and the wine then spends six months resting on its lees.
E. Pira & Figli 2021 Langhe Nebbiolo
Italian Red
Ripe raspberry, cherry, earth, sun-dried hay and liquorice accompany a darker mineral note. The Nebbiolo has a rich, broad profile with firm structure and a long, tactile finish. Fermentation and maceration take place in stainless steel for six to ten days. The wine then spends twelve months in French barriques before light filtration. Alcohol is fourteen percent.
Brendan Stater-West 2022 Saumur Blanc
French White
Citrus and saline notes accompany a light Chenin Blanc. Fruit comes from a selection within the Les Chapaudaises parcel in Bizay, on a lower north-eastern slope. Clay, sand and loam lie above limestone at the site. Fermentation and vinification take place in stainless steel, with some fine lees retained during six months of maturation. Alcohol is 12.5 percent.
Borgogno 2022 Era Ora Langhe Riesling
Italian White
Petrol, quince and roasted peach appear with soft floral notes in a bone-dry Riesling. Yellow stone fruit and bright acidity accompany a wet-stone finish. Lime, apricot, yellow plum, hawthorn and menthol add further detail. Fermentation takes place mainly in steel, with a smaller oak portion, followed by time on fine lees, in steel and in bottle.
Bethel Heights Vineyard 2015 Estate Chardonnay
American White
White peach, spiced apple and baking bread meet shaved almond and allspice. The medium-bodied Chardonnay is fresh and expressive, with a core of stone fruit, toasted flavours and a pleasantly oily texture. Bright acidity and barrel toast are present alongside a sleek, supple texture. Fruit comes from the estate in Oregon's Willamette Valley, within the Eola-Amity Hills.
Domaine de l’Ecu 2016 Mephisto Cabernet Franc
French Red
Black fruit, blackberry, strawberry, redcurrant and white pepper accompany sweet spice in a rich Cabernet Franc. Tannins are tight yet velvety, with volume and delicacy. Grapes are harvested by hand from granite soils and fermented with native yeasts. The wine matures in old barrels and amphorae for fifteen months. The vineyards have been farmed organically since nineteen seventy-five and carry Demeter Biodynamic certification dating from nineteen ninety-eight.
Penfolds 2017 St Henri Shiraz
Australian Red
Blackberry, mulberry, currant and plum accompany herb, dark chocolate, liquorice and panforte notes. Fine, powdery tannins appear in a dense profile. The finish is long, with chocolate and mineral detail. Red raspberry, dark berry and pepper also appear. Shiraz is joined by nine percent Cabernet Sauvignon. Maturation takes place in old 1,460-litre vats, with little overt oak character.
Valentina Cubi 2006 Morar Amarone della Valpolicella Classico
Italian Red
Intense red-garnet colour accompanies ripe fruit and spice in a full-bodied Amarone. Corvina, Corvinone and Rondinella come from rocky hillsides around Fumane and San Pietro in Cariano. Grapes are selected by hand. Fermentation takes place in conical stainless-steel tanks at a controlled temperature with daily pigeage, followed by several months in wooden barrels and further bottle ageing. Alcohol is sixteen percent.
Cesari 2011 Amarone della Valpolicella Classico
Italian Red
Forest floor, dried dark fruit, cedar and smoke accompany dried black cherry, baked plum, ground pepper and clove. Firm and full-bodied, the red carries solid, fine-grained tannins. Raisined fruit, cherry, vanilla and spice also appear within a warm, velvety profile. The blend is seventy-five percent Corvina, twenty percent Rondinella and five percent Molinara. The finish is persistent.
Tahbilk 2009 Eric Stevens Purbrick Shiraz
Australian Red
Rich chocolate, mocha and liquorice appear with fresh primary fruit intensity, secondary notes and sweet oak. The Shiraz is textural and flavourful, with complexity. The reserve range is used for Shiraz and Cabernet Sauvignon bottlings chosen from selected vintages. This wine comes from the Nagambie Lakes region in Australia and forms part of that reserve programme.
Au Bon Climat 2021 Santa Barbara County Pinot Noir
American Red
Smoky plum, dark fruit, strawberry and melon accompany a deep ruby colour. The Pinot Noir is supple, fruit-forward and rich. Fruit comes from Bien Nacido, Le Bon Climat, Rancho La Cuna, Kick On and Los Alamos vineyards. It spends ten months in French oak, including ten percent new barrels, and carries 13.5 percent alcohol.
Domaine des Marnes Blanches 2022 Crémant du Jura Réserve
French Sparkling
Fine bubbles accompany fresh apple, lemon and brioche. The Chardonnay has freshness, a chalky texture, saline detail and a persistent finish. Fruit comes from twenty-five-year-old vines rooted in Lias marl and limestone near Sainte-Agnès. The site lies in Jura. Traditional-method production includes thirty months of lees ageing and zero dosage. The cuvée is made entirely from Chardonnay.
LUKE 2018 Reserve Cabernet Sauvignon
American Red
Blackcurrant, dark cherry, pressed herbs, blackberry preserve, grilled toast and baking spice accompany a broad, dense Cabernet Sauvignon with fine-grained, layered tannins. StoneTree Vineyard supplies the fruit. The blend also includes Malbec, Petit Verdot and Merlot. Fermentation uses stainless-steel bins and barrels; half proceeds spontaneously. Twenty months in second-fill French oak follows. Coffee, dried herb and black cherry add further detail.
De Fermo 2021 Launegild Chardonnay
Italian White
Pear peel, banana, apricot, chamomile, herbs and straw meet a saline note in this Chardonnay. Freshness and smoothness remain in balance. Fruit grows between the Adriatic and Gran Sasso on limestone and clay soils. Soft pressing precedes spontaneous indigenous-yeast fermentation in oak without temperature control, followed by twelve months in tonneau. Straw-yellow colour completes the profile.
Hugh Hamilton 2006 Jekyll & Hyde Shiraz Viognier
Australian Red
Meaty and peppery notes accent raspberry and boysenberry fruit in a full-bodied red. Shiraz provides the main share of the blend, while Viognier accounts for seven percent. The wine has a lush, substantial texture, with vanilla, chocolate and coffee among its flavour details. It comes from McLaren Vale in South Australia and carries 15.5 percent alcohol.
Jean-Marc Brocard 2023 Chablis Premier Cru Montmains
French White
A brilliant golden-green colour with silvery-grey highlights accompanies flint, citrus and spice. The Chardonnay has a supple attack and thirst-quenching lemon notes. Fruit comes from Montmains on the left bank of the Serein, where the site’s profile is cool, fresh and floral. Vinification takes place in stainless steel without oak. White flowers, grapefruit and fennel also appear. The style is clear.
Piero Busso 2023 Langhe Nebbiolo
Italian Red
Ruby colour accompanies fruit and earthy notes in a gently structured Nebbiolo. Most fruit comes from Le Casasse, with a smaller portion from young vines in Gallina. Stainless-steel fermentation is followed by a brief period in wood. The vineyard sources are in Barbaresco, and the wine has lifted fragrance, freshness and a supple mouthfeel. The younger vineyard material has a more open aspect.
Ochota Barrels 2019 The Price of Silence Gamay
Australian Red
Pepper, herbs, violet and florals accompany crunchy fruit, gentle tannins and defined acidity. Black cherry, tea and herbal notes sit within a medium-bodied Gamay with a silky, rounded feel and a long, mouthwatering finish. Fruit comes from a high Piccadilly Valley vineyard on clay over limestone. Half the wine undergoes carbonic maceration, while half uses whole bunches for six days.
La Stoppa 2003 Stoppa Cabernet Sauvignon
Italian Red
Mature fruit and spices accompany a red with soft structure and good acidity. The blend is forty percent Cabernet Sauvignon, forty percent Merlot and twenty percent other Bordeaux varieties. Fermentation uses native yeasts, followed by roughly thirty days of maceration. The wine spends fourteen months in barriques and carries fifteen percent alcohol. Its regional origin is Emilia-Romagna in northern Italy.
Bodegas Muga 2019 Reserva Selección Especial Rioja
Spanish Red
Ripe blackberry, bramble, vanilla and clove accompany a medium-bodied Rioja with polished tannins, marked acidity and a long finish. Tempranillo, Grenache and Graciano come from clay-limestone terraces on the slopes of the Montes Obarenes and Sierra Cantabria. Indigenous-yeast fermentation takes place in oak vats. The wine matures for twenty-six months in French-oak barrels, then at least eighteen months in bottle.
Tolaini 2021 Vigna Montebello Sette Chianti Classico Gran Selezione
Italian Red
Cherry fruit, tobacco, leather, liquorice and spice accompany a Sangiovese with tannins, acidity, structure and a long finish. Fruit comes from a north-facing, two-hectare plot in Castelnuovo Berardenga. After selection and destemming, whole berries ferment for forty days in French-oak vessels. The wine matures for twenty-four months in large oak casks and another six months in concrete tanks.
Pascal Jolivet 2024 Sancerre Blanc
French White
White fruit, orchard flowers and subtle smoke accompany a dry, mineral Sauvignon Blanc with elegance, perfume and depth. Fruit comes from chalky caillottes, clay-limestone terres blanches and silex soils in Sancerre. Musts are cold settled without enzymes. Each soil type ferments separately with natural yeast in temperature-controlled stainless-steel vats before blending, slight filtration and seven months of ageing. The finished wine carries 12.5 percent alcohol.
Crystallum 2024 Peter Max Pinot Noir
South African Red
Red cherry, cranberry, rose and lavender accompany a dense, focused Pinot Noir with fine, grippy tannins and fruit weight. Fruit from coastal Hemel-en-Aarde sites and a high-altitude inland vineyard is harvested by hand. Approximately half is destemmed and half remains in whole clusters. Natural fermentation precedes four weeks of maceration, followed by nine months in lightly toasted French-oak barrels. The wine carries fourteen percent alcohol.
WALT 2016 Sonoma Coast Chardonnay
American White
Toasted hazelnut, white flowers, lemon verbena and peach appear alongside lemon curd and stone-fruit flavours. The Chardonnay has texture, tension and length, with bâtonnage and ageing on the lees among its production details. Subtle oak and bright minerality accompany ripe grapefruit, lemon tart, preserved kumquat, honeysuckle, beeswax and allspice. Medium body and a long, zesty finish complete the profile.
Singlefile 2023 Single Vineyard Frankland River Shiraz
Australian Red
Blackberry and currant notes sit with subtle spice in a medium-bodied Shiraz marked by dark fruit, savoury detail and silky tannins. Fruit comes from the north-facing Riversdale Vineyard in Frankland River. After picking and sorting, the grapes spend fifteen days in closed fermenters with gentle maceration and minimal pumpovers. The wine matures for eleven months in medium-toast French-oak barriques and carries 14.1 percent alcohol.
La Spinona 2011 Barbaresco Bricco Faset
Italian Red
Black cherry, plum, clove and new-leather notes accompany a dark, powerful red with an open-knit profile. Nebbiolo from the three-hectare Faset vineyard is softly crushed after sorting and destemming. Fermentation lasts twelve to fifteen days after a one-day cold maceration, followed by natural malolactic fermentation. The wine then spends nine months in large Allier and Slavonian-oak casks and twelve months in bottle.
José Zuccardi 2018 Malbec
Argentinian Red
Blackberry, graphite, black pepper and crushed-berry notes accompany a full-bodied red with tight, focused tannins. The blend is ninety-five percent Malbec and five percent Cabernet Sauvignon from Paraje Altamira and Gualtallary in the Uco Valley. Selected clusters ferment with native yeasts in unlined concrete vessels. The wine matures for twenty-four months in 2,500-litre foudres and carries 14.5 percent alcohol.
Domaine Drouhin Oregon 2022 Roserock Pinot Noir
American Red
A rich garnet colour accompanies lavender, violet, cherry pie and home-baked warmth. Cassis, cardamom and marionberry sit with firm tannins and a broad, lingering finish. Pinot Noir comes from thirty-five estate blocks, each handpicked, sorted and fermented separately. The vineyard lies in the Eola-Amity Hills on ancient volcanic soils and carries LIVE certification for sustainable viticulture.