{"title":"David Collection","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFrom English sparkling to Rioja, Barolo, Champagne and Californian classics, each bottle follows a chapter in the story. A little football, a little travel, and exactly the sort of wine you’d want beside you when the match goes to extra time\u003c\/p\u003e","products":[{"product_id":"bedrock-wine-co-evangelho-vineyard-areio-e-vento-e-amor-contra-costa-county-2021-75cl","title":"Bedrock Wine Co., Evangelho Vineyard Areio e Vento e Amor, Contra Costa County 2021 - 75cl","description":"\u003cp\u003eEvangelho is one of California's great treasures, an ancient patch of vines in Contra Costa County planted on sand so deep and pure that phylloxera never took hold. The vines here are own-rooted and well over a century old, gnarled survivors that Morgan Twain-Peterson of Bedrock Wine Co. treats with something close to reverence. This bottling, Areio e Vento e Amor, is his special selection from the site, led by Mourvedre with old-vine Zinfandel and Carignan woven through.\u003c\/p\u003e\u003cp\u003eSand gives these wines their signature: lifted perfume, fine-grained tannins and a sense of weightlessness even when the fruit is deep. Twain-Peterson farms and vinifies with a light hand, letting the place speak. The 2021 is a wine of real dimension, layered and quietly powerful rather than loud.\u003c\/p\u003e\u003cp\u003eExpect a savoury, earthy core wrapped around dark berry fruit, with peppery spice, dried herbs and a mineral, almost dusty thread that marks out the vineyard. The palate is vivid and long, structured but never heavy, the tannins polished into silk by that sandy soil. It drinks well now with air and has the balance to reward a decade in the cellar. A wine for someone who cares where their bottle comes from and wants a piece of Californian history in the glass.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Decant young bottles for an hour to let the aromatics unfurl. A large Burgundy-style bowl suits its perfume. Drinking now through to around 2032.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe River Cafe for its instinct for great single-vineyard reds alongside rustic Italian cooking. Planque in Haggerston, built for characterful, cellar-worthy bottles. Dandy on Maltby Street for a relaxed, wine-led dinner.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eReach for slow-cooked lamb or a herb-crusted rack, the savoury Mourvedre echoing the rosemary and thyme. Grilled quail or squab would be lovely too, matching the wine's game-y, earthy side.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674798186820,"sku":"HO29101B21","price":45.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10308762-1-IB-STOCK-N_1_b1f6865d-7925-44fa-9c82-775b00bf3535.png?v=1731424277"},{"product_id":"birichino-cinsault-bechthold-vineyard-old-vines-lodi-2021-75cl","title":"Birichino, Cinsault Bechthold Vineyard Old Vines, Lodi 2021 - 75cl","description":"\u003cp\u003eThe Bechthold Vineyard was planted in 1886, which makes it the oldest Cinsault planting in the world. These head-trained, dry-farmed, organically tended vines are national treasures, and Alex Krause and John Locke of Birichino coax something genuinely lovely out of them: an old-vine Cinsault that is all charm and lift rather than weight.\u003c\/p\u003e\u003cp\u003eLodi has a reputation for big, sun-baked reds, but the cool delta breezes that sweep in off the Sacramento River at day's end keep these grapes fresh, holding acidity and reining in alcohol. Birichino leans into that, even bleeding off a little juice before fermentation to focus the wine while keeping it light on its feet. The result feels closer to a good cru Beaujolais or a delicate Loire red than anything you might expect from California's Central Valley.\u003c\/p\u003e\u003cp\u003eIt is pale in the glass and bright in spirit. Crunchy red fruit leads the way, cherry, pomegranate and raspberry, with a floral top note and a gentle earthy undertone. The tannins are soft, the acidity crisp and refreshing, and the finish carries on longer than the wine's featherweight frame suggests. This is a red for pleasure, best enjoyed young and even worth a light chill. Drink it over the next couple of years with easy, flavourful food.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe cool, around 14-15°C, or give it 20 minutes in the fridge on a warm day. No decanting needed. A standard red glass is fine. Drink now and over the next two to three years while it is fresh.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot for its soft spot for pale, characterful reds. Dandy on Maltby Street, made for chilled, gluggable bottles. The Wolseley for a relaxed lunch where the wine can play the easygoing charmer.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eBeautiful with roast chicken or a plate of charcuterie, its brightness cutting through the fat. Lightly chilled, it is also a joy alongside grilled salmon or a herby summer salad.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674799235396,"sku":"HO29202B21","price":36.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10308220-1-IB-STOCK-N_1_a81767be-16fb-4550-9c85-b604a2f01272.png?v=1731424269"},{"product_id":"bonavita-iln-2021-75cl","title":"Bonavita, IlNò 2021 - 75cl","description":"\u003cp\u003eIlNò is Bonavita's love letter to Nocera, the almost-forgotten grape of the Messina hills. Where the estate's Faro is a blend, this bottling is pure Nocera, and the name is a wink: a wine that says no to convention and yes to a variety most growers gave up on decades ago. Giovanni Scarfone farms it near the Faro lighthouse, at 250 to 300 metres on clay and calcareous tuff.\u003c\/p\u003e\u003cp\u003eNocera is naturally pale, low in sugar and high in acid, which is exactly why it works. This is a red built on freshness and tension rather than power. Fermentation happens in concrete with no added sulphur, followed by a long four-week maceration on the skins, ten months in cement and a year in bottle. The result is unmistakably natural in spirit but precise and clean in execution, not a hair out of place.\u003c\/p\u003e\u003cp\u003eIn the glass it is bright and perfumed: violets and crushed red berries, then undergrowth, Mediterranean scrub and a distinctly iodine, sea-spray lift that gives away its coastal home. The palate is slim and elegant, more about drive and detail than weight, finishing savoury and persistent. At just over thirty pounds this is a genuinely characterful, thought-provoking bottle for anyone bored of the obvious. Chill it a little and it sings.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 14-15°C, lightly chilled, in a medium red glass. No decanting required; this is a wine that rewards freshness, so pour and let it open gently over the meal.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003ePlanque in Haggerston, whose cellar champions exactly this kind of low-intervention find. Dandy on Maltby Street for its natural bent. The Dandy crowd aside, Brat's fire-cooked menu also flatters its saline edge.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eLovely with grilled sardines and a squeeze of lemon, the wine's iodine note meeting the oily fish head on. It also partners well with a plate of pasta alla Norma.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674800152900,"sku":"HO20702B21","price":24.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10306995-1-IB-STOCK-N_1_59b39903-0a62-489a-95f9-e6fdc6d58e2d.png?v=1733165351"},{"product_id":"brendan-stater-west-saumur-rouge-2022-75cl","title":"Brendan Stater-West, Saumur, Rouge 2022 - 75cl","description":"\u003cp\u003eThis is the wine Brendan Stater-West built his name on: his straight Saumur Rouge, the bottle that first told the wine world an American in the Loire was worth watching. Trained under Romain Guiberteau in Brézé, Stater-West makes Cabernet Franc with a lightness of touch that flatters the grape rather than bullies it. The 2022 is fresh, immediate and hugely likeable.\u003c\/p\u003e\u003cp\u003eThe fruit comes from the sandy-clay soils around Brézé, on the limestone-rich terroir that has made this corner of Saumur famous. Winemaking here is deliberately hands-off: fully destemmed grapes, a short six-day maceration with no pumping over or punching down, then six months in stainless steel to keep everything bright and unmarked by oak. It is a wine built for drinking pleasure, not for showing off.\u003c\/p\u003e\u003cp\u003ePour it and you get a rush of juicy red and purple fruit, pomegranate and strawberry, a scattering of violets and only the faintest whisper of Cabernet Franc's leafy side. The texture is soft and pliant at first, then firms up on a surprisingly long, structured finish. Fresh, floral and gently mineral, it is the kind of red that suits almost any table. Serve it cool, and do not be shy about opening it young.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C, a light chill flattering its freshness, in a standard red glass. No decanting needed; this steel-aged red is bright and ready the moment it is poured.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot for its deep Loire loyalties. The Wolseley for an easy, elegant glass. J Sheekey, where a chilled Cab Franc works beautifully alongside the seafood.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eA joy with roast chicken and tarragon, the herb picking up the wine's floral side. It is equally good, lightly chilled, with a summer charcuterie board.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674800939332,"sku":"HO20801B22","price":24.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/186621220220100750_e0ec9c11-c336-474f-bca2-95b203b09d95.png?v=1759088905"},{"product_id":"charles-heidsieck-rose-millesime-2012-75cl","title":"Charles Heidsieck, Rose Millesime 2012 - 75cl","description":"\u003cp\u003eCharles Heidsieck's rosé expression demonstrates how vintage champagne can achieve complexity and elegance in pink. The 2012 vintage, warm and generous, produced wines of considerable character that carry through to this rosé interpretation. Rather than pursuing pale delicacy, this wine embraces the richness vintage 2012 offered whilst maintaining champagne's inherent freshness and finesse. The wine arrives with pale salmon colouring and fine, persistent bubbles. The aromatic profile demonstrates why Charles Heidsieck's rosé commands respect: delicate red fruit aromas - strawberry, raspberry, cherry - mingle with white peach and floral notes. Secondary aromas of brioche and toast emerge from lees contact, adding complexity. Mineral undertones suggest chalk influence, providing framework for fruit expression. The nose opens gradually, revealing new dimensions with aeration. The palate confirms the wine's quality and sophistication. The structure proves elegantly balanced, with fine carbonation adding texture without aggression. Red fruit flavours develop - strawberry, raspberry - balanced against stone fruit notes and brioche complexity. The mid-palate shows remarkable concentration, the fruit supported by precise acidity. There's a subtle honey note that adds richness without heaviness. The finish extends pleasantly, with mineral notes providing elegant conclusion. This is rosé champagne for serious entertaining, not casual rosé consumption. How to Serve: Serve at 8-9 degrees Celsius in proper flutes to appreciate the colour and bubble stream. Allow time for the wine to warm slightly - complexity reveals itself as temperature rises. Food Pairings: Excellent with shellfish preparations, smoked salmon, and seafood canapés. The wine's red fruit character suits lighter charcuterie and aged cheeses. Works beautifully with roasted poultry and strawberry-based desserts. An accomplished aperitif for refined entertaining.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674801365316,"sku":"HO3101B12","price":108.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10308270-1-IB-STOCK-N_1_d0e45cd1-7795-4ab5-9829-e37de2d278a8.png?v=1731424271"},{"product_id":"domaine-alain-jeanniard-bourgogne-quintessence-pinot-noir-2022-150cl","title":"Domaine Alain Jeanniard, Bourgogne, Quintessence Pinot Noir 2022 - 150cl","description":"\u003cp\u003eA magnum of Bourgogne from a Morey-Saint-Denis grower is a quietly clever thing to have on the table. Quintessence is Alain Jeanniard's pick of two old-vine parcels — 45-year-old vines at Les Maladières in Chambolle-Musigny and 30-year-old vines at Chevannes — declassified into Bourgogne Rouge but carrying the fingerprint of the Côte de Nuits. In the 1.5-litre format, the 2022 has the slow, even ageing curve that makes large bottles worth seeking out.\u003c\/p\u003e\u003cp\u003eJeanniard came to wine in 2000, taking up a family holding in Morey-Saint-Denis that dates back generations, and he farms with a light touch. This cuvée is 100% Pinot Noir, aged around twelve months in used oak so the barrel supports rather than seasons the fruit. The 2022 vintage across the Côte gave ripe, generous reds with fresh acidity — a warm year that kept its balance.\u003c\/p\u003e\u003cp\u003eExpect a bright, open nose of ripe plum and red cherry, with the white-pepper lift and a thread of dark chocolate that Jeanniard's Quintessence is known for. The palate is medium-bodied, the tannins fine and rounded, the acidity keeping it lively rather than heavy. It drinks well now but has the structure to hold and deepen over several years.\u003c\/p\u003e\u003cp\u003eThis is the bottle for a long lunch that turns into a long afternoon — enough wine for a table of six, and serious enough to reward the pour.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15-16°C in large Burgundy bowls. A magnum benefits from being opened an hour ahead or given a gentle decant; the extra volume opens slowly, so give it time and it will keep evolving across the meal.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot in Bloomsbury, where a magnum of grower Burgundy is entirely at home. The Wolseley for a leisurely weekend lunch. Planque in Haggerston, built around exactly this kind of bottle.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast guinea fowl or a coq au vin made with the same wine. For something simpler, a plate of charcuterie and Comté while the magnum finds its stride.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674802348356,"sku":"HO21401C22","price":63.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10359485-1-IB-STOCK-N_1_ef7be84f-fb77-4514-91c7-9846ae445be2.png?v=1731424344"},{"product_id":"domaine-bruno-clavelier-vosne-romanee-premier-cru-aux-brulees-2021-75cl","title":"Domaine Bruno Clavelier, Vosne-Romanee Premier Cru, Aux Brulees 2021 - 75cl","description":"\u003cp\u003eAux Brûlées is one of Vosne-Romanée's most storied premiers crus, sitting high on the slope beside Richebourg, and in Bruno Clavelier's hands it is often the most subtle wine in the cellar. This is the Vieilles Vignes bottling from vines over 65 years old, in the tricky but classical 2021 vintage — a cool, low-yielding year that rewarded the growers who kept their nerve, and Clavelier's fruit came through with real precision.\u003c\/p\u003e\u003cp\u003eClavelier farms biodynamically across the Côte de Nuits, with an unusually old vine average and a geologist's eye for terroir. Aux Brûlées sits on Prémeaux limestone laced with chailles — the source of the gunflint and graphite that runs through the wine — with surface pebbles that warm the site and push ripeness even in a cool year.\u003c\/p\u003e\u003cp\u003eThis is Pinot Noir at its most filigree: rose and peony on the nose, then graphite, smoke and a saline mineral thread beneath red cherry and wild berry. The palate is all finesse — silken tannins, bright acidity, a sense of lift and radiance rather than weight — carrying to a long, mineral, quietly insistent finish. It has the frame to age gracefully for a decade and more.\u003c\/p\u003e\u003cp\u003eA wine for a significant bottle on a significant night, and one that rewards patience — either years in the cellar or simply a slow evening with the glass.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15-16°C in fine Burgundy stems. Young and tightly wound, it benefits from a gentle decant or an hour open; an older bottle should be handled carefully and decanted only at the last moment.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot for a serious Burgundy list and no fuss. The River Cafe for a special lunch. J Sheekey if the evening runs to fish done properly.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast partridge or squab, cooked pink. Failing game, a truffled risotto lets the wine's perfume do the talking.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674802643268,"sku":"HO5101B21","price":215.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/102578720210100750.png?v=1759088467"},{"product_id":"dominio-aguila-ribera-del-duero-canta-perdiz-2017-75cl","title":"Dominio Aguila, Ribera del Duero, Canta Perdiz 2018 - 75cl","description":"\u003cp\u003eCanta la Perdiz is one of the great modern-traditional wines of Ribera del Duero — a single-vineyard field blend from Jorge Monzón and Isabel Rodero at Dominio del Águila, made from ancient, co-planted vines around La Aguilera. This is not the polished, oaky Ribera of reputation; it is something older and wilder, built from a patchwork of varieties picked and fermented together as the old growers always did.\u003c\/p\u003e\u003cp\u003eThe blend is led by Tinto Fino (the local Tempranillo) with Cariñena, Bobal and a little of the white grape Albillo grown among the reds — a true field blend from vines of considerable age. Winemaking is deliberately old-fashioned: whole-cluster fermentation with wild yeasts in concrete, a slow malolactic in barrel, and a very long élevage of around 37 months in wood before release.\u003c\/p\u003e\u003cp\u003eThe 2018 is the more rustic, structured sibling to the fleshier 2019 — a touch backward and earthy in its youth, with abundant tannin to unwind. Expect bramble and wild strawberry, blood orange, spice and a savoury smokiness, at around 14.5% but carrying real freshness and balance rather than heat. Give it time and the fruit blooms; the tannins are firm but fine, the finish long and mineral.\u003c\/p\u003e\u003cp\u003eA collector's Ribera — low-production, singular, and best rewarded with patience, whether a few hours in a decanter or several years in the cellar.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C in large Bordeaux stems. Young and tannic, it wants a good two hours in a decanter now; over the next decade it will need far less coaxing.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScott's in Mayfair for a serious Spanish red with an occasion attached. Wiltons on Jermyn Street for game season. Noble Rot for the depth of its list.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast lamb shoulder, slow and studded with garlic. In autumn, a plate of roast partridge nods to the wine's name and its wild, gamey edge.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674806673732,"sku":"HO22702B18","price":287.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10309107-1-IB-STOCK-N_1_13edc3e7-fa5c-485e-918a-77ed5c0039ec.png?v=1731424280"},{"product_id":"dominio-aguila-ribera-del-duero-penas-aladas-gran-reserva-2016-75cl","title":"Dominio Aguila, Ribera del Duero, Penas Aladas Gran Reserva 2016 - 75cl","description":"\u003cp\u003ePeñas Aladas is Jorge Monzón and Isabel Rodero's rarest bottling, and the 2016 is the wine collectors chase. It comes from ancient, scattered plots high in the Ribera del Duero, a genuine field blend of Tempranillo with Blanca del País, Bobal, Garnacha, Albillo and Tempranillo Gris — the co-planted patchwork that defined the region before anyone thought to graph it. Vines like these are almost gone. What they give is not power but detail.\u003c\/p\u003e\u003cp\u003eMonzón trained in Burgundy, and it shows in the hands-off, plot-by-plot approach at Dominio del Águila. The 2016 spent an unusually long 55 months in mostly old oak, so the wood is a frame rather than a flavour. This is Gran Reserva in the traditional Spanish sense — a wine held back until it has something to say.\u003c\/p\u003e\u003cp\u003eIn the glass it is deep crimson turning to garnet at the rim. The nose is layered and slow: honed black cherry and blackberry, crushed violet, sweet spice, dried strawberry, then leather, clove and a lick of liquorice as it opens. The palate is seamless — black fruit, savoury earth and spice woven through tannins so fine they barely register, carried by bright acidity to a long, seductive close. It drinks beautifully now with air, but it has a decade or two ahead. Open it for a meal that matters, and give it time.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C in a large Burgundy-style bowl. Decant an hour ahead to let the older aromatics unfurl; if the bottle has real bottle age, decant gently at the last moment to protect the fragile perfume. This rewards patience in the glass as much as in the cellar.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot — the kind of Iberian rarity their list is built for. Wiltons on Jermyn Street, for old-school game and ceremony. Brat in Shoreditch, where the wood-fired cooking meets this wine's savoury depth.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast rack of lamb, or slow-cooked shoulder with rosemary. If you'd rather keep it simple, a plate of aged Manchego and jamón lets those fine tannins and dried-fruit notes do the talking.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674806739268,"sku":"HO22703B16","price":245.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10309108-1-IB-STOCK-N_1_1a0dd766-7f1f-4ae5-a628-91c7c049c47b.png?v=1731424281"},{"product_id":"graci-contrada-arcuria-etna-rosso-2016-75cl","title":"Graci, Contrada Arcuria, Etna Rosso 2016 - 75cl","description":"\u003cp\u003eAlberto Graci walked away from a career in finance to take over his family's Etna vines, and the wine that made his name is this one — Arcuria, a single contrada on the volcano's north-eastern flank above Passopisciaro. The 2016 was a cool, unhurried growing season, and a decade on it now shows the softer, resolved side of Nerello Mascalese rather than the taut youth of a recent release.\u003c\/p\u003e\u003cp\u003eArcuria sits between roughly 600 and 700 metres on old volcanic soils in Castiglione di Sicilia, planted entirely to Nerello Mascalese. Graci farms organically and keeps the winemaking deliberately quiet — long maceration, then ageing in concrete and large oak rather than small barrels, so nothing gets in the way of the site. What you taste is lava, not carpentry.\u003c\/p\u003e\u003cp\u003eThis has reached the stretch where Etna reds start to resemble aged Burgundy or Barolo. Bright ruby fading at the rim, a nose of dried red cherry, undergrowth, menthol and a whiff of leather. The palate is medium-bodied and savoury, tannins gone silky, with that saline, ash-stained mineral edge Etna does like nowhere else. Drinking beautifully now — I'd open it this year rather than wait for more.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15-16°C. Decant 45 minutes ahead; a mature Etna Rosso still wants a little air to shake off the bottle. Use a Burgundy bowl to gather the perfume.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot in Soho, whose list adores this kind of transparent, terroir-led red. Trivet, where the wine team will find it a home on the tasting menu. Bright in Hackney for a low-key evening built around it.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast guinea fowl with wild mushrooms plays to its earthy maturity. Failing that, a plate of aged pecorino and a few walnuts lets the savoury finish do the talking.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674812604740,"sku":"HO23301B16","price":123.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10381314-1-IB-STOCK-N_1_cfc0553d-4000-4da7-b906-1e7d142692ae.png?v=1731424353"},{"product_id":"graci-contrada-arcuria-etna-rosso-2019-75cl","title":"Graci, Contrada Arcuria, Etna Rosso 2019 - 75cl","description":"\u003cp\u003eThis is the same great cru as Graci's 2016 — Contrada Arcuria, high on Etna's north-eastern slope — but caught younger and firmer. The 2019 is a vintage with more grip and drive, and it wears its youth openly: this is Nerello Mascalese with the volume up on structure rather than mellowed by time in bottle.\u003c\/p\u003e\u003cp\u003eAlberto Graci farms Arcuria organically at around 600-700 metres near Passopisciaro, in Castiglione di Sicilia. Everything about the cellar work is designed to disappear — spontaneous ferments, a long spell on skins, then ageing in concrete and big neutral oak. Nerello here behaves less like a warm-climate Sicilian grape and more like something from a cold mountain, all red fruit and mineral tension.\u003c\/p\u003e\u003cp\u003eExpect a translucent ruby and a nose of small red fruits, crushed rose and balsamic Mediterranean herbs, with graphite underneath. The palate is fuller than the 2016 and noticeably more tannic — a dense, fine-grained grip carried by bright acidity to a long, citrus-edged, saline close. Approachable now with air, but this has the frame to gain complexity for another eight to ten years. If you have the patience, cellar it; if not, decant hard.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15-16°C. Decant a full hour — the young tannins need it. A wide Burgundy glass suits the aromatics best.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBocca di Lupo near Piccadilly, for regional Italian cooking that knows Etna well. Sager+Wilde on Hackney Road for a relaxed pour. Trivet, whose sommeliers will happily talk you through the vintage.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eA rare-grilled lamb chop with rosemary meets its firm tannin head-on. For something lighter, pasta alla Norma — aubergine, tomato and ricotta salata — echoes the wine's own island roots.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674812637508,"sku":"HO23301B19","price":122.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10381315-1-IB-STOCK-N_1_b9141873-9d9d-43e5-b67a-1e375c9be3d2.png?v=1731424354"},{"product_id":"jean-luc-eric-burguet-gevrey-chambertin-symphonie-2021-75cl","title":"Jean-Luc \u0026 Eric Burguet, Gevrey-Chambertin, Symphonie 2021 - 75cl","description":"\u003cp\u003eMost great Burgundy domaines are handed down through the generations. Alain Burguet built his from nothing. His father was a vineyard labourer, and Alain bought his first parcels in Gevrey-Chambertin in 1974, making wine under his own name through sheer graft and stubbornly low yields. His sons Jean-Luc and Eric took the reins in 2011, and the domaine still farms with that same intensity.\u003c\/p\u003e\n\u003cp\u003eSymphonie is their village Gevrey, not a single vineyard but a blend drawn across the appellation, and a lovely way into the house style. 2021 was a cooler, classical year in Burgundy, the kind that gives fresher, more perfumed wines after a run of hot vintages. Frost cut the crop, which only added concentration to what made it through.\u003c\/p\u003e\n\u003cp\u003eExpect dark cherry and plum on the nose, with spice and a touch of leather building underneath, all carried by bright acidity and more aromatic lift than you'd usually get from a village wine. It's understated, but the depth is genuine. Drink it over the next five or six years. Approachable now, it will reward a little patience through to around 2031.\u003c\/p\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cp\u003e16C in a Burgundy bowl. Half an hour in a decanter suits the 2021; it opens nicely with air, and the extra room lets that perfume show.\u003c\/p\u003e\n\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNoble Rot, Soho: Gevrey handled by people who know it well.\u003c\/li\u003e\n\u003cli\u003eThe Wolseley: a grand brasserie room for a considered bottle over a long dinner.\u003c\/li\u003e\n\u003cli\u003eBrat, Shoreditch: the wood fire and the wine's freshness are a natural fit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFood Pairings\u003c\/h3\u003e\n\u003cp\u003eCoq au vin is the obvious, comforting call. Or a herb-roast chicken with plenty of tarragon, a glass poured while you carve.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674814439748,"sku":"HO10202B21","price":52.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10316606-1-IB-STOCK-N_1_7375c34a-145c-492a-813f-e1ab30fed9f6.png?v=1731424304"},{"product_id":"domaine-pierre-olivier-garcia-les-champs-tions-bourgogne-aligote-2022-75cl","title":"Domaine Pierre-Olivier Garcia, Les Champs Tions, Bourgogne Aligote 2022 - 75cl","description":"\u003cp\u003eA quick note first: despite how it may be filed, this is a white wine. Aligoté is Burgundy's other white grape, long overshadowed by Chardonnay, and in the right hands — old vines, a good site, a careful cellar — it makes something taut, mineral and genuinely serious. Pierre-Olivier Garcia's Les Champs Tions is one of the wines making the case.\u003c\/p\u003e\u003cp\u003eGarcia is a young grower based in Fixin, at the northern end of the Côte de Nuits, and this cuvée comes from a single lieu-dit of very old Aligoté vines. Age matters here: older vines give lower yields and more concentration, which is exactly what this often-thin grape needs. The wine is raised in old wood — seasoned barrels that add texture but no oak flavour — resting on its fine lees with only gentle stirring. That's what gives it weight without heaviness.\u003c\/p\u003e\u003cp\u003ePour it and you get a pale, bright white. The nose is expressive and precise: fresh apple, lemon zest, white flowers, a dusting of white pepper and a clear chalky minerality. The palate is where the old vines show — richly textured, with layers of apple and white peach held by bright, mouth-watering acidity, finishing long. This is Aligoté doing a very good impression of a smart village white, at a fraction of the price. Drink it well chilled as an aperitif, or bring it to the table.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe well chilled at 8–10°C in a white wine glass; let it warm a couple of degrees in the glass and the texture and orchard fruit expand. No decanting needed. If you have a bottle or two, a year or two more in the cellar will only add.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot, natural home for characterful white Burgundy. J Sheekey, alongside oysters and shellfish. The Wolseley, as a smart glass to open a long lunch.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eThe classic move is Burgundian: a dozen oysters, or snails in garlic butter where the acidity cuts the richness. It's also lovely with a goat's cheese salad, the wine's citrus lift echoing the cheese's tang.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674814800196,"sku":"203124820220100750","price":41.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10308754-1-IB-STOCK-N_1_78f9c6af-5b59-4a15-a06e-b41895623167.png?v=1731424276"},{"product_id":"laherte-freres-empreintes-2017-75cl","title":"Laherte Freres, Empreintes 2017 - 75cl","description":"\u003cp\u003eÉmpreintes means \"impressions\" - the marks left behind, the fingerprints of a moment in time. Laherte Frères' 2017 vintage release captures precisely this: an impression of a singular growing season, refined through the house's distinctive winemaking philosophy that emphasizes natural expression and minimal intervention.\u003c\/p\u003e\u003cp\u003eThe 2017 growing season offered Champagne's artisanal producers an exceptional canvas: warm enough for full ripeness, yet sufficiently cool to preserve acidity and freshness. Laherte Frères has crafted a blend that showcases these advantages, leaning toward Pinot Noir with meaningful Chardonnay inclusion. The aromatics are immediately expressive: ripe stone fruit - peach, apricot - alongside red berries and citrus zest, with an underlying minerality that recalls the chalk-rich soils of the region. There's also a pleasant yeasty note, suggesting proper ageing and autolysis, alongside hints of white chocolate and almond.\u003c\/p\u003e\u003cp\u003eOn the palate, Empreintes demonstrates the balance and complexity that defines the 2017 vintage. The mousse is creamy yet refined, delivering flavours that layer beautifully: golden apple, subtle stone fruit, brioche, and a mineral streak that provides definition and drive. The mid-palate is nicely weighted, with the Pinot Noir providing fruit depth and body whilst the Chardonnay contributes acidity and precision. The finish is long, clean, and distinctly dry, with a quality of exactitude that suggests the vintage was truly understood and properly expressed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Serve\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChill to 8-10°C. This vintage Champagne benefits from 10-15 minutes of opening time before serving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eExcellent with roasted fish, particularly sole or turbot. Also pairs beautifully with poultry dishes, light game, and seafood preparations. The wine's balance makes it suitable for both formal and casual entertaining.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674815390020,"sku":"HO24001B17","price":87.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10316940-1-IB-STOCK-N_1_ae45bc91-cb1d-4354-ad27-b5bf9e57338b.png?v=1731424308"},{"product_id":"laurent-tribut-chablis-premier-cru-beauroy-2022-75cl","title":"Laurent Tribut, Chablis Premier Cru, Beauroy 2022 - 75cl","description":"\u003cp\u003eLaurent Tribut married into the most exacting family in Chablis — his wife, Marie-Clotilde, is Vincent Dauvissat's sister, and for years Tribut made his wine in the Dauvissat cellars before setting up in the village of Poinchy. That lineage matters, because of all the growers working in Chablis today, Tribut is the one whose style sits closest to Dauvissat's: hand-harvested fruit, fermentation in enamelled tanks, and only a light touch of old oak. Nothing new, nothing showy. The point is transparency to the site.\u003c\/p\u003e\u003cp\u003eBeauroy is a premier cru on the left bank of the Serein, and in Tribut's hands it comes through with real clarity. The 2022 has an oyster-shell bouquet — that unmistakable Chablis salinity — with ripe pear and white peach behind it and a curl of white pepper. It is a broader, more generous vintage than the taut 2021, so there is flesh here, but the mineral backbone holds it all upright and the finish turns fiery and peppery. Precise without being austere.\u003c\/p\u003e\u003cp\u003eYou can drink this now with pleasure, though it will reward five to eight years in the cellar as the fruit settles and the stony core comes forward. Pull the cork when you want white Burgundy that tastes of somewhere specific rather than of the barrel it sat in.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C in a white Burgundy glass — served too cold, a wine this detailed goes mute. A decant isn't necessary, but a young bottle opens beautifully across the evening, so pour early and revisit.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe River Cafe in Hammersmith, where the cooking has the precision to match it. Noble Rot Mayfair for a serious Burgundy list and a room that takes Chablis seriously. Bentley's for native oysters, which is where this wine truly belongs.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eOysters, without hesitation — the salinity in the glass and the brine on the plate are made for each other. If you want something warm, a whole roast turbot with beurre blanc.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674815455556,"sku":"HO24101B22","price":50.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10380410-1-IB-STOCK-N_1_9f0d4220-b29b-4089-b5d8-a2e308e87f39.png?v=1731424351"},{"product_id":"le-clos-du-caillou-chateauneuf-du-pape-les-quartz-2022-75cl","title":"le Clos du Caillou, Chateauneuf-du-Pape, Les Quartz 2022 - 75cl","description":"\u003cp\u003eLe Clos du Caillou owns the best-known planning dispute in the Rhône. When the appellation boundaries were drawn in 1936, the owner refused the inspectors entry to his walled clos — he was keeping it for shooting — so the commission drew the line around him. To this day some of the estate's finest vines sit outside Châteauneuf-du-Pape and are sold as Côtes-du-Rhône. Les Quartz is not one of those. This is the real thing, from inside the appellation.\u003c\/p\u003e\u003cp\u003eThe name is literal. The fruit comes from Les Cassanets, where enormous rounded quartz stones lie over deep beds of ancient marine sand, the leftovers of the Rhône's old course. Sand gives perfume and finesse rather than power, which is why this wine tastes nothing like the brooding, heavy end of Châteauneuf. It is Grenache-led, around four-fifths, with Syrah making up the rest; the Grenache goes into large-format wood and the Syrah into old barrels, so the oak stays in the background.\u003c\/p\u003e\u003cp\u003eThe colour is deep with purple flashes at the rim. The nose is lifted and unusual — strawberry jam and a wild myrtle note, with liquorice and saffron sitting underneath. The palate runs to black cherry and darker fruit, with a wild juniper zest, and the tannins are silky rather than grippy. It is elegant Châteauneuf, built on aroma and texture instead of muscle, and it has years ahead of it.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003e16-18°C. Decant it — an hour for a 2022, which is still young and will keep unfolding across the evening. A large Burgundy-shaped glass suits the perfume better than a Bordeaux one. It will drink well for a good ten to twelve years.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eWiltons on Jermyn Street for game and ceremony. Scott's in Mayfair. Brat in Shoreditch, where the live fire suits the wine's savoury side.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast lamb with garlic and rosemary — the obvious answer and the correct one. Slow-cooked shoulder is even better. For something less expected, try it with roast duck; the strawberry-and-liquorice combination in the wine is very good against dark poultry.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674815619396,"sku":"HO24201B22","price":59.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10382840-1-IB-STOCK-N_1_7a1a5327-c7bb-4d9c-bc54-3e08e27d525a.png?v=1731424357"},{"product_id":"pierrick-bouley-volnay-premier-cru-champans-2021-75cl","title":"Pierrick Bouley, Volnay Premier Cru, Champans 2021 - 75cl","description":"\u003cp\u003eChampans is one of Volnay's most admired premier crus — a south-facing slope of clay and pebbles that gives Pinot Noir both perfume and a spine strong enough to age. Pierrick Bouley farms a quarter-hectare parcel here, the sixth generation of his family on the Côte de Beaune, working towards organic certification with a light hand: whole berries destemmed, wild ferment, barely any added sulphur, and little to no new oak so the site does the talking.\u003c\/p\u003e\u003cp\u003e2021 was a brutal, honest year in Burgundy — April frost and a cool, damp summer slashed yields by up to half. What survived is classic, cool-climate red Burgundy: fresh, taut, precise, the antidote to the riper vintages either side of it. There simply isn't much of it.\u003c\/p\u003e\u003cp\u003eThe nose is pure and cool — plum, dark berries, crushed stone, a twist of spice. On the palate it is markedly stony and quietly powerful, with fine acidity, tannins like gossamer and a finish that is youthfully austere rather than plush. Give it time and it will bloom; this is a wine with years ahead of it.\u003c\/p\u003e\u003cp\u003eSave it for a table that appreciates restraint over richness, and don't rush it.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15-16°C, cellar-cool. A short decant of 30 minutes helps the aromatics wake up. Reach for a large Burgundy bowl. Best from around 2026 through the early 2030s.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot Soho, for Burgundy in knowing company. The Wolseley for a quieter lunch. Dandy in Newington Green, if you want somewhere that treats village-and-cru Burgundy with care.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast guinea fowl or a simple free-range chicken with tarragon lets the Pinot's delicacy through. Coq au vin works too, if you want to lean into Burgundy.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674820043076,"sku":"HO25201B21","price":133.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10365522-1-IB-STOCK-N_1_a059f82e-eafb-4bdb-af42-bc2cb6611957.png?v=1731424346"},{"product_id":"podere-forte-orcia-petruccino-2020-75cl","title":"Podere Forte, Orcia, Petruccino 2020 - 75cl","description":"\u003cp\u003ePetruccino is the most approachable red from Podere Forte, a biodynamic estate that Pasquale Forte built from scratch in the Val d'Orcia in 1997 — 500 hectares of Tuscan hillside, of which only around sixteen are vines. It is 100% Sangiovese from the Rocca d'Orcia corner of the Orcia DOC, a quiet appellation south of Montalcino that rarely gets the attention it deserves.\u003c\/p\u003e\u003cp\u003eEverything here is farmed by the Steiner playbook and vinified with a purist's restraint — spontaneous ferment in French oak vats, a couple of weeks on skins, then around 14 months in barrel. The 2020 was a warm, dry year saved by cool nights that held onto the acidity, so the wine stays fresh where it could have turned jammy.\u003c\/p\u003e\u003cp\u003eExpect a nose of dried black cherry and crushed rock, with violet and lavender lifting above a savoury, faintly balsamic base. The palate is polished — red plum and sweet spice wrapped around a core of sour-orange acidity, fine tannins, a clean and gently grippy finish. It has the mineral seriousness of the estate without asking you to lay it down for a decade.\u003c\/p\u003e\u003cp\u003eA weeknight-into-weekend Sangiovese for people who like their Tuscan reds taut rather than sweet.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. A 45-minute decant rounds it out nicely. A medium Bordeaux or all-purpose red glass does the job. Drinking well now and over the next few years.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe River Cafe in Hammersmith, where Tuscan Sangiovese is the house tongue. Bocca di Lupo near Piccadilly, for regional Italian done properly. Brat, if you want it beside the grill.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eBistecca or a rare lamb chop suits its acidity and grip. For something lighter, a bowl of pappardelle with a slow ragu.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674821288260,"sku":"127090120200100750","price":31.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/127090120200100750_ae981b43-b129-48e1-a2a8-0b5b8e0d17de.png?v=1759088659"},{"product_id":"produttori-del-barbaresco-langhe-nebbiolo-2022-75cl","title":"Produttori del Barbaresco, Langhe, Nebbiolo 2022 - 75cl","description":"\u003cp\u003eIf Barbaresco is Nebbiolo in its Sunday best, Langhe Nebbiolo is the grape in everyday clothes, and there is plenty to love about that. Produttori del Barbaresco makes this within the wider Langhe DOC, giving you the variety's signature perfume and grip without the wait, and at a far friendlier price. It is the ideal way to meet the grape before committing to its grander bottlings, and it comes from a house that knows Nebbiolo as well as anyone in the region.\u003c\/p\u003e\n\u003cp\u003e2022 was a warm, early vintage in Piedmont, and the wine wears it well. Expect a deep, clear ruby and a nose that is ripe and lifted: raspberry and dark cherry, a dusting of cinnamon, fresh mint and pressed flowers. The palate is approachable and fruit-forward by Nebbiolo standards, with soft tannins, bright acidity and a light, energetic feel. It carries the pale-garnet looks and rose-and-red-cherry character of the grape, but wears them lightly. This is unmistakably Nebbiolo, simply in a more immediate register, with none of the sternness that can make young Barbaresco hard work.\u003c\/p\u003e\n\u003cp\u003eDrink this young, across the next two or three years, while the fruit is fresh and the tannins stay supple. A short decant helps but is not essential, and it is forgiving enough to open on a whim. Reach for it on a weeknight, or pour it for someone who wants to understand what makes Nebbiolo tick before they spend more on a Barbaresco or Barolo. For the money, there are few better introductions to one of Italy's noblest grapes.\u003c\/p\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cp\u003eServe at around 16C in a generously sized glass. A 20-minute decant lifts the aromatics but isn't essential; this is happy poured straight.\u003c\/p\u003e\n\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePadella, Borough - fast, brilliant pasta and a glass of this poured without ceremony.\u003c\/li\u003e\n\u003cli\u003eTrullo, Islington - weeknight Piedmont energy done properly.\u003c\/li\u003e\n\u003cli\u003eBocca di Lupo, Soho - small plates that suit an easy-drinking Nebbiolo.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFood Pairings\u003c\/h3\u003e\n\u003cp\u003eWeeknight-friendly with tagliatelle al ragu, or a wild mushroom risotto.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674821550404,"sku":"HO25602B22","price":20.49,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10325274-1-IB-STOCK-N_1_5d2dae90-3f87-4a31-9560-7497b0e1ae48.png?v=1731424308"},{"product_id":"riecine-gioia-igt-2016-75cl","title":"Riecine, Gioia, IGT 2016 - 75cl","description":"\u003cp\u003eLa Gioia is Riecine's flagship — the barrel selection of their finest Sangiovese, and proof that a great Chianti estate can make a wine to rival Brunello without ever leaving the grape behind. It carries the Toscana IGT label rather than a DOCG, not because it aims lower but because Riecine wanted the freedom to bottle only the best fruit, 100% Sangiovese, on its own terms.\u003c\/p\u003e\u003cp\u003eThe 2016 vintage is a gift here — widely rated one of the finest recent years in Tuscany, all balance and perfume and ripe, well-knit tannin. The wine spends two years in tonneaux, a mix of new and used, then rests in bottle before release. Wine Advocate scored it around 94 points.\u003c\/p\u003e\u003cp\u003eExpect a deeper, more brooding register than the estate Chianti: blackberry and blackcurrant, dried cherry, tobacco and turned earth. The palate is medium-to-full, firm and velvety at once, with crisp acidity keeping it lifted and a long finish of cocoa and tobacco that tightens as it goes. This is structured, serious Sangiovese that is only now hitting its stride.\u003c\/p\u003e\u003cp\u003eOpen it for a meal you've thought about, or cellar it — it has a decade and more in front of it.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 17-18°C. Decant one to two hours before pouring; it is still young and tightly wound. A large Bordeaux or Burgundy glass suits its depth. Drinking well now through the mid-2030s.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe River Cafe, for Italian cooking that meets it as an equal. Wiltons, for the ceremony a flagship deserves. Scott's, if the night calls for one great bottle.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eBistecca alla Fiorentina, thick and rare, is the match this wine was built for. Or wild boar ragu over pappardelle for something earthier.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674823221572,"sku":"HO30202B16","price":54.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10295173-1-IB-STOCK-N_1_9a65e454-1ff7-4a5d-998b-7ca2fff0cdce.png?v=1731424255"},{"product_id":"roccalini-barbaresco-roccalini-riserva-2018-75cl","title":"Roccalini, Barbaresco, Roccalini 2018 - 75cl","description":"\u003cp\u003eThe Roccalini vineyard is a single cru in the commune of Barbaresco that the cartographer Alessandro Masnaghetti rates among the most interesting in the whole appellation — and Paolo Veglio is, as far as anyone can tell, the only grower bottling it. His family fruit once went to Bruno Giacosa; since 2004 he has kept it for himself, working the traditional way under the guidance of Giacosa's old winemaker.\u003c\/p\u003e\u003cp\u003eThis is 100% Nebbiolo, spontaneously fermented on native yeast, given a long submerged-cap maceration and then aged in large old Slavonian casks — no small barrels, no make-up. The 2018 vintage was cooler and more classic than the riper years around it, which suits Barbaresco's perfumed side: this is an aromatic, elegant wine rather than a blockbuster.\u003c\/p\u003e\u003cp\u003eThe nose leads with strawberry and violet, white pepper and a note of chamomile. The palate is savoury and finely structured, with marked but fine tannin, high acidity and the tar-and-roses signature underneath. It has real drive without heaviness — Nebbiolo built for the table rather than the trophy cabinet.\u003c\/p\u003e\u003cp\u003eA wine for those who already love Barolo and want to see the same grape turn lighter on its feet.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. Decant an hour to two hours ahead; the tannins want air. A large Burgundy or Nebbiolo glass captures the perfume. Approachable now and holding into the early 2030s.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe River Cafe, for Piedmontese-leaning Italian. Bocca di Lupo, whose northern Italian plates fit it well. Noble Rot, for a room that appreciates a grower's Barbaresco.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eTajarin with butter and sage, or a plate of agnolotti — Piedmont on a fork. For something richer, braised beef cheek.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674823287108,"sku":"176603320180100750","price":36.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10294870-1-IB-STOCK-N_1_f89e2aa5-cb9b-4e81-bb66-498e8733280e.png?v=1731424251"},{"product_id":"telmo-rodriguez-valdeorras-o-diviso-2020-75cl","title":"Telmo Rodriguez, Valdeorras, O Diviso 2020 - 75cl","description":"\u003cp\u003eO Diviso is the wine Telmo Rodriguez points to when he wants to explain what Valdeorras can really do. It comes off a single high vineyard near Las Ermitas — steep green terraces reaching from 550 up to 725 metres, facing north and west so the fruit ripens slowly and keeps its nerve. The blend is a field-planted jumble of old Mencia, Merenzao, Garnacha, Mouratón and Caíño Tinto, all picked together.\u003c\/p\u003e\u003cp\u003eWhere the As Caborcas is wild and savoury, this is the ethereal one. Same decomposed granite sábrego, same organic farming and native-yeast fermentation, but the altitude and cool exposures pull everything finer. It ferments in old 3,000-litre oak vats and rests in neutral French foudres before bottling unfiltered — nothing added, nothing stripped out.\u003c\/p\u003e\u003cp\u003eIn the glass it is pale and perfumed. Blue and red fruit, then liquorice, cardamom, cinnamon and sandalwood, with a smoky note that surfaces after time open. The palate is all tension and grace: fine mineral tannins, bright acidity, a gravelly cool-stone grip on the finish that goes on far longer than the light body suggests. This is finesse over power, closer in spirit to top Burgundy than to anything you would call a big Spanish red.\u003c\/p\u003e\u003cp\u003eIt is a wine to think about rather than gulp. Give it a decade in the cellar if you can, or open it now for a table that will pay attention. Not for a crowd — for the one guest who notices the details.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 14 to 15°C, lightly chilled, so the perfume stays delicate. Decant gently 45 minutes ahead. A fine Burgundy glass flatters it; heavy bowls flatten this kind of subtlety.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot for a sommelier who will understand what it is. Trivet near Tower Bridge for its precise, wine-led cooking. Sager + Wilde in Bethnal Green for an unfussy, characterful pour.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eKeep it delicate — poached guinea fowl, or a plate of wild mushrooms on toast. A simple roast chicken with tarragon lets the wine's spice and lift carry the meal.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674824565060,"sku":"HO30502B20","price":60.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10341426-1-IB-STOCK-N_1_af214b7d-0e1c-46d5-b02e-d69952d93bbf.png?v=1731424326"},{"product_id":"vit-cole-mentridana-cantos-del-diablo-2020-75cl","title":"Vitícole Mentridana Cantos del Diablo 2020 - 75cl","description":"\u003cp\u003eCantos del Diablo is the wine that made people take Méntrida seriously. Daniel Gómez Jiménez-Landi — co-founder of the cult Comando G project — makes it from a single north-facing parcel of just 0.35 hectares, Garnacha planted in the 1960s at around 900 metres on the edge of the Sierra de Gredos. In 2020 that plot gave 1,730 bottles. Not a wine you trip over.\u003c\/p\u003e\u003cp\u003eLandi split his Méntrida vineyards into their own bodega, Vitícola Mentridana, to keep this kind of site-specific work distinct. The soil is granite gone sandy and silty, with barely any clay — exactly the sort of poor, free-draining ground that turns Garnacha delicate and red-fruited rather than jammy. The fruit comes in as whole clusters and gets a slow, gentle infusion, almost no extraction, then rests in large neutral vessels.\u003c\/p\u003e\u003cp\u003eThe result has very little flesh and enormous tension. Bright spiced red cherry and strawberry leap out first, then kirsch, pomegranate and dried cranberry, with black pepper, rosemary and a savoury, almost tomato-skin umami underneath. It is reductive and chalky, high-toned, with a cool herbal lift that reads more like fine Pinot or Cru Beaujolais than a Spanish Garnacha. Structure comes from fine chalky tannin and acidity, not weight.\u003c\/p\u003e\u003cp\u003eGive it air, or hold it — this rewards five to ten years in the cellar. Open it for someone who chases mountain Garnacha and wants to see how far the grape can go.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe cool, 14 to 15°C — treat it like a delicate red, not a warm-climate one. Decant 30 to 45 minutes to ease the reductive edge. A Burgundy glass gathers the perfume.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot for a room that reveres this style. Planque in Haggerston for its grower-focused list. Bright in Hackney, which pours mountain Garnacha with real conviction.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast partridge or quail suits its delicacy. I would pour it with grilled lamb cutlets scented with rosemary — the wine's herbal, peppery side meets them head-on.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674825089348,"sku":"HO30601B20","price":73.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10310920-1-IB-STOCK-N_1_3d0ffe4c-6a63-4b86-afa3-c6f562c999da.png?v=1731424289"},{"product_id":"alvaro-palacios-quinon-valmira-rioja-2021-75cl","title":"Alvaro Palacios, Quinon Valmira, Rioja 2021 - 75cl","description":"\u003cp\u003eThis is Rioja at the very top of the tree - Alvaro Palacios's single-vineyard Garnacha from Quinon de Valmira, a small plot on the slopes of Monte Yerga above the Ebro near Alfaro. Palacios made his name resurrecting old Garnacha in Priorat and Bierzo; here he turns the same eye on a corner of Rioja Oriental most growers had written off, and the results run to £300 and beyond for good reason.\u003c\/p\u003e\u003cp\u003eThe site does the heavy lifting. High altitude, cool nights and stark white calcium-carbonate soils give a Garnacha that behaves nothing like the region's warm, jammy norm. Palacios farms it with almost Burgundian obsession, chasing transparency rather than power, and the wine carries a pale garnet colour that hints at what's coming.\u003c\/p\u003e\u003cp\u003eThe 2021 opens floral and high-toned, with white pepper, fine herbs and a curl of woodsmoke over crunchy raspberry and redcurrant. The palate has a Pinot-like clarity: medium-bodied, sleek, red fruit lifted by orange peel and cedar spice, all of it framed by a chalky, stony minerality that runs the length of the wine. The balance is the marvel - ripe yet weightless, closing long and mineral. Gorgeous now with air, and structured to reward a decade or more in the cellar.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16°C in a large Burgundy glass. Decant an hour ahead; a wine this fine and this young opens slowly and repays the wait.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScott's, Mayfair - the room, the cellar and the occasion to justify opening it.\u003cbr\u003eWiltons, Jermyn Street - old-guard dining that treats a bottle like this with due ceremony.\u003cbr\u003eJ Sheekey, Covent Garden - proof a great red need not mean red meat.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eReach for slow-roast Iberico pork shoulder - the sweet, spiced meat meets the wine's chalky lift and neither backs down.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53676221759812,"sku":"HO27001B22","price":277.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/146261620210100750_e0ff39d4-1217-4944-8bdb-fba2b7f4c3b9.png?v=1759088730"},{"product_id":"melida-wines-dos-alas-rojas-ribera-del-duero-2020-75cl","title":"Melida Wines, Dos Alas Rojas, Ribera del Duero 2020 - 75cl","description":"\u003cp\u003eTwo red wings is what the name means, and this is the bottle Miriam Valenti and Silvia Herrera reach for when they want to show you the serious side of Melida. It is their flagship, drawn from a single old parcel in Moradillo de Roa, where the vines are now around 35 years old and dig into the chalk and clay of the high Ribera.\u003c\/p\u003e\n\u003cp\u003eThe 2020 was a warm, generous growing season, and you can feel that ripeness in the glass. This is a big wine at 15%, though it never tips into heat. Expect dark cherry and cassis first, then the slower notes: cocoa bean, sweet clove, a lift of rose petal and aniseed that keeps the whole thing from feeling heavy. Twenty-four months in used 500-litre French oak has done its work quietly, adding a thread of vanilla and structure rather than a slab of toast. The tannins are abundant and faintly dusty, the sort that frame a wine built for the table. The finish is long and savoury, still fresh despite the vintage warmth, which is the altitude talking.\u003c\/p\u003e\n\u003cp\u003eOnly 1,500 bottles were made, so this is a wine to treat with some ceremony. The Wine Advocate gave the 2020 ninety-two points and flagged its riper character, which is fair, and part of its appeal on a cold night. It is drinking well now but has the frame to hold and soften over the next five to eight years, and a decant will only help it along.\u003c\/p\u003e\n\u003cp\u003eGive it air and give it food; a decent glass helps too. This is Ribera with its sleeves rolled up.\u003c\/p\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cp\u003eServe at 17-18C. Use a large-bowled glass and give it an hour in a decanter to let the 2020's ripeness and dusty tannins settle and open.\u003c\/p\u003e\n\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSabor, Mayfair - Nieves Barragan's live-fire Spanish cooking is made for a wine this size.\u003c\/li\u003e\n\u003cli\u003eBarrafina, Adelaide Street - pull up a counter stool and order the presa iberica.\u003c\/li\u003e\n\u003cli\u003eNoble Rot, Soho - a list that will happily sit this Ribera next to something Burgundian.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFood Pairings\u003c\/h3\u003e\n\u003cp\u003eRoast lamb shoulder studded with garlic, or a board of aged Manchego and jamon iberico.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53676321472836,"sku":"HO24602B20","price":38.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/229110120200100750.png?v=1756834191"},{"product_id":"melida-wines-eternauta-ribera-del-duero-2021-75cl","title":"Melida Wines, Eternauta, Ribera del Duero 2021 - 75cl","description":"\u003cp\u003eEternauta takes its name from a cult Argentine comic about a traveller through time, and Melida treats it as their most soulful wine, the one that leans on old vines rather than muscle. The fruit comes from a single plot in Milagros, up at around 900 metres, where the Tempranillo is over 75 years old and the soils are pale with limestone. Altitude that high buys you cool nights, and cool nights buy you perfume.\u003c\/p\u003e\n\u003cp\u003eThat is exactly what you get in 2021, a cooler and more classical Ribera vintage than the warm 2020. This is the floral end of Tempranillo: red cherry and raspberry rather than black fruit, a note of violets and a little wild herb, all carried on real freshness. It spent eighteen months in 400-litre French oak, a fair chunk of it new, yet the wood sits well inside the fruit. You notice fine-grained tannin and a whisper of cedar more than any obvious toast. At 14% it is medium to full but poised, ripe without excess, and the finish comes through bright and long.\u003c\/p\u003e\n\u003cp\u003eOld vines and high altitude tend to give wines that punch above their size, and this is a good example: only 2,500 bottles, more finesse than force. It is approachable now if you give it a little air, though I would happily cellar a couple and revisit around 2028, by which point the oak will have melted further into the wine.\u003c\/p\u003e\n\u003cp\u003eIf you have written Ribera off as all power and no grace, this is the bottle to change your mind.\u003c\/p\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cp\u003eServe around 17C. Decant 30-45 minutes; a wide Burgundy-style bowl flatters its perfume and lets the old-vine detail show.\u003c\/p\u003e\n\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBrindisa, Borough - proper tapas and a Spanish list a stone's throw from the market.\u003c\/li\u003e\n\u003cli\u003eBarrafina, Drury Lane - order the tortilla and let the wine breathe alongside.\u003c\/li\u003e\n\u003cli\u003eSabor, Mayfair - the upstairs Asador does open-fire cooking this old-vine red will love.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFood Pairings\u003c\/h3\u003e\n\u003cp\u003eGrilled Iberico pork or roast partridge; the perfume and freshness suit game and char alike.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53676321571140,"sku":"HO24603B21","price":33.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/308932520210100750_ad35ea49-0b68-43ef-9fe1-fcbfda68d5fc.png?v=1759089074"},{"product_id":"domaine-pierre-olivier-garcia-les-herbues-nuits-saint-georges-2022-75cl","title":"Domaine Pierre-Olivier Garcia, Les Herbues, Nuits-Saint-Georges 2022 - 75cl","description":"\u003cp\u003ePierre-Olivier Garcia is one of the younger names to watch on the Cote de Nuits, farming organically and working in tiny quantities from parcels most growers would overlook. Les Herbues sits on the Nuits-Saint-Georges side of the border with Vosne-Romanee, on a thin sheet of sandy silt over eroded limestone, and Garcia's plot here is minuscule. Much of the fruit is sorted berry by berry, which gives the wine an airy, almost weightless feel rare in a village so often built around muscle. The 2022 is a ripe, generous vintage, and it has filled this delicate frame with fruit.\u003c\/p\u003e\u003cp\u003eThe nose leads with dark cherry and wild strawberry over a savoury, earthy base, the limestone lending a mineral cut beneath. On the palate it is rounder than you might expect from the address, with soft, crushed tannins and a mid-weight core of dark cherry and forest floor. Medium acidity keeps it fresh, and the finish is gentle rather than grippy, an easy but genuinely refined glass that still shows the seriousness of its terroir. It drinks well young, though a few years in bottle will add depth. A lovely introduction to what a thoughtful young grower can do with an overlooked corner of Nuits.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15 to 17C in a Burgundy glass. Decanting is optional; twenty minutes of air is plenty for a wine this open.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot Soho, whose list champions growers like Garcia.\u003cbr\u003eThe River Cafe, with something simple and seasonal.\u003cbr\u003eThe Wolseley, for an unfussy supper with a good glass in hand.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast chicken with morels and a splash of vin jaune, the classic Burgundian answer.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53816560976196,"sku":"HO5704B22","price":149.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10308754-1-IB-STOCK-N-1-2-1_1_1327bfe9-a2a1-4998-b176-d8cfae508239.png?v=1733187149"},{"product_id":"jade-gross-harrobia-rioja-doca-2022-75cl","title":"Jade Gross, Harrobia, Rioja DOCa 2022 - 75cl","description":"\u003cp\u003eJade Gross took an unusual road into wine — a Chinese-American chef who cooked at Mugaritz before setting up her own tiny project in Rioja in 2019, under the wing of the great Abel Mendoza. Harrobia is 100% Tempranillo from La Cantera, a single bush-vine parcel in Labastida up in Rioja Alavesa, planted on clay and limestone at 600 metres and now well into its thirties.\u003c\/p\u003e\u003cp\u003eThis is Rioja made the new way — no American-oak vanilla, no heavy extraction. The fruit is destemmed and fermented in open stainless steel, then aged around a year in used French barrels, with barely 1,800 bottles made. It sits proudly within Rioja DOCa, but it belongs to the region's restless younger generation rather than its old guard.\u003c\/p\u003e\u003cp\u003e2022 was hot and drought-marked, and you feel it in the ripeness — the wine comes in at 14.5% — but Gross builds for energy and precision rather than sheer power. Expect a bright, vibrant Tempranillo with real drive and concentration, primary and fresh in its youth. Give it air and it opens up considerably.\u003c\/p\u003e\u003cp\u003eA wine for people who think they know Rioja and are ready to be surprised by it.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16-18°C. A 30-45 minute decant helps this young, ripe red stretch out. An all-purpose red glass is fine. Drinking now, with a few years to unfold.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBarrafina, for Spanish plates and a wine list that thinks. Planque in Haggerston, among the low-intervention set. Dandy in Newington Green, for its curious cellar.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eGrilled lamb cutlets with a little pimentón, or a plate of jamón and aged sheep's cheese to lean into its roots.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53816564252996,"sku":"HO23702B22","price":35.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10311790-2-DP_1.png?v=1733187337"},{"product_id":"antinori-guado-al-tasso-bolgheri-contugo-2022-75cl","title":"Antinori (Guado al Tasso), Bolgheri, Cont'Ugo 2022 - 75cl","description":"\u003cp\u003eBolgheri built its name on Cabernet, so a pure Merlot from the Antinori estate at Guado al Tasso reads almost as a quiet rebuttal. Cont'Ugo takes its name from Ugo, a member of the family, and the wine carries a similar sense of ease. The fruit grows on clay-loam soils of alluvial origin, low on the Tuscan coast at 45 to 60 metres above sea level, where the maritime climate keeps the Merlot fragrant rather than jammy. After hand-harvesting the grapes ferment in stainless steel over roughly twenty days, with temperatures pitched to balance aromatic lift against phenolic depth, before the wine settles into barrique for its malolactic and around a year of ageing.\u003c\/p\u003e\u003cp\u003eThe 2022 pours a deep ruby. The nose leans into ripe red and small dark fruit, with Mediterranean scrub, a touch of liquorice root and an earthy, almost peaty undertone. It is full-bodied without being weighty, the tannins velvety and finely worked, and the fruit carries good persistence through a supple close. There is freshness here that keeps the richness in check, the mark of Merlot grown by the sea rather than baked inland. Approachable now, it will hold and gain nuance over the next six to eight years.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003ePour at 16-18C in a Bordeaux glass. A younger bottle like this responds well to 30 minutes in a decanter, which lets the scrub and spice notes settle around the fruit.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBocca di Lupo, Soho - a Tuscan-leaning kitchen that suits its coastal ease.\u003cbr\u003eThe River Cafe, Hammersmith - for Italian cooking that respects the bottle.\u003cbr\u003eBentley's, Piccadilly - if you want it against something off the grill.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eI would put it with a rare-grilled ribeye, the char and the fat drawing out the wine's dark-fruited middle.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55240080392516,"sku":"HO0601B22","price":48.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/125761020220100750_48fb15ce-95aa-4a1a-8b07-42c4f33fb1db.png?v=1759088649"},{"product_id":"tignanello-toscana-2022-75cl","title":"Tignanello, Toscana 2022 - 75cl","description":"\u003cp\u003eTignanello is the wine that rewrote the rules. When Antinori first aged Sangiovese in French barriques and blended in Cabernet back in the 1970s, it broke every Chianti convention going and had to be sold as a humble table wine — and in doing so it invented the Super Tuscan. Half a century on it is one of Italy's most famous reds, still made from a single hillside vineyard in the Chianti Classico zone and still labelled, almost cheekily, as Toscana IGT.\u003c\/p\u003e\u003cp\u003eThe 2022 is 78% Sangiovese with 18% Cabernet Sauvignon and 4% Cabernet Franc, aged in mostly new French oak for over a year before bottle. It was a drought vintage — the driest in memory — rescued by late-summer rain, and the well-drained Tignanello slope came through with fruit of real concentration.\u003c\/p\u003e\u003cp\u003eThe result is darker and more brooding than usual, yet fresher than a hot year would lead you to expect: ripe black cherry and bramble, blood orange, violet and a streak of graphite. The palate is full and pure, with silky, supple tannins, bright acidity and a long, savoury close. It drinks well already but has decades in it.\u003c\/p\u003e\u003cp\u003eA benchmark bottle — for a celebration, or to see what the fuss has always been about.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 17-18°C. Decant one to two hours before serving; it is young and concentrated. A large Bordeaux glass gives it room. Drinking from now well into the 2040s.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScott's in Mayfair, for a night that warrants it. The River Cafe, where it meets Italian cooking as a peer. Wiltons, for old-school occasion.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eA dry-aged ribeye, simply grilled, matches its polish and grip. Or venison with juniper if you want to lean into the darker fruit.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55240496447812,"sku":"HO0603B22","price":152.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/109539120220100750_dc1f342c-5f44-4d0b-bd8d-702693b4c7bf.png?v=1759088527"},{"product_id":"olivier-leflaive-santenay-rouge-2022-75cl","title":"Olivier Leflaive, Santenay, Rouge 2022 - 75cl","description":"\u003cp\u003eOlivier Leflaive built his name on white Burgundy — the house sits in Puligny-Montrachet, spiritual home of Chardonnay — but the reds are worth seeking out, and this village Santenay is a quietly lovely place to start. It is 100% Pinot Noir from the southern end of the Côte de Beaune, made in the house's négociant-éleveur style: fruit bought and vinified in-house by long-serving winemaker Franck Grux, whose signature is elegance and a restrained hand with oak.\u003c\/p\u003e\u003cp\u003eSantenay is one of Burgundy's better-value village appellations, and 2022 was a generous, sunny vintage that played to its strengths — ripe, clear fruit and healthy yields, with enough freshness to keep everything in balance. This is approachable Burgundy, made to be enjoyed rather than hoarded.\u003c\/p\u003e\u003cp\u003eExpect a silky, red-fruited Pinot — raspberry and cherry, a touch of earth, gentle spice — with fine, delicate tannins and a soft, fresh finish of decent length. It is not a wine that demands ceremony; it is the sort of bottle you open on a weeknight and are quietly glad of.\u003c\/p\u003e\u003cp\u003eAn honest introduction to red Burgundy from a house that knows the Côte de Beaune inside out.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15-16°C, cellar-cool. A short 30-minute decant helps, though it is ready to enjoy on opening. A Burgundy bowl flatters the fruit. Drinking well now through the end of the decade.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe Wolseley, for an unhurried lunch. Noble Rot Soho, for Burgundy by the glass among friends. Dandy in Newington Green, for its easy way with good Pinot.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast chicken with tarragon, or duck breast pink in the middle — either lets the Pinot's delicacy shine. A wedge of soft Brie works after.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55251614007620,"sku":"HO25101B22","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/122893120220100750.png?v=1756834257"},{"product_id":"comando-g-sierra-de-gredos-las-iruelas-tinto-2021-75cl","title":"Comando G, Sierra de Gredos, Las Iruelas, Tinto 2021 - 75cl","description":"\u003cp\u003eComando G is the project that rewrote what people expected of Spanish Garnacha. Fernando Garcia and Dani Landi went looking for old, high-altitude vines in the Sierra de Gredos, west of Madrid, and made wines so pale and perfumed that comparisons to the Northern Rhone and even Burgundy stopped sounding like hyperbole. Las Iruelas comes from a steep, narrow valley above the village of El Tiemblo in Avila, where the vines sit around 1,000 metres on slate soils with northern exposures. Cool nights and poor rock give a Garnacha built on lift and detail rather than weight.\u003c\/p\u003e\u003cp\u003eThe 2021 is light ruby in the glass and immediately floral, dried roses and sweet spice over strawberry and raspberry fruit. What sets Iruelas apart is its savoury streak: white pepper, a resinous, almost pine-like note and a delineated mineral spine that runs the length of the palate. It is medium-bodied at most, with creamy, ultra-fine tannins, bright acidity and a long, red-fruited finish. Delicate is the word, but there is real persistence underneath. Lovely now, it will reward five to eight years in the cellar.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe cool, 14-15C, in a Burgundy glass. Skip the decanter; this is a wine that rewards watching it open slowly in the glass.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot, Soho - a list that lives for cult Gredos Garnacha.\u003cbr\u003ePlanque, Haggerston - for drinkers who chase the rare and the fine.\u003cbr\u003eBrat, Shoreditch - the open fire suits its perfumed, savoury side.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eI would pour it with roast duck breast, the wine's white-pepper lift cutting cleanly through the fat.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55289196118340,"sku":"HO21202B21","price":199.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/159776520210100750.png?v=1759088791"},{"product_id":"domaine-rossignol-trapet-gevrey-chambertin-premier-cru-petite-chapelle-2022-75cl","title":"Domaine Rossignol-Trapet, Gevrey-Chambertin Premier Cru, Petite Chapelle 2022 - 75cl","description":"\u003cp\u003ePetite Chapelle sits on the lower slopes of Gevrey-Chambertin, a Premier Cru climat that gives Pinot Noir with more perfume than muscle. Domaine Rossignol-Trapet farms it biodynamically, a practice the family committed to fully by the mid-2000s, and works gently in the cellar: a good proportion of whole clusters in the ferment, no punching down, all in the name of keeping the wine light on its feet. This is Cote de Nuits Pinot made for finesse rather than force.\u003c\/p\u003e\u003cp\u003eThe 2022 is a warm, ripe vintage handled with restraint. The nose is all perfumed red cherry and wild strawberry, pure and forward, with clove and white pepper dusted over the top. The palate is medium-bodied with fine-boned tannins, suave and round, carried by a sappy dry extract that coats the mouth and a mineral thread that keeps the finish long and precise. There is a youthful austerity to it now that a few years will resolve. Drink from 2027 onward, and it should hold comfortably into the 2030s.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15-16C in a Burgundy glass. A short 20-minute decant helps a young bottle; longer risks blowing off the perfume.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot, Lamb's Conduit Street - Burgundy is the house religion.\u003cbr\u003eThe Wolseley, Piccadilly - for game and old-school service.\u003cbr\u003eWiltons, Jermyn Street - the setting a bottle like this deserves.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast guinea fowl is the move here, its gentle gaminess meeting the wine's cherry and spice without overwhelming the tannins.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55289199231300,"sku":"HO5801B22","price":149.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/105593920220100750.png?v=1756834172"},{"product_id":"domaine-amiot-guy-chassagne-montrachet-vieilles-vignes-2022-75cl","title":"Domaine Amiot Guy, Chassagne-Montrachet, Vieilles Vignes 2022 - 75cl","description":"\u003cp\u003eChassagne-Montrachet is one of the great white-wine addresses of the Côte de Beaune, and this Vieilles Vignes bottling from Domaine Amiot Guy draws on the estate's older parcels — the deep-rooted vines that give white Burgundy its concentration and grip. It's a village wine with genuine substance, not a thin introduction to the appellation.\u003c\/p\u003e\u003cp\u003eThe 2022 vintage was warm and generous but kept its freshness, and that balance shows in the glass. Look for ripe pear and white peach, a lick of lemon curd, then the hazelnut, brioche and gentle toast that come from barrel ageing and time on the lees. Underneath sits the mineral backbone Chassagne is prized for — a chalky, oyster-shell tension that lengthens the finish and stops the richness cloying. It's Chardonnay with weight and cut in equal measure.\u003c\/p\u003e\u003cp\u003eDrink it now for the fruit and the creamy texture, or give it two to four years and let the nutty, savoury complexity build. This is white Burgundy to bring out when you want to make an occasion of dinner.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 12–13°C — too cold and you'll mute the aromatics. A large white Burgundy bowl is ideal. No decant needed, though it opens well over the meal.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScott's for turbot and a view of Mayfair. Wiltons for old-school fish cookery. The River Cafe if you want it with something Italian and buttery.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast poulet de Bresse with a cream sauce is the dream match. Lobster or scallops in butter run it close.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55289203687748,"sku":"HO21501B22","price":67.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/141062020220100750.png?v=1759088711"},{"product_id":"domaine-alain-jeanniard-pommard-premier-cru-les-arvelets-2022-75cl","title":"Domaine Alain Jeanniard, Pommard Premier Cru, Les Arvelets 2022 - 75cl","description":"\u003cp\u003eWhere Jeanniard's Côte de Nuits wines charm, his Pommard flexes. Les Arvelets is a premier cru on the higher ground above the village, where limestone-rich soils give Pommard its reputation for muscle and grip — the firmest, most structured of Alain Jeanniard's reds, and the one built to age longest. He farms it out of Morey-Saint-Denis with hand-harvesting and the same restraint, letting the sturdy character of the terroir speak. The warm 2022 vintage added ripeness that rounds off Pommard's usual sternness.\u003c\/p\u003e\u003cp\u003eDark cherry and blackberry come first, deeper and denser than his northern cuvées, backed by warm spice, a little cedar from the barrel and an earthy, mineral base. The palate is broad and firmly tannic, the fruit concentrated and dark, the structure serious without tipping into severity. There is a real spine of limestone freshness holding the weight together, and the finish is long, savoury and gently gripping. This wants time — it will drink from around five years and reward a decade in the cellar, softening into something plush and complex.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 17°C in a large Burgundy glass. Decant young bottles a full hour ahead to coax the tannin open.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eWiltons: old-school grandeur for a serious premier cru.\u003cbr\u003eScott's Mayfair: a room that rises to the occasion.\u003cbr\u003eNoble Rot Mayfair: a cellar that treats Pommard with respect.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRare roast rib of beef with its own juices — the wine's tannin needs the richness to lean on.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55289210077508,"sku":"HO21406B22","price":64.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/247413720220100750.png?v=1759088971"},{"product_id":"domaine-pierre-olivier-garcia-les-tuvilains-beaune-2022-75cl","title":"Domaine Pierre-Olivier Garcia, Les Tuvilains, Beaune 2022 - 75cl","description":"\u003cp\u003ePierre-Olivier Garcia set up his own domaine in 2016 and has moved quickly into the front rank of the Côte de Beaune's younger growers. Les Tuvilains is a premier cru on the slopes of Beaune itself, Pinot Noir farmed with a light touch and vinified with minimal sulphur so the fruit and the site come through undiluted. His method is painstaking — hand-harvested, sorted berry by berry — and it shows in the purity of what ends up in the glass. The generous 2022 season suited that approach, giving ripe fruit without losing tension.\u003c\/p\u003e\u003cp\u003eThe nose is expressive and floral: rose and violet over dark berry, blueberry and a fine herbal note. On the palate it is velvety and precise, red fruit and cherry to the fore, carried on a saline, faintly mineral texture that gives it real drive. The tannins are polished and fully integrated, more about definition than grip, and the finish is long and savoury with that whisper of salt lingering. It drinks beautifully young thanks to the low-sulphur, fruit-forward style, but has the balance to reward three to five years.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16°C in a Burgundy glass. A short 30-minute decant helps a young, low-sulphur wine settle and show its floral side.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot Soho: a natural home for a low-intervention grower Burgundy.\u003cbr\u003eJ Sheekey: the wine's finesse holds its own alongside seafood.\u003cbr\u003eThe Wolseley: unhurried surroundings for a bottle this pretty.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eGuinea fowl roasted with tarragon — herbal, delicate, exactly the wine's register.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55289210470724,"sku":"HO5702B22","price":129.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/269966220220100750.png?v=1759088985"},{"product_id":"domaine-pierre-olivier-garcia-clos-du-roy-marsannay-2022-75cl","title":"Domaine Pierre-Olivier Garcia, Clos du Roy, Marsannay 2022 - 75cl","description":"\u003cp\u003eMarsannay is the Côte de Nuits' best-kept secret for anyone who wants serious Burgundy without the Gevrey price tag. Pierre-Olivier Garcia farms a small artisan domaine here, and his Clos du Roy comes from one of the village's most respected lieux-dits. His method is distinctive: a good chunk of whole bunches, a long, gentle maceration with a single daily hand pump-over, then a year in older oak so the wine speaks of fruit and place rather than barrel.\u003c\/p\u003e\u003cp\u003eThis is 100% Pinot Noir, and it is all lift and energy. The nose is perfumed — violets, dog-rose, crunchy red berries. The palate is tightly wound and precise, with supple tannins, a bright seam of acidity and a mineral, floral character that carries through the finish. Elegant rather than showy, it is the sort of Marsannay that quietly outperforms its appellation.\u003c\/p\u003e\u003cp\u003eDrinking well now with air, it will reward five to eight years in the cellar.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15–16°C in a large Burgundy glass. A young, energetic Pinot like this benefits from twenty minutes' air or a short decant to let the perfume open.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot Soho, where Côte de Nuits villages are treated with the seriousness they deserve. Or The Quality Chop House in Farringdon for its Burgundy-friendly kitchen.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast duck breast, pink, with a little cherry on the plate. Or a simple roast partridge in season.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55289689145668,"sku":"HO5701B22","price":74.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/269962020220100750.png?v=1759088976"},{"product_id":"domaine-pierre-olivier-garcia-les-grandes-vignes-nuits-saint-georges-2022-75cl","title":"Domaine Pierre-Olivier Garcia, Les Grandes Vignes, Nuits-Saint-Georges 2022 - 75cl","description":"\u003cp\u003eNuits-Saint-Georges is the burly heart of the Côte de Nuits — wines with more grip and structure than their neighbours, built to be aged. Pierre-Olivier Garcia's Les Grandes Vignes takes that reputation and adds his own signature: a layered, whole-cluster-inflected vinification and ageing in mostly older oak, so the wine keeps its transparency.\u003c\/p\u003e\u003cp\u003eIt is 100% Pinot Noir, and the nose is remarkable — pink roses, peony and lilac over sweet crushed red berries, with a lick of spice and a subtle woody note. The palate is refined and seamless, concentrated without weight, its fine tannins and controlled acidity framing a long, mineral finish. This is the more structured of Garcia's two bottlings here, and the one that most rewards keeping.\u003c\/p\u003e\u003cp\u003eApproachable with a decant now, it will be at its best from around 2027 and hold well beyond that.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. Decant a young Nuits-Saint-Georges thirty to sixty minutes ahead — it opens the aromatics and softens the structure without stripping the freshness.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScott's in Mayfair, where a village Nuits earns its place beside classic cooking. Or Noble Rot Lamb's Conduit Street for a genuinely Burgundy-literate room.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eBeef bourguignon, or a rare-roasted rib of beef. Truffled dishes suit it beautifully once it has a few years on it.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55289689178436,"sku":"HO5703B22","price":174.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/269963320220100750.png?v=1759088980"},{"product_id":"olga-raffault-chinon-les-barnarbes-2021-75cl","title":"Olga Raffault Chinon Les Barnarbes 2022 - 75cl","description":"\u003cp\u003eIf your idea of Chinon is something stern and slow to come round, Les Barnabes is the friendlier introduction. Five generations of the Raffault family farm in the Veron, the tongue of land where the Vienne meets the Loire, and this is their bright, early-drinking cuvee.\u003c\/p\u003e\n\u003cp\u003eIt is Cabernet Franc from sandy, gravelly alluvial soils near the rivers, fermented with native yeasts and raised in tank rather than oak. That choice keeps it fresh and unmasked, and sets it apart from the firmer, longer-lived Les Peuilles, which the domaine grows on heavier clay-and-limestone ground and holds back for years. Barnabes is the opposite instinct: catch the fruit at its most vivid and bottle it while it sings. Here is Chinon AOC in its most charming register: red currant and raspberry, a lick of violet, and the leafy, graphite-and-gravel signature that makes Loire Cabernet Franc so recognisable. 2022 was a warm, ripe vintage, so the fruit is generous and the grape's usual green edge reads more as a fresh herbal lift than a bite.\u003c\/p\u003e\n\u003cp\u003eFine tannins, bright acidity and genuine drinkability round it out. Where the Raffault family's Les Peuilles asks you to be patient, this cuvee simply wants a corkscrew. It is the Chinon to reach for on a weeknight, or to convert a friend who thinks Cabernet Franc is all pencil shavings and stalks. Made to enjoy young, it is singing now and will stay fresh for another four or five years, so there is no need to hide it away.\u003c\/p\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cp\u003eServe cool, around 14-15°C; a light chill really flatters it. A big glass, no decant required.\u003c\/p\u003e\n\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePlanque, Haggerston, a cellar built for Loire Cabernet Franc.\u003c\/li\u003e\n\u003cli\u003eDandy, Newington Green, bistro cooking and exactly this style of red.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFood Pairings\u003c\/h3\u003e\n\u003cp\u003eCharcuterie and rillettes, roast chicken, or grilled salmon.\u003c\/p\u003e","brand":"Keeling Andrew","offers":[{"title":"Default Title","offer_id":55407643787588,"sku":"HO25001B22","price":25.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/152375920210100750_2bdd8196-e7e7-4e42-81c6-4a9a1c9df258.png?v=1759088755"},{"product_id":"petrolo-torrione-2021-75cl","title":"Petrolo Torrione 2021 - 75cl","description":"\u003cp\u003eTorrione is the wine that started Petrolo's modern story, first made in 1988 under the eye of the legendary Sangiovese whisperer Giulio Gambelli. It draws on every corner of the estate: Sangiovese from Bòggina, Merlot from the Galatrona hill, a touch of Cabernet from Campo Lusso. The estate calls it a photograph of Petrolo, and that's fair.\u003c\/p\u003e\u003cp\u003eThe blend lands at roughly 80% Sangiovese, 15% Merlot and 5% Cabernet Sauvignon, farmed organically in the Val d'Arno di Sopra between Florence and Arezzo. Native-yeast fermentation happens in glazed concrete, with the wine then settling for 15 to 18 months across concrete, large botti and a few barriques — structure without a heavy oak stamp.\u003c\/p\u003e\u003cp\u003e2021 is the vintage Tuscany had been waiting for: a cool start, a warm dry summer, timely rain. James Suckling gave this 95 points and Antonio Galloni called it one of the finest in memory. Expect dark and blue fruit, a whisper of cocoa and spice, crushed-stone minerality. It's medium to full but oddly weightless — bright acids run right through a core of cherry and plum, with new-leather and blood-orange edges. Fine-grained tannins, real drive.\u003c\/p\u003e\u003cp\u003eDrink it now with food and it sings; give it two or three years and it deepens. Either way it punches well above a Sangiovese blend at this price.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C in a large-bowled glass. Decant for an hour if you're opening it young — it repays the air. Cellar-worthy for a decade.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScott's in Mayfair, for a proper meat course with a serious Tuscan red. Wiltons on Jermyn Street, all old-school ceremony. Planque near Haggerston, if you'd rather drink it somewhere that geeks out over the bottle.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast lamb with rosemary is my first thought. Failing that, a rich mushroom and Parmesan risotto lets the savoury, earthy side of the Sangiovese do the talking.\u003c\/p\u003e","brand":"Armit","offers":[{"title":"Default Title","offer_id":55418134528324,"sku":"HO15104B21","price":27.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/110258720210100750.png?v=1756834310"},{"product_id":"petrolo-boggina-amphora-2022-75cl","title":"Petrolo Boggina Amphora 2022 - 75cl","description":"\u003cp\u003eThe A stands for amphora, and it's the whole point of this bottle. Petrolo takes 100% Sangiovese from a historic section of the Bòggina vineyard and ferments it in terracotta — 300 and 500-litre jars, a nod to the Etruscan clay tradition that runs through this part of Tuscany. There is no oak here at all, so what you get is Sangiovese unmediated.\u003c\/p\u003e\u003cp\u003eBòggina itself was first established by Gastone Bazzocchi, grandfather of the current owners, and it remains the estate's finest Sangiovese ground in the organically farmed Val d'Arno di Sopra. After fermentation with native yeasts, the amphorae are sealed with the skins for roughly eight months' maceration, then the wine rests a further six months in clay. Fewer than 5,000 bottles are made.\u003c\/p\u003e\u003cp\u003e2022 was a hot, dry year, and the amphora approach keeps everything fresh and lifted rather than baked. James Suckling scored it 96 points; Monica Larner at Wine Advocate gave it 95 and noted the cellar smelling of wild strawberries mid-ferment. In the glass it's all lifted red cherry and strawberry, sweet violet and peony, with a crunchy, energetic palate and startling precision. The tannins are silky, the whole thing vivid and alive.\u003c\/p\u003e\u003cp\u003eThis is a wine for anyone who thinks they know Sangiovese — it shows a purer, more transparent side of the grape. Special-occasion drinking that still feels honest.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16°C in a Burgundy-style glass to gather the perfume. A short decant of 30 minutes suits it; it's built on freshness, so don't over-aerate. Drink now to 2030.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot, where a low-intervention Sangiovese finds a knowing crowd. The River Cafe, for its purity next to simple Italian cooking. Dandy in Newington Green, if you want it somewhere that celebrates this style.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eKeep it clean — grilled quail or a plate of prosciutto and ripe figs. I'd also happily drink it with a herb-flecked porchetta, letting the crunch of the fruit cut the fat.\u003c\/p\u003e","brand":"Armit","offers":[{"title":"Default Title","offer_id":55428872339780,"sku":"HO15101B22","price":47.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HOLD00071_2b552dcd-d910-4a42-aad9-03c453429dc6.png?v=1759089120"},{"product_id":"petrolo-boggina-classico-riserva-2020-75cl","title":"Petrolo Boggina Classico Riserva 2020 - 75cl","description":"\u003cp\u003eIf Bòggina A is the amphora expression, Bòggina C is the classic one — C for Classico — and Petrolo has no qualms about calling it their grand cru of Sangiovese. From the 2019 vintage it earned Riserva status, and the 2020 carries that billing with a label drawn from a painting by artist Sabina Mirri.\u003c\/p\u003e\u003cp\u003eIt's 100% Sangiovese from the estate's best single vineyard, planted in the early 1950s on the calcareous slopes of the Val d'Arno di Sopra. Where the amphora version chases transparency, this one is built for depth: native-yeast fermentation in glazed concrete, then around 16 months in carefully chosen large-format French oak casks and tonneaux rather than small new barriques. About 6,400 bottles.\u003c\/p\u003e\u003cp\u003e2020 gave lower yields but healthy, balanced fruit, and it shows. James Suckling scored it 95, calling it perfumed and vivid; Monica Larner found extra richness with cola, blue flower and crushed stone. The nose lifts with black cherry and an orange-peel tang, and the palate carries ultra-fine tannins into a long, persistent finish. Tangy, precise, quietly powerful.\u003c\/p\u003e\u003cp\u003eThis is a bottle for the table you've laid properly — a wine to think about, not just pour. It's drinking well now and will hold and deepen for a decade or more.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 17 to 18°C in a large Burgundy glass. Decant an hour ahead when young to let the oak fold into the fruit. It will cellar comfortably to 2035 and beyond.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eWiltons on Jermyn Street, for the occasion it deserves. Scott's in Mayfair, alongside a serious main. Bentley's, if you'd rather bring your own gravitas to the oyster bar's back room.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eA dry-aged rib of beef is the natural partner. I'd also point it at slow-braised osso buco — the marrow and gremolata meet those fine tannins beautifully.\u003c\/p\u003e","brand":"Armit","offers":[{"title":"Default Title","offer_id":55428918444356,"sku":"HO15103B20","price":71.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HOLD00072_87e53230-cc66-4792-8584-d8818e226013.png?v=1759089126"},{"product_id":"marques-de-murrieta-rioja-reserva-2015","title":"Marqués de Murrieta Rioja Reserva 2015 - 75cl","description":"\u003cp\u003eSome Rioja chases modern power. Marques de Murrieta keeps faith with the classical style, and does it about as well as anyone. Founded in 1852, the house farms the vast single Finca Ygay estate on the southern edge of Rioja Alta, and this Reserva is its calling card.\u003c\/p\u003e\n\u003cp\u003eIt is Tempranillo-led, around 80%, with Graciano, Mazuelo and a little Garnacha filling in, and it spends the best part of two years in oak, largely American with some French, before release. That American oak is central to the house style, and it is what gives traditional Rioja its familiar sweet-spiced warmth. 2015 was a warm, generous vintage, and you can taste that ease in the glass. This is Rioja Reserva doing what it does best: mature, savoury and gently sweet-fruited all at once. Dried red cherry and plum meet the tell-tale American-oak signatures of vanilla, a little dill and sweet baking spice, then leather, tobacco and a warm earthiness as it opens.\u003c\/p\u003e\n\u003cp\u003eThe texture is polished, the tannins resolved, the finish long and comforting. Nothing about it is trying too hard, which is rather the point of a good Reserva. This is the style that built Rioja's reputation abroad, and Murrieta has been quietly refining it since the middle of the nineteenth century. It is drinking beautifully right now, a decade on from the harvest, and in no hurry, so expect it to hold comfortably for another five years or so. If you want to understand what people mean by classic Rioja, without paying Gran Reserva money, this is the bottle to pour.\u003c\/p\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cp\u003eServe at 17-18°C in a Bordeaux glass. Decant an hour ahead, or simply open it early.\u003c\/p\u003e\n\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBarrafina, Dean Street, at the counter with jamon and grilled prawns.\u003c\/li\u003e\n\u003cli\u003eSabor, Soho, the asador upstairs and a mature Rioja: hard to beat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFood Pairings\u003c\/h3\u003e\n\u003cp\u003eRoast lamb or grilled chorizo; hard sheep's-milk cheeses.\u003c\/p\u003e","brand":"MMD","offers":[{"title":"Default Title","offer_id":55597933396292,"sku":"HO12501B15","price":35.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/MarquesdeMurrietaRiojaReserva2015.png?v=1781779503"},{"product_id":"champagne-louis-roederer-cristal-brut-2017","title":"Champagne Louis Roederer Cristal Brut 2016","description":"\u003cp\u003eCristal 2016 feels like stepping into a mirrored ballroom at golden hour, where everything gleams and nothing tries too hard. It is brightness with backbone.\u003c\/p\u003e\u003cp\u003eThe detail behind that is worth knowing, because Cristal is one of the few prestige cuvées where the farming is the story. Roederer own the vineyards outright — forty-five parcels of grand cru land — and only thirty-two made the blend in 2016, all biodynamically farmed. It came out at 58% Pinot Noir to 42% Chardonnay. Around a third of the base wines were vinified in oak, malolactic conversion was blocked entirely to preserve the acidity, and the wine then spent six years in the cellars before disgorgement and a further eight months resting after it. Dosage is a restrained 7g\/l.\u003c\/p\u003e\u003cp\u003eBlocking the malo is what gives this its particular nerve. Orchard fruit sits over cool chalk — a bit like biting into a perfect pear while standing on a limestone cliff — and the wine opens gradually, in citrus zest, white flowers and a soft pastry glow from the long lees ageing. It is poised and polished, almost balletic, and still humming with that unmistakable Cristal energy. 2016 was a difficult growing season in Champagne, with frost and mildew before a hot, saving summer, which makes a wine of this precision more of an achievement than a smooth year would.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003e10-12°C — considerably warmer than most people serve Champagne, and non-negotiable for a wine of this age and depth. Use a white wine glass, never a flute. Open it thirty minutes before pouring, or decant it if you are brave. It will develop for another fifteen to twenty years.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScott's in Mayfair, where it belongs. The Connaught Bar for a glass before dinner. J Sheekey with the shellfish.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eTurbot roasted on the bone, or a plate of langoustines with nothing but butter. Cristal has the weight to take white truffle over risotto too, if the season and the budget align. Keep the food simple; the wine is the event.\u003c\/p\u003e","brand":"Louis Roederer","offers":[{"title":"Default Title","offer_id":56038458884420,"sku":"HO12107B16","price":249.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/ChampagneLouisRoedererCristalBrut2016.png?v=1764677690"},{"product_id":"merry-edwards-russian-river-sauvignon-blanc-2023","title":"Merry Edwards Russian River Sauvignon Blanc 2023","description":"\u003cp\u003eMerry Edwards made her name with Pinot Noir, but her Sauvignon Blanc is the wine that converts sceptics. It comes from the Russian River Valley in Sonoma, and it's built like a serious white Burgundy rather than a zippy summer pour — which is exactly the trick.\u003c\/p\u003e\u003cp\u003eThe whole lot is barrel-fermented in French oak, about 15 percent of it new, then lees-stirred twice a week for five months. That's where the body and the faint sweet-oak spice come from. A good slug of Sauvignon Musqué in the blend adds the floral lift and the richness. This is a wine engineered to age, not to gulp.\u003c\/p\u003e\u003cp\u003eThe nose is unashamedly tropical — white pineapple, passion fruit, mango and guava, with lemon curd and lime zest tucked behind. The palate stays clean and bright, ruby grapefruit and honeysuckle and ripe melon carried on a burst of crisp acidity. There's real weight here, but nothing feels heavy.\u003c\/p\u003e\u003cp\u003ePour this for anyone who says they don't like Sauvignon Blanc; it plays much closer to Chardonnay. At around £50 it's a treat rather than a Tuesday bottle, and worth it for the texture alone.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C in a large white wine glass so the barrel character can breathe. Fridge-cold mutes it — let it sit out for a few minutes first. No decanting needed.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScott's for grilled lobster. The River Cafe alongside something rich off the wood oven. Noble Rot for a bottle that rewards slow drinking.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast chicken with tarragon, or grilled lobster with drawn butter — it has the body to stand up to both. A wedge of Comté works beautifully too.\u003c\/p\u003e","brand":"Merry Edwards Winery","offers":[{"title":"Default Title","offer_id":56038459015492,"sku":"HO12802B23","price":49.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/MerryEdwardsRussianRiverSauvignonBlanc2023.png?v=1764678394"},{"product_id":"domaine-anderson-estate-pinot-noir-2020","title":"Domaine Anderson Estate Pinot Noir 2021","description":"\u003cp\u003eAnderson Valley is one of California's great cool-climate Pinot addresses — fog rolling in off the Mendocino coast, long ripening, wines with tension rather than bulk. Domaine Anderson is the Roederer group's estate here, and it farms seriously: the home Dach vineyard is Demeter biodynamic and CCOF organic, the Walraven site certified organic too. This is genuine farming, not a label on the back.\u003c\/p\u003e\u003cp\u003eThe 2021 is 100% Pinot Noir, fermented with wild yeast in small lots and raised almost entirely in neutral oak, so there's no vanilla gloss over the fruit. Expect a deep garnet colour and a nose of strawberry and raspberry giving way to dark plum, orange zest, dried sage and a whiff of graphite and forest floor. The palate follows with boysenberry and blackberry, a black-olive savouriness and a twist of blood orange, carried on earthy, structured tannins to a long, dry close.\u003c\/p\u003e\u003cp\u003eIt is built to reward patience — give it a couple of years, or a good decant if you're opening one tonight.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15–16°C in a broad Burgundy glass. Young and savoury, it opens up with thirty minutes' air; decant if you can.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot in Soho for a room that takes New World Pinot as seriously as Burgundy. Or Brat in Shoreditch, where the wood-fired cooking loves a savoury red.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eGrilled duck breast with a smear of plum. Or roast quail, if you want to keep things delicate.\u003c\/p\u003e","brand":"Domaine Anderson Estate","offers":[{"title":"Default Title","offer_id":56038459048260,"sku":"HO5001B21","price":44.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/DomaineAndersonEstatePinotNoir2020-75cl.png?v=1764679282"},{"product_id":"merry-edwards-sonoma-coast-pinot-noir-2020","title":"Merry Edwards Sonoma Coast Pinot Noir 2020 - 75cl","description":"\u003cp\u003eMerry Edwards built her name on Russian River Pinot Noir so precise it became a benchmark, and the winery she founded still sets a high bar. This Sonoma Coast bottling is the more approachable, wider-drawn wine of the range, a blend across cooler coastal sites rather than a single vineyard, and it is a lovely introduction to the house style.\u003c\/p\u003e\n\u003cp\u003eHonesty first, because 2020 deserves it. That summer's wildfires smoked large parts of Sonoma, and plenty of producers quietly declined to bottle their reds. Merry Edwards did release this wine, and the critics backed the call, with James Suckling and others landing it around 93 points. What you get is classic cool-climate Pinot: red cherry and raspberry, a note of cassis and dried fig, sweet baking spice and sandalwood from ten months in French oak, only a fifth of it new. The texture is the giveaway of a good address, silky and fine-boned, with gentle tannin and a rose-petal lift on the finish. Some tasters, myself included, pick up a faint savoury, smoky thread beneath the fruit, subtle, and to my mind more seasoning than fault, but you should know it is there given the year.\u003c\/p\u003e\n\u003cp\u003eSo buy it with clear eyes. Don't lay it down for a decade on the strength of the vintage; enjoy it over the next few years while its perfume and silk are singing. If you love Sonoma Pinot and want the Merry Edwards signature without the single-vineyard price, it delivers.\u003c\/p\u003e\n\u003cp\u003eChill it lightly, pour it into a big glass, and let the fragrance do the rest.\u003c\/p\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cp\u003eServe cool, around 16C. No need to decant; a large Pinot\/Burgundy bowl shows off the perfume. Drink over the next few years.\u003c\/p\u003e\n\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe Wolseley, Piccadilly - a glass alongside the roast of the day.\u003c\/li\u003e\n\u003cli\u003eDandy, Newington Green - a small, clever kitchen that suits fragrant Pinot.\u003c\/li\u003e\n\u003cli\u003eNoble Rot, Soho - happy to slot a Sonoma Pinot in beside the Burgundy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFood Pairings\u003c\/h3\u003e\n\u003cp\u003eRoast duck breast with cherries, or seared salmon and pan juices.\u003c\/p\u003e","brand":"Merry Edwards Winery","offers":[{"title":"Default Title","offer_id":56038459113796,"sku":"HO12801B20","price":63.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/MerryEdwardsSonomaCoastPinotNoir2020_e8a7f9dc-b805-4ccd-b462-bdbca515698e.png?v=1764675000"},{"product_id":"bodegas-numanthia-toro-old-vine-tempranillo-2020","title":"Bodegas Numanthia Toro Old Vine Tempranillo 2020","description":"\u003cp\u003eToro makes some of Spain's most muscular reds, and Numanthia is the name that put the region on the map. The fruit here comes from ungrafted old vines — some around a century old — planted on their own roots near the Duero at altitude. That is Tinta de Toro, the local, thicker-skinned strain of Tempranillo, and in Numanthia's hands it makes a wine of real depth without losing its shape.\u003c\/p\u003e\u003cp\u003eThe 2020 is fermented over nine days, given a long skin maceration, then aged eighteen months in new French oak. It smells of red berries wrapped in cocoa, sweet spice and a floral top note. The palate is expansive and silky — there is power, but the tannins are fine — with ripe cranberry and blackcurrant, cinnamon and nutmeg, and a savoury lift of rosemary and graphite on the finish. Serious stuff, and it drinks the part.\u003c\/p\u003e\u003cp\u003eOpen a bottle now with a decant, or lay some down: this has a decade of life ahead.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C in a large glass. Decant an hour ahead — a young, oak-aged Toro needs the air to unwind.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBarrafina for its Spanish list and open kitchen. Or Sabor near Regent Street, where the char-grilled cooking meets a wine of this weight head-on.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eChuletón — a big, rare rib steak — is the classic Toro match. A slab of aged Manchego works if you're keeping it simple.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56113730126148,"sku":"HO1501B20","price":60.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/A9356120_04b174d7-4622-4478-beb7-e31f265d60ce.png?v=1765992965"},{"product_id":"chateau-batailley-pauillac-bordeaux-2016","title":"Château Batailley, Pauillac, Bordeaux 2016","description":"\u003cp\u003eChâteau Batailley is one of Pauillac's most dependable classed growths — a fifth growth from the 1855 ranking that has quietly delivered classic claret for generations, usually at a friendlier price than its more famous neighbours. The 2016 is a wine to buy with confidence: the vintage is one of the great modern Bordeaux years, combining ripeness with freshness and firm, ageworthy tannins.\u003c\/p\u003e\u003cp\u003eThe blend is Cabernet Sauvignon-led, around 85%, with Merlot and a little Petit Verdot, aged some eighteen months in French oak with a good proportion new. Give it air and the classic Pauillac signature emerges — graphite and cassis, a note of freshly picked mint, tobacco and a touch of violet and dark chocolate. It is medium-bodied and properly structured, with the firm, gripping tannins that mark it out as a wine for the table and for the cellar.\u003c\/p\u003e\u003cp\u003eIt is drinking well now with a decant, but it will be better still from around 2028 and hold for two decades.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 17–18°C. Decant an hour or more ahead of time — young classed-growth Pauillac needs it to soften and open.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eWiltons on Jermyn Street, the natural home for a claret like this. Or Scott's in Mayfair with something off the bone.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRack of lamb, cooked pink, with rosemary. A rare ribeye is the other obvious pleasure.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56113730158916,"sku":"HO28801B16","price":75.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/B8716116_caab8a50-e2ff-46a8-a4e0-4e9a8cf49f9b.png?v=1765992968"},{"product_id":"pol-roger-cuvee-sir-winston-churchill-2015","title":"Pol Roger Cuvée Sir Winston Churchill 2015","description":"\u003cp\u003eThe 2015 vintage offers Chardonnay-heavy blends an exceptional opportunity: the precise balance of ripeness and acidity that allows these wines to achieve full complexity whilst retaining remarkable freshness. Pol Roger's Sir Winston Churchill 2015 represents a wine of considerable substance and nobility, a vintage expression genuinely worthy of its illustrious and distinguished namesake. This vintage blend demonstrates the house's distinctive style refined and expressed through a genuinely great vintage. The aromatics are those of a ripe yet beautifully balanced vintage: golden apple, subtle stone fruit, honey, and a compelling minerality with clear hints of chalk and flint. There's also pronounced brioche notes, white chocolate undertones, and hints of caramel - suggesting proper development yet preserving the essential freshness of the vintage. On the palate, the wine delivers considerable gravitas and substance for which Pol Roger is deservedly celebrated. The mousse is refined and persistent, delivering flavours of remarkable balance: golden apple, pear, subtle stone fruit, with pronounced undertones of honey and almond. The acidity is fully integrated, providing both excellent structure and refreshing freshness. The mineral character provides definition and persistence, propelling the wine gracefully through the palate. What emerges is a wine of remarkable equilibrium. How to Serve: Serve at 8-10°C in proper stemware. This distinguished vintage warrants contemplative appreciation and careful tasting. Food Pairings: Ideal with roasted poultry and refined game preparations. Also pairs beautifully with seafood featuring cream-based sauces and delicate accompaniments.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56113730355524,"sku":"HO15601B15","price":203.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/G6186115_09f45d10-2f1d-4ff4-9c88-aa5d10189fbf.png?v=1765992984"}],"url":"https:\/\/checkout.houseofdecant.com\/collections\/david-collection.oembed","provider":"House of Decant","version":"1.0","type":"link"}