{"title":"Magnums","description":"","products":[{"product_id":"bodegas-frontonio-valdejalon-el-jardin-de-las-iguales-garnacha-2021-150cl","title":"Bodegas Frontonio, Valdejalon, El Jardin de Las Iguales Garnacha 2021 - 150cl","description":"\u003cp\u003eFernando Mora is one of only a handful of Masters of Wine making wine in Spain, and El Jardín de las Iguales is his flagship — a single old-vine parcel of Garnacha in Valdejalón, west of Zaragoza, planted on poor slate and quartz at altitude. These are the forgotten vineyards of Aragón, bush vines that most growers walked away from decades ago. In magnum, this wine has an even slower, steadier life ahead of it.\u003c\/p\u003e\u003cp\u003eForget jammy, sunbaked Grenache. The 2021 is all lift and freshness — wild strawberry and raspberry, dried herbs off the hillside, a peppery snap and a stony, almost bloody mineral edge. The tannins are fine and the acidity keeps everything taut. There's power here, but it's carried lightly.\u003c\/p\u003e\u003cp\u003eA magnum is made for a table of people and a long lunch that drifts into the afternoon.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15–17°C. Decant an hour ahead — a magnum this young opens slowly and rewards the wait. Use a big glass.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBrat in Shoreditch, where the open fire and this wine speak the same language. Planque in Haggerston for the wine-obsessed crowd. Or Barrafina for something Spanish and unfussy.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eLamb off the coals is the obvious, brilliant answer — the herbs in the wine echo rosemary and smoke. Grilled red peppers with a bit of char do just as well.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674799792452,"sku":"208665520210101500","price":424.99,"currency_code":"GBP","in_stock":false}]},{"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":"envinate-albahra-garnacha-tintorera-2021-150cl","title":"Envinate, Albahra Garnacha Tintorera 2021 - 150cl","description":"\u003cp\u003eThis is the magnum — a litre and a half of Envínate's Albahra, and the format is the point. Larger bottles age more slowly and pour more generously, which makes this the version to reach for when there's a crowd, a long lunch, or a table you don't want to keep getting up from. It's the same wine that made the four friends behind Envínate one of the most admired names in Spain, scaled up for company.\u003c\/p\u003e\u003cp\u003eAlbahra comes from Almansa in Castilla-La Mancha. The blend is around 70% Garnacha Tintorera — the red-fleshed grape also called Alicante Bouschet — with roughly 30% Moravia Agria, an old local variety that keeps the acid bright. The vines sit at 800 metres, where cold nights lock in freshness. About half the fruit is fermented whole-bunch with native yeasts, then the wine rests eight months in concrete on its lees. No new oak, no fuss.\u003c\/p\u003e\u003cp\u003eExpect a deeply coloured but nimble red at just 13% alcohol. Violets and blue fruit lead the nose, with wild flowers, Mediterranean herbs and a saline lift. The palate is juicy and crunchy — mulberry, dark berries, a savoury earthiness, fine lacy tannins and a fresh close. In magnum it feels even more relaxed and slow to tire in the glass. Bring it out for a gathering; it's a bottle that gets a room talking.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 14–16°C, lightly chilled to show the whole-bunch freshness. A magnum takes longer to cool, so give it extra time on ice. No decanting required, though the big bottle is a fine centrepiece poured straight at the table.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe River Cafe, where a magnum suits the long, convivial lunch. Brat in Shoreditch, for a group around the grill. Planque in Haggerston, if you want the natural-wine crowd's approval.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eA shoulder of lamb for the table, or platters of grilled vegetables and charcuterie that everyone picks at. The wine's acidity and gentle tannins make it an easy friend to a spread rather than a single plate.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674807263556,"sku":"HO6802C21","price":24.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10347622-1-IB-STOCK-N_1_92ab9e73-d74d-4b96-bdf2-819ad8e9503c.png?v=1733165361"},{"product_id":"federico-graziani-mareneve-terre-siciliane-igt-2020-150cl","title":"Federico Graziani, Mareneve, Terre Siciliane IGT 2020 - 150cl","description":"\u003cp\u003eAt nearly 1,200 metres up the north-west flank of Mount Etna, above where most vines will grow, Federico Graziani planted a vineyard to see what cold-climate grapes would do on volcanic rock at altitude. Mareneve is the answer, and this is the magnum, so it is built for a table with people around it.\u003c\/p\u003e\u003cp\u003eGraziani was named Italy's best sommelier in 1998 and spent years reading wine lists for chefs like Cracco and Marchesi before making his own. His plot at Contrada Nave, near Bronte, is a genuine field blend: Etna's native Carricante and Grecanico grown head-trained alongside northern European varieties that suit the cold, namely Riesling, Gewürztraminer and Chenin Blanc. It sits under the Terre Siciliane IGT because that mix falls outside the stricter Etna Bianco rules. The wine ferments in steel, skips malolactic to keep its edge, then rests eighteen months on fine lees before bottling.\u003c\/p\u003e\u003cp\u003eExpect rose and broom on the nose, then a volcanic streak of ash, bergamot and grapefruit. The palate lands with a brief aromatic softness before the site takes over: biting acidity, a long saline pull and a cool, stony persistence that Graziani likens to snow and sea. High-altitude Etna white at full stretch. The magnum format suits a long lunch and rewards a couple more years of bottle age.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C in a large white glass. As a magnum it warms slowly, so it is forgiving on the table; open it thirty minutes ahead to let the volcanic and citrus notes settle.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBrat in Shoreditch, this against the whole grilled turbot. Noble Rot Soho for the Etna geeks. Bentley's for a magnum over a long seafood lunch.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRaw scallops or a plate of crudo let the salinity sing. I also pour it with grilled sardines, and it cuts through fritto misto exactly the way you want.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674809950532,"sku":"HO7101C20","price":74.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10306928-1-IB-STOCK-N_1_62764170-a393-4e07-8696-a366d6b561ac.png?v=1731424263"},{"product_id":"nicola-gatta-quattrocento-extra-brut-nv-150cl","title":"Nicola Gatta, Quattrocento Extra Brut NV - 150cl","description":"\u003cp\u003eNicola Gatta's Quattrocento, with its Extra Brut designation, represents traditional method sparkling winemaking crafted with minimal sugar addition. This magnum format offers optimal development conditions for a wine of such character. The wine draws from carefully selected parcels, unified by meticulous winemaking philosophy and respect for fruit expression. The aromatics speak of quality: white stone fruit, citrus, subtle brioche, with a pleasant minerality. There's also yeast-driven notes from proper ageing, alongside subtle white flowers and hints of almond and honey. The palate demonstrates the purity that Extra Brut production allows. The mousse is refined and persistent, delivering flavours of remarkable definition: white stone fruit, subtle citrus, with undertones of almond and honey. The acidity is bright and refreshing, providing both structure and drive. The mid-palate exhibits concentration befitting serious production. How to Serve: Chill to 8-10°C and serve in proper stemware. Food Pairings: Excellent with oysters, scallops, and fine white fish. The wine's character complements delicate, refined preparations.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674818404676,"sku":"HO24903CNV","price":77.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10311580-1-IB-STOCK-N_1_8b5d76be-1e21-411c-bbab-26623cdb4127.png?v=1731424295"},{"product_id":"produttori-del-barbaresco-barbaresco-2020-150cl","title":"Produttori del Barbaresco, Barbaresco 2020 - 150cl","description":"\u003cp\u003eThis is the same wine as the celebrated Produttori del Barbaresco straight Barbaresco 2020, but here it arrives in magnum, and the format changes the equation. A magnum holds 150cl, twice the standard bottle, while the neck and closure stay the same size. Less air per unit of wine means slower, steadier ageing, and for a Nebbiolo built to reward patience that matters a great deal.\u003c\/p\u003e\n\u003cp\u003eThe wine itself needs no reintroduction. Produttori del Barbaresco is the grower co-operative founded in 1958 in the village of Barbaresco, and this bottling is all Nebbiolo, aged in large Slavonian oak casks. The 2020 vintage brought a little extra richness: mid-ruby moving to garnet, a nose of wild cherry and red plum, rose and violet, liquorice and crushed limestone, then a medium-bodied palate carried by high acidity and fine, velvety tannins to a long, savoury close.\u003c\/p\u003e\n\u003cp\u003eThere is a reason collectors buy Barbaresco in magnum. The slower evolution means a wine that holds and improves for longer, comfortably towards 2040 and beyond, while the format itself turns dinner into an occasion. Nebbiolo of this quality only grows more interesting with time in bottle, and the larger format simply gives it more room to do so. Pour it down a long table for people who care what is in the glass, or put it away for a birthday or anniversary a decade off. Buy two and you can open one young and cellar the other to see how far it travels; either way, it will still be finding new notes long after the standard bottles are gone.\u003c\/p\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cp\u003eServe at 16-18C in large glasses. Decant around an hour ahead; the magnum's volume makes it ideal for sharing across a crowded table.\u003c\/p\u003e\n\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBocca di Lupo, Soho - regional Italian plates for a bottle meant to be shared.\u003c\/li\u003e\n\u003cli\u003eThe River Cafe, Hammersmith - a celebratory room that will happily pour a magnum.\u003c\/li\u003e\n\u003cli\u003ePlanque, Haggerston - a cellar-led spot where big-format bottles feel right at home.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFood Pairings\u003c\/h3\u003e\n\u003cp\u003eMade for a shared feast: a slow-braised beef shin or a whole roast, with a hunk of Parmigiano to finish.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53674821484868,"sku":"110336620200101500","price":72.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10325277-1-IB-STOCK-N_1_7e4354cb-5a8d-4462-ad86-b40b35712b86.png?v=1731424310"},{"product_id":"domaine-y-clerget-volnay-premier-cru-champans-2022-150cl","title":"Domaine Y. Clerget, Volnay Premier Cru, Champans 2022 - 150cl","description":"\u003cp\u003eChampans lies mid-slope in Volnay, just below Taillepieds, and it tends to give the village a touch more muscle than its neighbours without losing Volnay's essential silkiness. Domaine Y. Clerget works forty-six-year-old vines here, and this magnum comes from the ripe 2022 vintage, a warm and generous season that has pushed the wine toward its darker, more powerful side. Thibaud Clerget, the twenty-eighth generation to farm this corner of the Cote de Beaune, revived the family domaine in 2015 and favours restraint in the cellar, letting the site speak.\u003c\/p\u003e\u003cp\u003eThe nose is complex and comparatively broad-shouldered for Volnay, showing blackberry, blackcurrant and a savoury note of tea leaf. The palate is where the contradiction resolves: dense and long, yet charming and satin-textured, with fine tannins and enough freshness to keep the ripe 2022 fruit taut. It is big for the appellation, but it stays graceful. The magnum format slows everything down, so while it drinks well with a couple of hours' air now, it will hold and deepen across the next eight to ten years. A bottle to open when there are enough people at the table to do it justice.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15 to 17C in large Burgundy glasses. Decant the magnum forty-five minutes ahead to let the darker fruit unfurl.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScott's Mayfair, for a long, unhurried lunch.\u003cbr\u003eThe Wolseley, if the occasion calls for grand-cafe theatre.\u003cbr\u003eJ Sheekey, alongside its richer fish dishes.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eSlow-roast duck leg with braised red cabbage, playing to the wine's dark-fruited depth.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53676225331524,"sku":"HO5903C22","price":175.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/MAGNUM55.png?v=1773829038"},{"product_id":"domaine-y-clerget-volnay-premier-cru-clos-du-verseuil-2022-150cl","title":"Domaine Y. Clerget, Volnay Premier Cru, Clos du Verseuil 2022 - 150cl","description":"\u003cp\u003eClos du Verseuil is a walled monopole in the heart of Volnay — farmed by Domaine Y. Clerget alone, which is a rarity in a region where most vineyards are carved up between dozens of owners. Volnay is the Côte de Beaune's byword for finesse, and Thibaud Clerget, working vines his family has tended for generations, plays to exactly that. In magnum, the wine ages slower still and shows at its most graceful.\u003c\/p\u003e\u003cp\u003eThis is Pinot Noir at its most delicate. Red cherry and wild strawberry, a note of violet, a savoury thread of earth and gentle spice beneath. Silken tannins, bright acidity, a long and quietly persistent finish. Lovely already, but a magnum like this is really built for the cellar — give it five to ten years and it will only gain.\u003c\/p\u003e\u003cp\u003eA bottle for a table that deserves it.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15–16°C in large Burgundy glasses. Decant an hour ahead for a young magnum.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot for the list. Scott's (Mayfair) for occasion. Or The River Cafe for a long lunch.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast guinea fowl or poussin keeps things in proportion. A dish of wild mushrooms brings out the wine's earthy side.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53676225495364,"sku":"HO5906C22","price":189.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/122762820220101500_c829314f-beed-4cc6-94a2-aea472fc3e67.png?v=1759088639"},{"product_id":"louis-roederer-brut-vintage-late-release-1995-150cl","title":"Louis Roederer Brut Vintage 'Late Release' 1995 - 150cl","description":"\u003cp\u003eThe 1995 vintage holds a special place in Champagne's modern history: a year of classical balance, where neither excessive heat nor autumnal chill distorted the essential nobility of the region's great vineyards. Louis Roederer's Late Release represents a deliberate choice to hold this vintage in the cellars for additional ageing, allowing the wine to achieve that tertiary complexity and integrated maturity that defines truly excellent vintage Champagne.\u003c\/p\u003e\u003cp\u003eThis magnum format has benefited from extended cellaring under optimal conditions. On the nose, you'll discover the mature aromatics characteristic of fine aged Champagne: dried fruits - apricot, fig, candied lemon - alongside toast, honeycomb, and subtle spice. There's also a compelling minerality, now resolved into a complex array of earthy undertones that suggest bottle age and proper development. The fruit itself has taken on honeyed qualities, with hints of white chocolate and almond alongside the characteristic brioche notes.\u003c\/p\u003e\u003cp\u003eThe palate demonstrates the refinement of a vintage Champagne at its peak. The mousse, whilst still present, has become delicate and sophisticated - the sign of a wine properly aged. Flavours develop with remarkable complexity: honey, toast, subtle dried fruits, and that compelling mineral undertone. The mid-palate is nicely weighted, with acidity fully integrated, providing structure and drive without aggression. The finish is long, complex, and profoundly dry - the signature of a great vintage Champagne approached from a position of maturity and sophistication.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Serve\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eServe at 8-10°C. This wine deserves unhurried appreciation and proper stemware.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIdeal with roasted poultry, light game, and refined seafood preparations. The wine's complexity also suits dishes with subtle cream sauces or delicate spicing.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53676227363140,"sku":"HO12105C95","price":399.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/louismag2_2033762e-726a-403e-9fa7-1e98ce5f9c76.png?v=1773854039"},{"product_id":"louis-roederer-cristal-vinotheque-brut-1997-75cl","title":"Louis Roederer, Cristal Vinotheque Brut 1997 - 150cl","description":"\u003cp\u003eThe Vinotheque programme represents Louis Roederer's profound commitment to preserving exceptional vintages in optimal conditions for extended cellaring and development. The 1997 Cristal, held in the house's cellars for two decades before strategic release, has achieved that remarkable balance where youthful freshness and mature complexity coexist in harmonious tension and perfect integration. On the nose, you encounter the sophisticated aromatics of a vintage Cristal at full maturity and development: honey, dried stone fruit, subtle caramel, and a compelling minerality with distinct hints of chalk. There's also pronounced brioche notes, white chocolate undertones, and hints of citrus peel that speak eloquently to proper bottle development and integration. The overall impression is of a wine that has achieved full complexity without losing essential freshness or definition. The palate reveals precisely why Cristal commands such universal reverence and respect. The mousse is delicate yet distinctly present, delivering flavours of remarkable complexity and depth: honey, toast, subtle dried fruits, stone fruit with honeyed qualities, and that characteristic mineral streak. The acidity is fully integrated, providing excellent structure and drive without any sense of aggression. The mid-palate demonstrates the concentration characteristic of a great vintage approached from a position of full maturity and integration. The finish is impressively long, complex, and profoundly dry - suggesting a wine in which proper cellaring has refined rather than diminished its essential nobility. How to Serve: Serve at 8-10°C in proper flutes. The wine's remarkable complexity deserves unhurried appreciation. Food Pairings: Exceptional with refined game preparations, roasted poultry, and sophisticated seafood dishes. The wine's maturity suits elaborate cuisine.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53676227658052,"sku":"HO12101C97","price":1459.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/150.png?v=1781778865"},{"product_id":"bonavita-faro-2020-150cl","title":"Bonavita, Faro 2020 - 150cl","description":"\u003cp\u003eFaro is one of Italy's best-kept secrets — a tiny appellation in the hills above Messina, on the very northeastern tip of Sicily, looking across the strait to the mainland. Almost no one makes wine here anymore. Bonavita, a small family estate farming steep coastal terraces, is one of the few keeping it alive, and doing it beautifully.\u003c\/p\u003e\u003cp\u003eThis is a blend of the two Nerellos — 60% Nerello Mascalese, 30% Nerello Cappuccio — with 10% Nocera, a local grape grown almost nowhere else. Together they make a red that's much closer in spirit to Etna, or even Burgundy, than to the big, sunbaked Sicily people expect.\u003c\/p\u003e\u003cp\u003eDon't be fooled by the pale, light-ruby colour. The nose is wild and evocative: sour cherry and raspberry, then flint, leather and the herbal scrub of Mediterranean macchia. The palate is fresh and savoury, with bright red fruit, fine chalky tannins and a real sense of the sea and the volcanic earth it grew on. 2020 was a standout year here — cool, breezy and elegant — and it's all in the glass.\u003c\/p\u003e\u003cp\u003eThis comes in magnum, which makes it a proper table wine for a crowd. Open it, share it, and watch people's faces when you tell them where it's from.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 14-16°C — an hour in the fridge does it. A light chill flatters this style. No need to decant, though a large glass helps the aromatics. Being a magnum, it holds beautifully across a long lunch.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNorma in Fitzrovia for modern Sicilian cooking. Bocca di Lupo in Soho for the regional dishes. Planque in Haggerston for a low-key, wine-led evening.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eA natural with grilled tuna or swordfish, Sicilian caponata, or pasta alla Norma. It's savoury enough for roast chicken and lifts a plate of cured meats and pecorino.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":53676317344068,"sku":"137029420200101500","price":14.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HUB-10300150-1-IB-STOCK-N_1_d6be44ab-cce2-44d2-a925-ba3f00591e2f.png?v=1773231375"},{"product_id":"guidalberto-tenuta-san-guido-toscana-2023-150cl","title":"Guidalberto, Tenuta San Guido, Toscana 2023 - 150cl","description":"\u003cp\u003eGuidalberto is the wine Tenuta San Guido makes in the shadow of Sassicaia — often called the second wine of Bolgheri's most famous estate, though it's very much its own thing. The blend leans on Cabernet Sauvignon with a generous slug of Merlot, which softens and rounds where Sassicaia stays austere. This is the 2023, and it comes in magnum — 150cl, the format that ages more slowly and turns any dinner into an occasion.\u003c\/p\u003e\n\u003cp\u003eThe nose is all Mediterranean scrub and cassis — lavender, thyme, blackcurrant, a little leather and earth lending a savoury, almost gamey depth. The palate is fresh and lifted, with a coastal salinity that keeps it moving, velvety tannins carrying a faintly sandy grip, and a long cedary finish. There's blueberry and floral lift in there too. Approachable young in a way Sassicaia never quite is.\u003c\/p\u003e\n\u003cp\u003eDelicious now, but the magnum rewards patience — the larger format holds the wine fresher for longer, so there's no rush at all. Drink across the next ten to twelve years. A brilliant bottle for a table of six who all want to remember what they drank.\u003c\/p\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cp\u003eDecant an hour ahead — a young magnum especially benefits — and serve at 18°C in big Bordeaux glasses. Chill the room, not the wine.\u003c\/p\u003e\n\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe River Cafe, Hammersmith — a magnum on the table by the water is exactly the mood.\u003c\/li\u003e\n\u003cli\u003eScott's, Mayfair — polished enough for a big-format Bolgheri.\u003c\/li\u003e\n\u003cli\u003eBocca di Lupo, Soho — sharing plates for a sharing bottle.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFood Pairings\u003c\/h3\u003e\n\u003cp\u003eMade for a shared rib of beef, but equally happy with a rack of lamb and rosemary. The Merlot in the blend loves a bit of roast fat.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55251604930884,"sku":"HO18001B23","price":119.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/GUID.png?v=1773681385"},{"product_id":"louis-roederer-brut-vintage-late-release-1996-150cl","title":"Louis Roederer Brut Vintage 'Late Release' 1996 - 150cl","description":"\u003cp\u003eThe 1996 vintage stands as one of Champagne's finest in recent memory - a year of exceptional balance, where ripe fruit was tempered by crisp acidity, and each vineyard's distinctive character was preserved with unusual clarity. Louis Roederer's decision to hold these bottles for extended cellaring before release reflects a confidence in the vintage's potential for development, and the results justify that patience entirely.\u003c\/p\u003e\u003cp\u003eThis magnum has evolved beautifully during its extended time in the cellars. The aromatics are those of a mature vintage Champagne approached from a position of sophistication: dried apricot, honey, toasted nuts, and beneath these, a subtle minerality with hints of chalk and flint. There's also the characteristic complexity of bottle age - white chocolate, caramel, and subtle spice - alongside orchard fruit notes that have taken on a honeyed quality. The overall impression is of a wine that has achieved full maturity without losing freshness.\u003c\/p\u003e\u003cp\u003eTasting reveals a wine of remarkable equilibrium. The mousse is delicate yet still evident, delivering flavours that develop with elegance: honey, toast, subtle dried fruits, and stone fruit with honeyed undertones. The acidity, fully integrated, provides structure and drive, and the mid-palate demonstrates the concentration and weight characteristic of the 1996 vintage. The finish is long, complex, and memorably dry - suggesting a wine that has achieved that sweet spot where primary freshness and tertiary complexity coexist harmoniously.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Serve\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eServe at 8-10°C. This wine warrants careful decanting and unhurried appreciation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eExcellent with roasted poultry, light game, and refined seafood. The wine's complexity suits dishes with cream-based sauces or subtle spicing. Also pairs beautifully with foie gras.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55289195364676,"sku":"HO12111C96","price":325.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/louisrodmagnum.png?v=1773231662"},{"product_id":"louis-roederer-brut-vintage-late-release-1999-150cl","title":"Louis Roederer Brut Vintage 'Late Release' 1999 - 150cl","description":"\u003cp\u003eThis was Jean-Baptiste Lecaillon's first vintage as Roederer's cellar master, and he made a telling decision with it. 1999 gave the region ripe, low-acid fruit — charming, but soft. So Lecaillon dropped the dosage to 8g\/l, well below the 12 that was standard at the time, then set bottles aside in the cellars and left them undisturbed for years rather than sending them out. That's the \"Late Release\" in the name — extra maturation, on Roederer's clock rather than the market's.\u003c\/p\u003e\n\u003cp\u003eAnd this is the magnum — 150cl, the format serious Champagne people reach for, because the larger bottle ages more slowly and more gracefully. The blend is 60% Pinot Noir from Verzy and 40% Chardonnay from Chouilly, roughly a fifth of it fermented in oak, with the malolactic blocked to keep the acidity's spine intact.\u003c\/p\u003e\n\u003cp\u003eWhat you get after all that time is a Champagne in full tertiary bloom. Mid-gold in the glass, a fine and settled mousse, then toast, brioche, roasted hazelnut and dried apricot, a savoury hint of mushroom and honey underneath. The low dosage keeps it dry and precise despite the richness — the finish is long, layered, unmistakably mature.\u003c\/p\u003e\n\u003cp\u003eThis is a bottle for an occasion that deserves one. A landmark birthday, a table of people who'll actually notice what's in the glass. Drinking wonderfully now — the magnum has plenty in reserve, but there's no reason to wait.\u003c\/p\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cp\u003eServe at 10-12°C, not ice-cold — over-chilling mutes a mature Champagne like this. Use white-wine glasses or tulips, never narrow flutes; this wine needs room to show its aromatics. No decant, but let it warm slightly in the glass.\u003c\/p\u003e\n\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\n\u003cp\u003eThe Connaught Bar for the grandest possible setting. The Wolseley for a celebratory lunch under the vaulted ceiling. Or Scott's in Mayfair, where a mature Champagne and a plateau de fruits de mer belong together.\u003c\/p\u003e\n\u003ch3\u003eFood Pairings\u003c\/h3\u003e\n\u003cp\u003eIts toasty, savoury depth loves roast poultry or a whole roasted chicken far more than canapés. If you're drinking it as an aperitif, aged Comté or Parmesan draws out the nutty tertiary notes.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55289195430212,"sku":"HO12106C99","price":307.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/louismag2.png?v=1773253650"},{"product_id":"domaine-y-clerget-pommard-premier-cru-les-rugiens-2021-150cl","title":"Domaine Y. Clerget, Pommard Premier Cru, Les Rugiens 2021 - 150cl","description":"\u003cp\u003eDomaine Yvon Clerget traces its roots in Volnay back to 1268, which makes the family one of the oldest names in Burgundy still working its own vines. Thibaud Clerget now runs the domaine, and Les Rugiens is one of its jewels. This is Pommard Premier Cru in magnum, a bottle built for the cellar and for the table you set once a year.\u003c\/p\u003e\u003cp\u003eLes Rugiens takes its name from the iron-rich red soil that runs through the vineyard, and that soil shows in the glass. Pommard is the broadest-shouldered commune in the Côte de Beaune, all structure and grip, but Les Rugiens is its most refined corner, the part that leans towards Volnay's finesse without losing the muscle. The 2021 vintage was cool and small, cut back by spring frost, and it has given wines of real freshness and precision rather than sunny weight.\u003c\/p\u003e\u003cp\u003eExpect dark cherry and blackcurrant, rose petal, and a savoury note of iron and undergrowth, with fine, firm tannins framing it all. There's proper acidity here, the kind that keeps a serious red lively. Young, it's tightly wound. Give it time and it unfolds into something deep and perfumed.\u003c\/p\u003e\u003cp\u003eThis is not a wine to open tonight. In magnum it will age slowly and beautifully; think 2028 at the earliest, and comfortably into the late 2030s.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15–17°C. Decant a younger bottle a good hour ahead, or better, lay it down. A large Burgundy bowl is worth the effort.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot in Soho, where a Burgundy like this belongs. The River Cafe, for the magnum and a long lunch. Wiltons on Jermyn Street, for game season.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast duck, or a herb-crusted rack of lamb; in autumn, anything with wild mushrooms.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55289198870852,"sku":"HO5908C21","price":199.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/102592120210101500_e841d866-fb31-49f5-aebb-42dd5222745b.png?v=1759088476"},{"product_id":"domaine-y-clerget-volnay-premier-cru-clos-du-verseuil-2021-150cl","title":"Domaine Y. Clerget, Volnay Premier Cru, Clos du Verseuil 2021 - 150cl","description":"\u003cp\u003eClos du Verseuil is Domaine Yvon Clerget's own walled vineyard, a monopole tucked into the middle of Volnay village that no other grower can bottle. The Clergets have made wine here since the thirteenth century; today it is Thibaud Clerget in charge, back home after time at Domaine de la Romanee-Conti and Meo-Camuzet, and the wines have found a new clarity under him.\u003c\/p\u003e\u003cp\u003eVolnay is the most perfumed red in the Cote de Beaune, and 2021 — a frost-hit, low-yielding year — has given wines of real freshness and lift rather than weight. Expect Pinot Noir in its silkiest register: crushed raspberry and red cherry, a note of violet, a twist of pepper, and the faint savoury edge Volnay develops with a few years in bottle. The tannins are fine and cool, the acidity bright, and in magnum it will hold and improve for a decade or more.\u003c\/p\u003e\u003cp\u003eA bottle for the table and for keeping — one that rewards patience and a proper glass.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15–16°C in a broad Burgundy bowl. Decant gently just before serving, or pull the cork an hour ahead — young Volnay opens fast with a little air.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot for its Burgundy list. The River Cafe for the cooking that suits it. Scott's in Mayfair for the occasion a magnum deserves.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast duck or guinea fowl is the classic reach — the perfume lifts the bird, the acidity cuts the fat. Coq au vin works too, and so does a plate of wild mushrooms on toast.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55289201819972,"sku":"HO5907C21","price":188.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/122762820220101500_92806aea-0b5f-4edc-9cee-d2d3e643365d.png?v=1773222537"},{"product_id":"envinate-tenerife-palo-blanco-2021-150cl","title":"Envinate, Tenerife, Palo Blanco 2021 - 150cl","description":"\u003cp\u003eFirst things first: despite what the old listing said, this is a white wine — and a thrilling one. Palo Blanco is Envínate's flagship white from Tenerife, made from old-vine Listán Blanco (the grape known as Palomino on the mainland) grown on volcanic soils in the Valle de la Orotava, high up where the vineyards look out over the Atlantic.\u003c\/p\u003e\u003cp\u003eEnvínate are the group of four friends who reshaped how the world sees Canary Islands wine. Everything they do is about transparency — old vines, volcanic sites, minimal intervention — and Palo Blanco is their most complete white. It comes from a handful of parcels of gnarled old vines, and it drinks like a serious white Burgundy that grew up on a volcano.\u003c\/p\u003e\u003cp\u003eGive it air; young, it can be a touch reductive, then it blossoms. The nose is a constellation of tart orange, white flowers, beeswax and raw almond, with a saline, iodine edge and a deep base of soil and flint. The palate is pure and full-bodied but taut, driven by racy acidity and a stony, salted-lemon grip that goes on and on. Seashell, volcanic rock, grapefruit zest — complex and utterly distinctive.\u003c\/p\u003e\u003cp\u003eIn magnum, it's a white built for a long lunch and slow decanting. This is one of Spain's great whites, and it will develop beautifully over the next five to eight years.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eDon't serve it too cold — 10-12°C lets the aromatics show. Treat it like fine white Burgundy: a large white-wine glass, and don't be afraid to decant a young bottle for 20-30 minutes to blow off the reduction. It only gets better in the glass.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBarrafina for the Spanish connection and a plate of seafood. Noble Rot in Bloomsbury for its love of this kind of wine. Sabor in Mayfair for proper Iberian cooking.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eMade for the sea: grilled langoustines, salt cod, or turbot on the bone. Clams cooked with garlic and white wine are a dream, and aged Manchego with roast almonds works beautifully too.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55289204572484,"sku":"162352120210101500","price":49.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/162352120210101500_77834510-624e-4b7d-a396-70e92572b39b.png?v=1759088810"},{"product_id":"louis-roederer-brut-vintage-late-release-1997-150cl","title":"Louis Roederer Brut Vintage 'Late Release' 1997 - 150cl","description":"\u003cp\u003eThe 1997 vintage provided Champagne with a year of particular generosity - warm enough for full ripeness, yet sufficiently structured with acidity to provide balance and longevity. Louis Roederer's deliberate Late Release programme allows this magnificent vintage to mature further in optimal cellaring conditions, developing the tertiary complexity and integrated character that define truly exceptional aged Champagne of distinction. This substantial magnum format benefits immeasurably from the optimal conditions under which it has been cellared for extended periods. The aromatics speak eloquently of mature Champagne at its finest: honey, dried stone fruit, subtle brioche and toast, with a compelling minerality that provides definition and sophisticated character. There's also pronounced white chocolate notes, a hint of caramel, and subtle spice - the distinctive signature of proper bottle age and extended development. Beneath these mature aromatics, however, preserved fruit notes distinctly remind you of the vintage's original generosity and ripeness. The palate demonstrates the refinement that comes with proper maturity and extended ageing. The mousse, whilst still pleasantly present, has become delicate and fully integrated - suggesting a wine that has achieved complete complexity and harmony. Flavours unfold with remarkable elegance: honey, toast, subtle dried fruits, and stone fruit with pronounced honeyed qualities. The acidity is fully resolved, providing excellent structure and drive without any sense of harshness or aggression. The mid-palate is substantial and concentrated, with gravitas that speaks to the vintage's original quality and the house's meticulous blending philosophy. The finish is impressively long, complex, and distinctly dry - a hallmark of a truly great vintage Champagne. How to Serve: Serve at 8-10°C in proper stemware. This distinguished wine deserves contemplative appreciation and proper glassware. Food Pairings: Ideal with roasted poultry and light game preparations. Also pairs beautifully with refined seafood preparations, particularly those featuring cream-based sauces. The wine's remarkable complexity suits sophisticated dining.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":55289692356932,"sku":"HO12102C97","price":705.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/Lomag.png?v=1773253311"},{"product_id":"amie-x-organic-rose-150cl","title":"amie x organic rosé 150cl","description":"\u003cp\u003eA magnum is a statement of intent. Nobody opens a litre and a half of rosé for a quiet one, which makes this the right format for the wine — Will and Abbie Sandbach's organic Languedoc rosé, made for gardens and long tables rather than careful contemplation.\u003c\/p\u003e\u003cp\u003eThe blend is Grenache and Cinsault, both certified organic, both classic southern French rosé grapes. Grenache brings the strawberry and the flesh; Cinsault keeps it pale, light and lifted rather than letting it turn heavy. Pressed early and gently, so the colour stays that barely-there Provençal pink and the fruit stays fresh.\u003c\/p\u003e\u003cp\u003eIn the glass it's citrus and white peach over a dry, clean finish. No sweetness, no confected candy note, nothing trying too hard. It is a properly refreshing wine, which sounds like faint praise until you consider how many rosés fail at exactly that. Vegan, and organic all the way through.\u003c\/p\u003e\u003cp\u003eThirty-three pounds for a magnum works out at good value for a bottle this drinkable, and there's a practical argument too — one magnum on the table beats two bottles going round, and the larger format keeps its temperature far longer in an ice bucket.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eProperly cold, 8–10°C, and keep the magnum in ice between pours. Ordinary wine glasses are fine. Drink it in its youth — this is a wine for now, not for the cellar.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe River Cafe, outside, in June. Dandy on Maltby Street. Brat in Shoreditch, where a magnum on the table never looks out of place.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eAnything off a barbecue — lamb chops, prawns, courgettes with olive oil and mint. A whole roast chicken eaten with your hands is arguably the ideal.\u003c\/p\u003e","brand":"amie","offers":[{"title":"Default Title","offer_id":56355675013444,"sku":"HO0504CNV","price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/amierose75_3d0e2f54-080d-4193-9195-45ec7c7498f5.png?v=1772029871"},{"product_id":"charles-heidsieck-brut-millesime-2012-150cl","title":"Charles Heidsieck, Brut Millesime 2012 - 150cl","description":"\u003cp\u003eCharles Heidsieck commands genuine respect within champagne circles - a house of considerable heritage and consistent excellence. Founded in 1851, the house has maintained traditional methods and rigorous quality standards across generations. The 2012 vintage proved exceptional for the region, offering remarkable balance between ripe fruit and crisp acidity. This magnum format (150cl) suggests serious intent - a bottle size that ages beautifully and presents magnificently for special occasions. The 2012 represents a warm vintage that produced wines of remarkable concentration and depth, yet with sufficient acidity to maintain freshness and ageing potential. In the glass, the wine displays deep golden colour with fine, steady carbonation. The aromatic profile demonstrates mature champagne complexity: brioche, toast, and biscuit aromas from extended lees contact mingle with deeper notes of honey, marmalade, and dried apricot. White fruit emerges subtly - apple, citrus - alongside distinctive mineral, chalky undertones that suggest terroir influence. The palate confirms the wine's considerable stature. The structure proves impressively concentrated; carbonation contributes elegant texture. Flavours unfold across the palate: bread, hazelnut, stone fruit, with underlying honey notes that provide richness without weight. The mid-palate demonstrates considerable depth, suggesting this wine will age further beautifully. The finish proves long and refined, with mineral, chalky notes lingering pleasantly. How to Serve: Serve at 8-9 degrees Celsius in proper flutes. The magnum format allows the wine to age gracefully in bottle; young examples benefit from slight warming to reveal complexity. Food Pairings: Exceptional with sophisticated entertaining. Pair with oysters, lobster, scallops, and white fish preparations. Works beautifully with roasted poultry and light game dishes. Excellent with aged cheeses and fine charcuterie. The wine's structure suits formal dining occasions and celebrations.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56500094665028,"sku":"HO3102C12","price":179.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/CHARLE.png?v=1773246994"},{"product_id":"bodegas-frontonio-valdejalon-el-jardin-de-las-iguales-garnacha-2020-150cl-copy","title":"Bodegas Frontonio, El Jardín de las Iguales Tinto 2020 - 150cl","description":"\u003cp\u003eEl Jardin de las Iguales is the flagship red from Bodegas Frontonio, the Valdejalon estate run by Fernando Mora MW west of Zaragoza. It comes from a single plot of old bush-vine Garnacha grown on sand over slate at altitude — the kind of high, poor site that gives freshness instead of sheer weight.\u003c\/p\u003e\u003cp\u003eThe 2020 is fragrant and detailed: wild raspberry and redcurrant, crushed thyme and rosemary, a floral top note, and a mineral, faintly saline finish. Whole-bunch fermentation and time in old wood keep the tannins fine and the fruit lifted — proof that Aragon Garnacha can be as elegant as anything from further north. This is the magnum, which slows the ageing and suits a table of people.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15–16°C in a generous glass. Decant briefly to open a young magnum; it keeps unfolding across the meal.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eBrat for the fire. Noble Rot for the wine crowd. Planque in Haggerston to drink it among bottles that share its outlook.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eReach for lamb — grilled cutlets, or a slow shoulder with garlic and herbs. Grilled aubergine or a plate of Spanish charcuterie work beautifully too.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56539601535300,"sku":"HO20606C20","price":349.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/ElJardin_517426ed-399b-4b1a-b3d0-d58f02e0a204.png?v=1773922077"},{"product_id":"laurent-perrier-cuvee-rose-150cl","title":"Laurent-Perrier Cuvée Rosé 150cl","description":"\u003cp\u003eMost rosé Champagne gets its colour from a splash of red wine blended in at the end. Laurent-Perrier does it the harder way. The juice sits on Pinot Noir skins until the colour and the flavour are where they want them, then it is pressed — maceration, the method the house committed to back in 1968 when almost nobody else could be bothered. It is the reason this tastes of fruit rather than of tint.\u003c\/p\u003e\n\u003cp\u003eNear enough all Pinot Noir. Wild strawberry and raspberry up front, red cherry underneath, and an acidity that keeps the whole thing upright instead of sugary. The magnum matters here: twice the wine to the same amount of oxygen means it ages more slowly, so you get the same clarity with a rounder edge and a finer, more persistent bead.\u003c\/p\u003e\n\u003cp\u003eAt £162 this is not a casual purchase, and it does not behave like one. It arrives, people notice, and the afternoon changes shape.\u003c\/p\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cp\u003e8 to 10°C — cold, but not numbed. Put away the flute and use a white wine glass, because the fruit needs somewhere to go. No decanting.\u003c\/p\u003e\n\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\n\u003cp\u003eScott's in Mayfair, where a good rosé and a shellfish counter have always understood each other. The Wolseley, for a lunch with no fixed end. Noble Rot, if you would rather the wine did most of the talking.\u003c\/p\u003e\n\u003ch3\u003eFood Pairings\u003c\/h3\u003e\n\u003cp\u003eWhole grilled sea bass. Or a plate of jamón and decent bread while everyone is still arriving.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56770116649284,"sku":"HO28704CNV","price":161.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/LPMB.png?v=1779303324"},{"product_id":"domaine-y-clerget-volnay-premier-cru-clos-du-verseuil-2021-150cl-1","title":"Domaine Y. Clerget, Volnay Premier Cru, Clos du Verseuil 2021- 150cl","description":"\u003cp\u003eA Volnay Premier Cru in magnum, from one of the village's oldest families. The Clergets have been making wine here since the 13th century, and Clos du Verseuil is theirs alone — a walled vineyard, a true monopole, sitting just below the village on the slope where Volnay does its most graceful work. Thibaud Clerget runs things now, and the wines have found a lovely purity under his hand.\u003c\/p\u003e\u003cp\u003eVolnay is the most delicate address in the Cote de Beaune. If Pommard next door is broad-shouldered, Volnay is all lift and perfume — Pinot Noir at its most silken. The 2021 vintage tested growers badly, with spring frost cutting yields to almost nothing, but the wines that came through are classical: fresh, fragrant, lower in alcohol, built on finesse rather than muscle. This is one of those.\u003c\/p\u003e\u003cp\u003eExpect a nose of red cherry and wild raspberry, rose petal and violet, with a faint savoury edge underneath. The palate is bright and beautifully poised — silky tannins, mouth-watering acidity, red fruit that carries all the way through a long, floral finish. There's no weight for weight's sake here. It's a wine about precision and charm.\u003c\/p\u003e\u003cp\u003eThe magnum matters. This format ages more slowly and more evenly, so you're buying something that will reward a decade in a cool cellar — and that pours generously when the occasion deserves it.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 15-16°C, a touch cooler than you'd think — over-warm Volnay loses its perfume. Use large Burgundy bowls. A young magnum like this appreciates an hour open, or a gentle decant, to let the aromatics unfurl.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot (Lamb's Conduit Street), where the list treats Burgundy with the seriousness it deserves. The Wolseley, for a grand lunch that suits a magnum. J Sheekey, if you fancy fine Pinot with turbot or Dover sole.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast duck breast, pink in the middle, is the classic move — the wine's acidity and red fruit cut clean through the fat. Coq au vin or a plate of mushroom-heavy autumn cooking would be just as happy.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56901660606788,"sku":null,"price":150.0,"currency_code":"GBP","in_stock":false}]},{"product_id":"las-fincas-rosado-magnum-chivite-2024-150cl","title":"Las Fincas Rosado Magnum, Chivite 2024 150cl","description":"\u003cp\u003eThis rosé was born of a friendship. Julián Chivite created Las Fincas Rosado as a tribute to the great San Sebastián chef Juan Mari Arzak, and it was designed from the outset to sit at the dinner table rather than beside the pool. In magnum, it becomes a wine for a proper gathering.\u003c\/p\u003e\u003cp\u003eChivite have farmed in Navarra since 1647, and this is 65% Garnacha with 35% Tempranillo, aged on its lees for around six months before bottling. That lees ageing is unusual for a rosé and it's the key to the wine's silky, gastronomic texture, the thing that separates it from lighter, simpler pinks.\u003c\/p\u003e\u003cp\u003eThe nose is genuinely fragrant: wild strawberry, raspberry and pomegranate, pink grapefruit and white peach, with a lift of rose petal at the end. The palate is smooth and balanced with bright acidity and a satisfying weight, closing with a note of cherry. It has the freshness you want from rosé and the substance to carry a meal.\u003c\/p\u003e\u003cp\u003eAt £45 for a 150cl magnum, this is smart value for a food-friendly rosé that can hold a table's attention across several courses. Drink it young and well chilled while the fruit is singing.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe at 7-10°C in a white-wine glass rather than a flute; the aromatics deserve room. A magnum keeps its cool longer, so no rush to finish it.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eDandy on Maltby Street for a relaxed, food-led evening. J Sheekey with a shellfish platter. The Wolseley for a long, generous lunch.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eArzak himself would point you towards lemon roast chicken, but it's equally happy with grilled prawns or a Niçoise-style salad.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56925253960004,"sku":"HO32702C24","price":44.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/HO32702C24.png?v=1784037252"},{"product_id":"jf-ganevat-cuvee-marguerite-cote-de-jura-chardonnay-2018-150cl","title":"JF Ganevat Cuvee Marguerite Cote de Jura Chardonnay 2018 - 150cl","description":"\u003cp\u003eFew growers cause the scramble that Jean-François Ganevat does. From a small domaine in Rotalier, in the south of the Jura, he makes tiny quantities of wine that vanish on release — and this is one of the reasons why. Cuvée Marguerite is Chardonnay from old vines, made in the ouillé (topped-up) style, so there is none of the Jura's famous nuttiness getting in the way. It is pure, taut and unmistakably serious.\u003c\/p\u003e\u003cp\u003eGanevat farms without shortcuts — organic and biodynamic in the vineyard, minimal in the cellar, long ageing on the lees — and the results have earned him comparisons to top white Burgundy. What you get is a Chardonnay of real tension and detail rather than weight.\u003c\/p\u003e\u003cp\u003e2018 was a warm, ripe year in the Jura, and there is generosity here to match the cut. White peach and ripe citrus come first, then a twist of hazelnut and something distinctly chalky and saline underneath. The lees ageing gives it a creamy hum through the middle, but the acidity holds it dead straight, and the finish lingers on stony, savoury notes. This is a magnum too — 150cl — built for a table of people and a wine that will keep evolving for a decade or more.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eDon't over-chill it. Around 10–12°C in a proper white-wine glass, not a narrow flute — this wine needs room to show its detail. Open it a little ahead of pouring.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot, which lives for wines like this. Dandy on Maltby Street for something low-key and delicious. Brat in Shoreditch if there's fish over fire on the go.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eComté, obviously — Jura Chardonnay and mountain cheese grew up together. Beyond that, a roast chicken with butter and herbs, or turbot in a rich sauce. It has the acidity to handle cream and the depth to stand up to it.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56991163613508,"sku":"HO20306C18","price":184.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/Ganevat_Cuvee_Marguerite_52cc95d6-3a86-401c-849b-997964f5d827.png?v=1784560846"}],"url":"https:\/\/checkout.houseofdecant.com\/collections\/magnums-150cl.oembed","provider":"House of Decant","version":"1.0","type":"link"}