{"title":"For the wine lover who has everything","description":"Seeking out the perfect gift for a fine wine (and spirit) lover can be one of life's great challenges—and we should know! Here we offer everything from hand-blown carafes, benchmark reading, anniversary Armagnac and a selection of inspiring grower wine sourced from the top cellars of Europe.","products":[{"product_id":"inside-burgundy-second-edition-by-jasper-morris","title":"Inside Burgundy Second Edition by Jasper Morris MW","description":"\u003cp class=\"richp\"\u003eThere are many books about this most captivating of wine regions—but nothing comes close to Inside Burgundy for its comprehensive depth and detailed information on the vineyards, the wine, the vintages and the growers of this storied region. Since its first publication in 2010, this work has become indispensable for Burgundy lovers and the undisputed benchmark reference on the region.\u003c\/p\u003e\u003cp class=\"richp\"\u003e The exciting thing we can report here is that the fully updated, second edition takes things to another level! This edition spans a staggering 800 pages, with expanded coverage of 1,200 vineyards, 300 wine villages and 700 domaines. It offers detailed insider knowledge on the places and people that make Burgundy such a special destination for wine lovers. Jasper doesn’t only cover the Côte d’Or, but also Chablis, the Hautes-Côtes de Beaune and Nuits, the Côte Chalonnaise and the Mâconnais.\u003c\/p\u003e\u003cp class=\"richp\"\u003e The book includes 45 full-colour maps shining a powerful light on Burgundy’s complex network of vineyards and villages. In addition to the revised and updated maps since the first edition, it also includes six completely new ones, which illustrate the plot-by-plot holdings in individual Grand and Premier Cru vineyards.\u003c\/p\u003e\u003cp class=\"richp\"\u003e It’s also worth pointing out that Jasper Morris wrote and released the first edition when he was for heading up the Burgundy purchasing of Berry Bros. He now works exclusively as a critic and lives full-time in Burgundy, so you can also expect and extra level of critique in the second edition of Inside Burgundy.\u003c\/p\u003e","brand":"Berry Bros \u0026 Rudd","offers":[{"title":"Default Title","offer_id":43272943567076,"sku":"BOOK-06","price":169.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/9a2809e2-031d-ed11-ab3d-0ac90280dbea_BOOK-06.jpg?v=1760945151"},{"product_id":"the-noble-rot-book-wine-from-another-galaxy","title":"The Noble Rot Book: Wine from Another Galaxy","description":"\u003cp class=\"richp\"\u003eForget everything you thought you knew about wine. Discover a whole new universe of wine culture and experiences with the founders of London's award-winning Noble Rot Magazine and Restaurant. “In a realm too often weighted by pretence and peacocking, the Noble Rot boys have drained wine of its bullshit, with a brilliant road map to loving bottles both great and small.” JON BONNÉ\u003c\/p\u003e\u003cp class=\"richp\"\u003eWinner: Guild of Food Writers Drinks Book Award 2021\u003c\/p\u003e\u003cp class=\"richp\"\u003eShortlisted for the Andre Simon Food and Drink Book Awards 2020\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe Times Drink Book of the Year 2020\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e \u003c\/p\u003e","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":43272943829220,"sku":"BOOK-07","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/90ca3e57-17f9-ec11-ab3d-0ac90280dbea_BOOK-07.png?v=1660775304"},{"product_id":"inside-bordeaux-first-edition-by-jane-anson","title":"Inside Bordeaux First Edition by Jane Anson","description":"\u003cp class=\"richp\"\u003eWritten by the author described by Decanter as “the world’s most informed and accomplished expert on the wines of Bordeaux—bar none”, Inside Bordeaux is a masterwork in scholarship. Containing over 700 pages of in-depth writing, maps that are almost alarming in their detail, and incorporating newly commissioned and (literally) ground-breaking research into Bordeaux’s terroir, Janes Anson’s work is, by a margin, the most up-to-date and scientifically informed book in the Bordeaux canon. Indeed, with the bar set so high, this is a book unlikely to be surpassed in our lifetime (unless there is a second edition)!\u003c\/p\u003e\u003cp class=\"richp\"\u003eAnson has lived and worked in Bordeaux for almost 20 years, and Inside Bordeaux draws on her extensive knowledge of the region and its people, leaving no stone unturned. The book includes 20 appellation overviews, each providing a summary of the area’s history and wine styles, and detailed facts and figures. The author’s coverage of the Châteaux themselves is unusually wide-ranging (covering 800 properties), while also shining a light on the region’s oft-neglected corners of Fronsac, Lalande-de-Pomerol, Castillon and Francs, Bourg and Blaye, et al.\u003c\/p\u003e\u003cp class=\"richp\"\u003eEven with all the producer coverage, the book’s core focus is on terroir and the role of climate and soil in the shaping of Bordeaux’s wines. Anson writes that the intention was to “start assessing Bordeaux in the way that we more typically do for other fine wine regions, such as Burgundy, Barolo, the northern Rhône—by its soils, and by how these individual soils react to different growing conditions year on year.” Such an important theme has never been subject to such detailed and accessible analysis.\u003c\/p\u003e\u003cp class=\"richp\"\u003eTo peel back these layers, the author enlisted the expertise of a team of renowned scientists at the very forefront of the research into this region, including internationally acclaimed scientist and professor at Bordeaux University, Kees van Leeuwen, viticulturist David Pernet, climatologist and winemaker Benjamin Bois, and geologist and terroir consultant Pierre Becheler. Their cumulative research was so far-reaching that the book’s scope almost doubled in size during its development. \u003c\/p\u003e\u003cp class=\"richp\"\u003eAside from its scholarly depths, the publishers have equally created a highly functional work, where you can quickly get to whatever information you are looking for. The maps (a number of which are fold-out) are impressive in their detail and ambition, giving us a chance to see the topography, soils and climate of Bordeaux in both a new light and a new level of detail.\u003c\/p\u003e\u003cp class=\"richp\"\u003eTo say this is a book no Bordeaux lover or student of wine should be without is of course an understatement. But the book also acts as a siren call to those of us who have strayed from the region, perhaps frustrated by Bordeaux’s static system of classification, arcane distribution structure, and the crazy prices of the most famous wines (of course many less-famous producers are now looking like great value!) Anson writes that Bordeaux winegrowers “no longer want to concede to Burgundy the moral high ground on terroir and are determined to prove that the concept in Bordeaux is not something frozen in 1855, and that instead the interplay between grape, soil, climate and man is becoming ever more refined.” \u003c\/p\u003e\u003cp class=\"richp\"\u003eBringing a new perspective to what is still the world’s most famous wine region, this just might be the book to help give Bordeaux back to the people. This in itself is a feat, but writing such a comprehensive book that also reveals the terroir of the region like never before is next-level. Inside Bordeaux is a remarkable achievement and we recommend it highly.\u003c\/p\u003e","brand":"Berry Bros \u0026 Rudd","offers":[{"title":"Default Title","offer_id":43272944124132,"sku":"BOOK-08","price":169.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/48551b3d-041d-ed11-ab3d-024d026f405e_BOOK-08.png?v=1770703500"},{"product_id":"bursting-bubbles-a-secret-history-of-champagne-the-rise-of-the-great-growers-by-robert-walters","title":"Bursting Bubbles: A Secret History of Champagne \u0026 The Rise of The Great Growers","description":"\u003cp class=\"richp\"\u003e\u003ci\u003e\"... the most refreshing, pretension-pricking, myth-busting and amusingly unfrothy book on the subject I've read.\"\u003c\/i\u003e \u003cb\u003eAndrew Jefford\u003c\/b\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003ci\u003e\"In the tradition of Kermit Lynch's Adventures on the Wine Route, Bursting Bubbles is a wonderful and informed exploration of the best grower Champagnes and the characters who make them. It shatters old myths and reveals new truths, making Champagne - the place and the wine - as intriguing, beautiful and magical as ever.\"\u003c\/i\u003e \u003cb\u003eAndrea Frost\u003c\/b\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003ci\u003e\" Can't recommend Bursting Bubbles on the rise of grower Champagne enough\"\u003c\/i\u003e \u003cb\u003eDan Keeling\u003c\/b\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eAuthor: Robert Walters. The rise and rise of a group of artisanal producers in Champagne over the last twenty years has challenged everything we thought we knew about this famous region. In Bursting Bubbles, Robert Walters takes us on a journey to visit these great growers. Along the way, he reveals a secret history of Champagne and dispels many of the myths that still persist about this celebrated wine style. Controversial and ground breaking, Bursting Bubbles will change the way you think about Champagne.\u003c\/p\u003e\u003cp class=\"richp\"\u003eShortlisted - André Simon Food \u0026amp; Drink Awards 2017\u003c\/p\u003e\u003cp class=\"richp\"\u003eWinner 2018 - Fortnum \u0026amp; Mason Debut Drink Book Award\u003c\/p\u003e\u003cp class=\"richp\"\u003eHardcover\u003c\/p\u003e\u003cp class=\"richp\"\u003e162mm x 243mm, 240 pages \u003c\/p\u003e\u003cp class=\"richp\"\u003eQuiller Publishing Ltd\u003c\/p\u003e\u003cp class=\"richp\"\u003eIBSN 1846892546\u003c\/p\u003e","brand":"Ex Vinum","offers":[{"title":"Default Title","offer_id":43272944582884,"sku":"BOOK-10","price":39.9,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/50b50f20-ea1c-ed11-ab3d-0ac90280dbea_BOOK-10.jpg?v=1660775785"},{"product_id":"poussard-pruning-by-rene-lafon","title":"Changes to be Made to Vine Pruning by René Lafon","description":"\u003cp class=\"\" style=\"background-color: rgb(255, 255, 255);\"\u003eThe pruning book that time forgot... René Lafon’s classic, provocative work on the Poussard pruning methodology, Changes to be made to Vine Pruning - is now available for the first time in English (with the original French text included as well). It’s arguably the most important, historical work on vine pruning and this beautiful, hardcover edition is now available through Ex Vinum publishing. The translation is fully annotated, with 120 footnotes and over 60 retouched photographs and illustrations. There’s also a foreword by François Dal, and an extensive introduction by Robert Walters that seeks to put the work into both historical and modern context.\u003c\/p\u003e\u003cp class=\"\" style=\"background-color: rgb(255, 255, 255);\"\u003eTo quote François Dal, France’s most respected vine pruning consultant, “This English translation by Robert Walters is a real gift, offered to all English speakers passionate about viticulture. By reading this book you will not only benefit from the beautiful and important knowledge that it has to offer, but you will also live through a moment in history and admire how, with the limited means of the time, brilliant growers and scientists used their instinct and insight to understand the functioning of our world.”\u003c\/p\u003e\u003cp class=\"\" style=\"background-color: rgb(255, 255, 255);\"\u003eLafon’s work was lost for the best part of 100 years until it was rediscovered in recent decades, subsequently playing a key role in the pruning revolution we are witnessing today. Remarkably, Lafon’s thought-provoking text remains as fresh and valid as it was when it was first written. It also remains controversial, completely undermining much modern thinking on wood disease. It’s a work that points to a new way of thinking about our interactions with the vine, and with nature in general.\u003c\/p\u003e\u003cp class=\"\" style=\"background-color: rgb(255, 255, 255);\"\u003eAnyone with a genuine interest in vine pruning, viticulture, the challenges of wood disease in modern vineyards, or simply the history of viticulture, will want to read this enlightening, revolutionary, and thoroughly detailed text.\u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Ex Vinum","offers":[{"title":"Default Title","offer_id":43272944812260,"sku":"BOOK-11","price":39.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/19ddc7b2-1ca9-ee11-ac3e-0aa7bbf44e76_BOOK-11.png?v=1704175562"},{"product_id":"noble-rot-blind-faith-issue-29","title":"Noble Rot, Blind Faith - Issue #29","description":"\u003cp class=\"richp\"\u003eEditor Dan Keeling has introduced the issue 29 as ‘a personal favourite for a while’. We can see where he is coming from. So many great articles: Keeling himself on Blind Tasting, Róisín Murphy talking to John Niven about her dad buying a shark down the pub, Jake Missing attempting to interview the king of interviewers Louis Theroux, profiles on Sherry, Vin Jaune and Cretan wine, and Alice Feiring’s brilliantly titled The Mouse of Ill Repute. And not to be outdone with the puns, Grower Pair sees Rob Walters back this month with an article reflecting on two pivotal Champagne vintages. It’s also worth noting the artwork in this Issue is in ‘best ever’ territory.\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":43272945369316,"sku":"MAG-10","price":34.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/99b9cd07-e403-ed11-ab3d-024d026f405e_MAG-10.png?v=1660776417"},{"product_id":"noble-rot-where-everybody-knows-your-name-issue-13","title":"Noble Rot, Where Everybody Knows Your Name - Issue #13","description":"\u003cp class=\"richp\"\u003eCritic’s Choice: Giles Coren and Marina O’Loughlin choose the ‘ultimate London meal’ from Bocca di Lupo, Kiln, Kitty Fisher’s, Gymkhana, Bob Bob Ricard and Rules. The Beastie Boys’ Mike D on fine wine and classic rock: “1973 DRC Montrachet was a wine that immediately announced itself as monumental – like listening to your first Led Zeppelin album.” Francis Ford Coppola, movie legend and owner of Napa’s historic Inglenook winery, Stephen Harris on the highs and lows of aging white Burgundy, Marina O’Loughlin on aeroplane food and Rowley Leigh whining about wine in restaurants.\u003c\/p\u003e\u003cp class=\"richp\"\u003e \u003c\/p\u003e\u003cp class=\"richp\"\u003eProfiles are of the new wave of Chablis winemakers, La Paulée de Meursault, Henri Jayer \u0026amp; The Dead Vignerons Society, Jean-Marie Guffens, the ‘other’ side of Bordeaux and Essex seafood mecca The Company Shed.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":43272946155748,"sku":"MAG-4","price":35.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/1b840221-18f9-ec11-ab3d-0ac90280dbea_MAG-4.png?v=1660775307"},{"product_id":"noble-rot-a-trip-into-the-unknown-issue-27","title":"Noble Rot, A Trip Into The Unknown - Issue #27","description":"\u003cp class=\"richp\"\u003eThe definitive wine lover’s guide to truffles, with tips from Kermit Lynch, Clare Smyth, Brett Graham and Carlotta Rinaldi (whose interstellar Barolo is fêted by the raving truffle pigs on the cover). Meet some of Burgundy’s most exciting new domaines and winemakers, including Charles Lachaux of Arnoux-Lachaux, Camille Thiriet and Domaine Dandelion. Dan Keeling interviews novelist Irvine Welsh, who reminisces about his little-known stint as a wine columnist for Marmalade magazine and the positive effects of European immigration on British food culture before you-know-what. A post-lockdown tour of Paris’ best restaurants and wine bars, including Septime and Parcelles.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe usual quota of wide-eyed wine and food wonderment, including Fay Maschler on cooking for dull people, Simon Hopkinson’s game bird accompaniments, Jon Bonné on the other side of Bordeaux, plus stories and profiles about Condrieu, pét nat, saltiness in wine, nobs spraying Champagne in nightclubs, and the obscure world of chicken Kiev Facebook groups, among much more. Someone’s gotta do it...\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":43272947269860,"sku":"MAG-7","price":30.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/d0f5a168-17f9-ec11-ab3d-024d026f405e_MAG-7.png?v=1660775315"},{"product_id":"noble-rot-cosmic-chardonnay-issue-28","title":"Noble Rot, Cosmic Chardonnay - Issue #28","description":"\u003cp class=\"richp\"\u003eHot of the press, Issue 28 of Noble Rot has now hit the Ex Vinum newsstand and, if we can use a vinous analogy—it's a cracking vintage. Dan Keeling’s articles on Piedmont’s newest winemakers and domaines, and the Côteaux Champenois are two of the standout pieces, but this is just the start. With its cosmic new collection of writing about wine, food and culture, Issue 28 doesn’t put a foot wrong.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eProfessor Brian Cox blows our tiny minds moving effortlessly between explaining that black holes are made of curved space and time and his passion for Chardonnay, while the ‘Good Doctor’ Cooper Clarke whisks Noble Rot’s Suzanne Moore away on an epic extended lunch.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eMeet some of Piedmont’s most exciting new winemakers, and profile Gattinara in Alto Piemonte. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eReprise of the Rotters’ ‘New Food and Wine Dictionary’ from Noble Rot 14 with fresh contributions from Brian Eno, Angela Hartnett and Ed Balls et al \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eJohn Niven reports on LA’s food scene and  Marina O’Loughlin tells us why she HATES brunch.\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":43272947597540,"sku":"MAG-9","price":30.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/1a0fb9f0-041d-ed11-ab3d-024d026f405e_MAG-9.png?v=1660775995"},{"product_id":"chateau-laballe-bas-armagnac-1972","title":"Château Laballe Bas Armagnac 1972","description":"\u003cp class=\"richp\"\u003eGreat, aged Armagnac can convey a deep sense of place in a manner that is rare in the spirits world, and Laballe’s fabulous examples are loaded with personality, fine textures and flavours that echo across the palate. Distilled in the domaine’s 1923 wood-fired copper still, these Armagnacs then age in Chêne Noir Gascon—410-litre barrels made of oak from the nearby Landes forest—until they are bottled for sale. The extended maturation within this thick-grained oak imparts plenty of tannin and spice, giving Laballe’s vintage Armagnac its distinctive style., There is no addition of colour, and all the spirits are bottled brut de fût—unfiltered and at their natural alcohol level—often from a single barrel. \u003c\/p\u003e\u003cp class=\"richp\"\u003e100% Baco grape. From a strong year for Armagnac in general, a mere drop of this ‘72 floods the palate with aromas and flavours of toast, vanilla, grapes, leather and roasted nuts. It’s wonderfully rounded (in the Laballe style) with excellent persistence and charming finesse. The finish is warming, lightly spiced and exceptionally long. If you know a spirit lover born in this year, don’t hesitate.\u003c\/p\u003e","brand":"Château Laballe","offers":[{"title":"Default Title","offer_id":43273444884708,"sku":"17335-700","price":686.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/899d116a-13fc-ec11-ab3d-0ac90280dbea_17335-700.jpg?v=1760944089"},{"product_id":"terroir-sense-fronteres-montsant-guix-vermell-negre-2018","title":"Terroir Sense Fronteres Montsant Guix Vermell Negre 2018","description":"\u003cp class=\"richp\"\u003eIn 2015 Dominik Huber finally managed to purchase his beloved Les Manyes vineyard in Priorat’s North West Escaladei canton. Part of this purchase was an adjacent four-hectare parcel of Garnacha vines in the DO Montsant. Lying a few hundred metres from Les Manyes, the vineyard is called Els Montalts and the terroir is almost identical. High in the Montsant ranges, the vines are located at a remarkable altitude of 800 metres. As we have seen, Les Manyes produces a Priorat Garnacha like no other; the antithesis of Priorat’s blockbuster image, with the intensity, finesse and transparency of a great Grand Cru Burgundy. El Montalts is cut from the same cloth. \u003c\/p\u003e\u003cp class=\"richp\"\u003eTaking its name from the local terminology for the vineyard’s red clay and gypsum soils, Guix Vermell was planted with Garnacha some 75 years ago. Peceric and Huber only use the finest selection of fruit from the site to produce between just 1,200 and 1,600 bottles per vintage. The 2018 was whole-bunch fermented in Italian terracotta amphorae for about seven to 10 days, then lightly pressed and returned to the same vessels for six months. It was bottled unfined and unfiltered.  \u003c\/p\u003e\u003cp class=\"richp\"\u003eThe reviews for this ‘Montsant-Chambertin’ tell you everything you need to know. The price is breathtaking, but then so is the wine.\u003c\/p\u003e","brand":"Terroir Sense Fronteres","offers":[{"title":"Default Title","offer_id":43273479717092,"sku":"17691-750","price":819.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/fa64b6da-c3fc-ec11-ab3d-024d026f405e_17691-750.png?v=1660774301"},{"product_id":"equipo-navazos-la-bota-88-whisky-de-malta-overseas","title":"Equipo Navazos La Bota 88 Whisky De Malta, Overseas","description":"\u003cp class=\"richp\"\u003eBottled in 2018. 46% abv. A Scottish Malt aged in Jerez! This is sourced solely from what Navazos refer to as a “prestigious distillery in Scotland” (hence the “overseas”)—we don't know the exact distillery and perhaps never will. Its age is estimated at around 12 years, of which the past seven—as per the No. 89 Grain Whisky—have been spent in a single cask repurposed from a solera of very old, dry Oloroso Sherry.\u003c\/p\u003e\u003cp class=\"richp\"\u003eIt’s a Whisky of remarkable character and complexity. It boasts an enticing peaty touch to the nose (which may give some a clue as to its origin) balanced beautifully with the intense influence of the old Sherry cask. Fragrant and soft with poached pear, roasted malt and a hint of coffee bean and crème brûlée, the aromas give way to a sweet palate, intense and softly fruited, with florals, butterscotch and plenty of peaty smokiness—like Balvenie meets Islay. It’s got some power—even at 46% it’s happy with a touch of water—yet remains in perfect proportion. Finishes with notes of wild honey and, again, that delicious twang of iodine. La Bota de Magic.\u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Equipo Navazos","offers":[{"title":"Default Title","offer_id":43273516810468,"sku":"18005-700","price":249.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/f943847b-a8fd-ec11-ab3d-0ac90280dbea_18005-700.jpg?v=1660773721"},{"product_id":"chateau-laballe-bas-armagnac-1984","title":"Château Laballe Bas Armagnac 1982","description":"\u003cp class=\"richp\"\u003eGreat, aged Armagnac can convey a deep sense of place in a manner that is rare in the spirits world, and Laballe’s fabulous examples are loaded with personality, fine textures and flavours that echo across the palate. Distilled in the domaine’s 1923 wood-fired copper still, these Armagnacs then age in Chêne Noir Gascon—410-litre barrels made of oak from the nearby Landes forest—until they are bottled for sale. The extended maturation within this thick-grained oak imparts plenty of tannin and spice, giving Laballe’s vintage Armagnac its distinctive style., There is no addition of colour, and all the spirits are bottled brut de fût—unfiltered and at their natural alcohol level—often from a single barrel. \u003c\/p\u003e\u003cp class=\"richp\"\u003e100% Baco grape. Bottled in September 2021 from barrel ‘Dame Jeanne n°R4’, this was another great Armagnac vintage, where good yields resulted in a harvest with great acidity. Laballe’s ’82 offers delicacy and elegance. It opens with complex aromatics of Tokaji and apricot, with light peat and herbal notes. The palate is expansive and superbly refined, unfurling in layers of dried fruit, roasted nuts, citrus and vanilla cream tapering to a long finish with well-integrated tannins.\u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Château Laballe","offers":[{"title":"Default Title","offer_id":43273601843428,"sku":"19077-700","price":400.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/9769a4d4-13fc-ec11-ab3d-024d026f405e_19077-700.png?v=1760945836"},{"product_id":"chateau-laballe-bas-armagnac-2003","title":"Château Laballe Bas Armagnac 2002","description":"\u003cp class=\"richp\"\u003eGreat, aged Armagnac can convey a deep sense of place in a manner that is rare in the spirits world, and Laballe’s fabulous examples are loaded with personality, fine textures and flavours that echo across the palate. Distilled in the domaine’s 1923 wood-fired copper still, these Armagnacs then age in Chêne Noir Gascon—410-litre barrels made of oak from the nearby Landes forest—until they are bottled for sale. The extended maturation within this thick-grained oak imparts plenty of tannin and spice, giving Laballe’s vintage Armagnac its distinctive style., There is no addition of colour, and all the spirits are bottled brut de fût—unfiltered and at their natural alcohol level—often from a single barrel. \u003c\/p\u003e\u003cp class=\"richp\"\u003e100% Ugni Blanc. Bottled from ‘Pièce n°A1-6’, this is a splendid vintage, beginning with intense citrus fruits, cocoa and vanilla, underpinned by an integrated toasty note. There’s lovely elegance here, with roasted almonds and hazelnuts joining the fresh fruit. Lively yet smooth, the finish is long and perfumed with hints of peach and spice.\u003c\/p\u003e","brand":"Château Laballe","offers":[{"title":"Default Title","offer_id":43273602564324,"sku":"19085-700","price":229.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/fb951ce4-14fc-ec11-ab3d-024d026f405e_19085-700.png?v=1760945804"},{"product_id":"huet-vouvray-le-haut-lieu-moelleux-premiere-trie-2020","title":"Domaine Huet Vouvray Le Haut Lieu Moelleux Première Trie 2020","description":"\u003cp\u003eLe Haut Lieu was the estate’s first vineyard, purchased in 1928, and is situated on the Première Côte. As the name suggests, the house and the vineyards are located on a plateau with a slight south-facing gradient at one of the highest points of the appellation. It’s a nine-hectare plot on deep, brown, chalky clay (known as aubuis). Here, the yellow limestone (tuffeau) bedrock lies up to four metres down, making for a richer soil that produces round, supple wines that tend to drink well young. It generally produces the earliest maturing of the three cuvées and the first ready for drinking, but, like Clos du Bourg and Le Mont, the wines can be extremely long-lived. We have enjoyed bottles from the ’40s that are still drinking very well!\u003c\/p\u003e\u003cp\u003eHuet’s succulent moelleux wines (moelleux translates to ‘marrow-like’ and is pronounced ‘mweh-luh’) typically have between 40 and 60 g\/L residual sugar. They are made mainly from grapes that have dried on the vine (passerillage) rather than those affected by botrytis. Huet’s moelleux wines can be remarkably fine and delicate—think of a great Mosel rather than a Sauternes for an idea of weight—and pair brilliantly with cheeses and a range of savoury meat dishes (only wines from the richest years work with fruit-based desserts).\u003c\/p\u003e\u003cp\u003eOccasionally, in the top years, the sweeter première trie level is made from a berry-by-berry selection of the very ripest (often botrytis-affected) grapes. The balance is dumbfounding, and these mouthwatering, racy, transparent wines represent some of the greatest whites of France. The première trie wines can also work with desserts—but nothing too sweet (they’re better with cheeses).\u003c\/p\u003e","brand":"Domaine Huet","offers":[{"title":"Default Title","offer_id":43273692283108,"sku":"20106-750","price":169.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/b4c7d3a1-f4fc-ec11-ab3d-024d026f405e_20106-750.png?v=1760945466"},{"product_id":"chateau-closiot-barsac-cuvee-bonneau-2018","title":"Château Closiot Barsac Cuvée Bonneau 2018 (375ml)","description":"\u003cp class=\"richp\"\u003eSeduced by several old vintages of Yquem during his first visit to Bordeaux in 1976, Jean-Marie Guffens became a life-long fanatic of Sauternes. Over 40 years later—and after having established two iconic properties in Burgundy—he was given the opportunity to purchase the historic Château Closiot from Bernard Sirot (a well-known Belgian wine journalist). From what we hear, Guffens could not pack his suitcase fast enough. \u003c\/p\u003e\u003cp class=\"richp\"\u003eChâteau Closiot covers eight hectares on the formidable Clos Bonneau, an exceptional terroir where red earth dotted with pebbles rests on the limestone base typical of the Barsac plateau. Surrounded by Climens, Doisy-Védrines and Coutet, the clos is planted almost exclusively to Semillon, and includes a generous four-hectare parcel of 100-year-old vines. \u003c\/p\u003e\u003cp class=\"richp\"\u003eWith just two vintages under his belt, Guffens has hit the ground running, producing “sweet wines of great beauty” as well as the “greatest dry white of the Barsac region” (La Revue du Vin de France). Rather than using the morning mists, Guffens prefers harvesting under the first rays of the sun to obtain concentrated botrytis, and his team harvest a meticulous selection of berries in six successive pickings spread over 10 days. In the cellar, the juice is aged in 50% new oak for one year before the wine goes back into vats for 12 months to preserve the freshness and tension typical of the great terroirs of the region. \u003c\/p\u003e\u003cp class=\"richp\"\u003eA Barsac of extraordinary aromatic intensity, concentration and underlying energy. The nose opens with notes of jasmine, honey and yellow flowers alongside roasted apricot and peach. On the palate, expect a beautiful array of sweet citrus, quince paste and candied ginger, all slowly tapering to a long caressing finish that remains wonderfully refreshing.\u003c\/p\u003e","brand":"Château Closiot","offers":[{"title":"Default Title","offer_id":43273725706468,"sku":"20565-375","price":98.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/4ac7d46f-e1f8-ec11-ab3d-024d026f405e_20565-375.png?v=1660776090"},{"product_id":"chateau-closiot-barsac-cuvee-bonneau-2019","title":"Château Closiot Barsac Cuvée Bonneau 2018","description":"\u003cp class=\"richp\"\u003eSeduced by several old vintages of Yquem during his first visit to Bordeaux in 1976, Jean-Marie Guffens became a life-long fanatic of Sauternes. Over 40 years later—and after having established two iconic properties in Burgundy—he was given the opportunity to purchase the historic Château Closiot from Bernard Sirot (a well-known Belgian wine journalist). From what we hear, Guffens could not pack his suitcase fast enough. \u003c\/p\u003e\u003cp class=\"richp\"\u003eChâteau Closiot covers eight hectares on the formidable Clos Bonneau, an exceptional terroir where red earth dotted with pebbles rests on the limestone base typical of the Barsac plateau. Surrounded by Climens, Doisy-Védrines and Coutet, the clos is planted almost exclusively to Semillon, and includes a generous four-hectare parcel of 100-year-old vines. \u003c\/p\u003e\u003cp class=\"richp\"\u003eWith just two vintages under his belt, Guffens has hit the ground running, producing “sweet wines of great beauty” as well as the “greatest dry white of the Barsac region” (La Revue du Vin de France). Rather than using the morning mists, Guffens prefers harvesting under the first rays of the sun to obtain concentrated botrytis, and his team harvest a meticulous selection of berries in six successive pickings spread over 10 days. In the cellar, the juice is aged in 50% new oak for one year before the wine goes back into vats for 12 months to preserve the freshness and tension typical of the great terroirs of the region. \u003c\/p\u003e\u003cp class=\"richp\"\u003eA Barsac of extraordinary aromatic intensity, concentration and underlying energy. The nose opens with notes of jasmine, honey and yellow flowers alongside roasted apricot and peach. On the palate, expect a beautiful array of sweet citrus, quince paste and candied ginger, all slowly tapering to a long caressing finish that remains wonderfully refreshing.\u003c\/p\u003e","brand":"Château Closiot","offers":[{"title":"Default Title","offer_id":43273725739236,"sku":"20565-750","price":162.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/46880166-e5f8-ec11-ab3d-0ac90280dbea_20565-750.png?v=1660776094"},{"product_id":"champagne-larmandier-bernier-grand-cru-les-chemins-davize-2014-disg-dec-2021","title":"Champagne Larmandier-Bernier Grand Cru Les Chemins d'Avize 2014 (Disg. Dec 2021)","description":"\u003cp class=\"richp\"\u003eDisgorged December 2021. The Larmandier family vinify fruit from two tiny plots from at the heart of Avize (Chemin de Plivot planted in 1955, and Chemin de Flavigny planted in 1960) for this cuvée. Both are highly chalky parcels with very little topsoil, and both lie on the lower slopes of Avize (not far from Agrapart and Selosse’s La Fosse vineyard). \u003c\/p\u003e\u003cp class=\"richp\"\u003eThe winemaking is similar to the other cuvées, save for the use of smaller, neutral barrels for the fermentations, necessitated by the smaller quantities of wine produced. The wines age in bottle for a minimum of five years and are then disgorged by hand with only two grams dosage per litre. It’s a stunning, racy example of Avize, a little deeper than the Terre de Vertus, although more delicate and less fleshy than the Vieille Vigne du Levant.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Champagne Larmandier-Bernier","offers":[{"title":"Default Title","offer_id":43273731047652,"sku":"20635-750","price":290.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/b50d11e9-f2f8-ec11-ab3d-024d026f405e_20635-750.jpg?v=1760945053"},{"product_id":"pierre-gaillard-cote-rotie-rose-pourpre-2020","title":"Domaine Pierre Gaillard Côte-Rôtie Rose Pourpre 2020","description":"\u003cp\u003eThe charismatic Rose Pourpre (purple rose) comes from a particularly steep, one-hectare parcel of 40-year-old vines rooted in the schist soils of Côte Rozier. It’s a warm, amphitheatre-shaped site situated just under the famous La Landonne, at the heart of the Côte Brune. There are numerous stone walls, well known for their ability to retain heat. This magnifies the site’s sunny microclimate and is one of the keys to understanding the depth and structure of the wines that come from this terroir. \u003c\/p\u003e\u003cp\u003eHarvesting was done by hand and the fruit was all de-stemmed before crushing. It was aged for 18 months in Allier and Nevers barrels. These barrels were all new, and this powerhouse of a wine has soaked it up beautifully. Though never a brawny wine, Rose Poupre is traditionally Gaillard’s most palate-staining, brooding Côte-Rôtie. The 2020 is true to form, though the stamp of the vintage lends this release considerable charisma and approachability. It’s compact and layered with dark berry fruit flavours underpinned by spices, sophisticated structure and mineral nuance. A fabulous combination of fruit purity and terroir expression. Best from 2025 we would say.\u003c\/p\u003e","brand":"Domaine Pierre Gaillard","offers":[{"title":"Default Title","offer_id":43273734783204,"sku":"20728-750","price":329.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/77a1c336-130e-ed11-ab3d-0ac90280dbea_20728-750.jpg?v=1760945032"},{"product_id":"alphonse-mellot-sancerre-edmond-2019","title":"Domaine Alphonse Mellot Sancerre Edmond 2019","description":"\u003cp class=\"richp\"\u003eBiodynamic. Like the Dix-Neuf, Edmond is hand-harvested from old vines in the Moussière vineyard. Here, the wine comes from a range of 50- to 90-year-old vines on the southerly slope of the site, where the Saint-Doulchard marls give way to a blanket of weathered limestone rocks that are locally called calcaires à astartes.\u003c\/p\u003e\u003cp class=\"richp\"\u003eCropped even lower than the Dix-Neuf, Edmond’s fermentation and élevage took place in 600-litre barrels, with a portion raised in a 2,000-litre wooden, egg-shaped Taransaud ovum (the only other ovum we have encountered in the Loire is across the river, chez Dagueneau). It was aged on fine lees for around 12 months.\u003c\/p\u003e\u003cp class=\"richp\"\u003eAs if carved from the stones themselves, this is a profound and structured white wine with an intense depth of white stone fruit, white flowers and all kinds of citrus. It has layers, aromatic complexity, tension, precision, profound minerality and striking length. These wines can live 20 to 30 years easily, and typically only start to peak after five to 10 years. With each sip, it extends the boundaries of what we understand Sauvignon (and Sancerre) to be capable of delivering.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Domaine Alphonse Mellot","offers":[{"title":"Default Title","offer_id":43273742483684,"sku":"20855-750","price":251.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/fc9ed234-4f32-ed11-ab3d-024d026f405e_20855-750.png?v=1662966429"},{"product_id":"muller-catoir-herzog-rieslaner-auslese-2020","title":"Müller-Catoir Herzog Rieslaner Auslese 2020","description":"\u003cp class=\"richp\"\u003eRieslaner is a cross between Sylvaner and Riesling developed in 1921. Despite being a lesser-known grape, this is one that plays an important role in the history of this Domaine. It was Hans-Günter Schwarz (the legendary cellar master that made the wines here from 1962 to 2002) who brought Rieslaner to Müller-Catoir and planted it in the Herzog vineyard of Haardt. Schwarz made some fabled sweet wines from Herzog Rieslaner (which are nigh impossible to find) and since 2003 Franzen has enthusiastically taken up the torch. Rieslaner’s inclination to botrytis (even in dry years) whilst retaining its high acidity makes it Müller-Catoir’s most reliable ‘sweet wine’ variety. Indeed, in 2020, this grape was the only variety to take on any botrytis at this address, and even then, only to a fairly limited extent.\u003cbr\u003eAlcohol 11.5%; acidity 9.2 g\/L; residual sugar 91.1 g\/L.\u003c\/p\u003e","brand":"Muller-Catoir","offers":[{"title":"Default Title","offer_id":43273742909668,"sku":"20865-375","price":95.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/6a856860-b04a-ed11-ab3d-0ac90280dbea_20865-375.png?v=1665785215"},{"product_id":"muller-catoir-herzog-rieslaner-trockenbeerenauslese-2018","title":"Müller-Catoir Herzog Rieslaner Trockenbeerenauslese 2018 (375ml)","description":"\u003cp\u003eRieslaner is a cross between Sylvaner and Riesling, developed in 1921. Despite being a lesser-known grape, it plays an important role in the history of this domaine. It was Hans-Günter Schwarz (the legendary cellar master who made the wines here from 1962 to 2002) who brought Rieslaner to Müller-Catoir and planted it in the Haardt’s Herzog vineyard. Schwarz made some fabled sweet wines from Herzog Rieslaner (which are nigh-on impossible to find), and since 2003, Franzen has enthusiastically taken up the torch. \u003c\/p\u003e\u003cp\u003eRieslaner’s inclination to botrytis (even in dry years) while retaining high acidity makes it Müller-Catoir’s most reliable sweet wine variety. Seeing the success of the Rieslaner in Herzog, Müller-Catoir used mass-selection cuttings to plant in the Gimmeldinger Schlössel, a vineyard on poor sandstone lying at the foot of the Haardt Mountains. The results have been equally spectacular. The back-vintage wines have been re-issued from the domaine this year and will surely live up to their legendary billing.\u003c\/p\u003e\u003cp\u003eAlcohol 6%; acidity 13.3 g\/L; residual sugar 391.7 g\/L.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Muller-Catoir","offers":[{"title":"Default Title","offer_id":43273743401188,"sku":"20867-375","price":288.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/5728eb86-0014-ee11-ab3d-024d026f405e_20867-375.png?v=1687777759"},{"product_id":"equipo-navazos-la-bota-104-malt-whisky-single-cask-bota-no","title":"Equipo Navazos La Bota 104 Malt Whisky Single Cask, Bota NO","description":"\u003cp\u003eBottled in 2020. 46% abv. This is a malt whiskey that comes entirely from malted barley that was grown and subsequently distilled in Castilla la Vieja. It is a sister cask of the one bottled several years ago (Bota No.66). Its age is about 16 years, of which the last 12 were in a single vessel that previously housed an excellent old dry Oloroso. It is a unique spirit, since the bota from which it comes has been emptied entirely for this saca. It has not been cold filtered and, following an unbreakable rule for Equipo Navazos, has no added aroma, sweetness or colour.\u003c\/p\u003e","brand":"Equipo Navazos","offers":[{"title":"Default Title","offer_id":43273745760484,"sku":"20934-700","price":259.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/a3efddb7-3271-ed11-ab3d-024d026f405e_20934-700.png?v=1669874665"},{"product_id":"equipo-navazos-la-bota-105-grain-whisky-single-cask-bota-no","title":"Equipo Navazos La Bota 105 Grain Whisky Single Cask, Bota NO","description":"\u003cp\u003eBottled in 2020. 46% abv. This comes from the sister cask to the extraordinary La Bota 89 that we have previously shipped. In this case the new make is a grain Whisky, grown and pot-distilled in Castilla la Vieja in Northern Spain. Its age is estimated at around 16 years, of which the past 12 have been spent in a single solera cask that previously stored a very old, dry Oloroso. \u003c\/p\u003e\u003cp\u003eThis is a magnificent and super-fine spirit with tobacco and roasted grain notes and a gently smoky, peaty edge. Then there’s a lovely, honeyed sweetness, which lends the spirit an almost Bourbon-like quality without the overt vanillin. The spicy, saline and fully integrated close is as smooth as a baby’s bottom. Another incredibly intense yet classy spirit—unrepeatable, of course, as it’s a single cask release.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Equipo Navazos","offers":[{"title":"Default Title","offer_id":43273745989860,"sku":"20935-700","price":225.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/6ea7f021-2d71-ed11-ab3d-0ac90280dbea_20935-700.png?v=1669874668"},{"product_id":"weinbach-alsace-grand-cru-schlossberg-selection-de-grains-nobles-riesling-2017","title":"Weinbach Alsace Grand Cru Schlossberg Sélection de Grains Nobles Riesling 2017 (500ml)","description":"\u003cp class=\"richp\"\u003eBiodynamic. Sélection de Grains Nobles wines are much scarcer and richer than the Vendange Tardives, due to both the berry-by-berry harvest, and the stipulated sugar levels at harvest (256 g\/L for Riesling, and 279 g\/L for Gewürztraminer and Pinot Gris). These wines also contain far more botrytised fruit (notwithstanding that 2017 was not a strong botrytis year for Weinbach). This was wild-fermented and aged in stainless steel for 18 months. This extraordinary wine finished with 10.5% alcohol and 144g\/L residual balanced by 7.6 g\/L acidity. \u003c\/p\u003e\u003cp class=\"richp\"\u003eDripping with flavours and aromas of orange blossom, spring flowers and wild strawberries, this extraordinary SGN offers exceptional balance between alcohol, sugar and acidity.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Domaine Weinbach","offers":[{"title":"Default Title","offer_id":43273752707300,"sku":"21070-500","price":1150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/cecaf952-9c34-ed11-ab3d-024d026f405e_21070-500.png?v=1663211089"},{"product_id":"zalto-carafe-no75","title":"Zalto Carafe No75","description":"\u003cp class=\"richp\"\u003eHeight: 248mm and Volume: 820ml. These elegant mouth-blown decanters come in three sizes. Easy to use, pour, store, clean and drain (by inverting onto a tea towel). Well suited for storage in the refrigerator if used for white wine or to cool decanted red wine that has become too warm. Also, they look great on the table and can be used for water and wine.\u003c\/p\u003e","brand":"Zalto Glas","offers":[{"title":"Default Title","offer_id":43273830400228,"sku":"GW-20","price":127.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/266432f2-0b14-ee11-ab3d-024d026f405e_GW-20.png?v=1687777721"},{"product_id":"terroir-sense-fronteres-montsant-guix-vermell-negre-2020","title":"Terroir Sense Fronteres Montsant Guix Vermell Negre 2019","description":"\u003cp class=\"richp\"\u003eIn 2015 Dominik Huber finally managed to purchase his beloved Les Manyes vineyard in Priorat’s northwest Escaladei canton. Part of this purchase was an adjacent four-hectare parcel of Garnacha vines in the DO Montsant. Lying a few hundred metres from Les Manyes, the vineyard is called Els Montalts and the terroir here is almost identical. High in the Montsant ranges, the vines here are located at a remarkable altitude of 800 metres. As we have seen, Les Manyes produces a Priorat Garnacha like no other. It’s the antithesis of Priorat’s blockbuster image, with the intensity, finesse and transparency of a great, Grand Cru Burgundy. El Montalts is cut from the same cloth. \u003c\/p\u003e\u003cp class=\"richp\"\u003eTaking its name from the local terminology for the vineyard’s red clay and gypsum soils, Guix Vermell was planted with Garnacha some 75 years ago. It is biodynamically farmed, and Peceric and Huber only use the finest selection of fruit from the site to produce between just 1,000 and 1,600 bottles per vintage. Guix Vermell is whole-bunch fermented in Italian terracotta amphorae for about seven to 10 days, then lightly pressed and returned to the same vessels for six months. It was bottled unfined and unfiltered at 13%. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Terroir Sense Fronteres","offers":[{"title":"Default Title","offer_id":43455062048996,"sku":"21119-750","price":820.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/products\/ad220968-883f-ed11-ab3d-024d026f405e_21119-750.png?v=1664421075"},{"product_id":"champagne-laherte-freres-les-longues-voyes-blanc-de-noirs-2018-disg-dec-2021","title":"Champagne Laherte Frères Les Longues Voyes Blanc de Noirs 2018 (Disg. 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To quote editor Dan Keeling, “from the first issue of Noble Rot, published in February [of 2013], we’ve been riding the tidal wave of change that’s been sweeping wine culture and, holy Hermitage, it’s been fun.” Of that, there can be little doubt. So, Issue 31 is a celebratory issue and a rollicking one at that. A decade’s worth of reflection, it's packed with the usual articulate contributions from a typically illustrious cast of crazy diamonds. Kicking the celebrations off is Marina Hyde, a columnist who epitomises the phrase, ‘the pen is mightier than the sword’. Marina O’Loughlin then offers an engaging narrative on the most influential restaurants of the decade and Mike D charts falling in love with Burgundy during the early days of The Beastie Boys in ‘The Hip Hop Burgundy Wine Cult’. \u003c\/p\u003e\u003cp\u003eWilliam Kelley, Jancis Robinson and Alice Feiring are amongst a merry cast of writers reflecting on some of the wines that brought them joy over the last ten years—choices then tasted and given the seal of approval by, wait for it, The Chemical Brothers. Only in Noble Rot! Kate Spicer looks back on ten years of Noble Rot Sessions and assesses, “What We’ve Learnt About Humanity from a Decade of Noble Rot interviews” while Jay McInerney celebrates 60 years of Paul Draper’s Ridge Vineyards and Keira Knightley writes eloquently about her favourite meal. Then there are feature articles on Chassagne-Montrachet, Priorat, Oslavian Ribolla, wine auctions, digestifs, and the much-loved and missed wine importer Becky Wasserman-Hone. 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Also, in this issue, editor Dan Keeling profiles a selection of revolutionary growers challenging the status quo of France’s outdated appellation system—Jean Marie Guffens, stand up and take a bow—and Alice Feiring reports on Hokkaido’s emerging wine scene. 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Discover a whole new universe of wine culture and experiences with the founders of London's award-winning Noble Rot Magazine and Restaurant. “In a realm too often weighted by pretence and peacocking, the Noble Rot boys have drained wine of its bullshit, with a brilliant road map to loving bottles both great and small.” JON BONNÉ\u003c\/p\u003e\u003cp\u003eWinner: Guild of Food Writers Drinks Book Award 2021\u003c\/p\u003e\u003cp\u003eShortlisted for the Andre Simon Food and Drink Book Awards 2020\u003c\/p\u003e\u003cp\u003eThe Times Drink Book of the Year 2020\u003c\/p\u003e","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":45316092788964,"sku":"BOOK-27","price":60.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/06c4848d-392d-ef11-ac44-0aa7bbf44e76_BOOK-27.png?v=1718694386"},{"product_id":"domaine-alphonse-mellot-sancerre-la-moussiere-rouge-2020","title":"Domaine Alphonse Mellot Sancerre La Moussière Rouge 2020","description":"\u003cp\u003eBiodynamic. 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Tragically, since the interview, the much-loved Justin has passed away and will be hugely missed by everybody who knew him.\u003c\/p\u003e\u003cp\u003e…Kermit Lynch tells us about his eye-opening encounter in a Paris wine shop; A visit to the late, legendary Italian wine and food writer Luigi Veronelli’s mythical Bergamo cellar; and stories about Chartreuse, great Languedoc growers, BYO in restaurants, and much more.\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":45758257135844,"sku":"MAG-27","price":34.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/f28bcfd8-479a-ef11-ac40-0a73f16ad943_MAG-27.jpg?v=1730686185"},{"product_id":"noble-rot-our-wine-culture-is-in-better-shape-than-ever-issue-37","title":"Noble Rot, Our Wine Culture is in Better Shape Than Ever - Issue #37","description":"\u003cp\u003e“Whoever said young people in 2025 don’t drink wine probably hasn’t spent much time around young people — or good wine, for that matter. Yes, global alcohol consumption is down, and industrial brands are suffering losses. But from the day some 12 years ago that we published the first issue of Noble Rot we’ve been riding a wave of profound changes sweeping the world of artisanal wine, capturing the imagination of more budding winos than ever.”\u003c\/p\u003e\u003cp\u003eIn Noble Rot’s 37th instalment, Jon Bonné outlines how our beautiful wine culture isn’t so much waning in popularity as in better shape than ever. \u003c\/p\u003e\u003cp\u003eAlso in this issue:\u003c\/p\u003e\u003cp\u003e… The Rotters have dinner with Benedict Cumberbatch with Curnonsky’s Five Greatest Whites (Château-Chalon, Château-Grillet, Château d’Yquem, Coulée de Serrant, and Montrachet). The problem is that he only really likes drinking red.\u003c\/p\u003e\u003cp\u003e… Levi Dalton—host and producer of one of Bibendum’s favourite Podcasts—profiles Domaine Dujac’s legendary founder Jacques Seysses (who, besides making legendary Burgundies, mentored a who’s who of other vignerons).\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":46105897697508,"sku":"MAG-28","price":34.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/fa8bd005-83f4-ef11-ac3f-0a5a9202f90d_MAG-28.jpg?v=1740607569"},{"product_id":"inside-burgundy-second-edition-by-jasper-morris-mw-signed-by-the-author","title":"Inside Burgundy Second Edition by Jasper Morris MW SIGNED BY THE AUTHOR","description":"\u003cp\u003eSigned by the Author. Bibendum Wine Co. is delighted to have been appointed the exclusive Australian importer of the beautifully presented second edition of Jasper Morris MW’s unrivalled Inside Burgundy.\u003c\/p\u003e\u003cp\u003eThere are many books about this most captivating of wine regions—but nothing comes close to Inside Burgundy for its comprehensive depth and detailed information on the vineyards, the wine, the vintages and the growers of this storied region. Since its first publication in 2010, this work has become indispensable for Burgundy lovers and the undisputed benchmark reference on the region.\u003c\/p\u003e\u003cp\u003eThe fully updated second edition takes things to another level! This edition spans a staggering 800 pages, with expanded coverage of 1,200 vineyards, 300 wine villages and 700 domaines. It offers detailed insider knowledge of the places and people that make Burgundy such a special destination for wine lovers. Jasper doesn’t only cover the Côte d’Or but also Chablis, Hautes-Côtes de Beaune and Nuits, Côte Chalonnaise and the Mâconnais.\u003c\/p\u003e\u003cp\u003eThe book includes 45 full-colour maps that shine a powerful light on Burgundy’s complex network of vineyards and villages. In addition to the revised and updated maps since the first edition, it includes six completely new ones illustrating the plot-by-plot holdings in individual Grand and Premier Cru vineyards.\u003c\/p\u003e\u003cp\u003eIt’s also worth pointing out that Jasper Morris wrote and released the first edition while heading up the Burgundy purchasing of Berry Bros. He now works exclusively as a critic and lives full-time in Burgundy, so you can also expect an extra level of critique in the second edition of Inside Burgundy. \u003c\/p\u003e","brand":"Berry Bros \u0026 Rudd","offers":[{"title":"Default Title","offer_id":46123787026660,"sku":"BOOK-30","price":169.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/07143b61-3df9-ef11-ac41-02954333b573_BOOK-30.png?v=1741126231"},{"product_id":"noble-rot-the-wines-they-dont-want-you-to-know-issue-38","title":"Noble Rot, The Wines They Don't Want You to Know - Issue #38","description":"\u003cp\u003e“One of the few irksome things about fine wine culture – apart from its pretence, and its propensity for snobbery – is the sheer cost of getting through the front door,” writes Dan Keeling in Noble Rot’s action-packed Issue 38. “Noble Rot 38’s tongue-in-cheek cover feature is a coup for readers looking for world-class wines with a limited budget. Having persuaded a crew of leading sommeliers, chefs, restaurateurs and wine writers to reveal their single favourite most undervalued bottle, it’s an eminently usable centrepiece to this issue’s theme of ‘simple pleasures’, featuring characterful cuvées from places like Rueda, Muscadet and south-west France.”\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eElsewhere in Noble Rot 38’s celebration of everyday miracles: The Rotters raise a glass to the art of the leisurely lunch in ‘Wine, Dine, Recline, Repeat’. Featuring Fergus and Margot Henderson, Gary Lineker, Philippa Perry and a cast of other Rotters, it’s “the next best thing to being able to go AWOL for a day of hedonistic pleasures\". Felicity Cloake lauds salt as the most important element in good cooking, Simon Hopkinson revels in the perfection of eggs, and Stephen Harris asks why many diners consider drinking anything other than filtered tap water to be a pretentious waste of time.\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":46449542529252,"sku":"MAG-29","price":34.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/d6b75c0b-934f-f011-ac44-02954333b573_MAG-29.png?v=1751339358"},{"product_id":"noble-rot-location-location-libation-issue-39","title":"Noble Rot, Location, Location, Libation! - Issue #39","description":"\u003cp sugg=\"true\"\u003eWith Gary Taxali’s gloriously daft cover – a blissed-out barrel jockey teetering on the brink of a watery downfall – Issue #39 asks why place matters so much to what we drink. Alice Feiring wonders whether the word terroir has lost some of its juice; Marina O’Loughlin muses on how setting shapes flavour, while Bouchon Racine’s Henry Harris recalls the recipes — and the tins of tripe still lingering in his kitchen — that carry him back to holidays past.\u003c\/p\u003e\u003cp sugg=\"true\"\u003eAngela Hartnett lunches with Danny Dyer; Zadie Smith reflects on her favourite meal; Jay McInerney confesses his problem with the cat-pee grape and artists Sarah Lucas and Maggi Hambling compare Bollinger to Special Brew while waxing lyrical about Francis Bacon.\u003c\/p\u003e\u003cp sugg=\"true\"\u003eElsewhere, Jeremy King reflects on the agony and the ecstasy of opening restaurants; Jake Missing examines the hospitality world’s tug-of-war between analogue and digital; and Levi Dalton explores wines that blur the line between red and rosé.\u003c\/p\u003e\u003cp sugg=\"true\"\u003eYou can also dig into profiles on Côte-Rôtie, Gewürztraminer, Bordeaux’s “lost decade”, the history of Oddbins, and Portugal’s nearly forgotten talha tradition. Recipes come courtesy of Simon Hopkinson, Ed Wilson, and Stephen Harris – among much more. Keep drinking!\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":47124962869476,"sku":"MAG-30","price":34.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/8f96872d-4daf-f011-ac48-0a5a9202f90d_MAG-30.png?v=1764828216"},{"product_id":"noble-rot-the-wine-traveller-s-guide-to-getting-it-right-issue-40","title":"Noble Rot, The Wine Traveller’s Guide to Getting It Right - Issue #40","description":"\u003cp sugg=\"true\"\u003eIssue 40: The Wine Traveller's Guide to Getting It Right\u003c\/p\u003e\u003cp sugg=\"true\"\u003ePublished 4th March 2026\u003c\/p\u003e\u003cp sugg=\"true\"\u003eAwkward barrel samples. Weary vignerons. Fully booked hotels. Missed tables. The wine traveller's path is rarely lined with sunshine and perfectly chilled glasses.\u003c\/p\u003e\u003cp sugg=\"true\"\u003eWhich is why Issue 40 of Noble Rot is about good timing — and giving yourself a fighting chance. In The Wine Traveller's Guide to Getting It Right, Levi Dalton, explains when not to visit wine regions, revealing how arriving at the wrong moment can distort your experience of young wines and quietly sabotage tastings before you realise what's happening. Along the way, top winemakers, restaurateurs and critics reveal their favourite local places to eat and drink.\u003c\/p\u003e\u003cp sugg=\"true\"\u003eElsewhere in Issue 40's celebration of everyday miracles:\u003c\/p\u003e\u003cp sugg=\"true\"\u003e• Jesse Armstrong, creator of Succession, writes about the cheese sandwich he considers his Greatest Meal. \u003c\/p\u003e\u003cp\u003e• Marina O'Loughlin meets the chefs behind Fallow, who have built one of the UK's most successful hospitality operations — and 1.4 million Instagram followers — from scratch. \u003c\/p\u003e\u003cp\u003e• Dan Keeling attends a tasting of Burgundy's Clos de Tart spanning 136 years, and reviews what may be the greatest-value red appellation in the world: Langhe Nebbiolo.\u003c\/p\u003e\u003cp\u003e• Simon J Woolf offers survival strategies for the awful wines served on long-haul flights, white.\u003c\/p\u003e\u003cp\u003e• Alice Feiring reveals the lengths she'd go to secure a decent glass in a restaurant cursed with a truly terrible wine list. \u003c\/p\u003e\u003cp\u003e• Plus stories and recipes celebrating Autogrill, breakfast drinking, choucroute garnie à l'asacienne, and how authentic Indian food is finally having its moment in New York City — among much more.\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":48160018694372,"sku":"MAG-31","price":34.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/501ef10e-2518-f111-ac42-020d7913ba1f_MAG-31.png?v=1773209301"},{"product_id":"noble-rot-4-issue-subscription","title":"Noble Rot - 4 Issue Subscription","description":"\u003cp sugg=\"true\"\u003ePrefer not to miss an issue? We offer subscriptions to Noble Rot. With three issues released each year (typically February\/March, June and October), a four-issue subscription ensures more than a year’s worth of what is widely considered one of the most entertaining and insightful wine magazines in print.\u003c\/p\u003e\u003cp sugg=\"true\"\u003eIf you enjoy writing about wine that is curious, irreverent and deeply knowledgeable, Noble Rot deserves a place on your coffee table.\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":48545486897380,"sku":"MAG-XX","price":135.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/0bae5291-3e23-f111-ac43-0a257dfb1f4f_MAG-XX.png?v=1773900296"},{"product_id":"champagne-mouzon-leroux-lexaltant-ratafia-de-saignee","title":"Champagne Mouzon Leroux L'exaltant Ratafia de Saignée","description":"Sébastien Mouzon's unique Ratafia is made from the press juice of \"Incandescent.\" So, 100% of Grand Cru Verzy Pinot Noir bunches, that received two days of skin contact before the juice was fortified with grape spirit. 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