Wine In Stock
At Cru World Wine, we understand that sometimes you need your wine in a hurry. That's why we've created our "Wine In Stock" page - a selection of wines that have been landed in our local warehouse and are ready for rapid delivery.
Our "Wine In Stock" selection includes a variety of wines from around the world, ranging from classic vintages to up-and-coming wineries. And with our local warehouse, you can be sure that your wine will be delivered quickly and efficiently, so you can enjoy it in no time.
Whether you're hosting a dinner party, planning a special occasion, or just want to stock up your cellar, our "Wine In Stock" page has something for everyone. So why wait? Shop our selection today and enjoy the convenience of fast and reliable delivery, straight from our local warehouse to your doorstep.
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Halliday Wine Companion (96)
Comprises 40/33/27% pinot noir/chardonnay/pinot meunier, 73% grands and premiers crus. The low dosage of 2g/l and the warm vintage allow the fruit-based flavours free rein - white peach, Granny Smith apple and nectarine. The finish and aftertaste remain fresh and long. A house in grand form.Inc. VAT£507.72 -
Decanter (95)
A fine straw-gold colour with great finesse of bubble flow and mousse. Joyful aromas of apple blossom and ripe pear. A full, defined palate demonstrates richness that will help to give this a long life in the cellar.Inc. VAT£325.24 -
Matthew Jukes (19+)
Created in 1988 as a tribute to Elisabeth Salmon, one of the House’s founders, this is the latest release and it has already benefitted from a remarkable ten years on its lees, because my sample was disgorged in October 2020. Made from 76% Grands Crus and 24% Premiers Crus, 55% Pinot Noir comes from Bouzy, Ambonnay, Verzy, Verzenay, Mareuil-sur-Äy and Äy and 45% Chardonnay comes from Chouilly, Cramant and Mesnil-sur-Oger. 9% red wine was added from Valofroy, a parcel of particularly old vines (60+ years old in 2008) situated high up on the hill above the winery in Mareuil. And 17% of the wine was vinified at low temperature in oak barrels which are, on average, 15 years old. The dosage is 7g/L. For the very first time, Elisabeth is available in magnums. I enjoyed an energetic tasting with Mathieu Roland-Billecart and he explained that this 2008 vintage seems like it has stolen the finest parts of each of the 1996 (tension), 2002 (layers of flavour) and the 2007 (refinement) and rolled them all into one wine! In a way, this is a fabulous analogy, but there is more to this vintage than meets the eye. The freshness and acidity here are both spectacular. These notes underpin the refined flavour with jolts of electricity which gather to form bolts of lightning. This is a young wine and yet the tenderness of the fruit is perfectly counterpointed by the shocking youthfulness on the finish. I cannot believe that 13 years have passed in the blink of an eye and so this means that 2008 Elisabeth might well be one of the slowest to age and longest-lived wines under this label to date. Having said this, the fruit is already magnificent. Mathieu asked me if I was familiar with the great French dessert clafoutis! At once a cherry clafoutis aroma arose from the glass, with faint notes of ginger blossom, saffron and white pepper. This is a crystalline and yet kaleidoscopic wine with fractals of flavour which splinter and shiver on the palate. It is high-tensile at the same time as being fragile and demure. It is everything Elisabeth would have wanted in her namesake wine.Inc. VAT£1,075.24 -
Decanter (98)
A slightly flinty and vibrant bouquet alongside complex aromas of red berries, herbs and lemon, with fresh menthol notes coming through with some air. The palate is wonderful and elegant, with a vinous texture and a superb, calcareous finish. A blend of 45% Chardonnay and 55% Pinot Noir (including 9% vinified as red wine), this Champagne, which has a dosage of 7g/L, is made for ageing.Inc. VAT£877.24 -
Matthew Jukes (20++)
Made from 100% Chardonnay and coming from Chouilly (40%), Cramant (33%), Mesnil-sur-Oger (22%) and Avize (7%), with one-third fermented and aged in old oak barrels and a dosage of 7 g/L, this is becoming a relatively familiar recipe for this elite House and yet there is nothing familiar about the flavour of this epic new release. Billecart-Salmon’s elite Blanc de Blancs is named after Louis, the brother of Elisabeth Salmon, who co-founded this illustrious Champagne house over two centuries ago with her husband, Nicolas François Billecart. This is the third release of Louis, and it is, again, completely different in shape and size to the beautiful 2006 (19/20) and crystalline 2007 (19.5/20). The oak was enhanced from 5% in the 2006 vintage to 50% in the 2007 and now it has been knocked back a touch, and this certainly serves to enhance the splendour of the sensational 2008 vintage fruit. I didn’t note that Avize fruit was used in the 2007, but I think it was in the 2006. Either way, I am confident that this tinkering around the edges has heightened the attack of this incredible wine. The delivery here is something to behold. It is clear from the nose that this wine is made with a horologist’s precision, and while everything starts quietly, there is an uncommon determination here that keeps on coming, leaving you panting with pleasure. On the palate, 2008 Louis perfectly balances extreme tension and white-knuckle drama with the most enchanting and serene jasmine, white tea, and linden blossom notes. It seems mesmerisingly composed from one side of the glass and hellbent on rearranging your taste buds via a national grid-sized electric shock from the other. I am not suggesting that this wine is too young to approach now because, at fourteen years of age, you can drink it, just be aware that this might be one of the wines with the most potential I have ever tasted from this incredible estate. As always with Billecart, the bubbles are minuscule, and the colour is as pale as can be, so there are no particular visual clues as to the greatness in the glass, but once the perfume takes hold and it pulls you to the glass, you are entirely within its control. I venture that Blanc de Blancs fans will go gaga when they taste this wine. It further improves on the magnificence of the two preceding vintages, and whether or not this is to do with the oak regime or the exact percentage of fruit drawn from each of the Grands Crus villages, I don’t know. However, I am certain that 2008 is a jaw-droppingly serious vintage and eclipses both 2006 and 2007 in terms of sheer class. Therefore, even at this early age, I am convinced that this is the birth of another perfect wine from Billecart-Salmon, and it is certainly the finest value 20/20 from this magnificent House, too.Inc. VAT£1,159.24 -
James Suckling (96)
This is showing an array of almonds, frangipani, dried lemons, apricots, pastries and white chocolate, evolving to salted caramel. Fantastic complexity and all in balance, with firm focus yet open and delicious. Creamy, very fine bubbles. Salty, turning chalky and mineral at the end. Drink or hold.Inc. VAT£811.24 -
Matthew Jukes (19+)
Named after the first chef de cave at Billecart, Louis Salmon, Billecart has been making this style since the ’60s, and it never disappoints. While 2012 had a very tricky start to the season, a remarkable vintage emerged because the summer was superb. The French expression, ‘Août fait le moût’, meaning ‘the month of August makes the must’, or rather, August is largely responsible for the calibre of flavour of any vintage, is startlingly accurate in this wine. With low yields, a lengthy hang-time, and decent natural alcohol levels of 10.5%, this 100% Grand Cru made up of 60% Le Mesnil, 23% Cramant, 11% Chouilly, and 6% Oiry is a ravishingly refreshing wine. 25% was vinified in barrel, and it was aged for a mighty 115 months before being bottled with a lean 3.9g/L dosage. Mathieu Roland-Billecart surmised that the 2012 sits between the 2002 and the 2008 in style – not as austere as ’02 and with “more meat” than ’08. Interestingly, the bottles were aged under crown caps, and the magnums were cork-sealed for maturation. We tasted these two formats side by side, and they indeed showed some fascinatingly different characteristics. The bottle format seemed lovely, silky, super-long and gloriously even. It is a slender, willowy wine with a palate that flows briskly with intent. Its flanks are glassy-smooth, and all of the acidity is reserved for the serious finish, which echoes the NV that proceeded it, except this time, there is much more tension and verve on display. The cork-cap-aged magnum discreetly showed more breadth on the nose and a hint of toastiness on the palate. It seemed to have picked up more of the oak nuances, carrying them further forward on the palate. The other difference is that the magnum appears more profound, as it billows on the palate initially, however I can see both formats converging somewhat over time. While they are both exactly the same wine, they might never end up tasting identical because every time you open a bottle, taking a ‘snapshot’ of their flavours, they will not be at the same spot of their respective timelines, and this makes them both must-haves for the serious Billecart aficionado! Billecart also made a handful of jeroboams in 2012 – albeit in tiny quantities – so goodness knows how different this format would taste.Inc. VAT£835.24 -
The Champagne Guide (99)
"(disgorged in 2012; 60% Montagne de Reims pinot noir, 40% Côte des Blancs chardonnay; 18% barrel-fermented in old oak casks; partial malolactic fermentation; 4g/L dosage)... Even at 13 years of age it upholds brilliant primary definition of icy lemon citrus, with only subtle graceful evolution of nougat and butter, promising decades of potential yet. As always, the greatness of Billecart is proclaimed not by impact or power, but by slowly rising complexity and profound chalk mineral presence. Its cascade of minerality is very fine, to the point of silkiness, yet simultaneously poised and confident. Delightful poise and intricate craftsmanship proclaim one of the great Billecarts of the modern era, a champagne with many characters and subplots to reveal, to be enjoyed slowly in the presence of the most intimate company--and ideally not for at least another decade.Inc. VAT£1,063.24 -
Vinous (97)
The 2006 Cuvée Nicolas François Billecart is shaping up to be a jewel of a wine, but it needs time to be at its best. I am surprised by how tightly wound it is. But that only makes me think what it might develop into with time in the cellar. Lemon confit, white flowers, mint, crushed rocks and sage meld together in a bright, crystalline Champagne endowed with terrific purity. The 2006 is 60% Pinot Noir from the Montagne de Reims and the Vallée de la Marne and 40% Chardonnay from the Côte des Blancs, mostly done in steel, with just a touch of oak, around 5%. Dosage is 6 grams per liter.Inc. VAT£1,279.24 -
Matthew Jukes (19.5+)
This wine is an absolute joy. It is made from 79% Grands Crus and 21% Premiers Crus, with 60% Pinot Noir coming from the Montagne de Reims and the Vallée de la Marne and 40% Chardonnay coming from the Côte des Blancs. The dosage is 6 g/l and a perfectly-judged 15% was vinified in oak barrels. As always with Billecart NF it spends over ten years relaxing in the cellars in Mareuil-sur-Aÿ before release. In terms of sophistication, elegance and unrivalled precision, this is a wine to buy and treasure. I raved about the 2007 Cuvée Louis earlier this year and this wine is made in a similar vein. This is a sensational vintage for Billecart and NF will outlive Louis given that it has more horsepower under the bonnet. Still a little youthful and closed, there is massive complexity here delivered in the most mesmerising sotto voce voice imaginable. I would love to see this wine in a few years but I think it will be a decade before ’07 NF fully blossoms. I am in complete awe as to how these wines are so fine and so laser-sighted in their youth. NF is a class apart.Inc. VAT£769.24 -
Matthew Jukes (20+)
08NF was made from 83% Grands Crus and 17% de Premiers Crus: 60% Pinot Noir from the Premiers and Grands Crus of the Montagne de Reims and the Grande Vallée de la Marne (Mareuil-sur-Aÿ, Aÿ, Ambonnay, Bouzy, Verzenay et Verzy); 40% Chardonnay from the Côte des Blancs (Mesnil, Chouilly, Cramant, Vertus); 17% of the wines were vinified in oak barrels, and it was aged on its lees for 150 months; The dosage is 2.9 g/l, and it was disgorged in January 2022. This super-deep wine dwells low in the glass with weight and depth of delivery that is completely unhurried. Vinous, powerful and with a full spectrum of fruit and patisserie, it is remarkable just how little citrus and herb there is on the front end of this staggeringly impressive wine. It is more layered and exotic than any current release Champagne I can think of, and then when it seems as though the scene is set, everything changes instantly. The palate drops about three gears revealing arresting zestiness and tanginess that completely engulfs the senses. I learned that this cuvée’s release was delayed by nearly two years because the back end was so twitchy, nervy and excitable. As it turns out, the Billecart gurus made the right call here – this is an electrifying wine, and the finish shows that the potential here is incredible. I am lucky enough to have tasted the 1959 and the 1961 Billecart-Salmon vintage wines, among others, and the DNA and detail in this 2008 are near-identical. While the top half of this wine is showy, flamboyant and seductive, the lower half is firm, chiselled, rigid and breath-taking.Inc. VAT£973.24 -
Jancis Robinson (18)
Bright garnet. Immediately cool and fresh on the nose. More liquorice than most Brunellos. Elegant and polished leather. Lots of dusty tannin. Dry finish but with a special nobility. Very fragrant without any heat. Very dry on the end - but admirably uncompromising.Inc. VAT£1,108.84 -
Wine Advocate (97+)
The Biondi-Santi 2015 Brunello di Montalcino exudes dark, velvety fruit and concentration while maintaining the signature elegance, suppleness and lithe personalty that distinguishes the iconic Il Greppo estate. I found this new release to be quite distinctive and exquisitely beautiful, setting it apart from many of the past vintages we are most familiar with. This 2015 edition is dark, exuberant and bold, but precise, focused and sharp as well. It will live for years in your cellar, but tasted now in its infancy, the wine shows blackberry, dried cherry, plum and dark cassis. Those dark fruit tones segue to a rich presentation of tar, spice, earth, tobacco and sweet balsam herb. The bouquet offers seamless and smooth transitions. This warm and sunny growing season favored richness and phenolic weight. Wines from Biondi-Santi are made for the long haul, and the fresh acidity that characterizes this estate is the principle reason why. However, I'd argue that this wine from 2015 will evolve over the years not only thanks to the freshness but more so thanks to the important structure of this solid and profound wine.Inc. VAT£889.24 -
Wine Enthusiast (98)
Aromas of rose petal, dark spice, woodland berries and camphor form the nose on this fragrant, elegant wine. Loaded with finesse, the linear, savory palate features red cherry, orange zest, star anise and black tea alongside tightly wound, fine-grained tannins. Bright acidity keeps it impeccably balanced. It's still youthfully austere, with fantastic aging potential.Inc. VAT£1,122.04 -
Jeb Dunnuck (96)
The 2017 Brunello Di Montalcino is surprising in its freshness, considering the warmth of the vintage, and speaks to the cooler, northern-facing exposition of the estate. It is refined with ripe red cherry, raspberry, anise, and incense and is fresh with cherry fruit, warming spices, macchia, and herbes de Provence. It is ripe though it maintains a medium frame, with well-managed tannins and balanced acidity. It is a lovely and charming wine and is rather approachable now.Inc. VAT£1,213.24 -
James Suckling (97)
Fantastic aromas of coffee, tea leaf, ripe plums and ginger follow through to a full body, firm and silky tannins and a rich and subtle finish. The is dense and powerful yet very refined and reserved. It needs at least five years to show its true character. One of the most refined Biondi-Santi riservas I can remember. The tannin texture is exceptional. Try in 2020.Inc. VAT£2,419.24 -
Inc. VAT£456.29 -
Immerse yourself in the elegance and class of Bizot Bourgogne Le Chapitre 2009. This extraordinary vintage is the product of the exceptional vineyards in Bourgogne, France, and the unparalleled artistry of Jean-Yves Bizot. Bizot is not just a wine producer; he is an artist known for meticulous attention to detail, bestowing his wines with a complexity, purity and seamless structure that resonate with wine aficionados around the world. The Bizot Bourgogne Le Chapitre 2009 is grown organically, with no chemical intervention, reflecting Bizot's commitment to creating wines that are perfectly in sync with the natural rhythm of the earth. This 2009 vintage in particular, is memorable for its satiating ruby colour and an enchanting bouquet of ripe red fruits and spices. It caresses the palate with a gentle yet persistent finish that leaves an indelible impression. Enjoy the Bizot perfection embodied in the Bizot Bourgogne Le Chapitre 2009 and take your wine experience to an entirely new level.
Inc. VAT£8,123.09 -
Jasper Morris Inside Burgundy (97)
5 Star Wine. Situated in Les Orveaux, looking to the north, cool overnight but warms up very well in the day. Starts to ripen late and steadily. Right from first sniff this is clearly a wine with immense potential. The taste of sandalwood. A sensational sweet deep raspberry with this beautiful savoury touch, reminiscent of fresh blood oranges. This 2017 Echezeaux has years ahead of it! Tasted: November 2019.Inc. VAT£50,845.24 -
Indulge in the exquisite Bizot Vosne-Romanee 2009, a fine Burgundy red wine cultivated by revered vintner Jean-Yves Bizot of Domaine Bizot. Based in the heart of Vosne-Romanée village in France, Bizot is renowned for his handcrafted, micro-production approach and commitment to old school winemaking methods. The Bizot Vosne-Romanee 2009 is no exception. Made from Pinot Noir grapes, this vintage exhibits a compelling complexity and purity.
Following a meticulous growing season, the harvested grapes are destemmed before fermentation in open top wooden vats, ensuring the preservation of the authentic varietal character. The wine is subsequently aged in new French oak barrels, intensifying its depth and structure. The resulting wine offers a splendid harmony of rich fruit nuances, delicate spiciness and robust tannins.
Savour the Bizot Vosne-Romanee 2009's elegant body, lingering finish and delightful balance of power and finesse. It is an alluring testament to Bizot's masterful winemaking craftsmanship.
Inc. VAT£28,223.09 -
James Suckling (93)
A dense and fresh white at the same time with cooked apples, lemon rind and minerals. Bright and vivid yet shows depth and seriousness. Phenolic and vivid. Hints of fresh herbs. Drink or hold.Inc. VAT£489.64 -
Jancis Robinson (18)
If the Holdaway Sauvignon was all about the fruit, with a little bit of winemaking, this is more about the winemaking but could not be built like this without that same fruit quality and intensity – as it opens there’s blackcurrant leaf and an almost hidden note of tropical fruit and richness. Marked struck-match, smoky, cordite first impression, but not excessive unless you don’t like this style. This is bold, fresh, with the start of some cedary development of bottle age. On the palate, the texture is rounded and deep, filling the mouth but still incredibly fresh. Long, mouth-watering, salty finish, and a promise of more bottle-aged complexity to come. Delicious now but no rush. Classy, complex, distinctive. For lovers of Sauvignon in the style of Dogpoint Section 94.Inc. VAT£249.64 -
Jancis Robinson (18)
Seductive and well-judged ‘reductive’ (smoky, struck-match) aroma and really toasty as it opens up, something cedary. Very Coche Dury but, most importantly, there is the fruit intensity to carry off this winemaking style. Nutty, creamy, mealy citrus. So many things going on that it makes you slow down to try to enjoy all this complexity. Deep, deliciously fresh and incredibly persistent with an aftertaste of savoury/mineral citrus. Worth every penny of its NZ price of $45 (from the producer's website). Classy and got better and better over the few days post opening.Inc. VAT£361.24 -
Vinous (97)
The 2021 Chardonnay Reed Vineyard is pure, harmonious and suave, caressing the mouth with its gentle texture and purity. It's not showy but a wine worth getting to know: it provides cognitive and sensory pleasure. You can expect almond, oatmeal, smoky nuts and party popper aromas. Yes, party poppers. I really love the smell of party poppers, so I want to keep smelling this and having a little party shimmy. Pure and textural with a gourmand character that will make you want to lick your cheeks to keep tasting it. Already good; this is going to be great.Inc. VAT£341.09 -
The Real Review (95)
Weighty, mouth-filling chardonnay with grapefruit, saline/oyster shell, lime zest, nutty yeast lees and a suggestion of sizzled butter. Great without the complication of food but even better with my hot-smoked salmon.Inc. VAT£215.09 -
Cameron Douglas MS (96)
'Outstanding'. A powerful and distinctive bouquet with a core complexity built around ripe red berry fruit, a natural savoury dried herb complexity, a gentle sweetness of oak and baking spice scents to match, there’s density and richness alongside power and finesse. A powerful youthful energy as the wine touches the palate transitioning smoothly through berry flavours, the savoury seam and textures from tannins and acidity. Delicious, youthful and full of pinosity. A lovely expression, complex and lengthy. Best drinking from 2022 through 2030+.Inc. VAT£211.24 -
James Suckling (92)
A juicy and chewy young Bordeaux with chocolate, berry and walnut character. Medium to full body and polished tannins. Needs three to four years to soften. Second wine of L’Evangile.Inc. VAT£379.24 -
Jeb Dunnuck (93)
The 2016 L'Evangile Blason de l'Evangile is another brilliant second wine that delivers the goods. Showing a more upfront, fruit-loaded, opulent style, it gives up tons of cassis fruits, tobacco, incense, dried herbs, and graphite. With no hard edges, a full-bodied, rounded, sexy texture, and a great finish, it's a sexy, sexy Pomerol to drink over the coming 10-15 years, if not longer.Inc. VAT£846.04 -
The Bodegas Bhilar Phinca Abejera Rioja Alavesa 2012 embodies the rich terroir of Spain's prestigious Rioja Alavesa region. Nestled in the alluring Basque Country, the acclaimed Bodegas Bhilar demonstrates artisanal winemaking acuity renowned worldwide. The Phinca Abejera Rioja Alavesa is a boutique production, cultivated from old-vine Tempranillo grapes imparting distinct notes of blackberries, liquorice and wild herbs.
Striking a balance between modern winemaking techniques and steadfast tradition, the vintners use indigenous yeast for fermentation in large French oak casks, lending the wine an understated elegance and complexity. Ageing for 36 months in neutral oak promotes the wine's finesse, culminating in a superbly structured palate featuring deep fruits, earthy minerality, and a long, velvety finish.
As a biodynamic and organic estate, Bodegas Bhilar's commitment to sustainable viticulture ensures the continued quality and character of the Phinca Abejera Rioja Alavesa. The 2012 vintage possesses an enviable cellaring potential, inviting discerning connoisseurs to savour its evolution.
Inc. VAT£272.69 -
Wine Advocate (94)
As we didn't have another recent vintage to compare with the 2010 and the expectations were so high, Roda's CEO Agustín Santolaya insisted on uncorking another excellent vintage, the 2004 Roda I, to check on its evolution. The production and source of the grapes was basically the same as today, 100% Tempranillo that, back then, was fermented in French oak vats with indigenous yeasts, followed by aging in barriques for 16 months. There might be some things in common with 2010, which is the current vintage—a very balanced year with great ripeness and acidity, wines with power and elegance and a very slow development. This 2004 is aging at a glacial pace and should have a long life ahead of it. At the time, they produced 184,447 bottles of this 2004. It has been in bottle since May 2006.Inc. VAT£643.24
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Halliday Wine Companion (96)
Comprises 40/33/27% pinot noir/chardonnay/pinot meunier, 73% grands and premiers crus. The low dosage of 2g/l and the warm vintage allow the fruit-based flavours free rein - white peach, Granny Smith apple and nectarine. The finish and aftertaste remain fresh and long. A house in grand form.In Bond£407.07 -
Decanter (95)
A fine straw-gold colour with great finesse of bubble flow and mousse. Joyful aromas of apple blossom and ripe pear. A full, defined palate demonstrates richness that will help to give this a long life in the cellar.In Bond£255.00 -
Matthew Jukes (19+)
Created in 1988 as a tribute to Elisabeth Salmon, one of the House’s founders, this is the latest release and it has already benefitted from a remarkable ten years on its lees, because my sample was disgorged in October 2020. Made from 76% Grands Crus and 24% Premiers Crus, 55% Pinot Noir comes from Bouzy, Ambonnay, Verzy, Verzenay, Mareuil-sur-Äy and Äy and 45% Chardonnay comes from Chouilly, Cramant and Mesnil-sur-Oger. 9% red wine was added from Valofroy, a parcel of particularly old vines (60+ years old in 2008) situated high up on the hill above the winery in Mareuil. And 17% of the wine was vinified at low temperature in oak barrels which are, on average, 15 years old. The dosage is 7g/L. For the very first time, Elisabeth is available in magnums. I enjoyed an energetic tasting with Mathieu Roland-Billecart and he explained that this 2008 vintage seems like it has stolen the finest parts of each of the 1996 (tension), 2002 (layers of flavour) and the 2007 (refinement) and rolled them all into one wine! In a way, this is a fabulous analogy, but there is more to this vintage than meets the eye. The freshness and acidity here are both spectacular. These notes underpin the refined flavour with jolts of electricity which gather to form bolts of lightning. This is a young wine and yet the tenderness of the fruit is perfectly counterpointed by the shocking youthfulness on the finish. I cannot believe that 13 years have passed in the blink of an eye and so this means that 2008 Elisabeth might well be one of the slowest to age and longest-lived wines under this label to date. Having said this, the fruit is already magnificent. Mathieu asked me if I was familiar with the great French dessert clafoutis! At once a cherry clafoutis aroma arose from the glass, with faint notes of ginger blossom, saffron and white pepper. This is a crystalline and yet kaleidoscopic wine with fractals of flavour which splinter and shiver on the palate. It is high-tensile at the same time as being fragile and demure. It is everything Elisabeth would have wanted in her namesake wine.In Bond£880.00 -
Decanter (98)
A slightly flinty and vibrant bouquet alongside complex aromas of red berries, herbs and lemon, with fresh menthol notes coming through with some air. The palate is wonderful and elegant, with a vinous texture and a superb, calcareous finish. A blend of 45% Chardonnay and 55% Pinot Noir (including 9% vinified as red wine), this Champagne, which has a dosage of 7g/L, is made for ageing.In Bond£715.00 -
Matthew Jukes (20++)
Made from 100% Chardonnay and coming from Chouilly (40%), Cramant (33%), Mesnil-sur-Oger (22%) and Avize (7%), with one-third fermented and aged in old oak barrels and a dosage of 7 g/L, this is becoming a relatively familiar recipe for this elite House and yet there is nothing familiar about the flavour of this epic new release. Billecart-Salmon’s elite Blanc de Blancs is named after Louis, the brother of Elisabeth Salmon, who co-founded this illustrious Champagne house over two centuries ago with her husband, Nicolas François Billecart. This is the third release of Louis, and it is, again, completely different in shape and size to the beautiful 2006 (19/20) and crystalline 2007 (19.5/20). The oak was enhanced from 5% in the 2006 vintage to 50% in the 2007 and now it has been knocked back a touch, and this certainly serves to enhance the splendour of the sensational 2008 vintage fruit. I didn’t note that Avize fruit was used in the 2007, but I think it was in the 2006. Either way, I am confident that this tinkering around the edges has heightened the attack of this incredible wine. The delivery here is something to behold. It is clear from the nose that this wine is made with a horologist’s precision, and while everything starts quietly, there is an uncommon determination here that keeps on coming, leaving you panting with pleasure. On the palate, 2008 Louis perfectly balances extreme tension and white-knuckle drama with the most enchanting and serene jasmine, white tea, and linden blossom notes. It seems mesmerisingly composed from one side of the glass and hellbent on rearranging your taste buds via a national grid-sized electric shock from the other. I am not suggesting that this wine is too young to approach now because, at fourteen years of age, you can drink it, just be aware that this might be one of the wines with the most potential I have ever tasted from this incredible estate. As always with Billecart, the bubbles are minuscule, and the colour is as pale as can be, so there are no particular visual clues as to the greatness in the glass, but once the perfume takes hold and it pulls you to the glass, you are entirely within its control. I venture that Blanc de Blancs fans will go gaga when they taste this wine. It further improves on the magnificence of the two preceding vintages, and whether or not this is to do with the oak regime or the exact percentage of fruit drawn from each of the Grands Crus villages, I don’t know. However, I am certain that 2008 is a jaw-droppingly serious vintage and eclipses both 2006 and 2007 in terms of sheer class. Therefore, even at this early age, I am convinced that this is the birth of another perfect wine from Billecart-Salmon, and it is certainly the finest value 20/20 from this magnificent House, too.In Bond£950.00 -
James Suckling (96)
This is showing an array of almonds, frangipani, dried lemons, apricots, pastries and white chocolate, evolving to salted caramel. Fantastic complexity and all in balance, with firm focus yet open and delicious. Creamy, very fine bubbles. Salty, turning chalky and mineral at the end. Drink or hold.In Bond£660.00 -
Matthew Jukes (19+)
Named after the first chef de cave at Billecart, Louis Salmon, Billecart has been making this style since the ’60s, and it never disappoints. While 2012 had a very tricky start to the season, a remarkable vintage emerged because the summer was superb. The French expression, ‘Août fait le moût’, meaning ‘the month of August makes the must’, or rather, August is largely responsible for the calibre of flavour of any vintage, is startlingly accurate in this wine. With low yields, a lengthy hang-time, and decent natural alcohol levels of 10.5%, this 100% Grand Cru made up of 60% Le Mesnil, 23% Cramant, 11% Chouilly, and 6% Oiry is a ravishingly refreshing wine. 25% was vinified in barrel, and it was aged for a mighty 115 months before being bottled with a lean 3.9g/L dosage. Mathieu Roland-Billecart surmised that the 2012 sits between the 2002 and the 2008 in style – not as austere as ’02 and with “more meat” than ’08. Interestingly, the bottles were aged under crown caps, and the magnums were cork-sealed for maturation. We tasted these two formats side by side, and they indeed showed some fascinatingly different characteristics. The bottle format seemed lovely, silky, super-long and gloriously even. It is a slender, willowy wine with a palate that flows briskly with intent. Its flanks are glassy-smooth, and all of the acidity is reserved for the serious finish, which echoes the NV that proceeded it, except this time, there is much more tension and verve on display. The cork-cap-aged magnum discreetly showed more breadth on the nose and a hint of toastiness on the palate. It seemed to have picked up more of the oak nuances, carrying them further forward on the palate. The other difference is that the magnum appears more profound, as it billows on the palate initially, however I can see both formats converging somewhat over time. While they are both exactly the same wine, they might never end up tasting identical because every time you open a bottle, taking a ‘snapshot’ of their flavours, they will not be at the same spot of their respective timelines, and this makes them both must-haves for the serious Billecart aficionado! Billecart also made a handful of jeroboams in 2012 – albeit in tiny quantities – so goodness knows how different this format would taste.In Bond£680.00 -
The Champagne Guide (99)
"(disgorged in 2012; 60% Montagne de Reims pinot noir, 40% Côte des Blancs chardonnay; 18% barrel-fermented in old oak casks; partial malolactic fermentation; 4g/L dosage)... Even at 13 years of age it upholds brilliant primary definition of icy lemon citrus, with only subtle graceful evolution of nougat and butter, promising decades of potential yet. As always, the greatness of Billecart is proclaimed not by impact or power, but by slowly rising complexity and profound chalk mineral presence. Its cascade of minerality is very fine, to the point of silkiness, yet simultaneously poised and confident. Delightful poise and intricate craftsmanship proclaim one of the great Billecarts of the modern era, a champagne with many characters and subplots to reveal, to be enjoyed slowly in the presence of the most intimate company--and ideally not for at least another decade.In Bond£870.00 -
Vinous (97)
The 2006 Cuvée Nicolas François Billecart is shaping up to be a jewel of a wine, but it needs time to be at its best. I am surprised by how tightly wound it is. But that only makes me think what it might develop into with time in the cellar. Lemon confit, white flowers, mint, crushed rocks and sage meld together in a bright, crystalline Champagne endowed with terrific purity. The 2006 is 60% Pinot Noir from the Montagne de Reims and the Vallée de la Marne and 40% Chardonnay from the Côte des Blancs, mostly done in steel, with just a touch of oak, around 5%. Dosage is 6 grams per liter.In Bond£1,050.00 -
Matthew Jukes (19.5+)
This wine is an absolute joy. It is made from 79% Grands Crus and 21% Premiers Crus, with 60% Pinot Noir coming from the Montagne de Reims and the Vallée de la Marne and 40% Chardonnay coming from the Côte des Blancs. The dosage is 6 g/l and a perfectly-judged 15% was vinified in oak barrels. As always with Billecart NF it spends over ten years relaxing in the cellars in Mareuil-sur-Aÿ before release. In terms of sophistication, elegance and unrivalled precision, this is a wine to buy and treasure. I raved about the 2007 Cuvée Louis earlier this year and this wine is made in a similar vein. This is a sensational vintage for Billecart and NF will outlive Louis given that it has more horsepower under the bonnet. Still a little youthful and closed, there is massive complexity here delivered in the most mesmerising sotto voce voice imaginable. I would love to see this wine in a few years but I think it will be a decade before ’07 NF fully blossoms. I am in complete awe as to how these wines are so fine and so laser-sighted in their youth. NF is a class apart.In Bond£625.00 -
Matthew Jukes (20+)
08NF was made from 83% Grands Crus and 17% de Premiers Crus: 60% Pinot Noir from the Premiers and Grands Crus of the Montagne de Reims and the Grande Vallée de la Marne (Mareuil-sur-Aÿ, Aÿ, Ambonnay, Bouzy, Verzenay et Verzy); 40% Chardonnay from the Côte des Blancs (Mesnil, Chouilly, Cramant, Vertus); 17% of the wines were vinified in oak barrels, and it was aged on its lees for 150 months; The dosage is 2.9 g/l, and it was disgorged in January 2022. This super-deep wine dwells low in the glass with weight and depth of delivery that is completely unhurried. Vinous, powerful and with a full spectrum of fruit and patisserie, it is remarkable just how little citrus and herb there is on the front end of this staggeringly impressive wine. It is more layered and exotic than any current release Champagne I can think of, and then when it seems as though the scene is set, everything changes instantly. The palate drops about three gears revealing arresting zestiness and tanginess that completely engulfs the senses. I learned that this cuvée’s release was delayed by nearly two years because the back end was so twitchy, nervy and excitable. As it turns out, the Billecart gurus made the right call here – this is an electrifying wine, and the finish shows that the potential here is incredible. I am lucky enough to have tasted the 1959 and the 1961 Billecart-Salmon vintage wines, among others, and the DNA and detail in this 2008 are near-identical. While the top half of this wine is showy, flamboyant and seductive, the lower half is firm, chiselled, rigid and breath-taking.In Bond£795.00 -
Jancis Robinson (18)
Bright garnet. Immediately cool and fresh on the nose. More liquorice than most Brunellos. Elegant and polished leather. Lots of dusty tannin. Dry finish but with a special nobility. Very fragrant without any heat. Very dry on the end - but admirably uncompromising.In Bond£908.00 -
Wine Advocate (97+)
The Biondi-Santi 2015 Brunello di Montalcino exudes dark, velvety fruit and concentration while maintaining the signature elegance, suppleness and lithe personalty that distinguishes the iconic Il Greppo estate. I found this new release to be quite distinctive and exquisitely beautiful, setting it apart from many of the past vintages we are most familiar with. This 2015 edition is dark, exuberant and bold, but precise, focused and sharp as well. It will live for years in your cellar, but tasted now in its infancy, the wine shows blackberry, dried cherry, plum and dark cassis. Those dark fruit tones segue to a rich presentation of tar, spice, earth, tobacco and sweet balsam herb. The bouquet offers seamless and smooth transitions. This warm and sunny growing season favored richness and phenolic weight. Wines from Biondi-Santi are made for the long haul, and the fresh acidity that characterizes this estate is the principle reason why. However, I'd argue that this wine from 2015 will evolve over the years not only thanks to the freshness but more so thanks to the important structure of this solid and profound wine.In Bond£725.00 -
Wine Enthusiast (98)
Aromas of rose petal, dark spice, woodland berries and camphor form the nose on this fragrant, elegant wine. Loaded with finesse, the linear, savory palate features red cherry, orange zest, star anise and black tea alongside tightly wound, fine-grained tannins. Bright acidity keeps it impeccably balanced. It's still youthfully austere, with fantastic aging potential.In Bond£919.00 -
Jeb Dunnuck (96)
The 2017 Brunello Di Montalcino is surprising in its freshness, considering the warmth of the vintage, and speaks to the cooler, northern-facing exposition of the estate. It is refined with ripe red cherry, raspberry, anise, and incense and is fresh with cherry fruit, warming spices, macchia, and herbes de Provence. It is ripe though it maintains a medium frame, with well-managed tannins and balanced acidity. It is a lovely and charming wine and is rather approachable now.In Bond£995.00 -
James Suckling (97)
Fantastic aromas of coffee, tea leaf, ripe plums and ginger follow through to a full body, firm and silky tannins and a rich and subtle finish. The is dense and powerful yet very refined and reserved. It needs at least five years to show its true character. One of the most refined Biondi-Santi riservas I can remember. The tannin texture is exceptional. Try in 2020.In Bond£2,000.00 -
In Bond£361.00
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Immerse yourself in the elegance and class of Bizot Bourgogne Le Chapitre 2009. This extraordinary vintage is the product of the exceptional vineyards in Bourgogne, France, and the unparalleled artistry of Jean-Yves Bizot. Bizot is not just a wine producer; he is an artist known for meticulous attention to detail, bestowing his wines with a complexity, purity and seamless structure that resonate with wine aficionados around the world. The Bizot Bourgogne Le Chapitre 2009 is grown organically, with no chemical intervention, reflecting Bizot's commitment to creating wines that are perfectly in sync with the natural rhythm of the earth. This 2009 vintage in particular, is memorable for its satiating ruby colour and an enchanting bouquet of ripe red fruits and spices. It caresses the palate with a gentle yet persistent finish that leaves an indelible impression. Enjoy the Bizot perfection embodied in the Bizot Bourgogne Le Chapitre 2009 and take your wine experience to an entirely new level.
In Bond£6,750.00 -
Jasper Morris Inside Burgundy (97)
5 Star Wine. Situated in Les Orveaux, looking to the north, cool overnight but warms up very well in the day. Starts to ripen late and steadily. Right from first sniff this is clearly a wine with immense potential. The taste of sandalwood. A sensational sweet deep raspberry with this beautiful savoury touch, reminiscent of fresh blood oranges. This 2017 Echezeaux has years ahead of it! Tasted: November 2019.In Bond£42,355.00 -
Indulge in the exquisite Bizot Vosne-Romanee 2009, a fine Burgundy red wine cultivated by revered vintner Jean-Yves Bizot of Domaine Bizot. Based in the heart of Vosne-Romanée village in France, Bizot is renowned for his handcrafted, micro-production approach and commitment to old school winemaking methods. The Bizot Vosne-Romanee 2009 is no exception. Made from Pinot Noir grapes, this vintage exhibits a compelling complexity and purity.
Following a meticulous growing season, the harvested grapes are destemmed before fermentation in open top wooden vats, ensuring the preservation of the authentic varietal character. The wine is subsequently aged in new French oak barrels, intensifying its depth and structure. The resulting wine offers a splendid harmony of rich fruit nuances, delicate spiciness and robust tannins.
Savour the Bizot Vosne-Romanee 2009's elegant body, lingering finish and delightful balance of power and finesse. It is an alluring testament to Bizot's masterful winemaking craftsmanship.
In Bond£23,500.00 -
James Suckling (93)
A dense and fresh white at the same time with cooked apples, lemon rind and minerals. Bright and vivid yet shows depth and seriousness. Phenolic and vivid. Hints of fresh herbs. Drink or hold.In Bond£392.00 -
Jancis Robinson (18)
If the Holdaway Sauvignon was all about the fruit, with a little bit of winemaking, this is more about the winemaking but could not be built like this without that same fruit quality and intensity – as it opens there’s blackcurrant leaf and an almost hidden note of tropical fruit and richness. Marked struck-match, smoky, cordite first impression, but not excessive unless you don’t like this style. This is bold, fresh, with the start of some cedary development of bottle age. On the palate, the texture is rounded and deep, filling the mouth but still incredibly fresh. Long, mouth-watering, salty finish, and a promise of more bottle-aged complexity to come. Delicious now but no rush. Classy, complex, distinctive. For lovers of Sauvignon in the style of Dogpoint Section 94.In Bond£192.00 -
Jancis Robinson (18)
Seductive and well-judged ‘reductive’ (smoky, struck-match) aroma and really toasty as it opens up, something cedary. Very Coche Dury but, most importantly, there is the fruit intensity to carry off this winemaking style. Nutty, creamy, mealy citrus. So many things going on that it makes you slow down to try to enjoy all this complexity. Deep, deliciously fresh and incredibly persistent with an aftertaste of savoury/mineral citrus. Worth every penny of its NZ price of $45 (from the producer's website). Classy and got better and better over the few days post opening.In Bond£285.00 -
Vinous (97)
The 2021 Chardonnay Reed Vineyard is pure, harmonious and suave, caressing the mouth with its gentle texture and purity. It's not showy but a wine worth getting to know: it provides cognitive and sensory pleasure. You can expect almond, oatmeal, smoky nuts and party popper aromas. Yes, party poppers. I really love the smell of party poppers, so I want to keep smelling this and having a little party shimmy. Pure and textural with a gourmand character that will make you want to lick your cheeks to keep tasting it. Already good; this is going to be great.In Bond£265.00 -
The Real Review (95)
Weighty, mouth-filling chardonnay with grapefruit, saline/oyster shell, lime zest, nutty yeast lees and a suggestion of sizzled butter. Great without the complication of food but even better with my hot-smoked salmon.In Bond£160.00 -
Cameron Douglas MS (96)
'Outstanding'. A powerful and distinctive bouquet with a core complexity built around ripe red berry fruit, a natural savoury dried herb complexity, a gentle sweetness of oak and baking spice scents to match, there’s density and richness alongside power and finesse. A powerful youthful energy as the wine touches the palate transitioning smoothly through berry flavours, the savoury seam and textures from tannins and acidity. Delicious, youthful and full of pinosity. A lovely expression, complex and lengthy. Best drinking from 2022 through 2030+.In Bond£160.00 -
James Suckling (92)
A juicy and chewy young Bordeaux with chocolate, berry and walnut character. Medium to full body and polished tannins. Needs three to four years to soften. Second wine of L’Evangile.In Bond£300.00 -
Jeb Dunnuck (93)
The 2016 L'Evangile Blason de l'Evangile is another brilliant second wine that delivers the goods. Showing a more upfront, fruit-loaded, opulent style, it gives up tons of cassis fruits, tobacco, incense, dried herbs, and graphite. With no hard edges, a full-bodied, rounded, sexy texture, and a great finish, it's a sexy, sexy Pomerol to drink over the coming 10-15 years, if not longer.In Bond£689.00 -
The Bodegas Bhilar Phinca Abejera Rioja Alavesa 2012 embodies the rich terroir of Spain's prestigious Rioja Alavesa region. Nestled in the alluring Basque Country, the acclaimed Bodegas Bhilar demonstrates artisanal winemaking acuity renowned worldwide. The Phinca Abejera Rioja Alavesa is a boutique production, cultivated from old-vine Tempranillo grapes imparting distinct notes of blackberries, liquorice and wild herbs.
Striking a balance between modern winemaking techniques and steadfast tradition, the vintners use indigenous yeast for fermentation in large French oak casks, lending the wine an understated elegance and complexity. Ageing for 36 months in neutral oak promotes the wine's finesse, culminating in a superbly structured palate featuring deep fruits, earthy minerality, and a long, velvety finish.
As a biodynamic and organic estate, Bodegas Bhilar's commitment to sustainable viticulture ensures the continued quality and character of the Phinca Abejera Rioja Alavesa. The 2012 vintage possesses an enviable cellaring potential, inviting discerning connoisseurs to savour its evolution.
In Bond£208.00 -
Wine Advocate (94)
As we didn't have another recent vintage to compare with the 2010 and the expectations were so high, Roda's CEO Agustín Santolaya insisted on uncorking another excellent vintage, the 2004 Roda I, to check on its evolution. The production and source of the grapes was basically the same as today, 100% Tempranillo that, back then, was fermented in French oak vats with indigenous yeasts, followed by aging in barriques for 16 months. There might be some things in common with 2010, which is the current vintage—a very balanced year with great ripeness and acidity, wines with power and elegance and a very slow development. This 2004 is aging at a glacial pace and should have a long life ahead of it. At the time, they produced 184,447 bottles of this 2004. It has been in bottle since May 2006.In Bond£520.00
