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Proudly, a wine style that hasn’t succumbed to the dictates of fashion or commerce. St Henri is rich and plush when young, gaining soft, earthy, mocha-like characters as it ages. It is matured in old, 1,460 litre vats that allow the wine to develop, imparting minimal, if any oak character. Although a small proportion of Cabernet is sometimes used to improve structure, the focal point for St Henri remains Shiraz.

Grant Burge Nebu 2024 is garnet in colour with purple hues. Aromas of violets, milk chocolate, tar and thyme come from the Cabernet followed by ground spice notes, blackberry characters from the Shiraz. Subtle oak inclusion derives vanilla and cedar notes. Flowing through to the palate, the cool climate Cabernet characters of cool mint, leaf, ground turmeric and cassis show through. The warm climate Shiraz elements provide the chocolaty plum and black currant fruit. Together they provide a sweet and savoury entry with soy and hazelnut overlayed with blackcurrant, chocolate and dried spice. The fruit and spice flavours persist over a long tight bed of tannins that drive long and directionally culminating in a velvety texture and super long finish.

Chateau Lascombes is a second grand cru classé of Margaux, renowned for producing perfumed elegant wines which gain greater depth and complexity with cellaring. The 118 ha vineyard of the Chateau is one of the largest and most fragmented in the area with plots spread across the Margaux appellation. Plantings comprise 50% Merlot, 45% Cabernet Sauvignon and 5% Petit Verdot anchored predominantly on gravel, clay and sand soils. The wine is vinified in a combination of wood and stainless steel vats and then aged in 80% new French oak barriques for 18 months. Serious investment both in the vineyard and winery has led to a notable renaissance in quality in recent years.

With a history dating back to 1143, Chateau du Tertre is one of the oldest properties in Bordeaux. Since 1995 it has been in the hands of the Jelgersma family, also owners of Chateau Giscours. The du Tertre vineyard is a large single block, with 52ha under vine, planted to Cabernet Sauvignon (55%), Merlot (27%), Cabernet Franc (11%) and Petit Verdot (7%). Biodynamic viticultural techniques were being introduced beginning in 2008 and du Tertre was one of the first in Bordeaux to ferment grapes in egg-shaped concrete vats. The property produces a second wine, Les Hauts de Tertre, and from 2014 a dry white wine, Tertre Blanc, an unusual blend of Sauvignon Blanc, Chardonnay, Viognier and Gros Manseng. This Margaux property was classified Cinquieme Cru (Fifth Growth) in 1855.

An elegant more mid-weight Pauillac, Chateau dArmailhac is classically structured claret that is slightly earlier drinking than some of its Pauillac counterparts. The grapes are handpicked, de-stemmed and vinified using traditional methods before undergoing maturation in 30% new oak and 70% second fill barrels.