Now this half bottle is handy if you wish to toast yourself. Pol Roger is one of the world's power house champagne houses. Famously quoted by the likes of Winston Churchill and the champagne of choice for Her Majesty the Queen. An equal blend of chardonnay, pinot noir and pinot meunier, with addition of 20% reserve wines. It is impressively fresh and vivacious with more depth than most aperitif styles.

Opus One is the coming together of two of the world's supreme wine figures, Baron Philippe de Rothschild and Robert Mondavi. Opus One began its life in 1979 when Château Mouton Rothschild winemaker Lucien Sionneau and Robert Mondavi's son, Timothy made the partnership's first vintage. Their goal was to create a wine of unparalleled quality that reflected the traditions of both houses. The wine is French in style, but Californian in substance, Opus One is produced with the utmost attention to detail. The 2006 Opus One is a traditional Bordeaux style blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. The wine shows saturated black fruit concentration with flecks of purple in the glass. The nose is one of dark chocolate, blackberry, smallgoods and rose petal. In the mouth, flavours of cassis and coffee with robust plum and cherry are only a small taste of how great this wine will become with careful cellaring.</p>

This Blanc de Blancs opens with an ethereal ascent of citrus and a whisper of confectionery. On tasting, it shows a delicate yet persistent mousse, with notes of citrus, vanilla pod, and a subtle varietal savouriness that carries through to a wonderfully long and complete finish, showcasing exceptional purity and balance.

Product Description: One barrel, Grand Cru power—Bâtard-Montrachet with grace and grip. From a single barrel and 50-year-old vines, the 2023 Bâtard-Montrachet Grand Cru from Domaine Joseph Colin is a rare release even by Burgundy standards. Sitting beside Bienvenues-Bâtard-Montrachet, this small plot delivers the full breadth of Grand Cru weight and aromatic precision—but with Colin’s unmistakable mineral signature and restraint. The nose is rich yet composed—burnt butter, dried apricot, peach and citrus backed by spice and faint honeysuckle. The palate is commanding, with smoky stone fruit, citrus tension and salinity that reins in the power. It's a wine of muscle and finesse, tightly wound yet already layered. Made without bâtonnage or fining, and with minimal sulphur at bottling, this wine is bottled directly from its original barrel. Best cellared through 2036 or longer. Serve with the finest shellfish, white fish or creamy poultry preparations. Tasting Notes NOSE – Deep and expressive Burnt butter, dried apricot, peach, citrus and spice. PALATE – Grand and balanced Layered orchard fruit, smoky weight, citrus bite and saline lift. FINISH – Long and harmonious Structured, tense and deeply mineral with refined persistence. Reviews & Accolades “This retains the Joseph Colin hallmark with remarkable tension and a slight salinity, but there is no doubting the intensity that goes with it.” – Jasper Morris, Inside Burgundy, 94–96 Points “Stellar Grand Cru quality... muscular body which holds the weight well. Just the right acidity and fair length.” – Jasper Morris, Inside Burgundy, 95–97 Points

A 1st Growth of the highest order, Château Margaux is one of the original 1st growths classified in the Médoc and is arguably the most important of the region. Producing only some 33,000 cases of predominantly Cabernet Sauvignon, Margaux consistently produces wines that are among the finest examples of the vintage. 2009 is regarded as one of the finest in recent memory in the region and 'normal' wines form the Margaux appellation are being heralded as truly exceptional. One can only speculate how magnificent the Château Margaux will be in 15-20 years time, if one can be patient enough!

Product Information: Produced from 0.07 ha of 85+ year old vines. There's remarkable intensity here, eclipsing underlying structure to begin with. Astonishing wine, it's focused and energetic with more notable acidity this vintage. From the vines of Pierre-Yves’ father-in-law Jean-Marc Morey. Just one new barrel of 280 litres. Don't let this one slip away. Pierre-Yves Colin-Morey's white wines are whole bunch pressed, fermented with natural yeasts, aged on lees for up to 18 months in mostly in 350 litre barrels with no lees stirring and no filtration. Burghound describes 2021 as "the kind of vintage that they absolutely love. Otherwise, expressed, it’s a burg geek’s vintage par excellence. The best wines are superbly fresh and transparent as the underlying terroir is wonderfully clear; indeed it’s at the core of each wine.... Outstanding transparency though is not all there is as the wines are strikingly refreshing and tension filled." Maker: Established as one of the young rising stars of Burgundy, Pierre-Yves Colin-Morey in 2005 left his family Domaine, Marc Colin, where he gained a solid reputation for his outstanding white wines. Pierre-Yves took control of a share of the family vineyards (Domaine Marc Colin) from 2006 vintage. His first vintages have been made from vineyards and growers that he works closely with buying the wine as must and aging the wines in barrels which he has supplied. If the resulting wines meet his standards the barrels of wine purchased are then matured in his own cold cellar below his house in Chassagne Montrachet. The Pierre-Yves Colin-Morey estate was born in 2001 from the association of Pierre-Yves Colin (son of Marc) and Caroline Morey (daughter of Jean-Marc). Today they operate 13 hectares in the villages of Saint-Aubin, Chassagne-Montrachet, Santenay, Puligny-Montrachet and Meursault. Their production consists of 92% Chardonnay, 5% Pinot Noir and 3% of Aligoté grape variety. Working about 2 hectares from the family heritage, the other plots have come from different acquisitions over the last fifteen years, as well as a few plots in Fermages. Philosophy: The Chassagne vineyard dates back to the years 280 AD. Historically, the vineyards of Chassagne were mainly planted with Pinot Noir; the Grands Crus and some other plots were white (Chardonnay grape). In 1935, the INAO was created and set itself the task of defining appellations in order to ensure their quality and enhance them. It was also at this time that the Grands Crus of the Montrachet hill were delimited. The vineyard is located between 220 and 340 meters altitude on clay-limestone soils. Most of the hillside vines are based on Jurassic lands (-201 million to -145 million years old). Descending towards the plain, the soils are more recent, dating from the Quaternary (2 million years ago) and come from the erosion of the upper layers. Since the 1990s, the village has seen its proportion of vines planted with Pinot noir decrease in favour of vines planted with Chardonnay. Today, the village is world famous and renowned for its white wines, particularly thanks to the Grands Crus of Montrachet. Pierre-Yves Colin-Morey white wines are whole bunch pressed and fermented with native yeast. Ageing up to 16 months for Bourgognes, St Aubins and more than 18 months for top end white wines with no lees stirring in a very cool cellar. The red wines get partial whole-bunch ferments (about 30%) with very gentle pumping over and gentle vinification designed to maximise freshness and finesse. Long untreated corks for most wines and bottles sealed with wax. The resulting wines are built to age classically up to 10 years or more. Nose - Vibrant Green Apple, Wet Limestone, Elegant An exuberantly fresh and floral-suffused nose also displays notes of green apple and citrus confit. Palate - Richness and Power, Vivid Acidity, Citrus Confit It tastes of lemony custard surrounded by a sweet-and-salty shortbread. Finish - Rippling, Persistent, Stem Ginger Hints of grapefruit, spicy with stem ginger on the finish. Wonderful

Regarded a Super Second (but technically a 3me growth), Palmer is capable of producing wines that equal or even outstrip the quality of its famous Premier cru neighbour, Ch. Margaux. Named for the wealthy English military man who bought the estate in the early 19th century, Palmer is now majority owned by the Mahler Besse and Sichel families - famous Bordeaux negociants. Many of the best plots on the property were purchased after the Classification of 1855, explaining in part why Palmer did not warrant higher standing at that time. Certainly today there is no question that the wine is among Bordeauxs best. The estate also makes a separate second label - named Alter Ego - which is made from similarly high quality fruit but treated differently in the winery with the aim of producing a counterpoint in style to the First wine.

Château Margaux is a 1er Cru Classé (first growth) estate of Bordeaux. The Grand Vin is renowned for its enthralling perfumed elegance, finesse and layered complexity. A Cabernet Sauvignon blend with a minor component of Merlot and a smattering of Cabernet Franc and Petit Verdot, fermentation occurs in oak vats followed by maturation in 100% new barrels for approximately 22 months. Since its acquisition in 1978 by the Mentzelopoulos family, the quality and international reputation of Château Margaux has soared to even greater heights.

One of the very greatest estates of Bordeaux, Château Mouton Rothschild is in the commune of Pauillac in the Haut-Medoc, 50km north-west of the city of Bordeaux. Its Chateau wine or grand vin is among the worlds most highly-rated and expensive. Excluded from the highest rank (Premier Cru or First Growth) of the famous Bordeaux Classification of 1855, Mouton was finally promoted in 1973 after decades of lobbying by Baron Philippe de Rothschild, who ran the estate from 1922 until his death in 1988. Mouton was first in the region to bottle at the estate, rather than shipping its wine to merchants for bottling elsewhere. Since 1924 artists including Braque, Dali, Picasso, Henry Moore, Miro, Chagall, Kandinsky, Andy Warhol, Francis Bacon, David Hockney and Lucian Freud have been commissioned to produce label images. Mouton, uniquely among the First Growths, remains in the hands of the same family as it was at the time of the 1855 Classification. The vineyards are on slopes with gravel-based soils leading down to the Gironde estuary and total 75ha 80% Cabernet Sauvignon, 16% Merlot, 3% Cabernet Franc and 1% Petit Verdot. The Chateau wine is (unusually) fermented in large oak vats and then matured in new oak barrels for between 19 and 22 months. Total production of the grand vin is 20,000 dozen or less. There is a second wine, Le Petit Mouton, established in 1993. The grand vin is noted for its flamboyance exotic, powerful aromas of cassis, minerals, tobacco leaf and graphite, an opulent palate and impressive length of flavour.