What springs to mind when you think of Bordeaux? Probably châteaux the size of medieval palaces, formal dinners, and rows and rows of pristine vines, neatly manicured rose bushes the only other signs of plant life. What you’re unlikely to be imagining are cow horns stuffed with manure buried in the ground, or horse-drawn ploughs churning through earthworm-rich soil. ‘In the past, in Bordeaux, you were scared to say you were growing biodynamically,’ says Corinne Comme, who manages 10ha of biodynamic vines at Château du Champ des Treilles in Entre-Deux-Mers with her husband Jean-Michel. ‘Now it’s trendy.’ An engineer and geologist, Jean-Michel Comme was behind the first transition of a grand cru classé estate on Bordeaux’s Left Bank to biodynamics. Although he and Corinne first came across the concept in the mid-1990s, he didn’t begin to advocate for the approach at Château Pontet-Canet in Pauillac until the early 2000s. ‘Corinne was scared,’ he recalls. ‘She thought they would fire me.’ "Behind the more esoteric elements is a series of principles that have been shown to improve soil health and vine strength" Originally laid out in a series of lectures by Austrian philosopher, scientist and social reformer Rudolf Steiner in 1924, biodynamic farming emerged as a holistic approach to agriculture before quickly evolving into formal certification movements. At its core, biodynamic farming centres on soil health and biodiversity; most distinctively, it operates according to the lunar calendar, with practitioners timing agricultural activities around specific ‘fruit days’, ‘root days’, ‘leaf days’ and ‘flower days’ to align with cosmic rhythms believed to influence plant growth and agricultural processes. For many in Bordeaux – Jean-Michel Comme included – this all sounded a bit wacky. ‘I was young, full of expectations about chemistry; the way biodynamics was presented was so remote that I felt it was crazy,’ Comme says. ‘But with experience, we did change our minds.’ Why? Because behind the more esoteric elements is a series of principles that have been shown to improve soil health and vine strength. In vineyards, biodynamic farming means specific practices such as hand-harvesting, using natural composts made with specific herbal and mineral preparations, avoiding chemical fertilisers and pesticides, and treating the entire vineyard as a self-sustaining ecosystem. In the cellar, there’s an emphasis on minimal intervention, using native yeasts, avoiding commercial additives, keeping sulphur use to under 70ppm, and employing gentle pressing and ageing techniques that respect the wine’s natural development. While biodynamics took root in regions like the Loire and Burgundy in the 1990s, biodynamic winemaking in Bordeaux largely began in the new millennium, with just two early St-Emilion exceptions: Château Meylet, which has been practising it since 1987, and Château Fonroque, experimenting since 1995 with direction from Loire legend Nicolas Joly. This delay largely stemmed from two factors. First, Bordeaux’s humid maritime climate means that vines are especially vulnerable to both downy and powdery mildew, making the avoidance of synthetic fungicides a risky business. Second, large châteaux with multimillioneuro operations were reluctant to abandon the technological viticulture and winemaking that had built their global reputations in the first place. Comme, however, was convinced of the virtues of biodynamics. He began by seeking the assistance of François Bouchet. The Loire Valley winemaker was one of the first in France to pioneer biodynamics, also consulting for Domaine de la Romanée-Conti, Domaine Leroy and Domaine Leflaive in Burgundy. Bouchet guided the transition to biodynamics at Comme’s Château du Champ des Treilles; then, he persuaded Château Pontet-Canet owner Alfred Tesseron of its merits. In 2004, it was trialled on 15ha (about 20% of the estate’s total growing area) of the fifth growth at which Comme was also technical director. A severe mildew outbreak in 2007 led to the use of pesticides, undoing three years of progress, but it then became a crucial lesson that strengthened their long-term commitment to biodynamics. ‘They believed the fruit had more expression, more brightness,’ says the current technical director at Pontet-Canet, Mathieu Bessonnet, who reveals that they converted the whole of the growing area soon after. ‘It’s obviously much more difficult, time-consuming and expensive, so it was very risky,’ he adds. Since then, biodynamic farming has become a significant and growing practice across different classed growths in the region, with some of the most prestigious estates – such as Château Latour and Château Palmer – adopting biodynamic methods (the latter certified). ‘The link between the wines and the place where the fruit came from had become less and less obvious,’ says Château Palmer’s technical director Thomas Duroux, commenting on the region’s turn to the trend. He notes that, since the noughties, many have adopted organic practices in a bid to reverse this perceived drop in terroir definition. ‘Biodynamics is, in a way, the same story as organic farming, but with a larger vision,’ he adds. This shared perspective has led to more cooperation between practitioners. Every spring, the Médoc branch of the Biodynamic Agriculture Movement gathers at Château Ferrière. After unearthing a thousand manure-filled cow horns and replacing them with silica-filled ones (a process reversed in autumn to produce preparations 500 and 501, required for Demeter certification), participants share wines and gardengrown salads. The humus removed from the cow horns is stored in a cold, damp facility and made available to members. ‘We do that for free,’ says Claire Lurton, owner of Château Ferrière. ‘It’s a community.’ Though ‘community’ might be too strong a word for some, these gatherings symbolise a deepening professional exchange that has emerged among estates of all sizes through the practice of biodynamic winemaking. In fact, the shift among the classed growths has happened at the same time as these practices have been adopted by smaller growers arriving in the region. Christophe Landry of Château des Graviers, for example, returned to Arsac in the 1990s and began practising biodynamics around the same time as Comme at Pontet-Canet. He’s consulted for the Lurton estates and other properties. Originally from Minervois in Languedoc, Michel Théron established Clos du Jaugueyron nearby and has been certified biodynamic since 2008, while Laurence Alias and Pascale Choime – who are both from southwest France – established Closerie des Moussis, a patchwork of sites across 2ha, including a 170-year-old pre-phylloxera plot leased from Théron. On the Right Bank, other producers began switching lanes even earlier. Le Puy, owned by the Amoreau family, began practising in 1998, with certification since 2013, and Château Gombaude-Guillot in Pomerol has been certified biodynamic since 2006. While larger estates like Latour and Palmer collaborate on issues like mildew, smaller producers tend to engage more with one another. Shared biodynamic practices, however, are definitely helping to break down barriers. For example, Château Haut-Bages Libéral maintains regular communication with its neighbours at Château Latour, and the son of Théron at Clos du Jaugueyron interned at Château Palmer for two months. Can we speak of a unity of praxis? Not exactly. There is considerable variation in which aspects of biodynamics winemakers emphasise, regardless of estate size. The primary aim across the board is achieving living soil with rich biodiversity to promote deep-rooted vines. In pursuit of this, some winemakers emphasise tree growing or cover cropping (like Haut-Bages Libéral, which also recently planted a variety of local and fruit trees). Others, such as Le Puy, let nature take its course, allowing a diverse array of plants and flowers to sprout from the earth. Whether certified or not, biodynamic practitioners throughout Bordeaux use homeopathic treatments like nettle teas for the vines – they are believed to stimulate soil health, enhance plant immunity and improve nutrient uptake. More important than any of this, however, is the concept of energy. How can the energy of the plant be retained as its raw material transforms into wine? Every winemaker I visited was at least intrigued by the concept – and most were captivated. After a few days in the sometimes eerily flat Médoc, I drive through the verdant hills of St-Emilion to Le Puy, arriving with a raised spirit. Standing before a 5,000-year-old Celtic cromlech, Harold Langlais, the estate’s director, tells me, ‘Le Puy is a place of energy and life,’ pointing to its deep history as an intersection of water springs. At modern-day Le Puy, this philosophy extends from the vines to the cellar. Indeed, many others I speak to express that, since adopting biodynamics, the most striking change in their wines has been an increase in ‘energy’. It’s a term without a precise definition, but according to Château Palmer’s makers, something shifted with the 2015 vintage, the second year after full conversion. ‘You cannot measure it,’ Thomas Duroux says. ‘You can just feel it.’ At Château Durfort-Vivens, where the vineyard was operating under biodynamic principles by 2013 (with full conversion by 2016), owner Gonzague Lurton recalls the 2014 vintage as ‘the first where you really feel the energy of biodynamics’. It’s tactile and warming, with a sophisticated grip and charm. ‘It’s what I love – the linearity of tannins, never weak from start to finish. With many of the estates I visited, their wines showed an immediate appeal, vibrant even in their youth. Is energy just another way of describing freshness? Laurence Alias at Closerie des Moussis trained as an agricultural engineer; for her, energy and vitality are tied to the physical properties of grapes grown biodynamically. ‘We have more acidity, that’s an analytic fact,’ she tells me, standing in front of a newly acquired plot of vines bordered by forest. It might be romantic to think of energy as something ineffable, but it’s also rooted in what remains within the grapes. ‘Our idea of energy is based more on Einstein than Steiner,’ Langlais later qualifies. ‘Energy is matter.’ Biodynamic winemaking in Bordeaux: five to follow Château Pontet-Canet At the 55ha Pontet-Canet estate in Pauillac, an immensely smooth operation is palpable. Winemakers here have spent almost two decades honing their biodynamic craft, continually moving towards a goal of self-sufficiency for the estate. Sturdy Comtois horses, introduced in 2008, now work half the vineyard, preventing soil compaction. Vineyards are sprayed over a single day using compost and herbal teas produced from plants grown in and around the property and processed in the state-of-the-art infusion room. Biodiversity-boosting fruit trees and hedges have been planted. The estate even employs a carpenter who repurposes wood from vats used on the property. Ageing involves custom-made wooden eggs and qvevri-style amphorae, with no fining and minimal filtration. The result? A Pauillac with untypical levels of energy and minerality, and a plush, velvety texture. But it’s more than that – according to Bessonnet, thanks to a low-intervention approach across the board, ‘you can really feel the soil.’ Château Palmer Thomas Duroux’s conviction in biodynamics is based in what he calls a ‘holistic vision’. ‘We started to see the entire place as a living organism,’ he says of Château Palmer, one of the most storied and historically significant third-growth estates in Bordeaux. When converting (a process that started in 2009), the Margaux estate was initially guided by François Bouchet’s son Matthieu, but now it follows its own evolving philosophy, integrating cover crops, animals for fertilisation and estate-grown vegetables and meat. ‘It’s just going back to agricultural common sense,’ Duroux says. ‘That was the way to grow anything before World War II.’ This respect for nature results in wines that are deeply tied to their terroir. ‘If I had to describe the wines how they are today, compared to how they were before, I’ll just say that it’s not a revolution, but we have the feeling that the wines have a better identity,’ says Duroux. He likens biodynamics to restoring an old painting: ‘Suddenly, you see small details that you were not able to see because of the dust.’ The estate uses stainless-steel vats for fermentation and temperature-controlled rooms for barrel-ageing, combined with nativeyeast and low-sulphur winemaking, to produce its esteemed Alter Ego and Château Palmer cuvées; both have been increasingly celebrated among critics and drinkers since the turn to biodynamics. ‘We just think it does help to go a little bit further in the interpretation of the place,’ says Duroux. Château Durfort-Vivens Standing over a rustic sorting table explaining how it used to work, Gonzague Lurton is visibly passionate about the savoir-faire of the past. This sensibility is reflected in the current winemaking practices, too, and in the second-growth Margaux estate’s reputation (and critics’ scores) increasing year on year. The thing to emphasise is that what began with a biodynamic approach in the vineyards led to a series of domino effects that changed the character of the wines. In search of what Lurton calls greater ‘singularity’, the proportion of Cabernet Sauvignon had already risen to over 90% by 2014 (from around 75%); and with the use of indigenous yeasts during fermentation and the reduction of sulphur levels over time (initially sparked by Demeter’s upper limits of 70mg/l), the wines have become more aromatically complex and expressive. The introduction of amphorae by Italian producer Tava has allowed for microoxidation without overextraction, contributing to a more delicate balance of flavours, with the 2019 estate wine a blend aged one third in amphorae and the rest in barrel. ‘It’s not a big wine,’ says Lurton. ‘And it’s what I was looking for with biodynamics, in terms of style.’ Château des Graviers Christophe Landry’s pioneering status in Margaux stems from an instinct refined over decades at his own estate. He grows medicinal plants — horsetail, absinthe, calendula, chamomile — for vineyard treatments, as well as using the manure from his own cows. ‘What we need to remember is that biodynamics isn’t just a practice,’ he tells me. ‘It’s about finding your own path to self-sufficiency.’ His precision extends to the cellar, where he uses concrete tanks, amphorae and oak barrels (produced according to the biodynamic calendar) tailored to each of the five cépages’ oxygenation needs, then ages the wines for different lengths of time. Timing is everything, with harvest choices also following the biodynamic calendar. Obsessive care for the vines’ life cycles goes hand in hand with the level of precision in the cellar. The outcome is two phenomenal wines that are, as Landry puts it, ‘thirstquenching’. Château des Graviers and Quintessence — which contains a higher proportion of Petit Verdot and is aged longer in barrel and amphorae — are aromatically expressive, velvety and strikingly lively, with the latter offering more depth and an enveloping finish. Expanding to 18ha, Landry has also turned his focus to Clos Dufourg, cultivating vines on previously wild land nearby and hand-building a striking new cellar with cement tanks painted with clay from the surrounding earth. Le Puy For technical director Harold Langlais, the Le Puy estate’s significance lies in how it challenges Bordeaux’s conventional identity. Outside of the region’s traditional focus on appellations and classifications, Le Puy sits on a plateau near St-Emilion. The estate’s land is unusual, with no topsoil but a deep limestone bedrock beneath red-brown clay, which forces the vines to develop deep roots to access the earth’s natural water and nutrients. This is further supported by horse-ploughing and biodynamic sprays made from horsetail, buckthorn and nettles, which grow on the property. ‘Our approach focuses on rooting the vine deep,’ Langlais explains, ‘encouraging it to search out hidden nutrients.’ A vigorous wind circulates around the vines, and Langlais explains the effects of the elements. ‘The beauty of Le Puy is that it’s an acid factory. The whole place creates acidity in the berries.’ The biodynamic philosophy extends to the winemaking, with two different processes applied to their 100% Merlot cuvées. Cuvée Emilien uses a ‘decantation method’, or ‘fermentation by infusion’, while Barthélemy is produced with zero sulphites and a process of lees-stirring called ‘dynamisation’, which is done on fruit days and involves a specific motion to create a vortex in the old barrels it ages in. ‘Barthélemy is much more intense,’ Langlais says. ‘All the matter taken by the plant is in there.’

Written for Club Oenologique in 2025, Joel Hart visits Bordeaux to track the region’s belated embrace of biodynamic winemaking. While other French regions ploughed ahead, Bordeaux had its reasons for delayed adoption. Yet now the practice is booming, and Hart gauges its employment across estates.

Written for Club Oenologique, contributor Joel Hart visits Bordeaux to track the region’s belated embrace of biodynamic winemaking. 

Taking root: the rise of biodynamic winemaking in Bordeaux

As the drone camera takes us up over the trees, you can see how dense the forest is around Promontory’s vineyards in the western hills of Oakville district in Napa. Apart from the small vineyard plots dotted along the canyon, the landscape is rugged and untamed. In total, just 10% of the Promontory estate is planted to vines, representing 34 hectares of the property.  The whole area is protected so this site will remain small and genuinely cut-off – but that is exactly how proprietor Will Harlan wants it. “Promontory is truly a world apart from the Napa Valley that most people experience,” he says. For a long time, this canyon was hidden in plain sight. Many locals born and raised in Napa were completely unaware of its existence. Looking up from Napa, all you see are the mountain ridges above, yet beyond theses ridges lies this hidden valley, its undulating hills ideal for vineyards. It was in fact Will Harlan’s father H. William, or Bill, Harlan (founder of Napa’s most prestigious cult Cabernet, Harlan Estate) that literally stumbled across the canyon while hiking back in the 1980s. Although his interest in the land spans over 30 years, the opportunity to buy the property only arose in 2008. At first, the family thought the vineyards might be used for Bond or Harlan – but the character of the fruit was so fundamentally different, Will explains, that they decided to make Promontory its own project. Fast forward to the current day, and the 2016 vintage – the eighth ever – is about to be released. With the second generation of Harlans (Will) and winemaker Cory Empting (also from Harlan Estate) at the helm, Promontory has fast become one of Napa’s most consistent and captivating, not to mention collectable, Cabernets. While only a 20-minute drive from the Harlan winery, Promontory feels remote – with a totally different microclimate. The vineyards are mainly on the valley’s cooler east-facing slopes (with an average gradient of 38%), but they have some decent elevation too, sitting at between 150 and 340 metres above sea-level. The fog that settles in the valley brings much-needed moisture to the vines, as well as moderating the temperature and allowing the team to produce cooler-toned and fragrant Cabernet Sauvignon. 
The first vines were planted in the mid-1980s and early 1990s, with a mixture of varieties, but the team started replanting in 2011, focusing entirely on Cabernet – the grape that they feel best expresses the place. The fruit from the young vines is being used for a separate wine (The Mascot) that isn’t part of Promontory. The older vines are dry-farmed, and the plan is for everything to be long term – with just a little irrigation being used to establish the young vines and “educate them not to be irrigated”, Will explains. 
Beyond the seclusion, these hillside vineyards have two distinct fault lines running through them, roughly demarcating the boundaries between volcanic, sedimentary and metamorphic soils. This diverse geology is another facet that distinguishes the Promontory vineyards from the rest of Napa and is what Harlan believes provides a distinct mineral backbone and tension to the wine. As we walk (virtually) through the winery, we arrive in the barrel room, faced with a gigantic piece of volcanic rock. It is a beautiful sight in itself – lifted out of the vineyard and displayed at the winery, underpinning the specificity of the terroir of this secluded canyon. The place is so different that Harlan feels they needed “to unlearn and relearn” an approach that suited the property. The barrel room holds another important element in creating these special wines – their Stockinger barrels. Austrian coopers Stockinger have become one of the most reputable for fine wine in recent years and Promontory was the first in the US to use them. They realised the wine’s tight but very fine tannins needed more time as it evolved slowly. As such, they started looking for larger barrels and in 2012 purchased a range from Stockinger – from 1,800  to 4,400 -litres.  The Stockinger barrels are praised for their ability to limit the influence of oak flavour, while carrying out all the subtle micro-oxygenation that enables the building of long tannin chains. These tannin chains produce a fabulous textural complexity in the wine, while at the same time the fine-grained oak preserves the natural aromatics and fruit purity. Harlan and Empting give the wines five and a half years between harvest and release – with two and a half to three of those in barrel, allowing the wines to “unfold” in these more neutral and “respectful” barrels.  The results are breath-taking. Tasting the soon to be released 2015, which was aged for two and half years in cask, the textural finesse and precision of the tannins in some ways make the wine feel almost weightless in structure, while at the same time being detailed and complex. It's astonishing that this property and its potential lay undiscovered for so many years. One thing’s for sure now, though: the secret’s out. Find out more about Promontory, or its sister estates Harlan and Bond

Promontory’s owner Will Harlan took us on a virtual tour of this remarkable property tucked out of sight in the Napa Valley.

Visiting Promontory in Napa’s Oakville district with Will Harlan (from the family who founded Napa’s most prestigious cult Cabernet, Harlan Estate).

Uncovering Oakville’s hidden valley, Promontory

Uncovering Oakville’s hidden valley: Promontory

Burgundy expert Jasper Morris MW has had his finger on the region’s wine pulse for several decades. Especially for FONDATA, he profiles eight domaines to watch, producers that are bringing vital energy and fresh winemaking talent to the celebrated wine region 

Jasper Morris MW on eight of Burgundy’s most exciting domaines – including Eleni & Edouard Vocoret, Chantereves, Alvina Pernot and more 

The new Burgundians – Jasper Morris MW 

The new Burgundians

Wine journalists are jaded folk – spoilt by too many impressive tastings, lunches and dinners. But when Champagne Louis Roederer invites you to an event celebrating 50 years of Cristal Rosé, few refuse. Cristal Rosé is, as Chef de Cave Jean-Baptiste Lécaillon told us, still “a hidden gem” and the rarest cuvée Roederer produces. It’s not often shown, and even visitors to the estate don’t get to taste the wine.  While Cristal – Champagne’s first prestige cuvée – was created in 1876, its pink sibling was born almost a century later. It was Jean-Claude Rouzaud, current CEO Frédéric Rouzaud’s father, who created the wine, aged 32. He had been managing the company’s vineyards and took over the winemaking in 1974.  “His great vision was to put the vines back in the centre of the creative process,” explains seventh-generation Frédéric Rouzaud. For Roederer, site and farming have long been key to what they do (long operating both as a grower and négociant), but Jean-Claude’s move from vineyard to cellar pushed this further, allowing for – as Lécaillon put it – “a creative and constant dialogue between the vineyard and cellar”.  The same year that he started leading the cellar team, Jean-Claude decided to make a rosé version of Cristal. Almost all rosé Champagne was – and is – made by blending a still red wine in with the base white wines. Jean-Claude, however, wanted to use co-fermentation to keep the wine in the style of Cristal, a decision that Lécaillon says was key, making the wine more ethereal, precise and “Pinot-y”, with a juicier texture.  The wine was built around parcels of Pinot Noir in the Bonottes area of Aÿ, which Lécaillon describes as the “Musigny” of Champagne. In his mind, the Pinot Noir from these plots offers a “special tannic complexity” – tannins that are more saline, integrated and aromatic; the Pinot Noir here is, he says, “effortlessly perfect” and the heart of Cristal Rosé. These three vineyards (Bonotte Pierre Robert, Gargeotte and Côte du Moulin) had been used for Cristal since the 1870s, and more recently became the source for Pinot Noir material for their vine nursery – with 150 different massal selections taken from the plots – long recognised for their quality.  The three original Pinot Noir plots are now being replanted and – while the vines mature – another site in Aÿ, La Villers, a mid-slope parcel at higher altitude, is currently being used in the blend (from the 2018 vintage). It is set to form part of the wine long-term, its cooler position thought to be of particular benefit with climate change. Complementing the 55% Pinot Noir is Chardonnay from two sites – Pierre Vaudon in Avize (bringing more power and richness) and Montmartin in Le Mesnil (lending length, salinity and a chalky minerality).  The first two vintages (1974 and 1975) were more experimental, as Jean-Claude figured the wine and style out, but the third attempt in 1976 produced something special – with sufficient phenolic ripeness to produce a rosé truly worthy of the Cristal name. Even now, 48 years later, that wine is singing – combining savoury rye and brown miso notes with pear tarte tatin and an earthy power. While it had a flurry of three vintages at the start of its life, just 25 vintages of Cristal Rosé have been produced to date. The wine needs a year where not only the quality of fruit is outstanding, but the Pinot Noir and Chardonnay ripen at the same time – allowing for their co-fermentation – something that is relatively rare.  Only made with vines that are minimum 20 years old, yields are low for Champagne (at 35-40hl/ha).  The Pinot Noir is destemmed, crushed and left to macerate. Earlier vintages saw this happen over two to four days and at warmer temperatures, but the winemaking has evolved over the years, with a pivotal shift from the 2008 vintage. From 2008. Lécaillon started chilling the Pinot Noir down to -4̊C overnight, prior to de-stemming and crushing the fruit – something which he believes avoids extracting any green character.   The must is then left to cold-soak for between seven and 10 days, with no punch-downs or pump-overs – a true “infusion” (to avoid any microbial spoilage, they cover it with dry ice for the first four days, then use nitrogen). The must isn’t chilled during this time, and the temperature gradually rises to a maximum 8-9̊C. Moving to a cold-soak was inspired by an accident. In the warm 1989 vintage, Lécaillon’s first year at Roederer, they didn’t have a cooling system in the cellar, and the Pinot Noir was left in a reefer – undergoing an inadvertent cold-soak. The resulting wine was so good that it inspired Lécaillon.  Just as the fermentation starts, the must is racked off and blended with the Chardonnay which has been whole-bunch pressed pneumatically (Lécaillon argues the grape’s reductive nature needs a little skin contact to avoid being overly thiol-driven and Sauvignon-esque). Around 20% of the base wine sees oak. After secondary fermentation (under crown cap, something with Lécaillon argues helps preserve precision and terroir versus cork), the wine spends eight years on its lees, developing immense complexity.  “Since 1974, it has been our laboratory of farming, of winemaking,” says Jean-Baptise Lécaillon of the wine. Cristal Rosé was in fact the House’s first cuvée to be farmed biodynamically, and the first biodynamic prestige cuvée in Champagne, from the 2007 vintage. He explains that he is looking for phenolic ripeness, integrated with the salinity of Champagne, seamlessly combining the tannins and acidity; a wine complemented – but not dominated – by bubbles of salt.  The wine is undeniably remarkable. Tasting through a range of vintages from 1976 to the present day, all in magnum (find full tasting notes below), the vibrancy, purity and moreish, saline, minerality of these wines left me speechless. Their ability to age is effortless, with the 1989, for example, still tasting incredibly youthful. Talking about Cristal Rosé’s evolution, Lécaillon explains that he finds the first decade is all about fruit, but then the wines return to their site and soil, becoming wines of place. Conversation strays into weather Champagne today, with global warming, can still make wines that will age as beautifully.  “Champagne is not just about acid; it’s about freshness,” says Lécaillon. He points to the 1976 and 1989 vintages – both incredibly hot years, with the fruit picked at almost 12% potential alcohol and modest acidity levels – and yet the wines are full of freshness. Back then, producers were on holiday throughout August, and the fruit was picked in September (1st for the 1976 and from 5th for the 1989), but with such conditions today they would have harvested in mid-August. It is perhaps, he suggests, a lesson that the region is overreacting to warm conditions – with too many producers chasing acidity, rather than phenolic ripeness. For the skins are, he argues, the key to this sense of freshness, the dry extract that allows the wine to age.   The House has introduced a Cristal Rosé Vinothèque, or late release. To date, there have only been a handful of vintages – the 1995, 1996, 1999 and 2002. The maturation for this wine isn’t set and varies according to the vintage, normally spending longer on its lees, both sur latte (lying down) and sur pointe (upside down), the idea being to build umami complexity in the wine. The sur pointe ageing is unusual, something Lécaillon favours for its more reductive nature, keeping the wine aromatically fresh (the wine is still riddled four times a year in the same position, to agitate the lees and absorb any oxygen). Generally these releases are offered around 15-17 years after the vintage. The dosage is often lower than the original bottling, with the longer lees ageing lending balance without a higher sugar addition. Tasting the 2002 Vinothèque (a wine that feels infantile), Lécaillon says: “Is it better? I don’t know, but it’s another expression.”  I’ve written before about Lécaillon’s tireless approach to wine-growing – constantly looking to learn and evolve, and the week after our dive into Cristal Rosé he was flying to Japan to visit the Fukuoka farm (founded by Masanobu Fukuoka, the author of The One-Straw Revolution and a pioneer of permaculture or “natural” farming). His fight against the “banalisation” of taste continues, as he looks for ever-more ways to enrich the world of Louis Roederer. If the next 50 years of Cristal Rosé is nearly as good as the first, we’ve all got a lot to look forward to.  Five decades of Cristal Rosé: the tasting  2013 Cristal Rosé: A beautiful, late-ripening growing season that provided the last October harvest to date. A wine Chef de Cave Jean-Baptise Lécaillon describes as having “eternal youth” – something that is hard to disagree with after tasting the wine. This is a baby, the nose enticing with delicate floral aromas and bright citrus, not giving too much away. The palate is long and saline, tightly wound, but bursting with bright fruit on the mouthwatering finish, combining lush redcurrant and lemon. Gorgeous. Dosage 7g/l, tasted from magnum.  2012 Cristal Rosé: Lécaillon notes how 2012 was seen as an “easy” vintage on release, riper and richer with a little more Pinot Noir in the blend, but is now entering its second life, with reductive, chalky notes that bring it back to its soils. The wine is beautifully earthy and drastically different to the 2013, with power and intensity. It’s very savoury, a wine that is all about breadth and structure, with wild strawberry and raspberry notes mingling alongside a sea-spray freshness, driving on to a long, mineral finish. Dosage 8g/l, tasted from magnum.  2008 Cristal Rosé: This was the first fully organic vintage for the entire Roederer estate, and marks the start of a new era for Cristal Rosé with its cool “infusion” technique for the Pinot Noir. Paired with the 1995 vintage, the two wines are windows into two completely different worlds of Cristal. With the copper tone of a sunset, it’s a wine of muscle. It’s almost haughty, with length, power and elegance – showing off its flawless structure, with a zesty citrus drive complementing its austerity. The finish is long and saline. It will be incredible to taste this in 20 years’ time. Dosage 8g/l, tasted from magnum.  1995 Cristal Rosé: This vintage was one of the last to see the Pinot Noir soaked at 20-24̊C. It is, in Lécaillon’s mind, the “same terroir, but a different story” versus more modern iterations of the wine. The wine glows golden in the glass – the colour of the sun just as it breaks the horizon. It’s incredibly open, the aromatics constantly shifting to reveal new layers. There’s a touch of mushroom or truffle, but with layers of rich, almost tropical, fruit behind – think peach, mango, peach tea and the bite of pomegranate, with caramel sweetness, but still a saline twist to the finish. A wine of weight and depth. Dosage 12g/l, tasted from magnum.  1989 Cristal Rosé: This was a very warm vintage, harvested from 5th September, and the wine technically doesn’t have high acidity – yet is a wine of impressive freshness. Grilled hazelnuts edge a nose of candied orange peel and pomegranate, and a coffee note that emerges with air. There’s a liveliness to the palate here, even over three decades on, with a gorgeous freshness and creaminess to the mousse. The fruit on the palate is lush, with generous mouth-watering peach and a taut, mineral backbone. It’s amazing how young this tastes still. Dosage 12g/l, tasted from magnum.  1976 Cristal Rosé: Despite coming from another warm vintage (with a very hot, dry August – and harvested from 1st September), Jean-Baptiste Lécaillon notes the freshness on the 1976 vintage, and how it seems to have never become too evolved. It’s much more savoury than the 1976, with rye bread and brown miso sitting alongside caramelised pears, tarte tatin and a hint of Oloroso Sherry. The palate is a rush of fine bubbles, fresh and with a citrus bite but a savoury framework behind. A remarkable wine. Dosage 10g/l, tasted from magnum.  2002 Cristal Rosé Vinothèque: This was disgorged in 2019, spending 11 years on lees sur latte, and then another five sur pointe, followed by an additional four years’ post-disgorgement ageing prior to release. This wine is so tightly coiled, a wine not yet revealing everything it has to offer – although you can see the incredible structure. It’s so vibrant, with energy and a lushness as it drives toward a seemingly never-ending finish. It’s gorgeous, layered with mandarin, grapefruit pith, chalky minerality and smoked salt, lingering on the soft, saline tail of the mouthwatering finish. Dosage 8g/l, tasted from magnum.    The releases of Cristal Rosé to date: 1974, 1975, 1976, 1978, 1981, 1982, 1983, 1985, 1988, 1989, 1990, 1995, 1996, 1999, 2000, 2002, 2004, 2005, 2006, 2007, 2008, 2009, 2012, 2013 and 2014  Browse all current listings from Champagne Louis Roederer or read more Editorial 

This year marks the 50th birthday of Cristal Rosé, Champagne Louis Roederer’s rarest wine. Sophie Thorpe caught up with CEO Frédéric Rouzaud and Chef de Cave Jean-Baptiste Lécaillon about this very special prestige cuvée and tastes through five decades of the wine

As Champagne Louis Roederer celebrates the 50th birthday of Cristal Rose, we talk to Jean-Baptiste Lecaillon and Frederic Rouzaud 

Celebrating 50 years of Cristal Rose Champagne

Five decades of Cristal Rosé

A prince’s kiss rouses the cursed princess from a century-long slumber in Sleeping Beauty
but the man responsible for Bordeaux’s long-overdue reawakening was not a prince (this being the French Republic after all) but Alain Juppé, France’s former Prime Minister.  Bordeaux had been comatose, earning it the nickname la belle endormie, but the indefatigable politician has given the city the kiss of life. Listed as a UNESCO World Heritage site in 2007, it is now the most desirable place to live in France and was voted “European Best Destination 2015’. Bordeaux's renaissance is a real-life fairytale. Bordeaux was a “melancholy, unwelcoming place” just 20 years ago but the arrival of Alan
Juppé as mayor in 1995 has transformed the city’s fortunes, making its centre as elegant as its wines. Blackened buildings and abandoned warehouses are now a thing of the past and, with the arrival of the high-speed rail link, connecting the city to Paris in just two hours, living in Bordeaux is as aspirational as drinking its first growths.” When Juppé was elected as mayor in 1995, Bordeaux was not the modern and vibrant place it is today. Deputy mayor Stephan Delaux, who worked alongside Juppé for more than two decades, admits: “Bordeaux had a reputation as a melancholy, unwelcoming town. The town wasn’t modern – that is to say that in the town centre, cars, trucks, buses, car parks dominated. The building fronts were black, the waterfront was a relic of a once-busy
port; the warehouses [on the waterfront] were empty. The people of the city no longer knew they lived by a river – there was no life there.” He paints a rather depressing picture but throughout its history, Bordeaux’s sons have
portrayed the city in a none-too-flattering light: the novels of Nobel-prize-winning writer François Mauriac (1885-1970) whose bust now stands in the leafy public gardens, depicted Bordeaux and the surrounding areas as a bleak and uptight place to live in the early 20th century. Similarly, one of Alfred Smith’s (1854-1932) best-known works ‘Le Tramway devant les Quinconces par temps de pluie’ depicts a grey, wet day on the banks of the Garonne, umbrellas up and those without hurrying, heads bowed. It’s not a place you would have aspired to live.  Things didn’t get much better during the 20th century: local tour guide Veronique Baggio recalls a ramshackle apartment she lived in in the 1980s. “The building’s bathroom was in the attic so I had to leave my apartment to use it.  At that time the city was trying to push locals to improve the inside of buildings [to improve living conditions].  It wasn’t until the late 1990s that they started to focus on cleaning up the outside of the buildings and the public places.” Today, the buildings are impeccable – a mass sandblasting effort has unveiled the natural caramel and blonde tones of the local limestone, which were long hidden. Here and there, a few reminders of the past can be seen along its narrow streets: a blackened façade, as if smeared with charcoal.  Yet the renaissance of Bordeaux required more than a spit and polish. The length of the city’s riverbank had long been hidden by a line of ugly warehouses designed to cater to the needs of a port city. Since the 19th century, sugar and spices from far-flung places were unloaded to be reloaded by local timber and wine. The commercial port moved away in the 1970s from the city centre but the warehouses remained, as did the businesses that catered for the all-male docking crews.  Charles Sichel, export director of Maison Sichel, a wine merchant in the Chartrons district since 1883, explains:  “20 years ago there were a few seedy bars [on the quais] and where the new bridge is [Pont Chaban-Delmas] there were working girls. It was interesting taking customers out to lunch when there were girls standing in the doorways waiting for business – it was quite something – but I can’t remember them ever saying anything!” How times change. The waterfront is now the playground of the Bordelais, filled with joggers,
cyclists and prams promenading along its length; a place for concerts, festivals and open-air markets.  It is a sunny day and a Viking cruise liner lounges at the edge of the city centre overlooking children skipping in the water mirror, a slick of water that, as its name implies, reflects the classical architecture of the Place de la Bourse (Stock Exchange Square). It has become Bordeaux’s iconic postcard picture (and an unwitting urban water park) and represents the new face of the city – clean, bright and, dare I say it, fun.  The reawakening of the city has been noticed far beyond the city’s ring road; it has become the most desirable place to live in France, according to a survey commissioned by the Observatoire du Bonheur in 2015. Asked in which French city they would most like
to live, nearly one in five respondents answered Bordeaux – ahead of Montpellier, Toulouse and streets ahead of Paris.  Just an hour’s drive from the beaches of the Atlantic and three hours to the ski slopes of the Pyrenees, Bordeaux is now within commuting distance of Paris. A high-speed rail link (TGV) cuts the travel time between the two cities from more than three hours to two hours and five minutes in July 2017.  The spruce-up now continues beyond the city centre. Gliding north along the quai past Sichel’s office in the Chartrons district, the tram has started to deposit an unprecedented number of tourists in the Bacalan district. It’s certainly not the prettiest of suburbs, home to run-down docks, abandoned factories and a huge concrete mass that was once a submarine base, but the Juppé magic dust is now being sprinkled here and the opening of the Cité du Vin in June 2016, a towering sphere of gold and silver in a Frank Gehry meets Zaha Hadid-construction, is a pivotal part of its future. Tourists  - and most locals -  have had no reason to come here but that’s changing with 421,000 visitors walking through its doors in 2018. La belle endormie has woken up but the city continues to dream big. Sichel is rightly proud of his hometown. “Now, every time my customers come here they all comment on how beautiful the area has become. Juppé has turned this city around.” Explore more Editorial

Listed as a UNESCO World Heritage site in 2007, it is now the most desirable place to live in France and was voted “European Best Destination 2015’. We explore the renaissance of Bordeaux 

Exploring the renaissance of Bordeaux, from being named a UNESCO World Heritage site to being crowned the most desirable place to live in France 

Bordeaux revival - the city's transformation

Bordeaux revival: A reinvention of the city

For the aperitif For Domaine Long-Depaquit’s Matthieu Mangenot it is the energy and power of Champagne Brut Nature Les Marnes Blanches from Jeaunaux-Robin, that makes it his choice at Christmas. “I can't say for sure if it is the 100% Chardonnay selection or the very elegant vinification in Burgundy barrel that is this Champagne’s (hidden) tribute to our region but there is absolutely no ‘make up‘ with this Champagne. With no dosage it is a true expression of Chardonnay and terroir. To me, it is the best sparkling to get you ready for Christmas dinner!”  Klaus-Peter Keller (Weingut Keller) and his family love Champagne Bérèche & Fils or Krug, “but we will definitely enjoy some sparkling wines from Germany too!” he adds. Gianlorenzo di Neri from Montalcino’s Casanova di Neri is also choosing something local, with a 2002 Trentodoc – Giulio Ferrari Riserva del Fondatore, as well as a family favourite, Champagne Egly-Ouriet’s Blanc de Noirs. Saskia de Rothschild (Ch. Lafite-Rothschild) breaks the mould and prefers to drink ice-cold Sauternes as an aperitif rather than sparkling wine. She is still toying on whether to go young or old, deciding between a 2017, an 2007 or 1989 from Ch. Rieussec. The whites White Burgundy seems the overwhelmingly popular choice for the Christmas table. Francisco Baettig (Viña Errázuriz, Viñedo Chadwick and Baettig wines) opting for a bottle of Pulingy-Montrachet Les Combettes from Etienne Sauzet. “I love the elegance and balance of this appellation, and the purity of the wines from this producer.” Neri is saving his last bottle of 2005 Bourgogne Blanc by Coche-Dury alongside a 1991 Terlano Rarita, a Pinot Bianco blend released 25 years after it was made, proving the incredible ageing potential of top whites from Alto Adige. Mangenot has also opted for a rarity for the special day – a magnum of 2012 Nuits-Saint-Georges Blanc from Château-Gris (Albert Bichot). Chardonnay accounts for just 2% of the Nuits-Saint-Georges appellation. “The wine has a lot of richness and a beautiful tension due to the altitude of the vineyards,” says Mangenot: he is pairing it with cod fillet and citrus cream. Keller is bucking the trend and unsurprisingly opting for dry Rieslings, specifically from the 1990s, along with an eagerly awaited bottle of 1959 Mosel Piesporter Schubertslay. In 2008, Keller (although based in Rheinhessen) took over 0.7 hectares of this incredibly steep slope in the Mosel and he is using his Christmas dinner to do some research on this Mosel site with some serious bottle age. The reds Keller is not holding back on the reds: he’s got a 1966 Ch. la Mission Haut-Brion and a 1991 Clos de la Roche Grand Cru from Hubert Lignier lined up. Gianlorenzo di Neri is also opting for a Clos de la Roche, although his is a 2006 from Armand Rousseau. At the Neri household they love to compare Grand Cru Burgundy with their Brunellos, “It should be amazing to taste our 2006 Tenuta Nuova alongside.” Beyond Brunello and Burgundy, they will also be enjoying some top Nebbiolo, but it’s not an easy choice. “For Barolo we love so many producers, Elio Grasso’s Runcot – 2008 should be delicious now – or possibly Giacosa’s 2007 Barbaresco Asili Riserva.” For Mangenot, “The middle of winter is a good period to open a bottle of sunshine like Cornas Vin Noir 2012 from Domaine du Tunnel (my wife loves it!) – concentration, density, beautiful complexity, silky tannins… And a bunch of aromas that turns your dinner into a summer journey in a convertible car with your nose in the wind!” Beattig is also opting for Northern Rhône Syrah from his favourite producer Pierre Gonon, a Saint-Joseph. “I love the complexity of aromas, the spiciness. The structure of the wine, but at the same time the polished tannins. The mix of freshness, complexity and depth... love it.” At the Rothschild household it will of course be Lafite: “1988 or/and 1996: two absolute favourites of mine these days,” Saskia explains. “The 1988 is pure Lafite, extremely complex and evolving and the ’96, thanks to its perfect balance, is just so easy to drink that you’ll finish the bottle without even noticing it.” Jean-Guillaume Prats (CEO of Domaines Barons de Rothschild Lafite) is staying pretty loyal too, opting for Pomerol’s Ch. l’Evangile 2010. To finish Finally the sweets and fortifieds: there is never a better time to open aged Ports to go with the cheese and desserts of Christmas. For Lafite’s Jean-Guillaume Prats it will be Dow’s 1977 – in his words, “perfection”. Mangenot is also going for Vintage Port: Graham’s Quinta dos Malvedos 2001, “to go with a homemade chocolate mousse, and the rest of the bottle definitely to enjoy slowly by the fire with the family… Fruits, flowers, creamy character, it is a treat for the nose and the palate I wouldn't miss it at any price.” Keller decides on the sweet wines more spontaneously: “One of our favorite combinations is matching 40 and 50-year-old Ausleses with game dishes. It can taste so great. The anticipation is already great.” If fortifieds are not your thing, then take Jean-Sébastien Philippe of Lafite’s recommendation: he’ll be having a glass (or two) of Cognac de Lafite Très Vieille Réserve. He believes it is one of the most astonishing selections of old eaux-de-vies in Cognac. Browse our full range

There’s no better time than Christmas to open a treasured bottle or two. Ahead of the big day, we asked a handful of our favourite winemakers – from Saskia de Rothschild to Klaus-Peter Keller – to tell us what they’ll be uncorking

We find out the special bottles some of our favourite winemakers and distillers are uncorking this Christmas

What winemakers are drinking this Christmas

The Pont des Arts project was created by Thibault Pontallier (son of Paul Pontallier, the celebrated winemaker of Château Margaux from 1983 to 2015) and Arthur de Villepin, an art curator from Paris. Both Thibault and Arthur come from high-profile backgrounds, with Arthur the son of the former French Prime Minister Dominique de Villepin. Growing up in such a prestigious and privileged environment introduced them both to the world’s most exciting artists, as well as the world’s most successful winemakers. It was this immersion in both the world of fine art and fine wine that spawned the Pont des Arts project.  “My family has been making wine for more than 500 years, and since I was a kid I have always considered winemakers to be amazing artists who are able to transform and sublimate nature into something truly special and emotional,” says Thibault. “My father used to say, ’A good wine gives you pleasure, but a great wine can give you emotion‘, and it is exactly the same for a great music, movie or painting.” Pont des Arts is very much a project to combine these two cultural worlds, producing wines made – and inspired – by artists. “A certain painting will be able to show and express the depth, the power or the finesse of a subject,” explains Thibault, “and wines can do the same thing. It is the perfect metaphor to understand the magic behind a wine.”   The project aims to position the wine as a bespoke creation. Each winemaker involved in the project has produced a wine distinct from their “normal” range, bottled exclusively for Pont des Arts.  It is then down to Thibault and Arthur to identify how the wine resonates with an artist’s work. “Arthur and I went to the artists’ ateliers, and met with the winemakers for each collection, carefully thinking about the association between each painting and each wine, and to ensure the emotions that are evoked when drinking great wine or looking at great art are intrinsically linked.”  The first collection of wines was curated in 2010 and was in fact a collaboration with Thibault and his father Paul Pontallier. They both travelled throughout France to find inspiration from their many winemaking friends around the country. “My father, a few good winemaking friends and I looked for months for the best terroirs and the best grapes, tasting more than 700 different parcels in France to realise this unique project.” The selection process for them was clear from the outset. For each wine they were looking for three main attributes: “Each wine must have a very special perfume, epitomising each appellation, a huge power hidden by elegance, and a fresh lingering finish.”   Following the success of the initial releases, their collaborations with winemakers grew. They started to work with more vignerons who shared their philosophy and whom they wanted to work with. Etienne de Montille, Rodolphe Péters (of Pierre Péters), Château la Conseillante and Nicole Rolet (of Chêne Bleu) have all made special cuvées for them. “The most important thing is that behind each collaboration is a beautiful friendship, a shared vision, love of wine and trust. We work very closely with each winemaker for every collection. Making sure everyone is part of the process and that the art and the wine complement each other perfectly,” says Thibault. “The wines themselves are works of art, so we spend a lot of time deciding on each new creation.”  The success of the project has seen winemakers entrust Pont des Arts with some very special cuvées. Giving the team amazing access to some rare Premier and Grand Cru wines from some of France’s most celebrated terroirs. With such quality the volume unsurprisingly remains very small, each cuvée exceptionally rare and becoming harder to find, “Exactly like the great pieces of art we work with,” explains Thibault. “What I love with this project is to see the excitement of the winemakers we work with, because they can create something unique and different for Pont des Arts, something different from what they were doing in the past. Our aim is to give them freedom and allow the creativity to create something unique and special.”  Perhaps Pont des Arts’s access to some of the world’s finest winemakers and terroirs is not such a surprise given the reputation of Paul Pontallier. Securing artists for the project seems more difficult, particularly with such famous artists as Piet Mondrian. While some of the artists – such as the Spain’s Miguel Barceló and French Chinse Artist Zao Wou-Ki were long-term friends of the Villepin family, for artists like Piet Mondrian, Thibault and Arthur were in touch with the estate throughout the whole process (design, production, labels etc). “They were very happy to help us develop this collection as they liked the initiative behind Pont des Arts.” Thibault is keen to convey “a message with authenticity and passion,” he tells me. “I guess the people we are collaborating with can sense that, which makes everything much easier.”  The Pont des Arts project continues to expand with some of the world’s most exciting contemporary artists and winemakers lining up to take part in new collaborations. One of the latest releases to come from Pont des Arts is a Grand Cru Blanc de Blancs from renowned winemaker Rodolphe Péters of Champagne Pierre Péters with artwork by Miquel Barceló on the label. Look out for this release early next week.  Explore more Editorial

Pont des Arts is a collaboration between artists and winemakers to promote the intricacies of fine wine production through the lens of an artist. We talk to Thibault Pontallier – son of the late Paul Pontallier – about the inspiration behind the project. 

Pont des Arts is a collaboration between artists and winemakers to promote the intricacies of fine wine production through the lens of an artist. 

Pont des Arts, winemaking as an artform 

Pont des Arts: winemaking as an artform 

Dalmore, Mortlach and Macallan fetch tens of thousands of pounds at auction today – but they likely wouldn’t exist if it wasn’t for an independent bottler. In times of great economic hardship, Gordon & MacPhail provided cash-strapped distilleries with much-needed capital when they secured new-make spirit to mature and bottle as a single malt, rather than a blend. “The world was so focused on blends in the 1970s that to get the financial return on the malts was really challenging,” Gordon & MacPhail’s Director of Prestige Stephen Rankin says. To put that into perspective, a bottle of 35-year-old Macallan from 1937 that would fetch approximately £32,000 in today’s market would sell for a mere £4.54 then. A top-end blend might sell for £2. Rankin says if it wasn’t for his forebears’ patience and foresight, 50-, 60-, and 70-year-old bottlings wouldn’t be available today. “It’s not just matching spirit with oak,” he explains. “It’s actually matching the spirit with the oak and then time and the patience.”   The Gordon & MacPhail name has endured where countless others have not. Today, the fourth generation can pull out samples dating back nine decades from more than 100 distilleries. “It’s that lineage that stands us apart,” Rankin says. “As a company we have had this incredible respect for whisky and depth of relationships forged from 1895.”   “Business was done on the strength of a handshake when my father started the company in the 1940s,” Fred Hamilton Laing – Douglas Laing & Co Chairman and second-generation family member – says. “And so many of our filling programmes still continue today because there was a trust given and a confidence that there would be no abuse of the stock.” If it wasn’t for the “fairly substantial” stocks Laing’s father had built up since the 1950s then the Scottish independent blenders and bottlers might not have survived the 1990s financial crash in Asia Pacific. “All of a sudden our blended business was made very difficult to continue. We were constantly adding to our stocks of grain and malt whisky for these blends, so it was a survival instinct that took us into the single cask business in the year 2000.” This business proved to be “very good” and steadied the ship. Laing says it was with great delight the company was able to come back into the blending business with Big Peat in 2009, much to the dismay of the “crusty old men in the industry”. This launch, looking at younger, slightly more rebellious whisky consumers heralded a new era for the company and brought them full circle. It was the filling programme’s breadth of stock and the relationships with the distilleries that allowed Douglas Laing to carry out the same process for Big Peat and Scallywag into the Scottish Highlands for Timorous Beastie, into the Lowlands with the Epicurean, into the Campbeltown area with the Gauldrons, onto the Island distilleries with Rock Island and introduce the Remarkable Regional Malts. “It’s a busy game,” Laing adds.  Fledgling in comparison, That Boutique-y Whisky Company stormed onto the independent bottling scene in 2012 with their 50cl illustrated bottles. “We are all about throwing fun back into whisky,” Head of Whisky Sam Simmons says. “We take the whisky very seriously, but we don’t take ourselves seriously.” The goal here is simple: curate delicious whiskies you would never see from an official bottling. This disruptive attitude has led to a cult-like following which Simmons readily acknowledges “doesn’t speak to everybody”. The Boutique-y whiskies might originate from around the world, but they are all bottled in the Scottish tradition – bought direct from the distiller or from brokers and other independent bottlers. The retail price is always calculated from the cost of the liquid rather than market value or cost. “The kind of whiskies we want to bottle may not be delicious to everybody, but they are the kind of whiskies that make you say: you got to try this,” Simmons adds. When it comes to bottling exquisite liquids, few ventures are as compelling as “curators of the most remarkable spirits”, The Last Drop Distillers. “I really love the word remarkable,” Managing Director Rebecca Jago says with a smile. “Because it is not saying it is the oldest or the best even, but that it is intrinsically delicious. If I gave you a glass of something from The Last Drop, I would want you to find it as delightful as someone who has been nosing spirits for 50 years.” The company started by Rebecca’s father Tom and his long-term friend James Espey OBE in 2008 is somewhat unique in that it crosses category. The two drinks industry icons initially set out to bottle single malts, but that all changed when they tasted a certain 47-year-old blended Scotch. From that day onwards, the two men – who had previously developed the likes of Johnnie Walker Blue Label and Chivas 18 – broadened their brief to seek out exceptional old parcels of any amazing spirit. By the time the company was sold to Sazerac in 2016, The Last Drop had released seven remarkable liquids and both Espey and Jago’s daughters (Beanie Geraedts-Espey and Rebecca Jago) had joined the business. In addition to being a source of great pride for the two founders, the acquisition also brought new freedoms and opportunities for the team. The US drinks group backing enabled The Last Drop to source stock for immediate release, granted them a greater ability to lay down stock and create their own libraries of future stock, and gave them the opportunity to venture into liquid creation. “I think finding treasure is not just about uncovering it,” Jago says. “It would be disingenuous to suggest that we’re Indiana Jones in Scotland, going and hunting out that barrel that is hidden at the back of the cellar because it is not,” Jago says. As romantic as the image might be, every single barrel of Scotch whisky of any age, of any sort, is known about by HMRC.  “We can talk about some of the lovely discoveries that we have genuinely been party to,” Jago adds. “Going back to the very first release of three unassuming barrels of an old blend. The treasure in that was the liquid inside. It had perhaps been discounted or forgotten about.” Or the “genuine discovery” of a Cognac barrel that had been lying untouched in an outhouse for over 70 years that was happened upon by a family member doing renovation work at the distillery. “I think that is the sort of ultimate Indiana Jones story,” Jago adds, “not by us, but we were fortunate enough to be there and I suppose our story of making the liquid the hero is sufficiently compelling that they are prepared to let us put it in a bottle.” All four bottlers, whether in their infancy or maturity, are bound by a sense of honour and wanting to do right by the liquid. And everyone benefits.   Browse all Scotch whisky or read more Editorial 

From traditional single malt Scotch to the weird-and-wonderful and everything in between, there’s every chance an independent bottler had a hand in bringing this liquid to your lips. Holly Motion spoke to four bottlers about the important role they play in the spirits world

Exploring the history of independent bottling with Gordon & MacPhail, Last Drop Distillers, That Boutique-y Whisky Company and Douglas Laing & Co,

Exploring the world of independent bottling 

Message in a bottle

Hidden Hangar

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A causa della quantità richiesta, non potrai selezionare una data di ritiro. Ti preghiamo di inviare la richiesta e ci coordineremo con il nostro magazzino per confermare direttamente con te la data di ritiro.

A causa della quantità richiesta, non è possibile procedere con l'acquisto. Ti preghiamo di selezionare un servizio di terze parti oppure di modificare la quantità (è consentito un massimo di 48 pezzi).

A causa della quantità richiesta, non sarà possibile selezionare una data di spedizione al checkout. Ti preghiamo di inviare la richiesta e ci coordineremo con il nostro magazzino per confermare direttamente con te la data di consegna.

Fino a 499 bottiglie in deposito, la tariffa è di 39¢/bottiglia al mese oppure un addebito mensile minimo di 50 $ (copre fino a 142 bottiglie). Per oltre 500 bottiglie, la tariffa di stoccaggio è di 35¢/bottiglia al mese.

Lo stoccaggio viene addebitato a 40 HKD per cassa da 12 bottiglie al mese. Si applica una tariffa minima mensile di stoccaggio di 80 HKD, che copre fino a 24 bottiglie.

Tariffa di stoccaggio standard

Selezionando la spedizione tramite terzi, ti assumi la piena responsabilità del rispetto di tutte le normative e autorizzi Vinfolio a trasferire gli articoli alla parte indicata nelle tue istruzioni. Gli articoli spediti tramite terzi rimarranno nel loro imballaggio originale.

Gli orari di ritiro sono tra le 8:30 e le 12:00 e tra le 13:30 e le 16:30, dal lunedì al venerdì. I vini al Will Call che non vengono ritirati entro 10 giorni lavorativi saranno trasferiti in deposito e soggetti a una tariffa di stoccaggio di 1,50 $ per bottiglia.

Gli articoli verranno reperiti e spediti al nostro deposito di vini all'avanguardia per la migliore conservazione possibile, dove potrai organizzare il ritiro presso il nostro indirizzo di magazzino a Napa.

Ritiro in sede (Napa)

Hai inserito la password errata troppe volte. Il tuo account è stato temporaneamente bloccato. Attendi cinque minuti prima di riprovare.

Sembra che tu stia visitando da {country}, ti invitiamo a scoprire il nostro sito {nationality}.

Stai navigando da {country}?

Non siamo in grado di elaborare il tuo ordine se contiene sia biglietti per eventi sia un prodotto vinicolo o un distillato nella stessa transazione. Per procedere, rimuovi dal carrello i biglietti dell’evento oppure il prodotto. Potrai quindi completare l’acquisto.

Controlla il tuo carrello

Password dimenticata

Siamo nelle fasi finali dellaggiornamento alla nostra nuova piattaforma di trading. Come parte di questa transizione, stiamo attualmente migrando tutti gli inventari di proprietà dei clienti per garantire unesperienza fluida e senza interruzioni.

La nostra nuova e migliorata piattaforma sarà pronta per te venerdì 4 aprile.

Grazie per la tua pazienza — non vediamo lora di mostrarti cosa arriverà.

Ops, qualcosa è andato storto

Non abbiamo trovato nulla da mostrare qui.

Non abbiamo trovato alcun risultato da mostrare qui.

Si prega di notare: potrebbero essere applicati costi di consegna, dazi e IVA

Il nostro sito è temporaneamente in manutenzione.

Modalità manutenzione

La pre-autorizzazione di un metodo di pagamento consente al tuo Account Manager di effettuare pagamenti per tuo conto, senza verifica del pagamento.

Pre-autorizza

Questa transazione è stata bloccata per un errore di autenticazione.

Errore di autenticazione

La tua carta di pagamento è scaduta. Controlla i dati e riprova.

Carta scaduta

Fondi insufficienti per saldare l'importo. Controlla i dati e riprova.

Fondi insufficienti

Questa transazione è stata bloccata dal fornitore di pagamenti per possibile attività fraudolenta.

Transazione bloccata

Scegli un metodo di pagamento diverso e riprova.

Errore sconosciuto

mostra tutti gli articoli che attualmente conservi con noi. Questi articoli possono essere venduti, consegnati o trasferiti.

Presso {shortName}

La tua allocazione verrà annullata. Sei sicuro di voler continuare?

Il tuo articolo pre-ordinato verrà eliminato. Sei sicuro di voler continuare?

La tua richiesta di consegna verrà annullata. Sei sicuro di voler procedere?

rappresenta tutti i vini che sono in tuo possesso e che sono stati consumati.

Questo è il prezzo che hai pagato per questo articolo.

Prezzo di costo

Dopo aver aggiunto il nuovo indirizzo, verrai reindirizzato a questa pagina.

Crea un nuovo indirizzo

La tua notifica verrà eliminata. Sei sicuro di voler continuare?

Il prezzo minimo al quale sei disposto a vendere. Se il prezzo di listino scende al di sotto di questo valore, la tua inserzione verrà rimossa.

mostra tutti gli articoli che hai pre-ordinato, inclusi i vini en primeur, e tutti gli articoli nella tua watchlist.

Futures

È possibile impostare un prezzo minimo per gli articoli in vendita basato su una percentuale del valore netto unitario attuale.

Puoi impostare un prezzo di mercato per gli articoli che stai vendendo basato su una percentuale del valore netto unitario corrente.

mostra tutte le azioni che hai effettuato sugli articoli nel tuo Portafoglio.

raggruppa ogni azione per tipo - Acquisto, Vendita, Consegna e Trasferimento in entrata - così è chiaro a colpo d'occhio cosa è successo a ciascun articolo.

Storico

mostra tutti gli articoli attualmente in transito da o verso {shortName}.

In transito

La consegna locale è gratuita per ordini superiori a 1.800 HK$ (in un'unica destinazione). Per ordini inferiori a questo importo, la consegna costa 150 HK$ fino a quattro casse e 50 HK$ per ogni cassa aggiuntiva.

Le spedizioni partono da €15 in Italia e da €45 verso la Svizzera e il resto d’Europa per un massimo di 48 bottiglie (75 cl). I costi variano in base alla destinazione. Per spedizioni più grandi è possibile richiedere un preventivo.

La data indicata di seguito è quella in cui il tuo ordine verrà spedito dal nostro magazzino locale. La data di consegna finale, insieme ai dettagli completi di tracciamento, ti verrà fornita una volta che il nostro team avrà elaborato la tua richiesta.

Puoi organizzare il ritiro presso il nostro negozio al 22° piano, 8 Wyndham Street, Central Hong Kong.
Gli orari di ritiro sono dalle 9:30 alle 18:00, da lunedì a venerdì.

Puoi organizzare il ritiro presso il nostro magazzino STI INTERNAZIONALE SPA, in Viale del Lavoro 57, 37051 Bovolone, Verona.
Gli orari di ritiro sono dalle 8:30 alle 12:30 e dalle 13:30 alle 17:30, dal lunedì al venerdì. Siamo chiusi nei giorni festivi.

Questo è il valore di mercato stimato attuale per questo articolo.

I prezzi impostati manualmente verranno sovrascritti. I vini già inseriti non sono interessati.

Aggiorna tutti i vini non inseriti al prezzo di mercato corrente.

Imposta tutto al prezzo di mercato

rappresenta tutti i vini attualmente presenti nel tuo Portafoglio che non sono conservati con noi. Premi l'icona

La mia cantina

Nome

Prezzo netto

Nuovo portafoglio disponibile

Nuovo portafoglio

Non hai alcuna fattura in questo momento.

mostra tutti gli articoli del tuo Portafoglio che sono attualmente sul mercato.

In vendita

mostra tutti gli articoli attualmente presenti nel tuo Portafoglio. Da questa pagina puoi eseguire azioni individuali su di essi.

Panoramica

mostra tutti gli articoli attualmente in attesa di un'azione da parte dell'utente.

In sospeso

Questo è il prezzo di mercato dinamico dell'articolo al netto del margine di negoziazione.

Questo è l'importo del profitto che riceverai se la tua inserzione verrà venduta.

I pagamenti pre-autorizzati consentono transazioni automatiche per tuo conto, garantendo pagamenti fluidi e senza complicazioni. Questo permette di elaborare addebiti ricorrenti, abbonamenti o pagamenti programmati senza approvazione manuale ogni volta.

Il numero di casse che desideri mettere in vendita

Il tuo articolo del catalogo verrà archiviato. Sei sicuro di voler continuare?

I tuoi articoli del catalogo verranno archiviati. Sei sicuro di voler continuare?

Prima di richiedere la consegna, puoi modificare la quantità per ciascun articolo nella tua selezione qui sotto.

*Il prezzo di mercato è dinamico e può variare. Al momento della vendita, dal prezzo finale sarà detratta una commissione di negoziazione del 10%.

Prezzo di mercato totale*

Il prezzo fisso personalizzato al quale desideri vendere ciascun articolo.

Dividi in {caseSize} singole bottiglie da {bottleSize}cl.

Titolo

mostra tutti gli articoli che attualmente conservi con noi. Questi articoli possono essere venduti.

Disponibili per la vendita — gli articoli conservati con {name} sono idonei per essere inseriti nel marketplace.

Profilo

Questo articolo si trova presso FINE+RARE.

Questo articolo si trova presso FINE+RARE HOME Hong Kong, ed è disponibile per la consegna o il ritiro in sede. La maggior parte delle consegne a Hong Kong può essere effettuata entro 3 giorni lavorativi; la data esatta sarà comunicata al momento dell'organizzazione della consegna. Le consegne internazionali richiedono tempi più lunghi, ti preghiamo di contattarci per maggiori dettagli.

I vini venduti en primeur saranno rilasciati dal produttore dopo limbottigliamento, tipicamente 18 mesi dopo la fine della cosiddetta campagna. Il tuo vino sarà poi conservato da FINE+RARE in un deposito doganale fino a quando deciderai di richiederne la consegna.

Ci riforniremo di questo articolo al prezzo garantito dalla nostra rete di fornitori e organizzeremo una spedizione rapida a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma in genere per un approvvigionamento rapido sono 2-4 settimane.
 Una volta confermato l'ordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato all'arrivo dal nostro team di esperti e le fotografie sono disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

Reperiremo questo articolo attraverso la nostra rete di fornitori e ne organizzeremo la spedizione a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma una stima media è di 6-12 settimane.
 Una volta confermato lordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato al momento della ricezione dal nostro team di esperti, con fotografie disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

Hidden Hangar

Filtro

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