The remote Hebridean isle of Islay has an almost otherworldly quality about it. For centuries, this eerily beautiful and beguiling postage stamp of Scotland produced whiskies that elevated some of the world’s most well-known blended malts. In recent years, however, Islay has stepped out from the shadows and become one of the most lauded single malt regions in the world – a position cemented this month when a cask of Ardbeg sold for a record-breaking £16 million.   So just how did this small whisky-producing region become the most collectable name in the world?  Adam Hannett started working as Head Distiller at Bruichladdich, on the southwestern tip of the island, in 2006. He says the difference between Islay, and Islay whisky, then and now is “pretty transformative”. When he joined Bruichladdich, the Victorian distillery was six years into what would become one of the greatest distillery revivals the whisky industry has ever seen.   “Inside the distillery gates, we were at the beginning of our journey,” the Head Distiller tells me. This journey included distilling an organic spirit, running barley experiments and bringing barley-growing back to Islay. The latter, Hannett says, has “changed the landscape of the island completely”. He adds: “Gordon, our Assistant Distillery Manager, talks about how we’ve turned fields golden, which sounds a bit cheesy, but it’s true.”  Journey due east and you’ll find Bowmore – Islay’s oldest and one of its most coveted single malt producers located in the island’s capital. David Turner, who was born and raised on the island, has worked at the distillery for 30 years – for the past 10 as Distillery Manager.   “Thirty years ago we were producing a lot of our spirit for bulk, for blending purposes, and we had a few thousand tourists a year,” he tells me. “We probably had one full-time visitor centre manager and a couple of seasonal tour guides that would come on for the summer.  “I think we’ve now got nine full-time staff in our visitor centre who do tours all year round and we’ve moved away from bulk blended whisky to just being a single malt specialist now.”  During Turner’s career at Bowmore, the distillery has transformed from a lesser-known producer to one of the most collectable names in Scotch whisky. Black Bowmore, Turner says, “put us on the map for being collectable”.  “When we took these samples out the casks, the whisky colour was black,” he says, “the quality was phenomenal.”  This discovery was made in the 1990s, around the same time as the wider whisky world started to take notice of Islay after whisky writer Michael Jackson shone a spotlight on the island’s quality in his pivotal work, Complete Guide to Single Malt Scotch.   As a region, Islay has faced hardship and several distilleries have been temporary or permanent casualties. Port Ellen, one of Scotland’s so-called “Holy Trinity” of lost distilleries, is arguably the most well-known victim, closing its doors after the downturn in 1983. Ardbeg was also shuttered in 1991 and was saved by the grace of God (Glenmorangie) in 1997. Today, the region is booming and the number of producers has reached a healthy nine. This number will increase when Port Ellen is resurrected by owners Diageo imminently – an announcement met with unfettered excitement last year. These closures and shifting paradigms have created a thrilling market for collectors, as whisky enthusiasts search for bottlings from bygone eras. The 1950s through to 1970s is of keen interest as whisky was being produced on a much smaller scale via traditional methods.  Traditionally, Islay was associated with peated whisky. For a time, distillers like Laphroaig, Lagavulin and Ardbeg competed against one another to see who could produce the biggest peat bombs on the market, which divided opinion. Bruichladdich blew all the others out the water when it released Octomore 6.3 in 2015, which registered 258 phenol parts per million (the scale used to determine the peat levels of whisky). For context, prior to that release, the highest peat levels were circa 167 PPM, also from Bruichladdich.   “I think there’s a hugely diverse range of flavour in the whiskies being produced across Islay at the moment,” Bruichladdich’s Hannett tells me. “It makes defining an ‘Islay’ whisky quite challenging as there’s so much variety from one distillery to the next.   “The general public almost expects a heavy smoke, almost medicinal flavour from an Islay whisky but even within our heavily peated Port Charlotte range, we have quite a soft, heathery, barbecue smoke.”    “Islay is famous for its peated whiskies but Bowmore is not all about peated,” Turner adds. “Bowmore sits in the middle of Islay. The north of Islay is very, very lightly peated. The south is very heavily peated. We’re in between the north and the south in peating levels. We see ourselves, and call ourselves, mid-peated, or a perfectly balanced Islay whisky.”  The people of Islay – Ileachs to give them their proper name – are integral to the whisky industry on the Hebridean island. Many of the Master Distillers and Blenders are locals and the vast majority of the production team hails from the island with an average population of 3,000 people. One of the most famous Ileachs is Jim McEwan who started his career at Bowmore, where he later worked as Distillery Manager before he left to lead Bruichladdich’s resurrection in 2000. McEwan came out of retirement to spearhead independent bottler Hunter Laing & Co’s new £12 million Islay distillery, Ardnahoe, saying it was an offer he could not refuse and beyond his wildest dreams.    The distillery, located on a four-acre plot on Islay’s northern coast, between Caol Ila and Bunnahabhain, overlooking the Isle of Jura, became the ninth working distillery on the island when it opened in 2019. McEwan designed the pot stills, mash tun and mucked in with every aspect of production to create a new-make whisky that he says is everything he looks for from a classic Islay: fruit, flower, sweet notes from the mash tun, baked cereal notes, smoky flavour from the peat, and bracken, heather and wild plants from the bog land. McEwan says the spirit he’s produced at Ardnahoe is as good as anything he’s tasted in 56 years.    Islay is at an interesting point in its history. New distilleries are opening, lost names are coming back to life, and many of the old guard are reaching retirement and are being replaced by younger distilling talent. There, arguably, has never been a more interesting time in its whisky-producing history.    Hannett, who is on the younger side, says: “I’m excited to see how distilleries can continue to adapt to support the local community. We’ve got a special thing here, with a booming industry and nine working distilleries.”  Turner picks up the point: “It’s good to see the old distilleries are still thriving. The new ones have got a good future as well but they’ve got a good number of years before they get a good standard core range." He adds: “A good Islay whisky I would say is between 12, 15 to 18 years. So they’ve got a good few years to get to that, never mind becoming collectable.”  Turner has quietly been amassing a collection of his own since the early 1990s. “I was in since the very beginning,” he says. “I was lucky to be in at the right time and I’ve got a big collection. It’s not just quantity or some of the new releases. It’s old and rare and quality I’ve based mine on.”  Initially, Turner collected Bowmore and slowly started adding other Islay and Scotch limited releases to his collection. As interest in whisky grew, the Distillery Manager rejigged his collection to focus on Islay malts – at one point exclusively Bowmore, Laphroaig and Lagavulin. After a period of selling certain bottlings to buy other, more expensive ones, Turner now has an exclusively Bowmore collection. He doesn’t elaborate on this but he does add: “Aye, it’s got smaller but it’s got more quality and rarity attached to it.” One suspects it is quite something to behold.  As for his distillery, Turner says Bowmore has got “good quality stuff maturing” and “some good aged stocks”. “We were family-owned up until 1994 and the family and the directors at the time had good insight. They kept good aged stocks, so we’ve got good 30s, 40s, 50s – 51, 52-year-old whisky – maturing. This good aged stock will keep the collectability going.”  With impressive aged stocks slumbering at Bowmore and its neighbours, there’ll undoubtedly be more records broken in the coming years from this enchanting Scottish isle.    Explore all our Islay whiskies or read more Editorial 

Islay has cast its spell over the whisky cognoscenti for decades, driving independent and distillery bottlings ever higher. Holly Motion explores how this small Scottish island has bewitched fans and become the gold standard of whisky collectability  

Exploring why single malt whiskies from the remote Hebridean island of Islay have become the gold standard of collectability with Bruichladdich and Bowmore

Exploring Islay whisky’s popularity

The enchanting isle of Islay

Historically peat was used as a fuel source. In recent history, it has been a source of great fervour and one-upmanship as whisky producers clambered to create the peatiest whisky on the market.  For the most part, this narrative and competition has played out on the remote and beguiling Hebridean isle of Islay and its nine malt distilleries. One even deciding the prefix “super” was required on the label because “heavily-peated” was no longer sufficient. But this could all be about to change as Seattle-based Westland Distillery finetunes an industry first: locally-peated American single malt whiskey.   “We are not trying to make it taste like Islay,” Co-Founder and Managing Director Matthew Hofmann says. “We want Solum to exhibit its own terroir and its own flavour influence so long as it tastes good.”   In the 10 years since it was founded, Westland has sought to challenge every stage of whisk(e)y-making convention from barley, casks and now peat. For the past five years the team has been encountering setbacks while they navigated the uncharted territory of producing peated malt in the United States. The first was the discovery that a peat malting company didn’t exist in America, despite Washington State boasting 50,000 acres of peat.   While Hofmann worked on options closer to home, Westland turned to the historic Glasgow-based malt producer Baird’s. But he knew he had struck on something and eventually started working with a start-up malting company, Skagit Valley Malting, to produce what the company believes is the first commercially produced batch of peated malts in America.   Pioneering a locally-peated whiskey created all sorts of headaches – or as Hofmann calls them “interesting challenges” – for the team. In one of the first blind tastings, peat flavour notes were entirely absent.   “When you are trying something new like this, there is an inherent amount of risk,” Hofmann says. “It’s very much an ongoing process and we are far from being finished. It’s more accurate to say we have barely begun on this project.”   Westland uses approximately two cubic yards of peat from a local 30-acre bog which equates to a month’s production and roughly 100 casks of whiskey a year. Whereas others typically cut and drain peat – which has a negative impact on carbon dioxide and methane release, and damages the ecology of the area – Westland uses a different process with a backhoe which keeps the bog intact apart from the small amount of peat they use.   “The stuff we have got out here is wild,” Hofmann says with unfettered excitement. “There’s 11 different species of stagnant mosses. There’s wild cranberries. There’s wild crab-apples. There’s a lot more woody materials – cedar – that end up making it into the bog itself because the area is still heavily wooded as well. So, the result on the peat and aroma is very different.”   Hofmann said Westland will release Solum – Latin for “soil” – in winter 2023 but admits he doesn’t know what the product will taste like yet. He says there is a Mezcal profile at this stage, with vegetal smokiness and spice, but cask impact factors are currently unknown.   “This has been one of the most difficult things we have worked on here at Westland,” he says. “Which is saying something because we have a habit of diving headfirst into things we know very little about.”  One of the main challenges, Hofmann says, is the lack of industry and by extension experts in the country. “Nobody understands the impact of peat and how to use it,” he explains. “That can be quite interesting because when you’re learning it from scratch and you have zero base line knowledge, you tend to approach things in a different way.”   This has led to further innovation in production with engineers at the helm of the project and meant sustainability has been high on the agenda in the notoriously eco-cognisant region.   “We don’t quite know yet what the path is with Solum,” he adds. “Is it going to be about the different areas of the bog and peat flavours you might get from that – kind of like Colere is with barley? Or is it going to be about a general Washington State peat flavour?”  The exact destination may be unknown, but it’s guaranteed to be an entirely new take on a very old tradition.   Browse all current whisky listings or read more Editorial 

It’s one of the oldest styles of whisky in the world and has been known to unite as much as it divides. So why is a Pacific Northwest distillery moving heaven and earth to produce the first batch of American peated malts? Holly Motion digs into it 

Digging into why Pacific Northwest distillery Westland is moving heaven and earth to produce the first batch of American peated malts. 

Digging into American peated malts

Breaking new ground

In Sicily, for the feast day of San Giuseppe, they make a soup, a very plain soup of 
chickpeas, fava beans and wheat grains, all soaked and cooked separately before 
being combined with bitter wild greens and perhaps some broken pasta. It is a 
celebration not of poverty but in poverty. The richness of the meal comes from the 
time it takes, the hours of soaking and boiling, of picking leaves in muddy fields. 
The feast day of the patron saint of workers (and the stepfather of God) falls on 
the 19th March, full spring in the Sicilian countryside with the almond trees in 
blossom. San Giuseppe’s soup marks the last use of the previous year’s harvest, 
the last pulses and grains to be taken from the store which the summer’s baking 
heat and the rains of autumn had provided for the coming winter. It is both a soup 
and a celebration, but it is also a sacrifice – a sacrifice of time against an uncertain 
future, time given freely as a kind of guarantee. Cooking of any kind – but especially the lengthy processes of preserving, drying, 
pickling and curing – is really an act of optimism, an assertion that there will be a 
future in which to eat. And the more time and care you put into such a process, the 
more value you get out. For example, the longer a cure or a pickle takes, the longer, 
in general, it will last. In providing food for the future, this sacrifice also makes 
it much more likely that the future it was made for will indeed occur. A practical 
optimism, you could say. A spending of time, not just because you have little else 
to spend, but because it is prudent to do so. For much of the world now, of course, the situation is reversed: we can buy almost 
anything we want at any time we please and have it delivered almost immediately. 
And we seem to be encouraged to spend less time doing things like cooking. 
Time is a commodity, and rather than sacrifice our time, we’re encouraged to 
sacrifice time itself, to take shortcuts. Time is listed in any given recipe, along 
with the rest of the ingredients and equipment: two onions, one stick of celery, 
one carrot, 15 minutes preparation and two hours cooking time, but it is almost 
always consequently manipulated. Everybody knows – once they have followed 
a few recipes – that enough time is never given to cook an onion. ‘Sauté until soft 
and golden, about two minutes,’ writes the chef (or the editor insists so the recipe can fall into the category of ‘quick and easy weeknight suppers’ or ‘fifteen-minute 
meals’ or whatever it is they are currently trying to sell). The fact that nobody ever
sautéed an onion until soft and golden in less than 10 minutes is elided, sacrificed 
to the promise that this dish, now, will not cost too much of your time. Even recipes 
which can never be made quickly – soups, stews, cures – are touted as demanding 
just a little of your time and even less of your attention, your active time. The slow 
braise allows the cook to focus not on cooking, but on other things. To me, this 
is a lost opportunity. Yes, it is nice to know that dinner is safely squared away, 
puttering merrily to itself in a low oven. It is exciting to think that a jar of cabbage 
is slowly transforming into sauerkraut at the back of a dark cupboard. But if all we 
see is the prepared ingredients and the end result, how much do we miss of the 
metamorphosis in-between? Convenience is desirable, but over the last year, time has – for most of us – come at 
less of a premium. Even before that, though, I have always found a certain satisfaction 
in giving my complete attention to whatever I am cooking. This goes without saying for 
the quick and fast – for the doneness of a steak, or pasta, for deep-frying, or grilling 
delicate fish. However, it is also rewarding for the slower processes, for observing the 
slow changing of textures as liquids bubble and reduce.  If, for example, you are making marmalade, you could work out the setting 
temperature and, once the final boil has begun, insert a probe thermometer with 
an alarm set to sound when it reaches the precise temperature: all well and good. 
If, however, there isn’t a thermometer to hand – or, as is often the case, you only 
have one that is in sore need of calibration and therefore useless – you can fall 
back on the finger test your mother may or may not have taught you. Placing a 
stack of saucers in the fridge and – when you think the marmalade is nearly ready 
– spooning a little out onto a cold saucer, you prod the result with your finger to 
see if it wrinkles. What, then, if you don’t have a stack or even a single perfectly 
chilled saucer to hand? Then you have to watch the bubbles rise. 
The point of making marmalade or jam is not simply that you are cooking a liquid 
until it reaches approximately 105˚C, but rather that you are cooking a liquid until 
it becomes capable (as water is not) of reaching that temperature – which means it 
has to become thicker, stronger. The bubbles it creates, at first double the liquid in 
volume (bringing the inevitable worry that your pan is too small) before settling and 
lowering into a dense boil that threatens to catch on the bottom. Once you’ve seen 
it, that transformation is unmistakable, and if you had just stuck a thermometer 
in the pan and got on with something else, you would never have noticed. This 
(admittedly useful and in a working kitchen, essential) piece of technology would 
have removed you from the process, from the facts of cooking. This is true of any kind of technology – it is, by and large, its purpose. I am not necessarily suggesting 
that you replace your oven with a wood-fired stove and monitor the temperature 
with a questing hand (if you can’t hold it in there, it’s hot enough) – although that 
would, I think, be fun. Certainly, anything which makes our lives easier is not to be 
dismissed out of hand, but isn’t it always worth wondering what, at any moment, 
you can afford to lose? 
The point with cooking is that the time put in is not simply lost but rather spent 
or, invested – although sometimes you might not think it – wisely. A six-hour 
braise consumed in less than 30 minutes can seem hardly worth the effort, but 
only if you see the eating of food as the sole reason to cook it. When I think of 
meals I have cooked for other people, for birthdays or holidays or simply for 
the pleasure of company, it is rarely the eating of them – the few minutes of 
attacking a chicken or slurping up pasta or licking grease off fingers – which 
comes immediately to mind but rather their slow build-up. It’s the digging of the 
pit to build the fire that has to die before I bury the lamb, wrapped carefully in 
foil and sackcloth; the careful attendance to a boiling pan of stock, its bubbles 
changing in size and consistency as it gradually reduces into gravy; the oil 
slowly spitting out of a pot of ragù, its surface barely moving as it stews. These 
are the things I remember fondly, the nurturing process of bringing a meal 
together. And these moments aren’t solitary meditations – with any meal there 
is more to be done than just cooking something. There are salads to be made 
and dressings to be whipped, pasta to be rolled, tables to be set, cocktails to be 
mixed, and wine to be poured. The making of a meal is only a chore if you begin 
to do it wishing it were already over. If instead you begin to do it because you 
want to do it, with the end result of ‘something to eat’ as almost a by-product 
of a rewarding activity, then the pleasure you find in it changes. 
Although for most of us, it’s no longer – as it was for the Sicilians celebrating 
San Giuseppe – a matter of life or death. This choice to involve yourself 
purposefully in the everyday act of cooking, and otherwise preparing food, still 
has an air of sacrifice, of time exchanged in the promise of something greater. 
It is, I suppose, literally a sacrifice, as the time you allot to cooking is time 
you could have made available for emails, or exercise, or simply to idly scroll 
through Netflix adding films you will probably never watch to your list. But, as 
is the way of all such propitiatory acts, it is a sacrifice which contains the seeds 
of its desired outcome. What you put in determines what you get out, in the 
straightforward terms of a meal you can eat – but it is also its own reward. You 
know, as you reverently chop, or soak, or simmer, that you are investing your 
time to create something better than good. That whatever you are making will 
have a special richness to it. The richness of chickpeas, or water or gold.  This article was originally published in FONDATA, Issue One

Margate-based chef and food writer, Thom Eagle, contemplates the value of spending more, not less, time in the kitchen.

Illustration by Stewart Walton.

Margate-based chef and food writer, Thom Eagle, contemplates the value of spending more, not less, time in the kitchen

FONDATA: Time for Food

Time for Food

Second wines are no longer à la mode. In Bordeaux, these junior siblings – traditionally made with declassified fruit from the Grand Vin – are being rebranded as alternate expressions of a château. While this has fast become a familiar trope among the region’s master marketeers (who wants to suggest that anything is lesser?), for the Guinaudeau family of Ch. Lafleur the idea has become a fundamental part of their philosophy.  “A new cuvée, a new label – that’s marketing,” says Omri Ram – the man at the helm of the Guinaudeau estates today. For the family (who are mentioned repeatedly in our conversation, their involvement and influence is much more than monetary), any new wines must be a new Cru. Literally meaning a “growth”, the term doesn’t translate particularly well, but it’s a wine that should be “from viticulture, terroir, ideology”, Ram says. The inspiration is Burgundy rather than Bordeaux, comparing to Amoureuses or Malconsorts, a site that offers a distinct expression, year in, year out. “A special cuvée that costs 300 bucks – no, thank you,” he laughs. It hasn’t always been the approach at Ch. Lafleur – or more accurately, the “Société Civile du Ch. Lafleur" (the name that encompasses all the Guinaudeau estates). Les Pensées was originally conceived as a second wine, used to ensure the consistency and top quality of the Grand Vin, primarily made with fruit from young vines. But that all shifted in 2000, when they decided to separate out a diagonal 0.7-hectare valley, a strip of clay within the otherwise gravel-dominated Lafleur vineyard. The concept was – and is – to take the same core DNA of Lafleur, their old-vine material – and translate it through the lens of different terroirs. Les Pensées was their first step towards this, but in the early 2000s the Guinaudeau family started thinking about another expression of Lafleur – one on limestone. Little did they know that it would take almost 20 years for this idea to come to fruition.  And so they started looking for a limestone site. But Pomerol is the only place on the Right Bank with absolutely no limestone, and a plot on Saint-Emilion’s plateau (the obvious choice for prime limestone terroir) was a pipedream. In the unlikely scenario that a plot came up for sale, the price would be astronomical (the buyer would, in Ram’s words, need to have “big, big, big, big pockets”, his eyes visibly boggling at the idea). And while Ch. Lafleur might be uttered in the same breath as the likes of Pétrus, Lafite and Margaux, it remains a small, family-run affair. With Saint-Emilion ruled out, the family turned closer to home.  A distant but direct ancestor of the Guinaudeau family established Ch. Grand Village in 1650, and Jacques and Sylvie Guinaudeau reclaimed the Fronsac estate in 1980. Five years later they took charge of Ch. Lafleur, marking the start of this illustrious property’s renaissance. While their reputation has been built on the Pomerol estate, Fronsac has always been home. In fact, Jacques and Sylvie still live at Grand Village today, while their children– and current custodians of the family business –Baptiste and Julie also live on the outskirts of the village.   Although Fronsac might be considered lowly today, in the late 18th and early 19th centuries, its wines commanded higher prices than those of either Saint-Emilion or Pomerol. The Médoc reigned supreme, with its affluence, proximity to the city of Bordeaux and access to transport via the Gironde – but Fronsac, bordered on one side by the Dordogne River and on the other by one of its subsidiaries, Isle, was not far behind. As nearby Libourne developed, this only helped Fronsac and its wines grow in importance. Back then, Ram explains: “You couldn’t cheat. If you didn’t have a great terroir, you wouldn’t be able to make great wine in nine out of 10 years.” Of course, the region fell from grace – and even today you can stumble across abandoned vineyards, no longer bringing in enough income for someone to bother to farm them. But the best wines speak for themselves – Ram and the Lafleur team have tasted bottles back through the 20th century and there are undoubtedly “great, great things” – even up until the 1980s, proving the potential of the region.  That history, combined with the familial ties and a dream of reviving Fronsac’s reputation of yore, made the region the obvious choice.   There were two elements key to creating a new Cru for the Guinaudeau family: firstly, the right site, but secondly having massal selections of their old vines. Lafleur has long championed its particular plantings of Bouchet (a historic name for Cabernet Franc) and Merlot that pre-date clonal selection.  They started a nursery for their heritage clones at Ch. Grand Village – taking cuttings of their most interesting old vines, grafting them onto American rootstocks and then repeating the process. The challenge was cultivating enough vine material for a new site. As this project got underway, the family continued their search for the perfect vineyards – but also decided they needed to test the theory, and see if their vines’ DNA would translate on limestone.  And so G Acte was born – a “beta testing” programme for what would become Les Perrières. They picked limestone-dominant plots at Ch. Grand Village for an experimental series, starting with the 2009 vintage – Acte 1. By Acte 6, 7 and 8 (the 2014, ’15 and ’16 vintages), Ram tells me, they knew that they were onto something special. At the same time, the team continued to search for the right site. Originally they looked to Burgundy for their inspiration, where the illustrious Grands Crus sit neither at the top or bottom of the hill – but in Fronsac the mid-slope only proffered overly rich, fertile soils dominated by clay. Each site they explored brought new disappointment – until they decided to forget about Burgundy. The best wines in Pomerol, Saint-Emilion and even the Médoc all come from a plateau – so they changed tack and started hunting for a site perched up high.  Talking to the region’s older vignerons, they discovered the plateau of Meyney – beneath which lies a warren of quarries, the source of the limestone that was used to build much of Libourne, and the châteaux across the Right Bank. The first soil-pit they dug offered instant promise – with a meagre 20cm or so of topsoil before you were scraping at the mother rock.   Almost a decade after their search had begun, in 2011, they bought the first vineyards – Les Canards and Les Poulains – just seven kilometres from Grand Village, then another parcel the following year. When Ram arrived at the estate in September 2013, he spent his first day working on one of those nascent vineyards. The work required was extensive. These sites had been conventionally farmed, planted with clones selected for quantity rather than quality, so they needed total rehabilitation. They uprooted the vines and rotated various cover crops (herbs, flowers, cereals) to revive the soils over four years – totally reconstituting them, returning organic matter and also, importantly, re-stabilising the soil structure. The whole process took four or five years for each plot, with the first of their new plantings only going in in 2016 (Les Canards). The focus was, at first, on Bouchet from Lafleur, with 20 different selections. In 2017, they planted Les Poulains, with around 25 Bouchet selections, then in 2018 they planted three more clay-rich parcels with Merlot, partly with their own heritage selections, as well as some carefully selected clones that passed muster.  In 2018, they harvested their first crop from 3.5 hectares of vines. The quality of the Bouchet from these “extreme limestone” soils was so distinct that – even when blended with Merlot parcels that had previously been used for G Acte – they bottled it under the new Cru’s name, Les Perrières.  Tasting it in a line-up alongside previous vintages of G Acte, the difference is as extreme as the soils. Later vintages of the experimental series offer a red-fruited crunch, vibrancy and transparency, but the 2018 Perrières shows an instant shift. There’s a step up in purity, precision, concentration and complexity, with a wilder, swarthier fruit character, yet it’s the mineral salinity that shines through, and is echoed in the 2019. These are serious wines that have a clear sense of place.  The 2020 vintage is the first that came exclusively from Perrières vineyards, with none of the G Acte parcels (these are now all being used for Grand Village). As they initially had more Bouchet plantings on these sites, the blend has shifted over time – with the 2020 having 70% Bouchet, 60% in 2021 and a return in 2022 to the 50/50 mix that is the norm for Lafleur and Pensées. While the aim isn’t always to have this varietal mix, the vineyards are planted so that Merlot and Bouchet can be equal – but the blend will be decided on taste.  Bouchet might be Lafleur’s trademark, but the Merlot is an essential component in Ram’s view. Alone, Bouchet is too linear, vertical, intellectual and even borderline austere. Merlot complements this, ensuring it not just makes you think, but leaves you reaching for another glass. “The greatest wines are not just for the mind, but for the heart and stomach too,” Ram says.   It’s still early days for Les Perrières – the soon-to-be-released 2022 will be only its fifth vintage. These vines are still babies by almost any standard, let alone those of Ch. Lafleur. Yet its potential – and path – is already clear. Ram anticipates it will take them around 20 years to get the wine to where they really want it to be, sitting as a true equal to Ch. Lafleur, but he’s confident that it’s just a matter of time.  It's amazing to see the work that has gone into this one wine – both on paper and in the glass. This isn’t just marketing, but a creed for the Société Civile du Ch. Lafleur – and one that it’s hard not to believe in. Your cheat sheet to the Lafleur stable: the Société Civile de Ch. Lafleur unpacked Ch. Lafleur – the property’s most famous wine, seen as the Grand Vin, an expression of the Lafleur DNA on gravel  Les Pensées – now an expression of the Lafleur DNA on clay. Up to and including the 1999 vintage, this was Ch. Lafleur’s second wine, made with fruit mainly from younger vines. From the 2000 vintage, the fruit comes exclusively from a diagonal strip of clay in the Lafleur vineyards, and is a different Cru. (It was labelled as Les Pensées de Lafleur prior to 2018, when the “de Lafleur” was officially dropped.)  Les Perrières – an expression of the Lafleur DNA on limestone, sourced from vineyards in Fronsac. The 2018 and 2019 vintages include some parcels at Ch. Grand Village, however from 2020 the fruit is sourced exclusively from separate sites in Fronsac, on extreme limestone soils on the plateau de Meyney.  Les Champs Libres – an expression of pure Sauvignon Blanc on limestone soils, from specific parcels in Fronsac. The first commercial release was the 2013 vintage.  Ch. Grand Village – a red and white are made under the Fronsac estate’s name, which is also the family home (Jacques and Sylvie Guinaudeau still live there today).  G Acte – made from 2009 to the 2017 vintages inclusive, an experimental series testing the concept of Lafleur on limestone while trying to find the right sites for Les Perrières, made using fruit from limestone-dominant parcels at Ch. Grand Village. The releases are numbered, with 2009 Acte 1 and so on.  Explore all Société Civile du Ch. Lafleur listings or read more about Bordeaux  

Ch. Lafleur is a Pomerol icon. Sophie Thorpe sat down with Omri Ram to talk about the philosophy that has driven the creation of its unique Crus – and the evolution of its newest project, Les Perrières

Sitting down with Lafleur winemaker Omri Ram to explore the philosophy behind the Pomerol property’s different Crus – and how G Acte became Les Perrières

How Lafleur created a new Cru with Les Perrières

From the ground up: the creed at Lafleur

The Scotch whisky world is a fickle beast. In its 500-year history, the number of distilleries in Scotland has swelled and contracted many times. There have been myriad casualties, and very few have lived through these downturns without shedding stills and stocks to stay afloat.  The less fortunate were shuttered temporarily, mothballed for inordinately long periods of time, or were ghosted with no hopes of revival. In many cases, everything – lock, stock and, quite literally, barrel – was sold to pay off debtors, and the site was razed to the ground. In the years that have followed, these silent or so-called ghost distilleries have taken on an almost mythical new name: lost distilleries. While these producers were invariably unknown while in active production, the allure of what is no more has made them astoundingly popular, sending prices into the tens, and in many cases, hundreds of thousands. In the 40-plus years since the last whisky loch, when a devastating number of distilleries were forced to close, some producers have languished in relative obscurity, with only the most devout knowing of their existence and diligently sourcing their precious nectar. Others have developed a cult-like status and become exceptionally collectable as a consequence. So collectable, in fact, that their owners have moved heaven and earth to bring them back to life. The most famous are those considered the “Holy Trinity” of lost distilleries: Port Ellen, Brora and Rosebank. “They are the lost history of Scotland’s distilling and whisky heritage,” Stephen Rankin, Director of Prestige at independent bottler Gordon & MacPhail, says wistfully. “They are from a time when whisky was made slightly differently from today. It’s a lost character. We cannot go back and make these whiskies like they were originally made. They reflect both the time as well as the people and place in our history,” he adds. When the vast majority of these distilleries were in production, huge quantities of their output was destined for blends. Their young single malts simply were not available, or more accurately, were not widely available, as distillery bottlings. If it hadn’t been for independent bottlers like Gordon & MacPhail, who prudently bought stock and squirreled it away, when distilleries were closing down in their droves, then these whiskies would almost certainly have been consigned to the very dusty history books. “I think the popularity has a lot to do with the mystery of times gone by and what older whiskies used to be,” the newly appointed Rosebank Distillery Manager Malcolm Rennie tells me. “There’s a certain element of the misty-eyed past being better in some way,” he muses. “Not always the case in my opinion – the exception being Rosebank, of course,” Rennie quips. For James Mackay, Head of Rare & Exceptional Spirits at Diageo, which owns Port Ellen, Brora (and Rosebank until 2017), it’s all about the experience. “Due to the very nature of ghost distilleries and their finite stocks, these are whiskies we will never be able to taste again. When you share a whisky from a ghost distillery with a friend, they’ll know that they're being treated to something completely irreplaceable and there is something very special about that.” This special experience is a costly one. Collectors – and flippers – have driven the price of lost distillery bottlings to exorbitant highs. Questions have been raised about what the reawakening of these lost distilleries will do to the prices of existing bottlings and where these new-old whiskies from the likes of Port Ellen, Brora and Rosebank will sit in terms of price and taste profile. On this last point, Mackay says: “This is the big question we’re all asking ourselves.” He continues: “We are confident that the new Brora and Port Ellen whiskies will sit amongst the best in the world, however we’ll have to wait two or three decades before we know for sure!” In terms of taste profile, Rennie says the new Rosebank will be a “very accessible” whisky “on the lighter end of the scale with a typical fresh, fruity smooth character but with an additional dimension of distillery character giving some depth also”. On the question of price, he says “I couldn’t comment.” Adding: “It would depend on age, I’m sure. Safe to say Rosebank will be viewed as a premium whisky.” In many ways, Rosebank was the least likely lost distillery revival, as Diageo offloaded the distillery site to British Waterways in 2002, and the original three pot stills and mash tun were stolen by thieves in 2008. Rennie says it has been a real honour to be entrusted with resurrecting the distillery, which was mothballed in 1993. When we speak, three new copper pot stills are being delivered to the site – a landmark moment in any distillery’s history, old or new. A new distillery team is being assembled and the goal is clear: emulate the original, heavy and oily triple-distilled style of Rosebank spirit. The new Distillery Manager says no expense has been spared on equipment and operating systems to give the team as much control as possible. He acknowledges there will be a lot of trial and error to get the spirit character to where they all want it to be, but he is confident the finished article will be “as good as, if not better, than the original”. “It may take a few goes but we will get it,” Rennie adds determinedly. When asked why he thinks the Lowland distillery has become such an icon, Rennie says: “I think the fact that Rosebank was always a sought-after whisky way back in time says a lot. It was in demand 100 years ago by blenders, so the spirit was always special. It didn’t become special only because it closed, not like some other lost distilleries. “Rosebank has always been seen as the ultimate Lowland whisky and deservedly so. When it was closed in 1993 that reputation was only going to be enhanced and [it was] a real loss to the local area and overall whisky industry.” Rosebank’s location on the banks of the Forth & Clyde Union Canal was integral to its prosperity and eventual closure. In many ways the distillery’s fate was sealed when the canal which connected Scotland’s two main cities, Edinburgh and Glasgow, closed in 1963. When the whisky industry spluttered and stalled in the 1990s, the then-owners made what many believe to be the wrong decision to officially mothball the distillery. To great surprise and delight, Ian Macleod Distillers announced in 2017 that Rosebank would be revived having secured the site from Scottish Canals – a former division of British Waterways – and acquired the remaining stock from Diageo in preparation for the £10 million project to bring Rosebank back to life. The decision to restore Brora and Port Ellen was also made in 2017, 34 years after their closure. Mackay says this was partly a response to the demands from whisky enthusiasts but also as a result of the strong growth in single malt Scotch and the opportunity to create a new generation of whisky consumers. He says the £35 million restoration process – which started at the same time for Brora and Port Ellen – has required enormous support from local communities, teams of highly skilled engineers, whisky noses and the Diageo archives. Brora, in the Highlands, took little under four years to bring back to life and opened in May 2021. Port Ellen on the isle of Islay has taken slightly longer and should begin distilling in spring 2023.
 With an eye to the future, many speculate which ghost distilleries could be earmarked for revival next – Diageo alone owns another 15 of them. Rankin believes there are very few left that could come back, but when pushed suggests there could be one or two, depending on the condition of the buildings, their current broader environment and land use around them, and the financing structure in place of those doing the resurrection. He remains tight-lipped on which. Regardless, there has arguably never been a more exciting time in Scotch whisky, with lost distilleries being brought back to former glory, a glut of new distillery builds and collectability at an all-time high. “It is a unique time for whisky lovers,” Rankin agrees. “Scotland shall be seen as the home of single malt and blended whisky. Those overseas are starting with a blank canvas and are making their own history, while those new in Scotland have the legacy of a 500-year-old industry to build upon. “Even if the whisky that draws them in is one distilled in Japan or the USA, India or Switzerland, they will find their way to Scotland and in turn to past bottlings from our history, as well as to new expressions from long-established brands, resurrected ones, or brand new ones. “As my grandfather said: ‘The future is shaped by what you do today, while today reveals what we did in the past.’” As the past and present meet, there will be a keen eye on these formerly lost distilleries and what their resurrection means for those fortunate enough to own bottlings from a bygone era. Five of our favourite lost distilleries Glenury Royal Highland whisky distillery Glenury Royal has a rather ill-fated history. Severe fire, a distillery worker death in a boiler-incident and ultimate closure in 1985 have all befallen the distillery which once stood near Stonehaven in Aberdeenshire. Despite all this, the Glenury Royal name has survived, and very aged bottlings are increasingly scarce and collectable. Diageo has released some remarkable aged Glenury Royal bottlings (including a 50-year-old) as part of its highly sought-after Cask of Distinction series. Gordon & MacPhail has also bottled some rare Glenury Royal single malts. Littlemill Littlemill is the oldest licensed whisky distillery in Scotland. Whisky from the Lowland producer is incredibly rare and is no longer being produced after the distillery was closed, demolished and consumed by fire. Some independent bottlings and very rare own labels have been released. To date, Testament – a 44-year-old limited expression distilled in 1976 – is the oldest single malt from Scotland’s first distillery. Celestial Edition (40 years), Private Cellar (25-, 27- and 29-year-old) and a 1991 vintage have all been released in extremely limited quantities. Port Ellen The  Port Ellen distillery on the south coast of the Hebridean island of Islay is responsible for some of the rarest peated single malts on the market. The distillery, founded in 1825, was a victim of the whisky downturn and eventually shuttered for good in 1983. As stocks decreased, secondary market demand for Port Ellen intensified and bottlings regularly fetched five-figure sums. The distillery is being brought back to life with two copper pot stills that are faithful replicas of the originals, and two smaller stills which will produce more experimental and innovative spirit.  Brora Brora distillery – or Clynelish as it was originally known – was established in 1819 by the Marquis of Stafford, later the Duke of Sutherland. Sadly, Brora was a casualty of the 1980s whisky loch and closed its doors in 1983. In the years that followed, Brora has become one of the most highly sought-after Scotch whiskies. Some of the most expensive bottles ever sold have included the 40-year-old Brora bottlings from 1972 which have sold for upwards of £26,000. Many believe bottlings from the late 1960s and early ‘70s to be the most exciting in Brora’s distilling history. There are some remarkable official and independent bottlings from the early 1970s as part of the Rare Malts series and Douglas Laing & Co’s whiskies. Rosebank Rosebank is a highly sought-after and respected Lowland producer, famed for its triple-distilled whisky, that was mothballed in 1993. In the years that followed, Rosebank joined Port Ellen in Islay and Brora in the Highlands as one of the hallowed, and highly collectable, trinity of lost distilleries. The so-called “King of the Lowlands” developed a cult following for its triple-distilled whisky – a practice that is highly irregular in Scotland as most double distil. With new whisky from the distillery unlikely to appear until 2030, there will be heightened interest in and demand for the last remaining bottles from the original distillery. Browse all Scotch whisky listings or read more Editorial 

Some of the most collectable whiskies are those from distilleries that no longer exist. These ghost or lost distilleries hold a unique allure – but as attempts to revive Scotland’s so-called “Holy Trinity” get underway, Holly Motion explores whether it’s really possible to turn back the clock

We explore how Scotland’s most coveted and iconic distilleries have come back to life, including the Holy Trinity of Brora, Port Ellen and Rosebank. 

Haunting the present: ghost whisky distilleries

Haunting the present: ghost distilleries

Montrachet, Chambertin, Richebourg: these names will send chills down the spine of any Burgundy lover. But many of the Côte d’Or’s most famous domaines are looking beyond these grand names, making wines from vineyards and appellations that might otherwise fly under the radar. With reputations at stake, the likes of Domaine d’Auvenay, Coche-Dury and Bizot put as much effort and care into these “lowly” wines as for their Grands Crus. Quality in these appellations is soaring – with better vine material, cooler sites that are benefitting from the warming climate, not to mention better winemaking and know-how all contributing. Here we offer a guide to just a handful of the treasures to be found in Burgundy if you look a bit further afield. Auxey-Duresses Right in the middle of the Côte de Beaune, Auxey-Duresses is a small, sleepy village situated above Meursault. Prior to AC regulations, the white wines of Auxey-Duresses were sold as Meursault and the Pinots sold as Pommard or Volnay. While probably better known for Pinot Noir production, some of its top wines are Chardonnays made in a specific part of the appellation directly bordering Meursault.  Here, high up on the hill, over the brow of Meursault’s highest vineyards you will find vineyards facing unusually north-west. While these vineyards are too cool to adequately ripen Pinot Noir, they have proven to be a great climate for Chardonnay, particularly in today’s warming climate. In a warm vintage, the whites can give the top Meursault vineyards a run for their money. Domaine Leroy, one of Burgundy’s most eminent estates run by Madam Lalou Bize-Leroy, has holdings in this part of Auxey-Duresses in Les Lavières, while Domaine d’Auvenay also regularly produces an Auxey-Duresses Blanc on this particular northwest-facing slope from the vineyards of La Macabrée and Les Boutonniers. Depending on volumes D’Auvenay can produce three separate Auxey-Duresses Blanc cuvées in one vintage or if volumes are down will blend into one. While these are expensive options, the quality is undoubtedly there and this is a great lesser-known spot in the Côte d’Or to source outstanding Chardonnay, particularly in warmer vintages.  Domaine Roulot, Olivier Leflaive and a Jasper Morris MW favourite Domaine Diconne (which has vines dating back to 1924) also produce excellent Auxey-Duresses Blanc on these slopes adjacent to Meursault. While stricter in style than their neighbours, they remain fantastic value. For reds, Domaine Comte Armand’s Premier Cru Auxey-Duresses is another great buy. Made from two complimentary Premier Cru sites – La Duresses (whose brown clay soil brings density and tannic structure) and Les Breterins (on lighter soil bringing fruitiness) combine to make a fabulous Auxey-Duresses well worth discovering. Monthélie Next door to Auxey-Duresses, sandwiched in between Meursault and Volnay, is another lesser-known appellation which has an impressive line-up of producers on its roster. Comtes Lafon, Coche-Dury, Philippe Pacalet, Domaine Roulot and Leroy all produce Pinot Noir from this little, oft-forgotten appellation.  Monthélie is actually one of Bize-Leroy’s favourite appellations for her Maison Leroy selection. Historically, Monthélie tended to produce Gamay more than Pinot Noir, but that is not the case today. While the village wines tend to be a little lean and err too far towards vegetal flavours, the Premiers Crus within the appellation deserve much more attention. Domaine Coche-Dury produces a Premier Cru Les Barbières, while Comtes Lafon’s Premier Cru is in Les Champs Fulliot.  Both have full south exposure, enabling the wines to ripen fully even at higher Hautes-Côtes-like altitudes. In the warmer vintages, you could be justly rewarded for sourcing wines from this under-appreciated little corner of Burgundy. Monthélie is also home to Domaine Potinet-Ampeau, whose collection of older bottlings can wow the senses, provides a fascinating and educational insight into mature Burgundy. Pernand-Vergelesses Few Chardonnay appellations in the Côte d’Or are as underrated as Pernand-Vergelesses. Proximity to Corton-Charlemagne makes this unsurprising. This winemaking enclave, tucked behind the hill of Corton, has long been a consistent appellation where you find outstanding quality at a fantastic price.  While consistent in quality, it is often inconsistent in quantity due to its position between two rising hills. The lay of the land produces natural airflow that attracts hailstorms and is also susceptible to frost as cold air sits in this natural pocket of vineyards. If the region escapes these climatic perils, the Chardonnays are linear and have a flinty, mineral character. The wines can age well, gaining richness as they mature. A top producer of particular note is Domaine Rapet – of whom Wine Advocate critic William Kelley recently noted, “It’s a mystery these wines are not better known or distributed.” Being the biggest landowner of Corton-Charlemagne, they are one of the region’s most consistent white wine producers. Domaine Chandon de Brailles (based in Savigny-lès-Beaune) is also widely recognised for producing the best Pinot Noir in the appellation.  Their Pernand-Vergelesses Premier Cru Ile de Vergelesses regularly competes with top Pinot Noirs made in the more famous appellations and is often described as one of Burgundy’s bargains given the quality. Other better-known producers such as Dugat-Py and a more recent purchase in 2012 by Domaine Jean-Claude Ramonet (one of the world’s top Chardonnay producers) – testify to the quality found here. Perennial FINE+RARE favourite, Domaine Jean-Marc & Hugues Pavelot, also produce outstanding Chardonnay from Pernand-Vergelesses. Morey-Saint-Denis While Morey-Saint-Denis can hardly be described as under the radar, it continues to be undervalued amongst its neighbours despite its obvious pedigree. Morey-Saint-Denis’s prime location in the Côte d’Or sandwiched between Gevrey-Chambertin and Chambolle-Musigny, for some reason – despite being home to five Grands Crus (Clos de la Roche, Clos de Tart, Bonnes Mares, Clos des Lambrays and Clos St Denis) – never gets the same limelight as either of its neighbours.  It’s possible to blame the autonomous nomenclature of its Grands Crus – with only Clos St Denis having a clear link to the village. It has meant that Morey-Saint-Denis as an appellation is seen as somewhat lesser in quality than its neighbours. Another reason might be that, like Auxey-Duresses, before the AC regulations came into play, the wines of Morey-Saint-Denis were either sold as Gevrey-Chambertin or Chambolle-Musigny.  Outside the Grands Crus, our excellent recent discovery is Domaine René Bouvier. Their  Morey-Saint-Denis En la Rue de Vergy is a simply stunning Pinot Noir no matter where it is from. While only classified as village, this vineyard is surrounded by Morey-Saint-Denis’s most illustrious Grands Crus – Clos des Lambrays, Clos de Tart and Bonnes-Mares – on the border with Chambolle-Musigny. In a sunny vintage, this cooler site has excelled and remains one of the great value-buys of 2019. Chassagne-Montrachet Rouge It is not simply lesser-known appellations that get missed. While its Chardonnays get all the attention today, Chassagne-Montrachet was historically a Pinot Noir appellation (as was Meursault). Today, Pinot Noir only represents about 20% of production within the Chassagne-Montrachet Premiers Crus, but until the 1960s, the appellation was dominated by the red grape. Some of the top Pinot Noir sites here were judged to be as good as Musigny, Clos de la Roche and Clos de Tart. Today Chardonnay is the better variety in the village, but there are still top examples of Pinot Noir to be found – often at a great price for the quality. The red wines from the Clos Saint Jean Premier Cru are often described as a unique expression of Pinot Noir – a wine of fantastic finesse, quite at odds with the appellation’s reputation for robust reds. It is arguably the finest site for red wine in Chassagne-Montrachet. Jean-Claude Ramonet produces a top example and Premier Cru La Boudriotte is also great, if not a little leaner in style. Marsannay Most Burgundy buyers rarely explore further north than Gevrey-Chambertin in search of the next big thing, but all indications point in that direction. Marsannay was only given appellation contrôlée status in 1987, encompassing three districts of Chenôve (on the outskirts of Dijon’s urban sprawl), Marsannay La Côte and Couchey.  Unique to the appellations of Burgundy, Marsannay can produce a rosé wine from Pinot Noir.  The foundation for the village’s reputation, many vineyards within the appellation are dedicated exclusively to rosé production. If a red wine is made in these vineyards, it must be declassified to Bourgogne Rouge). While Sylvain Pataille and René Bouvier make the most serious and age-worthy rosés in the appellation, the whites and reds are arguably the most exciting development in recent times. The village of Marsannay is arguably producing the best Pinot Noir for the money in the whole of Burgundy. Cult producers such as Domaine Bizot with Jean-Yves Bizot’s Marsannay Clos du Roy and his Bourgogne Le Chapitre, situated just south of Dijon, are already on aficionado's radars.  These wines are made in tiny quantities and has only further increased the collectability of these wines made in a distinct style (100% whole-bunch fermentations and zero sulphur additions). If sourcing Bizot wines is too painstaking and out of one’s budget, there are plenty of other exceptional growers in this region. Domaine Audoin is producing outstanding Premier Cru Marsannay that can compete with some of the top Gevrey bottlings and the wines still remain fantastic value. Domaine René Bouvier also makes exceptional wines from Marsannay. Côte Chalonnaise: Givry, Montagny and Rully Outside the Côte d’Or, to the south in the Côte Chalonnaise, Mercurey dominates the limelight compared to neighbouring appellations Rully, Montagny and Givry. When handled correctly, however, Givry, can produce fantastic, powerful Pinot Noir that also offers finesse. Rully and Montagny are also a great source of Chardonnay and remain outstanding value.  Montagny only produces Chardonnay – the top producers being Domaine Stéphane Aladame, Domaine Bruno Lorenzon and Domaine Maxime Cottenceau. Rully produces white and red, but the domaine's Chardonnay represents one of Burgundy’s best-value white wines. Producers worth looking out for include Domaine Jaeger-Defaix and Domaine Vincent Dureuil-Janthial. Domaine Joblot is the leading producer in Givry. Their wines consistently compete with those in the Côte d’Or, a beacon for the appellation’s reputation, yet remain sensibly priced. Of the estate’s 14 hectares, nine are Premier Cru, including some of the village’s finest plots such as Clos de la Servoisine and Cellier aux Moines.  L’Empreinte –  a blend of their four red Premier Cru sites (Clos de la Servoisine, Cellier  aux Moines,  Clos  Marole  and  Les Bois  Chevaux – is the property’s top wine. The white, Cuvée Mademoiselle, is a blend of  their  older-vine  Premier Cru  Chardonnay from  En  Veau  and  Clos de la  Servoisine. Joblot is rightfully praised by the likes of Clive Coates MW,  Robert Parker, Allen Meadows and Jasper Morris MW for being the leading address in Givry and one of the greatest estates in Burgundy. Hautes-Côtes de Nuits Situated over the brow of the main Côte d’Or slope and further to the west are the vineyards classified as the Hautes-Côtes (the higher slopes) of the Côte de Nuits. Typically around 100 metres higher in altitude, only the southwest and southeast slopes are warm enough to ripen grapes, but geologically parts of the region are identical to the Côte d’Or.  With warmer vintages, quality here is greatly improving and you can find some outstanding wines at a great price. Two top examples of this come from Vosne-Romanée’s Domaine Gros Frère & Sœur and Domaine David Duband. Both estates have invested heavily in the region believing in the potential of these cooler sites in a warming climate. Aubert de Villaine’s Domaine de la Romanée-Conti also produces an Hautes-Côtes de Nuits Blanc, from grapes grown on the slopes below the historic Abbaye de Saint Vivant. Browse all Burgundy listings or read more Editorial

While the Grands Crus and top villages steal the headlines, often with eye-watering pricing to match, there is so much more to discover in the Côte d’Or. We explore a few of the lesser-known appellations being exploited by some of Burgundy’s grandest producers

lesser-known, best vlue wine appellations of the Côte d’Or: Auxey-Duresses, Monthélie, Pernand-Vergelesses, Marsannay, Côte Chalonnaise: Givry, Montagny Rully

Wine discoveries off the beaten track in Burgundy

Off the beaten track in Burgundy

Navigating the world of whisky sometimes requires a compass. This glossary aims to untangle some of the most common terms that trip people up when it comes to the production and enjoyment of whisky

A guide for all the commonly used and misunderstood terms in the world of whisky. You’ll find everything you need to know when purchasing and enjoying whisky.

A comprehensive guide to whisky terms

Whisky glossary

Idle Winery

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Tariffa di stoccaggio standard

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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).

Idle Winery

Filtro

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