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In the 19th century, it was a common practice of the time to “hermitage” the wines. Bordeaux châteaux would add to their wines a certain quantity of wine from the Rhône – notably from the region of Hermitage – whose syrah would strengthen the structure and power of the claret. A few bottles can still be found dating back to this period, whose labels note the name of the cru and the work hermitagé, all from vintages preceding the AOC regulations which finally ended this practice. Then in the 21st century, Château Palmer came up with the idea of bringing this forgotten tradition back to life. Years ago, during a visit to a renowned collector in California, Thomas Duroux, the director of the property, had the rare opportunity to taste a 19th century Bordeaux hermitagé. The emotions experienced that day, in the presence of BLEND MERLOT 47% CABERNET SAUVIGNON 44% WINE OF CÔTES DU RHÔNE SEPTENTRIONALE 9% a wine more than a century old, have been fully expressed in the renaissance of Palmer’s own hermitagé, the Historical XIXth Century Wine. A definitively historic wine, whose name honours the storied past of the great wines of Bordeaux. Yet today, the aim is no longer to simply boost a meagre claret so as to give it muscle, but rather to create a unique wine, combining wine from Palmer and a small measure of a great wine from the northern Côtes du Rhône.

Château d’Avize is one of only a few châteaux in Champagne, and the only one with a Grand Cru status. Using their biodynamic principles, the pope of Bio Dynamic and Organic Viticulture, Hervé Jestin and the Leclerc Briant team have created an extraordinary, age-worthy Champagne which demands cellaring to reach its potential. This Blanc de Blancs combines Leclerc Briant’s characterful, stimulating style; the tension of the 2013 vintage; and the power of the Avize terroir – the grandest of all the villages in the Côte des Blancs. Avize, already home to some of Champagne’s most iconic and collectable producers, has a new shining star of the champagne world. The Champagne develops a fruity, coated and juicy substance, supported by a lemony acidity. The salinity and dryness enhance a rich and suave finish.