Some of Nicolas Champagneux’s earliest memories are of life in the vines – of the hubbub of harvest with his grandparents. It’s not the hard work that he recalls, it’s “des bons moments de famille” he tells me – the convivial spirit that infused the air. He grew up in the heart of Côte-Rôtie, spending weekends and holidays in his family’s vineyard – a swathe of Les Grandes Places, a prized site in the commune of Verenay, where his great-grandfather planted vines at the start of the 20th century.  Les Grandes Places is an extraordinary site – with the most famous producer arguably Jean-Michel Gérin. In the north of the Côte Brune, in a southwest-facing amphitheatre, this steep site has crumbly mica schist soils, which allow the vines’ roots to drive deep into the bedrock. It’s home to some very old vines – such as the centenarian plantings that Champagneux farms – and produces wines that are beautifully elegant yet with dark, fleshy power. Champagneux has almost two hectares here, having the largest holdings. Nicolas’s uncle André took over running the vineyard after his grandparents, while his father Gérard went to work in a factory. There wasn’t enough money for both brothers to join the family business back then, with Côte-Rôtie not nearly as sought-after as it is today. Other than a couple of barrels for personal consumption, the family didn’t make wine, farming the site and selling almost all the fruit to Guigal, one of the Northern Rhône’s most famous names.  Indeed, beyond the family vineyard, Nicolas spent a lot of time at Guigal – after his father Gérard left life on the factory floor to head up their viticulture team. From 16, Nicolas would work there in his holidays to earn some money. When Champagneux turned 18, he needed to find a job: he was determined not to work in an office and loved being outside, so he ended up becoming a high-wire electrician – working with huge currents of 20,000 volts. “You were never in the same place, each day was different, each task was different – so there was no monotony,” he says. He often finished his day early, and – a farmer born and bred, unaccustomed to the concept of relaxing – would go help in the family vineyard.  When his uncle passed away, there was no one else to take over the domaine – so he stepped up to the plate, keen to ensure his family’s heritage was preserved. He decided to start keeping the fruit and making wine under the family name, wanting to see the year’s efforts captured. He knew how to work the vines but had never dreamt of being a winemaker – but, never one to be put off by a challenge, he learnt on the job. That was 2014, and the wines have rapidly earned him a reputation in the region. The family cellar had the essentials, but the first few vintages were made with the bare minimum – with a new cellar built in 2016 (Yves Cuilleron advised on the project).  Almost a decade after he left the world of pylons, transformers and conductors behind, life might follow an annual cycle, but it’s as un-monotonous as it was before. Nicolas works as a one-man band and values the independence that brings – managing his own time and being his own boss. “There is still a lot to do and each year is different,” he tells me. He hopes his son will join him at some point – he was born in 2009, and his uncle put away a stash of wine from the vintage, some of which is set to be released for its 20th anniversary in 2029.   Climate change is at the forefront of his mind, with harvests now early September and even August versus October under his uncle. Where they used to struggle to get 13% potential alcohol, his wines often sit at 14-14.5%. He’s now working with grass cover, deleafing less and using a little whole bunch in warmer years to preserve freshness in the wines. Otherwise, little has changed in the decade since he started – he continues to work as simply as possible, looking to translate the vines he grew up amongst into wine. And that’s just what he does: the wines are elegant expressions of Les Grandes Places, perfumed and suave, with a fine grip of tannins and an underlying savoury salinity, ageing beautifully – as a mini-vertical of the 2015, 2016 and 2017 vintages showed recently.   The Nicolas Champagneux wines  From his four hectares of vines, Nicolas Champagneux makes three wines: an IGP Vin de Pays des Collines Rhodaniennes La Rémise and two Côte-Rôties, Les Grandes Places and La Dédicace, all made with 100% Syrah.   La Dédicace comes from the younger vines in Les Grandes Places, with a “mere” 40-60 years behind them on average. Around 6,000-7,000 bottles are produced of this “baby” Grandes Places.   Les Grandes Places comes from his oldest vines, averaging a little over 100 years in age, with some planted in 1910. Just 1,500 bottles or so are made of this wine each vintage.  Both the Côte-Rôtie wines are made in exactly the same way, mostly de-stemmed with  little whole-bunch added in warmer vintages and fermented with indigenous yeast, reaching a maximum 28-30°C, and spending around three weeks on skins. The wine then spends 20-24 months in old oak before bottling.  Nicolas Champagneux Côte-Rôtie Les Grandes Places: a vertical tasting  2022 Côte-Rôtie Les Grandes Places: This is packed with spicy intensity – clove and cardamom along with a hit of Szechuan pepper. The palate offers a juicy lushness, layered with deep, concentrated dark cherry fruit and a twist of black tapenade, with mouth-coating tannins and all refreshed by a line of vibrant acidity. A baby now, best approached from 2030.  2021 Côte-Rôtie Les Grandes Places: A really impressive 2021, poised and powerful, Champagneux’s Les Grandes Places needs air but gradually reveals pepper spice and more delicate, lifted, violet florals. There is, however, power and weight to the palate – more than you might expect from the pretty nose, with a savoury firmness, supple but structured tannins and juicy acidity. It’s dark and brooding, gothic with its haunting florals, with a long, mouth-watering, saline finish. Approach from 2027.  2017 Côte-Rôtie Les Grandes Places: The 2017 Les Grandes Places combines delicate florals with a bloody, iron note on the nose, leading on to a palate layered with bramble fruit. The tannins are round, supple and soft-textured, with tangy acidity that cuts through the concentrated fruit, while the long finish is scented with white pepper and parma violets.  2016 Côte-Rôtie Les Grandes Places: This 2016 is in a gorgeous place. Heady incense combines with sweet cherry fruit and a touch of smoke on the nose, leading onto a palate that you sink into – the wine soft and supple, with waves of sweet fruit, yet all cut by an intensely saline, savoury edge. Fresh and flawlessly balanced, decant and enjoy now and over a good decade to come.   2015 Côte-Rôtie Les Grandes Places: The sternest of the trio of 2015, 2016 and 2017, this is a powerful and impressive vintage of Les Grandes Places – with all the best characteristics of the year. The wine is dark and broody, compact and amazingly primary still, with black cherry fruit and blackberry filling the nose. On the palate, however, it has amazing purity and intensity, with a crystalline quality to the fruit, plenty of acidity to complement its concentration and the firm tannins. Smoky, saline notes linger in the mouth, with a dusting of petal florals on the finish. Decant if opening now, but this will be even better if you can resist for another few years.  Explore all current listings from Nicolas Champagneux including a range of back-vintages or read more about the Rhône 

It’s almost a decade since Nicolas Champagneux took over his family’s vines and started making wine under his own name – the first generation to do so. We sat down with the vigneron to find out more about his heritage and the journey so far 

How the talented young vigneron in Cote-Rotie has taken his family’s legacy and created a new domaine that is one of the Rhone’s most exciting 

Nicolas Champagneux – building on his birthright 

Nicolas Champagneux: building on his birthright 

Each November, the wine world looks to Burgundy for the Hospices de Beaune auction. We dive into the history of this philanthropic institution, the domaine and the wines it produces

Explore the history of Burgundy’s Hotel-Dieu and Hospices de Beaune, its wine estate and the famous annual auction, the Vente des Vins

Your guide to the wines of the Hospices de Beaune

Everything you need to know about the Hospices de Beaune

The 2023 vintage was rare for Burgundy – offering both quantity and quality. But it isn’t quite that simple, with an atypical growing season, almost too much fruit, and a less homogenous crop. We report on the vintage and its wines – the best of which are remarkable

The 2023 vintage was rare for Burgundy – offering both quantity and quality. We report on the growing season and the wines it produced

Burgundy 2023 vintage overview

Burgundy 2023: vintage overview

“C’est quoi, traditionnel, aujourd’hui?” Marion Raphet half-jokes as we talk about the 2019 vintage, tasting her family’s bottlings at Domaine Gérard Raphet. Since 2011, it feels like Burgundy’s vignerons have been on a rollercoaster: with hail (2012, 2013, 2014 and 2016), heatwaves (2018, 2012), frost (2016 and 2017 for Chablis) and even the influx of Drosophila suzukii – an Asian fruit fly – after a particularly mild winter (2014). While global warming is nothing new to farmers – in Burgundy or elsewhere, 2019 feels like it marks a shift, with the threat of climate change suddenly all the more tangible. The year was full of extremes, from an unusual hard frost in April to a hot, dry season that really challenged vines – and growers. But in a region where tradition reigns supreme, where the way in which producers farm their vines and make their wines is passed down from generation to generation, evolution is now imperative – and, as Mickaël Haratyk of Domaine Joblot lamented, “Some producers don’t change.”  Harvest dates have gradually been creeping back, and – as Frédéric Weber at Bouchard explained – “It’s more and more difficult to pick a good date.” In 2020, Burgundy saw some of the earliest harvest dates on record – often extremely similar to those of 2003. Joseph Colin pointed out, however, that August harvests aren’t new – in 1553 producers started picking in Meursault on 14th August. He argues that the region has always had periods of warm weather that lasted 20 to 30 years; it’s a cycle. The question, however, is how long the cycle lasts – and whether growers or the vines can make great wine with fruit that is picked on 1st August. Haratyk echoed this sentiment, noting that harvests today are a month earlier than 25 years ago; with that pace of climate change, it’s hard to imagine what things will be like in another 25 years’ time.  The focus for growers used to be on getting enough sugar ripeness, with chaptalisation almost rote in decades of yore, but now it’s about retaining balance in the wines. The decision of when to pick is driven by acidity levels, to retain the essential freshness and elegance that defines fine Burgundy as we know it. At Joblot, there was a time when 11.5% potential alcohol equated to fruit that was ready for picking; now it is naturally never less than 14%. They know they’ll have the necessary sugars and maturity (with phenolic ripeness achieved easily), the challenge is to make sure nature’s generosity is off-set by the requisite acidity. But what else are the region’s vignerons doing to adapt to a new, warmer Burgundy? In the vineyard, producers can look at how they manage between the rows: ploughing is increasingly avoided, as it releases valuable moisture from the soils. The use of cover crops is another consideration; while they can help avoid erosion and preserve top soil on slopes, they also present a rival for precious nutrients and water. Growers can delay pruning, which in turn can delay budburst, helping to limit the impact of frost on the vines. Something that many producers emphasise is the importance of a thicker, taller and leafier canopy. While once vines would have been trimmed neatly, and leaves stripped to allow the sun to reach the grapes and aid ripening, today producers are limiting this work, wanting to shield grapes from the heat and limit their exposure. Charles van Canneyt, for example, still trims his vines, but lets them grow higher than he used to, and doesn’t leaf-strip at all. At Joblot, they work with a thicker canopy these days, and let the lateral shoots – that previously they’d have trimmed – grow freely. However, a thicker canopy brings its own potential problems, as Philippe Jouan noted, explaining that oidium (powdery mildew) is now the biggest issue in the vineyard. A thicker canopy means less airflow, creating a more humid environment within the canopy and therefore disease pressure. Many producers believe that mature vines are key – their deeper root systems able to reach water reserves, and with age are thought to gain a natural stability, enabling them to withstand more extreme temperatures. Marion Raphet (Domaine Gérard Raphet) explained how her old vines were so much more resistant to the rising temperatures; noting that even in a year as hot as 2020, the old vines were still green when we visited in mid-October. But some producers have seen old vines struggle in the dry conditions of 2019 and 2020. Benoît Stelhy at Georges Lignier, a proud proponent of permanent grass grown between his vines, saw his old vines seriously impacted by water stress, with the resulting yields so unviably low that they have made him seriously question the way he is working. He is now wondering if perhaps having intra-row grass cover is more important in young vineyards, where their natural vigour needs to be countered by competition. In the winery, there are plenty of benefits to the riper fruit: there’s no need for chaptalisation, and it is in general easier to extract colour, tannin and flavour. However, that same ripeness and the associated lower acidity levels, can pose problems. As Chantal Tortochot explained this year, above 13% alcohol, natural yeasts can struggle – meaning that we may see more commercial yeast (which can guarantee wines ferment to dryness) in use.  The higher pH of these musts also increases the risks of bacterial spoilage, hence producers need to be particularly careful handling them – with hygiene, temperature control and/or the careful use of sulphur of increasing importance. Benoît Stelhy described how he is trying to recreate the cold of yesteryear’s winters; he cools his wines before putting them into barrel, therefore delaying the onset of malolactic fermentation (as the region’s cool temperatures would naturally have done after an October harvest). By doing so, he can avoid adding sulphites at this stage, feeling the wines can therefore benefit more from micro-oxygenation in barrel, before malolactic fermentation takes place when the wines naturally warm up in the spring. But these measures will only work in the short-term; as the region warms further, producers need to start looking further ahead. Re-planting vineyards with rootstocks better suited to today’s climate is likely to be necessary (not to mention considering other issues posed by current rootstock selections). “The vines that are in their prime today,” William Kelley explains, “were planted with a view to early ripening in a marginal climate; in much warmer conditions, the choices of rootstock and vine genetics made in the 1970s, 1980s and 1990s – even by producers aspiring to high quality – are close to the opposite of what’s required today.” Such a shift, of course, takes time – with the need to leave vineyards fallow between re-planting for several years, and a minimum three-year wait for vines to produce fruit, or longer for fruit of serious quality. Experimental plantings of Syrah and Malbec in the region feel a little ahead of the curve, but there will certainly be a need to adapt clonal selections. The rise in the popularity of Aligoté – frost-resistant, early-ripening and high-acid – is no coincidence, and some suggest that it could be a solution for retaining freshness in the region’s whites. Small percentages of Aligoté and Pinot Blanc were once planted amongst the Chardonnay in even the grandest of Crus, and it’s something William Kelley would like to see make a comeback, feeling it “would help white Burgundies retain the tension and acidity we prize so highly”. As the mercury rises, we’re already seeing a shift in the sites that thrive. Until now, many of the sites considered the “best” are mid-slope with good exposure and drainage, basking in the sun, often with relatively little topsoil; increasingly this simply isn’t what is needed in the climate. “The big winners are places such as the Hautes-Côtes,” Kelley explains, “which are today enjoying a climate that’s very similar to what the Côte de Beaune and Côte de Nuits experienced in the 1990s.” Gros Frère & Soeur has even planted a plot of Pinot Noir at the very top of the Côte, beyond the limits of the Burgundy appellation, at altitudes that would once have been impossible.  Plots that were once unviable now are, and sites previously deemed “lesser” for their cool, marginal temperatures are being favoured. Similarly, sites with deeper, more clay-rich soils, with greater waterholding capacity, are becoming more desirable with drier conditions. As Benoît Stelhy noted in 2019 and 2020, Clos Saint-Denis with its poor soils struggled more than, say, Clos de la Roche. Alvina Pernot noted that two of her parcels either on the edge of or in the middle of forested areas (Meursault Premier Cru La Pièce sous le Bois and Puligny-Montrachet Premier Cru Clos de la Garenne) are shielded from the sun, preserving acidity and freshness in the wines. The long-term viability of some sites, however, is hanging in the balance. Producers are increasingly aware of the threat that climate change poses. As Charles van Canneyt explained, at the moment they are only seeing the benefits – with riper fruit and more concentrated musts – but they’ll need to learn how to handle, and battle, the negatives too. While the future might be uncertain, producers are slowly but surely adapting. As Benoît Stelhy noted when discussing the benefits of organics, it’ll do for now – but does it give an answer for tomorrow? “We have to go further,” he said, a sense of urgency in his voice. It’s a call to arms, and one that producers will have to follow. For now at least, the wines are arguably better than ever; let’s hope that will long be the case.  Browse all Burgundy or explore more Editorial 

The 2020 vintage was the third in a trio of hot years for Burgundy, the region’s producers fast becoming used to what is the new norm. Here Sophie Thorpe looks at how global warming is impacting the Côte d ’Or and what the region’s vignerons are doing to cope with their shifting climate

Exploring how global warming is impacting Burgundian winemaking in Côte d ’Or and what the region’s vignerons are doing to cope with their shifting climate

Dealing with climate change in Burgundy vineyards

Adapt or die: dealing with climate change in Burgundy

Over two trips to the region, our team delved into the 2022 vintage – visiting, tasting with and talking to a range of producers up and down the Côte d’Or. Here we break down the year by producer, from north to south, with a summary of how each fared and our favourite wines from the tasting table

A run-down of the Burgundy 2022 vintage wines en primeur by producer: from Fourrier to Lamy via Bernstein, Lamarche, Lambrays, Duroche and Hudelot-Noellat

Burgundy 2022 – the vintage by producer

Burgundy 2022: by producer

Earlier this month our team spent a week visiting producers, tasting and talking about Burgundy’s 2021s. Here we break down the vintage by producer, from north to south, with a summary of how each fared and our favourite wine from the tasting table.

A run-down of the Burgundy 2021 vintage en primeur by producer: from Fourrier to Lamy via Bernstein, Lamarche, Lambrays, Duroche and Hudelot-Noellat

Burgundy 2021 vintage by producer

Burgundy 2021: by producer

Our team spent several weeks exploring the 2023 vintage in Burgundy – visiting, tasting and talking to a range of producers up and down the Côte d’Or. Here, we offer a run-down of the year by producer, from north to south, reporting on how each fared and our pick of their range this year

A run-down of the Burgundy 2023 vintage wines en primeur by producer: from Fourrier to Lafon via Bernstein, Lamarche, Lambrays, Duroche and Hudelot-Noellat 

Burgundy 2023 vintage by producer 

Burgundy 2023: by producer

Daniel Humm is the iconic chef behind Claridge's new fine-dining establishment, Davies and Brook. His incredible resume includes setting up Manhattan’s Eleven Madison Park, which surely has one of the greatest wine lists in the world. We were thrilled to ask him and Wine Director Cedric Nicaise the following questions: Davies and Brook is your first venture in London. What was the attraction to set up a restaurant here? Daniel Humm: "I’ve always considered London to be a sister city to New York in terms of
its energy and food culture, so I’ve always been drawn to it. I also used to work at Claridge’s over 25 years ago as a commis, way at the beginning of my career. It’s a real full-circle moment to come back to one of the places where it all started for me, especially when I consider how lucky I am to open a restaurant in one of the most highly-regarded grande dame hotels in Europe." 
How does it differ from Eleven Madison Park?  Daniel Humm: "Though there is a lot of influence from Eleven Madison Park to be found
at Davies and Brook, it is definitely its own project with its own personality. We are really influenced by the culture of London and how it is truly a global city, and I am also inspired by my own travels over the past few years.  "We wanted to look at what fine dining is and then try to imagine what it could be – our menu is more flexible and accessible here, with a la carte and tasting menu options. We serve lunch every day and have an all-day bar menu where you can order small dishes throughout the day and into the evening. Being at Claridge’s really inspired us as well – we wanted to create a restaurant that respected and extended the history of one of the world’s most storied hotels." What are the key signature dishes you have brought over to Davies and Brook and what new creations are you most excited about? Daniel Humm: "We of course brought our classic lavender and honey duck dish from Eleven
Madison Park to London, and it has been received really well by guests. Our team in London, led by Chef Dmitri Magi, has done an incredible job making sure that the quality is consistent on both sides of the ocean. I’m really excited to have the opportunity to work within the culinary traditions and with local produce here in the UK." 
You grew up in Switzerland. What were your favourite dishes growing up? Daniel Humm: "I grew up in a place where what we ate was determined by what my mother
found at the market that day. Of course, one dish that has always inspired me
wasn’t really a dish at all – the milk and honey that my mother used to make me before I went to bed every night has inspired so many desserts at all my restaurants and remains one of my favourite flavors." Who has been your biggest influence in your cooking and why? Daniel Humm: "I am lucky to have had many mentors in my career and people who looked
out for me and inspired me. Gerard Rabaey taught me discipline early on in my career and that has had an impact on me my whole life. Many artist friends like Roni Horn, Daniel Turner and Rashid Johnson have inspired me and helped me find my voice and understand my own philosophy about cooking." The wine list at Eleven Madison Square is mind-blowingly epic! How long did it take to collate such a collection? Cedric Nicaise: "Thank you, that means a lot. The cellar at Eleven Madison has been a labour of love since 2006/2007. Before then the restaurant had invested some resources, but nothing like it would moving forward. The one thing that should be noted is that the cellar at EMP has only had three caretakers in that time and at least 2 have had tremendous impact.   First was John Ragan who became the wine director around the same time that Daniel
Humm became the chef. John is the one who started the growth of the list. When he took over the list was a few 100 wines. When he left towards the end of 2011 the wine list had grown to 2500+ wines. He was replaced with Dustin Wilson. Dustin had much less overall growth to do, by the time he was done after 3.5 years the list was at most 4000 wines.  "But Dustin added a cool factor to the list, before him the wines were very classic, Dustin placed an importance on some of the things happening around the wine world, things with a natural bent, “new Spain”. Things like that. He also developed the Northern Rhone section to being a world-class section. I took over for Dustin in May 2015.  My job has been the easiest.   "The list has grown to 5000 wines and I have tried to keep up with the ideals of my predecessors. While also adding my fingerprint.  I have developed white Burgundy the most, but also represented back vintage California Cabernet to a greater degree.  "Red Burgundy has also been fleshed out quite a bit. Overall I have not actively tried to grow the list, even though it has grown, but I have been buying with an eye to the future. Trying to keep wines in the cellar for longer. Hoping to have more wines that are 3-5 years old, instead of just old wine and young wine. I have also, like my predecessors tried to keep a great deal of value on the list.  Right now we have roughly 350 wines under $100."
 Was it always the plan to have such a comprehensive fine wine list? 
Cedric Nicaise: "I don’t think that it was a spoken intention. I know that when Chef Humm took over the kitchen, his goal was to have a world-class restaurant, and part of that was to have a world-class wine list. When the restaurant started speaking openly about being the best in the world, on the wine team we spoke about having the best wine list in the world.  I think we are far from that, but you have to have goals." How important is matching the restaurant dishes with the right wine, or do you see them as separate entities?  
Cedric Nicaise: "I believe that those two ideas are not mutually exclusive. I think that it is very important to have wines that go with the food. And I think we do. But the wine list is not for me, or for Chef Humm, the wine list is for our guests. And if our guests want to drink young Cabernet with their oysters, or white burgundy with their steak, who am I to tell them that they are wrong, even if I thought they were.  "Wine should be egalitarian, and not pretentious. Drink what you like. Ideally, if the wine is good, and the food is good, isn’t that a good pairing? However, if a guest wants us to choose wines to go with their food, its so important to have wines that can do that." What was the lightbulb moment for you with wine – what wine blew your mind? Daniel Humm: "For me, it wasn’t that I had a lightbulb moment – from the early days, wine was always a big part of my life. Wine was always on the table at every meal, and I love that part of the European culture. Because of that, I always find myself drawn to wines that have a sense of place and tradition." 
How important is wine in your life? Would you call yourself a collector? Daniel Humm: "No I am not a collector, but wine is something that I am always thinking about when we are developing a dish or a menu. It’s a central thought to me, what wine does to food and vice versa. That dialogue is so essential to the way that I cook and the way that I eat. Wine is so important because it carries a real sense of place and culture – you can taste the soil, the appellation, everything.  "When you are drinking wine you are informed about a place and a time, like reading a book or eating a meal. There is pleasure there, but also information. I believe that wine is one of the best ways to get to know a place." 
What would be your desert island wine?  Daniel Humm: "Probably a Dauvissat Chablis." Explore more Editorial 

We chat to the man behind one of the world's greatest wine lists (Manhattan’s Eleven Maddison Park) about his new venture at Claridge's, Davies and Brook

Exploring Eleven Madison Park's wine list

In conversation with Eleven Madison Park's Daniel Humm and Cedric Nicaise

Gerard Seguin

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groups every action by type - Purchase, Sale, Delivery, and Inbound Transfer - so it's clear at a glance what happened to each item.

History

shows all the items that are currently in transit to or from {shortName}.

In transit

Local delivery is free for orders over HK$1,800 (to a single location). For orders below this value, delivery is HK$150 for up to four cases and HK$50 per case thereafter.

Shipping starts from €15 within Italy and €45 to Switzerland and the rest of Europe for up to 48 bottles (75cl). Costs vary by destination. Larger shipments can be quoted on request.

The date shown below is when your order will ship from our local warehouse. Your final delivery date, along with full tracking details, will be provided once our team has processed your request.

You can arrange collection from our Retail store on 22nd Floor, 8 Wyndham Street, Central Hong Kong.
Collection times are between 9:30am-13:00 and 14:00-18:00pm, Monday to Friday. We are closed on public holidays.

You can arranged collection from our warehouse STI INTERNAZIONALE SPA, on Viale del Lavoro, 57, 37051 Bovolone, Verona.
Pick-up hours are between 8:30 AM to 12:30 PM and 1:30 PM to 5:30 PM, Monday to Friday. We are closed on public holidays.

This is the current estimated market value for this item.

Manually set prices will be overwritten. Already listed wines are not affected.

Updates all unlisted wines to current market price.

Set all at market

represents all the wines you currently have in your Portfolio that aren't stored with us. Press the

My cellar

Name

Net price

New portfolio available

New portfolio

You do not have any invoices at this time.

shows all the items from your Portfolio that are currently on the market.

On sale

shows all the items you currently have in your Portfolio. You can perform individual actions on them from this page.

Overview

shows any items that are currently awaiting user action.

Pending

This is the dynamic estimated value of the item with trading margin removed.

This is the amount of profit you will receive if your listing sells.

Pre-authorised payments enable automatic transactions on your behalf, ensuring seamless and hassle-free payments. This allows recurring charges, subscriptions, or scheduled payments to be processed without manual approval each time.

The number of cases you wish to place on sale

Your catalogue item will be archived. Are you sure you want to continue?

Your catalogue items will be archived. Are you sure you want to continue?

Before you request delivery, you can adjust the quantity for each item in your selection below.

* At time of sale a 15% trading fee will be deducted from the final sale price.

Total estimated value*'

The fixed custom price you wish to sell each item for.

Split into {caseSize} individual {bottleSize}cl bottles.

Title

shows all the items you currently store with us. These items can be sold.

Available for sale — items stored with {name} eligible to be listed on the marketplace.

Profile

This item is at Vinfolio, available for storage or shipping. For more information on shipping and handling visit vinfolio.com/shipping

This item is at FINE+RARE HOME Hong Kong, available for delivery or local pickup. Most Hong Kong deliveries can be made within 3 working days, an exact date will be available when arranging delivery. International deliveries have longer lead-times, please contact us for details.

Wines sold en primeur will be released from the producer after bottling, typically 18 months after the so-called campaign ends. Upon arrival your wine will be stored at Vinfolio in our temperature-controlled warehouse until you decide to take delivery.

We will source this item at the guaranteed price from our network of suppliers and arrange expedited shipment to FINE+RARE.
 The lead-time depends on many variables, but 2-4 weeks is typical for expedited sourcing.
 Once your order is confirmed, we'll keep you updated on its ETA.
 Every item is checked on arrival by our expert team, with photographs available on request (please note that charges may apply).

When a wine is on "pre-arrival", it means that we have a confirmed order on the bottles from our supplier and we are simply waiting for the winery or distributor to ship the wine to us. The delivery timeframe for pre-arrival wines varies significantly, depending on where the wine is coming from. We will notify you once they arrive at our warehouse and, at that point, you can decide to arrange shipping or list them for sale.

Gerard Seguin

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