Xavier Vignon could best be described as a maverick winemaker whose inquisitive mind and extraordinary experiments have taken him on journeys all around the world, working on some of the must cutting-edge developments in today’s burgeoning wine scene. Initiated into oenology from a scientific background he has always had the benefit of operating free from the shackles of tradition yet now in his 40th year as a winemaker, his wealth of experience has seen him integrate his science with sensibility, developing an appreciation of producing wine in its most natural form.  We spoke to an initially noticeably weary Xavier Vignon, who is still recovering from a fairly serious bout of COVID-19. However, as soon as he starts to talk about his current projects he becomes distinctly more animated as he begins to describe all the fascinating projects he is currently working on.  This is a vigneron who clearly cannot stay still for long and has a huge drive and enthusiasm for his work. In fact, in his early days as a vigneron he was on the move all over the world working in Australia, South Africa, New Zealand, California for half of the year whilst returning to his native France to work through the harvest in the northern hemisphere. He carried out 40 harvests in 20 years.  His winemaking career started in Champagne before exploring the other wine regions of France, working in Alsace and Bordeaux among others. Coming from a family of stonemasons whose philosophy was to travel when young, he was encouraged to explore the world before settling down. These travels and the variety of experiences working in oenology from one country and climate to the next are surely a vital part of the puzzle for Xavier’s success as a winemaker. It was the Rhône Valley that finally stopped him in his tracks. Admitting he had never really
been interested in the wines of the Southern Rhône, hence the reason he arrived there later in his career, only to find that it had everything he was looking for. A huge variety of terroirs, varying altitudes, an array of grape varieties. This meant lots of freedom in blending (reminding him of his work in Champagne) lots of work on tannins (harking back to Bordeaux) and working in warmer climates of the new world. He was well-prepped to take on the region, setting up his own laboratory and consultancy practice initially advising for 20 – 25 winemakers before it expanded to over 500 in the region. Minerality, water and wine Xavier’s technical skills certainly helped many traditional vignerons to develop their wine
for global export but it also gave Xavier a tremendous opportunity to explore the multitude of wines throughout the region. Xavier became fascinated with things that were clearly evident in tasting so many wines of the region, which his scientific background couldn’t always explain. “Minerality” for example, is a term bandied around wine circles everywhere you go. We all know it exists but science cannot tell us what it is. It is not clear that we even all think it is the same thing, Xavier claims.  He was part of an extensive global research paper exploring what consumers and wine professionals identify as “minerality”. The study interviewed 5,000 consumers and 5,000 professionals resulting in no clear evidence that people were talking about the same thing. The only clear answer was that Chablis had minerality! Half the study thought more about smell, 50% thought about flavour. There is no definition still states Xavier. But this began his fascination with water and for him the key to understanding the secrets of minerality – despite him knowingly accepting he had no scientific data to prove it. This was his first step towards trusting his sensibilities over scientific analysis. For him you need to look to water to understand minerality. 85% of wine is water, water is
a huge proportion of what we taste, he states. Xavier looks to mineral water companies, even beer and whisky companies who have invested much more analysis on the affects of water, than the wine industry, largely because they have more money to do so, but also because water plays a much bigger role in their taste profile (in beer water is 90-95% water compared to wine which technically is 100% grape juice).  In their analysis of mineral salt, bottled mineral waters from different parts of the world have distinctly different levels of each mineral affecting the flavour of the water. Beer companies have also accepted that their beers made in different factories around the world taste different depending on where they are made because of the composition of the water. Whisky famously is obsessed by the quality of its water in regard to the final flavour profile of each distillery.  "So why not wine too?", asks Xavier. In different parts of the Rhône he identifies how high levels of silica in a wine makes the wine taste more acidic. How different chloride minerals provide a flavour of salinity in the wine, magnesium creates bitterness and so on. Scientific analysis doesn’t register the difference, but the difference is extraordinarily apparent when tasting. The effect of water is intrinsic, Xavier believes, to the strong mineral flavours of the Southern Rhône. The wines of the region could never taste like they do elsewhere because of the effect of the mistral. The mistral wind in places (particularly Châteauneuf-du-Pape) is so strong that it evaporates water from the berries, heightening the concentrations of mineral salts the grapes have absorbed in the water from the ground whilst the water evaporates from the berries. Xavier believes Gigondas, where the vines tend to be more protected from the mistral due to the protection of the hills, is less mineral for that reason. Xavier’s fascination with the effects of water on wine was a big reason why he began his
Arcane series, a set of one-off wines that are produced with minimal manipulation. He looks back at some regions he has worked in, stating parts of California and Australia require one to one and a half tonnes of irrigated water just to produce one bottle of wine. This is crazy! Whilst we have the science and technology for this to work, it doesn’t make sense. The Arcane Series of wines by Xavier The first wine made from the Arcane series was called “Le Diable” – translates as “the devil”. It came about when one of the vignerons he was advising took him to a high altitude Mourvèdre vineyard. The winemaker now in his eighties had struggled his whole life to get the Mourvèdre this high up to ripen, never achieving the results to use in his final wine. Xavier convinced the vigneron not to harvest the grapes with the rest of his crop, to leave the grapes on the vine and to see what happens.  It was 2015, a very late harvest already Xavier recalls but this extended Indian summer caused something in the vineyard they couldn’t believe. As the grapes continued to ripen and sugars increase, the acidity also started to go up as well! They had never seen anything like it. Xavier convinced the grower to sell him the grapes and produced the wine made just from these grapes. Xavier took the wine back to the elderly grower, who on tasting the wine began to cry. In his lifetime he had never been able to produce a wine from the vineyard, particularly not a 100% Mourvèdre!  Xavier named it Le Diable, the nickname of the Mourvèdre in the Southern Rhône because it was so difficult to ripen. Xavier knew that what happened in 2015 was unlikely to be repeated. This was a wine that made itself. It was vines in the perfect place at the perfect time and this is what he wanted the Arcane series to represent. Ever since, the Arcane series (now in its 6th and 7th cuvee to be released in the next few weeks) are complete one offs never to be repeated. The story behind the Arcane series informed Xavier’s winemaking philosophy ever since. Whilst he believes we can use science and technology to manipulate wines, he wanted to move away from this, preferring nature to tell him where and when he should make the wine. That hasn’t stopped him experimenting however and there are plenty of other cuvées that
show off Xavier’s inquisitive scientific brain operating at full speed. He is currently working with a winery in Turkey that wants to produce a wine free of any manipulation. Not only organically and biodynamically grown, natural yeasts etc but they even want the fermentation and maturation vessel to have no impact on the wine – he came up with the “vinarium” – a dark glass tank for fermentation and maturation – a natural product that does not infuse any flavour in the wine.  His next experiment is to get rid of closures altogether by extending the neck of the bottle and melting the glass at the top to seal the wine without any other material such as cork to affect the flavour. He eventually wants to create individual wines from individual vines!  He is experimenting with ageing wines both in the ocean and with his own invention of submerging a tank of wine within another bigger tank of wine. He does this with his Châteauneuf-du-Pape Cuvée Ange, comparing the process to a baby in a womb, completely protected from the outside world.  He believes you can age wine like this for 50 years without any need for sulphides or racking because there is 100% humidity and an even atmospheric pressure on the wine all the time. It’s an expensive operation and for the moment not possible for all his wines. But the level of experimentation and inquisitiveness gives you a good impression the sort of lengths Xavier will go to to push the boundaries of modern winemaking. He has no problem blending a Châteauneuf-du-Pape with a Côtes du Rhône village cuvee to make it a better wine only for it to be downgraded to a Vin de France because a Châteauneuf-du-Pape cannot be included in a blend and be titled Côtes du Rhône Villages. His interest lies in how it tastes, accentuating the multifaceted variety and complexity that exists in the Southern Rhône, rather than the traditional restraints of the appellation system. This is a maverick whose wines today are some of the most exciting in the Southern Rhône. Discover all Xavier Vignon listings or read more Editorial

Based in the Southern Rhône for the last 25 years, Xavier Vignon has amassed a huge following from critics and consumers alike, with his wines often scoring in the high nineties, yet remaining extraordinary value. We caught up with him to find out the secrets to his success

Southern Rhône winemaker maverick Xavier Vignon on the secrets to his success and high-scoring wines

Xavier Vignon, a Rhône wine innovator

Xavier Vignon: A Rhône radical

Châteauneuf-du-Pape has a long history, becoming the new home for the Pope in the 14th century, but its prestige as a wine region is comparatively short. Although it is France’s oldest appellation (the first to be officially classified in 1923), the wines only really gained notoriety in the second half of the 20th century. More recently, its full-bodied, fruity style found appeal among American critics – namely Robert Parker, who helped increase its following across the Atlantic. But, despite the success of estates such as Ch. Rayas, there is little fanfare around the region. Isabel Ferrando’s dynamism, therefore, is a refreshing change. Her story is one of revolution rather than evolution. With every step in her career, she has made bold decisions – decisions that have brought significant attention, praise and a legion of fans. For her, such an approach aligns neatly with the philosophy of Châteauneuf-du-Pape. “The only limit is to respect the appellation. That is the only limit,” says Ferrando. With 13 permitted varieties (or 22 if you count both white and red grapes) and five very different, distinct soils, countless expressions of the appellation are possible – and, for her, this is why it’s a very modern appellation. Everyone is given the freedom to “paint their picture”. Although the region might be famous for its galets roulés (large round pebbles that reflect heat and add to ripeness), this is just one of its terroirs. “There are five different soils in Châteauneuf – chalk, limestone, clay, sand, galet stones that each have a strong influence on the appellation,” she explains. “There is one singularity,” she admits, “and that is a lot of fruit.” She feels that Châteauneuf is united by its “fruity but serious” profile – however, beyond that, there is incredible variety – from more floral to darker, more savoury styles. “The vines on clay produce a fatness in the wine. The sandy soils bring a silky texture and tenderness to the tannins. The chalk gives a sensation of powder,” she says, highlighting how each soil type contributes to the final wine – providing a palette for any winemaker to produce a wine that fits their sensibility. This freedom made the region a perfect fit for Ferrando – who decided to give up her job in banking to become a winemaker 20 years ago. Then a new mother, she initially thought that being her own boss would allow her to spend more time with her family. That didn’t actually happen, she admits, “But when you become a mother or father, you become someone else – you look at life differently. I wanted to go back to nature,” she says. “I didn’t want to raise my daughter in a city. I was born in the countryside, and I needed that for my daughter.” After training for a year in Gigondas under Dominique Ay (at Domaine Raspail-Ay) she found a domaine for sale in Châteauneuf-du-Pape and jumped at the opportunity. She might have been new to the region, a woman in a male-dominated industry with no background in winemaking, but that wasn’t going to put her off. Fortunately, she made some good friends – most notably the late legendary Châteauneuf-du-Pape producer Henri Bonneau who was instrumental in the establishment of Domaine Saint-Préfert. When she arrived, the vineyards were not in good shape, with many vines diseased and in need of replanting. Traditionally, producers in Châteauneuf-du-Pape blend plots together to capture the complexities of the different soils and varieties etc. But, if she was to make a wine of quality, this was not possible for Ferrando. So she identified the best plots and bottled those separately (as her Réserve Auguste Favier and Collection Charles Giraud cuvées), while she set about replanting the rest of the vineyards. The young fruit from her new vines was dedicated to her Cuvée Classique Châteauneuf-du-Pape. Single-vineyard bottlings were quite a radical move in the appellation – but such was the quality of these low-production, old-vine bottlings that Ferrando’s wines rapidly earned recognition. She went further to challenge convention in the region, crafting three varietal wines in a region that was built on blends. These cuvées – a Clairette (Cuvée Spéciale Vieilles Clairettes), Cinsault (Cuvée F601) and Grenache (Cuvée Colombis) bottling – are remarkable wines. There is no other 100% Cinsault produced in Châteauneuf-du-Pape.“The Cinsault is absolutely perfect in Saint-Préfert,”, says Ferrando. “Nowhere else in Châteauneuf-du-Pape do you get these floral aromas.” She describes the grape as the Pinot Noir of the Rhône. Production is tiny – limited to just 800 bottles a year – and it is not cheap at £500 a bottle. But, for those lucky enough to taste it, it is beguiling. The Wine Advocate’s Joe Czerwinski rated it as his top discovery of 2020. Her 100% Clairette is another oddity for Châteauneuf-du-Pape and almost as rare. Only bottled in magnums (800 a year) – this is a wine that Ferrando believes can age 50 years or more. “Clairette is my vision of white wine in the Southern Rhône.” She wants to counter the claim that white Châteauneuf-du-Pape is fat and fruity. “With Clairette, you can produce very fresh and deep wines,” she says, “it gives a lot of freshness, tension and salinity to the whites.” The wine was inspired by her mentor Henri Bonneau, who convinced Ferrando to bottle these 80-year-old vines separately. In the early days of Saint-Préfert, Ferrando invited Bonneau to a feast of tête de veau – and Bonneau arrived with a magnum of an unlabelled white wine. During the meal, Bonneau started to cry – he told Ferrando that the wine was the last bottle from the cellar made by his father – a 1947 100% Clairette – showing how well good Clairette could age. “It was a very special moment,” notes Ferrando. The wine was incredibly fresh and in perfect condition. He asked Ferrando again to create another 100% Clairette – like his father’s. The first vintage was 2009. Once the wine was picked and fermented Bonneau would come to the winery, taste the wine and insist she not bottle the wine yet. It was not ready. “It was risky,” says Ferrando, “but he insisted.” After 18 months she could hold off no longer and bottled it. Tasting the wine, she was amazed by its tension. It was special. The first magnum of every vintage was given to Bonneau as a thank you. After 20 years in Châteauneuf-du-Pape, Ferrando is one of the appellation’s brightest stars. But she hasn’t stopped challenging the status quo. After building one of the most celebrated brands in the appellation, Ferrando overhauled her range in 2020 – discontinuing many wines and changing the estate’s name to Famille Isabel Ferrando. Few people would have the guts to take such a chance, but a meditative period over Covid-19, the death of her husband and the evolution of her vineyards all prompted her next radical change. “The resistance of people to change is apparent, it is comfortable to stay the same,” she admits. But, for Ferrando, she had to change. Over 20 years, she’d nurtured her vineyards back to health, her young vines had reached maturity and her biodynamic farming had brought biodiversity back into her vineyards. “The vineyards changed and so the wines had to change too,” she explains. Ferrando now had the quality of fruit to be able to produce a single, flagship Châteauneuf-du-Pape cuvée – a wine that represented her terroir and her winemaking style. While she still produces her Vieilles Clairettes, F601 Cinsault and Colombis cuvées, she has sacrificed her top-scoring Auguste Favier and Charles Giraud reds to produce what she feels is a true representation of her estate and sensibility. The wine captures her obsession with freshness, balanced with concentration – playing with the different textural qualities of her soils and varieties. With this refreshed focus from the 2020 vintage, Ferrando decided to bottle the wines under Famille Isabel Ferrando – trusting that her customers will follow the wines under this new name. Ferrando’s daughter seems to have inherited her mother’s revolutionary approach. At 22, she decided to abandon her business studies to tackle a degree in viticulture in Beaune – to the complete shock of her mother. While currently her daughter is learning about winemaking at some of the best estates around the world (including at the likes of Domaine Roulot, Eisele Vineyard, Mullineux and more), she has already had an influence at Saint-Préfert. It was under her guidance that Ferrando hired a young agronomist engineer who has been planting trees and cereal crops in the vineyards to improve biodiversity. Ferrando is clearly excited– still spurred on by change, despite her success. Tasting the new wines from Famille Isabel Ferrando is a wonderful experience. We were among the first to taste the 2021 vintage. The white Châteauneuf-du-Pape is divine – offering such beautiful freshness, salinity and depth, with a finesse that I can’t remember tasting from the region. And the reds, even at such a young age, already taste so balanced, pure and refined. Ferrando might be a radical and modern vigneron, but her wines are timeless. Browse all Famille Isabel Ferrando listings or read more Editorial

Isabel Ferrando is one of the stars of Châteauneuf-du-Pape. As she once more tears up the rulebook to relaunch her wines under Famille Isabel Ferrando, we discuss her journey so far, and why she believes Châteauneuf-du-Pape is one of the most exciting wine regions in the world today.

Over 20 years, Isabel Ferrando has been challenging convention in Chateauneuf-du-Pape – she explains why it’s so essential to never stop evolving

Talking to Chateauneuf-du-Pape’s Isabel Ferrando

The challenge to change: Isabel Ferrando

Purity is often pretty high up on the list of desirable attributes when it comes to fine wine. But this intent is sometimes at odds with the process of winemaking. A process which involves plenty of influence beyond just the grapes. Even in low intervention wines (those that eschew additives, commercial yeasts etc), oak, concrete tanks, stainless steel, glass and cork – are all typically used. Wine is a hugely volatile liquid and much of this equipment’s influence is necessary in order to protect it from spoilage and oxidation. But each material brings its own texture and flavour. For vignerons obsessed with terroir expression, and therefore wines without affectation, how can winemakers reduce the impact of their tools, while preserving wine’s purity? The use of stainless steel tanks in winemaking was first introduced in the early 1960s and marked a new chapter in bringing greater fruit purity to wine. Bordeaux legend Émile Peynaud was a key advocate of their adoption. Stainless steel was soon endorsed throughout the winemaking world, bringing a new level of clarity and precision to wine. Its lack of porosity meant that the fruit flavour was less compromised. The introduction of temperature-controlled tanks could also keep fermentations cool, avoiding the loss of the grapes’ aromatics and preserving the vibrancy of the fruit. It is also very effective in protecting the wine against oxidation. But, despite stainless steel’s seeming neutrality, many winemakers have turned their back on it, favouring concrete and oak vessels, and now even tanks made from glass instead. The issue with stainless steel is particularly noticeable in places like the Southern Rhône, where the Mistral wind plays havoc with wines in steel tanks. Quite how an annual wind that blows through the valley can have such an effect, might seem a mystery to many, but winemakers have realised that this wind causes strong variations in air pressure – resulting in huge amounts of static electricity being stored in vessels that conduct it. A steel tank is much more conductive than a concrete one or the inert oak barrel. It turns out the huge build-up of static electricity can considerably alter the texture of a wine, particularly when it comes to a red wine, rich in tannins. For Xavier Vignon – one of the Southern Rhône’s most celebrated winemakers, consultants and all-round alchemists – this became even clearer under the dark cloud of Covid. Vignon caught Coronavirus early on in the outbreak, and like many, he lost his ability to smell and taste for a number of months. Professionally, this is potentially disastrous for a wine consultant whose artform is blending. But losing his smell and taste, at least for a time, allowed him to concentrate on other factors when it came to the blend. When I spoke to Vignon, he made a point that fortunately he was sick between March and May – a time when, commercially, he wasn’t required to blend. This however, allowed him to experiment with things beyond flavour. “Without taste you start to concentrate on texture,” he says, “the composition, the balance. This started to dictate my blending and my winemaking.” Vignon believes the static electricity in stainless steel tanks has a number of negative effects on the texture of the wine. “It destroys the roundness of the wine, it destroys the sweetness. The softer tannins are reduced, whilst the harder tannins stay in the wine.” Static electricity is everywhere. Vignon tells me how a petrol tanker travelling down a motorway can generate so much static electricity that, if not earthed, touching it would be fatal. For wine, Vignon says, “The electricity from the top to the bottom of the tank can be as much as 50 volts; 9,000 hectolitres can produce 600 volts of static electricity!” While the return to concrete tanks and large old wooden casks is preferable for most in the Southern Rhône, Vignon still believes this is a compromise. “Even in concrete tanks there is iron in the composite, which creates static electricity in the blend,” he explains. The clay amphora – a trendy maturation alternative – also brings its own distinct chalk-like texture, so for him is not a solution. Inert oak is a successful counter to the problems of static electricity, but it is not a neutral vessel. While oak has an affinity to certain grape varieties – many perceive its ability to accentuate certain fruit and spice characteristics – if on a quest for purity, the use of oak will always be a trade-off. It is not only oak’s flavour, but its porosity that has the biggest effect on compromising a wine’s purity, particularly with smaller barriques. “The difficulty for small volumes of wine is that it is exposed to lots of oxygen – since the tank is smaller and it is easily affected by atmospheric temperatures as well as humidity, this causes lots of evaporation,” says Vignon. “To protect the barrel from oxidation you therefore need to keep topping up the barrel. Every time you top up, you are adding oxygen to the wine. Therefore, you have to keep adding more SO2 also.” This, Vignon feels, masks purity. This led him to experiment with ageing wines in the ocean – an experiment that worked to great effect. Wines aged in barrels in the sea saw no change in temperature, no variation in pressure, and no static electricity build-up. This meant there was no evaporation. Therefore, there was no need to top up the barrels and removed the need to continually add more SO2. His experiments resulted in Vignon’s “vinarium technique”, where he suspends barrels of wine in larger tanks of wine – enabling him to age the wines for long periods of time without having to expose them to oxygen. While this might solve oak’s issues of oxidation, limiting SO2 inputs and avoiding the textural alterations caused by static – it still doesn’t avoid the compromise of oak’s flavour impact. There is one material in winemaking, however, that eliminates this and is starting to make inroads across the fine wine regions of the world: glass. Many top winemakers in Bordeaux, Burgundy and beyond are already experimenting with it – although many are not yet willing to go on record just yet. It is not that they are unhappy with the results, but they feel it is too early to be completely sure. These include the very finest châteaux and domaines around the world. Glass, unlike stainless steel is inert so there are no issues with static electricity. Glass, unlike oak, is non-porous and therefore does not impart any flavour to the wine. With these qualities combined, could it become the material of choice for the vignerons desperate to produce wines of absolute purity? WineGlobe is a French company that has started to produce giant spherical glass containers of different sizes to ferment and mature wine. Designed by Michael Paetzold, an oenologist by training, a scientist and a vigneron – he claims they are the first glass vats in winemaking history. After three years of trialling the vessels, the result amongst winemakers around the world has been impressive. David Suire, celebrated Bordeaux wine consultant and winemaker at Ch. Laroque, believes that the making and maturing of wines in glass globes produce wines that “are surprisingly whole, with their flesh... mouthfeel and a radiance of unique purity.” For Vignon, glass is the logical solution from his own experimentation – so much so, he is in the process of building a winery made completely of glass. Grapes, and the resultant wine will have no contact with any porous or static material in his quest for purity. It has seen him embrace this material with great excitement and it is revolutionising his approach to winemaking. His next hurdle, is how to avoid the cork. The cork is another porous material that can potentially influence the flavour of the wine. While cork taint has been greatly reduced, it is the cork’s porosity – even as a composite – that is the issue. It is one step away from producing a wine completely unaffected by its materials. Vignon does not have a solution yet, but is experimenting with melting the glass at the top of the bottle neck – therefore avoiding the need for a closure at all. How this works practically and commercially is still yet to be seen. While it remains too early to say, glass has the potential to become a much more prominent material in winemaking. At the moment, it remains an expensive option – therefore limited to fine wine for now, and even then, there are few, if any, cuvées made entirely by glass. But if the technology allows for it and it continues to find favour in the winemaker’s experiments, it could go some way to solving vignerons’ quest for purity. Browse all wines or read more Editorial 

Producing a wine free of affectation is the goal for many winemakers. We explore the different approaches vignerons are experimenting with in a bid to produce wines of greater purity

Exploring the different approaches vignerons are experimenting with in a bid to produce wines of greater purity

Finding purity through new winemaking approaches

In search of purity

The Macallan has become the most collectable Scotch whisky in the world. It consistently surpasses its own records at auctions and is known the world over as a luxury brand – even by those who know have little-to-no interest in whisky. The Macallan has come an awfully long way in its 200-year history. From its humble beginnings as two stills in a wooden outbuilding, the Speyside distillery has continually grown in size and prestige. Today, the Scottish whisky-maker calls a stunning £140 million state-of-the-art distillery home and continues to release remarkable long-aged whiskies from its vast stocks. This steady supply of exceptional single malts and rare bottlings, including its fabled #263 cask filled in 1926, has secured its reputation as a collectors’ must-have. But just how has The Macallan become such a tour de force and what should you know if you’re looking to add a bottle to your whisky collection? The history of The Macallan Based in Craigellachie in the Highlands, The Macallan distillery was founded in 1824 by farmer Alexander Reid and became one of the few licensed distilleries following the Excise Act of 1923. In 1868, James Stuart took over the distillery and rebuilt it. Stuart ran the site until 1892, when Roderick Kemp, a distilling giant who previously owned the Talisker distillery, took over and led the distillery to success. Kemp’s ancestors managed The Macallan for over a century, greatly expanding the distillery – increasing the number of stills from six to 21 between 1965 and 1975. In 1986, Suntory bought out a quarter of the stocks, with Highland Distillers buying out the rest in 1994. The distillery changed hands again in 1999, when Edrington took control. The Macallan has been largely responsible for the company’s unprecedented growth. Macallan’s reputation was built on the use of Sherry casks. Indeed, until 2004 it used exclusively Sherry casks, but then introduced the Fine Oak series, which was aged in ex-Bourbon and Sherry casks. The Macallan cask programme Today, The Macallan invests more per cask than any other distillery in sourcing, crafting, seasoning and caring for its casks – all under the watchful eye of Master of Wood, Stuart MacPherson. The entire process of creating a Macallan Sherry-seasoned oak cask takes approximately six years. Today, European and American oak are both used. Once felled at the optimum age (100 years for European and 70 years for American oak), the trees are left to air-dry for at least one year before they are cut into staves and transported to Jerez de la Frontera, Spain, where they are air-dried for a further 12 months, then coopered, toasted and Sherry-seasoned. All The Macallan whiskies are natural in colour – with nothing added and the only colour imparted by the long maturation in barrel. The curiously small stills  The Macallan boasts some of the smallest stills in Speyside. At just shy of 13 feet in height, the small and squat shape of the stills enables maximum copper contact and little-to-no reflux, resulting in the characteristically rich, fruity and oily new-make Macallan spirit. The 24 stills are also run incredibly slowly – at a trickle – and Macallan only takes 16% of the final spirit from the stills to fill its casks. When the new £140 million distillery was built in 2018, The Macallan commissioned the famous coppersmith company Forsyths to faithfully replicate the existing stills, down to the last dent. The 24 stills are designed to be exact replicas and the distillery maintains the new spirit will be unchanged. Kirsteen Campbell became the first female Master Whisky Maker in The Macallan’s near 200-year history in 2019. Campbell is squarely responsible for maintaining The Macallan’s distillery character and deciding which whiskies to pull from the archives. She was instrumental in the record-breaking Red Collection – a six-whisky set of superlative single malts, including two of the oldest released by the distillery. Campbell and her team are always looking at future-proofing the distillery, and run various barley trials. Currently, The Macallan uses Concerto barley and its own exclusive strain called Momentum that is grown on the estate and in other parts of Scotland and the north of England. The new £140 million distillery  Inspired by the great wineries across the globe, the Edrington team set out to build a distillery unlike any other in 2011. The project, led by Rogers Stirk Harbour + Partners – the architects responsible for Heathrow Terminal 5 and the Leadenhall Tower, or Cheesegrater, as it has become known – took seven years from idea to launch. It involved up to 400 people specialising in more than 20 different trades and cost £140 million. The result is an architectural marvel and has increased The Macallan’s distilling capacity from 11 million to 15 million litres a year. Easter Elchies House, located on the 485-acre Speyside estate, is still the spiritual home of the brand. At present, the old Macallan distillery, complete with its original 21 stills, has been mothballed but rumours swirl that it might resume production in the not-too-distant future. The Macallan and 007  The Speyside single malt has featured in two James Bond films. It first appeared – very heavily – in the 2012 Skyfall when M and Bond are both seen drinking Macallan. There is also the memorable scene between Javier Bardem’s Silva and Daniel Craig’s Bond when The Macallan 50 Year Old (the 1962 Fine & Rare) gets an extended amount of airtime, balanced in a shot glass on Sévérine’s head. A bottle signed by Bardem and Craig was later sold at auction, raising £9,635 for charity. The Macallan 18 Year Old makes a more understated appearance in the 2015 Spectre, on a table in James Bond’s apartment. The Macallan range The Macallan produces an extensive permanent range of whiskies, which include Sherry Oak (ranging from 12 to 40 years old), Triple Cask Matured (a trinity of whiskies aged 12, 15 and 18 years in European and American Sherry-seasoned casks), Rare Cask (single malts from the distillery’s library of Sherry-seasoned casks), the Masters Decanter Series (including M, M Black, Reflexion and No 6) and the Fine & Rare Collection. Limited releases (Edition, Anecdotes of Ages, Tales of The Macallan) The Macallan is arguably best known for its limited releases. These are one-off bottlings, often collaborations with artists and experts in their fields, and whiskies that are inspired by various stages in the distillery’s 200-year-history. Some of the most interesting limited releases include the 13-bottle Anecdotes of Ages collection. Each bottle of 1967 single malt features imagery of The Macallan Estate, created by British pop artist Sir Peter Blake and photographed by Mary McCartney. Only 322 bottles are available worldwide. The Archival Series is also worth highlighting. First released in 2015, with Folio 1, the series includes 24 individual bottlings that commemorate the distillery’s iconic advertising campaigns from the 1970s to 1990s. Today, a single Folio bottle can fetch upwards of £1,500. The Macallan has unveiled two highly anticipated limited releases over the past two years: the sixth and final Edition, and the first Tales of The Macallan. Prices for the complete Edition series (1-6), and individual Edition bottlings, have been steadily rising. The forecasted price for one of the 350 Lalique-designed Macallan Volume I decanters is £60,000. The Macallan also releases more experimental limited releases, like the Harmony Collection and A Night on Earth. The first Harmony Collection, unveiled in 2021, was the Rich Cacao expression, combining two of life’s pleasures: Sherry-matured whisky and chocolate. The same year, the distillery released its first A Night on Earth whisky, honouring Scotland and its legendary Hogmanay festivities. The seasonal release features illustrations from Japanese-French artist Erica Dorn. Cask #263 Without doubt, the most coveted bottles from The Macallan come from one hallowed cask: #263. The Sherry-seasoned cask, filled in 1926, slumbered for six decades until the precious liquid was filled into a mere 40 bottles in 1986. Of these, 12 were filled into bottles designed by pop artist Peter Blake and 12 were bottled in labels designed by Italian artist Valerio Adami; two were auctioned in blank bottles – one of which was later hand-painted by Irish artist Michael Dillion; and 14 were sold as part of The Macallan’s Fine & Rare Collection. Sporadically, and to great furore, these bottles have appeared at auction. One of the Blake bottles sold for £6,375 in 1991, an Adami fetched almost double that five years later, and another went under the hammer for $75,000 in the late 2000s. After this, things went quiet and speculation about the whereabouts of the bottles was rife – until a bottle of Blake and Adami sold for $1.2m in 2018. Unsurprisingly, this set in motion a veritable maelstrom of activity, and nine bottles have since changed hands. The Fine & Rare Collection The Macallan first launched the Fine & Rare Collection back in 2002, with a modest 37 different expressions. In the years that have followed, this collection has swelled to 57 different vintage bottlings from eight decades in the distillery’s history – making it the largest vintage-dated single malt collection in the world. The oldest bottling in the impressively vast Fine & Rare Collection is from the legendary 1926 vintage. The Macallan Red Collection The Macallan Red Collection is widely seen as the pinnacle of the distillery’s portfolio. Three of the six single malts are the oldest whiskies ever released by The Macallan – or any Scotch whisky distillery, for that matter. The entire collection – named after a colour that has a long association with The Macallan – is aged in Sherry-seasoned casks. The three oldest ongoing expressions (40 Year Old, 50 Year Old and 60 Year Old) join the three guest releases, which are the oldest in the distillery’s history (71 Year Old, 74 Year Old and 78 Year Old). Occasionally a lone bottle or an incomplete set of The Macallan Red Collection becomes available, but to find all six bottles is truly rare and exciting. Collaboration with Lalique on the Six Pillars Collection Over the course of one decade, The Macallan partnered with acclaimed French crystal maker Lalique on some truly memorable and collectable whiskies. In 2016, the Six Pillars set drew to a magnificent close with The Macallan in Lalique 65 Years Old . Only 450 individually numbered bottles were released worldwide. The first release in the collection, which began in 2005, was the 50 Year Old, followed by the 55 Year Old (in 2007), 57 Year Old (in 2009), 60 Year Old (in 2011) and 62 Year Old (in 2014). In 2019, four bottles from The Macallan Six Pillars Collection sold for £296,500. Browse The Macallan whiskies or read more Editorial 

The Macallan’s reputation is unparalleled. It is the most coveted and collectable Scotch whisky and a luxury brand in its own right. We explore the distillery’s rise and the bottlings that continue to secure its place at the pinnacle of collectability

The Macallan’s reputation is unparalleled - the most coveted Scotch whisky. We explore the distillery’s rise & the bottlings at the pinnacle of collectability

Everything you need to know about The Macallan

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

Xavier

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