One hundred years ago, two men, inspired by the Scottish distilling tradition, produced the first Japanese whisky. In the years that have followed, the category’s fortunes – much like its founders’ relationship – have been turbulent.    The story begins in 1923 when pharmaceutical wholesaler turned Spanish wine importer Shinjiro Torii invested his family fortune in building the Yamazaki distillery, against their advice. Torii enlisted the help of wet-behind-the-ears chemist Masataka Taketsuru – who had spent time learning his craft in Scotland – to lead production on their first whisky, Suntory Shirofuda, which was released in 1929. The two men did not see eye to eye and parted ways following the dismal reception of Shirofuda. Taketsuru famously went on to found the other great Japanese whisky producer, Nikka, and their fierce rivalry persisted. This is one of the reasons Japanese distilleries, to this day, blend in-house rather than trade liquid. Despite this rocky start, the Japanese domestic whisky market looked bullish by the late 1930s – Yamazaki’s next whisky (Suntory Kakubin, released in 1937) was more warmly received and Taketsuru successfully re-entered the scene with his first whisky, Nikka Yoichi, in 1940.  Fast forward to the early 1980s and the category was in fine fettle – Suntory and Nikka had both released their first single malt expressions and there was plenty of cause for optimism. But this prosperity sadly did not last as a steep decline in consumption caused the Japanese whisky market to splutter and almost entirely stall, resulting in many distilleries, including Karuizawa, being forced to close their doors. Both Yamazaki and Nikka managed to stay afloat but their output was significantly reduced as the economy and category stagnated, marking a bleak 25-year chapter in Japanese whisky’s history.   When demand was reignited around the mid-to-late 2000s, it largely came from Europe. A perfect storm caused this spike in interest, including wider interest in Japan (think Bill Murray in Lost in Translation), the resurgence of the Highball cocktail (circa 2007) and Suntory’s Yamazaki Single Malt Sherry Cask 2013 being named the world’s best in 2014 – a first for the category. Around this time, the world was also introduced to Ichiro Akuto’s highly collectable Card Series and the lost distilling icon, Karuizawa. “The mad scramble for crumbs on the Japanese whisky scene is something nobody could have predicted,” acclaimed Japanese whisky writer and Ghost Series independent bottler Stefan Van Eycken tells me. “In the space of 10 years, the situation went from being able to buy a whole range of single-cask Japanese whiskies at a big electronics chain for peanuts to bottles not even reaching the shelves of liquor stores anymore. “Even I, who had been exploring the Japanese whisky scene in the ‘dark ages’, couldn’t have predicted that,” he says matter-of-factly. “If I could have, I would have rented a van, bought up all the bottlings that were available for purchase and I could have retired by now.” Yumi Yoshikawa joined the team at Chichibu in 2013 after a two-year stint in Scotland, first working in the Highlander Inn in Craigellachie – which will require little introduction for spirits journalists or enthusiasts – and at the Bruichladdich Distillery on Islay. “People didn’t know the value of aged [Japanese] whisky back then,” Yoshikawa tells me. “Or that Japan had a long whisky history,” she adds. Somebody who was instrumental in educating the world on these two points is Marcin Miller, a man whose fortitude dragged Karuizawa out of obscurity. The genteel and thoroughly entertaining former Whisky Magazine Editor turned drinks entrepreneur, recalls the landscape when he and business partner David Croll first tasted those fateful Karuizawa single casks in the early 2000s.  “The most common complaint [from whisky enthusiasts] at the time would seem to be that it's all very well for me tasting this stuff but we never get to see any where we are in Western Europe or Northern America,” he recalls. So the two men set about changing this by buying the remaining stock from the then-lost Karuizawa, bottling it, and making it available to the masses – with resounding success. It’s a gross misapprehension – held by many – that the duo meandered into a meeting room, tasted a parcel of Karuizawa, bought it on the spot, and bottled it shortly after, grinning like Cheshire cats as the coffers swelled. In truth, it was four and a half years of negotiation and countless sleepless nights during the process. When pallets of casks from the ghost distillery in a nascent whisky market were finally shipped to them, there was no guarantee the wider whisky world would be interested. “Whatever anyone says, it really was not easy…” He trails off, transported to that time, and all the challenges the pair transversed when bringing the mature Japanese whisky from a then-unknown producer to its now almost mythic status.  Miller talks of the “extraordinary, phenomenal effect” Karuizawa had on him. Croll, Miller and acclaimed drinks writer Dave Broom – who has since quite literally written the book on Japanese whisky – initially tasted 69 single-cask Karuizawa samples. “I would have bottled any of those casks,” Miller says, a fond smile warming his face. If it hadn’t been for Croll, who had lived in Japan for 30 years and owned a successful drinks business, Miller says they likely never would have got a foot in the door at Karuizawa – or secured the exclusive distribution rights of the much-lauded Chichibu and Hanyu. “I dare say Karuizawa would have been blended away into big plastic five-litre tubs of supermarket whisky,” Miller says reticently. When Van Eycken moved to Japan around the same time as Miller and Co were negotiating the Karuizawa deal, he hadn’t even realised whisky was being produced there. Japanese whisky consumption and production were at an all-time low and the general feeling, he says, was that the whisky made in Japan was “cheap and good for getting a buzz when going out, but that the good stuff – that you would savour – was Scotch, and Bourbon, to a lesser extent”. The intrepid Van Eycken was taken aback by the quality of the long-aged liquids he sampled on his travels and couldn’t understand why this sentiment wasn’t shared domestically or further afield. When Japanese whisky’s popularity did finally begin to soar, he was perfectly placed to fill the knowledge chasm with his widely acclaimed Nonjatta website and, later, his seminal work Whisky Rising – a fully updated second edition of which came out earlier this year.  “When I wrote the original edition in 2016, there were 14 active distilleries in Japan,” he says. “Fast forward to mid-2022 and there were 41 active distilleries (and even more in the progress of getting ready to distil),” Van Eycken tells me. All of the new distilleries, he says, are attempting to follow the so-called “craft model” with a single pair of pot stills and fairly limited production. The inspiration, of course, being Ichiro Akuto and his incredible accomplishments over the past 15 years at Chichibu. “But not everyone can be an Ichiro – though most new distillers are certainly hoping to be equally successful, if not more, than Ichiro,” he adds. Several of these new distilleries are located in and around the town of Karuizawa. “My personal feeling is that it doesn’t make a lot of sense to try and compete with the legend that is the (old) Karuizawa distillery,” Van Eycken is quick to add. “The liquid that was made there turned out to be something very special, and not only by design. I have had the dubious pleasure of tasting the new-make from the old Karuizawa distillery and it was absolutely foul.  “But during the maturation process, over 20, 30, 40 years, something magical happened. Some of this can be explained, but most of it is a hermetic mystery. We simply cannot know why decades later this harsh spirit transformed into a sublime whisky (in most cases). Even if you wanted to replicate this whisky – or aspects of it – you couldn’t.  “And hoping to match the quality of the (original) Karuizawa whisky… well, it’s good to aim high but it's a bit like naming your kid Roger Federer in the hope that he would turn into a tennis player of the same calibre. Why would you want to put that sort of pressure on the kid?”  Miller is humility personified and doesn’t want to come across as a wizened cynic or, in his words, “boring old fart”, but he’s not confident that all the country’s new distilleries are set for success. “I think people are now trying to replicate the business success but without the foundation of the liquid. They are selling Japanese whisky futures but who knows what the liquid is going to be like because it's not just A + B = C.” There is a cautionary tale in the annals of Scottish whisky distilling that Japanese producers might be wise to heed. Scotch has famously fallen victim to its own success – with booms and busts resulting in whisky lakes, or lochs, that have crippled the industry and forced mass distillery closures. In so faithfully replicating Scotch, there is a real danger Japan will find itself back in the 1980s when the likes of Karuizawa were shuttered. This time, however, there would be many more casualties.      “For the time being, the Japanese whisky scene continues to be marked by an unbridled optimism,” Van Eycken adds. “Distillers price their (invariably young) whiskies very high (compared with similarly established whisky markets around the world) and consumers snap up the bottles regardless of the (sometimes unjustifiably) high prices.”  This price war is one of the reasons Miller et al sold their remaining stock of Karuizawa, which had initially been priced fairly but wasn’t the case when they left the scene. The 1960 Karuizawa, for example, which yielded 41 bottles was released circa 2014 for £12,500. Within a decade, those same bottles were easily reaching $375,000. “That's not a bad return in 10 years,” Miller says caustically. “But that's not why we did it. If that had been our motivation, we'd have just held on to it and had 41 times that.” For those still in the industry – and disciples of it – there is a real push to protect the integrity of Japanese whisky and futureproof it. Yoshikawa picks up the point, outlining that the few have muddied the water for the many: “The rapid publicity and the reputation of Japanese whisky have led to its use of excessive PR strategies, even when this is not in line with the facts of the product.” For these reasons, she is an advocate of more stringent regulations, like the ones announced by the Japan Spirits and Liqueurs Makers Association in 2021 which aims to restrict certain practices – like labelling whisky that isn’t actually from Japan as Japanese whisky – akin to those enshrined and strongly policed in Scotland. But she, like many, thinks these could go further and believe it is important to continue scrutinising the practices of the small and larger players, ensuring there is greater transparency and less “skullduggery”, as Van Eycken puts it. As the ink dries on the past 100 years of Japanese whisky, no one knows what the next century might entail – but there's plenty of excitement. The landscape will undoubtedly change once more, and new giants and legends will likely emerge. For whisky enthusiasts, the challenge – as always – will be pre-empting the plot twists and securing bottles before they become little more than folklore.  Browse all Japanese whisky or read more editorial

As Japanese whisky enters its 100th year, producers are in a mad scramble to build the next legend. Holly Motion assesses whether previous fairytale endings can be repeated – and ponders if those individuals attempting to stand on the shoulders of giants might have a great fall

Exploring the epic story of Japanese whisky – from its genesis, to rebirth and future – as it celebrates its centenary.

100 years of Japanese whisky

A modern epic: 100 years of Japanese whisky

Valpolicella from maestro Romano dal Forno   February sees the annual release from Valpolicella’s pioneering Dal Forno estate. The sad news is there will be no new Amarone release this year. The 2014 vintage was difficult across Italy and Dal Forno was hit badly by hailstorms in June which only reduced the yield further. The grapes were deemed too fragile to undertake the long two-year drying process necessary for Dal Forno’s Amarone. The silver lining is that the top fruit went into their Valpolicella Superiore, which is already a canny buy in any year. The production of the Valpolicella is 30% down on normal years so it will be in short supply. To make up for the lack of a new Amarone release, the winery will be releasing a rare set of Amarone magnums from the 2011 vintage – one of the finest in the winery’s history. Look out for them later this month.  The king of kings: Château Latour’s first 2016 release  Pauillac de Latour is the ever-popular “third” wine from the First Growth Bordeaux estate Château Latour. The wine captures the purity and precision that defines Latour, but with a softer, more approachable structure, allowing fans of the estate to enjoy an earlier-drinking offering at an enticing price for the pedigree. The 2016 vintage, now in bottle, is widely acclaimed as one of the greatest modern vintages of Bordeaux, which only makes the release more exciting. Latour 2016 was without question one of the top wines of the vintage, awarded 100 points across the board from the world’s leading critics. This sibling, made by the same team, offers an affordable and approachable insight into this extraordinary estate and vintage.  The latest from Madame Lalou Bize-Leroy   The annual release from Leroy will be out this month. Exact release dates are never disclosed but we are expecting to see them any day now. The Maison wines will be released first, followed by the domaine wines from d’Auvenay later in the month. While we can’t confirm exactly what will be available, we can disclose that the selection this year has some exceptional vintages from some of the region’s top villages. Look out for further updates later in the month. To be considered for an allocation, please get in touch with your Account Manager.  Agave at altitude It’s not often that tequila really stops us in our tracks – but that was the case with Clase Azul’s stunning spirits. This artisan, ultra-premium producer is based in the town of Jésus María, at one of the highest points in the highlands of Jalisco, a location that results in a particularly flavourful agave spirit. Bottled in handmade and painted ceramic decanters, these are some of the most exciting agave spirits we’ve seen – and you’ll have the chance to sample them before the month is out.   From further afield: spotlight on Switzerland and Lebanon  We will be putting some under-the-radar regions in the limelight over the next month. You’ll see the new exceptional Pinot Noir and Chardonnay from Donatsch, a winery that has put the Bündner Herrschaft region of Switzerland firmly on the fine wine map. You’ll also have the chance to grab the latest releases from Château Musar. Lebanon’s fine wine specialists are set to release their 2014 – a low-yielding, high concentration vintage that comes highly recommended. Tasting through a range of back vintages was a highlight of last year – it’s well worth ageing these extraordinary wines. 

A varied palette of releases in February will satisfy even the most esoteric of collectors. From some of the biggest releases of the year from Leroy and Domaine d’Auvenay to lesser-known beauties from Switzerland, these are wines and spirits you won’t want to miss

A varied palette of releases in February will satisfy even the most esoteric of collectors. We name some of the most exciting ones 

Wine and spirits releases this month

What to look out for this February

Ch. Ausone: the Vauthier Vision Our 2023 events line-up started with a bang at one of London’s most exciting and newest culinary establishments, Alex Dilling at Hotel Café Royal.  On a typically British February evening, our guests gathered at Hotel Café Royal for a Champagne reception and exceptional five-course meal celebrating one of Bordeaux’s most respected estates, Ch. Ausone. Each course was expertly designed to complement the nine remarkable Saint-Emilion vintages we tasted throughout the night.  The magical evening began with an exploration of the Vauthier family’s other wines in Saint-Emilion: Chx Haut-Simard, de Fonbel, Moulin Saint-Georges, La Clotte and Chapelle d’Ausone. These wines were the perfect introduction to the Vauthiers’ style of Bordeaux – wines of extraordinary precision and finesse. We then moved on to the main event – a vertical of Ch. Ausone stretching from 2003 to 2018, exploring the beauty of this property and how its style has developed under the Vauthiers. Edouard Vauthier – son of proprietor Alain Vauthier and brother to winemaker Pauline Vauthier – joined us to share the property’s fascinating history, guiding us through its distinct terroir and how they work in the vineyard and winery. This wonderful evening and comprehensive tasting provided the ultimate insight into this very special property – and was the perfect introduction to 12 months’ worth of wonderful gatherings with excellent food, wine and conversation. Full line-up: Champagne Henri Giraud, MV10  2016 Ch. Haut-Simard, Saint-Emilion 2015 Ch. Moulin Saint-Georges, Saint-Emilion  2015 Ch. la Clotte, Saint-Emilion  2016, 2011 Chapelle d’Ausone, Saint-Emilion  2018, 2017, 2016, 2009, 2008, 2007, 2006, 2005, 2003 Ch. Ausone, Saint-Emilion  Read more about the evening.  Le Pin from the beginning, with Jacques Thienpont The second event of the year, held at Claridge’s L’Epicerie, was a magnificent celebration of one of the most famous names in wine, Le Pin. With a mere 600 to 700 cases produced annually – a truly minuscule quantity that is dwarfed in comparison to fellow top estates of Pomerol and Saint-Emilion – few people ever get to taste these wines. Those fortunate enough to do so almost certainly wouldn’t have tasted the vintages on show back-to-back in February. Over the course of the evening, guests were treated to 15 incredible wines –  three from acclaimed vigneron Jacques Thienpont’s special Saint-Emilion operation L'If and 12 spellbinding wines from the iconic Pomerol es­tate, concluding with the 1990, 1983 and first-ever Le Pin vintage, 1979. Thienpont and Diana Berrouet Garcia (MD of Domaines Jacques Thienpont) joined us for the evening, sharing remarkable stories about one of the world’s most renowned and mythical producers. During this truly immersive experience, we were able to gain unprecedented insight into the style, philosophy and history of the incredible estate that produces one of the world’s rarest and most in-de­mand wines for collectors. Such was the quality of the wines on show that the world-class food served by the expert L’Epicerie team was almost reduced to a footnote. Seven exquisite dishes were prepared in Claridges’ iconic kitchens – each one designed to complement the remarkable wines that filled our guests’ glasses. Truly exceptional. Full line-up:  2015, 2013, 2012 L’If, Saint-Emilion  2010, 2009, 2008, 2007, 2006, 2005, 2001, 2000, 1991, 1990, 1983,1979 Le Pin, Pomerol Read more about the event.  Schrader Exploration with Jason Smith MS One of Napa’s cult names, Schrader Cellars, was the focus of our third event of the year. During an intimate dinner at Michelin-starred Muse by Tom Aikens in Belgravia, London, guests were treated to a vertical of the greatest-ever vintages (2005-2019) of Schrader’s top cuvée, Old Sparky, which all received perfect scores. These 100-point wines – all from magnum – were expertly paired by one of the UK’s most talented chefs.  Esteemed Master Sommelier Jason Smith expertly guided us through Schrader’s best vineyards and terroirs before enthralling us with tales of six vintages that have become some of the estate’s most coveted and rarest wines. While tasting these exceptional vintages at the gorgeous two-storey Belgravia townhouse, Aikens hand-served and enthralled guests with the seven courses he had prepared for the evening. This was an exploration of one of the world’s most decorated and mythical wines which showcased Napa Cabernet at its very best. Full line-up: Champagne Henri Giraud, Fût de Chêne MV10 (in magnum) 2019 Robert Mondavi, To Kalon Vineyard Fumé Blanc Reserve 2019, 2018, 2013, 2012, 2007, 2005 Schrader Cellars, Old Sparky, Beckstoffer To Kalon Vineyard, Cabernet Sauvignon The Pernots of Puligny  In April, two young Puligny-Montrachet visionaries, Alvina Pernot and Philippe Abadie, took centre stage at hallowed London culinary establishment, The Connaught. During a remarkable five-course meal, prepared by Hélène Darroze’s three-Michelin-star team to complement the 23 wines on show, guests enjoyed a mini vertical tasting of La Rue aux Vaches, followed by a selection of Premiers and Grands Crus from Alvina’s grandfather’s estate Domaine Paul Pernot and her own eponymous fledgling property. Following a tasting flight (2021-2018) of Alvina Pernot’s Rue aux Vaches vineyard – bottled exclusively in magnum – guests were then served five mini verticals of Domaine Paul Pernot’s Folatières, and Grand Crus Bienvenues-Bâtard and Bâtard-Montrachet from the family’s cool cellars in Puligny. The supremely talented husband-and-wife winemaking duo joined us on the night to offer insight into these special vineyards and wines, and the contrasting styles of the two properties. It was a true exploration of Pernot, a key and treasured partner for FINE+RARE, across many of their greatest wines.  Full line-up:  2021, 2020, 2019, 2018 Puligny-Montrachet, La Rue aux Vaches, Alvina Pernot (in magnum) 2020 Bâtard-Montrachet, Grand Cru, Alvina Pernot 2020 Puligny-Montrachet, Premier Cru, Clos des Folatières, Alvina Pernot 2018 Puligny-Montrachet, Premier Cru, Les Folatières, Alvina Pernot (in magnum) 2017, 2016, 2012, 2009 Puligny-Montrachet, Premier Cru, Clos des Folatières, Domaine Paul Pernot 2006, 2001, 1999, 1996 Puligny-Montrachet, Premier Cru, Folatières, Domaine Paul Pernot 2017, 2013, 2011, 1996 Bienvenue-Bâtard-Montrachet, Grand Cru, Domaine Paul Pernot 2017, 2010, 1999, 1988 Bâtard-Montrachet, Grand Cru, Domaine Paul Pernot Ch. Lafite Rothschild through the ages A landmark event of the year, Ch. Lafite Rothschild through the ages was the first experience we held in UK held outside London. Waddesdon Manor in Aylesbury was the natural choice for the occasion because of its iconic grandeur – and connection with the Rothschild family. Following a Champagne reception in Waddesdon Manor’s private gardens on a balmy summer evening, guests sat down to an enviable six-course dinner accompanied by an incredible flight of ex-château back vintages of Ch. Lafite Rothschild, from 1960 to 2010, and two beautifully mature magnums from Lafite’s sibling estate, Ch. Duhart-Milon. Domaines Barons de Rothschild International Director Jean-Sébastien Philippe joined us for this remarkable journey exploring one of Bordeaux’s most renowned First Growth châteaux before we retreated to the charming, characterful Five Arrows Hotel located a stone’s throw from Waddesdon Manor. Full line-up: 2019 Ch. Rieussec 2010, 2005, 1990, 1982, 1960 Ch. Lafite Rothschild 1990, 1976 Ch. Duhart-Milon (in magnum) Exploring Ch. d’Yquem and Ch. Cheval Blanc In June, we held our first event that included a magnificent overnight stay outside the UK in the historic wine-producing region of Bordeaux. Over the course of two wonderful days, guests walked among the vines and cellars of two iconic estates – Ch. d'Yquem and Cheval Blanc. Two of the region’s most respected winemakers, Pierre Lurton and Pierre-Olivier de Clouet, joined us as we explored these highly coveted estates through private vineyard and cellar tours, incredible culinary experiences at both properties and superlative flights of ex-château vintages.  Following a lunch and tasting at Ch. d’Yquem – including magical vintages dating back to 1939 – and a 14-flight Cheval Blanc dinner, guests settled into the breathtakingly beautiful five-star Château Hôtel Grand Barrail for the night, located a short distance from the neighbouring medieval town of Saint-Emilion and some of the world’s most coveted fine wine producers. The wines, company and setting were truly magnificent and we all walked away from the experience with a greater appreciation for the two wine estates. Full line-up: 2016 "Y" de Ch. d'Yquem 2020, 2009, 2005, 1990, 1961, 1959, 1939 Ch. d’Yquem 2020 Le Petit Cheval Blanc 2020 Le Petit Cheval  2015, 2011, 2010, 2009, 2000, 1998, 1990, 1982, 1966, 1964, 1961 and 1939 Ch. Cheval Blanc Ch. Belle-Brise: discovering the walled garden of Pomerol Our penultimate event of 2023 was a first for our experiences programme – a dinner in the United States hosted by our US arm, Vinfolio.  In November, an intimate group of guests gathered at three-Michelin-star SingleThread in Healdsburg (Sonoma County, California), to celebrate FINE+RARE favourite Ch. Belle-Brise.  Over the course of the evening, the small group were fortunate enough to taste a 23-vintage flight of Belle-Brise dating all the way back to the first commercial release in 1993. All those in attendance were gifted the rare opportunity to unravel the golden thread that connects each vintage from this special Pomerol estate. As Scott Turnbull MS – Vinfolio Director of Private Clients – explains in his Editorial piece about the night, elegance and finesse were the common themes at one of the largest Ch. Belle-Brise retrospective tastings ever held.  Host for the evening, Turnbull, shared stories from the estate’s short but mighty history, including the château’s ability to overcome adversity in its first few commercially released vintages to produce what is, for many, a desert-island wine. Special thanks to the supremely talented SingleThread team for preparing an exquisite kaiseki-influenced Japanese menu that gave the little-known, yet much-loved Pomerol property an incredible stage to demonstrate its silken and opulent wine’s almost weightless power.  Full line-up: Champagne Robert Moncuit, Les Grands Blancs, Blanc de Blancs 2002-2020, 2000, 1999, 1995, 1994 and 1993 Ch. Belle-Brise, Pomerol 1982 Bas Armagnac, La Fontaine de Coincy (45%) Read more about the event. Two decades of Roumier’s Bonnes-Mares with William Kelley Our 2023 events calendar drew to a close in spectacular fashion with a superlative showcase of 20 vintages of one of the most legendary bottlings on the fine wine landscape, Domaine Georges Roumier’s Bonnes-Mares. An international group of collectors and wine enthusiasts from the Czech Republic, Mallorca, Geneva, San Francisco, London and Burgundy (in the form of the evening’s compère, acclaimed Burgundy authority Wine Advocate’s William Kelley) gathered on an autumnal night at London’s prestigious Connaught Hotel for an exploration like no other.  Following a Champagne reception, five incredible courses prepared by Hélène Darroze’s expert culinary team were served. Each one was designed to complement the stunning wines from two remarkable decades (2000)-2020) in the estate’s history. Throughout the evening, Kelley provided fascinating insight on each flight and vintage, bringing the wines to life for all those present. It was a truly memorable occasion, gathering to taste a flight of wines we are unlikely to have the opportunity to encounter again any time soon. Full line-up:  Champagne Henri Giraud, MV10 2000-2020 Bonnes Mares, Domaine Georges Roumier Find out more about our events and experiences or register interest in future events

As we’re putting the finishing touches on this year’s events calendar, we look back at 2023’s dinners and tastings – with highlights including verticals of Roumier, Le Pin, Ausone and more

A round-up of some of the best events we hosted in 2023 – including verticals of Roumier, Le Pin, Ausone and more

Looking back at our 2023 events

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

The Gin Renaissance, which kickstarted in 1999, showed the world that gin could be more than something that’s mixed with an insipid tonic and served at room temperature with a slice of lemon that has seen better days. For the next decade, the juniper-dominant spirit was unstoppable. At its peak in 2018, new gins were launching faster than you can say botanical and there was seemingly room for all. Until, like most trends, there wasn’t. Rather than the spectacular bubble burst many predicted, there has been a slowing down. There is still a thirst for gin – a whopping 83 million bottles were purchased in the UK alone in 2019 and the category is still in growth (24%), valued at £2.6 billion. But the tide is changing. Of the hundreds launched over the past decade, countless have fallen by the wayside. A handful  – often those with a true point of difference – have become household names.  This innovation has come in many forms and has largely focused on the addition of botanicals and distillates, neglecting the (copper-still-shaped) elephant in the room. “Gin has had a problem that went almost unnoticed for about 250 years,” Cambridge Distillery’s William Lowe MW animatedly tells me. With this declaration, the Master Distiller holds up a miniature replica of a copper pot still and says: “There are six key botanicals that will be in almost every gin you ever taste. And those are: juniper (obviously), coriander, liquorice, orris, citrus and angelica. And there’s a very simple reason for that: two and a half centuries has taught us that they operate really well in this.” He continues, pot still model in hand: “In order for that pot still to work, you have to boil the ethanol at 78.3°C. Water boils at 100°C; so, for distillation to be working, you have to operate between those two parameters. In practice, most of the time you are boiling a liquid around 90°C plus or minus 5°C. The problem with that, is it is really hot. “And if you think about the way a chef would deal with a whole array of different ingredients they have available, there’d be some things they would boil, some things they’d blanch, some things they’d grill, some things they’d cook in an oven at a low heat for a long time or a high heat for a short time, or sometimes a blow torch or sometimes a sous vide or sometimes they just pick, and place, with no heat whatsoever. “A distiller doesn’t have that choice. They have this...” [He holds up the still] “… which runs at around 90°C for an entire day.” When Lowe started the Cambridge Distillery in his front room with his wife Lucy and Labrador Darcy, in 2012, people wrote him off as a kook. His approach of distilling fresh, seasonal botanicals according to their individual needs, rather than all together at extreme temperature, was unheard of. The vacuum still he fashioned is worlds away from the copper pot still in his hand when we speak.  “I can bring the atmospheric pressure down in this unit,” he says with glee, “therefore bringing down the point at which water and ethanol and a combination of those two will boil […] I can literally boil liquids with no heat whatsoever, which starts to sound a bit mad scientist and actually it starts to look a lot more mad scientist. So, what we are able to do, is rather than putting everything into one pot at the same time, we will distil each individual item individually.” In the decade that has followed, Lowe has silenced all his critics. His gins are some of the most highly acclaimed and his distillery is a three-time recipient of the World’s Most Innovative title at the World Beverage Awards. “I’m not innovating here to be different,” he says, “I’ve got no interest in being different. We’re trying to just make things better. And if the optimal approach already existed I’d use it because it would save me a lot of time and energy. Instead, what we do, is we focus on things that have either never been done before or on approaches that have been overlooked by distillers.” These innovations have included the world’s first gin made using solely Japanese flavours, the world’s first gin made out of insects, and the world’s first gin made out of truffles. Lowe has created, and since trademarked, a nine-step approach called a novo-dimensional distillation matrix to extract maximum flavour from his chosen botanicals. He will say two of the variables are temperature and pressure, but the other seven are now a closely guarded secret after gins remarkably similar to his own – but not quite as good, he’s quick to point out – started to appear on the market. Over in Kenya, Procera is a small team adopting another radical approach to produce the first African juniper gin. Distilling legend Roger Jorgensen uses juniperus procera, the native African juniper, and distils it green – as opposed to dried – when it is bright, vegetal and alive. He also uses something other than a traditional copper pot still.  When he was introduced to the 230-litre Müller still, which he affectionately describes as the “Rolls Royce of stills” and his “baby”, Jorgensen says it changed the way he thought about distilling gin – which is quite the claim after a 27-year career in distillation. The Müller still has got infinite controls on it. Instead of a column with bubble plates on it to achieve separation, it’s got 10 metres of 600mm-wide copper plate that spirit and vapour pass over. The column, Jorgensen says, does the work of umpteen plates on another still and gives a seamless separation, driving back dense and heavy flavours, only allowing the brightest ones to come through. Namely, the African juniper.  “The juniper that is used in most gins is harvested and collected at a certain time of year but the highest-quality juniper doesn’t go into distilling,” Procera founder Guy Brennan tells me. “Distilleries are not paying the highest money. The best juniper in the world goes into food and grain stuff. And then you go down a few ranks until you get to the juniper that gets used for distilling.” Procera is the only company using the native African juniper, which Brennan says is “grade one” instead of the “grade three or four” in other gins. It is his hope that other distillers will follow suit and African juniper can become a cash crop like tea or coffee. “At the moment, African juniper has a zero dollar value, but it could be worth £100m in 10 years,” he says. “If Beefeater make an African juniper gin then there is £10m of juniper and the money goes straight to the people on the ground.” The idea to create the world’s first African juniper gin came to Brennan when he was sitting around drinking Bombay with friends. After taking a closer look at the bottle they’d held many times, Brennan and friends were struck by the irony that many of the botanicals, which hail from Africa, are shipped to London for somebody to distil and sent back to Africa as a finished product. Brennan then found Jorgensen – who he playfully calls the “distilling Yoda” – and both discovered juniperus procera. While botanicals are often the most talked about thing when it comes to gin – there’s almost a game of one-upmanship at times with who can use the most or the most extreme – few, if any, talk about the juniper, which legally has to be the prominent flavour. “We don’t want to speak negatively about other companies,” Brennan continues, “but you just don’t hear much about the juniper and there’s a reason: it all comes in 50kg bags from a commodity broker, rather than anyone having a true connection to it. Juniper makes up 90% of a gin and it should be that terroir, rather than a chilli or a citrus botanical, which defines the gin.” African juniper berries grow on a tree – rather than a bush – that is between 10-15 metres in height. The tree, which lives for hundreds of years, only grows at high altitudes (above 1,500 metres) around the equatorial zones. You can tell the juniper is in season, at the end of the short rains, when the baboons start eating it. It is earthier and nuttier than the more commonly used European juniper, juniperus communis. “If you think about it, the best juniper comes from the Mediterranean south, it doesn’t come from the Black Forest or even Scotland because it gets more sun,” Brennan says. “It’s like tomatoes from the Mediterranean: more sun, more flavour, more richness – it’s the same with juniper as well.” In addition to distilling the native juniper green, Jorgensen adopts a pillowcase technique. The Master Distiller finely grinds the botanicals and puts them into a pillowcase and soaks them in warm alcohol overnight. This “grown-up teabag” extracts the primary terroir flavours, and ensures they aren't lost during the distilling process. At Cambridge Distillery, Lowe is a staunch advocate for terroir – or as he terms it, typicity – in spirits. “The difference between the good and the great wines really is the notion of typicity and expressiveness and a sense of place and that’s universally true,” he explains. The Master Distiller points to Champagne, Burgundy and Bordeaux, and the rare whisky gems from Islay, Speyside, and more nuanced examples from Japan. “And then gin,” he says with a mischievous smile. “Well here’s a problem: juniper, coriander, liquorice, orris, citrus and angelica – there is no one place where all six of those things grow. And yet, if you just go and grab a bottle from the supermarket it will be made from juniper, coriander, liquorice, orris, citrus and angelica. Why?” He holds up the miniature copper still model. “So here we have a confirmation of our process and our philosophy. Our philosophy was simple: why can’t you make a gin that’s really from a place? And just because no-one had, it didn’t mean it couldn’t be done. It just meant no-one had done it yet.” The team at Procera is equally determined. “I’m an irreverent person,” Brennan says with a laugh. “Roger’s an irreverent person, and the team, we’re irreverent. We don’t just say let’s do things the way everyone is doing it. Because why would we use European juniper? Why do we use dry juniper? Green juniper is fundamentally better. Fresh products make better gin.” Brennan says he hopes others will adopt the same logic when they see the quality of the product and consumers’ willingness to pay more than the current glass ceiling of £40 per bottle. Something Lowe echoes: “This isn’t stuff that is being dreamt up around a boardroom. And we’ve never been in a position where we’re working down to a price point. We work up to a quality point and that’s it. “It does have the side effect that a lot of our products are more expensive than the contemporary set of gins that are out there but I’ve never been of a mind to dictate to people what’s too expensive. “I think that’s been what held these guys back for a really long time,” Lowe says with the pot still aloft. “If you ask everyone out there: are you making the best decision or are you making the most economically viable decision? They have got to be honest about it. “Flavour is a fashion. Quality is an enduring feature. And there will always be those who graduate out of these fashion cycles and come and seek quality. “I’m not in any way intimidated by what other people do around the gin industry. Either it will be part of the fashion trend, which is not our natural ecosystem, or they will join us on our mission to improve quality – and that’s got to be a good thing, hasn’t it?” Browse our range of gins or read more Editorial 

After countless headlines prophesying the end of the gin boom, the category's growth has finally slowed. Holly Motion talks to two innovators who, through reimagining the distillation process, have produced gins that should stand the test of time

Exploring life after the gin craze with two innovators who are reimagining the distillation process, Procera and Cambridge Distillery 

Two mavericks rectifying gin's biggest problem

After the craze: reinventing gin

Three of the five First Growths are situated in Pauillac. What is it that makes this appellation so special? As Chateau Lafite neighbours Saint-Estèphe does it share an affinity with both appellations?

We can only be very biased when making comments on the Pauillac appellation, having two Chateaux in the appellation (Chateau Lafite & Chateau Duhart Milon). We are Pauillac
lovers and defenders! It is deeply rooted. The capacity to combine density, complexity
and elegance is unique. The capacity to age the wines is remarkable, such is the potential to seduce wine lovers with captivating aromas. One phrase, not from us, that we feel symbolises Pauillac’s wine is “an iron fist in a velvet glove”. When it comes to Saint-Estèphe, we are also very biased as we have four hectares planted next door to Cos d’Estournel and Lafon-Rochet. Those four hectares produce remarkable Cabernet Sauvignon which goes into the Lafite Grand Vin nearly every year. It is part of the original estate of Chateau Lafite, which is one of the reasons why we have a specific authorisation to include it in our final blend. Ripeness, structure, capacity to seduce are really what makes our Saint-Estèphe grapes so special. In the past you have talked about how well the terroir of Lafite manages with warm vintages – why do you think that is?

The Lafite terroir is extraordinary, it is such a privilege for us to work on this very particular piece of land. The density and depth of gravel, the capacity to restrain water, the quality
of the vegetative material, the high proportion of Cabernet Sauvignon… all those elements combined are certainly part of the answer. Cabernet Sauvignon is a fascinating grape in that regard, the resistance and capacity of never becoming too extreme is very fortunate. But Lafite is not only one terroir. People think about the hill of Lafite of course, but we have Anseillan which is a very interesting territory to explore, we have Bel Air on the South West not far from Duhart-Milon which is a bit more arid, we have the Plateau des Carruades –  a playground for Grands Vins for a century, and we also have the Caillava in the Saint-Estèphe appellation which makes us a bit unique in that regards. Our fortune is to be able to play
with this diversity in the final blend, always challenging ourselves every year. Tell us more about the five defining terroirs of Chateau Lafite: Plateau de Lafite: Located just outside the Chateau from our cellar up to the hill of Lafite down south on one side, and up to the villages of Milon and Loubeyres going west on another side. This plateau, from the quaternary period is a mix of very deep Clayey gravel on top of the hill, sandy-gravel closer to the Chateau on the western part, and some parcels planted on aeolian sandy soil. All is mainly planted with old Cabernet Sauvignon. This is the backbone of Lafite Grand Vin nearly every year. It gives fruit elegance, texture, and exceptional density. The magical playground for us. Plateau des Carruades:  The iconic and historic terroir des Carruades nestled between the south of Duhart-Milon and Mouton, is one of the most extraordinary pieces of deep clayey gravel soil from the
quaternary period. This plateau is planted with great Cabernet Sauvignon but also with the best Merlot of Lafite. It is today a terroir of experimentation for us where we conduct most of our biodynamical analysis. As for the Plateau de Lafite, it is a core component of our Grand Vin blend nearly every year bringing structure. Le Caillava: Le Caillava is unique and is one of the reasons why we believe Lafite has something special. Le Caillava is located in Saint-Estèphe between Cos d’Estournel and Lafon-Rochet. A wonderful terroir of deep clayey-gravel soil from the Quaternary period. Planted in 1927, Cabernet Sauvignon on this terroir gives spicy, ripe and structured grapes entering every year in the final blend of Lafite Grand Vin. Bel Air, Passe-Temps, Berret:  Our most southern and arid terroir is located south of Duhart-Milon vineyards, next door to our cooperage. Most of the terroir is gravel soil from the quaternary period, with some
blocks mixed with more sandy soil. Grapes from those two terroirs are very expressive, generous, and sometimes more hard than other plateau, but always useful in blends. Our plot of Cabernet Franc is also planted in this part. 
Anseillan:  Located on the eastern side of the estate, the closest to the riverside, on the other side of the road from Pauillac to Saint-Estèphe. Some terroir of clayey gravel soil on top of Anseillan
surrounding the village. On the lower part of Anseillan down the road and up north closer to the Saint-Estèphe border the terroir is alluvial-clay-limestone from the tertiary period. It is relatively evenly planted in Cab Sauv and Merlot, and with our parcel of Petit Verdot. It is a new terroir of exploration for Carruades that looks very promising. An even more precise “laser-cut approach” towards parcel management enabling us to pick lovely grapes bringing us joy and confidence for the future of this terroir that we better master. 
Making a wine for such a historical estate, do you feel the pressure to maintain the status quo? Making wine and working in such a historical estate is a privilege, first of all. And because it is such a privilege, we have a moral duty of not maintaining status quo and always challenging ourselves. What can we do better? How is Bordeaux evolving? What is
driving wine lovers’ appetites today?...  Great companies and chateaux are led with an entrepreneurial spirit. We work for the long term, to prepare the estates for the next generation, the decisions we take when it comes to
investment or vineyard management are really long-term. This is strongly rooted in values of Lafite and the Rothschild family. 
How do you balance this with your own desires as a winemaker to make an impression on the wine? It’s a very good question! It was a little bit difficult at the beginning for a young agronomist/oenologist arriving at Lafite. At this age, you always think that you will be able to start the revolution and change everything and have a huge effect on the wine. But, rapidly, you understand that Lafite is not yours and belongs to the family of course, but also to the World, to the great clients, and to the history. Thus, when that is understood, your action is only focused on increasing the quality step by step, but with respect to all those who are waiting for Lafite. 
With the 2019 vintage what do you feel are the most important elements behind the vintage? 
The vintage started beautifully with a dry and mild winter. Fine weather continued in early spring with an early vegetative cycle. Cold came between March and May and we crossed our fingers/held our breath 6 times fearing that frost might hit us badly. Careful vigilance from the team was key, so was the use of candles. The first flowers appeared in Pauillac around 28th May. This flower was unfortunately capricious due to important rains arriving during the second part of flowering, leading to small amount of “coulure” and “millerandage”. Early summer was the warmest recorded since 2003, fortunately relatively short, and the vineyards showed beautiful resistance. Rain miraculously arrived on 26th July with 45mm in Pauillac  – ideal for “veraison” to start. August was then fine, with average temperatures and some rain. Early September was dry, enabling us to start the harvest on 19th September in Pauillac, 13th September at L’Evangile and 8th October in Rieussec. As always at Lafite we follow our philosophy and DNA of wine with freshness, tension and beautiful ageing capability. We have a viticulturist approach to winemaking, 80% of a great wine comes from the quality of the fruit and the investment we put in the vineyards. What have been some positive surprises of the vintage? This year we had lovely surprises from “outsider vineyards” producing pure and elegant wines that have been replacing some typical vineyards in the final blend – as always testing is key, such as the capacity to always question ourselves. This is particularly true for the Merlots planted on more gravely-clay terroirs showing beautiful tension this year. For Carruades (the second wine of Chateau Lafite), the very important work done over the last year of precision and exploration of our Anseillan terroir is really paying off. The Merlots of Anseillan and our Cabernet Franc are giving a lovely density and elegance to the pure Lafite DNA. Overall for Lafite, this is a vintage that we call “modern-classic”. In the pure Lafite style, very Cabernet led, very pure, very precise, with some ripeness. This is reflected in the final blends that is 94% Cabernet Sauvignon, 5% Merlot, 1% Petit Verdot for Chateau Lafite Grand Vin, and 68% Cabernet Sauvignon, 27% Merlot, 5% Cabernet Franc for Carruades. Our gut feel is that just as there will always be a discussion between 2009 and 2010, we will have the same between 2018 and 2019. 2018 being closer to 2009, and 2019 being closer to 2010. What are the most important factors in regard to Chateau Lafite’s winemaking philosophy? 
When it comes to winemaking, we have a very traditional and, we could say, “hands-off” approach to preserve the quality of the fruit and reflect the vintage conditions. As an example, we always use a high proportion of press wine as we don’t go for “maceration pre-fermentaire à froid” or even “maceration post-fermentaire à chaud”. We don’t do “delestage”, we have always been very gentle on vinification at Lafite.  We don’t push on the dregs/marc - we are always very soft and traditional. This explains why we then have super high quality press wine that we can include in the final blend, this year up to 15% of the blend comes from the press wine! Normally this is closer to 10-12%. 
Have you made any changes at Lafite due to global warming? We are already very well equipped at Lafite in the context of global warning. The extraordinary terroir we mentioned previously, our strong Carbernet Sauvignon planting, the quality of vegetative materials are strong assets.  Nevertheless, we try to anticipate these changes. We have an internal research and development team running some tests with different plantings, with grass development (enherbement) in vineyards, with canopy management.  We are not sure that the future will be the introduction of new grape varietals, given the Cabernet Sauvignon is already a very resistant grape. The topic of density of plantation is more important, and we are working on a slow decreasing of it. The main change in Bordeaux is the succession of extraordinary vintages. In the past, once every 5 years we had a great vintage and every 10 years an exceptional vintage. Now nearly every year the vintage conditions are such that we can produce very good wines.  How we can sustain beautiful vintages year on year in the markets is one of the big questions for the future. But it is a great challenge to have – we prefer to have amazing wine every year, it will always be drunk at some point! It is our duty as owners and producers to create the moment for wine lovers to open our bottles. Something that Bordeaux Chateaux have not been particularly active on in the past. 
How do you feel Bordeaux’s reputation has changed in the world of fine wine in the last 20 years? 20 years ago Bordeaux was by far the leading region in the world of fine wine, maybe followed by Napa and Piemont. Then Burgundy and Northern Rhone were under the spotlight. Today we have seen the rise of other regions like Tuscany… Cabernet Sauvignon was the acclaimed varietal also, now Pinot Noir is trendy - of course from Burgundy but also from Central Otago in New Zealand, and from Oregon State. The world is more open, wine lovers are maybe more curious, the loyalty to big names in the world of fine wine (as in other categories) is also weaker. This can explain why today younger generations may enter the world of fine wines through other regions, when in the past Bordeaux was the point of entry. What is also striking is how Bordeaux is modernising itself with more professionalism in many Chateaux, more willingness to travel and meet wine lovers, more open to welcome people at the property, a better understanding of the world of fine wine. With the quality of the wines produced, with more willingness to travel and understand consumers, with greater attention on crafting experiences and creating occasions for people to open bottles, there is no reason to doubt that Bordeaux will continue to shine and seduce the younger generations of wine lovers that today might not consider Bordeaux as a preferred choice. What is Bordeaux's greatest asset? We don’t see many regions in the world like Bordeaux that have the capacity to produce extraordinary wines year on year with significant volume to create a very capillary distribution. The investments that are made both in the vineyards and in the cellar are absolutely impressive in Bordeaux. Bordeaux is one of the greatest and most dynamic cities in France today, very well reachable from Paris, London, Amsterdam, Geneva…, with many things to do for a week or weekend in the region. Many Chateaux have invested in great hospitality experiences to provide customers with a memorable experience. Bordeaux has everything in its hands to really stand out and continue to seduce wine lovers from around the world, we just need to communicate it! 
What is Bordeaux’s biggest challenge? Its lack of capacity to communicate the assets discussed previously. There is no other region in France and in the world that is experiencing so much “bashing” over the last few years. Are all the criticisms unfair? Certainly not, but everything is exaggerated, and Bordeaux is not able to speak with one voice on some big topics, to have a consensus, to unite forces to make people realise how Bordeaux has changed, how modern and open to world things are now, on top of the extraordinary quality of the wines produced! How have you been affected by Coronavirus? We have been observing the evolution of this terrible pandemic for several weeks, and we have been taking immediate measures in line with the authorities. Our first priority is the safety and well-being of our people in our Chateaux, in our Bordeaux and Paris offices, in our Domaine of Aussière, but also in our properties in China, Chile and Argentina. The second priority has been to maintain minimal staff in the properties for mandatory activities – we are right in the middle of harvest in South America, we were planning the bottling of Duhart-Milon 2018, we were finishing the blending of vintage 2019 in our
Bordeaux Chateaux… We hope strongly that this terrible situation will pass very soon for everyone. 
With En Primeur tastings postponed how will this affect the release of Chateau Lafite 2019? You know that we are very strong believers in the en-primeur system as it is a unique platform for Bordeaux wines enabling the Chateaux to have the best reach and international spread possible. However, as with every system it needs to be fine-tuned, recreating a
sense of magic to maintain desirability, and needs to provide a customer incentive to purchase en-primeurs. So yes, postponing the en-primeurs is not a decision taken easily, but given the circumstances it is a choice that had to be made. It is almost impossible to have a clear view of when this terrible crisis will end and thus when we would be able to reorganize the en-primeurs. One thing is for sure, as soon as the conditions are in place for people to travel safely, which we all hope to be in June/July, we will be delighted to meet them for tastings (either in Bordeaux or around the world) to share the wines of the 2019 vintage, and share our passion and dedication to produce some of the best wines in the world! Explore all current Ch. Lafite listings or browse more Editorial 

Chateau Lafite Rothschild Technical Director Eric Kohler and Commercial Director Jean-Sebastien Philippe of Domaines Barons de Rothschild on Bordeaux’s continued relevance in an ever-expanding and competitive global fine wine market

Interview with one of the most prestigious and world-renowned wine estates, Chateau Lafite Rothschild

Interview with Chateau Lafite Rothschild

Exclusive interview with Chateau Lafite Rothschild 

Acclaimed

Accounts

Your access is restricted because of your age.

Access forbidden

You must be over the legal age to view this page. Please verify your age to enter.

Are you over the legal age to purchase alcohol?

As a result of the quantity requested for delivery, we recommend using Third Party Shipping. If you proceed with our Shipping, there may be a delay to the selected ship date.

As a result of the quantity requested for delivery, we recommend using Third Party Shipping. If you proceed with our Shipping, you will not be able to define a ship date, and we will get in touch with you to arrange delivery.

Your order request will be cancelled. Are you sure you want to proceed?

Due to the quantity requested for collection, there may be a delay in meeting your requested collection date.

Due to the quantity requested for collection, it is not possible to define a collection date at this stage. Our team will liaise with the warehouse and contact you directly to confirm a suitable pick-up date.

This item has been listed by a collector and is available for storage or immediate delivery

For orders with a high value, we recommend shipping with a third party carrier. Items shipped with third parties will remain in banded OWCs.

Due to the quantity requested, you won’t be able to select a collection date. Please submit your request, and we will liaise with our warehouse and confirm the collection date with you directly.

Due to the quantity requested, you won’t be able to continue the purchase. Please select third party, or change the quantity (maximum 48 is allowed).

Due to the quantity requested, you won’t be able to select a shipping date at checkout. Please submit your request, and we will liaise with our warehouse and confirm the delivery date with you directly.

For up to 499 bottles in storage, the rate is 39¢/bottle per month or a $50 minimum monthly charge (this covers up to 142 bottles). For over 500 bottles, the storage rate is 35¢/bottle per month.

Storage is charged at HKD 40 per 12-bottle case per month. A minimum monthly storage fee of HKD 80 applies, covering up to 24 bottles.

Standard storage rate

By selecting third-party shipping, you will take full responsibility for all aspects of legal compliance and authorize Vinfolio to transfer the items to the party specified in your instructions. Items shipped via third parties will remain in their original packaging.

Collection times are between 8:30am - 12pm & 1:30pm - 4:30pm, Monday to Friday. Wines at Will Call, that are not picked up within 10 business days, will be transferred to storage and subject to a $1.50 per bottle stocking fee.

Items to be sourced and shipped to our state-of-the-art fine wine storage facility for the best possible safe-keeping where you can arrange collection from our warehouse address in Napa.

Will Call (Napa)

You entered the incorrect password too many times. Your account has been temporarily locked. Please wait five minutes before trying again.

It seems you are visiting from {country}, we invite you to experience our {nationality} website.

Are you browsing from {country}?

We’re unable to process your order with both event tickets and a wine or spirit product in the same transaction. To proceed, please remove either the event tickets or the item from your basket. You’ll then be able to complete your purchase.

Please review your basket

Forgot Password

We're in the final stages of upgrading to our brand-new trading platform. As part of this transition, we're currently migrating all customer-owned inventory to ensure a smooth and seamless experience.

Our new and improved platform will be ready for you on Friday, April 4.

Thank you for your patience - we can't wait to show you what's next.

Oops, something went wrong

We couldn't find any results to show here.

Please note: tax will be calculated at the next step

Our website is currently down for maintenance.

Maintenance Mode

Pre-authorizing a Payment Method enables your Account Manager to make payments on your behalf, without payment verification.

Pre-authorize

This transaction has been blocked by authentication failure.

Authentication failure

Your payment card has expired. Please check your details and try again.

Expired card

Insufficient funds to pay your balance. Please check your details and try again.

Insufficient funds

This transaction has been blocked by the payment provider due to possible fraudulent behaviour.

Transaction blocked

Please choose a different payment method and try again.

Unknown error

About description for demonstration purposes

shows all the items you currently store with us. These items can be sold, delivered or transferred.

At {shortName}

Your allocation will be cancelled. Are you sure you want to continue?

Your pre-order item will be deleted. Are you sure you want to continue?

Your delivery request will be cancelled. Are you sure you want to proceed?

represents all the wines that are in your possession and have been consumed.

This is the price you paid for this item.

Cost price

After adding your new address, you'll be redirected back to this page.

Create a new address

Your notification will be deleted. Are you sure you want to continue?

The lowest price you're willing to sell at.

shows all the items that you have pre-ordered, including en primeur wines, and all the items on your watchlist.

Futures

You can set a sell price on items you're selling based on a % of current unit net value.

You can set a market price on items you're selling based on a % of current unit net value.

shows all the actions that you have taken on items in your Portfolio.

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.

Acclaimed

Filter

Please wait

Related articles