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FINE+RARE offers UK home delivery through our logistics partner London City Bond, with next day deliveries available for Central London addresses.
We deliver Monday to Friday; charges are £ 16 + VAT for up to 10 cases (12x75cl or equivalent) for most UK postcodes.
For delivery charges to Highlands, Islands and outlying areas, please contact our Customer Service Team.


For deliveries into Hong Kong and Singapore, we offer a dedicated air and sea service.
For more details regarding delivery to Hong Kong, Singapore and all other destinations, please view our International Delivery information page.
Spirits cannot travel on our services to Hong Kong, Singapore or Macau and require separate shipments. Please contact our Customer Service Team for further information.


Our storage costs are highly competitive. We will happily accept cases or single bottles, charging pro-rata based on the number of bottles and length of storage period.
Unlike many other wine companies, our service includes storage of duty paid wines as well as in bond from any reputable source, not just those bought through FINE+RARE.
Please visit our F+R Storage information page for more details.


FINE+RARE can arrange delivery of your wines to your personal fine wine storage account:
Deliveries within London City Bond or to a Vinotheque storage account are charged at £ 8 + VAT for up to 10 cases (12x75cl or equivalent).
Deliveries to all other storage providers are charged at £ 16 + VAT for up to 10 cases (12x75cl or equivalent).

Please contact our Customer Service Team if you have any questions.



+852 2832 9986


Average Score 92.0

The 2013 Bonnes-Mares Grand Cru, from 0.20 hectares of 40-year-old vines that go from the bottom to the top of the incline, has an engaging red and black fruit-scented bouquet with touches of potpourri and violet. The palate is medium-bodied with succulent ripe red fruit that belie quite a firm structure underneath (a leitmotif throughout several Bonnes-Mares '13.) This is linear and almost broody on the finish, deserving 5-6 years in bottle.||"Every morning we went out and took off boarmie caterpillars from the vine that attack the buds when they start to open," Cyprien told me when I visited his winery in Morey-Saint-Denis."There was particularly many in Bonnes-Mares and Clos Saint Denis. Nature has a good taste!"|"We started the harvest pretty late. We picked young vines on 4 October but I really started on 6 October until 16 October. The rain came on 4 and 5 October and then during the harvest there were showers, but we had to pick even though I wanted to wait as long as I could. I was not worried about the rot because every year I deleaf by hand. I've been doing that for eight years now, since we became organic, and if you see two bunches close together you can separate them to increase air circulation. That was very helpful in 2013. I knew that when I started pick I had to go fast, so I picked 20 more people and bought a second sorting table because there were more grapes coming into the winery. So we picked two days faster than usual. I do a maximum of three pigeage during the entire fermentation and so that remained the same. But the maximum amount of grapes I discarded through sorting was only 6%. In 2013, the recommendation was not to let the fermentation be delayed, but just let the fermentation start naturally, which they did after six days. I used some whole bunch in the grand crus, around 25%. We are lucky to see in the same decade very early vintages and very late vintages, like it used to be 30 years ago. You see the ripeness developing during September. If you have healthy vines that will keep the berries healthy until they reach phenolic ripeness. I did not chaptalize any of the cuvees more than half a degree and I did not chaptalize the Clos Saint Denis at all because it achieved 12.5 degrees natural alcohol." ||I just love where this domaine is going. Cyprien is clearly a skilled winemaker who extracts the best from his enviable array of holdings. Stylistically, they lean ever so slightly toward what you might call a more "modern" style, the Pinot fruit slightly blacker than red, yet it would be deceiving to describe them as "modern." They have a sheen to them, a vitamin-like purity that truly comes into its own among the premier and grand crus. His standout wine might well be the Clos-Saint-Denis this year, perhaps the stellar Gevrey Combottes. I would not happily cellar either for a decade to see what comes out the other side., 2015

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