Cs (12x75cl)
0 immediate, 3 marketplace
Bt (75cl)
0 immediate, 6 marketplace

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 92.25

This presents a completely different aromatic profile with its exceptionally spicy nose of liqueur-like dark berry fruit, violet and plum scents. There is outstanding volume and mid-palate concentration to the medium weight plus flavors that exhibit excellent power and a robust muscularity on the driving and extract-rich finish. This is most impressive and it too will need at least 6 to 8 years of cellaring to unwind. Tasted: Apr 15, 2014. Drink: 2024+
The 2012 Echezeaux Grand Cru comes from vines averaging around 50 years located toward Grands Echezeaux. This is open for business on the nose with very good fruit concentration and delineation. The palate is smooth and quite succulent on the entry with crisp red berry fruit laced with citrus lemon and spice that dovetail into its bright peacock’s tail of a finish. Excellent. ||This was my first visit to Domaine Philippe Pacalet, whose winery is located not far from the Beaune train station, purchased from the de Montille family in 2007. His Brazilian-born wife Monique was there to greet me, then Philippe himself, busy with the 2013s that had recently been harvested. His face somehow reminded me of Roman Polanski, albeit with wilder hair; a garrulous, opinionated and passionate man that I suspect does not take fools kindly. It is a rudimentary facility, functionality over aesthetics. Philippe has a feisty personality, not afraid to air his occasionally controversial, but always considered views. As the nephew of renowned Beaujolais producer Marcel Lapierre, Philippe has been grouped in the brigade of natural winemakers, but that would be too simplistic. Discussing his approach, there is a pragmatism afoot here, and there seemed to be a realization that the machinations of the cosmos is irrelevant if, for example he espoused, the monoculture of Burgundy is creating excessive degeneration of Pinot Noir. Then there is the fact that despite his family having been involved in winemaking since the 18th century, Philippe does not actually own any of his vines, but instead manages quite a large portfolio through long-term fermage agreements. Philippe expressed a sense of confidence about his 2012s. “I think we did a better job in 2012 than 2005 because of the polyphenols,” he said. “We commenced the harvest on the 26th of September. We had good acidity levels, coming in at a pH of around 3.15.” Philippe uses whole clusters because he finds that the stems offer a natural fining process. He also rolls his casks in order to mix the lees. He believes that it protects the wines and “dresses” them again in the tannins. I asked Philippe his attitude toward sulfur. “I am not against sulfites. But I try to keep to minimum though, because there are lots of reaction proteins and the sulfites can interfere with them. I don’t like too clearer wine. When you have a little turbidity, you have a ‘reduction power’ that can be preventive against oxidation.”, 2013

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