This Product is currently unavailable. Please check back later or contact us directly and we will endeavour to source it for you.
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.
There was an error submitting the form, please try again.
Thank you for your enquiry.
One of our Account Managers will be in touch.
Average Score 90.5
I met-up with legendary Marlborough winemaker and very talented photographer Kevin Judd in Central Otago this trip. Along with the new releases, he presented me with a vertical tasting of The “Wild Sauvignon Blanc” to demonstrate how it ages. Kevin Judd (who, I should probably point out, was one of the founders and the former winemaker at Cloudy Bay), was emphatically not looking to reinvent Cloudy Bay's Te Koko with this wine. And although it too is a barrel fermented style, this is where the similarities end. Produced from a sub-set of the batches that go into his straight Sauvignon Blanc label, for this wine he is looking for a riper cross section of batches with slightly higher alcohol. So ten different batches usually compose the wine. The real difference between these two styles is in the fermentations. With the Wild, it is wild, i.e. all natural fermentation and malo-lactic. He begins with clear juice so as not to produce too much of that (currently trendy) sulfide character. Fermented in oak - 7% new, Mercury French oak, lightly toasted - the wine is unsulfured until it comes out of barrel. 2/3 -3/4 of the barrels go through malo-lactic. It is then transferred to tank and stirred on lees in the tank. In contrast to Te Koko, which is in some ways more about the winemaking, with this wine Judd told me he wanted to show more of the Sauvignon Blanc fruit, and and is ultimately looking to forge a fresher, more varietally expressive style. Dec 2014, www.robertparker.com, Drink: 2014-2018