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This month’s new wine finds – explore our new vinous wonders and grab yourself a treat!

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  • <a href="https://wine-republic.co.uk/product/2019-brunello-di-montalcino-docg-vigna-marrucheto-banfi/">2019 Brunello di Montalcino DOCG ‘Vigna Marrucheto’, Banfi</a> Wine Republic Heros Red Wine

    2019 Brunello di Montalcino DOCG ‘Vigna Marrucheto’, Banfi

    £9200

    The Vigna Marrucheto single vineyard is viewed as ‘Grand Cru’ in Brunello and is the jewel in the Banfi crown.

    Intense ruby red in colour, the nose is powerful and rich, showing great freshness and vitality. Sensory complexity is evident in the rich, fruity profile of red fruit notes such a blackberry and ripe cherry that combine with Mediterranean hints of carob and figs. Spicy notes of counter pepper and bay leaves emerge on the finish. The body is full, the tannins silky and well integrated. The harmonious and balanced finish makes the wine unique and with great personality

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  • <a href="https://wine-republic.co.uk/product/kaiyo-the-kuri-46/">Kaiyo The Kuri 46%</a> Whisky, Japanese Whisky

    Kaiyo The Kuri 46%

    £9750

    Kaiyō Whisky is a distinctive Japanese whisky house known for its rare use of Mizunara oak and its pioneering sea-maturation technique. Under the guidance of Master Blender Jeffrey Karlovitch, a Keeper of the Quaich and one of the whisky world’s most refined palates, Kaiyō crafts small batches of whisky aged in handmade Mizunara casks, some of the most precious and difficult-to-work-with barrels in the world. Once matured on land, the casks embark on a voyage at sea, where the dynamic conditions of movement, temperature fluctuations, and air pressure variations coax even greater complexity from the oak. The result is a whisky unlike any other, rich, layered, and deeply expressive of both wood and wave.

    Kaiyō “The Kuri” is one of the most innovative expressions in the Kaiyō Wood Library Series, finished in Japanese chestnut (kuri) wood casks, a bold, creative twist that adds richness, spice, and creamy sweetness to the distillery’s already elegant house style. Bottled at 46% ABV and non-chill filtered, it’s a beautifully textured whisky that showcases Kaiyō’s dedication to craftsmanship and experimentation.

    In the glass, it glows golden amber and opens with an inviting bouquet of toffee, roasted chestnut, cinnamon bark, and orange marmalade, backed by gentle hints of vanilla bean, coconut, and sandalwood from the Mizunara oak. The palate is rounded and luxurious, with layers of hazelnut, dried apricot, maple sugar, and warm baking spice, unfolding over a supple, medium-bodied structure. The chestnut cask influence adds a creamy, nutty richness that plays perfectly against Mizunara’s floral lift and exotic spice. The finish is long and balanced, leaving a trail of caramelised nuts, honeyed malt, and a touch of oak-char minerality.

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  • <a href="https://wine-republic.co.uk/product/2006-reserve-rum-of-belize-bristol-classic-rums/">2006 Reserve Rum of Belize, Bristol Classic Rums</a> Rum

    2006 Reserve Rum of Belize, Bristol Classic Rums

    £9900

    Bristol Classic Rums, founded by renowned rum connoisseur John Barrett, is a UK-based independent bottler celebrated for sourcing and ageing exceptional rums from across the globe. With a focus on authenticity, terroir, and cask-driven complexity, Bristol Classic Rums hand-selects rare and characterful spirits from the Caribbean and beyond, maturing them under optimal conditions before bottling without chill filtration or artificial additives. Each release reflects a commitment to traditional rum-making, provenance, and unadulterated expression.

    Distilled in 2006 at the Travellers Liquors distillery in Belize City using a column still, this rum was matured for 16 years in refill American oak casks before being bottled in 2022 at 47% ABV.

    In the glass, it presents a pale golden hue, indicative of its extended maturation. The nose offers an inviting bouquet of vanilla, caramel, woody undertones, and tropical fruit, creating a harmonious and enticing aroma. On the palate, it delivers a well-balanced profile, featuring notes of vanilla, caramel, wood, and coconut, culminating in a smooth and lingering finish.

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  • <a href="https://wine-republic.co.uk/product/kaiyo-the-peated-mizunara-oak-46/">Kaiyo The Peated Mizunara Oak 46%</a> Whisky, Japanese Whisky

    Kaiyo The Peated Mizunara Oak 46%

    £9995

    Kaiyō Whisky is a distinctive Japanese whisky house known for its rare use of Mizunara oak and its pioneering sea-maturation technique. Under the guidance of Master Blender Jeffrey Karlovitch, a Keeper of the Quaich and one of the whisky world’s most refined palates, Kaiyō crafts small batches of whisky aged in handmade Mizunara casks, some of the most precious and difficult-to-work-with barrels in the world. Once matured on land, the casks embark on a voyage at sea, where the dynamic conditions of movement, temperature fluctuations, and air pressure variations coax even greater complexity from the oak. The result is a whisky unlike any other, rich, layered, and deeply expressive of both wood and wave.

    Kaiyō “The Peated” Mizunara Oak is a daring and artfully balanced whisky that brings together peat smoke and Japanese finesse. Bottled at 46% ABV and non-chill filtered, it showcases a smoky, coastal character that’s seamlessly integrated with the exotic spice and creamy texture imparted by Mizunara oak.

    In the glass, it offers a rich golden hue and a deeply aromatic nose of campfire smoke, roasted chestnut, and sea spray, underpinned by notes of toasted coconut, sandalwood, orange peel, and subtle incense. On the palate, it is velvety and layered, with flavours of smoked honey, grilled peach, cedar, and dark chocolate unfolding across a backdrop of savoury spice and oak. The peat is present but refined, with more Highland elegance than Islay intensity, and the mouthfeel is plush and warming, finishing with echoes of dried fruit and charred wood with Mizunara’s signature floral lift.

    Kaiyō The Peated is a whisky of striking balance and depth, a rare harmony between smoke, sweetness, and spice. It’s an inspired choice for both peat lovers looking for something more nuanced and Japanese whisky enthusiasts seeking something with a smoky edge. Best enjoyed neat or with a few drops of water to reveal its full complexity.

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  • <a href="https://wine-republic.co.uk/product/2020-chardonnay-el-diablo-vineyard-senses/">2021 Chardonnay ‘El Diablo Vineyard’, Senses</a> White Wine

    2021 Chardonnay ‘El Diablo Vineyard’, Senses

    £10500

    This wine is made from grapes from the famed El Diablo vineyard, which sits on a ridge above Eastside Road in the Russian River Valley AVA.   Aromas of flamboyant pineapple, orange blossom and hints of coriander seed, marzipan and lemongrass lead to a palate delivering lovely tension, tropical fruit and finishing with great purity.

    2021 shows excellent concentration and very clean fruit, which makes for age-worthy Chardonnay with high acidity and ripe fruit characters.

     

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  • <a href="https://wine-republic.co.uk/product/la-reserve-champagne-champagne-palmer-co-magnum/">La Réserve Champagne, Champagne Palmer & Co – Magnum</a> Champagne & Sparkling Wine

    La Réserve Champagne, Champagne Palmer & Co – Magnum

    £10500

    A Magnum of La Réserve Champagne, Champagne Palmer & Co

    A charming, elegant and beautifully balanced Champagne, with a melange of refreshing citrus, pear and apricot complemented by discrete nuances of hazelnut and buttery brioche.

    The grands terroirs of the Montagne de Reims are central to Champagne Palmer & Co’s wine philosophy, encompassing over 200 hectares across seven iconic crus, all facing north. The two Premier Crus of Trépail and Villers-Marmery are highly reputed for their Chardonnays with citrus, mineral, and floral notes. The Grand Crus of Verzenay and Mailly are located at the heart of Pinot Noir terroir and produce wine with rich aromas of red fruits, spices, and saline undertones. The Premier Crus of Ludes, Chignyles-Roses, and Rilly-la-Montagne add structure and freshness to both Pinot Noirs and Meuniers. This aromatic diversity enables the oenologists to craft unique blends each year.

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  • <a href="https://wine-republic.co.uk/product/kaiyo-cask-strength-mizunara-oak-53/">Kaiyo Cask Strength Mizunara Oak 53%</a> Whisky, Japanese Whisky

    Kaiyo Cask Strength Mizunara Oak 53%

    £10500

    Kaiyō Whisky is a distinctive Japanese whisky house known for its rare use of Mizunara oak and its pioneering sea-maturation technique. Under the guidance of Master Blender Jeffrey Karlovitch, a Keeper of the Quaich and one of the whisky world’s most refined palates, Kaiyō crafts small batches of whisky aged in handmade Mizunara casks, some of the most precious and difficult-to-work-with barrels in the world. Once matured on land, the casks embark on a voyage at sea, where the dynamic conditions of movement, temperature fluctuations, and air pressure variations coax even greater complexity from the oak. The result is a whisky unlike any other, rich, layered, and deeply expressive of both wood and wave.

    The Kaiyō Cask Strength Mizunara Oak bottling, presented at 53% ABV, is a powerful, undiluted expression that showcases the raw character and complexity of Mizunara-aged Japanese whisky in its purest form.

    In the glass, it reveals a deep amber hue and a heady, inviting nose of burnt orange peel, sandalwood, coconut, and incense, with supporting notes of toasted almond, honeycomb, and subtle baking spice. On the palate, it is intensely flavorful yet surprisingly smooth, delivering bold waves of dried apricot, dark toffee, vanilla pod, and lavender, all wrapped in a creamy, almost waxy texture. The elevated alcohol enhances the whisky’s structure without overwhelming its finesse. The finish is long, warming, and endlessly complex, with Mizunara’s signature touch of exotic spice and floral lift.

    This is a whisky for connoisseurs and collectors, offering a powerful yet nuanced drinking experience. Whether enjoyed neat or with a drop of water to unlock its hidden depths, the Kaiyō Cask Strength is a remarkable expression of Japanese artistry, Mizunara mastery, and the spirit of the sea.

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  • <a href="https://wine-republic.co.uk/product/kaiyo-the-rye-46/">Kaiyo The Rye 46%</a> Whisky, Japanese Whisky

    Kaiyo The Rye 46%

    £10800

    Kaiyō Whisky is a distinctive Japanese whisky house known for its rare use of Mizunara oak and its pioneering sea-maturation technique. Under the guidance of Master Blender Jeffrey Karlovitch, a Keeper of the Quaich and one of the whisky world’s most refined palates, Kaiyō crafts small batches of whisky aged in handmade Mizunara casks, some of the most precious and difficult-to-work-with barrels in the world. Once matured on land, the casks embark on a voyage at sea, where the dynamic conditions of movement, temperature fluctuations, and air pressure variations coax even greater complexity from the oak. The result is a whisky unlike any other, rich, layered, and deeply expressive of both wood and wave.

    Kaiyō “The Rye” is an extraordinary expression that brings together the spicy backbone of rye grain with the exotic elegance of Mizunara oak, resulting in a whisky that’s at once vibrant, nuanced, and irresistibly complex. Bottled at 46% ABV and non-chill filtered, this whisky is a revelation for rye enthusiasts and lovers of Japanese craftsmanship alike.

    In the glass, it offers a deep golden hue and an enticing nose of cracked black pepper, candied ginger, orange zest, and incense, layered with Mizunara-driven aromas of sandalwood, coconut, and sweet spice. The palate is robust and engaging, with a core of rye grain intensity – think rye bread, cinnamon, and clove balanced by honeyed malt, toasted almond, and a gentle wave of tropical fruit. The mouthfeel is both structured and silky, carrying through to a long, spicy finish accented by hints of cedar, dried citrus peel, and warm oak.

    Kaiyō The Rye is a thrilling departure from classic rye styles, simultaneously punchy and polished, with an unmistakable Japanese refinement. Whether savoured neat, over ice, or with a splash of water to unlock its full aromatic potential, this is a one-of-a-kind whisky experience that speaks fluently in both spice and subtlety.

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  • <a href="https://wine-republic.co.uk/product/2019-brunello-di-montalcino-il-marroneto/">2019 Brunello di Montalcino, Il Marroneto</a> Wine Republic Heros Red Wine

    2019 Brunello di Montalcino, Il Marroneto

    £11200

    Il Marroneto produce some of the purest and most perfumed expressions of Sangiovese made anywhere. Part of the secret lies in their prime location within Brunello’s traditional top class territory, situated at 450m above sea level with a cool northern exposure. Combined with the much lauded talents of gifted winemaker Alessandro Mori, and it’s clear to see why Il Marroneto are so highly coveted by Montalcino fans worldwide.

    Alessandro Mori has always adopted a traditional approach, aiming for elegance and purity, without sacrificing depth or impact in his wines. Organic practices have been used in the vineyards since 1988, while natural fermentation occurs and there is neither fining nor filtration before bottling.

    Both the Brunello and the Rosso start their life back at the winery as Brunellos, but during their maturation journey, Alessandro will make the decision to ‘declassify’ several bottis, resulting in a small release of Rosso di Montalcino. Prior to fermentation, the grapes spend around 2 days in steel with regular stirring followed by a slow fermentation and maceration for 3 weeks. The fruit is moved into large Slavonian and French Botti for 24 months then racked off and left to settle in steel for a brief period before bottling and release into the market.

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  • <a href="https://wine-republic.co.uk/product/2018-cabernet-sauvignon-stags-leap-district-chimney-rock/">2021 Cabernet Sauvignon Stags Leap District, Chimney Rock</a> Wine Republic Heros Red Wine

    2021 Cabernet Sauvignon Stags Leap District, Chimney Rock

    £11700

    The Chimney Rock Estate is blessed with a diversity of soil and topography that breeds complexity into the wines. To the east, steep hills and shallow soils bring density and power. On the north end, the proximity to the Palisades brings with it ripeness and purity of fruit. To the south, proximity to the bay brings breezes that add the nuance of cooler climate – adding hints of dried herbs and mint. It is this diversity that has enabled the winemakers to represent the quintessence of Stags Leap District – the tension between grace and power, the balance of finesse and muscle.

    This wine opens in the glass with abundant aromas of blackcurrant and cherry, with hints of mocha, vanilla and floral. On the palate it is rich and savoury with plum and black cherry flavours and hints of dried fig, vanilla, and floral. On the palate this wine is smooth and viscous in the midpalate, full-bodied, and the tannin structure is firm but very polished. Recommend decanting.

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  • <a href="https://wine-republic.co.uk/product/2000-tokaji-aszu-eszencia-imperium-chateau-dereszla-375ml/">2000 Tokaji Aszu Eszencia ‘Imperium’, Chateau Dereszla, 375ml</a> Wine Republic Heros Dessert Wine, Port & Dessert Wine

    2000 Tokaji Aszu Eszencia ‘Imperium’, Chateau Dereszla, 375ml

    £12000

    Château Dereszla is world-renowned for its sweet wines made from grapes affected by Botrytis cinerea, also known as “noble rot”. The wine is made from hand-picked grapes from Chateau Dereszla’s finest plots and made into a paste, which is then added to a base wine for fermentation for 14 days.  The wine is then aged in French oak for more than 2 years prior to bottling.  The elegant label replicates a design created by Carl Faberge for Dereszla’s centenary in 1907.

    This is a sensational Tokaji Aszu Eszencia from Dereszla.  Only produced in the very finest years, (made twice by Dereszla in the last 22 years), and now a defunct classification, this is a very rare slice of history in a bottle.  Incredibly sweet yet with perfectly poised acidity, the wine has a complex apricot and Seville orange marmalade fruit character mingled with spice and gingerbread notes. With an impressive 252 grams per litre of sugar, it is no wonder the wine is syrupy and very rich, but the constant freshness provided by the acidity keeps the wine balanced and makes it a wonderful match to dark chocolate desserts, good quality cheeseboards and rich pates.

     

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  • <a href="https://wine-republic.co.uk/product/abk6-xo-family-cellar-single-estate-cognac-gift-box/">ABK6 XO Family Cellar Single Estate Cognac + Gift Box</a> Cognac

    ABK6 XO Family Cellar Single Estate Cognac + Gift Box

    £12500

    ABK6 Cognac is a modern, family-owned house with deep roots in the Grande Champagne region, the Premier Cru of Cognac. Founded by the Abécassis family, the estate is led by Elisabeth and Francis Abécassis, who are committed to a single-estate philosophy, cultivating, distilling, and ageing all their eaux-de-vie from their own vineyards. This complete control from vine to bottle allows ABK6 to craft Cognacs of exceptional purity, character, and finesse, blending traditional savoir-faire with a sleek, modern aesthetic that appeals to a new generation of spirits enthusiasts.

    The ABK6 XO Family Cellar is the pinnacle of the estate’s collection, an extra-old Cognac blended exclusively from eaux-de-vie aged for a minimum of 10 years in French oak, and sourced entirely from the family’s private cellar. It is a bold yet elegant expression that embodies the richness and finesse of Grande Champagne’s chalky soils, renowned for producing long-lived, aromatic eaux-de-vie.

    In the glass, this XO presents a deep amber hue with golden reflections, signalling maturity and complexity. The nose is opulent and inviting, offering layers of candied orange peel, dried fig, spiced plum, and toasted almond, lifted by notes of vanilla bean, leather, nutmeg, and subtle floral undertones. On the palate, it is silky and full-bodied, delivering a harmonious interplay of raisin, dark chocolate, baking spice, and honeyed oak, all wrapped in a velvety mouthfeel. The finish is long, warm, and luxuriously smooth, with echoes of rancio, the signature of well-aged Cognac, and a final flourish of dried fruit and sweet spice.

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  • <a href="https://wine-republic.co.uk/product/2020-blanc-etc-domaine-didier-dagueneau/">2020 Blanc Etc, Domaine Didier Dagueneau</a> Wine Republic Heros White Wine

    2020 Blanc Etc, Domaine Didier Dagueneau

    £12700

    Pouilly Fumé and Sancerre are the global benchmarks for Sauvignon Blanc, and there is no bigger name or more highly regarded producer in the area than Domaine Didier Dagueneau. Now under the guidance of Didier’s talented son Louis-Benjamin, the wines still follow his ethos that authentic Pouilly Fumé requires healthy fruit from low yielding, old vines to produce the purest, and most intense and vibrantly fresh wine. That’s not to say these wines are typical of the appellation. Given the severely low yields and approach to élevage, Dagueneau wines emphasise a creamy texture rather than bracing acidity, and combine mineral flavours with exotic fruits to supreme effect.

    Previously labelled as Blanc Fumé de Pouilly, now reborn as Blanc Etc… and looking better than ever. Generally speaking this is the most approachable wine in the range, and since Louis-Benjamin came aboard the wine is now far closer in quality and class to the other releases. While each of the other wine focus on a single soil type or terroir, Blanc etc… blends some young vine parcels on their Saint-Andelain hill with two parcels planted on flinty clay and limestone white clay soils nearby. It was fermented in a mix of new and three-four year old barrels and then matured in both wood and tank.

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  • Offer <a href="https://wine-republic.co.uk/product/2019-vik-vina-vik/">2019 VIK, Viña VIK</a> Red Wine

    2019 VIK, Viña VIK

    Original price was: £15500.Current price is: £13500. 13% saving

    VIK is a remarkable visionary Bordeaux style blend and can be considered as a Chilean ‘First’ Growth.

    Elegant, silky and complex, with captivating aromatic intensity and freshness. The ripe, expressive fruit flavours are layered with violet and spice through to lasting finish full of finesse.

    Created by Alex and Carrie VIK, the vineyard was born amidst the foothills of the Andes mountains, within the Millahue Valley, named “Lugar de Oro” or “Golden Place” by the native Mapuche people: 4,300 hectares of astonishing Chilean wilderness where they planted over 327 hectares of vines. Holism is the concept that best reflects the VIK spirit. It is the perfect union of humans and nature as an integrated whole. The holistic wines are the result of a magnificent, dynamic terroir and the best winegrowing and winemaking techniques and practices, coupled with superlative work to protect and enhance the environment, concern for human and social development, and a focus on art and architecture. Cristian Vallejo, Vik’s chief winemaker, is considered as a “terroir purist”, inventing its own concepts of barroir (barrels toasted with wood of roble trees that have fallen on their lands) and amphoir (amphoras made with clay from Millahue).

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  • <a href="https://wine-republic.co.uk/product/rose-solera-champagne-champagne-palmer-co-magnum/">Rosé Solera Champagne, Champagne Palmer & Co – MAGNUM</a> Champagne & Sparkling Wine

    Rosé Solera Champagne, Champagne Palmer & Co – MAGNUM

    £13500

    A Magnum of Rosé Solera Champagne, Champagne Palmer & Co

    An irresistible rosé Champagne combining great precision, freshness and fullness with charming aromas of wild strawberries, red and black currants, along with beautiful hints of vanilla and cinnamon spice.

    This rosé Champagne was produced using the solera method. Palmer & Co is one of the rare champagne houses to have adapted this well-known technique, often used for Spanish wines, for the creation of its champagnes. Each year, Palmer & Co adds red wines from the new harvest, which have been barrel-aged and typically amounts to 6-7%, to compensate for the wine drawn off. This perpetual reserve was started 40 years ago and is kept in stainless steel tanks. It forms an extraordinary library expressing a unique combination of red fruit and spice aromas and flavours. This rosé Champagne was then bottle-aged for two to three years on the lees, in the 18-metre- deep chalk cellars which imbues the wine with incredible complexity.

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