Bremerton's long-term sustainable vision has seen them experimenting with making wine without preservatives for a number of years. This has resulted in this special release Shiraz; a wine that is rich and ripe with a concentrated plum-fruit core and a silky texture.

Natural wine from Simon Coulshaw: no cultured yeast, enzymes, chemical tannins or fining product. 90% old-vine Cinsault, 10% Syrah. I was instructed to chill this a bit before tasting. It was in the fridge for about 25 minutes and then left out for 10 minutes before tasting. Fresh red-berried nose. Hurrah! Here is another Languedoc producer who 'gets' Cinsault. Perky, bright, raspberries and with that lovely telltale Cinsault salty-sweet tang that always reminds me of the best prosciutto or jamon. A bit of white pepper and ground cumin tangled into feather-light sinews of tannin. This is absolutely YUM. Tapas/aperitivo wine, without a doubt. I could drink this all summer long. GV (TC) 17/20

93/100 Jamie Goode wineanorack.com "Carignan, Grenache and Syrah. Parcel selection. Fresh with a note of iron under the supple, ripe yet structured red berry fruits. I love the freshness and bloodiness to this wine. Grainy and supple with a nice spicy bite and lovely focus".

Dom. Wachau is one of the most dynamic wineries in Austria. Behind the classic, crowd pleasing Federspiel and Smargd wines is the 'backstage' range including this delicious amphora Riesling, brain child of fully confessed wine geek Roman Horvath MW. After spontaneous fermentation in 300 litre amphorae, the wine then spends an addititional 5 months ageing on lees. The result is a complex wine with beeswax, tropical fruit, and sweet spice notes accompanied by fresh Riesling acidity.

MTX stands for Müller Thurgau Extrem. Spontaneous fermentation in a cement egg, unfiltered and without sulphur additions. Remarkable.

A fresh and exciting wine from our top Muscadet producer with no added sulphites! Vibrant fruit bursts of the nose. On the palate there's good weight and texture perfectly balanced by some lovely zingy freshness. Juicy and precise.

Of the "Chateauneuf satellite" villages, Cairanne is the most recently-elevated, and most undervalued, sharing a ridge with Rasteau and a plateau with Gigondas et al. This star stood out for us as truly exceptional value, with such character and depth of plummy fruit, a classic black olive and herby edge. Quite a piece at the price, it's easily the peer of its neighbours. From the super-hot (in both senses) 2019 vintage, top producer, organic but not yet certified, no added sulphites. Thoroughly recommended.

Made without sulphites, this is a unique and bewitching malbec from the Vincens family.

Priorat is the most exciting wine region in Catalunya and lovely David Marco one of its most sensitive winemakers., Composed of: 52% Grenache, 34% Carignan, 11% Cabernet Sauvignon and 3% Merlot. An intense fruit-led aromas, with flavours of red berries, cedar, toffee and toasted oak. A long and vibrant finish. Low added sulphites <50mg

Natural Petit Verdot raised in amphora by vigneron Simon Bertschinger. The winery is based in Fos, but the vineyards are just south pf Faugeres in the clay foothills. Simon is doing some remarkabke stuff with some interesting grape varieties. Bright and vigourous but with dpeth and focus. Brilliant wine.

70 % Sangiovese, 30% Syrah, is amongst the very best in the Languedoc. Intense color, pretty aromas of white flowers. With a nice roundness, this wine will accompany your grilled fish, garnished summer salads, crustaceans etc.

Natural, Organic, Biodynamic Macabeu, fermented and aged in barrels, racy and minerally with soft texture and generous fruit.

The ‘Petit Ours’ Côtes-du-Rhône, meaning ‘little bear’, is 100% Syrah sourced from vineyards planted on clay and gravel soils surrounding the village of Visan, next to Vinsobres. The vineyards are north-facing and are all farmed organically and worked using biodynamic methods, in keeping with Matthieu’s philosophy. The wine has a very expressive nose with layers of blackberry and black cherry fruit. The palate has smooth and well-integrated tannins with juicy black fruit and a touch of black pepper on the finish.

The vineyards for the ‘Petit Ours’ Blanc are planted around the village of Autichamps in Northern Drôme at an altitude of 420 metres, bringing freshness to the finished wine. The soils here are a mixture of clay, silt and sand above hard limestone mother rock. The vines are farmed organically and biodynamically. A very expressive bouquet of stone fruits and white flowers, which carry through to the palate. This wine has a good intensity of fruit flavours with notes of white peach and pear and a fresh acidity due to the early harvest.

Partly skin contact, partly carbonic maceration, Adi previously used to blend these funkier components into the straight Secateurs, but in the last few vintages, they've chosen to bottle them alone to create Secateurs Riviera Adi highlights that whilst skin contact Chenin can sometimes be quite harsh, tannin dominant and linear, the carbonic maceration creates the most highly aromatic juice, loaded with luscious pineapple and tropical aromas. They layer whole bunches at the bottom of the tank, then destemmed, with the free run juice drawn off daily. A little cloudy in the glass, but no notes of anything too funky or unclean! Bruised peaches, effervescent vitamin c, rhubarb and custard sweets, earl grey tea and lemon barley water. Such fun! Chalky and long in the mouth, we can imagine it would be superb with crudo/ ceviche. Chalky and very long.

Beautiful, new and thrillingly pure natural wine from Guy Vanlancker and son Ambrose at the Domaine. From the amazng terroir that is high up above La Liviniere, home to some of the Minervois greatest red wines. This does what great Cinsault from great terroirs does - it is lifted, curious, salty, sweet-edged, lithe and utterly glorious. A very special bottle from the Master & Son.

100% Muscat d'Alexandre, fermented on skins (orange). Fermented dry, jasmine tea, crystallised fruit. A real one-off and hugely in-demand.

Light red in colour this Liatiko red wine displays complex aromas of berry fruits and mature cherry with a hint of floral and earthy tones. The palate is balanced and full with fresh acidity, rounded fruit tannins and a firm, intense aftertaste. The Lyrarakis Aggelis vineyard was planted in the 1930s with native rootstocks of the Liatiko grape, and highlights the authenticity and wealth of eastern Crete. It is here that low yields lead to small grapes, of exceptionally high berry density, which are then vinified, almost uncrushed, in open 9 year-old oak vats. Respect to natural micro-flora that defines fermentations, the wine was made with no temperature control, no fining, no cold treatments and bottled with the minimum of sulphur (less than 40ppm).

100% Carignan Gris that was raised in older barrels. It offers that classic cold steel-like character I always find in Carignan Gris, as well as plenty of citrus blossom, bright apple fruit - steely and penetrating. A real one-off. Utterly beautiful wine.

A blend of Genache Blanc, Gris and Noir, from ancient 90 year old vines, this is beautiful, racy, elegant wine that is softly textured and very ‘modern’ in its freshness and balance.

Natural, biodynamic and vegan. Grenache, Carignan and now (for the first time) Mourvedre from 80 year old vines, Made without filtering or fining. Pale but gorgeous mid red colour. At first on the nose, you are like "What even is that?". Whatever it is, you know that you like it. Elegant, subtle fruit is intermixed with gentle herb, earth and savoury charachters. Deep and wonderful. On the palate the wine is elegant and deep again, but not heavy in the slightest. Ruffled fruit and savoury notes with minerality and real finesse. These wines are like no other from the Roussillon. Outstanding.

90 years Carignan on blackschistous marl. Aged for 20 months in barrels. Outstanding wine.

Energy is a word used a lot by the finest Roussillon growers. We don't think there has been a finer example than this extraordinary wine from the freres Danjou.

Old vine Grenache grown on decomposed black schist with a limestone sub soil, that produces something amazing. Ethereal, sublime and surprisingly fesh, this achieves a level of finesse akin to fine red Burgundy. Remarkable, special, very good indeed.

Made from 100% Cinsault that's from a single site of black shciste in Espira. The vines are 130++ years old. The medium ruby-colored wine has pretty, juicy notes of cherries, dusty spice-box and dried flowers in a medium-bodied, delicious, charming style. Elegant, thrillingly mineral and very long.

The Armi vineyard lies at an altitude of 500 metres, and the wine is made from the rare Thrapsathiri grape variety which is barrel fermented and rested on the lees for 3 months. Complex aromas of citrus and stone fruits which are coupled with creamy spices and a touch of liquorice notes from the oak. The mouth is generous and long with an intense aftertaste of nuts and both green and mature fruit. The palate is so soft and gentle, making it really good with food.